Holiday Cheesecake, and Christmas Memories

As the year is dwindling down, and Christmas is over, a New Year is awaiting us to start "anew" with a clean slate of resolutions, and promises. Leaving the old year with fond memories, and some sadness...not just what kinds of gifts we got for the holidays, and what parties or events we attended, but thinking ahead for the coming year, of what we can do for each other, to give, and get more BLESSINGS!
After visiting my new and beautiful friend, Jamie's blog @Mangiabella and reading her inspirational posts, and quotes, reminds me, that life is so precious, and that the true joys in our lives are family, and dear friends... let us not forget our faithful pets, and embrace new friends.
I concluded this thought, after leaving Jamie's blog, that:

"Bringing gladness to the hearts of others, and giving of yourself...is the Greatest Gift of All"...(my quote)

So, I will share my most favorite cheesecake of all, that I make, just about for every special occasion...have memorized the ingredients, and method, to the point that this is seriously a "scientific" method, that you must follow, and not sway from it. It's a New York, or should I say New York Style Cheesecake, that can be left simple, without the sour cream topping, which really gives it a more amazing flavor, and dresses it up, but you can do it without it, because you will not see "cracks" on top of the cheesecake...I promise you that. You can dress this cheesecake up for the summer, with a fresh fruit topping, or for the holiday, as I did, with rainbow, holiday sprinkles, and surround them with handmade chocolate pieces that already has sprinkles on it, from your local chocolate shop, as I did. I'm not going into the "song and dance" recipe, to write it down, I will link the recipe back to this summer, when I made it the last time.
I kid you not...this is a "tried and true" recipe, that you will want to follow, to a T! The only important thing is, you should, and must make it the day before, so it will set nicely. Actually, I made this two days before Christmas, and let it chill nicely in my frig.

So, here's the link, and recipe: New York Style Cheesecake

If you want to please all your family members and dear friends who you have invited to your home for the best lasagne...ever!...and not feel guilty for making a meat sauce, since so many folks have turned vegetarian, or have cut out red meat, or eat less meat, as in a lot of cases, again, I say, this lasagne is a must on your list. My son, and wife have been vegetarians now for a couple years, my son, on-and-off, but for the last few months seriously on!
My daughter Lora  and I made this, the day before, a "real dual labor of love"...(and a few mother-daughter kitchen squabbles)...but all with love. She made the sauce, and "bechamel"...yes, a beautiful rich bechamel, from scratch. Lots of fresh basil, Parmigiana, and sliced...not shredded mozzarella cheese.
Unfortunately, she did not have dried lasagne noodles, neither of us wanted to run to the store at the last minute, on Christmas Eve, late in the afternoon, when all the stores were about to close, so either, we abandon the idea, or make homemade pasta, (without a pasta machine)...both pasta machines, hers and mine were at my house. I was ready to jump in my car, and drive the 7 miles back to my place to get the machine, but she did not let me, and believe me, the only solution I had, was to throw all the flour and eggs into her kitchen aid mixer with the "dough hook" mix it up, and use plenty of "elbow grease" to roll the huge dough. End result...truly amazing!

Recipe for the pasta dough, enough for a huge 10x13 lasagne pan, and extra dough and sauce for a small separate portion. This is my formula for fresh pasta dough, enough for 8 servings.
6 cups all-purpose flour
6 large eggs
1/4 cup extra virgin olive oil
salt, and pepper, to taste
Have extra flour to roll it in, at least an additional cup, or two. Mix all the ingredients together, in you mixer, with a dough hook, or even in your bread machine. If you don't have these kitchen wares, then you have to mix it by hand.
It has to be well incorporated, glossy, and shiny; at this point you are either ready to roll the dough to almost the last thinness, or divide dough in half, and roll it into a large cylinder shape fairly thin, but not too thin, cut into large strips with a pizza cutter, or a sharp knife, let it dry a little, adding more flour as you work, so it doesn't get sticky, especially, on the bottom of the dough. Drop a few pieces in a huge pot of boiling water, with a sm. amt. of oil in the water... do not drain the whole thing, just remove each piece one by one, drizzling more olive oil on it, to separate. By this point, you should have your sauces ready to assemble. Starting with a small amount of the red sauce on the bottom, the strips of dough, the bechamel, and the cheeses, ending with the pasta sauce, and cheeses on the top. Bake in a preheated 350 degree oven, covered for the first 30 minutes, and uncovered for an additional 20 minutes, or until it bubbles, and gets nice and golden on the top. Let it rest for at least 15-20 minutes before cutting into it, to serve.
For the sauce: We used a huge restaurant size can, about 64 ounce, of the Contadina crushed tomatoes, and at least 3 cups of bechamel sauce, along with the grated, and sliced mozzarella cheese, that you can slice, yourself (not the fresh buffalo mozzarella) Plenty of fresh basil, just saute a large chopped onion, small amt. of chopped garlic, salt and pepper, and adding the whole basil to the sauce, and rolled up basil leaves, sliced thin, in between the layers of the assembly. The sauce is cooked for about 45 minutes. All vegetarian, and so amazingly yummy!

