I'm not one to jump out of bed on a Sunday morning to start breakfast.  I wake up slowly.  First I need a cappuccino and then I like to sit and read the newspaper for a long, long time.  But once I am finally awake, I can usually be counted on to make a breakfast that is a little more substantial and special than what is served during the work week.  Today I made Apple Pancakes.

                                              APPLE PANCAKES
                         from the Woman's Home Companion Cook Book

• 1 cup chopped apples
• 1/4 cup sugar, divided
• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 egg, well beaten
• 1 cup milk, plus additional for thinning the batter
• 3 tablespoons unsalted butter, melted
1.  In a small bowl add 2 tablespoons sugar to the chopped apples; let stand a few minutes.
2.  Sift flour, baking powder, salt, remaining sugar and cinnamon together in a large bowl.
3.  Combine egg, milk and melted shortening (slightly cooled).  Pour into the flour mixture and stir just enough to moisten the dry ingredients.  Fold sweetened chopped apples into the batter.  At this point, add additional milk if you desire a thinner batter.  I usually add another 1/4 cup.
4.  Bake in a hot pan that has been rubbed with butter.  Add additional butter every time new pancake batter is added to the pan.
5.  Serve pancakes with butter, maple syrup and toasted pecans.

This delicious lemon roasted chicken has returned a second year to our Thanksgiving Day menu.  In addition to the lemon juice marinade, the gremolata made with lemon zest and shallots tucked under the skin and rubbed over the chicken creates a heavenly flavor!   I can guarantee you won't be disappointed and you won't miss the turkey!  Susan

                          ROASTED LEMON CHICKEN                                      

                   (From Martha Stewart Living  May 1999)

1/3 cup coarse salt

3 tablespoons freshly squeezed lemon juice

1 five-pound roasting chicken

Gremolata

6 tablespoons unsalted butter, softened

8 fresh, or dried bay leaves

4 lemons, quartered lengthwise, plus 3 lemons halved (optional)


In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally. Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside. In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons. Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees. Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees.in the deepest part of the thigh when done. Serve warm or at room temperature.


     GREMOLATA MIXTURE     

Zest of 6 lemons, grated or finely chopped

1 small clove garlic, minced

1/4 cup chopped roughly fresh flat-leaf parsley

2 tablespoons chopped shallots (about 2 medium shallots)

 
On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.


 

We celebrated a lovely Thanksgiving this past Thursday.  It has truly become my favorite holiday.  Being in my kitchen for several days cooking for this meal gives me great satisfaction.  And this Thanksgiving we were joined by our favorite neighbors, which made it all the more special.

    Both of my daughters were with us, and another very good friend!

This year I brined the turkey for the first time, and I will do it again next year.  It was, in my opinion, the best turkey I ever made.  We had Parker House Rolls...

and Maple Whipped Sweet Potatoes with Homemade Marshmallows.  For those of you who turn up your nose to sweet potatoes with marshmallows, try these!  It is the most talked about and most anticipated dish on my holiday table.  It is the leftover that disappears from the refrigerator before anything else.  And every year I put it under the broiler at the last minute while I'm madly dashing around... and forget about it.  It still tasted delicious.

                                 BEEF RAGOUT in SQUASH HALVES

• 6 acorn squash
• 3 pounds beef round roast, cut into 3/4-inch cubes
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 1 1/2 cups water
• 3/4 cup uncooked long grain rice
• 1 tablespoon salt, divided
• 1/2 teaspoon pepper
• 2 medium onions, sliced,
   Butter, melted
1.  Heat oven to 425˚ F.  Cut squash in half; scoop out seeds.  Place squash cut side down in a shallow baking dish.  Pour in 1-inch of water.  Bake uncovered 20 minutes.  Remove from oven; drain water and invert squash in baking dishes.
2.  Sauté meat in oil and vinegar over medium heat until brown.  Stir in 1 1/2 cups water, the rice, half the salt and 1/2 teaspoon pepper.  Simmer covered, stirring occasionally until rice is tender, about 40 minutes. Taste and adjust seasoning, adding more salt if necessary.   Stir in onions. 
3.  Spoon 3/4 cup of the meat mixture into each squash half.  Brush cut edges of squash with melted butter; cover tightly with aluminum foil.  Bake until hot, about 20 minutes. 
                                              12 SERVINGS

The week of Thanksgiving I am always rushing around; running from grocery to grocery, coffee roaster to bakery.  Today I will make the pastry for my pumpkin pies.  Tomorrow I will pick up my turkey.  I get so busy with the preparation of Thursday's Thanksgiving dinner that Monday, Tuesday and Wednesday night dinners are an afterthought.  This Cream of Carrot Soup goes together quickly and makes a nice meal when combined with a green salad and a glass of wine, which is exactly how I plan to spend tonight. 

