Pear Sweet and Sour Sauce
I love sweet and sour sauce. I have made many versions over the years and have used different fruits in them. I decided to try to make sweet and sour sauce with a ripe pear. It worked out wonderfully. Even better than I expected, actually. The sweetness of the pear was a great addition to the sauce. It came out a rich, mahogany color and is full of flavor. I will make a double batch the next time. I have already enjoyed it with egg rolls. Thinking of making sweet and sour chicken next.
I try to be as exact in measuring as I can. I had a pretty big Bartlett pear, but use 2 small pears, if that is what you have. Any pear will work in this recipe- just be sure it is ripe. As the sauce cooks the pear pretty much falls apart and disappears into the sauce. I also used Sriracha sauce, which is hot, but not as hot as some other hot sauces. Depending on the brand you are using, you might want to add less. Then again, heat is a matter of personal preference. Spice it up according to your own taste. That is one of the perks of making it yourself.
When I make a sweet and sour sauce- I use Clear Gel, instead of traditional corn starch. It is modified cornstarch (non-waxy) and when you reheat the sauce, it will stay thick. Regular cornstarch will often thin out when reheated. Clear Gel is used in pie fillings and a lot of frozen foods and condiments. Often listed on the label as modified food starch. It looks just like regular cornstarch. I buy mine online or when I am in stores in Amish communities.
So here is the recipe for a sweet and sour sauce I will surely make again. Planning on making some to freeze, too.
Pear Sweet and Sour Sauce
1 large pear, (about 8 oz.) peeled and diced fine
½ c. cider vinegar
½ c. sugar
3 T. soy sauce
1 T. minced garlic
1 T. Sriracha sauce- or other hot sauce- add to suit your taste
2 t. grated ginger
3 T. water
2 T. cornstarch or Clear Gel*
2 t. sesame oil
In medium saucepan, combine all ingredients, except the water, cornstarch and sesame oil . Simmer mixture, covered about 5-7 minutes, or until pear becomes tender. Stir occasionally. Combine cornstarch with water and stir until smooth. Pour slowly into simmering pear sauce, stirring to prevent sticking. Sauce with thicken. Stir in sesame oil. Makes about 2 cups. Keeps in fridge for weeks.
* If you use a type of cornstarch called Clear Gel, you can reheat the sauce without it becoming runny. Clear Gel, also called modified food starch, or modified cornstarch, is available online and at some specialty food stores. I find it in Amish communities.
Spiced Parsnip Cupcakes
If you only use parsnips in savory dishes (or maybe you never use parsnips at all), you might be surprised to see them used in a dessert.
Truth is, parsnips are similar in flavor to carrots and carrots are used in cake quite successfully. While not exactly the same in flavor, think of parsnips as white carrots.
Combined in a spiced batter, they make wonderful cupcakes. Good any time of the year, they seem especially nice for an Autumn dessert.
I have company coming for dinner later. I had some parsnips, so I decided to make cupcakes for our dessert.
Spiced Parsnip Cupcakes
1 1/2 c. flour
1 c. sugar
1 T. ground ginger
1 T. cinnamon
2 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. salt
1/2 t. cloves
3 eggs
1/2 c. oil
1/2 c. milk or half and half
2 t. vanilla
2 c. packed peeled and shredded fresh parsnips, 2-3 large
1/2 c. chopped nuts, optional plus extra for topping, optional
1 recipe cream cheese frosting- see below
Preheat oven to 350. Line 24 cupcake pans with paper liners- or grease lightly. Combine dry ingredients in a mixing bowl. In smaller bowl combine eggs, oil, milk and vanilla and mix well. Stir egg mixture into flour mixture until smooth. Stir in parsnips and nuts, if adding. Spoon batter into the prepared pans, filling half-full. Bake for 15 minutes – or until toothpick inserted into a cupcake comes out clean. Cool and frost. Sprinkle with fine chopped nuts, if you like. Makes 24.
Cream Cheese Frosting
8 oz. cream cheese, softened
4 0z. (1 stick) butter, softened
1 c. powdered sugar
1 t. vanilla
Beat all ingredients together until fluffy. Frost cupcakes and chill until ready to eat.
Parsnips
Shredded parsnips
Fresh out of the oven
Spiced Pumpkin Scones
I posted this recipe last year, but it is worth a re-post. These scones are easy to make and not only great for breakfast and snacks- they make a fun base for shortcakes. I am using some for shortcakes tomorrow, with an apple and pear filling.
Once baked, they are drizzled with a vanilla glaze and then a cinnamon glaze. The scones are slightly crisp on the outside, but tender and delicate on the inside.
