Cranberry- Raspberry Salad
Cranberry- Raspberry Salad
Some of the recipes we make for holidays have a special place in our hearts. There are recipes, in most every family, that just must be made for this or that holiday. For me, this salad in one of those recipes. I make it for Thanksgiving every year and for Christmas, too. When I was a kid we always had it for Thanksgiving dinner. The salad itself is a mixture of raspberries and cranberry orange relish- you can make your own or buy it already made. All by itself it would be just wonderful but to make it even better it is topped with a dressing made from several juices and eggs and whipped cream. If the only cranberry salad you ever have slides out of a can you will be surprised at just how wonderful a cranberry salad can be. Here is the recipe. I hope you’ll have occasion to try it soon.
Cranberry-Raspberry Salad
1 large box raspberry or cranberry gelatin
1 c. hot water
1 1/2 lbs. frozen raspberries, thawed
1 c. cranberry-orange relish – recipe follows
½ c. ginger ale
Dissolve gelatin in hot water. Fold in relish, but mix thoroughly. Gently fold in berries to avoid breaking them up. Stir in ginger ale and place salad in decorative mold and chill several hours or overnight. Make dressing.
To serve- dip mold into warm water for a few seconds and invert salad onto serving platter. If it doesn’t come right out dip it in the warm water a few more seconds. Be careful not to get water in the salad itself- only put the container about 3/4 of the way into the water. I usually just put some warm water in my sink and dip the mold in there. Serve with the dressing on the side.
Dressing
2 eggs
½ c. sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped
Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream. Serves 6-8
Cranberry-Orange Relish
12 oz. cranberries, rinsed and picked over
1 c. orange juice
1 T. grated orange peel
½ c. sugar, or to taste
Combine all ingredients in a saucepan and cook, stirring often over medium heat. Cook until berries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Cool and chill. Makes about 2 cups.
Turkey Chili
Turkey Chili
If you find yourself with leftover turkey here is a fun recipe. It is easy to make and tastes good, too. I made it on top of the stove, but you could saute the onion and then transfer everything to a crock pot. Perfect to warm you up on a chilly day.
Turkey Chili
1 large onion, chopped
2 T. oil
2 ribs celery, sliced
1 sweet pepper, seeded and chopped
2 cans cannellini beans, drained and rinsed
2 cans lima beans, drained and rinsed
1 can ( 4 oz.) chopped green chilies
3-4 c. cubed turkey
2-3 c. stock- turkey or chicken
3 T. chili powder, or to taste
1 T. cumin, or to taste
Generous dash of hot sauce
Salt and pepper to taste
Fresh chopped cilantro
Toppings: Pick what you like. Some good toppers are shredded cheese, chopped green onions, salsa, sour cream or tortilla chips
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In soup pot cook onion in oil until golden brown. Add the celery, peppers and chilies and cook 5 more minutes. Add the rest of the ingredients, except cilantro and bring to a boil. Turn heat down to medium and simmer until flavors blend, about 30 minutes but longer is fine. I usually cook it covered for 15 to 20 minutes and then remove the lid so it can thicken. Add the cilantro right before serving. Ladle into soup bowls add add toppings of your choice. Serves 6.
This recipe could also be made with chicken.
Sarah’s Overnight French Toast Bake
Overnight French Toast
On a recent visit to Michigan I got to do one of my favorite things- spend time with my family. My niece Sarah is always so much fun to be around and the visits are always too short. She is a great hostess and I enjoy her cooking almost as much as I enjoy seeing her. For breakfast on the morning I was leaving, Sarah made this great baked French toast dish that we topped with warm blueberry syrup. It was so flavorful, not too sweet and a special dish to serve for company. This is a great dish for when you are pressed for time. You assemble it the night before and then just bake it when needed. She said it was really easy to make and promised me the recipe. She also included the recipe for the warm blueberry syrup she served with it. So here is Sarah’s recipe. I loved it and I think you will, too.
Sarah’s Overnight French Toast Bake
10 cups cubed white bread (Sarah used Texas Toast)
8oz. cream cheese
8 large eggs
2/3 c. half and half
1½ c. milk
½ tsp. vanilla
Cream all together, except the bread. Put bread in 9×13 pan. Pour egg mixture over cubed bread. Cover and put in fridge overnight. Let stand at room temp for 1/2 an hour, put in 375 oven for 50 minutes. My lazy version ……take out of fridge, put in cold oven, turn oven on, set timer for one hour, go back to bed while breakfast cooks.
