The versatile meatball comes through again. Invited to a Christmas Eve dinner at our friends, Barb and Brad’s house, we were asked to bring an appetizer. As many of you know, it’s not uncommon for us to try something new when hosting/dining with guests—a big no-no in most culinary circles. But we’ve been down that road numerous times and weren’t afraid to take the path less traveled.

With few exceptions, I can pretty much look at a recipe and tell if it will be successful, or need some tweaking to address our own personal preferences. These party-friendly Cumin Spiced Chicken Meatballs, found on delish.com, spoke to me at first glance. They were touted as being perfectly light with just the right amount of spice from cumin.

The fact that they were a breeze to throw together rated high points with me during the busy holiday season. However, the original directions instructed you to cook the meatballs in a 400° oven or in an air fryer (which we didn’t have). But I thought I could get a more consistent overall browning on a stovetop skillet. (The directions below indicate my changes.)

We all enjoyed the spicy mayo dipping sauce which, if not careful, could become completely addicting. My only issue might be the girth of the balls, which required a fork to eat. I might cut them in half next time to a more manageable cocktail size that can be stabbed with a toothpick and chewed in one bite. Keep in mind though, cooking times would have to be adjusted…

Adapted from a recipe by Makinze Gore from Delish.com

I have to give a shout out to our hosts Barb and Brad who made a scrumptious Christmas Eve dinner of prime rib, scalloped potatoes and roasted Brussels sprouts, along with a very decadent peanut butter and dark chocolate bundt cake. No one went away hungry that night!

Seems to be a lasting trend as home cooks confront an increasing variety of restricted diet plans when planning meals. And true to trend, that was our dilemma for the family Christmas dinner gathering. Not only were we hosting a non-red meat eater, one who dislikes fish/seafood, a gluten-free diet, a low-carb connoisseur, but also someone who primarily focuses on plant-based meals. Martini anyone??

But we persevered and realized everyone but Vikki, our family vegan, liked ham, so that was the highlight of the meal for most. After a little online research prior to the big day, I found a plethora of stuffed butternut squash recipes and finally zeroed in on Vegan Stuffed Butternut Squash with Mushroom and Couscous from honestcooking.com. The prep appeared easy (although it takes quite a while to bake), and the ingredients were appealing.

The sweet, soft butternut squash is filled with a subtle spicy heat from the chili and packed with porcini, couscous, and herbs. Alternatively, it can also be filled with rice and pine nuts. The best part is the rice or couscous cooks in the squash using only the moisture from its flesh, which surprised me.

I instructed Vikki on the “forking” technique.

One trick I learned a few years back was to “fork” a squash around the perimeter lengthwise, prior to cutting it in half. Trust me, it makes the job soooo much easier to slide a knife through the tough outer skin. Oddly, the original directions indicated to put the two halves of filled squash together and then wrap with foil. No way José. There was too much mixture mounded in each, so I left them flat on the baking tray before covering with foil.

Vikki, right, is pleased that she learned how to slice, clean out, and cook a butternut squash.

The rest of the meal was a family affair.

Son Dan and his girlfriend Tina put together their specialty, a Charcuterie Platter.

Dad watches over daughter Julia as she makes her famous Mac ‘N Cheese casserole.

And the star of the show (for most) was the Spiral Ham, in which we took a shortcut and used a jarred Boar’s Head ham glaze.

While son David didn’t actually do any food prep, his contribution was a few bottles of Cabernet Sauvignon—much appreciated. And the dogs Bentley and Olive, well, they made sure the kitchen floor was clean at all times.

Merry Christmas from our family to yours!

Lion’s Head Meatballs—As Cooks Illustrated writes, “Don’t let their ferocious name intimidate you. They’re as big as tennis balls and boast a seemingly paradoxical combination of spoon-tenderness and sausage-like spring and juiciness.” These giant, savory, tender-yet-springy pork meatballs from eastern China are pure comfort food.

They are emblematic of the cuisine of Jiangnan, which is known for its gentleness, or qing dan—a term meaning “light” to convey the food’s simple, unadulterated quality. Chef/author Annie Petito says “the dish is the Chinese equivalent of matzo ball soup: simple, soothing, and deeply savory.”

