Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Mulled Cranberry Apple Compote

Mulled Cranberry Apple Compote

 The awakening of the holiday season lists cranberries on the menu.  For most people, a little dab will do you.  I enjoy the tartness to mellow the sweetness of the turkey meat plus all of the nutritional value.

Ingredients:
Mulling Spices
2 cinnamon sticks
2 star anise
6 whole cloves
3 whole allspice
Peel of ½ orange
Peel of ½ lemon
Compote
12 ounces of cranberries
3 tart apples peeled, cored and diced (Granny Smith or Empire)
2 ½ cups sugar
2 tablespoons lemon juice
½ cup water
Pinch of salt

Directions:

Put all mulling spices in cheesecloth and make a sachet.                                                                                   

Add the sachet and all ingredients into a heavy bottomed nonreactive pot and bring to a boil and bring to a simmer over low heat until most of the cranberries have burst and apples have cooked through, about ½ hour. 

Remove the pot from heat and keep mulling spices in compote until cool. Take the sachet of mulling spices out before serving.  Yield:  One Quart

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Stuffed Zucchini or Kousa Squash

Stuffed Zucchini Or Kousa Squash

 If you manage to find or grow a kousa squash, use it for this by all means, but this recipe also works well with regular green or yellow zucchini. You can use ground beef or lamb, although the latter is more traditional.

Ingredients
Stuffing
½ cup uncooked long-grain rice
2 tablespoons olive oil
½ pound lean ground beef or lamb
1 clove garlic, chopped
1 teaspoon allspice or cinnamon
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper
Squash and sauce
2½ pounds medium-size zucchini or Middle Eastern kousa squash 

   (about 8)
2 tablespoons olive oil
1 medium yellow or white onion, thinly sliced

1 teaspoon kosher salt, or to taste

½ teaspoon chili flakes
Freshly cracked pepper, to taste
2 pounds firm tomatoes, chopped with juice, or a 28-ounce can of 

   chopped tomatoes, undrained
2 tablespoons tomato paste
¾ cup water, as needed
Greek yogurt, optional, for serving

Directions:
To make the stuffing:
Rinse rice in a colander under running water until clear. Put into a bowl with 2 cups of boiling water. Drain after 10 minutes and set aside. Add olive oil to a Dutch oven on medium heat, then add meat and garlic, and cook, using a wooden spoon to break meat into ¼-inch pieces. Continue until meat is slightly pink but not fully cooked. Reserving drippings in Dutch oven, remove meat with a slotted spoon and place in bowl with rice, adding allspice or cinnamon, parsley, salt and pepper. Mix by hand to combine. Set Dutch oven aside but do not clean.

To make the squash:
Trim off the stem from one of the squash with a knife and cut squash in two crosswise. Insert an apple corer at one end of squash and push through until about ½ inch from end of squash. Pull out core. If it does not come out, use a melon baller to remove squash insides. The goal is to hollow squash until there is about ¼ inch of flesh remaining on all sides of the squash. Repeat with all of the squash.

Loosely place the stuffing by hand into the squash, taking care not to pack the stuffing in. Fill each squash to about ½ inch from its top. Reserve any remaining stuffing to add to the sauce when the squash are cooking, if desired.

Return the Dutch oven to the stovetop and add 2 tablespoons of olive oil to meat drippings. Add onions to the pot with salt, chili flakes, and pepper. Top with chopped tomatoes and tomato paste. Set stuffed squash upright in pan, tilting them slightly to their side. Cook on medium heat until the sauce begins to simmer. Lower heat, cover, and gently simmer 40 to 50 minutes. Halfway through, turn the squash if needed. Add water as needed to keep sauce a little on the thin side.

Remove from heat and serve squash in a bowl with a ladleful of sauce. Serve with a dollop of Greek yogurt, if desired.

King Arthur Pumpkin Scones

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King Arthur's Pumpkin Scones

I buy the small Pie Pumpkins to make the pumpkin puree that I use in baking and in soups. I can choose organic and the pumpkin is solid with no water added as in the canned and the flavor is so true to what we should expect. 

 It is so easy to process. Scrub the pumpkin, cut in half, scoop the center and seeds. Place cut side down on a baking sheet with sides, bake at 325. When you can dimple the skin with ease, they are done. Cool, scoop, and it is ready to use or freeze. 

