Chafing Dish Meatballs

Meat Balls(Photo credit: avlxyz)

Here is a good little recipes that will leave your guests raving.  It tastes great and can be kept warm either in a chafing dish or just use your crockpot to keep it warm.  These come out best when done on the stove top and really aren’t too difficult.  We’ve used them a lot for Christmas Eve buffets and they go over just as big on New Years Eve. These can be made ahead and refrigerated of frozen with the meatballs held in one container and the sauce in a different one.  Thaw sauce and meatballs and put the dish together at the last-minute.

INGREDIENTS:

3 lbs. lean ground beef
1 1/2 cups cracker crumbs
1 cup onion chopped
1 cup canola oil
12 ounces evaporated milk
2 teaspoons salt
3 medium green peppers – diced
1 cup chicken bouillon granules
8 chucks canned pineapple – juice drained
4 Tablespoons soy sauce
4 Tablespoons cornstarch
1 1/2 cups white vinegar
1 1/2 cups pineapple juice
1 cup white sugar
1 teaspoon salt
1 teaspoon seasoned salt (such as accent)
pepper

Mix the ground beef, cracker crumbs, evaporated milk, onion and salt together until thoroughly blended.  Shape mixture into tiny meatballs.  Brown in frying pan in canola oil.  Remove from heat.  Drain oil from skillet reserving about 2 tablespoons of the oil.  Add bouillon, green peppers and pineapple.  Cover and cook over medium heat for approximately 10 minutes until softened.  In the meantime, mix cornstarch, soy sauce, seasoned salt (accent) vinegar, pineapple juice, sugar, salt and pepper.  Add the mixture to the pineapple, bouillon, and green peppers in skillet and simmer, stirring constantly until mixture thickens.  Return meatball to sauce.  Serve in chafing dish or keep warm in crockpot.  Use cocktail picks to serve.  These go good with cocktail bread or tiny croissants.

Yields:  Approximately 25 servings

May your holiday season be a joyous one.  I hope you like these as much as we do.

Mocha Coffee Punch

(Photo credit: Josh Self)

For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one.  This punch serves 40 punch cup servings (or less in 6-8 ounce glass).  Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.

1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
and sweetened
grated nutmeg

Combine the sugar, coffee and vanilla.  Stir to dissolve.  Refrigerate mixture.  To serve, scoop ice cream into the punch bowl.  Add refrigerated coffee mixture and then gently fold in the whipped cream.  Sprinkle the top with grated nutmeg to taste.

Servings:  40 punch cups full

I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.

Some appetizer recipes are to follow.

Happy decorating.  It’s time to bring tree, ornaments, and lights from the storage room!!!

Holiday Fruit Cake

An American version of a fruitcake which contains both fruit and nuts. (Photo credit: Wikipedia)

I’ve decided to broach the subject of the dreaded Christmas fruitcake which I know is not all as popular as it was years ago.  I’ll start by giving a brief history of the lowly fruitcake’s origins.

Fruit cake originated, it is believed, in ancient Rome in a much simpler form.  It started to be called ‘fruitcake’ in the Middle Ages when spice, honey and preserved fruits were added to it.  With the discovery of America and the sugars that were produced in the colonies and the abundance of fruits and nuts, the fruitcake began to come into it’s own.  It was now possible to obtain inexpensive sweeteners and many different types of ingredients to add to the cakes.  In the 1700’s nuts were often added to the fruitcake to celebrate good fortune and the abundant harvests.  A great many different types of fruitcakes were produced, varying from light to dark, according to what type of fruits, flours, and nuts were used.  Traditional fruitcake are soaked in liquor to flavor and preserve the cakes,  with brandy and rum being most often used for soaking.  Many fruitcake recipes have been handed down through generations of a family.

The following fruitcake recipe is at least seventy years old.  It is up to you whether you want to further soak the cake with brandy by drizzling it slowly over the top until it is moistened:

1/2 lb. dates, chopped
1/2 lb. dried apricots- chopped
1/2 lb. red and green candied cherries- chopped
1/2 lb. red and green candied pineapple- chopped
1/2 lb. dark raisins
1/2 lb. walnuts – toasted and chopped
1/2 lb. pecans- chopped
2 cups all-purpose flour
1 cup softened butter
1 orange, juice and grated rind
1 lemon, juice and grated rind
1 teaspoon vanilla
6 large eggs
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves, 1/2 teaspoon mace
1/2 teaspoon salt
2 Tablespoons brandy
2 Tablespoons Curacao
2 Tablespoons dark rum

Measure out ingredients in advance for easier preparation.

Preheat oven to 300 degrees F.

