My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post — it steals the show every year — but I imagine many of you are a little stuffinged out at the moment. Am I right?
Good, let’s focus on the glogg then. The word “glogg,” Scandinavian in origin, derives from a verb meaning “to glow” or “to warm,” which is just what this hot beverage is meant to do — warm you up, get you glowing. Coming from a land where the sun shines seldom in a long winter season, glogg is meant to work immediately, which is exactly what it does. In a sort of two-pronged attack, glogg enters the system: as vapors swirl off the hot liquid up into the nose making their way to the brain, the liquid itself — a mixture of red wine, port and brandy — pours through the blood stream. This is potent stuff. This is bone-warming, rosy-cheek inducing, party-starting stuff. It’s a beautiful thing.
In my family, it’s not Christmas without glogg. And this year, it won’t be New Year’s without glogg either. I need one more round before I start drafting my resolutions. Moreover, I need something to accompany these rosemary-parmesan crackers, my latest pre-dinner fix. I discovered these a few weeks ago when I needed to make something for a potluck hors d’oeuvres party. Never knowing what to bring to these sorts of events, I opened an old classic and soon found myself in a particularly enticing chapter: crackers.
Crackers. Why make homemade, you ask? Well, this isn’t the sort of cracker meant to be topped with cheese or pâté or any sort of party spread. This is both a cheese and a cracker in one entity meant to be enjoyed on its own. Topped with a teensy sprig of rosemary, these crackers, I worried, would be too pretty to eat. But that they were not. With both beer and wine drinkers alike, they were a hit. These salty discs beg to be washed down with a heartwarming libation, and in that sense become their own little party starters themselves. Hmmm, homemade crackers + glogg? This could be dangerous. Happy New Year everyone!
“Aunt Betsy’s Favorite” (Glogg)
Source: House and Garden’s Drink Guide
Serves: 6 to 8
Note: My stepfather has adjusted the original recipe over the years so feel free to adjust to your liking as well.
1 bottle dry red wine (use a bottle you like, one you would drink on its own)
2 cups Tawny or Ruby Port (Chip uses Ruby)
1 cup brandy
8 to 16 tsp. sugar*
peel of 2 oranges
4 cinnamon sticks
*Chip adds 16 teaspoons (which is 5 tablespoons + 1 teaspoon) but start with 8 (which is 2 tablespoons + 2 teaspoons) and add more to taste.
Combine all ingredients in a heavy saucepan and heat slowly without allowing the mixture to reach simmering point. Pour into punch glasses.
**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours.
Also: Bake these the day you serve them. They don’t keep well.
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)
1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.
It’s December 23rd. I’ll keep this brief. Rum balls are delicious. They are perfect for a crowd. They are perfect as a gift. They are perfect little bites of boozy goodness. I can’t think of a more perfect treat to have on hand this time of year.
What’s more, the batter takes all of about 5 minutes to whip up (if you have a food processor) and shaping, about 20 minutes more. I’m certainly not trying to make more work for you, but if you’re still on the prowl for one more treat to add to your dessert spread or if you need a last-minute host/hostess gift or if you just plain forgot to make rum balls this year, there’s still time. Get busy. You won’t be sorry you did.
Happy Holidays Everyone!
Feeding rum balls to small children is probably not advisable. Ella, however, was never happier:
Yield = 40
3+ cups vanilla wafers (I ended up using a whole box (12 oz))
1+ cups confectioners sugar (plus more for rolling)
2 tablespoons cocoa powder
2 tablespoons white corn syrup
2/3 cup rum
1. Place vanilla wafers in a food processor and pulse into fine crumbs. There might be a few large pieces that don’t catch the blade at this step, but they’ll eventually end up getting pulverized, so don’t worry. (Alternatively, place vanilla wafers into a Ziploc bag and bash them with a rolling pin until they are fine pieces).
2. Add confectioners sugar, cocoa and corn syrup and pulse till combined. At this step, you could do one of two things:
A. Add all of the rum and pulse, which will likely leave you with a mixture that is too wet to form into balls, and which will require you to add more vanilla wafers and perhaps more confectioners sugar. This is what I did, and I ended up correcting the texture by adding all of the remaining vanilla wafers from the box as well as a 1/4 cup more confectioners sugar.
or B. Slowly add the rum to the food processor until the mixture comes together and you are able to form small little balls using a teaspoon. This is what I’ll do the next time I make them.
