Tuesday, November 22, 2005

Caramel Pecan Pumpkin Pie

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Scot's Turkey Posted by Picasa

peach and sage glazed turkey with gravy

1 12 - 14 lb turkey (adjust seasonings according to weight)
salt and pepper
1/2 - 2/3 stick butter
1 large tart apple
1 large ripe pear
20 baby carrots or 3-4 large carrots cut into 1-inch chunks
4 or 5 stalks celery cut into thirds, with leafy tops
1 fennel bulb (optional)
1 large yellow or white onion, halved and quartered
3 or 4 6" rosemary sprigs, cut to about 2 inches long
2/3 bunch parsley
25 sage leaves

preheat oven to 400 degrees
1. If turkey is frozen, thaw completely. Remove bag of giblets and neck from cavity (set aside for gravy). Rinse inside and out under faucet. Pat off excess water with paper towel. Rub skin with butter, making sure to cover back, legs as well as the breast. Salt and pepper inside and out.
2. Core apple and pear and cut each into 8 sections. Slice fennel, if using.
3. Divide the fruit, vegetables, and herbs roughly into thirds. Stuff 1/3 of mix into the cavity of turkey. Bring the legs together tie a simple knot around them. Place turkey on rack breast side down over a rimmed sheet pan and scatter the remaining mix over the turkey. Roast for 45 minutes.
4. Remove the pan from the oven (close the oven door). Turn the turkey breast side up. Return the turkey to the oven and roast for another 15 minutes.
5. Roast for another 30 minutes.
6. Check Turkey and Return to oven and roast for another 15 - 30 minutes until the breasts register about 165 degrees and the thighs register about 170 degrees.
7. Remove the turkey from the oven and allow to rest before glazing and carving. Save the drippings for the gravy.

peach and sage glaze

1 cup peach preserves
8 tablespoons butter
1 tablespoon dried sage
salt and pepper to taste

While turkey is roasting, stir together peach preserves, butter, sage, salt and pepper in a sauce pan and heat until melted to a thick syrup. Set aside. When the turkey has rested brush glaze mixture over all exposed skin, coating thoroughly.

Monday, November 21, 2005

Vanilla Sweet Potato Puree

Vanilla Sweet Potato Puree

From: Artisanal Cooking Page: 227

"Here's what you are in for: plump vanilla beans, cream, orange zest, and butter combined with sweet potatoes that have been roasted in the oven until they develop a beautiful, rich, flavor-concentrated flesh. A quick whirl in the food processor produces a smooth, creamy, subtly sweet puree haunted by the delicious vanilla and citrus undertones."

Vanilla Sweet Potato Puree

1 1/2 pounds sweet potatoes, cleaned and left a bit damp
1/2 cup plus 3 tablespoons heavy cream
1/3 vanilla bean, split lengthwise and seeds scraped
1 teaspoon grated orange zest (optional)
2 tablespoons unsalted butter, at room temperature
kosher salt
white pepper in a mill

Preheat the oven to 350F. Put the potatoes on a baking sheet and bake in the oven until tender to a fork tip, about 1 hour. Remove from oven and let cook until warm enough to handle, 10 to 15 minutes. Peel and discard the skin. Put the potatoes in the bowl of a food processor fitted with the steel blade.

Meanwhile, pour the cream into a 2-quart pot, add the vanilla bean and orange zest, if using, and set it over medium heat. Bring to a simmer and cook for 5 minutes. Remove from heat. Use tongs to fish out and discard the vanilla bean. Pour the mixture over the potatoes in the processor and add the butter.

Puree the potato mixture until smooth. Season with salt and 4 grinds of pepper, or to taste. Keep covered and warm until ready to serve.

Serves four.

