Chicken + Cheddar Chive Dumplings

Everyone seems to be coming down with a cold so here's a little comfort food in the form of chicken and dumplings.  It's really just a simple chicken stew with dumplings cooked in.  (I used boneless, skinless chicken breast but chicken thigh meat would be good too. Also, the chicken does not need to be cooked first, I just dislike boiled chicken and find that the chicken has better texture when cooked on its own in a pan and then added to soups.  But feel free to just add your raw chicken when the recipe says so.)  No peeking at the dumplings with they're cooking.  

Chicken + Cheddar Chive Dumplings

1 lb boneless, skinless chicken breast, cut into bite sized pieces

3 tablespoons butter

1 clove garlic, minced

few springs fresh thyme

2 bay leaves

1 onion, peeled and chopped

3 carrots, peeled and chopped

1 celery root, peeled and chopped

8oz mushrooms, quartered

1/2 cup peas (frozen ones are ok)

32 oz chicken stock

1/3 cup all purpose flour (for rue)

1 cup cake flour (for dumplings)

2 teaspoons baking powder

1/2 teaspoon salt

black pepper

1 oz cheddar cheese, grated

1 1/2 tablespoon fresh chives, minced

1/2 cup milk, (more if needed)

In a pan, cook chicken and set aside. While chicken is cooking, get the dumplings ready.  In a bowl, combine cake flour, baking powder, salt, cheddar and chives.  Stir in milk.  Set aside.  

In a large pot,on medium heat,  melt butter and add carrots, celery root, garlic, thyme sprigs and bay.  Cook 5 minutes, until onion is glossy and carrots are soft.  Add flour and stir to coat.  About 1 minute.  Turn heat to high and add stock, chicken, mushrooms and peas.  Bring to a boil, reduce heat and simmer.  Drop dumpling batter in by the spoonful.  There will be about 6 dumplings.  They will expand a lot when cooking so space them out as much as you can.  Cover and simmer 15 minutes. (No peeking at the dumplings while they're cooking, opening the lid of the pot lets steam escape and your dumplings need that steam to cook.)   Test dumplings for doneness with a toothpick, if not done, cover and simmer 5 minutes more.  

Serve hot!

Chai Apple Cake + Lemon Ginger Frosting

 If you are needing a little indulgence, this cake will do the trick.  Originally, I wanted this cake to be a bread but after making 3 different test breads (because each wasn't just right) it seemed like the bread was telling me it wanted to be cake.  It would also be good as cupcakes.  I like cupcakes.  

Chai Apple Cake

1 cup milk

2 chai tea bags

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons cardamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 1/2 cups cake flour

1 stick butter. softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons white vinegar, separated

2 apples, peeled, cored, diced

Lemon Ginger Frosting

1 stick butter, softened

grated zest of one lemon

grated fresh ginger of about 1 inch root

4 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease two cake pans, 8 or 9 inch rounds and set aside.

For cake, Heat milk until hot but not boiling and brew a strong tea using both chai tea bags, about 5 minutes.  Add 1 teaspoon white vinegar and let stand 5 minutes.  It is now chai flavored buttermilk.

In a mixing bowl, whisk together all dry ingredients.   Set aside.  In another bowl, mix butter, sugar, eggs 1 teaspoon vinegar and vanilla.  Add dry ingredients and chai butter milk.  Lastly add apples.  Pour evenly into prepared baking rounds.  Bake about 40 minutes or until cake tester comes out clean. Allow cake to cool 10 minutes in pans and then turn out to cool completely.

In the mean time, make the Frosting.

For Frosting, with an electric hand or stand mixer, combine all ingredients.

Frost the cake.

Curry Falafel + Pickled Onions

If you live in nyc then you must already know and love the cheap vegetarian delight known as the falafel sandwich.  I know I do.  I decided to make falafels for dinner the other night using my new food processor and while delicious, standing over a pot of hot frying oil I did ask myself 'why am I going to all this trouble when I can just pop down the street and get a tasty one for 3 dollars?'     

I don't know why.  But I did go through the trouble and they were great.  

(I got a little lazy and purchased an already made tzatziki sauce from whole foods.  Poor decision.  Next time I'll make my own with plain greek yogurt, lemon juice, garlic, dill, salt, pepper and cucumbers.  Silly me.)  

