Pumpkin Pie with Spiced Whipped Cream

This pie is a slightly more delicate version of the traditional pumpkin pie. The cinnamon and ginger add a bit of character to the fresh whipped cream.

A regular pie plate is too shallow for the amount of filling you'll end up with.  I use a deep-dish pie plate to compensate, but you can cook the extra filling in a custard cup if don't have a larger plate.  Just remember to adjust baking times to accommodate the bakeware.  

There's nothing more disappointing, than producing a beautiful pie with a burnt rim.  To prevent burning my exposed edges, I use a metal pie-shield.  I usually wait until the crust looks cooked and is a bit golden, before I set the shield on top.

1 9 inch pie shell (use a deep-dish pie plate)
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
1/4 cup sour cream
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp vanilla
2 large eggs

Spiced Whipped Cream:
3/4 cup whipping cream, chilled
2 T powdered sugar
dash cinnamon
dash ginger

Preheat oven to 400 degrees.  Prick pie crust all over with the tines of a fork to vent.  Par-bake in a deep-dish pie plate for 10 minutes.  Cool crust on rack and reduce oven temperature to 350.

In large bowl, beat eggs until foamy.  Add remaining ingredients and mix well.  Pour into the piecrust, and bake until filling is puffed and set in center, about 55 minutes.

Meanwhile, beat whipping cream, sugar and spices until fluffy (don't over-beat or the cream will turn to butter).

Serve each slice of pie with a generous dollop of spiced whipped cream.  Delightful!

Comfort Corn Pudding

I love the name of this recipe.  It makes me think of a fall table, set by candlelight, in front of a crackling fire.

I spent years looking for a traditional way to dress-up sweet corn for the holiday dinner table, and found this recipe in our local paper.  Not a real custard, and certainly not a simple corn bread, it falls somewhere in between.  Whatever the case, my family adores it - especially the men!

The recipe calls for a 2 quart round, or oval casserole dish, but I've made it in a 13 x 9 inch baking dish, so I could cut it into squares.  Just be sure the pudding is fully cooked in the middle before removing it from the oven.

For a southwestern variation, add a small can of chopped green chilies (well-drained) when you add the corn.

1/2 cup melted butter
1/2 cup finely chopped onion
2 eggs, slightly beaten
16 ounces, whole kernel corn, drained of excess water
9 ounces corn muffin mix (like Jiffy)
1 cup sour cream
dash salt and pepper

Combine all of the above and transfer mixture to a buttered 2 quart casserole.  Bake at 375 degrees for 35 minutes, or until pudding is set, and golden brown.

Farmhouse Bread Stuffing with Oysters and Pecans

I have the most wonderful memories of my mother preparing stuffing for a holiday turkey.  The process always started days in advance, with loaves of bread, that were baked, cubed and dried.

Upon awaking Thanksgiving morning, the entire house smelled of melted butter, onions and celery.  Mom always grated her onion, which intensified the aroma, before adding it to the melted butter and chopped celery waiting in the skillet.  When ready, she'd drizzle the mixture over the dried bread in the bottom of a big roaster, before seasoning.

I loved to snatch a few of the saturated bread cubes before Mom stuffed them inside the bird.  Mmm. . . I can still taste that buttery goodness (with just a hint of onion) now.

I still follow the same basic recipe that my Mom used for her bread stuffing, but I've jazzed mine up a bit with mushrooms, pecans and oysters.  I grind my pecans, but if you like the idea of biting into a piece of nutmeat, go ahead and chop rather than grind.  The same goes for the onion, mushrooms, and celery - feel free to dice or slice into bigger pieces if you wish.

Finally, don't be afraid to add the oysters.  You can't actually see them once the stuffing is cooked, and the taste is very subtle.  I served this stuffing to my children for years, and they loved it.

1 cup butter, divided
2 medium onions, finely chopped
2 stalks celery, finely chopped
2 cups mushrooms, finely chopped
2 T dried thyme
2 T dried sage

1/2 cup ground pecans

1/2 cup oysters, drained and chopped

8 cups dried, cubed artisan-style bread, crusts removed
1 can chicken broth

In a large skillet, cook onion, celery and mushrooms in 1/4 cup butter until moisture is removed.  Add remaining butter, just to melt.  Add oysters, and pecans to butter mixture.  

Place bread cubes in extra large bowl, or roaster.  Drizzle butter mixture over bread cubes, mixing continually with a large spoon so that cubes are evenly coated (or, roll up your sleeves, and use your hands in place of the spoon - I like this method best!).  

