Horseradish Grill's Chocolate Cake

This has been published in the AJC (at least I'm assuming it's the AJC; I have a clipping with no newspaper info or date on it) and in Nick Malgieri's Chocolate.  It's a rather yummy cake.  I usually make it in a 9 x 13 pan, and only need half of the chocolate butter frosting.

Cake
2 cups sugar (about 400 g)
1 1/2 cups flour (180 g)
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate
1 cup double-strength hot brewed coffee
2 large eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup sour cream

Chocolate Butter frosting
1 cup heavy whipping cream
8 tablespoons butter
1/3 cup sugar
1/4 teaspoon salt
16  ounces semisweet chocolate
1/4 cup double strength coffee
1 teaspoon vanilla

Preheat to 325

Stir together sugar, flour, salt, and baking soda.  

Put chocolate in a bowl and pour hot coffee over it.  Let stand until chocolate melts.

Mix together eggs, oil, vanilla, and sour Cream.  Mix it with the melted chocolate mixture.  Fold dry ingredients into chocolate mixture, about a third at a time, then pour into prepared pans (the original recipe recommended buttered and lined with parchment paper).

Bake for 30 minutes or until done.

For frosting, combine cream, butter, sugar, and salt; simmer over low heat.  Once butter is melted, add chocolate.  Let melt, then add coffee and vanilla.  

When making it in a 13 x 9 pan, I usually just pour it over the cake at this point, but the recipe suggests letting it chill for several minutes until it is a spreadable consistency.

Another TDS recipe. . . .

Taqueria del Sol’s Chicken Enchiladas with Lemon Cream Sauce

Hands on: 30 minutes Total time: 2 hours Makes: 12 enchiladas

8 cups cold water
1 (3 1/2-pound) chicken, cut into quarters
2 ribs celery, roughly chopped
1 small carrot, roughly chopped
2 teaspoons salt, plus more for seasoning
2 tablespoons margarine (or equal parts butter and vegetable oil)
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, pressed
1 bay leaf
2 cups chopped fresh tomatoes
Vegetable oil for heating tortillas
12 (6-inch) corn tortillas
3 cups Lemon Cream Sauce (see recipe)
2 cups (8 ounces) shredded Monterey jack cheese
1/4 cup sliced pickled jalapeños

In a large stockpot, combine water with chicken, celery, carrot and 2 teaspoons salt. Bring liquid to a boil over high heat, then reduce to a simmer and cook until chicken is just cooked through, about 35 minutes. Do not overcook as the chicken will be cooked again.

Remove chicken from cooking liquid and allow to cool. Return stock to a boil.

When chicken is cool enough to handle, remove skin and bones and return them to the stockpot. Cook stock 20 minutes longer. Remove from heat, strain stock and refrigerate. Discard skin, bones and vegetables. May be prepared up to one day in advance. You will use 3 cups in Lemon Cream Sauce recipe. Remainder can be reserved for another use.

While stock is cooking, shred cooked chicken. Set aside. Can be prepared up to one day in advance and refrigerated.

When ready to serve, preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

In a large skillet, melt margarine over medium heat. Add onion, garlic and bay leaf and cook until onions are soft, about 5 minutes. Add tomatoes and cook 2 minutes or until most of the liquid has cooked off. Stir in reserved chicken and season to taste. Discard bay leaf.

In a small skillet over medium-high heat, add enough vegetable oil to cover the bottom. Place 1 tortilla in the oil. Cook until the tortilla begins to bubble, about 30 seconds. Use tongs to gently turn the tortilla. Heat another 30 seconds and lift the tortilla and place on a few paper towels to drain. Repeat with the remaining tortillas, adding vegetable oil as necessary to the skillet and layering the tortillas on paper towels to drain.

