It took a village to create Mama D’s Twelve Days of Christmas Goodies. Besides my personal recipes, I shared links to some recipes that were created by wonderful chefs and cooks. I thought it would be nice to gather the recipes together in one post. I’ve also provided a link to each recipe. Just click on the goody name and you should be taken to the recipe. Now, without further ado, kudos to the following folks.
Jeff Mauro has a sandwich show on the Food Network. This recipe shows that he’s pretty creative with baking as well. Spumoni is an iconic Italian ice cream, often made to replicate the colors of the Italian flag. The pistachios and dried cherries give the essence of Spumoni flavors. The recipe yields 14 very large cookies, but I opted for a smaller size and wound up with 3-1/2 dozen.
Everybody gets a little help from Betty once in a while. These Thumbprint Cookies start with a sugar cookie mix from Betty Crocker. Don’t cast dispersions at the use of a convenience product. They are quite good and do save a little time and perhaps a little money. I used raspberry jam, but any flavor would work. I made a small and a large version and used white and semi-sweet chocolate for the drizzle.
Ina Garten is one of those celebrity chefs that you just have to love. Her recipes combine ease and elegance. This is her glazed nut recipe and it’s by far the best I’ve ever had. The rich combination of nuts (almonds, cashews, pecans, and walnuts) is glazed with a maple and orange juice driven glaze that packs some heat with chipotle powder. I would re-name these Heroin Nuts because they are truly addictive.
Here’s another recipe that proves that Christmas Goodies don’t have to be cookies. Chex mix gets it’s Southern on, ya’ll. The traditional mix is combined with pecans and bacon. They’re roasted in a glaze of brown sugar and bourbon. This starts with packaged Chex Mix. I prefer to remove the rye toast rounds because I don’t like how they taste sweetened, but they can be left in and the result is still great.
“No Bake Treats” are often time savers. The Food Network put together a mini cookbook of 50 treats that don’t require an oven. This is a variation on two of the toffee bars that were included in the booklet. The base is tea biscuits, the toffee is, well toffee, and the semi-sweet chocolate and pecans are the icing on the toffee. This is a recipe that can be riffed on almost infinitely. I did one with Club Crackers as the base, the toffee and coarse sea salt. If you’re a fan of that salty sweet thing, give it a try.
Bacon is something Mama D really loves. This recipe provides a healthy(?) dose of bacon love. Crisp bacon and carmelized onions are simmered in an orange juice and maple syrup bath. If you love Bacon Jam you’ll like this lighter cousin. I’ve tried it on a turkey sandwich and it was delicious, but it would also be wonderful on your Christmas morning pancakes.The recipe came from the Cooking Club of America Magazine. It’s a magazine that features great recipes and lots of useful information on cooking techniques.
As I sit here on this early Christmas afternoon, the joy of the season and the promise of the future dance through my head. The holidays take me back to my childhood with recipes I made with my mother. The present brings new traditions with Christmas morning at my Son’s home. The future, I know, will be filled with more adventures as I cook with love and continue to write my next chapter.
I‘ve always been the spirit of Christmas Love in my family. One of the ways I share my holiday love is through baking. Until this year, baking happened almost exclusively in December, but as my cooking adventures grew, so did the baking. Which means that this year, December’s baking is on steroids.
I decided to share some of my favorite Christmas Goody recipes on Face Book. I called it Mama D’s Twelve Days of Christmas Goodies. The recipes are a mix of originals that I’ve created or have been inspired to create and recipes I’ve “borrowed” from other people/places/websites. I wanted to share these recipes with my blog followers who might not follow me on F.B. The following are my original and “inspired by” recipes. Hope there’s something that tickles you fancy.
This tasty salt is wonderful on any kind of beef. It can also be used in place of regular salt in any recipe to give it that earthy flavor.
Porcini and Rosemary Salt
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This is a perfect seasoning for steak, but it is wonderful on eggs, in soups, or anywhere you want a subtle mushroom flavor.
This is a lovely Hostess gift, but save some for yourself.
Porcini and Rosemary Salt
Print Recipe
This is a perfect seasoning for steak, but it is wonderful on eggs, in soups, or anywhere you want a subtle mushroom flavor.
This is a lovely Hostess gift, but save some for yourself.
Put all ingredients in the bowl of a processor. Pulse until everything is ground. This will take a bit of time. The porcini will not completely grind so the end product will have small bits of mushroom, which makes it even more delicious. Store in airtight containers.
Beat butter and sugar until well incorporated using an electric mixer. Add the eggs and beat until light and fluffy. Add the flavorings and the anise seeds and mix until well combined. Add the almonds and mix until combined. This is easier than adding the almonds after the flour.