Autumn Spice Oil

4 star anise
1/2 tablespoon juniper berries
1 tablespoon plus 1 teaspoon cardamom
1 teaspoon allspice
1 medium cinnamon stick, crushed, or 1 teaspoon ground cinnamon
1 teaspoon whole cloves
1/3 vanilla bean, split lengthwise, seeds scraped
2 pieces dried orange peel, optional
1 cup oil

Put the star anise, juniper berries, cardamom, allspice, cinnamon, and cloves in an 8-inch saute pan and toast overmedium heat, shaking constantly, until fragrant, 2 to 3 minutes. Remove the pan from the heat and let cool.

Transfer the spices to a spice or coffee grinder and pulse for a few seconds.

Transfer the spices to a bowl, add the vanilla bean and orange peel, if using, and set aside.

Pour the oil into a small pot and heat it over medium-low heat until warm. Pour the oil over the spices and vanilla. Cover and let infuse at room temperature for 24 hours, periodically mixing the bowl. (heidi note: terrance says not to strain, but i strained anyways at this point - I think my spices were a bit on the chunky side of a fine grind).

Cover and keep at room temperature for up to 2 weeks or refrigerate for up to 1 month.

Makes 1 cup.

Friday, November 18, 2005


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This recipe is perfect for Thanksgiving Time. They smell great while baking and are the Perfect Cookie to have with Tea. My family finished the whole batch off very quickly. The Recipe was found in the cookbook ONCE UPON A TART.

makes 25 BISCOTTI

4 1/2 cups flour
1 tsp baking powder
1/8 tsp salt
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
3 large eggs,at room temperature, seperated
1 1/3 cups sugar
3/4 cup canned pumpkin or fresh pumpkin puree
1/4 tsp vanilla
8 T unsalted butter, melted and cooled to room temperature
1 cup pecans, chopped
1/2 cup fresh cranberries
1/3 cup golden raisins

1. Position your oven racks so that one is in the center, preheat the oven to 350 degrees. Line a baking sheet with parchment.
2. Whisk the flour, baking powder, salt, and spices together in a medium-size bowl.
3. In a seperate, big bowl, beat the egg yolks with roughly half of the sugar, using the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and frothy. Add the pumpkin puree and vanilla, and stir to blend.
4. Rinse the beaters and , in a third med-size bowl, beat the egg whites until they form stiff peaks. With the mixer still on high speed, beat in the remaining sugar.
5. Using the paddle attachment of your mixer on low speed( or a wooden spoon), fold the egg whites into the egg yolk mixture. Gently stir in the butter, nuts, cranberries, and raisins.
6. Gradually stir the dry ingredients into the wet ingredients, until the dough comes together in a ball.
7. Place the dough on a flour-dusted work surface. Dust your hands with flour, and roll the dough into a 4-inch in diameter log about 14 inches long. This is wet and sticky dough,so you'll probably need to flour your hands and work surface continually as you roll the dough into a log.
8. Carefully pick up the log with your hands, and place it on your baking sheet. If the log is too long, cut it in half and place each half on a seperate baking sheet, because the dough will spread when it bakes.
9. Place the baking sheet on the center rack in the oven, and bake for 50 minutes, or unitl the top of the log is golden brown and feels firm when you press it with your finger.
10. Remove the baking sheet from the oven, and place it on a wire rack to allow the log to cool to room temperature.
11. Pick up the log, and place it on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2 inch slices. Line the slices on the baking sheet with one cut side down. The biscotti slices can be touching one another, because the sides that are touching are already cooked.
12. Return the biscotti to the oven, and bake for another 25-30 minutes, until they are crisp and golden brown throughout.
13. Remove the baking sheet from the oven, and place it on a wire rack. Allow the biscotti to cool completely on the sheet. Biscotti are best after they've cooled and hardened.


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It snowed early this week (Tuesday). We have had such nice warm weather this fall. It seems extreme when we were still having 70 degree sunny days with green grass and flowers in bloom and two days later SNOW. It was Still BEAUTIFUL.