Curry Falafels

1 onion

2 garlic cloves

1 tin chickpeas, drained

1/4 cup fresh parsley

2 tablespoons curry powder

s + p

juice of 1/2 lemon

1/4 teaspoon red pepper flakes

1/2 teaspoon baking powder

1/4 cup flour

Oil for frying

Pickled Red Onions

3/4 cup apple cider vinegar

1 tablespoon sugar

1 teaspoon kosher salt

1 red onion, thinly sliced

For Serving:  shredded cabbage, lettuce, diced tomatoes, tzatziki, hot sauce, hummus, pickled jalapenos and pita bread are all great

For the Falafel:  In a food processor, coarsely chop garlic and onion.  Mix in chickpeas, parsley, curry, lemon, pepper flakes, s + p and baking powder.  Add flour.  (The flour is going to help hold the mixture together.  If during frying the balls start to flake off or come apart then you will need to add more flour.)

Heat 2 inches of oil in a pot to 350 degrees and remember to BE CAREFUL (it's hot).

Form falafel mixture into ping pong sized balls.  Gently place them in oil and fry about 8 minutes until crispy and dark brown.  Transfer to a paper towel to drain.  

For pickled onion, In a small bowl, stir vinegar, sugar and salt until dissolved.  Add onion and let sit at room temperature for 45 minutes.  

Delicata Squash Salad + Sherry Vinaigrette

HAPPY NEW YEAR!  I did a lot of indulging over the holiday but, like most, am ready to get back to a normal routine of exercise and healthier eating.  (With the occasional baked good or treat, of course.)  

Here's a salad to start 2013 off right.  Delicata squashes don't require peeling, just a quick rinse and scrub to remove any dirt.  Substitute any salad green for the arugula if you prefer.  Serves 2.

Delicata Squash Salad + Sherry Vinaigrette

2 Delicata Squashes

drizzle of olive oil

2 garlic cloves, smashed

salt + pepper

 1/2 cup pomegranate seeds

4 cups arugula, or other salad greens

1/4 cup pecans, coarsely chopped

1 oz hard, salty cheese, like aged mahon

For the sherry vinaigrette

1 tablespoon sherry vinegar

4 tablespoons olive oil

salt + pepper

1/2 teaspoon mustard (optional)

Heat oven to 425 degrees.  Cut squashes in half lengthwise and scrap out seeds.  Slice into half moons.  Place slices in baking pan and toss with garlic, olive oil, salt and pepper.  Roast 10 minutes and toss again. Roast about 10 minutes more or until done.  Let cool slightly.  Discard garlic (or smear it on a piece of toasted bread or two and serve with salad.)

Toss arugula with vinaigrette, divide into 2 bowls and top each with squash, pecans, pomegranate seeds and a grating of cheese.  

To make vinaigrette:  Start with the vinegar, adding pinches of salt to taste until acid is balanced (not too salty or too sharp).  Then add oil and mustard.  (Mustard adds flavor and helps everything hold together as a dressing/vinaigrette.)  Whisk together or shake in a small jar.  

French Macroons!

If you live in nyc and love french macaroons and like to bake you might have noticed or heard me complaining that the macaroon making classes at dessert truck works fill up almost immediately after announcement.  Everyone must be very busy with the approaching holiday because two Sundays ago the husband and I were able to attend a workshop.  

French Macaroons are notoriously difficult to make.  The class didn't focus so much on the recipe as it did technique.  It was a very informative class.  (We made another batch over the weekend and I felt like I knew what I was doing.)  We talked alot about what to look for in texture and consistency during each stage of the recipe and how to troubleshoot.  Here are some of the more important points:

• Don't rush, just be patient.
• Use aged egg whites.  Separate them 3-5 days before baking, let them age in the fridge.
• Eggs of happy chickens will need more like 5 days
• make sure your meringue is fully formed (glossy and holds in the whisk when held up)
• Humidity is not your friend.  It increased meringue production and drying time.
• fold in dry ingredients, fold as to not deflate batter
• use powder flavor or gel food coloring, can be added anytime
• use a silicone baking mat or parchment paper to line you baking sheet
• pipe & space uniformly for even baking.  
• piping:  squeeze to form circle, stop squeezing, flick pipe tip away with conviction
• if piped circles look like hershey kisses, pound on the bottom of the tray to flatten
• let them dry before baking.  test for readiness by lightly touching one, should feel like an eggshell.