 OK...Feast your eyes! Although, this dessert to me, is a traditional dessert, perfect for 4th of July...but in this case, NO RULES, just an amazing Pasta Frolla-which is an Italian, sweet tart, filled with custard, and topped with fresh berries. Our dear friend, Ylaria made this...did not ask for the recipe for the frolla, but here's a good one which I use, occasionally. As for the custard, you can google a good one.

Pasta Frolla-Italian Sweet Pastry Dough

• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 freshly grated lemons, zest of or 1 orange
• 1/2 cup cold unsalted butter, cut into bits
• 1 large egg, beaten lightly
• 1 teaspoon vanilla
Change Measurements: US | Metric

1. 1 In a bowl, whisk together the flour, sugar, salt, and zest.
2. 2 Cut in the butter, until it resembles coarse meal.
3. 3 Add the egg and the vanilla and toss the mixture until incorporated.
4. 4 Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
5. 5 Chill, wrapped in plastic at least 1 hour or overnight.
6. 6 Let the dough stand at room temperature until softened, but still firm enough to roll out

1. ? Have a question about this recipe? Ask the community.

Ylaria, who is from Bari, Italy, made this amazing tart, and the custard was "to die for" was not pleased as we all are at some point...or most of the time, critical of her own homemade custard, that it wasn't thick enoug. Honest? why would you want a thick and rubbery custard, when you can have the most splendid, "heavenly custard" nestled among the fresh berries that we get all season here, in S. Florida (but more expensive) the pasta frolla=pastry dough was so perfect too, that you wanted to savory every little bite!

For all of us "carnivorous" creatures, a beautiful tray of sliced broiled steak (no waste in slicing) made by my son-in-law, Chef Fabrizio (off at lunchtime) working later. We purchased a gorgeous package of 5 huge rib-eye boneless steaks at Costco, with (2 whole steaks left over) broiled to perfection, topped with fresh tomato bruschetta, over a fresh layer of arugula...my, my, so perfect for "steak lovers...and like I said, NO WASTE!

My "fluffy" haired grandson, opening a present; look at all the little cars scattered all over the floor, his newest favorite toys!

My sweet " girls" (son's daughters) ...enjoying auntie Lora's cookies!

A Very Merry Christmas to all!

You might find this decoration "weird, or silly" but I think it's really chic, and festive. Since I don't have any foods to post, after the last two days of spending time with my granddaughters, and helping out my daughter with last minute shopping, this is all I have to show for my Christmas decoration, which is my "smart" thrift find, that I'm posting...after all this blog is called "food and thrift finds"...so I'm showing off my silk plant, which I bought at Goodwill, like new, and so perfect, for $3.99, the whit lights were $1.99, the pretty dark blue liqueur glasses, with the wrought iron case, $2.99, and last, but not least, the pretty cobalt blue vase, that I filled with our local sea shells, $2.99...so, just think, under $15.00 for all. Actually $12.00. Can't beat that, and it's so enjoyable!

My amazing kitty Prince,...little old, and wise guy, almost 18 yrs. old. I took this photo, in pitch dark, and turned out so nice. He is a Maine coon, with the longest legs I have ever seen on any cat. So sweet, and protective, my little alarm clock, every morning at 7:00AM!

Today, we went to City Place, in West Palm Beach...a magical city, within a city. Very popular place where everyone goes, and meets. Full of shops, and restaurants, and they actually are surrounded by condos, that people own, or rent. Oh so beautiful! These poinsettias are found at just about every corner...so Christmasy!

This was an original church from the thirties that is still surviving, and renovated into a theatre. The entire City Place is built around this lovely former church. Every hour, the church bells chime, and the water falls comes on to a wonderful tune...in this case, it's to Christmas carols.