There was going to be a trio of us for supper so I planned on three meatballs per person. And since this recipe calls for making eight, I purposely created smaller balls, and then ended up with 10! But let me tell you, two per diner was plenty—and plenty big—plus now we had four leftover for another meal or two.

For a streamlined approach, start with commercial ground pork. Treat the meat with a baking soda solution before cooking, which helps retain juices over the relatively long cooking time. Lightly season the meat with soy sauce, sugar, Shaoxing wine, ginger, scallions, and white pepper for well-rounded savory flavor that still tastes distinctly porky.

According to CI, beating the pork mixture in a stand mixer causes its sticky proteins to link up into a strong network that traps fat and moisture, resulting in a texture that is resilient and unctuous. I was hesitant to drag out my heavy KitchenAid mix master for a 60-second whirl, but knew making the meat mixture by hand would not fully incorporate the ingredients.

Braising the meatballs for 1½ hours in the oven breaks down the pork’s collagen so that the meatballs are tender. Adding the cabbage for the last 30 minutes of cooking allows it to soften and absorb the flavor of the chicken broth (preferably homemade) without turning mushy. If using boxed or canned broth, you may want to toss in a bit of fish sauce for more flavor. Soaking your rice vermicelli in just-boiled water softens the noodles but doesn’t overcook them.

NOTE: Shaoxing is a Chinese rice wine that can be found at Asian markets. If you can’t find it, use dry sherry.

Adapted from a recipe by Annie Petito from Cooks Illustrated

There’s a lot to like about a well‑made turkey burger, but most people (especially red meat eaters) tend to think of them as subpar, second class, or something they grudgingly eat as a more “healthy” alternative. But if you want perfection, make peace at the start by admitting that ground turkey is NOT ground beef, and should therefore be treated differently.

So let’s get real—to make an extraordinary burger, ground turkey needs, in the words of Joe Cocker, “a little help from my friends.” And one of those friends is Cooks Illustrated’s Annie Petito who notes the key is to choose the right mix-ins and use as little of them as you can get away with.

With three of us for dinner, I shaped the meat mixture into as many patties, which were larger than the indicated four burgers, and required just a touch longer to cook to the appropriate temperature. Please keep in mind, when mixing and shaping the patties, do not overwork the meat, or the burgers may become dense—ours were anything but.

Because The Hubs was going to be home later that evening, I cooked just two of the burgers for me and stepdaughter Julia, who BTW, does not eat red meat and therefore has consumed her fair share of turkey burgers. Well to say we were impressed is an understatement, we absolutely loved them! And they take absolutely no time at all to whip up and cook.

Julia declared they had so much flavor and were surprisingly juicy compared to her experience of past dried-out disappointments. I got to thinking, maybe I could fashion meatballs out of the same mixture (with the addition of a few Italian seasonings said Julia) for a spaghetti and meatballs dinner. Hmmm, food for thought…

Oh, and don’t forget to make them extra-special with a creamy addition that also contributes tang, by topping the burgers with Pickled Avocado Slices. (See recipe below.) It’s just a good idea to mash the avocado onto the top of the burger, otherwise your slices may come squeezing out when you take a bite—as mine did.

What did Pops think when he got home and had his turkey burger? After his first bite he exclaimed “WOW, this IS good! Yes, the BEST turkey burger I’ve ever eaten!” No I know it wasn’t any scientific poll, but 3 out of 3 thought they were indeed THE BEST.

Pickled Avocado Slices

Use a ripe-but-firm avocado to ensure that it won’t be too soft to slice for pickling. Pat the avocado dry after pickling to make sure that it doesn’t sog out the burger when added on top. After placing on burger, mash down so slices don’t accidentally pop out when biting down.

Ingredients

• ½ cup distilled white vinegar
• ½ cup water
• 1 Tbsp. sugar
• 2 tsp. table salt
• 1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick

Directions

1. Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds.
   
2. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours.
3. Drain and pat dry before using.
   