3. Using a teaspoon (I used a measuring spoon teaspoon), scoop out balls from the processor, roll them gently with your hands into irregular shaped balls, and drop them into a plate (or shallow tupperware) filled with a thin layer of powdered sugar. Shake the vessel to coat the balls, then transfer balls to storage container until you are ready to serve them. I store mine in the fridge — not sure this is necessary, but I like the texture the rum balls get once they are chilled a bit.
Notes: When I first began forming the balls, I used a mini scoop — it’s one that I find perfect for making truffles. It was not working so perfectly with this dough, which is a little stickier than truffle dough (batter? whatever you want to call it). If you have one of these scoops, you could try using it, but I had better luck just using a teaspoon.
My family is arriving in 6 days, and I cannot wait. It has been too long since we have all been together — too long since I’ve heard my mother declare her beautiful dinner both over and undercooked and in any case ruined; too long since I’ve watched my sister excuse herself from dinner early, singing The Messiah as she curls up on the couch, signaling she is too, too tired to clean up; and too long since I have found myself in the kitchen, dish towel in hand, surrounded by the usual dutiful crew. Family, I love you so much and cannot wait to have you here.
What I’m most looking forward to, however, is not our big Christmas Day feast, but the days following, when the fridge will be stocked with the most scrumptious leftovers, and when out of the freezer and into the oven will go these buttermilk biscuits, the perfect vessel for housing slices of ham or turkey or roast beef, handfuls of arugula, and a slathering of mustard sauce (so delicious, a must-know sauce if you’re serving ham, see recipe below).
The biscuit recipe comes from Food52′s Holiday Recipe and Survival Guide iPad app, which is awesome and which, if you are interested, can be yours, too — just share your own holiday entertaining tips in the comment section below for a chance to win (Food52 is awarding five promo codes to the best entertaining tips, culled from everyone’s blog post comments).
Are you curious about the app? I was, too. Before I downloaded it, I wondered how it would differ from visiting the Food52 website — if many of the recipes in the app are available on the website, why would downloading the app be necessary? I’m probably stating the obvious for many of you, but for any of you app newbies, the difference is all about the experience. After just 15 minutes with the app, navigating from section to section became as natural as turning to my go-to recipe in a favorite cookbook, an experience you often don’t get with a website. Moreover, because the app is designed for the iPad, it’s lightning fast, so navigating from one chapter to another is instant. Truthfully — and I hate to admit it because I love my cookbooks — finding a recipe in the app is easier than finding one in a cookbook. And finally, because the app is a holiday survival guide, all of the content — recipes, videos, event checklists — is holiday specific. In other words, (and again, I’m stating the obvious) you’ve got it all in one place — how to carve a turkey, how to stock your bar, how to plan ahead — so you’re not wasting time jumping from one website to another, bookmarking various pages, printing recipes from this site and that.
I don’t need to tell you all how much I love Food52 — I’ve done it many times in the past (like here and here). I find their video clips to be very helpful. The first one I watched on peeling tomatoes led me to discover Marcella Hazan’s tomato sauce (also known as the world’s greatest tomato sauce). The one included below — How to Make Three Minute Gravy — is another goodie.
So, do you have any great entertaining tips? I’ve got one: use the freezer. These biscuits bake beautifully straight from the freezer. No thawing is necessary, just a few minutes more in the oven and you’ve got the makings of the best breakfast sandwich, an irresistible lunch, or a perfect dipper for any wintry soup or stew. Yum.
Bake these biscuits straight from the freezer — no thawing is necessary, just increase the cooking time by 2 to 3 minutes:
Are you making a ham this holiday? If so, make this mustard sauce, too. It is so delicious and so simple to prepare — it’s a matter of bringing a few ingredients to a boil and then passing the mixture through a strainer. It’s fantastic for leftover ham sandwiches.
Below is the recipe from the Food52 website, but I encourage you all to read through the comments and questions about this recipe on the Food52 website — I found the comment section very helpful.
Makes 10 to 12 large biscuits
3 1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping
2 tablespoons baking powder
2 1/2 teaspoons kosher salt*
9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
2 cups grated sharp cheddar cheese
1 3/4 cup buttermilk
1 large egg
*Some people who commented on the food52 website found the biscuits to be too salty. We definitely did not, but if you are sensitive to salt, perhaps reduce the salt to 2 tsp or less.
1. Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft).
2. Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.)
3. Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick.
4. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more — discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough).
5. Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash* and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm!
*At this point you can stick your prepared pan in the freezer. Once the biscuits are frozen, transfer them to a freezer bag to store. When you are ready to bake, there is no need to thaw the biscuits. Just bake them straight from the freezer. I had to cook mine about 3 minutes longer when baking them from the freezer. And I did apply the egg wash before freezing them — worked beautifully.
