Christmas is over, the gifts are exchanged, the relatives are gone… but the ham is not! Of course I love a good holiday ham, but one can only eat so many leftover ham sandwiches! In an effort to change things up a bit and use every bit of the great Christmas ham I made this recipe for Pasta with Ham and Peas. Since many of you have spent hours in the kitchen this week, you will be pleased to know that this recipe took about 12 minutes to put together. I took an inventory of the refrigerator and found some great things like: boiled ham, heavy cream and sweet corn. Feel free to play around with this recipe and add whatever veggies you may have left from christmas.

(more…)

Christmas is just around the corner and each year I try to think of new, thoughtful and homemade gifts to give to friends. I know that everyone is swarmed with cookies and chocolates, so I try to be a bit different. I think to myself… what would I want to recieve on a bone chilling 5 degree day? Vodka!

So, after much research, and painful taste testing I have come up with a great recipe Cranberry Infused Vodka. This infusion is flavored with spiced cranberries and a touch of sugar syrup. I began my infusion and started into it after about four days… so hurry and you can have some for your holiday parties!

(more…)

With the holiday season in full swing, and holiday parties everywhere- I have decided to post recipes to help folks break through the monotony.  Any time I have attended a holiday potluck or party I recall only a few things- deviled eggs, ham, dip, cookies, ham, ham and more ham.  Okay, not that I haven’t eaten my share, I love a good potluck.  I know many people are searching for new recipes to spice up there carry in, or to make hosting a holiday party exciting. 

I had a request to post my popular recipe for bruschetta.  This is one of the first recipes that I came up with on my own, back when I was about 16 years old.  After serving it once it became a staple at every party we had for about four years!  Now, I have been able to break free from that pattern, but the recipe is still a family favorite.  I am posting this recipe as i came up with it when I was sixteen.  If I did it over, I might change just a few things, but- why?  This recipe is tried and true.

(more…)

This time of year is prime time for baking with apples.  Of course, anytime of the year you can go to your local grocery and grab a bag of Granny Smith, Golden Delicious or Macintosh apples, but there is something special about apples when they are in season.  Right now the orchards are harvesting some of my favorite eating and baking apples… and I love to take advantage of the great varieties that are available.  My personal favorite for eating and baking is Honey Crisp, which is a newer apple variety and is becoming more available each season.  I also really love a great Northern Spy.  This apple is an heirloom variety that my great-grandmother used in her fall baking.  Although not great for eating, this type is great used alone in baking, or combined with Honey Crisp.

For this recipe I chose to use Northern Spy apples, but any tart, firm baking apple will do.  These muffins are great snitched straight out of the oven, warmed with vanilla ice cream or with a great cup of coffee for breakfast.  The addition sour cream, as with many other baking applications, makes these muffins super moist, with a uniquely rich flavor.  This recipe makes two dozen muffins, which is a great way to share the bounty with friends! 

Apple Streusel Muffins
Makes: 2 Dozen

Muffins:
4 cups Flour
2 cups Sugar
2 ½ tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
½ tsp Cinnamon
4 eggs
2 cups Sour Cream
½ cup Butter, melted
1 cup Heavy Cream
3 cups Diced Apples

Topping:
½ cup Sugar
6 Tbsp Flour
½ tsp Cinnamon
4 Tbsp Butter, softened

For Muffins:  Combine all dry ingredients in large bowl.  In a separate bowl blend all wet ingredients well.  Mix wet ingredients into flour mixture, then add diced apples. 

For Topping:  With hands blend sugar, flour, cinnamon and softened butter until mixture reaches a crumb-like texture. 

Preheat oven to 400 degrees.  Grease muffin tin well and fill each section ¾ full with muffin batter.  Top generously with streusel topping.  Bake at 400 degrees for about 20 minutes.  To test:  gently press the top of a few muffins with your index finger, if the top gives and then springs back the muffins are done.

~SD

Gravy is a staple for nearly every meal at my house… especially around the holidays.  The many cooks in my family all have different methods of making gravy, whether it is water and flour, reduction or heaven forbid corn starch!  Through the years I have been taught each of these recipes, but I have my own varition that works without fail.  This variation has also earned me the seat of gravy maker at our house.

The key to a good gravy is a good stock. I often make chicken stock in a large batch, so I can use it in many recipes. Simply start with a whole chicken, or trimmings then simmer for a few hours in a large pot with onions, celery and carrots. Be sure not to let your stock boil, this will cause the stock to become cloudy.

(more…)

With the Holiday season upon us, we begin to start fearing the inevitable winter weight gain.  Everyone indulges in the once a year treats and eats and usually this results in at least six new pounds!  This year, rather than running from the unavoidable- Embrace the Weight!  2009 is just around the corner and simply make that your year to look good!

My new recipe for Caramel Cupcakes with Caramel Buttercream Frosting is just the thing to start you off on the right foot.  Even better- make a bunch and share them with friends!