Fresh Pumpkin Puree Pie with Indian Spices ~~ adapted from FOOD52 ~Go ahead-- bake a pie, enjoy it.Play in the flour.(Flour art by my little girl.)Leftover pie dough comes in handy to roll out for "cookies" after pie crust is plopped nicely into a pie plate, placed in the 'frig while preparing the pumpkin pie filling.For the pie crust recipe, my favorite is by Sono. I use … [Read more...]
Old-Fashioned Pecan Pie
Throughout the holiday season, from Thanksgiving to Christmas, I like to bake different pecan pies, each baked differently, entirely different... liquored up, or just one that is basic, and one that has to be chocolate-pecan... It takes me back there, where I first discovered it. This whipped cream isn't very sweet, and it doesn't have to be, just so it … [Read more...]
Bruce Paltrow’s World-Famous Pancakes
Bruce Paltrow's World-Famous Pancakes ~~ adapted from My Father's Daughter ~Whisk dry ingredients together-- 3 cups all-purpose flour, 1/4 cup plus 2 tablespoons granulated sugar, 1 tablespoon plus 1/2 teaspoon baking powder, 2 teaspoons fine salt.Begin with wet ingredients in a separate bowl: 3 cups buttermilk, Incorporate. Lumps are fine.Place pancake batter … [Read more...]
G’s Gelée Shots
G's Gelee Shots ~~ adapted from sugarbaby ~In a medium saucepan over medium heat, combine 1/2 cup sugarand 1 1/2 cups champagne. Simmer until sugar completely dissolves.Sprinkle 1 packet of unflavored gelatin into 1/2 cup champagne in a small bowl. Let it come together, about 1 minute.Lightly stir.Pour gelatin mixture into pan of champagne-sugar combination.Fill … [Read more...]
Making Your Own Pork Sausage
No better reward than doing it yourself. You know what goes into it, how it's made, what it's made of-- exactly. And you get to season it, the interior-- It then becomes authentic, and made by-- You.Change it up once in a while or the next time you desire to deconstruct a pork shoulder into sausage rolls for the freezer-- Try different combinations of … [Read more...]
Creamed Onion Gratin
This isn't my father's but he made an onion gratin very close to this, just with a different cheese. I have yet to get his turnip-cheese recipe, which I should have made sure I already had by now-- foolish me for not making sure among many other things. I think this recipe would go fantastic as one of the side dishes for Thanksgiving.Creamed Onion Gratin ~~ adapted … [Read more...]
New Year’s Black Beans
Two things he liked, loved, religiously-- beans and peppers, my Dad... smart man.New Year's Black Beans ~~ Skirt in the Kitchen ~Wash and pick over 1 quart dry black beans. If not overnight-soaking them, do the quick-soak method of filling water in a heavy pot to cover over the beans. Bring to a boil, turn out the heat and cover with a secure lid. Let … [Read more...]
Marinated Rabbit
Marinated Rabbit ~~ Skirt in the Kitchen ~Pour 1 bottle Marsala to marinate 1 (tamed) dressed rabbit. To that, add red balsamic vinegar, Worcestershire sauce, '5 Spice', garlic cloves, lemon thyme, rosemary, shallots, fresh basil and flat-leaf parsley. Make sure marinade covers meat completely, refrigerate overnight.The next day-- Discard marinade, shallots, garlic … [Read more...]
Red Cabbage Lilac
This is from him, too-- Dad's idea, but you know I had to go add things to it, "play with the curtains" that he used to say I didn't need to do. But I'm still his girl, one of his daughters, the "emotional" one that saw the details, just had to put in the print and the colors wherever I could imagine them to be inserted...There were two lavender lilac bushes in the front … [Read more...]
Slow-Roasted Pork Shoulder Butt
Slow-Roasted Pork Shoulder Butt ~~ Skirt in the Kitchen ~Preheat the oven for 30 minutes at 450 degrees Fahrenheit prior to cooking.Chop purple onion for sharpness of onion zest; dice jalapenos-- set aside.In just a little olive oil and unsalted butter, sear a 9-pound pork shoulder butt in an extra-large black cast iron skillet on high heat to develop a good crust and a … [Read more...]