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[/recipe]

Recipes by Annie Petito from Cooks Illustrated

“Oh, how I love Glazed Carrots—they’re so easy to make and yield such a delightful and impressive result. Bright, colorful, and scrumptious, they’re equally appropriate for a Tuesday evening dinner by yourself or for an elegant Thanksgiving or Christmas Spread.” — The Pioneer Woman

With a “heads up” from a good friend and fellow foodie, we decided to make these Whiskey-Glazed Carrots as one of our sides for Thanksgiving dinner. Just a word to the wise, as my husband was adding the booze to the pan, huge flames erupted that visually appeared to engulf the range hood (but didn’t) while our guests gasped in amazement, and I nearly keeled over. I was too stunned to take a photo opp…

Once the flames subsided and we assessed there was no damage to the kitchen (or my husband), we proceeded to set the table with the feast and gather around the table. The carrots were a hit so we’ll be making them again, but doing so a bit more carefully when incorporating the whiskey.

“Grab your skillet, your chicken breasts, and kick dinner up a spicy notch tonight.” So says Fine Cooking’s “Make-It-Tonight” series where we found this scrumptious dish. And while yes, it did have a slight kick, it was by no means over the top. You can always raise the bar in that arena by increasing the spices and/or adding more jalapeño.

And as is my usual, I did make a few changes. For starters I increased the quantity of the chicken breasts (you could also use thigh meat), used 2 cloves of garlic instead of 1, added an onion, and replaced the water with chicken stock—all of which deepened the flavor profile. It was unfortunate that it was not fresh corn season, but frozen worked out just fine.

OMG, was it good! No actually, the meal was fabulous! With any leftovers, you can turn this Tex-Mex dish into a wrap.

Adapted from a recipe by Tony Rosenfeld from Fine Cooking

This is a robust Hunan-style stir-fry of beef with cauliflower, carrots and tomatoes. The seasoning of cumin, garlic and red pepper flakes not only is wonderfully fragrant, but kicks it up a notch without taking it over the edge.

Nearly 4 years ago I blogged on this recipe and talked about the the “jau-yau” advanced Chinese stir-frying technique. It may seem like a heck of a lot of oil for only 15 seconds, but this process of bite-size pieces of beef “passing through oil” ensures that the ingredients will be more succulent and flavorful. And there is no denying, the meat is very tender and juicy.

Do yourself a favor and make sure to prep everything before you begin because you won’t have any extra time to do so between steps.

In this repeat process, I decided not to wash and clean the wok after removing the beef to a plate (the cooking oil was reserved for another use). The remaining tablespoon, along with any browned bits (which add  flavor) was enough to continue to Step 7, thus saving a bit of time. As before, we needed to more than double the amount of time to get the veggies crisp-tender from 2 to 5 minutes (it also may be the fact that I almost double the amount of vegetables).

Typically, we tend to favor stir-fries with more of a saucy base so I was a little skeptical. But we both loved the dish, and feel a sauce wasn’t at all necessary.

Adapted from Grace Young’s cookbook “Stir-Frying to the Sky’s Edge”

As a Master Gardner, the word “botanical” is a trigger word that always catches my eye. Therefore the “Not Not Martini,” an interesting cocktail name to be sure, which I came across while thumbing through our latest issue of Fine Cooking Magazine, uses botanical gin, so I was more than intrigued. However, despite our rather extensive liquor cabinet collection, we did not have any botanical gin—and that my friends is the KEY ingredient. But it wasn’t long before I made the purchase.

According to the chef/author, “this takes the classic gin martini—gin, vermouth, extra olives—out of its unwieldy and aesthetically deficient glass (I love this phrase!), sets it over ice, and adds fino sherry and orange liqueur. The final drink ends up as something not quite martini but also not not martini. Don’t worry: The extra olives are nonnegotiable.”

It’s a very sophisticated, adult-like drink—and ALL liquor other than the olives—so plan on leisurely sipping one in front of a fireplace some weekend evening.