Place about 1/2 cup chicken filling in the center of each tortilla. Roll tightly and place seam side down in prepared baking dish. Repeat with the remaining tortillas and filling, arranging tightly in the dish so they all fit. Cover with Lemon Cream Sauce, then sprinkle top evenly with cheese. Bake until bubbly and beginning to brown, about 30 minutes.

To serve, divide enchiladas between serving plates. Serve with pickled jalapenos.

Per enchilada, including Lemon Cream Sauce: 340 calories (percent of calories from fat, 54), 23 grams protein, 17 grams carbohydrates, 2 grams fiber, 21 grams fat (9 grams saturated), 73 milligrams cholesterol, 651 milligrams sodium.

Taqueria del Sol’s Lemon Cream Sauce

Hands on: 10 minutes Total time: 10 minutes Makes: 4 1/4 cups

3 cups chicken stock
Juice of 1 large lemon (about 3 tablespoons)
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
1 1/2 cups sour cream

Salt to taste

In a large saucepan, bring the chicken stock and lemon juice to a boil.

In a small bowl, stir butter and flour together to make a smooth paste. Stir butter-flour mixture into hot stock, spoonful by spoonful, and simmer until the stock is very thick. You may not need all the butter-flour mixture.

Remove saucepan from heat and stir in sour cream. Season to taste. May be made up to 2 days ahead and gently reheated before using.

Per 1/4-cup serving: 83 calories (percent of calories from fat, 74), 3 grams protein, 2 grams carbohydrates, trace fiber, 7 grams fat (4 grams saturated), 14 milligrams cholesterol, 26 milligrams sodium.

Mellow Mushroom Pizza Crust

1 1/2 cups water* 
2 tablespoons molasses
2 packets / 4 1/2 teaspoons of active yeast 
3 1/2 cups flour
2 teaspoons salt
1 tablespoons olive oil
cornmeal
garlic butter 
parmesan cheese crumbs


Place water, flour, salt, molasses, oil, and yeast in bread pan.  Mix together on dough + proof setting.
Preheat oven to 550 degrees with pizza stone.  Roll out pizza crust and let sit for a few minutes while oven preheats.  Top as desired, then brush edge with garlic butter.  Bake 5 - 7 minutes, then sprinkle cheese along edge.
Let pizza rest for a few minutes before cutting.

*Mellow Mushroom advertises that they use pure sprint water in their dough.

A bunch o' links

I've been collecting links. . . . finally figured I'd post 'em all instead of leaving them in an email. . . . . with the idea that at some point I'll use them / consolidate them / do something with 'em. . . . .


Chicken Recipes
. . . . . .for one day I'm looking for something different to fix. . .

http://cafejohnsonia.com/2012/05/cilantro-citrus-chicken.html
http://theviewfromgreatisland.com/2012/02/minimal-monday-chicken-roasted-with-black-olives.html
http://damndelicious.net/2014/11/15/southwest-buttermilk-baked-chicken/
http://www.epicurious.com/recipes/food/views/lemon-chicken-1266
http://damndelicious.net/2014/12/31/lemon-butter-chicken/

KAF King's Hawaiian Roll

A book that sounds interesting. . . .about a Shepherd. . . 

Slow cooker Mac & Cheese

Grilled Salmon Tacos with Avocado Salsa

Chocolate Covered Cherry Cookies

S'mores and more S'mores


Cupcake recipes (need to combine / figure out which sounds best for M's birthday)
Salted Caramel
http://www.food.com/recipe/salted-cream-cheese-caramel-frosting-475015
http://hugsandcookiesxoxo.com/2012/07/caramel-of-my-dreams.html
http://www.barefeetinthekitchen.com/2013/03/salted-caramel-frosting-recipe.html
http://karinscupcakeadventure.blogspot.com/2011/05/heath-bar-cupcakes-with-salted-caramel.html

Strawberry
http://onesweetappetite.com/strawberry-swiss-meringue-buttercream/
http://www.cookingclassy.com/2014/06/strawberry-cupcakes-strawberry-buttercream-frosting/

Drinks
Raspberry Lemonade
Watermelon Lemonade

Tea Cakes

A few tea cake (tea cookie) recipes. . . . basically sugar cookies, typically served with tea.  Possibly served with jam or dipped in chocolate.