                                   CREAM of CARROT SOUP

• 2 cups peeled and thinly sliced organic carrots
• 1/4 cup unsalted butter, divided
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons flour
• 2 1/4 cups whole milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup heavy cream
1.  Combine carrots, 2 tablespoons butter, sugar, 1/2 teaspoon salt and water in a medium saucepan.  Cover and cook over low heat 15 to 20 minutes or until carrots are tender; set aside.  Melt remaining 2 tablespoons butter in a heavy saucepan over low heat.  Add the flour, stirring until smooth.  Cook one minute; add milk, stirring constantly until thickened and bubbly.  Stir in 1/2 teaspoon salt and the pepper.
2.  Combine carrots and white sauce in the container of a blender or food processor; blend until smooth.  Add cream; blend well.  Cook soup over low heat, stirring frequently, until thoroughly heated.  Top with homemade croutons.  Yield: 3 1/2 cups, serving 3 persons.

We just had family and friends visiting this weekend.  Before they arrived I assembled these Caramel-Pecan Sticky Buns and baked them the following morning.  With the Thanksgiving Holiday this week I highly recommend having these at the ready for your out-of-town guests.  The buns will make your house smell wonderful!

                               CARAMEL-PECAN STICKY BUNS
                      adapted from Country Home Magazine, 2002

Dough
• 1 tablespoon granulated sugar
• 2 envelopes (4 1/2 teaspoons) active dry yeast
• 1/4 cup warm water
• 1/3 cup granulated sugar
• 3 eggs
• 1 1/2 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup whole milk
• 1/2 cup unsalted butter, melted
• 5 1/4 to 5 3/4 cups all-purpose flour
   Unsalted butter, softened (for greasing bowl and pans)
Cinnamon-Sugar Filling
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 3/4 cup coarsely chopped pecans, toasted
• 2/3 cup dried currants
• 3 tablespoons unsalted butter, softened
Caramel-Pecan Topping
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter
• 1/4 cup light corn syrup or honey
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves, toasted

To prepare dough:  In a small bowl dissolve the 1 tablespoon granulated sugar and the yeast in warm water.  Stir to combine and let stand about 5 minutes or until mixture is bubbly.
  Using a heavy-duty standing mixer fitted with the paddle attachment, or by hand in a large mixing bowl, combine the 1/3 cup granulated sugar, the eggs, salt, vanilla, milk, the 1/2 cup melted butter, and the foamy yeast mixture.  Blend at low speed until smooth.
  At the same low speed add the flour, about 1/2 cup at a time, mixing until well combined.  Occasionally stop machine to scrape down the sides of the bowl.
  When most of the flour has been added and a slightly sticky dough has formed, switch attachments to the dough hook.  Add the remaining flour until the dough is smooth and elastic.  If a mixer is not being used, turn dough onto a clean, lightly floured surface; knead in  the remaining flour, about 3 to 5 minutes, or until it's smooth and elastic. 
  Lightly butter a large bowl,  Gather dough into a ball and place in bowl; turn dough to coat all sides with butter.  Cover bowl tightly with plastic wrap and set aside in a warm place to rise until doubled in bulk, 1 to 1 1/2 hours. 
 
To prepare filling:  In a small bowl combine brown sugar, granulated sugar, cinnamon, and toasted pecans.  Stir in currants, if desired; set aside.  Reserve 3 tablespoons butter.

To prepare caramel-pecan topping:  In a medium saucepan combine brown sugar, butter, corn syrup, and salt.  Bring to boiling over medium heat; reduce heat.  Simmer, uncovered, for 1 to 2 minutes, or until butter has melted and mixture is well combined.
  Meanwhile, butter two 9 x 1 1/2-inch round baking pans.  Sprinkle half of pecans in the bottom of each pan.  Drizzle half of the caramel topping over the pecans in each pan.  Set aside to cool.
To assemble buns:  When dough has doubled in size, punch down and transfer to a lightly floured surface.  Cover and let rest for 10 minutes.
  Roll dough into a 24x14-inch rectangle.  Spread the reserved 3 tablespoons softened butter over surface of dough.  Sprinkle the cinnamon-sugar filling over the butter, gently pressing the mixture into the dough with your fingertips.
  Starting with a short side of the rectangle, roll the dough up in a spiral.  Seal the seam by pinching the dough together,  Cut dough crosswise into 12 slices, each a little more than 1 inch thick.  Place 6 of the slices, cut side down, on caramel topping in each pan.
  Cover both pans with plastic wrap.  Let the pans stand in a warm place until nearly doubled in size, about 1 hour.  Or, if desired, chill overnight; let stand at room temperature about 1 hour before baking.
  When ready to bake, center the oven rack.  Bake in a 350˚ F oven for 40 to 45 minutes, covering rolls with foil, if necessary, to prevent overbrowning.
  Cool rolls in baking pan about 5 minutes, then invert onto a large round serving plate. 

