Month: December 2017

Holiday Menu Planning and Hanukkah

This is such a great time of year.  Most of us are in full blown holiday mode, however you celebrate. I love to entertain as much as possible and some years that is more than others.  This year I am hosting two family Hanukkahs and hope to have lots of nights with friends just hanging out.

So my menu planning and baking has begun. First up, Hanukkah; In addition to traditional latkes, I know for sure I am trying a latke recipe I found on The Nosher for “everything” latkes. They sound incredible. I’m sure I’ll make brisket and some sort alternative for those that don’t eat red meat.

You have to have lots of sweets. After all we are celebrating the sweetness of victory and the miracle of the oil. This year, I am making an Orange Olive Oil cake that has been in my repertoire for a while but has never made it to my Hanukkah table. It’s actually the perfect Hanukkah cake.  It is made with olive oil and the better the quality the more olive oil taste you will get.  I love using a “New” olive oil. It like the Beaujolais Nouveau of olive oil.  It has a sweet taste at the front and a peppery finish. It works so well in this cake.

I’ll keep you posted as I my menu expands. I’d love to hear from you about what you’re serving!

On a side note, I was really struggling what to get for all the people that help take care of my home and life. You know the gal that keeps my eyebrows looking good and the gardener that keeps my house looking beautiful.  I always give a gift card but try to find something personal too.  This year I am trying a recipe for homemade, stamped peppermints.  Here’s the link Homemade Stamped Peppermints but I will let you know how mine come out.

I hope you all have a great holiday season!

 
Orange Olive Oil Cake
Print Recipe
Servings
6
Servings
6
Orange Olive Oil Cake
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°.
  2. Oil a 9" springform pan
  3. In a medium bowl combine almond meal, flour and baking powder.
  4. In another bowl, with an electric mixer, beat eggs until frothy.
  5. Slowly add the sugar and beat until light and thickened.
  6. Slowly add flour mixture, then zest, juice and olive oil, until just combined. Do not overwork.
  7. Pour mixture into prepared pan and bake 50-60 minutes until toothpick comes out clean. Let cool in pan for 10 minutes.
  8. Garnish with orange slices, mint leaves and a sprinkle of powdered sugar or a dollop of whipped cream.
Recipe Notes

 

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You Don’t Know What You Got ’til its Gone!

 

I am so happy to be back. It’s been a crazy few weeks and I hope you missed me as much as I missed you. In the famous words, and sage advice, of Joni Mitchell; “Don’t it always seem to go that you don’t know what you’ve got till it’s gone.”  Boy did they resonate with me over the last few weeks! Some software on my computer caught a virus and my computer had to be wiped clean. Gone! With a huge leap of faith, I hit erase and then called upon my cloud storage to be restored. There are no words for that fear.

What would any chef do without a computer to write recipes? Well for me I started thinking about a chili mix I use to use that was discontinued years ago. Gone! So, I took out the old pencil and journal and start cooking. The mix was from a direct sell company called Tastefully Simple. They sold food items like sauces, bread mixes, and soup mixes. They had a great White Chili Mix! It was pretty simple just add ground turkey, water and simmer for 30 minutes and you have a great meal.  I added corn to make it my own. Now, I was bound and determined to make that recipe again. I’ve been craving it for 8 years.

I started by sautéing up some chopped onion and garlic. I added a pound of ground turkey and dividing this mixture into four pans.  I didn’t want to waste all of the turkey. I then just started adding things I knew were in chili but wouldn’t change the color. I chopped up some green chilies and added some rinsed cannellini beans into all four pans. Then I started experimenting with the spices.

It was a little like Goldilocks. The first pan had too much cumin and was too smoky. The second pan was too sour, with too much oregano. The third pan was too sweet because of the brown sugar. But the fourth pan was just right. I took the sugar out, adjusted the seasoning and spices and added a teaspoon of cinnamon. SO GOOD!

By the time I had the perfect recipe, my computer was back online and I could sit down to the comfort of fabulous chili, a recipe recreated and all of my documents and pictures back where they belong. Taking a step back in time to pencil and journal as well as the terrific chili was very comforting but I sure am glad to have my computer and favorite chili back. Be sure to serve with some warm cornbread and a cold beer

White Turkey Chili
Print Recipe
Servings
6 hearty bowls
Servings
6 hearty bowls
White Turkey Chili
Print Recipe
Servings
6 hearty bowls
Servings
6 hearty bowls
Ingredients
Servings: hearty bowls
Instructions
  1. Saute onion and garlic until translucent, about 5 minutes
  2. Add turkey and continue to cook until just brown, about 5 minutes.
  3. Add the chilies and spices and cook for 5 minutes, stirring often.
  4. Add 2 cans of beans and broth and bring to a boil. In the meantime, puree the thrid can of beans and add to chili to thicken. Bring back to a boil and then reduce to simmer.
  5. Adjust seaasoning.
  6. Add corn and simmer until heated through reduced to desired thickness.
  7. Serve hot with assorted toppings like avocado, cheese and sour cream.
Recipe Notes

 

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