INGREDIENTS
2 Tablespoons olive oil
1 Large yellow onion (diced)
2 Medium carrots (sliced or diced)
3 Medium crimini mushrooms
2 Cups peas (thawed if frozen)
5 Large russet potatoes cut into large chunks
2 Tablespoons butter
1/4 Cup sour cream
1 Tablespoon dried sage (ground)
1 Teaspoon dried thyme
3 cloves of garlic (whole)
12-ounces Condensed cream of celery soup (we use Pacific Foods organic)
1/4 Cup milk
12-ounce Package of Morningstar “meal starter” crumbles
Salt & Pepper

PROCEDURE

• Boil water in a large pot and pre-heat the oven to 400ºF (200ºC)

• Add the olive oil to a large saucepan over medium heat. When the oil is heated add the diced onions and cook for a couple of minutes. Add salt and pepper to taste.
• Add the meal starter crumbles to the saucepan and stir them into the mix.
• Add the carrots and mushrooms and stir the mixture.
• Once the mixture is heated through add the condensed soup and milk and stir until combined.
• Add the sage and thyme and turn up heat to a simmer and thicken.

• While the mixture is cooking, add the cut potatoes and garlic cloves to the boiling water, and cook until potatoes are cooked.
• Drain the water from the potatoes and mash the potatoes slightly.
• Add the butter and sour cream to the potatoes and mix or mash until blended.

• Remove the “meat” and vegetable mixture from the heat and stir in the peas.
• Spread the mixture into a glass Pyrex dish.
• Spread the mashed potatoes over top of the “meat” and vegetable mixture until covered.

Place dish in oven and turn heat up to broil setting. Depending on your broiler’s power, leave in oven until potatoes on top are slightly browned, but not burnt!

Remove from oven and enjoy!

Equipment
10″ bread loaf pan
Stand mixer with dough hook (optional)

Makes 1 loaf

Ingredients
1 1/4 cups milk
1 egg
2 T. butter
1 1/2 t. vanilla
1 t. salt
1 1/4 t. dry yeast (a little more if using fresh)
4 cups all-purpose flour
1/2 cup dried sweetened cranberries
1/2 cup white chocolate chips

Procedure
Measure the flour into your mixing bowl or bowl of the stand mixer.

In a microwave-safe container, combine the milk, butter, salt, vanilla, and sugar. Heat the mixture until warm to the touch but not hot (about 80-90 degrees). Add the yeast and stir thoroughly.

Whisk the egg and pour into the center of the flour, then pour in the milk mixture. Mix the dough until all ingredients are combined, then work a little more to release the gluten in the flour. Cover with plastic wrap or a damp cloth and place in a warm spot to rise for about 45-60 minutes, or until doubled in size.

Meanwhile, grease a loaf pan and prepare a work surface dusted with flour. Measure out the cranberries and chocolate into a small bowl.

Dust your hands with flour and turn the dough out onto the work surface. Stretch the dough out into a flat shape and spread the cranberries and chocolate on the surface. Then roll the dough into a log shape to engulf the add-ins and knead for a few minutes, turning the dough 90 degrees after every few strokes, re-flouring as needed to prevent sticking on the work surface, and pushing any cranberries and chips that pop out firmly back into the dough. Pull the dough into a log shape and place in the loaf pan. Cover the dough again and let rest for 20 minutes. Preheat the oven to 350F.

Remove the cover from the dough and bake for 45 minutes until the top of the bread is golden brown and makes a hollow sound when tapped.

Place the loaf pan on a wire rack to cool for 5-10 minutes before attempting to get the bread out. The loaf will shrink as it cools and should pop out of the pan but may need a tap or two. Transfer the loaf back to the cooling rack for 30 minutes before serving.

If this is a gift, you can wrap it tightly in aluminum foil and place in the refrigerator for up to 4 days before giving it away, or use a seasonal colored plastic wrap to preserve freshness and make a festive presentation.

I like this toasted slightly with a little butter. It’s great for dessert, tea-time, or breakfast.

Makes 2 pints of cranberry relish.

Ingredients
1 pound fresh cranberries
2 medium oranges (choose a juice variety with nice skin)
1 cup water
2 cups port
1/2 cup brown sugar
2 tsp dried ginger
1/2 tsp dried allspice
pinch salt

Procedure
Carefully wash and pick over the cranberries, discarding any that are squishy. In a large sauce pan cook the cranberries in the water and port over medium heat, stirring occasionally. You’ll hear them pop as the skins burst.

