So good it made me giggle

I’ve watched a lot of episodes of America’s Test Kitchen.  The host, Christopher Kimball, is a bit of an odd duck.  He wears bow ties and little round wire-rimmed glasses.  He is recognizably a northeasterner to the bone.  Most episodes he introduces the topic (recipe) of the day and proceeds to “host” with the chef of the day.  When it comes time to do the taste test, he does the obligatory “Mm, this is really good” sounds and tosses out a few descriptive phrases to let us know how it tastes.

Every once in a while, though, you can tell by his reaction that they got it right on.  He’ll start to taste in the usual way.  But suddenly he starts to giggle.  That’s when you know they have come up with something extra special.  He’ll even admit (on screen) that when it’s REALLY great he just can’t help himself.  He starts to giggle because it just tastes so good.

 

That’s kind of the same reaction I got the first time I made these Pumpkin Pancakes with Honey-Pecan Butter.  To be honest, I made the pancakes a couple of times and they were good.  But I had never taken the time to make the honey-pecan butter until our church’s Christmas Brunch.  We brought the pancake batter already made and the honey-pecan butter still very hot from the stove.  We made pancakes on a griddle – to order.  My husband was the griddle master and I trotted a plate piled high with pancakes and saucepan full of warm honey-pecan butter from table to table.

 

People would politely take a small pancake and often opted to skip the honey-pecan butter.  I urged them to try some, if even just a little bit.  As I turned to the next table, that’s when the giggling started – behind me.   I’d get about two tables away and someone would call me back to get “just a smidge more” of the honey-pecan butter.  Oh, and "maybe another pancake or two".  It happened over and over again as I wandered about the room peddling pancakes.  By the time I got back to the griddle to restock, there was lineup of folks waiting for more pancakes to come off the heat.  They never even got onto my serving plate.  We couldn’t keep up and eventually we ran out of batter and butter.  Had to turn people away.

 

Thankfully, I had stashed two tiny pancakes and tablespoonful of honey-pecan butter for us.  We sat down exhausted from the rush and did our very own little taste test.  Yup…you got it!  They were so good we started giggling.

 

Pumpkin Pancakes with Honey-Pecan Butter

 

INGREDIENTS

 

Pancakes:

1	cup flour
1	T sugar
2	t baking soda
	dash salt
¾	t cinnamon
2	T vegetable oil
1	egg
1	cup milk
½	cup canned pumpkin puree
½	cup sour cream

 

Honey-Pecan Butter:

½	cup pecans
½	cup butter. softened
¼	cup honey

 

Directions

1. For the pancakes, combine all ingredients.  Batter will be lumpy.  Fry pancakes on griddle.

2. For the honey-pecan butter, spread pecans on baking sheet and toast in 350° oven for 8 minutes.  Chop nuts in food processor or blender.  Beat butter and honey together until smooth.  Heat to warm butter mixture.  Add pecans.

3. Serve pancakes with honey-pecan butter drizzled on top.

Brown paper packages

“… These are a few of my favorite things!”

Did I catch you singing along?  Or, just humming?  Now, you are probably wondering what this has to do with food.  Before I answer that question, let me pose one to you.  Do we need to have a reason to sing “My Favorite Things”?

I always think of that song when I make this recipe.  Picture it, fresh out of the oven.  Golden brown disk of puff pastry.  Crispy.  Warm.  A wisp of vapor rising.  When you cut into the disk, more vapor rises.  Creamy, gooey, melty Brie cheese begins to ooze out the crack.  Following close behind the ooey-gooey goodness comes the sweet smell of warm honey, apricots, and walnuts.  When you scoop a bit into a spoon and lift to your lips all the wonderfulness bathes your taste buds.  You close your eyes, inhale...

Are you with me now?  Can you see it? Smell it? Taste it?  Feel it?  Quick!  Go gather the ingredients!  Make one!  I promise you'll thank me later. 

 

Oh, before we begin...I must confess:  I blatantly stole this recipe from Pepperidge Farms and made it my own.  You can make it their way, of course.  But I think it's fun to experiment.

 

 

 

Brie en Croute

 

INGREDIENTS

 

1	Egg
1	T water
2	T flour
½	pkg of Pepperidge Farm puff pastry sheets (1 sheet), thawed
½	cup apricot preserves (or seedless raspberry jam)
¼	cup toasted, chopped walnuts
¼	cup honey

 

Directions

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves and then the honey on the pastry to within 2 inches of the edge. Sprinkle with the walnuts. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

3. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

 

The original recipe from Pepperidge Farms doesn’t have honey.  Instead they use ⅓ cup Craisins (dried cranberries).  And, they use sliced almonds instead of walnuts.

 

Flavor Variation:  For a savory Brie en Croute, omit the preserves and walnuts.  Stir in ¼ cup sliced almonds, ¼ cup chopped fresh flat-leaf Italian parsley (or a few sprigs of chopped fresh Rosemary).  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

For Brie en Croute Provençal, omit the preserves and walnuts.  Stir in ¼ cup diced jarred sun-dried tomatoes, 2 T olive tapenade and 2 T toasted pine nuts in a small bowl.  Spoon the mixture in the center of the pastry sheet.  Top with the cheese and proceed as directed above.