Whisk flour baking powder and salt together to aerate and blend. Slowly mix flour mixture into the wet mixture. You will have to add the last flour and mix by hand. Gather dough together and turn onto a lightly floured board, pat into a flat round.
Divide the dough into six equal pieces. Pat and roll each piece into a log 12 - 14 inches long. Flatten the log to 1/2 inch thick and 2 inches wide. At this point they are ready to bake. If you want you to bake them later, wrap each log in plastic wrap and store in the refrigerator for up to 5 days. Let logs come to room temperature before you bake them.
When you are ready to bake, heat the oven to 350 degrees. Place no more than 2 logs on each greased or parchment lined baking sheet. Bake one sheet at a time for 15 - 20 minutes.Remove from oven let cool several minutes until easily handled. Carefully move each log to a cutting board. Using a serrated knife, cut logs crosswise into 3/4 inch slices.
Lay cut side down back on the baking sheet. Return to oven and bake 15 - 20 minutes more, turning the cookies after after 8 - 10 minutes to toast other side.
Place the cookies on a rack to cool. Store airtight. These will keep for about a week. They can be frozen for a month or so.
All the good things in Fruitcake in 3 bites or less.
Fruitcake Cookies with Mini Chocolate Chips
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Fruitcake in a cookie with the added yumminess of chocolate chips. These cookies are chewy with fruit and nuts in every bite, oh, and did I mention the chocolate?.
Servings
6Dozen
Servings
6Dozen
Fruitcake Cookies with Mini Chocolate Chips
Print Recipe
Fruitcake in a cookie with the added yumminess of chocolate chips. These cookies are chewy with fruit and nuts in every bite, oh, and did I mention the chocolate?.
Heat oven to 325 degrees. Whisk flour, soda, salt, and spices together in a medium bowl.
Beat butter and sugars until fluffy. Add the eggs and extracts and continue to beat until well combined. Mix in the flour. Add the cherries, nuts, and candied fruit. Continue to mix until all the frui, nuts, and chocolate are evenly dstributed.
Use a small cookie scoop to arrange dough on parchment lined baking sheets about 2 inches apart. Bake until edges are just beginning to brown, approximately 12 minutes. Let set on baking sheets for 1 minute before removing to racks to cool.
Whisk flour, baking powder, and salt. in a small bowl. Melt one cup of the mint chips over hot water, stirring occasionally.
Beat butter and sugar in a medium bowl until fluffy. Add the melted chips and vanilla. Stir to combine. beat in the eggs then beat in the flour. Stir in the rest of the mint chips. Gather dough into a ball, wrap in plastic , and chill until very firm.
Preheat oven to 350 degrees. Shape the dough into 1 inch balls. Roll thickly in confectioners sugar. Place approximately 2 inches apart on parchment lined cookie sheet.
Bake 10 - 12 minutes until the tops appear cracked. Let sit on cookie sheet for 5 minutes, then move to wire racks to cool completely. Store airtight up to one week.
Heat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Add the eggs and vanilla and beat to combine well.
Dissolve the baking soda in the hot water. Add to egg and sugar mixture and mix. Add the flour and stir until well combined.Stir in the nuts and chocolate chips until evenly combined.
Using a small cookie scoop, place dough on parchment lined baking sheets. about 2 inches apart. Bake for 10 - 12 minutes. Allow to cool on pan for 5 minutes. Transfer to a wire rack to cool completely.
Store airtight for up to 1 week.
3TablespoonsSpiced CiderTo re-hydrate the cranberries
Servings: Loaf
Instructions
Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray.
Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
Pour into prepared pan(s).
Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes.
Remove from pan and cool completely.
Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
There’s been a natural progression in my posts lately. The Vegetable Stock led to Minestrone and now the Minestrone has resulted in the need to revisit Garbanzo Beans. I made a large batch of beans and I was bound and determined to use them all. Mama D owed it to herself to be frugal and creative. So the fiber rich adventure continues.
The article from Fine Cooking Magazine featured a number of recipes. The pasta recipe inspired me to come up with my own pasta and chickpeas dish.
I love bacon. I love it on its own and in the company of other ingredients. Lately my favorite is thick cut pepper bacon. I’ve been using it in many savory recipes. There are all kinds of dishes that benefit from this peppery pork product and pasta is a great canvas.
The magazine article used the liquid that the garbanzos were cooked in and I had saved my cooking water, so I used it too. A word about the cooking water. It was gelatinous and a lovely amber color. Quite different from the slightly slimy water in the canned variety. So this liquid would be the base of my pasta sauce. Onions and garlic had to join in the fun along with some red pepper flakes and spinach. Penne pasta seemed like the perfect partner with its ridges to hold what was sure to be a tasty sauce and a size that was geometrically complimentary to the chickpeas. So, here’s Mama D’s newest pasta creation.
