French Onion Soup Gratinee Anyone?

French Onion Soup Gratinee

I was never a big fan of French Onion Soup because I thought it was always too dark and salty. Then one day, I found myself watching Julia Child on TV make her version of French Onion Soup.  As I listened to her describe the soup, I became intrigued so I started taking notes on what I whatever I could find.

My original notes from Julia- can you
tell I worked for Aetna at the time?

She recommended making the beef stock from scratch and I wholeheartedly agree.  Yes, it takes more time and patience, but well worth the the effort in the end.  There will be more than required for the soup, but it can be frozen and used at a later date. Carmelizing the onions mellows and sweetens their flavor and turns them to a nice, deep golden brown.  And a combination of Gruyere, Swiss and a sprinkle of Parmesan (along with Julia's splash of cognac) finishes it perfectly!

Julia Child

I did make one minor change to Julia's recipe.  Instead of using toasted slices of baguette, I use homemade croutons (again, more work, but well worth it!) because they are more manageable to eat within the soup and gives a nice texture to the top.  I don't believe in having to fight with your food when you eat it, and this is the perfect solution. So, when you have time on a cold, rainy weekend, make some French Onion Soup Gratinee- and raise a glass to Julia... you'll be glad that you did!

Beef Stock

Beef bones and veggies in roasting pan

Arrange a collection of raw, meaty bones on a roasting pan along with two onions cut in half, three carrots, cut in half, parsnips, two heads garlic, cut in half, and 4 stalks celery cut in half. Baste lightly with vegetable oil and roast in oven at 450 degrees for 30 minutes.  

Stock simmering in pot

Scoop bones and vegetables into a stock pot.  Remove fat from roasting pan and deglaze with 2 cups of water, simmering and scraping up whatever is left in the pan.  Pour into stock pot, and add cold water to cover ingredients.  You can add additional onions, carrots and celery at this point if you'd like. Add a large can of diced tomatoes to the pot and a handful of fresh herbs. Season with salt and pepper and simmer 2 - 3 hours.  Remove bones, vegetables, garlic and herbs and put through a strainer.  

French Onion Soup Gratinee

Carmelized onions

In a large pot, sauge 6 cups sliced onions in 3 T butter and 1 T vegetable oil until softened, then add 1/2 t. each of salt and sugar.  Stir frequently about 20 minutes until onions are golden brown. Sprinkle with 2 T flour and cook slowly for 2 minutes. Off heat, whisk in 4 cups stock and 2 cups white wine. Simmer slowly for 30 minutes. 

To assemble the soup:  line the bottom of individual crocks with a 1/4 pat butter, then a slice of Swiss Cheese.  Ladle in the hot soup. Float a generous amount of croutons on top. Top croutons with a slice of Swiss cheese, a handful of Gruyere and a sprinkle of Parmesan. Top with a dash of cognac or sherry and bake in a 450 degree oven for 20 minutes until cheese is melted and browned.  

10th Annual Holiday Party- Baking it Forward

Thanks to all for Baking it Forward!

I am still feeling so fulfilled as I write this after having delivered trays of homemade holiday cookies to those in need and the first responders in Shelton (where my office is located) on Christmas week.  It is so gratifying to bring something so unexpected, yet greatly appreciated, to those who really deserve it- For me, that's what the holidays are all about.

What started out 10 years ago as a way to save my sanity during the holidays, turned into an event that grew exponentially with each year.  Hosting a Cookie Swap saved me from the 48 hour cookie baking blitz hangover for sure, and I was very pleasantly surprised by all the wonderful and delectable holiday cookies that my friends and family proudly brought to the party. 

Beautifully Packaged Cookies

 
Year #2 grew to include the guys and even more snacks and holiday drinks, but this time, we added a Yankee Re-Gift Swap to mix things up.  We've come to find out that there were always one or two gifts that were most desired as they served as a big source of amusement, and the game became a little cut-throat (in a friendly sort of way).   

In Year #5, one or two of the gifts managed to reappear under our tree.  The guest list grew and so did the small plates and libations.  We always provide beer and wine, but sometimes include a signature cocktail such as a specialty martini, mimosa or homemade eggnog. This was the year that we started to include a prize for 'Best Cookie' which kept everyone on their best cookie baking game.

Year #6: It seemed unfulfilling that all of us enjoyed the event so much while there were others that were not so blessed with a home, family and friends, presents under the tree and food in their bellies.  So that year, we started donating a tray of cookies to a charity of our choice.  These donated trays were always welcomed and it made all of us feel the spirit of the season even more intensely.



