This recipe originally came from my mother in law with “don’t tell” after the title. It is beyond easy and delicious!
1 c. milk
6 oz. semi sweet chips or chopped chocolate
2 T. sugar
pinch of salt
1 t. rum
Heat milk to the boiling point. Add all other ingredients to a blender and pour the hot milk over until smooth. Stir up and pour into individual ramekins. Chill a few hours before serving with a dollop of whipped cream.
I like onions but find them too strong when they are raw. I have seen people pour boiling water over them to soften the bite but I think this is the perfect method for a condiment for sandwiches, salads or meats. The recipe comes from The Sprouted Kitchen. The author is a successful blogger that turned into a cookbook author. Her book is beautiful and her husband takes all of the photos.
3/4 c. apple cider vinegar
2 t. sea salt
3 T. natural cane sugar
1 dried bay leaf
4 whole cloves
1 red onion, thinly sliced
Combine vinegar, salt, sugar, bay leaf and cloves in a saucepan and bring to a gentle boil over medium high until dissolved. Add the onion, stir and remove the pan from the heat. Let onions cool at room temperature or tranfer to a glass jar and refrigerate to speed up the process.
This is a savory corn muffin that is delicious! Makes 24 regular size muffins
2 1/2 c. corn meal
1 1/2 c. flour
1/2 -2/3 c. sugar
2 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs, beaten
1 1/3 c. buttermilk
2/3 c. diced pimiento (rinsed well) or any other diced red pepper
2 jalapeños, in a jar, sliced, called ‘nacho sliced jalapenos
2 c. frozen corn.thawed
6 oz. melted butter
Preheat oven to 400 degrees. Line muffin tins with paper or butter. Beat eggs and buttermilk together. Mix dry ingredients together. Add everything to the egg mixture and fill the muffin tins 3/4 full. Bake for 25 minutes.
I love chicken liver pate and have discovered it freezes perfectly so I can divide the batch into four or more ramekins and always have it on hand. I used to boil my chicken livers but it is so much better if you saute them so that you can keep the pink color. I posted another recipe for pate on 3/20/12 that is a little bit different than this one-I like them both!
1# chicken livers, rinsed, de-sinewed and dried
4 oz. butter
5 T. chopped onion
1/2 t. ground coriander
1/8 t. cayenne
1/3 cup cream (I use half and half)
2 T. brandy
Bread or crackers for serving
Melt 2 of the tablespoons of butter and saute onion and cook until softened, about 3-4 minutes. Add livers to pan and sprinkle with salt. Cook on one side until they begin to brown, about 2 minutes, then flip and cook the other side. Keep the heat relatively high so that the outside of the livers sear and the inside stays pink. Put livers, onion, juices and remaining ingredients into a food processor and mix until smooth. Taste and adjust seasoning. Pour into a bowl or terrine, smooth top and refrigerate 2-3 hours until set. If you want to freeze some of the ramekins, wait until they are well chilled. Serve with bread or crackers.
This is my favorite cranberry relish. It is raw and easy to make in the food processor. I eat this by the spoonfuls!
1 12 oz. bag of cranberries, rinsed and picked over
1 organic navel orange, washed, quartered and seeded
3/4 cup sugar, or to taste
optional 2 t. chopped peeled ginger
In a food processor, pulse the orange and ginger root if using. Add the cranberries and pulse until fine. Stir in the sugar. Chill the relish, covered for at least 30 minutes. The relish keeps in the refrigerator for 2 weeks.
I have only a few recipes from my grandmother in her handwriting. She was a wonderful cook and I wish I had spent time cooking with her. This was always on our Thanksgiving table and I continue the tradition. Serves 10 easily!
1 pint of fresh oysters
2 T.+ oyster liquor
2 T. milk or cream
1/2 cup melted butter (the recipe says or oleo but I don’t use oleo)
1/2 cup + saltine cracker crumbs
1/2 cup bread crumbs
Mix cracker and bread crumbs (some recipes use all cracker crumbs) with melted butter. Butter a shallow 8″ square baking dish. Sprinkle a few crumbs and then a layer of oysters. Season with salt and pepper and moisten with oyster liquor and cream. Add one more layer of crumbs, oysters, cream and top with remaining crumbs. Bake at 450 for 30 minutes. Never use more than two layers as the middle layer will not get cooked.
I grew up with a grandmother who would cook breakfast for my friends and me when we were passing through Michigan AND she would give us a bag of the best egg salad sandwiches on delicious whole wheat bread for the rest of our road trip. My niece Jenna is leaving today for a solo two day drive with her dog, Juniper to join her husband in Wisconsin for Thanksgiving. I was thrilled when Jenna said she would love a sandwich! Here’s what I have packed for her 2 day road trip!
2 turkey, swiss, avocado and roasted red pepper sandwiches on Rudi’s 14 grain bread
small bag of Boulder potato chips
Assorted cheeses, cubed
Fuji apple, sliced
A cup of spicy trail mix
Homemade chocolate chip cookies
Lake Champlain caramel and peanut gold bars
Chocolove Bar with salted almonds
Small jar of white wine for arrival
Treats for Juniper, the dog!
This recipe is from Dorrie Greenspan’s book Around My French Table which is full of great recipes.
3/4 c. flour
3/4 t. baking powder
pinch of salt
4 large apples(try all different kinds), peeled
2 large eggs, room temperature
3/4 cup sugar
3 T. dark rum
1/2 t. vanilla extract
8 T. unsalted butter, melted and cooled
Preheat oven to 350 degrees and use rack in the middle of the oven. Generously butter an 8″ springform and set on a lined baking sheet pan. Whisk flour, baking powder and salt together in a small bowl. Peel and core the apples and cut into 1-2″ chunks. In a medium bowl or mixer beat the eggs with the whisk attachment until frothy, add sugar and beat for one minute. Add the rum and vanilla. Whisk in half of the flour and when mixed add half of the butter. Repeat. Fold the apples in, stirring to incorporate. Pour into pan and bake 50-60 minutes. The top will be golden brown and the cake may pull away from the edges of the pan. Cool 5 minutes. Use a knife around the edges of the springform and release the sides. Allow to cool to room temperature.
My girlfriend, Terrie, brought me this cake for my birthday years ago and I have never forgotten it!! It is delicious!!
10″ cake or springform pan or 9″ square
1 1/4 c. butter, soft
2 T. sugar
2 large pears, peeled and sliced
1/2 cup packed brown sugar
1 cup molasses
2 t. baking soda
1 cup boiling water
3 c. flour
1 T. ginger, ground
1/2 t. cinnamon
1/4 t. cinnamon
1/4 t. salt
Spread 1/4 cup butter on bottom of pan. Sprinkle with sugar and arrange pear slices on top. Cream 1 cup of butter with brown sugar. Add egg until light and fluffy. Stir in molasses. Dissolve baking soda in 1 cup boiling water and set aside. Stir dry ingredients together. Add flour mixture alternately with the baking soda/water. Mix just until blended and pour over the pears. Place springform on a papered sheet pan to avoid any dripping in your oven. Bake at 350 for 60-65 minutes. Cool 15 minutes and invert. Serve with whipped cream.