Thanksgiving Desserts

For me the only desserts on Thanksgiving are Pies and Cheesecake. I’ve assembled some of my favorites for you to try. If you make only one of these desserts and you have success, my Thanksgiving wishes will come true. 

The Pumpkin Cheesecake is one of my newest recipes. I am also giving you the recipe for my tried and true Pumpkin Chutney Bread with Chutney Cream Cheese. The Pumpkin Chutney Bread is a great way to start Thanksgiving Day while in the kitchen getting ready for the Big Feast. 

Listed here are

Pumpkin Chutney Bread with Chutney Cream Cheese Spread, Pumpkin Cheese Cake, Old Fashioned Apple Pie, Pumpkin Pie, Sweet Potato Pecan Pie

Pumpkin-Chutney Bread

Pumpkin Chutney Bread

Anything pumpkin conjures up cold fall nights and Thanksgiving. This bread is the perfect way to start Thanksgiving Day or, even better, with a hot cup of tea in the afternoon. Serve with Chutney-Cream Cheese  spread for an added layer of flavor. Of course I will always recommend making and using your own chutney but just in case you don’t happen to have any in your pantry I highly recommend Major Grey’s Original Chutney.

Makes 1 Loaf

1¾      Cups All Purpose Flour

¾         Teaspoon Fine Sea Salt

1          Teaspoon Baking Soda

½         Teaspoon Baking Powder

1½      Teaspoons Cinnamon

¼         Teaspoon Freshly Grated Nutmeg

1/8       Teaspoon Ground Allspice

1/3       Cup Vegetable Shortening (Crisco)

2/3       Cup Dark Brown Sugar, Firmly Packed

2          Large Eggs

¼         Cup Low Fat Buttermilk

1          Cup Pumpkin Puree, Fresh or Canned

2/3      Cup Mango Chutney, Preferably Home Made or Major Grey’s Original Chutney

½         Cup Walnuts, Chopped

½         Cup Golden Raisins

Chutney Cream Cheese for Spreading

Preheat oven to 350° with the rack in the middle of the oven.

Prepare a 9x5x3” loaf pan by spraying evenly with baking spray such as Pam.

In a large bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and allspice.

In the bowl of a standing mixer fitted with the paddle attachment combine the shortening and the brown sugar. Add the eggs one at a time combining well after each addition. Add the buttermilk, pumpkin and chutney and combine well. Add the flour mixture, walnuts and raisins and mix until combined.

Spoon the batter into the prepared loaf pan and bake the bread for 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Using a thinly bladed knife loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.

Serve slices of bread with Chutney Cream Cheese.

To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.

Pumpkin Cheese Cake

Pumpkin Cheese Cake

For the Crust

1¼        Cup Graham Cracker Crumbs

¾         Cup Finely Ground Pecans

½         Cup Granulated Sugar

½         Cup Unsalted Butter, Melted

For the Filling

16       Ounces Cream Cheese at Room Temperature

2         Cups Pumpkin Puree

1          Cup Granulated Sugar

3          Tablespoons All Purpose Flour

½         Teaspoon Ground Cinnamon

1/8      Teaspoon Ground Ginger

1/8      Teaspoon Allspice

2          Teaspoons Pure Vanilla Extract

2          Large Eggs

2          Large Egg Yolks

Preheat oven to 350°. Place the rack in the center of the oven.

For the Crust

To grind the pecans use a food processor fitted with the steel blade. Add about 1 tablespoon of the sugar when grinding. This helps to keep the pecans from sticking together. In a medium bowl combine the graham cracker crumbs, ground pecans, the rest of the sugar and butter. Spray a 9” springform pan with non-stick baking spray such as Pam and press the crumb mixture into the bottom and half way up the sides of the pan. Set aside.

For the Filling

In a small bowl combine the floor, cinnamon, ginger and allspice. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy. Add the pumpkin gradually and blend together on medium speed. Add the flour/spice mixture and vanilla extract and mix well.

With the mixer on low, add the whole eggs and the egg yolks one at a time to the cream cheese mixture, being sure each egg is well incorporated before adding the next. Beat until combined.

Pour the mixture into the prepared springform pan. Place on a sheet pan and bake the cheese cake for 50 – 60 minutes, until the cheese cake tests done by inserting a thin bladed knife into the center and the blade comes out clean. Do no over bake.

Remove the pan from the oven and let cool on a wire cooling rack for 30 minutes. After 30 minutes, using a small metal spatula, loosen the crusts from the side of the pan. Cool 30 minutes longer and remove the springform pan. Cool completely before refrigerating. Cool in refrigerator for at least 4 hours before serving. Server with whipped cream and Caramel Sauce.

Old-Fashioned Apple Pie

Apple Pie Made With Love

Apple Pie Made With Love

I like to add golden raisins and pecans to my Apple Pie but if you don’t want to just leave them out. The best type of dish to use to insure a cooked bottom crust is a glass or ceramic pie dish. Tin pie pans just don’t give you that cooked and crispy bottom crust that is so very appealing. Also, placing the pie dish on a pizza pan with holes helps cook the bottom of the pie to achieve the crispiness we love. Why place the pie on a pan when cooking is what you might ask? The reason is to catch any juices that will escape from the pie and to keep the juices off the bottom of your oven. Lining the pan with parchment won’t allow the juices to go through the pan if it has holes and the pie dish won’t stick to the pan. All of these suggestions come from the thousands of pies I have made over my many years of cooking and will help to make the pie an easy and enjoyable experience.

1          Recipe Pate Sucre

7-8      Large Granny Smith Apples (About 5 Pounds) Peeled, Cored and Sliced  ¼” Thick

1          Cup Golden Raisins (Optional)

1          Cup Toasted Pecans (Optional)

1          Cup Granulated Sugar

¼         Cup All-Purpose Flour

¼         Cup Corn Starch

1          Teaspoon Fine Sea Salt

1          Teaspoon Ground Cinnamon

½         Teaspoon Ground Nutmeg

2          Tablespoons Fresh Lemon Juice (DO NOT USE BOTTLED)

2          Tablespoons Cold Unsalted Butter Cut into Small Pieces

1          Large Egg Beaten with 1 Tablespoon Cold Water

            Coarse Sanding Sugar for Pie Top (Available at Williams-Sonoma)

            Caramel Sauce

           Vanilla Ice Cream or Gelato

Preheat oven to 425°. Place the oven rack in the lower third of the oven.

In a large bowl combine the apples, raisins, pecans, sugar, flour, cornstarch, sea salt, cinnamon, nutmeg and lemon juice. Toss until well combined. Set aside.

On a lightly floured surface, roll out one disk of pastry into a 11 or 12 inch circle approximately 1/8” thick. When rolling, add a little flour to the top of the pastry so the rolling pin won’t stick. To make an evenly round circle when rolling make a quarter turn with the pastry. In other words, give a few rolls over the pastry, lift the pastry off of the rolling surface and turn it to the right 90 degrees. Do that three times while rolling and you will have a perfect circle. Gently roll the pastry up on the rolling pin and lift over the top of a 9” deep-dish pie dish and roll out. Gently press into the pie dish. You should have about a 1” overhang.

Place the apple pie mixture into the pastry-lined dish evenly distributing the apples. This will allow more even cooking. Pour any juices that may be in the bottom of the bowl over the top of the apple mixture. Dot the apple mixture with the 2 tablespoons of cold butter pieces. Brush the edges of the pastry with the egg wash.