Holiday Appetizers

Year #10, the largest attendance included 32 people, probably because it didn't snow on the day of the event!  The food was amazing- everyone contributed small plates which included pulled pork sliders, stuffed breads, spaghetti and meatball muffins, cocktail meatballs and turkey and stuffing eggrolls. And for dessert, brownie cake and homemade eggnog. And the cookies were just amazing.  We had so much that 6 trays were donated to charity.

You can see how my modest holiday party / cookie swap

Herbed Goat Cheese Pinecones

has grown over the years.  It gives me so much pleasure to host this signature event as a way to gather friends and to say thanks- Because when I really think about it.... for me, it's all about friendship, appreciation and generosity.  My sincere thank you to all who have contributed over the years to this event.  I will be writing a cookbook commemorating the 10th Annual Holiday Party, and will include a compilation of cookie recipes, savory snacks and hosting tips.  Meantime, I share some of the highlights of our holiday party with you.  Best wishes for a happy holiday season and a happy, healthy and prosperous New Year!

Cocktail Meatballs (at every event for the past 10 years)
1 lb hamburger
1 egg
1/3 c breadcrumbs
2 T A-1 Steak Sauce

Combine all ingredients and shape into small meatballs.  Brown under broiler in a cookie sheet lined with foil.  Drain fat and add to large frying pan along with:  1 c A-! steak sauce, 4 T brown sugar and 6 T butter.  Simmer, covered for 15 minutes and serve warm.

Sausalito Crab Dip 
1 pkg. Knorr Leek Soup Mix
1.5 c sour cream
1 T lemon juice
1/2 t hot pepper sauce
2 cans lump crab meat, drained
1 can artichoke hearts, drained and chopped
1 c shredded Swiss cheese
1 T chopped fresh dill

Mix all ingredients together and chill for 2 hours.  I like to hollow out a round pumpernickel bread and fill with dip.  Garnish with cherry tomatoes and fresh rosemary to simulate holly.

Turkey and Stuffing Eggrolls
Left over chopped turkey meat
Left over stuffing
Left over mashed potatoes\
Eggroll wrappers

Combine first three ingredients and place a large tablespoon of mixture in bottom corner of eggroll wrapper.  Brush opposite corner with a little water and roll up from the bottom, fold in sides and seal with top.  Fry in shallow pan with canola oil and serve with hot gravy and / or cranberry sauce.


Brownie Cake

Brownie Cake
1 stick butter
4 eggs
1 lb. can Hershey's Syrup
1 c sugar
1 c flour
1 t baking powder
1 t vanilla
1 c chopped walnuts or chocolate chips (optional)

Mix all ingredients together and pour into a prepared tube pan.  Bake at 350 degrees for 45 minutes.  Cool, unmold and sprinkle with powdered sugar or chocolate glaze.

Fun and Creative Easter Treats

Bird's nest in my front door

Easter is by far my favorite holiday- taking a very close second to Thanksgiving, of course.  I absolutely love Springtime because it is time to renew and refresh your life, your home and your soul.  Everything comes alive again: the flowers, grass and beautiful blooming trees.  And for me, nothing beats the smell of a warm, sunny spring day!  Easter comes early for us this year, and with that (hopefully) Spring.  The House Finches outside tell me that Spring is just around the corner as they sing joyfully while guarding five little bird eggs nestled inside the wreath on my front door.

Easter Flower Vase

I love hosting Easter because the food and tablescapes are as joyful as the House Finch’s singing.  Although I will not be hosting the holiday for my family this year, I will be bringing these treats in honor of Easter.  These are fun and easy to make, and the kids will have fun helping you! I hope these ideas give you inspiration to make your Easter holiday a special one for your family.

Deviled Egg Chicks

Deviled Eggs

12 large eggs

½  C. mayonnaise

2 t. mustard

¼ c. finely chopped sweet pickles

¼ c. finely chopped celery

Capers or black olives and a carrot for garnish

Prepare hardboiled eggs. Crack open and carefully cut in half.  Scoop out the yolk and mix with first 5 ingredients.  Pipe into half of the egg white and top with the other half. Garnish with capers or black olives for the eyes and a carrot slice for the beak. 

Robin's Egg Nest Treats

Robin's Egg Nest Treats

3 T. butter

4 C. miniature marshmallows

6 C. Kellogg’s Rice Krispies Cereal

Shredded coconut

Jelly beans

Melt butter in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat and add cereal- stir well until coated.  Using buttered spatula or wax paper, evenly press mixture into muffin tin(s), making an indent in the center of each.  Cool and remove from pan.  Garnish with shredded coconut tinted with green food color and jelly beans.

