Potato-- Fennel Gratin

 This recipe is one of the finest that I have tried by the amazing cookbook author, Ina Garten. I made it last Christmas to go with my "Chutney Glazed Ham ", and it was a big hit! I did alter the recipe by increasing the salt by a teaspoon, but other than that it is the same. To get the best result, I would advise three things: 1) be sure and buy the best cheese you can afford. It's worth it. 2) Cook it until it almost looks a little too brown on top. 3) Make it a day ahead. It reheats really well. 

Ingredients:

2 small fennel bulbs

1 yellow onion, thinly sliced

2 T good olive oil

1 T unsalted butter

2 lbs. russet potatoes (4 large potatoes)

2 C plus 2 T heavy cream

2 1/2 C grated Gruyere or good quality Swiss cheese

2 t kosher salt

1/2 t freshly ground pepper

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 10X15X2--inch (10 cup) baking dish (I use 2 10X8--inch casserole dishes). Remove the stalks of the fennel and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 C of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandolin. Mix the sliced potatoes in a large bowl with 2 C of cream, 2 C of Gruyere (or any other good Swiss Cheese), salt and pepper. Add the sauteed fennel and onions and mix well.

Pour the potatoes into the baking dish(s). Press down to smooth the potatoes. Combine the remaining 2 T of cream and 1/2 C of Gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender, and the top is browned and bubbly. Allow to set for 10 minutes and serve. 

 

Christmas Sugar Cookies

 

Cookies have always been a valued part of our family tradition both in the Whitson and the Smith families. My sisters and I have always made cookies for Christmas. This started when I was about 8, Sarah was 6 and Laura was about 14. We used to sing in the kitchen together while mixing and rolling out sugar cookies. I think we ate more dough than we actually baked! This is my new favorite sugar cookie recipe--I used one from "Southern Living", but the buttery sweet frosting is one I made up many years ago by mixing a little butter into some Royal Icing.

 Ingredients: 

 1 1/2 C powdered sugar: 

 1 C butter, softened 

 1 egg

 2 1/2 C flour (plus more for work surface) 

 1 t baking soda

 1 t cream of tartar

 1/2 t cream of tartar

 1 t vanilla 

 Directions: Cream butter and sugar on medium high speed until light and fluffy. Beat in egg and extracts until combined. Whisk together dry ingredients in a separate bowl. Gradually add to egg and butter mixture, beating on low speed until just combined, scraping the sides of the bowl at intervals. Divide dough into two large balls and wrap in plastic. Chill 2 hours, or up to 24 hours. 

 Preheat oven to 375 degrees. Roll out cookie dough on floured surface for 7-12 minutes. Do not overbake--they should not be brown on the edges!

 

Frost with the following: Jenn's Buttery Royal Frosting: 1 box sifted powdered sugar 1/2 t vanilla 1/2 t melted butter 3 egg whites.  Mix ingredients together, divide and color with various food colors. Spread or pipe on cookies. Note: Try using a LOT of food coloring for darker colors in order to make a really vibrant Christmas cookie. Save the pastels For Easter or a Baby Shower (check out how Martha Stewart uses frosting online).

Poundcake with Limoncello Glaze

The poundcake in this recipe is from "Southern Living". It was called, "Ivy's Favorite Poundcake" in the magazine. All I can say is that Ivy has wonderful taste! It is delicious with nothing on it, but I love it with a lemon glaze. I substituted Limoncello for the bourbon on the original cake recipe because I wanted it to harmonize with the Limoncello in the glaze.

Ingredients:

3 C granulated sugar

1 1/2 C softened butter

1 8-oz pkg. softened cream cheese.

6 large eggs

3 C cake flour (such as Swan's Down)

1/4 t salt (kosher, if you have it)

 2 t lemon juice and 2 t Limoncello (you can substitute 4 t Brandy for a plain poundcake without Limoncello Glaze)

1 t vanilla

1/2 t almond extract (use only if you substitute Brandy for Limoncello for a plain poundcake with no Limoncello Glaze)

Directions:

Spray 3 loaf pans or one 10" tube or Bundt pan with baking spray. Set aside, do not preheat oven.  Beat sugar and softened butter with a mixer on medium high speed until mixture is light and fluffy. Beat in cream cheese until smooth. Add eggs, one at a time until just combined. Add flour, one cup at a time, beating on low speed until mixture is just combined. Beat in the rest of the ingredients until smooth. Transfer batter to pan(s) and smooth top. Turn oven on to 325 degrees and bake until a sharp knife or wooden skewer, inserted in the center, comes out clean. one hour 45 minutes to two hours. After running a knife around side of the pan to get cake out and let it cool 30 minutes until just slightly warm. Then, gently poke about 20 holes on the top of the cake with a fork or a skewer. Pour Limoncello Glaze all over cake, making sure it penetrates the holes. 

Limoncello Glaze:

2 T butter

2 C powdered sugar

2 T fresh lemon juice & 1T Limoncello (or use all lemon juice for non-alcohol drinkers)1 T lemon zest (just grate the yellow lemon skin). 

Directions: 

Melt butter in a medium-sized saucepan. Turn off heat.  Add the rest of the ingredients and combine. Heat to luke-warm and pour over the cake.