Cold Weather Comfort Food

There's something about cold, dreary weather that sends me running for dishes that make me feel like I'm being hugged from the inside.  I have memories of friends and family associated with these dishes and every time I eat them I get those warm fuzzy feelings again.  They might not be the most calorie conscious recipes, but there are times and dishes that I'm willing to forego dessert for.  Here are some of them.

Decadent Three-Cheese Mac & Cheese

1 1/2 c grated Gruyere cheese

1 1/2 c grated sharp Cheddar (I like using Tillamook's Garlic White Cheddar)

1 1/2 c cubed rindless Brie

5 tb Butter  or STM EVOO

1/4 c Flour

2 tsp STM Thyme

3/4 tsp freshly grated STM Nutmeg

4 c Whole Milk

1 3/4 c Breadcrumbs

1 lb Pasta of choice

  Cook the pasta according to package directions for Al dente.  Mix together the cheeses, setting aside 1 c.  Heat 4 tb butter or evoo.  Stir in the flour and cook for 4 minutes, until beginning to color.  Add the spices and then slowly whisk in the milk.  Simmer 4 minutes.  Sprinkle in the cheeses and stir over low heat until melted and smooth.  Toast the breadcrumbs in the remaining 1 tb butter/evoo 2 minutes or until golden.  Toss the cooked pasta in the cheese sauce and pour into a casserole or individual ramekins.  Sprinkle with the reserved 1 c cheese and then the breadcrumbs.  Bake at 375 for 20 minutes.

  *Variations: diced bacon, pancetta, sauteed leeks, onions and/or garlic, peas, mushrooms, etc.

Balsamic Braised Red Cabbage

2 -3 tb STM EVOO

1/2 c diced Bacon

1/2 tb crushed STM Fennel seeds

1/2 tb crushed STM Caraway seeds

1 sliced Onion

2 diced Pears or Apples

1/4 c STM Cinnamon-Pear Balsamic

1 tb butter

1 head Red cabbage, chopped

  Saute the bacon in the evoo 5 minutes.  Add the onion, pears and spices, cook until transparent and beginning to brown.  Stir in the cabbage and balsamic, season.  Cover and cook for about an hour.   Top with a knob of butter before serving along side pork or chicken.

Spice 101 Cardamom: & Cardamom Shortbread

Cardamom, called the "Queen of Spices", is a refreshingly astringent and pleasant tasting spice.  Its scent resembles eucalyptus with a hint of mint and pepper.  Cardamom is used in savory dishes like curries and stews as well as sweets.  The German lebkucken cookies feature cardamom as a key ingredient!  Cardamom is great for freshening your breath, calming asthma, and is a very popular digestive aid.

Cardamom Lemon Shortbread: Heaven in a bite!

3/4 lb soft butter

1/2 c sugar

1/2 c brown sugar

3 1/2 c flour

1 generous tsp freshly ground STM Cardamom

(if using pre-ground increase to 3 tsp)

1/2 tsp STM Lemon zest

Sift together the dry ingredients.  Whip the wet together and fold in the dry.  Chill for 30 minutes until firm.

Roll out to about 1/4 - 1/2 inch thick.  Slice, cut, or press into a shortbread mold.  Bake at 375 for 12-14 minutes.

Mulled Cider Recipe

MMMM... just looking at this picture makes my nose twitch with the smell of simmering cloves, nutmeg, cinnamon and cardamom. Really, someone should bottle that smell as a candle fragrance, Oh wait, that's right, it's already been done. Every Christmas, as we sell Christmas trees, I have put out a hotpot of my hot spiced cider. Not only does it make the store smell amazing, customers have told me that they come back every year just for my cider! I tell them it is an old family recipe but then I ruin it by laughing - I don't think I ever had anything but a package poured into hot water when I was growing up. Here is my tried and true recipe for you mulled cider folks - enjoy!

MULLING SPICE RECIPE
1 TBSP Cinnamon chips ( or a 3"stick)
1 TBSP Coriander
1 TBSP Cardamom
2 TBSP Cloves
2 TBSP Allspice berries
2 TBSP Orange Peel ,dried (or the rind of 1/4 fresh orange)
1 whole Nutmeg, crushed
 Mix above ingredients well. For one gallon of apple cider, I put about two tablespoons in a cheesecloth scrap tied with a twist tie that I have removed the paper from. If you have a 2 1/2 " tea ball infuser fill as full as possible and place in the pot of cider instead of the cheesecloth. Add 1/2 to 3/4 cup of dark brown sugar and stir. The dark brown sugar is very necessary to give the cider that richness. Simmer the cider for at least an hour, more simmering produces more strong flavor.
Jennifer adds some other ideas on how to spice up your favorite beverage-
SMOKING BISHOP                                                          
Mix one bottle of port with one bottle of red wine                
( instead of apple cider)                                                         
Use above mulling spice and simmer.
GERMAN CIDER
Mix 4C white wine with 4 C apple cider
(instead of only cider)
Use above mulling spice and simmer.