Peeps Cake

This photo speaks for itself.  I opted for a chocolate cake and decorated it with yellow Peeps and gum balls.  You could use any cake flavor or Peep color or a variety of colors, depending on your desired result. White frosting with white sprinkles provides additional texture.  I used a 6 inch cake pan, but a regular 8 inch pan will do. The pedestal cake plate is the perfect final touch. I can't wait to see the look on my niece and nephew's face when they see this!

My Gift to You this Holiday Season: a Signature Cocktail

When hosting a party, nothing says ‘you’re special’ like a signature cocktail.  I always try to include a little something extra in addition to the mainstream beer and wine at my gatherings.  Whether it’s the classic retro cocktails of the 60’s at my Mad Men Premier, or Martha Stewart’s homemade eggnog at my annual Holiday Cookie Swap, I try to  include something special that guests will remember long after the party is over. 

This ‘tradition’ began about 5 years ago when I started bringing a signature cocktail to our family’s Christmas celebration.  Each year, I’d surprise them with a special cocktail, made just for them.  It could be as simple as freezing a bottle of good vodka in an empty milk container filled with water and holly berries, or as elaborate as Twisted Christmas which includes a half dozen different liquors.  Hot Buttered Rum dates back as far as George Washington's time and is perfect for larger gatherings because the batter can be made in quantity ahead of time. I have fond memories of these Christmas celebrations: my father guarding the vintage punch bowl of homemade eggnog keeping cold on a table outside on my back deck (one for the guest, and one for him :), my late father-in-law enjoying more than his share of Twisted Christmas shakes at what would have been his last Christmas with us, and me and my sisters drinking iced vodka as we contemplated the best way to present the appetizers.  This year’s signature holiday cocktail is yet to be determined, although I’m thinking something sparkling might be in order…. 

The following  are some of my favorites in honor of the 2nd Anniversary of my blog- enjoy them this holiday season, and let us raise our glasses to Peace, Health and Prosperity.  Best wishes to you and yours this holiday and into the New Year!

Hot Buttered Rum

Hot Buttered Rum
1 lb. light brown sugar
1/2 lb. softened butter
2 t. cinnamon
2 t. ground nutmeg
1/2 t. allspice
2 t. vanilla

In mixing bowl, beat together butter and remaining ingredients until well combined.  Refrigerate in reusable container for up to a month, or place in freezer until ready to use.  In a preheated coffee mug, combine 2 heaping tablespoons batter with 1 1/2 oz. rum. Top with boiling water and stir to mix.

Gingerbread Martini

1 1/2 oz. vanilla vodka
1 1/2 oz. Frangelico
1 T. butterscotch schnapps
4 oz. ginger beer
Dark rum

Mix first three ingredients in shaker with ice.  Strain into glass.  Add ginger beer and a splash of dark rum.

Gingerbread Martini

Eggnog
6 eggs, separated
3/4 c. sugar
2 c. heavy cream
2 c. milk
2 c. bourbon
2 T. rum
freshly grated nutmeg

Beat egg yolks with mixer.  Gradually add 1/2 c. sugar until light and fluffy.  Beat egg whites separately until stiff peaks form, gradually adding remaining sugar.  Gently fold whites into yolk mixture.  Stir in cream and milk.  Add bourbon and rum, stir until combined. Chill, tightly covered for at least 3 hours. Stir gently before transferring to punch bowl.  Dust with freshly grated nutmeg before serving.

Twisted Christmas

Twisted Christmas

softball size vanilla ice cream
2 oz. Grand Marnier
2 oz. Creme de cocoa (white)
1 oz. Galliano
1 oz. brandy
1 oz. whiskey
eggnog

Add ice cream and 4 oz. eggnog in blender.  Add liquors and blend until frothy.

Thankful for the Ability to Provide Inspiration

This Thanksgiving season, I am thankful for inspiring others through my food blog, cooking class and radio interview.  Until recently, I didn’t realize how much what I’ve been doing as a creative outlet has inspired others.  I am truly grateful for my readers and those who continue to inspire me- and for that, I say “Thank You.”

Meg Bailey, Janet Pierce, Denise Egan, Nicole Carbone & Vin Robinson

After a year of contemplating teaching a cooking class, I finally did it.  My inspiration was all around me and at the prompting of some of the young women who work with me in my real job, I held a cooking class in my kitchen earlier this month.  With the holiday season rapidly approaching and little time to plan and prepare, I demonstrated how easy it was to prepare a simple, yet elegant meal.  Modeled around the concept of this blog, I developed an easy, seasonal menu that could be prepared within an hour.