Roll out the second disk of pastry in the same manner as the first. Place the rolled pastry over the apples. Seal the edges by trimming with a scissor. Press the edges decoratively with your thumb and forefinger.

With a sharp thin knife make a whole in the top of the pie to let out the steam while it cooks. You don’t want it to explode in the oven – and believe me, it will if you don’t vent the pie. Brush the top of the pie with the egg wash and sprinkle with the sanding sugar.

Place the pie on a sheet pan with holes (such as a pizza pan) lined with parchment paper. Bake the pie for 15 minutes and turn down the oven temperature to 375°. Bake the pie for 1 hour more or until the top is nicely browned and the juices are bubbling. You will see some of the juice leek out of the pie on the side. To be sure the apples are cooked, insert a skewer into the vent at the top of the pie. There should be no resistance when the skewer goes through the apples.

If the pie is not cooked through and the crust is beginning to get too brown, loosely cover the pie with aluminum foil by making a tent. You do not want to crush the pie or cover the vent tightly.

Remove from the oven to a wire cooling rack and let the pie cool completely before serving. I like to serve this pie with Caramel Sauce and Vanilla Ice Cream or Gelato.

Before The Top Crust Is Put In Place

Before The Top Crust Is Put In Place

 

 

Apple Pie With Vanilla Gelato and Caramel Sauce

Apple Pie With Vanilla Gelato and Caramel Sauce

Pumpkin Pie

Pumpkin Pie

Anyone who knows me knows I am a purist when it comes to food. Only organic and fresh for me: Nothing frozen, canned or precooked. BUT once in a while I have to make the exception to my rule and Pumpkin Pie filling comes under the exception category. I’ve made Pumpkin Pie with fresh pumpkin, pumpkin I’ve hand picked, white pumpkin, you name it I’ve done it. The only pumpkin I like for Pumpkin Pie is the good old standard – Libby Pumpkin Puree. My mother used it and I am continuing the tradition. The pumpkin puree by Libby is consistent. I never have to second-guess the product. I suppose you can say I am only 99¾% pure. DO NOT USE PUMPKIN PIE FILLING IN THE CAN. When you reach for the puree on the shelf don’t grab the wrong one.

Makes One 9” Deep Dish Pie

½         Recipe Paté Sucre, Enough to Line Bottom of Pie Dish

1          Teaspoon Fine Sea Salt

1½      Teaspoons Ground Cinnamon

¾         Teaspoon Ground Ginger

¼         Teaspoon Ground Cloves

¼         Teaspoon Freshly Grated Nutmeg

4          Large Eggs

1          29 Ounce Can Libby Pumpkin Puree

1½      Cups Evaporated Milk

½         Cup Half and Half

White Chocolate Whipped Cream To Garnish

Preheat oven to 350°.

On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 9” Deep dish pie dish. Crimp the edges and refrigerate for 30 minutes. After 30 minutes, remove from the refrigerator and partially blind bake the crust.   Cool completely and set aside.

In a small bowl, whisk together the salt, cinnamon, ginger, cloves and nutmeg. Set aside.

In a large bowl, lightly beat the eggs, add the spice mixture and blend well. Add the pumpkin puree and mix until completely incorporated. In a slow and steady stream add the evaporated milk and the half and half. Mix until completely incorporated.

Pour the pumpkin mixture into the prepared pie shell. Bake for one hour. To check for doneness pierce the center of the pie with a very thin bladed knife. When the knife comes out clean the pie is done. Transfer to a wire cooling rack to cool completely before refrigerating. Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours. Place a piece of plastic wrap directly on the pie’s surface. The pie should be made at least the day before serving.

Serve with White Chocolate Whipped Cream or top with Italian Meringue for a very dramatic presentation. Tastes good, too.

Pumpkin Pie Topped With Italian Meringue

Sweet Potato Pecan Tart

Sweet Potato Pecan Pie

I like to use a tart pan to make this scrumptious delight but if you don’t have one you can use a 9″ glass pie dish instead. You may need to adjust the baking time but not by much. Just keep your eye on it.

Makes One 10” Tart

½         Recipe Pate Sucre

For The Sweet Potato Filling

1   1/2  Cups Baked Sweet Potato Pulp,  About 3 Sweet Potatoes

¼         Cup Brown Sugar, Firmly Packed

2          Tablespoons Granulated Sugar

1          Large Egg, Vigorously Beaten with a Fork

1          Tablespoon Heavy Cream

1          Tablespoon Unsalted Butter, Room Temperature

1          Tablespoon Pure Vanilla Extract

½         Teaspoon Fine Sea Salt

¼         Teaspoon Ground Cinnamon

1/8         Teaspoon Freshly Grated Nutmeg

1/8         Teaspoon All-Spice

For The Pecan Topping

¾         Cup Granulated Sugar

¾         Cup Dark Corn Syrup

1          Large Egg

1½      Tablespoons Unsalted Butter, Melted and Cooled

2          Teaspoons Pure Vanilla Extract

¼         Teaspoon Fine Sea Salt

¼         Teaspoon Ground Cinnamon

1           Cup Pecan Pieces

3          Cups Pecan Halves

Preheat Oven to 325°.

On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 10” tart pan with removable bottom. Crimp the edges at least 1/2″ above the rim of the tart pan. Refrigerate until ready to fill.

For The Sweet Potato Filling: Place all of the sweet potato filling ingredients into the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 or 5 minutes. Set aside.

For The Pecan Topping: In a clean bowl of a standing mixer fitted with the paddle attachment combine all of the topping ingredients except the pecans. Mix thoroughly on low speed until the syrup is opaque, about 1 minute. Remove 1/4 cup of the mixture and set aside. Stir in the 1 cup pecan pieces into the rest of the topping.

To Assemble: Remove the tart pan from the refrigerator and spoon the sweet potato filling evenly into the pastry lined tart pan. Pour the pecan topping over the sweet potato filling. (Do not pour the syrupy topping all the way to the top of the crust. Leave a little room for expansion.) Toss the half pecans with the reserved 1/4 cup topping and gently place pecans in a concentric circle starting on the outer edge and working towards the center (see photo).

Place tart on a sheet pan lined with parchment paper (preferably a pizza pan with holes) and bake for 1 1/4 hours or until filling is set and crust is golden brown. Remove the tart from the oven to a cooling rack. Cool completely before removing the pan rim.

Serve plain or with white chocolate whipped cream.

HAPPY THANKSGIVING TO ALL! WE HAVE SO VERY MUCH TO BE THANKFUL FOR.

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Thanksgiving Turkey On The Weber Grill

This Thanksgiving I am grilling a 15 Pound Brined Fresh Turkey on the Weber Grill. Yes, you heard me right: Turkey on the Weber Grill.

Cooking a turkey on the grill has so many advantages for Thanksgiving.  The biggest advantage is being able to cook 2 turkeys at the same time for a large crowd: One in the oven and one on the grill.  We never have just one turkey since we have over 20 people for dinner.  Also, cooking the turkey on the grill frees up oven space not only to be able to cook a second turkey, but you know how difficult it gets when you have all of those sides dishes to cook in the oven and there is no room.  You end up playing the shuffle game trying to fit everything around the turkey.  When you do that you are always in the oven and you loose oven heat.  No wonder everything takes forever to get hot.