That said, let's get started.  

White French Macaroons, from dessert truck works/cathcart & reddy

Makes 25 sandwiched macaroons / 50 discs

125 g blanched almond flour

125 g confectioners sugar

50 g egg whites, aged and at room temperature

50 g egg whites, aged and at room temperature

110 g granutated sugar

Whisk almond flour and confectioners sugar until well mixed and without lumps.  Set aside.

In a large metal mixing bowl, over a simmering water bath, vigorously whisk together 50 g egg whites and sugar, adding sugar slowly, for 30 seconds.  Stiff peaks will form.  If whisking by hand, this could take an hour.  

With a rubber spatula, fold in almond flour, sugar and 50 g egg whites until all incorporated into the meringue.  Also add any food coloring or flavoring if you haven't done so already.  The final mix should be homogenous and have a thick viscosity: imagine the mixture is like cooling lava, gradually inching over a cold surface, and flattening ever so slightly as it comes to rest.  If the mixture is too stiff, fold in 1 tablespoon egg white at a time until you reach proper consistency.

Transfer the macaroon mixture into a piping bag fitted with a straight tip, size #805.  On a full sized non stick sheet pan, 18"x 13", lined with a silicone baking mat or parchement paper, pipe silver dollar sized discs.  Set the sheet pan aside and allow the surface of the macroons to dry, anywhere from 1/2 hour to 2 hours, depending on humidity.

Preheat oven to 300 degrees.  Bake macarooms for approximately 15 minutes. turning the pan halfway through.  The macaroons are finished when the tops are firm, dry and the foamy base is dry as well.  Let cool.  

Gently run an offset spatula underneath each macroon to release it from the liner.  They are very fragile, try not to crack them.  Pair macaroons by sizem lining them up next to each other, with one of the pair sitting with the interior (what was the bottom) facing up.  Pipe your desired filling onto that macaroon and sandwich it with the other half of the macaroon pair.  

For fillings, consider jams, marmalades, butter creams, peanut butter, ganaches, nutella or even ice cream.  We made some this weekend and filled some with a citrus curd and others with a coffee caramel.  

Chocolate Truffles

Truffles!  I don't really know what to say about these but they are easy to make and a nice looking gift.  Keep these little things in the fridge.  Roll them either in cocoa powder, crushed nuts, chopped dried cranberries, sprinkles, coconut or anything else.  

Chocolate Truffles

1/4 cup heavy cream

2 tablespoons grand marnier

6 oz german sweet chocolate  

4 tablespoons butter, room temperature

cocoa powder (or whatever you've chosen to roll the truffles in)

In a pan, boil cream until it is reduced to about 2 tablespoons.  Add grand marnier and chocolate.  Lower the heat and melt chocolate.  Add butter, stir until melted and mixture is smooth.  Pour into a shallow bowl and chill in the fridge for 1 hour.  

Scoop out with a spoon, shape and roll in toppings.  

Sugar + Gingerbread Cookies

Cookies are a holiday tradition for my family.  My mom would make sugar cookies, an aunt would make gingerbread and another aunt would make chocolate sugar cookies.  Or maybe it was another way around but there would be a cookie decorating extravaganza.  And it was great.  

I have an intense love of frosted cookies and for these I just used the frosting recipe on the domino powdered sugar box but added a squeeze of lemon and a bunch of zest.  

The sugar cookies are great with a little citrus zest or vanilla bean added.  For chocolate cookies, add a bit of cocoa powder or sub out a tablespoon or two of butter for chocolate.

Sugar Cookies

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

3/4 cup butter, softened

3/4 cups sugar

1 egg

1 teaspoon vanilla

1/4 cup milk

Gingerbread Cookies

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

1 teaspoon ginger

1/2 teaspoon ground clove

1/2 teaspoon cinnamon

2 1/2 tablespoons butter

1/2 cup brown sugar

1/3 cup water

3/4 cup molasses

For either recipe:

In a bowl, whisk together dry ingredients, except sugars.  Set aside. 

In another bowl, cream butter and sugar.  Then egg (for sugar cookies.) Then add remaining ingredients.  Form dough into a log and chill 2 hours to a couple days.  