Drizzling honey on the Baked Brie

Six women from Standard Builders learned techniques for using fresh herbs, chopping garlic and rolling out pie dough while they participated in an interactive class where all had a hand in preparing the meal.  What started out as an informal cooking class, ended up turning into a true team building exercise.  Donned in vintage aprons, my colleagues were excited about the event and interested in being inspired and learning a few time saving tips.

The perfect quick Apple Pie

We started out with the quickest and easiest Holiday Baked Brie so that the women had a little something to nibble on with the wine during class. Then we made an Apple Pie which baked while dinner was being prepared.  Coring and slicing apples takes the most time, but with a kitchen full of helpers, it took next to no time at all.  I typically make my own pie crust, but for this purpose, I used refrigerated pie down and demonstrated the quickest way to make an amazing pie.  My grandmother’s tip of using a pastry cloth was the key here, as it made the dough easy to handle and resulted in a lot less mess!  Even the more ‘experienced students’ thought this time saving tip was well worth the minimal price of admission.  

While the pie was baking, we prepared a one pot meal of Hoisin Chicken with Cranberry Rice (big nod to Ming Tsi’s One Pot Meals!).  One pot meals are great because they require minimal ingredients and preparation time, and result in the least mess.  As the chicken was simmering, we cut fresh herbs from the garden for the Roasted Butternut Squash.  I grow butternut squash in my own garden, but peeling and seeding them is time consuming.  If time is worth money to you, I suggest you get the squash already peeled and cut in the grocery store.  Once the squash is almost completely cooked, sprinkle with freshly chopped herbs which then become very aromatic and finish the dish.  The last thing we prepared was a Classic Caesar Salad.  The key is in layering the flavors- tossing with olive oil and seasoning with salt and pepper and repeating the process along with fresh lemon gives it a really fresh taste.  Homemade croutons are best, but you can find good ones in the produce section of the grocery store.

The finished meal, complete with Pinot Noir

The end result was a deliciously hot meal that not only looked good, but appealed to everyone.  In fact, Janet said that she now has her menu for Christmas Eve dinner!  

A few days after the class, I was interviewed on internet radio about my blog and the cooking class.  You can listen to the Nov. 7^th airing here: http://www.blogtalkradio.com/grandmassecrets/2012/11/08/food-for-thought#.UJml4pZv3Po.gmail.  (My segment is 30 minutes into the show).

Special thanks to my class participants for giving me the desire and confidence to continue providing inspiration to you and others to discover and embrace the cook within yourselves.

Holiday Baked Brie
1 wheel of Brie Cheese
1/2 c. chopped walnuts
1/2 c. Craisins
Honey

Place brie in a microwave safe dish, top with fruit and nuts. Drizzle with honey and heat in the microwave approx. 30 - 45 seconds until slightly melted.


Traditional Apple Pie
6 c. peeled, cored and sliced apples
1 T. lemon juice
2 T. flour
3/4 c. sugar
2 1/2 t. apple pie spice
1 T. butter
Refrigerated Pillsbury Pie Crust
1 egg slightly beaten with 2 T. water

In large bowl, mix apples, lemon juice and dry ingredients. Roll out pie crust on lightly floured surface. Line pie plate with dough and add apple mixture. Dot with butter.  Add top crust and crimp.  Bake at 350 degrees for 45 min.  Brush with egg wash and sprinkle with sugar. Bake an additional 10 - 15 min.


Roasted Butternut Squash
Butternut squash, peeled, seeded and cubed
Olive oil
Salt and pepper
chopped fresh herbs, optional

Saute squash in frying pan with oil to coat vegetables lightly. Roast on all sides, stirring occasionally.  Sprinkle with fresh herbs and season with salt and pepper when vegetables are 3/4 cooked.


Classic Caesar Salad
Romaine lettuce, chopped
3 cloves garlic, halved
1 egg, partially cooked
Olive oil
1/2 c. parmesan cheese
1 lemon
Worcestershire sauce
Croutons
salt and pepper

Season bowl (preferably wooden) with garlic halves.  Add chopped romaine and drizzle with oil.  Season with salt and pepper.  Toss.  Add lemon juice, egg and a few dashes of worcestershire.  Drizzle with more olive oil and season again.  Add cheese and croutons.

Celebrate Cinco de Mayo!

How can you not feel good about Mexican food? There's something about the culture that just gives you a warm feeling, both literally and figuratively. Having spent some time in Mexico City, I was exposed to the best that the country had to offer.  The food is much simpler than what you typically see in Mexican restaurants here in the U.S. I find it interesting that many Mexicans do not celebrate Cinco de Mayo as we do here in the States, despite the fact that the holiday commemorated the Battle of Puebla, when the outnumbered Mexican troops defeated the French. For those of us who observe Cinco de Mayo by indulging in typical Mexican fare, here are a few suggestions that will round out any party.