Thoroughly grease two 8″ x 5″ x 3″ loaf pans.  Dredge the fruit and nuts with flour and set aside.  Cream the butter and sugar.  Add the eggs, one at a time, beating well after each.  Sift the remaining flour with spices, baking soda and salt.  Add to the creamed butter and sugar mixture alternating with adding the liquor, spices, and vanilla.  Fold the floured fruit and nuts into the batter.  Pour into prepared loaf pans – put the loaf pans into a large pan of hot water and bake for about 2-2  1/2 hours or until knife inserted in center comes out clean.  Cool ten minutes and gently remove cakes to a wire baking rack to further cool.

When cool, fruitcake can be further soaked in brandy or rum by drizzling liquor onto cake and letting it seep in to moisten.
Wrap cakes thoroughly in plastic wrap.  They can be aged for several weeks for flavors to meld.  Good served with cream cheese or butter.

HAPPY BAKING AND HAPPY HOLIDAY SEASON.

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Gail’s Cranberry-Orange Sauce

Cranberries popping (Photo credit: Wikipedia)

For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful.  Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor.  You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.

GAIL’S CRANBERRY-ORANGE SAUCE—

INGREDIENTS:

3/4 dry white  sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries

In a 1  1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar.  Bring to a boil, then add the cranberries.  Bring mixture back to a boil and simmer on reduce heat.  Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened.  Liquid should be reddened.  Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen.  For a thicker sauce, add a bit more jelly to taste.  Remove pan from heat.  Cool sauce completely to room temperature.

Place in container and refrigerate for at least one hour.

Makes about 2  1/2 cups.  Recipe can be doubled.

This is just a little snippet for you before I start cooking my thanksgiving desserts.  I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.

“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”

—WHITTIER

HAPPY THANKSGIVING TO YOU ALL.

Italian Ricotta Pie

Ricotta cheese. (Photo credit: Wikipedia)

Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings.  On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie.  It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories.  This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.

Crust:

 

2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)

Filling:

2 pounds Ricotta cheese (or part-skim_
1  1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1  1/2 teaspoons pure vanilla extract (not imitation)

Preheat oven to 425 degrees Fahrenheit

 

 

For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend.  With fork, cut in margarine until small balls form.  Add vanilla and slowly put milk in while blending with fork until ball forms.  Add egg yolks and continue stirring until a large ball forms.  If it is too dry to roll, add just a small amount of milk until of rolling consistency.  Roll out dough onto waxed paper – one for top and one for bottom.  Put half of dough into bottom of 10 inch pie plate.  Reserve other half for top of ricotta pie.

For the filling, in mixer bowl place ricotta cheese, egg whites,  lemon and rind, mix.  Then add the confectioners sugar and vanilla extract.  Blend for approximately 7 minutes of medium speed or until smooth.  Pour into pie crust.  Place reserved pie crust on top of filling and crimp the edges as desired.  Brush top crust lightly with egg white and place four small cuts to vent steam.  Cover edges with aluminum foil to protect rim of pie.

Bake at 425 degrees for 40 minutes or until lightly browned.

 

Over the River…….

English: Lydia Maria Child (February 11, 1802 – July 7, 1880) was an American abolitionist, women’s rights activist, opponent of American expansionism, Indian rights activist, novelist, and journalist. (Photo credit: Wikipedia)

For this post I don’t have to go far from home to remind me of the holiday season, of  Thanksgiving and Christmas.  I’m reminded of one day in the 1980’s when I toured the home of Lydia Maria Childs’ grandparents who had owned an old Georgian Colonial on the other side of the Mystic River in Medford, Massachusetts in the U.S.A.  I had saved up enough money for a down payment on a house and Lydia Maria Childs’ grandparents old home was for sale.  I toured the house with my husband and I was extremely excited by the prospect of owning such a wonderful piece of American history. I said yes to the real estate agents offer of a purchase price of only $42,000.  Unfortunately, after adding up the costs of owning and maintaining such a large structure, we decided against the purchase and moved on to other options.  At a later date, Tufts University bought the home for a huge sum and the house remains on the U.S. Trust for Historic Preservations’ registered historic homes list.

Lydia Maria Child was a author, abolitionist and activist who was born into a prominent New England family in Medford, Massachusetts.  She was schooled in her early years in Medford Schools.  She would often visit her grandparents at their home and wrote this song as an adult.  Sometimes when the snow is deep and the air is chill, you can almost see the her sleigh coming across the old Craddock Bridge in Medford Square.

Over the River and Through the Woods to Grandfather’s House We Go

By Lydia Maria Child

Over the river, and through the wood,
to Grandfather’s house we go:
the horse knows the way to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,to Grandfather’s house away!
We would not stop for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood
oh, how the wind does blow!
It stings the toes and bites the nose,
as over the ground we go.

Over the river, and through the wood,
and straight trough the barnyard gate,
We seem to go extremely slow,
it is so hard to wait!

Over the river, and through the wood,
when Grandmother sees us come,
She will say, ‘o, dear, the children are here,
bring a pie for every one.’

