Thumb Print Shortbread Cookies

Thumb Print Shortbread Cookies (variety of fillings)

Ingredients:
2 1/4 cups Butter, room temperature
2 cups Sugar
2 Egg Yolks
1 tsp Vanilla
2 3/4 cups All Purpose Flour
1 tsp Salt

Fillings of choice:
Jam, Chocolate kisses, Candied Fruit

Directions:

• Preheat Oven to 350°F.
• In a large bowl cream the Butter and Sugar.
• Slowly incorporate the Vanilla and Egg Yolks.
• Add the flour 1 cup at a time to the wet ingredients. As you near the final installment, the dough can be mixed with your hands.
• Roll into small balls (about 1″ in diameter).
• Place on prepared cookie sheet and indent a pocket in the middle with your thumb (or finger if your thumb is too big).
• Place your filling in the indentation. If you are filling with chocolate kisses, you can press the ball down with the kiss rather than your thumb. The dough may break a little as you press it down, this is ok.
• Bake for 12-14 minutes or until the bottoms start to brown.

Makes about 2 1/2 dozen.

NOTES: Traditionally, these treats have jam in them as a filling. If you use jam, please keep in mind it will be much hotter than the cookie when it comes out of the oven.

Sausage Balls

Sausage Balls

Ingredients:
2 cup All Purpose Flour
1/4 cup Butter, cut in pieces
1/2 tsp Cream of Tartar
1/2 tsp Salt
1/4 tsp Baking Soda
1/4 cup Dry Nonfat Milk
1 lb bulk Hot Pork Sausage
3 cup Extra Sharp Cheddar, shredded

Directions:

• Preheat oven to 375°F.
• In a food processor, combine dry ingredients.
• Slowly add the Butter, pulsing as each piece enters to fully incorporate into the dry ingredients.
• In a large bowl, break down the sausage with your hands.
• Slowly add the Cheese and Flour mixture, alternating between the two. Dough should be slightly crumbly.
• Grease a large cookie sheet.
• Using your hands, make small balls (slightly smaller than golf balls) of the dough, rolling the dough in your palms; place on the cookie sheet.
• Bake for 18 to 20 minutes.

Makes about 2 dozen, depending on size.

NOTES: Any Southerner will recall this recipe. It is that simple brunch snack or holiday appetizer that everyone loves. I grew up in a trailer park in Georgia, and we had a holiday party at the local club house. I was the only child usually there, and there were many people in their sixties or so. There was always a bunch of these wonderful treats there.

Let’s talk sausage: Though pork sausage is easy to find, I really have to advocate for Jimmy Dean® hot sausage. This is the only traditional sausage I would use.

Now the above is a homemade version–a lot of people will just use Bisquick® baking mix, which is fine if you’re in a hurry, though the above recipe is all natural.

Fruitcake

Dedicated to my Mom and to Lucile F. Locher Mishler “Mum”, her maternal grandmother.

Traditional Fruitcake

Ingredients:
2 cups mixed Dried Fruits, minced
1 cup Rum
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
5 Eggs
3 Tbsp Canola Oil
1/4 cup Rum
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
1/2 cup Pecans, chopped
1 cup Pecans, whole
1 cup Candied Red Cherries
1 cup Candied Green Cherries
1 cup Candied Pineapple

Directions:

• Soak the minced Dried Fruits in 1 cup of Rum overnight.
• Preheat the Oven to 300°F.
• Sift together the Flour, Baking Powder, Salt, and Spices into a large bowl.
• In a second bowl cream the Eggs with the Sugars.
• Whisk in the Olive Oil and 1/4 cup Dark Rum.
• Slowly incorporate into the Flour mixture.
• Fold in the Dried Fruits, Zest, and 1/2 cup of crushed Pecans.
• Grease a bunt pan well.
• Pour mixture into the bunt pan, and lightly tap it against the counter.
• Decorate with the Candied Fruits and whole Pecans.
• Bake on the middle rack for about 1 hour or until a toothpick inserted in it comes out clean.