I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico.  It took three days to season it, but well with the effort.  You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick.  Beware: this disappears quick, so you might want to double the recipe!

Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped

Mix tomato, onion, jalapeno with lime juice and salt.  Mix in avocado until thoroughly incorporated and then fold in cilantro.  Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)


Salsa
I've made it from scratch, but here's my quick, semi-homemade version:

1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime

Pour salsa into a bowl and add remaining ingredients.  Add additional cilantro and lime to taste.

Grilled Stuffed Jalapenos
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!

Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon

Slice peppers lengthwise and scoop out inside, leaving the stem intact.  Fill with cream cheese and top with chopped bacon.  Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.


Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)

Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil.  Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl.  Stir in beans.  Add salsa and broth to pan and bring to boil.  Reduce heat and simmer 5 min.  Set aside.  Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray.  Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture.  Pour broth mixture evenly over and sprinkle with cheese.  Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.


Chili's Presidente Margarita
Shhh.... you didn't get this from me!

2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes

Squeeze lime over ice cubes in cocktail shaker.  Add remaining ingredients except salt.  Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.

Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila.  Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.

2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder

In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well.  Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!

The Christmas Cookie Club

Who doesn't love the holiday season, with all its trimmings and traditions and recipes that have been handed down for generations?  Christmas has always been special in my family, probably because it is my mother's favorite time of year.  Over time, I had come to carry on the Christmas cookie tradition.  I would literally go on a cookie baking blitz for two days straight- standing in my kitchen meticulously baking family favorites and some new cookies while watching classic Christmas movies or listening to Christmas carols. I worked hard to create the ultimate cookie platter that I would bring to our family celebration. 

As time went on, it became more of a hassle with a grown family and a demanding career, but I remained diligent about making cookies each year. Then one day, my friend Beth Longo suggested that I hold a Cookie Swap.  New to the concept, I thought it was worth giving it a try.  Making only one type of cookie had to be easier than making six different kinds, right? The first year, there were five of us, and then with each year, the event grew exponentially.  Now, seven years later, the event doubles as my annual holiday party that includes husbands, a variety of hors d'oeurves, Christmas carols, libations, a Yankee re-gift swap, and a prize for Best in Show.  We try to add something new each year to keep it fun and interesting.  And in the spirit of giving, we have started donating a cookie platter to a local charity. 

I just finished reading The Christmas Cookie Club http://www.barnesandnoble.com/w/christmas-cookie-club-ann-pearlman/1100366880 by Ann Pearlman, a wonderful tribute to this annual tradition as well as a story about how intricately twelve women's lives are woven together and the common bonds that they share.  In addition to a story that any woman can relate to (at least on some level), it includes cookie recipes and histories behind some classic cookie ingredients.  I wouldn't consider myself the ultimate Cookie Bitch as Marnie did, but like her, I have set some standards for the event: no pre-packaged cookies, you must include the recipe to share, bring a re-gift and a sense of humor.

So, thank you Beth, for being the inspiration for my annual cookie tradition and for helping me bring the Brown Spice Cookies back to life each year!  Ok, I admit, these require a little bit of work, but well worth the effort :) In honor of the first anniversary of my blog, I give you a few of my family favorites:


Aunt Josie's Brown Spice Cookies

1 3/4 c. flour
1 3/4 c. sugar
1/8 c. Hershey's cocoa
1 1/2 t. baking powder
3/4 t. baking soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/8 lb. chopped walnuts
1/8 lb. chopped pecans
1/8 lb. chopped dates
1/8 lb. raisins
8 oz. warm coffee
1/4 lb. melted Crisco
1/4 t. vanilla
1/4 t. lemon extract

Mix all ingredients together and roll into tight, 1 1/2" balls.  Bake at 400 for 10 min.  Frost entire cookie by immersing them in 1/2 lb. confectioners' sugar, 1/4 c. milk, 1/2 t. vanilla.  Let dry on wax paper, then turn over and frost bottom.


Mom's Anise Cookies

5 1/2 c. flour
3/4 c. butter, cubed
1/2 c. milk
1/4 c. melted and cooled Crisco
1 1/2 c. sugar
1 T. baking powder
4 eggs
1 T. anise extract
Confectioners' sugar

Mix flour and butter with your hands until mixture resembles crumbs. Stir in sugar and baking powder.  In small bowl, beat eggs with milk and anise.  Add Crisco and flour. Knead 2 min. on floured surface.  Refrigerate 2 hrs. Roll into 1" balls and bake at 350 for 20 min. Glaze with confectioners' sugar, milk and anise.  Sprinkle with decorative sugar.  Makes 5 dozen.


