December 31, 2011

tangerine-pistachio sticky buns

this was a tasty new year's eve treat. i got the recipe from everyday food magazine and made a few adjustments after having tried the recipe once, using my own favorite sweet roll recipe (the magazine calls for using frozen pizza dough). this is such a refreshing mix of flavors in a sweet roll that isn't sickly sweet. yum!


make the dough from this cinnamon roll recipe, let rise 1 hour
3/4 C packed brown sugar
3/4 C shelled unsalted pistachios
7 T butter, melted
3/4 C tangerine marmalade or store-bought orange marmalade
1/4 t salt


1. in a food processor, pulse brown sugar and pistachios until coarsely ground. sprinkle 5 T sugar mixture into a 9 x 13 baking dish and drizzle with 4 T butter.

2. on a lightly floured surface, roll and stretch dough into a 12 x 18-inch rectangle. spread with marmalade, leaving a 1-inch border. top with remaining sugar mixture, sprinkle with salt and drizzle with remaining butter. starting at a long edge, roll up dough like a jelly roll. cut into pieces that are roughly 1 1/2 inches wide. place rolls in the 9 x 13, loosely cover and let rise 1 hour.

3. preheat oven to 350. place 9 x 13 on a rimmed cookie sheet (if it boils over, it gets ugly) and bake until buns are golden brown, about 35 minutes. immediately run a knife around edge of the pan and invert buns onto a serving platter. serve warm.

tangerine marmalade

i got this recipe from everyday food magazine. it was the perfect way to use up some cuties that are inevitably lying around during the holidays. i halved the recipe in the magazine so that's what i put here. it was fun to try marmalade--it's something i've always wanted to try. it does require a bit of time, so make it while you're already in the kitchen for something else.


about 9 tangerines (i used cuties), unpeeled, washed, ends trimmed and cut into thin slices
2 C sugar


in a large pot, bring cuties and 3 C water to a boil over high. reduce heat to medium and cook at a rapid simmer until cutie peels are tender, about 20 minutes. add sugar and increase heat to medium-high and stir until sugar dissolves. return to a boil and cook, stirring often, until mixture is thick and darkens slightly, about 45 min. it should be thick like jam. transfer marmalade to airtight container and let cool completely before using or refrigerating. can refrigerate up to one month and freeze up to six months.

December 16, 2011

sausage potato stew

for a st. patrick's day party a couple years ago, my friends brought this super yummy soup. i posted their original recipe first. since the recipe calls for peppers (and i'm allergic) and because i had a bunch of stuff in my fridge to use up, i created a variation that i posted second...and it just happens to be vegetarian.

logan's sausage potato stew

8-10 med red potatoes
2 large onions
1 large green pepper
1 large red pepper (optional)
2 lbs. smoked Polish sausage
1/3 c olive oil
1 Tbsp dried basil
½ Tbsp pepper
1 c cream
3 tsp cornstarch
3 Tbsp water

Clean potatoes and cut into bite size pieces. Boil potatoes in water until almost done. Drain off water. Add onions, peppers, sausage, oil, basil, and pepper. Cook in large pan until vegetables are tender but still slightly crisp. Combine cream, cornstarch, and water and pour over potatoes and vegetables. Cook until thickened. It is very thick; add more cream or milk to make more of a soup if desired.

jamie's sausage potato stew

2 medium red potatoes, diced
2 large links of vegetarian smoked apple-potato with rubbed sage sausage(available at safeway), sliced and browned
4 green onions, thinly sliced
1/2 large carrot, sliced
4 C milk
1 C chicken stock
1 T basil
1/2 t pepper
1 T cornstarch mixed with water for a thick paste
1 C coarsely chopped cabbage

boil potatoes until almost done. drain off water and add oil, green onions and carrots. saute for a few minutes. add milk and stock and bring to a boil, stirring often. reduce heat to simmer, add basil and pepper and cook until carrots are tender, about 5 minutes. slowly stir in cornstarch mixture until the soup barely thickens. add the cabbage, turn off heat but keep on the burner, put the lid on to let the cabbage steam, about 5 minutes. voila!

December 09, 2011

jam thumbprint cookies

these cookies are Christmas to me.


2/3 C butter
1/3 C sugar
2 eggs, divided
1 tsp vanilla
1/2 t salt
1 1/2 C flour
your favorite jam--i like raspberry or pineapple apricot
finely chopped nuts or flaked coconut


cream together butter and sugar til fluffy. add egg yolks, vanilla and salt and beat well. gradually add flour, mixing well. shape into 3/4 in balls; dip in eggs whites, then roll in nuts or coconut. place 1 in apart on a cookie sheet. press center of each cookie down with thumb. fill with jam. bake @ 350 for 15 minutes. makes 3 dozen.