Favorite Sour Cream Apple Pie (circa 1992)

Creamy, tender apples baked under a thin, crackly cinnamon-sugar topping, it's no wonder this recipe is still popular today as it was when first published in "Gourmet Magazine" over 20 years ago. 


And it slices so beautifully, thanks to the sour cream custard filling.  It's easy to make too as it only requires a bottom crust (and if you're short on time refrigerated or frozen pie crust pastry will do.)
The original recipe suggested serving each slice with a dollop of ginger flavored whipped cream, but I've never made it that way. I prefer a slightly sweetened dollop of freshly whipped cream, or a scoop of good quality vanilla or cinnamon ice cream.
It's a wonderful way to send 2012 out on a sweet note. If you try it, I hope it will become one of your favorites too!



Happy New Year, friends!!    Thank you so much for your friendship and all of your  kind messages and  support throughout this past year. ((Hugs!!))

I'm wishing you all the best; health, happiness, peace and prosperity in 2013. 
xo and blessings~
Mari

Challah (with dough from the Bread Machine)

Although I've made many loaves of Challah in my life, I had never used my bread machine to make the dough until recently.
After seeing many positive reviews for this recipe I gave it a try.  The recipe makes enough dough for two  braided loaves, but I made one braided loaf and formed the remainder of the dough into Challah rolls by forming the dough into balls, then baking them in well greased muffin tins. 
I added about 1/2 cup or so more flour than the recipe stated, taking note I (along with a few other reviewers) determined the dough was  too sticky to handle otherwise. With the additional flour it turned out very well.
Over time I've found it truly helps to read the reviews for a recipe when they are available, in order to pick up pointers for changes or improvements.



I know, I know, it is not proper to cut the Challah with a knife (the knife, being a symbol of violence/death  should not be present at the peace of the Jewish sabbath),  rather the bread should be torn.  However, when the bread is a day old I love to toast it, so I slice it.
I coated the top with the traditional egg wash, and  applied sesame seeds (optional.)
TIP ALERT:
Have you ever attempted to sprinkle sesame seeds,  poppy seeds, sunflower seeds, etc. to the top  of bread or rolls before baking only to have most  of them bounce off of the egg washed surface?
That used to happen to me all  the time, until I learned this neat trick from a baker a few years ago:
1. Pour the amount of seeds or nuts you will be using into a small, shallow bowl or saucer.
2. Apply egg, milk or water wash to the top of the formed dough.
3. Slightly moisten the fingers of your dominant hand with water or milk and dip (the flat, palm side of) your fingers into the seed/nut bowl;  (the seeds will stick to your fingers.)
4. Gently press your (seed coated fingers) onto the surface of the dough, they will adhere to the dough and release from your fingers. Repeat until the surface is coated as you like.
As if by magic the seeds/nuts will stick, and you will have very few wasted seeds. It's a great tip, and I hope you'll give it a try the next time you need to apply seeds or nuts to your bread.
Thank you for stopping by today, friends! If you try this recipe and/or technique for the seed topping,  I hope you'll be pleased with the results.

Blessings to all!
~mari

Merry Christmas from my home to yours . . .

 


Wishing you and your loved ones a bright and Merry Christmas!

xoxo ~mari

EeeYikes! December seems more fleeting than usual . . .

... this year.
For some reason the month of December seems so fleeting this year,  more so than us usual.  Does it seem that way to you, too?
Here, blogging and most internet activities have taken a back seat to 'real' life;  keeping up with the critters, the regular household chores, getting ready for Christmas, yummy meals, some minor sprucing up for the kitchen,  as purging the kitchen cupboards of bake and cookware I seldom use. Donations from the closet and attic plus there are a few crafty things going on,  and most importantly keeping the wood stove fire stoked.  I love the cozy wood stove! Here are a few things I captured to share with you ~

I'm normally not a big breakfast eater, but I love winter breakfasts. :)


with cheerful flowers for the table to brighten a gray day.

A steaming cup of fragrant tea and a little bowl of hot oats  (a little undercooked, just the way I like them.) Not gluey and sticky. No.
 Served with brown sugar, cinnamon, berries and half & half (with a small pat of butter buried smack in the middle of the bowl, rising to the surface as it melts) ~ Just the way mama always made it for us. Yum.


