Author: DianaMC

Fairytale Thanksgiving Favorites: Roasted Turkey, Mashed Potatoes and Libby’s Pumpkin Roll

Posted on by DianaMC

The concept of cooking a Thanksgiving meal can be very intimidating. During the past few years, I’ve been attempting to teach myself to cook through trial and error, and I promised myself that this would be the year that I finally made my favorite component of the Thanksgiving meal myself: a pumpkin roll. I’ve also been craving a REAL turkey sandwich (blog with recipe to follow), so I figured I would conquer another fear: roasting a whole fresh turkey. And I had to make mashed potatoes to go along with it! Gravy would’ve been pushing it – that will be next year. So here we go …

Whenever I have a question about the proper way to do something, I usually ask my family, do some Google research and I turn to two cooking bibles that have really helped me through a lot. The first is Martha Stewart’s Cooking School, a book which details through instructions and step by step photographs how to do everything from roasting a turkey, making a pie crust, preparing a souffle, etc. The second is a book which was a gift from my grandfather, called James Beard’s Theory and Practice of Good Cooking. He is a chef and swears by this book, so I don’t take his advice lightly. And you can’t go wrong with James Beard.

For Thanksgiving disasters, the New York Times also has a wonderful column called the Help Line where you can submit your own questions. http://dinersjournal.blogs.nytimes.com/2011/11/17/whats-a-good-entree-for-a-veganvegetarian-thanksgiving/?ref=dining So basically, this meal is a pretty big deal. And I wanted to prove I could do it.

So after I did some research, I began the process of roasting my first turkey. Right from the start, it was almost a near disaster. Holding a fresh fifteen pound turkey in my hands made me so uncomfortable, and I almost quit before I even got started. I genuinely felt sad for the turkey and I briefly contemplated becoming a vegetarian. (Removing the frozen neck from the “cavity” really put me over the edge. Why include the neck of the animal? I know they include the giblets, etc to make turkey stock and gravy but the NECK? I nearly gagged.)

The good news is that if you can get through the cleaning step, and maneuvering the little turkey legs so that it is in the proper position for roasting, the rest of the process is pretty simple. My advice is to just suck it up, do it, and move on. The way the house smelled while the turkey was roasting was amazing and how I imagine Donna Reed’s home smelled everyday. Plus, the leftover turkey I had to make sandwiches made it all so worth it. I was so happy I did it!

One slight problem: while the flavor was delicious, it was slightly dry because I left it in too long. Why? Because I followed the package instructions instead of trusting my gut!The package instructions on my turkey said to take it out at 170 degrees and other recipes I consulted said 180, so I went with 170. It was still too long. I should have taken the turkey out at 160!  So remember to keep checking your turkey, use a thermometer and KNOW your oven.

FAIRYTALE ROAST TURKEY

13-15 lb fresh turkey
2 tbl poultry seasoning
1 tbl salt
1 tbl pepper
2-3 large lemons, halved (plus more for garnish)
A few springs of fresh rosemary (plus more for garnish)
1 stick of melted butter
2-3 cups of chicken broth

Preheat the oven to 400 degrees. Remove the giblet package (and neck) from the turkey. Rinse the turkey with cold water. Pat dry. Tuck in the turkey legs under the turkey so they don’t stick up. (There’s a great illustration on how to do this in Martha Stewart’s Cooking School.) Combine the poultry seasoning, salt and pepper in a small bowl. Sprinkle the mixture over the turkey. Put the lemons and sprigs of rosemary in the cavity of the turkey. Pour the melted butter over the whole turkey. Add the chicken broth to the pan.

Cook the turkey, uncovered for an hour at 400 degrees until it is browned. Then lower the temperature to 325 degrees and cover with a sheet of tin foil for the remainder of the cooking time. Roast for about three more hours, or until the temperature reaches between 160-170 degrees. (You can baste with the chicken broth every hour, but experts from the NYT swear that the best way to roast a turkey does NOT include basting. So, baste at your own risk!)