The Christmas tree at City Place is so beautiful at night, all lit up with  lights. Plenty of parking space in the 4 story garage, and on the streets, as well!

Only in Florida, you get to witness something like this...Flip flops, on one girl, and boots on the other. The weather, about in the low seventies!

OK...Last, but not least...Yeahhh1 I just received my awesome giveaway gift, from Veronica, 
The Enchanted Cook. who had a giveaway, and I was one of the winners. Thank you so very much Veronica, and Thank you O for sending this pair of Olive oil, and vinegar combo. So amazing, I can hardly wait to try this pair...so pretty, that I'm almost afraid to open it. Wow!... this is my best Christmas present, ever!

Goat Cheese with Pistachios, and Cranberries

We had such an eerie week...so glad it's Monday, and in 4 days, Christmas Eve will be here. All last week, my daughter and I were involved with the last of the Christmas presents for our close friends' children, and last of ours, as well. We're still trying to go on with our lives missing Sheryl, knowing how we spent quite a few Christmases together. Her horrific accidental death left such a toll on my daughter-in-law, and son, that it will be such a long healing process. On Saturday, we hosted a memorial for her, at my son's house. Out of respect I only took a few pictures of 2 of my appetizers, and some of the fabulous sweets from Costco.I will share the recipe with you for this awesome cheese ball-which really supposed to be a cheese log, but as usual, I want to adapt it my way.

So, my daughter-in-law requested to make a baked brie, and suggested that I serve it with pepper jelly, which is a great combo with the brie...I suggested to wrap the brie in puff pastry, and just spread the jelly on the top. Not knowing, that there's an actual recipe for it, I proceeded to make it my way, the first thing of course; scraping off the rind from the cheese which comes off so easily, and let the puff pastry thaw out for easier rolling. Also, unfortunately I did not bake it in a high 400 degree temp. I baked it at 350, which is a med. temp. for 35 minutes. Also, I brushed the entire finished crust, before baking it, with an egg wash. Same result, just from memory, of baking with puff pastry. Recipes, to follow!

Goat Cheese with Pistachio, and Cranberries
Adapted from Real Simple Magazine, Nov. 2010

2 tablespoons roasted pistachios, chopped
2 tablespoons dried cranberries, chopped
1 8- to 10-ounce log fresh goat cheese
crackers or bread, for serving

On a large plate, combine the pistachios and cranberries.
Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.
note: I rolled the cheese into a ball, and then rolled it in the fruit, and nut mixtures. Serves 8

Baked Brie with Pepper Jelly
adapted from Best Bites

Puff pastry comes with two sheets per box, so remove one sheet and allow it to stand at room temperature for about 40 minutes. Place the remaining sheet in a freezer-safe bag and save it for another use.
When the pastry has thawed, gently unfold it on a very lightly floured surface. If there are any cracks, lightly moisten them and gently press them back together.

Carefully cut the wheel of brie in half lengthwise (it helps if it's cold). Place one half, rind side-down, on the pastry. Spread a layer of pepper jelly over the cheese. Place the other half, rind side-up on the jelly, almost like a brie sandwich (let's not even go there).

If you want, you can spread another layer of jelly on top of the rind.
You'll want 2-3 inches of pastry surrounding the cheese, but any more than that will get bulky, so you may need to trim about 1" of pastry on one or more sides (reserve the scraps for decorations). Carefully wrap the pastry around the cheese, sealing the edges shut so the melted cheese and jelly won't leak out when it's baked.
note:
If you want, you can have a jar of pepper jelly handy so if there isn't enough of that flavor in the baked brie (it actually ends up coming out pretty subtle), you can add a little more. Because it's awesome.

Ingredients, and directions

1 8-oz. wheel of baby Brie
1/2 package puff pastry, thawed for about 40 minutes at room temperature
About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.
1 egg white mixed with about 2 teaspoons cold water
Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Baklava, from Costco is always a nice addition to your holiday table. It sure eases up on your dessert dilemma.

These pastries are especially yummy, they are flaky and light, filled with raspberry, or cheese filled. In the center, are, mini deviled chocolate cakes, with white chocolate shavings. Yumm!

The edible fruits are such a joy, and beautiful addition to your holiday table, that you are very fortunate to have someone send this beautiful fruit bouquet to you.
There were more foods which I did not take a photo of, a huge tray of all kinds of delicious deli foods, and a huge restaurant pan of lasagna...we all celebrated the life of Sheryl, a beautiful lady, and blessed soul!