                     PORK TAMALE POTPIE with CORN BREAD CRUST
                                adapted from Gourmet Magazine

For the pork mixture:
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds lean ground pork (I will sometimes substitute 1 pound of ground turkey for 1 pound of the pork)
• a 12-ounce can tomato sauce
• 2 tablespoons tomato paste
• a 1 pound package frozen corn, thawed
• 1 tablespoon ground cumin
• 1/2 teaspoon ground allspice
• 2 teaspoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco
• 1 tablespoon yellow cornmeal
For the topping:
• 1 cup flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons double-acting baking powder
• 3 tablespoons unsalted butter, melted and cooled
• 3/4 cup milk
• 1 large egg, beaten lightly
• 1/2 cup grated Monterey Jack
• a 4-ounce can green chili peppers, drained and chopped
1.  Make the pork mixture:  In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.  Stir in the tomato sauce, the tomato paste, the corn , the cumin, the allspice, the chili powder, the Worchestershire sauce, the Tabasco, the cornmeal, and salt and pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add additional Tobasco if you prefer the heat.  Spoon the mixture into a shallow 2 1/2-quart casserole.  The mixture may be made 1 day in advance and kept, covered and chilled.
2.  Make the topping:  In a bowl combine the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg., and stir the batter until it is just combined.  Stir in the Monterey Jack and the chili peppers and drop the batter by large spoonfuls around the edge of the casserole.
3.  Bake the potpie in the middle of a preheated 400˚ F. oven for 10 minutes, reduce the heat to 350˚ F., and bake the potpie for 30 minutes more.  

    This is what we've been having with our cappuccino in the morning...

                                  PEAR & POPPYSEED LOAF
                         adapted from Cooking Light Magazine

• 2 1/4 cup unbleached flour
• 3 tablespoons poppyseeds
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cardamon (optional)
• 1 cup chopped, peeled ripe pear
• 1 cup buttermilk
• 2/3 cup sugar
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1 large egg
• cooking spray
1.  Preheat oven to 350˚ F.
2.  Combine first 6 ingredients in a large bowl.  Stir in pear; make a well in center of mixture.  Combine buttermilk and next 5 ingredients in a bowl; stir well with a whisk.  Add to flour mixture, stirring just until moist.  Spoon batter into an 8-inch-by-4-inch loaf pan coated with cooking spray.
3.  Bake at 350˚ approximately one hour.  Cool 10 minutes.  Remove from pan and cool completely on a wire rack.

  Saturday night was "gourmet"; the same three couples who have been getting together for many years now to eat great food.  The couple hosting the dinner is responsible for the main entrée and assigns a recipe to each of the other two couples to contribute to the meal.  I always seem to get dessert which I am more than happy to make.
  We began in the living room with appetizers, then moved to the dining room for salad, gnocchi with mushrooms and truffle oil (YUM!) and the main dish -- lamb in a pomegranate sauce with brussels sprouts and carrots.  Every time we get together I think there is no restaurant on earth that could serve up a better meal.  The food again this weekend was extraordinary.

  I was asked to make Quince Torte with Grapefruit Gelée and Cinnamon Cream.  I will show the recipe exactly as it appeared in the article from the November 2008 issue of Wine Spectator magazine.  I did make several changes, however.  I did not have a 9-inch-by-12-inch sheet pan and used an 11-inch round cake pan instead (this demanded a longer bake time).  Also, I played around (alot) with the grapefruit gelée to get the taste I wanted and the right consistency.  I ended up using more grapefruit juice, less water and twice the gelatin.  The increase in gelatin was surely due to the addition of quite a bit more grapefruit juice than was called for.  I wanted it very tart!  Wish I could give you exact measurements, but at that point I wasn't thinking about posting the recipe.  After eating it, however, all I can say is, it was very good and the gelée was exceptional; just what was needed alongside the sweet, almost gooey quince torte.  It will serve eight easily.

