I will be doing the annual Holiday Craft Show at Wildwood this Sunday. This is one of my favorites. All local products and crafters. I will be there with my cookbooks, herb packets, beer bread mixes, soup mixes, relishes and jellies. One of the highlights are the fresh green arrangements, wreaths and swags made by the Wildwood Garden Club every year. They sell out quickly.

Wildwood is located at 7645 Little Mountain Road. It is an old mansion and a lovely location. There are 3 stories of crafts to check out. Hours are from 10-4 this Sunday, December 2. There is a $1 admission. Hope to see you there.

Part of our Thanksgiving dinner is always having great desserts including pies. My sister, Cindy Morgner, always makes squash pie. They are really wonderful. My nephew, Keith Scherer, makes apples pies. They are amazing. Piked high with a mix of apples and not too sweet they are a joy to behold and to eat.

 

 

 

It is still apple season and I am eating them fresh everyday but am always interested in new things to do with them. I decided to use up some flour tortillas and make a super easy apple dish. You can serve it with ice cream as a dessert or plain for a snack or perhaps a brunch dish. Kind of an apple blintz. Heck, let’s just call them apple blintzes. All the flavor of apple pie with a lot less work. I just used cinnamon but feel free to add more spices. Allspice, ginger nutmeg ad cloves would all be welcome additions.

Apple Blintzes

 

4 (8-10 inch) flour tortillas

small amount of milk

4 medium apples

1/2 c. water

sugar to taste, use less for sweet apples

cinnamon to taste

2 T. butter

powdered sugar, optional ( not really)

Place tortillas in a shallow pan and pour over the milk. Make sure all the tortillas are moistened.  Peel and core the apples and cut into slices. Place in a skillet with the water,sugar and cinnamon and cook until apples are tender and most of the water is gone. That should take about 10 minutes.  Place a softened tortilla on work surface and place about 1/4 of the apple mixture in the center. Fold in sides and then roll up from the other end- forming a sort of envelope. Repeat with remaining apples and tortillas. Place butter in skillet with any remaining juices from the apples and heat until butter is melted.  Add the tortillas- seam side down- and brown on both sides. Liquid in pan will start to caramelize. Place on serving plate and spoon over any liquid in pan. Sprinkle with powdered sugar and serve. Makes 4.

I will be teaching a class on Homemade Liqueurs next Tuesday in Mentor. There are only a couple of places available. Mentor classes are held at Wildwood Center at 7645 Little Mountain Road.  You can register online at CityofMentor.com/play or by phone at 440 974 5720 from Cleveland call 440 942 8796.

New for this class will be a limited edition of elderberry liqueur for tasting.

Learn about the history of liqueurs and how their combination of fruit, herbs and spices can enhance your cooking. Sample recipes that, through the addition of liqueurs, go from ordinary to extraordinary. You’ll learn how to make your own liqueurs and how to use them in cooking. Students must be age 21 or older to take this class.

 

This is a great gluten-free dessert. You don’t have to be gluten-free to love it. Dense and rich it is a great end for any meal. Simple to make and always a hit. I made this one for a clambake I’ll be going to soon. I decorated it with chocolate leaves but you can serve it plain, too.  Here is the recipe. If you want to avoid the alcohol you can substitute fruit juice, I like orange juice.

Flour-less Chocolate Mousse Cake

½ c. each sugar and water

1 stick butter

12 oz. semi sweet chocolate

6 eggs

¼ dark rum or other liqueur

 

Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.

Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10.

 

I harvested what will probably be the last of this season’s tomatoes. Some red ones, but mostly green. I love fried green tomatoes but there are far too many for just that.  My friend Mari has the same problem so I promised to post the recipe for green tomato pickles for her. They are really easy to make and they taste good, too. I have also included the recipe for sweet green tomato pickles.

 

 

                                      Green Tomato Dill Pickles ‑ Kosher style

Green tomatoes

Stalk celery

Sweet green peppers

Garlic

2 quarts water

1 quart vinegar

1 cup salt

Dill

 

Use small firm green tomatoes.  Pack into sterilized canning jars.  Add to each quart jar a bud of garlic, 1 stalk of celery, and 1 green pepper cut into fourths.  Make a brine of the water, vinegar, and the salt.  Boil with the dill for 5 minutes.  Pour the hot brine over the pickles to within 1/2 inch of the top of the jar.  Put on cap, screw band firmly tight.  Process in a boiling water bath for 15 minutes.  These pickles will be ready for use in 4‑6 weeks.  Yield:  About 6 quarts.