Old Fashioned 'Tea Cakes'
A handwritten recipe from my mother. . . maybe from her grandmother?
3 cups (360 g) flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanila
2/3 cup shortening
1/2 teaspoon salt
1 egg
2/3 teaspoon soda
1/4 cups milk

Cream shortening and sugar, then add egg.  Combine dry ingredients, then add to other ingredients.  Roll out and cut.  Bake at 400 degrees for 10 minutes or until brown.

Another recipe. . .based on a recipe on Epicurious.com

Sugar Cookies ("Tea Cakes")
2 1/2 cups (300 g) self-rising flour
2 sticks butter
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla
2 - 3 tablespoons milk

Cream butter, then add eggs and vanilla then flour.  Add milk to make more of a batter and less of a dough.  Drop by teaspoons until cookie sheet.  Bake at 350 degrees for 10 - 15 minutes.

Alternately, skip the milk and roll out the dough and cut out the cookies.

Primal Chinese Orange Chicken

From Mark's Daily Apple

6 boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup tapioca flour  (120 g)
¾ teaspoon kosher salt (3.7 ml)
2 egg whites
2 teaspoons plus 2 tablespoons coconut aminos, divided (10 ml plus 30 ml)
¼ teaspoon toasted sesame oil (1.2 ml)
1 garlic clove, finely chopped
3 teaspoons finely chopped ginger (15 ml)
½ cup freshly squeezed orange juice (120 ml)
3 teaspoons unseasoned rice vinegar (15 ml)
¼ teaspoon red pepper flakes (1.2 ml)
1 tablespoon orange zest (15 ml)
2 cups cold-pressed sunflower oil  (for frying – depending on the size of the pot, you may need more or less than 2 cups)
2 green onions, chopped (475 ml)

Instructions:

Mix flour and salt.  Whisk egg whites and 2 teaspoons of the coconut amines, then soak the chicken in the egg whites.  Dip the chicken in the flour mixture, then fry in the sunflower oil.

Salute the garlic and ginger; add the orange juice, vinegar, and 2 tablespoons coconut aminos and allow sauce to thicken.  Strain out the garlic and ginger; mix in the orange zest.  

Drizzle sauce over chicken then toss with green onions.

Instead of chicken thighs, we ended up using chicken breast (it was on sale), and some gluten free soy sauce for the coconut amino.  We also didn't have fresh ginger, so we used some powdered ginger.  

The chicken turned out well - nice and crispy - but the sauce was a little salty.  The coconut amino has about half the salt as the GF soy sauce, so that would help.  I'm also thinking of doubling the amount of orange juice to make a little more sauce and cut down on the salt a little.

Supper Recipe Links

Gluten Free Crepes
1 3/4 cups (245 g) xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
1/4 teaspoon kosher salt
3 eggs (180 g, out of shell) at room temperature, beaten
2 tablespoons (28 g) unsalted butter, melted and cooled
2 cups (16 fl. oz.) milk, at room temperature

Gluten Free Chili Mac
1 box of Horizon Organic Gluten Free Mac (Macaroni and White Cheddar)
½ lb ground turkey
1½ tbs chili powder
¼ tsp onion powder
⅓ cup marinara
¼ cup milk
shredded cheddar  

Today's quote. . . .

"All my life, I always wanted to be somebody. Now I see that I should have been more specific."

-- Jane Wagner, writer and director

Banana - Grape Nut Muffins

1 1/2 cup flour
1/2 cup grape nuts
1 tsp soda
1/2 tsp salt
3 bananas
1/4 cup butter
1 T oil 
1/2 cup or so sugar
2 - 3 T molasses
1 egg
1 tsp vanilla

Mix together, then bake at 350 for 20 minutes.

