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.

10 Years of Building a Life Celebration

Months in the planning, our anniversary celebration took place a few weeks ago.  Giving my husband the gift of friendship was a unique idea but (almost literally) took an army to execute:  Planning, catering, flowers, landscaper, beer and wine, the custom made architectural cake, jazz band and Diversion #1, #2 and #3 took many people and a lot of coordination in order to pull it off without spoiling the surprise for him. The end result was absolutely fabulous and the look on my husband’s face when he came home that Friday night to find 65 of our closest family and friends there was just PRICELESS.  Ok, I may have overshot it a bit, but it was well worth it- three weeks later, and he’s still in amazement ;)

Nod to the following who helped make this celebration truly a memorable one:  My parents and sister Lisa for catering and set up, Ginger & Pickles Catering, Amazing Cakes by Joanne, Charles Fine Wine, D&J Lawn Care, nostalgiccandy.com, Conard HS Jazz Band, Beth Longo, Sandra Tierney and Jen Banks. 

Party Planner extraordinaire maybe, but I’m not about to give up my day job.  I will however, share some tips on how to kick up your next big party from fun to fabulous since holiday season will soon be upon us:

1.        Hire a bartender – or have a guest volunteer to manage opening wine and beer bottles (or ladle punch, or pour coffee).  Use wine glasses if you have them on hand. If not, you can rent them fairly inexpensively.  There’s nothing worse than drinking good wine out of a plastic cup!  Consult your local wine purveyor for ideas- they will know what and how much to buy to cater to the masses.

2.       Use disposable plastic plates- they’re so much nicer than paper and they have some that have the look of china.  You can reuse them a few times to really get your money’s worth.  P.S. be sure to have a couple garbage bins around for easy disposal so that people do not have to go in search of…

3.       Utilize both indoors and outdoors – to maximize space.  If the weather doesn’t permit you to be outdoors, you can temporarily relocate or rearrange furniture to create more circulation space.  One suggestion is to move the dining room table along an outside wall to create a buffet table.  Remember to use elements of height on the table to create more interest.

4.       Prepare as much as possible ahead of time- and be sure there is a good variety of selections and have one signature item that really stands out.  Not enough time to do it all yourself? Hire a caterer or restaurant to supply the more complicated dishes.

5.       Hire a local jazz band- they’re good, enthusiastic and highly affordable.  Aside from the overwhelming number of people who attended my party, this was what really knocked my husband’s socks off!

 

Isn't that Just Peachy?

Nothing says summer like fresh peaches.  Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store.  I've recently developed a love affair with the succulent peaches at our local farm stand.  They're so juicy and flavorful, and their color is amazing.  Go out and get them while you can because the season is almost over. 

A friend of mine told me how to freeze fresh peaches:  Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet.  Place in freezer until frozen, then remove and place into zip lock baggies.  She does this each year so that she can have peach melba all winter long.  Peach daiquiris wouldn't be bad either ;)

This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.

Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper

Mix all ingredients and toss in large bowl.

Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt

1c vanilla ice cream

Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce.  Serve over ice cream with remaining rum sauce and garnish with mint leaves.

Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese.  Drizzle with Raspberry Walnut vinaigrette dressing.

Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice

Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla

Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.

Lazy Summer Daze

Ahhhh… there’s nothing like the smell of freshly picked herbs in summertime.  To this day, I am still transported to my grandmother’s kitchen every time I smell a bunch of fresh basil.  You don’t need to be Martha Stewart to transform your meals from good to great- all you need are fresh herbs.  They look, smell and taste great, and are super easy to grow.  Whether you grow them yourself or buy them in the grocery store, rinse and store them in a paper towel upright in a container on your kitchen counter.  The mere aroma of fresh herbs will inspire you to chop them up and sprinkle on a pan of roasted potatoes with parsley, sage, rosemary or thyme, or flavor freshly brewed iced tea with mint like my grandmother did. While some people seem to be dazed and confused this summer because they have too much time on their hands, I am amazed at all the opportunities to enjoy my summer abundance.  Here are a few suggestions:

To Die for Lamb Chops

Marinate lamb chops in olive oil, chopped garlic, chopped rosemary and season with salt and pepper.  Cook over hot grill.

Kicked Up Salsa

Add the following to any jar of prepared salsa: chopped cilantro, chopped garlic, chopped green pepper, juice of 1 lime.

Killer Italian Pesto

In food processor add: 1 c packed basil leaves, 1 c pine nuts, 3 cloves chopped garlic, 1/2 c Parmesan cheese.  Turn on and drizzle 1/2 c olive oil while processing. 

Tarragon Chicken Salad

Boil chicken breasts with quartered onion and celery scraps.  When cool enough to handle, shred into a bowl and add chopped tarragon, diced onion and celery, and mayonnaise.  Season with salt and pepper.  Serve on split croissants.

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. 

So Easy It's Sinful

Who doesn’t love a warm, home cooked meal?  But after a long day at work, many do not have the time (or patience). Making heartwarming, home cooked meals doesn’t have to be a lengthy, or expensive, endeavor.   I am frequently asked by friends and co-workers for easy but elegant food ideas, and these are usually at the top of my list.  The following recipes were “staples” in my family’s house when I was a young girl growing up.  Long before I discovered Martha Stewart, it was sometimes my responsibility to prepare these meals for the family, and I frequently still do to this day. (Big nod to Mom). These are also perfect if you have adolescents that want to help out with the evening meal.  What could be better on a cold, mid-winter day than to make your family home cooked, comfort foods that give them that ‘ummm, that’s good” feeling?  Try them and let me know what you think.

Crock Pot Roast

Crock Pot Roast

2 lbs chuck roast

1 can cream of mushroom soup

1 lb potatoes, peeled and halved

1 lb carrots, peeled and very roughly chopped

2 onions, peeled and quartered

Put meat in crock pot. Cover with vegetables and top with soup. Cover and cook on low for 8 – 10 hrs.



 

Meatloaf

1 lb hamburger

1 pkg. dry onion soup mix

4 oz can tomato sauce

1/3 c  breadcrumbs

1 egg

Mix all together and bake in loaf pan 35 – 40 min. at 350 degrees.

Stuffed Scallops

1 – 1 ½ lbs bay scallops

Juice of 1 lemon

1 ½ c breadcrumbs

½ stick butter, melted

¼ c white wine, optional

2 T grated parmesan cheese

Dash of Worcestershire sauce

Pour lemon juice in small casserole dish.  Spread scallops over juice. Combine remaining ingredients and spread over top.  Bake for 20 min. at 350 degrees.

Don't time for dessert?  You only need 30 min. (baking time only) for these!  Here are two, 2 ingredient desserts.  You'll want to keep these ingredients on hand for when you need to whip up something super fast and don't have time to think about what to make, let alone to spend the time making it.  Now, what can be more simple than that??

Angel's Delight:  1 pkg. Angel food cake mix, 1 (20 oz.) can crushed pineapple

Pumpkin Squares:    1 pkg. carrot cake mix, 1 (15 oz.) can pumpkin puree

Mix in a bowl and bake in a greased 13 x 9 pan at 350 degrees for 30 minutes.

You can serve whipped cream and strawberries with the angel food cake, and frost the pumpkin squares with cream cheese frosting, but both are delightfully good without them.