Sprinkle the bread mixture with seasoning, again mixing well to coat (once again, I use my hands).  You may add more seasoning if you wish, but remember, the seasoning will taste stronger once the stuffing is cooked.

Finally, sprinkle small amounts of chicken broth over the stuffing, and mix (you guessed it, I use my hands).  Repeat this process until the stuffing is as moist as you like it.  I like my stuffing moist (similar in texture to Stove Top Stuffing), but you can make it as dry as you'd like.  Remember, if you plan on stuffing a turkey with this dressing, the bird's natural juices will add more moisture.

Place desired amount of bread stuffing, loosely in the turkey's body cavity (just prior to roasting).  Turn remaining stuffing into a greased casserole dish, and bake for 30 minutes at 350 degrees.

Note:  You can usually find fresh oysters in the fresh seafood department of a larger grocery store.  They store them on ice, and should have an expiration date.

Heavenly Potato Casserole

This is a wonderful way to dress-up simple mashed potatoes for a holiday dinner.  You can leave out the cheddar cheese for a more traditional mashed potato casserole.  
To prevent your potatoes from becoming gummy, make sure you mash them while they're hot, and keep them hot while adding the rest of the ingredients.

8 large russet potatoes, peeled, boiled and mashed
1/2 cup butter, softened
6 ounces cream cheese, softened
1 cup sour cream
4 ounces of sharp cheddar cheese, shredded
1/2 cup grated parmesan cheese
4 green onions, finely chopped
1 T salt

In large bowl, combine mashed potatoes and remaining ingredients.  Spoon into a large, round casserole dish, and bake uncovered at 350 degrees for 45 minutes.  Serve with homemade turkey gravy.

Make-Ahead Turkey Stock and Gravy

With all the other things you have to fuss with at the last minute, why fiddle with making the gravy when you can do so ahead, and get the same great results?  Here's what I do to save time and stress.

At your local butcher or grocery store, purchase 6 pounds of inexpensive of turkey parts, such as wings, legs, backs, and necks.  You'll also need:

5 ribs chopped celery
1 large, onion, chopped
1 head garlic, crushed
12 cups canned or fresh chicken broth
1 stick butter
1/2 cup flour
salt and pepper to taste

Preheat oven to 375.  Place turkey parts in a roaster, and brown them lightly over a large burner on your cooktop.  Because of the fat content already present, you shouldn't need any extra oil in the roaster.  Sprinkle with salt and pepper and transfer roaster to the oven.  Roast for 45 minutes.

Remove from oven, and add the chopped vegetables and the chicken broth.  Return to oven and continue cooking for an additional hour.  Cool.  Remove chicken parts from roaster with a slotted spoon.  Scrape bottom of roaster to remove baked on bits.  Strain stock and place in the refrigerator for a few hours so the stock congeals and the fat solidifies at the top.  Lift the fat off the stock and discard.

At this point, the stock can be frozen for up to 6 months.

Two to three days ahead of Thanksgiving:
Melt butter in a stock pot over medium heat. Whisk in flour and cook for 1 - 2 minutes, stirring constantly.  I've found that a flat whisk works really well for blending liquids into a roux (fat and flour mixture).  Gradually add the stock, whisking until smooth.  Bring to a boil, simmer 2 minutes to thicken, then reduce heat to medium low; simmer another 10 minutes.  Season to taste.  Makes about six cups of golden brown turkey gravy.

The finished gravy will keep in the refrigerator for up to three days.
Note: if you are intent upon using the drippings from your Thanksgiving turkey for last-minute gravy, consider using the make-ahead stock instead of chicken broth or water.  You won't believe how deliciously rich your gravy will be!

Cran-Raspberry Jello Salad with Mandarin Oranges

This is another pretty salad option for the holiday dinner table.  The jello adds just enough sweetness to offset the cranberries.

1 (6 ounce) package raspberry jello
2 cups boiling water
1 cup cold water
1 (16 ounce) can whole cranberry sauce
2 (12 ounce) cans mandarin oranges, drained (reserve liquid)

Stir gelatin into 2 cups boiling water.  Stir until gelatin is dissolved. Using a flat whisk blend cranberry sauce into hot gelatin, breaking up larger pieces with spoon.  Measure reserved liquid from oranges, and add cold water to measure one cup of liquid.  Add to gelatin/fruit mixture (the fruit juice adds a little extra flavor).  Add oranges.