I grill on a Weber Charcoal Grill (WCG).  The cooking time for anything on a WCG is completely different than cooking on a gas grill.  Cooking on a WCG is like cooking in a super convection oven.  The heat is so intensely concentrated that it will cook a 15 pound turkey in half the time it takes to cook in a 325° conventional oven.  So, if you are thinking that the cooking time is fast, you are right.  It’s REALLY fast.  It cooks evenly without burning the turkey or drying  it out.  Cooking the same size turkey on a gas grill most likely will take the same time as cooking it in a conventional oven.  I’ve never owned a gas grill so I can’t tell you how long to cook a turkey.

I begin the preparation for cooking the Thanksgiving Turkey the day before. I always brine my turkey to achieve a moist, delicious, well cooked turkey. Therefore, I strongly recommend that you brine the bird as well. I usually buy a brining kit at the market specifically for turkey. Follow the brining instructions and you will be delighted with the results. All you need is plenty of room in your frig for a large pan to hold the turkey.

I make my stuffing the day before, too, BUT I don’t stuff the bird until I am ready to put it on the grill or in the oven.

I put the string on thinking it would help in taking the turkey off the grill. Don’t bother, it didn’t work. I ended up using two REALLY BIG turkey forks to remove it.

Grilled Turkey

1     12 to 15 Pound Brined Fresh Turkey

¼   Cup XVOO

Coarse Sea Salt and Freshly Ground Black Pepper

Corn Bread and Andouille Sausage Stuffing (Optional)

Wild Mushroom Stuffing (Optional)

Dried Fruit Stuffing (Optional – If you use this stuffing add 2 large eggs to the mixture.)

Take the turkey out of the refrigerator 1 hour before grilling. Rinse off the brine and dry the turkey inside and out with paper towels. Bringing the bird to room temperature makes for even cooking.  You can stuff the bird with your favorite stuffing, one of my stuffings, or don’t stuff it at all.  It’s up to you.  I like it stuffed.

Rub the XVOO all over the bird and sprinkle with salt and pepper.

Build a split charcoal fire using 30 to 40 coals on each side.  When the coals are hot place a foil pan in-between the coals and in the center of the grill.  This catches all of the drippings from the turkey for  your gravy.  Use the drippings exactly as you would if they came from cooking the turkey in the oven.

Place the top grill over the coals and place the turkey in the middle of the grill positioning it over the drip pan.

Place the lid on the grill with it just ever so slightly tilted to the side to let a little more air flow into the grill.  Just a tiny, tiny bit.  Maybe ¼ inch.  Be sure all of the other vents are open.  If the turkey looks as if it is cooking too fast, take the tilt out of the lid.

After about 1 hour add 6 coals on each side being careful to not get any in the drip pan. Cook the turkey for 2 to 3 hours or until an instant read thermometer registers 180°  when inserted into the thickest part of the thigh.  The cooking time will depend on how hot the fire is.  With the amount of coal I have here, you will have a HOT fire.  One thing that helps you determine if the turkey is done is to get one with the little pop-up thingy in the breast.  I did and it worked perfectly.  In fact, if I hadn’t had the pop-up I would have cooked it too long.  I did a 15 Pounder loosely stuffed with andouille sausage and cornbread stuffing and it cooked in 2 hours and 15 minutes. If you don’t stuff your bird it will cook even faster. 

Transfer the turkey to a platter and let it rest 30 minutes before carving.  The resting time will give you time to make the gravy and get the rest of your dinner on the table.

Delicious Looking – – – Delicious Tasting

If you have any questions don’t hesitate to ask.  You can ask me on this blog in the comment section or email me at

camille@camillecooksforyou.com

Have a Wonderful Thanksgiving. We all have so much to be thankful for.

Posted in Accompaniments, Ahh Haa Moments, Food For Thought, Stuffing, Thanksgiving, Turkey | Comments Off on Thanksgiving Turkey On The Weber Grill

Quiche – Creamy, Delicate and Luscious

Quiche

There are so many different fillings for Quiche and I am giving you two recipes to try. The items you put into your Quiche can be just about anything you want. The one constant is the egg mixture. This combination of eggs and cream produces a creamy, delicate, luscious piece of heaven. Quiche is the quintessential “serve anytime” dish. It can go from brunch to lunch easily by adding a side salad of beautiful field greens tossed lighting with a light vinaigrette such as Traditional French Vinaigrette.

In the two recipes included here I use bacon and onions in both. The bacon and onion along with the white wine gives off a most pleasant aroma. If you want to omit meat and go all vegetables, don’t be afraid to add what you like. Always sauté the vegetables before putting into the tart shell to rid them of any excess liquid. Another tip is to use whatever cheese you like. It’s the amount that counts; not the kind of cheese. Quiche is a recipe you can be versatile and creative with by using your imagination.

I received the nicest compliment the other day from Mary D. She told me she was dreaming of my quiche and wanted to know if I would share my recipe. This blog is for you Mary D. Thank you for making my day.

Tomato-Bacon-Asparagus Quiche

Makes One 11” Quiche

½         Recipe Pate Brisee (Pastry Crust)

½         Pound Bacon, Sliced Crosswise

½         Medium Onion, Sliced Thin

1           Pound Fresh Asparagus Cut Crosswise into 1/2″ Pieces Leaving the Tips Whole

2          Medium Tomatoes, Seeds and Juice Removed, Sliced ½” Thick

¼        Cup White Wine

3          Large Eggs

2          Large Egg Yolks

2          Cups Heavy Cream

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

1/8      Teaspoon Freshly Grated Nutmeg

1          Cup Grated Gruyere Cheese or a Mixture of Half Cheddar and Half Gruyere

Preheat oven to 375° F with rack in lower third of oven.

On a lightly floured surface roll out the paté brisee to no more than ¼” thick.  Transfer to an 11″  tart pan with removable bottom.  Crimp the edges, prick the crust as in the blind baking instructions and refrigerate for 1 hour.  After 1 hour, remove from the refrigerator and blind bake the crust to the partially cooked stage. (Blind baking will keep the crust from becoming soggy.)

In a large sauté pan, cook the bacon until crisp. Add the onion and sauté until onion is translucent. Add the asparagus and cook for a minute stirring the mixture to coat the asparagus. Add the white wine and reduce over high heat until most of the wine is evaporated. Strain the mixture through a colander and set aside. Cool to room temperature.

Beat the eggs and egg yolks with a wire whisk until well blended. Add the cream in a steady stream beating the whole time until eggs are completely incorporated. Mix in salt, pepper and nutmeg.

Lay the tomato slices on the bottom of the prepared tart shell side by side and evenly spread the strained bacon/asparagus mixture over the tomato slices. Top with grated cheese and carefully pour the egg mixture over the top until comes to about ½” from the top of crust.

Place the quiche on a sheet pan and bake for 35 to 40 minutes, until the filling is set and nicely browned on top.

Let rest for at least 30 minutes before serving.

Quiche Lorraine

Makes One 11” Quiche

½         Recipe Pate Brisee (Pastry Crust)

½         Pound Bacon, Sliced Crosswise

½         Pound Smoked Ham, Diced

½         Medium Onion, Sliced Thin

¼         Cup White Wine

3          Large Eggs

2          Large Egg Yolks

2          Cups Heavy Cream

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

1/8      Teaspoon Freshly Grated Nutmeg

1          Cup Grated Gruyere Cheese or a Mixture of Half Cheddar and Half Gruyere

Preheat oven to 375° F with rack in lower third of oven.

