Bourbon carrots and make ahead mashed potatoes

                                                     
                                    Love make -ahead dishes especially when expecting over thirty people.  My legs are barking, but on I go.  We'll pop the carrots into brown and  give potatoes  a little cream, a stir, and some oven time. I will make regular mashed potatoes too, I just like a back- up and these chive and parmesan potatoes are delicious. The beef roast is marinating and the two turkeys are thawing--I leave those to my man George. The ham is no problem for the first meal of the day.  I have six crock pots standing in a row for many soups and stews: fish chowder, chili with meatballs, red beans, rice and ham, white bean soup with ham,  and one more I forget what it is. (mushroom soup)  I am trying a big new corn dish for the second meal to go with turkey, beef, mashed potatoes, 2 salads, cranberries, a new cranberry pineapple dish, and many starters and cheese boards, but they go with the first meal.


All four dogs have a spa day tomorrow--all day: bath, clips, shots, exams and Dr. Nicole is wonderful to work all of this in between her appointments.  We do this every year.  Had I been smart, I would have booked it for Wednesday, but nevertheless it will be a good break without them under my feet waiting for things to eat to fall from the sky.  It hits the floor and it is good-bye. Wednesday the big guns arrive to help: Joe (he and Andy are good at running errands and eating) Glenda, and Pam.  Pam is the energizer bunny and there is no sit down with her around. Glenda is the best dicer and deviled egg maker...and wonderful George who can do anything.

The tables are set and covered and Beth has been a big help getting the house under control and today Maribelle is here to clean and do the floors.  Bless their hearts.  Andy has already been to the store twice and recycle once today.  Last night we rearranged the living room for the mother-to-be to receive her gifts for baby Madeleine.  Once I have furniture where I want it I hate moving it around, but after the shower I will ask George and Pam to get it back to its original placement. I need to calm down!

Check back when you have time.  If not have a happy and blessed Thanksgiving, we are so lucky to live in this great nation.

And on we go...

I have loved North College Hill Bakery products since Andy and I were married fifth-eight years ago.
Andy's mother always had their coffee cakes when we came down for the week end.  They didn't last long, I can tell you.  Now my niece, Pam, has shopped for our Thanksgiving Day treats.  She's bought the slider buns that they call rolls but they are perfect for sliders as well as dinner rolls. (This is not Pam shopping in the picture.)  But these are the slider buns destined for greatness.






Cook's Corner's Holiday Cookies section came out today.  It is wonderful.  Alas, my recipe for Grandmother Pearl's raisin cream cookies did not make the cut.  Lisa, the editor did a great job as usual.

I am in full gear today with homemade marshmallows for the sweet potato dish 

Today I am into balls, dips and dressings for salads. Chuys creamy jalapeno dip is good in just about everything on the menu for a swift kick.  I made a double batch. It keeps so well.

1 cup sour cream
1 cup mayonnaise
5 tablespoons dry Ranch Dressing mix
1/2 cup pickled jalapeno peppers (a few more won't hurt)
1/2 cup fresh cilantro
2 tablespoons fresh lime juice.

Cincinnati, Ohio 

Full speed ahead

A good day's work.

I have been cooking right along making soups and baking but today I am really in the swing of things.  I made this lovely cranberry orange Thanksgiving sauce and this hearty buffalo/blue cheese dip that needs heating for 20 minutes.  It looks tight now, but ohhh it is delicious and coming out hot will only make it better. We are having a series of dips, finger sandwiches, soups, lasagna, crab white mac and cheese etc. to start because the guys have to be kept busy eating while we have Stacy and Matt's baby shower. We are expecting a migration from Cincinnati to Columbus to celebrate all we have to be thankful for.

I am having trouble posting pictures.  Mine have been disappearing at an alarming rate, but stay watching, I will have many lovely dishes to show you.  My tables for 30 are set and covered to keep them fresh.  If I had to do that at the last minute I would collapse for sure...after all, I am 79 in a few days.  How did that happen?  

We have a meal around noon (and the shower) and a candlelight Thanksgiving dinner late in the day.  Chicken and noodles always go well with mashed potatoes.  Looks like I need to cut that chicken into bite size.

                                 




  (I'm off for several hours to get my hair done...it's a long session.)                                             

Pecan prices, now that's nuts!

Note:  We were on our way to Sam's when Pam emailed that Sam's has 2-pound bags of pecans (that's 8 cups)  for $13. 48. They are lovely and a good buy.

another note: As you can tell, most of my photos are not showing up; just white spots where a picture should be.  One reader kindly wrote that if she used Firefox as her web browser my pictures came back as placed. Now I have to find someone to install Firefox.  If you have it, then enjoy.  I'll try to solve this.