Blueberry Syrup
1 pint blueberries
1/2c sugar
2 -3 tbs corn starch
dash of lemon Juice
pinch of salt
Combine, cook, stirring often, until boiling.
Turkey Florentine
Turkey Florentine
One of the best things about cooking a turkey is all the leftovers. I love turkey and enjoy using it in all sorts of dishes. I had just gotten some beautiful spinach at the market so decided to use it with my turkey to make Turkey Florentine. When I was a kid one of my favorite dishes was my mother’s Pork Chops Florentine. It was a wonderful mix of pork chops and creamed spinach and roasted potatoes. I didn’t know why it was called Florentine- I just knew I loved it. Florentine refers to cooking in the style of Florence, Italy. Usually, in cooking today, Florentine refers to dishes containing spinach as a main ingredient. I just thinks it sounds nicer than saying “Turkey with Spinach”. Sort of classes up the whole recipe by calling it Florentine. This dish is simple, tasty and beautiful, too. I served it over some tomato linguine but you could serve it over any pasta you like or even rice.
Turkey Florentine
2 T. oil or butter
1 large leek, cleaned, trimmed and chopped
4 T. flour
1½ c. stock – turkey or chicken
24 oz. fresh spinach, washed
¾ c. half and half- you could use milk instead
3 c. cubed cooked turkey
Salt and pepper to taste
2 t. hot sauce- or to taste
1 c. shredded Pecorino/ Romano cheese, plus extra for sprinkling on top
Hot cooked pasta
In large skillet cook leeks in oil or butter over medium heat until tender. Stir in flour and cook until smooth, but not brown. Add the stock and cook until mixture starts to thicken. Add the spinach and continue cooking, stirring often until the spinach is wilted. The spinach cooks down a lot- you might have to add it a little at a time to have room in the pan for all of it. As soon as the spinach is wilted add the half and half and the turkey and cook until heated through and bubbly. You might need a little more stock or half and half if the sauce is too thick for your taste. Season with the salt and pepper and the hot sauce. Stir in the cheese. Serve over hot pasta. Serves 4-6.
Skillet Corn- Easy Side Dish
Skillet Corn
If you are still looking for side dishes for Thanksgiving here is an easy one. It is fast and adds a little something special to the corn. I like to make it ahead of time and just reheat it when ready to serve. That also saves work on the big day. Sometimes I cook the corn a little longer- until it starts to get some color on it. Makes me think of the taste of corn off the grill. Either way it tastes really good. I always freeze local corn when it is in season- but use what you have. Best made with fresh sweet corn- but that isn’t always around and even made with frozen or canned corn it comes out tasty.
Skillet Corn
1 T. oil
1 sweet pepper, seeded and chopped
4-5 cups corn, fresh, frozen or canned
1½ t. cumin
1/3 c. chopped fresh cilantro or parsley
Heat oil in skillet and add pepper, cooking until they are crisp-tender. Add corn and continue cooking until corn is cooked if using fresh or heated through if using frozen or canned. Add seasonings and heat another minute. Add salt and pepper if needed. Serves 4.
Cheesy Cauliflower Mash
Cheesy Cauliflower Mash
If you are looking for a fun way to serve cauliflower you might try serving it mashed. I know people who started serving mashed cauliflower as a lower carb option for mashed potatoes, but they are good enough to make just because they taste so good. I found myself with a very large head of cauliflower and wasn’t sure what I wanted to do with it. My friend Jonathan helped me to decide. I mentioned the cauliflower to him and he reminded me how much he likes cauliflower mash. So I made this for him.
I started by cutting up the cauliflower and boiling it until tender. I drained it and then mashed it up a little. When you do that some of the cooking water will come out. Drain it off. I then started adding all the yummy stuff. Butter, a whole stick, and 4 ounces of cream cheese. The heat of the cauliflower helped to melt the cheese. Then I added some salt and pepper and a healthy dash of hot sauce. I made it cheesier by shredding 4 ounces of sharp cheddar into the mix. As I stirred it in the cheese melted. I felt it still needed something. I added a cup of shredded Pecorino Romano cheese and added some green onions and fresh chopped parsley, too. What can I say? I tasted great.