On a lightly floured surface roll out the paté brisee to no more than ¼” thick.  Transfer to an 11″  tart pan with removable bottom.  Crimp the edges, prick the crust as in the blind baking instructions and refrigerate for 1 hour.  After 1 hour, remove from the refrigerator and blind bake the crust to the partially cooked stage. (Blind baking will keep the crust from becoming soggy.)

In a large sauté pan, cook the bacon until crisp. Add the onion and sauté until onion is translucent. Add the diced ham and heat through. Add the white wine and reduce until most of the wine is evaporated. Strain the mixture through a colander and set aside. Cool to room temperature.

Beat the eggs and egg yolks with a wire whisk until well blended. Add the cream in a steady stream beating the whole time until eggs are completely incorporated. Mix in salt, pepper and nutmeg.

Evenly spread the strained bacon mixture into the prepared tart shell. Top with grated cheese and carefully pour the egg mixture over the top until comes to about ½” from the top of crust.

Place the quiche on a sheet pan and bake for 35 to 40 minutes, until the filling is set and nicely browned on top.

Let rest for at least 30 minutes before serving.

If you have any questions you can ask on this blog or email me at

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Asparagus, Bacon, Brunch, Cheese, Custard, Egg Dishes, Eggs, Food For Thought, Menus, Onions, Pastry Crust, Pate Brisee, Quiche, Recipes To Share, Side Dishes, Tomato | Tagged , , , , , , | Comments Off on Quiche – Creamy, Delicate and Luscious

Halloween Treats

BOO!!!

BOO!!!!!

Halloween is just around the corner and this year I am bringing a couple of treats to the underground costume party that only “Halloween Aficionados” are allowed to attend. I am truly lucky to be invited to this super secret party of about 100 people (some secret). I am invited each year and each year it gets tougher and tougher to meet the costume demands that I place on myself. My costume this year is based on a TV character I just discovered. I’m not going to  tell you who it is but I will give you a clue: She wears all white and chain smokes. Since I don’t smoke cigarettes I will exchange them for a vape disguised as a cigarette.

I am bringing some treats to the party that remind me very much of Halloween past and thought it might remind many of you of the treats that we were given and allowed to eat when there was no scare of tainted Halloween candy. These treats aren’t for the Trick or Treaters but more for a party or to nosh on while waiting for the door bell to ring.

Decorated Halloween Sugar Cookies

Halloween Cookies

2          Large Egg Yolks
3          Tablespoons Heavy Cream
3½      Cups All Purpose Flour
1          Cup Granulated Sugar
2½ Sticks (10 Oz.) Cold Unsalted Butter, Cut Into 1 inch pieces

Royal Icing

Preheat oven to 350°.

In a small bowl, whisk the egg yolks with the cream. In a standing electric mixer fitted with the paddle attachment, combine the flour and sugar. Add the butter and beat at low speed until the mixture resembles crumbs, 2 to 3 minutes. Add the cream-egg mixture in a slow steady stream, beating at low speed until the ingredients are just combines. Divide the dough into 2 equal pieces, shape into disks, wrap in plastic and refrigerate at least 2 hours or overnight. Let the dough stand at room temperature for 30 minutes before rolling.

Line several baking sheets with parchment paper or silpat. On a lightly floured surface, roll out the dough ¼ inch thick (thick is important) and cut out shapes. Place on the lined baking sheets and bake for 16 to 18 minutes, turning the pans half way through the cooking time, or until pale golden. Cool on the trays.

When cookies are completely cooled, frost them with Royal Icing. Let cookies sit overnight uncovered. This gives the icing time to set. Cookies can be stored in tins for a long time, 3 to 4 weeks.

Caramel Corn with Honey Roasted Peanuts

Caramel Corn with Honey Roasted Peanuts

14       Cups Popped Corn (About 1 Cup Kernels)
2         Cups Honey Roasted Peanuts
10       Tablespoons Unsalted Butter (1 Stick plus 2 Tablespoons)
1¼      Cups Dark Brown Sugar
1/3         Cup Light Corn Syrup
1½      Teaspoons Coarse Sea Salt (Divided)
¼         Teaspoon Baking Soda

Preheat oven to 250°F.

Spray the bottom of 2 half-sheet pans with PAM for Baking.

In a large bowl mix the popped corn with the peanuts. Set aside.

In a heavy bottomed saucepan melt the butter over medium heat. Add the brown sugar, light corn syrup and ½ teaspoon salt. Stir to combine and melt the sugar. Once the sugar is melted raise the heat to high and bring to a boil. Boil, without stirring, until a candy thermometer reaches 248°F. (Don’t let it get any higher in temperature as it will burn quickly. ) Remove from the heat and stir in the baking soda.

Quickly pour the caramel over the popped corn and nuts and mix thoroughly to coat. Divide evenly between the 2 half-sheet pans. Bake for 45 minutes stirring twice during the baking time.

Remove from the oven and sprinkle with the remaining sea salt.

Store in an airtight container for about a week. But it won’t last that long because it is hard to stop eating.

Hints and Tips: Be VERY careful when making the caramel as the high temperature turns this into napalm. If the hot syrup gets on your skin you will get burnt. Be sure to use a deep saucepan since it boils up and you don’t want it to go over the top of the pan.

Caramel Apples

Caramel Apples

12       Medium Size Apples (Your Choice of Favorites)
2          Cups Granulated Sugar
½         Cup Water
2          Cups Heavy Cream, Heated
1          Cup Coarsely Chopped Pecans for Dipping
Coarse Sea Salt for Sprinkling

In a small sauté pan, toast the pecans over medium heat, tossing several times, until pecans become fragrant, about 3 to 4 minutes. Remove from heat and set aside to cool.

In a medium-large heavy sauce pan (a 6 quart size is best) place the sugar and water. Swirl pan over high heat until sugar is dissolved and cook until mixture turns brown NOT BURNT. Remove from heat: CAREFULLY and SLOWLY add 2 heated cups heavy cream. When you add the cream to the sugar mixture it will bubble up and if you add too much too fast it will flow over the sides of the pan. This could be dangerous so please be careful. Mix with a large stainless steel spoon and return to heat. Simmer the sauce over medium heat until temperature on candy thermometer reaches 240 degrees. Remove from heat. Transfer to a heat proof deep and narrow bowl and set aside to cool for about 10 minutes.

Insert a 5” pointed dowel into each apple (I used plastic twigs purchased at a craft store).

Dip each apple, one at a time, into the caramel sauce. Let the excess caramel drip off and immediately dip into the toasted pecans, or sprinkle the top rim of the caramel apple with sea salt. Place the coated apples on a sheet pan or cookie sheet lined with waxed paper or a silpat non-stick baking mat. Let apples set before transferring to a serving platter, about 45 minutes.

TRICK OR TREATS. MONEY OR EATS!!!

Enjoy Halloween and be safe.

http://www.camillecooksforyou.com

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October Fest – Bratwurst Steamed in Beer, Braised Red Cabbage

I can honestly say that I never ate a Bratwurst until I met my Husband and his family oh so long ago. Although his family is not of German decent his Mother cooked as if she were. As Jim never had Italian food growing up I never had German. Actually the closest I got to German food when growing up was when I went to my lifelong friend Valorie’s home and her Mom, Gert, would make fruit dumplings. Gert’s parents were from Germany and this is the closest I ever got to Bavarian food.

