Maple Marshmallows

I wanted to create a maple marshmallow initially to see if it would actually work.  Cooking to me is about taking a foundational recipe and expanding on it.  Here I simply took the ratio of corn syrup-sugar-water mixture that I boil to soft ball stage in my Vanilla-Bean Marshmallow recipe and switched it out with maple syrup (I prefer Burton's).  The end result is a decandent, homey treat for the Autumn and Winter months - paired well with hot cocoa.

1 - 1 oz. box unflavored gelatin
3/4 cup water
4 cups maple syrup
1 cup sugar
1 tbsp. vanilla-bean paste

In the bowl of an electric mixer with whisk attachment in add the box of unflavored gelatin and 3/4 cup water.  Whisk with a fork or whisk to combine - set aside.

In a 8 qt stockpot add maple syrup and sugar - bring to boil until it reaches soft ball stage (238-240 degrees) on a candy thermometer - remove from heat.  Watch carefully as the syrup is known to boil over. Set mixer bowl to necessary position and turn on medium-low speed. Slowly pour maple syrup into mixer down the side of the bowl so it has a chance to cool slightly.  Once mixture is all poured in slowly raise speed up to high and allow mixture to whip for roughly ten minutes.  Mixture should become light and airy - your mixer will work very hard.  Turn mixer off and add vanilla-bean paste - then turn mixer back and for roughly one more minute to incorporate.

Pour marshmallow into a 9X13 pan that has been well-oiled with an overlapping piece of parchment that has also been oiled.  You will also want to oil two silicone spatulas to get all of the marshmallow mixture out into the pan and then use your oiled spatula to even out the marshmallow.  Allow to set for six hours.

Remove from pan by pulling it up and out with the overlapping parchment.  Using an oiled knife, cut the marshmallows into squares and drop into powdered sugar so they do not stick to one another.  Enjoy!

Cider Cranberry Sauce

I wanted to rethink the way I make cranberry sauce this year and seem to be obsessed with apple cider, so this was my new creation.  Did you know that making this from scratch takes 15 minutes?  So simple and easy, these fresh cranberries are mingled with cider, cinnamon, cloves and crystallized ginger to create a new standard for my holiday table or simply the winter season.  The crystallized ginger pieces used in this recipe are made by and are readily availabe by (http://www.thegingerpeople.com/) - I use these in many recipes.

1 15 oz. bag fresh cranberries
1 Honeycrisp apple, peeled, cored and diced (you can use whatever apple variety you enjoy)
1 1/4 cup apple cider (not apple juice)
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. ground cloves
2 tbsp. crystallized ginger chips

Place all ingredients into a medium-sized saucepan and bring to boil, then reduce heat and simmer for 15 minutes.  Remove from heat and place into refrigerator to chill so it can thicken fully for at least four hours - overnight is preferred.  Enjoy!

Maple Syrup Pie with Walnut Crust

Maple syrup says home and family to me, it is a comfort condiment.  I figured why not take maple syrup and create a pie for occasions that celebrate family and friends.  Paired with a crust made from walnuts, it is destined to be a standard at all of your celebrations.  You can use pecans in the crust if you desire as that also would pair well with maple syrup.

Walnut Crust:
1 1/3 cup flour
1/2 cup walnuts (or pecans)
2 tbsp sugar
1/2 tsp. salt
8 tbsp cold, unsalted butter - sliced
2-3 tbsp. cold water

In a food processor, pulse together flour, nuts, sugar and salt until nuts are finely ground.  Add sliced, cold butter and pulse until combined - then with the food processor on, slowly pour in water through feed tube.  Mixture should come together.  If it does not, remove top and stir with fork to move mixture around then put top back on and pulse until it comes together.

Place dough onto a large silpat and form into a disk right away.  Place a second large silpat on top and using a french rolling pin, roll dough into roughly a 12" round.  Remove top large silpat and then grabbing the lower silpat with dough attached, turn upside down over (on top) of your pie dish, laying centered over pie dish.  Slowly remove silpat and then gently lift edges of crust and push crust into corners.  Roll hanging edge up and under to create crust and crimp as desired.  Using a fork, prick bottom crust to ensure no bubbling occurs.