My son stopped by this morning to catch some waves, on the beach. Such a beautiful day in S. Florida today...plenty of sunshine, temperature a nice pleasant sixty+ degrees. My granddaughter Sophia, and I took a little ride, just over the bridge from the Palm Beach island, to Lake Worth, a trendy little section, full of the cutest shops, and eateries. This particular eatery, is Dave's, and it's like a Key West style place, with such great typical Florida tourist food, that we all welcome, to feel the special S. Florida atmosphere, that we take for granted, most of the time, at this time of the year.

You can actually see, how it's getting darker, gradually. My trusty little new Canon camera, even captured the full moon...or is it the full moon yet?...By the time I arrived to my condo, unpacked, checked my mail and "schlepped" all my packages upstairs, it has gotten totally dark, before 7PM...end of story! Thank you for having the patience to accompany me!

Farfalle with Basil Pesto

There's something about pesto sauce that I really love. Maybe its bright green color, and oh, the aroma of fresh basil infused with imported extra virgin olive oil, the pine nuts, the garlic, just a little whirl in the food processor, and you have a gourmet sauce, that is quick, and delicious. A few shavings of Parmigiana Reggiano, and you have an incredible meal. All you need, is a nice fresh Italian bread, or French baguette, a salad, and you have a gourmet dish, with very little fuss! I used the recipe from the Food Network, but otherwise, I use the same one myself, not know where the original came from.
    
          Pesto Sauce

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Adapted from Television Food Network

I decided to remove the second photo of the yummy pesto pasta, so I could include the photo of this year's Christmas tree, at my daughter's house. This year, as in every few years, they put up a live tree, but unfortunately my little 4yr old grandson is allergic to the fresh pine, so he has to take his allergy medicine, which is helping...otherwise they would have to take the tree down before Santa Claus arrives!

Chili Con Carne and Buttermilk Corn Bread

I had this yummy Chili post up for about 10 minutes earlier, and for some technical problem, lost the entire post...so here I go again, repeating the post, and my recipe.
Also, my apology to Sandra @ Sandra's Easy Cooking for having to remove her kind comment to re-do the post.

As I mentioned earlier, we've been having some pretty chilly weather here in South Florida, as an example, last night the temperature dipped down to 31 degrees and the wind chill made it drop down an additional 10 degrees or more. It was unbearable for the Palm Beaches, but than again, at least we only had to just watch all the snow storm up north.
The best thing to make when the weather is as CHILLY, is to make a nice batch of CHILI...to take the CHILL off.
Wow, it even rimes...chilly...chili...and chill, as long as I get the spelling right, you know what I mean.
Lora @Cake Duchess  has a wonderful recipe called: Grandmother's Buttermilk Corn Bread...no clue as to whose grandmother, but it sure is the best, with real butter, and the buttermilk.

As you can see, I photographed this with my awesome new camera, and this is the actual color, and the moist texture, and also the nice wedges cut, from the cast iron skillet, which it was baked in. If you would like the recipe, you will have to click over to Lora's blog. My recipe for the chili is to follow. It's my very own recipe, and I did not want to even check for references, because I prefer the simple, yet homey and tasty chili, without all the mystery ingredients added to it. This doesn't have any kind of peppers, so the kids won't complain, so it's just the beans, and the meat sauce, with a medium spicy flavor to it.

Chili Con Carne
my own recipe

1-1/4 to 1-1/2 lb. organic ground beef
1-28 oz can crushed tomatoes
2-15 oz. cans light kidney beans
2-15 oz cans dark kidney beans
2-15 oz cans black beans
1 teaspoon good quality chili powder
(more if you want it spicier)
1 teaspoon cumin
1 teaspoon dry oregano
a dash of Worcestershire sauce
salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
2 Tbsp vegetable oil

Saute onion and garlic in the oil, until it starts to wilt. Add the ground beef, all the spices, and cook until it loses all the pink color, and starts to get brown. Now, add the crushed tomatoes, the Worcestershire sauce, and simmer for about 30 minutes till it gets thick, and the excess liquid starts to evaporate. If it doesn't, you can always ladle out the excess, from the top. At this point you can add all the beans, but drain the liquid from them, before adding them to the sauce. Simmer for another 30 minutes, stirring occasionally, and serve with a dollop of sour cream if you like, and some shredded Cheddar, or mixed Cheddar, and Jack cheese.
Very delicious, and filling. Serves 6.

