Post by: caribougrrl on November 28, 2011, 09:22:24 AM
I made sugar plums yesterday! They taste pretty good now, so once they are good and ripe, they should be fabulous.
2 c. nuts, coarsely ground (any combination of almonds, pecans, hazelnuts or walnuts)
4 c. dried fruit, finely chopped (figs, prunes, dates, apricots, cherries)
5-6 slices crystallized ginger, chopped finely
1 tsp ground cinnamon
1 tsp ground nutmeg
zest of one small orange
4 tbsp orange liqueur
granulated sugar for dusting
Mix all ingredients together well. Add more liqueur as needed to make the mixture stick together. Roll into small slightly oblong shapes (the size of a truffle, but egg shaped, or more to the point, plum shaped). Coat with granulated sugar, let air dry ~2 hrs, store in an airtight container at room temp for a week then in the refrigerator for up to 3 additional weeks, or in the freezer for longer.
Post by: witchypoo on November 28, 2011, 10:13:54 AM
Post by: caribougrrl on November 28, 2011, 10:37:39 AM
i will probably make fruitcake this coming weekend, and then start churning out christmas cookies (pecan tarts, russian tea cakes, linzer tarts, and pepparkakor).
our fruitcake is rum-aging already... we were strangely organized this year
I'm considering making egg nog fudge to gift up with the sugar plums, but I've never really done a truly successful fudge.
Post by: witchypoo on November 28, 2011, 10:55:39 AM
Post by: merigayle on November 28, 2011, 03:17:30 PM
I am having a Christmas cookie exchange party in a couple weeks, i cannot wait!!!
Post by: Courtney on November 28, 2011, 07:36:26 PM
They aren't particularly Christmas-y, but they are good! I'm going to make some of my short stack cookies for the holidays, too.
Mmmmmm... I love cookies.
Post by: caribougrrl on December 02, 2011, 08:25:24 AM
Egg Nog Fudge
500 ml (2 c.) egg nog
100 ml (generous 1/3 c.) cream
200 g (~7 oz) butter
700 g (~12 oz) sugar
2 tbsp rum
combine egg nog, cream, butter and sugar in heavy bottomed saucepan; heat slowly stirring constantly until all the sugar is dissolved and the butter is melted; raise heat to med-high and bring to boil; boil stirring constantly until it reaches the soft ball stage (15-20 minutes, liquid dropped into very cold water holds it's shape but flattens out slightly when removed), quickly stir in rum, remove from heat and let cool for ~ 5 minutes; stir until no longer glossy, pour into a greased square cake pan, garnish immediately with grated or ground nutmeg, and let cool at room temperature.
This makes and old-fashioned granular fudge. Very sweet, but very very tasty.
Post by: caribougrrl on December 04, 2011, 02:00:06 PM
Why is it florentines seem to only work out about half the time?
Post by: caribougrrl on December 08, 2011, 03:27:47 PM
Post by: wombleatwimbledon on December 09, 2011, 03:51:38 AM
Post by: caribougrrl on December 09, 2011, 04:04:18 AM
Post by: Natasha on December 09, 2011, 11:38:41 AM
Now that there's less than a month left, we can start talking about this right?
I made sugar plums yesterday! They taste pretty good now, so once they are good and ripe, they should be fabulous.
2 c. nuts, coarsely ground (any combination of almonds, pecans, hazelnuts or walnuts)
4 c. dried fruit, finely chopped (figs, prunes, dates, apricots, cherries)
5-6 slices crystallized ginger, chopped finely
1 tsp ground cinnamon
1 tsp ground nutmeg
zest of one small orange
4 tbsp orange liqueur
granulated sugar for dusting
Mix all ingredients together well. Add more liqueur as needed to make the mixture stick together. Roll into small slightly oblong shapes (the size of a truffle, but egg shaped, or more to the point, plum shaped). Coat with granulated sugar, let air dry ~2 hrs, store in an airtight container at room temp for a week then in the refrigerator for up to 3 additional weeks, or in the freezer for longer.
Are they pretty?
I don't think any of my family would eat them, but I love the idea.
Post by: caribougrrl on December 09, 2011, 11:57:36 AM
Are they pretty?
I don't think any of my family would eat them, but I love the idea.
I think they're pretty... I don't like the looks of them coated in coconut or powdered sugar (some recipes call for these), but I do like the looks of them rolled in granulated sugar. Mine look something like this except mine are less round and more oblong and I grind my nuts instead of chopping finely:
(http://www.sherylkirby.com/wp-content/uploads/2011/09/sugarplums.jpg)
Post by: Natasha on December 09, 2011, 12:17:11 PM
Post by: wombleatwimbledon on December 10, 2011, 02:03:03 AM
what's russian fudge?
Not sure what you call it but its condensed milk, sugar, milk, butter & golden syrup. kind of like maple candy but not nearly as good.
(http://farm3.static.flickr.com/2566/3771066551_6c0ff310cc.jpg)
Post by: caribougrrl on December 10, 2011, 07:31:36 AM
I did chocolate dipped dried apricots this morning, so now I am ready to ship treats to my family. No one has done sugarplums or chocolate covered apricots since my grandmother died (she always did them), so I'm feeling very pleased with myself.
Post by: seattlegirl on December 14, 2011, 04:39:28 PM
I just made peppermint bark, am working on spiced glazed nuts, and then making lemon spritz cookies, all to ship to family. :)
Post by: caribougrrl on December 14, 2011, 05:46:05 PM
Oh! That pic (sugar plums) looks like something my grandma used to make, though I never knew her name for them. I might try them this year.
I just made peppermint bark, am working on spiced glazed nuts, and then making lemon spritz cookies, all to ship to family. :)
will you share the spiced glazed nuts recipe?
Post by: seattlegirl on December 14, 2011, 07:29:29 PM
will you share the spiced glazed nuts recipe?
Sure!
Holiday Spiced Nuts
2 cups of your favorite nuts (I use pecans, walnuts, and almonds)
Spice mix:
2 tablespoons sugar
3/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper (or less to taste)
Glaze:
1 tablespoon water
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 tablespoon coconut oil, butter, or canola oil
Heat the oven to 300. Spread the nuts on a baking sheet and toast them for 6-8 minutes or until they are fragrant and their color deepens slightly.
In a medium sized bowl, stir together the spice mix.
In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1-2 minutes. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
Spread the coated nuts on a cookie sheet and return them to the oven for another 4-6 minutes; check regularly to make sure they don't burn. Remove and let cool.
I can't credit the author as I can't remember where I got it from.
Post by: caribougrrl on December 22, 2011, 12:44:45 PM
Post by: Magic Microbe on December 22, 2011, 12:55:29 PM
Post by: seattlegirl on December 23, 2011, 07:12:28 PM
seattlegirl, I'm planning to give the nut recipe a try tomorrow!
Hope you like them! It's a favorite around here.
Post by: caribougrrl on December 23, 2011, 09:16:42 PM
Hope you like them! It's a favorite around here.
they're now on the new year's list, I ran out of time so made olive tapenade instead
Post by: The Turtle Whisperer on July 07, 2012, 02:58:13 PM
Post by: caribougrrl on November 26, 2012, 07:45:12 AM
Post by: cgraz on November 26, 2012, 07:56:50 AM
I am thinking I need to revisit my sea salt caramel recipe and make those again. They were damn good, and fairly easy. I just need some minions to cut up my wax paper and help me wrap them - that was the most tedious bit.
http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778 (http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778)
ingredients
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fat thermometer
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Post by: caribougrrl on November 26, 2012, 08:11:50 AM
this year I'm making torrone (italian nougat)... did a trial run on the weekend... so, from memory (there are quite a few recipes on the internet, but most are exactly the same, I loosely based mine of the La Cucina Italiana website one)
toast 1-1/2 c almonds in a 350F oven, transferred to a cooling rack
line a square baking pan (8x8) with parchment paper, leaving some overhang
beat 2 egg whites in a very large mixing bowl until stiff peaks formed, added 1/3 c icing sugar and beat until glossy, set aside
in a heavy bottomed saucepan, heat 2 c. granulated sugar and 2/3 c. honey until melted, stirring constantly, continue heating to the hard ball stage stirring occassionally, then stop stirring until it reaches the hard crack stage***
immediately remove from heat, let cool to hard ball temp, stirring constantly
pour in a steady thin stream into egg whites, beating egg whites to incorporate, it increases in volume more than twice (hence the very large bowl) and becomes very stiff as you get toward the end of the sugar
beat in 1/4 tsp vanilla extract & zest of one clementine (I will skip the vanilla next time)
fold almonds into nougat
prep a needing surface with cornstarch, coat your hands in corn starch and scrape nougat onto surface; knead for 1-2 minutes, dusting hands with cornstarch as necessary
press into baking pan, flattening the surface with your dusted hands, let cool for at least an hour before breaking into peices
***almost all the recipes I read said to heat to 315F, which I was skeptical of, but did the first time... what I ended up with was a pan full of burnt syrup... one recipe said 260F, another said 280-300F... 302 is hard-crack stage at sea level, but nougat is not hard candy, but the egg whites change the consistency, so I went for just barely reaching hard crack before I removed it from the heat, consistency-wise for the final product, I think that was a good call
it turned out brilliantly... one thing I will do differently when it's show-time is make on a day that is less humid... there's a wee bit too much moisture in the batch I did, but I think it's a humidity problem rather than a syrup problem
instead of parchment, you can sandwich the nougat between sheets of edible rice paper... I can't get rice paper here though
Post by: Courtney on November 26, 2012, 11:49:36 AM
I may also attempt some GF cookies. We'll see.
Post by: Run Amok on November 26, 2012, 01:11:51 PM
I'm going to experiment with some caramel again, because I'm too dumb to learn a lesson. I saw a recipe on pinterest for sea salt caramels I want to try.
I may also attempt some GF cookies. We'll see.
Make the ones cgraz links to above. They are pretty much fool proof. The only thing about them is that getting the sugar to temp takes WAY longer than you think it's going to (or at least longer than *I* always seem to think it should). They are also really tasty and I always get lots of requests for the recipe.
Post by: witchypoo on November 26, 2012, 02:48:48 PM
I may also attempt some GF cookies. We'll see.
i wonder if one could make tuiles w/almonds and almond flour. i suspect one could...
Post by: omega lambda on November 28, 2012, 08:29:34 PM
So for those of you who have started baking already, how do your store your baked goods until you give them away? I won't be doling out the goods until just before Christmas, so I have always waited to the last minute to do my cooking/baking and then can only do about half of what I'd really like to do.
Last year I made Calvados Applesauce and Lemon Curd and gave those away. This year I want to make salted caramels, some with Calvados maybe (I bought some apple flavored ones in France that were fabulous), cookies and for family only some Panettone. But 'bou, I like your idea of Torrone as well!
Post by: Magic Microbe on November 28, 2012, 08:55:35 PM
What are GF cookies?
So for those of you who have started baking already, how do your store your baked goods until you give them away? I won't be doling out the goods until just before Christmas, so I have always waited to the last minute to do my cooking/baking and then can only do about half of what I'd really like to do.
Last year I made Calvados Applesauce and Lemon Curd and gave those away. This year I want to make salted caramels, some with Calvados maybe (I bought some apple flavored ones in France that were fabulous), cookies and for family only some Panettone. But 'bou, I like your idea of Torrone as well!
I normally just keep my cookies in tightly sealed containers layered with wax paper but you could freeze them. I personally have never noticed them getting stale. I don't make candy so I don't know about that.
Post by: caribougrrl on November 29, 2012, 07:04:27 AM
What are GF cookies?
So for those of you who have started baking already, how do your store your baked goods until you give them away? I won't be doling out the goods until just before Christmas, so I have always waited to the last minute to do my cooking/baking and then can only do about half of what I'd really like to do.