In my family, this mustard sauce is as essential as the ham on the holiday table. It’s another one of those sauces your guests will want to bathe in.
1/2 cup sugar
1/4 cup white wine vinegar
4 tablespoons dry mustard
4 egg yolks
1 teaspoon kosher salt
1 cup heavy cream
1. Place a strainer over a medium-sized bowl (able to hold about 2 cups of liquid). Combine all ingredients in a saucepan. Bring to a boil while monitoring closely and stirring often. As soon as the mixture comes to boil, pour it through the strainer into the bowl. Let cool, then cover with plastic wrap and place in the fridge.
I’m starting to panic. Family will be arriving any moment (9 more days), and I am so not prepared. The biscotti jar is empty; the granola bin, bare. No gifts have been assembled. The house is a sty, getting messier by the day.
Somehow, however, I’ve crossed one to-do off my growing list. In an effort to figure out what to bake on Christmas morning, I turned to an old standby and swapped cranberries for the blueberries, orange zest for the lemon, and increased the sugar a teensy bit. It worked beautifully! Not too sweet, festively studded with cranberries, this cake will be wonderful on Christmas morning. Best of all, I made the batter the night before and baked the cake in the morning. If you’re not a cranberry fan, you could stick to frozen blueberries, a substitution many of you have had success with — thanks for all of your tips and suggestions.
One last thing, I’ve made a new page, “The Essentials” (see above), where I’ve collected all of my favorite recipes, techniques, how-to’s, etc. The “recipe archive” page was getting a bit unwieldy, and my hope with this page is to provide an easier way to find just what you might be looking for.
Cranberry Buttermilk Breakfast Cake
Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don’t like cranberries, many people have had luck with frozen blueberries — glance through the comments over here for tips.
Also, this batter can be prepared the night before. Don’t store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.
One of the most frequently asked questions about the buttermilk blueberry breakfast cake was if the batter could be prepared the night before. Several of you attempted and had success, so I tried it with this one. It worked perfectly — thanks!
Store batter in a tupperware overnight, then transfer to prepared pan in the morning:
Date Night at Home? Seared Duck Breast with Port Wine Reduction; Duck Hunting at Pine Island in Louisiana
Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if those bones then had to simmer into a rich stock, and as if that stock had to reduce to a syrup. It’s the sort of sauce that elicits comments such as, “I could bathe in this.” I promise you, anyone could make this sauce. It’s foolproof.
The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. Admittedly, a 750-ml bottle of port — cheap port but port nonetheless — gets reduced by more than half. And making it does require a bit of love, by which I mean time, about an hour total. This is not a sauce you want to casually dip your grilled burger into (as fantastic as that sounds). It’s a sauce you want to reserve for a special occasion, perhaps a date night at home?
It’s certainly a good recipe to have in your repertoire. It comes from Sally Schneider’s A New Way to Cook, one of my all-time favorite cookbooks. The spice rub recipe, a mixture of orange zest, thyme, salt, pepper and sugar, is a must-know as well. It’s simple yet critical for tenderizing the meat and imparting a subtle orange flavor, which complements duck so well.
Until about a month ago, when my husband returned from a duck hunting trip at Pine Island in Louisiana, I hadn’t cooked a duck breast in years. Duck is so yummy! I had forgotten. It has been such a treat having such incredibly tasty meat on hand. And while these breasts hardly need additional seasoning, the spice rub and sauce transform a simple seared piece of meat into a bistro-style entrée.
Unfortunately, I can’t prescribe a foolproof method for cooking the duck breasts. With a poor ventilation system and a smoke detector located just inches from our kitchen, we’ve developed a cooking method that foremost prevents the house from burning down. We start the breasts stovetop in a cast iron skillet and finish them in a 450ºF oven, flipping them once, cooking them no more than five minutes total. When the breasts are resting, we finish reducing the sauce, pour some wine, and prepare for date night at home. It’s fun. I think you’d enjoy it, too.
Bags of cryovaced duck breast from Pine Island Hunting Camp.
The husband, surrounded by dogs, never happier:
Some good southern cooking — fried soft shell crabs, fried oysters, fried shrimp. Apparently there were some incredible biscuits, too. I’m just a little jealous.
The rub — a mix of orange zest, thyme, salt, pepper and sugar — for the duck breasts.