Pour all into a jello mold, or an 8 x 8 dish, and stir so the fruit is well distributed.  Chill four hours, or until set.  Cut into serving size pieces, and garnish with whipped cream.

Tomato Pudding

Years ago, I had the pleasure of knowing a little British lady that was an English war bride. She'd immigrated to the United States with her Yankee husband after the Second World War, and brought with her, some wonderful old-world recipes.  This tomato pudding, traditionally served with a roast beef, is a wonderful addition to a Christmas dinner table.


1 cup brown sugar
1 cup tomato puree
1/4 cup water
2 cups dried bread cubes, crusts removed
1/2 cup melted butter

Keep an eye on your pudding while baking, as the high sugar content may cause it to burn.  Tent the casserole loosely with a piece of tin-foil, if you feel the pudding is getting to dark.

Preheat oven to 350 degrees.  In a large saucepan, combine sugar, tomato puree and water.  Boil for one minute; reduce heat and simmer for five minutes.  Grease an 8 x 8 inch baking dish (or similar), and fill with the bread cubes.  Bake on middle rack for 45 minutes, or until the top is puffed and browned.

Cranberry Bliss Bars

Just looking at these blissful little bar cookies puts a smile on my face.  

I was feeling a bit blue, one warm December day in San Diego, when I stumbled upon these lightly spiced bar cookies in a Starbucks.  Their red-and-white color scheme caught my eye, and reminded me of Christmas.  I thought they were so festive and pretty, and was surprised that they tasted as good as they looked.  Apparently, I wasn't the only one that liked them.  I found this mock-recipe in the San Diego Union Tribune, a few years later.  I make them every year now, and they never fail to lift my spirits. 

Bars:
1 cup butter, melted
1 1/2 cups brown sugar
1/2 cup granulated sugar
4 eggs
2 tsps orange extract
2 1/2 cups unbleached flour
2 tsps baking powder
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting:
6 ounces cream cheese, softened
1 stick butter, softened
4 cups confectioners sugar
1 tsp orange extract

Garnish:
1/3 cup dried cranberries, chopped
1/3 cup white chocolate chips
grated orange peel

Preheat oven to 350 degrees.  Line a jelly-roll pan (15 x10) with parchment paper.  Coat with cooking spray.

In a bowl, combine butter, sugars, eggs, and orange extract.  Cream well.  Add the dry ingredients, and stir to combine (don't over-mix).  Fold in the cranberries and white chocolate chips.  Spoon batter evenly, into the prepared pan.  Bake for 15- 17 minutes, or until toothpick inserted into center comes out clean.

Remove from oven and cool on a wire rack.

In large bowl, beat cream cheese, butter, sugar and orange oil for frosting.  If needed, add a few drops of milk to thin.  Spread completely over the cooled bars.

Sprinkle garnish evenly over the frosted cookie, and cut into squares (about 40).  These freeze well.

Cranberry, Cherry Chutney

This festive fruit chutney is rich and sweet like the Port wine it's cooked in.

Serve alongside turkey, ham or pork.

1 cup sugar

1 cup water

1/2 cup Port wine

1/4 tsp ground allspice

1/2 cup tart dried cherries

12 ounce pkg of fresh cranberries

2/3 cup finely chopped walnuts, pecans or almonds

1/2 tsp orange peel grated

1/4 tsp almond extract

Combine first four ingredients in a medium saucepan; bring to boil.  

Add cherries, and cook for 1 minute.  Sir in cranberries; bring to boil again.

Reduce heat and simmer for about 20 minutes, or until the cranberries have popped, and mixture has thickened.  Remove from heat, and stir in nuts and almond extract.

Cover, and chill to ready to serve.

Grandma's Date-Nut Bread

Dates are the sweet, edible fruit of a desert palm.  The remnants of old date orchards can be seen along the highways of southern California and Nevada.  The orchards were at one time, spring fed, and when the water dried-up, so too did the date business.   Imagine driving across the desert in the 1930s and '40s, and  stumbling upon what would appear to be an exotic desert oasis.  

The once prized fruit, can now be purchased in grocery stores alongside the raisins and dried fruit.

My mother used to serve her date bread smothered in cream cheese.  What a treat!

Preheat oven to 350 degrees.  Grease and line the bottom of a large loaf pan with parchment paper.