Adapted from a recipe by Rebekah Peppler

Turning Point restaurant chain, a breakfast and lunch joint with numerous locations in NJ, PA and DE? Never heard of it. Then this past summer, while hanging at the community pool, a review from my friend who had gone there with her husband, was not very promising, so I put it on the back burner. However, when son Dan and girlfriend Tina were passing through on their way back to Massachusetts the Sunday after Thanksgiving, I thought it might be an interesting place to meet up.

Seems like so did everyone else in town! It was spilling-out-the-door-and-beyond packed, and we were told there would be a half hour wait. Although I was dubious about that estimate, they were spot on. But then it was another 45 minutes before we got any food. Was it worth the wait? Hands down YES.

One big focus is their coffee. They brew a selection of regional coffees like Jamaican Blue Mountain, Hawaiian Kona Blend, Kenya AA, Costa Rican, and then then have their own blends, as well as a house coffee.

We caffeine on the mind, we all placed orders for drinks, a tremendous task in itself with a multitude of offerings from Heavenly Hot Chocolate, an Espresso Bar, French Press Coffee, to Loose Leaf Hot Teas; all served with a swizzle stick of candied brown sugar. And if that isn’t enough to get your interest, there’s a huge assortment of Cold Press Juices… although we didn’t go there.

If you want decadent, then Tina’s beverage choice of S’MORES Hot Chocolate, with toasted marshmallow syrup, whipped cream and crushed graham crackers, is the way to go.

Personally, I like it simple and unadorned and opted for the Organic Green Dragon—Organic wok-fired green tea with a delicate chestnut like flavor delivered in a nice little covered crock.

Dan and Dad had no qualms in choosing French Press Coffee. About a half dozen blend options, ground per order and infused with purified water, a coffee connoisseurs dream in regular or decaf.

Once we got our liquid nourishment, it took us quite some time to examine all of the menu options. It was early afternoon already so some of us couldn’t decide whether to order breakfast or lunch. With so many tantalizing breakfast selections, we all settled in that arena.

Not having eaten a thing yet, I was by now famished and decided on one of their three-egg omelettes served with english muffin and choice of breakfast potatoes or tossed greens in a light citrus vinaigrette. The TUSCANY with roasted red peppers, baby fresh spinach, spiced sausage and fresh sliced mozzarella (I switched my cheese option) was calling my name.

Daughter Julia had dined at one of the franchises before and was familiar with the menu so she zeroed in on a fave from the EGGS-TRA-ORDINARY DISHES. It was the LOW COUNTRY SHRIMP HASH BOWL comprised of Cajun seasoned potatoes, sautéed shrimp, chopped bacon, caramelized onions, roasted peppers topped with a sausage gravy and two poached eggs with a side of cornbread.

The EGGS-TRA-ORDINARY DISHES section was popular with the rest of the crowd too because Dad, Dan and Tina also ordered from there.

Dan chose the Classic Eggs Benedict consisting of a toasted english muffin with slices of Virginia ham, plum tomato and two poached eggs, then topped with hollandaise sauce and served with potatoes.Tina was on a similar page with BIG EASY BENEDICT assembled with cornbread topped with avocado, creole seasoned onions, peppers and chicken chorizo, then topped with two poached eggs and creole spiced hollandaise, also served with potatoes.

And Dad got the same as Julia, only his photo looks different because he already stirred in the eggs and layered on the sauce before a picture could be taken. I guess someone was hungry!

There are so many other “fresh, healthy, fun and decadent” choices beginning with Appetizers (Bacon Lollipops anyone?); a plethora of Pancakes (Bourbon/Walnut/Banana got your attention?); Waffles (Salted Caramel ring your bell?); French Toast (the OMG, seriously?); plus Salads, Bowls, Wraps, Sandwiches, Shakes and Smoothies, along with a Create-Your-Own. They also list gluten-free and vegan options.

Every item is made from ‘scratch’ from its soups to its salsa. Oh, and I can’t forget to mention a seasonal menu that changes quarterly. When we were there, the Fall Menu was still in play and offered a Pumpkin Pie Mocha Latte, Caramel Apple French Toast and a Crossfit Kale Omelette, to name a few.