Bruce's Butter Cookies

1 c. butter, softened
1/2 c. sugar
1 egg
3 t. vanilla
3 c. flour
1/2 t. baking powder

Mix first 4 ingredients in mixer.  Sift in flour and baking powder and mix until dough becomes one large ball.  Refrigerate 1 hr.  Roll out to 1/4" thick and use varied cutters.  Bake at 425 for about 10 min until just cooked.  These should not get golden brown.  Frost with: 1 stick melted butter, room temperature; 1/2 c. coffee and 1 pkg. confectioners' sugar.  Tint with food coloring.  Makes 2 1/2 dozen.

Thankful for Leftovers

This year, I'm very thankful for the support of family and friends who have helped us celebrate courage and joy in spite of a very difficult year.  This Thanksgiving, I honor the importance of these friendships.  Turns out, that this was a common thread that was woven throughout my family at Thanksgiving this year, and proudly displayed on our Tree of Thanks.  I have had the honor of hosting Thanksgiving in recent years, and this year, I put some of the many downed twigs and branches to good use by arranging them nicely in a ceramic vase to create a tree.  Then, I cut leaves from colored construction paper, punched a hole at the bottom and tied strings through them.  Each of us wrote what we were thankful for and tied it to the Tree.

Second on my list would be Thanksgiving leftovers.  Who doesn't love a good turkey sandwich made with stuffing, cranberry sauce and gravy? I came up with some other ideas for leftovers during the weekend to change up the same old, same old:

• Use turkey, vegetables and gravy to create a Shepard's Pie, topped with mashed potatoes (and cheese, if you like).
• A new twist on Turkey Frame soup: pipe stuffing (pulsed slightly in the food processor) onto homemade pasta sheets and seal to create little raviolis.  Drop into simmering water to cook and add to soup.
• Tired of pumpkin pie and want a lighter dessert, reminiscent of the holiday?  Mix 1 container of marscapone cheese into 1 can pumpkin pie filling with 1 Tbsp. pumpkin pie spice.  Crumble molasses or ginger cookies and put in bottom of parfait glasses, top with pumpkin, chopped pecans and whipped cream.  Repeat and refrigerate.
• Not enough gravy? Make a Maple Bourbon Glaze: 1 c bourbon, 2/3 c maple syrup, 2/3 c ketchup, 1/3 c soy sauce, 2 T chopped fresh ginger (or 2 tsp. ground ginger), and 2 Tbsp. packed brown sugar.  Combine all ingredients and simmer 5 minutes.  Can also be used to glaze the turkey during the final 15 minutes of cooking.  Pssssst.... this is the secret to my gravy: mix 1/2 c of glaze into skimmed pan drippings, thicken and add 2 Tbsp. butter.

Mother's Day Brunch

The best thing about brunch is that there's usually something for everyone- from the savory to the sweet.  You can mix and match everything from omelets to coffee cake.  Be creative and add lots of extras like hash browns and fruit, or whatever rounds out the menu.  Of course it's best served outside on a sunny day, but anywhere will do, as long as it's perfectly appointed with china, crystal and beautiful fresh flowers.  Extra points if you add mimosas and belinis!!  Mother's Day is only a few days away and here is a suggestion for what I think will be the perfect menu to commemorate this special day. This is what I will be preparing for my mother on Sunday:

Belgium Waffles

1 1/2 c flour
2 t. baking powder
1/2 t. salt
2 t. sugar
1 c milk
2 eggs, separated
3 T. melted butter

Mix dry ingredients.  Add yolks and milk.  Fold in whipped egg whites and butter.  Spoon batter onto buttered hot waffle iron.  I prefer the old fashioned stove top iron, but any waffler will do. Keep waffles in warm oven before serving.  Pssst.... don't have time to make the batter?  Use Pop & Fresh croissant dough!! Not as good, but will do in a pinch ;)


Spinach and Pancetta Strata

2 T olive oil
4 oz. thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10 oz) box chopped frozen spinach, thawed and squeezed dry
2 cloves garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. freshly ground nutmeg
8 c cubed Italian bread
1/2 c  grated Parmesan cheese
3 c milk
10 eggs

Heat oil in a heavy large skillet over medium heat.  Add pancetta and saute until crisp and golden. Transfer pancetta to a bowl, Add the onion to the pan drippings in the same skillet and saute until transparent.  Add the spinach and garlic.  Saute over low heat until garlic is tender. Stir in 1/2 t. salt, 1/4 t. pepper, nutmeg and cooked pancetta. 

