GIFTS IN A FLASH ~ Homemade Granola & Other Ideas

December 20, 2011 By in cooking, Food, Fruit, Holiday, party Tags: , , , , , , , , 9 Comments

Good morning everyone!  Hope everyone is enjoying the holiday season.  If you’re in need of some last-minute Christmas gifts for friends and neighbors I hope you’ll find today’s post useful.  I purposely waited until late in the month to do this for two reasons.  One was because a few of my own coworkers and neighbors were recipients of these goodies and I didn’t want to ruin the surprise. The second was to emphasize that this is something you can do very quickly.

In the era of gift cards, free shipping, and online wish lists, homemade gifts and hand-picked gourmet baskets are rare but still very much appreciated.  Don’t get me wrong; who doesn’t love a check in the mail?  But, if you have a bit of time, these treats can be as fun to give as they are to receive, and it goes without saying that they’re very personal.   A little ribbon, some colorful tissue paper, and a box or two will add elegance and are certainly worth the stop at your local craft, hardware or drugstore.

This year, I was inspired by the lovely Ms. Clara Artschwager of the site Channeling Contessa.  Her granola makes a perfect gift, if you can keep from eating it all yourself! It takes about 15 minutes to assemble, 45 minutes to roast in the oven, and just needs to sit overnight.  It’s DELICIOUS and tastes like an oatmeal cookie. Click HERE to check out her recipe.  Clara and I chatted about how to make a very winter version that would be a good accompaniment to my homemade jam.  To make the version shown here, substitute chopped dried apple rings for the coconut flakes and use dried cranberries and pecans. Walnuts would also be delicious. I also doubled the cinnamon, just because I love it so much…. Thank you, Clara, for the wonderful idea!  A cellophane bag or a large glass jar trimmed with a ribbon would make a beautiful presentation.

If you made jam with me this past fall (check out the recipe HERE) and have some stockpiled in your pantry, this is a great time to use it.  One small jar is a perfectly worthy gift on its own with a pretty bow. This year I wrapped mine in clear cellophane treat bags on top of a good old-fashioned doily (both available at craft stores) and tied with sheer ribbon.  Instead of gift tags I used a cardboard key tag, which you can find at hardware stores.  If you didn’t make your own, your local farmer’s market is bound to have some preserves that are just as delicious and still special.  Honey or gourmet teas are also nice.  Pack them along with granola and you have Christmas breakfast in a box! I love to spoon my jam and granola over vanilla yogurt.

If you have your own special family recipe such as a cookie or candy, use it! Give it an upgrade by wrapping tightly in plastic and placing in a cardboard gift box, nestled among some printed tissue.  Gingerbread or coffee cake recipes can be adapted into loaf cakes and slipped into a large cellophane bag.  If you’d like to do something a little more, buy a seasonal dish or small serving platter and present your home-baked goods or candies on this, wrapped in cling wrap or (you guessed it) cellophane. Spode and Williams-Sonoma both make great options.

Lastly, if you find something that works, don’t be afraid to use it as your signature year after year.  If it’s delicious, it will never get old.  My family tackles each other to get to Mrs. Hearn’s English toffee or the cookie plate from the Kolhedes.

Good luck, and I look forward to hearing about your own recipe and packaging ideas!

A Cup of Christmas ~ Peppermint Whipped Cream

December 13, 2011 By in Dessert, Entertaining, Food, Holiday, party, Uncategorized Tags: , , , , , , , , 7 Comments

Hello everyone! I know it’s been a little while since the last post, and I hope everyone has been well. It was a crazy week for me, but somewhere in the chaos I got to celebrate my birthday.

I’ve always felt lucky to have a birthday that falls so close to Christmas, my favorite time of the year.  Though I’m a firm believer that Christmas is more a spirit or a special kind of magic than anything tangible, I never get enough of all the more earthly reminders that it’s that time of year.  The smells of fir trees and cinnamon, the sparkling decorations,  flannel pajamas and holiday movie nights, warm church music, and (of course) all the festive food.  I always demanded peppermint ice cream and spice cake with maple – cream cheese frosting at my childhood birthday parties.  Sadly this is not a universally appealing combination, so these days I settle for something a little more tame but still delicious; hot chocolate with peppermint whipped cream.