Preheat oven to 350 degrees.  Roll out to 1/4" thick on a floured surface.  Dough is sticky so be afraid to be generous with the flour.  Cut out cookies and transfer to a greased cookie sheet.  Re-roll scraps.  

Bake 8-10 minutes.  For soft cookies, take them out just before they turn golden and toasty on the edges.  

Flavored Marshmallows

I feel a bit redundant saying this but some things are better home made and other things aren't.  Marshmallows are mush better when you make them yourself and they are even better when someone else has made them for you.  They can either be cut into squares with a knife or with a cookie cutter.   (Snowflakes are nice for winter time.)   These here are rose flavored but other flavoring can be used (liqueur or extract).  I made peppermint and almond ones last year and I think frangelico would be tasty.  I used a 13" x 9" pan but use a larger one for thinner marshmallows.   

Marshmallows (Rose Flavored)

3 packs gelatin powder

1/2 cup cold water + 1 1/4 cup water

2 cups sugar

2/3 cup corn syrup

1/4 teaspoon salt

2 tablespoons flavoring extract (rose, cinnamon, almond, peppermint, coconut)

Non stick baking spray, for lining and cutting

Powdered sugar, sifted, for dusting

In your mixing bowl, add the gelatin powder with 1/2 cup cold water.  It needs 5 minutes or so for the gelatin to do its thing.

In the meantime and in a pot, bring sugar and 1 1/4 cup water to a boil.  Let it boil for 1-2 minutes.  Remove from heat and slowly pour it into the bowl with the gelatin.  The gelatin should have tightened up and formed into something, well, gelatin and almost rubbery.  Add salt and mix with an electric mixer of any kind for 12-14 minutes.  The mixture will be thick, voluminous, white and glossy.  Add flavoring with a quick mix to incorporate.  Pour into a 13" x 9" pan lined with lightly greased parchment paper. Give it a little shake to even out.  Let it set, about 4 hours.  

You now have one giant marshmallow.  Cut it into pieces of any size with a greased knife of cookie cutter. If knife/cutter gets sticky, wipe clean and re spray.  Lightly toss marshmallows in powdered sugar to prevent sticking.  Store in air tight containers at room temperature.  

Christmas Decorations!

Just wanted to post a couple traditional christmas decorations: cranberry, popcorn garlands and dried orange ornaments.  The garlands need no explanation.  ( I remember when I was very young trying this with kix cereal but got hungry and ended up eating more than I strung.)  The oranges were sliced thin and dried in the oven at 220 degrees for 2-3 hours, a hole cut in the top with a paring knife and ribbon threaded through.  They are also nice used on gift tags.  

Have a great weekend !

Cheese + Herb Crackers

Is there someone in your life who loves snacks?  Does that someone especially like crackers?  These can be easily customized, change up the herb or cheese or maybe do a blend of the a couple cheese?  Or make them spicy by adding chile powders?  Consider changing up the flours too.  

Cheese + Herb Crackers

1 cup flour

1 teaspoon salt

1 teaspoon garlic powder

2 tablespoons ground mustard

black pepper

a bunch of fresh thyme leaves

1/4 cup olive oil (or butter)

1 cup cheddar cheese, finely grated

1 tablespoon white vinegar

Heat oven to 400 degrees.  In a bowl, whisk flour, salt, garlic, mustard, pepper and thyme leaves.  Mix in remaining ingredients.  Roll out dough onto floured surface or between 2 large sheets of wax paper, then carefully remove top layer. Cut crackers to desired shape and size.  Transfer to lined baking sheet.  Bake 4 minutes, turn pan for even baking and then bake 4 minutes more.  

Beef Jerky

Sorry vegetarians.  Use grass fed, happy beef, the leaner the better.  (The fattier cuts go rancid quickly)  Flank steak, london broil and top round are all great cuts. I would call this flavor 'traditional'.  

Beef Jerky

2.5 lbs lean beef, fat trimmed

2 tablespoons water

2 tablespoons tamari

2 tablespoons red wine vinegar

1 tablespoon molasses

1/2 teaspoon paprika

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons thyme

1/2 teaspoon ground cloves

2 teaspoons salt

1/2 teaspoon cayenne

lots of black pepper

Slice beef into strips and set aside.  Mix all other ingredients and add beef.  Marinade in fridge for 8 hours or overnight.  (I placed it in a large ziplock bag.)  

