Buttermilk Pancakes

 Ingredients (Original Recipe -- makes 12-14 pancakes):                                                           

1 1/4 cups all-purpose flour                                     

2 Tbsp. sugar                                                          

1 tsp. baking soda                                                   

1 tsp. baking powder                                               

1/2 tsp salt                                                               

1 1/3 cups buttermilk                                               

1 egg, slightly beaten                                                

3 Tbsp. corn or canola oil                                        

Additional oil for the pan  

For more pancakes for a bigger crowd:                                        

Ingredients (1-1/2 x Recipe -- Makes 18-21 pancakes):

2 cups all-purpose flour

 3 Tbsp. sugar

 1 1/2 tsp. baking soda

 1 1/2 tsp. baking powder

 3/4 tsp salt

 2 cups buttermilk

2 eggs, slightly beaten

4 1/2 Tbsp. corn or canola oil

Additional oil for the pan

Directions:

1.  In a large bowl, measure all ingredients; stir until well mixed. You can thin the batter with a little more buttermilk, if needed, or add a Tbsp. more flour, depending on the desired thickness of the pancakes.

2.  Heat electric skillet or griddle over med- high heat (about 375 degrees).  When hot, add the additional oil --  about 2 Tbsp.  Wipe off excess oil with a paper towel so there is a uniform coating on the bottom and sides of pan.

3.  Pour in batter to form about 4 inch pancakes; space so they are not touching.  Cook until the edges start to lose their shine,  about 2 minutes.  Then with a metal pancake turner, turn over one pancake to test that it is done -- nicely and evenly browned. If the test one is done, turn over the other pancakes. Otherwise, adjust the time on the others a few more seconds.

4.  When the bottom starts to look brown around the edges, and the pancakes look done, remove them to a serving plate.  Repeat until all batter is used.  Serve with maple syrup.

Favorite Chocolate Fudge

  
I'm not going to say that making fudge is tricky -- most of the time, the fudge will come out just the way you want it.  However, you have to be willing to work with it a little if it doesn't.  If you keep a few things in mind, this recipe can become a Christmas tradition, as it is in our family -- it is the best chocolate fudge!

(1) Atmospheric conditions --  try to cook this on a dry day!  You can make this recipe when it is cold or warm (using your candy thermometer as indicated in the recipe directions, Step 3), but probably should wait if it's a rainy day, humid, or low pressure (see Note at bottom of recipe).

(2)  This recipe requires a good candy thermometer (again, suggested temperatures are given in the directions, step 3),  and for consistent and best results, keep a glass of cold water next to your work area to check if the mixture has reached the soft-ball stage.  Change the water each time you perform the test so it is cold and fresh.  (What I am describing here is when you drop some of the hot mixture from a wooden spoon into the cold water.  If when you take the small piece out of the water,  it can be formed into a soft ball with your hands, then that is the result you want.  You may have to do this a few times as the mixture approaches the proper temperature.

(3) Here are some additional hints from 20+ years of making this recipe: 

Hint #1:  If you cook it too long it will turn hard when you test it in the water (hard ball stage) -- you do not want this, but may still be able to salvage the fudge by adding a tablespoon or two of heavy cream to the pot after the butter has melted, but before adding the vanilla extract and beating it.  In this case too, I would not wait for the mixture to cool to the recommended time or temperature -- I would do it right after the butter has melted. This has happened to me before, a couple of times -- and one time I actually broke off the end of a knife cutting into the fudge (it is still good to eat, just hard).

Hint #2:  If you do not cook it long enough and no matter how long you beat it, it does not turn from a hot fudge sauce consistency to something that will firm up, you can put it back into the pan and try reheating it to get the temperature up again.  In this case, I would also recommend adding a tablespoon or two of heavy cream to it while you are reheating it.  When you take it off the burner, you do not have to add more butter and vanilla (as you would have added them before), just let it sit and cool down again (20 minutes) and beat it again.  This time it will probably be a better consistency and will turn into fudge, or if the worse happens, you can always save it for hot fudge sauce -- although this worst case scenario has never happened to me. I did end up once with fudge the consistency of Tootsie Rolls, but don't remember the exact cause...it always tastes good at least!  

