Grandma Jergensen's Wassail (slightly modified)
Simmer for 30 to 90 minutes (the longer, the stronger the flavor):
8 cups water
2-3 cups sugar
8 cinnamon sticks
8 allspice berries
24 whole cloves
4 teaspoons fresh ginger root, chopped
Remove the spices, and add:
4 cups lemon juice
6 cups orange juice
1 gallon apple juice or cider
Heat until warm.
I like to let this simmer on my stove all day every day throughout the holiday season because it smells so good. Then anyone who stops by can have some. Also, I've added some cranberry juice with good results . Apologies to Grandma Jergensen who used 4 cups of sugar.
January 11, 2010
January 08, 2010
salmon with brie and raspberry sauce
i had this at a fancy restaurant when i was on a choir tour in high school. once i got married, i searched and searched online until i found a comparable recipe. this has become a new year's day tradition for us. plus, it's super fast and easy to make!
*place 4 oz salmon in 1 C lemon water. cook 10 minutes @ 450 degrees.
*place 2 oz brie on top and melt
...in the meanwhile...
puree 1 pint (or less depending on how many people you're feeding) raspberries and strain seeds. add sugar to taste. warm over medium heat and thicken with cornstarch/water mixture. once it's thickened to desired consistency, drizzle over the top of the brie and serve. yum!
*place 4 oz salmon in 1 C lemon water. cook 10 minutes @ 450 degrees.
*place 2 oz brie on top and melt
...in the meanwhile...
puree 1 pint (or less depending on how many people you're feeding) raspberries and strain seeds. add sugar to taste. warm over medium heat and thicken with cornstarch/water mixture. once it's thickened to desired consistency, drizzle over the top of the brie and serve. yum!
parsnip fries
i discovered parsnips about two years ago and absolutely love their unique flavor! this recipe comes from everyday food magazine...but i added the honey part.
2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
honey to taste
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with 2 tablespoons olive oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
toss with some honey and serve.
2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
honey to taste
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with 2 tablespoons olive oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
toss with some honey and serve.
authentic french onion soup
this is a recipe from "the food of france" cookbook my father got me while he was in paris on business. the book is sparse on details, so it's taken me a couple years to tweak this until it was finally just right this year. i personally don't love onions, but i LOVE this soup!
3 T butter
1 1/2 lbs onions, finely sliced
2 garlic cloves, finely chopped
1/3 C flour
8 C beef stock
1 C white wine (or a water/white wine vinegar substitute)
1-2 bay leaves
2 thyme sprigs (or dried equivalent)
stale baguette, sliced (or broiled to dry out)
4 oz gruyere, finely grated
cook a roast in the crock pot. i added some garlic powder and a tad bit of water and salt and pepper. (i had the roast sliced at the deli to make french dip sandwiches with the meat.) when the recipe calls for adding the stock. i did half crock pot drippings with half canned beef stock.
melt the butter in a heavy-bottomed saucepan and add the onions. cook over low heat, stirring occaisionally, for 25 minutes, or until the onions are a deep golden brown and begin to carmelize.
add the garlic and flour and stir continuously for 2 minutes. gradually blend in the stock and the wine, stirring all the time, and bring to a boil. add the bay leaf and thyme and season. cover and simmer for 25 minutes. remove the bay leaf and thyme and check seasoning. preheat the boiler.
toast the baguette slices, then divide among six warmed soup bowls and ladle soup over the top. sprinkle with the grated cheese and broil until the cheese melts and turns a light golden brown. serve immediately.
3 T butter
1 1/2 lbs onions, finely sliced
2 garlic cloves, finely chopped
1/3 C flour
8 C beef stock
1 C white wine (or a water/white wine vinegar substitute)
1-2 bay leaves
2 thyme sprigs (or dried equivalent)
stale baguette, sliced (or broiled to dry out)
4 oz gruyere, finely grated
cook a roast in the crock pot. i added some garlic powder and a tad bit of water and salt and pepper. (i had the roast sliced at the deli to make french dip sandwiches with the meat.) when the recipe calls for adding the stock. i did half crock pot drippings with half canned beef stock.
melt the butter in a heavy-bottomed saucepan and add the onions. cook over low heat, stirring occaisionally, for 25 minutes, or until the onions are a deep golden brown and begin to carmelize.
add the garlic and flour and stir continuously for 2 minutes. gradually blend in the stock and the wine, stirring all the time, and bring to a boil. add the bay leaf and thyme and season. cover and simmer for 25 minutes. remove the bay leaf and thyme and check seasoning. preheat the boiler.
toast the baguette slices, then divide among six warmed soup bowls and ladle soup over the top. sprinkle with the grated cheese and broil until the cheese melts and turns a light golden brown. serve immediately.
November 02, 2009
5 Minute Dinner
I found this recipe in Better Homes and Gardens awhile ago. I tried it tonight because I had a tiny bit of Pesto left over that I wanted to use up. It was so simple and delicious. I sat the toddler down to play but it was ready so fast she didn't even get to play! This has a great simple pesto recipe if you don't have any on hand. I just used a little store bought pesto and it was great as well. Serve with a little salad or bread and you're set. Dinner in 5! Enjoy!
Ravioli with Spinach Pesto
9 oz pkg 4-cheese ravioli
12 oz. baby pattypan squash, halved, or yellow summer squash, halved and sliced 1/2 inch thick
3 ½ cups fresh baby spinach
½ cup torn fresh basil
¼ cup bottled Caesar Parmesan vinaigrette salad dressing
Shredded Parmesan cheese (optional)
Cook ravioli according to package. Add the squash the last 2 minutes of cooking time. Drain. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed. You can also use store bought pesto. Just use about 2 Tbsp. Toss ravioli mixture with pesto. Sprinkle with cheese.
October 29, 2009
Ooey Gooey Popcorn
Just made this last night, and it turned out great. Perfect for taking to friends and neighbors!
One large bowl of plain popcorn (pop it however you wish)
1 stick of butter
1 bag of mini-marshmallows
1 bag of seasonal candy
Melt the butter in a saucepan. Stir in the marshmallows. Pour over the popcorn and mix well, adding in the candy as you go.
Let cool.
*Tip: its a lot easier to mix into the popcorn if everything (including the bowl and your hands) are greased.
One large bowl of plain popcorn (pop it however you wish)
1 stick of butter
1 bag of mini-marshmallows
1 bag of seasonal candy
Melt the butter in a saucepan. Stir in the marshmallows. Pour over the popcorn and mix well, adding in the candy as you go.
Let cool.
*Tip: its a lot easier to mix into the popcorn if everything (including the bowl and your hands) are greased.
September 24, 2009
Pass the Couscous!
I got this recipe from a filipino classmate. It is delish.
1 (5.8-ounce) box instant couscous
3/4 cup dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup almonds, toasted
Freshly ground pepper
1 (5.8-ounce) box instant couscous
3/4 cup dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup almonds, toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, parsley, lemon juice, and almonds. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the almonds, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes or put in a dry pan over medium heat for about 5 minutes-watch closely to avoid burning...I have burned my nuts several times...rugh!
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