Let the turkey sit in it’s juices for at least 30 minutes before carving. Serve!

FAIRYTALE MASHED POTATOES
I am not a fan of making mashed potatoes, but I am a fan of eating them. They are so simple to make yet so easy to mess up. No one wants lumpy or goey or cold mashed potatoes, but it happens. I’m not going to pretend I am the guru of mashed potatoes, I’m not, or that I know how to solve these problems (yet). Still, I fumbled my way through making them a handful of times and this recipe seems to work for me. I like to add Parmesan cheese instead of salt to give the potatoes a kick. The leftovers are also great for making potato pancakes. (Dredge lightly in flour and fry in oil and voila, potato pancakes!)

Ingredients:
2 lbs of Yukon gold potatoes
1 cup of light sour cream
1 stick of light butter
1/4 cup of grated Parmesan cheese
1/4 cup of reserved liquid
1 tbl of chopped fresh dill
1 tbl of chopped fresh flat leaf parsley (plus more for garnish)

Directions:
Peel the potatoes and boil them until you can stick a fork through them easily. Drain the potatoes, reserving some of the cooking liquid. Let cool slightly. Return the potatoes to the pot and add the butter, sour cream, and cheese. Mix well. Add the reserved cooking liquid as needed to bring the potatoes to your desired consistency. Mash by hand or use an electric mixer to puree the potato mixture. Lastly, stir in the dill and parsley. Garnish with more flat leaf parsley. Serve.

FAIRYTALE FAVORITE:
LIBBY’S PUMPKIN ROLL

The Pumpkin Roll is the Pippa of Thanksgiving, stealing the spotlight from the traditional, beloved pumpkin pie. The Pumpkin Roll is superb in every way and perfection. Yes, you can buy a pumpkin roll in the supermarket – but they’re EXPENSIVE! And the store bought ones will never compare to the fresh, homemade roll. My Aunt Phyllis made me my first pumpkin roll and it was love at first bite. For years, I was too afraid to make one myself and instead enlisted a friend to graciously give me one of hers! I always envisioned a disaster at the point where you roll the cake up. But surprisingly, it’s easy if you just follow the instructions and the cake doesn’t crumble, if you’re careful. I promise! Follow this traditional Libby’s recipe, and you will have a hit dessert at your Thanksgiving dinner, courtesy of Libby’s Pure Pumpkin!
Ingredients
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)*
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional)

*I substitued chopped pecans for the walnuts because they’re my favorite and I think they are perfect for this recipe.

Directions

  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Enjoy! But be warned – this pumpkin roll is addictive.
Happy Thanksgiving! 🙂 

Fairytale French Apple Tart

Posted on by DianaMC

Te Deum
by Charles Reznikoff

Not because of victories, 
I sing,
having none,
but for the common sunshine, 
the breeze,
the largess of the spring.

Not for victory,
but for the day’s work done
as well as I was able;
not for a seat upon the dais
but at the common table.
In just a few days, people from all over the United States will celebrate Thanksgiving, a national holiday which symbolizes a time for people to come together at one table to break bread and give thanks. 
Last year, I wrote about the background of the first Thanksgiving and shared a menu with you that had some of my favorite Thanksgiving favorites: pumpkin soup, stuffed turkey roulade, orange cranberry sauce and my favorite chocolate pecan tart.  

For these recipes and more, click here:
This week, I will be posting more recipes that you can use on Thanksgiving Day and beyond. I am starting with this French Apple Tart, a recipe that I tweaked from the most recent issue of Cooking Light Magazine. I chose to make this tart instead of a traditional pie because it is lower in calories and it’s easy to make!  

Fairytale French Apple Tart
Serves 8

Ingredients:
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg

1 1/2 pounds Granny Smith apples, peeled and thinly sliced

  • Directions:
  • 1. Preheat oven to 425°. Peel and slice apples. Keep them in a bowl of water with juice of a lemon but be sure to pat dry completely or add some flour so that the apples don’t get too watery and ruin the crust.