Over the river, and through the wood,
now Grandmothers cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

May your holidays be as filled with joy as the young Lydia Maria Childs’ was on that long ago Thanksgiving Day.

Mexican Christmas Eve Salad

English: fresh fruit salad (Photo credit: Wikipedia)

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

Aunt Julies’ Roast Turkey Stuffing

A stuffed turkey (Photo credit: Wikipedia)

As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations.  It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook.  You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.

YOU’LL NEED:

1  1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2  cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
2 Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1  Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1  1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1  1/2 cup chopped walnuts

Put washed, dried and dressed turkey on rack in roasting pan.  To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan.  Add the large finely chopped onion.  Season stuffing with sage, rosemary, parsley, thyme, salt and pepper.  Add salt and pepper and mix together well.  Put in your choice of cranberries, raisins or dried apricot.  Add chopped nuts.  To this add just enough butter or margarine to moisten.  Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume.  Stuff turkey with dressing.  If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey.  After cooling turkey, remove stuffing immediately.  Do not store finished turkey with stuffing inside.  The internal temperature of stuffing should read 165 degrees on a meat thermometer.

I hope you enjoy this turkey stuffing.  We’ve been making it this way in my family for over 100 years.  It’s very simple and straightforward.  This is very good to use in turkey sandwiches after the holiday is over.

A Real New England Roast Turkey

English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

Having been raised in the land of the Pilgrims and the first Thanksgiving feast here in New England, I know firsthand that we take our selection of a Thanksgiving turkey very seriously.  It is that time of year again when the markets and supermarkets stock turkeys of all brands and varieties making selection a daunting task.  I don’t have room in a small post to list everything there is to know about selecting, thawing and preparing a turkey dinner, but I’ll try to break down the process into several smaller writings.

To those unfamiliar with the process of selecting and handling poultry, especially large American bred turkeys that can weigh over 24 pounds, I will simply give you this link to the United States Department of Agricultures’  fact sheets on the safe handling of turkey and poultry products:

http://www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp

Here’s my familys recipe for roast turkey which is the way it was done by my great-aunt Julie.

ROAST TURKEY –

Preheat oven to 350 degrees Fahreheit.

15 – 16 lb. thawed turkey
Aunt Julies’ stuffing (or of your choice to fill cavity of turkey)
1  1/2 sticks margarine or butter
1 1/2 Tablespoons sage (dried is fine)
1 Tablespoon thyme (dried o.k.)
1 Tablespoon rosemary (dried o.k.)
2 teaspoons pepper
2 teaspoons salt
1 can chicken broth (16 ounces)
1 1/2 cups water

Remove giblet packet and neck from inside of cavity of turkey.  Sometimes the neck is loose inside the neck cavity.  Thoroughly wash turkey with cold water and place on counter on a platter and dry it completely with clean cloth or paper towels.  Do not let the raw turkey touch surfaces of counter.  Wash up behind yourself and periodically wash your hands with hot soapy water.

Stuff the turkey with stuffing mixture and  place on raised roasting rack in a deep sided large roasting pan.  Baste the turkey with melted butter or margarine, then sprinkle liberally with dried herbs, salt and pepper.  Pour broth and water into the bottom of the pan and cover with heavy duty aluminum foil, tenting slightly in the middle away from the top of turkey.    Place the stuffed turkey in the oven on the lowest oven rack and roast for 5 1/2 – 6 hours.  About 40 minute before roasting is complete, uncover the turkey so that it may brown.  Cook for additional 40 minutes until turkey is golden. Remove turkey from oven and check internal temperature with meat thermometer.  The thermometer should read 165 degrees when place in the thickest part of the thigh and, also, it should measure 165 degrees when placed in the thickest part of the breast.  Stuffing, likewise should be thoroughly done at 165 degrees.  Juices at leg joint should run clear.  Let stand for 30 minutes. Carve and serve.

Serves 12 with leftovers

My hopes are that you have a very happy Thanksgiving season.
Aunt Julie’s Stuffing recipe follows in my next post.

Thank you for following my blog.

Chocolate Liqueur

English: Roasted cocoa (cacao) beans (Photo credit: Wikipedia)

Here’s a quick recipe for a liqueur that can be used for any special occasion.  I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.

CHOCOLATE LIQUEUR

1 CUP LIGHT CORN SYRUP
3/4 CUP SUGAR
2 CUPS VODKA
3 TABLESPOONS CHOCOLATE EXTRACT
2 TEASPOONS PURE VANILLA EXTRACT

In a saucepan, mix together the sugar and corn syrup, stirring occasionally.  Bring the mixture to a boil over medium heat, being careful not to burn it.  Remove from heat and let stand for 30 minutes.  Mix in the vodka; stir in the

vanilla extract (Photo credit: craftapalooza)

vanilla and chocolate extracts.  Pour finished liqueur into glass bottles with corks or into other fancy glass containers.  Cover and let stand for 2 or more days for the flavor to develop.