Spiced Pumpkin Scones
4 c. all purpose flour
1/2 c. sugar
1 T. baking powder
1 t. each salt, cinnamon, allspice, nutmeg and ginger
1/2 t. cloves
1 1/2 sticks cold butter
1 c. cooked pumpkin or winter squash
3 oz. milk
2 eggs
Vanilla glaze
2 c. powdered sugar
1 t. vanilla
4-6 T. milk
Cinnamon Glaze
2 c. powdered sugar
2 t. cinnamon
4 T. milk
Preheat oven to 400. Lightly grease 2 baking sheets or line them with parchment paper. Set aside. Combine flour with sugar, baking powder and spices and stir to blend. Cut in butter until the mixture looks like coarse crumbs. Combine pumpkin or squash with the milk and eggs and stir into the flour mixture. Stir until well mixed. Dough should be just a little sticky. Use an ice cream scoop to scoop dough onto the prepared baking sheets- leaving a couple of inches between them. Hint: If you spray a little non-stick spray on the cookie scoop first the dough will pop out easier. Bake for 15 minutes or until scones are browned on the bottom and just getting golden on the top. If you want to put both baking sheets in the oven at the same time- switch them half way through the baking time and allow a few extra minutes. Remove scones to cooling rack. Meanwhile make both glazes by combining ingredients and stirring until smooth. Drizzle with the vanilla glaze while still warm and allow scones to cool and glaze to harden before drizzling with the cinnamon glaze. Makes about 20-30 depending on the size of the scoop you use.
Sweet Potato Pancakes
I am a big fan of sweet potatoes. They are so versatile to cook with. For me, just roasting or steaming a sweet potato, and enjoying with salt, butter and a sprinkle of nutmeg is fine. This time of year, I find myself cooking with sweet potatoes all the time.
I was looking for something different to do with sweet potatoes. I didn’t want to just roast or steam them. I ended up shredded them and making sweet potato pancakes. I had duck fat so that is what we used to fry them in.
They were amazing. Crispy on the outside and tender in the middle. I am definitely going to make them again. I could see making smaller pancakes and serving as an appetizer. Here is the recipe.
Sweet Potato Pancakes
2 small sweet potatoes, peeled and shredded- you want to end up with 3-4 cups of shredded sweet potatoes- 1 medium /large one would also work
2 eggs
½ c. panko bread crumbs
1 T. parsley flakes
1 t. hot pepper sauce, or to taste
½ t. garlic powder
½ t. onion powder
Salt and pepper to taste
Oil for frying- we used duck fat and it was wonderful
Combine all ingredients in a mixing bowl and stir until well mixed. Heat oil or fat in large skillet to 350 degrees.* Spoon batter into skillet in 4-5 pancakes, depending on the size you prefer. Cook until golden on one side- and starting to firm up- about 5 minutes. You might have to cook them in two batches – depending on the size of your pan. Don’t over crowd. They are tricky to turn over. Turn over carefully and cook at least another 5 minutes or until both sides are golden brown and crispy. Makes 4-5
* A little trick to know when your oil is hot enough. Place an un-popped kernel of popcorn in your pan with the oil when you are heating it up. Popcorn pops at 350 degrees. When the popcorn pops – it is time to add the batter.
Sweet potato pancakes cooking
Bacon-Wrapped Water Chestnuts
Bacon-wrapped water chestnuts are always a big hit when I make them. People can’t seem to get enough of them. The combination of salty and sweet, with the smokiness of the bacon, a little heat, and the crunch of the water chestnuts is a flavor explosion.
When I make them for parties, everyone loves them. OK, not my vegetarian friends, but everyone else does. There are never any leftovers.
What is it about the smell of bacon cooking? Maybe for you, like me, it is a childhood memory. We never had bacon for breakfast during the week. Not even every weekend. But on some magical Sunday mornings, I would wake up and smell bacon cooking. No one slept in on those mornings. Mom or dad would be frying the bacon in the cast iron skillet. If we had pancakes or waffles, I would dip my bacon in the syrup on my plate.
This recipe combines some of those flavors. You can assemble them ahead of time, then just cook when you are ready. You can also cook them a day or two ahead, then reheat before serving. I have even been known to freeze them. They are easy to make, too.
So here is the recipe that I use. You can adapt it to suit your taste. Perhaps make them spicier? I hope you try them for a party soon.
Bacon-Wrapped Water Chestnuts
20 slices bacon, cut in half
40 water chestnuts, whole
Hot sauce
Maple syrup
Brown sugar
Roll ½ a slice of bacon around water chestnut and place rolls in a baking dish. Make sure the edge of the bacon is on the bottom, so it stays in place. It will save you from having to put a toothpick in each one. Cook in a 400-degree oven for 20 minutes or until rolls are well-browned. Remove from pan and drain on paper towels. Return rolls to baking dish. Drizzle with maple syrup and sprinkle with brown sugar and hot sauce. Return to oven and bake until caramelized, about 10 minutes. Makes 40.