You can serve it with or without gravy. Sometimes I put it in a casserole dish and add bread crumbs and extra butter on top and cook in a 350 degree oven until bubbly and a little brown on the top.
No matter how you finish it off, cheesy cauliflower is an easy and tasty way to serve this very versatile veggie.
Cinnamon Ornaments
Cinnamon Ornaments
If you want a simple craft for the holidays it does not get much easier than cinnamon ornaments. All you need are cinnamon, applesauce, a rolling pin and cookie cutters. Even after they are dried they continue to have that wonderful cinnamon fragrance. They can be used as ornaments on a tree or simply hung to freshen a room. This is a fun gift for kids to make, too. Here are the directions.
Ornament assortment
Cinnamon Ornaments
These are for decorating, not for eating!
3/4 c. applesauce
1 bottle (4.12 oz.) cinnamon
Mix applesauce and cinnamon and knead to form a stiff dough. Roll out to 1/4-inch thickness and cut out with cookie cutters. Make hole in top of ornament with skewer or straw and carefully transfer to rack to dry. Let dry a couple of days, turning occasionally. Hang dried ornaments with decorative thread or ribbon. Makes about 12-15.
Hot Cocoa Ice Cream Cone
Hot Cocoa Ice Cream Cone
I am always looking for homemade gift ideas for the holidays. I really like gifts that both adults and kids can make. This one is just a simple way to package homemade hot cocoa mix to make it special. You start with hot cocoa mix- recipe follows. Then you get these cone shaped bags. I use a 12-inch size and a 17-inch size. I buy my online but they are available in some craft and candy making stores. Just put about 1 cup of the hot cocoa mix in the smaller cone shaped bag. Fold the top down and tape it shut. Now place the smaller bag inside the larger bag. Add about a cup of mini marshmallows mixed with some chocolate chips. The chips are optional. Tie shut with a ribbon. It ends up looking (sort of) like an ice cream cone. I add a label that says “Hot Cocoa for Two” with directions that say, “Divide hot cocoa mix between two large mugs. Fill with a cup of boiling water in each. Stir and top with the marshmallows”. You can make whatever label you like. A quick and simple gift. You could also include mugs with the gift. This is a great idea for kids to make for grandparents, teachers, etc.
Here is the recipe for the hot cocoa mix.
Hot Cocoa Mix
3 c. nonfat dry milk
1 c. cocoa
1 c. sugar
1/4 t. salt
1 c. mini marshmallows (optional)
In large bowl, mix all ingredients well. I like to sift the ingredients in because it powders the milk even finer than the way it comes. Store in an airtight jar and use within 6 months. To use add 5 tablespoonfuls to 8 ounces boiling water. Variation, flavor with cinnamon, instant coffee, cayenne pepper or even dried orange peel.
My Mother, Dinah Shore and Turkey
With Thanksgiving right around the corner I thought I’d share how I came to roast my turkey breast side down. First, let me say, there are a number of ways to roast a turkey and have it come out nice and juicy. I have no objection to any way you like to cook your bird including, but not limited to, frying, wrapped in bacon, cheesecloth wrapped etc. Stuffed, unstuffed, brined are all OK by me if that works for you. I have found over the years that cooking a turkey is a very personal decision and folks get pretty passionate about how they cook their bird.
Many years ago a singer named Dinah Shore had a TV show, which my Mother really liked. Dinah, besides being a singer, liked to cook. She gave her turkey cooking tip one time on her show. She said she roasted her turkey breast side down for most of the time. The theory is that if the bird is breast side down the juices will flow into the breast- which eliminates the need to baste. It also slows down the cooking time for the breast- so it comes out cooked at the same time as the dark meat.
My Mother was intrigued, to say the least. She talked about it, a lot, leading up to Thanksgiving. We used to get a really big turkey and my Dad has his doubts about how easy turning over a hot, partially cooked turkey, would be. Mom was adamant. So it was that that Thanksgiving my Mom put her bird in the pan, on the rack, breast side down. She was excited and nervous at the same time.
Let’s face it- the turkey is the star of the meal and if it didn’t work it would be a disaster. But Mom trusted Dinah and they went ahead with this radical new plan. After about 3 hours of cooking, maybe a bit less, they managed to get the turkey turned over and returned it to the oven. Mom would look pensively through he oven window. I think giving birth was easier on her.