Maple Syrup Filling
1 1/4 cups quality, maple syrup
3/4 cup heavy cram
3 large eggs
1/2 cup light brown sugar (packed)
1 tbsp. flour
1/2 tsp salt
2 tbsp. unsalted butter, melted

In a large bowl, combine all ingredients and whisk together to ensure it is well mixed.  Slowly pour into prepared pie crust and place into a 350 degree, preheated oven.  Bake for 40-50 minutes depending on your oven.  Filling should be puffed up and the center will wiggle a little.  Remove from oven and let cool completely.

Turkey 101 - Tom Vs. Hen

Hens are female turkeys, weighing in at 8 to 16 pounds. Male toms, which are now bred to yield a high proportion of white breast meat that American's prefer, weigh in at 14 to 26 pounds.

The size of the bird does relate to how old it is. Turkeys are labled young at the supermarket because no commercial turkey is older than 26 weeks.

Thanks to modern technology, there is not a significant taste difference with respect to flavor or tenderness between toms or hens.

Turkey, Artichoke & Leek Tetrazzini

As soon as the grocery store starts selling frozen turkey for $.39 or $.89 a pound, I snap up a couple just for dishes like this.  I roast the turkey whole, then use it to make stock with my Cuisinart Pressure Cooker.  After it is done creating beautiful stock, I shred the meat and place it into sealable containers that can hold 2 cups shredded turkey - you will need 4 cups for this recipe.  What I love about tetrazzini is that it is an effortless dish to make with minimal effort and maximum reward.  This recipe makes enough to feed an army, so you need to invite everyone over or plan on having leftoevers.

1 8 oz. package sliced mushrooms
3 leeks, sliced
4 cloves garlic, minced
1 14 oz. can artichoke hearts - halved
1 lb. penne pasta, cooked in heavily salted water
6-8 cups cups shredded turkey
2 cups Italian Cheese Blend
2 cups Parmesan Cheese - divided
16 oz. whole milk ricotta cheese
10 tbsp butter (see below for how it is used)
2 tbsp. olive oil
1/2 cup flour
4 cups chicken stock
4 cups half & half
2 tsp. onion powder
1 tsp. salt
1 tsp. pepper

Prepare penne according to manufacturers instructions for al dente pasta - set aside, covered so it does not dry out.

In a large, oval roaster over medium high heat add 2 tbsp. butter and 2 tbsp olive oil until melted.  Add leeks and garlic, saute for five minutes.  Add mushrooms and saute for 5 minutes, then add artichoke halves and stir.  Turn heat off and let sit on stove to keep warm.  Add shredded turkey and gently stir to combine.

In large saucepan over medium heat add 8 tbsp. butter and 1/2 cup flour, whisking to make a roux, which will be your thickener.  Add chicken stock and half/half and onion powder whisking until thickened.  Taste and adjust seasoning with salt and pepper to desired liking.  Remove from heat and add Italian cheese blend, 1 cup of the Parmesan cheese and Ricotta cheese - whisking to combine.

Pour over turkey/pasta mixture in roaster and toss gently to combine.  Sprinkle with remaining 1 cup Parmesan cheese and bake in a 350 degree, preheated oven for 40-45 minutes - until bubbly.

Sausage & Mushroom Pudding

Rethink the traditional and make a batch of this savory pudding for breakfast or your Thanksgiving/Christmas meal.  You can use any type of stale bread for this recipe, yet I prefer to buy a loaf of roasted-garlic peasant bread.  I cube it up, then place it in a 350 degree preheated oven for 20 minutes, turn off the heat and take the bread out after another 40 minutes.  I also prefer to prepare this the night before, cover it with plastic wrap and refrigerate it so the bread has a chance to soak up all the liquid.

1 - 16 oz. loaf peasant bread, cubed and dried out
1 lb. country sausage
10 oz. package fresh, sliced mushrooms
1 onion, chopped
1/4 c. chopped sage
1/4 c. chopped chives
3 cups half & half
6 eggs
3 tbsp. dried or fresh parsley
2 tbsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper

Fry sausage in a large skillet and add mushrooms and onion after it has browned and rendered most of its' fat.  Saute mushrooms and onions until they have released their juices and are softened, roughly 5-7 minutes.   Remove from heat and set aside.

