Witches’ Fingers Breadsticks

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I’ve made these breadsticks for Halloween the last couple years, and I think they are really fun. I just use my breadstick recipe (you can use any pizza

I loved how these two curved when they baked!

dough recipe you like; after the first rise, shape the dough into a rectangle and cut it into strips)  and then put either a blanched whole almond or an almond sliver on the tip for the fingernail before the second rise. I then paint the fingernail with red food dye once they are out of the oven. This year, I also tinted the butter a little green. I don’t know if I’ll repeat that idea again, but here they are . . .

Halloween Caramel Popcorn Balls with Pretzels and Candy Corn

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I finally made this great recipe this year. It comes from October 2010’s Everyday Food. I followed the recipe with the exception that I added about 1

Super yummy!

cup of candy corns and I rolled them into balls (which was easier than cutting them). This caramel corn was great–it got a little soggy the day after, but there wasn’t much left to worry about anyway.

Caramel Popcorn Balls with Pretzels and Candy Corn

  • Nonstick cooking spray
  • 12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
  • 4 cups coarsely chopped small salted pretzels (7.5 ounces)
  • 1 cup candy corn
  • 2 cups sugar
  • Coarse salt
  • 2/3 cup heavy cream
  • 2 cups miniature marshmallows
  1. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels and candy corn. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
  2. Pour caramel mixture over the popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before forming into balls or cutting into bars. Serve on Halloween!

Poppy Seed Buttermilk Buns

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I made these rolls for Henry’s baptism, and because I cooked so many at the same time, they got a little dark, but they had the best crumb I’ve yet seen in my

I hope this picture gives an idea of the great texture this roll has

homemade rolls. I’m guessing the cream in the dough might be the ticket–I’ve never seen that before–but these are really nice, beautiful, and easy rolls. The recipe is also from the Gourmet Grilling Issue (which of course I’ve done the baking, but not the grilling, from:). Makes 20.

Poppy Seed Buttermilk Buns

1 t. active dry yeast
2 T. warm water
3/4 c. well-shaken buttermilk (buttermilk powder also works fine)
1/2 c. heavy cream
2 T. sugar
2 1/2 c. all-purpose flour
1 t. salt
1 large egg, lightly beaten with a pinch of salt
1 t. poppy seeds

1. Stir together yeast and water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

2. Mix buttermilk, cream, yeast mixture, sugar, flour, and salt with mixer at low speed until flour is incorporated. Increase speed to medium and beat 5 minutes (dough will be sticky.)

3. Transfer dough to a lightly oiled large bowl and turn to coat. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

4. Generously butter a 9-by-2-inch round cake pan.

5. Punch down dough (it will be soft), transfer to a floured surface, and halve. With floured fingertips, gently pull each into a 10-inch-long rope.

6. Cut each rope into ten equal portions. Dust with flour and form into balls by tucking sides under and pinching to secure, then arrange balls, seam side down, in cake pan.

7. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they have risen about 1/2-inch above pan, about 1 1/2 hours.

8. Preheat oven to 375 degrees with rack in middle.

9. Gently brush buns with some of egg and sprinkle with poppy seeds. Bake until tops are golden brown and underside sounds hollow when lifted up and tapped, about 20-25 minutes.

10. Carefully run a knife around buns to loosen, then cool in pan 5 minutes. Turn out of pan in 1 piece and let cool, right side up, on a wire rack. Rolls are best eaten immediately, but can be wrapped in plastic and frozen for up to a week.

Raspberry (Blackberry) Plum Pie

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I picked up a copy of a summer special Gourmet magazine called Grilling, and this was the first recipe I tried, and I love it. I’m

So good!

particularly taken with the crust, which has a great, light flavor and beautifully crisp texture. The filling is a bit on the runny side, but not in a way that ruins the dish (just certainly not grocery-store gelatin-like). We made these with our neighbor’s plums and grandma’s blackberries, and it was lovely. Just one note: I thought the crust was a bit on the skimpy side; next time I think I will 1 1/2 times it, so it has prettier edges when rolled out.

Raspberry (Blackberry) Plum Pie

2 c. all-purpose flour
1 1/2 T. sugar, divided
1 t. salt
1 stick cold, unsalted butter, cut into 1/2 inch pieces
1/4 c. cold vegetable shortening, cut into pieces (I actually used lard)
1 T. distilled white vinegar
4-5 T. cold water
1 T. whole milk

For Filling
6 T. all-purpose flour
1 1/4 c. sugar
3/4 t. grated nutmeg
2 1/2 lb. plums, pitted and cut into 1/2-inch-wide slices
6 oz. raspberries (1 1/4 cups) (I used frozen blackberries)
2 T. unsalted butter, ct into 1/4-inch pieces

1. Whisk together flour, 1 rounded T. sugar, and salt in a bowl (or pulse in a food processor). Blend in butter and shortening with your fingertips or a pastry blender (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle vinegar and 4 T. water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

2. Squeeze a handful of dough: If it doesn’t hold together, add water, 1/2 T. at a time, stirring (or pulsing) until incorporated. (Don’t overwork or pastry will be tough.)