Most of us wiped our plates clean, but Dad had to finally surrender. With closing at 3 p.m., it was just a few minutes beforehand when we finally shuffled off to our respective cars and agendas. While I wasn’t thrilled with the wait, the food was EGGS-TRA-ORDINARY and was a real Turning Point for determining brunch choices in the future.

In fact… Russ and I returned for breakfast about 10 days later and were seated immediately in the comfortable sunroom (although it was a rainy day 😦 ). I loved my omelette so much, that I got another one, this time the WESTERN. With diced Virginia ham, fresh peppers and red onion, it was scrumptiously smothered with a blend of cheddar and jack cheeses.

Because it was vying for his attention the first time, Russ ordered the EGGS BENEDETTO, once again from the EGGS-TRA-ORDINARY DISHES.  It was a toasted ciabatta topped with plum tomato, fresh baby spinach, roasted peppers, portobellos, pesto glazed poached eggs with hollandaise, and served with cubed breakfast potatoes.  For beverages, he again got the decaf French Roast and I chose a different green tea.

In the words of Arnold Schwarzenegger, “I’ll be baaaaack!”

Turning Point was founded in 1998 in Little Silver, N.J., by husband and wife, Pam and Kirk Ruoff, who wanted to open a restaurant, but be home at night at the end of a long work day. Inside, the atmosphere is reminiscent of the shore with fresh plants, a white wainscoting, a light blue to grey color scheme and high ceilings. Being it was mid-December, they were tastefully decorated for Christmas and Hanukkah.

Chocolate Cappuccino Cheesecake. Sinfully rich and velvety smooth—no, that’s not describing me by any stretch—but it sure is the correct moniker for this cheesecake! When you want to impress, this dessert kicks it up a notch and scales a mountainside…

To set the stage, we were invited to the home of friends, Pat and Charlie, who we generally only see in the summertime at the community pool. But we had them over to our humble abode after the pool closed for the season; and a few months later, we received a reciprocal invitation to visit them at their house.

They are well aware we are foodies, because it was often the topic of conversation during our pool get-togethers. For this gathering, Pat designated me as the dessert chef and gave me free reign on what to make, so I channeled something chocolatey, and impressive—it was the holiday season after all.

I hadn’t made cheesecake in a few years and I was debating about the wisdom of baking it in a water bath; in the end I opted not to. A word to the wise, if you do, make sure to wrap the springform pan in tinfoil first so that no water leaks into the crust. Speaking of the crust, after looking at the ingredients, I felt there wasn’t enough substance to entirely line the pan bottom and sides, so I doubled the crust, and was glad I did (the ingredients listed below are for double the original amounts).

When prepping, the key is room temperature for dairy ingredients and eggs. Even though I left the stick of butter on the counter overnight, it still was too firm to mix easily with the cookie crumbs. Therefore I plopped the butter in the crumb bowl and zapped it all in the microwave for 30 seconds, perfect!

Don’t start wailing and gnashing your teeth when you pull the cheesecake out of the oven and the center is still jiggly and starting to deflate some. It will firm up after its long rest in the fridge. Leave it in the springform pan covered with plastic wrap and refrigerate overnight, at least 12 hours. When ready to remove the pan, always dip the knife in HOT water and wipe it off before make another attempt at loosening the cake.

It was around 24 hours later that I removed the cheesecake from the fridge and freed it from the metal collar. Unfortunately it had developed a few cracks, but I was undeterred because it was going to be topped with whipped cream swirls, dusted with cocoa powder and enhanced with the chocolate leaves. Then into a cake saver it went and we transported it to Pat and Charlie’s.

After we toured their lovely house, we retreated to their comfortably finished basement (all Charlie’s doing) for some wine, conversation and a charcuterie platter. And before long, more food, in the form of stuffed mushrooms and loaded nachos appeared. We scarfed those down in no time! Then, of course, dessert is the natural follow up, so out came the cheesecake… “One of THE BEST cheesecakes I’ve ever had!” was one comment…

I brought along one of my favorite cake servers, the high heel with the removable magnetic heel for easy serving.

