Spice up the Holidays

One of my favorite memories of Christmas is making goodies with my mother.
Cookies, Candied Citrus Peel, Hard Tack Candy, and Colorful Chocolates are just a few of the delectable treats we used to make. Then, after everything was done, we'd pile the goodies on plates and dress them up with ribbons and bows to be given to friends for the holidays.

Now that I am older I find myself nostalgic for those homespun Christmas traditions and I am keeping them alive with my own family. Friends, family, and visitors can expect tasty holiday treats made with tons of love!
 

This year I added a new treat to my repertoire, Sweet and Spicy Candied Nuts. These will add some spice to your holidays and make a delightful gift or Hors D'Oeuvres for your holiday festivities.

Sweet and Spicy Mixed Nuts

Ingredients:

2 cups Roasted Mixed Nuts
1 recipe Spice Mix
1 recipe Glaze

You can roast your own nuts or purchase pre-roasted mixed nuts. I use pre-salted nuts and omit salt from the spice mixture. If you choose to use unsalted nuts you will want to add about a teaspoon of salt to the final spice mixture.

Spice Mixture:
 
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper (or less to taste)

Glaze:

1 tablespoon water
1/2 tablespoon vanilla extract
1/2 tablespoon brown sugar
1/2 tablespoon honey
1/2 tablespoon Worcestershire sauce
1 tablespoon canola or corn oil

Preparation:

1. Heat the oven to 350°. Line a cookie sheet with foil and spray with non-stick cooking spray.
   
2. In a small bowl, stir together the spice mixture.
   
3. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, stirring constantly. Stir in the roasted nuts and continue to stir until all the nuts are well coated with glaze, about 1 to 2 minutes. Move the glazed nuts to a mixing bowl, sprinkle on most of the spice mix (reserve about 1/2 tbsp), and toss them well to coat. Spread the coated nuts on a foil lined cookie sheet and place them in the oven for about 5 minutes; checking regularly to make sure they don't burn. Remove and let cool stirring often so they do not stick to one another or the foil. Once nuts have cooled place in a clean mixing bowl and toss with remaining spice mix.  Makes 2 cups.

Dress these up prettily in decorated treat bags or quaint paper cones when giving as gifts.

Sweet Potato Cinnamon Rolls

With Thanksgiving just around the corner I have been looking for new and different ways to prepare traditional holiday foods. One of my favorite Thanksgiving dishes is the sweet potato casserole. So you can imagine my delight when, while browsing "The Fresh Loaf" one of my favorite forums, I came across a recipe for Sweet Potato Rolls. A number of the other members commented on how nice they would be as sweet cinnamon rolls so I decided to give it a try. Judging by the rate at which they disappeared, I would say these were a complete success!

 

Sweet Potato Cinnamon Rolls
makes 24 rolls (roll recipe by Floyd M of "The Fresh Loaf")

1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3-4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Bake the sweet potato for approximately 45 minutes at 375. Remove from the allow to cool and peel. Combine the sweet potato, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes. Set the dough aside to rise in a covered bowl for 45 minutes to an hour.

Since Floyd's recipe was for dinner rolls and not the sweet Cinnamon version I had to put together my own filling and I decided to stick to the same flavors you expect to find in a sweet potato pie or casserole. My mother makes a sweet potato casserole with a coconut pecan crust which is to die for. I didn't have any coconut to hand but I found ground pecans were a perfect fit for this filling.

Cinnamon Roll Filling

1/2 teaspoon ground cinnamon  

1/4 teaspoon ground allspice

1 c brown sugar  

1/3 cup pecans

Divide dough in half and gently roll it out to about 1/4 inch thickness. Spread  1/2 of the filling evenly across the dough and tightly roll it to form a long log. Adding some butter before laying down the filling will add richness. Cut the log into a dozen pieces and place in a buttered baking dish. Repeat with the other half of the dough and filling and allow to rise for approximately another hour or until they have roughly doubled in size. Bake at 375 for approximately 20 to 25 minutes until they are beginning to turn brown.

While the buns are cooling make the caramel sauce for the topping.

Easy Caramel Sauce

1/2 c brown sugar
1/2 cup dark corn syrup
1 tbsp vanilla
4 tbsp butter


Combine ingredients in a saucepan over a medium heat stirring constantly. Once the sugar has completely dissolved remove the sauce from the heat and spoon over the rolls. Top with pecans  and a sprinkle of ground ginger.