This is a favorite scone recipe of mine 

Ingredients
2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice OR
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
8 tablespoons (113g) unsalted butter, cold
1 to 2 cups (184g to 369g) crystallized ginger or cinnamon chips,
2/3 cup (152g) pumpkin purée
2 large eggs
coarse sparkling sugar for topping

Directions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly; it's okay  for some larger chunks of butter to remain unincorporated.

Stir in the ginger and/or chips/bits, if you're using them.

In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

Scrape the dough onto the parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.

Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Gingerbread Biscotti

Gingerbread Biscotti

Bake delicious gingerbread biscotti with oil using this easy recipe. Packed with holiday spices, they’re perfect with coffee and stay crunchy for weeks! 

Ingredients: 

2 cups of all-purpose flour (284 grams)
1½ teaspoons of baking powder
½ teaspoon of kosher salt
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Whisk and set this dry mixture aside.
Prepare the wet ingredients. Whisk together:

2 large eggs
⅔ cup of packed dark brown sugar
¼ cup of vegetable oil
¼ cup of molasses
½ teaspoon of pure vanilla extract
Whisk together until smooth and well combined.

• Directions;
  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
  
  Whisk dry ingredients together and set bowl aside. Combine wet ingredients in another bowl.                                                          Gradually  mix the wet with the dry ingredient to form a sticky dough.  Don't over mix.                                                                       Using two tablespoons, drop the batter onto the prepared baking sheet, one heaping tablespoon at a time, to form a rough log. Might resemble a caterpillar.                                                                              

  For two smaller logs, shape the dough into logs about 2 inches wide by 12 inches long. Alternatively, create one large log about 4 inches wide by 13 inches long if you prefer a larger biscotti.                                       

  To smooth and even out the logs, quickly rinse your hands under cold running water and shake off the excess water (do not dry completely). Use your damp fingers to shape and even out the logs.

Bake in the preheated oven for 25–30 minutes for a larger log or 20–25 minutes for smaller ones, or until the logs are firm to the touch and lightly golden.

Remove the logs from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer carefully to a cooling rack and allow to cool for another 5-10 minutes, depending on the size of your biscotti loaf.

Reduce the oven temperature to 300°F (150°C).

Transfer the logs to a cutting board and, using a serrated knife, slice them diagonally into ½-inch thick biscotti pieces. 

Arrange the biscotti slices cut-side down on the baking sheet. Return them to the oven and bake for an additional 5–8 minutes, flipping halfway through for even crisping. The longer the biscotti bake, the crispier they will get.

These ginger biscotti are versatile for gifting, snacking, or pairing with hot beverages

TIPS

Make sure your eggs are at room temperature before mixing. This little step helps the dough come together more smoothly and gives your biscotti the perfect texture.
There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily.
After the first bake, let the logs cool for about 10 minutes. This makes them so much easier to slice and keeps their shape and texture intact.
Use a serrated knife and a gentle sawing motion to slice your biscotti. This helps avoid crumbling and keeps those slices looking picture-perfect.
Feel free to tweak the spice levels to suit your taste! Want more zing? Add an extra ½ teaspoon of ground ginger. Prefer a gentler flavor? Reduce the cloves or nutmeg a bit.
Get creative! Mix in some chopped nuts, chocolate chips, or dried fruits for extra flavor and texture. For an extra festive touch, dip the finished biscotti in chocolate—it’s as delicious as it sounds!
You can obtain a softer cookie by eliminating or reducing the time for the second bake.
If desired, the gingerbread loaves can be sprinkled with icing sugar before the first bake.
Once your biscotti are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for weeks!

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

Patty's Pumpkin Chiffon Pie

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Patty's Famous Pumpkin Chiffon Pie.

This post is not just a post of a pumpkin chiffon pie but the recipe of someone who was very special to me and everyone whoever met her.  Patty was a person who cared about you and your welfare.  No task was too great, she got it done.  Patty and her husband Tom had such an enviable loving relationship.  Tom would say they were going on a date.  That was how Tom described a trip to Costco.  Patty was the loving mother of three children and eight grandchildren and a neighbor with a heart of gold!
Ingredients:
1 9-inch pie crust, baked and reserve
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Directions:
Combine the gelatin and spices in a bowl and set aside.

In a medium size pot combine:
3/4 cup milk
2 egg yolks slightly beaten, save the whites for later
1 cup canned pumpkin (not pie filling)
Stir to mix well, then add the spices and gelatin mixture.