In large bowl, mix together:
3/4 cup chopped pecans
1 1/2 tsp baking soda
1 cup dates, well chopped
1/2 tsp salt

Bring 3/4 cup water to boil.  Add 3 T shortening.  Pour over the date and pecan mixture and let stand 20 minutes.  Soaking the dates in a baking soda mixture, not only softens them, but helps break-down the date fibers so the fruit is easy to chew.

To the above, add:
2 beaten eggs
1 1/2 cups sifted flour
1 cup sugar
1 tsp vanilla

Combine well and turn into prepared loaf pan.  Bake for approximately one hour, or until toothpick inserted into the center, comes out clean.  The baked date bread will appear very dark in color.  Don't be alarmed - that's normal.

Cool for 15 minutes before turning out of pan.

In the City

I spent the most delightful day with my daughter, and grandchildren this week, poking around our favorite foodie locales in the city of Pittsburgh.  Sometimes you have to venture beyond your own neck of the woods to see what's new out there. 

It started with a facebook foodie alert from my little cousin over at Crafty's Cafe, saying the Peppermint Joe Joes had arrived at our local Trader Joe's.

For the unenlightened, Trader Joe's, is a southern California institution, specializing in fresh, frozen and canned organics.  The wise folks at TJ's corporate headquarters must have realized there was a cultivated foodie population here in western PA, because they chose Pittsburgh as one of their out-reach cities.

Joe Joes are TJ's version of an Oreo (just as tasty, but better for you), and Peppermint Joe Joes (to die for, as the creamy little centers are studded with bits of candy cane) are only available for a few short weeks each year.

I was looking for an excuse to make a trip to the city, so I called Daughter No. 3, a fellow enthusiast, and we planned our day.  The next morning, we strapped the kids in the mini-van, set our GPS, and hit the road.


After a rough start (the Pittsburgh Public Market was closed on Tuesday), we hit the Strip District on foot, and settled on lunch at my favorite fish market, Wholey's, where we stood in line (along with twenty-some other foodies) for a fresh, hand battered fish sandwich, appropriately referred to as the the Whaler.

No. 3 couldn't make it past the sushi-man (stationed at the front door) without ordering a spider-roll (soft-shelled crab).  And, we both agreed we had to sample the lauded crab and lobster bisque.


The tender, batter-fried whiting was fabulous, as was the oversized spider roll. The two-year-old (foodie in training) who ate more than just a little of the fish, couldn't get enough of the bisque.

Next, we headed on over to Fudgie-Wudgie for a chocolate dipped, marshmallow-pop (with little round sprinkles).  


Before leaving the district, we stopped to check out the new Right By Nature, an organic grocery, where Regan ate her first clementine (swallowed a little seed, much to Mommy's horror), and Richard experienced the thrill of riding in a glass elevator (to the parking garage).  This place was pretty crunchy (hard-core healthy), and somewhat lacking in excitement, but worth the stop if you are in the area, as they do have a large assortment of canned items, beautiful produce, deli, meat and fish departments, and an in-store cafe.

Back in the car, we consulted the GPS, headed northwest out of the Strip, and toward Shady Side.   The minute we walked through the door at Trader Joe's, I knew I just had to have a cup of whatever they had simmering on a burner in the back of the store.  It smelled like mulled cider, and it was, Spiced Cranberry-Apple Cider. Mmmm.  Delicious!

For those who've never been, going to TJ's is like going to the circus.  It's an assault to the senses, with big, colorfully-cartoonish advertisements that draw your attention to every nook, and rafter in the building.  The two-year-old was captivated.

We explored each and every aisle, had no trouble filling our cart, but failed to find the Peppermint Joe Joes.  On one of the end-caps, I spied TJ's delightfully rich Peppermint Hot Chocolate (made with real bittersweet chocolate shavings) - close, but not the Joe Joes I was looking for.

I was beginning to get a bad feeling, when my suspicion was confirmed by a cheerfully outfitted store employee.  The coveted Peppermint Joe Joes had not yet arrived.  Grrr.  Wait 'til I see my little cousin . . .

I arrived home with plenty of shopping bags to unload, and decided to indulge myself with a hot cup of chocolaty goodness.  As I sat sipping, I decided I'd just have to make another trip to the city.  After all, this hot chocolate would taste just awesome with one of those Peppermint Joe Joes.

Spinach and Feta Tartlets

These little Greek tartlets are a festive finger-food.  I love to serve them at Christmas with Pink Champagne Punch.  

I keep the filled tarts in my freezer all-year-long, and pull them out as needed.  I simply adapted my spanakopita recipe to accommodate the filo shells.  Aside from being a great hors d'oeuvres, they make a fabulous accompaniment to a grilled, marinated leg of lamb (see link below), or lamb chops.  