Chocolate Cappuccino Cheesecake

• Time: 2 1/2 hrs + chilling time
• Difficulty: moderate
• Print

Ingredients

Crust

• 1 9-oz. package Famous chocolate wafers, crumbled
• 1/2 cup (1 stick) butter, softened
• 1/4 cup white sugar
• 1/2 tsp. ground cinnamon

Cheesecake

• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 8 oz. semisweet chocolate chips
• 2 Tbsp. whipping cream
• 1 cup sour cream
• 1/4 tsp. salt
• 2 tsp. instant espresso granules dissolved in 1/4 cup hot water
• 1/4 cup coffee flavored liqueur
• 2 tsp. vanilla extract

Topping

• 1 cup heavy whipping cream
• 2 Tbsp. confectioners’ sugar
• 2 Tbsp. coffee-flavored liqueur
• Optional—1 oz. semisweet chocolate chips (to create leaves)

Directions

1. Preheat oven to 350°F. Butter one 9 or 10 inch springform pan.
2. Using a small food processor, grind the cookie wafers into crumbs.
3. Combine the chocolate wafer crumbs, softened butter, 4 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan along the bottom and partially up the sides, set aside.
    
   

   
4. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
    
   

   
5. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
6. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
   
   

   

   
7. Bake in the center of oven at 350°F for 50 minutes. Center will be soft but will firm up when chilled. Do not over bake.
8. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven.
   
9. Refrigerate in the springform pan covered with plastic wrap overnight, at a minimum of 12 hours. (Mine was in for 24 hours.)
    
   

   
10. Use a knife to loosen the cheesecake from the edges of the pan, dipping in hot water with each stroke. Do the same for the bottom after removing the outer rim (or leave the bottom on like I did). Move to a serving platter.
11. Using a pastry bag, top cake with swirls of flavored whipped cream and garnish with chocolate leaves.
     
    

    

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in 2 tablespoons confectioner’s sugar and 2 tablespoons coffee liqueur.

 

To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, (or microwave in short 30-second spurts) stir until smooth. Brush real non-toxic plant leaves (such as orange or kaffir lime leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

 

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Loosely adapted from a recipe by Cigdem Buke Ugur

Milk-Braised Pork with Lemon and Sage—A genius technique from a favored chef, Molly Stevens, resulting in tender meat from whole milk which also transforms into a uniquely concentrated sauce. This variation is an alternative to her garlic-studded pork.

A perfect foil for a cold, rainy/snowy Sunday afternoon. Turkey Day was over, the house was fully decorated for the upcoming Christmas Holidays, so we hunkered down and spent a lazy afternoon making homemade Turkey and Vegetable Soup, followed by this wonderful meal.

To be honest, most of our sides were leftovers from Thanksgiving and paired just fine with the pork; although we did steam up some broccoli for a veg boost. I thought the original herb bundle that gets tossed in with the milk was a bit paltry so I upped the amount of lemon peel and sage for a more pronounced depth of flavor (which I indicated in the ingredients list below).

As delicious as the sauce is, you may be put off by its curdled appearance and wish for a creamy-smooth version (we did). If that’s the case, put the finished sauce in a blender with a teaspoon of heavy cream, and whir until completely smooth and a lovely fawn color.

‘Tis the holiday season, so why not whip up this COMFORT food AND bring JOY to your guests!

PS—With our leftover pork from this dinner and some fennel-studded rice from another meal, we made Pork-Fried Rice and amazed ourselves at how good it was! In fact, we thought it was better than our regular version…

Adapted from a recipe by Molly Stevens

I’d say M&M Christmas Cookies are just about as popular as the much-loved chocolate chip cookie, in every age group. The fun advantage here is being able to alter the festive colors depending on the occasion, such as pastel M&Ms for Easter; red, white and blue for patriotic holidays; and of course the red and green ones for Christmas!

They are so simple to make, taste great, and sure to be a crowd pleaser—or even just a “you” pleaser. When baked and cooled, these treats have a slightly chewy center and crisp edges. To make them very soft, bake to the minimum amount of time.