Heat over medium-high heat stirring once or twice until mixture boils. Remove from heat and place in bowl.  Refrigerate until semi-firm,

Whip the two egg white to stiff peaks then turn the blender to low and gradually add 1/4 cup sugar.  In a big bowl fold the egg whites with 1/2 cup whipping cream whipped.  Blend the chilled pumpkin mixture into the Whipped Cream mixture.  Pour into 9 inch baked pie crust.  If you wish, top with whipped cream to make it more festive.

Patty Ann Thompson

11-15-1956  - 10-1-2024

Pumpkin Latte ~ Pumpkin Pie Spice

This is the same spice for Pumpkin Latte or Pumpkin Pie Spice.
Warning: you might be tempted to put this tasty spice on just about everything.
Ingredients:
1 tbsp cinnamon
1 tbsp ground ginger
1 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Directions:

Combine cinnamon, ginger, allspice, cloves and nutmeg.  Whisk well to blend.

See recipe, Post of "Pumpkin Spice Latte".

Spices Membrillo

  

Special Membrillo 

Membrillo keeps for over a month refrigerated, sugar and lemon juice, I like to add a blend of spices to augment the flavor. You may be tempted to reduce the considerable amount of sugar in the recipe, which will yield a membrillo with a softer texture that, while not sliceable, is still quite tasty. Pairs well with any cheese and is a wonderful accompaniment to cured meats. Although most recipes usually call for just quince,

Ingredients:
3 pounds quince, peeled, quartered and cut into large chunks
2 pounds white granulated sugar
2 tablespoons fresh lemon juice (optional)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup water
Coconut oil, for greasing baking dish

Directions:

Wash, peel, core and roughly chop 1 quince into 1-inch pieces. Note that they will immediately start turning brown, but it won’t impact the flavor of the membrillo.

Place all of the ingredients in a medium pot over medium heat. Stir to combine them, and continue stirring regularly for at least an hour. The sugar will dissolve, and the mixture will begin to bubble and change from yellow to pink to a deep ruby red or magenta color.

The mixture is finished cooking when an inserted candy thermometer reads 220° F and the membrillo passes the plate test. To do this, put a plate in the freezer to chill it. Spoon a little of the liquid onto the cold plate and wait 2 minutes. Push the liquid with your finger and if it wrinkles, it’s ready. Otherwise, continue to simmer the mixture and re-test it every 10–15 minutes until it achieves the proper consistency.

Once cooked, blend the mixture into a smooth paste with an immersion or standard blender.

Grease an 8×8-inch glass baking dish with coconut oil. Pour the hot, blended mixture into the baking dish and smooth the top with a spatula. Let the paste cool to room temperature, then cover with plastic wrap and refrigerate for 24–48 hours until firm. If your membrillo is not firm enough, you can put it in a dehydrator or oven at 125° F for 8 hours to improve the texture.   Makes 2 bars.

Tom And Jerry Cocktail

The Invention of the Tom And Jerry

Jamie McFadden

 The invention of the Tom and Jerry cocktail is generally credited to British journalist Pierce Egan in the 1820’s.  Mr. Egan wrote a book, and subsequent play, called Life in London, in which the main characters are named Tom and Jerry.  It is believed that he introduced the cocktail as a way to promote his book and play.  Jerry Thomas, who is considered the father of modern mixology, was known to claim that he invented the Tom and Jerry, and although he published a similar egg-based cocktail in his 1862 book How to Mix Drinks (or The Bon-Vivant’s Companion), most historians agree that Egan is the true originator.

A Tom & Jerry is my second most absolute favorite Holiday beverage, next to an elegant French Sparkling Rose.  There are so many variations to this recipe, many with shortcuts.  However, this recipe was created by my Uncle Jim Schaffer who co owned the legendary Irish Tavern “The Shamrock”.   What a delight it was for me every Christmas evening to be in his home in the kitchen, licking the beaters from the mixer and watching him smile and laugh as he mixed this holiday cheer for family and friends.  The recipe is a bit time consuming………..but oh so delicious.  "Jamie McFadden"

From my home to yours…….Happy Holidays!!!

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Directions for: Uncle Jim’s Tom & Jerry’s

Ideally a stand mixer with 2 work bowls works best for this recipe.

To begin:

Crack and separate 6 eggs.

Place the 6 egg whites, room temperature, in the first mixing bowl and whip until soft peaks form.  Set aside.

Remove and wash the whip attachment and In a separate mixing bowl combine:

6 egg yolks with 1 pound powdered sugar, and whip until pale yellow. Next add 1 oz vanilla extract,

3/4 teaspoon allspice, 1 tbsp nutmeg and 1 1/2 oz of cream sherry.