Cheesy Butternut Squash Bake
This recipe turned out to be a wonderful way to prepare squash. It tasted so good. I had some leftover squash in the fridge. I wasn’t sure if I wanted to go savory or sweet. I mashed up the squash, then rummaged in my fridge. I had some sharp white cheddar cheese and shredded it up, adding it to the squash. I also had an open carton of whipping cream- so I added some, too. I was worried it would be too runny, so in went a little cornstarch. Then I added a generous amount of salt and fresh ground pepper.
I put the mixture in a baking dish and popped it in the oven. I took it out when it was all bubbly and hot. In hindsight, I could have given it a few more minutes to brown a little on the top.
Sometimes the hardest part about cooking is coming up with a name for a new dish. I wasn’t quite sure what to call this one. I thought about calling it a mash or maybe a casserole. I ended up with the innocuous name bake. Well, whatever you call it, I think you will love it as much as I did.
Feel free to play around with the cheese you use. Anything that melts will work. You can also use different winter squashes or pumpkin, too.
So here is the recipe.
Cheesy Butternut Squash Bake
4 c. cubed butternut squash
8 oz. shredded cheese- I used a sharp cheddar
½ c. heavy whipping cream- or half and half
2 T. cornstarch
Salt and pepper to taste
Cook the cubed squash until tender. You can steam, boil or roast. If boiling, be sure to drain well. Place cooked squash in a bowl and mash. It is ok if there are still some small lumps. Add remaining ingredients and combine well. Place in a baking dish and bake in a 350-degree oven for 30 minutes, or until mixture is bubbly. Serves 4-6.
Russian Tea Biscuits
Russian tea biscuits are like a kind of cookie. A magical cookie, filled with jam and raisins and nuts. The are crispy, tender and rich. They also are not all that sweet, which appeals to me. You can serve them as a dessert, but also serve them with breakfast or brunch. And of course, with your tea or coffee.
I can remember the first time I ever had a Russian tea biscuit. It was at the Cedar-Lee theater. I guess you could say I got my love for foreign films and Russian pastry at the same place. I found a recipe in my mother’s recipe collection. I tried them and they were pretty close to the ones at the Cedar-Lee. I did tweak that recipe a bit.
My only regret was not having raspberry jam. That is my favorite. The swirl of red in the biscuits is very pretty. I used what I had- peach- and am happy with them. Not as colorful, but very tasty, all the same.
Here is the recipe. I think you might want to try these with that next cup of tea.
Russian Tea Biscuits
3½ c. flour
½ c. sugar
1 t. baking powder
1 t. baking soda
¼ t. salt
1 c. butter, softened
2 eggs, separated
½ c. orange juice
1 1/3 c. preserves, (strawberry, raspberry, plum or apricot are favorites)
1 c. chopped walnuts
1 c. raisins, dark or golden
1 t. cinnamon
3 T. sugar
Combine dry ingredients in a mixing bowl and cut in butter until mixture is the size of peas. Stir in egg yolks and orange juice. Knead until dough is well blended. Divide dough into 4 equal pieces. Roll out a piece of dough 1/4 -inch thick into an 8×10-inch rectangle. Spread with 1/3 c. of the preserves and sprinkle with 1/4 c. each of the raisins and nuts. Roll up jelly roll fashion and set, seam side down, on ungreased baking sheet. Repeat with remaining dough. Beat egg whites until foamy and brush on dough. Combine cinnamon and sugar and sprinkle on dough. Bake in a 350-degee oven for 25-35 minutes, or until golden. Use a toothpick to test for doneness. They can be golden, but a little under baked in the middle. Slice while warm into 6 pieces for each roll. Makes 24.
Chicken Pot Pie Soup
I have to thank my friend, Vicky Singleton, for the inspiration of this recipe. She asked if I had ever made chicken pot pie soup. I hadn’t. I told her I hadn’t ever heard of it. She explained to me what it was.
So what exactly is Chicken Pot Pie Soup? Imagine the ingredients of a pot pie, only in a soup. Then imagine using baked pie crust like croutons on the soup. A classic casserole, presented in soup form.
You want this soup to be creamy, like a pot pie filling. How “thickened” is really up to you. I didn’t want my soup to be as thick as a pot pie, but I wanted it thickened, so I played around with the amount of flour I added to it. Half a cup of flour worked perfectly for me, but you can add 1/4 cup more flour if you want a thicker soup.