Arrange dried bread into a 9X13 pan or desired pan of choosing.  Sprinkle chopped sage and chives over the top, followed by evenly distributing the sausage mixture on top as well.

In a blender combine half & half, eggs, parsley, poultry seasoning, salt and pepper - blending to combine thoroughly.  Pour over mixture in pan and gently stir to evenly distribute.  Cover with plastic wrap and place into the refrigerator overnight.

Remove from refrigerator one hour before baking to take the chill off.  Cover with foil and bake in a 375 degree oven for 45 minutes.  Remove foil and place back into oven for 15 more minutes.  Remove from oven and let rest for ten minutes before serving.  Enjoy!

Spiced Golden Apple Cocktails

I love punch, and as people around me say 'Ross loves anything gilt' - so I figured why not mix the two together this holiday.  I have been obsessed with apple cider this season, but realized the pressed variety would be too murky to enjoy the shiny addition of Goldschlager so I decided to use the apple cider found in the regular juice isle and it worked out perfect.  Lastly, I enjoyed some wonderful Presecco at my friend Art Smith's wedding this past summer and realized it would make the pefect combination.  This even good the next day as well!

In a punch bowl mix together the following -
4 bottle of well-chilled Prosecco
6 cups cold apple cider (see note above)
1 cup Goldschlager

Funkin Autumn Beverage Idea

Looking for a creative way to offer ice cold beverages on your buffet or table? Why not use a funkin to do so. Here I have hollowed out the top of a pilgrim funkin, as it does not have a hole at the bottom. These are sealed all the way around, so they will not leak. I then filled it with ice and an assortment of bottled beverages for my guests. Quick & easy and it makes a fantastic presentation!

Candy Corn Cake

I have been inspired by candy corn this fall, and I wanted to try and translate that into a cake for the Autumn season.   This can be used for Halloween or even Thanksgiving to add some whimsy to your entertaining table.

2 cups butter, softened
1 2/3 cups sugar
5 eggs
1.5 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cups buttermilk
1 tbsp. vanilla-bean paste
4 cups cake flour
orange food coloring
yellow food coloring

Preheat oven to 350 degrees.  Prepare three 9" cake pans by spraying them with Bak-klene - set aside.

In the work bowl of your mixer place the butter and sugar.  Beat on high, scraping the bowl if necessary until ingredients are creamed.  Add eggs, baking powder, soda, salt and buttermilk - mix on medium until combined and any lumps are small.  Add vanilla-bean paste and cake flour.  Beat ingredients on low, slowly gearing up to medium-high - beating the ingredients until the batter is creamy and you see very little lumps.  This process should take 1-2 minutes at most.

Using a scoop, divide the batter into one of the prepared pans and two appropriately-sized mixing bowls.  Take your orange and yellow food coloring and add them to one of each of the mixing bowls and color the one bowl of batter yellow and one bowl of batter orange - using a fork or whisk to combine the batter and fully color it.  Use a clean spatula to scrape each of the colors into their own separate 9" round, spreading the batter around to ensure it bakes evenly.  Repeat with other two pans.

Place into preheated oven and bake for 25-35 minutes, OR until toothpick inserted in the middle comes out clean.  Allow to cool for roughly ten minutes, then invert cakes onto cooling rack to completely cool.

This cake uses one whole batch of my vanilla-bean buttercream icing.  I use a large, star tip to pipe the colors onto the top of the cake.  Chill overnight and remove from the refrigerator shortly before you are to serve it.

Pumpkin Cheesecake Tarts

24 oz. cream cheese, softened
1/4 cup sour cream
1/3 cup corn starch
3 eggs
1 15-oz. can pumpkin puree
1 1/2 cups sugar
2 tsp pumpkin pie spice OR
1 tsp cinnamon & 1 tsp. ginger
2 tsp vanilla-bean paste

Toppings 1
1/2 cup pecans, chopped & toasted
1/3 cup white chocolate chips
1/4 cup candied ginger, chopped
1 tbsp. sugar

Toppings 2
1/2 cup gingersnaps, broken (1 layer of the Pepperidge Farm Gingerman cookies)
1/3 cup bittersweet chocolate chips
1/2 cup dried cherries, chopped
1 tbsp. sugar

Preheat oven to 350 degrees, spray 14"X4" removable-bottom tart pans with Bak-klene to ensure easy release.