This cream is so easy to make and will dress up any holiday dessert. Try it with pudding, chocolate cake, angel food cake, or gingerbread.  This time I whipped the cream a lot so it wouldn’t immediately melt in the hot liquid, but as a topping for cake leave a bit softer and lighter.

Thank you to my near and dear ones who celebrated with me this year.  And thanks to Mom for surprising me with the original combination this year too (wink).

PEPPERMINT WHIPPED CREAM

You’ll Need

  • 1 cup of cold heavy cream
  • about 20-25 round peppermint candies

Here’s How

  • Unwrap the candies and put them in a large, heavy-duty zip-lock bag.  On a surface such as a cutting board (or perhaps in the garage or outside) use a rolling-pin or meat mallet to gently crush the candies. You can also use a heavy can of soup if you don’t have either of these tools.  You’ll want to grind them enough so you’re left with a dust and some small pieces, as shown in the photo below
  • In a large bowl, measure out the cream.  Whip until soft peaks form.  You won’t need to add any sugar because the sweetness of the candies will be enough.
  • Add the candy and gently mix until completely incorporated.
  • Make the cocoa according to the package instructions, top with a dollop of the whipped cream and garnish with a candy cane. Voila! Christmas in a cup….

And the original inspiration….

FROM CANS TO PANS ~ And why sometimes it’s nice to go back….

December 3, 2011 By in Baking, cooking, Food, Uncategorized Tags: , , , , , 6 Comments

In 1950-something, in Claremore, Oklahoma, there was no Williams-Sonoma.  There was no Sur La Table. There was no Macy’s. There was no Amazon.com to help you out in the absence of these places.  So, what on earth did a person do when they needed a 9×13 inch loaf pan and there were none to be found?

Most people (and I include myself in this group) would pick another recipe.  If they didn’t have all the ingredients and tools already tucked in their kitchen they could find it a few blocks away or with the click of a button.  Now, I’m a big fan of easy cooking and shortcuts.  I’m in love with my electric hand mixer and my non-stick bakeware.  Many would argue that all the technologies and tools have encouraged a new surge of creativity and possibilities. Sometimes, I believe that’s true. But, what about the old creativity?  What about that real innovation? The kind that got lost somewhere between KitchenAid and Cuisinart.  The kind that involves cooking with the ingredients that are seasonal and available, and making substitutions if you can’t find self-rising flour or duck fat or if they forgot to fly the strawberries in from Chile. I like the creativity that involves looking at finding ways around limitations, and inspires you to CREATE.

I’ll tell you what my Nana did when she couldn’t get a loaf pan to make bread in Claremore, Oklahoma. She used a coffee can.  That’s right.  A good old-fashioned metal coffee can.  The kind you probably can’t find anymore. Unfortunately, the one I did find, at Target of all places, had too much of a lip around the top of the can, so I had to pull the bread out in pieces. It still tasted amazing.

This is an easy bread recipe; the kind that doesn’t require kneading.  And, ironically, it will probably be easiest if you just use a 9×13 inch loaf pan….

You’ll Need

  • 1 package of dry yeast
  • 1/2 cup warm water
  • 4 tablespoons granulated sugar
  • one 12-oz can evaporated milk
  • 1 tsp salt
  • 2 tablespoons vegetable or canola oil
  • 4 1/2 cups all-purpose flour

Here’s How

  • Grease whatever pan or can you are using.
  • Empty the package of yeast into a coffee mug or bowl (so it has some room to rise). Stir in the warm water, add one tablespoon of sugar (which activates the yeast), and let stand for 15 minutes.  When you come back to look at it, make sure that the mixture has approximately doubled in size. If it looks the same, or hasn’t changed much, something may have happened to your yeast in storage to make it inactive. This can sometimes happens if it’s too old.  If it’s inactive, get some more, try again…
  • In a large bowl, mix together the remaining sugar, milk, oil, and salt.  Beat the flour in, one cup at a time.
  • Put the dough into the pan, cover with tin foil, and allow to rise for one hour.  It helps if you can place it in a sunny corner or somewhere that’s fairly warm. Again, the dough should approximately double in size.
  • Preheat the oven to 350F, and then bake bread until golden brown and crusty on top, about 50-55 minutes.

