Holiday spiced nuts

I love receiving and giving homemade food gifts.  I see cooking as a lovely way to tell people how you feel about them.  Have you ever seen the 1992 foreign film "Like Water for Chocolate"  set in the era of the Mexican revolution? Brilliant. Tita expresses her love and passion through her cooking and the people who eat her food literally experience the emotion that she had as she prepared the cuisine.  This film inspired my interpretation... I say a little prayer as I'm cooking, that the food I prepare provides the people eating my food much nourishment and pleasure.  I do this ritual for my family and as I'm catering.   Trust me, spiced nuts taste great but spiced nuts with a blessing... heavenly.  

These addictive nuts make great hostess gifts or stocking stuffers and are delicious little nibbles during cocktails.  

The other day I paused from my frantic pace of the holidays and took a moment to experience some authentic joy.  My wish for you... that you may discover true JOY this holiday season.

Holiday Spiced Nuts 

(adapted from a recipe of Emeril Lagasse)

This recipe makes 8 cups nuts, plenty to share as gifts.

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1 teaspoon cumin

8 tablespoons unsalted butter

8 cups unsalted mixed nuts (walnuts, almonds, pecans, etc.)

3/4 cup  brown sugar

2 teaspoons salt

Mix spices and set aside.  Toast the nuts in a dry skillet, stirring frequently, for about 4 minutes.  Add the butter and stir for one minute.  Add the spices and sugar, 2 tablespoons water, and the salt and cook, stirring until the sauce thickens, about 5 minutes.  Transfer nuts to (two) aluminum lined baking sheets and separate them with a fork.  Place in a 300 degree oven for 5 minutes.  Remove from oven and let nuts cool until hardened.  Store in an airtight container.

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Lentil stew... potage aux lentilles

Whip out your snuggie and make a pot of this cozy stew.  It is the best tree trimming fortifier you could ask for. Filled with leeks, carrots, celery, onions, lentils and keilbasa, the vitamins just leap out of the bowl at you.  We humans have been savoring lentils for quite some time now.  Archeological evidence suggests they were eaten 10,000 to 13,000 years ago!

Lentils are so much easier to make in soups and stews than dried beans.  You do not need to soak them overnight and this soup simmers for just an hour as apposed to other stews which may need to simmer for several hours.  Be sure to buy the French green lentils such as du Puy.  They hold their shape in a soup and do not become mushy.

I have made this luscious stew with and without the kielbasa... both are tasty.  The protein laden lentils make it a good vegetarian meal as well if you choose to omit the kielbasa.  The previous time that I made this, I had the kielbasa all cut up in pieces waiting to add it to the pot.  I left the room momentarily and our dog Daisy inhaled the kielbasa.  And that, my friend, is how I know the stew is just as good without the meat.  

Lentil Stew  

I slightly adapted this recipe from Ina Garten's recipe in her Barefoot in Paris cookbook. (my favorite of Ina's books) 

1 pound French green lentils 

3 large onions, diced

2 leeks, diced

1/4 cup olive oil

3 garlic cloves, minced

1 tablespoon kosher salt

1 1/2 teaspoons black pepper

1 tablespoon minced fresh thyme leaves

1 1/4 teaspoon cumin

8 stalks celery, diced

6 medium carrots, sliced

3 quarts chicken stock - low sodium

1/4 cup + 2 tablespoons tomato paste

1 pound kielbasa, sliced and then cut in half

2 tablespoons red wine vinegar

Freshly grated Parmigiano Reggiano , for serving

In a large pot bring water to a boil (enough to cover the lentils)  Take off the heat and add lentils.  Let sit for 15 minutes and then drain.

In a large stock pot  heat the olive oil on medium heat and then add onions, leeks, garlic, salt and pepper, thyme, and cumin.  Sauté for about 10 minutes.  Add carrots and celery and sauté for another 15 minutes.  

Add the chicken stock, tomato paste and the drained lentils.  Cover and bring to a boil. Uncover, reduce heat and simmer uncovered for 1 hour or until the lentils are tender.  Add the kielbasa and red wine and simmer until the kielbasa is hot.  Serve with Parmigiano Reggiano grated on top.  ( and a drizzle of olive oil won't hurt either)

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Fig and olive tapenade... the black butter of Provence

 

I first tried tapenade on my honeymoon in Provence 19 years ago.  One morning, my then "shiny new husband" and I eagerly set out to the early morning outdoor market at L'Isles-sur-la-Sorgue in search of this rich condiment that we had just read about in Peter Mayle's iconic books, "A year in Provence" and "Toujours Provence." (I wrote about our encounter with Mr. Mayle here)  The market in this picturesque riverside town is known for its "antiquaires" and "broquantes" (antique dealers and nic nacs) but we were fortunate enought to find a purveyor of olives and tapenade. I've never seen so many varieties and colors of olives all lined up in baskets... stunning.  We purchased an earthen pot of tapenade along with a baguette and a fine bottle of Chateauneuf du Pape.  That evening on our balcony at the auberge in Bonnieux we slathered our "black butter of Provence" on slices of baguette and sipped our bold wine while watching the sunset... marriage is good indeed.    

The next morning my husband decided to again have the tapenade smeared on his croissant.  He informed me that he had wisely kept it outside on the balcony to keep it cold overnight.  Very unfortunately for him, the night was not cold enough and with one of the key ingredients being anchovies... he became violently ill for the next four days.  Who'd have thought the "in sickness and in health" part would become relevant so soon after the vows.  So for the second week of our honeymoon I discovered Provence on my own.  I explored ancient hilltop villages, I toured world class wineries, I savored memorable meals.... alone. 