Heat the olive oil in a large fry pan, Add the bacon and cook until it is lightly browned. Remove all but 1 tablespoon of the drippings, then add the onion, red pepper flakes, and garlic. Cook over medium heat until onions begin to soften and the garlic is fragrant. Add the chickpeas and continue to cook, stirring occasionally until they begin to pick up some color,about 5 minutes Add the spinach and cook until it wilts 3 minutes or so.
Add the chickpea cooking water and raise the heat to medium high. Simmer for 5 -7 minutes. The sauce should thicken and reduce slightly. Bring the heat back down to medium and add half of the Romano cheese and stir until it melts.
Add the cooked pasta to the pan and toss to coat it with the sauce. If it seems a little dry, add some of the reserved pasta water. Check the seasonings and add salt and pepper to taste.
Top each serving with the grated cheese and a drizzle of olive oil.
I had more chickpeas left and wanting to waste not, there was one more recipe to try, Hummus. Hummus is so versatile. We all know it as a party appetizer, but it is also great as a sandwich spread instead of mayonaise or as my friend Dave suggested, on your morning bagel. The basic recipe uses chickpeas, tahini which is sesame paste, and olive oil. There is usually lemon and garlic in the mix as well. Herbs, spices and any other additions that tickle the cooks fancy are welcome to the party. For this go around, I opted for Cumin, Smoked Paprika, and Chipotle Tabasco Sauce.
Place the chickpeas, garlic, lemon juice, water, tahini, and olive oil in the bowl of the processor. Pulse until everything is combined, then process steadily until the hummus is as smooth as you like.
Add the measured amounts of cumin, smoked paprika, and chipotle sauce. Process long enough for the spices to be incorporated.
Taste and add salt and pepper to your taste. Process again.
Taste and add more of the seasonings to you preference.
Chill for at least several hours. Serve with home baked salted tortilla or pita chips. It is also good with fresh vegetables.
The garbanzo beans, having provided several delicious meals, are gone. They will not be forgotten. They will grace the stove in Mama D’s Kitchen, again soon. They really are a pot of golden love.
MInestrone, every cook seems to have a recipe. Mama D has one, too. In fact over the years she’s made various kinds of Minestrone. I must confess this one is new. My old go-to recipe was kind of boring so I decided to reinvent it. I also wanted to find out a little more about where it came from and see what other people put in their soup. Inspiration is a good thing, after all.
Minestrone has lots of different versions. Even Italians can’t agree (no surprise there). Every recipe I looked at had a slightly different ingredient list. Some featured meat, others didn’t. Vegetables varied from a few onions and tomatoes to an entire produce market. The only constant seems to be that it is a vegetable soup with beans. Historically, it is considered “cucina povera” food of the poor because the ingredients are accessible to all and usually change seasonally. Anyway you cook it it’s cheap.
There are two inspirations for this recipe. One is the vegetable stock that I recently made. The other is an article from “Fine Cooking” magazine about dried garbanzo beans. Pot O’ Gold by Melissa Pellegrino. These have become the basis for the soup I’m sharing today.
I would call this recipe a Winter Minestrone. It is winter (snow on the ground and single digit temperatures). I steadfastly like to use what I have in the house so the ingredients are quite basic. The soup starts with a medley of vegetables with onion being in the majority. Carrots and garlic round out the aromatics. These are sweated in some olive oil along with a little potato. Canned tomatoes are added for color and flavor. I went with a modest amount of tomatoes, but feel free to use the big can.
I used a combination of vegetable stock and garbanzo cooking water (this adds a little more bean flavor and also thickens things a bit), and added a small Parmesan rind because I had one. I added lots of garbanzo beans There really is a difference with garbanzos home cooked, They are creamier and oh, so flavorful. I would probably go with fresh green beans in this, but I couldn’t find any that looked like they would actually taste like green beans so I opted for frozen cut green beans that I thawed. That rounded out the main ingredients.
I like most of my soups a little on the thick side. To create a little more body in many of my soups, including this one, I add potato flakes. I’m using them as an ingredient so I won’t call them by their real name, Instant Mashed Potatoes. I know what you’re thinking, and no, I don’t use them in their traditional way. They incorporate almost instantly, and because they are used in small quantities they don’t impart much flavor. Give it a try…you’ll be surprised.
Pesto is green goodness. It adds that slap you in the face flavor and takes whatever you put it in to another level. I always have this in my freezer for just his kind of occasion. It is a wonderful addition to the soup. I like my pesto subtle so I make it with roasted garlic. I freeze it in 1/4 cup portions. it sounds like a small amount, but it goes a long way. If you choose to add more, I won’t be offended. i won’t even mind if you leave it out. That goes for anything in this recipe. I will probably make this soup differently the next time depending on my mood and my pantry. That’s the beauty of cooking…what rules there are, can usually be broken or at least bent a little.
