Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones. If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal. Take a look at them and then try out one or two or three or all. When you do, please let me know how you, your family and friends enjoyed them.
CREAMED SPINACH – Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers. It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk. A great recipe for Thanksgiving and the days beyond.
CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way. This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder. It is delicious and quite tasty with the addition of the fruit.
GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:
2 lbs. Banana Squash – shredded
1 cup dried Apricots – chopped
½ Cup firmly packed Brown Sugar
¼ cup Butter
This dish can be cooked in the Microwave or baked in the Oven.
MASHED POTATOES – be sure to use Russet Potatoes (you need to use a Potato that will crumble when baked so that they will mash easily
TURKEY FRITTATA – this is a great dish to use most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey. A Frittata is good for Breakfast, Lunch or Dinner.
TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.
TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer. Great for leftover Turkey, Chicken or whatever else you have. Serve with a Salad and you have a complete meal.
May 10th is ‘National Shrimp Day’. Shrimp are absolutely one of my favorite seafood in any form or style. Below are a few recipes for you to try – one or all. Enjoy preparing them and then enjoy eating them.
Grilled Shrimp – marinated in Garlic, Basil, Lemon Juice and Olive Oil. These shrimp are delicious as an appetizer, main dish or in a salad. Good for any time, not just National Shrimp Day.
Coconut Fried Shrimp – great for a Backyard Luau or any Summer/Spring Meal. Served with an Orange-Lime Sauce.
Shrimp Fritters – a delicious and different way to eat Shrimp. For those of us who love Shrimp and who Fritters, this is the perfect dish. Shrimp Fritters can be served as an appetizer with Cocktail Sauce or as a main dish with a salad and or vegetable.
Cinco de Mayo will be here in 2 hours or earlier for East Coasters. Here are a few recipes you can use for your Celebrations tomorrow.
We will start with Appetizers including Salsas and conclude with Rice, Empanadas and Lemonade.
Mango Salsa which makes use of fresh Mangoes, Limes, Red Bell Peppers and Jalapenos if you wish.
Nachos – start with good quality chips, Cheese Sauce with Jalapenos (if desired) and serve with Salsa and Guacamole.
Salsa Cruda – incorporates diced fresh Tomatoes, Jalapenos or Serranos, Cilantro, Lime Juice and a little Salt.
Beef Empanadas are more traditionally an Argentine Dish but they can also be found in Mexican Cooking. The Empanada can be filled with whatever you please – diced Steak or Chicken or Ground Beef along with Tomatoes, Onions, Cheese and maybe some Chilies.
Sparkling Lemonade – we first had this in Acapulco and I have been making Lemonade this way every since. It is delicious, refreshing and a great accompaniment to any meal.
Categories: Beverages, Condiments, Cooking for Kids, Dinner Ideas, Family Fun, Food Festivals, Holiday Ideas, Holiday Meals, Holiday Tidbits, Main, Mexican, Tropical, Tropical Food Tags: Appetizers, Avocadoes, Chlies, Cinco de Mayo, family dinner, holiday recipes, kids cooking, Limes, Mexican, National Food Days, Rice, Tomatoes
Ev requested a Black Forest Cake for his Birthday this year. I made for past Birthdays and he loved it so much he wanted another one. So now I have decided to document the preparation of this utterly delicious, decadent cake. If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work. This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries. There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.
The ingredients you will need for a Black Forest Cake are:
1 dozen large Eggs
1/2 cup Cocoa Powder
1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder
Vanilla & Almond Extracts
1 Qt. Whipped Cream
Note: For exact measurements and complete directions please go to Black Forest Cherry Cake
First of all, gather and measure all of your ingredients. Separate the Whites from the Yolks and allow them to come to room temperature.
Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.
Preheat the oven to 350 degrees.
Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.
Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored. Gradually add the Sugar while still beating; once all the Sugar has been beaten in add the Flavorings.
Exchange the Wire Beater for the Paddle Beater. Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.
Flour Mixture Blended in
Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak. (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)
Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.
Set the pans to cool on a wire rack; once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over. Cool the layers completely before assembling.
While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme. (This may also be done while the cakes are baking) See the link above for the recipes and directions.
Brush the cake layers with the Syrup.
Place the first layer, top side up on a serving plate and spread with the Chantilly Creme. Add half the Cherry Filling and the second layer of cake.
Repeat the process with the second layer and then add the third layer.
Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake. If there is Creme left over, spread it on the sides of the cake.
Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.
Refrigerate at least one hour before serving. When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake. Delicious, but rich!
Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread. This past December, in addition to my classes I baked and built four different houses. One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift. There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces. The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process. The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need? Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.
As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces. I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter. If you like Gingerbread, then you certainly will like Gingerbread Waffles. Here is how I did it.
- Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade. Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces. You should end up with a medium to fine crumb.
- Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.
- Use your Food Processor (do not wash out the bowl) or a large mixing bowl. Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
- Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda. Add to the Buttermilk/Egg mixture and Pulse, just until mixed. If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX! (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
- Stir in 1/4 cup Melted Butter.
- Heat your Waffle Iron until the indicator light tells you the Iron is hot. If necessary, lightly oil or spray the surface of the Iron.
- Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)
- Close and Bake until the steaming stops. Keep the baked Waffles warm in a low oven until you are ready to serve them.
- Serve with Fruit Compote and or Maple Syrup and melted Butter. The Waffles in the Feature Photo are served with crisply cooked bacon.
- For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.). I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces. This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
And this is how you use leftover Gingerbread to make Waffles! As a convenience, I have also listed the ingredients below.
2 CUPS Gingerbread Crumbs
1 1/2 cups Flour
1 tsp. Cinnamon
1/2 tsp. ground Ginger
1/2 tsp. Baking Soda
1 1/2 cups Buttermilk
1/4 cup melted Butter
Thanksgiving is right around the corner and while everyone is trying to think of ways to use the turkey leftover from the Holiday Dinner how about different ways in which to use Pumpkin. Pumpkin itself, does not taste particularly good but when you add spices and sugar and cream and eggs it turns into something wonderful. Here are a list of recipes featured in this blog that you can try for your own Thanksgiving Dinner or for Breakfast or Dessert on Thanksgiving Weekend.
When cooking or baking with Pumpkin be sure to use the Sugar Pie Variety. The larger Pumpkins do not lend themselves to baked or cooked recipes.
DOUBLE DUTY PUMPKIN WAFFLES
PUMPKIN MUFFINS made from the
Easy to do, just add a little more flour.
The Ravioli can be made with Pumpkin or Butternut Squash or any Squash of your choice. The dark leaves on top of the Ravioli are Sage.
The Pumpkin Pie in Pecan Crust looks dark, but it is actually not burned. In this case, the oven was too high and it baked at a much faster pace than it should have. Luckily I took it out before it was actually burned. Everyone loved it and it was gone by the end of dessert time.
To make the Pumpkin Pie in a Pastry Crust, use the same filling recipe as the Pie in Pecan Crust. Simply substitute a pastry crust of your choosing.
For the ultimate dessert try my pumpkin-cheesecake recipe
Valentine’s Day is fast approaching and the weather is wintry – rainy, snowy or windy! What better way to spend an indoor afternoon or morning making Valentine Lollipops with your Children. Children very often make paper Valentine’s to give to their friends, but Chocolate ones are even better. They taste good and Chocolate is good for you!
What you will need to make these treats is:
Candy (Heart-shaped Lollipop Molds) – available at your local Cake Decorating Store or Craft Shop such as Michael’s or JoAnn’s.
Pre-tempered Chocolates (Wilton’s)
A sheet of waxed paper or a flat pan to put the molds on.
A melting pot or double boiler If you don’t have either you can make a double boiler by placing a heatproof bowl over a pot of simmering water.
To make the Pops first set up your molds. Make sure they are clean and dry. Water and chocolate do not mix and your pops will not set up properly. The best thing to do is to wash and dry them 24 hours before you are going to use them. When you are finished with them, wash (DO NOT USE SOAP) just hot tap water and dry and then after 24 hours place them in a sealed plastic bag so that the next you need them they will be ready to go.
Place the molds on the waxed paper or sheet pan. Place the sticks in the molds (make sure that at least one inch of the stick is in the candy portion ) If you are using a Melting Pot place the Candy (the melting pots will hold a 12 oz. bag of candy) in the Melting Pot and set it to MELT. Once the Candy has thoroughly melted turn the setting down to WARM.
Once the Candy has melted you can then spoon it into the molds. Be sure and completely cover the Lollipop Sticks. DO NOT fill the mold to the top. Once they are about 3/4 full, stop and tap the molds to get rid of the Air Bubbles. If there is still space left in the mold slowly add additional candy until the mold is full.
Allow at least an hour for the candy to set at room temperature or about 20-30 minutes in the refrigerator or 15-20 in the freezer.