And to warm the dark, cold evening ~
An (improvised version) of Shrimp and Halibut Chowder  with Bacon and Thyme from 'Fine Cooking'. Their version is made with haddock or cod, and clams.
I swapped shrimp for the canned clams, halibut for the cod, omitted the jalapeño and used chicken broth for the clam juice,  (no clam juice on hand, but it came out great.)   So comforting on a rainy evening, like a warm hug from the inside out.



In the past couple of weeks there was time to celebrate a birthday...



To make the celebration complete I made a cute little birthday cake.
After looking at 'Google Images' for cake inspiration, It felt like coming home ~Google led me back to a favorite blog:  Once more I fell in love with Alicia's ideas* and her take on cakes ~  It's just what I was looking for. 
Perfect, down to the tall picks (super easy to make ~  glue scraps of fabric, trim, and/or ribbon to the top of  long,  thick, bamboo food skewers.)  A few fresh flowers and greens to add color. The finishing touch; hand-dipped beeswax birthday candles (Etsy.) I love Etsy! I wanted to make a small cake, this one is only six-inches in diameter (but waaay tall!)  A little too tall.   We ended up serving it as one would a tiered wedding cake ~  deconstructed layer by layer.
Lesson learned :) next time I will fill the batter in the pans a little less than 2/3rds full. It did make a dramatic presentation though. ;)  And it was soo scrumptious.
As Alicia suggested you can use this 6 x 3 Inch Round Cake Pan.  If you use the single tall pan, horizontally split the baked cake into  halves or thirds and frost between layers.
I have also used 3 of these:
Round Cake Pan, 6 Inch x 2 Inch 
Which work particularly well; I'm more comfortable with them, especially if you don't like to deal with splitting the one cake. (And as noted, fill them a little less than 2/3rd's full of batter.) These also bake more evenly, imo.
Since most cake recipes make more batter than you will need for a 6-inch layer cake, place a few cupcake liners into your  cupcake pans and bake off after your cake has baked.  Who doesn't like cupcakes??!

*Are you familiar with Alicia's delightful blog and incredible creativity? She is an absolute treasure and she offers such fantastic inspiration,  and is a talented writer as well.
Simply an amazing human being, and now she and her hubby Andy are new parents! Lucky, lucky little Amelia!!



Back to the cake... I used my tried and true chocolate cake recipe from Hershey's  (but I have forever subbed melted, cooled butter for the vegetable oil.)
Alicia's youngest sister is an honest-to-goodness pastry chef,  and recommended THIS- 100% Cacao - Extra Brute  cocoa powder.
Ohmyheavens!    Product of France, it is the richest, finest cocoa powder of all I've tasted.  Bar none. Get yourself some.



For the frosting?    An old-fashioned frosting recipe my mom would make,  I believe it was particularly popular during WWII, (just a wee bit before my time.) A time when food rationing required homemakers to make adjustments.   As much as I loved mom's 7-minute frosting, I always liked this one the best;  it's like buttercream, but better. And with a surprising ingredient . . . flour.  If you didn't know it was there, you might never guess.   I think Joe mentioned you can make it with cornstarch, too.
It's known by several names; Heritage Frosting, Cooked Frosting, Flour Frosting, Thunder Cloud, Faux Buttercream, and others. It is so creamy and decadent, but doesn't have the greasy, synthetic taste that 'Buttercream' frosting does. 
This updated version of Heritage Frosting IS made from real butter  (not solid shortening as so-called 'Buttercream' we know today.) You must try it to taste the difference for yourself. 
 Hop on over to the following link to get the recipe and read more about it  here on Joe Pastry's blog.
Love his blog ~ if you ever have questions about baking, Joe is your man. Period.