I have been on the pecan soap box ever since Andy came home with a dime bag of pecans that cost $7.  I think the brand was Fischers.  I took it right back to Giant Eagle and they refunded my money although they did not think $7. for a hand full of pecan pieces was bad. So yesterday Andy and I were searching for Rose hams, those little shoulder hams that go with beans so well.  They are like gold to find and are costly too, but I can't do without those little gems.  We were in our new Kroger super store and passed the bulk items and I spotted pecans.  Without looking at the price I put two or three scoops of pecans in a bag and popped it on the scale. $25. made me scream.  People gathered around to see what pecans looked like that cost that much money. $21. a pound and I must have had over a pound in the bag although it did not feel like a pound of anything.  Needless to say, I left them there.  My niece, Pam, keeps me supplied with pecans from Sam's, but now I am out and I wanted to try a recipe for pecan pie squares since I am such a dud at making regular pies. Waaa. Waaa

Well back to the story of the little Rose hams.  We had searched several stores for these hams and they were not there so I got on line to the direct Rose official site.  I ordered four little shoulder hams and the cost was nearly $50. (They run about $13. each.)  I was ready to order but checked the shipping charge and it was nearly $50. to send four tiny hams. I am serious, the world is a crazy place especially in the grocery stores.

Today I made two cheesecakes, two kinds of soup, and a triple recipe of breakfast crack.  I would put the pictures on this site but in getting rid of the unauthorized ad it also caused most of my blog's pictures to go away.  I have been doing this over six years, (517 posts) so maybe my space is used up.  Who knows?

Prep work

At times I envy the way Andy's mother, Hilda, put together a holiday meal.  There was no centerpiece, just the settings and the food. No special plates or napkins or colored glass ware just a delicious turkey, mashed potatoes, gravy, and succotash.  Pie for dessert. Bam. Done. She did that very well and everyone was satisfied.  That was way before Martha Stewart who came along and put big ideas in our heads.  Nevertheless, I was ruined for simplicity and started on the path of ostentatious. Granted, Hilda was not cooking for legions; there was no room for that.  I remember one Easter;  she was dressed for church.  Andy and I had just had our first baby and he was cranky on Easter morning--imagine that! Hilda had on her Easter bonnet and was checking the turkey in the oven when I dashed in with Mike to show her his bottom.  She was looking at Mike while basting the turkey which somehow hopped from the pan and bounced across the floor.  With one scoop she picked it up plopped it in the oven, comforted me, and diapered Mike, all within seconds with only her bonnet slightly askew.

That was then, this is now.  I start preparing at least a month in advance.  I have one table where each total table's settings are arranged in one part of the table.  Every detail except anything fresh...antique china plates, all matching, colored wine glasses, all matching, place mats or table clothes, napkins to pick up the plate colors, napkin rings and flatware with handles that pick up that table's color scheme.  This year I have  four sections on that table. I have a picture on each section that shows the center piece.  Each table has a different antique china setting.  Once this is done I cover the table to keep it fresh and start planning the menu.(Reading this, I must admit, reads crazy.) I wonder if the Pizza Hut is open on Thanksgiving?  Too late, I am in the cycle, cooking for around 30 guests.  I won't have Beth to help me this year but Pam and George and Joe and Glenda are coming the day and night before to help... and to play. 

I can write this too, because I don't think the new mother-to-be reads this: We are having a baby shower for Stacy and Matt (our grandson) at the same time! YES.  Although I won't have on an Easter bonnet, like Hilda, while basting the turkey I will be hosting two events at once.  Thank heaven for the Cincinnati ladies who are taking up the plans for this surprise.

Thinking Thanksgiving 2016

Tom comes out of the closet every year in October to get familiar with the newest table settings in preparation for Thanksgiving.  This year I was once again inspired by the calm Martha.  I was   obsessed with Martha Stewart but then she got a little wild.  I now like her on public TV where she cooks and bakes alone with no silly goings-on.  I learn a lot by watching her techniques which have only gotten better through the years.  I noticed she has a new book out which is a $75. tome.  I bought it for $13. on Amazon and it is signed to someone who must not have cared anything about it because it is new as any new book.  I have to read it from the coffee table because I would say it weighs around 11 pounds.  There are many great ideas in there and I had an urge to get out some really nice antiques that I had carried by the trunk-full home from London and Paris.  Tom, the Majolica turkey soup tureen is one example who does not live in the spot- light year round; but, come October he is out and stunning.  

One find led to another and this is ButterCup a beautiful example from my friend in London, June.  She had the most wonderful antiques because she had and has a good eye. Loved shopping with she and her beloved husband.