Last year I made Calvados Applesauce and Lemon Curd and gave those away. This year I want to make salted caramels, some with Calvados maybe (I bought some apple flavored ones in France that were fabulous), cookies and for family only some Panettone. But 'bou, I like your idea of Torrone as well!
most candies will store at room temp for a long time (I usually wrap in parchment or waxed paper and store in a cookie tin)
for cookies, many of them freeze well... or the dough freezes well... we freeze shortbread dough in rolls then thaw, slice and bake when needed, for example... other cookies like the filled date ones I sometimes do freeze really well fully cooked, thaw and serve
Post by: merigayle on November 29, 2012, 07:07:48 AM
Post by: omega lambda on November 29, 2012, 01:51:15 PM
GF cookies = gluten free
Thanks! All I could think of was Girl Friend and that made absolutely no sense!
And thanks for the storing tips as well. Making then freezing the dough seems like a good idea; I could make up the doughs as time permits, then thaw and bake when I'm ready. Perhaps an all-purpose basic dough would be good, then I could add things to it for different types of cookies? I dunno. I've got some research to do!
Post by: Run Amok on November 29, 2012, 03:11:04 PM
These are yummy and have no white sugar or flour in them. I think baking powder can sometimes have gluten in it (??) but you probably already have that covered so otherwise they are GF http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html (http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html) They don't taste GF or vegan or weird in any way. DD calls them banana bread cookies. They aren't exactly low fat. They are COOKIES afterall. :D
Post by: Courtney on November 29, 2012, 06:21:34 PM
Post by: marjolaine on December 05, 2012, 04:10:12 PM
This is sans beurre de cocoa:
http://www.thekitchn.com/taste-of-provence-nougat-de-mo-122326 (http://www.thekitchn.com/taste-of-provence-nougat-de-mo-122326)
Here's the recipe for the one with cocoa butter. It's in French though. You can use google translate if you have difficulty understanding:
http://www.lacuisinedebernard.com/2011/03/le-nougat-de-montelimar.html (http://www.lacuisinedebernard.com/2011/03/le-nougat-de-montelimar.html)
Post by: caribougrrl on December 05, 2012, 06:33:21 PM
Post by: marjolaine on December 14, 2012, 02:16:17 PM
Bou, i haven't made my French nougat because I'm waiting for my rice paper to arrive in the mail. My other recipe calls for cocoa butter. I'll make both with and without to see which is better. I'm adding dried cherries in both. I can't wait!
This is sans beurre de cocoa:
http://www.thekitchn.com/taste-of-provence-nougat-de-mo-122326 (http://www.thekitchn.com/taste-of-provence-nougat-de-mo-122326)
Here's the recipe for the one with cocoa butter. It's in French though. You can use google translate if you have difficulty understanding:
http://www.lacuisinedebernard.com/2011/03/le-nougat-de-montelimar.html (http://www.lacuisinedebernard.com/2011/03/le-nougat-de-montelimar.html)
I made this today, and I have 2nd degree burns on one of my hands to prove it!
Caribou, if you ever decide to make this nougat, use Chef Bernard's recipe for a couple of reasons. The one from kitchn doesn't have the cocoa butter needed to give nougat that chocolate scent. The other thing is that Chef B heated the honey and sugar with glucose in separate sauce pots. I wondered about this, now I know why. If you heat the honey and sugar together you won't be able to get the mixture to a high enough temperature because the mixture foams up so I had to stir the mixture to let the foam dissipate so my thermometer could detect the syrup's temp. I might have cooked my honey and sugar too long because of the false temp that the foam caused. Roasting the nuts in 180 deg C/356 deg F is about right versus roasting them in 400 deg F.
I'll post pics of the bars tomorrow. I'm letting them sit to cool at the moment. Tomorrow, guimave des fraises, et chocolat.
Post by: caribougrrl on December 15, 2012, 06:39:14 AM
I made this today, and I have 2nd degree burns on one of my hands to prove it!
Caribou, if you ever decide to make this nougat, use Chef Bernard's recipe for a couple of reasons. The one from kitchn doesn't have the cocoa butter needed to give nougat that chocolate scent. The other thing is that Chef B heated the honey and sugar with glucose in separate sauce pots. I wondered about this, now I know why. If you heat the honey and sugar together you won't be able to get the mixture to a high enough temperature because the mixture foams up so I had to stir the mixture to let the foam dissipate so my thermometer could detect the syrup's temp. I might have cooked my honey and sugar too long because of the false temp that the foam caused. Roasting the nuts in 180 deg C/356 deg F is about right versus roasting them in 400 deg F.
I'll post pics of the bars tomorrow. I'm letting them sit to cool at the moment. Tomorrow, guimave des fraises, et chocolat.
:!:
is that why I think my candy thermometer isn't working? because of foaming?
I chucked it out and have been using the icewater method for testing stages.
Post by: caribougrrl on September 03, 2013, 08:13:37 AM
Post by: caribougrrl on November 24, 2013, 01:19:46 PM
Post by: wherestheportojohn on November 24, 2013, 01:44:44 PM
Post by: all-smiles on November 25, 2013, 04:03:24 PM
Post by: caribougrrl on November 27, 2014, 02:03:08 PM
Post by: caribougrrl on December 01, 2014, 08:40:46 AM
we also made a batch of martha stewart's peppermint marshmallows (we skip the food colouring marble): http://www.marthastewart.com/355781/candy-cane-marshmallows (http://www.marthastewart.com/355781/candy-cane-marshmallows)
gawd I love home made marshmallows...
Post by: merigayle on December 01, 2014, 09:46:19 AM
Post by: merigayle on December 01, 2014, 09:51:25 AM
http://www.giverecipe.com/chocolate-covered-orange.html (http://www.giverecipe.com/chocolate-covered-orange.html)
i was thinking of this cookie to try, lemon poppy seed
http://theprettybee.com/2014/05/vegan-gluten-free-lemon-poppy-seed-cookies.html (http://theprettybee.com/2014/05/vegan-gluten-free-lemon-poppy-seed-cookies.html)
Post by: caribougrrl on December 02, 2014, 09:16:26 AM
DD's other request is to make this, which i do not think she ever saw a recipe but she is addicted to mandarin oranges and i think she thought they would be best dipped in chocolate :D
http://www.giverecipe.com/chocolate-covered-orange.html (http://www.giverecipe.com/chocolate-covered-orange.html)
i was thinking of this cookie to try, lemon poppy seed
http://theprettybee.com/2014/05/vegan-gluten-free-lemon-poppy-seed-cookies.html (http://theprettybee.com/2014/05/vegan-gluten-free-lemon-poppy-seed-cookies.html)
the choc covered candied oranges look fantastic!
Post by: ihop on December 02, 2014, 11:44:18 AM
the choc covered candied oranges look fantastic!
1!
Post by: merigayle on December 02, 2014, 01:35:38 PM
I made something called "sparkling cranberries" for Thanksgiving and it was cranberries (fresh) soaked in simple syrup (2c sugar 2c water boiled and slightly cooled) for a day, drained and tossed in granulated sugar, set on a cookie sheet to dry and retossed once more. They were beautiful and delicious and easy. And do not eat a raw cranberry, BARF!
Post by: caribougrrl on December 02, 2014, 01:50:14 PM
I bought a bag of organic oranges to try this wtih and will hopefully do the simple syrup tomorrow and let them dry and dip them on Thursday.
I made something called "sparkling cranberries" for Thanksgiving and it was cranberries (fresh) soaked in simple syrup (2c sugar 2c water boiled and slightly cooled) for a day, drained and tossed in granulated sugar, set on a cookie sheet to dry and retossed once more. They were beautiful and delicious and easy. And do not eat a raw cranberry, BARF!
save the excess syrup! it would make a good glaze to brush on chocolate chip muffins... or cooled and used in cocktails...
Post by: merigayle on December 02, 2014, 03:29:21 PM
Post by: JBM on December 08, 2014, 11:30:26 AM
Post by: caribougrrl on December 08, 2014, 12:20:23 PM
I made home made turtles yesterday. Very simple, a little messy. It's just pecans, melted caramels with 1/2 and 1/2, and melted chocolate. A little sprinkle of sea salt on top. I bought 2 giant 1lb blocks of chocolate at Trader Joe's yesterday and extra caramels. Other than needing more pecans, I have enough to make them a second time as I mixed milk and dark chocolate, so I now have a lot of chocolate left.
When I get to the end of my holiday baking etc., I use any left over chocolate to coat any leftover dried fruit... I will actually purchase dried apricots for this if I don't have any around.
Post by: teetime on December 10, 2014, 02:29:34 PM
I bought a bag of organic oranges to try this wtih and will hopefully do the simple syrup tomorrow and let them dry and dip them on Thursday.
I made something called "sparkling cranberries" for Thanksgiving and it was cranberries (fresh) soaked in simple syrup (2c sugar 2c water boiled and slightly cooled) for a day, drained and tossed in granulated sugar, set on a cookie sheet to dry and retossed once more. They were beautiful and delicious and easy. And do not eat a raw cranberry, BARF!
Meri...did you do this? how did it come out? I want to try both the oranges and the cranberries and making my own candied citrus peel SOMEDAY.
Post by: merigayle on December 10, 2014, 04:02:20 PM
Post by: srsly on December 11, 2014, 02:21:18 AM
UGH. No I have not. YOu have to boil the oranges for 1.5 hours then let them dry. I am hoping to boil them tomorrow.I've made candied orange peel dipped in chocolate, but not an entire slice. So I won't know the exact formula and cooking time for slices of orange. This recipe's sugar/water proportion is incorrect. There should be more sugar than water in the mixture. I would try 3 parts of sugar:1 part water. Add a spoonful of corn syrup to keep the syrup from crystallizing. Also I don't think you have to simmer the oranges for over an hour.
Post by: ihop on December 11, 2014, 04:00:43 PM
I've made candied orange peel dipped in chocolate, but not an entire slice. So I won't know the exact formula and cooking time for slices of orange. This recipe's sugar/water proportion is incorrect. There should be more sugar than water in the mixture. I would try 3 parts of sugar:1 part water. Add a spoonful of corn syrup to keep the syrup from crystallizing. Also I don't think you have to simmer the oranges for over an hour.
Good info. I would think that simmering for that long would make them fall apart!
Post by: merigayle on December 11, 2014, 04:32:29 PM
Post by: srsly on December 11, 2014, 05:20:47 PM
So I simmered them and they are drying now on baking sheets. They did not fall apart and I did simmer them for 95 minutes. I did 2 cups water and 4 cups sugar, any less water it would not have covered the oranges. They floated for the first 20-30 minutes and i put a metal collander (those foldy ones) on top and it kept them submerged. I am curious as to how dry they will get but i won't get a chance to dip until tomorrow afternoon, so they will have over a day.
I've seen recipes where the slices were placed in a sheet of parchment paper then baked. I'll see if I could find the link to it. When I made my peels, they were tacky and had to be dredged in extra-fine sugar. I would think you want your slices to be glistening and translucent. If you don't care about them looking like glass before dipping, I'd suggest for you to dredge them in extra-fine sugar before dipping. Also add a bit of crisco in your dipping chocolate to thin it out a bit. The heated chocolate only gets thicker as you go. It kind of ruins the look of the beautiful slices and they remain soft.
Post by: merigayle on December 12, 2014, 04:09:20 PM
Post by: srsly on December 13, 2014, 12:58:16 AM
Post by: moroccangirl on December 13, 2014, 05:41:18 AM
Post by: merigayle on December 13, 2014, 06:31:41 AM
Post by: merigayle on December 15, 2014, 06:35:18 AM
(https://scontent-b-iad.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10387701_10204583006628363_6732174153315527162_n.jpg?oh=8e894bbc1378884d879f3bc5c446f8b1&oe=54FA3CCE)
Post by: caribougrrl on December 15, 2014, 11:53:09 AM
I did not get a closeup of the oranges before they were all snatched up, but everyone LOVED them and they looked pretty close to the pictures in the recipe
(https://scontent-b-iad.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10387701_10204583006628363_6732174153315527162_n.jpg?oh=8e894bbc1378884d879f3bc5c446f8b1&oe=54FA3CCE)
when I glanced at that picture I thought it was from an old Better Homes and Gardens cookbook!