note: You can also make this vegetarian if you omit the ground meat, and follow the rest of the recipe, after sauteing the onion and garlic

Cookbook Sundays-Cream Cheese Brownies

For someone who rarely bakes, I must say this decadent brownie turned out super great. When I decide to bake, it has to be either very simple, like chocolate chip cookies, or banana bread, but I couldn't resist making these brownies, because I love chocolate, and so does just about every one else in the family, except my daughter, who can live without it. She's an apple-anything, with apples lover. I found this wonderful book  called, How to Cook Everything, by Mark Bittman...where else?...but at Goodwill, for $.79. This bright gold color, caught my attention, and I immediately delved into it, grabbing it off the book shelf. This is a paperback, it was and I say, seriously, brand new. I know for a fact that the hard cover book costs $29.99, so the paperback must cost about $10.00 less. What a bargain! I am so happy that I joined Brenda at Brenda's Canadian Kitchen for the Cookbooks Sundays, except, 75% of my cookbooks are collected from my thrift finds, that I should be feeling "guilty" about for finding such treasures, but maybe not so guilty...after all those people that got rid of them had their own reasons. Just like to know what reasons?

So sorry for the inconvenience...I will post the recipe ASAP, just a lot of things going on here!

Cream Cheese Brownies

Adapted from How to Cook Everything
by; Mark Bittman

6 ounces semisweet chocolate roughly chopped
8 Tablespoons (1/4lb. unsalted butter)
softened, plus some for greasing the aluminum foil lined pan (overlap the foil, for easy removal.)
8 ounces cream cheese softened
3/4 cup sugar

1-8oz. Heath English Toffee Bits
4 eggs
1-1/2 cups plus 1 Tbsp. all-purpose flour
1 teaspoon baking powder
pinch of salt

Preheat the oven to 350 degrees. Line a 9x13 baking pan with heavy duty aluminum foil, let it overhang a few inches for easy lifting. Grease the aluminum foil.Combine the chocolate and 5 Tbsp.of the butter in a medium saucepan over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.

Use a fork or electric mixture to cream the remaining butter with the cream cheese, and 1/4 cup of the sugar. Beat in 1 of the eggs, and stir in the 1 Tbsp. of the flour, and the 1 teaspoon of vanilla.

In a separate bowl, beat the 3 eggs with the 3/4 cup sugar, until thick, and creamy. In a large separate bowl, mix together the baking powder, salt, and the flour. Gently stir into the egg mixture, and fold in the melted chocolate mixture and the Heath Toffee Bits, or (1/2 cups chopped nuts) Spread the chocolate mixture in the prepared pan, and spread the cream cheese mixture on the top. Swirl through all, with a rubber spatula, to create a marble effect.
Bake for 25 -35 minutes, until barely set, to create a fudge effect. Cool on rack before cutting.
Store covered in the refrigerator. Serves 16. (I was able to get 20 servings)

Note: I used a little more flour, less sugar, increased the butter, and eggs...otherwise, I followed the recipe, and instructions for baking.

As you can see, I use this book so much...it has "doggie ears"...if you're looking for pictures of foods, this is not the book to find it, but if you want to look up any great and uncomplicated recipes, this is the book to find anything from A-Z.

Now, on to some great news: I'm one of the WINNERS! ...
Veronica, of The Enchanted Cook had a wonderful givaway, of the O olive oil and vinegar selection!
Thank you, Veronica, and thanks to O.

---

Risotto with Peas, Zucchini and Saffron

I finally started to take pictures with my new camera, and this is one of the first photos of food...although, my granddaughter already is way ahead of me, while I'm still reading the instruction manual, she not only took photos of the Christmas tree, and decorations, but also made a video, of the tour of their house...LOL.
Here's a fabulous shrimp dish, made by my daughter...cannot take credit for it, but I will post the basic risotto recipe, and the finishing of the shrimp, and veggies.

Basic Risotto

1 cup white arborio rice
1 tablespoon Olive oil
1 large onion, chopped
1/4 cup Parmesan cheese, grated
5 cups hot stock (or water)
1/2 cup white wine (optional)

 Heat olive oil in a heavy non-stick 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheeses and serve immediately. 

For the shrimp:

Just cook 1 lb.of shrimp-which is peeled, and deveined, tails removed, in small amount of broth, or water, and fold in at the very end, when risotto is done.

For the vegetables:

Sauteed, thin sliced zucchini, and frozen peas, added at the end of cooking the risotto, along with a few strands of saffron.

