Pink Martini - Joy to the World

I have been a fan of Portland-based Pink Martini for years - with their cosmopolitan beats and Euro-lounge flair, this installment is a eclectic return to days of yore with their jazz-classical-pop infusion.

This compilation blends themes from all over the globe in an effortless manner.  You seem to start your holiday journey in what seems like a cozy room from the 60's with a fire crackling in the background and a Sazerac sitting in your hand, moments later you are Europe looking out the Seine with the Eiffel Tower in the distance while the snow softly falls on the street below.  This is tasteful, classique holiday music that will endure the test of time and appeal to every sound palate.

Joy to the World will take you on a jet-set adventure around the globe in an inclusionary world where all holidays of the season are celebrated.  Pink Martini delivers their tried and true blend of eccentric and odd music in their usual tasteful style with a splash of fun that is sure to make its' way to your holiday rotation with ease.

Eggnog Cream Pies

Eggnog is a standard at my home during the entire Holiday season, but I wanted to do something different with it to inspire people to think of food in different ways.  Here I took one of my favorite drinks and turned it into a cream pie which I served in my faux bois cups.  It brought a festive look to the dessert table and allowed guests to walk around with their dessert - most people shared them.  I actually used store-prepared pie crust cut into quarters and then fit two of the quarters into the cups so that part of the crust draped over to create a rustic effect.  Some of the draped edges broke off during the baking process - I just ate those!  I prepared the dough with an eggwash and blind-baked them in the oven for 20 minutes until they were golden brown.  Allow them to cool completely before you add the filling.  You could easily do this with a pie pan, you would just need to fill the pan with pie beans to make sure your crust does not shrink too much during the blind baking process.  This recipe fills eight of my 10 oz. cups, you can half it if you choose.

Eggnong Cream Pie Filling

12 egg yolks

1 1/2 cup sugar

2 tbsp cup flour

2 cups milk

2 cups heavy whipping cream

1 tbsp. vanilla-bean paste

2 tsp. fresh-grated nutmeg

1/4 cup Remy XO, bourbon or brandy

4 cups heavy whipping cream - whipped (see note)

In the bowl of an electric mixer with the whisk attachment, beat egg yolks and sugar on medium high until thick and pale yellow, then add flour.  On the stovetop, in a large saucepan heat milk and cream to hot.  Add some of the cream mixture to the yolks to temper it - stirring with a whisk to combine.  Pour tempered mixture in with hot cream and gently whisk until mixture is thickened fully - about 5 minutes.  Remove from heat and add vanilla-bean paste, nutmeg and Remy XO.  Let mixture cool completely. 

To stablize my whipping cream, I add one package of unflavored gelatin.  To do this, sprinkle one package gelatin over one cup heavy cream in a liquid measuring cup.  Place into microwave and heat on high for one minute.  Stir with a fork to combine - place back into microwave and heat again for 30 seconds, then stir with a fork to combine.  You should see the gelatin dissolve at this point.  Place into the refrigerator to cool for 1.5 - 2 hours.  I then put this cream into the bowl of an electric mixer with the whisk attachment with the other three cups of chilled cream and whip to stiff peaks.  Once the yolk mixture has cooled, I then fold in the whipped cream and fill the cups with the mixture and let set for at least two hours.

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.

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

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.

My 'Dear Santa' List 2010

I was thinking it would be fun to share what I hope Santa brings to me this year.  I have been having visions of things in my head that don't seem to want to leave since I have set my eyes on them.  I hope Santa is good to you this coming year and you find some inspiration in these things.

First off is this amazing set of  Enchanted Buck porcelain measuring cups.  Sold through Anthropologie for $48, it is the most unusual set of cups I have ever seen in my life.  These would look so cool sitting on the counter ready for use.  The gilt stag finial is so eye-catching and I love how the cups are embossed with the size on them.

Second is the Woody Bag by Jack Spade.  As a guy I think it is hard to find a bag that fits my personality and can carry all the items I seem to need on my person at all times.  Since I am an avid faux bois collector, this bag fits me perfect.  The size is great too as I can fit my hp mini in it and have that with me always.  The shoulder strap is amazing especially since it is a reproduction of a Hendrix strap.  Please Santa...

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

Unschooled Christmas Tree

I love yellow, it is my favorite color right next to orange. So when I found a yellow feather tree that I could use for Christmas, I was elated. Yellow is such an odd pairing for Christmas, but in my world - anything works. I packed it with kugels from Germany and here is the result. You can find kugels in a myriad of shapes and sizes. I have acorn and grapes, to large spheres 8" around. When my eye catches these things, I often ask myself 'How can I do this?' I ended up splurging last year for the tree and having one made.

Dennis Bauer is an artisan that hand made this tree - I had a hard time locating him, but now have his contact information set in stone. He hand applies the goose feathers in a spiral formation along the branch to create the 'needles'. A tree such as this takes a solid week to create. He is amazing at his craft and owning one is truly owning a piece of art. If you are interested in seeing more of his designs, you can contact us at kon-tent and we can provide that to you. His work is stunning and I can be coerced into these types of purchases easily.

The Best Flour Sack Towels - December

Here is a flour sack towel embroidered with a Christmas motif. You can purchase this through me for $7 per towel. This makes a great holiday or housewarming gift. I swear by flour sack towels for my dishes - they work fantastic and leave my glassware lint free!

Holidazzle

Every year I enjoy the Holidazzle parade put on by the City of Minneapolis and funded by various donors. Volunteers dress up in crazy costumes that light up and walk down Nicollet Mall from the south end to the north waving at onlookers. It is kind of a right of passage if you live in the Twin Cities or Minnesota for that matter. I luckily have a contact that provides me the post of being in the parade. This year, we were able to dress us in the Wizard of Oz costumes. I was the Lion and Hadass was a Munchkin. After suiting up in our harness, they attach what seems to be a 15 pound battery pack that sits right below your waist and rests on your backside. My costume this year as slightly warm. I think Hadass looks hilarious in that Munchkin costume with that flower above her head and on her feet. We had a great time and I think next year I want to dress up as one of the three little pigs! I hope each and every one of you has a Very Merry Christmas.