Heat oven to lowest temperature, about 160 or 170 degrees.  Remove from fridge and arrange strips on a large baking sheet lined with parchment paper.  Bake 6 hours, flipping after 3 hours.  If not completely dried out cook another 1-2 hours.  

Once done, jerky will keep at room temperature 3 days or in the fridge four weeks.  

Chocolate Bark, two ways

Peppermint chocolate bark is one of the best things about december.  To me, it is the great holiday candy.  I can only eat it in december.  It's one of the easiest candies to make and is a sweet, festive gift.  Use the best chocolates you can get and skip chocolate chips and go for bar or discs.  (Cinnamon oil seems to be almost impossible to find.  I looked all over nyc and finally ordered it from spicebarn.com )  Cinnamon candy canes can also be a challenge to find.  Wholefoods had large fancy ones.  I used 2 of these.  I crushed the candy canes by first breaking them up and placing them in a bowl and tapping/crushing them with the bottom of an ice cream scoop.   

White Peppermint Bark                                                      Dark Cinnamon Bark

1 lb white chocolate                                                             1 lb dark chocolate (i like 72%)

1 teaspoon peppermint extract                                          1 teaspoon cinnamon extract

6 peppermint candy canes, crushed                                6 cinnamon candy canes, crushed

For either recipe:   In a metal bowl or pot set over a larger pot of simmering water (double boiler style) melt the chocolate.  Add flavoring and crushed candy canes.  Reserve a handful if you want to sprinkle any one the top of the bark, which looks nice.  Pour mixture into a parchment lined 12"x 9" pan.  (Any size can be used, smaller pan for thicker bark...)  Transfer pan to fridge and let set, about 30 minutes.  Remove from fridge and break into pieces. 

Guinness Cupcakes + Malt Frosting

I like Guinness and I like cupcakes.  Great. Substitute any stout or porter.  These are light and fluffy with a complex chocolate taste.  Wouldn't these be cute served in jars and dressed up like little beers?

Stout Cupcakes

1 stick butter

1 1/2 cups sugar

3/4 cup cocoa

2 eggs

1 cup beer

1/2 teaspoon salt

3/4 cup plain yogurt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups flour

Chocolate Malt Frosting

8 oz cream cheese, room temp

1/2 stick butter, room temp

2 cups powdered sugar

1/4 cup chocolate malt powder (like what you use for milkshakes)

1 tablespoon milk

For the cup cakes:  Heat oven to 350 degrees.  In a large bowl, combine butter, sugar and cocoa.  Add eggs.  Add beer, salt and yogurt.  In a separate bowl, whisk flour, baking soda and baking powder and combine with wet ingredients. Fill cupcake cups 1/2 with batter.  Bake about 22 minutes or until tester comes out clean.  Let cool completely before frosting.  

For the frosting:  Beat cream cheese and butter and sugar.  In a cup, whisk malt powder with milk, try to whisk out any lumps.  Mix with butter, cream cheese, sugar.  Frost cupcakes.  

Soba Noodle Soup

I made this last night and it's just about already gone.  Just going to have to make it again later this week.  I really like vegetable soups and the addition of noodles is always welcome. 

Soba Noodle Soup

12 oz silken tofu, thinly sliced

drizzle of olive oil

2 bundles soba noodles

1 brocoli, sliced

8oz mushrooms, cleaned and sliced

1 bunch scallions, whites and greens separated and diced

4 cloves garlic, minced

1 1/2 inch ginger, minced

1/2 teaspoon red pepper flakes

32oz vegetable or chicken broth

juice of 1 lime

2 tablespoons tamari or soy sauce

1 tablespoon sesame oil

s + p

fresh cilantro, chopped, for garnish

In a skillet, heat a drizzle of olive oil and cook tofu until crispy.  Set aside.

In a large pot, cook soba noodles as per package instructions, generally 4 minutes in boiling water.  Drain, rinse, drain again.  Set aside.

In a large pot, of boiling water, blanche broccoli.  Cool and drain, set aside.  

In a large pot, saute mushrooms, scallion whites, garlic, ginger and red pepper flakes about 7 minutes until soft and fragrant.  Use a splash of stock to deglaze the pot then add remaining stock and simmer 20 minutes.  Add Broccoli.  Add lime juice, tamari and sesame oil.  Salt and pepper to taste.  (I used a lot of freshly ground black pepper.)