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7 OZ Dried Apricots, snipped (1 1/3 cups)
1/2 cup dried cranberries
3 T honey
6 boneless skinless chicken breast halves(2lbs)
1 1/2 tsp ground ginger
2 eggs, beaten
1 recipe herb coating, below

Herb Coating:
Stir together 2/3 cups fine dry bread crumbs; 2 T fresh parsley snipped, 1 T flour, 1 T finely shredded parmesan cheese, 1 tsp paprika, 1/2 tsp sugar, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp pepper. Cut in 2 T shortening to resemble fine crumbs.

1. Preheat oven to 350 degrees. Coat a 3 qt. rectangular baking dish with spray; set aside. For the filling, stir together apricots, cranberries, honey, and ginger; set aside.
2. Pound breasts to 1/4 inch thickness. Spoon 1/4 cup filling in centers. Fold in bottoms and sides; roll up. Secure with toothpicks. Dip into egg; coat in herb coating. Arrange in dish. Bake 35 to 40 minutes or until no pink remains.

serves 6

Friday, November 11, 2005

I made this interesting soup for lunch. It was surprisingly very good. It wasn't the most beautiful looking dish but very flavorful and filling.


Adapted from "Mollie Katzen's Vegetable Heaven"
Preparation time: 45 minutes (10 minutes of work)
Yield: 6 to 8 servings

The fruit that's doing the hinting here is the humble dried apricot, which might seem bizzarre at first glance, and even at second glance. But something subtle and magical happens when the apricot flavor modestly blends into the soup. Try this easy, intensely-seasoned, oil-free winner, and you'll see what I'm talking about.

2 cups red or brown lentils, rinsed and picked over
8 cups water (maybe more)
2 cups minced onion
2 teaspoons ground cumin
2 teaspoons dry mustard
2 tablespoons minced garlic
1 cup minced dried apricots
1 1/2 to 2 teaspoons salt (to taste)
3 to 4 tablespoons balsamic vinegar (or, to taste)
Black pepper and cayenne to taste

Extra slivers of dried apricot
A drizzle of yogurt
A sprig or two of cilantro or parsley

1. Place the lentils and water in a soup pot or Dutch oven and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick.
2. Add the garlic, apricots, and salt, cover, and let sit for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days.
3. Heat gently just before serving, and serve hot, topped with a few slivers of dried apricot, a drizzle of yogurt, and a sprig of cilantro or parsley, if desired.

Wednesday, November 02, 2005


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This Yeast bread has a nice color from the pumpkin. It's a Great Sandwich bread. It was equally good for PBJ sandwiches or Tuna Salad sandwiches.


2 envelopes active dry yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 tsp cardamon
2 tsp ginger
1 cup mashed, cooked pumpkin
2 large eggs
1 cup scalded milk
8 1/2 cup sifted all-purpose flour
1/2 cup (1 stick) butter or margarine, melted
2 tsp salt
1 1/2 cup seedless raisins

Softed yeast in warm water with 1 T of the sugar in a mixing bowl. Mix spices with the remaining sugar and add to yeast together with pumpkin and eggs. Beat well. Cool milk to lukewarm and add. Gradually beat in 4 cups of the flour. Beat until the batter falls in sheets from the spoon. Cool melted butter to lukewarm and stir into the mixture along with the salt. Add remaining flour, stirring and kneading it in until all the flour is used. Knead dough on a lightly floured board until smooth and satiny. Form into a ball and placed in a greased bowl, turning to bring the greased side to the top. Cover and let rise in a warm place 50 minutes or until double in size.

Turn out onto a lightly floured board and gradually knead in the raisins. Place
1 3/4 pounds of dough in each of 2 lightly greased 9x5x3 inch loaf pans. Make remaining dough into rolls. Brush tops with melted butter and cover and let rise in a warm place 45 minutes or until double in size. Bake in a preheated oven at 375 degrees for 45 minutes. Bake rolls for 20 minutes.

Yeild: 2 loaves plus about 16 rolls

Tuesday, November 01, 2005

This Halloween Cade was abducted by an Alien and Quinn turned into a scary and very hairy Wolf Posted by Picasa

Halloween Cookies Posted by Picasa

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