Meanwhile, zest and juice the oranges, finely chopping the zest. When the cranberries have started to break down (5-7 minutes) add the zest, juice and other ingredients and stir well. Continue cooking until the liquid has reduced and the pectin from the fruit is released. The mixture will take on a jam-like consistency. Taste for sweetness and seasoning, and adjust as necessary. Serve warm or at room-temperature with turkey.

For some time now I’ve been searching for a Stollen recipe that is authentically German and not overly sweet like the versions I’ve found in American cookbooks. As luck would have it, one of my coworkers is the son of a German baker. With a little pleading I was able to get a couple of authentic recipes.

This version is adapted from a recipe published in a modern German cooking magazine and the original version that my friend’s father made in his bakery. Without the marzipan center and the thick coating of powdered sugar, it is decidedly more bread-like and less sweet than American adaptations of this traditional recipe.

Measurements have been converted from weight to American volume and tweaked to my own tastes. You can adjust the amounts of the fruits and nuts to your liking.

Note: this recipe should be made at least one week before it is eaten, to allow the flavors to mature and blend together. Will keep for weeks unopened, so it’s great to make ahead of time for holiday gifts.

Makes 2 Stollen

Equipment
A large mixing bowl (at least 14-inch diameter) to mix and rise the dough
Stand mixer for first stage of the dough (optional)
Parchment paper
Aluminum foil

Ingredients
6 & 1/2 cups unbleached all-purpose flour + 1/2 cup
3/4 cup granulated sugar
2-3 T. fine sugar for dusting
2 packets dried bread yeast
1 pound unsalted butter plus extra for brushing
1 & 2/3 cups milk
2 cups whole almonds
4 cups golden raisins (sultanas)
1/2 cup (packed tight) candied lemon peel
1/2 cup (packed tight) candied orange peel
1/3 cup medium or dark rum (not spiced rum)
1/2 t salt
1/4 t nutmeg

Procedure
1. Roast and chop the almonds.

2. Chop the candied citrus and place into a bowl with the raisins. Toss all the fruit with the 1/2 cup flour to ensure they are not clumping together.

3. Melt the butter and warm the milk slightly. In the large mixing bowl combine the 6 &1/2 cups flour, salt, 2 tablespoons of the granulated sugar, yeast, nutmeg, melted butter and warmed milk and mix until thoroughly combined. (Optionally, mix this first dough stage in a stand mixer fitted with a dough hook, then transfer to the large mixing bowl.) Dough should be wet and sticky; if not add a little more milk. Cover the dough with plastic wrap or a damp kitchen cloth and set in a warm place for 20 minutes to rise.

4. Add to the dough the dried fruit, almonds, rum and remaining granulated sugar, and knead together for 8-10 minutes or until thoroughly combined. If the dough is not wet enough it will be very difficult to work in all the fruit and nuts – add a little more milk if needed. Form the dough into a ball and let rise for another 30 minutes. Preheat the oven to 350F.

5. Divide the dough in half. Dust with flour and roll each half into a flat rectangle approximately 14 by 14 inches. Shape the loaf by making a crease in the dough lengthwise at 1/3 of the width, then fold this third over onto the remaining 2/3 of the loaf. Repeat the folding process with the second loaf and place both loaves onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Set aside and allow to rise for a final 30 minutes.

6. Bake at 350F for 60 minutes. Remove the Stollen from the oven and allow to cool sightly. Brush each loaf with melted butter and dust with the fine grained sugar.

7. Wrap each loaf tightly first in parchment paper and then in a layer of aluminum foil. Store in a cool, dry place for at least one week before unwrapping and cutting. Stollen will keep for several weeks after cutting if kept wrapped between servings.

Having picked up some lamb from Tamarack Tunis on New Year’s Day, I was charged with making a “lamb dish” by the week-end. Waking to snow on Saturday morning, I knew I wanted to make something warm and filling. Something to remind me of those chilly days on our recent trip to England, Wales and Ireland. This recipe was perfect, and the smoked bacon from our neighbours at Back Beyond Farm really helped this dish.