Heat a large soup pot over medium heat. Add the olive oil. Add the onions, carrots, and potatoes. Cook 5 minutes until the onion begins to soften. Add the garlic and cook stirring often until the garlic becomes fragrant, 2 minutes or so.
Add the tomatoes and stir to combine everything. Cook over medium high heat for 5 minutes stirring often. Add the garbanzo water, vegetable stock, and cheese rind. Bring to a boil. Reduce the heat and simmer, uncovered 30 minutes.
Add the garbanzo beans and the herbs. Cook for 5 minutes or so. if you like a thicker soup add the instant potato flakes and stir to combine. Cook for 3 minutes or until you notice things beginning to thicken. Add the green beans and heat for another 5 minutes.
Lower the heat and add the pesto. Sir to combine. Taste at this point and add salt and pepper to your preference. Continue to heat until everything is beautifully steamy.
Divide the cooked pasta into 6 soup bowls. Ladle the soup on top of the pasta. Top with the Parmesan shavings and garnish with more pesto if desired.
If chicken stock is “liquid gold” then Vegetable Stock could be called “liquid green”. Not only are many of the ingredients green in color (though the stock will be a lovely yellow), making it can be somewhat of a “green” activity. Vegetable stock in Mama D’s Kitchen (and many other kitchens I’m sure) is made from scraps. The ends of asparagus, broccoli and mushroom stems, scallion and leek tops can all go into this stock. “That’s a lot of vegetable scraps, Mama D,” you may be saying to yourself. “Have you gone vegan?”
No, I’m still an unashamed omnivore, just a frugal one. When I’m prepping vegetables, I save the clean parts that aren’t worthy of being part of the dish. There’s always a large zip top bag in my freezer door (that way I see it every time I open the freezer) that is home to many odds and ends of the vegetable world. Once the bag is full, usually in a month or so, I’m ready to make stock.
I start with fresh onions and garlic that I sweat in the soup pot. Then I add the vegetables (still frozen) a little salt and let them sweat, wilt,, etc covered for 15 minutes or so. It’s time for water, lots of it… As with any great stock, time and the stove do the rest of the work. Once the stock comes to a boil, it gets covered and the heat gets turned down low. The love simmers in and the intriguing fragrance of vegetables that you can’t quite identify fills the kitchen.
After two hours or so of covered simmering the stock is ready to strain and store. This process is a little time-consuming, but worth the effort and it’s much less, shall we say, “gross” than straining chicken stock. I usually strain it twice. Once in a fine mesh strainer then again in the same strainer lined with cheesecloth. This leaves the clear goodness that is ready to grace many dishes and get rid of any less desirable matter. Like all of the basic stock recipes this one has no seasoning except for a little salt in the sweating step. This and any stock should be a blank canvas ready to take on the nuances of whatever recipe it goes into.
What kinds of dishes can vegetable stock be used in? Well, soup of course, but it is great for cooking rice, quinoa, and other grains. It makes a nice sauce base for pasta and vegetable dishes. It can be thickened for a gravy or a casserole base. This stock will keep in the freezer for several months. I store it in varying sizes of containers so that I can use just the amount I need. It also makes it easier to fit into the odd nooks and crannies that seem to be the only space I have in my freezer.
Vegetable Stock
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This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Servings
2Quarts
Servings
2Quarts
Vegetable Stock
Print Recipe
This stock is simple yet versatile . Made from vegetable scraps that you can save in the freezer instead of throwing away.
Heat a large soup pot, Add the olive oil and let it heat a bit. Add the onion and garlic and cook over medium heat until the onion softens slightly and the garlic becomes fragrant, 8 minutes or so.
Add the vegetable scraps (it's fine if they are still frozen) and salt to the pan. Toss to mix with onions, garlic, and oil. Cover and let the vegetables sweat, steam and thaw. This takes 15 minutes or so depending on the amount of vegetables you have.
Add the water to the vegetables in the pot. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook covered stirring occasionally 2 hours or so.
Strain the soup through a fine mesh strainer,then strain again, this time through a cheesecloth lined mesh strainer.
Fill recipe sized containers with the stock. Store in the freezer for up to 3 months or so. The stock can be kept in the refrigerator for 4 days
It took a village to create Mama D’s Twelve Days of Christmas Goodies. Besides my personal recipes, I shared links to some recipes that were created by wonderful chefs and cooks. I thought it would be nice to gather the recipes together in one post. I’ve also provided a link to each recipe. Just click on the goody name and you should be taken to the recipe. Now, without further ado, kudos to the following folks.