Once the Candy has set up turn the molds over onto a sheet of waxed or parchment paper and gently press on the backs to un-mold. If they are not going to be eaten right away place into bags (lollipop bags can be purchased at Cake Decorating Stores, Party Stores or Craft Stores). Tie with red curling ribbon. These lollipops are a great replacement for Valentines.
For heat loving Valentine recipients you can add a little bit of Chili Flakes (Old Boney Mountain Grotto Dust) available at http://www.oldboneymountainhotsaucecorp.com/
Thanksgiving is fast approaching and the day after there are usually so many leftovers that you don’t know what to do with them. The Turkey is easy – it makes great sandwiches and even the Potatoes are not too difficult. They go with anything. But what happens to that Cranberry? Cranberries unlike most Berries are not sweet – they are usually tart and sugar must be added to them to make them palatable. But Cranberries do make a wonderful sauce that complements the Turkey and even the Ham.
So, what if you have Cranberry Sauce left over and no one wants to eat it anymore? Help is around the corner or literally just up above in the recipe section of this blog. You can make Cranberry Sauce Cornbread or Biscuits.
What if you just have Cranberries that haven’t been used. Many people are probably like me and buy the big bag just because it is more practical. I buy the big bag because Cranberries are not usually available all year long and I like to have them on hand, so I keep the excess in the Freezer. One dish, using whole Cranberries is one that my whole loves. It is Cranberry Chicken – Chicken made with the whole Cranberry and then there is Cranberry/Pineapple Chicken. Whichever you decide to make, they are both delicious. But right now, let’s get back to the leftover Cranberry Sauce.
First on the Agenda is the Cranberry Corn Bread- so just up above to the recipe section and click on baked goods and then click on breads and then on the Cranberry Cornbread. In that same section is the Cranberry Sauce Biscuit Recipe (only all that reads in the index is Cranberry Sauce) – just click on that and it will take you to the Biscuit Recipe.
Cranberry Cornbread –cranberry-cornbread
Cranberry Sauce Biscuits – cranberry-sauce-biscuits
Cranberries can also be used for Fruit Muffins or Bread breads/fruit-muffins
Thanksgiving is one of those Holidays that we celebrate with food and usually with an abundance of food – more food at the table than can possibly be eaten. Ah- but those leftovers are probably some of the best leftovers of the year. Just think:
Turkey Sandwiches with Cranberry Sauce and maybe Hot Gravy.
Mashed Potatoes – are good for Breakfast, Lunch or Dinner. For Breakfast yo can turn those Mashed Potatoes into Pancakes or Waffles. For Lunch just eat them with the leftover Turkey and Gravy and for Dinner turn them into Potato Bread or more Turkey Sandwiches.
Cranberry Sauce – Use to make Fruit Bread or Biscuits or eat them with your Mashed Potato Pancakes or Waffles.
Sweet Potatoes – Eat as is or again make Pancakes or Waffles. Sweet Potato Waffles for Dinner with Creamed Gravy on top. Yummy!
Use your imagination and come up with your own ideas to use those Thanksgiving leftovers or try my recipes below:
Turkey Frittata: turkey-frittata
Turkey Croquettes: turkey-croquettes
Turkey Pot Pie: dinner/turkey-pot-pie
Cranberry Biscuits: cranberry-sauce-biscuits
Potato Bread: breads/potato-bread/
Cranberry Cornbread: cranberry-cornbread/
October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are. Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is ”X”. There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.
The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith. The best for eating are the Delicious, of course and the Gala and Fuji. The best for baking are Granny Smith and Pippins. The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries. For cooking and Applesauce the Winesap and Gravensteins are excellent.
My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry. Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well. You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.
There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes. The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought. You can even use Applesauce. Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use. You can also make Muffins from the same recipe. If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends. www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/
Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust. The referenced recipe is for a French Apple Pie which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful. www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/
Apple Turnovers are absolutely my favorite way to go! You can eat them out of hand without utensils; they are good for Breakfasts on the Go or for snacks or Desserts. You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.
Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast. There is no Pie Crust to worry about, just a cumbly topping. It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top. www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/
Caramel Apples are one of my favorite ways to eat Apples. I love Apples and I love Caramel and nothing goes better together than Apples and Caramel. And since Halloween is this Month what better treat than Caramel Apples to share with the kids. This recipe is simple to make and the Apples are fun to eat. The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious. Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel. www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/
Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now. Even better is if you can pick your own, either from your own trees or nearby orchards. Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’. Try a different Apple Recipe for the Month of October – ‘National Apple Month’. And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty. So take advantage of ‘National Apple Month.