And more comfort food for these cozy rainy/foggy/chilly days and nights~ 
My quickie take on Chicken with [Fresh Herbs and Black Pepper] Dumplings.  For this quick version I use boneless, skinless chicken breasts, cut into large chunks, seasoned with salt and black pepper, tossed in a little flour,  then quickly sautéed in a little oil. I only 'stew' the chicken for a few minutes.  I add the partially cooked chicken to the thickened chicken stock and vegetables  during the last few minutes (while the dumplings are cooking)  to keep the chicken breast pieces tender, juicy and flavorful.
This time I made the dumplings from a baking mix (like Bisquick®)  Mix milk and the mix, add herbs, fresh black pepper and stir. Cook them as usual; spoonfuls added to the hot chicken stew; 10 minutes with the cooking pot uncovered, then place the lid on the pan and cook for an additional 10 minutes. Perfectly light, tender and puffy dumplings. So good and easy.
Of course, you can make dumplings from scratch, or make your own  biscuit mix ahead of time, it keeps in the fridge for several weeks.  I don't do the rolled dumplings, but you could if you prefer.

And finally a little peek at one of the hooky gifts I'm finishing up for Christmas ...



Good old granny squares. :)    I love the primitive, simple repetition of granny squares, I can watch movies  or have a conversation while I make them without being distracted  by a more intricate pattern.
The request was for something bright and happy (and sturdy.)   I just have to finish 1 more row of squares, then the hooky crochet trim. I grabbed these colors from my stash; I'm not so sure about  the colors together, but I think the recipient will.  At least I hope so... and that's what counts.
Each granny is 6"x6", finished it will be about 5 feet square,  a generous throw size, or to fold at the end of the bed to keep  toes snuggy warm. :) 

Yes, December continues to fly by; but I'm not complaining at all ~  so much to be thankful for.
My heart goes out to all those displaced by Sandy,  and all of those away from home and loved ones for other reasons. Prayers to all.

xo ~mari

   

Chicken, Pesto (and more...) Stuffed Shells

You probably have seen many variations of Chicken Stuffed Jumbo Pasta Shells,  but this one from Joelen on her blog "What's Cookin' Chicago" attracted my attention recently because I had half a jar of fresh pesto  in the fridge begging to be used.
Stuffed shells are so convenient you can make them at your leisure, then cover and refrigerate.  They can be made a day in advance, then popped into a 350º/F oven until bubbly and heated through.  You can also freeze them for future meals.  Honestly I don't freeze much of the food I make, except for things  like soups, stocks, sauces, stews, etc.  But Joelen gives freezing tips on her site (see link above.)
I did make a few changes to the recipe ~ as follows:
(I reduced the recipe by half; because I didn't need such a large amount of shells.) Swapped out fresh, grated mozzarella for half of the Parmesan cheese And I added the following (adjust the amounts to suit your taste):  •chopped marinated artichoke hearts •finely diced sun-dried tomatoes (the kind packed in olive oil) • fresh steamed (and squeezed of moisture) spinach, minced •minced parsley •I also added a sprinkling of buttered Panko breadcrumbs and some grated parmesan over the stuffed shells before baking.

The recipe as written seemed as if it would be rather dry  (in my humble opinion) since it had no sauce.  To remedy this I stirred a very generous tablespoon of the pesto  into about 3/4 of a cup of heavy cream and poured it around  the shells just before placing them in the oven.  I simply eyeballed the amount of pesto and cream ~ my aim was to have  the cream mixture approximately 1/4-inch deep around the shells.
Results? Heavenly!! The sauce barely thickened up, but was delicious drizzled over the shells upon serving and provided the moisture which I felt was lacking in the original recipe.
I covered the baking dish with aluminum foil for the first 20 minutes, then removed it for the remainder of the baking time.


It received thumbs up around the dining table and was declared a "keeper". I love that!!    With gracious thanks to Joelen for the inspiration for this variation of her recipe.
You might keep this one in mind when you roast a turkey~ a nifty way to use some of the leftovers.
Thanks for stopping by today friends ~ have a great week.



I'm grateful for loving family, good friends and followers of my blog!. :)



Blessings ~  xo~ mari

Arugula & Roasted Baby Beet Salad with Walnuts & Fried Sage

One of my favorite salads can be made all year around,  but it's particularly suited to fall and winter ~ I love the colors and deep flavors of this one. And if you've been following along with my blog for any length of time you know I love simple, delicious food preps which I can keep in my head (no actual "recipe" required!)
This is one of those:
Oven roasted (or steamed) beets ~ regular size beets (peeled and sliced after cooking) will do,  but this time I used baby beets.
Washed and drained arugula (you can use baby spinach, or romaine, butter lettuce, etc. if you like)
Crumbled Blue cheese, (can substitute your favorite cheese, or omit entirely)
Toasted nuts of your choice.  I used walnuts this time, but I've made it with hazelnuts,  or pecans before. Use the nuts you like, but do toast them lightly on a shallow rimmed sheet pan in the oven for a couple of minutes, then cool. Toasting really brings out the flavor.
Optional: shallow fry a few fresh sage leaves for a minute or two until crispy, set on paper towel to cool. Crumbled, crisp bacon works well with this one too.