3. Gather dough together (it will be soft) and press into a ball. Divide in half and shape into 2 (5-inch) disks. Chill, each disk wrapped in plastic wrap, until firm, at least 3 hours (preferably 12); chilling dough well makes it easier to roll out.

4. Preheat oven to 425 with foil lined baking sheet in middle.

5. Whisk together flour, sugar, nutmeg, and 1/4 t. salt in a large bowl, then toss well with plums in a large bowl. Add raspberries and toss gently.

6. Roll out 1 piece of dough (keep remaining disk chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate and chill.

7. Roll out the remaining piece of dough on a lightly floured surface into an 11-inch round.

8. Spoon fruit filling into pie shell and scatter butter over it. Cover with pastry round and trim edges, leaving a 1/2-inch overhang. Press edges together to seal, then fold overhang under and crimp decoratively. Lightly brush top of pie with milk and sprinkle all over with 1 T. sugar. Cut 5 (1″ long) vents in top crust.

9. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375 degrees and continue baking until crust is golden and filling is bubbling, 40-50 minutes more. Cool to warm or room temperature, 2-3 hours.

Slow-Cooked Yellow Squash

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I’ve had this recipe for a few years, since a summer 2007 Everyday Food issue, and I just tried it, and I loved it. It’s not showy, but cooking

Martha's pic

the squash this way really brought out the nuttiness of the crookneck, just like Martha said it would.  I also loved that it cooked while I prepared everything else for dinner. So, if you happened to pick four yellow squash out of your garden yesterday like I did (it’s the only item producing this year, but that’s one better than last!), you may want to give this recipe a go. I’m definitely using it again and again.

Slow-Cooked Yellow Squash

  • 2 tablespoons olive oil
  • 1 medium onion, halved and thinly sliced
  • 4 yellow squashes (8 ounces each), thinly sliced
  • Coarse salt and ground pepper
  1. In a large pot, heat oil over medium-low. Add onion, squashes, and 2 tablespoons water. Season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until soft, 30 to 35 minutes.

Moussaka

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When Jason and I had been married for about 8 months, eggplant was in season, and I had a hankering for moussaka, my mom’s favorite dish at our local Greek restaurant when I was growing up.  I found a few recipes online, and made them into this one.  Jason was pretty skeptical about a dish that featured eggplant, but he loved it and could have polished off a whole pan all by himself if I had let him.

I got a couple of eggplant at the farmer’s market on Saturday, and decided to resurrect my moussaka for Sunday dinner.  Yum!

Moussaka

1-2 Eggplant (1-1 1/4 pound)
1 lb Ground Turkey or Ground Beef
1 can (14.5 oz) No Salt Added Tomato Sauce
1 can (14.5 oz) No Salt Added Diced TOmatoes
1 C. Onion, chopped
3 cloves Garlic, minced
1/2 C. Red Wine or Red Wine Vinegar
1/4 C. Flour
1 C. Milk
2 T. Parmesan Cheese
1/2 C. Feta Cheese, crumbled
2 t. Cinnamon
8 Kalamata Olives , chopped

Slice eggplant very thinly.  Salt both sides of eggplant slices and lay on cookie sheet to sweat for 20-30 minutes.  I usually put them on a cooling rack over a cookie sheet so the liquid falls away from the eggplant.  This will prevent the eggplant from being spongy after it is cooked (which will absolutely ruin an eggplant dish for me).

Brown ground turkey/beef with onion and garlic. Add tomato sauce, tomatoes and red wine. Let simmer for 15 minutes. Add chopped olives.

Layer eggplant, then meat mixture in 13 x 9 pan, ending with meat mixture. You will probably have 2 layers of each.

Add milk to a saucepan on medium heat. Slowly stir in flour a little at a time until sauce thickens. Add feta cheese, parmesan cheese and cinnamon. Stir until well blended.

Pour white sauce over the meat and eggplant.  Cover with foil and bake for 45 minutes at 375 degrees. Remove foil and cook for 30 more minutes.

Figs with Honeyed Goat Cheese

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We went to Costco yesterday and got a huge package of figs, which are in season.  I had just found this recipe at The Paleo Project and wanted to give it a try.  I made a few for a late-night treat last night.  Then today I made a few more for a post-church treat.  I have a feeling I’ll be making more tomorrow as a Labor Day treat.  And the next day as a Tuesday treat.  Then I might need to go buy some more figs.

(Although the recipe calls for black mission figs, I used the green kind, and they’re fantastic.)