Duck Breast with Port Wine Sauce
Source: Sally Schneider’s A New Way to Cook
Notes: I cannot give you a foolproof way of cooking your duck breasts. I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper (Schneider does a mix of 1/4 tsp each of black and white peppercorns)
4 allspice berries (I didn’t have any so didn’t use any)
1/4 teaspoon sugar
1/2 teaspoon grated orange zest (I used the zest of one whole orange)
1/4 teaspoon fresh thyme leaves
2 duck breasts*
Port wine sauce (recipe below)
*Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process.
1. Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stirred my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It worked just fine. The mixture should look like sand.
2. Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
3. Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
4. While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)
Port Wine Sauce
Yield = 1/2 to 2/3 cup, about 4 to 6 servings
Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. Then, when I am serving the duck, since it is usually just for my husband and me, I pour about a half cup of the sauce into a sauce pan and reduce that amount to a syrup, which is more than enough for two servings. And then, on a subsequent night, I have more sauce with which to do the same thing. Am I making sense? Please contact me if you have questions.
One 750-millilter bottle Ruby Port (I couldn’t find Ruby Port, so I just bought the cheapest port I could find at the grocery store.)
2 shallots, thinly sliced
1/2 cup unsalted homemade or canned low-sodium chicken stock
In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Cook until the port has reduced to 1 cup, about 30 minutes.
Strain into a small saucepan and add the chicken stock. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Serve hot.
The sauce will keep up to 1 month refrigerated in a tightly closed jar.
The duck, pre saucing:
One year, in preparation for the holiday baking season, I ordered a case of stationery boxes. A case consists of one hundred stationery boxes. One hundred stationery boxes takes up a lot of space, especially when you’re living in a one-bedroom Philadelphia apartment. One hundred stationery boxes, too, is a lot of boxes. What was I thinking? That case traveled across Philadelphia (moving into an equally tiny apartment) and then moved 3,000 miles across the country with us to CA. Seeing the movers unload that box in sunny CA was a bit troubling for my husband.
But the boxes were fantastic. They’re a perfect size for packaging homemade truffles, toffee, biscotti, chocolate-dipped peanut butter balls, you name it. If storage weren’t an issue, I would always have stationery boxes on hand.
But there’s something else I find even more valuable to have on hand this time of year: baker’s twine. I love this stuff. A little baker’s twine is all a Ball jar or a cellophane bag or a metal-ringed gift tag needs to become holiday-ready. I ordered mine last week on Etsy from Paper and Linen. It arrived on Saturday and made my day. What’s more, it will likely last as long as the stationery boxes and can be stored in my desk drawer — that made my husband’s day.
One last thing. I’ve made a pin board for homemade food gifts. I think I’ll be making the usual this year: rosemary shortbread, granola, and boozy chocolate truffles. Fun fun.
Oh, one very last thing. I just saw that Gilt Taste is offering 5-cent shipping throughout December on a bunch of items. This could be dangerous.
Over the weekend I made a wreath. It’s a little wonky at the moment — definitely needs some tending to — but it was a fun little project and didn’t take too much time. I basically just wired bunches of fresh greens (I forget what they’re called — they were in the wreath section of Home Depot) to a straw wreath I had purchased at Michael’s. And then in various places I wove in some fake holly berries (also purchased at Michael’s).
Here’s a wreath I made a few years ago while working at Cafe Mimosa in San Clemente, where I had access to an endless supply of corks. This was also a fun project, just a bit more time consuming. Here’s how to do it.
I know what you’re thinking. Pasta carbonara? The week after Thanksgiving? Who needs it? But, and forgive me if I’m wrong, I think you might be thinking of an entirely different dish, one containing cream and butter and vast amounts of cheese?
I had misconceptions, too. But true pasta carbonara is in fact light, containing no cream at all. And this recipe, from Everyday Food, calls for sautéed leeks, grated lemon zest and freshly squeezed lemon juice, flavors that make this carbonara preparation particularly fresh and light. What I love most about this dish is the sauce, made with two whisked eggs, 1/4 cup of the pasta cooking liquid, and 1/4 cup of grated Parmigiano Reggiano, an incredibly creamy mixture (despite containing no cream at all) that coats the pasta so well, making every bite especially tasty. Oddly, it tastes not the least bit eggy. Just creamy and delicious. Yum.
With bacon and eggs on hand, dinner can be assembled in a flash. I’ve made this dish once a week since my Everyday Food magazine arrived in mid-October. Nothing makes me happier than whisking that pasta cooking liquid with the eggs and cheese, watching it transform into a magically flavorful sauce, and throwing dinner on the table. I think you’ll enjoy it, too.