NOTES: Fruitcake has always been one of my favorite deserts.  My mom tells me about how when she grew up her grandmother “Mum” used to make Fruitcake in early fall, and stick it in cheesecloth a tin.  Every couple weeks she’d pour Port on top of it.  By Christmas it was amazing.  I’m still nervous about keeping a cake in a tin and pouring alcohol on it for over a month…so here’s my version with a less pungent Rum.

Mixed Dried Fruit can include Cranberries, Raisins, Dates, Figs, Apricots, Apples, Pears, Pruns, etc.

Green Bean Casserole

Ingredients:
4 cups Green Beans, stems removed, cut in half
2 cloves Garlic, minced
1 cup Table Mushrooms, minced
2 cups Cream of Mushroom Soup
1/2 cup Milk
2 cups French Fried Onions

Directions:

• Blanch the Green Beans in a pot of water over high heat.
• Preheat the Oven to 350°F.
• In a large bowl, combine the Mushrooms, Garlic, Cream of Mushroom Soup, and 1 cup of the French Fried Onions together, mixing well.
• Pour into a medium size casserole dish (about 1 1/2 quart or so).
• Sprinkle the edges with the remaining cup of French Fried Onions like a border.
• Bake in the Oven for 25 minutes, or until bubbly.

NOTES: So this is what I call a typical 1950s recipes… and you all know what I mean. If you can avoid using canned Cream of Mushroom soup, please do. You can always make some and store it in the freezer just for Thanksgiving. If you’re not sure what a French Fried Onion is…well you’re obviously an immigrant or non-American. A company called French’s makes a dehydrated french fry crunchy…onion thing…er…topping. If you do not have those available, try Funyuns. I’ve tried to make them on my own, but they just don’t turn out right. French’s has the monopoly.

Pot Roast and Vegetables

Sliced Pot Roast with Onions and Garlic

Ingredients:
1 lb Chuck Roast
2-4 Tbsp House Seasoning
2 Tbsp Olive Oil
6 cloves Garlic, sliced
2 medium white Onions, quartered
4 Carrots, skinned, sliced
4 Red Pontiac Potatoes, quartered
1 Tbsp Herbes de Provence
2 Tbsp Worcestershire Sauce
1 Tbsp Salt
1 Tbsp Black Pepper
1/2 cup Water

Directions:

• Cut slits into the Roast big enough for slivers of Garlic to be slid into it.
• Slide half the Garlic into the slits.
• Cover the Roast in the House Seasoning.
• Preheat oven to 250°F.
• In a Dutch oven, brown the outside of the Roast in the Olive Oil on medium heat. To do this, let the meat rest on either side, and then left with tongs and rotate. If you move too often, the browning will not be as caramelized.
• Remove Roast from the Dutch Oven.
• Add the water and de-glaze, scrapping the fatty/meaty deposits that have stuck to the pan with a whisk.
• Add the Onions, and Place the Roast on top of them.
• Surround the Roast with the Potatoes and Carrots.
• Sprinkle with the Herbs, Worcestershire Sauce and remaining Seasonings.
• Place in the oven, with a lid on the Dutch Oven, and bake for 3 1/2 to 4 hours.

NOTES: If you have a roasting pan, you can use it for the baking process. You should still brown the meat in a skillet and the place it into the roasting pan; keeping the lowering insert below the onions and roast.

Feel free to use whichever root vegetables you prefer like Turnips, Parsnips, Rutabagas, Yucca, etc; or you can omit them.

Cobb Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
4 slices Bacon
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Blue Cheese, crumbled
2 Haas Avocados, sliced

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, fry the Bacon until very crisp.
• Remove to paper towel, pat dry, and crumble.
• In the skillet, drain all but about 2 Tbsp of the drippings.
• Saute the Onion, Garlic, and Jalapeno in the Butter on medium-low heat until the Onion is tender.
• Add the Cream, Salt, and Pepper.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.
• Remove from the heat and toss in the Bacon crumbles and Blue Cheese crumbles.
• Garnish with the slices of Avocados across the top.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Sweetened Creamed Corn

Sweetened Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Nutmeg
1 Tbsp Granulated Sugar
1/2 tsp Salt