Post by: caribougrrl on December 15, 2014, 11:57:32 AM
orange blossom marshmallows
rose water marshmallows
mixed berry and meyer lemon jellies
brown sugar fudge
apricot-almond-chocolate bonbons
fig-honey-rosemary-hazelnut bonbons
sponge toffee failure #2
Post by: JBM on December 15, 2014, 12:28:19 PM
Post by: witchypoo on December 15, 2014, 02:11:33 PM
Post by: Magic Microbe on December 15, 2014, 06:23:38 PM
Post by: fancypants on December 18, 2014, 08:25:47 PM
I got the recipe at this awesome blog:
http://moosecurrry.blogspot.com/2014/12/spicy-praline-pecan-recipe.html?m=1
Post by: caribougrrl on December 19, 2014, 06:16:02 AM
I'm making spicy praline pecans and they smell so good I'm afraid I may eat them all myself.
I got the recipe at this awesome blog:
http://moosecurrry.blogspot.com/2014/12/spicy-praline-pecan-recipe.html?m=1 (http://moosecurrry.blogspot.com/2014/12/spicy-praline-pecan-recipe.html?m=1)
:D
you may be interested to know that they do well baked IN pumpkin pie too...
Post by: fancypants on December 19, 2014, 07:42:40 AM
:D😄 DH suggested them as the top crust for an apple pie.
you may be interested to know that they do well baked IN pumpkin pie too...
I have to make more. You wouldn't believe how many we ate last night.
Post by: caribougrrl on December 19, 2014, 08:16:41 AM
😄 DH suggested them as the top crust for an apple pie.
I have to make more. You wouldn't believe how many we ate last night.
oh, I might believe how many, but I refuse to admit how well I might believe how many...
Post by: caribougrrl on December 06, 2015, 12:50:29 PM
sugarplums will get made next weekend, so they should still have time to mature
I'm going to give a try at dark chocolate merlot truffles again.
I have been recipe-testing cassata, so will report back when I've got it nailed.
what's on everyone else's agenda?
Post by: merigayle on December 06, 2015, 05:47:04 PM
Post by: tenacious1 on December 08, 2015, 01:05:19 PM
I'm late to it this year. Too much going on. I won't be sending any away this year (not enough time!), so I think it will be a short list.
sugarplums will get made next weekend, so they should still have time to mature
I'm going to give a try at dark chocolate merlot truffles again.
I have been recipe-testing cassata, so will report back when I've got it nailed.
what's on everyone else's agenda?
I was considering making your sugar plums for a party next Monday. How long do they need to mature before serving?
Post by: caribougrrl on December 08, 2015, 06:19:17 PM
I was considering making your sugar plums for a party next Monday. How long do they need to mature before serving?
they are good right away, they just get better over a couple of weeks (in my opinion)... but you can absolutely serve them right away
Post by: merigayle on December 08, 2015, 06:28:10 PM
Post by: caribougrrl on December 08, 2015, 06:58:39 PM
REcipe?
very first post, or better instructions on the blog http://moosecurrry.blogspot.ca/2013/12/dance-of-sugar-plums.html (http://moosecurrry.blogspot.ca/2013/12/dance-of-sugar-plums.html)
Post by: merigayle on December 08, 2015, 07:55:47 PM
very first post, or better instructions on the blog http://moosecurrry.blogspot.ca/2013/12/dance-of-sugar-plums.html (http://moosecurrry.blogspot.ca/2013/12/dance-of-sugar-plums.html)that was so last year :eyeroll:
:p
Post by: merigayle on December 08, 2015, 07:58:09 PM
Post by: caribougrrl on December 08, 2015, 08:01:20 PM
Ok, I am a pain in the butt. Any way to make them without almonds and without liquor?
Sure, use other nuts, just have a total of 2 cups. Use orange or apple juice instead of liqueur, but maybe store in fridge right away? I think the juice substitution is common.
Similarly, use whatever dried fruit you want... I particularly like the ratios in the recipe, but I sometimes use sour cherries instead of cranberry. or dried pear instead of the dates.
Post by: merigayle on December 08, 2015, 08:08:37 PM
Post by: merigayle on December 09, 2015, 07:43:06 PM
Post by: witchypoo on December 09, 2015, 08:12:20 PM
Post by: merigayle on December 09, 2015, 08:34:15 PM
:D
ETA-- does that say FIFTEEN cups of sugar or 1.5??? FIFTEEN :panic:
Post by: merigayle on December 10, 2015, 08:16:41 AM
http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/ (http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/)
Post by: caribougrrl on December 10, 2015, 08:49:58 AM
UGH!!!!! The caramels are REALLY hard :'( I may attempt a second batch tomorrow. They are delicious but hard. This was the recipe
http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/ (http://smittenkitchen.com/blog/2012/10/apple-cider-caramels-the-book-is-here/)
I think 255 is a bit too hot for a chewy caramel. The apple cider reduction should probably come up to 255 or 265 (hard ball stage to just shy of soft crack stage), but after the butter etc. is mixed in, I would only bring it to the firm ball stage which is about 245.
technically, sugar doesn't caramelize until about 330F, but I wouldn't risk that will all the other contents of cider... beside, the cider has a lot of colour without caramelizing the sugar
Post by: merigayle on December 10, 2015, 09:44:53 AM
I think 255 is a bit too hot for a chewy caramel. The apple cider reduction should probably come up to 255 or 265 (hard ball stage to just shy of soft crack stage), but after the butter etc. is mixed in, I would only bring it to the firm ball stage which is about 245.How long should I cook it after I stir in the butter, cream, sugar? This seemed to have been the issue, i saw anywhere from 5-45 minutes. I was closer to the 45 min stage. Maybe closer to 25-30? UGH. I think I will try again. The therm never got to 245 and it was definitely a rolling boil. I think it was bad. (thermometer)
technically, sugar doesn't caramelize until about 330F, but I wouldn't risk that will all the other contents of cider... beside, the cider has a lot of colour without caramelizing the sugar
Post by: caribougrrl on December 10, 2015, 10:43:20 AM
How long should I cook it after I stir in the butter, cream, sugar? This seemed to have been the issue, i saw anywhere from 5-45 minutes. I was closer to the 45 min stage. Maybe closer to 25-30? UGH. I think I will try again. The therm never got to 245 and it was definitely a rolling boil. I think it was bad. (thermometer)
there are a lot of bad thermometers out there... I prefer the ones like this:
(http://i5.walmartimages.com/dfw/dce07b8c-ce0e/k2-_baa20be0-e584-4d36-8c8e-ad1b6dc320f1.v1.jpg)
because they keep the thermometer tip off the bottom of the pot, are easy to read and generally easy to keep submerged in the liquid, also, about $15 IIRC... you also want to make sure you use a small enough pot to keep the liquid deep, if you can't properly submerge the tip without touching the bottom you won't get an accurate reading
the more concentrated the cider before you stir in the cream and butter, the shorter the time it will take to reach the right temp after...
Post by: merigayle on December 10, 2015, 10:51:29 AM
Post by: tenacious1 on December 10, 2015, 12:11:15 PM
they are good right away, they just get better over a couple of weeks (in my opinion)... but you can absolutely serve them right away
Oh good. I thought I was too late.
Post by: caribougrrl on December 10, 2015, 12:34:04 PM
That was the thermometer I used. I do not think the pot was too wide, it was tall as I did not want anything bubbling up and burning me, but not wide at all.
if the thermometer is a dud, you might be better off trusting the cold water test http://www.exploratorium.edu/cooking/candy/sugar-stages.html (http://www.exploratorium.edu/cooking/candy/sugar-stages.html)
I threw out 6 or 7 thermometers before the one I have... and the one I use is pretty accurate, but I still also test with water most of the time.
Post by: merigayle on December 10, 2015, 03:41:43 PM
if the thermometer is a dud, you might be better off trusting the cold water test http://www.exploratorium.edu/cooking/candy/sugar-stages.html (http://www.exploratorium.edu/cooking/candy/sugar-stages.html)I was doing the cold water method, and it seems to have been closer to stage 3 than 2, which is prob the issue.
I threw out 6 or 7 thermometers before the one I have... and the one I use is pretty accurate, but I still also test with water most of the time.
Post by: witchypoo on December 10, 2015, 04:59:14 PM
We generally do not eat dairy but she wanted to make this, so i bought butter and cream :panic:
:D
ETA-- does that say FIFTEEN cups of sugar or 1.5??? FIFTEEN :panic:
LOL! no teeth for xmas.
1.5 cups.
Post by: srsly on December 10, 2015, 06:01:31 PM
Re: Candy thermometer, I have given up using standard candy thermometer a long time ago because it's very hard to read. I also prefer to use Celcius reading because it's more accurate in my opinion. So I replaced my glass thermometer with digital. Even then, when your syrup foams too much, the thermometer reads the temp of the foam and not the syrup.
I suggest that you check the syrup temp by tipping the pot to one side so that the syrup collects at a level where the thermometer can be submerged in at least 1 inch of it. I also tend to remove my syrup about 2-3 deg C before my target temperature because I think there's a delay in the way my digital thermometer reads the temp. I have to cook my macaron syrup to about 118, with my new digital thermometer from Walmart, I have to remove it from heat when it reaches 116.
Post by: merigayle on December 10, 2015, 06:03:37 PM
LOL! no teeth for xmas.whew! I was worried!!
1.5 cups.
From what I am reading on line, most candy thermometers are crap, the tip was well submerged, not touching the bottom and it was not foaming for a while until i started losing my patients, since the recipe said 5 mins and i was pushing 40. THe caramel flavor is delightful and I will try again tomorrow. :fingers:
Post by: merigayle on December 11, 2015, 03:17:45 PM
Post by: merigayle on December 11, 2015, 03:31:56 PM
Post by: merigayle on December 12, 2015, 06:45:48 AM
Post by: merigayle on December 12, 2015, 11:42:24 AM
Can I recook my not cooked enough caramels? Can I combine and cook the two batches and find a happy median? Or do I start from scratch?
Post by: srsly on December 12, 2015, 01:17:46 PM
Is this thing on? HELLO????
Can I recook my not cooked enough caramels? Can I combine and cook the two batches and find a happy median? Or do I start from scratch?
Yes, you can. Absolutely. I have saved many a batch of caramel sauces, even the ones that crystallized.I added water, boil together the good and the bad ones, simmer, and watched the thermometer carefully (like a hawk). Your flame or burner heat can hasten the time it takes to reach your target temp, but do lower it When it's around 10 deg c prior. The function of the thermometer is more important than the recommended time of cooking in the recipe, IMO.
Post by: merigayle on December 12, 2015, 06:06:04 PM
Post by: merigayle on December 13, 2015, 11:32:34 AM
Post by: merigayle on December 13, 2015, 01:41:49 PM
Post by: merigayle on December 13, 2015, 08:52:48 PM
Post by: caribougrrl on December 14, 2015, 07:32:20 AM
Post by: merigayle on December 14, 2015, 09:46:23 AM
I'm glad to see the caramel saga come to a happy end!Me too. Everyone seemed genuinely impressed with them. I think they had such a better flavor than regular caramels which generally taste like burnt sugar and butter to me!
You can see the wrapped ones, I should have counted, there was prob 150? And then some on the stand in paper cups for people to eat at the party. I was really happy i gave it one last try. They prob could have cooked for 1-2 minutes but I did not want to risk it.
(http://i65.tinypic.com/bhljrr.jpg)
Post by: Magic Microbe on December 14, 2015, 12:58:04 PM
Today I may make caramel corn and snickerdoodles.
Post by: JBM on December 15, 2015, 09:05:38 AM
My cookie gun is busted. The last time I tried to use it, I couldn't get it to work properly. I loved that thing and those cookies are so good!
Post by: Magic Microbe on December 15, 2015, 06:14:39 PM
This weekend I am going to make coconut macaroons and anise cookies.
My cookie gun is busted. The last time I tried to use it, I couldn't get it to work properly. I loved that thing and those cookies are so good!
That's weird. There isn't much mechanically to it. Mine only works with the recipes that came with it though. I tried to use a sugar cookie recipe with it once and it didn't work at all.
