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.  

Poppy Seed Chicken Casserole

Apparently, Poppy Seed Chicken is very well known and popular in many parts of the South. Who knew? I found this recipe at good old "All Recipes.com". It's quick to put together, is absolutely delicious and freezes well. Go ahead and use shredded Rotisserie chicken if you want to make it even easier. Kudos to Callie Wilson Wolfe who contributed it to the site.

Ingredients:

4 skinless, boneless chicken breasts (or the shredded meat from 2 Rotisserie chickens)

1 long sleeve of "Ritz" or "Club" crackers, crushed

1/2 cup of butter, melted

1 10.5 can condensed cream of chicken soup

1 8- oz. container sour cream

2 C shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees. Place chicken in a greased baking dish and bake until no longer pink in the center, about 25 minutes. Shred chicken with 2 forks and set aside. Mix crackers, butter and poppy seeds in a large bowl. Set aside. Stir condensed soup and sour cream together in a medium bowl and pour 1/2 of the mixture into a greased 9-inch baking dish/ Add shredded chicken in an even layer and top with remaining soup mixture. Sprinkle shredded cheese on top of the soup and finish with a layer of crushed crackers. Bake in preheated oven until sauce is bubbly and the cheese is melted, about 25 to 30 minutes.

Note: When I double this, I use 1 can cream of mushroom soup and one can cream of chicken soup. Makes it more interesting. 

 

Easy Curried Chicken and Broccoli

This was my husband's favorite casserole when we were young and pinching pennies. It really is good!  And so simple...even your cat could make it. But of course, the cat would have to eat some. It should take under an hour to make and bake 'till done. Perfect for a school night.

Ingredients:

1 lb, Rotisserie chicken meat, torn into pieces (or bake 4 chicken breast halves ahead of time)

1/2 C mayonnaise

1 1/2 C sour cream (you can use light sour cream, but the sauce may be a bit more liquid) 

1/2 t lemon juice

1/2 t curry powder

1 1/2 t salt (preferably kosher)

1 1/4 C stale breadcrumbs (or use store-bought Panko crumbs)

1 10-oz package frozen broccoli, or two medium-size fresh broccoli heads, chopped into florets

2 T melted butter

2 C cooked white rice (if you're short of time, you can buy it pre-cooked) 

Directions: Preheat oven to 350 degrees. Combine the first five ingredients in a large bowl and 1/2 C of the breadcrumbs. Reserve the remaining crumbs. Microwave or steam broccoli until cooked. Arrange on the bottom of a greased, 9X12" baking pan. Place an even layer of chicken pieces on top of the broccoli. Pour sour cream mixture evenly over the broccoli. Sprinkle the remaining 3/4 C breadcrumbs over the top. Drizzle 2 T butter over the breadcrumbs. Bake 20-25 minutes and serve on a bed of rice.

Note: This really doesn't freeze well. The breadcrumbs get mooshy.

Winning Apricot Bars

This recipe is a crowd-pleaser!  Apparently, it has won many blue ribbons at state fairs and cookie competitions. So, here it is--so easy, so good. Originally published in "Taste of Home.com" magazine. Makes 1 1/2 dozen bars, give or take. No calories, of course! (just kidding)

Ingredients:

3/4 cup softened butter

1 C sugar

1 large egg (room temperature)

1/2 t vanilla

2 C all-purpose flour

1/4 t baking powder

1 1/3 C shredded coconut

1/2 C walnuts or pecans, chopped

1 jar 10-12 oz. apricot preserves

Directions:

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In small bowl, whisk together flour and baking powder. Fold in coconut and nuts. Press 2/3 of dough on the bottom of a greased 9X13" baking pan. Spread dough with preserves and then crumble remaining dough evenly over the preserves. In small globs. Bake 30-35 minutes or until golden brown. Cool completely and cut into bars. 

 

Ham and Cheese Croissant Casserole

 This breakfast casserole is as delectable as it is easy. And so different compared to quiche. Serve it at your next brunch, you can even freeze any leftovers. From my new favorite magazine, Southern Living. Serves 10. 

Ingredients:

10 deli smoked ham slices (1/4 inches thick)

10 mini-croissants

10 (1/2 oz) Swiss cheese slices

6 large eggs

2 C heavy whipping cream

2 t. Dijon mustard 

Thyme sprigs or chopped Italian Parsley for garnish (optional)

Directions:

1) Microwave ham slices between paper towels on a microwaveable plate on High for 45 seconds. Blot with paper towels to remove excess moisture.

2) Split croissants open with a serrated knife. Put the croissants on a 13X9" pan that's been sprayed with cooking spray. Put pieces if Swiss cheese on top of the ham, fold in two and stuff into the croissants.

3) Whisk together eggs, cream and Dijon mustard. Pour mixture slowly over stuffed croissants. Avoid touching the croissant tops. Cover with plastic wrap, and refrigerate 8 hours or overnight.

4) Preheat oven to 350 degrees. Take dish from refrigerator and take off the plastic. Bake until it's golden brown and a knife inserted came out clean, about 40-45 minutes. Cover with foil the last ten minutes so that the tops of the croissants don't burn. Garnish and serve.