Our Dessert Stand

On a somewhat food-related topic, Brent and I painted our own dessert stand the other weekend.  It takes a week for the company to glaze and fire, so we just got it back on Sunday.  Wow! We did such a terrible job; one side is red and the other pink (because we didn't put enough coats).  To our defense, we were working with some child-proof paints and brushes, we worked on the same piece together, and we were a bit rushed because my mentee was with us and was getting bored fairly quickly once she finished her project and we still had half more to paint.  At any rate, we had fun and it will be a part of our holiday tables for years to come.

Sweet and Spicy Pecans (Failure)

Our friend Johnny is allergic to nuts and puppies. It's a pretty sad life he has - not really, but I think Brent would seriously dump me if I were allergic to Beagle puppies.  Anyhow, partly because I need to finish some dishes during my evenings (keep in mind Thanksgiving is 3 days away!) and mainly because of Johnny's food allergies, I prepared the pecans today. Well they turned out to be a failure: a bit salty (and I only used 2/3) and burnt.  Another good reason to start the cooking process early, gives you time to find another recipe and start over.  For now I'll be soaking my baking sheets to get the burnt-sugary-pecan mess off of them. 

SWEET AND SPICY PECANS
-Adapted from Parade (November 16, 2008) magazine
-Serves 8

Ingredients:
1/2 cup sugar
1 1/2 teaspoon salt (I only used 1 teaspoon)
1 1/2 teaspoon chili powder (I only used 1 teaspoon)
1/2 teaspoon cinnamon
Pinch cayenne
1 egg white
2 cups pecan halves

Directions:

1. Preheat oven to 300 degrees F and spray a nonstick baking sheet with cooking spray.
2. Mix the sugar and spices together in a small bowl, set aside.
3. In a separate bowl, beat the egg white lightly with a fork.  Toss in the pecans and stir to coat. 
4. Coat each pecan half one by one evenly with spice mixture.
5. Transfer coated pecan to a baking sheet, separating them as best you can.
6. Bake for 30 to 35 minutes.
7. Cool for 5 minutes.
8. Transfer pecans to another baking sheet, breaking pecans apart as necessary, let cool completely.
9. Keep covered in a dry place.

Pecans will stay fresh for 5 days in an airtight container.

Emeril's Mashed Potatoes

***I HAVE NOT STARTED PREPARING THIS DISH. RECIPE IS AS PRINTED.***

EMERIL'S MASHED POTATOES
-Makes 6 to 8 Servings
-Recipe from Emeril Lagasse, 2000

Ingredients:
2 1bs. potatoes, peeled and diced
1 stick chilled butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper to taste

Directions:
Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from teh heat and drain. Place the potatoes back in teh pot and reutrn to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from teh heat.  Add the butter. Using a hand-held masher, mash the butter into the potatoes.  Add enough cream until desired smoothness is achieved.  The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Homemade Whole Cranberry Sauce

 

HOMEMADE WHOLE CRANBERRY SAUCE
-A blend of several recipes and suggestions

Ingredients:
1/2 to 3/4 cup sugar (depends on sweetness preference)
1/2 cup water + 1/2 cup orange juice + 1/8 cup lemon juice
12 oz. fresh cranberries, rinsed, drained and sorted through (remove any stems or deflated berries)
1/2 teaspoon orange peel or zest
Few squeezes of orange juice

Steps:

1. Combine water mixture and sugar in a medium saucepan.  Bring to boil. 
2. Add cranberries and orange zest.  Return to Boil. 
3. Reduce the heat and boil gently for 10-14 minutes, stirring occasionally.  
4. Add a few squeezes of fresh orange juice.  
5. Cover and cool completely at room temperature.  
6. Refrigerate until serving time.

Keep refrigerated. Sauce can be stored in refrigerator for up to 1 week.

Orange Spice Pumpkin Pie

This dessert combines two classics in one: the all-American cream pie and the traditional spiced pumpkin pie.  Orange peel is added for a slight citrus hint that blends well with the spices.

ORANGE SPICE PUMPKIN PIE
-Adapted from Cooking Pleasures (Oct./Nov.07)
-8 servings

Pie Ingredients:
Dough for 1 (9-inch) pie crust
2/3 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
15 oz. can pure pumpkin
3 eggs
3/4 cup whipping cream
1 tablespoon dark rum, if desired
1 1/2 teaspoons grated orange peel

Topping Ingredients:
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Steps:

1. Heat oven to 425 degrees F.  Line 9-inch pie pan with dough. Whisk sugar, cinnamon, ginger, cloves and nutmeg in small bowl.
2. Whisk pumpkin and eggs in large bowl until well-blended. Whisk in spice mixture. Slowly whisk in 3/4 cup cream until combined. Whisk in rum and orange peel. Pour into pie crust.
3. Bake 10 minutes.  Reduce oven temperature to 350 degrees F; bake an additional 40-45 minutes or until slightly puffed around edge and toothpick in center comes out clean.  Cool on wire rack 2 to 3 hours.
4. Before serving, beat all topping ingredients in medium bowl at medium-high speed until stiff but dry peaks do not form. Serve with pie or pipe decoratively over pie using star tip.  Store in refrigerator.
   

Maple Pumpkin Butter

 
 MAPLE PUMPKIN BUTTER
-Adapted from Parade (November 16, 2008) magazine.
-Makes 1 1/2 pints.