Green Tomato Sweet Pickles

 

1 gallon green tomatoes (16 c. sliced)

1/4 c. salt

1/2 T. powdered alum

3 c. vinegar (5% acidity)

1 c. water

4 c. sugar

2 T. Pickling spice

1 T. celery seed

1/2 t. cinnamon

 

Slice tomatoes.  Sprinkle with salt and allow to stand overnight.  Next morning, drain and pour 2 quarts of boiling water with 1/2 Tablespoon of powdered alum over the tomatoes and let stand 20 minutes.  Drain and cover with cold water, drain.  Combine vinegar, water, sugar and spices (tie spices loosely in a bag) and bring to a boil.  Pour this over the tomatoes.  Let stand in this solution overnight.  Then drain and bring solution to boil and pour over tomatoes.  Let stand overnight.  On the third morning bring the pickles and solution to a boil.  Pack into sterilized canning jars to within 1/2 inch of top.  Put on cap, screw band firmly tight.  Process in boiling water bath for ten minutes.  Yield:  8 pints

Its been such a long  and often hot season and I can’t believe its almost over. Thursday will be the last market of the year at Blue Pike Farm- 900 E. 72 Street in Cleveland. I hope if you have wanted to come and haven’t you will make it tomorrow. I have been busy making wine jelly, pomegranate jelly and sweet onion relish. I will also have strawberry preserves, apple butter and my salt- free seasoning packets. I’ve been baking more lately, too. There will be zucchini bread, chocolate beet cake,  pumpkin cake, pumpkin scones , oatmeal bread and Swedish Limpa bread. I also have 1 hydrangea wreath left for sale. There will also be fresh eggs, honey and produce. Hope to see you there- the weather is supposed to be wonderful!!!

While I was blending up some basil for the freezer tonight it occurred to me that there is a simple way to clean the blade I’d like to share with you. Whether its basil or hummus when it comes time to clean out the food processor the blade can be tricky. Its very sharp, or should be, and can nick a rubber spatula. The solution? Just clean out the food that you can get to easily. With the processor nearly empty turn it on for a few seconds. The centrifugal force will send the remaining food to the side of the bowl leaving the blade clean. Easy!

Basil puree in processor

Processor running

 

 

 

So what treats will you be planning for Halloween this year? Candy apples, cauldrons of smoking punch, finger sandwiches? I’ve had some fun Halloweens over the years and have made a lot of fun treats. Bat cookies, flaming ghost cake cake, bat wings, goblin goo drink and many more. I’d love to hear what plans you have for Halloween this year. I’ll be sharing recipes, too. Here are a couple to get you started.

Vampire Chasers

2-3 heads garlic

Olive oil

½ c. grated Parmesan cheese

Sliced, toasted French or Italian bread, about 1 loaf

2 large onions, sliced thin

Salt and pepper

Shredded mozzarella cheese

 

Trim tops off the garlic heads, being careful not to dislodge the cloves. Brush with oil and wrap in foil. Bake in a preheated 350 degree oven for 45 minutes or until garlic is soft. Remove from oven and allow to cool a little. Squeeze roasted garlic out of skins and combine with the Parmesan cheese. Spread on the bread and keep wrapped until ready to use. Can be made a day ahead. Sauté onions in oil until browned. Season to taste. Divide onions among bread slices. Top with some of the shredded cheese and bake or broil until cheese has melted.

 

Bone Yard Beef Ribs

 

5-6 lbs. Beef back ribs cut into single bone pieces

Salt and pepper to taste

Garlic powder

1 c. Italian dressing, home made preferred

Barbecue sauce

 

Trim off any excess fat. You can ask your butcher to cut ribs in half lengthwise when you but them because they are very long. Still, the most dramatic effect is attained when the bones are left intact. Place ribs in a roasting pan and season with salt, pepper and garlic powder.  Drizzle on the dressing and seal pan with foil or tight fitting lid. You can cook them right away or refrigerate overnight. When ready to cook place pan in preheated 350-degree oven for 1½ hours. Remove foil; drain off any liquids in pan and brush with barbecue sauce. Bake 30 minutes longer. Serve with extra sauce on the side. Serves 4-5.

 

Note: You can use pork ribs instead, if you prefer.

For a fun serving idea, stick ribs upright in a bowl or food-safe pail.

Beef ribs are not always available so ask your butcher ahead to insure you will have them.