Very tasty, and yummy!

Today, I was watching my precious little grandson, and could not decide what to make for lunch...well, "lo and behold" mommy always has fresh chicken broth on hand, and marinara sauce, not to mention leftover rice, steamed spinach, and steamed broccoli, which was a side dish the night before. Such a beautiful solution, to Minestrone soup, on a cold, and damp S. Florida day. Always have staples, like canned beans of any kind. In this case, we had the perfect Great Northern beans, which was the best choice, for the soup.

Minestrone Soup

32 oz. of chicken broth, homemade, or canned, or in a 32 oz. carton

16 oz. of Marinara sauce, homemade, or from a jar

2- 15oz. can of Great Northern beans, or (any kind of your choice)
1 15 oz can of dice tomatoes
you can add, leftover broccoli, steamed chopped spinach, or any
other cooked vegetables, ie. carrots, celery, additional beans,
( I added leftover rice, you can add dittalini (tube) pasta, even leftover meatballs
or chopped leftover chicken is good.

All you have to do is add all the ingredients of your choice, together and simmer to
an almost boil, and serve. Really delish! Serves 6.

I kid you not...my grandson had two bowls of this yummy and comforting soup...and after that, had a nice sampling of the Tate's cookies. so crisp, and yummy!

All set for Christmas...all the stocking hanging, and waiting for Santa. Decorated by my 9 year old granddaughter, the mini "Martha Stewart"...and photos done by her, with my new camera...yeahh!...I finally was able to upload them. Now, I'm on my way to take fabulous new photos, and say goodbye to my old camera, of only less than 3 years...sigh...I still like the old 35mm. with the film. I still have my Canon, 1985 model, with all the extra lenses, but it's obsolete for today's use. I even have another one, which is a Nikon, same year. I have close to $1,000.invested in each of the 2 with several lenses, and fancy case, (now, just a memory)

Sweet Potato Latkes and Pickles?

These are the best sweet potato latkes I've made, this year, for the first night of Hanukkah, and my camera went "blank" on me...the screen, just totally gave out. My nine year old granddaughter, (bless her little heart) stepped right in, to take the first shot...and that's the only photo I have of this, while still frying in the cast iron skillet, she took such a nice pic. I finally got my new camera-Canon SX130 IS, which I will be taking my photos of my foods. Gabriella did not waste any time, checking out my camera, while I was still reading the instruction book, she already took such amazing photos of the Christmas tree, and her little brother, and figured out the video. Fort the sweet potato latkes, the real secret to it, as far as I'm concerned, the best way to make it crisp, and not come out soggy, you have to add a couple of Idaho potatoes to it, and make sure, you use matzo meal, instead of flour.

I have been wanting to make my homemade pickles for quite a while now, but not been able to, because I could not find the small cucumbers for pickles. I really like the Kirby brand, but cannot  find them anywhere. While at Costco's, I found a bag of these cute gourmet mini cukes and got all excited, about jarring them...and the jar?...yeahh..."thrift find" a quart size  light blue mason jar, 2 of them, from Goodwill, for $.99. each.
All you have to do is to sterilize the jar in the dishwasher, just run it through a regular wash with the other dishes, prepare the brine= vinegar and water, and pack them tightly in the jar with the boiled water/vinegar, and the herbs. I will post the recipe for the latkes, and the pickles. I also have a Tagging to pass to 15 bloggers., with 7 questions...tthanks to my sweet friend Jo, from Chic & Gorgeous, who passed the tagging to me, last week. So, I'm posting the recipes, and also the tagging.
Sweet Potato Latkes


2 Idaho, or any kind of white potatoes
4 medium sweet potatoes
1 medium onion chopped
1 sprig of fresh rosemary
2 eggs
kosher salt and freshly ground black pepper
1/2 cup of matzo meal


First peel and  cut onion into large chunks, peel the rosemary sprig. In food processor, chop the onion with the rosemary, and empty the food processor container, put the onion mixture into a large bowl. Change the chopper to a grating disk, cut the potatoes into chunks to pass through the chute, to grate, or grate the peeled potatoes on a hand grater.
Have a large bowl of water ready, as soon as you grate the potatoes, put the grated potatoes in the bowl of water, so they don't turn color. Squeeze as much water from the potatoes, and place them into the bowl with the onion mixture, and add the matzo meal on top of the potatoes, along with the 2 whole eggs,

By this time, have the vegetable oil ready, in a large heavy skillet, have the oven set on 350 degrees, along with a aluminum lined baking pan. Also have a large platter ready, when the latkes come out of the oven. Mix the potato mixture with the matzo meal, eggs, salt and pepper...work quickly, to form about 3 inch patties with with a 1/4 measuring scoop, and drop them directly into the hot oil. Do not touch them for about 1 minute, let them fry a little (this way they don't fall apart, when you flip them) With a metal spatula, flip them over, and pat it down, to make nice thin crispy and flaky pancakes.