Baked Black Mission Figs with Honeyed Goat Cheese

2 oz goat cheese
1 tbs + 1 tbs honey
8 black mission figs
1 tbs olive oil
16 walnut halves
sea salt

Preheat your oven to 450.  Line a baking sheet with aluminum foil

Wash and dry figs, slice in half length-wise, place on baking sheet

In a small bowl, whisk 1 tbs honey and 1 tbs olive oil, drizzle over figs

Bake for 7 minutes

Meanwhile, whisk 1 tbs honey and 2 oz goat cheese

Let figs cool for a few minutes, place honeyed goat cheese on each fig, garnish with walnut halves

Sprinkle with sea salt

Green Salad with Honeyed Pinenuts

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I can’t believe it’s been so long since I’ve posted, but with reunions, weddings, and a flood in our house, I just haven’t gotten to the

I took this picture the time I had added peaches

computer much. But, I have a handful of recipes I have loved this summer, so here’s the first one. I’ve made this salad four times in the last month, and I’m loving it! I make lots of changes according to what I have on hand (thanks to Bountiful Baskets, too), so I’ve actually never used arugula and endive, just lots of other lettuces. I’ve also added peaches, which I liked.  So, feel free to substitute, and I’m sure you’ll still end up with a wonderful salad. Enjoy! FYI, this recipe comes from the 2009 Food and Wine Annual. And it was awarded as a staff favorite

Green Salad with Honeyed Pinenuts

1/2 c. pinenuts (can substitute walnuts or pecans if pinenuts are wildly overpriced, like they are here)
2 T. + 2 t. honey (clover is best)
1 1/2 T. cider vinegar
2 t. whole grain mustard
1/2 t. dijon mustard
1/4 c. extra virgin olive oil
salt and fresh black pepper
4 oz. baby arugula (I’ve been using romaine and baby bibbs)
2 Belgian endives (haven’t tried yet, but I’m sure they add)
4 oz. blue cheese, crumbled (I’ve been using Costco’s goat cheese, which is milder and more to my taste)

1. Line a baking sheet with parchment paper and lightly coat the parhment with cooking spray. In a nonstick skillet, combine the pine nuts with 2 T. of the honey. Cook over moderately high heat, stirring until the nuts are golden and coated with honey, about 4 minutes. Pour the nuts and honey onto the baking sheet. Using a spatula, spread the nuts in an even layer; let cool.

2. In a small bowl, whisk the remaining 2 t. of honey with the vinegar and the mustards. Gradually whisk in the oil, season with salt and pepper. In a large bowl, toss the arugula with the endives and blue cheese. Break the honeyed pine nuts into small pieces and add them to the salad [the candy is on the pliable side–the honey doesn’t get hot enough to become a brittle]. Add the dressing, toss to coat, and serve at once.

Smoky Beef (or Pork) Tacos

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Another great recipe from Everyday Foods. I use a Boston Butt Pork roast instead of the beef, usually, and I cook it in a crock pot, and let it go all day. We love this recipe, and all the accompaniments, too.

Smoky Beef (or Pork) Tacos

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted

    Martha's Image, not mine

  1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
  2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
  3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

Note: To soften the tortillas and give them a quick char, toast them directly over a low gas flame using tongs (or use a dry skillet on medium heat).

Accompaniments:

Avocado-Onion Relish

  • 2 diced avocados
  • 1 finely chopped medium red onion
  • 1 tablespoon fresh lime juice
  • Salt and pepper
  1. Combine avocados, red onion, and lime juice. Season with salt and pepper.
Corn and Tomato Salsa
  • 1 10-ounce box thawed frozen corn
  • 1 cup quartered grape tomatoes
  • 2 teaspoons vegetable oil
  • 2 teaspoons red-wine vinegar
  • Salt and pepper
  1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema

The relish, salsa, and crema. Also Martha's pic.

  • 16 ounces reduced-fat sour cream
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped cilantro
  • Salt and pepper
  1. Stir together sour cream, lime juice, and cilantro. Season with salt and pepper.

Bakeless Cherry Cheesecake Tart

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I’ve made this recipe two times in the last week, because it comes together so fast and is great. I’ve topped it with fresh blueberries and rapsberries, instead of the cherries. Terrific! This recipe comes from Everyday Food, June 2007. If you use a premade graham crust, it doesn’t taste quite as great, but comes together in about 10 minutes–awesome.

Bakeless Cherry Cheesecake Tart

9 graham crackers
2 T. plus 1/4 c. sugar
6 T. unsalted butter, melted
6 oz. cream cheese, room temperature
1/2 t. vanilla
[grated zest of one lime or lemon–my addition, but I liked it a lot]
3/4 c. heavy cream
1 lb. fresh sweet cherries, pitted and halved
1 T. seedless raspberry jam [I haven’t done this step–but I’m sure it makes it look great.]

1. Preheat oven to 350. Pulse graham crackers and 2 T. sugar until ground in a food processor (or with a rolling pin in a baggie). Transfer mixture to a 9″ tart pan with a removable bottom (or a pie tin). Firmly press mixture into bottom and up the sides of pan. Bake until browned and fragrant, 10-12 minutes. Let cool completely on a wire rack.

2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 c. sugar until light and fluffy [and zest, if using]. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart for at least 30 minutes or, covered, up to one day.