Pear Brandy

 

We Southerners LOVE our liqueurs and if you can make it yourself, even better. 
Growing up, my parents made wine, my across-the-street neighbor made beer, I have dabbled in making other spirits...but this recipe is truly a cinch.


4 Pears
2 cups Brandy (Generic)
2 cups Sugar
2 cups Water

 

Wash and chop 2 pears, discarding seeds and core.  Place in a sealable glass jar, cover with 2 cups of brandy and let steep undisturbed in a cool dark place for a week. 

Strain liquid through a coffee filter into another larger sealable glass jar. 

Chop 2 more pears as above, add to a pan along with sugar and water, stir, bring to a boil, let cool and pour into the jar.  Again, let it steep in a cool dark place for 2 weeks.... 6 months.  Yes, I admit, I forgot about it.

Again, strain through a coffee filter into the final serving container. 

I can't speak for the taste and quality of a secondary 2 week steep, but at 6 months it is smooth, sweet and has a distinct pear flavor.

 

Enjoy!

 

~CGJ

Red Beans and Rice (Slow Cooker)

 

There has been a longstanding - some say New Orleans… some say Louisiana… some say Southern tradition of making Red Beans and Rice.  In years gone by when Monday was “Wash Day”, Red Beans were slow cooked on the stove using the ham bone left from Sunday's dinner while washing clothes.  It seems like every day is “Wash Day” at my house.  We all work can to can’t and then some… so the only way I’m going to get my Red Beans and Rice is to plan ahead and use a little help from modern technology.  I do believe you still need to soak your beans overnight and to certainly not skimp on any of the other flavorful ingredients. 

One more thing before I share the recipe with you - the “Holy Trinity” in Louisiana refers to a trio in equal parts of diced aromatics: bell pepper, onion and celery.  They are gently sautéed together to create a flavor base for the other ingredients to build upon.  There are variations of this trio in other cuisines:

French “Mirepoix”: carrot, onion and celery (Classic)

Italian “Soffritto”: onions, celery, and carrots in a 2:1:1 ratio

Indian:  onion, ginger, and garlic

If you have a family recipe that you only get to enjoy when Monday falls on a holiday or one of the kiddos is home sick… try modifying it to use it in the slow cooker, it will become a new tradition in your household.

 

Red Beans and Rice (Makes 8 servings)

 

1 lb dried red beans (I use “Camellia” brand)

6 cups water

8 slices thick cut bacon (about ½ a pound), cut into ½ inch slices

1 ½ lb smoked sausage, cut into ¾ to 1 inch pieces (I use locally produced “Down Home” brand)

Holy Trinity – 2 cups onion, 2 cups green bell pepper, 2 cups celery (all cut to small dice)

2 t salt

2 t dried thyme

1 t ground black pepper

¼ t cayenne

1 T garlic, finely chopped

5 cups vegetable stock (low sodium)

8-10 prepared servings of long grain rice

Flat leaf parsley, finely chopped (for garnish)

Green onions, finely sliced (for garnish)

 

 

Sort beans, rinse and place them into a container, adding about 6 cups water.

Let soak overnight.  Drain rinse and set aside.

 

Pre-cook the sausage, lightly brown and render out the fat.

 

 

In a large skillet lightly cook the bacon just until it starts to brown but still limp.

 

 

Add the trinity ingredients, stir and sauté the vegetables until they are soft.  Add salt, thyme, pepper, cayenne and garlic…continue sautéing just until the vegetables start to brown.

 

 

Place beans, vegetables, vegetable stock and sausage in a slow cooker.  Set on low for 10 hours.

 

Adjust seasoning.  If they need to be thickened more, remove about a cup of the beans, mash with a fork and return them to the pot.  Serve with rice and garnish with the parsley and green onions.

Enjoy!

~CGJ

Hot Chocolate for Lovers

We had reservations tonight for the first seating (at 2Johns, one of our favorite restaurants) for our Valentine’s Day dinner.  Afterwards it was still early enough to enjoy the evening, so I wanted to make something special and naturally...chocolate for my Valentine.  Both my husband and I had generous portions at dinner, so a cup of “Hot Chocolate for Lovers” was just the ticket for a sweet little finish.  It was just the dreamiest hot chocolate (with a kick) that I had ever tasted. 

Other than the chocolate liqueur (which I bought as a Valentine’s Day present for my sweetie), most everything else you probably already have in your pantry and fridge.  So if you “love birds” are still up… go for it.  You can find the recipe at the end of this post.

~

I gave my husband the chocolate liqueur and this poem as his present. 
I wrote it just for him, today…this day that is dedicated to Lovers and loved ones. 
He is both!
      

"I Love You Now…and Always
I’ll Love You more and more
I give you my Heart freely
Of our Blessings we are sure
Gracious is God’s pairing
Like Wine and Souls entwined
You are my Love Forever
Neil, Happy Valentines!"