In the bowl of an electric mixer fitted with the whisk attachment beat cream cheese, sour cream and corn starch until blended and smooth.  Add eggs, one at a time - followed by the pumpkin puree, sugar, cinnamon, ginger and vanilla-bean paste.

Divide batter evenly between the two pans and bake for 20 minutes.  Top each pan with toppings and bake for another 20 minutes - it should be firm.  Remove from the oven and let cool completely.  Cover and refrigerate overnight before serving.

Stovetop Stuffing

24 oz. hearty white sandwich bread, cubed
1 sticks unsalted butter, softened
1 onions, finely chopped
2 ribs celery, finely chopped
1/4cup parsley, finely chopped
2 cloves garlic, minced
2 tsp. dried sage
2 tsp. dried thyme
1 tsp. salt
1 tsp. pepper
3 cups chicken or vegetable stock

In a large fry or saute pan on the stove over medium heat, melt 4 tbsp. butter - then add onion and celery and cook for roughly five minutes until soft.  Stir in parsley, garlic, sage, thyme, salt and apper and cook for another minute.  Transfer mixture to a bowl and refrigerate until cool.  Combine remaining 12 tbsp. butter with vegetable and set aside OR shape into log by placing into plastic wrap and then foil and twisting the ends - you can freeze for up to two months.

Heat stock and herb butter together - add bread and stir until liquid is absorbed.  Lightly push down on the bread and cover, then remove from heat and let stand for ten minutes.  Remove cover, stir and place lid back on again and let stand for five more minutes. Serve.

Winter Punch

This punch says festive and friends all over it.  It requires a little planning in order to let the flavors blend but it helps me stay more organized since I do not have to worry about pulling everything together at once.  This recipe is slightly reminiscent of traditional sangria but with a twist. 

Combine in a large sealable container
3 bottles Pinot Noir
2 cups Pomegranate Blueberry juice
3/4 cup brandy
1/2 cup Cointreau
Chill for at least six hours

Then add 2 liters Black Cherry Soda

Before serving add 2 liter bottles of black cherry soda.   If placing in a large punch bowl, chop up four pears and 2 oranges and place in punch bowl for visual interest.  Serve in glasses over ice.

Bourbon-Orange Pecan Pie

I am always trying to see traditional recipes in different ways.   I love pecan pie, but most recipes are light on the pecans.  This pie is packed with plump, pecan halves and infused with bourbon and orange zest.  An amazing marriage that is sure to please anyone. 

Crust:
1 1/2 cups flour
2 tbsp. sugar
1/2 tsp. salt
8 tbsp. cold, unsalted butter - diced
2 tbsp water.

In a food processor, pulse together flour, sugar and salt until combined - then add diced butter and pulse until butter is in small, pea-sized pieces.  Drizzle water over mixture and then pulse until mixture holds together.  Form into a ball and place on a silpat, flatten into a round disc and then place a second silpat on top and using a french rolling pin, roll into a 12" circle and place into a 9" pie pan trimming edge and finishing/crimping to your desire.  Use a form to prick holes in bottom and place in refrigerator while you make filling to chill.

Filling:
3 large eggs
1 cup light corn syrup
1/4 cup bourbon
1/2 cup packed light brown sugar
1/4 cup butter, melted
1 tbsp. vanilla bean paste
grated zest of 1/2 an orange
1/4 tsp. sea salt
2 cups pecan halves

In a large bowl, combine eggs, corn syrup and bourbon with a whisk - then add brown sugar, melted butter, vanilla-bean paste, zest and sea salt - whisking to combine fully.  Place pecan halves into mixture and using a spatula, fold them in.

Pour into chilled pie dish and place in a 350 degree, preheated oven and bake for 50-60 minutes depending on your oven, turning pie midway if necessary.  Center will be set.

Jefferson Davis Pie

For any of you looking for an alternative to the usual pumpkin pie at the Holidays, your answer is here! This little-known Dixie dessert is a rich, caramely brown sugar custard pie that hides a delightful puree of dried fruits and nuts.