Makes 1 loaf (or can) and is best served warm, with butter and jam or with soup on a blustery winter day.  Toast it the next morning for a special breakfast treat!

BEFORE....

AFTER ONE HOUR OF RISING

HOLIDAY REHAB EDITION~ A Stir Fry for the Lighter Side

November 28, 2011 By in cooking, Entree, Food, Holiday, Uncategorized Tags: , , , , , , , , 10 Comments

Happy Monday, everyone, and welcome to Holiday Rehab.

Chances are, if you’re anything like me, you’re feeling some blues today ~ the Monday after a long and lovely Thanksgiving holiday. Here’s what else you might be feeling: tight jeans.   Frustration.   An urge to go for a long and brisk walk.  Right after you finish that perfect-leftover-turkey-gravy-stuffing sandwich you’ve been thinking about all day.

Some friends and I are currently participating in a fitness challenge, which includes weekly updates of our progress in a mass email chain.  I won’t bore you with the details except for this one: I am losing.  The competition, that is.  Between this, my extremely stretched stretch jeans, and my roommate Chase’s smug smile as he told me how many pounds he had lost OVER the holiday (as I polished off the last of my Junior mints from my Thanksgiving movie spree), I knew it was time for action.  It is completely possible to enjoy amazing food and still lose or maintain weight.  I know this; I’ve just been lazy about it and it’s time to get in gear.  For me, the trick is to enjoy those holiday treats (and then some) in moderation and to ensure I’m eating nutritious and well-balanced meals the rest of the time. So, for the next month on The Weekly Spoonful I’ll be making a special effort to sprinkle in some of those in-between dishes that will help us all feel a little better about enjoying the holiday indulgences.  You won’t see cabbage soup or juice fasts anywhere on here, but you will see some healthful winter meals with lots of nutrients that I hope you’ll enjoy (almost) as much as all those yummy Christmas dessert recipes that we’ll get into soon enough…  Here’s the first one.  For a heartier version add some brown rice.

You’ll Need

  • 1/4 pound green beans, ends trimmed and cut into 3-inch pieces
  • 1 red bell pepper, sliced into thin 3-inch pieces
  • 2 bunches of green onions, white and pale green parts only, sliced into 2-inch pieces
  • 1/2 yellow onion, sliced
  • 3 cloves garlic, thinly sliced
  • 1 pound of lean steak, sliced into thin strips
  • 6 tablespoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons hoisin sauce
  • pinch of red pepper flakes
  • 1 -2 teaspoons of mild Tabasco sauce
  • 2 tablespoons sesame oil (olive oil is also fine if you don’t have sesame)

Here’s How

  • Mix the steak with the ginger and 3 tablespoons of soy sauce and set aside.
  • Heat a tablespoon of the sesame oil over medium-high heat and then add the veggies and garlic. Stir-fry for about 5-8 minutes until cooked but still crisp (I always resort to the simple taste test to determine this). You may want to add the beans and peppers first, and then the onions and garlic a few minutes later since they take a bit less time to cook.  Set the veggies aside in a bowl.
  • Coat your same pan with remaining sesame oil and heat over medium-high. When the pan is hot, add the beef and stir fry for about 4 minutes or just until cooked through. If it starts sticking add just a touch of soy sauce or a bit more oil.
  • Mix the hoisin, tabasco, remaining soy sauce, and crushed red pepper.  Throw this in the pan with the beef, and add the veggies until they are reheated.
  • Finish with a sprinkling of sesame seeds

Your Thanksgiving Pumpkin Pie Alternative ~ PEAR UPSIDE-DOWN CAKE

November 22, 2011 By in Baking, Dessert, Food, Holiday, Thanksgiving, Uncategorized Tags: , , , , , , 11 Comments


Contrary to what you may have expected (and I know some of you expected it, because I’ve gotten some emails asking for it), you will NOT see a recipe for roasted Thanksgiving turkey on The Weekly Spoonful. At least, not this year. Nor will you see “perfect mashed potatoes”. Or cranberry sauce. Or sweet potatoes. Or green beans. Or anything traditionally Thanksgiving. Why? Very candidly, because I am still fortunate enough to have a perfect mother who will, once again, have the responsibility of cooking our turkey dinner. I’m just a “helper” on this day, and I won’t pretend to be anything else. Perhaps I’ll take some real notes and photos from her to share next year, but for now, to all of you who will be slaving away tomorrow and Thursday, I salute you, and thank you, on behalf of daughters everywhere. I have the pleasure of simply bringing a dessert.