  • 2. Roll dough to a 12-inch circle and place in a tart pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.

  • 3. Combine brown sugar and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. 
  • 4. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.

  • 5. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges.
  • Optional: top each wedge with 1 teaspoon crème fraîche or some vanilla ice cream!

Nutritional Facts (Per Serving)
205 cals, 8.5 grams fat, 32.6 carbs, 1 gram fiber.

Enjoy!

Fairytale Butternut Squash Dessert Ravioli

Posted on by DianaMC
I have always wanted to make a butternut squash dessert. I’ve seen Giada DiLaurentis make fried dessert ravioli on Everyday Italian before, so I came up with my own version using butternut squash and cream cheese. This is recipe really simple, but be warned, these little fried treats are absolutely addictive! They’re also great for entertaining. 
FAIRYTALE BUTTERNUT SQUASH DESSERT RAVIOLI
(Serves 5)
Ingredients:
4 cups of cubed butternut squash, like a pack of Marketside Fresh squash at Walmart
1/2 cup of reduced fat cream cheese, at room temperature (about 1/3 of a tub of Philadelphia Cream Cheese)
1 teaspoon of sugar (or packet of Splenda)
15-20 pot sticker wrappers
1 large egg
3/4 cup of canola oil
Optional: fresh mint leaves
Directions:
Steam the butternut squash ravioli in the microwave according to the package directions. (Just add some water to the bag, put in a small bowl, cover and microwave for about 2 minutes.)
Add the cream cheese to the butternut squash, mix well to dissolve the butternut squash cubes. Add the sugar. Allow to cool.
Crack the egg in a small bowl. Fill each pot sticker wrapper with about 3/4 teaspoon of the squash mixture. Brush some egg wash on the ends of the pot sticker wrapper, and press together to close. When finished, brush all the pot stickers with remaining egg wash.
Heat the canola oil in a large frying pan. When hot, fry each pot sticker until golden brown. Place on a paper towel to drain. Dust with confectioner’s sugar and garnish with fresh mint leaves. Serve immediately.
Enjoy!

Fairytale Apple Harvest Steel Cut Oatmeal (Inspired by Kourtney Kardashian)

Posted on by DianaMC

After watching the Kourtney and Khloe Take Miami marathon on E! yesterday (in bed with a box of Godiva Dessert Truffles leftover from my birthday last week), I decided maybe it was time for me to do something different today, and take a positive step towards living a more healthful life. Inspired by favorite Kardashian sister, Kourtney, I decided to make steel cut oats for breakfast this morning. 

Kourtney is known for her steel cut oat breakfast, which she credits for helping her lose weight after she had baby Mason and stay in amazing shape. She claims to eat it every single day and has said it is the only thing she knows how to cook.
 I shamelessly love Kourtney and her longtime boyfriend Scott, Mason’s father. I think they’re the most adorable, stylish little family! 
However, out of all the Kardashians, I relate to Rob the most – who has been portrayed as still unsettled in his life, and openly struggles with binge eating and weight loss. Kourtney, who is dedicated to health and fitness, can be seen on Kim’s Fairytale Wedding Special  trying to guide Rob to eat more healthfully. (Where did she get those kale chips? I want to try them!) So if steel cut oats are what she recommends, then that’s what I will be having.

