Recipe: Onion pie

Time: 1 hour 15 minutes

12 T unsalted butter

4 oz Saltine crackers (about 36)

1-1/2 lbs yellow onions, peeled, trimmed, halved lengthwise, thinly sliced (about 4-1/2 cups)

1/2 t kosher salt

3 lg eggs

3/4 c heavy cream

4 oz. grated extra-sharp New York cheddar cheese (about 1 cup)

1. heat over to 375 degrees. Melt butter in a large skillet or saute pan over low heat; set aside. In a food processor, pulse Saltines to fine crumbs and transfer to medium bowl. Pour four tablespoons melted butter over crumbs and toss with fingertips or a rubber spatula until evenly coated. Press mixture firmly into a deep-dish 9-inch pie pan, using a second pie pan, if possible, to compact them evenly against bottom and sides of pan.

2. Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them down in an even layer on crust.

3. In a medium bowl, beat eggs with a whisk and add heavy cream and remaining salt, whisking gently to incorporate. Pour mixture slowly, in a thin stream, into center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until puffy and slightly browned on top, 30 to 35 minutes. Slice with a serrated knife into six wedges and serve.

Yield: 6 servings.

Bring us some Figgy Pudding

Last Christmas, I made Figgy Pudding for the first time ever. I was always curious about the Christmas Song and wondered, "what IS it anyway?" It's surprisingly good if you like spice cake and this recipe comes with Whiskey Sauce so there's a double bonus. It turns out my Father-in-law loves it and has fond memories of eating it in days gone by. This might become a new Christmas staple for me!

Ready in: 2 hrs 30 mins
Serves: 15

INGREDIENTS FOR FIGGY PUDDING:

16 oz dried figs
1-3/4 c milk
1-1/2 c all purpose flour
1 c sugar
2-1/2 t baking power
1 t ground nutmeg
1 t ground cinnamon
1 t salt
3 eggs
1/2 c melted butter
1-1/2 c breadcrumbs
1 T grated orange peel

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
3. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
4. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
5. Slowly incorporate flour mixture. Beat until just blended.
6. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
7. Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
8. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
9. Serve with a hard sauce.
10. ******
    
    INGREDIENTS FOR WHISKEY SAUCE:
11. 1 c heavy cream
    1/2 c whole milk
    1/4 c granulated white sugar
    1 T cornstarch
    2 T whiskey or bourbon
    2 egg yolks
    pinch of salt
    1 T unsalted butter
    Optional: 1 t pure vanilla extract

DIRECTIONS:

1. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. 
2. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. 
3. In another bowl, whisk the egg yolks and set aside.
4. Place the saucepan over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently. 
5. Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. Return the egg yolk mixture to the saucepan and continue cooking for 1 minute longer. 
6. Whisk in a pinch of salt, the butter, and vanilla, if using.
7. Transfer the sauce to a bowl and place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands -- or actually, I just pour it right over the figgy pudding. The cake is best served warm but a few seconds in the microwave also counts. My Father-in-law puts it in a bowl and adds milk!

Lobster Colorado

Lobster Colorado

Prep Time: 10 Minutes Cook Time: 30 Minutes Ready In: 40 Minutes Servings: 4

"Bacon wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. This is my family's favorite Christmas dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!"

INGREDIENTS:

4 (8 ounce) beef tenderloin filets salt and pepper to taste 1/2 teaspoon garlic powder 4 slices bacon

1/2 cup butter, divided 1 teaspoon OLD BAY® Seasoning 8 ounces lobster tail, cleaned and chopped

DIRECTIONS:

1.	Set oven to Broil at 500 degrees F (260 degrees C).
2.	Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3.	While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4.	While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

Winter love: Butternut Squash Soup

I was shocked how much Curt liked this soup the last time I made it on a whim (I ended up with too many squashes in my pantry from the Door to Door Organic Box that arrives on my porch). The weather is chilling up again and I've got a squash waiting for me to cut . . . so I'm digging out the recipe and holding it here for posterity's sake.