Label Police Under Investigation

Do You Police Your Labels?
I promise not to rant. Well, maybe just a little bit... We often have such interesting conversations with our customers and I wish I could write well enough to share some of their stories and quips. People share their recipes, which is so often part of their history. Many people are re-discovering the nutraceutical power of  teas,spices, vinegars and oils. Due to media coverage of certain food mishaps, people are becoming more aware of where their food is coming from and what exactly is involved in bringing their product from farm to grocer. My personal favorite past-time is reading labels on boxes and bags and trying to decipher exactly what is in the product. I even went on a binge of only buying products that listed less than five ingredients (there were and continue to be alot of veggies and fruit in our house). The book and movie, Food, Inc., gave me even more reason to be suspicious of some of the ingredients. There is even a local writer ,Chris Ellis, of Green Living Monthly, who writes a column detailing what certain ingredient items are and what they do and where they come from. Last month she wrote a column about ingredients in common dog food. Sheesh!! Now I have to worry about those labels, too! The point here is perhaps YOU should be a bit of a Label Police as well. Do you really need maltodextrin (a corn product most likely GMO), sodium metabisulphite, or silicon dioxide in your diet? Hmmm.....don't remember seeing those on my list of RDAs.

Persimmon Fever and Recipes Galore!

Persimmons have been prized in many cultures for their sweet, delicate flavor.  They can be eaten whole, sliced up and added to yogurt or granola and salads.  Persimmons have long been used in baked goods like pies, pudding, and cakes.  You can use them in curries and pretty much anything else that strikes your fancy.

Here in America, there are two common varieties.  Fuyu is a squat fruit looking very much like an orange-red tomato.  This variety can be eaten when still firm and when very soft.  Hachiya persimmons look similar to a Plum or Roma tomato, in its elongated heart-like shape.  Hachiyas are quite astringent when under-ripe and can even be slightly bitter.  When fully ripened they lose their astringency and become sweet.  The flesh of this persimmon is rather like a jelly or pudding and can be scooped out with a spoon.  Hachiya persimmons are most commonly used for baking or cooking and rarely eaten raw.  Fuyu persimmons are favored for fresh, raw consumption or for pickling.  Persimmons are at the peak of their season in January, and can be found in supermarkets for a month or two before and after.  Dried or frozen fruit can be found in specialty markets and Asian markets.

Now, the fun part: just what can you do with a Persimmon?  Everything!

Persimmon Custard Bars

Crust: 1 2/3 c Flour

  2/3 c Powdered Sugar

  1 c Butter, melted

Persimmon Filling:

 1 1/4 c Water, or Apricot/Orange juice

3 tb Agar Agar flakes or unflavored Gelatin

1/2 c Sugar

1 1/2 c (about 4 large) Hachiya persimmon pulp

1 tb Lemon juice

1 egg or 4 tb Arrowroot powder

3 tb Milk, Juice or STM Blood Orange EVOO

Preheat the oven to 350.  Combine the crust until crumbly, and then press into a greased 9x13" pan.  Bake until golden, 20-30 minutes.  Cool.  Bloom the agar/gelatin in water or juice for 15 minutes.  Meanwhile puree the pulp with the arrowroot/egg until smooth.  Bring the gelatin/agar to a simmer and cook until dissolved, 10 minutes.  Add the sugar and continue cooking for another 2-3 minutes.  Lower the heat and add in the persimmon pulp.  Cook, whisking, for 5 minutes.  Pour into the crust and cool 20 minutes.  Chill 2-3 hours until set.  Sprinkle with powdered sugar and enjoy!

Persimmon Fudge, because it just isn't the Holidays without fudge!

1 c Persimmon Pulp

6 c sugar

2 1/2 c milk

1/2 c light corn syrup

1/2 c butter

3/4 c pecans - optional

*I like to add a handful of chopped persimmon in too

Combine the pulp, sugar, milk and corn syrup in a pot.  Cook gently until the candy thermometer reads 230 degrees.  Cool until it reaches 110 degrees and then beat in the butter.  Cool.  When it's thickening, stir in the nuts and fruit.  Spread onto a buttered pan and cool completely.

Tangerine-Persimmon Sauce - Yum!