INGREDIENTS

1 tbsp olive oil
1/4 lb bacon, thick slice preferable
1 lb lamb, cubed
2 medium-sized yellow onions
5 large carrots, peeled and thickly sliced
3/4 lb crimini mushrooms, washed and trimmed
1 1/2 cup peas thawed to room temperature
4 tbsp all purpose flour
2-3 bay leaves
2-3 pinches ground sage
1 tsp oregano
1 tsp basil
1/4 bottle Cabernet Sauvignon, or other red wine
250 ml beef stock
1 splash Worcestershire sauce
1 egg to wash the tops of the cobbler biscuit topping

The Cobbler Top

I used Bisquick and followed their directions for biscuits/dumplings, which calls for 2 1/4 cups Bisquick mix and 2/3 cup milk. Mix together and then kneed 10 times before rolling out on a flour-dusted surface to about 2/3″ thick. I then used a metal measuring cup (I didn’t see any cookie cutters, so I improvised) to cut circular biscuits. Gather the scraps, and roll out to cut more biscuits if necessary. I do this procedure about 20-30 minutes before the dish comes out of the oven (see below).

PREPARATION

Heat oven to 350ºF (~180ºC). In a oven-safe dish heat the oil over medium heat, and sizzle the bacon for 5 minutes until it crisps. Leave the bacon in the dish, and turn up the heat before adding the lamb. Cook the lamb for about 10 minutes until brown. Remove the meats carefully with a slotted spoon and set them aside. Turn the heat up to maximum and add the carrots, onions and mushrooms. Cook for about 5 minutes and then add the flour. Return the meats to the dish and add the herbs. Pour the wine, the beef stock and the Worcestershire sauce into the dish. Lightly season with fresh ground pepper, then cover the dish and place it in the pre-heated oven. Allow to cook undisturbed for about 1.5 hours.

After an hour of the cook time has passed make the biscuit dough as described above. When the dish is done cooking for the 1.5 hours, remove from the oven, add the peas and stir them into the dish. Then lightly place the biscuits discs onto the top of the meat and vegetable mixture. Wash the top of the biscuits with the beaten egg. Return the dish to the oven and allow to cook for an additional 35-45 minutes or until the biscuits are golden brown.

Remove from oven and let sit for 10-15 minutes, which will allow the gravy to thicken. Serve with the remaining Cabernet Sauvignon!

This recipe is adapted from #291836 at Syllabub: Words on Food.

Tools
Large round or oval clear serving bowl with a wide flat bottom
Large heat-proof whisk
Hand-mixer for whipping cream (optional)

For the Custard
Ingredients
2 cups whole milk
2 cups heavy cream
1 T vanilla extract
6 egg yolks
1 cup granulated sugar
2 T cornstarch

Preparation
1. In a saucepan heat the milk and cream to boiling.
2. In a large bowl whisk the egg yolks with the sugar, vanilla and cornstarch until smooth and pale.
3. While constantly whisking the egg yolk mixture, slowly trickle in the hot milk/cream.
4. Return the mixture to the saucepan and cook over gentle heat whisking frequently until the custard thickens sufficiently to coat the back of a spoon. Do not allow the mixture to come to a boil – it will split.
5. After thickening, chill the mixture in the refrigerator for several hours or overnight.

For the Trifle
Ingredients
6 cups assorted fruits*, washed, peeled, pitted & sliced as needed
36 ladyfingers, or enough to cover the bottom of your trifle bowl in two layers
4 cups custard (above)
1.5 cups brandy, sherry, or fine Marsala
1.5 cups heavy (whipping) cream
12 amaretti cookies

Preparation
1. Layer ladyfingers in two layers in the bottom of the bowl and douse liberally with brandy, reserving a couple of tablespoons for the cream.
2. Layer fruits one at a time, with heavier varieties on the bottom and lighter fruits like raspberries on top.
3. Spread the cooled custard over the fruits, leaving about 1/4 inch of space from the custard layer to the edge of the bowl.
4. Crush the cookies and sprinkle the crumbs over the custard.
5. Finally, whip the cream until fluffy, adding the remaining tablespoons of brandy as you go, then dollop this over the top of the trifle.

*I prefer assorted berries but you can also use cherries, peaches, mangoes, etc

Keep the trifle chilled until served. Allow your guests a moment to admire the beautiful layered concoction before the first portion is served and the entire assemblage collapses into a bowl of delicious sloppy mush.

