Cookies & Carols An Old Fashioned Holiday Recipe & Song Book 2018 26 Collector’s Edition th
Valley Publishing
835 1st Ave. • Monte Vista (719) 852-3531
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Add something new to your pumpkin repertoire
Pumpkins are readily available in fall, when people carve jacko’-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for “Pumpkin Cheesecake with Gingersnap Crust,” courtesy of Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).
Pumpkin Cheesecake with Gingersnap Crust Serves 8 to 10
Crust 11⁄2 cups gingersnap cookie crumbs 1⁄2 cup finely chopped hazelnuts 6 tablespoons unsalted butter, melted 1⁄4 cup sugar Filling 11⁄2 pounds cream cheese, at room temperature 1⁄2 cup packed light brown sugar 1⁄4 cup granulated sugar 2 large eggs 2 large egg yolks 11⁄2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice 1 cup solid-pack pumpkin purée (not pumpkin pie Pumpkin Cheesecake with Gingersnap Crust mix) 1⁄2 cup créme fraîche, homemade (see below) or storeCréme Fraîche Makes about 1⁄2 cup bought, or sour cream 1⁄2 cup heavy whipping cream 2 teaspoons pure vanilla extract 1. Preheat the oven to 350 F. Lightly butter an 8- or 81⁄2-inch springform pan. 2. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press the mixture over the bottom and up the sides of the pan. Bake the crust for 10 minutes. Let cool completely on a wire rack. Increase the oven temperature to 425 F. 3. To make the filling: With an electric mixer on medium speed, beat the cream cheese, brown sugar and granulated sugar in a large deep bowl until light and fluffy. Beat in the eggs and then the egg yolks one at a time, beating well after each addition. Add the flour and pumpkin pie spice and beat on low speed until just combined. Add the pumpkin purée, créme fraîche and vanilla, and beat until just combined. Pour the filling into the shell. 4. Place the cheesecake on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 250 F and continue baking for 1 hour. 5. Turn the oven off and let the cheesecake cool in the oven for 21⁄2 hours. Then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. 6. To serve, run a knife around the side of the cheesecake and remove the side of the pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut.
1⁄2
Courtesy photo
cup créme fraîche or sour cream with live cultures
Pour the cream into a glass jar with a tight-fitting lid and spoon in the créme fraîche. Let sit on the counter, with the lid slightly ajar, until the mixture thickens, from 4 to 24 hours, depending on the weather. Refrigerate, tightly covered, until ready to use. PC16A477
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Thanksgiving is a day to gather with family and friends and give thanks for all we have. But Thanksgiving is also known as a time to chow down. Many families sit down to a meal of turkey and various side dishes on Thanksgiving, indulging in a hearty meal before relaxing on the couch to sneak in an afternoon nap and watch some football. Sweet potatoes are a staple of many families’ Thanksgiving dinner tables, and different cooks have their own special sweet potato recipes. Those trusted with hosting this Thanksgiving who don’t have their own unique take on sweet potatoes might want to consider the following recipe for “HerbRoasted Garnet Sweet Potatoes” from Jill Lightner’s “Edible Seattle: The Cookbook” (Sterling Epicure).
mixture, and use your fingers to coat them well. Season with salt to taste. 2. Transfer the mixture to the prepared roasting pan. Bake for 45 to 60 minutes, until your desired consistency is reached, whether you want them a bit firm or fork-tender. Edible Tip: A good alternate variety to Garnets are Red Jewels, which are easy to come by at both farmers’ markets and local grocers. Look for a deep, bright color, and be sure to cook them fairly quickly after purchase. Unlike potatoes, sweet potatoes do not store very well. PC14B688
Sweet staple of Thanksgiving dinner Herb-Roasted Garnet Sweet Potatoes Serves 4 3 1 1 1 3
tablespoons extra-virgin olive oil teaspoon fresh thyme leaves, minced teaspoon minced fresh sage teaspoon minced fresh oregano medium garnet sweet potatoes, peeled and cut into 1⁄4-inch dice Kosher salt
1. Preheat the oven to 375 F. Spray a large roasting pan with nonstick cooking spray. In a large bowl, thoroughly combine the olive oil and herbs. Add the sweet potato dice to the
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A fresh and tasty take on a much-maligned holiday staple
Certain foods are synonymous with the holiday season. Thanksgiving turkey. Holiday cookies. Fruitcake. While those first two make mouths water. fruitcake rarely inspires stomachs to rumble in anticipation. But fruitcake is more than just something to go ignored on holiday serving tables. The following recipe for “Fig and Walnut Fruit Cake” from Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More” (Chronicle Books) is chewy, crunchy and wholesomely rich, making it something holiday hosts will be proud to serve to their holiday guests, who might just come away with a whole new appreciation for fruit cake.