So what are they exactly, and why can’t you just make instant oatmeal? Steel cut oats, also known as Scotch oats or Irish oats, are famous for their health benefits. They are a type of oat groats (oats that contain most of the original nutrients) that have been cut into two to three pieces and not rolled. Unlike instant oatmeal, steel cut oats take around 30 minutes to cook and are more chewy in texture. Instant oats are groats that have been precooked and dried before being rolled, and is typically dried with salt, sugar and other artificial flavors. Steel cut oats are lower on the glycemic index than instant oats, which basically means that they will keep you fuller and more satisfied for a longer period of time. Oatmeal also helps in lowering your cholesterol. 
Kourtney typically makes her oatmeal with almond milk and honey. I didn’t have these things on hand today, and I was craving baked apples so I did things a little differently. Here’s my version of steel cut oatmeal. It serves 1-2 people. If you are trying to keep your calories as low as possible, omit the pecans.

Fairytale Apple Harvest Steel Cut Oatmeal 
(Inspired by Kourtney Kardashian)
Serves 1-2
1/2 cup of steel cut oats
2 teaspoons of margarine
1/4 teaspoon cinnamon
Pinch of salt
1 1/2 cups of hot water
1/3 cup of 1% milk (or any kind of milk – soy, almond, etc.)
1 small apple, peeled cored and cut into chunks
Pinch of nutmeg
1 teaspoon of chopped pecans
Drizzle of sugar free Log Cabin syrup
Melt the margarine in a small saucepan. Add the steel cut oats and toast for 1 to 2 minutes. Add the cinnamon and salt and stir. Add the hot water, stir well and bring to a rolling boil. Reduce the heat to low and let simmer for 15 minutes. Add the milk, apple and nutmeg and stir well. Simmer for another 10 minutes.
Serve with pecans and a drizzle of the maple syrup.
Nutritional Facts 
(For entire recipe)
452 cals, 10 grams fat, 75 grams carbs, 15 grams protein, 10 grams fiber, 16 sugar.
Enjoy! 
Thanks for the inspiration Kourtney! 🙂 

Fairytale Beef Barley Soup

Posted on by DianaMC

“Autumn is a second spring when every leaf is a flower.” ~ Albert Camus

Greetings everyone! With temperatures dipping into the 30s and 40s at night in Northeastern Pennsylvania, one thing is abundantly clear: autumn is here. This means it is time for me to start cooking and blogging again.

I love autumn for so many reasons. Apple picking. Roasted Butternut Squash. Hooded Sweatshirts. Tailgating. Hot chocolates. Halloween Candy. Chili cook offs. Campfires. Pumpkin Soup. I can go on … but obviously, the majority of this list includes food. There’s no better way to transition into the colder weather than with a hearty, healthy bowl of soup (and a pair of Uggs!)

Here is a recipe for a beef barley soup I like to make. Barley is a whole grain that dates back to the Stone Age and is used in cereals, breads, soups and stews. This recipe calls for pearl barley, which is a grain that has had the bran removed and has been steamed and polished. It comes in three different sizes: coarse, medium and fine. You can buy it in bulk or in a box. I like to use the Quaker box of medium pearl barley.

Traditional beef barley soup is made with mushrooms. I didn’t have any and I like some spice, so I substituted a green pepper instead. I also didn’t have any beef stock on hand, so I used water and added boilloun cubes. You can play around with this recipe. Other than the chopping of the vegetables, it’s pretty easy and non-irritating to make. Hope you enjoy!

Fairytale Beef Barley Soup

Serves 6

Ingredients:
1 lb grass feed stew beef
4 medium chopped carrots, diced
4 stalks celery, diced
1 green pepper, diced
1 white onion, diced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon oregano
5-6 cloves of chopped garlic
6 cups water
3 beef bouillion cubes
1 cup strained tomatoes
1 cup of medium pearl barley
1/2 teaspoon salt
2 bay leaves

Directions:
1) Spray a large Dutch oven with non-stick cooking spray. Add onion and beef. Cook for 10 minutes until browned.

2) Add carrots, celery, and green pepper. Season with herbs. Cook for 5 minutes. Add garlic and stir.

3) Add the remaining ingredients to the pot and bring to a boil. Cover and reduce heat. Simmer for an hour, until all the vegetables are tender and the barley is cooked. Discard the bay leaves.