Well, in the end it worked out great. The bird was juicy and evenly cooked. No basting, so less work. She was delighted that she had held to her plan and had not been persuaded to cook it like before.
So every time I cook a turkey I cook it breast side down. How long I roast it that way depends on the size of the bird. Normally about 2 hours- because I am roasting a smaller turkey. I always remember my Mother when I cook it that way. I remember that first breast side down Thanksgiving and every one after that. Mom always was delighted- like the first time- and she always mentioned Dinah Shore.
Happy Thanksgiving to you all. May your turkey be juicy and most importantly, may you get to spend time with the people you love. I’ll be with family and I’ll think about my Mother and Father – and Dinah.
Sweet Potatoes- Five Ways
Mashed Sweet Potatoes
I love sweet potatoes and am always looking for fun ways to serve them. I will admit to not being a fan of sweet potatoes topped with marshmallows. I am not opposed to sweetening them, though. The following recipes include some simple treatments for the very versatile sweet potato. If you are looking for a fun way to serve sweet potatoes I am sure you will find a recipe here to love.
This simple recipe just sweetens the potatoes a little. I think here the nutmeg is the secret to make them taste really special.
Mashed Sweet Potatoes
2 lbs. sweet potatoes, peeled and cut in chunks
4 T. butter
1/4 c. brown sugar
1-2 t. fresh grated nutmeg
salt and pepper to taste
Boil potatoes until tender. Drain water and add remaining ingredients. Smash the potatoes a little as you mix them. Serves 6.
Sweet Potatoes with Apples
Sweet Potato Salad
Herbed Sweet Potato Biscuits
This recipe is a great side dish. Slightly sweet and just a touch of vinegar makes this a winner.
Sweet Potato and Apple Saute
2 T. oil or butter
1 large onion, peeled and sliced
3 small sweet potatoes, peeled and sliced about an inch thick
1/2 c. water or stock
2 apples, peeled, cored and sliced
2 T. honey
2 T. cider vinegar
salt and pepper to taste
dash of hot sauce
Heat oil or butter in skillet and add the onion. Cook until golden. Add sweet potatoes and water or stock and cook until sweet potatoes are almost tender. Add apples and cook until apples are heated through. Add honey and vinegar and cook until most of the liquid disappears. Season to taste and serve.
While I often serve this salad for summer picnics it works well any time of the year.
Sweet Potato Salad
3 large sweet potatoes
2 c. corn kernels, fresh off the cob preferred but frozen is O.K.
2 ribs celery, sliced
1 sweet onion, diced
1 c. sweet pepper, seeded and chopped
2-3 T. fresh parsley
1/3 c. oil
1 t. Dijon mustard
3 T. apple cider vinegar
1 T. lemon juice
1 clove garlic, minced
Salt and pepper to taste
½ c. cashews
In medium saucepan boil or steam potatoes until tender, about 20-25 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews, in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve. Add cashews just before serving. Serves 6.
Maybe you are looking for a different kind of biscuit. This recipe is flaky, crisp on the outside and moist inside. Always a hit when I make them.
Herbed Sweet Potato Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface. That way you’ll get nice, even edges.
For when you want really simple this is the way to go. Steamed and then tossed with just butter, nutmeg and salt and pepper the flavor of the sweet potatoes shine on their own.
Steamed Sweet Potatoes
3-4 lbs. Sweet potatoes, scrubbed, peeled if desired and cut in chunks
salt
pepper
butter
fresh grated nutmeg
If you don’t have a steamer, just place a metal strainer in a big pot and add an inch of water to the bottom. Cover and bring to a boil. Add sweet potatoes, cover and cook until tender, about 30 minutes. These can be done ahead and just reheated in the oven or in a microwave when ready to serve.
Remove potatoes from strainer and place in a serving bowl. Season to taste and add butter. Add a fresh grating of nutmeg over the top and serve. Serves 4-6, but with a lot of other side dishes, could serve 8.
Note: if you just look too forward each year to having them sweetened you can still steam them and just add 1/3 brown sugar with the butter and toss. A nice sweetener is to add a little maple syrup. To brown them up a little, place the potatoes in an oven safe dish and bake, uncovered 30 minutes to make a glaze.