Tools
Large frying pan
Baking dish 9×12″

Ingredients
1 recipe Vermont Maple Cornbread
1 large loaf rustic wheat bread (whole wheat or white)
1 package spicy pork, chicken or faux veggie sausage
1 stick butter, melted (8 tablespoons)
1 cup chicken or vegetable broth
3 apples, cut into 1-inch chunks – a sweet & firm variety like Macon or Fuji
3 medium onions, any type, minced
2 tsp. dried sage
2 tsp. dried thyme
1 cup chopped toasted walnuts (optional)

Preparation
Fry the meat sausage in a large skillet until cooked through, then remove from heat and when cooled, peel off the casings and crumble the meat into a bowl and set aside. Drain off some of the excess sausage grease leaving about a tablespoon in the pan.

Saute the onion in the grease (vegetarians use olive oil) with the dried herbs and a small pinch of salt for about 5 minutes. When the onions have started to soften, add the apples and walnuts and cook for another 2 minutes until the apples are just heated but still crisp. Set the pan aside and allow to cool slightly.

Roughly chop half of the wheat bread and place into the baking dish. Crumble in half of the cornbread and add half the onion/apple mixture and sausage and toss this with your hands. In the skillet, add the remaining half of all the ingredients and toss this together as well, then add this to the baking dish. Press down slightly to squeeze everything into the dish.

Drizzle the melted butter and stock over the top. Bake at 375 F in the top of the oven for 45 minutes or until the stuffing is hot and steamy and the top is browned.

2-3 Tsp. kosher or sea salt
1 Tsp. dried oregano
1 Tsp. dried sage
1 Tsp. dried coriander
1 Tsp. dried cumin
1-2 bay leaves

Instructions:
This recipe is designed to work in a crockpot, but can easily be modified by browning the lamb meat and onions if one wanted to use a stew pot.

Combine the cubed lamb meat, onions, potatoes and carrots into the crockpot. Add dry herbs and seasonings and then the beef broth. Add water until all of the ingredients are covered. Stir. Add the mustard and red wine vinegar.

As I said, this stew is designed to be cooked in a crockpot, so be sure to start it the night before on low or first thing in the morning on high. If peas are your thing, add a packet of cooked or thawed peas about an hour before you anticipate the meal to be complete. Stew is done when the potatoes are cooked through.

* We use the delicious lamb raised by Marian White of Land & Lamb.

Fortunately for us, the “Cliff’s Notes” on the bottle were reasonably accurate. Certainly there are “Black cherries and currant flavors” and “a touch of plum and spices at the end”. The one observation I’d add is that the fruit here is not sugary sweet. The dry finish compliments the first taste of fruit, and this went down entirely too smoothly. I have no record of exactly what we paid for this bottle, but it must have been less than $20. A good buy.

Ingredients:
2 Poblano peppers (substitute bell peppers if you can’t find Poblanos or prefer a dish without any “heat”)
2/3 cup ground pork sausage*
1 cup cooked rice
3 scallions, white and half of green parts chopped
1 jalapeño pepper, minced (optional)
1 small tomato, chopped
2 cloves garlic, minced or crushed
1 Tbsp. chili powder
1 pinch cinnamon

Instructions:
Break up the sausage into small pieces and place into a non-stick frying pan. Cook over medium-high heat until the meat is browned. Add the chopped vegetables and spices, and cook for 2-3 minutes more. Turn off the heat and add the cooked rice, mixing well to combine. The filling can be stored in the refrigerator for a day or two if you want to make this ahead of time.

Pre-heat oven to 350 degrees F.

Wash the Poblano peppers and slice each in half from top to bottom. Carefully cut out the stem and pinch out the white ribs inside. Roll up four pieces of aluminum foil and form into rings. Place rings in a 9-inch square baking dish (or larger). Divide the filling into four equal portions and fill each pepper half. Place each filled pepper on one of the rings in the baking dish (this keeps them from tipping over during baking). Pour a little water in the bottom of the baking dish and cover the entire dish with aluminum foil. Bake for 30 – 40 minutes, until the peppers are slightly tender and the filling is heated through.

*I used free-range, Certified Naturally Grown pork purchased directly from Walter Jeffries and his family at Sugar Mountain Farm. If you are using a pre-cooked sausage, cook the vegetables in a little olive oil first, then add the sausage and the rice together with the heat turned off. Vegetarians can substitute their favorite faux-meat product for the pork sausage.