Tag Archives: christmas

Cranberry and Apple Cake 6-8 servings

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Cranberry and Apple Cake 6-8 servings

cranberry-apple-cake

This is an easy and fairly healthy dish to make when the holidays are here.  Actually, it’s good for anytime of the year.  You can vary it as to how you think that you want to enjoy it.  I personally like less cake so I cut the cake ingredients in half (shown in my picture).  There are other options as well.  It’s all up to you.  I like versatile recipes like that.  So, bon appétit and Happy Thanksgiving to one and all.

 

Step # 1Ingredients for the filling:

  • 12 ounces fresh cranberries, rinsed and picked over for stems if necessary
  • 1 Granny Smith or other good kind of cooking apple you like, cored and diced (I diced mine in the food processor).
  • 4 ounces Sun Dried Cherries (optional)
  • 1 tablespoon of grated orange rind/zest (about 1/2 of 1 large orange)
  • 1/4 cup freshly squeezed orange juice from that 1 large orange you just used
  • Orange segments from that 1 orange after you’ve juiced it. I put the segments in with the apple and diced it all together.
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon or some other similar spice that you enjoy
  • Some ground black pepper if you wish or even some pepper corns

Step #2 Ingredients for the cake (for more cake like, use the amounts I have listed; if you wish more of a topping like effect, as in my picture, use half of the amounts of these ingredients which also means less calories. )

  • 2 eggs at room temperature
  • 1/4 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla or any other extract you like or even brandy (I used brandy)
  • 1/4 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon kosher salt

Step # 3 Topping ingredients for the end result:

  • Some Turbinado Sugar to lightly sprinkle over all before placing in the oven
  • Some more cinnamon, whatever also to sprinkle over all before placing in oven

Directions:

  • Pre-heat oven to 325F
  • Slightly oil or butter a 10-inch glass pie plate.
  • Step #1: Mix all of the ingredients together in a medium bowl. Let sit while you do Step #2.
  • Step #2: In another bowl, on medium-high, beat with an electric beater the eggs for 2 minutes. Then, on medium, add the remainder of the ingredients except for the flour and beat until just combined.  On low speed, slowly add the flour and salt till well combined.
  • Step #3: Pour the cranberry mixture into the pie dish. Spread the batter with a spatula over the fruit covering it as completely as you wish.  Top with ingredients listed in Step #3.
  • Bake in oven for about 55-65 minutes or until a toothpick inserted in the middle comes out clean and the fruit is bubbling around the edges.
  • Serve warm or at room temperature. Cool Whip, whipped cream or ice cream makes for a nice accompaniment.

 cranberry-apple-cake

Linzer Torte and an option of mini-tortes and a bonus of Meringue Kisses

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Linzer TorteLinzer Torte

Serves 8 (but don’t expect any leftovers)

Festive for anytime of the year

 

linzer torteindividual-mini-ltmeringue-kisses

 

Linzer Torte ( in a large spring form pan or mini kinds)

Serves 8 or makes 36 mini Linzer Tortes

Bonus recipe for no-waste egg white Meringue Kisses (makes 30)

Ingredients:

  1. 1 ½ C. sifted flour
  2. 1/4 Tsp. salt
  3. 1 C. sifted sugar
  4. 1 C. sweet butter, room temperature –2 cubes
  5. Grated rind of 1 lemon
  6. 3 egg yolks (keep them separated in their shell half) and save the egg whites in another bowl
  7. 1 C. slivered almonds, blanched or un-blanched (I mostly use the blanched ones); grind them in a grinder( I use my mini-Cuisinart) and then add 1/2 Tsp. cinnamon and 1/4 tsp. ground cloves and grind the nuts with these spices a bit more.  
  8. 1- 10 or 12 oz. jar jam (NOT JELLY or it will leak like mad) of your choice. If you wish, you can mix in well 1 ½ Tblsp. Brandy in it.   Traditionally the torte was made with Lingonberries but you can use your imagination for whatever you wish however makes sure that the filling is of a substantial consistency.  I use the Red Raspberry Preserve bought straight from the store.
  9. Turbinado Sugar for light dusting before baking.
  10. Confection sugar for the final dusting just before serving; Fresh berries for final décor.                                                                                                            Directions:
  1. Preheat oven to 375F AFTER your dough has been refrigerated for an hour or more.
  2. In a bowl, sift the flour once more with the salt.
  3. In a larger bowl, cream the sugar with the butter with electric beaters until the mixture is light and fluffy.(about 3 minutes).
  4. Add the grated rind of 1 lemon to this mixture (juice the grated lemon for the meringues) and then add the 3 egg yolks (one yolk at a time) beating well after each addition. (Save 2 of the egg whites in a separate bowl and let sit at room temp to make easy and delicious meringues. See recipe below.)
  5. Gradually add the dry ingredients (in about 3 divisions for each) to the creamed mixture alternately with the 1 C. ground almonds which has been already mixed with the cinnamon and cloves.
  6. Chill the dough in the refrigerator for an hour or more. If it becomes too cold to be pliable when you remove it, leave it out for a bit and keep testing it for the right pliability.
  7. Prepare an 8”,9”,or 10” spring-form pan. This will take a bit of time so patience please. First measure the round pan pieces on parchment paper; with a pencil draw its circle and cut it out. Save the left over pieces to fit around the pan sides. Before placing the parchment paper in the pan, brush the bottom and sides with Crisco oil, then place the parchment paper pieces on the oiled bottom and around the oiled sides. Then brush the parchment side and bottom once more with Crisco oil. Then lightly dust some flour on the bottom and shake the pan all over so that the sides get flour dusted as well. Then carefully shake out any residual flour.
  8. First, before placing the dough on the bottom of the pan, save a fist full of dough for making the top decorative strips. You’ll probably want about 6-8 strips. (See picture above.)The remainder of the dough place on top of the bottom of your prepared pan. Then with your knuckles, gently spread the dough over the bottom and up the sides about one and a half inch up.
  9. Spread the dough with the jam of your preference. I use a rubber spatula to do this. If you have homemade jam, all the better—but no jelly please.
  10. Now is the time to roll with your hands several long thin strips to use as a lattice. Intertwine the strips so that it’ll look pretty when served and place each on top of your torte. If the strips break when placing them on top don’t worry—just combine them in any way to make a long strip.  Rustic is the theme here.
  11. Then, lightly sprinkle it all with Turbinado Sugar which will make the top look a little shinny.
  12. Place the torte on a pizza or cookie sheet that has been lined with parchment paper (not aluminum foil because of possible extra heat conducting).This is because your torte may possibly leak.
  13. Bake the torte in your preheated 375F oven on the middle rack for 30-45 minutes till it is golden brown on top and the jam is slightly bubbling. I watch it carefully so that it doesn’t get overdone and too brown because then the crust will be tough.
  14. Cool the torte thoroughly and then gently run a steel spatula or a sharp knife around the sides to make sure it’ll release properly after unlatching. Then place the torte, covered with aluminum foil or saran wrap, in the refrigerator for several hours or even overnight. It must be very cold to release properly. Then unlatch the pan and the torte should release easily. Then you can run a knife under the bottom or just under one tiny side just to make sure that it will lift. At this point, I can usually tip the torte (with the pan’s bottom still on) on its side. It should come apart easily. At this point you can tear off your bottom parchment sheet. Place the torte on whatever dish you wish to use to serve it. I many times use a Chinette plastic plate for the top and bottom which then allows me to wrap it well, store it in the refrigerator for a week or so or wrapped well in the freezer safely without fear of breakage. The torte freezes just beautifully and you’ll be hard pressed to notice it when serving it. Before last minute serving, if you wish, you can spread a little more jam in the holes and dust it all with powdered sugar. Then you can surround your torte with fresh raspberries which does present a nice look.
  15. You can also make mini-cupcake like Linzer Tortes. I use the mini-cupcake paper liners which I brush lightly with the Crisco oil and follow the same directions as for a large one. Bake them in a mini-cup cake pan from anywhere from 12 to 15 minutes in a 375F oven. Watch carefully so they won’t get overdone.  Use your middle oven rack.  One recipe will make 36 mini-cupcake-like Linzer Tortes.            