To serve, ladle over soba noodles, garnish with tofu chip, scallion greens and cilantro.

Apple Cider Doughnuts

Postpone your holiday shopping and make doughnuts this weekend.  I made these in the fall while the blog was under construction and then forgot to post but it's never to late for pastries.  If you don't like the idea for glaze (crazy) consider dusting with cinnamon and sugar.  

Apple Cider Doughnuts + Cider Glaze

For the doughnuts

1 packet (1/4 oz) dry active yeast

2 tablespoons warm water

3 1/4 cups all purpose flour

1 cup apple cider

1/2 stick butter

3 egg yolks

2 tablespoons sugar

1 1/2 teaspoon salt

1/2 teaspoon cinnamon

+ 10 cups-ish oil for frying (vegetable, canola...)

For the cider glaze

1/4 cup boiling cider

1 1/2 cup powdered sugar

1 tablespoon maple syrup

1/4 teaspoon vanilla

1/4 teaspoon salt

In a small dish, proof yeast by pouring warm water over the yeast.  Let sit 5 minutes.  If the yeast is good it will foam and/or have bubble marks.   In a large bowl, mix all ingredients, including proofed yeast, excluding the frying oil.  Dough will be very sticky.  Sprinkle dough lightly with flour so a crust will not for during rising.  Cover bowl with plastic wrap and let rise 2 hours at room temperature or 8 hours in the fridge.  Dough will puff and rise about double. 

On a floured surface, roll out dough to about 1/2" thick.  Cut into rings with a doughnut punch/cutter.  Don't re-roll the dough after first cutting but save the scraps to fry.  (They won't be cute doughnut shapes but will be irregular and resemble animals, states, puzzle pieces... but taste just the same.)  Transfer rings, holes and scraps to a floured tray.  Cover tray and let rise 30 minutes.)

In a large heavy pot, heat 2 1/2 inches frying oil to 350 degrees.  (Oil this hot can be dangerous so just be careful around it.)  And keep an eye on the temperature as you fry.  It shouldn't get too high.

Carefully slide doughnuts into oil and fry, flipping once, each side should be a deep, pleasing golden brown.  Work in batches.  Transfer cooked doughnuts to rack to cool.  

For the glaze,  heat cider in a small pot and whisk in all ingredients.  Remove from heat and dip doughnuts in pan to cover in glaze.  Work in batches.  If glaze gets too cool and thick while coating, return to heat.  Warming the glaze will thin it out. 

Cameron's Bowl of Health

If you ate as much as I did over the thanksgiving holiday you might be craving healthier fare.  My husband makes this often as something healthy to have for lunch.  

Bowl of Health Salad

4 beets

1 medium shallot, minced

1 bunch kale, or mustard greens, swiss chard, collard greens...

juice and zest of 1/2 an orange

juice and zest of 1/2 a lemon

red wine vinegar

olive oil

s + p

1 cup toasted pecans

1 bunch fresh parsley

2 large carrots, sliced thin

2 - 3 celery sticks, sliced thin

1 large apple, cored and chopped

5 radishes, sliced thin

Goat Cheese (optional)

Heat oven to 350 degrees.   Roast the beets whole in a dish, covered with foil, with 1/4 inch water, a drizzle of olive oil and a squeeze of juice from the orange.  Roast for 1 hour or until tender.

In a small dish, combine shallots, a pinch of salt, dash of pepper and a teaspoon of red wine vinegar.  Set aside.  

While the beets are roasting, blanche the kale by bringing a pot of water to a boil over the stove.  Submerge kale for 1 minute.  Transfer kale from boiling water to an ice bath.  Once kale is cool, ring it out in 2 or 3 separate bunches, squeezing into tight rolls.  Chop rolls into 1 inch rounds.  Place in large bowl and set aside.  

Remove beets from oven, once cool enough to handle rub off skins, halve lengthwise and slice thinly.  Toss beets in a couple tablespoons of red wine vinegar and let rest for 10 minutes.  

Combine beets, shallot mix, kale, pecans, parsley, carrots, celery, apple and radishes.  Season to taste with citrus juices, zest, olive oil, red wine vinegar, salt and pepper.  Top with pinches of goat cheese if you like.  Serve cool.  

Thanksgiving leftovers... what to do?