I don't know how many will be here for the event of giving thanks, but, I am guessing thirty.  Mike, Beth, Adam, and Nate will be with Beth's family in New Orleans.  However in 2017 if we are still alive and kicking,we will all be in New Orleans for Thanksgiving including the Cincinnati Lechlers.  What a treat to have Beth's family and all the Lechlers together in good old Nola.

So even though this blog will not let me add what I want where I want, I will continue to try to show you some of the table settings, recipes, and plans in general for Thanksgiving.  I will be 79 about that time and even though that is getting up there, I am blessed with good health and should be able to continue the tradition of family gatherings with help from Beth, Pam and George.  This year Pam, George, Glenda and Joe are coming up the night before, so that should be a good time.  George is the turkey (s) wrestler.

BJ and his little family are coming here for Thanksgiving from California.  Can't wait for the double set of twins to get together here at Many Branches. Andy's brother, Jim, has two sets of twins from his two children BJ and Annie.

Thinking about place settings.    

End of the summer beauty.  The pool closes today and winter is not far behind.

Comfort food~

Comfort.
Skillet
lasagna                                                                                    

                                                                                           


















                                                                 This is my favorite season to cook.  (I may have said that about other seasons as well.)  But fall is the season to create and find different enhancements for old dishes.  I found this plate picture by Karl...don't know him, but I had to sigh when I saw it.  It speaks early fall to me. Meat loaf does not take a pretty picture, but oh the taste. The Barefoot Contessa, Ina Garten, likes to surprise her guests; if she thinks they expect  a gourmet meal, she feeds them meatloaf or spaghetti and meatballs.  She says they love it, but I tried that and it did not go well.

A couple of antiques dealers often stayed with us when there was an antiques show in town.  They slept well and ate even better.  This went on several years.  So after hearing about Ina's idea, I decided to serve them a meal such as the one that is pictured: meat loaf, mashed potatoes, and peas.  As we started eating the conversation fell to nothing and I noticed one expectant guest running a piece of meat loaf around his plate but never eating it.  I asked if he liked meat loaf and his snarky reply was, "it was not what I was expecting." Well, I was not expecting to be his free bed and breakfast either and so that was the end of my experiment of surprise. I watched Ina's guests on one of her shows and they were expecting something grand because they were rather grand, and, oh boy, I noticed a face or two fall when she turned up with a piping hot bowl of spaghetti and meatballs. She said they loved it.  Hmmm.

I say, if their hearts are set on prime rib, don't serve meat loaf!

Trying dressings

 More company this Saturday so I am cooking ahead so that I can spend more time with the guests.  Today I found I adore the dry packets of Ranch dressing.  If you have not bought this product you are missing out as I have for years.  Today I put one package in the couscous pot as it soaked up the liquid it also gained a ton of flavor.  Then I put it in the bow tie water while the pasta was cooking, again, delicious.  I want to try it in the potato salad dish too some other time, but I bet it works.
                                                      

I put Chuy's dressing that I made a few days ago on the bow ties and the regular mixture that I put on couscous dishes which I have written before.

I have made several quick bread recipes to slice and serve as well.  Using almond meal for half of the flour recipe makes a really good sweet bread.  It takes over the batter, but in a good way.  I used it for a lemon bread recipe and I could not taste the lemon but the almond meal made up for it.  I get almond meal at Trader Joe's.

North College Hill Bakery

We have house guests this week and they always come loaded with goodies from my favorite bakery North College Hill Bakery in Cincinnati.  They stop by Stalin's meat market too and bring delightful treats.  With what I have prepared for them, we will be dining well for a few days.  The guys are going to the OSU game but before that we enjoy  drinks and several games of cards.  We catch up on Netflix finds, books, and movies.  Always a joy to have this group.

Chuy's Creamy jalapeno dip

  Have you eaten at Chuy's?  Beth and I ate there this week and the waiter insisted that we take home a cup of this dip/salad dressing to try.  My cup disappeared from my frig in one evening.  I set out to look for this recipe and found a copy cat recipe which tastes like that belonging to Chuy.
Stephanie Manley of CopyKat.com developed this recipe which is amazing.  I just made a double batch and you should do the same.  It will be gone before you know it. I plan to use it in potato salad, chicken salad, as a dip, as a base for lettuce wraps...it's endless.

 Chuy's Creamy Jalapeno Dip (recipe for one batch)
1 cup sour cream
1 cup mayonnaise
5 tabls. dry Ranch Dressing Mix (I used two packages for a double batch.)
1/2 cup pickled jalapeno peppers
1/2 cup chopped fresh cilantro (cut off stems)
2 tabls. fresh lime juice

Mix everything together in a bowl and then put it in a blender and give it a good run.  Only tiny bits of cilantro should be showing.  It's pretty and delicious.  Don't be shy if you need more heat; simply used my pickled jalapeno.