 

Meringue Kisses—makes about 30

Ingredients:

  • 2 large egg whites @ room temp
  • 2 tsp. fresh lemon juice
  • 2/3 C. granulated white sugar

 

Directions:

  • Preheat oven to 225F.
  • Line a large baking sheet with parchment paper.
  • In a medium size bowl, with your electric beaters using the whisk attachment beat the egg whites at a medium-low speed until foamy.
  • Add the lemon juice and beat at medium speed until the whites begin to form soft peaks.
  • Add the sugar one third at a time, then increase the speed to high and beat until stiff peaks form.
  • With a spatula and a small butter knife to help slip the mixture off, pick up some of this mixture and drop onto your parchment covered baking sheet. Let your drops go upwards to form the “kiss” mode (like those chocolate ones).  The size can be around 2” circumference rounds. You should be able to place all of the kisses on a 17” X 12” pan.  Also, you can place around 4 or 5 across—they don’t spread much.
  • If you wish you can sprinkle sifted good chocolate unsweetened cocoa and a dusting of fun colorful cake décor sprinkles. (see picture)
  • Bake for about 60 to 70 minutes until they are firm to the touch and seem thoroughly dry.
  • Store the “kisses” in an airtight container for up to 2 months.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Red and Green Salad Featuring Pears, Cheese and a Cranberry Vinaigrette

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5 pearsRed and Green Salad featuring Pears, Cheese and a Cranberry Vinaigrette

Serves 8

 

Ingredients:

Vinaigrette:

1/2 C. cider vinegar

splash of balsamic(careful! put balsamic in bottle’s cap before pouring into dressing; taste before adding more)

1/4 C. whole cranberries

1/4 C. olive oil

2 Tsp. sugar

1/8 Tsp. salt

Ground pepper to taste

Salad:

2 firm Bartlett pears or Anjou pears ( or apples if you prefer)

2 heads romaine lettuce, rinse dried, torn into bite-size pieces

2 medium heads Belgian endive, wash,dried, and chopped

Additional add-on ingredients:

1/2  C. chopped toasted walnuts

1/2 C. crumbled Gorgonzola cheese or other blue cheese

Instructions:

Vinaigrette:

  1. Combine vinegar and cranberries in a saucepan and cook over medium heat until the cranberries are softened—7-10 minutes.
  2. Remove from heat and add olive oil, sugar and S&P.
  3. Place in blender and mix until smooth.  Refrigerate until chilled.

Salad:

  1. Core and julienne one pear; core and dice the other
  2. Combine the romaine, endive, diced pears, walnuts and Gorgonzola in a large bowl.  Drizzle with enough dressing to coat and toss gently.
  3. Top with julienned pear.

Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Holiday Cranberry Bread

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Holiday Cranberry Bread Holiday Cranberry Bread-001Holiday Cranberry Bread

1 loaf yields about 12 slices

This is such a delicious quick bread and it is a breeze to make.  A sliced piece comes out looking so colorfully festive and when you top it with some cream cheese it’s the best. Actually this recipe makes me think of my Mother who was from Holland.  She would slice a thin piece of this kind of loaf and place it in the middle of two pieces of toasted regular bread that had lot’s of butter on it and enjoy it that way.  Oh well, no different than using left-over turkey, cranberry sauce and left-over turkey dressing as a sandwich filling—which I do love and I bet a lot of you do to.