Mexican(ish) and Brussels Sprouts

Cleaning out my inbox - several (modified?) recipes I've emailed my self.  I don't remember where they came from. . . . 

Huevos Rancheros Tacos
2 tablespoons olive oil or butter
refried beams

salt and fresh ground pepper, to taste
4 eggs
4-6  corn tortillas, warmed
salsa
½ cup shredded Mexican-Blend Cheese
1 avocado, diced
fresh lime juice
fresh parsley or fresh cilantro, chopped, for garnish

Cook eggs, then spread refried beans on warmed tortillas and top with eggs.
Evenly divide and spread prepared beans on warmed tortillas and top with cooked eggs.
Top with salsa, cheese, cilantro, avocado, and lime juice.


Skillet Burritos
1 tablespoon olive oil
1 yellow onion, chopped
⅛ teaspoon salt
1-pound 98% lean ground beef
⅛ teaspoon ground cumin
⅛ teaspoon paprika
¼ teaspoon chili powder, or to taste
¼ teaspoon garlic powder
salt and fresh ground pepper, to taste
2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
1 can (15-ounces) red kidney beans, rinsed and drained
½ cup water
4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
1 cup Shredded Taco Blend Cheese
For Garnish
sour cream
avocado
green onion, chopped

Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
Add beef and cook until browned, stirring occasionally; drain.
Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
Stir in tomatoes and kidney beans.
Add water and bring to a boil.
Lower heat to medium-low and continue to simmer for 7 minutes.
Stir in tortilla wedges.
Add cheese on top and remove from heat.
Cover skillet and let stand for 5 minutes, or until cheese is melted.
Garnish with yogurt or sour cream, avocado, and green onions.
Serve.


Brussels Sprouts with Apples and Candied Walnuts
A delicious side dish of Brussels sprouts tossed together with tart apples and garnished with candied walnuts.

2 tablespoons butter
2 tablespoons olive oil
1 pound Brussels sprouts, quartered
1 big tart apple, sliced
salt and fresh ground pepper, to taste


1 tablespoon butter
1 tablespoon sugar
1 tablespoon brown sugar
¼ cup chopped walnuts

Heat butter and olive oil in a large skillet over medium-low heat.  Add brussels sprouts and apples; season with salt and pepper and cook until tender, about 8 minutes.
Prepare walnuts by melting butter in saucepan.
Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
Remove from heat and set aside.
Remove brussels sprouts and apples from heat and let cool for 2 minutes.
Spoon salad onto plate and garnish with candied walnuts.
Serve.




Potato Spinach Pie
Serves: Serves 4 

2 cups Shredded, cooked potatoes
1 cup shredded mozzarella cheese, divided
2 tablespoons olive oil
3 cups packed fresh spinach
2 garlic cloves, minced
1 cup grape tomatoes
4 eggs
¼ cup milk
pinch of nutmeg
salt and fresh ground pepper, to taste

Preheat oven to 375.
Grease a 9" square or round pound, and put potatoes in it.
Bake for 8 minutes; remove from oven top with ½-cup shredded mozzarella and set aside.
Heat olive oil in a skillet.
Add spinach and tomatoes; cook for 3 minutes, or until spinach is wilted, stirring frequently.
Add garlic and continue to cook for 1 minute.
Remove from heat and spread over potatoes.
In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined.
Pour over spinach and tomatoes.
Sprinkle the remaining shredded mozzarella over the pie.
Bake for 30 to 35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Serve.

Kale and Spuds

I have some kale and went looking for a few recipes (besides just fixing kale chips). . . .

Quinoa and Kale Salad
Serves: 4-6
1½ lemons, juiced
1/3 cup extra virgin olive oil
1 tbsp pure maple syrup
¾ tsp salt
freshly ground black pepper

2 bunches curly kale, destemmed and finely chopped
1½ cups cooked quinoa
½ cup golden raisins
½ cup roasted almonds, chopped
1 large bell pepper, chopped
1 avocado, cubed (optional)

Mix together dressing, then pour over kale in large bowl.  Stir until until kale is coated and starts to be broken down.  Add remaining ingredients and toss to combine.