Ingredients:
- 29 oz. unsweetened pumpkin puree
- 3/4 cup sugar
-3/4 cup apple cider
-3/4 cup maple syrup
-1 1/2 teaspoon cinnamon
-1 1/2 teaspoon ginger

1. Preheat oven to 350 degrees F. 
2. Put all ingredients in a large, heavy, ovenproof casserole and stir to blend. 
3. Place the pan over medium-low heat and bring to a boil, stirring all the while.  
4. Lower the heat, and still stirring, cook 5 minutes more.
5. Slide the casserole into the oven and cook, stirring every 15 minutes, until the pumpkin butter has thickened and there is no liquid around the sides of the pan. (1 1/2 to 2 hours)
6. Cool the pumpkin butter, then cover and chill.

Packed airtight, it will keep for a week in the refrigerator.

Cardamom Sugar Stars and Autumn Leaves

... and one Gnome and Bear for Brent.

 
 CARDAMOM SUGAR STARS AND AUTUMN LEAVES
-Adapted from Cooking Pleasures (Dec.07/Jan08) magazine
-Makes about 35 cookies (depends on thickness and size of cookies)

Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
1 teaspoon ground cardamom
1 egg
1/2 tablespoon vanilla extract (optional)

Spice Mixture
1/8 cup sugar or sparkling sugar
1/4 teaspoon ground cardamom
1 dash salt

Steps:

1. Whisk flour, baking powder and 1/4 teaspoon salt in medium bowl.
2. Beat 1 cup sugar, butter and 1 teaspoon cardamom in large mixing bowl at medium speed 3 to 4 minutes or until light and fluffy.
3. Beat in egg and vanilla. 
4. At low speed, beat in flour mixture just until blended.
5. Knead dough just until smooth.  (I didn't need to knead the dough as it was fairly well combined.  I just gathered the dough.) Divide dough into 2 pieces; shape each into flat round discs. Cover and refridgerate until firm enough to roll, overnight or up to 2 days.
6. Heat oven to 350 degrees F.  Line baking sheets with parchment paper. Clear enough space in refrigerator for baking sheets.
   
7. Combine all spice mixture ingredients in small bowl and set aside.
   
8. Remove both dough pieces from the refrigerator; let stand at room temperature until able to roll but still firm.  (The dough softens fairly quickly and continues to soften once you start rolling it out.  I didn't have to wait for the dough to warm up before rolling.)
9. Roll between two pieces of parchment paper (or one piece folded in half) to 1/8-inch thickness.  Turn dough over once or twice while rolling to check for deep wrinkles; if necessary, peel off and smooth paper over dough before continuing to roll.) (Rolling dough between sheets of parchment paper or plastic wrap eliminates the need to use extra flour, ensuring perfectly crisp but tender cookies, and it keeps you kitchen surfaces flour-free.)
10. Using cookie cutters of your choice, cut out dough.  (Dip cookie cutters in flour as necessary to prevent sticking.) 
11. Place cut-out dough on baking sheet (on top of lined parchment paper) and refrigerate for at least 5 minutes. 
12. Remove scraps of dough between cookies with point of knife. (If dough gets too soft at any time, refrigerate until firm.) Press dough scraps together gently and reroll.
13. Repeat with rest of dough.
    
14. Once cut-out dough has been chilled, sprinkle spice mixture liberally over cookies. (You do not need to remove the cookies from the parchment paper or baking sheet.)
15. Bake 8 to 10 minutes or until pale golden brown at edges.  (My cookies took exactly 8 minutes each time.)  
16. Slide cookies with parchment paper onto wire racks, waiting a minute or two if necessary to let cookies firm up before moving. (If you do not have a wire rack, after waiting two minutes for cookies to firm, flip cookies face down to cool.) Let cookies cool completely.

Cookies can be made 1 month ahead.  Store in an airtight container.

What's for Thanksgiving Dinner 2009

After a long hiatus from the kitchen (and Seattle for that matter), I'm back just in time for Thanksgiving preparations.  Today starts day 1 of the turkey-thawing process. I had Brent place the bird in our refrigerator, because I had forgotten to do so before I met my friends for brunch and the bird really needs to begin thawing today if it's going to be marinated and ready for Thanksgiving (T minus five days). (Thank you Brent for that, even though you have already stated that Thanksgiving for men means sports and eating; no involvement in the cooking process whatsoever.)

For those who care, I believe I have finalized my Thanksgiving day menu (at least the part that I'm preparing). So here it is:

1. Roasted Turkey prepared in a mix between Zuni Cafe's (San Francisco) and Julia Childs's recipe
2. Southwestern Corn on the Cob - Try-Foods International
   
3. Orange Spice Pumpkin Pie - Cooking Pleasures (Oct./Nov.07)
   
4. Apple Pie
   
5. Maple Pumpkin Butter - Parade (Nov. 16, 2008)
   
6. Sweet and Spicy Pecans - Parade (Nov. 16, 2008)
   
7. Scalloped Potatoes with Cheese
8. Green Bean Casserole
9. Mashed Potatoes
10. Chewy Ginger Molasses Cookies - Martha Stewart's The Original Classics (2007)
    
11. Cardamom Sugar Cookies - Cooking Pleasures (Dec.07/Jan.08)
    
12. Homemade Whole Cranberry Sauce

So it's time to start Thanksgiving Dinner preparations.  This means preparing pie crusts, cranberry sauce and cookies.  Why so early? If you're asking me this, you must have never prepared a turkey-related holiday meal from scratch before with no help.  Trust me it's time to start the prep work.  And if you've got a frozen turkey to thaw and season, put the bird in the fridge today, else scrap the frozen bird altogether and get a fresh one. I'm going to post full recipes for items and update them as I'm making them, just in case you (whoever you are) feel the urge to include this in your to-make list.