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, combine the Butter, Corn, Cream, Nutmeg, Sugar, and Salt.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

• Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
• In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
• Add the Corn, Cream, Salt, and Pepper.
• Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Lima Beans & Shallots

Lima Beans & Shallots

Ingredients:
1 large Shallot, minced
1 clove Garlic
1 Tbsp Butter
2 cups Lima Beans (soaked overnight)
1 cup Chicken Broth
1/2 tsp Salt
1 tsp Black Pepper

Directions:

• In a skillet on medium heat, sauté the Shallots and Garlic in the Butter, until translucent.
• Add the Lima Beans, Salt, Pepper and Chicken Broth to the pan.
• Simmer for 5 minutes, or until beans are tender.

NOTES: Lima beans – pronounced like Lima, Ohio, but probably should be like Lima, Peru. they are also known as Butter beans and several dozen other names. They are a truly tasty Meso-American food.

Variations:
Ṽ›Ɣ – substitute Vegetable Broth for the Chicken Broth; as well as Margarine for the Butter.

Mediterranean Braised Chicken with Couscous

Ingredients:
6 Chicken Thighs, skinless, boneless
2 Tbsp Olive Oil
2-3 cloves Garlic, slivered
2 Shallots, diced
1 cup Pinot Grigio or other white wine
1 cup Chicken Broth
1 tsp Salt
2 tsp Rosemary, diced
1/2 cup Kalamata Olives, minced
1/2 cup Manzanilla Olives, minced
1 cup Tomatoes, diced
2 Tbsp Capers
1 cup Couscous

Directions:

• In a deep saucepan, cook the Chicken thighs in the Olive Oil on low-medium heat for about 5-7 minutes. The more color, the more flavor you’ll get.
• Remove the Chicken and set aside.
• Add the Shallots and Garlic to the Oil, and lightly saute.
• Deglaze with the Pinot Grigio and Chicken Broth.
• Return the chicken to the saucepan, and add the Salt, Rosemary, Tomatoes, Olives, and Capers.
• Simmer for about 10-20 minutes.
• Add 1 cup of Couscous to the pot, and turn off the heat.
• Cover for 5 minutes, as the Couscous absorbs the liquid.
• Serve.

NOTES: You can always cook the Couscous separately from the dish, however I like to absorb the chicken broth and wine into the couscous to add some extra flavor. If you desire, you can chop up the chicken thighs; additionally if you cannot get boneless chicken thighs, you can use them. The important part is not the bones or size, but that it is the flavorful chicken thigh meat.

Tapenade

Ingredients:
1/2 cup variety of Black Olives, pitted
1/2 cup variety of Green Olives, pitted
1 Peperocini or Banana Pepper, de-seeded
2 cloves Garlic, minced
1 Tbsp Capers
2 Tbsp Olive Oil
1 tsp Lemon Juice
1 tsp Anchovy Paste (optional)
1/4 tsp Black Pepper

Directions:

• Combine all ingredients into a food processor and pulse. You want a minced-grainy consistency.

Makes about 1 1/2 cups.

Serve with bread or crackers or use as a topping on grilled meats.

NOTES: Tapenade comes from the Provençal region of Southern France, finding its name from the provençale word for capers, tapéno.
With regards to the types of Olives used… you can use any variety you choose. I like Kalamata Olives and Manzanilla Olives, but it is completely up to your tastes and cultivar availability. You can even use “Spanish Olives” with pimentos in the middle–gives it some color. I would probably not use a cheese-stuffed Olive, however.
I am not always a fan of Anchovies, and feel strongly that if you do not like ‘em, leave ‘em out.

Variations:
M›Ṽ/Ɣ - Leave out the Anchovy Paste.

