I like lists, to put it mildly. I really like lists of lists... Probably some sort of obsession or OCD, hard to know for sure.
When I am planning a party or it's nearing a holiday my lists get a little out of control.
It all makes perfect sense to me. And it gets the job done. Since I've made the list and checked it twice, You reap the benefits. Chew on these...
Rose City Crisps
Harry's had now entered "school" as it is. His Preschool program shares space with the Pre-K so along with learning his "A, B, C's" I'm also learning about the joys of public institutions. Like head lice (not intimately, thank god.), art cubbies, bake sales you can't bake for (wtf?), and "no-nut" policies. Dammit. I really like nuts, I have a whole cupboard shelf dedicated to those tasty morsels. But supposedly, nut allergies are on the rise (don't get me started on "allergies") and no nuts are allowed. When the family potluck came about my first question was "can I bring something homemade?" (because honest to god, what the hell is the point of having a potluck if you have to buy some crappy packaged food? I wouldn't feed it to my family, so why would I feed it to yours? Oops, flowing down a rant, let me get back of track...) My second question was "does it have to be nut free?" Well if it could only be one of the two, I'm glad I could make something. But what? Most of the best holiday munchies involve nuts, so I had to done some renos on a recipe...
Here's a great take on the "Raincoast Crisp" which from now on will be called the "Rose City Crisps"
2c flour
2tsp baking soda
1tsp salt
2c buttermilk
1/4c honey
1/4c brown sugar
1c cranberries
1/2 c dried apples, chopped (I used freeze dried and the apple bits stayed nice a crunchy with trying to pull my teeth out.
1/2c sesame seeds
1/2c pumpkin seeds
1/2c sesame seeds
1/2c flaxseeds
1Tbsp fresh, chopped rosemary
Oven at 350F. Whisk dry, then add wet. Finally add nuts and seeds. Pour into two loaf pans that have been lined with parchement.
Bake 45 minutes. Let cool then remove from pans and freeze.
Cut as thin as you can. Lay slices out on a cookie sheet and bake at 350F for 10 - 15 minutes each side.
Yum, Yum!
Bourbon Bacon Jam
From Serious Eats
Oh yes..... if you were one of the lucky ones you recieved a jar of this. And lucky you are because if I knew then (like how fast MY jar would get eaten) what I know now, I might have kept them all for myself...
This jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. Right....
Ingredients:
* 1 1/2 pounds regular, supermarket variety bacon, cut crosswise into 1-inch pieces
* 2 medium onions, diced (about 2 cups)
* 3 medium cloves garlic, peel and coarsely chopped (About 2 teaspoons)
* 1/2 cup cider vinegar
* 1/2 cup packed dark brown sugar
* 1/4 cup maple syrup
* 6 tablespoons brewed coffee
* 6 tablespoons bourbon
Procedures:
1. Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
2. Transfer bacon to paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon fat from remaining skillet. Add onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
3. Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
4. Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
Boxing Day
I didn't get it all pulled together, I didn't have a holiday party. I did however, have a Boxing Day Open House. What's the difference? Parties start after Harry's bedtime, Open Houses End by Harry's bedtime... And I did get to add a "check" to a new cooking procedure, "make a country terrine from scratch".
Rustic French Pork and Chicken Pâté
From the New York Times
1 3/4 pounds boneless pork shoulder, not too lean
3/4 pound boneless chicken thighs
3 ounces pancetta or unsmoked bacon, sliced thick
1 1/2 teaspoons kosher salt
1/2 teaspoon finely grated garlic
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup dry white wine
1 tablespoon Cognac or other brandy
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
1/8 teaspoon fennel seeds
4 cloves
Pinch freshly grated nutmeg
Pinch cinnamon
Pinch cayenne
1 bay leaf.
1. Make sure the meat is quite cold, then cut it in 1-inch strips. Grind ¾ of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.)
2. Grind the remaining pork, chicken and pancetta to a coarse grind, or cut by hand with a sharp knife into small cubes about 1/8 inch.
3. Combine all the meat in a large bowl. Add the salt, garlic, sage and thyme. Pour the wine and Cognac over it, then knead seasonings into the mixture with a wooden spoon, your hands or the paddle attachment of a stand mixer.
4. In a spice mill or mortar, grind the peppercorns, coriander seeds, fennel seeds and cloves to a fine powder. Add to the mixture, along with nutmeg, cinnamon and cayenne. Mix again.
5. Heat the oven to 375 degrees. Pat the seasoned pâté mixture into a 2 1/2-quart loaf pan. Press the bay leaf on the surface, then cover the pan tightly with foil. (Refrigerate overnight if desired; bring to room temperature before baking.) Place in a deep-sided roasting pan and add hot water to reach half way up the dish. Bake on the middle shelf for about an hour, or until the internal temperature of the pâté is 160 degrees.
6. Carefully remove from the oven and cool in the loaf pan, then wrap well and refrigerate for at least 24 hours before serving. Keeps a week or more.
Phew! With that and the bicsotti, cookies, cookies, and more cookies I ended up making, I'm surprised I made it through... But I did! And even with a TWO days to spare before...
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