Drizzle with your favorite vinaigrette ~ I particularly like this White Balsamic Vinaigrette . The dressing has just a touch of sweetness which pairs  very well with the components of this salad.
I alway finish the salads with a quick shower of  freshly ground black pepper.
If you give this one a try, I hope you like it as well as I do.
Have a wonderful week everyone!
Be blessed. ~m. xo

Happy Thanksgiving !

(Deer in the driveway ~ it's definitely Fall here in Oregon)
Happy Thanksgiving!
I'm wishing everyone a peaceful and relaxed day, whether you celebrate the US holiday or not.

Blessings and be well ! xo ~mari

Roasted Delicata Squash with Pancetta and Sage

Are you familiar with Delicata Squash?

Stock Photo

I love them because of their mild, slightly nutty flavor,  and you don't have to bother peeling them  ~ the skin is tender when cooked. And their shape is so fanciful when sliced.  (The ones I am able to find around here are the perfect size for two meals, a little bigger  than a russet potato.) There are many ways of preparing Delicata ~  steamed, sauteed, baked, in soups, etc.



This recipe is one of my favorite ways of preparing this  delectable squash and it could hardly be more simple. Just cut the squash in half from stem to blossom end, clean out the seeds* , then slice each half into 1/2-inch slices (making little half-moons.) Put the slices on a shallow-rimmed baking pan, along with a couple of peeled, smashed garlic cloves, toss with a little olive oil, sprinkle with salt and pepper and roast in a hot oven for about 6 minutes.
* You can roast the seeds, they make a tasty snack!




  Flip the slices once, bake for another 6 minutes. Then scatter some very thinly sliced pancetta over the squash along with a few fresh sage leaves and roast for an additional 5 to 6 minutes until the pancetta is slightly crisp.

Optional drizzle (see below):

  Although I could eat this roasted squash as my main course, this time I served it with glazed salmon~ (it got too dark for good pictures, but I can share the method with you.)


Whisk together 2 tablespoons whole-grain mustard 2 tablespoons real maple syrup, grade B My favorite is  Coombs Family Farms 100% Pure Organic Maple Syrup (voted #1 by 'Gourmet' magazine)
This makes enough for 2 to 4 salmon filets,  and is easily increased if you are serving more,  (as you can see, it's just equal parts syrup and mustard.)  It is soo good, I could eat it by the spoonful! And if you like your glaze spicy add a pinch for cayenne pepper, or some Sriracha Hot Chili Sauce to taste. And another optional use for it if I'm not making the glazed salmon to serve with the squash: During the last minute or two of baking you can sparingly drizzle with this sauce over the squash.
(I must say the roasted squash is perfectly delicious  without the sauce but when I'm not serving the glazed salmon, it adds a nice additional flavor dimension to the roasted squash as brings that that  great play of sweet and salty between the sauce and the pancetta to the dish.)

You can get the printable recipes for  the squash here.


~*~*~*~*~ ~*~*~*~*~*~

If you follow my blog you probably know how fond I am of plain white dishes and serving pieces, and this is one of my favorites because it is so versatile. I love that ~ kitchen items that can multi-task. Of course I use this one for its' intended purpose as a tart/quiche pan ~ but I use it as a serving platter/tray~ for sandwiches, appetizers, fried or carved chicken, as a shallow casserole dish, for sliced fruit, arranged salads, etc.

If you're interested, you can get more information below:
  BIA Cordon Bleu (Great price!):

Pillivuyt from France:

Thanks for stopping by today, I'd love if you would leave me a comment. And please feel free to describe your favorite way(s) of preparing winter squash.  I'm always on the lookout for new recipes to try!

Blessings ~ Mari xo