These were so delightful I think they will find a permanent place in my holiday repertoire. In fact they may make a repeat performance as Thanksgiving day breakfast, just perfect with a cup of hot coffee while watching the Macy's Thanksgiving Day Parade!

Adventures With Food: On The Road...Boston & Salem

We weren't able to finish the whole Freedom Trail on our first day so we started day two in the Charlestown area. This is one of the most delightful neighborhoods I have ever been in but after visiting Bunker Hill and the U.S.S. Constitution we were ready for a hearty lunch. We took the ferry back across the harbor and found ourselves on the doorstep of Legal Seafood, begun in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. In 1968, the family opened its first seafood restaurant, right next to the fish market and has continued to expand. they now have restaurants in many major cities and ship fresh seafood nationwide. Whatever you're looking for you'll find it on the Legal Sea Foods menu. The atmosphere is hip and very posh but they are just as comfortable serving a family of four as they are accommodating a working business lunch.

Here we dove into a classic, a true east coast icon, the Lobster Roll. The debate of hot or cold, butter or mayo will remain ongoing for us as they only had the cold, mayo version on the menu. No matter, it was so succulent and delightful I'd be happy to go try it again "in the name of research" of course!

Not a meal but almost as good, if you get a chance, take the time to tour the Samuel Adams brewery. They let you taste a number of different brews and are a lot of fun!

After a busy day we traveled back to the North end where Italian food and culture abounds. We followed our noses to a charming out of the way spot called Antico Forno. My husband tried the Saltimbocca Di Pollo, a seared chicken breast topped with Parma prosciutto and fontina cheese in a Madeira mushroom wine sauce with sautéed garlic and spinach which was simply divine.

I had my first experience with Gnocchi. These homemade potato dumplings are baked in a brick oven and come smothered in plum tomato sauce topped with mozzarella, cheese and basil.
These Gnocchi were a little bit of heaven!

After dinner we wound our way around to a North End icon, Mike's pastry. Even on a Thursday night there was a line out the door. We suggest a Lobster Tail and a Pistachio Cannoli.

If you crave cannoli and can't get there in person or if once you've had it you can't get enough, Mike's will even ship cannoli kits anywhere in the US.

On Friday we were back out of the city and after a short train ride we arrived in the sleepy town of Salem, birthplace of Parker Brothers Games, a once bustling shipping community and of course the infamous local of the 1692 witch trials. I say sleepy but because of the last, less than 48 hours from Halloween, Salem was anything but sleepy. We took a walking tour with local Historian Jim McAllister a well known author and speaker. After a brisk walk through town and a visit to the maritime museum we were ready for some lunch which we had intended to have at a spot we found on the Food Network's "Dinners, Drive ins and Dives." Unfortunately they weren't open yet so we wandered on and stumbled across Tavern in the Square, which was quite a find indeed. This restaurant not only offered an extensive menu with a great selection of creative foods but they also offered some fantastic local brews. We partook of a seasonal special served with a rime of cinnamon and sugar called Fisherman's Pumpkin Stout.

This brew with pumpkin and coffee was dark, rich and full of character. Laced with hints of spice it was a sure winner with us. For lunch a Fig, Prosciutto and Gorgonzola pizza with balsamic reduction was a great pairing and the spicy sweet potato fries were a delightful escape from the norm.

We liked Tavern in the Square so much in fact that we went back later for dinner. We found we were still a bit full after lunch so settled for a starter of lettuce wraps and truly decadent desert, fried snickers with ice cream!

Overall our trip was wonderful and the delightful food along the way just added to the experience. So, the next time you go east I hope you will find culinary bliss at one of these delightful restaurants and share your best eats in return!

Cannoli photo from Mike's Pastry Website

Adventures with Food: On the Road... Plymouth & Boston

I have been remiss in posting the rest of October's blog entries due to being in a persistent food coma. This comes from a delightful much needed holiday my husband and I took the last week of October. We traveled to the wonderful city of Boston where culture, history and iconic food abound. So settle in for a trip through some of the best eats in the greater Boston area.

We started out journey in Plymouth Massachusetts with a trip to the Mayflower II, Plymouth Rock, Burying point, and an out of the way spot kept up by the local Antiquarian Society known as Sacrifice Rock. After working up quite an appetite we headed down to the shore for a bite to eat at the Blue Eyed Crab. This eclectic little restaurant is just off the waterfront and is a family owned establishment that puts a great deal of pride and creativity into their menu. They have an extensive list of drinks including a seasonal cocktail with cranberries, mint, Makers Mark and white cranberry juice.