2 pkgs frozen chopped spinach, thawed 

4 eggs, well beaten

1 large onion, finely chopped

1/2 pound finely crumbled feta cheese

1 stick butter, melted

1/2 pound cottage cheese

1/2 cup romano cheese, grated

1 T dried dill

1/2 T parsley

1/2 T dried mint

1/2 T salt

1/2 tsp pepper

60 filo shells

Completely thaw the spinach.  Place in a sieve and drain by pressing with the back of a rubber spatula or spoon. 

Combine all ingredients, except the filo shells.  Open the filo boxes from the short end, being careful not to rip.  Remove the trays, and carefully peel back the plastic film without tearing.  Leave the film attached at one short end.  Fill each shell with a heaping tablespoon of spinach and feta filling.  

Flip the film back over each filled tray, and carefully insert each back into the box.  Tape the end shut, and slide inside a zip-lock bag.  Freeze until ready to use.

When needed, remove from box and tray.  Place tartlets on foil-lined cookie sheet and bake at 350 degrees for about 20 minutes, or until the filling is golden brown, and puffed.  

Serve while still hot.  Delicious!
Best Marinade for Grilled Lamb (click here)

Marinade for Grilled Lamb

This is by far, the best marinade I've tried for grilled lamb.  If you have access to fresh herbs, use them.  If not, dried herbs will work just fine.

1 cup olive oil
2/3 cup lemon juice
3 garlic cloves, crushed
2 bay leaves
2 tsps kosher salt
1/2 tsp ground pepper
1/2 T sage
1/2 T rosemary
1/2 T thyme

Combine all, and whisk well.  Pour over a butterflied leg of lamb and marinate for up to 24 hours.  Drain, reserving marinade.  Grill, basting meat with marinade every now and then.

Cape Cod Cranberry Bread

There's just enough sugar in this festive sweet bread to balance the tartness of the fresh cranberries and orange juice.  A delicious addition to a holiday table.

I like to bake several loaves at a time, slice them, and then freeze.  A warmed slice tastes so good with a hot cup of tea on a chilly afternoon.

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup butter, softened
3/4 cup orange juice
1 T orange zest
1 egg, beaten
1/2 cup pecans, chopped
1 cup cranberries, sliced in half

Preheat oven to 350 degrees.  Grease and line a large loaf pan with parchment paper.

Sift together the first five ingredients; cut in butter until mixture resembles cornmeal (see Gadgets page).

Combine juice and zest with egg.  Stir into dry ingredients, but don't over mix.  Carefully fold in nuts and cranberries.

Spoon into pan and bake for one hour.  Use toothpick to test for doneness at center.  Let the bread rest for 5 minutes and turn out onto wire rack to cool.

Potato and Fennel Gratin

Traditionally, a gratin is a casserole with a lightly browned upper crust of grated cheese or bread crumbs.

This recipe calls for fennel bulbs, which have a very slight anise flavor.  Europeans have cooked with fennel for years, but they are relatively new to American kitchens.  This recipe is a tweaked version of a traditional scalloped potato casserole.

1/4 stick of butter
3 cups chopped leeks (about 4 large), white and pale green parts only
3 medium size fennel bulbs with fronds (frilly green leaves)
2 pounds (about 4 very large) red-skinned potatoes, peeled and thinly sliced
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1/4 cup flour

Butter a 13 x 9 x 2 inch glass casserole dish.  Preheat oven to 375.

Melt 2 tablespoons butter in large skillet over medium heat.  Add leeks, cover and cook until tender, stirring occasionally, about 10 minutes.

Remove fronds from fennel bulbs and chop enough to measure 1/2 cup; set aside.  Discard remaining fronds.  Core the fennel bulbs and thinly slice the remaining flesh.

Toss the sliced potatoes with enough flour to coat.

Arrange 1/2 of fennel slices in prepared dish.  Top with 1/4 cup of chopped fronds, salt and pepper.  Top with half the potato slices.  Arrange half of leek mixture over potatoes.  Sprinkle with salt and pepper.  Sprinkle with half of grated Parmesan cheese.

Repeat layering with remaining fennel slices, fennel fronds, potatoes, and leek mixture.  Sprinkle again with salt and pepper.

Bring chicken broth and cream to boil in saucepan.  Pour mixture over the layered vegetables.

