Hi everyone! Vané from Brooklyn Bride is here today to share a recipe near and dear to her family at the holidays. Thanks so much for stopping by Vané!
This recipe is from my mom and it’s something she makes every year around the holidays, so I thought it was pretty appropriate timing. Literally translated, Anoushabour means “sweet soup,” but it’s definitely more like a pudding in consistency. Sounds weird, but it tastes amazing, and brings so many memories from past holidays. It’s fun to dress it up with almonds or walnuts spelling out the new year, perhaps 2011, and it’s ESPECIALLY good for breakfast the next day after a late night wrapping gifts or kicking off the new year.
I cannot believe that Thanksgiving will be here in less than two weeks. Less than two weeks! I thought I’d share a recipe that is always the star of the show at our Thanksgiving table. It is the yummiest little casserole I’ve ever had the pleasure of devouring. No marshmallows here, just a crumbly top layer of goodness made by a heavenly combination of brown sugar, butter, flour & pecans.
My mother made this every year at Thanksgiving, and now I do the same. It originally appeared in one of Curtis Grace’s cookbooks (who is a culinary legend in my hometown).
Hi everyone! My friend Susan is here with an apple sauce recipe and lots of wit thrown in for good measure.
My mom is one of those cooks who makes everything from scratch not because she is particularly interested in food politics, but because it never really occurred to her not to do so. As a result, I am an insufferable applesauce snob. Yes, applesauce! It’s one of her favorite things to make, probably because you can cut up something, put it in a pot, and forget about it for an hour so you can focus on your four small kids and allow your house to smell more and more awesome. I don’t have kids, but I do have a husband who is not above pouting when I don’t save enough applesauce for him.
I can’t help it, my hand just keeps automatically shoveling it into my mouth.
Real applesauce is never golden. You’ve seen baked apples before, they’re brown, so why would applesauce end up being yellow?
Real applesauce is made with the skins on. It’s more flavorful and more nutritious (plus easier).
Real applesauce doesn’t contain added sugar. Well, that’s not true. Lots of recipes call for it, but to my taste, it masks the autumny taste of whatever kind of apple you choose to use. I mix and match, usually, and of course, if you can get them from an orchard or a farmer’s market, the flavors will pop that much more. (Here’s a chart to guide you through the seemingly endless apple varieties).
My dad loves my mom’s applesauce, my dude loves mine, and everyone will love yours, I promise.
12 tart or sweet apples, unpeeled (scrubbed if waxed), cored, chopped
1 cup water
Couple of anise stars
A little lemon juice
Put everything in a heavy pot, set over medium-high heat, cover.
Cook for 15-20 minutes, until the apples break down, whacking them around the pot with a wooden spoon once in awhile.
Invite someone over for a made-up reason, just so they can exclaim at how wonderful your house smells.
Remove any cloves, cinnamon sticks, or anise stars that you used.
Turn cooked apples into sauce. You can do this in a variety of ways, the easiest being to push them through a food mill. If you don’t have one, roughly blend with an immersion blender, pulse in a food processor, mash with a potato masher, or whatever else you’d like to use. The advantage of a food mill is that it’ll get out all of the now-orphaned skins, in a blender or food processor, they get incorporated. No big deal. Just be careful not to really puree it all into a liquid.
Refrigerate or eat warm.
White dishes are to your pantry what the little black dress is to your closet. Don’t get me wrong, I bow at the altar of my china, but white dishes are the everyday, every dinner, every party workhorse. With a new napkin color, a new linen or different flatware, I have an entirely new table. It’s kind of like having neutral walls (big fan, by the way) – with little expense you can give a room (or table) new life with different accessories.
The brilliance of whiteware is that you can mix and match. Here are a few patterns that would be good starters for a collection…
Pottery Barn’s Great White
Queen Anne at Williams Sonoma
Anthropologie: paper pretender
Crate & Barrel: century (originally designed by Eva Zeisel)
I’m so happy to welcome my friend Katie Kelly today, who is contributing a special family recipe to our Friday series. Katie and I went to graduate school together, and she is the epitome of southern charm and graciousness. I just think the world of her! Without further ado, I’ll turn it over to Katie for the story behind her recipe.
When my sister Meggie and I were little, one of our favorite recipes stemmed from our Mother’s side of the family, the Herdegens. Our Grandmother and Grandfather had come to the United States from Southeastern Germany (Bavaria) in order to escape the War. In many ways, I’ve always felt like Mom continued making this recipe as a way to honor the best part of her heritage. While at the College of Charleston, I even studied the German language for four semesters, hoping to one day spend some time there.
Taken from the German concept of the Schnitzel, the homemade chicken cutlet is one of the best comfort foods in the world. Whether she made it the night before a big basketball game or as a homecoming from college, Mom always served this with mashed potatoes and peas. To this day, I prefer mine pounded thin and finished in the oven for an extra crunch.
Today we have a recipe from one of my very favorite ladies, Jenny West of Sweetest Thing Bakery. She says, “This was my grandmother’s favorite tart crust recipe, then my mother’s and now mine (updated a little, shhhhhh)! Super easy and delicious.”
And in case you need a few kitchen tools to make Jenny’s apple tart, a shopping guide:
I’m so happy to have Amy from ABCD Design on the merriment blog today. If you read Amy’s blog, you know she is a woman of many talents, but she’s also one of the nicest people you will ever meet. My husband and I were in New York several months ago, when our flight was canceled. In no time at all, through the magic of twitter, Amy had invited us to a cocktail party – she’s so gracious. : )
Amy often blogs yummy dishes she’s making, many of them from a cookbook her mother prepared for her. I’ll let Amy tell you the story…When I turned 25, my mom gave me one of the best presents I could have ever asked for. She had hand-written out all of the recipes that she was known for and placed them into a binder for me. It’s just about the only recipe book that I ever pull from.
Today, Amy is sharing a recipe for Bow Tie Pasta with Sausage in a Tomato Cream Sauce.
From Amy: This recipe is thrown together really quickly and tastes like you spent hours slaving over the stove! The best part is that the sauce can be made the day before and be reheated when you are boiling the pasta. Prepping it the day before means it is a wonderful (and super easy) dish to serve to company.
2 tbsp. olive oil
1 lb. sweet Italian sausage, casings remove and crumbled (I most often make it with pre-cooked sweet italian chicken sausage, sliced thin. It tastes fabulous!)
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves, minced
1 (28 oz.) Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 tsp. salt
12 oz. bow tie pasta (With the 1.5 cups of whipping cream, it is hardly heart healthy – but I like to use whole wheat pasta whenever I can.)
3 tbsp. minced fresh parsley
Freshly grated Parmesan cheese
Heat oil in a large heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown. Add tomatoes, cream and salt. Simmer until mixture thickens slightly. Cook pasta in a large pot of boiling water until tender. Serve sauce over pasta, garnish with chopped parsley and Parmesan cheese.
A few months ago, I had the opportunity to work with Virginia Living and some very talented people — food stylist J.Frank, photographer Kip Dawkins and the talented staff at the magazine. I did the prop styling for this story, “Berry Unlikely.” Although we just said goodbye to summer, this berry pudding is divine. Definitely a recipe to pull out next year!