This year I’m bringing PEAR UPSIDE-DOWN CAKE, a seasonal twist on the classic pineapple version. Pears are such beautiful autumn treasures, but I think all-too-often they get forgotten in the apple/fig/pumpkin frenzy, so I was really excited to see this recipe in this month’s issue of Bon Appetit. This dessert would be wonderfully suited for any autumn or winter dinner. It involves a few steps, but I promise it’s worth it. I adapted the recipe slightly, using more caramel and decreasing the cooking time. The result is a perfectly moist, not-too-sweet cake soaked in amber syrup. The polenta adds a nice flavor and texture, and keeps it from feeling too rich. You can make this a day ahead and store covered in plastic wrap or an air-tight container, though you may find it hard to keep from diving right in with a fork when it comes out of the oven. I only wish there was a way I could share the smell of the hot caramel with you as you read…

HAPPY THANKSGIVING!

PEAR UPSIDE-DOWN CAKE

Adapted from Bon Appetit

You’ll Need

  • 8 tablespoons (1 stick) unsalted butter at room temperature, plus more for preparing your pan
  • 3/4 cup plus 3 tablespoons unbleached all-purpose flour
  • 3 tablespoons polenta (or coarse cornmeal)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 medium pears (really any variety will do, but look for those with a nice oval shape that will lend well to layering, as in the pictures)
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated
  • 1/2 cup whole milk
  • FOR THE CARAMEL – 3 tablespoons unsalted butter, 3/4 cup granulated sugar and 1/3 cup of water
  • TO ACCOMPANY – whipped cream, vanilla ice cream or caramel ice cream or gelato

Here’s How

Start by pre-heating the oven to 350F. Butter an 8-inch round cake pan (make sure you use one with sides that are at least 2 inches high). Cut out a piece of parchment paper and line the bottom with this, after buttering. The easiest way to do this is to put the pan on top of the paper and draw a circle around it with a pencil, then cut it out.

Prepare your cleaned pears by (carefully and smoothly) peeling and halving them. You’ll then want to core them. You may find it easier to completely slice out the middle section that contains the core, and then gently scoop out the remaining seeds with a spoon or melon baller. This way you will retain that nice shape so your cake looks pretty when you layer the pears on the top. See pictures below. Lay pears flat side down, and slice into 1/8 inch pieces. Set them aside.

  • Make the caramel. Keep in mind you’ll need to work quickly once the caramel begins to turn color, so take care. Stir the water and sugar in a heavy-bottomed sauce pan over medium heat until the sugar dissolves. Increase the heat to medium-high and allow to come to a slow boil. The mixture will become clear and thick. Swirl occasionally to keep from burning, boiling until the caramel becomes a golden color.

  • Remove from heat immediately and whisk in the butter until completely melted and incorporated. Pour the caramel into the prepared pan and quickly spread with a spatula (it will start to harden immediately but will soften up again in the oven). Arrange the sliced pears in the pan, overlapping slightly. Set aside.

  • Mix together cornmeal, flour, salt and baking powder in a bowl. Set aside.
  • Beat the 3/4 cup sugar, butter, and vanilla together until light and fluffy. Add the egg yolks and beat again.
  • Beat in the flour/cornmeal in two parts, alternating with the milk

.

  • In a separate bowl, beat the egg whites until they form glossy white peaks. Make sure you use a perfectly clean, dry bowl and beaters, to ensure the egg whites whip up properly. Gently fold them into the cake mixture until incorporated, and then pour over the pears. Smooth out the top with a butter knife or spatula.
  • Bake for 25 minutes, and then rotate halfway to ensure even cooking. Bake for about another 25 minutes, until a toothpick comes out (mostly) clean and the top is golden brown

.

Allow the cake to cool for thirty minutes on a cake rack. and then invert gently onto a plate. Slowly peel away the parchment paper. Serve warm or at room temperature, or wrap tightly to store until Turkey Day. Enjoy!