Oh, and these might just be the ticket to leave for Santa as he delivers his packages on Christmas Eve…

And if you’re a peanut butter and chocolate fanatic, these festive Peanut Butter and Chocolate Extravaganzas with Ganache Filling cookies sporting Christmas colored M&Ms nestled in the ganache crown, are a must-try. You can find the recipe in my blog “How Sweet It is”, just scroll down toward the bottom of the post. I’ve been making them every holiday season because they are clearly a show-stopping favorite…

While stuffing is something we typically make at Thanksgiving, and rarely after that, this is one you might want to consider trying over the next couple of months. Instead of waiting until next year, think New Years… Or a special “chase-the-winter-blues-away” house party… Or pairing with a chicken dinner instead of turkey.

The key here is using ordinary sandwich bread “staled” in a low oven to soak up more liquid and make for a better-tasting bread stuffing recipe. It’s best to buy a freshly made whole loaf from your local supermarket bakery, then cut it down to about 11, 1/2-inch slices yourself, and cubed after that. (If in a pinch, yes you could use pre-sliced.)

In addition to replacing the aromatic onion with leeks, this Bread Stuffing with Fresh Herbs recipe includes plenty of herbs—and not of the dried persuasion. Perhaps you might want to even add a dose of fresh rosemary along with the thyme, sage and parsley. And you know that using homemade stock/broth makes all the difference too, generating a wonderful depth of flavor not found in boxed or canned varieties.

Now let’s talk about the elephant in the room—or in this case, the bird (turkey or chicken). To stuff or not to stuff? Using this method, you don’t have to stuff yet still benefit from all of those flavorful juices from the poultry. Breaking down the turkey before roasting allows every part to cook evenly in less than two hours. (Times would need to be adjusted if cooking a chicken.)

Start by deconstructing the bird—the Julia Child’s way “The Re-assembled Roast Turkey”—detaching the leg quarters, boning the upper part and then trussing the thighs. Next remove the backbone (use, along with neck and wingtips) to make homemade stock. Be sure to brine the breast for 6, and up to 12 hours, which keeps it nice and juicy while roasting. (Ours brined for 12 hours then sat, uncovered, in the fridge until ready to start cooking.)

Roast the breast first at 450°F, placed skin side down in an oven-safe skillet, a 30-minute head start and to brown the skin. Mound the stuffing in a roasting pan, placing the partially cooked breast and leg quarters on the stuffing. Reduce the heat down to 350°F after 30 minutes, until turkey (or chicken) is done—about 40 minutes longer for a 14-lb. bird. This method cooks the turkey in about half the time compared to a whole bird.

Just a quick mention about the Homemade Turkey Stock. Use all of the innards (except the liver), the wingtips, neck and back bones from the deconstructed turkey, along with additional parts bought from a Farmer’s or Asian Market. Arrange on a rimmed baking sheet with some carrots and onion, and roast in a hot oven until nicely browned.

Finish in a pressure cooker with 4 quarts of water, garlic cloves and celery stalks and leaves. The BEST stock ever! It comes out pretty concentrated so you can dilute it with more water and set aside for Turkey and Vegetable Soup.

Adapted from a recipe by Cook’s Illustrated

Remember the “vegetarian week” I mentioned a few blogs back? Well technically, I was not completely truthful because anything with bacon is NOT vegetarian. Broiled Salmon with a White Bean, Kale & Bacon Ragoût can easily be made without bacon, which is a better option for me since my digestive system goes into battle every time I consume it.

But The Hubs LOVES his bacon, so therefore I went with it—and it adds that much-loved sweet/salty component. It basically comes down to one slab per person that is divvied up into little bits nestled into the ragoût. We purchase double-smoked organic from the local Amish Farmer’s Market sans nitrates, so it doesn’t wreak as much havoc on my innards.

High heat adds flavor fast to the this salmon, which is drizzled with the bacon fat, then seasoned. The hearty ragoût rounds out the dish and adds substance to the overall meal. I’ve posted recipes recently for both ragù and ragoût. Are they the same thing??