YIELD: 1 QUART

This is good served with a shortbread cookie or Biscotti’s.

Old Hartford Election Cake

I’ve decided to share with my readers a recipe for  Election Cake that is interesting in that there are a few very old variations that have not differed too much throughout the years.  The citron has been adjusted and you may use an extract in place of the pure brandy.  Just add 1 teaspoon of the extract instead of the 1/4 cup of brandy.

I’m offering this recipe in honor of the upcoming U.S. elections to be held next Tuesday, November 6th.  This will decide who our  next President will be and will shape the course our nation will take for the next four years.  Even though Election Day is not considered one of the national holidays here in America, it is a day of grave decision and reflection as Americans cast their votes.  If you have a night of poll watching or an election day function to arrange perhaps this cake might be a novel treat to serve to your guests.

OLD HARTFORD ELECTION CAKE

1 Tablespoon margarine (or other shortening)
1 package regular rise yeast
1 Tablespoon sugar
1/2 teaspoon salt
1  1/2 cups flour
1/2 cup margarine (or other shortening)
1 cup sugar
1/2 cup warm water
2 well beaten large eggs
1 teaspoon lemon rind (grated fine)
1 teaspoon lemon juice
1/2 teaspoon lemon extract
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped citron
3/4 cup all-purpose flour
3/4 cup brandy (or omit and use 1 tsp. brandy extract)

Dissolve yeast in lukewarm water. Add one tablespoon butter, salt, sugar and 1 1/4 cups of flour, mixing thoroughly.
Set this aside in a warm place to rise overnight. Blend the 1/2 cup of margarine and cup of sugar and beat until light.
Add eggs, raising, citron, lemon rind, lemon extract and juice. Sift together the flour, salt, baking soda, and nutmeg.
Add this to first mixture, adding some brandy or extract slowly into mix. Combine raised dough with cake dough and pour into greased
pan. Let rise in warm place for one hour or until dough, pressed with finger, indents and is risen. Bake in 350 degree oven for one hour
While the cake is still warm, spread with icing made of confectioners sugar dissolved in enough warm water to make
a spreading consistency.

TO CELEBRATE OUR RIGHT TO VOTE!!

Thanksgiving Will Soon Be Here (with diabetic recipe)

English: “The First Thanksgiving at Plymouth” (1914) By Jennie A. Brownscombe (Photo credit: Wikipedia)

The holiday of American Thanksgiving soon approaches, this year falling on Thursday, November 22nd.  This is the time to start thinking about buying your turkey.  The turkey sales at your local supermarket will be coming up soon and, if that is your choice of a entree this year, it would be a good time to consider what type it will be, whether it be a frozen, fresh, Kosher or pre-basted.  The choices in many markets are endless.  I’ll bring you more information on choosing and preparing a turkey at a later date.  In the meantime, here is a little quote and a recipe which can be used interchangeably for a variety of holidays,  be it Halloween, Thanksgiving, Rosh Hashannah, Christmas or New Year or any other special occasion.  Feel free to give the sugar-free, diabetic recipe a try.  I like it a lot and use it on a weekday basis.

Ah! On Thanksgiving day, when from East and from West,

From North and from South come the pilgrim and guest,

When the gray-haired New Englander sees round his board

The old broken links of affection restored,

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before,

What moistens the lip and what brightens the eye?

What calls back the past, like the rich pumpkin pie?

_________________________________________________________________________________________

CRANBERRY NUT CRUNCH BRITTLE

1 cup dry sugar substitute (cup for cup measure)

3/4 cup salted nuts (such as peanuts, cashews, almonds, or macadamia), chopped coursely

1/2 dried cranberries

1/2 cup sugar-free maple syrup

1 teaspoon margarine or butter

1 teaspoon baking soda

teaspoon vanilla extract (not imitation)

Spray a large rimmed baking sheet with cooking spray or butter it.  Taking a very large, heat-proof glass measuring bowl, mix the maple syrup and the dry sugar substitute and microwave on High Power for 4 1/2 minutes.  Add the margarine or butter and the vanilla extract, mixing well to combine.  Continue to microwave for 1  1/2 minutes.  Mix in the baking soda.  Stir thoroughly until the mixture becomes light and airy.  It should foam a bit.  Pour the hot mixture onto the baking sheet.  Place the baking sheet on a heat-proof kitchen surface such as a wire baking rack.  Cool for 1 hour.  Break into pieces and store in tins or other sealed container.  Makes 8 servings.

140 calories

7 grams Fat

5 grams Carbohydrate

170 grams Sodium

3 grams Protein

8 mg. Calcium

1 gram Fiber

Happy Holidays to all!