Jim’s Mother, Kathryn, being from Wisconsin, (America’s Land of many German Descendants) would drive to Sheboygan, Wisconsin, from the Chicagoland area specifically to buy Bratwurst and all things German. Katty would make cooking Bratwurst an event and invite family over for a Bratwurst Festival. Along with the Bratwurst, Katty would make the best German Potato Salad (another first for me). The guys would have a Bratwurst eating contest and Jim was almost always the winner. He was very slight in those days and I couldn’t figure out where he put all those Bratwurst. I think his secret was not drinking beer while eating. All the others would fill up on the beer drinking. Kind of a secondary contest. 

Bratwurst Steamed in Beer

DSC_0699

My favorite way to cook Bratwurst is to grill them and then steam the sausages in the beer. Tonight I am cooking the brats on the stove top until brown all around and then steaming. Either way they are delicious.

6          Fresh Bratwurst

1          Tablespoon Unsalted Butter

1          Tablespoon Vegetable Oil

2          Bottles German Beer

1          Teaspoon Caraway Seed

1          Teaspoon Yellow Mustard Seed

½         Teaspoon Paprika

1          Bay Leaf

In a sauté pan heat the butter and oil. Add the Bratwurst and brown on all sided. Add the beer, caraway seeds, mustard seeds paprika and bay leaf. Turn the heat down to a simmer and steam the brats for 45 minutes.

Remove the Brats from the beer before serving.

Hints and Tips: Try grilling the Brats instead of cooking on the stovetop.

You might want to have more than one per person for the big eaters.

Braised Red Cabbage

Braised Red Cabbage

I love serving this side dish on a cold winter’s night with roast duck, rack of pork or, in this case, Bratwurst Steamed in Beer. It never gets very cold where I live but if the temperature plummets down to 50 that’s cold enough for me to make this delicious, sweet, pungent and oh so tender braised cabbage. You will be surprised to see how much volume you will lose when the cabbage cooks down.

Serves 6 to 8

8          Ounces Thick Cut Smoked Bacon, Cut Crosswise into Julienne Strips

1          Medium Red Onion, Thinly Sliced

2          Garlic Cloves, Minced

2          Granny Smith Apples, Peeled, Cored and Diced into ½” Pieces

2/3      Cup Dark Brown Sugar, Firmly Packed

1          Cup Red Wine Vinegar

1          Large Head Red Cabbage (About 3 Pounds) Halved, Cored and Shredded

1½      Teaspoons Coarse Sea Salt

¾         Teaspoon Freshly Ground Black Pepper

Preheat oven to 350°.

Heat a large braising pan such as a Dutch oven over medium heat. Add the bacon and cook until brown and crisp, about 5 minutes, stirring often. Add the red onion and garlic and sauté until onion is wilted and slightly golden, 2 to 3 minutes. Add the apples and sauté for 1 to 2 minutes. Stir in the brown sugar; when the sugar is completely incorporated and begins to caramelize, add the vinegar and stir to combine. Add the cabbage and toss to completely coat with the mixture. Add the salt and pepper and toss to combine.

Cover the pan and place into the oven. Braise for 1½ hours stirring every 30 minutes. Remove from oven and let rest, covered, for up to 30 minutes.

Hints and Tips: The cabbage can be made several hours in advance. When ready to serve heat the cabbage over medium heat until hot once again.

You can also make the cabbage the day before you serve it. Cool completely and store in a non-reactive container in the refrigerator. When ready to serve, remove from the refrigerator and bring to room temperature, about 1 hour. Reheat over medium heat until hot all the way through.

Prost – GenieBen Oktoberfest

camille@camillecooksforyou.com

Posted in Accompaniments, Ahh Haa Moments, Apples, Bacon, Beer, Bratwurst, Brown Sugar, Food For Thought, Recipes To Share, Red Cabbage, Red Onion, Red Wine Vinegar | Comments Off on October Fest – Bratwurst Steamed in Beer, Braised Red Cabbage

A Light Luncheon

I had a friend over for lunch to celebrate both of our birthdays. I made a light lunch so we could enjoy dessert. Hey, it’s a birthday celebration after all. I made this delicious Wild Rice Salad with Smoked Chicken and Lemon Cilantro Vinaigrette, an assortment of pickled veggies and a simple salad of baby Bibb lettuce leaves tossed with the same vinaigrette as the Wild Rice Salad. We had a small cheese plate consisting of Triple Cream Brie and Aged Gouda with Peach Preserves. For dessert I made the XVOO Cake that I love so much and have never made for my friend. A glass of Sancerre makes for the perfect beverage to go along with this lovely lunch. Enjoy.

Wild Rice-Smoked Chicken Salad w/ Lemon Cilantro Vinaigrette 

Wild Rice-Smoked Chicken Salad

 

Serves 4 as a Luncheon Entree

4   Cups Cooked Wild Rice

3   Cups Smoked Chicken Breast, Shredded

1    Roasted Red Pepper, Diced

1   Bunch Scallions, Chopped

8   Red Radishes, Thinly Sliced and Julienned

1/2  Cup Toasted Almonds

Lemon Cilantro Vinaigrette

Fine Sea Salt and Freshly Ground Black Pepper

Toss all of the ingredients together except the vinaigrette.  Mix well and blend in enough vinaigrette to make the rice salad just a bit moist or put in the amount that suites you.   Add salt and pepper to taste.

Extra Virgin Olive Oil Cake

XVOO Cake

Posted in Accompaniments, Ahh Haa Moments, Berries, Beverages, Cake, Chicken, Cornmeal, Dessert, Entree, Extra Virgin Olive Oil, Food For Thought, Fruit, Hints and Tips, Lemon, Menus, Mixed Berries, Pickled Vegetables, Pickled Veggies, Pickling, Preserves, Recipes To Share, Salad, Side Dishes, Toasted Almonds, Vegetables, Vinaigrette, Wild Rice, Wine, XVOO | Tagged , , | Comments Off on A Light Luncheon

Chicken Salad Veronique

Chicken Salad Veronique

Chicken Salad Veronique is a delicious twist on the tried and true traditional chicken salad. The grapes add a nice amount of sweetness which balances with the tangy Dijon mustard. I like to dress this lightly with the mayo since we are all trying to eat lighter, especially during the heat of the summer. You can substitute light mayo without changing the flavor as long as it is Hellman’s. It really does bring out the flavor and bring out the zest. Really! I tried other mayos, and although they are quite good, their flavor changes the flavor of my recipe.

Chicken Salad Veronique

Serves 6 to 8

3          Whole Bone-In Chicken Breast with Skin On, Split in Half

3          Tablespoons XVOO

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

1          Cup Mayonnaise (Hellman’s)

2          Tablespoons Dijon Mustard

1          Bunch Scallions, Thinly Sliced On The Diagonal

1          Cup Celery, Thinly Sliced On The Diagonal

2          Cups Red Seedless Grapes, Cut In Half Either Lengthwise or Crosswise

¾         Cup Toasted Sliced Almonds

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

1          Tablespoon Sunny Paris Dried Herb Mix by Penzey’s

Preheat Oven to 400°.