Black & Blue Eyed Jacks

Ingredients:
1/4 lb bulk Pork Sausage
4 slices White Bread
2-4 Tbsp Butter, room temperature
1-2 Tbsp prepared Mustard
1-2 cups Blue Cheese

Directions:

• Use about 4 Tbsp of Butter and butter 1 side of each piece of Bread.
• Carefully cut out a circle in the center of each piece of bread about 1 1/2″ in diameter or so: This is to serve as a well for the Egg to go in, so if you are using larger eggs, make the hole a little bigger. The bread should look like a capital O. Do not take too much out if you can help it.
• Brown the Sausage in a Skillet on medium heat. It should be crumbly. Remove and set aside.
• Place the Bread, buttered-side down. Place 1/4 or the Sausage in each well followed by one of the Eggs. You may want to crack each egg in a bowl first to ensure you catch all egg shells before pouring into the well of he Bread. The majority of the egg will be in the Well, but it is ok if whites overflow onto the sides of the bread.
• Cook for a few minutes, until the Egg starts to set up
• Carefully use a spatula to flip the toast, keeping as much Egg consolidated as possible.
• Reduce heat to low.
• drop a dollop of Mustard on the center of each Egg bread. You do not want to do too much, just enough for some flavor.
• Place the Blue Cheese crumbles over each piece. It should cover the entire piece of bread. You can spread out the Mustard and Cheese with a knife to prevent a mustard pocket.
• Cover the skillet and cook until the Cheese has melted.
• Serve.

Makes 2 people.

NOTES: This variation of One Eyed Jacks is one of my favorites.

Variations:
One-Eyed Jacks

One-Eyed Jacks

Ingredients:
4 slices White Bread
4-6 Tbsp Butter, room temperature
1-2 Tbsp prepared Mustard
4-8 slices Cheddar Cheese

Directions:

• Use about 4 Tbsp of Butter and butter 1 side of each piece of Bread.
• Carefully cut out a circle in the center of each piece of bread about 1 1/2″ in diameter or so: This is to serve as a well for the Egg to go in, so if you are using larger eggs, make the hole a little bigger. The bread should look like a capital O. Do not take too much out if you can help it.
• Heat up a Skillet on medium heat.
• Place the Bread, buttered-side down. Place 1/2 Tbsp Butter in the well followed by one of the Eggs. You may want to crack each egg in a bowl first to ensure you catch all egg shells before pouring into the well of he Bread. The majority of the egg will be in the Well, but it is ok if whites overflow onto the sides of the bread.
• Cook for a few minutes, until the Egg starts to set up
• Carefully use a spatula to flip the toast, keeping as much Egg consolidated as possible.
• Reduce heat to low.
• drop a dollop of Mustard on he center of each Egg bread. You do not want to do too much, just enough for some flavor.
• Place Cheddar Cheese slices over each piece. It should cover the entire piece of bread. You can spread out the Mustard a little with the Cheese to prevent a mustard pocket.
• Cover the skillet and cook until the Cheese has melted.
• Serve.

Makes 2 people.

NOTES: One-Eyed Jacks are also known as Egg in a Basket, Moon Eggs, Yolky Polky, or Egg-in-the-Hole among others. Though some mistakenly call it “Toad in the Hole” it is not, because a Toad in the Hole is a Yorkshire pudding with a Sausage middle–similar but different filling. It makes me think that it may be fun to do a brunch with Toad in the Holes and One-Eyed Jacks!

I remember these from Boy Scouts. It was one of those simple breakfast foods that we would do on camping trips. These are tasty and can be made with your favorite cheeses, or breads – the thing to keep in mind is that you want the read to be a wider bread, with a soft crust.

Variations:
Black & Blue Eyed Jacks

Acorn Squash Stuffed with Apples & Sausage

Dedicated to Brian H. and Lisa W.

Ingredients:
1 Acorn Squash
1 Red Delicious, skinned, pitted, diced
1 small Yellow Onion, diced
1/2 lb Sausage
1 Tbsp Maple Syrup
1/4 tsp Caraway Seed, crushed
2 tsp Sage, cut fine
1/2 tsp Nutmeg, ground
1 cup White Bread, crust removed, diced fine
1 Egg
2 Tbsp Butter
Salt & Pepper to taste

Directions:

• Preheat the Oven to 400°F.
• Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
• In a skillet, brown the Sausage with the Onion.
• Remove from the Skillet to a bowl.
• Mix in the Spices, Maple Syrup, Bread, and Egg using your hands to fully incorporate.
• Place the Squash in a baking dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
• Spread the butter along the inside of each half of the Squash.
• Divide the stuffing into the two halves of the Squash.
• Cover the Dish with a lid or Aluminum Foil.
• Bake for about 45 minutes.