Ingredients:

3 cups granulated sugar

6 Tablespoons unsweetened cocoa (I prefer Ghirardelli)

1/4 teaspoon salt

1 cup milk

1/4 cup light corn syrup

1 cup chopped nuts -- pecans or walnuts, optional 

1/4 cup unsalted butter (4 Tablespoons or 1/2 stick)

1 tsp. vanilla extract

Directions:

1.  Butter an 8x8" baking pan, or other plate to pour fudge onto for serving. In a large, heavy saucepan (of at least 3-3/4 cups capacity), combine sugar and cocoa.  Add salt and mix well.  Add milk and corn syrup; mix well.

2.  Start cooking over low heat, stirring with a wooden spoon for about 5 minutes.  Attach candy thermometer to the pot and increase heat to medium-high.  Continue stirring with the wooden spoon.  The sugar crystals on the side of the pot can impart a grainy texture to the fudge, so if you must scrape the side of the pot, do it with a separate spatula that is dipped in a little water first. I think this helps a bit.

3.  Using a candy thermometer, cook until the mixture reaches the soft-ball stage (test for soft-ball stage in cold water, which will be approximately 236 degrees -- adjust to 234-236 during cold weather; 236-238 during warm weather). Remove the pan from the heat.

4.  Place the butter gently on the mixture in the saucepan and do not disturb.  Let sit for 20 minutes or until mixture reaches 110 degrees.

5  Add the vanilla (and chopped nuts, if desired).  Beat vigorously with the wooden spoon, periodically lifting spoonfuls of the mixture and letting them drop back into the fudge mixture and then continue beating.  This helps to make creamier fudge.  Beat until the mixture becomes very thick (not stiff) and just begins to lose its shine a little.

6.  Quickly spread the fudge in the buttered pan or plate and set aside to cool, about 15 minutes.

Notes:  Do not double this recipe.  Caution when cooking during humid, rainy weather or low pressure -- can cause "fudge disasters".  Try to cook on a dry day!

Pâté de Campagne

This is the recipe I used to make Pâté de Campagne this Thanksgiving.  Not an original recipe of mine, but an adaptation of this recipe -- Bon Appetit - January 2009  --  written by Molly Wizenberg, then a Cooking Life columnist for Bon Appetit, and also author of the blog,  Orangette.  For the pâté I made, I replaced chicken livers for about half of the ground pork, substituted pork loin for ham steak, and made just a few other minor changes. The end result tastes just like the pâté I remember making with my mother years ago -- our recipe then was from a Gourmet magazine (before the time of PC's and archived recipes), and was since lost.  Serve with toast points or baguettes. (Note: This recipe makes 2 terrines -- 1 regular size loaf  and one mini size loaf (perfect for giving as a gift).

Ingredients:

1 lb. chicken livers, rinsed, trimmed and cut in 2-3 pieces each

1 lb. ground pork

2 boneless pork loin chops (about 3/4 lb.), cut into 1 inch cubes

10 pieces bacon, chopped (I used Oscar Meyer center cut)

Additional  bacon to line the pan (about 16 for regular loaf pan, plus about another 6-8 for mini-loaf pan)

2 large shallots, minced

4 med. garlic cloves, minced

2 1/2 tsp. kosher salt

2 1/2 tsp. dried thyme

1 1/2 tsp. allspice

1 tsp. ground pepper

2 large eggs, lightly beaten

1/2 cup brandy or cognac

1/2 cup whipping cream

1/2 cup shelled pistachio nuts

This is what they look like before baking

Directions: 

 Preheat oven to 350 degrees.

(1) Process shallots and garlic in food processor until well minced. Place into a large bowl for mixing.

(2) In food processor, in small batches -- about 6 portions:    Process portion of chopped bacon until minced.  Then to it add portions of pork, ground pork and chicken livers (small portions each time).  Pulse to get texture that is not totally smooth, but make sure the pork loin chops are chopped up enough -- Country pâté is not meant to be a smooth pate, it is meant to have texture.   After each batch of meat is finished in the food processor, transfer it to the large bowl with the shallots and garlic.