Post by: JBM on December 15, 2015, 06:30:31 PM
Sent from my iPhone using Tapatalk
Post by: merigayle on December 15, 2015, 07:44:54 PM
Post by: srsly on December 16, 2015, 09:50:18 AM
The 2nd batch, I completely f-d up too, first by toasting the almond slivers too dark, then by cooking the syrup too dark which made it taste a bit bitter. The recipe that I used for the second one called for 2 tbsp of water. This made the syrup cook too fast and made the candy a lot darker than typical. Ugh. I like the 2nd recipe better thought. The texture is much better than the first one. It is crunchy, and does not turn into a chewy hard candy when you eat them. But melts in your mouth type of texture, and quite buttery. I spread it a bit thinner than I did the first one. And so it cracks too easily.
On to the third batch! This time I'll use the 2nd recipe but will cook the syrup in a smaller pot with enough water to dissolve the sugar and butter before allowing it to caramelize to the right color. Oh the 2nd recipe calls for brown sugar instead of white granular, and 1 stick less butter and 1 tbsp corn syrup plus a bit of baking soda which I believe created the crunchy texture.
Post by: merigayle on December 16, 2015, 11:43:20 AM
Post by: caribougrrl on December 05, 2016, 10:10:38 AM
I made some candied citrus peel yesterday... it's still sitting in the syrup, I will dry and sugar it later in the week. The whole point of doing it though is that I'm going to try my hand at panforte this year.
Post by: teetime on December 09, 2016, 09:17:51 PM
Post by: caribougrrl on December 09, 2016, 09:33:55 PM
Along with candied ginger, candied citrus is up there with my favorite things (strips half dipped in dark chocolate ... :>D:)
I never thought of candying my own ginger!
Post by: merigayle on December 10, 2016, 05:59:50 AM
Post by: teetime on December 10, 2016, 08:08:25 AM
I never thought of candying my own ginger!Try and tell me how it works! ... I just get it on bulk from a mail order slice shop in nyc.
Sent from my SCH-I435 using Tapatalk
Post by: seattlegirl on December 18, 2016, 11:31:17 AM
Post by: merigayle on December 18, 2016, 09:26:51 PM
Post by: caribougrrl on December 19, 2016, 12:31:19 PM
my better half made dark chocolate and pistachio biscotti on the weekend :heartbeat:
later in the week, I will make a semifreddo with italian meringue, whipped cream, ricotta, candied citrus peel, candied ginger and dark chocolate pieces
Post by: Run Amok on December 19, 2016, 01:30:50 PM
Post by: Dagstag v 2.0 on December 19, 2016, 01:46:36 PM
Post by: Chasing Amy on December 19, 2016, 03:54:48 PM
I head up to my parents' house on Friday. I've promised my brother a very chocolate dessert, perhaps flourless chocolate cake?
Post by: merigayle on December 19, 2016, 07:31:08 PM
Post by: BonitaApplebum on December 19, 2016, 07:38:48 PM
Post by: merigayle on December 19, 2016, 08:17:13 PM
Post by: teetime on December 19, 2016, 09:37:24 PM
Forgot to add that the other day at Wegmans, at 7:50am, on my way into work, I spotted gluten free phyllo dough which turned out to be grain free! I used it to make a tomato tart at my party and it was excellent, now I can put phyllo recipes back on the menu :D
Can you post the brand or a photo of the box?!?
I LOVE phyllo and was about to delete a bunch of saved recipes to do over or try new.
Post by: diablita on December 19, 2016, 09:39:07 PM
Post by: merigayle on December 19, 2016, 09:45:42 PM
Can you post the brand or a photo of the box?!?It is made with potato starch, not sure if you can do nightshades.
I LOVE phyllo and was about to delete a bunch of saved recipes to do over or try new.
http://www.glutenfreemall.com/catalog/geefree-puff-pastry-glutenfree-sheets-frozen-unit-p-3515.html (http://www.glutenfreemall.com/catalog/geefree-puff-pastry-glutenfree-sheets-frozen-unit-p-3515.html)
Wegmans had it by me! It was not perfect but was close enough to be enjoyable. I was going to make phyllo tomato tarts anyways and ended up making 2 regular and 2 GF.
Post by: teetime on December 19, 2016, 10:25:00 PM
It is made with potato starch, not sure if you can do nightshades.
http://www.glutenfreemall.com/catalog/geefree-puff-pastry-glutenfree-sheets-frozen-unit-p-3515.html (http://www.glutenfreemall.com/catalog/geefree-puff-pastry-glutenfree-sheets-frozen-unit-p-3515.html)
Wegmans had it by me! It was not perfect but was close enough to be enjoyable. I was going to make phyllo tomato tarts anyways and ended up making 2 regular and 2 GF.
Awesome!! I'll order (closest Wegmans is close to an hour). The only thing my son can't have besides gluten is oat (and once he's older we can see if GF oats will be okay for him so hopefully that restriction is short lived ... I do fine with them)
Are people allergic to all nightshades, including potato? That makes GF seem easy!
Post by: merigayle on December 20, 2016, 08:36:03 AM
Awesome!! I'll order (closest Wegmans is close to an hour). The only thing my son can't have besides gluten is oat (and once he's older we can see if GF oats will be okay for him so hopefully that restriction is short lived ... I do fine with them)Yes! One of my closest friends has colitis and she cannot eat gluten or any nightshades, which includes potatoes (not sweet potatoes though). No tomatoes!
Are people allergic to all nightshades, including potato? That makes GF seem easy!
Post by: caribougrrl on December 20, 2016, 09:21:01 AM
I'm curious how your lasagna turns out CG. There seems to be a lot of different flavors going on there.
I know, it's kind of the antithesis to Italian cooking, but it's a feast meal... I initially thought I'd do a red-white-green timpano, so when I scaled back to lasagna, I still had that in mind. From the surplus stuff after assembling, I made a small lasagna which we ate last night... it was relatively heavy on the baby kale and bechamel and didn't have any carmelized shallot, but it was good! The citrus-y ricotta was my biggest concern, but it worked really well... leaning heavily on orange was probably smart.
I head up to my parents' house on Friday. I've promised my brother a very chocolate dessert, perhaps flourless chocolate cake?
I think flourless chocolate cake gives about the best chocolate flavour you can get without having an actual piece of chocolate, so I think it's a really good choice.
Post by: Chasing Amy on December 20, 2016, 02:11:21 PM
I think flourless chocolate cake gives about the best chocolate flavour you can get without having an actual piece of chocolate, so I think it's a really good choice.
Plus, it's easy. :D And my brother isn't picky - he just wants a straight shot of chocolate to his veins.
Post by: wherestheportojohn on December 20, 2016, 04:47:40 PM
I want that lasagna!
Ditto.
Post by: ihop on December 21, 2016, 10:20:47 AM
Holy shit. I would lay down that lasagna and make sweet love to it.
:roll:
I'm curious how your lasagna turns out CG. There seems to be a lot of different flavors going on there.
I head up to my parents' house on Friday. I've promised my brother a very chocolate dessert, perhaps flourless chocolate cake?
My all time favorite flourless chocolate dessert:
http://www.epicurious.com/recipes/food/views/la-bete-noire-235831 (http://www.epicurious.com/recipes/food/views/la-bete-noire-235831)
Post by: caribougrrl on December 21, 2016, 10:27:25 AM
instead of ganache, she piled up candied citrus peel and drizzled some chocolate over it... which was all very nice... but holy mother of all things good and lovely, the cake itself is so delicious, it didn't need any of it (trial run = success; this is what we will bring to our New Year's day thing)
Post by: merigayle on December 21, 2016, 11:35:35 AM
:roll:Pinning recipe!
My all time favorite flourless chocolate dessert:
http://www.epicurious.com/recipes/food/views/la-bete-noire-235831 (http://www.epicurious.com/recipes/food/views/la-bete-noire-235831)
Post by: Chasing Amy on December 21, 2016, 12:32:56 PM
:roll:
My all time favorite flourless chocolate dessert:
http://www.epicurious.com/recipes/food/views/la-bete-noire-235831 (http://www.epicurious.com/recipes/food/views/la-bete-noire-235831)
Ganache makes everything better!
Quote from: caribougrrl link=topic=63994.msg2744988#msg2744988 date=14Tos82334045
my better half did a trial run with this clementine cake last night: http://cooking.nytimes.com/recipes/1016184-clementine-cake (http://cooking.nytimes.com/recipes/1016184-clementine-cake)
instead of ganache, she piled up candied citrus peel and drizzled some chocolate over it... which was all very nice... but holy mother of all things good and lovely, the cake itself is so delicious, it didn't need any of it (trial run = success; this is what we will bring to our New Year's day thing)
I made a similar version from Nigella. :whoa: Tossed the whole thing. Granted, I don't like orange marmalade so I probably shouldn't have bothered with this one. It did smell good whilst baking, however.
Post by: hally on December 21, 2016, 10:03:38 PM
Post by: diablita on December 24, 2016, 04:05:52 PM
Post by: DocBuzzkill on December 25, 2016, 11:07:42 AM
The base is a cardamom-spiced yeast dough that is chilled overnight then rolled out.
(https://photos.smugmug.com/photos/i-bwRx2zB/0/S/i-bwRx2zB-S.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-bwRx2zB/A)
A slab of marzipan (he makes his own using almond powder, sugar, and egg white) is then rolled out and placed on the dough. A filling of cranberries, chopped almonds, orange liqueur (Triple Sec or Cointreau - he used Solerno, a blood-orange liqueur because that's what I have on hand), sugar, and egg white is placed on top of that, and then rolled up, like a babka.
(https://photos.smugmug.com/photos/i-8w66kqt/0/S/i-8w66kqt-S.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-8w66kqt/A)
Here are the 2 filled rolls. I wasn't able to snap any pics of the assembly, which involves slicing each roll vertically in 2 parts, turning each part so that the dough sides touch, then twisting these around one another, like a kringle. The cranberries were trying to make daring bids for freedom, so Spawn the Elder suggested that the camera and I get the fuck right out of the kitchen because I was unnerving him. The twists are topped with yet more sugar, another egg white, and sliced almonds.
(https://photos.smugmug.com/photos/i-Hw4Qrkg/0/S/i-Hw4Qrkg-S.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-Hw4Qrkg/A)
Here's an assembled kringle-babka before it goes into the oven (this is the k-b he made for co-workers a couple of weeks ago).
(https://photos.smugmug.com/photos/i-n7q2Mq3/0/S/i-n7q2Mq3-S.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-n7q2Mq3/A)
And here's the cranberry kringle-babka out of the oven. Once it has rested and cooled a bit, Spawn the Elder drizzles a frosting made with fresh-squeezed lemon juice, powdered sugar, and a dash of orange liqueur over the kringle-babka.
(https://photos.smugmug.com/photos/i-K5t2wPt/0/M/i-K5t2wPt-M.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-K5t2wPt/A)
Breakfast was a slice of this beautiful monster, still warm and a bit like pudding in the center (supposed to be like that), washed down with hot coffee. The tart cranberries provide a counterpoint to the intense sweetness and richness, and a serving probably has, like, 4000 kcal/slice, but oh, so good.
Post by: caribougrrl on December 25, 2016, 12:53:46 PM
Post by: seattlegirl on December 25, 2016, 01:48:38 PM
I just pulled an apple cranberry currant crumble pie out of the oven. Smells so good!
Recipe: http://www.simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/ (http://www.simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/)
Post by: diablita on December 25, 2016, 06:37:55 PM
I'm sort of wanting to bake sugar cookies (I think we have Chanukah cutters here somewhere) and decorate them tomorrow, but not fully wanting to deal with the mess that DD will inevitably make. We'll see...
Post by: diablita on December 25, 2016, 09:10:35 PM
A local friend made some for me and I went googling for an approximation. They're very, very good. We eat them plain but I'd love them with a tapenade or white bean dip.
Post by: merigayle on December 26, 2016, 07:49:47 AM
Have I shared this recipe for chickpea crackers (http://benandbirdy.blogspot.com/2015/06/sublime-chickpea-crackers.html)?pinned!