Pulp of 2 persimmons

1 juiced Tangerine

1/3 c Tangerine zest

3 tb sugar

1 oz Grand Marnier (or other orange liqueur)

 2/3 Orange juice

2 tsp Arrowroot powder or cornstarch

1 tsp STM ground Grains of Paradise

2 STM Star Anise Pods, ground

  Puree everything except the cornstarch.  Pour into a saucepan and bring to a simmer.  Make a slurry with the starch and a tb of water.  Whisk into the puree.  Cook until thickened.  Can serve hot or cold.  Add 1/3 c cream for a rich topping for a steamed pudding, pie or cake.  Serve over ice cream, custard or fresh fruit.  Glaze a pork loin or duck breasts!

Quick & Easy T-day Appetizers

It is always a challenge to serve yummy appetizers that do not take as long (or longer) than the actual meal does.  During big holiday meals or parties, the last thing you want to worry about are your munchies.  So, we've come up with some delicious super simple recipes to help you out.  They can even be made ahead of time, so on the day itself you can have more time to relax and enjoy yourself.

Stuffed Mushrooms:
1 package baby bella or button mushrooms
1 - 2 lbs Hot Italian Sausage, chorizo, or whatever you prefer
STM Spicy Mango, Mango, Mandarin Orange or Cherry Balsamic
Sesame or Nigella seeds to garnish
  Clean the mushrooms and remove the stems.  You want the caps to be as hollow as possible.  Stuff with the uncooked sausage.  Generously drizzle with balsamic.  Bake at 350 for about 10-15 minutes, until the sausage has cooked through.  (If you make these ahead, keep in the fridge until ready to serve, then briefly reheat in the oven).  Sprinkle with sesame or nigella seeds and watch them vanish!

Holiday Caprese Salad
fresh ripe Persimmons
Soft cheese, like a goat cheese or havarti
fresh tarragon
STM traditional balsamic
  Slice the persimmons.  Layer with slices of cheese and the tarragon.  Drizzle with balsamic and allow to rest for a bit before serving.

Spiced Nuts:
1/2 c Sugar
1/2 c Water
1 tb Butter
2 c Pecans, Walnuts, Almonds, etc
1/2 tsp Salt
3 tb STM Garam Masala, Sweet Spice, or Buffalo Rub
  Melt the sugar in the water and butter.  Stir in the nuts and cook until thick and the nuts are well coated.  Add the spices and salt.  Spread onto a lined sheet pan and bake at 350 for 6-8 minutes.  Cool and enjoy.  Goes great with a cheese plate and a balsamic drizzle or two!

Spiced Bourbon Pumpkin Cheesecake

Yeah, that's right: Spiced Bourbon Pumpkin cheesecake with Chocolate Sauce!

This cheesecake takes things to a whole new level of decadence.  You can diet later, right now you totally need to make this.

Cheesecake:
1 1/2 c crushed Vanilla wafer cookies or lightly flavored Gingersnap cookies
1 c ground toasted Pecans or for those of you with allergies, Toasted Pumpkin Seeds
1 stick melted Butter
2lbs soft Cream cheese, cubed
1 c light Brown sugar
6 eggs
1/2 c heavy Cream
1/2 c Flour
pinch of Sea salt
2 tsp STM Sweet Spice
1 tsp Vanilla extract
2 c Pumpkin puree, preferably homemade (if buying canned get un-spiced sugar free puree not pie filling.)
2-3 tb good Bourbon

Chocolate Sauce:
3/4 c Half & Half
1 tb Butter
1/2 lb semi-sweet chocolate chips
1/4 tsp Vanilla extract
2 tb STM Traditional or Chocolate Balsamic

Combine the crunched cookies, butter, and nuts/seeds.  Press into a spring-form pan.  In a food processor (by far the easiest way) whip the cream cheese until light and fluffy.  Beat in the sugar.  Once that is incorporated, add the eggs one at a time, beating after each addition.  Now work in the cream, spices, flour, salt, bourbon and vanilla.  Beat in the pumpkin puree.  Pour the batter into the pan and bake at 350 for 1 our 15 minutes or until mostly set.  Cool completely.
Combine the half & half, vanilla and butter.  Heat until nearly boiling.  Put chips and balsamic in a bowl, pour the hot cream over top.  Cover with plastic wrap and let sit for 5-10 minutes.  (the heat of the cream will melt the chocolate) Beat until well combined and smooth.  Drizzle over the cheesecake or serve along side.
 * I like to garnish mine with Pumpkin seed or pecan brittle.  It's very easy to make and super tasty.  Check our website for the recipe.