Nectarine Cherry Crisp
2 cup packed brown sugar
2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup butter
4 cups thickly sliced fresh nectarines
2 c. fresh and pitted cherries
Preheat oven to 375F (190C). Butter a13x 9-inch baking dish. Mix together sugar, flour, and spices in a medium-size bowl, and cut in the butter until mixture resembles coarse crumbs.
Spread nectarines in prepared baking dish. Sprinkle with crumb mixture.
Bake 35 to 40 minutes or until fruit is soft and crumbs are browned.
You can halve the recipe and put it in an 8 inch square pan.
from the Splendid Table
• 6 ears corn, shucked
• Canola oil
• Kosher salt and cracked black pepper
• 1 1/2 cups packed fresh basil leaves
• 1 garlic clove, grated
• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• Kosher salt and cracked black pepper
• 1 (10-ounce) container small heirloom cherry tomatoes, halved (about 2 cups)
• 1/2 small red onion, finely chopped
1. For the corn: Preheat a grill pan or outdoor grill to high heat.
2. Brush or rub each corn cob with the canola oil and sprinkle with salt and pepper. Put the corn on the grill and char each side, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear up, stalk end down, in a wide, shallow bowl and, using a knife, slice the corn kernels off the cob. Set aside.
3. For the vinaigrette: In a food processor or blender, pulse the basil and garlic until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream, then process until smooth. Season with salt and pepper.
4. In a large bowl, combine the corn, tomatoes, and red onion. Drizzle the basil vinaigrette over the vegetables and toss well to coat. Season to taste with salt and pepper. Serve at room temperature or chilled.
3 c. Diced yellow onions
4 T. Olive oil
1 T minced garlic
1 minced jalapeno
2 diced russet potatoes
6 c chicken stock
1 1/2 c heavy cream
5 diced plum tomatoes, canned or fresh
2 c sweet corn
1 c grated white cheddar
1 c grated colby
2 T chopped parsley
3 chipotle peppers in adobo sauce, minced
2 c turkey meat
1/2 t smoked paprika
3-4 T of a roux made with equal amounts of butter and flour
In soup pot, saute onions in olive oil until soft. Add garlic and jalapeno. Saute for 2 minutes. Add potatoes and saute for 2 minutes. Add stock and cream. Bring to a boil while stirring.
Reduce to a simmer. Add tomatoes, corn, cheeses, parsley, chipotles, and turkey. Simmer uncovered for 45 minutes, so that the potatoes are cooked. Add roux. Stir and cook while it thickens. Add salt and pepper. I have used lobster in this instead of turkey as well.
Cardamom Cookie Rings (BiR)
For the cookies
2 1/4 c. flour
1/3 c. sugar
2/3 c. butter, softened
1 tsp. cardamom
2 Tbsp. brandy, or 1 tsp. brandy extract
- Mix everything together on low speed till well combined.
- Shape round teaspoonfuls of dough into 1-inch balls; form into 5-inch-long strips and shape into circles on greased cookie sheet (or lined with parchment), about 2 inches apart.
- Bake at 30 deg. for 8-12 minutes or just until edges are lightly browned.
For the glaze
2 c. brown sugar
2 tsp. vanilla
1 tsp. baking soda
3 c. quick oatmeal
1 tsp. salt
2½ c. flour
2 eggs, beaten
1 c. butter
Horrible Bars (Steve)
1 1/4 c. powdered sugar
2 tbsp. cream
2 tbsp. brandy or 1 tsp. extract
1/4 tsp. cardamom (food coloring)
- Cream the butter and sugar. Mix in egg and vanilla.
- Mix flour, soda, and salt together and add to the creamed mixture. Mix well. Then, stir in the oatmeal.
- Spread 2/3 to 3/4 of the above mixture in a greased 9 x 13 pan.
- Then make the following filling.
1 12 oz. pkg chocolate chips 2 tbsp butter 1 tsp. vanilla
1 c. chopped walnuts
1 can sweetened condensed milk
- Melt chocolate chips and milk in a double boiler and stir until smooth.
- Add nuts, butter, and vanilla.
- Pour over first layer. Dot with remaining 1/4 to 1/3 of first mix.
- Bake at 350º for 18 to 20 minutes.
Danish Peppernuts –Pebernodder (PJ)
100 large or 200 normal size
220 g (8 oz) all-purpose flour
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp vanilla powder
125 g (4.5 oz) sugar1 egg
pinch of salt
125 g (4.5 oz) butter, soft
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground white pepper
1/2 tsp ground cinnamon
Preparation time: 40 min
- Sift the flour and mix it with the spices and sugar. Maybe you can find a small bag where all the spices are already mixed for you.
- Add the egg and the soften butter. Use your hands or a stand mixer to mix/knead the dough until it has a uniform consistency.
- Divide the dough into four pieces and roll them to four long bars.
- Use a knife to cut the bars into small walnut sized pieces. Roll each piece into a small peppernut ball.
- Put the peppernuts on an oven tray lined with parchment/baking paper and bake them at 200 C (400 F) for about 8-10 minutes or until they are nice and golden. The baking time depends on the size of your peppernuts.
- Let the peppernuts cool off and store them in an airtight box or jar.
Mama Stamberg’s Cranberry Relish (from PJ)
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar (I go easy on the sugar)
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (I use my food processor for this.)
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
I serve this not only with turkey. It’s excellent with a pork roast as well.
Cranberry Salsa (from Renee)
1 bag of cranberries
6 green onions
2t. ground ginger
1 jalapeno, seeds and all
1/2 bunch cilantro
small section of red sweet pepper-2 inches wide
juice of 2 limes
2/3 c. of sugar
Whiz it all together in a food processor or blender. Let sit overnight. We eat it with wheat thins.
Baingan Bharta (Eggplant Curry)
“This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
15 Min Cook Time: 45 Min Ready In: 1 Hr
Original Recipe Yield 4 servings
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Amount Per Serving Calories: 146 | Total Fat: 8g | Cholesterol: 2mg
Renee’s Raspberry Cream Pie
1 unbaked or partially baked single pie crust (9″ pie pan)
Fill with 4 c of fresh raspberries
2/3 c sugar
1/4 t. salt
1/2 t. cinnamon or allspice
1c. heavy cream
Pour over berries. Bake at 400 for 35-45 minutes.
Cool before slicing!
You can use frozen berries, but add an extra 2 Tablespoon of flour. You may need to bake longer with frozen berries. They are juicier. Don’t thaw berries before baking, but put frozen into the crust.