Place the split chicken breasts (you will have six pieces) skin side up on a baking sheet, drizzle with XVOO and sprinkle with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper. Roast in the oven for 30 to 40 minutes. Remove from oven and let cool until the chicken is easy to handle. Remove the skin and bones from the chicken. Cut the chicken into chunks or shred into pieces.

In a large bowl, toss the chicken with the mayonnaise, Dijon mustard, the scallion, the celery, grapes, almonds, salt, pepper and Sunny Paris.

You can serve this delicious salad immediately or chill for several hours before plating.

The chicken salad will keep in the refrigerator for 2 or 3 days if stored in an airtight container.

Hints and Tips: You can purchase the Sunny Paris from Penzey’s

http://www.penzeys.com

For me Penzey’s Sunny Paris is an essential ingredient but if you don’t have it you can just skip it.

SUNNY PARIS Hand-mixed from: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf.

Sunny Paris

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Pickling

Pickled Veggies

Now is the time to pickle.  Produce is at its’ best at the market and the prices are low.  Pickling is a synch and fun to do.  Pickling consists of combining vinegar and sugar along with spices and herbs.  You will notice I use five different vinegars throughout the pickling recipes: Apple Cider Vinegar, Red Wine Vinegar, Balsamic Vinegar, White Balsamic Vinegar and Spanish Sherry Vinegar.

I pickle the items, put them in Mason Jars and refrigerate.  This is not “Canning” since I don’t do the final steps involved with that process.  I pickle only enough of one item for a jar or two as I know we will be eating them immediately and don’t want to go through all that is involved with “Canning”.  Not that I don’t like “Canning” but sometimes I just don’t have the time.  And as you know, when you “Can” you are able to put the item on the pantry shelf for nearly an indefinite amount of time.  With the pickling I do, I can keep the pickled food for about a month in the refrigerator.

Now that I have planted the pickling seed within you, you should be ready to begin your pickling experience. Here are a whole lot of recipes for you to try.   Enjoy!

Bread and Butter Pickles

Bread and Butter Pickles

My Mother-In-Law, Katherine, made the best Bread and Butter Pickles but did not leave a recipe. I made my own concoction by trying to remember the taste of these sweet, delicious morsels. I got a big thumbs up from my Husband which says it all. I have a hard time finding Kirby Cucumbers in Florida and when I happen to come upon them at the Sunday Farmers Market I am sure to get all I can. The farmer at the market gave me extra with the promise that I bring him a jar of pickles next week. No Problem!!!

Makes 1 ½ Quarts

3          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

1          Cup Spanish Sherry Vinegar

1          Cup Water

2          Bay Leaves

1          Jalapeno Thinly Sliced Crosswise

1          Tablespoon Yellow Mustard Seed

1          Tablespoon Turmeric

6          Garlic Cloves Smashed

2          Teaspoon Coarse Sea Salt

1/2      Teaspoon Freshly Ground Black Pepper

12       Kirby Cucumbers, Sliced Crosswise into 1/8″ to 1/4″ Slices (Somewhere In Between)

1          Cup White Pearl Onions, Peeled and Left Whole (You Can Use Frozen)

In a large sauce pan add the sugar, vinegars, water, bay leaves, jalapeño  mustard seed, turmeric, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.

Add the cucumbers and the pearl onions to the pan and bring back to a boil. Immediately remove from the heat and let the pickles cool in the liquid.

Put the pickles into glass canning jars loosely packing and pour in as much of the liquid as possible to cover the pickles. Cool completely in the jars before covering and refrigerating.

Pickles will last several months in the refrigerator as long as they are covered with the liquid.

Pickled Curried Carrots

Curried Pickled Carrots

Makes 1 Quart

2          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

2          Teaspoons Yellow Mustard Seed

2          Teaspoons Mild Curry Powder

1          Bay Leaf

1         Teaspoon Coarse Sea Salt

10       Small Red Pearl Onions, Peeled and Left Whole (You Can Use Frozen)

10       Medium Size Carrots, Peeled and Cut into 4” Long Sticks, 1/4” Thick

In a large non-reactive saucepan combine the sugar, vinegar, mustard seed, curry powder, bay leaf and salt. Stir to combine and bring to a boil. Lower the heat and simmer for 10 minutes until slightly syrupy. Add the onions and carrots and simmer for 3 minutes.

Place the carrots, standing straight up, and the onions in a quart sized glass jar. Carefully pour the hot liquid into the jar covering the carrots and onions. Cool to room temperature uncovered. After completely cooled, cover and refrigerate for up to one month.

Pickled Brains (aka Pickled Cauliflower)

Pickled Cauliflower

Makes 1½ – 2 Quarts

2          Cups Granulated Sugar

1          Cup Apple Cider Vinegar

1          Cup Red Wine Vinegar

1          Cup Water

2          Bay Leaves

2          Red Jalapenos, Thinly Sliced Crosswise

1          Tablespoon Yellow Mustard Seed

6          Garlic Cloves, Smashed

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

2          Heads Cauliflower Cut into Medium Size Flowerets

In a large non-reactive pan such as a Dutch oven, add the sugar, vinegars, water, bay leaves, jalapenos, mustard seed, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.

Add the cauliflower flowerets to the pan and bring back to a boil for one minute. Remove pan from the heat and let the cauliflower cool completely in the liquid in the pan.

Transfer the vegetable to glass canning jars loosely packing and pour in as much of the liquid as possible to cover the cauliflower. Cool in the refrigerator for one hour in the jars before covering and refrigerating.

Brains will last 4 weeks in the refrigerator as long as they are covered with the liquid.

Pickled Cherries

Pickled Cherries

I bought way too many cherries at the market and didn’t know what to do with them before they went bad. Of course, I could have made a pie or cobbler but that seemed too obvious. I was already in the pickling mode so I thought, “why not try pickling cherries”. This is what I came up with. The flavor is very different but delicious and the cherries go well in a field greens salad tossed with white balsamic vinaigrette, Maytag blue cheese and onion jam (remove the cherry stems first), pop them in your mouth straight from the jar, or garnish a cherry Margarita with one of these succulent jewels.

Makes About 1 Quart

1          Pound Fresh Bing Cherries with Stems

3          Sprigs Fresh Rosemary

1          Cup Granulated Sugar

1          Cup White Balsamic Vinegar

1         Cup Water

2         Teaspoons Pink Peppercorns

Wash and pit the cherries, leaving the stems attached. The easiest way to pit the cherries and keep the stems in tact is to use a cherry pitter with the cherries tilted slightly to the side to avoid hitting the stem. Put the cherries and rosemary in a 1-quart glass jar. Do not press down on the cherries.

In a small non-reactive saucepan combine the sugar, vinegar, water, and peppercorns and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer for 10 minutes. Remove the pan from the heat, cool the liquid to room temperature and pour over the cherries. Cool completely, cover with a lid and refrigerate for up to 1 month.

Pickled Asparagus

Pickled Asparagus

Makes 1 Quart

1          Cup Granulated Sugar

1          Cup Apple Cider Vinegar

1          Cup White Balsamic Vinegar

4          Garlic Cloves, Peeled and Thinly Sliced

1          Bay Leaf

1         Teaspoon Coarse Sea Salt

1          Cup Pickled Onions

1          Pound Medium Thick Asparagus Trimmed to Fit Standing Tips Up in Glass Jar

In a small saucepan combine the sugar, vinegars, garlic, bay leaf and salt. Stir to combine and bring to a boil. Lower the heat and simmer for 10 minutes until slightly syrupy. Add the pickled red onions to the liquid to heat slightly.