Fry them a few minutes more, until they are lightly fried. Next step-place all the latkes on the baking sheet, and bake them in the oven, for about 25 minutes, flipping them over after about 10 minutes. When you take them out of the oven, put them carefully on a paper towel lined platter, and stack them up making sure lining them with more paper in between them. They are ready to serve at this time, and you can still heat them a little if they get cold. Serve with dollops of sour cream and apple sauce.
Serves 12 latkes

Homemade Dill Pickles

Small pickling cucumbers (about 1 dozen)
4 cups water
1 cup white vinegar
1 teaspoon black peppercorn
dash of kosher salt
1 bayleaf
2 whole garlic cloves
1 small bunch fresh dill

1 GET ALL OF THIS GOING BEFORE FILLING THE JARS.

2 Wash your mason quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.

3 Fill a large pot half-full with hottest tap water; set on burner over high heat.

4 In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.

5 In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.

 6 FILL JARS: ( I used 2, 1 quart size jars) place a layer of dill at the bottom of each jar, along with one garlic clove (if used), the peppercorn, and the bay leaf, sprinkle som kosher salt... then TIGHTLY load the cukes into the jar to the NECK of the jar (depending on size you may get two nice layers with a few small cukes in the top--)---squeeze cukes into the jar tightly--uniform size helps; add a few TINY spriglets of dill at the top, too, and another garlic clove if desired.

7 Once jars are loaded, pour in the brine leaving half-inch head space in each jar.

8 Add lid and ring to each jar, tightening evenly.

9 Place jars into pot with water JUST to the necks of the jars.

10 Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).

11 Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.

12. Check for seal (indented lid), label jars or lids, store in the refrigerator. Will keep fresh and crunchy for up to 3 months-if it lasts that long.

Not- So Traditional Apple Crisp

If you ever tasted the most delicious apple crisp...this is truly the one. I guaranty you that you will not switch back to the same old...same old. I made this about a month ago, and did not intend to post it on my blog, but now's a good time as any, since my camera broke down, and I will be picking up the new one at my friend's house today. She works at the largest and second favorite department store, Wal-Mart, and passed on her employee discount to me....and not just any discount, but she bought the same camera for herself, and passed both discounts, and that is a huge favor, and present a friend could give to you. I still have quite a few of my little index recipe cards from 20 years ago, before even Windows 95, which was my first computer.

I have cut out this recipe, called Traditional apple crisp from our local Palm Beach Times food section, and carefully glued it onto the index card.The recipe calls for 6 apples, but I only had 4, so I substituted a can of sliced peaches in syrup, and gave it a shot...and you know what? It's the best apple crisp I have tasted so far, and I know for a fact, that there are other versions of this, which I have seen on the food blogs. So here is my adaptation of the recipe.

Not-So Traditional Apple Crisp

1/2 cup quick cooking rolled oats
1/2 cup light brown sugar
1/4 cup all-purpose flour
cinnamon
1/2 cup (4oz.) butter
4 medium apples
1 15 oz can sliced peaches in syrup
(save 1/2 cup of the syrup)
2 Tbsp. granulated sugar
Dash of salt

Combine oats, brown sugar, flour, cinnamon, and salt. Cut in butter, until mixture resembles coarse crumbs; set aside. Peel, core and slice apples. Fold in the canned, sliced peaches, and add the syrup. Place in a 10 x 6 by 2-inch baking dish, or a square 8x8 dish. Sprinkle with the granulated sugar, sprinkle the crumb mixture  over all. Bake in a 350 degree oven for 40-45 minutes.
Serve with vanilla ice cream, or ice cream of your choice. So yummy, and comforting, it is a simple, yet a wonderful easy dessert. Serves 6.