Lentil, Kale and Potato Soup
Serves: 4

1 tbsp olive oil
1 medium onion, diced
2 stalks of celery, diced
2 large carrots, diced
1 cup dry lentils (not red), rinsed and picked over
4 cups vegetables broth + ½ cup water
1 tsp salt
½ tsp garlic powder
¼ tsp cumin
¼ tsp coriander
1 large potato, diced (about 1½ cups)
½ bunch kale, ribs removed and chopped finely
2 tsp red wine vinegar
Salt and pepper, to taste

Salute onion, celery, carrots in olive oil.  Next, add lentils, broth, seasonings; bring to a boil then simmer 20 minutes.  Add potatoes, and simmer for 15 minutes longer until cooked.  Add kale, then stir in vinegar and season with salt and pepper.


Salmon Burgers
1 can (14.5 oz) wild salmon, drained and bones/skin removed
1 egg + 1 egg white
½ cup breadcrumbs / oat flour
½ medium onion, chopped
1 cup of fresh spinach, chopped
2 tsp lemon juice
½ tsp garlic powder
½ tsp salt
3 oz goat or feta cheese
oil for frying

Remove bones from drained salmon, and mix in remaining ingredients except oil.  Form into patties and refrigerate for 30 minutes.  Cook in skillet, approximately 5 minutes per side until done.


Sweet potato fries
1 small/medium sweet potato
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp cinnamon
sprinkle of smoked paprika
olive oil

Preheat the oven to 425 degrees.
Slice sweet potatoes, then mix spices with oil.  Toss sliced potatoes in oil, then bake for about 25 minutes, checking after about 10 - 15 minutes to turn as necessary.

A few random links

DIY Scratch Off tickets
Basically two parts paint to one part dish soap.

Where to of find local grass fed milk and butter:

Links to tasty Super Bowl themed snacks:
A Dozen Snacks with links to:
Buffalo Chicken Bread
Zucchini Fritters

Pizza Cheeseball

Pizza Monkey Bread
Slow Cooker Buffalo Chicken (used in the recipe above)
3 lbs boneless, skinless chicken breast

1 12 oz bottle Hot Sauce 

1 oz Ranch dressing powder (recipe calls for Hidden Valley, but can use this recipe)

½ stick of butter

General Mau's Chicken
1 lb chicken breasts (cut into 1" pieces)
1/2 c. cornstarch, 1/2 tsp. salt, pepper to taste
vegetable oil
1/4 c. each: sugar, soy sauce, pineapple juice, cider vinegar
1 - 2 crushed cloves garlic, 1 tsp. fresh ginger


Gluten Free Focaccia

Boarding Music

Just 'cause I felt like I heard it a dozen times while on our trip to Hawaii. . . .

Ray LaMontagne - Supernova
Young Rising Sons - High
Groove Armada - Inside My Mind (Blue Skies)
Glee Cast - Lovefool
Moby - Porcelain
Poolside - Harvest Moon
MAGIC ! - Let Your Hair Down
Rhye - The Fall
Daft Punk ft. Julian Casablancas - Instant Crush
Don Gorda Project - Dedicado
Santana ft. Lila Downs, Niña Pastori and Soledad - Una Noche en Nápoles
Nina Simone - The Look of Love
Henry and Chris Mancini - Champagne and Quail 

Overnight Oats

Sounds interesting. . . . looks really good!