Butternut Squash Soup

Ingredients

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Recipe Courtesy of Food Network Kitchens

Read more at: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe.html?oc=linkback

A new favorite: Sausage Stuffed Mushrooms

I love it when a new recipe find becomes something I want to make over and over again.I was desperately looking for an appetizer that would go along with the Waugh Christmas menu . . . which mostly consisted of sandwiches. My onion pie had already been requested but since I also made that at Thanksgiving I felt inspired to add something else. Everybody loves stuffed mushrooms, right? I'm thrilled to say that these hit the mark!

So much so, that I'm making them again for the New Years Eve party I'm attending tonight!

Sausage Stuffed Mushrooms

Ingredients

• 48 large fresh mushrooms
• 1 19 ounce Johnsonville® Italian Mild Sausage Links (I purchased chub sausage and it worked just fine without the extra trouble of removing the casings)
• 1/2 cup dry bread crumbs
• 1 8 ounce cream cheese, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated

  
  

  
  

  Directions

  
  

  1.Preheat oven to 400 degrees F.

  2.Remove mushroom stems and discard; set caps aside.

  3.Place mushroom caps on foil-lined baking sheets; set aside.

  4.Remove sausage casings. (thankfully not necessary!)

  5.In a skillet, cook and crumble sausage over medium heat until no longer pink; drain.

  6.Remove from heat. Stir in bread crumbs and set aside.

  7.In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

  8.Combine cream cheese mixture and sausage.

  9.Fill each cap with sausage and cream cheese mixture.

  10. Sprinkle with Parmesan cheese.

  11.Bake for 14-16 minutes or until mushrooms are tender and lightly browned.

Acorn Squash with Maple Cream Bacon and Nuts

Another Thanksgiving mainstay. Although I keep forgetting that we only have one oven to work with at my sister's house. Perhaps I should make this for another gathering and find a no-cook recipe to bring to Ohio with me.

Acorn Squash with Maple Cream Bacon and Nuts

• 4 small acorn squash, washed
• 10 sprigs of herbs, such as sage and thyme
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 10 slices bacon, cooked until crisp, 2 teaspoons bacon grease reserved
• 3/4 cup pure maple syrup
• 1/3 cup heavy cream
• 1 11 1/2 ounce can unsalted mixed whole nuts such as pecans, walnuts, toasted cashews, hazelnuts and almonds (2 cups)

Heat oven to 425 degrees F. Place squash on a microwave-safe plate and cook at full power until slightly soft and easier to cut, 5 min. Cut squash in half; scrape seeds from interior and discard. Rub squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet and scatter with herbs. Roast until squash is tender, about 25 min. 

Break bacon into 2 inch pieces; set aside. Just before squash is done, heat maple syrup in a saucepan over medium-high heat and whisk in bacon grease. Simmer until reduced and slightly thicker than honey, about 10 min. Stir in cream, then gently fold in nuts and cooked bacon.\

 Fill cooked squash with nut mixture and drizzle with any extra maple cream. Garnish with cooked herbs and an extra sprinkling of sea salt.

nutrition information

Per Serving: cal. (kcal) 514, Fat, total (g) 35, chol. (mg) 26, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 19, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 18, pro. (g) 11, vit. A (IU) 728.85, vit. C (mg) 17.12, Thiamin (mg) 0.46, Riboflavin (mg) 0.64, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 541, Potassium (mg) 853, calcium (mg) 131.26, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Addictive Brussels Sprouts Salad

I made this salad at my Ohio Thanksgiving gathering and it went over well. It was one of the only items on the table not smothered in butter or cream so I felt slightly healthy eating it (aside from the bacon and cheese - but we will ignore that.)

It was so good, I'm going to make it again for the New Years Eve party we are attending this evening.

Happy New Years!

Addictive Brussels Sprouts Salad

serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)

• 24 Brussels sprouts, shredded
• 1/2 cup Parmigiano-Reggiano, finely grated
  
• 1 cup toasted walnuts, in pieces
• 9 tablespoons extra virgin olive oil
• 3 tablespoons apple cinder vinegar
• 2 teaspoons Dijon mustard
• salt & pepper

Shred the Brussels sprouts in a food processor, mandolin or chop with a knife!  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly!  Best served immediately, although I ate leftovers the next day and it still held up well!

For pics, check out: http://www.shutterbean.com/2010/brussels-sprout-salad/