Bake, uncovered for 35 - 40 minutes.  Remove from oven and sprinkle entire casserole with the remaining Parmesan cheese.  Return to oven for an additional 30 minutes, or until the vegetables are tender, liquid is almost absorbed and top is golden brown.

Mom's City Chicken

These little mock chicken legs will put a smile on every face at your table.  

What kid doesn't like eating a drumstick?  Back in the 1960's, City Chicken was considered a gourmet version of the All-American classic, and was served at dinner parties all over the northeast. Mom made them all the time, and I thought it such fun to eat meat from a stick with my fingers.

In many butcher shops in Pittsburgh, they still package the cubed meat together with the skewers - how convenient!  I was looking for a way to avoid having to fry them, and noticed a display of Shake and Bake next to the butcher case in my neighborhood market.  Bingo!  My family actually likes the Shake and Bake version better than the original breaded, fried and baked version.

1 1/2 pounds cubed, lean, veal
1 1/2 pounds cubed, lean, pork
1 egg, beaten
bread crumbs, or 1 box Shake and Bake, for chicken or pork
8 - 6 inch wooden skewers (the heavier type)
salt and pepper to taste

Preheat oven to 350 degrees.  Coat rectangular baking dish with cooking spray.

On each skewer, alternate pieces of pork and veal.  You should have room for four pieces of meat on each skewer.  If using bread crumbs, dip each skewer in egg, and roll in bread crumbs.  If using Shake and Bake, drop each skewer in the provided plastic bag to coat - no egg needed

For bread crumbs:  brown skewers in a tablespoon of oil, in skillet.  Transfer to baking dish.
For Shake and Bake:  Transfer coated skewers to baking dish.

Bake at 350 degrees for 30 - 45 minutes.  Turn over half-way through baking.  Cooking time often depends upon the size of the meat cubes, so keep an eye on them so they don't over-bake and dry-out.  Mom always served these with applesauce.

Fresh Tomato Soup with Basil

I like to serve this garden-fresh soup, with cheesy crostini.

Campbell's tomato soup, and grilled cheese sandwiches were a snow-day tradition at our house.  I'm no longer a big fan of canned soup, but I love this fresh and easy version of an old classic.  For a more hearty soup, I add soup pasta (ditalini, here), but its equally delicious without it.

3 T butter

1 large onion, chopped

1 medium carrot, shredded

4 large ripe tomatoes, peeled and chopped

1/2 cup fresh basil leaves, chopped, loosely packed

1 tsp salt

3/4 tsp sugar

1/8 tsp pepper

2 cups chicken broth

pasta, to suit

sour cream to garnish

In a soup pot, saute onion and carrot in butter until soft, about 10 minutes.  Stir in the tomatoes, basil, salt, sugar, and pepper.  Bring to a boil, stirring occasionally; reduce heat, cover and simmer for ten minutes.

Whirl tomato mixture, a portion at a time, in a food processor (or food mill) to puree.  Set aside.

Add chicken broth to pot.  Bring to a boil.  Add a small amount of soup pasta (be careful not to use too much or the pasta will absorb your broth), and reduce heat.  Cook for five minutes, then add the tomato mixture.  Stir to combine, and continue cooking until pasta is tender, another three to five minutes.

Serve with a dollop of sour cream and a sprinkling of fresh ground pepper.

Irish Potato and Cabbage Soup with Diced Ham

This soup is a take-off on one of my favorite Irish dishes, colcannon.  The braised cabbage gives the soup a slightly sweet flavor.

I'll make no apology for my use of bacon drippings in this recipe!  "Everything in moderation," Mom used to say :)

6 medium russett potatoes, cut into quarters

1 large carrot, finely chopped, or shredded

1 small head of cabbage, finely chopped or shredded

1 small onion, chopped

two large leeks, white part only, finely chopped

2 - 3 tablespoons of bacon drippings (can use butter or cooking oil)

1 small ham steak, diced into 1/4 inch pieces

32 oz vegetable broth (I like Trader Joe's Organic broth)

salt and pepper

2 tablespoons butter

1 - 2 cups milk or half and half

In a dutch oven or soup pot, combine potatoes, carrot, and vegetable broth.  Add a teaspoon of salt, and bring to a boil.  Reduce heat, cover and simmer until the potatoes begin to degrade.

Meanwhile, melt bacon drippings in large skillet.  Add cabbage, onion and leeks.  Sprinkle with salt and pepper and toss to coat evenly with drippings.  Saute until cabbage takes on a golden hue.  Cover, reduce heat and braise until completely tender, about ten minutes. Add ham, toss, and continue to braise on lowest heat while potatoes cook.