3 1 1⁄2 1⁄4
large eggs, lightly beaten teaspoon vanilla extract cup diced candied orange peel cup walnut brandy, such as Nocello
Preheat the oven to 225 F. Coat the inside of a 9-by-13-inch baking pan with the vegetable oil spray; set aside. Toss the walnuts and figs in a large mixing bowl; set aside. Mix the flour, baking powder, salt, and sugar in a medium bowl. Toss 3 tablespoons of the dry ingredients with the nuts and fruit to coat. Adds the eggs and vanilla to the remaining dry ingredients and mix with a wooden spoon to form a smooth batter. Mix in the candied orange peel. Scrape into the nuts and fruit and toss with a rubber spatula until everything is evenly coated. Makes 12 servings Scrape the batter-coated nuts and fruit Vegetable oil spray into the prepared pan, wet your hands with 1 pound walnut halves and pieces cold water, and pack the nuts and fruit firmly 1 pound dried figs, stems re- into the pan. Set in the oven and bake for 8 moved, quartered hours, until the top is golden brown and a 3⁄4 cup all-purpose flour skewer inserted into the center comes out 1⁄2 teaspoon baking powder clean. (An instant-read thermometer inserted 1⁄2 teaspoon fine sea salt in the center of the cake should register 215 to 225 F.) 1 cup sugar Remove the pan from the oven and spoon
Fig and Walnut Fruit Cake
the brandy over the top. Cool on a rack for 30 minutes. Run a knife around the edge to loosen, invert onto a rack, remove the pan, turn right-side up, and cool to room temperature. Variation: You can “bake” this in a slow cooker; you will need a 11⁄2-quarter soufflé dish and a 6-quart or larger slow cooker. Once the batter is in the soufflé dish, put it in the slow cooker and cook on low for 6 hours. PC17B483
Give holiday meals a flavorful twist
The holiday season is rife with tradition. Family and friends often combined. Pour cranberry mixture over roast in slow cooker. gather together around the dining room table to share conversation, Cover slow cooker and cook on low for 6 to 8 hours or until memories and good food, making the holidays a special time of year. pork roast is tender. Season roast to taste with salt; serve juices Home chefs looking to expand their culinary horizons can include this with roast. PC18C551 recipe for “Slow Cooker Spiced-Cranberry Pork,” courtesy of The Ohio Pork Council, on their holiday menus. Pork is a versatile protein that pairs well with the tart, holiday-centric flavor of cranberries.
Slow Cooker Spiced-Cranberry Pork
Serves 8 31⁄2 to 4 pound pork shoulder 1 6-oz can jellied cranberry sauce 2⁄3 cup sugar 3⁄4 cup cranberry juice 2 tablespoons Dijon-style mustard 11⁄2 teaspoons ground cloves 1 teaspoon ground black pepper Salt to taste
Trim fat from pork roast, if necessary. Place roast in 4- to 6-quart slow cooker. Use wire whisk to stir together cranberry sauce and sugar in medium bowl. Stir in juice, mustard, cloves and pepper until well
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Warm up with a classic hot toddy this holiday season
Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill. Hot toddies have been around for centuries. Usually a mix of a spirit — either whiskey, rum or brandy — hot water, honey and spices, some believe the word “toddy” comes from an Indian drink of the same name that is produced by fermenting the sap of palm trees. Other sources say the hot toddy was created by Dr. Robert Bentley Todd, an Irish physician who prescribed a drink made of brandy, white cinnamon, sugar syrup, and water. The drink was dubbed the “hot toddy.” Hot drinks embellished with alcohol were long used for medicinal purposes. While alcoholic beverages are no longer used as medicine, hot toddies can still chase away a chill. “Grog” is another name given to hot alcoholic drinks, or any drink in which unmeasured amounts of spirits are mixed with other ingredients. Grog may also refer to a water-and-rum mixture that sea merchants once drank. The water kept the merchants hydrated, while the rum prevented the water from spoiling during voyages.