(3) When all meat has been processed and added to the bowl, add the: salt, dried thyme, allspice, ground pepper, and eggs.  Mix together thoroughly. Add brandy (or cognac) and heavy cream; stir to mix thoroughly.  Mix in pistachio nuts.

(4) Line the loaf pans decoratively with bacon strips, saving some to cover the top of the loaves. This will be part of the finished product, so you want it to look good.

(5) Using a spatula, fill the bacon lined loaf pans with the pâté mixture.  Smooth down top with the spatula.  Line the tops with bacon strips to cover.

(6) Cover the pans tightly with aluminum foil.

(7) Place both pate loaf pans in a larger 13 x 9 x 2" baking pan. Place the large pan in the center of the preheated oven (350 degrees). Pour boiling water about an inch deep into the 13 x 9 x 2" pan -- so the loaf pans are baking in the water-filled pan.  Bake the smaller mini loaf pan for 2 hours, and the regular size loaf pan for 2 1/2 hours. Before removing pans from the oven, insert a ready-read thermometer into the center of each to check that the temperature in the middle is at least 170 degrees.

(8) Remove loaf pans from the oven and set on a rimmed baking sheet.  Cut some corrugated cardboard to fit the size of the top of each loaf pan.  Set fitted cardboard piece on top of the loaf pan. Place baking sheet with pans into the refrigerator.  On top of the cardboard covered tops, place cans of soup, etc to weigh down the pâté ( this will help create the proper texture and make it easier to cut.)  Refrigerate at least overnight.  

(9) When ready to serve, loosen the edges with a knife, then turn out onto a serving plate.  Cut into 1/2 inch slices to serve.  Serve with toast points or baguette slices.

(10) Re-wrap any leftovers very well with two layers of plastic wrap, and then place in a sealed zip-lock bag.  Keep refrigerated.  Can be made ahead.  Can be kept several days in the refrigerator. 

Fresh Cranberry Sauce

This is the cranberry sauce I make every year for Thanksgiving, although it's great anytime.  It has only 3 ingredients, is not cooked, can be made in 5 minutes, and is delicious!

 

Ingredients:

One medium bag fresh cranberries, rinsed and drained

1 large navel orange, with peel still on, washed and rinsed, and (with peel still on!) cut into halves, then each half cut in eight pieces

3/4 - 1 cup sugar, to taste

Directions:

In a food processor, in batches, process a handful or two of cranberries with some orange pieces.  Process until consistency is minced, but not too fine.  Put the minced fruit into a serving dish, and continue processing more batches of cranberries and oranges, until you are finished.  Add the sugar to all the minced fruit in the bowl and stir -- start with 3/4 cup sugar  and if that's now sweet enough, you can add more.  Refrigerate until cold, and serve.  Can be made a day or two ahead.

French Onion Soup

 

Homemade French Onion Soup is the best!  The most important part of the preparation is to cook the onions slowly for a long time -- that's the  key to the sweetness.  Over med-low heat it should take at least half an hour -- it took me an hour when I made it today  (although I was also trying to help Andrew with his algebra homework).  Do not try to rush it, the onions should not brown at all, just aiming for a nice golden color and very soft. (Note: you can use Provolone or Parmesan, instead of Swiss cheese, depending on what you like and what you have on hand-- it is all good, except Parmesan will have to be grated or very thinly sliced!)  Makes 4-6 bowls.

Ingredients:

4 large onions, cut in half and then sliced very thin ( I like to mix white onions and sweet onions, like Vidalia)

1/2 cup unsalted butter (1 stick)

4 Tbsp. all-purpose flour 

32 oz. beef broth (College Inn packaged broth is good, and does not need to be diluted like Campbell's)

1 can Campbell's beef consomme, plus 1 can water to dilute (this gives a little more flavor than just broth)

1/2 tsp. kosher salt

1/4 tsp. ground black pepper 

fresh sliced French bread (baguette or sourdough) -- about 1/2 inch thick

slices Swiss cheese (1-2 pieces to cover the bread, depending on type of cheese -- lacey needs 2 pieces) (See Note above)

When the onions first go in the pot.

See how much they cook down!