Ingredients:

(liquid)

1 C. sugar

1 Tblsp. grated orange peel (I didn’t have an orange so I used a lemon which turned out just great)

3/4 C. water

1/3 C. orange juice

2 Tblsp. oil

1 egg

(dry)

2 C. all purpose flour

1 ½ Tsp. baking powder

1 Tsp. salt

½ Tsp. baking soda

(last add-ins)

1 C. halved fresh or unthawed frozen whole cranberries (I had fresh which I briefly put in the blender)

1 C. chopped nuts—any kind that you like.  I used almonds.

Instructions:

  1. Heat oven to 350.
  2. Pam spray 9X5 loaf pan (I used a glass one which worked just fine.)
  3. In a large bowl combine the liquid ingredients (I used a whip); blend well.
  4. Add dry ingredients (I sifted mine) until moistened.
  5. Stir in cranberries and nuts.
  6. Pour into greased pan.
  7. Bake at 350 for 50 to 60 minutes.  (Here in Ketchum, 50 minutes did the trick.) An inserted toothpick in the middle of the loaf should come out clean.
  8. Cool 10 minutes at least before removing from pan.
  9. Cool totally and try not to eat it all at one sitting.  Wrap tightly and store in frig.
  10. Hints:  No need to use a mixer or beater. Also, you can make 3 small loafs and bake for 30 to 35 minutes. I haven’t tried freezing, but I’m sure that would work.  Make sure to wrap in plastic wrap to keep the loaf moist when storing in frig. or freezing.

Bon Appetit!!!

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Margot’s Lethal Eggnog

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Margot’s Lethal Eggnog

Makes 24 Cups

 

Holiday time is upon us and so I want to share with you this really fabulous eggnog recipe that I have made for many years. I haven’t met anyone yet who doesn’t absolutely rave about it.  However, please make sure that you and your guests all drink it in moderation because it’s so good and goes down so easy that it’s easy to guzzle a lot of it without realizing the effects.  If you wish to cut down on the hard liquor amounts, please do.  It’ll still be good.  And as always, if any of your guests have driven to your fun event and have maybe enjoyed this nog a bit too much, please make sure that the guests have a designated driver to get them home.  As a fun aside, did you know that there was an Eggnog Riot that occurred at the United States Military Academy in December 1826?  Evidently whiskey was smuggled into the barracks to make eggnog for a Christmas Day party and the incident must have turned into a huge rowdy party because it resulted in the court-martialing of 20 cadets and one enlisted soldier.  So there you are; that’s why I call it “Margot’s Lethal Eggnog”.  You never can tell what can happen when making and enjoying this.

 

Ingredients:

  1. 1/2 Gallon French Vanilla Ice Cream (softened)
  2. 1 Pint Whipped Whipping Cream
  3. 1 Pint Rum (white or dark)
  4. 1/2 Pint Brandy or Bourbon (I use bourbon because it’s less sweet tasting)

 

Directions:

  1. Let soften the ice cream; this may take up to an hour at room temp.
  2. Whip the whipping cream.
  3. In a large punch bowl, or any kind of nice holiday container, fold the whipped cream into the ice cream.  Add the booze, stir a bit and sprinkle a bit of nutmeg on the top.
  4. Around your bowl place your nog cups, a shaker with nutmeg, and of course a ladle in the bowl.
  5. Bon Appetit and as I said—BEWARE but enjoy and be safe.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

 

Scalloped Yams and Parsnips

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IMG_2786scalloped yams and parsnips with orange

Scalloped Yams and Parsnips

Serves about 10-12

No one will guess what the middle layers (parsnips) are.  This is really a delicious dish full of good nutrients and though tasting very rich, is really quite light on the belly.  This is a perfect dish to accompany your plentiful Thanksgiving fare. It’s also an overnight dish so that makes it a bit easier for the cook making the big day fixings on Thanksgiving Day.