Serves 2 people.

Baked Acorn Squash

Dedicated to Barbi C. and Blane F.
Vegan Variation dedicated to Abigail W.

Ingredients:
1 Acorn Squash
2 Tbsp Butter
2 Tbsp Brown Sugar
1 tsp Nutmeg
1/8 tsp Black Pepper
1/8 tsp Salt
2 tsp Honey

Directions:

• Preheat the oven to 400°F.
• Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
• Place the Squash in a backing dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
• Spread the butter along the inside of each half of the Squash
• Sprinkle the Brown Sugar, Nutmeg and Seasonings evenly over the two Squash. The Butter will help catch it.
• Drizzle with the Honey.
• Place in the oven for about 1 hour, or until fork tender.

Serves 2.

NOTES: This is a purist recipe for basic Acorn Squash, and it is tasty. Acorn Squash is obviously called so because of its shape like an acorn. It is a traditional autumn squash, though many places have it year round now. Still, whenever I think about it, I think of autumn leaves.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter, and use Maple Syrup instead of Honey. Even if you’re not doing a Vegan version, the Maple Syrup tastes wonderful with it.

Maple Butternut Squash

Dedicated to Karen J.

Ingredients:
6 cups Butternut Squash, peeled, seeded, cut into cubes
1/2 cup Butter
1/4 cup Milk
1/3 cup Maple Syrup
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Salt
2-3 cup Pecans, crushed

Directions:

• Steam or Boil the Squash until tender.
• Preheat the oven to 325°F.
• In a large bowl, mash the Squash and add the Milk, Syrup, Spices, and Salt.
• Pour the Squash into a baking dish (9″x9″).
• Top with the crushed Pecans.
• Bake for 20 minutes.

Serves 6.

Variations:
Ṽ›Ɣ - Substitute Soy Milk for the Milk, and Margarine for the Butter.

Pumpkin Gnocchi in a Maple Sage Sauce

Ingredients:
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Maple Sage Sauce
1/2 cup Butter
1 Tbsp Maple Syrup
2 Tbsp Sage, minced

Garnish:
1 cup Walnuts
Grated Parmesan

Directions:

• Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
• Drain the potatoes and mash in a large bowl.
• Incorporate the Pumpkin pulp, Spices, & Egg.
• Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
• Divide the dough into six parts.
• On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
• Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
• Repeat with the remaining dough.
• Bring a pot of salted water to boil.
• Add all the Gnocchi. They will sink.
• As the Gnocchi start to float, they are done, and can be ladled out.
• In a saucepan, start heating the stick of Butter on low heat. Use low heat to prevent smoking
• As the Butter melts, it will start to caramelize along the edges.
• Stir in the Maple Syrup and the Sage, cooking for an additional 30 seconds or so.
• Pour on the Gnocchi, and garnish with Walnuts and Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi. This is a dish that is great for an Autumn night. I recommend it with a side of green beans.

Pumpkin Pie

Pumpkin Pie

Ingredients:
3 large Eggs
1/2 cup Brown Sugar
2 cups Prepared Pumpkin
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1/4 tsp Ginger, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/4 tsp Cornstarch
1/2 tsp Salt
1/2 cup Heavy Cream
1 Pâte Brisée

Directions:

• In a large bowl, cream the Eggs with the Sugar.
• Slowly incorporate the Pumpkin pulp.
• In a second bowl, add the Spices, Salt, and Cornstarch, and whisk together so there are no clumps.
• Slowly whisk in the Heavy Cream.
• Whisk the Cream mixture into the Pumpkin Mixture.
• Preheat the Oven to 425°F
• Roll out the Pie Crust and place into a pie pan. Crimp edges as desired.
• Place the Pie pan on a cookie sheet.
• Pour the Pie filling into the crust.
• Place the Pie in the oven, and bake for 15 minutes.
• Reduce the heat to 350°F, and bake for 40 to 50 minutes. The traditional way of testing is to use a knife inserted into the center. If it comes out mostly clean, it is done.