Ragù vs. Ragoût:

Let’s get to the bottom of this. Both come from the same French verb, ragouter, which means to stimulate the appetite. Even though they’re both saucy, both hearty and both pronounced the same way (“ragoo”), ragù and ragoût are not the same thing. Here’s the difference.

Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes. Bolognese, for example, falls under the ragù umbrella. Ragoût, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta or couscous or pasta. These very different dishes have one additional, great thing in common: Both are incredibly delicious and satisfying on a cold winter night, so that works for me.

Since I knew the kale would release liquid of it’s own, I reduced the amount of broth to one cup, which was plenty and didn’t leave the ragoût watery. In the end, the meal turned out wonderful with perfectly cooked salmon (although in our broiler it takes almost twice as long to reach a medium doneness); and the bed of kale and beans made a pleasant companion.

And how about that kale? It seems to be a love-it-or-hate-it kind of green (although I’m sort of middle-of-the-road with it). Kale is a proud member of the cabbage family, which accounts for its rather strong, forward flavor that borders (and sometimes tips over into) bitterness. The most common type seems to be curly kale whose bright-green leaves are sometimes curled so tightly it can be hard to chop them. This kind of kale tends to have a bright, peppery flavor that can become quite bitter.

Our fave however, happens to be the Lacinato kale, which goes by many names, among them are Tuscan, dinosaur, cavolo nero, and black kale. Lacinato kale (shown above) has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is deep and earthy—it’s less bitter than curly leafed, with an almost-nutty sweetness.

TIP: Most salmon filets will have a thick and thin end. So that the thin end doesn’t get overcooked, fold it under the thicker portion before broiling.

Adapted from a recipe by Tony Rosenfeld found on FineCooking.com

Pfeffernüsse—literal translation is “pepper nuts”—not exactly the most appetizing name for a cookie. But if spice is your thing, one bite and you’re hooked. My introduction to these gems was at a recent Craft Fair held by Artist’s of Yardley where I am a member. Guess who volunteered to head up the Bake Sale portion of the event? Yep, it was me. And I don’t even eat desserts or sweets as a general rule.

While I was manning the station, the organization’s coordinator, Bette Sovinee (fellow artist and baker of this cookie) broke up a few leftover spice cookies and put them on the table for guests to taste-test. Folks were gushing about the taste (and smell) and the tactic paid off in immediate sales.

It also got me interested in a nibble. So when The Hubster and daughter Julia came by to bring me another cup of hot tea and check out the artist’s wares, I told them to try a bite. Well, my man could barely contain himself, proclaiming “these are the best spice cookies I’ve ever eaten. You must get the recipe.”  Which, by the way, I had already asked Bette to email to me.

It wasn’t long before we got the necessary ingredients and made the delectables ourselves. Two items we didn’t have on hand were shortening and anise extract, so Russ make a quick dash to the local supermarket. (If you can’t find anise extract, a couple of substitutes are licorice extract or Pernod liqueur.)

While researching a bit about Pfeffernüsse, we found out that the cookies are actually better weeks after you bake them! The flavor of Pfeffernüsse deepens and sharpens with age, so although delicious when first baked, they are incomparably better after a couple of weeks… And supposedly, still better a few weeks after that. So if that theory holds, it’s a great idea to bake them around Thanksgiving to enjoy through the Christmas holidays!

They’re most commonly compared to ginger cookies, but have a deeper flavor profile than most traditional gingerbread cookies. Spice quantities in this recipe are somewhat elastic. Alter measurements to suit your own personal preferences, although I followed it to a “T” the first time out of the gate, with the addition of dunking them into confectioners sugar at the end of baking.

I made the dough on one afternoon but it was too close to preparing dinner to start baking them, so I did that early the following morning. As I was in the midst of taking them off of the baking sheets, Julia came down from upstairs exclaiming “Oh my God, it smells so gooood in here, I thought I was dreaming!” And she’s not necessarily a “spice” girl.

Keep in mind that when Pfeffernüsse are in their “hard” stage, they make a particularly good dunking cookie. They go great with hot tea, coffee or milk—and the dunking helps soften them.

Slightly expanded recipe of that from Bette Sovinee