A local friend made some for me and I went googling for an approximation. They're very, very good. We eat them plain but I'd love them with a tapenade or white bean dip.
Post by: diablita on December 26, 2016, 08:13:07 AM
Post by: Run Amok on December 26, 2016, 11:56:52 PM
Post by: diablita on December 27, 2016, 07:38:21 AM
The reason for making them this time is kind of funny: my DH isn't very good at being doctor google. He told me the other day that he was sure he had a malady that is VERY serious because of symptoms he's been having. Based on the symptoms he described (GI, will spare you the details) I could tell that he was experiencing 2 different problems, not related and both very common. So I gave him the schpiel about hearing hoof beats and assuming horses and not zebras. ;)
We went over the things he had added to his diet lately and the culprit seemed to be pears: They've been trucking in comice pears (my fave and we never used to get them loose here!!) and DH has been eating them like candy for a snack at night. He didn't believe me when I told him pears in that qty could cause his symptoms but begrudgingly agreed to stop eating them. After 24 hours, digestive symptoms already going away. And in the meantime I made him these to snack on.
luckily we grow really, really nice apples in our area and he'll eat those
Post by: DocBuzzkill on December 27, 2016, 11:27:49 AM
OMG, that sounds awesome, CRB!
I just pulled an apple cranberry currant crumble pie out of the oven. Smells so good!
Recipe: http://www.simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/ (http://www.simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/)
sounds amazing CRB!! as does that, SG
That kringle-babka is pretty decadent. Spawn the Elder is hanging out with friends today and took the rest (about a third) to them.
SG and D, I have bookmarked both the apple cranberry currant pie and chickpea cracker recipes. Both look really good!
Post by: rocketgirl on December 27, 2016, 12:23:23 PM
Post by: Run Amok on December 27, 2016, 08:45:08 PM
Post by: diablita on December 27, 2016, 10:16:40 PM
Post by: JBM on December 28, 2016, 10:35:00 AM
I made a blueberry coffee cake from Ina Garten the other day. It was delicious! Then I made raspberry cheesecake cupcakes that were absolutely divine. Everything is gone now though. :(
I did share though.
Post by: merigayle on December 28, 2016, 04:52:51 PM
Have I shared this recipe for chickpea crackers (http://benandbirdy.blogspot.com/2015/06/sublime-chickpea-crackers.html)?I made these and they are DELICIOUS!
A local friend made some for me and I went googling for an approximation. They're very, very good. We eat them plain but I'd love them with a tapenade or white bean dip.
Post by: diablita on December 29, 2016, 09:23:24 PM
Post by: Run Amok on February 27, 2017, 11:49:20 AM
Have I shared this recipe for chickpea crackers (http://benandbirdy.blogspot.com/2015/06/sublime-chickpea-crackers.html)?
A local friend made some for me and I went googling for an approximation. They're very, very good. We eat them plain but I'd love them with a tapenade or white bean dip.
I finally made these! I really need to buy some new silpats mine are just beat up and the crackers KIND of stuck. They did pop off but they left kind of a film.
Anyway-- my first impression was that they were kind of woody in texture but pretty tasty. But, BF loves them and they are growing on me. We've been eating taco salad all weekend and he was lamenting the lack of crispy bread items in the salad so this really hit the spot for him on that.
I like the idea of eating them with tapenade. I brought them with lunch today which is hummus and veggies and it feels a little redundant!
Post by: diablita on February 28, 2017, 10:47:07 PM
Post by: Run Amok on February 28, 2017, 11:16:39 PM
Post by: diablita on March 01, 2017, 06:35:44 AM
http://toriavey.com/toris-kitchen/2012/07/aunt-bevs-vegetarian-chopped-liver/ (http://toriavey.com/toris-kitchen/2012/07/aunt-bevs-vegetarian-chopped-liver/)
Post by: merigayle on March 01, 2017, 06:48:55 AM
I know! Usually it's a combo of hard boiled eggs, peas or green beans (or both), some walnuts, etc ground up. It's really delicious if done well. Here's a recipe from a poster I like but I need to get the recipe from the other night because it was exceptional:Pinned to try!
http://toriavey.com/toris-kitchen/2012/07/aunt-bevs-vegetarian-chopped-liver/ (http://toriavey.com/toris-kitchen/2012/07/aunt-bevs-vegetarian-chopped-liver/)
Post by: caribougrrl on December 13, 2017, 02:59:25 PM
anyone trying something new this year?
Post by: Run Amok on December 13, 2017, 03:45:49 PM
We have ^^^ that infusing in the basement
Post by: ihop on December 15, 2017, 04:27:08 PM
DD and I am making cookies for a cookie exchange tomorrow night. The girls try to one up each other every year and it is all about appearances. Sometimes I hate pinterest!
I have to make pumpkin bars, bacon breadsticks and roasted brussels sprouts for a party we are hosting on Sunday. It should be around 50 people and every family brings something but I have also ordered lasagna and eggplant parmesan from a local restaurant because I don't.have.time.to.cook.more.than.I.am.
And next weekend, we will make the usual holiday cookies and spread them around the neighborhood.
And I haven't even thought about Christmas dinner. I wanted our usual shrimp and grits for Christmas eve but that got voted down. Seafood is a tradition so we need to agree on something else!
Post by: teetime on December 15, 2017, 06:57:43 PM
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Post by: merigayle on December 15, 2017, 08:43:28 PM
Attempting for Christmas dinner: https://smittenkitchen.com/2013/03/chocolate-hazelnut-macaroon-torte/Dacquoise! I have made the America's test kitchen one several times. It is a looooong process but so worth it. Once I have made it once, I have been able to premake parts of it for ease, otherwise it is a full day activity.
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I have a cookie exchange at my house this weekend, DD and I made and wrapped 189 apple cider caramels :e) Cookies will be made tomorrow and food prepped and made Saturday night and Sunday.
Post by: teetime on December 15, 2017, 11:12:58 PM
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Post by: teetime on December 15, 2017, 11:13:40 PM
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Post by: merigayle on December 16, 2017, 05:56:52 AM
Meri, is ATK recipe GF?Yes! Dacquoise are meringue based. I cannot eat almonds so i did all hazelnuts. It is one of the most delicious things I have ever eaten. It tastes better the next day too
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Post by: merigayle on December 16, 2017, 12:19:11 PM
http://riascollection.blogspot.com/2014/02/chocolate-espresso-dacquoiseas-we-turn-4.html (http://riascollection.blogspot.com/2014/02/chocolate-espresso-dacquoiseas-we-turn-4.html)
Post by: BonitaApplebum on December 16, 2017, 01:38:47 PM
We always bring the first course, and we usually do a cold seafood salad, but we will change that up, too and I'm going to make chowder instead. I have a good NE clam chowder recipe, but I was thinking of doing a corn chowder instead. Anyone have a good recipe for that?
Post by: seattlegirl on December 17, 2017, 12:45:42 PM
Post by: BonitaApplebum on December 17, 2017, 01:58:20 PM
Preparing steamed lobsters doesn't sound easier to me, but I'm not well-practiced in seafood preparation!
Haha yeah we are new englanders, making lobsters is as easy as making ramen noodles for us.
Post by: Rejaneration on December 24, 2017, 12:31:32 PM
Post by: diablita on December 24, 2017, 08:48:38 PM
We have the cake and filling made for a Bouche de Noel. Will assemble and make the frosting tomorrow morning for friends coming over tomorrow at lunchtime.
Post by: teetime on December 25, 2017, 06:31:14 AM
Attempting for Christmas dinner: https://smittenkitchen.com/2013/03/chocolate-hazelnut-macaroon-torte/Success! Next time might be better. Screwed up a bit and three thicker vs. four thin layers but yum! (Ended up xmas eve dinner.)
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Post by: diablita on December 25, 2017, 08:03:14 AM
Post by: merigayle on December 25, 2017, 10:14:51 AM
Success! Next time might be better. Screwed up a bit and three thicker vs. four thin layers but yum! (Ended up xmas eve dinner.)It is a labor of love indeed. No chocolate ganache on top? It tastes better the next day. I hope everyone enjoyed it :)
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Post by: Rejaneration on December 25, 2017, 01:41:13 PM
I had a special request for Chocolate Pots de Crème, which are easy peasy. I am happy. We are doing prime rib, asparagus, salad, mashed potatoes and then, that. T-giving was such a splash out, I am taking it easy for Christmas. Plus, I have had a houseful to cook for since late last week...
Post by: BonitaApplebum on December 25, 2017, 02:28:11 PM
Post by: merigayle on December 25, 2017, 03:59:32 PM
Post by: diablita on December 25, 2017, 04:17:25 PM
Our bouche de Noel turned out nicely. And everyone thought it delicious. DD was very pleased.
(https://uploads.tapatalk-cdn.com/20171225/27f0282e8300ed0475b696e3a322890a.jpg)
Post by: merigayle on December 25, 2017, 05:07:36 PM
(https://uploads.tapatalk-cdn.com/20171225/3621bdfcf6d5f55951a40d725c00eef8.jpg)
It tastes good! Lol
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Post by: diablita on December 25, 2017, 05:20:11 PM
Post by: merigayle on December 25, 2017, 06:24:44 PM
Post by: seattlegirl on December 25, 2017, 06:54:21 PM
But I cannot bring it to xmas dinner tomorrow :(
Break it up and make it into a trifle.
Post by: merigayle on December 25, 2017, 08:04:02 PM
Break it up and make it into a trifle.I made a new gingerbread cake in a square dish. I put the destroyed one in a Tupperware container and will think about what to do with it even if I cut it up and bring it to work.
Post by: diablita on December 25, 2017, 10:06:04 PM
Post by: onawhim on December 25, 2017, 10:09:19 PM
I wish I could take that gingerbread off your hands and into my mouth, Meri! :D
Post by: rocketgirl on December 26, 2017, 02:58:40 PM
https://scontent.fatl1-2.fna.fbcdn.net/v/t1.0-9/25659757_10212762289165107_5883063009704158505_n.jpg?oh=0bab5ef9d909f7f38d5de9522e7b23ed&oe=5AFE5F9F
Post by: Run Amok on December 26, 2017, 06:16:44 PM
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-0/p526x296/26112329_10156526038804119_4799068416689652679_n.jpg?oh=e87864928624c320114423f07f270eb1&oe=5AFF1B09)
It was expensive though so I don't think we'll give it to people again who didn't seem that enthusiastic about it.
Post by: teetime on December 26, 2017, 07:47:12 PM
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Post by: diablita on December 26, 2017, 09:17:16 PM
Post by: merigayle on December 27, 2017, 08:13:05 AM
Our apple cinnamon bourbon turned out yummy!impressed!
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-0/p526x296/26112329_10156526038804119_4799068416689652679_n.jpg?oh=e87864928624c320114423f07f270eb1&oe=5AFF1B09)
It was expensive though so I don't think we'll give it to people again who didn't seem that enthusiastic about it.
Post by: merigayle on December 27, 2017, 08:27:26 AM
Post by: Run Amok on December 27, 2017, 11:05:03 AM
Post by: rocketgirl on December 27, 2017, 11:36:19 AM
That's the fun thing about infusions-- they seem so impressive-- but it's the simplest thing. Now I want to infuse everything. :d
Infuse vodka with coffee. Then drink it with A&W cream soda. You're welcome.
If you infuse vodka with jalapeno, don't overdo it. It doesn't take much and it doesn't take long. Jalapeno vodka is good for bloody marys and good with pineapple.
Post by: Run Amok on December 28, 2017, 12:56:50 PM
Post by: rocketgirl on December 28, 2017, 04:05:05 PM
Post by: Rejaneration on December 29, 2017, 07:32:10 AM
I'd love that gift!
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Me too!
Post by: caribougrrl on December 24, 2018, 07:35:23 AM
We are cooking the bon appetit cookies this year... have not yet got to the chocolate-tahini linzer cookies, but so far the big star are the double pecan thumbprints (https://www.bonappetit.com/recipe/double-pecan-thumbprints)
Post by: DocBuzzkill on December 24, 2018, 09:50:31 PM
Spawn the Elder's cranberry kringle-babka.