Place half the bread cubes in a buttered 3 qt. baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture.  Repeat layering.  Whisk the milk, eggs, remaining salt and pepper in a large bowl and pour evenly over the strata.  Chill, covered with plastic wrap, at least 2 hours, up to 12 hours.  Preheat oven 350 degrees and bake uncovered until golden brown and cooked through, 40 min.  Let stand 5 min. before serving.


Apple Glazed Sausage and Bacon

8 - 10 pork sausage links
3/4 lb. kielbasa sausage, cut into slices
1 (6 oz. pkg) sliced Canadian bacon
1/4 c apple juice
1/4 c apple jelly
2 T. maple syrup

In large skillet combine sausage links, kielbasa  and apple juice. Bring to boil- cover and cook 5 min. Remove cover and continue to cook 15 min. Add jelly and syrup and bacon until heated through.


Donuts Muffins  (from the Rabbit Hill Inn)

Dry ingredients mixed in bowl:
4 c flour
2 t. baking soda
1 t. nutmeg

Wet ingredients in separate bowl:
1 c canola oil
4 eggs
2 c sugar
2 c sour cream
2 t. vanilla

Whisk dry ingredients together in a bowl.  Whisk wet ingredients in separate bowl.  Gently fold two mixtures together until combined.  Line muffin tins with papers and preheat oven to 350.  Fill each muffin to top. Bake 20 min.

While muffins are baking, stir together topping ingredients: 1 T cinnamon and 1 c sugar in a small bowl, and 1/2 c melted butter in another separate bowl.  When muffins are cool enough to handle, dip tops of muffins into melted butter and then into sugar mixture. Coat tops generously. Let sit for a few minutes.

Egg-Cited About Easter

Easter has to be my favorite holiday.  Time to renew and refresh your life, your home and your soul.  Everything comes alive again- the flowers, grass and beautiful blooming trees. As with many nationalities, my ancestors live on thru me in various traditions, particularly at Easter time.  My gift for you this season is a couple traditions that have been passed along to me, which I continue to cherish each year with my family and friends.  I hope that you enjoy them as much as my father appreciates the fact that I carry on these traditions within our family. Please note: you will need half of a day for the breads, but they are well worth the time and patience to make them!  P.S. use left over Easter eggs for egg salad or interesting deviled eggs.  For the best hard boiled eggs ever: http://www.marthastewart.com/257079/perfect-hard-boiled-eggs. 

Grandma's Pastia (Rice Pie)

3/4 c. River Rice, raw and rinsed
1 1/4 c milk
2 T. butter
1 c. sugar
5 eggs
1 1/4 c. whole milk ricotta
2 t. grated orange rind
1 t. grated lemon rind
1 t. cinnamon
1/2 c. raisins or candied fruit, optional

Butter bottom and sides of 2 qt. glass casserole dish.  Dust with cracker meal or unflavored bread crumbs.  In large saucepan combine rice, milk, and bring to a boil over med. heat, stirring constantly, 20 min.  Remove from heat and add butter and sugar.  Boil again for 5 min.

In large bowl, combine eggs, ricotta, seasoning, and fruit.  Ladel a small amount of the mixture into egg mixture to heat eggs gradually.  Pour egg mixture into saucepan containing the rice mixture and whisk.  Pour mixture into prepared casserole.  Bake at 350 degrees for 45 minutes.  Note: you can also pour mixture into prepared pie crust.

Aunt Josie's Italian Easter Breads

2 pkg. yeast
1 c. warm water
1 c. sugar
1 t. salt
1/2 c. butter, melted
1 c. milk, warmed
6 c. sifted flour
3 eggs beaten
1 T. anise extract
6 hard cooked eggs, colored

Soften yeast in water- add a pinch of sugar to proof. Measure sugar and salt into large bowl.  Stir in butter and milk until sugar dissolves. Beat in 2 c. flour until smooth and add anise extract. Blend in yeast and eggs.  Stir flour to make soft dough and turn onto lightly floured surface.  Knead until satiny- about 15 min.  Shape into large ball and put into large greased bowl, turning to cover all sides.  Cover and let rise in warm place until doubled, about 3 hours. 

Punch down and let rest 10 min.  Divide dough into two large or four small portions.  Divide each portion into three pieces and roll into large ropes.  Braid three together, sealing ends.  Take braided rope and fold under itself, creating a "nest".  Insert 1 (for small) or 3 (for large) breads into center of each bread nest.  Let rise for 1 hour.  Brush with egg wash and bake at 350 degrees for 20 - 25 min until golden brown. 