Hot Chocolate for Lovers

Makes 4 to 6 petite servings

2 c whole milk
5 oz semisweet chocolate chips
2 T honey
1/4 t cayenne pepper
Dash of salt
1/2 c chocolate liqueur (optional)
Whipped cream (optional for topping)

·       Heat milk and stir continuously in a saucepan just until scalded, do not boil

·       Turn down heat, add chocolate, honey, cayenne and salt, stir until chocolate is completely melted and smooth

·       Add chocolate liqueur, stir

·       Pour into cups and top with whipped cream, if desired

Enjoy!

~CGJ

Cheddar Thyme Biscuits

We love our leisurely Saturday morning coffeetime... reading the newspaper, catching up on emails and watching (my) recorded cooking shows.  It's no effort to mix up a batch of biscuits, either plain or with the cheddar and fresh thyme that is in this recipe.  Eating them buttered and just out of the oven is the best...and even better with homemade Strawberry Fig Jam.

If you have an iron skillet

I would recommend using it instead of other bakeware,

as the resulting bottom crust

that develops is divine.

   

          This skillet is one handed down from my Grandmother. 

I treasure it, not only for the memories of family meals with loved ones, but because it is well seasoned and creates a consistent product every time.

                        
                        2 cups self rising flour
                        1/2 t baking powder
                        1 t fresh thyme
                        1 c grated cheddar cheese
                        1 1/4 c buttermilk
                        4 T salted butter (melted)
                        Kosher salt

• Preheat oven to 375 degrees 
• Sift flour and baking powder together in a bowl
• Add thyme and cheese, mix thoroughly 
• Add buttermilk, mix until all incorporated
• Put melted butter in skillet/baking dish
• Spoon biscuit mix into skillet/baking dish (should yield about 12 biscuits)
• Turn each biscuit over in butter, sprinkle with Kosher salt
• Bake on top oven rack for 25 minutes  

    Enjoy

    ~ CGJ






   

Mardi Gras Veggie Medley











This past weekend we enjoyed having my husband Neil's sister and family come join us for some Mardi Gras revelry.  Margo, Lea and Anne arrived Friday and since it was a work day I had decided to put a roast in the slow cooker (10 hours) for the evening meal.  (Larry arrived on Saturday but sadly... missed this meal.)  Also present to enjoy were daughter Sara and beau Michael.  To accompany the roast I needed something 1) colorful, 2) easy and quick and 3) seasonal.   

Addressing the colorful, requirement... this recipe celebrates Mardi Gras colors: Purple - Representing Justice, Green - Representing Faith, and
Gold - Representing Power as chosen by the Krewe of Rex (which selected the official Mardi Gras colors in 1872).  Interesting to note that Mardi Gras colors influenced the choice of school colors for archrivals Louisiana State University and Tulane University.  When LSU was deciding on its colors, the shops in New Orleans had stocked up on purple, green, and gold material for the Mardi Gras season. LSU decided upon purple and gold, and bought much of it. Tulane bought much of the only remaining color--green! (Their colors are blue and green.)  http://www.mardigrasneworleans.com/mgcolors.html

Considering the easy and quick condition... so I could spend more time with family/guests and not be harried in the kitchen trying to outdo myself (confession), this recipe just fits.  You just chop, season, put on a pan, cover with foil, in the oven for 20 minutes, uncover and continue for 10, then it's ready. 

The seasonal constraint was met with "what's at the market".  I chose purple potatoes, yellow and green peppers, brussel spouts and parsnips. 

Simple, simple, simple!  I served this Mardi Gras Veggie Medley with the slow cooked roast, a green salad and garlic bread.  For dessert we had King Cake... of course.

1 lb purple potatoes, halved 
1 lb parsnips, peeled, cut in 2 inch pieces and quartered
1 lb brussel sprouts, halved
1 yellow bell pepper, cut in strips
1 green bell pepper, cut in 1 inch pieces
Nonstick cooking spray
Drizzle of olive oil
Salt and pepper to taste
15 sprigs of fresh thyme


Preheat oven to 400 degrees.  Wash vegetables and prepare as above.  Spray sheet pan with nonstick cooking spray.  Place prepared vegetables on sheet pan, drizzle with olive oil, salt and pepper to taste, sprinkle thyme leaves evenly and mix with clean hands.
Cover with foil, place in oven for 20 minutes, uncover and roast for another 10.

Everyone enjoyed this version of roasted vegetables, not only because was it was delicious, but because it was festive and relevant to the occasion.

Fat Tuesday isn't until next week so try your hand at customizing your veggies into a fun and tasty dish.   