           Quince Torte with Grapefruit Gelée and Cinnamon Cream
                         WINE SPECTATOR • November 2008

• 3/4 cup butter, melted
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup peeled and grated quince
• 1/2 cup chopped toasted walnuts
• 2 teaspoons gelatin powder
• 1/4 cup cold water
• 2 cups granulated sugar
• 2 large grapefruit, zested and juiced
• 2 cups water
• 2 cups heavy cream
• 2 cinnamon sticks
• 1/2 teaspoon ground cinnamon

1.  Preheat the oven to 350˚ F.  Combine the butter, brown sugar, eggs and vanilla in a medium bowl.  Add the flour, allspice, baking soda, salt and quince, and stir until completely combined.  Add the walnuts.  Pour the batter into a 9-inch-by-12-inch sheet pan that is buttered and lined with parchment paper.  Tap the pan lightly on a table to settle the batter and even out the surface.  Transfer to the oven, and bake until a skewer inserted into the center comes out clean, 15 to 20 minutes.  Let cool completely. 
2.  Mix the gelatin with the cold water in a small bowl, and let soften, about 10 minutes.  Combine the granulated sugar and grapefruit zest in a saucepan, and stir to coat the sugar with the zest.  Strain the grapefruit juice through a fine mesh sieve, into the saucepan.  Add the water, and stir until completely combined.  Bring the mixture to a boil.  Remove from heat, and stir in the gelatin.  Pour the mixture into a sheet pan, and refrigerate for at least 2 hours.
3.  Bring 1 cup of the heavy cream to a simmer in a small saucepan.  Remove from heat, add the cinnamon sticks, and steep for 15 minutes.  Immerse the saucepan in a large bowl of ice, and stir the cream occasionally, until cold.  Whisk in the ground cinnamon and the remaining 1 cup heavy cream, forming soft peaks.
4.  Cut the gelée into desired shapes.  Divide the torte into slices and place each slice on a plate with a dollop of cinnamon cream on top and the gelée on the side.  Serve immediately. 

Today is my husband's birthday!  He loves bananas (almost as much as our French Bulldog Pipi) and chocolate.  I combined the two for his birthday cake.

Sandwiched between the cake layers are slices of fresh banana and an icing made with cream cheese.  (NOTE:  I made half of the cream cheese icing recipe shown below.  It was just enough to frost two of the three cake layers.) We will be enjoying this cake later tonight with family and good friends!

                                FRESH BANANA LAYER CAKE
                    (adapted from a recipe in Gourmet Magazine)

• 2 1/4 cups sifted cake flour; sift before measuring it
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed very ripe banana (about 2 large)
• 1/4 cup plain yogurt
• 1 teaspoon vanilla
• 1 stick (1/2 cup) unsalted butter, softed
• 1 cup granulated sugar
• 2 large eggs
• fresh banana slices for finishing

1.  Preheat oven to 350˚ F.  Butter and flour three 8-inch round cake pans that have been lined with waxed paper, knocking out excess flour.
2.  Into a bowl sift together flour, baking soda, baking powder, and salt.  In a small bowl whisk together mashed banana, yogurt and vanilla.  In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition.  Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined.  (Do not overmix.)
3.  Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean.  Cool layers in pans on racks 10 minutes.  Run a thin knife around edges of pans and invert layers onto racks to cool completely.   Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.                      

                                   CREAM-CHEESE FROSTING
                        adapted from The Silver Palate Cookbook
 (NOTE:  You will only need half of this recipe to ice the top of two cake layers)

• 8 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

1.  Cream together cream cheese and butter in a mixing bowl.
2.  Slowly sift in confectioners' sugar and continue beating until fully incorporated.  Mixture should be free of lumps.
3.  Stir in vanilla.

                              CHOCOLATE BUTTER FROSTING
               adapted from Woman's Home Companion Cook Book

• 1/2 cup unsalted butter, room temperature
• 1 pound Confectioners' sugar
• 2/3 cup cocoa
• salt, few grains
• a small bowl of HOT water
• 1 1/2 teaspoons vanilla
1.  Sift Confectioners' sugar and cocoa together.  In the bowl of a standing mixer, cream the butter; add the sugar and cocoa mixture gradually to the butter, until well blended.  If you are having trouble getting the butter and sugar-cocoa mixture to combine add 3 - 4 tablespoons of hot water; then add the salt.
2.  Add enough additional hot water, while constantly mixing, until you have a good spreading consistency and then beat until fluffy; add the vanilla.
3.  Frost the top and sides of cake.

                               Makes one three-layer cake