NOTES: Pumpkin Pie is a very American dish, pumpkins naturally growing in North America. I’ve read that pumpkins were first exported to France and England, where the pie was actually developed by chefs, but that it never became popular there. For many pumpkin pie is all about the Holiday time, and for me it is especially. It connects me with the romanticized idea of family eating desert by a warm hearth.

I have no problem using canned pumpkin, so long as it is PURE pumpkin. Some cans will use other squash types. If you want to do real pumpkin on your own, the best option is to get a small pumpkin and slice it, de seed it, and steam it. Then scoop out the pulp and puree it in a food processor.

Tom & Jerry

Ingredients:
8 Eggs, separated
1/2 cup Powdered Sugar
1 cup Brandy
1 cup Rum
2 Tbsp Nutmeg
2 tsp Cinnamon
12 cups Milk

Directions:

• In a large bowl beat together the Egg Yolks and 1/2 the Sugar until thick and buttery.
• Slowly add the Rum and Brandy, beating so it remains frothy.
• In a separate bowl beat the Egg Whites and the remaining Sugar until stiff peeks form.
• Slowly fold the Egg Whites mixture into the Egg Yolk mixture. This constitutes the Base, and can be refrigerated until before your plan on serving it.
• About 30 mins before you serve the Tom & Jerrys, remove the Base from the fridge.
• Mix in the Milk, Cinnamon, and Nutmeg, and heat in a Saucepan on low-medium heat until mixture is desired temperature. Do not boil, or milk may scald.
• Serving Style:
  • In cups:
    • Put 1 Tablespoon of Base into each cup.
    • Pour in Milk mixture leaving room for a topping of a second Tablespoon of the Base.
  • As a Punch:
    • Pour half of the Base into a punch bowl.
    • Add the Milk mixture, and top with the remaining Base mixture.

NOTES: Tom & Jerry is a variation of Eggnog, served warm, and usually alcoholic. The name predates both “Tom & Jerry” the cartoon cat and mouse duo, as well as the renowned bartender and mixologist Jerry Thomas.  Rather it is believed to have been a promotional drink for Pierce Egan’s book Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom (1821) which was turned into the play Tom and Jerry, or Life in London published the same year. This reminds me of Green Goddess Salad Dressing, which also was developed as a promotional tool for a play.

It should also be noted that the eggs in this recipe have not been cooked, and although there is a large presence of alcohol, there is a small chance of bacteria like salmonella.

Variations
Modern Eggnog
Traditional Eggnog

Christmas Coffee

Ingredients:
Ground Coffee (for regular pot of coffee)
Water (for regular pot of coffee)
1 tsp Cinnamon
1 Tbsp Cocoa Powder
1/2 tsp Nutmeg
1 cup Heavy Cream
1/4 cup Powdered Sugar
1/8 tsp Vanilla Extract

Ingredient amounts above are for 4 cups coffee. If your coffee machine makes more or less, adjust the amounts accordingly

Directions:

• Prepare your Coffee Grounds and Water as usual for coffee.
• Add the Spices to the Coffee Grounds, and mix.
• Start brewing your Coffee.
• In a bowl, start whipping the Heavy Cream with the Powdered Sugar and Vanilla until stiff peeks form.
• Serve Coffee in individual cups, topped with a dollop of the Whipped Cream.

NOTES: You can adjust the spices as you see fit. If you use a darker roast, consider a little more Nutmeg and Cocoa Powder. This is not an exact science, but completely based on your taste.

Variations:
Ṽ›Ɣ - Do not make your own Whipped Cream. Use a Non-Dairy Whipped Topping instead…or omit altogether and just use a flavored Non-Dairy Creamer.

Mulled Wine

Ingredients:
1 bottle of Port
1 cup Water
1/2 cup Brandy
1/2 – 3/4 cup Granulated Sugar
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
1 Allspice Pod
1/2 tsp Mace

Directions:

• In a large Saucepan, heat the Wine, Water, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
• Add the Orange, and Spices  and let steep on low heat for 1 hour.
• Serve Warm, strained.