Place the asparagus, standing tips up, in a quart sized glass jar, alternating with the pickled red onion.  Carefully pour the HOT liquid into the jar covering the asparagus and onions. Cool to room temperature uncovered. After completely cooled, cover and refrigerate for up to one month.

 Pickled Onions – Yucatan Style

The preparation of these pickled onions is traditional to the Yucatan. They can be used in a wide variety of dishes from garnish for Snapper Escabeche, as a condiment for soft tacos to topping for a green salad or as an addition to almost any sandwich. The number of ways to use pickled onions is endless.

Makes 1 Quart

1          Cup Red Wine Vinegar

1          Cup Sugar

1          Bay Leaf

1          Tablespoon Yellow Mustard Seeds

3          Garlic Cloves, Peeled and Thinly Sliced

1          Teaspoon Coarse Sea Salt

2          Medium Red Onions, Thinly Sliced into Rings

In a medium sized saucepan put all of the ingredients except the onions and bring to a boil. Reduce heat to low and simmer 10 minutes until the consistency is a little syrupy. Pour the hot mixture over the sliced onions. Cool completely to room temperature and place in a glass jar with a lid and refrigerate. Onions will keep, refrigerated, for at least a month.

Pickled Jalapeños

Pickled Jalapeno

Makes 1½ Quarts

2          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

1          Cup Spanish Sherry Vinegar

2          Bay Leaves

1          Tablespoon Yellow Mustard Seed

6          Garlic Cloves, Thinly Sliced

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

2          Pounds Red and Green Jalapeños, Stems Removed, Thinly Sliced Crosswise, Seeds Left Intact

1          Cup White Pearl Onions, Peeled and Left Whole (You Can Use Frozen)

In a large sauce pan add the sugar, vinegars, bay leaves, mustard seed, garlic cloves, salt and pepper. Bring the mixture to a boil for 10 minutes, until slightly reduced and syrupy.

Add the sliced Jalapeños and the pearl onions to the pan and bring back to a boil. Immediately remove from the heat and let the peppers cool in the liquid.

Put the peppers into glass canning jars and pour in as much of the liquid as possible to cover the peppers. Cool completely in the jars before covering and refrigerating.

Pickled Jalapeños will last several months in the refrigerator as long as they are covered with the liquid.

Pickled Green Beans

Makes 2 Quarts

4          Garlic Cloves, Peeled and Thinly Sliced

4          Sprigs Fresh Oregano

2          Cups Water

2          Cups White Balsamic Vinegar

2          Teaspoons Coarse Sea Salt

1          Cup Granulated Sugar

2          Pounds Green Beans, Trimmed to Fit Standing Up in Quart Size Glass Jars

In a medium sized non-reactive saucepan combine all of the ingredients, EXCEPT the green beans, and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.

Meanwhile, place the green beans standing up in the jars. Pack the beans semi-tight. You want the liquid to surround each bean.

Pour the hot mixture over the green beans. Cool completely before covering the jars and refrigerating.   The beans keep, refrigerated, for up to one month.

Pickled Corn Relish

Corn Relish

I love this relish because it can be used in so many ways. It is a great accompaniment for Corn Cakes Topped with Pulled Pork, or you can use it in a tossed salad with pickled onions and Balsamic Honey Mustard Vinaigrette. I even like it on a BBQ Pork or Chicken Sandwich.

Makes About 1 Quart

2          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

1          Teaspoon Yellow Mustard Seed

3          Garlic Cloves, Finely Minced

1          Tablespoon Cumin Powder

6          Cups Fresh Corn Kernels (Shucked From About 8 Ears of Corn)

1          Medium Size Red Bell Pepper, Finely Diced

½        Cup Red Onion, Finely Diced

1          Jalapeno, Seeded and Finely Diced (Don’t De-Seed If You Like It Hot)

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

In a medium-large saucepan bring the sugar, vinegar, mustard seed, garlic and cumin to a boil. Cook at the boil until the mixture becomes slightly syrupy, about 7 minutes. Add the corn, red pepper, red onion, jalapeno, salt and pepper and bring back to a boil. Reduce heat to simmer and cook for 5 minutes. Remove from heat and let rest for 15 minutes.

Place the corn mixture in a quart glass jar being sure the corn is completely covered with the pickling liquid. Cool completely. Cover the jar and refrigerate for as long as a month.

Drain off the liquid when you serve the relish.

There you have it: A Pickling Frenzy. ENJOY and have FUN!

 

Posted in Accompaniments, Ahh Haa Moments, Condiment, Curry, Food For Thought, Onions, Pickled Fruit, Pickled Veggies, Pickling | Tagged , , , , , , , , , , , | Comments Off on Pickling

Summer Fruit Pie and Other Sumptuous Summer Fruit Desserts

Summer Fruit Pie

 

 

Summer Fruit Pie

Summer Fruit PieThe time is Ripe for a Summer Fruit Pie.  This delicious melange of Peaches, Nectarines, Blueberries and Cherries is enough to send a lover of fruit to Nirvana. When selecting the peaches and nectarines, be sure they are not too soft. Firm yet ripe is the best way to describe what condition the fruit should be in. No need to take the skin off the peaches and nectarines as the skin melts away during baking. A little trick I learned from a dear departed friend oh so many years ago. Thank you Ruthie Smith.

For more summer fruit desserts check out:

Strawberry Shortcake

Strawberry Shortcake

Peach and Blueberry Clafouti

Peach and Blueberry Clafouti

Cherry Clafouti

Cherry Clafouti Summer Fruit Crostada

Summer Fruit Crostada

Summer Fruit Crostada

Summer Fruit Pie

Summer Fruit Pie

Makes One 9” Deep Dish Double Crust Pie

1          Recipe Pate Sucre

3          Medium Size Peaches, Ripe But Firm, Skin On, Sliced ½” Thick

3          Medium Size Nectarines, Ripe But Firm, Skin On, Sliced ½” Thick

1 ½     Cup Fresh Blueberries

1 ½     Cup Pitted Fresh Cherries, Sliced in Half

½         Cup Granulated Sugar

¼         Cup All-Purpose Flour

¼         Cup Corn Starch

1          Teaspoon Fine Sea Salt

2          Tablespoons Cold Unsalted Butter Cut into Small Pieces

1          Large Egg Beaten with 1 Tablespoon Cold Water for Egg Wash

Coarse Sanding Sugar for Pie Top

Preheat oven to 425°. Place the oven rack in the lower third of the oven.

In a large bowl combine the Peaches, Nectarines, Blueberries, Cherries, sugar, flour, cornstarch and sea salt. Toss until well combined. Set aside.

On a lightly floured surface, roll out one disk of pate sucre into a 11” to 12” circle approximately 1/8” thick. When rolling, add a little flour to the top of the pastry so the rolling pin won’t stick. To make a evenly round circle when rolling make a quarter turn with the pastry. In other words, give a few rolls over the pastry, lift the pastry off of the rolling surface and turn it to the right 90 degrees. Do that three times while rolling and you will have a perfect circle. Gently roll the pastry up onto the rolling pin and lift over the top of a 9” deep dish pie dish and roll out. Gently press into the pie dish. You should have about a 1” overhang.