Post by: seattlegirl on December 25, 2018, 12:00:39 PM
I made this bread for breakfast today:
https://www.simplyrecipes.com/recipes/cranberry_nut_bread/ (https://www.simplyrecipes.com/recipes/cranberry_nut_bread/)
Post by: Run Amok on December 26, 2018, 11:30:58 AM
Post by: caribougrrl on December 04, 2019, 08:38:15 AM
Post by: merigayle on December 04, 2019, 08:56:34 AM
Post by: bookworm1 on December 21, 2019, 08:33:38 PM
Post by: merigayle on December 22, 2019, 08:13:16 AM
https://www.littlebroken.com/butternut-squash-cranberry-quinoa-salad/
DD is making a version of this:
https://www.melskitchencafe.com/mint-brownie-and-oreo-hot-fudge-trifle-with-minty-cream-cheese-whipped-cream/
I may make this, narrowing it down
https://barefeetinthekitchen.com/cranberry-christmas-cake/
Post by: caribougrrl on December 23, 2019, 07:22:32 AM
9 egg yolks
1/2 c. sugar
1 c. cream
2 c. eggnog
seeds scraped from 1/2 vanilla bean pod
1/2 tsp freshly grated nutmeg
1/2 tsp kosher salt
I made a custard with the yolks, sugar, cream, eggnog, and vanilla (whisk yolks and sugar together, add the rest, heat up slowly until thick), then stirred in the nutmeg and salt... it's super rich but amazingly delcious... as a hot custard, it would be really good poured over christmas pudding or pretty much any cake, or served with red wine poached pears.
I am using it for ice cream sandwiches made with molasses and ginger spice cookies.
Post by: DocBuzzkill on December 23, 2019, 08:31:13 AM
Plans include baking a sweet potato-pecan pie (adapted from a Paul Prudhomme recipe) later today.
Post by: rocketgirl on December 23, 2019, 12:27:48 PM
Post by: diablita on December 23, 2019, 04:32:46 PM
RG I love making bourbon bread pudding. Now I may have to do that this weekend.
Post by: Rejaneration on December 24, 2019, 07:55:17 AM
Tonight, we are having lobster tail and steaks, fried cabbage, broccoli and not sure what else.
Post by: BonitaApplebum on December 24, 2019, 08:14:10 AM
We don’t have a dessert game plan. I told BIL to bring dessert, but he is already bringing a LOAF OF BREAD so it seems his work is done this holiday season.
Post by: Rejaneration on December 24, 2019, 09:49:36 AM
Post by: diablita on December 24, 2019, 11:31:00 AM
Post by: teetime on December 24, 2019, 01:38:17 PM
Needing inspiration on dessert!Made this last night! We are having a xmas themed Hannukah dinner with my fam ;)
Tonight, we are having lobster tail and steaks, fried cabbage, broccoli and not sure what else.
(https://uploads.tapatalk-cdn.com/20191224/935f0e94f20f9aff1634c06340c8619b.jpg)
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Post by: teetime on December 24, 2019, 01:41:04 PM
But easy and easy to make gluten free (used gf pretzels for the crust) if needed. NOT light which is why we are having it tonight vs tomorrow when we'll hang out and have food all day.(https://uploads.tapatalk-cdn.com/20191224/281d3f021e92d6401a43651cd2c824b0.jpg)(https://uploads.tapatalk-cdn.com/20191224/74bf9510030a664a9fc370f056ef54d5.jpg)
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Post by: merigayle on December 25, 2019, 07:41:19 AM
Post by: merigayle on December 25, 2019, 12:54:31 PM
https://barefeetinthekitchen.com/cranberry-christmas-cake/
DD is making this:
https://www.melskitchencafe.com/mint-brownie-and-oreo-hot-fudge-trifle-with-minty-cream-cheese-whipped-cream/
and I am making this for my personal consumption, not to bring to family Xmas tomorrow
https://www.dishingdelish.com/gluten-free-lemon-poppy-seed-angel-food-cake/#wprm-recipe-container-7929
Post by: merigayle on December 26, 2019, 07:39:32 AM
Post by: Rejaneration on December 26, 2019, 04:46:11 PM
sounds like it might feel a bit heavy after the surf & turf + cruciferous vegetables? How about a pavlova with something citrusy on top or key lime pie minus the whipped cream?
I ended up making a cranberry lime tart that never set, so it really was a cranberry lime fool. :D Still tasty.
Teetime, that is adorable. I bet the kids loved it!
Today, I am finally making a fruit cake - or some variation of it. I used the Betty Crocker Light Fruitcake as a base recipe, but only added the green candied cherries (because that is what I had from last year!), and very old dried mango, apricots and golden raisins which I soaked for 2-3 days in a mix of dark run and triple sec. I also found coconut in my cabinet. Didn't have enough white sugar so used a combo of white sugar, lime sugar (leftover from the aforementioned lime cranberry tart) and brown sugar. I also added cinnamon. It is baking now, but the batter was FABULOUS. I think I have it dried all over my face. Maybe I will call this Christmas Garbage Cake!
Post by: DocBuzzkill on December 26, 2019, 06:08:39 PM
I absolutely adore Paul Prudhomme :-* He and Alton are my faves :heartbeat:
RG I love making bourbon bread pudding. Now I may have to do that this weekend.
It's not pretty, but it was tasty! The pecans came from a place (Priester's) in AL that my friends who used to live in Huntsville introduced me to. The nuts were fresh and gave a great result.
(https://photos.smugmug.com/photos/i-hrvGGtD/0/e7193eb0/S/i-hrvGGtD-S.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-hrvGGtD/A)
We really like Prudhomme's recipes, too. The Mister often makes chicken sauce piquant, jambalaya, Cajun shepherd's pie, and shrimp etouffee from our well-worn Louisiana Kitchen cookbook. Spawn the Elder gave his dad Prudhomme's Seasoned America (now out of print so DS bought it on eBay) for Xmas this year, and I notice that DH has already bookmarked a couple of recipes.
Post by: diablita on December 26, 2019, 09:23:41 PM
And Jan your cake sounds great too. Can't wait to hear about the results. Now I'm craving fruit cake again.
Post by: merigayle on December 28, 2019, 09:48:27 AM
Post by: merigayle on December 29, 2019, 11:42:07 AM
https://toriavey.com/toris-kitchen/vegan-hoppin-john/#wprm-recipe-container-44641
Post by: diablita on December 29, 2019, 10:58:27 PM
Post by: caribougrrl on December 08, 2020, 08:15:34 AM
Post by: ihop on December 08, 2020, 09:23:46 AM
I need Christmas eve dinner ideas please! Only three of us so no need for a huge meal with apps, etc. Must contain seafood of some sort. I really want to do shrimp and grits but DD no longer likes grits and I don't really want to do shrimp and grits for the two of us and shrimp something for her. She requested fish tacos but I make those at least once a month - I want it to be at least a little bit special. And DH doesn't want a soup or stew - I suggested a fish chowder and that got a thumbs down from both. GAH!
Post by: caribougrrl on December 08, 2020, 10:12:38 AM
Thanks for the bump.
I need Christmas eve dinner ideas please! Only three of us so no need for a huge meal with apps, etc. Must contain seafood of some sort. I really want to do shrimp and grits but DD no longer likes grits and I don't really want to do shrimp and grits for the two of us and shrimp something for her. She requested fish tacos but I make those at least once a month - I want it to be at least a little bit special. And DH doesn't want a soup or stew - I suggested a fish chowder and that got a thumbs down from both. GAH!
a few years ago... 2013 or 2014?.. when La Cucina Italiana was still doing an english print magazine, there was a special 7 course fish meal for xmas eve... what I remember best was the sunflower-seed crusted salt cod served with (I think) romesco sauce. I made it a couple of times as a starter (so way small pieces) for dinner parties.
Salt cod is difficult to eat in large quantities, but it would definitely work with fresh cod or another white fish. Dredge in salted and peppered flour, dredge one side only in beaten egg, press egg side into hulled sunflower seeds. Pan-fry seed side down, turning when well browned to finish on the seed-free side. Plate romesco sauce, top with cod seed-side-up.
For romesco, I've successfully used the bon appetit recipe, also this Serious Eats recipe https://www.seriouseats.com/recipes/2019/06/romesco-sauce-recipe.html... the best one I ever did was from a vegan blog that I can't find now.
Post by: radial on December 08, 2020, 10:14:12 AM
Post by: ihop on December 08, 2020, 11:04:10 AM
a few years ago... 2013 or 2014?.. when La Cucina Italiana was still doing an english print magazine, there was a special 7 course fish meal for xmas eve... what I remember best was the sunflower-seed crusted salt cod served with (I think) romesco sauce. I made it a couple of times as a starter (so way small pieces) for dinner parties.
Salt cod is difficult to eat in large quantities, but it would definitely work with fresh cod or another white fish. Dredge in salted and peppered flour, dredge one side only in beaten egg, press egg side into hulled sunflower seeds. Pan-fry seed side down, turning when well browned to finish on the seed-free side. Plate romesco sauce, top with cod seed-side-up.
For romesco, I've successfully used the bon appetit recipe, also this Serious Eats recipe https://www.seriouseats.com/recipes/2019/06/romesco-sauce-recipe.html... the best one I ever did was from a vegan blog that I can't find now.
That sounds delicious. Thank you!
Shrimp and cauliflower grits?
No. We already eat lots of cauliflower (DH is very low carb) and he already said he will splurge on Christmas. :D
Post by: DocBuzzkill on December 08, 2020, 01:57:01 PM
That sounds delicious. Thank you!
No. We already eat lots of cauliflower (DH is very low carb) and he already said he will splurge on Christmas. :D
How about garlic shrimp risotto? I shared my recipe for this somewhere on the Food Forum. I also make a variation of it using New England lobster, but you have the benefit of bona fide Gulf shrimp!
ETA: And I just read that your DH prefers very low carb. The above is NOT that. Never mind...
:sneaking:
Also ETAing after looking at the risotto thread in which you note you make risotto with shrimp and peas in the Instant Pot. So garlic shrimp risotto isn't special.
Maybe a variation of monkfish marsala (http://rachelellner.com/1_food_travel/18_marsala_brings_out_the_beauty_in_monkfish.html) but with a fish native to FL?
Post by: ihop on December 09, 2020, 10:11:37 AM
Marsala might be good too! Hmmm.
Thank you!
Post by: BonitaApplebum on December 09, 2020, 11:57:23 AM
Post by: rocketgirl on December 09, 2020, 12:13:55 PM
As long as you're carbing out and edging Cajun, a bourbon bread pudding is a great dessert. I've used the Paula Dean bread pudding recipe with some modifications - and you can totally throw in most kinds of random bread - we've intermixed 1/2 Italian bread and 1/2 banana bread, for example when the boyfriend had made some banana bread that wasn't quite right.
Post by: BonitaApplebum on December 09, 2020, 12:15:44 PM
Shrimp and risotto would be excellent.
As long as you're carbing out and edging Cajun, a bourbon bread pudding is a great dessert. I've used the Paula Dean bread pudding recipe with some modifications - and you can totally throw in most kinds of random bread - we've intermixed 1/2 Italian bread and 1/2 banana bread, for example when the boyfriend had made some banana bread that wasn't quite right.
Oooh I have a banana bread in the freezer from when DH made a double batch. I bet a banana bread bread pudding would be amazing.
Post by: ihop on December 09, 2020, 12:41:06 PM
Post by: caribougrrl on December 09, 2020, 01:08:55 PM
I haven't even gotten to dessert yet! Or Christmas breakfast...or Christmas dinner. Oy!
I am making a ricotta-based semifreddo for dessert, with shaved dark chocolate and candied peel in it.
I'm having carpal tunnel surgery on Dec 22nd, so I am trying to do what can be done ahead of time ahead of time. That means this weekend I have to dig up horseradish to prepare, figure out a good way to do a make-ahead beef gravy or jus or some kind of good sauce for roast beef. On Christmas day, Susie will have to do all the cooking but we're trying to keep it easy. Prime rib roast, roasted potatoes, green beans, yorkshire puddings... mushrooms au vin for the vegetarians. She wants to do a first course of some sort, but can't decide what. I offered to make a carrot-ginger soup but she said, "it's not 1995 anymore".