Since that fateful day, my husband prefers his tapenade 'sans' anchovies.  A traditional tapenade would have black olives, capers, anchovies, and olive oil.  My recipe is a simple one of equal parts dried figs and black oil cured olives combined in a food processor with a drizzle of olive oil to bind it all together.  The sweetness of the figs is a perfect balance to the saltiness of the olives.  

I made the tapenade to put in a little gift basket of homemade goodies to bring with me this weekend to give to my in-laws as a housewarming gift for having us for the Thanksgiving weekend.  

May you have a wondeful Thanksgiving filled with many blessings!

Fig and black olive tapenade

1 cup oil cured black olives

1 cup dried figs with the stems trimmed off

a drizzle of olive oil

In a food processor combine the olives and figs by pulsing them many times until the mixture is well combined but still a bit chunky.  Drizzle a little olive oil in to the mixture to make it the consitancy you prefer.  Store refigerated in an airtight container for up to one week.  Serve at room temperature.  Spread on crackers or slices of toasted baguette.  

Printable recipe.... click here.

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Homemade pear and vanilla jam... who knew canning was so simple?

I've never been that girl before.  I always wanted to be that girl... the one who makes her own jams, preserving the flavor of the season for her family and friends to enjoy all winter long.  Today, windows open enjoying the fresh fall air, I made homemade pear vanilla jam.  Today I was that girl.  Finally.

Out of necessity I was nudged out of my comfort zone and gave canning a whirl.  I've always wondered why they call it "canning" and not "jarring"?  Anyone?  You do infact put the jam in jars not cans.   

I'm cooking for a party of 200 this Friday (yikes, what am I doing at the computer?) which is to be heavy hors d'oeuvres passed throughout the evening.  For one hors d'oeuvre, I came up with the idea of making a pear shaped tartlet on which to put a small slice of Gorgonzola or Brie cheese and top it with a dollop of pear jam.   Unfortunately, the good "online" pear jam was $13.95 per jar plus shipping.  I'll need about 6 jars... not cost effective for this use.  I decided to try making it myself.  I consulted the blog www.foodinjars.com for ideas and found just the recipe I was looking for.  Using a current recipe from a trusted source is key because the last thing you want to do is get someone you love sick.  

Wow.  The flavor.  The essense of pear and vanilla.  This jam will knock your socks off.  So worth it.

I cannot get over how simple canning is.  Who knew? And this recipe didn't even require that I peel the pears first.    

I have to admit though, after I bought the big canning pot and all the cool canning supplies, it would have been less expensive to go ahead and purchase a bunch of  jars of pear jam from American Spoon.  But this was so worth the experience and the results were fabulous.  And now I'm ready for canning the next time.... because I'm now THAT girl.

Pear Vanilla Jam

(recipe adapted from the Pear Vanilla Jam recipe of www.foodinjars.com)

makes enough for seven half pint jars

8 cups chopped Barlett pears (these are thin skinned so peeling not necessary)

2 vanilla beans, split and scraped

4 cups sugar

1 packet liquid pectin (3 ounces)

In a large pot, combine pears, sugar and vanilla beans plus the luscious gooey scrapings inside.  Cook over medium heat until the fruit is soft. Remove the solid vanilla beans and using an immersion blender or potato masher, break down the fruit into a smooth sauce.

Add the pectin and bring to a boil and boil for 5 minutes to activate the pectin.  

Heat your canning lids over low heat in a small pot of water while you are preparing the jam to ensure a good seal.

Fill your half pint sized jars.  Wipe rims to remove any residual jam.  Apply lids and screw on the rims. 

Process the the filled jars in boiling water for 10 minutes (start the timer when the pot has returned to a boil) Remove processed jars from the pot and place them on a towel lined counter top. Let them cool undisturbed for at least two hours.  During this time the lids should seal.  Check to ensure the jars have sealed by pushing down on the center of the lid.  If it feels solid and doesn't move, it is sealed.

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Toasted pumpkin seeds with honey and spice

One of the many blessings about having children is the fact that you are nudged into doing cool activities, such as pumpkin carving, that you probably wouldn't take the time to do otherwise.  We spent a fun Sunday afternoon carving our pumpkin and toasting the seeds in honey and spices.  Truth be told my "to do" list loomed larger than life with the busy catering season upon me.  I'm so glad I put everything on hold to enjoy my family and toast some pumpkin seeds.  "30 year old me" wouldn't have had the time and missed out on such great memories.  

Mike takes his pumpkin carving seriously.  His battery of pumpkin carving tools are the reminiscent ghosts of his sculpting major at a liberal arts college.  

Freshly grated nutmeg give these seeds a great depth of flavor.   

Happy Halloween!!

Toasted pumpkin seeds with honey and spice

2 cups fresh pumpkin seeds, pulp removed

1 tablespoon unsalted butter

2 tablespoons brown sugar

2 tablespoons honey

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon clove

1/8 teaspoon freshly ground black pepper

salt to taste

preheat oven to 350 degrees

Over medium heat toast the pumpkin seeds for 3 minutes, stirring often.  Add the rest of the ingredients and stir until well combined.  Spread the seeds out on a flat sheet and bake until the seeds are crunchy, about 15 to 20 minutes.  Cool completely.

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