When my dear auntie was visiting last week, she brought me some goodies — eggs, bacon, sausage and chicken — from Kinderhook Farm in New York. Oh my gosh, what a treat! With the chicken — one of the best chickens I’ve ever tasted — we made Zuni Cafe’s roast chicken and bread salad; with the eggs and bacon, we made several batches of pasta carbonara (in addition to enjoying them on their own for breakfast); and with the sausage — so peppery and delicious — we made breakfast sandwiches on English muffins. Yum yum yum. Thank you Auntie!
Source: Everyday Food
Coarse salt and ground pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
3/4 pound short pasta, such as campanelle or orecchiette (I used gemelli and more like 1/2 lb.)
2 large eggs
1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped (optional)
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat… it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
Beautiful eggs from Kinderhook Farm:
My sister LOVES cranberry sauce. And by LOVES I mean she enjoys a little turkey and stuffing with her cranberry sauce. When I think of Thanksgiving, I think of Lindsey mounding cranberry sauce onto every food group on her plate. And then I think of her finishing up her meal, dragging mom’s homemade bread across her plate, mopping up every last morsel of sauce. And then I think of the days following Thanksgiving, when she would assemble cranberry sauce sandwiches — yep, just two slices of bread flanking as much sauce as their structure will allow. And then I picture her sitting at the kitchen table, elbows bent as she holds her creation in front of her face, laughing as she bites into her favorite sandwich, giddy that this time of year has once again arrived.
My sister would not approve of the above-pictured sauce. If Peeps, Lindsey’s favorite candy (food?), are any indication of her sugar preferences, you understand why. She likes the traditional ratio of sugar to liquid to cranberries prescribed in most recipes.
I on the other hand feel otherwise. I do not love the sweetness of cranberry sauce, and I suppose I sort of feel indifferent to the sauce in general. But I like this recipe. It’s nothing mind blowing, but it takes no more time to prepare than traditional recipes — I certainly would not fuss over making cranberry sauce — and the flavors of orange zest, cinnamon stick and red wine are nice. It’s also a touch less sweet than traditional recipes.
If you’re a cranberry-sauce purist, this recipe is not for you. If, like me, you don’t really care one way or the other and want to spruce up your cranberry sauce a bit, give this recipe a go. Happy Thanksgiving Everyone!
Sally Schneider’s Red Wine Cranberry Sauce
Yield = 1 3/4 cups
2/3 cup sugar
3/4 cup dry red wine
1/2 cinnamon stick (1 1/2 inches)
1 package fresh or frozen cranberries (about 12 oz.)
1 tablespoon slivered tangerine, clementine or orange zest, or more to taste
In a saucepan over moderate heat, combine the sugar, red wine and cinnamon stick; bring to a boil. Reduce the heat and simmer for about 4 minutes, stirring occasionally, until the sugar is dissolved and the wine is reduced slightly. Add the cranberries and zest. Simmer for 10 minutes, or until the cranberries are soft and the sauce has thickened. Serve at room temperature or chilled.
I had two goals when this project began: One, to bring order to Ella’s play area. And two, to find a purpose for three old farm crates collecting dust in my basement. By fastening wheels to the crates and fitting them with linen storage baskets, I had hoped to accomplish both. Alas, until I can locate baskets measuring 10x16x13-inches, it seems Ella’s play area will remain a disaster.
On the plus side, my kitchen looks a little brighter thanks to a bucket of ranunculus and a stack of my favorite cookbooks. For the time being, it’s a compromise I can handle.
So, ranunculus. Am I the last person on the planet to learn of these flowers? They are so beautiful! I have my aunt, a talented artist, florist, beekeeper and stand-up paddle boarder to thank for bringing by this arrangement. It’s such a treat to walk into my kitchen these days. I think I’ll have to get more for my Thanksgiving table. Incidentally, if you are interested in encaustic painting (or art in general), check out my aunt’s website: georgianassikas.com.
Happy Thanksgiving Week Everyone!
Farm Crate Bookshelf/Flower Pedestal
What you need per crate:
1 piece wood about 1/2-inch thick (measure the side of your crate and make sure the piece of wood is smaller than the side)*
screws for the wheels (I used 1/4-inch screws — just make sure they are smaller in thickness than the wood)
an electric drill makes for fast assembly
*I bought a big sheet of wood and had the people at Lowe’s cut it to fit my crates.
OK, this isn’t rocket science, and there are plenty of ways to craft this movable shelf, but this is what I did: Using my electric drill, I screwed four wheels to the bottom of the cut piece of wood. Once they were attached, I glued the piece of wood to the side of the crate using liquid nails. You could probably screw the piece of wood with the wheels directly to the crate, but I was afraid the wood on my crate would split, so I opted for liquid nails. And that’s it!