Serves 12

NOTES: This English Mulled Wine recipe is my interpretation of Mrs. Beeton’s, as listed on paragraph 1961 of Mrs. Beeton’s Book of Household Management, a Victorian guide to everything in the house with etiquette, tips, and recipes. I prefer to add Brandy to any mulled wine, as well as Orange for some citrus overtones. You can use a different Red wine than Port, but you’ll probably need more sugar. Her recipe is as follows:

1961.-TO MULL WINE.

INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

Variations:
Glögg / Gløgg
Finnish Glögi
Glühwein

Glögg – Gløgg

Ingredients:
1 bottle of Merlot
1 bottle of Port
2 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
2 medium sized Orange, sliced horizontally
4 Cinnamon Sticks
12 whole Cloves
3 Allspice Pods
2 Cardamom Pod
3/4 cup blanched Almonds
1/2 cup Raisins
5 dried Figs, quartered

Directions:

• In a large Saucepan, heat the Wines, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
• Add the Orange, Spices, Almonds, and Fruits and let steep on low heat for 1 hour.
• Serve Warm, strained.

Serves 12

NOTES: This is a Scandinavian Mulled Wine, originating in Sweden, and was a traditional drink of King Gustav I of Sweden and was called “glödgad vin”.  The distinct nature of this version of mulled wine is the use of Almonds and dried Fruits.

Variations:
English Mulled Wine
Finnish Glögi – Substitute Vodka for 1/2 or all of the Brandy.
Glühwein

Glühwein

Ingredients:
1 bottle of Merlot (750mL)
1 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
1 medium sized Orange, sliced horizontally
2 Cinnamon Sticks
6-8 whole Cloves
2 Allspice Pods
1 Cardamom Pod

Use similar proportions for each additional bottle of wine.

Directions:

• In a large Saucepan, heat the Wine, Brandy, and Sugar on low-medium heat until Sugar is disolved. Never allow to boil.
• Add the Orange, and Spices, and let steep on low heat for 1 hour.
• Serve Warm.

Serves 6

NOTES: Glühwein is a German Mulled Wine. If you do not have Merlot, you can use a Burgundy or Franconian red wine–what you’re looking for a is a wine that will hold up to the sugar and brandy and not loose flavor. With regards to the quality of wine, I would not use the expensive stuff because with all the flavors, you’re not just tasting wine–conversely do not use the cheapest wine either. If you have a crock pot, you can add all the ingredients and let it slow cook to perfection.

The big thing to think about is how sweet or spicy you want your wine to be–the amounts above are just suggestions.

Variations:
English Mulled Wine
Glögi (Finnish Mulled Wine)
Glögg/Gløgg (Swedish/Danish Mulled Wine)

Happy Halloween!!!

Traditional Jack-o-Lantern

Skordalia – Σκορδαλιά – Garlic Potato Dip

Ingredients:
Water for Boiling
1 Tbsp Salt
2 Russet Potatoes, skinned, cut into chunks
8 – 10 cloves of Garlic, crushed
1/2 cup blanched Almonds
1 cup Olive Oil
1/3 cup White Wine Vinegar
Juice of 1 Lemon
1/4 tsp White Pepper

Directions:

• In a large pot place the Water, Salt, and Potatoes, and bring to a boil. Cook until fork-tender.
• Drain the Potatoes and add put them in a Food Processor.
• Add the Almonds and Garlic, and pulse.
• Drizzle in the Olive Oil, Vinegar, and Lemon Juice.
• Add the Pepper, then Salt to taste.

NOTES: I live in Astoria, and this dish is served with several other dips as an appetizer with Pita. It is also commonly paired with fried fish and vegetables. The name is probably a pleonastic compound or combination of two languages: σκόρδο which is Greek for “garlic” and agliata which is Italian for “garlicky”. Very appropriate.

Variations:
Macedonian Skordalia: substitute Walnuts for the Almonds

Ɲ – Leave out the Nuts; this does not take away from the authenticity of the dish, as many do not include nuts in the recipe.