In Love with Chocolate

There's a new ingredient on the baking scene, and it's rich, dark and handsome ;) Let’s face it: it’s just not Valentine’s Day without chocolate, because it has long been associated with passion, romance and love.  From the moment chocolate was discovered, it was considered valuable, divine and decadent.  The first chocolate candy was invented in the 1860’s by Cadbury, who was the first to market them in a heart shaped box for Valentine’s Day, around the same time.  Elaine Sherman wrote: “… chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, seductive, suggestive, rich, luxurious, celestial…”

Thinking about making a romantic dinner for Valentine’s Day?  Go ahead, remind that special someone just how wonderful they really are – there’s no better way to say ‘I love you’.  These seductively easy and decadent desserts will tie a bow around any dinner menu, from take out to filet Mignon.  So, open some champagne and let the taste and smell of these desserts flood your senses with overwhelming ecstasy.  Eat them slowly and take the time to savor every bite.  I can’t think of a better way to start off an evening of love! These recipes are a big nod to my sister Charisa, a true chocoholic in her own right.

Chocolate Pots de Creme

1 c heavy cream

1 lg bar dark chocolate, broken into pieces

3 egg yolks

1 shot Kahula

Reduce cream until bubbles go from fast and small to slow and large.  Reduce by half.  Remove from heat and whisk in chocolate.  Let cool slightly and whisk in egg yolks and Kahula.  Pour into wine glasses or small vessel of choice. Chill for a few hours and garnish with whipped cream and strawberries or raspberries.

Chocolate Torte

1 stick butter

2 (7 oz.) bars Special Dark chocolate

3/4 c sugar

5 eggs, separated

1/3 c flour

Preheat oven to 350 degrees.  Grease and flour 9" springform pan.  In double boiler, combine chocolate, sugar and butter.  Simmer until chocolate is melted.  Remove from heat and cool slightly.  Whisk in egg yolks and stir in flour until just blended.  Beat egg whites until stiff peaks form- do not over-beat.  Stir in 1/3 whites into chocolate mixture. Fold in remaining whites. Spoon into prepared pan and bake 35 - 40 min. Cool and dust with sifted confectioners' sugar.

True Love Truffles

6 oz. dark chocolate

3 T dark corn syrup

1 c brandy (whiskey or rum)

1 pkg. chocolate wafer cookies, crushed

1 c chopped walnuts

1/2 c chopped candied cherries

1/2 c confectioners' sugar

granulated sugar

Melt chocolate in double boiler. Remove from heat and add corn syrup and brandy.  In mixing bowl, add chocolate wafer crumbs, nuts, cherries and confectioners' sugar. Add melted chocolate and let stand 30 min. Form mixture into balls and roll in sugar.

Are You Ready to Ring in the New Year?

Hello and Welcome to my Blog: Food for Thought.  I hope that my culinary advice will help you as it has helped many of my friends and colleagues in the recent past.  I am not a trained culinary expert or even claim to be, but have grown up in a household surrounded by great cooks including my mother, my sisters (who have graduated from culinary schools and are excellent chefs in their own right), and my French and Italian grandmothers. What I have learned was how to use recipes and various ideas that I have collected to make any occasion special.

So, whether you are planning an elegant dinner, or just some really cool and interesting appetizers to help you ring in the New Year, make it easy and special. Some ideas you might want to consider include my Mother's Retro Cheese Ball, the EASIEST Cocktail Meatballs ever, and Mushroom Puffs. 

Retro Cheese Ball
1 brick Cheddar cheese
1 8oz. container cream cheese
1 can deviled ham
1/2 onion, diced
1/.2 can black olives, chopped

Mix all together and put onto a large piece of wax paper.  Roll into a ball and refrigerate for 2 hours.  Unwrap and roll ball into a pile of chopped walnuts.  Serve with assorted crackers.


Easiest Cocktail Meatballs Ever
1 pkg. frozen, prepared small meatballs
1 jar chili sauce
1 8 oz. can jellied cranberry sauce

Heat chili and cranberry sauces in large saucepan.  Add meatballs and heat through.  If you cannot find small meatballs, you can use the large ones, and quarter them when  heated through. Serve warm.


Mushroom Puffs
2 containers of Pillsbury Crescent Rolls
1 8 oz. container cream cheese
1 8 oz. can sliced mushrooms

Unwrap crescent rolls and press seams together to make a rectangle.  Spread with cream cheese and add mushrooms.  Roll into a log and slice into 1/2 " thick slices.  Bake at 350 for 20 min. until golden brown. 

This recipe can be modified based on your preference.  Substitute mushrooms for spinach, crab meat, etc.


So, there you have it.  Three easy, yet elegant appetizer ideas for your New Year's party, or just to enjoy prior to dinner.... food for thought.