3 ½ lbs. yams

1 ½ lbs. parsnips

1 orange

1/3 C. brown sugar divided in 2 parts

4 oz. (1 cube)  unsalted butter divided in 2 parts

2 tsp. grated nutmeg

S&P

2 C. boiling water

2 Tblsp. honey

Pam spray 9 X 12 baking dish or 10” round pyrex

Preheat oven to 400

  1. Peel yams and parsnips and slice in ¼ inch thick slices. Roughly divide the yams in 3 parts and the parsnips in 2 parts to make layering easy.
  2. Zest 1 orange and after juice it. Then take the remainder of  the orange and place in a blender with a splash of water if necessary. Blend on liquidize and use half or more for this dish.
  3. Put in a dish the orange zest; put in a dish the pulverized pulp;  put  ½ of the brown sugar and the 2 oz. (1/2 a cube) of the sweet butter in a microwave dish, micro a minute or so  and then put in the nutmeg, and S&P to taste. These ingredients will be sprinkled over your five layers.
  4. Make 3 layers of yams with 2 layers of parsnips in between sprinkling on each layer the mixture ingredients listed in #3.
  5. Mix together orange juice, some more pulverized pulp if any is left, and the 2 C. of boiling water and pour over yams and parsnips. If you wish you can add 1 heaping Tblsp. of honey to this mixture.
  6. Cover the baking dish tightly with foil and bake in the upper third of a 400 degree oven for 20 minutes.  Reduce the heat to 350 degrees and bake 20 minutes more.
  7.  Put in frig. overnight.
  8. The next day remove dish from frig. and heat in microwave the other ½ of the brown sugar, 2 Tblsp. honey, and the other 2 oz (1/2 a cube). of butter and pour over top of dish.
  9.  Let dish get to room temp and place in a 375 degree oven for approximately 20 minutes or when more of the liquid is absorbed and the top is brown.  To decorate even more, you can sprinkle a bit of cranberry sauce on top.

Panettone Bread Pudding

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Panettone Bread Pudding with Amaretto Sauce

Serves 8 to 10 serving

I hope that everyone had a wonderful Christmas.  Now, run out and get that panettone so that you can make this for your special New Year Day breakfast or brunch.  Don’t start the year out counting the calories—give yourself the first day of the year permission to make this delectable dish for you and everyone else to enjoy.  Then go on your diet.  Happy, Joyous and Healthy New Year to one and all.

Ingredients

  1. 1 pound loaf panettone bread,( crusts trimmed if you wish however I don’t do that), bread cut into 1-inch cubes.
  2. 8 eggs
  3. 1 ½ C. whipping cream
  4. 2 ½ C. whole milk
  5. 1 ¼ C. sugar

Directions for Bread Pudding:

  1. Preheat oven to 350 degrees
  2. Lightly butter a 13X9X2-inch baking dish
  3. Arrange the bread cubes in the prepared dish
  4. In a large bowl, whisk the eggs, cream, milk and sugar to blend.
  5. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
  6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.
  7. Cover and refrigerate for at least 2 hours up to overnight.
  8. After 2 or more hours, remove dish from frig. and bring up to room temp.
  9. Bake until the pudding puffs and is set in the center, about 45 minutes. (Remember we are at altitude so possibly a bit longer.) Cool slightly.

Ingredients for Amaretto Sauce:

  1. ½ cup whipping cream
  2. ½ cup whole milk
  3. 3 tablespoons sugar
  4. ¼ cup amaretto or some sort of coffee liqueur
  5. 2 teaspoons cornstarch

Directions for the Amaretto sauce:

  1. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, STIRRING FREQUENTLY.
  2. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture.
  3. Simmer over medium-low heat until the sauce thickens, STIRRING CONSTANTLY, about 2 minutes.
  4. Set aside and keep warm.
  5.  This sauce can be made 3 days ahead. Cover and refrigerate and re-warm before serving.

End result:

Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, serve, and don’t plan for any left-overs.

Bon Appetit

   For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.