       

 

It's "Tradition" now

At what exact moment does something become a "Tradition"?  Keep that question in mind as we move on...

So, it's almost Easter.  And we're planning the menu for another pre-Easter, Holy Saturday dinner.  Guess what's showing up on the table again this year?  Mm-hm, yup, the Sweet Curried Carrots with Chive Yogurt Sauce.  This is year number three.  Think it's a "Tradition" now?  Either that, or this is one very dang good recipe - well worth repeating!

I think I've mentioned it every Easter since we first tried it.  And, I also think that every year it is my PLAN to share this recipe.  But, I never seem to get around to it.  So, this is the year!

The first time we made this, it disappeared almost immediately upon arrival at the dinner table and we were wondering why we hadn't doubled the recipe.  It says it serves six to eight.  Well, I don't know where they found six people who could control themselves enough to share that dainty plateful.  Certainly wasn't us six!  Oh, we started out all polite and genteel.  It didn't last.  After the first taste we were all scrambling to get the few remaining carrots on the platter.  A few harsh words MAY have been exchanged.  But, I promise no was harmed during the eating of the curried carrots.

This recipe was found on the BHG website.  It has not been altered in any way shape or form (it is PERFECT, as is).  So, credit is due to the fine folks over at Better Homes and Gardens.  I don't think they'll mind that I'm sharing their recipe.

Oh, and in case you're wondering what else is on the menu for this year, here's the list:
Salmon (grilled? or baked? - not sure yet)
Rice Pilaf
Sweet Curried Carrots with Chive Yogurt Sauce
Salad
Dessert (still to be determined)

Sweet Curry Carrots with Chive Yogurt

INGREDIENTS

1½	lbs carrots with tops, trimmed  (about 10)
1	T extra-virgin olive oil
½	t salt
3	T honey
1	T curry powder
⅔	c plain low-fat Greek yogurt
¼	c snipped fresh chives

Directions

1. Preheat oven to 425 degrees F.  Scrub carrots and peel, if desired. Halve any large carrots lengthwise.

 

2. Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with ¼ teaspoon salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.

3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.

4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining salt,  Serve with roasted carrots.

It followed me home

My husband called it ‘the year of the pomegranate’. I’m not sure how it happened - again. But, it’s been happening for several years in a row. Around Thanksgiving time I get in this food mood. I get focused on some kind of food theme and everything I’m planning to make is swirling around it. One year it was mandarin oranges. Another year it was mushrooms. This last Thanksgiving it was pomegranates.

Well, maybe I do know how it happened (this year). I was at COSTCO and they had pre-packaged, already picked out of the peel & pulp, plump, beautiful arils (pomegranate seeds). I couldn’t resist them! So, they came home with me and I set off on a journey of discovery (via the internet) to find recipes that used arils.

Along the way, I found some wonderful websites and blogs. (One of the most beautiful blogs I found was called ‘My Persian Kitchen’. I’d highly recommend that you check it out…not just for pomegranates…if you like Mediterranean food at all.) Using ideas and inspiration from the various sites & blogs, I created my own set of pomegranate recipes for our Thanksgiving menu.

My family still lives. So, the recipes must not have been too bad! And, my husband, who started the labeling (complaining?) ate right along with the rest of them. I ended up buying pomegranate vinegar, pomegranate juice, & pomegranate infused oil to go along with those arils. And, I’ve been able to use most of them up with repeat requests to bring along ‘that pomegranate thing you made’.

I suppose the question is, “Should I try to avoid themed holiday food?” Or, should I start planning now for next Thanksgiving? If you’ve read one of my other posts, you’ll know that I’ll probably be bringing along a ‘weird salad’ if we get an invite to my cousin’s place again this year. Just thinking ahead…you know, just in case.

So, here’s one of the recipes I came up with: Pomegranate Salad with Pomegranate dressing. Enjoy!

Pomegranate Salad

INGREDIENTS

Vinaigrette:

¼	cup pomegranate juice
2	T pomegranate vinegar
1	T honey
½	t kosher salt
½	t freshly ground black pepper
½	cup pomegranate infused olive oil *

Salad:

1	head butter lettuce
½	cup pomegranate arils
½	cup shelled pistachios
½	cup feta cheese

Directions

1.     For the vinaigrette, combine pomegranate juice, pomegranate vinegar, honey, salt, & pepper in a bowl.  Gradually drizzle in olive oil while whisking vigorously.  Set aside.  *Extra virgin olive oil will do just as well, if you can’t find the flavored oil.

2.     For the salad, wash butter lettuce leaves and spin dry.  Tear into bite-sized pieces and place in large salad bowl.  Sprinkle lettuce with pomegranate arils and pistachios. Crumble feta cheese over top.

3.     Dress salad with pomegranate vinaigrette.