Classic Hot Toddy
11⁄2 1 1⁄2 1
ounces bourbon, whiskey or another brown liquor tablespoon honey ounce fresh lemon juice cup boiling water Cinnamon stick Lemon wedge Cloves or star anise
Combine liquor, lemon juice, honey, and boiling water together in a mug or Irish coffee glass. Push cloves or star anise into the lemon wedge. Add the cinnamon stick and lemon wedge to the mug. Allow lemon and cinnamon stick to steep in the beverage for a few minutes. Stir and enjoy. HL17A400
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Christmas
Friday, December 7
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Create a delicious one-pot meal for a crowd
Warm, hearty meals, including stews, casseroles, soups, and chilis, make for great comfort foods when temperatures drop. Another advantage to these types of meals is they can easily be expanded to serve extended family. Also, when prepared using a slow cooker, these meals can be easily transported to a friends’ potluck or relative’s home. Beloved for their turn-it-on-and-forget-it convenience, slow cookers allow cooks to start meals in the morning and then return home at night and have dinner ready and waiting. Busy working families may find that the convenience of slow cookers is unparalleled.
This recipe for “Creamy Ham ‘n’Broccoli” from “Taste of Home Casseroles, Slow Cooker & Soups” (Taste of Home Books) is ideal for a cool fall or winter evening. It’s a delicious meal to come home to after a busy day and also a great way to make use of leftover ham from a previous meal, such as a family gathering during the holiday season.
can (103⁄4 ounces) condensed cream of mushroom soup, undiluted 1 jar (8 ounces) cheese sauce 1 can (8 ounces) sliced water chestnuts, drained 11⁄4 cups uncooked instant rice 1 cup milk 1 celery rib, chopped 1 medium onion, chopped 1⁄8 to 1⁄4 teaspoon pepper 1⁄2 teaspoon paprika In a 3-quart slow cooker, combine all of Serves 6 to 8 the ingredients except the paprika. Cover 3 cups cubed fully cooked ham and cook on high for 2 to 3 hours, or until the 1 package (10 ounces) frozen rice is tender. Let stand for 10 minutes before chopped broccoli, thawed serving. Sprinkle with paprika.
Creamy Ham ‘n’ Broccoli
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Chase the chill away with hot soup
Few things beat a hot meal on a cold day. Stews and casseroles can fit the bill in such situations, but soup is a go-to solution when looking to warm up.
Tortilla Soup
Serves 4 4 corn tortillas, freshly made or a few days old 1 tablespoon vegetable oil, plus extra for frying 1 small onion, finely chopped 2 garlic cloves, crushed 1 14-ounce can plum tomatoes, drained 4 cups chicken stock Small bunch cilantro Salt and ground black pepper
Using a sharp knife, cut each tortilla into 4 or 5 strips, each measuring about 3â „4 inches wide. Pour vegetable oil to a depth of 3â „4 inch into a heavy frying pan. Heat until a small piece of tortilla, added to the oil, floats on the top and bubbles at the edges. Add a few tortilla strips to the hot oil and fry for a few minutes, until crisp and golden brown all over, turning them occasionally. Remove with a slotted spoon and drain on a double layer of paper towels. Cook the remaining tortilla strips in the same way. Heat the 1 tablespoon vegetable oil in a large, heavy pan. Add the chopped onion and garlic and cook over medium heat for 2 to 3 minutes, stirring constantly with a wooden spatula, until the onion is soft and translucent. Do not let the garlic turn brown or it will give the soup a bitter taste. Chop the tomatoes using a large, sharp knife and add them to the onion mixture in the pan. Pour in the chicken stock and stir well. Bring to a boil, then lower the heat and let simmer for about 10 minutes, until the liquid has reduced slightly. Chop the cilantro. Add to the soup, reserving a little to use as a garnish. Season to taste. Place a few of the crisp tortilla pieces in the bottom of four warmed soup bowls. Ladle the soup on top. Sprinkle each portion with the reserved chopped cilantro, serve.