Here is another recipe for the same dip with a few different items: See how you like this one.  I have not tried it. My family claims the above recipe is even better than Chuey's, so I will stick with the one on top of this post.

• 1 1⁄3cups mayonnaise
• 1⁄3cup buttermilk
• 1⁄3cup chopped jalapeno
• 1⁄3cup green chili
• 1⁄3cup cilantro leaf
• 1(1 ounce) packet dry ranch dressing mix

More quick bread for fall

Welcome autumn~
                                             

I adore making quick bread because there is a reward with little effort or mess.  I have two outstanding recipes for two go-to breads: lemon bread and a banana bread that you can add what ever you wish to the basic recipe and the return is something special. I have given both recipes on this blog before; the lemon bread one is on April 25, 2011.  Check it out and also the several other lemon cake and bread recipes.  (I had been searching for Starbucks lemon bread recipe and tried so many at that time.)  I made this one that is pictured to send to Adam because it is his favorite and also because I have his new copper skillet to send anyway. The bread pictured has two cups of lemon yogurt in it. Moist and beautiful.  If you can't locate the recipes mentioned here, email me and I will put them on again.

Tomorrow I am trying the French Gougeres from David Lebovitz's blog. I am trying to find out how to say the word, but in the meantime, I will bake the product to use up some lovely blue cheese that I have wanting to be used.I will try to use his picture too to encourage you to try this French delight.
No, he is not sharing his pictures but you can get on his blog and see what he has created. Thanks, David, for the recipe and for your good blog. David Lebovitz

Jumbo GougèresMakes 12
Giant Gougeres

Use a very good, strong cheese. If you like, one that’s aged adds a particularly nice flavor. I used Gruyère but other choices could be Comté, Emmenthal, Jarlsberg, Gouda (perhaps mixing smoked with regular), or even sharp cheddar. Any blue cheese will work here, too. Like the other cheese, the stronger, the better. The cayenne can be replaced by a few turns of freshly ground black pepper.

• 1 cup (250ml) water
• 3 ounces (6 tablespoons, 90g) unsalted butter, cubed
• 1 teaspoon sea or kosher salt
• 1/4 teaspoon cayenne
• 1 cup (140g) flour
• 4 large eggs, at room temperature
• 1 1/3 cup (100g) grated cheese (see headnote), plus about 1/2 cup (40g) for topping the puffs
• 2 ounces (55g) blue cheese (weighed without rind)

1. Preheat oven to 425ºF (220ºC). Line two baking sheets with parchment paper or silicone baking mats.

2. Heat the water, butter, salt, and cayenne in a medium saucepan over medium-high heat, stirring occasionally, until the butter is melted.

3. Dump in all the flour at once and stir the dough continuously until it forms a smooth ball, then keep stirring a another minute or two until it starts to leave a dry film on the bottom of the pan. (Drying out the dough will help the puffs rise.)

4. Remove from heat and, if using a stand mixer, transfer the dough to the bowl of the mixer, fitted with the paddle attachment. Let the mixer run at low speed for about a minute, to release the heat. If mixing the dough in the saucepan, let sit about two minutes, stirring it a couple of time to release the heat.

5. Add the eggs to the dough one at a time, beating vigorously on medium-high speed after each addition, making sure each egg is mixed in before adding the next one. The dough should be smooth and shiny. Stir in the 1 1/3 cups (110g) grated cheese, then crumble the blue cheese over the top and fold it into the dough. (Note: If you make pâte à choux frequently, you’ll notice the dough is softer than usual. There’s a photo at the top of the post showing how the dough should look.)

6. Using a spring-loaded ice cream scoop, a pastry bag fitted with a plain tip, or two soup spoons, form the dough into six 2 1/2-inch (6cm) mounds on each of the two baking sheets, evenly spaced apart.

7. Put the baking sheets in the oven. Bake for 10 minutes, then turn the heat down to 375ºF (190ºC), and bake until the gougères are well-browned, turning and rotating the baking sheets in the oven three-quarters of the way through baking. Baking time will be about 30 to 35 minutes, but ovens can vary so use the baking times as a guide. If they are getting too dark, remove them from the oven sooner. If they are still too light at the end of the estimated baking times, continue to bake them until they are deep golden brown.

Serving and storage: Gougères are best freshly made, served warm, although they can be kept at room temperature for about a day. You can freeze them in an airtight bag for up to two months, reheating them in a medium-hot oven, until crisp.

Pumpkin picture from Martha Stewart, with thanks.