Post by: BonitaApplebum on December 09, 2020, 01:15:56 PM
I am making a ricotta-based semifreddo for dessert, with shaved dark chocolate and candied peel in it.
I'm having carpal tunnel surgery on Dec 22nd, so I am trying to do what can be done ahead of time ahead of time. That means this weekend I have to dig up horseradish to prepare, figure out a good way to do a make-ahead beef gravy or jus or some kind of good sauce for roast beef. On Christmas day, Susie will have to do all the cooking but we're trying to keep it easy. Prime rib roast, roasted potatoes, green beans, yorkshire puddings... mushrooms au vin for the vegetarians. She wants to do a first course of some sort, but can't decide what. I offered to make a carrot-ginger soup but she said, "it's not 1995 anymore".
:roll:
Bummer about the carpal tunnel, bou! Hope it's not going to be a lot of downtime for you.
My first course for the holidays is often a seafood bisque type of thing. I also have a good cold shimp/calimari/scallop salad people like a lot.
Post by: caribougrrl on December 09, 2020, 01:37:26 PM
:roll:
Bummer about the carpal tunnel, bou! Hope it's not going to be a lot of downtime for you.
My first course for the holidays is often a seafood bisque type of thing. I also have a good cold shimp/calimari/scallop salad people like a lot.
thanks... from what I've heard, I am optimistic I'll be back at work a couple of weeks post-surgery... the symptoms were very manageable for about 6 years, but have become really bad... I can only use my computer mouse for a few seconds at a time without pain, I get strong electric pulses in my palm when I turn doorknobs, I am constantly dropping stuff if I'm trying to hold it in my right hand (I just can't keep a grip)... so it's definitely time to try surgery. I'll probably regret having not done it sooner, but I can't fix that now!
Post by: BonitaApplebum on December 09, 2020, 02:04:30 PM
thanks... from what I've heard, I am optimistic I'll be back at work a couple of weeks post-surgery... the symptoms were very manageable for about 6 years, but have become really bad... I can only use my computer mouse for a few seconds at a time without pain, I get strong electric pulses in my palm when I turn doorknobs, I am constantly dropping stuff if I'm trying to hold it in my right hand (I just can't keep a grip)... so it's definitely time to try surgery. I'll probably regret having not done it sooner, but I can't fix that now!Yikes! Glad you’re getting it taken care of.
Post by: ihop on December 09, 2020, 04:04:18 PM
I think I might try a grouper something or other for main course on Christmas eve. Local and fresh. Something different.
Dessert might be la bete noire. I haven't made one in a long time.
Christmas might be steaks of some sort - just received a shipment from Snake River Farms - not sure what DH ordered.
DD has been asking for a charcuterie board so maybe that on Christmas too.
Thanks for the ideas!
Post by: DocBuzzkill on December 09, 2020, 05:08:59 PM
Yikes boo!
I think I might try a grouper something or other for main course on Christmas eve. Local and fresh. Something different.
Dessert might be la bete noire. I haven't made one in a long time.
Christmas might be steaks of some sort - just received a shipment from Snake River Farms - not sure what DH ordered.
DD has been asking for a charcuterie board so maybe that on Christmas too.
Thanks for the ideas!
I love grouper! I make a point of dining on grouper, hogfish, and red snapper when I am in FL.
Our traditional Xmas Eve dinner is a creamy fish chowder made with North Atlantic cod and pecan-sweet potato pie for dessert. For years we had rack of lamb for Xmas dinner, but a few years ago, we switched over to beef roast (either a rib roast or sirloin roast) because we like leftovers. Hard to have those with rack of lamb!
Post by: merigayle on December 09, 2020, 06:32:26 PM
Post by: diablita on December 10, 2020, 07:14:11 AM
Post by: merigayle on December 10, 2020, 07:21:08 AM
Post by: BonitaApplebum on December 10, 2020, 08:12:11 AM
Post by: ihop on December 10, 2020, 09:18:33 AM
I love latkes!!!
Me too!
Doc - Lamb is for Easter in our house! Food traditions galore here! :D
Post by: merigayle on December 12, 2020, 08:47:56 AM
Post by: Rejaneration on December 13, 2020, 11:38:49 AM
My DD is dating a Jewish guy who is estranged from his mother, so we had a Hanukkah dinner last night. First time I have ever prepared this food but it turned out well.
We had latkes with sour cream and chives and lox as an appetizer
Brisket
Roasted potatoes
Noodle kugel (!)
salad
Donut holes with chocolate drizzle.
Now, on the Christmas. We are doing a graze day where the table continually refreshes.
So far
codfish cakes
deviled eggs
latkes with lox
Some type of roast
and I don't know what else.
What are you doing?
Post by: DocBuzzkill on December 13, 2020, 11:58:40 AM
Me too!
Doc - Lamb is for Easter in our house! Food traditions galore here! :D
Oooh, same for us. Leg of lamb, preferably grilled if it's not snowing (hey, it's Massachusetts in spring) for Easter, and now rack of lamb (Julia Child's recipe) for New Year's Eve.
I love reading about everyone's holiday food traditions here!
Post by: witchypoo on December 13, 2020, 01:47:04 PM
xmas this year will be mushroom lasagna, green salad, crusty bread, and probably poached pears
i can't muster the energy to plan anything else
Post by: diablita on December 13, 2020, 03:21:40 PM
Jan, your meal sounds wonderful and so nice of you to put that together. What was the noodle kugel like? sweet? with raisins and cinnamon or w/o?
Post by: Rejaneration on December 13, 2020, 04:37:50 PM
I'll be at witchy's for ChristmasIt was sweet with cinnamon but no raisins. I think it was actually better this morning, fried in butter!
Jan, your meal sounds wonderful and so nice of you to put that together. What was the noodle kugel like? sweet? with raisins and cinnamon or w/o?
The BF is pretty secular but I think he enjoyed sharing Hanukkah with us. He is estranged from his mother so things like this help. When he heard what I was doing, he and my DD ran out and got a menorah and gelt, though I already had the gelt! No dreidels to be found though. He had to answer lots of questions, esp from J.
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Post by: diablita on December 13, 2020, 07:05:17 PM
Post by: Magic Microbe on December 14, 2020, 12:49:18 PM
Swedish Spice Cookies
Snickerdoodles
Spritz cookies with my cookie press
Chocolate chip cookies with m&ms instead of chips (antag demands these)
Grandma cookies (no bake chocolate oatmeal cookies)
I also made cinnamon rolls which was a bit of a disaster
Post by: caribougrrl on December 14, 2020, 01:01:22 PM
I made meyer lemon squares, which used up 5 of them.
So now I have 2 egg whites that need using, and about 2 dozen more meyer lemons...
Post by: diablita on December 14, 2020, 01:16:40 PM
Post by: ihop on December 14, 2020, 03:25:28 PM
Post by: merigayle on December 14, 2020, 06:56:42 PM
It was sweet with cinnamon but no raisins. I think it was actually better this morning, fried in butter!:heartbeat: I love this. I, too, am estranged from my family and holidays are extra painful. Bf is very supportive and inquisitive of my religion, traditions and upbringing. What did you think of the kugel? I made it once for DD and she HATED it so I never made it again because I do not want to be the only one eating it and bf doesn't like sweet things.
The BF is pretty secular but I think he enjoyed sharing Hanukkah with us. He is estranged from his mother so things like this help. When he heard what I was doing, he and my DD ran out and got a menorah and gelt, though I already had the gelt! No dreidels to be found though. He had to answer lots of questions, esp from J.
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Post by: diablita on December 14, 2020, 07:05:18 PM
Post by: diablita on December 14, 2020, 07:12:20 PM
https://www.saveur.com/article/Recipes/Lokshen-Kugel-Savory-Noodle-Kugel/
Post by: Newt on December 15, 2020, 05:44:09 AM
Christmas day....carrot and ginger soup,,,,splash of cognac mixed in
Beef wellington....I also do a vegetarian wellington for my daughter
Yorkshire pudding
Some kind of mash
glazed carrots
gravy
dessert is my mum's yule log recipe
Various booze
Post by: merigayle on December 15, 2020, 06:44:55 AM
We always had savory noodle kugel, served with cottage cheese. If that helps?I only want what i have had my whole life :D
Post by: merigayle on December 17, 2020, 08:15:14 AM
I think I will make this: https://www.connoisseurusveg.com/vegetable-wellington/#wprm-recipe-container-17088
BUT I want to present it like this:
I just did not like the recipe that came with this presentation.
(https://i2.wp.com/theveganlarder.com/wp-content/uploads/2018/11/Vegan-Christmas-Savoury-Wreath-cut.jpg?w=716&ssl=1)
Post by: Rejaneration on December 17, 2020, 09:58:16 AM
I only want what i have had my whole life :DI liked it! I am liking it even more the next couple of days. I had it with extra spicy chili yesterday. I am the only one eating it though my son liked it too.
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Post by: seattlegirl on December 19, 2020, 02:56:54 PM
Post by: merigayle on December 21, 2020, 09:49:39 PM
Post by: merigayle on December 23, 2020, 10:24:31 AM
Vegetarian Wellington
Caprese appetizer
mashed potatoes
herbed roasted potatoes
herbed roasted green beans
brussel sprouts & sweet potato dish
possibly a mushroom appetizer
Yule log cake
misc cookies
fresh baked bread rolls.
Post by: caribougrrl on November 15, 2021, 04:47:39 AM
Post by: BonitaApplebum on November 15, 2021, 07:04:41 AM
I have nothing interesting planned yet. We are have a small "friends thanksgiving" gathering Saturday, I'm making turkey, potatoes, gravy, cranberries and everyone else is filling in the rest.
I have stuff to make apple and pumpkin pies.
For actual (US) thanksgiving, I'm hoping to focus on fun veggie sides and let my brother do the basics.
Post by: BonitaApplebum on November 16, 2021, 04:13:45 PM
My worst problem is that there are TOO MANY dishes that feel like a "must have" on thanksgiving for me...
Post by: Ice Cream on November 16, 2021, 04:19:31 PM
Haha my menu for Saturday has, of course, grown exponentially. Now I'm making a few more sides and some apps, too. I can't control myself when it comes to thanksgiving!!
My worst problem is that there are TOO MANY dishes that feel like a "must have" on thanksgiving for me...
Sorry!
I don't have that problem. We're not even having turkey.
Post by: ihop on November 19, 2021, 01:24:23 PM
Haha my menu for Saturday has, of course, grown exponentially. Now I'm making a few more sides and some apps, too. I can't control myself when it comes to thanksgiving!!
My worst problem is that there are TOO MANY dishes that feel like a "must have" on thanksgiving for me...
I love Thanksgiving!
This year, we aren't celebrating - flying home that evening - but I am making a small Thanksgiving dinner for Friday! And because there are only three of us - though DD's boyfriend might join us - it has been hard to pare it down.
Post by: merigayle on November 19, 2021, 02:40:02 PM
I love Thanksgiving!It is just three of us but making ALL THE THINGS :D
This year, we aren't celebrating - flying home that evening - but I am making a small Thanksgiving dinner for Friday! And because there are only three of us - though DD's boyfriend might join us - it has been hard to pare it down.
Post by: BonitaApplebum on November 19, 2021, 09:26:21 PM
Turkey is brining. I made the broth for the gravy. Creamed spinach is done, so is the cranberry sauce. Butternut is cubed and ready for roasting. Pumpkin pie is done, apple is in the oven.
Tomorrow I will need to make the bird, finish the gravy, and mash potatoes. And assemble the apps (baked Brie, antipasto, crudités). Oh, I guess I should make some sort of dip.
Post by: BonitaApplebum on November 19, 2021, 09:29:25 PM
So give it up already!I'm going thru this thread and bumping things I want to make. Sorry if anyone got excited that cgraz posted.