With a plastic spatula gently combine the above 2 mixes and fold gently.

Fill a tea kettle with water and bring to a boil. 

Fill coffee mugs with 1 oz each brandy, rum and whiskey.  Pour in 1 -2 oz of the boiling water.  Top with up to 1 cup of the egg mix.  Gently mix and lightly dust the tops with freshly grated nutmeg.  Serve immediately. 

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Pum_kin Cheesecake Pie

      

Pum-kin Cheesecake Pie

This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Warm pumpkin spices and creamy cheesecake complement each other beautifully. This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert.

Ingredients:

Gingersnap Crust

1 1/4 cups (191g) gingersnap cookie crumbs*

1/4 cup (30g) All-Purpose Flour
1/4 teaspoon ginger
2 tablespoons (28g) light brown sugar, packed
4 tablespoons (57g) unsalted butter, melted
1/4 teaspoon salt
*Or start by pulverizing 191g (about 27 to 38 cookies, depending on size) gingersnap cookies in the food processor. 

Cheesecake filling

one 8-ounce package (227g) cream cheese, at room temperature
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon Pure Vanilla Extract
Pumpkin filling

1/2 cup (99g) granulated sugar
3/4 teaspoon cinnamon*
3/4 teaspoon ginger*
1/4 teaspoon nutmeg*
1/8 teaspoon allspice*
1/8 teaspoon salt
1 1/4 cups (283g) pumpkin purée
2/3 cup light cream or evaporated milk*
2 large eggs, at room temperature

Directions:

Preheat the oven to 300°F.                                                                             

To make the gingersnap crust:                                                          Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. The crumbs should be the texture of wet sand and hold together when squeezed. (See "tips," below for details on how to make this without a food processor.)

Using your fingers or the bottom of a measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 9" pie pan.

Bake the crust for 10 to 15 minutes, just until you can smell the gingersnaps baking. Remove from the oven and let cool while you make the cheesecake filling.

To make the cheesecake filling:                                                        Wipe out your food processor. Add the cream cheese and sugar and process until smooth. Scrape down the sides of the bowl, add the egg and vanilla, and process until the mixture is silky and smooth. (This should take less than 30 seconds.) Transfer the cheesecake mixture to the cooled crust, spread into an even layer, and place in the refrigerator to chill while the oven preheats (or at least 25 minutes).

Preheat the oven to 425°F.

To make the pumpkin filling: In a medium bowl, whisk together the sugar, spices, and salt. Stir in the pumpkin purée, light cream or evaporated milk, and eggs. Whisk gently until smooth. Slowly pour the pumpkin filling over the chilled cheesecake filling — pouring over a spoon, close to the surface of the cheesecake, will reduce the risk of bubbles.

Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the edges with a pie crust shield or foil if browning too quickly. The pie is done when it looks mostly set but with a slightly wobbly center; the center should read 165°F when measured with a digital thermometer. Remove from the oven and let cool to room temperature. Transfer to the refrigerator and chill completely (at least 2 hours) before serving.

Storage information: Store leftover pumpkin cheesecake pie, covered, in the refrigerator for up to five days.

Tips from our Bakers
Substitute 2 scant teaspoons of Pumpkin Pie Spice for the cinnamon, ginger, nutmeg, and allspice in the pumpkin filling, if desired.

In place of the light cream or evaporated milk, you can use 1/3 cup (75g) whole milk plus 1/3 cup (75g) heavy cream.

If you prefer a traditional flaky pie crust, omit the gingersnap cookie crust and instead prepare the pastry for a single pie crust, parbake it, and let cool completely before adding the cheesecake filling.

To make the gingersnap crust without a food processor, put the cookies into an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin. Then combine the cookie crumbs with the remaining crust ingredients and mix until it has the texture of wet sand and holds together when squeezed. Press the crumbs into the bottom and up the sides of a 9" pie pan. Mix the cream cheese filling using an electric hand mixer or a stand mixer. Proceed with the recipe as otherwise described.

You’ll have 1/2 cup (113g) pumpkin leftover. It freezes well and makes a great addition to smoothies or oatmeal. Or use it to make a half-batch of Inside-Out Pumpkin Muffins or Pumpkin Cheddar Biscuits.

If using a deep-dish pie pan (one that’s more than 1 1/2" deep), you can increase the pumpkin filling by 1 1/2 times to ensure the pie shell is nicely filled: Use 3/4 cup (149g) sugar, one 15-ounce can pumpkin, 1 cup (227g) light cream or evaporated milk, and 3 eggs.