Black Forest Overnight Oats From the Breakfast Drama Queen

2 tablespoons cocoa powder
1 tablespoon sugar
2 tablespoons boiling water
½ cup frozen cherries
¼ cup milk
½ cup yogurt (about 4 ½ oz, or 120g)
1 teaspoon cherry, raspberry or strawberry jelly/jam
½ teaspoon vanilla extract
½ cup rolled oats
1½ teaspoon cocoa powder
1 teaspoon sugar
1 teaspoon boiling water
1 teaspoon maple syrup
1 teaspoon cherry, raspberry or strawberry jelly/jam
1 ½ tablespoons rolled oats
1 tablespoon chocolate chips
2 teaspoons shredded coconut
Fresh cherries, to serve


Mix together cocoa powder, sugar, and boiling water until dissolve. Next, mix frozen cherries with milk, then add to chocolate mix. Add yogurt, jelly / jam, vanilla and oats. Cover and refrigerate overnight. For the topping, add cocoa powder, sugar, and water; stir to dissolve. Next add syrup, jelly, oats, and chocolate chips, mixing well. Refrigerate until ready to serve.


To serve, add coconut to the topping, then add to top of oatmeal. Add fresh cherries and serve.

Homemade Pizza Rolls

Pizza Rolls

9 ounces (about 1 2/3 cups) bread flour
1 egg
1 teaspoon salt
1/2 cup water

1/2 pound Italian sausage, cooked, cooled, and finely diced
1/4 pound low-moisture mozzarella, finely diced
1/2 cup prepared pizza sauce

Probably need to roll dough thinner - to 5 instead of 4.  

Also: try with pepperoni.

Update: the original recipe calls for frying the pizza rolls, but I've had success baking them at 375 - 400 degrees (my oven runs hot) for 10 minutes. 

Pizza Dough

Alton Brown's Pizza Dough recipe

Said to be the Only Pizza Dough Recipe you'll ever need.

PIZZA PIZZA
Makes two 10-inch pizzas

9 1/2 ounces bread flour, plus 1/2 cup or so for rolling
1 teaspoon instant yeast (not rapid rise)
2 tablespoons sugar
2 teaspoons kosher salt
2 teaspoons olive oil (not extra-virgin), plus more to brush on the dough
3/4 cup warm water (100-105 degrees F)
Your favorite sauce and pizza toppings

Alton's recipe goes through all the steps to make the dough in a stand mixer using a dough hook; I just dump everything into my bread machine on the dough cycle.  

In either case, once it's made, put in an oil coated bowl, and let rise overnight in the fridge.  (Side note: letting just about any pizza dough rise overnight will improve it's flavor).

To make the pizzas, divide dough into two parts and let rest 30 minutes.  Stretch \ roll dough out using your favorite method (again Alton goes into a lot of detail about the best way to do this, but think of a pizzeria tossing the pizza in the air) until it's about 10 inches.

Brush the edge of the dough with oil, then top as desired.  Bake at 500 for 5 - 7 minutes.  Let rest a few minutes before cutting.

Coconut Flour Pizza Crust

3 eggs
1 cup coconut milk
½ cup coconut flour
2 tsp. onion powder
½ tsp. baking soda
1 tsp. oregano (optional)
1 clove minced garlic

375, 15 - 20 minutes  Should be rather runny.  Remove from oven when browned, flip over, and add toppings. Bake another 5 - 10 minutes.

Gluten Free Angel Food Cake

Based on this recipe.

1 1/2 cups (10 - 11 eggs) egg whites at room temperaturee
1 1/4 cup sugar, divided
1/4 cup cornstarch
1/4 cup sorghum flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
1 1/2 teaspoons cream of tarter
3/4 teaspoon salt
1 teaspoon vanilla

Fruit, sliced up and tossed with sugar to taste (sugar helps some of the juices form)
Chocolate


Mix together egg whites, cream of tarter, salt and vanilla.  Start whipping the egg whites.  When they start forming soft peaks, add 1/2 cup sugar.  Keep whipping the egg whites until they form stiff peaks.

Sift together 3/4 cup sugar, flours, and cornstarch; gradually sift a second time into egg whites, gently folding the flour in.