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Try a different take on turkey this holiday season
Turkey is a holiday dinner staple in many families. While many might scoff at the idea of altering their holiday turkey traditions, others may embrace changing things up, feeling that the joy of cooking often lies in experimentation. Those unafraid to try something new might want to cook up the following recipe for “Turkey Roulade with Cranberry Chutney” from Laurey Masterton’s “The Fresh Honey Cookbook” (Storey).
Turkey Roulade with Cranberry Chutney Serves 6 1 1
sheet puff pastry pound turkey meat from turkey breast and/or thigh meat, cut into 1-inch chunks 3 eggs 1⁄2 cup chicken stock 1⁄4 cup Marsala 2 tablespoons unsalted butter Unbleached all-purpose flour, for the pastry 1⁄2 cup celery sliced on the diagonal 1⁄2 cup sliced button mushrooms 1⁄2 cup Cranberry Chutney (see below), plus more for serving Fresh parsley sprigs for garnish 1. Following the instructions on the package, thaw the puff pastry. This will take 30 to 45 minutes, depending on the type of pastry. You should be able to unfold it without it breaking. Set aside. 2. Pulse the turkey in a food processor until it is the consistency of ground beef. Add 2 of the eggs, the chicken stock, the Marsala, and the butter. Pulse again briefly, until just combined. 3. Roll out the puff pastry on a floured surface until it is a 12- or 13-inch square. Cover a baking sheet with parchment paper and place the pastry on top. 4. Form the minced turkey mixture into a log and position it down the center of the prepared puff pastry. Make an indentation down the length of the turkey and place the celery, mushrooms, and cranberry chutney along the indentation. Cover the indentation with the meat, forming a log once again. 5. Wrap the puff pastry around the turkey, neatly folding the ends and top together, rolling or tucking the edges together, and pinching to seal any gaps. Make the pastry-covered log as round as possible, like a Yule log — try to avoid a flattened version, like a strudel. 6. Preheat the oven to 450 F. 7. Combine the remaining egg with 1 tablespoon water in a small bowl or cup. Stir well until completely mixed. Brush the roulade
with the egg wash, being careful to brush every bit of the exposed pastry. 8. Bake for 10 minutes at 450 F, then reduce the heat to 375 F. Continue to bake for 30 to 45 minutes longer, until the pastry has risen and is a toasty, golden color and the turkey has reached an internal temperature of 165 F. Generally speaking, once the pastry has cooked, the meat will be cooked, too. Remove the roulade from the oven. Transfer it to a serving platter, using the parchment paper to help you. Allow to rest for about 10 minutes. 9. Slice and serve, garnishing with the parsley and accompanying with a bowl of extra cranberry chutney.
Cranberry Chutney
Makes 3 cups 1 1-pound bag fresh cranberries 2 navel oranges, unpeeled, cut into 6 wedges and then into thin slices 1⁄3 cup golden raisins 1⁄2 teaspoon ground cinnamon
1⁄2 1⁄2 1⁄2 1⁄2 1⁄2 1⁄4
teaspoon whole cloves teaspoon ground ginger teaspoon kosher salt cup apple cider cup honey, preferably cranberry honey cup apple cider vinegar
1. Pour the cranberries into a 2-quart pot. Add the oranges, raisins, cinnamon, cloves, ginger, salt, apple cider, honey, and vinegar. Bring to a boil, and then reduce the heat to low and simmer until the chutney thickens, about 20 minutes. 2. Remove from the heat and serve warm or, if you prefer, chill and serve cold. PC17C567
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