Place the fruit mixture into the pastry-lined dish evenly distributing the apples. This will allow for more even cooking. Pour any juices that may be in the bottom of the bowl over the top of the apple mixture. Dot the apple mixture with the 2 tablespoons of cold butter pieces. Brush the edges of the pastry with the egg wash.

Roll out the second disk of pastry in the same manner as the first. Place the rolled pastry over the fruit. Seal the edges by trimming with a scissor. Press the edges decoratively with your thumb and forefinger.

With a sharp thin knife make a whole in the top of the pie to let out the steam while it cooks. You don’t want it to explode in the oven – and believe me, it will if you don’t vent the pie. Brush the top of the pie with the egg wash and sprinkle with the sanding sugar.

Place the pie on a sheet pan with holes (such as a pizza pan) lined with parchment paper. Bake the pie for 15 minutes at 425° and turn down the oven temperature to 375°. Bake the pie for 1 hour more or until the top is nicely browned and the juices are bubbling. You will see some of the juice leek out of the pie on the side. If the crimped edge of the pie is browning too quickly during baking make a foil circle to wrap around the edge.

Remove from the oven to a wire cooling rack and let the pie cool completely before serving.

Enjoy the Summer Fruit. It will be gone sooner than we think.

camille@camillecooksforyou.com

Posted in Ahh Haa Moments, Blueberries, Cherry Clafouti, Clafouti, Custard, Dessert, Desserts, Food For Thought, Fresh Fruit, Fruit Desserts, Mixed Berries, Nectarines, Pastry Crust, Pate Sucre, Peach and Blueberry Clafouti, Peaches, Pie, Recipes To Share, Strawberries, Summer Fruit Crostada | Tagged , | Comments Off on Summer Fruit Pie and Other Sumptuous Summer Fruit Desserts

Burgers and Ribs and Beer Can Chicken, OH MY!

The 4th of July is just a few days away and I will be firing up the Weber to grill up some delicious traditional 4th of July fare.  Here are some of my favorite grilling recipes guaranteed to make you the GRILL MASTER OF YOUR WORLD!

THE BEST BURGER EVER

Hamburger Heaven

Read this and you, too, can make the best burger you have ever eaten. The secret is not a secret at all, but a new version of the old favorite. I truly do not like most burgers. They are boring and have absolutely no taste. Even if you cook the burger rare it still is Blah. I thought about this for a very long time and decided I was going to try to make the most tasty burger but to do that you have to use tasty meat. You can’t get a flavorful burger by using just plain old ground chuck or ground sirloin. Chuck is tasteless and sirloin is dry. Even mixing the two doesn’t do justice to the burger.

Here is my solution: 50% ground chuck and 50% ground short rib. You read that right – Short Rib. You will not believe your mouth when you bite into a burger mixed with this combo.

I had the butcher take the bone off the short ribs and asked him to grind it for hamburger and to give me the same amount of ground chuck as the ground short rib. The result was the tastiest burger I have ever had. You could cook this well done and it will taste awesome.

Cook your burger the way you like – grilled, pan seared, on the griddle, broiled. It doesn’t matter. It will make your mouth scream with pleasure.

I am a purest when it comes to what to put on my burger. I really don’t like to have a burger with so much stuff on it that it sits 8 inches high and it is piled with every condiment you can think of. You can’t even taste the burger and believe me you will want to taste the burger if it is half chuck and half short rib. PLUS, the most annoying thing for me is to have to eat a burger with a fork and knife because it is too messy to eat it the way it was meant: On the bun and in your hands.

BBQ Pork Ribs

Brining the ribs makes the meat more tender and flavorful and moist. Cooking the ribs on the grill in the low-slow-indirect heat manner makes them truly delicious. You can use the Wet Brine I have here or a Dry Salt Brine. I’m starting to like the Dry Salt Brine because it is less messy and extremely easy to do. No matter which brine you choose you will have great results.

For the Dry Salt Brine

½      Teaspoon Kosher Salt For Each Pound Of Meat

OR

For the Wet Brine

8          Cups Water
½         Cup Coarse Sea Salt
½         Cup Granulated Sugar
1          Teaspoon Whole Black Peppercorns
2          Bay Leaves

For the Ribs

2         Racks Pork Back Ribs (About 2 Pounds Each Rack) Membrane Removed from        Backside of Ribs
½         Cup Southwest Spice Rub
1½      Cups BBQ Sauce

BBQ Ribs

BBQ Ribs

For The Wet Brine

In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolved the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the ribs.

Place the racks of ribs in a plastic container or ceramic deep-sided dish and pour the cooled brine over the ribs. Refrigerate for no more than 4 hours and no less than 1 hour.

After the required amount of brining time, remove the ribs from the brine and pat dry with a paper towel. Discard the brine.

OR

For The Dry Brine

Sprinkle the Kosher salt all over the ribs on both sides and gently rub it around. Refrigerate for 2 to 3 hours before grilling.

After Brining rub the racks of ribs with the Southwest Spice Rub. Let stand at room temperature for 30 minutes before grilling.

If using a charcoal burning grill, build a split fire. When the coals are ashy white and hot place the ribs, meat side up, in the center of the grill with no coals. You want to maintain a cooking temperature of 300° to 325° for the entire time. Cover the grill with its lid and cook the ribs low and slow for about 1¼ hours. They should be tender but not falling apart. After that time generously brush the ribs with the BBQ Sauce. Return the lid to the grill and cook for 30 minutes more.

Remove the ribs from the grill and let rest 15 minutes before serving.

Beer Can Chicken

Beer Can Chicken

Beer Can Chicken

Even though the chicken is pretty goofy looking sitting on a can of beer, on the grill, looking like a Saturday Night Live Skit waiting to happen, chicken cooked over a can of beer is the most succulent chicken I have ever tasted.  You won’t get a beer flavored chicken but one so moist you will be astounded. Once you taste this delight I doubt if you will ever cook a roasted chicken in any other manner.

1    Can Imported Beer, Pop Top Pulled
1     5 LB. Roasting Chicken
¼   Cup XVOO
1    Tablespoon Coarse Sea Salt
1     Teaspoon Freshly Ground Black Pepper
1     Tablespoon McCormick’s Montreal Seasoning

If using a charcoal burning grill, build a split fire.  Light the fire and when the coals turn white and you can hold your hand over it by 5 inches for only a few seconds you have a medium hot fire.  Place the grill over the coals.  If using a gas grill, heat the grill to medium high leaving the center burner off.

Meanwhile, rinse the chicken with cold water and pat dry with paper towels.  Rub the olive oil all over the chicken and sprinkle the salt, pepper and Montreal seasoning inside and outside of the chicken.  Place the chicken over the OPENED can of beer.  Place the chicken sitting on the beer can onto the grill.  Place the cover on the grill (or close it if using a gas grill) and cook the chicken for 1 1/4 to 1 1/2 hours or until an instant read thermometer registers 185 when inserted into the thickest part of the thigh and 165 when inserted into the thickest part of the breast.  Carefully remove the chicken and beer from the grill onto a platter.  Lift the chicken off of the can and let the chicken rest for 15 minutes before carving.

Have a Happy, Delicious, Safe 4th of July!

Posted in Ahh Haa Moments, BBQ, BBQ Ribs, BBQ Sauce, Beer, Burgers, Charcoal Grill, Chicken, Food For Thought, Hamburgers, Sauces | Tagged , | Comments Off on Burgers and Ribs and Beer Can Chicken, OH MY!