Bake at 350 degrees for 35 - 45 minutes in an engrossed tube pan.  Invert over wine bottle to cool.

To finish the cake, whip about a 1/2 cup whipping cream with a little sugar.  'Frost' the cake with it, then spread the fruit and juices over it.  Grate a little chocolate over the top if desired (good for strawberries and raspberries).

Black Beans

From: http://kikoshouse.blogspot.com/2008/08/jamaican-style-black-beans-to-die-for.html


6 tablespoons cooking oil
2 medium red onions, chopped
4 cloves garlic, minced
4 teaspoons ground cumin
2 teaspoons crushed oregano
6 cups (3 cans) black beans, drained
2 tablespoons lemon juice
4 tablespoons orange juice
4 tablespoons dark rum
Salt and pepper to taste


Cook onion and garlic in oil in skillet.  Add other veggies (peppers, celery, etc) and cook a few more minutes.  Add spices and remaining ingredients.  Cover and simmer  for 25 minutes.

Cranberry Jam

From the Farmers Market Basket email newsletter / website 
12 ounce bag of fresh cranberries, rinsed and picked over
1½ cups sugar
½ cup of juice (apple, cranberry, orange)
½ cup water
3 – 8 oz. jelly jars

Combine all of the ingredients in a large, heavy saucepan and bring to a boil.  Reduce heat and simmer about 20 minutes.

Either store in fridge / freezer or can.  Traditional canning: wash jars and lids, then pour hot jam into jars.  Tighten lids to finger tight, then process in boiling water for 10 minutes.  Remove from water and place on counter.  Jars should seal within 24 hours.

Thanksgiving - recap

Turkey Recipe

4 tablespoons unsalted butter, softened

3 garlic cloves, minced (about 1 tablespoon)

2 tablespoons minced fresh thyme leaves or 2 teaspoons dried

zest of one lemon (about 1 teaspoon)

¾ teaspoon salt

¼ teaspoon ground black pepper

6 - 7 pound bone-in, skin-on turkey breast

About an hour before cooking turkey, remove from refrigerator to bring to room temperature.  Dry skin.

Mix butter, garlic, thyme, lemon zest, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl with rubber spatula or fork until thoroughly combined.

When ready to cook turkey, preheat oven to 425.  Separate skin from turkey, then spread butter mixture under skin (rub skin to help evenly distribute as necessary).

Place turkey in roasting pan (cast iron dutch oven works well) with skin side facing up.  Pour a cup of water into the pan, then roast the turkey for 30 minutes.  Reduce heat to 325, and cook another hour.  Check the temperature, and continue roasting until the temperature reads 160 degrees in the thickest part of the turkey.  Let rest 20 minutes before carving.

Bacon Wrapped Brussel Sprouts

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and peper to taste

1 pound Brussel sprouts, trimmed

1/2 pound bacon, cut into 4 pieces (cut lengthwise and crosswise)

Preheat oven to 400.  Mix together oil, vinegar, salt, and pepper, then toss the Brussels sprouts.  Wrap bacon around the sprouts, and place in hot cast iron pan.  Roast 20 minutes or until bacon is cooked, and the sprouts are tender.

Gluten Free Yorkies

(this is based on a couple of recipes, including this one and some notes from the King Arthur Flour website.

75 g Gluten Free Flour mix*

½ teaspoon Xanthan Gum

¼ teaspoon Salt

2 Eggs, beaten

1 1/4 cups Milk

2 tablespoons Oil

25 g Butter or Drippings

Preheat oven to 425.  Put a small piece of butter in cups of a muffin pan, then place in preheating oven.  

Mix together flour, xanthin gum, and salt.  Add eggs, milk and oil to form a smooth batter.  When the fat is bubbling, pour batter into muffin, and bake 20 - 25 minutes.

*In a flood processor, blend together 400 g rice flour, 300 g potato flakes and 50g tapioca starch. Store airtight at room temperature.