Cranberry Sauce, and a Stylish Blogger Award

It  is Hanukkah, and it officially started at sundown on Tuesday, and will last for 8 days. We just left Thanksgiving behind, and here comes all the holidays one, and before you know it, it's the New Year.
Well, for Hanukkah, all we do is just keep frying the nice and aromatic shredded potato latkes=pancakes. The best way to do them is to just pass it through the shute of your food processor with the shredding disk, and you'll have a big bowlful to work with, a super messy kitchen, and the aroma of fried potatoes, and onions...and before you know it, your batch of latkes are gonna be eaten up in less than 10 minutes.

Will post some photos about the latkes, my granddaughter took the photos with her camera, mine just totally went blank...no screen. Will be getting my new camera this weekend. A present to myself!



Christmas is around the corner too, but we're still in the Hanukkah celebration.

Here's the recipe which I used from Chef Ris La Costa that was featured in the Fine Cooking magazine from 2009.
The only change I made, was that I used Gran Marnier instead of  Creme de Cassis liqueur


Cranberry Sauce with Vanilla, Maple Syrup, and Cassis


6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup crème de cassis (black-currant liqueur)
1/4 cup maple syrup
1 Tbs. finely grated orange zest (from 1 orange)

Half a vanilla bean, split and scraped
Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away.

Now, it's time to thank Wendy, from The Weekend Gourmet whom I received the wonderful
Stylish Blogger Award.
Wendy, certainly has a Stylish blog, and is truly deserving of receiving the award. She graciously passed it on to me, and 14 other great bloggers. I truly appreciate it, Wendy, you're a sweetheart!

*To accept this award, there are 4 rules:*

1. Thank the person who gave you the award: 

2. Share seven things about yourself

3. Pass the award on to bloggers you have recently discovered and who you think are fantastic.

4. Contact the bloggers you picked and let them know about the award.

Here are 7 things about myself, that I'm sharing with you!

1. I excelled in art from elementary school all the way through high school, but did not pursue it afterwards.

    I majored instead in business administration with an associate degree...moved to S. Florida in the seventies.

       

2. We opened up a "turn key" " mom and pop" pizza and pasta restaurant-- I then pursued a culinary degree. 

 

4 Our 2 children, both decided to use their

  scholarship attend college in Europe...daughter in the South of France, and Italy, and son

  in Florence, Italy, and Israel.

5.I  worked for a large catering company...I had 

  quite a few clients encourage me to start my own little business, which I did.

6 I used to live a very private life during my work years, until I started to work in a beautiful country club
for the last few years.

7.I am very close to my two children, my ex husband, but mostly my daughter, and son-in-law.





1. Barbara-Cucina di Barbara 


2. Marie-   The English Kitchen

3.Carolyn- All Day I Dream About Food

4..Joanna-ChicGorgeous

5.. Gourmet Getaways

6..Luna-  Luna's recipes

7..Ping- Ping's Pickings

8. Biren.Roti n Rice

9. Nancy-Kitchen Gypsies

10. Evan-Sweets by E

11. Mia- Bright Morning Star

12.Veronica- The Enchanted Cook

13.Swathi-Zesty South Indian Kitchen
14.Monet Anecdotes and Apple Cores

15.Aipi US Masala

16.. Kavita-Kavita's Kitchen

17. Lora-Cake Duchess

18. Priya Priya's Easy and Tasty Recipes

19. Chef Dennis-More than a Mountfull
20. Jennifer-Jane Deere

21. Veronica-Quay Po Cooks

22-Lizzy-That Skinny Chick Can Bake

23.Kitchen Boffin


CONGRATULATIONS  to the Stylish Blogger Award winner...well deserved!

Unfortunately, we received bad news, last night...my son calling me sobbing, and screaming...I was at my daughter's watching my two grandchildren, while my daughter was attending a school function dinner.  She left her work and was walking to a nearby function to attend an award, and was struck by a hit-and-run driver, and left on the road, never even stopping. Another car came speeding through and she was struck again.
Sheryl was a beautiful angelic lady, only 59...she had plans to celebrate her 60th. birthday, next month, and she never made it.

I cannot begin to tell you, how important it is to appreciate your loved ones, because in a "split second" you could lose them.

What really is comforting, that they all celebrated Thanksgiving with extended family, just last week, and they kept in touch by phone, every single day.
Sometimes illness is not the one that takes a toll, to end a life...a sudden weird and freaky accident could take a person's life!


Sheryl died on the first day of a joyous celebration; Hanukkah! She will always be remembered with kindness, and love, and will always live in our hearts, forever.
May your memory be a BLESSING Sheryl...and MAY YOU REST IN PEACE!