We ordered a starter of Alligator Bites which was so good it was gone before I got a picture. The mains were similarly fantastic and I only just remembered to get a pic of the fantastic seafood stew.



The *Blue Eyed Crab Seafood Stew is made with chorizo, sweet potatoes and lots of seafood, including swordfish, fresh mussels, clams, scallops and shrimp, in a spicy tomato crab cilantro broth. It was delicate and robust at the same time and the scallops were the most tender I had ever had. Simply divine. My husband ordered the special, a seared Swordfish steak with mango salsa on a bed of tropical rice. Unfortunately I just wasn't quick enough to catch a shot of that tasty dish, it was so good I think he might have licked the plate clean?




After we settled in to out hotel in the Brookline neighborhood of Boston we stumbled across a great local nightspot called the Beacon Street Tavern. With inviting decor and a good drink selection it was the perfect place for a nightcap.



On our first full day in Boston we started our journey down the Freedom Trail. Not for the feint of heart this trail of 16 historic and momentous sites starts at the Massachusetts State House, just off the Boston Common. It is also the site of a well kept secret. We got there early for our scheduled tour and we directed by a helpful security guard to the fourth floor where secreted away down a long hallway of offices you will find a tiny coffee shop. Not much to look at, this was the perfect place for breakfast. The menu is short but the cook was a true gem. We asked what type of breakfast sandwiches they had and were told "Anything you want we can make!" So one sausage egg and cheese on dark rye later I am convinced they don't advertise because the legislators want to keep the place to themselves!

We stopped for lunch at the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S.,the Union Oyster House.



It was established in 1826 and many famous people have wandered it's floors including French King Louis Phillippe and President John F. Kennedy, who's favorite booth bears his name to this day.



So at an Oyster house one must have oysters. It was our first experience with them raw on the half shell and our waitress made it a great one. After learning the technique we had a great time slurping these beautiful bivalves.



We also enjoyed a great seafood sampler with Atlantic cod, fried scallops, and fried whole calamari. These scallops were even better than those from the night before which is hard to believe.



We also shared some of their lovely clam chowder (chowd-a) which was rich and creamy without loosing the light flavor of the clams.

Our lunch was so filling in fact that we were dismayed to find ourselves still full at dinner time. Instead we met up for drinks with friends and can highly recommend the Bell in Hand Tavern which was established 1795 by Boston's last known Town Crier Jimmy Wilson. Also on Union street, it has a good on draft selection and perfectly captures the ambiance of a traditional English pub.

Beautiful Bhaji

My husband and I LOVE Indian food and when we were in England a meal from the local curry shop was often accompanied by delicious Onion Bhaji, fresh from the deep fryer. Recently I found a great recipe for Baked Zucchini fritters and it seemed like a great starting place for a healthier version of the delicious Indian snack food I’ve been missing. A traditional Bhaji is thinly sliced onions combined with a chickpea flour batter and spices before being deep fried in hot oil. I don’t love frying things at home so this baked version is not only healthier but helps avoid the mess and hassle of frying.

Ingredients (12 Bhaji)

3 c. shredded zucchini, unpeeled

1 tsp cumin

1 tsp cardamom
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp mace
1 tsp coriander
1 tsp ginger
1/2 tsp ground red pepper
1/8 tsp salt
1/4 tsp pepper
1 egg, slightly beaten
3/4 c. bread crumbs
1 onion
2 tbsp garlic
1/2 c. feta (finely crumbled) or grated parmesan

Preparation:

Preheat oven 425 F
Shred the zucchini and onion with a food processor or box grater. Place shredded vegetable in a fine sieve or colander and press out excess water. In a bowl (not plastic), mix the shredded veg and remaining ingredients together. Prepare a baking sheet with cooking spray.
Each Bhaji should be about ¼ cup of this mixture. Place a scoop of mixture onto the baking tray and press gently into a round shape on the prepared baking sheet. Repeat with remaining mixture. Once all the fritters have been placed on the baking sheet, bake for 10 minutes. Spray Bhaji tops with spray butter or drizzle with oil, turn over with a spatula. Cook for additional 10 minutes, or until crisp and golden brown. Top with a drizzle of lemon juice.