I've been looking forward to making these all November long.  I really like hand pies, especially savory ones.  They look better than a whole pie and are perfect little portions.  This recipe makes about six 5" hand pies.  For filling, I used mashed potatoes, gravy, brussels sprouts and turkey.  Use whatever combination of Thanksgiving leftovers you may have.  An important thing to remember is you don't want them to turn out dry so consider gravy, cranberry sauce or even a drop of olive oil when assembling.  

Hand Pies

For Filling

Anything, especially holiday meal leftovers

For Crust

10 tablespoons butter

2 cups flour

pinch of salt

1/2 cup ice cold water, with 2 ice cubes in it

For egg wash:

1 egg, beaten + a large splash of milk

To make to crust, cut butter into small cubes, place on a plate and let it chill in the freezer for 5 minutes.  In a large bowl, combine flour, salt and butter with your fingers until it resembles a very course crumb.  Remove ice cubes from water. Add water by splashing it in with a fork.  You will need 1/4 cup to 1/2 cup.  Add water until the dough just comes together.  Press it into a disc, wrap in plastic and let it chill in the fridge for 30 minutes.  

Heat oven to 350 degrees.  Remove dough from fridge and roll out between two pieces of wax paper.  Remove top layer of wax paper.  Use a cookie cutter or small bowl to cut out circles.  Add filling to one circle (about 1/3 cup) leaving an edge.  Brush a bit of water around edge and top with another cut out of dough.  Press edges with a fork to seal.  Cut vent in top.  Brush with egg wash and bake about 30 minutes until golden brown.  

Pumpkin Spice Vodka

If it isn't obvious, I really like infusing spirits.  This one turns a lovely golden orange color as it sits.  I'm going to mix it with warm apple cider and a dash of allspice for a cold weather warm up. 

Pumpkin Spiced Vodka

1 small pumpkin, sliced, seeds + guts removed

1 liter Vodka

1/2 of one star anise

2 cinnamon sticks

1 whole nutmeg

Scraped seeds and husk 1/2 vanilla bean

5 cloves

Heat oven to 400 degrees.  Place pumpkin slices on baking sheet and roast 30 minutes.  Remove from oven and let cool completely.  In a large jar or container add star anise, cinnamon sticks, nutmeg, vanilla bean and cloves.  (I used the bottom part of my knife to give the cinnamon sticks and nutmeg a little hit before they went in the jar.)  Add pumpkin slices and pour in vodka.  Cover and let stand 5 days in a dark place.  Give the jar a small shake everyday.  Remove solids from vodka by placing a strainer or cheesecloth over a funnel and fill a clean decanter or bottle.  

A Smashed Side

These would be a great side on any thanksgiving dinner table.  Celery Root can be peeled and then the gnarly little root bits cut out.  

Celery Root Mashed Potatoes

1 celery root, peeled and cut into large pieces

1 1/2 lb potatoes, peeled, halved

about a 1/4 cup milk

s + p

1 - 2 tablespoons butter

In a large pot, bring water to a boil and add celery root.  Boil for 5 minutes and add potatoes.  Boil about 20-30 minutes, until very soft.  Strain and transfer to a large bowl.  Mash with a potato masher or fork until smooth.  Add milk. Add butter, salt and pepper to taste.  

Ginger Lemon Cookies

I made these a few weeks ago while the blog was under construction.  If you can't find satisfactory figs, you can go without or substitute with another fruit.  I think the figs make the cookies look like they have cute little belly buttons.  (Am I alone on this?)  Makes 2 dozen medium sized cookies.

Ginger Lemon Cookies

2 sticks butter, melted

1 cup brown sugar

3/4 cup white sugar

1 teaspoon vanilla

2 eggs, beaten

zest of one lemon

1 tablespoon fresh grated ginger

1 teaspoon baking soda

1 teaspoon salt

3 cups flour

12 fresh figs, halved

Preheat oven to 350 degrees.

Whisk flour, salt and baking soda together in bowl.  Set aside.

In a mixing bowl, combine butter and sugars. Add vanilla and eggs.  Add lemon and ginger.  Add flour mixture, fold in until combined.  Using a tablespoon, drop spoonfuls onto greased cookie sheets.  In each spoonful, press a fig half, cut side up, into center.  Bake 15 minutes.  Transfer to rack to cool.  Cookies will be soft and chewy.