“Finding the real joy of Christmas
comes not in the hurrying
and the scurrying to get more done,
nor is it found in the purchasing of gifts.
We find real joy
when we make the Savior
the focus of the season.”
~ Thomas S. Monson
“The first fall of snow
is not only an event,
it is a magical event.
You go to bed in one kind of a world
and wake up in another quite different,
and if this is not enchantment
then where is it to be found?”
~ J.B. Priestley
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Sugar-Spun Sponge Candy! Take a walk down Memory Lane. Wonderful childhood memories come flooding back with this old-time classic favorite. You will seldom find it in candy stores unless you happen to stumble upon a family-owned place where the bell above the doorjamb jingles as you cross the threshold. Once inside, the glass showcase will feature this honeycomb-type toffee, golden in color, nestled inside a rich chocolate covering. It’s crisp and air-filled with a sponge-like appearance. Once you’ve had it, the memories linger on. Spoil yourself and make up a batch. Just like magic, it can be whipped up in about 15 minutes. Carry on the tradition, or begin your own this year.
SUGAR-SPUN SPONGE CANDY
Ingredients:
1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
2 cups semi-sweet chocolate morsels
3 teaspoons vegetable oil
Instructions:
Combine sugar, corn syrup, and vinegar in a heavy-bottomed 3-quart pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking about 10 minutes until mixture reaches 300° on a candy thermometer, or a drop of syrup becomes brittle in a glass of cold water. Immediately remove pan from heat and sift in baking soda. Mixture will foam up madly. Stir gently but thoroughly. Pour into well-buttered 9″ square pan. Do not spread. Let cool. Remove from pan and break into pieces over a large bowl. Sugary crumbs will appear all over the counter if the bowl is too small.
Instructions for Chocolate Coating:
Pour chocolate morsels into a glass bowl. Add 3 teaspoons of vegetable oil. Stir. Place in microwave for 5 minutes on 30% power. Halfway through, stir to blend smooth. Do not over cook. Keep warm on the stovetop over a double boiler. Dip each piece of sponge candy into chocolate. Coat completely or halfway depending on preference. The honeycomb and chocolate look appealing, in my opinion. Place pieces on waxed paper lined sheet pan. Chill to set.
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Roasted Turkey Breast! Life just got a little easier. Instead of cooking an entire holiday bird, it is just as rewarding to roast a turkey breast. You still get the herb seasonings and butter-basted juicy portions, along with drippings for a savory pan gravy, without all the time and effort. It’s simple, economical, and carves up nicely. One more reason to serve turkey for any occasion.
ROASTED TURKEY BREAST
Ingredients:
5-pound bone-in turkey breast, thawed
1/8 teaspoon parsley
1/8 teaspoon thyme
1/8 teaspoon rosemary
1/8 teaspoon sage
1/8 teaspoon white pepper
1 teaspoon sea salt
2 tablespoons butter, softened
Instructions:
Preheat oven to 325°. Place turkey breast side up in a roaster. Insert meat thermometer so the tip is at the thickest part of the breast meat. Brush the bird with butter. Sprinkle seasonings over all. Add enough water to cover the bottom of the pan. Do not use a lid. Every hour, baste the breast with butter or pan drippings. Turkey is done when the thermometer reads 185°, approximately 2 1/2 hours. There is no substitute for a meat thermometer for determining the doneness of a turkey, in my opinion. Remove from oven and allow it to stand for 15-20 minutes before carving. The skin will be crisp and the breast meat will be moist.
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Quazy Carrot Cake! “What’s up, Doc?” is something we’ve all heard Bugs Bunny say more than once. You may find yourself asking the same question when you take a bite of this tasty version of Carrot Cake. It’s loaded with fresh carrots, pineapple tidbits, and chopped pecans. The crowning moment comes when you smack your lips together over the wonderful cream cheese icing. I have seen expressions of jubilation over this award-winning dessert. Treat yourself to something special this weekend.
QUAZY CARROT CAKE
Ingredients:
2 cups flour
2 cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/4 cups vegetable oil
4 eggs
3 cups carrots, grated
1 cup crushed pineapple, drained
1 cup pecans, chopped
Ingredients for Icing:
1/2 cup butter, softened
8 ounces Neufchâtel cheese, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
Instructions:
Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Combine flour, sugar, baking soda, baking powder, and cinnamon. Mix well. Add oil, eggs, carrots, pineapple, and nuts. Beat for 2 minutes on medium speed. Transfer to baking dish. Bake for 45 minutes or until done. Meanwhile, cream together the butter and Neufchâtel cheese. Add powdered sugar and vanilla. Beat until smooth and creamy. When cake is cool, top with cream cheese icing. Garnish with a pecan half.
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.
PALEO PEPPER STEAK
Ingredients:
1 large green bell pepper, sliced and seeds removed
1 large sweet red pepper, sliced and seeds removed
1 large yellow onion, skin removed and sliced
2-3 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon cracked black pepper
2-6 ounce filet mignon steaks
Sea salt, black pepper, and garlic powder steak to taste
1 pat of butter
Instructions:
Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste.
Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.
What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.
OLIVE TAPENADE
Ingredients:
1/2 cup green olives with pimentos
1/2 cup black olives, pitted
1/2 cup kalamata olives, pitted
2 tablespoons capers
4 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
Instructions:
Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.
“We’ve got this gift of love,
but love is like a precious plant.
You can’t just accept it
and leave it in the cupboard
or just think it’s going to get on
by itself. You’ve got to keep
watering it. You’ve got to
really look after it and nurture it.”
~ John Lennon
Dining Outside the Home: Calico Café in Coldwater, Ohio! One of my favorite places is the Calico Café in Coldwater, Ohio. You haven’t lived until you’ve tasted the sublime burst of flavors in Mary’s golden crumble mixed berry Calamity Cobbler! Eat it warm with a generous scoop of vanilla bean ice cream or savor its natural sweetness with a steaming cup of gourmet coffee. Yes, please!
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