These Bhajis have a very strong flavor and I like mine with a smidge of sour cream as well, though this is not a traditional Bhaji accoutrement. However, since Zucchini is not a traditional Bhaji ingredient I guess it’s all good!

Wonderful White Chili

Recently I’ve added a new segment to my daily radio program called “Mid Day Munchies”. Each week I pick a topic and daily talk about different recipes or aspects of a food as the week progresses. So a few weeks ago I chose Chili as my topic. It was a wonderful adventure discovering the rich history of the chili queens and chili parlors and delving into the controversy of beans or no beans in chili. However the most odd thing for me remains the concept of a “White Chili”. I really feel chili needs to be luscious chunks of red meat with rich tomato based sauce and lots of spices. Since I featured it on my show though I thought I should give it a shot in my kitchen. So after some adjustments I am happy with this Wonderful White Chili.

Ingredients: (Serves 6)

4 cups chicken broth
32 oz beans, great northern
1 lb ground turkey
1/4 cup pearl barley
1 onion
2 cups celery
1 tsp cumin
2 tbsp chilies
1 tsp bay leaf
1 tsp pepper
3 tbsp garlic

Preparation:

Sauté the onions and celery in a deep pan on the stove until slightly softened. Add the ground turkey and garlic and cook until meat is no longer pink. De glaze the pan with some of the chicken stock and combine with the remaining ingredients in a crock-pot. Cook on high for two hours or until the celery is tender and the barley is cooked through. If you don’t have a crock pot add the remaining ingredients to your cooking pot on the stove, bring to a boil and reduce the heat to a simmer stirring occasionally for about 1-2 hours. I like the crock-pot because it’s more out of sight out of mind and I can do other things while I wait for the soup to finish.

This is even better served in a yummy bread bowl but if you eliminate the bread you’ll find this dish is not only tasty but also chocked full of nutrients and very filling.

Zucchini Spinach Frittata

We all have days where cooking is the last thing you want to do at the end of a long day. The next time you get a case of the kitchen blues instead of reaching for the takeout menus, take just a moment to toss together this tasty treat. The frittata is a glorious food that uses egg as a vessel with which to deliver any number of wondrous ingredients to your pallet. At first glance it looks a lot like a giant omelet or a quiche, but there are a few subtle differences.

The omelet is almost universal in that most cultures have some version of it. The main difference from a quiche or frittata is it’s simplicity. Usually just egg with a very little liquid added, an omelet is cooked in a very hot pan with butter. the omelet is folded around it’s fillings which are often very mild, sometimes just fresh herbs salt and pepper.

A quiche is a savory egg dish similar to a custard. French in origin the quiche incorporates milk or cream with the eggs to give a rich creamy texture and flavor to the finished dish. Quiche comes in many variations but is usually baked in a light pastry crust with meats, cheese or vegetables added before baking. The quiche can be eaten hot or cold.

A frittata is commonly associated with Italian cuisine and differs from an omelet in that the eggs are whipped to incorporate more air and the fillings are added to the pan prior to the eggs. A frittata can incorporate milk or water with the eggs depending on the cook’s preference. It is usually begun on the stove top before being transferred to the oven to finish it off. Very versatile the frittata can be served hot or at room temperature and unlike the quiche a frittata has no crust which makes this a quick weeknight dinner fix.

Ingredients: (Serves 4)

4 large eggs
1/2 cup ricotta cheese (low fat works great)
2 tbsp grated Parmesan cheese
1/4 teaspoon salt
1 Freshly ground black pepper to taste
1 tbsp basil
1 teaspoon thyme
2 tbsp extra virgin olive oil
1 zucchini cubed
1 cup spinach roughly chopped
1 onion diced
2 tbsp minced garlic


Preparation:

Whip your eggs until light in color. Add the garlic and ricotta cheese, combining gently so as not to deflate the eggs. Saute the onion and zucchini until soft but not browned. Add the spinach and spices stirring until the spinach is just wilted then pour on the egg and cheese mixture. On the stove top cook for another minute before transferring the pan to oven. Bake for another 10 minutes or until firm and slightly brown on top. Just before placing the pan in the oven top the dish with the shredded Parmesan. Allow to cool for at least 5 minutes before cutting into wedges to serve.

This is a great dish you can whip up anytime with whatever is in your pantry. Sausage, cheese, veggies they're all fantastic in a frittata!