In your food processor, puree the following until finely ground:

1/2 cup raisins (red or golden)
1/2 cup dates
1/2 cup pecans
Press ground mixture into an even layer in a 9-inch pie shell and chill for at least 30 minutes


Preheat oven to 325 degrees

Combine the following:
3 tblsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. salt

With a mixer on medium, combine:

1 cup packed brown sugar (light or dark)
8 tbsp (1 stick) unsalted, softened butter
then add one at a time:
5 egg yolks

Add flour mixture, then:
1 1/4 cups heavy cream (I prefer Schroeder)
Mix only until combined - do not overmix.

Pour filling over fruit/nut mixture and bake in a 375 degree oven until surface center jiggles slightly when pie is shaken - 55-65 minutes. Cool completely on wire rack, and serve.

Glittered German Mache Ornaments

Perfect ornaments to dress up your Thanksgiving or Christmas Holiday.  Each German mache box is hand glittered and gold ribbon carefully applied by hand to the edge.  Hang on your tree or set at each place setting on your holiday table filled with a couple of hand-made treats or trinket (even a diamond!).  Available in a multitude of colors

Glittered Ornaments

Glittered Mache Ornaments

4" Pinecone $11.00 7" Pinecone $17.00 Walnut $12.00 Acorn $12.00

Glittered Pumpkins

Why not glitz up your holidays with glittered faux pumpkins!  These beautiful holiday accents transcend holidays - I use them for Halloween and carry them right over to Thanksgiving.  Hand glittered to last a lifetime, these faux pumpkins will truly bring you a lifetime of celebrations!  You can choose your glitter color, sizes are below:

Glittered Pumpkins

Small Glittered Pumpkin $15.00 Medium Glittered Pumpkin $25.00 Large Glittered Pumpkin $35.00

Happy Holidays

I wanted to show you a photo of the Thanksgiving table setting I used this year. The Faux Bois dinnerware I had created for kon-tent, olive wood flatware and vintage Thanksgiving towels used as napkins.

Sorry I have been silent for the last couple of weeks. I have been busy working on finishing my first book. I am also working on a new website which will be much more user friendly and feature some partnerships with fantastic companies. Lastly, I look forward to seeing you all very soon. I will probably be quiet for another week with these other things taking up so much of my time.

Cranberry Relish

For those of you who truly long for something better, here is where you will find it with little effort. Making cranberry relish from scratch is so easy. The key here is to simmer then for ten minutes after you start to hear the cranberries pop. Remove from the heat and let them cool. It will look not look right when you pull them off the stove as it needs to rest. You can readily add a chopped up Granny Smith or Honeycrisp apple or dried cherries for some variety. The recipe is simple"

1 bag of fresh cranberries
1 cup sugar
1 cup water, orange or cranberry juice

Gilt Funkin

Here I gilded a funkin for Thanksgiving. This craft was easy and it provides a lot of wow factor with minimal effort. My daughter and I did this together and it turned into a fun family craft. I used Gold Leaf, sizing and finshing spray from Houston Art/Mona Lisa Products. I found these at Michaels.

After carving the Fun-kin (if you desire to carve it), you then paint the sizing on - letting it rest to get tacky. You then carefully place the sheets of gold leaf onto the Fun-kin and smooth it on with a brush to ensure it stays. After you are done covering the Fun-kin, you then swish the brush all over it to remove any loose gold leaf. I did not completely cover the Fun-kin with gold leaf because I was looking for a more rustic look. You then use the finishing spray all over it to seal the Fun-kin and allow it to dry for two hours.

Thanksgiving Cookie

Here is an idea for a Thanksgiving placecard, dessert or gift - massive 7" turkey cookies. Here I took my vanilla-bean sugar cookie recipe and baked off these giant cookies using a vintage copper cookie cutter. Then I used my butter & almond royal icing recipe to create the white base and feathering technique used here. Simple and easy - honestly. If I can do this, anyone can. The cookies not only look nice, but they actually taste good too! Their ginormous size makes them the perfect addition to your Thanksgiving feast or gathering. If you do not have the time, I do make these by the dozen in various colors - $60 for a baker's dozen. ross@kon-tent.com