Happy Mardi Gras

~CGJ

Herbed Lemon Roasted Chicken



I have been dreaming of roasted chicken for weeks... so on this slow Winter Sunday afternoon, I will prepare one for tonight's dinner and practice for an upcoming family gathering next weekend.  Many cooks pride themselves on having their own version of Roasted Chicken to make as often as demanded by their loved ones.  

If that describes you, or not, I would encourage you to step outside of the usual and just go for it.  You'll be glad you did.  Because this recipe requires that the chicken be brined prior to roasting, begin preparations at least 7 hours prior to your designated dinner hour.  

Serves: 6







1/2 c table salt

1/2 c brown sugar (lightly packed)

4 lemons divided (I used Meyer Lemons from our own trees)

1 medium onion

8 cloves crushed garlic divided

2 T peppercorns (cracked)

24 sprigs fresh thyme divided

4 cups water

10 cups water

1 5 to 6 lb chicken

4 sprigs fresh rosemary divided

Begin by combining salt, brown sugar, juice of 2 lemons and peel, half of onion roughly chopped, 4 cloves of garlic, peppercorns, 4 sprigs of thyme and 4 cups of water in a saucepan.  Bring to a boil, turn off and let cool.

Remove the chicken giblets and wash chicken throughly inside and out.

In a container large enough to hold the chicken and brining solution, place the chicken, cooled brine solution and 10 cups of cold water.  Cover securely and refrigerate for 4 hours.

Preheat oven to 400 degrees.

Drain the brining solution, pat chicken dry and place in a roasting pan.  Squeeze juice from the 2 remaining lemons on the outside of the chicken, place lemon peels inside the chicken cavity along with the remaining half onion, whole sprigs of thyme and rosemary.

Roast the chicken for approximately 1 hour and 45 minutes to 2 hours or until the juices run clear when you cut between a leg and thigh.  (If it begins to brown too much during roasting time, tent with foil.)  Remove from oven. 

Place on a serving platter, tent with foil and allow to rest about 20 minutes.  Reduce pan juices and pour over chicken or serve on the side.  

Ring the dinnerbell and enjoy! 

~CGJ

 





Summer Giardiniera





 



Summer Giardiniera

"You can savor the goodness of summer's bounty all year long."

 

-cgj

 

In making this recipe, most of your time is spent in prepping the vegetables.

I actually started washing, slicing and chopping the evening before on a weeknight and completed the canning the next evening.  Just refrigerate after prepping until ready to can.  It just takes a little planning and a couple of free evenings or a weekend day to have the goodness of summertime all year.  Last Friday, we had a few friends over to start celebrating the holiday weekend.  I opened the first jar of Summer Giardiniera and used it to make a crostini appetizer, yum!  Use your imagination, the possibilities are endless. 

 

Veggies prepped and ready to mix 

Tip: Use a large roasting pan to mix
veggies in so that they are evenly distributed
before packing into the jars

 

Sterilized jars with garlic, bay leaf, peppercorns

and oregano ready to be packed with veggies

 

Unless you have multiple canning vessels,

you will need to process in batches

 

 

 

 

Let the Giardiniera sit for at least a couple of weeks

so that the flavor can develop 

 

 

 

Recipe:

 

1 cauliflower, cut into small florets

5 red bell peppers, seeded and chopped medium

9 carrots, peeled...make sticks then chop medium

1 bundle asparagus, separate woody stem from tender part, cut into 1 inch pieces

1 pound frozen pearl onions

3 banana peppers, seeded then chopped medium

2 yellow onions, chopped medium

3 cups green olives, rough chop

garlic - 4 cloves per jar 

bay leaves - 1 per jar

peppercorns - 1/2 teaspoon per jar

2 sprigs oregano per jar

16 teaspoons kosher salt

8 cups vinegar

8 cups water

Olive Oil - 1 tablespoon per jar

 

Sterilize 12 pint jars and lids

Wash and prepare vegetables as instucted above

Place bay leaves, peppercorns, garlic and oregano in jars

Pack vegetables in jars to within 1 inch of rim

Heat together vinegar, water and kosher salt just til boiling

Pour vinegar solution over vegetables to within 1/2 inch of rim

Add olive oil to each jar

Wipe off rims, screw on lids

Process jars in a boiling water bath for 10 minutes

 

Let the jars rest undisturbed for 2 weeks for the flavor to develop.  Refrigerate unused portions of opened jars for up to 1 week.  Store jars in a cool dark place and consume within a year.

 

 

For more information about food safety and canning, please refer to the link below:

http://nchfp.uga.edu/publications/publications_usda.html

 

Tips:

1) Try your Summer Giardiniera on Crostini with provolone cheese and salami

2) ...on your favorite sandwich

3) ...or salad

4) If you need more vinegar solution the base recipe is 1 cup vinegar, 1 cup water and 2 teaspoons of kosher salt

 

Enjoy

 

~