The vegetable selection has some wiggle room, too. I think green beans would be a nice addition, I just didn’t have any. That is the fun part of making your own version. I think I might add mushrooms to the next batch.
I could see making this soup with leftover turkey after Thanksgiving.
I made my own pie crust, but feel free to use store bought. The recipe for the crust is at the bottom of this post. I used cookie cutters, but you could cut the crust out free-hand into little squares or triangles.
So here is the version of Chicken Pot Pie Soup I came up with. I hope you’ll give it a try. You can thank Vicky.
Chicken Pot Pie Soup
Dough for 2 pie crusts – recipe follows
3 T. oil or butter
1 large onion, chopped
3 medium carrots, peeled and sliced thin
1 c. sliced celery
3 medium potatoes, peeled and cubed
1 c. fresh or frozen corn
3 c. cooked chicken, diced
8 c. chicken stock
1 c. peas, fresh or frozen
½ c. flour
¼ c. fresh chopped parsley- or 1 T. dried
Salt and pepper to taste
The pie dough makes the croutons for the top of the soup. You can use homemade pie crust or store bought. Roll out the crust to about 1/8-inch thick and cut out in pretty shapes to top your soup. Re roll scraps and place all the cut out dough pieces on an ungreased baking sheet. It will take two sheets for all the dough. Bake in a 350 degree until golden, about 7-10 minutes. Remove to a cooling rack.
In a soup pot, heat up the butter or oil and add the onions, cooking until onions are tender. Add the carrots, celery, potatoes, corn and 7 cups of the stock. Set the remaining cup of stock aside for now. Bring to a boil, reduce to a simmer and cook, covered, until the vegetables are tender. Place the reserved stock in a jar with a tight fitting lid. Add the flour, close jar tightly and shake until the mixture is smooth. Add the flour/stock mixture to the soup along with the peas and parsley. Bring to a simmer and cook, covered 5 minutes- or a little longer. Adjust seasonings.
Ladle soup into individual bowls and top with some the pie crust croutons. Serves 6-8.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled – you could also use chilled coconut oil, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water, 1 tablespoon at a time, until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Halloween Candy Mini Cheesecakes
I am posting this as a public service to those of you with leftover Halloween candy.
Sometimes you end up with leftover Halloween candy. You could just eat the candy- or you can transform it into a dessert.
The idea I came up with was mini cheesecakes. I’ve made them before, so I used my recipe, and just folded in crushed candy bars. Once the cheesecakes cool they deflate a little, so I also added some crushed candy bars to the top to make them look nice.
Only change from the original recipe was a slight decrease in sugar, to compensate for the extra sweetness of the candy. I went down to 1/3 cup of sugar. I think 1/4 cup would also have been enough.
I am sure a lot of different candy bars would work. I used a small food processor to really crush up the candy bars. I made 2 batches, one with cookies and cream candy bars and the other with Kit Kat bars.
Since the candy will keep, you could use the candy in a Thanksgiving dessert. Of course, the candy might not last until Thanksgiving.
Halloween Candy Mini Cheesecakes
12 vanilla wafers
2 (8 oz.) cream cheese, softened
1/3 c. sugar
2 t. vanilla
2 eggs
2/3 c. crushed candy bars plus 1/4 c. crushed candy bar, for topping
Line 12 muffin tins with paper liners. Place 1 wafer in each. Beat together remaining ingredients (except candy) for 1 minute with an electric mixer. Fold in candy. Divide this mixture in the muffin tins, filling each 3/4 full. Bake 25 minutes at 325 degrees. Cool and decorate with extra crushed candy. Makes 12. These can be frozen.
Pumpkin Ice Cream
Pumpkin ice cream is such a nice addition to many fall desserts. I made a batch to serve with apple cake and butterscotch sauce for a birthday dinner. It is also a nice way to use up some of your Halloween pumpkins.
It has been a while since I made pumpkin ice cream. I think colder Fall weather makes me think less about ice cream desserts. Still, I don’t think it is ever too cold for ice cream.
This is a pretty simple recipe. I did not use eggs/custard as the base. You just mix the ingredients and freeze. Easier if you have an ice cream maker, but doable without.
Pumpkin Ice Cream
2 c. whipping cream
2 c. pumpkin puree or winter squash
1 c. sugar, or to taste
1 T. molasses
2 t. cinnamon
1 t. vanilla
1/4 t. salt
Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following the manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Place finished ice cream in the freezer until ready to serve.
Note: If you don’t have an ice cream maker you can place the mixture in a shallow pan and freeze until solid. remove from freezer and allow to that a little- about 10 minutes then break up and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with creamy ice cream.