When potatoes begin to degrade, remove from heat.  Puree lightly, in batches with cooking liquid, inside a food processor.  Return puree to pot, add 2 tablespoons butter, and the cabbage mixture.  Mix well.  The soup should be very thick.  Thin to the consistency you like, with milk or half and half.  Season with salt and pepper.

Almond-Apple Cupcakes with Cinnamon Streusel

The perfect little bite to accompany a cup of coffee or tea.

These pretty little cupcakes are akin to coffee cake.  I found the recipe in a Cooking Light magazine so they're supposed to be a bit less caloric, and have a slightly lower fat content than a traditional breakfast cake.  

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

3/4 cup granulated sugar

1/4 cup less-fat cream cheese, softened

1/4 cup butter softened

2 T amaretto (almond-flavored liqueur, or 2 T milk and a 1/4 tsp almond extract)

1 tsp vanilla extract

1 large egg

1/2 cup reduced-fat sour cream

1/4 cup 2% milk

3/4 cup finely chopped cooking apple

1 T all-purpose flour

Streusel Topping:

2 T all purpose flour

2 T brown sugar

1/4 tsp cinnamon

2 T butter, chilled

2 T sliced almonds

Glaze:

1 cup powdered sugar

4 tsp 2% milk

Preheat oven to 350 degrees, and place liners in 12 muffin cups.  Spray top of muffin tray with cooking spray.

Combine 1 1/2 cups flour, baking powder, baking soda and salt in a small bowl.  Set aside.

In large bowl, combine granulated sugar, 1/4 cup butter and cream cheese.  Beat well.  Add amaretto, vanilla and egg to sugar mixture, and beat with an electric mixer.  

In another small bowl, combine sour cream and milk.  Whisk until blended.  

Combine apple and 1 tablespoon flour.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture.  Beat just until blended (don't over-mix).  Fold in apples.

Divide batter evenly into muffin cups.

To prepare streusel, combine 2 tablespoons flour, brown sugar and cinnamon.  Cut in 2 tablespoons butter with a hand pastry blender (photo at right).  Add the sliced almonds.  Crumble the streusel evenly over each cupcake.

Bake at 350 degrees for 27 minutes or until wooden toothpick inserted in center comes out clean.  Remove from pan and cool on a wire rack.

Prepare glaze.  When the cupcakes are cool enough, drizzle the glaze over each one.  Serve and enjoy!

  

Bushels and Bushels of Apples

Apple recipe links at the bottom of this post.

"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."  Robert H. Schuller

Who doesn't like visiting an apple orchard and cider mill?  

When I was a kid living outside of Detroit, we'd pile in the car each fall and set off for the local cider mill in Franklin, Michigan, where we'd jockey for a parking position along the narrow, old, village street upon which the mill sat.  I could have found my way from the car with my eyes closed, simply by following the intoxicating aroma of frying donuts and sweet cider.  We were allowed one donut and a cup of cider each, before returning  home with a gallon jug, a bag of apples, and smiles on our faces.  

Mom's fresh apple pies, fritters and sauce were standards in our house, but in the fall, what we most enjoyed, were Dad's candied apples.  I'm not sure how or why this particular job fell to my father, but it was always his production and he made the most of it.

When my children were small, we found a similarly delightful orchard and mill outside of Toledo, Ohio where we lived at the time.  I can't remember the name of the place, but memories linger still of the girls with their cherubic faces pressed up against the glass that separated the cider press from the rest of the barn, where bags of apples, pumpkins and gourds, piled high on wooden tables, beckoned customers.  There weren't any homemade donuts at the orchard in Toledo, but the girls got something they thought even better, pony rides! 

Last summer, on one of our many trips back and forth to the cottage, I noticed a small wooden sign on the side of the road advertising a cider mill.  My heart leaped with joy at the thought of having a place to take my grandchildren for a paper cupful of handmade, local cider.  On a subsequent trip, I pulled off the road to investigate and found, after some meandering, the most beautifully maintained family orchard, cider mill, and country gift shop.

I made several stops back this fall with my daughter and grand kids, where we sampled the apple fritters, turnovers and pies, that were assembled and baked before our eyes in the wonderful little barn-kitchen, by Amish neighbors.  