 

Directions:

In a large pot, melt butter on med-low heat, add onion slices and cook on med-low heat, stirring occasionally until onions are soft and golden (caramelized) -- (see notes at top of recipe) -- this will take 1/2 - one hour.  It seems like a lot of onions, but they do cook down. You may have to turn down the heat near the end; you do not want the onions to burn or be crisp. When onions are done, add the 4 Tbsp. flour to them, and stir thoroughly.  Cook another minute or two, stirring.  Add the beef broth, consomme, water, salt and pepper; stir to mix well.  Bring to a boil over high heat, then turn down heat and simmer for 5-10 minutes.

Assembly:

Ladle some soup in each bowl -- not higher than about an inch below the top of the bowl to leave room for the bread and cheese.  Put the bread slice (or slices, if baguette) on top of the soup.  Put the cheese slice(s) on top of the bread. Arrange it so that when it melts, it all stays in the bowl.  Put the bowls on a cookie sheet.  Carefully place the cookie sheet in the oven on the middle shelf.  Turn on the broiler.  Keep the oven door open a bit and watch continuously until the cheese is melted and just begins to brown a bit.  This does not take more than a minute. Immediately remove from the oven and serve.  

Vegetable Soup

Autumn is a great time of year to make vegetable soup, like this one made with root vegetables.  Serve with some good bread, like sour dough.

 

 

  

  

Ingredients:

2 large sweet onions, chopped

4 stalks celery, with leaves if possible, chopped

1 large potatoes, peeled and chopped

6 medium carrots, sliced

2 large (or 4 small) parsnips, peeled and chopped (slice the thin portion, then quarter and slice the rest)

1 medium rutabaga, chopped (first need to cut off all the waxy outside with a sharp knife) 
4 cups fresh baby spinach, slightly chopped to taste

4 Tbsp. unsalted butter

10 cups water

2-1/2 tsp. kosher salt  

Directions:

In a large pot, add 10 cups water, all chopped vegetables (except spinach), salt and butter.  Bring to a boil and then cover and simmer, stirring occasionally.  Cook until vegetables are fork tender (about 1-1/2 hours), then add chopped spinach and cook about 10 minutes longer.  Serve hot.

Blue Ribbon Carrot Cake

Recipe from Stacy Sossner's grandmother, Rosalyn Levine, of Great Barrington, MA.  Stacy and her family are long-time friends of our family, from Kingston, NY.  This old-fashioned Carrot Cake with Cream Cheese Frosting is the best!

Ingredients for Cake:

2 cups flour

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp salt

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cups sugar

2 tsp. vanilla

2 cups grated carrots

8 oz. crushed pineapple, drained

3 1/2 oz. coconut

1 cup chopped walnuts (optional)

  

Ingredients for Buttermilk Glaze:

1 cup sugar

1/2 tsp. baking soda

1/2 cup buttermilk

1/4 lb. butter or margarine

1 Tbsp. corn syrup

1 tsp. vanilla

Ingredients for Cream Cheese Frosting:

1/4 lb. butter or margarine, softened

8 oz. cream cheese, softened

1 tsp. vanilla

2 cups confectioner's sugar

1 tsp. orange juice

1 tsp. grated orange peel

Directions:

Cake: Preheat oven to 350 degrees F, generously grease 2-9" cake pans (also line with foil), sift flour, baking soda, salt and cinnamon together; set aside.  In a large bowl, beat eggs.  Add oil, buttermilk, sugar and vanilla; mix well.  Add flour mixture, pineapple, carrots, coconut and walnuts.  Stir well, pour into pans.  Bake 55 minutes or until toothpick comes out clean. While cake is baking, prepare buttermilk glaze.

Buttermilk Glaze: In small pan combine sugar, soda, buttermilk, butter and corn syrup.  Bring to a boil, cook 5 minutes, stirring occasionally.  Remove from heat and stir in vanilla,  Remove cake from oven and slowly pour glaze over hot cake.  Cool in pan until the glaze is totally absorbed, about 15 minutes.  Turn out of pan and cool completely.

Frosting:  Prepare  by creaming butter and cream cheese until fluffy.  Add vanilla, confectioner's sugar, orange juice and orange peel, mix well.  Frost cake.