I am thinking I need to revisit my sea salt caramel recipe and make those again. They were damn good, and fairly easy. I just need some minions to cut up my wax paper and help me wrap them - that was the most tedious bit.
http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778 (http://www.epicurious.com/recipes/food/views/Fleur-de-Sel-Caramels-230778)
ingredients
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon fleur de sel*
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Special equipment: parchment paper; a deep-fat thermometer
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
Post by: BonitaApplebum on November 19, 2021, 09:39:39 PM
annual bump so we don't lose the threadOh I want to make these!
We are cooking the bon appetit cookies this year... have not yet got to the chocolate-tahini linzer cookies, but so far the big star are the double pecan thumbprints (https://www.bonappetit.com/recipe/double-pecan-thumbprints)
Post by: caribougrrl on November 20, 2021, 11:21:17 AM
Oh I want to make these!
these are SO GOOD
Post by: Noley on November 21, 2021, 02:09:28 PM
Slow cooker bone in turkey breast (I really hope that it's good this way)
Stuffing
Corn casserole
Sweet potatoes (just baked...son's request)
Mashed potatoes
Roasted Brussel Sprouts (again, son's request)
Rolls
Cranberry salad
I look forward to having this in my new home. We will decorate my Xmas tree after dinner and start a new Xmas puzzle.
Post by: CheryG on November 23, 2021, 02:12:41 AM
Today I made two maple ice cream custards and some crystallized ginger streusel to stir into them and will make the ice cream tomorrow. One is for a neighbor.
Post by: CheryG on November 23, 2021, 07:22:47 AM
Deadly good. Such insanity.
Post by: BonitaApplebum on November 23, 2021, 12:09:19 PM
Today I made two maple ice cream custards and some crystallized ginger streusel to stir into them and will make the ice cream tomorrow. One is for a neighbor.
Hold up! Where are these recipes?
Post by: CheryG on November 23, 2021, 04:35:21 PM
Hold up! Where are these recipes?
First recipe, just the streusel, not the rest. What I do is bake it on a cookie sheet till done and then make sure it doesn't clump as it cools. The goal is to have bits to stir in. Once cooled I freeze it so when I stir it in it doesn't melt the newly made ice cream. I might in the future add just a wee bit of lemon zest. A very wee bit. It does work best to throw the ginger, flour, and 10x into a food processor.
https://www.kingarthurbaking.com/recipes/ginger-streusel-sour-cream-peach-pie-recipe
Then this for the maple custard base:
https://www.seriouseats.com/maple-ice-cream-recipe
Depending on your salt preference a touch less might be OK.
I used 1C of streusel bits for one batch of ice cream, but obviously this could vary to taste. I was surprised as to how not potent the crystallized ginger became, which was good because I didn't want it to dominate the ice cream. On its own the crystallized ginger was average in ginger taste.
Post by: BonitaApplebum on November 23, 2021, 05:35:38 PM
Post by: BonitaApplebum on November 23, 2021, 06:00:19 PM
Post by: CheryG on November 24, 2021, 06:51:21 AM
So yeah, I can make amazing bread but am excited for Stove Top. :D
Post by: BonitaApplebum on November 24, 2021, 07:49:00 AM
What's on her list? Make stuffing. That's it!! :roll:
I am making like ten things and am more organized than she is.
Post by: caribougrrl on November 24, 2021, 09:00:21 AM
My mom was telling me yesterday how she already knew she was going to be running behind, because she had SO MUCH TO DO for thanksgiving.
What's on her list? Make stuffing. That's it!! :roll:
I am making like ten things and am more organized than she is.
hahahaha
that sounds like my MIL... she still talks about how much work it was to host Xmas for all her kids when they came out with their kids 9 years ago... we had 4 adults and 3 kids staying at our house for a week+, she had 2 adults for 4 days... everyone came to us for Xmas brunch (her job: show up, drink mimosas and eat breakfast, open gifts), everyone went to hers for Xmas dinner, which WE MADE and brought over (her job: ask one of her adult children to set the table, open some wine)
Post by: radial on November 24, 2021, 09:24:09 AM
Post by: BonitaApplebum on November 24, 2021, 10:10:59 AM
I'm done with all me pre-day prep. Looks like I'm gonna have to get out the extra large cooler for this trip!
Post by: witchypoo on November 24, 2021, 10:48:42 AM
I really need to label the jars in the refrigerator
Post by: diablita on November 24, 2021, 01:39:42 PM
Post by: BonitaApplebum on November 24, 2021, 02:30:16 PM
I started the anadama bread this morning and because I'm having a bad sniffer day it's possible I used oyster sauce instead of molasses. I guess we'll find out soon enough.Hahah that's going to be... interesting!!! :roll:
I really need to label the jars in the refrigerator
Post by: picote on November 25, 2021, 09:41:48 AM
Bonita, do you have a good creamed spinach recipe?
Post by: merigayle on November 25, 2021, 10:07:43 AM
Post by: BonitaApplebum on November 25, 2021, 11:53:26 AM
Post by: BonitaApplebum on December 24, 2021, 02:04:41 PM
Christmas Eve is our big meal. We are doing surf & turf - lobsters and steaks. For appetizers we are having chowder (RI style), stuffies, and shrimp cocktail.
Christmas Day we have bagels for breakfast with lox and whitefish.
We have loads of appetizers (everyone brings some, I'm making spanikopita, charcuterie, seasoned olives, and pâté). Then I'll serve soup (spicy carrot peanut), salad (spinach with navel oranges and red onions), and crusty bread for a light meal, followed by an assortment of desserts (mostly Christmas cookies) and coffee.
Our cocktail this year is Dark and Stormy (ginger beer, lime juice, rum) but we will also have eggnog.
Post by: picote on December 26, 2021, 12:36:32 AM
Post by: merigayle on December 26, 2021, 11:03:15 AM
Cookies: gingerbread (assorted shaped), butter cookies, choc chip, pizelles (anise and vanilla), Candied oranges dipped in chocolate, peppermint patties (homemade by DD), chocolate cherry cookies, meringues
Yule Log with meringue mushrooms
Dinner: Butternut squash roast(I will upload a pic in a minute), sundried tomato rissotto, roasted veggies, mashed potatoes, large salad
Xmas morning- coffee cake.
Post by: merigayle on December 26, 2021, 11:04:35 AM
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Post by: DocBuzzkill on December 26, 2021, 01:55:16 PM
I've been following a "Mediterraneanized" diet since early September (emphasis on veggies, fruits, beans and lentils, whole grains, fish, poultry, very little red meat, no sugar or refined flour), so this Xmas and New Year's are major departures for me! :d
Xmas Eve:
Fish chowder for dinner, pecan and sweet potato pie for dessert
Xmas:
Exodus bagels, lox, scallion cream cheese for breakfast
Mini-cheese and chive popovers and Manchego-stuffed Medjool dates wrapped in Calabrese salami for snacks
Sirloin strip roast, mashed potatoes & gravy, steamed Brussels sprouts for dinner; steamed cranberry pudding with butter-cream sauce for dessert. DH said he had forgotten what beef tasted like! :D
Boxing Day:
French toast made with challah for breakfast; grazing today, probably left over white bean and cabbage soup for dinner.
New Year's Eve
Rack of lamb, roast potatoes, probably broccoli rabé sautéed in olive oil with garlic; rest of the cranberry pudding and sauce for dessert
New Year's Day
Huevos rancheros and grits for brunch
Greek-style gigantes beans w/ feta cheese for dinner
Post by: merigayle on December 27, 2021, 09:35:08 AM
Post by: rocketgirl on December 27, 2021, 11:50:44 AM
Post by: caribougrrl on December 27, 2021, 04:05:02 PM
the best part of the whole meal though was the appetizer course, which was a salad of pea shoots, mint leaves, and baked halloumi, drizzle of olive oil and a sprinkle of pomegranate seed
Post by: diablita on December 28, 2021, 04:32:06 PM
Post by: onawhim on December 28, 2021, 08:45:30 PM
we did a standing rib roast and yorkshire pudding, saffron-mashed potatoes, roasted kalettes, glazed carrot & parsnip, gravy... cranberry-lime tart (bon appetit), berry pavlova (Mary Berry's meringue)
the best part of the whole meal though was the appetizer course, which was a salad of pea shoots, mint leaves, and baked halloumi, drizzle of olive oil and a sprinkle of pomegranate seed
:drooling-5:
Post by: caribougrrl on November 18, 2023, 06:37:52 AM
Post by: witchypoo on November 18, 2023, 10:15:12 AM
Post by: caribougrrl on November 28, 2023, 11:23:46 AM
On the weekend I added A COUPLE OF TABLESPOONS of it to a batch of shortbread (1 lb of butter sized batch), which were amazing.
Post by: BonitaApplebum on November 28, 2023, 11:37:34 AM
I was visiting my mother recently and her local grocery has Ontario-grown saffron which is super inexpensive for saffron. So I bought a lot of it.Omg that sounds so good!! And decadent!
On the weekend I added A COUPLE OF TABLESPOONS of it to a batch of shortbread (1 lb of butter sized batch), which were amazing.
Post by: badger on December 09, 2023, 08:28:00 AM
https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart
Post by: DocBuzzkill on December 10, 2023, 10:12:30 AM
Using a recipe from the NYT's 2023 cookie week, I made gingerbread blondies. Melting the white chocolate was a disaster, but fortunately, semi-sweet chocolate worked nicely, so I Jackson Pollocked the hell out of it. Gooey, tasty, and easy to prepare. I recommend watching the video in the article (no paywall).
Gingerbread Blondies (https://cooking.nytimes.com/recipes/1024778-gingerbread-blondies?unlocked_article_code=1.E00.MOGr.5tlQaJBaJtBk&smid=share-url)
(https://photos.smugmug.com/photos/i-RwXpRsX/0/fa0e891f/M/i-RwXpRsX-M.jpg) (https://www.smugmug.com/gallery/n-B8mKn/i-RwXpRsX/A)
Post by: Rejaneration on December 10, 2023, 04:55:04 PM
I need some inspiration. My DD doesn't eat a lot of red meat, so thinking prime rib is out - plus honestly, not in the mood to spend that $$$.
Post by: picote on December 10, 2023, 09:39:10 PM
Post by: caribougrrl on December 11, 2023, 09:01:36 AM
- some nibbling stuff: white bean spread, olive tapenade, cheese, olive oil roasted almonds, focaccia
- squash puree, tagliatelle tossed in browned butter, fried sage leaves
- leafy salad w/ walnut oil and lemon juice
- polenta, red wine braised beef, roasted kalettes
- dessert TBD - something bright, I think, maybe something with clementine sorbet
Post by: DocBuzzkill on December 11, 2023, 09:13:58 AM
The rest will be our usual: mashed potatoes, gravy, maybe Yorkshire pudding, steamed Brussels sprouts, and steamed cranberry pudding with butter-cream sauce. I may try some old-school bacon-wrapped scallops as an appetizer.
We typically have Julia Child's recipe for rack of lamb on NYE.
Post by: witchypoo on December 23, 2023, 10:44:02 AM
cookies later
Post by: Kumbaya on December 24, 2023, 03:57:24 PM
Roasted veggies
Leftover potatoes from last night
Tomorrow
Breakfast casserole - eggs/sausage / cheese
Appetizers during day
Lasagna f and garlic bread for dinner
Post by: caribougrrl on December 24, 2023, 04:19:04 PM
Post by: CheryG on December 24, 2023, 04:40:26 PM
Post by: DocBuzzkill on December 25, 2023, 10:35:36 AM
Rack of lamb tonight - Christmas Eve
Roasted veggies
Leftover potatoes from last night
Tomorrow
Breakfast casserole - eggs/sausage / cheese
Appetizers during day
Lasagna f and garlic bread for dinner
Our racks of lamb (Julia Child's recipe!) will be for NYE dinner. :)
Our usual Xmas fare today:
Bagels and lox for breakfast
Scallops wrapped in bacon and a toasted pecan cheese ball for early afternoon appies
Prime sirloin roast, mashed potatoes & gravy, and steamed Brussels sprouts for dinner; Brunello to drink. Steamed cranberry pudding with butter-cream sauce for dessert.