Across from the kitchen, the men-folk spread layers of crushed apples onto burlap lined trays, they'd stack high under the press.  Finally, with the flip of a switch, the press came alive, and as it compacted, the sweet, golden cider rained down from the trays, and into a cauldron.                                                       

Apples are most prolific in the month of October, and they say, are best eaten shortly after they're picked while their flesh is still firm, and crisp.  I never thought about the actual age of a picked apple eaten in April, or May.  Imagine the days before refrigeration, when apples were stored in wooden barrels, buried beneath the dirt floor of the family root cellar.  Its a wonder there was anything worth eating come spring, or summer.

I love apples, and bought bushels of them this autumn, which I processed into sauce and butter to be savored this winter.  My favorite eating apple is a Honey Crisp, but they're not always easy to find, and are usually the first variety to sell-out at neighborhood orchards and markets. So far this autumn, we've enjoyed apple pie and fritters, crisps, muffins and apple cake.  Check out the links below for some of those recipes.  Check back often, as more will be posted.

Almond-Apple Cupcakes with Cinnamon Streusel

Grandpap Mike's Fried Apple Rings

Awesome Apple Butter (click)

Old Fashioned Apple Crisp (click)

Butternut Squash and Apple Soup (click)

Old Fashioned Apple Crisp

With so many varieties of apples, how do you pick one for baking?  I like my apples to cook down so they're soft and juicy.  I don't like biting into a piece of apple, so I use a "cooking" apple like a McIntosh or Empire.  

I've never been a big fan of piecrust, but I adore the fresh fruit fillings.  I find myself substituting a crumbly topping for the top layer of pie dough all the time, so it figures I'd be a big fan of a good old fashioned crisp or cobbler.  This apple crisp is special because it has a hint of citrus, and isn't too sweet.  Rick likes it because the topping is truly crisp and stays that way for a few days afterward, if you have leftovers.

For citrus flavor, this recipe calls for the zest of an orange and lemon, plus a few tablespoons of fresh juice.  I'm going to take this opportunity to share my enthusiasm for my microplane.  With kitchen space at a premium, I never buy a gadget unless I'm sure I'm going to use it.  My microplane is well worth the space it takes inside my drawer.  I've found that if you turn it upside down while zesting, it's extra easy to collect and measure the zest right in the measuring spoon.  No mess, or scraped finger tips and knuckles.  I love it! 

5 pounds of good cooking apples
grated zest of 1 lemon
grated zest of 1 orange
2 T fresh orange juice
2 T fresh lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp salt
1 cup oatmeal
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces.

Preheat oven to 350 degrees.  Butter an oval 9 x 14 x 2 inch baking dish.

Peel, core and slice apples.  Combine the apples, fruit zests, juices, sugar and spices.  Pour into the baking dish.

Combine the flour, sugars, salt, oatmeal and cold butter.  I used my food processor on the pulse setting but, you can also use a hand pastry mixer to combine.  The end result, should look crumbly.  Scatter this mixture evenly over the apples.

Place the baking dish (crisp) on a baking sheet (just in case there is a spill) and bake for one hour, or until the top is brown and the crisp is bubbly.  Always test to make sure the crumb topping in the center is fully cooked, not mushy.

I like to serve this warm, over a dish of vanilla ice cream, or with fresh cinnamon whipped cream.  Rick actually prefers his cold, or at room temperature, and unadorned.  Whichever way you serve it, you're gonna love it!

Awesome Apple Butter

4 pounds apples (about 16)
4 cups sugar
2 - tsp cinnamon
1/4 tsp cloves
2 cups cider (optional)

Wash apples.  Peel, core (unless you are using a food mill) and quarter.  Combine apples and 2 cups cider or water in a large saucepan.  Simmer until the apples are very soft.  If using a food mill, (photo at bottom) process in batches to remove seeds and skin.  If the apples are pared, puree in a food processor being careful not to liquify the pulp.  Either way, you should end up with two quarts of apple pulp.

Back in the saucepan, combine apple pulp, sugar, and spices.  Cook very slowly, until thick enough to round up on a spoon.  Mixture will thicken as the liquid cooks down.  This may take several hours depending upon how juicy your apples are.  Its impossible to thicken the butter too much, but its very easy to scorch, so be sure to stir often with a rubber spatula, and keep the heat low.

Makes 3 pints of apple butter.  The butter must be refrigerated if you aren't going to process it.  Keep some for yourself and share the rest!

To Process:
When thickened, ladle hot butter into hot jars, leaving 1/4 inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling water bath.

A traditional, Foley food mill is wonderful for separating the skin and seeds from cooked fruit.