Nutritional Information: 308 calories, 7 grams of fat, 36 g carbs, 7 g protein, 5 g sugar.

Enjoy!

I also would like to note that one thing that will be missing this autumn is the Bloomsburg Fair, which I wrote about last year. For the first time in 157 years, the fair has been cancelled due to the devastating floods we’ve experienced here in Pennsylvania. My thoughts are with all those people who have been affected by the floods of 2011. My heart and prayers go out to you. I know the Bloomsburg Fair and Pennsylvania will be back bigger and better than ever. 🙂

Fairytale Feasts from the Pier House in Cape May, NJ

Posted on by DianaMC
As summer becomes a distant memory and the abundance of melons and summer squash come to an end, there is one salad and restaurant I am going to be dreaming about all winter. The watermelon and feta salad from the Pier House in Cape May, NJ. This restaurant claimed a spot in my heart as my favorite place at the Jersey Shore.

Pier House Watermelon and Feta Salad.
The watermelon and feta salad was by far the essence of summer. It combines all of the freshest flavors of season summer ingredients into one dish. This huge tower was like a dream of refreshing, watery goodness: watermelon, creamy feta, cherry tomatoes, grapes, cucumbers, arugula, walnuts and mint in a honey dressing. And if this tower is too much for you to handle and you want to share it, the restaurant will happily serve you a smaller portion.

Everything else at the Pier House was equally as good and it was an absolute pleasure to dine there. The service was, by far, the best I’ve experienced at the shore. The staff is patient, kind and attentive. The restaurant is even family friendly, with kids receiving perks such as fresh popped popcorn. 
The inside of the restaurant is clean and modern, but warm. The outdoor patio offers the perfect beachy atmosphere, with the ocean just a street away. They even have portable heaters and bug spray upon request, if needed!
Most importantly, the food at the Pier House was just out of this world and blew me away. The Pier House offers a lengthy menu of Mediterranean inspired dishes and reasonably priced in comparison to some other upscale restaurants in Cape May. Below are some photos from our visits to the Pier House. 
Pier House Bread Basket with house made Kalamata Olive Hummus.
Pier House Chicken Avgolemono Soup

Pier House Lumb Crab & Avocado Mangotini

Pier House grilled Octopus with lemon, oregano and olive oil.

Pier House Macho Tuna:
spicy seared tuna over a crisp wonton with wasabi crema, seasame vinaigrette, micro greens and tomato relish.
Mahi Mahi Plaki (greek soul food)
Lemon, xvoo oregano potatoes, 3 onion garlic tomato simmer, greek olives, baby arugula and a lemon.

Swordfish “Skaras”
Swordfish steak, lump crab meat, caper tomato avgolemono, asparagus and yukon gold mashed potatoes.

Sea Bass
Sea Bass steak with “diner” style stewed tomatoes, sauteed spinach, yukon gold crab mashed potatoes, sauce buerre blanc and a shrimp skewer crunch.

Slow Braised Lamb Shank “Kleftiko”
Four hour braise, mavrodaphne wine glaze, lemon xvoo oregano potatoes.

Chocolate Mousse Cake.
Parfait.
Key Lime Pie.
The Pier House is located on 1327 Beach Avenue in Cape May, NJ, at the La Mar Hotel. Breakfast, lunch and dinner are served and the restaurant is open year round. 
Enjoy!

Fairytale Feasts from the Greek Food Festival

Posted on by DianaMC
Today marked the opening of one of the most beloved ethnic festivals in Northeastern Pennsylvania, the annual Greek Food Festival. Originally scheduled to take place in June, the Annunciation Greek Orthodox Church postponed their Greek Festival until September this year in accordance with the arrival of a new parish leader. The Festival is the sole fundraiser for the parish made up of a mere 100 families who obviously work tirelessly throughout the year to make these event the tremendous and tasty success that it is. Proceeds from the fundraiser will pay for about 90% of the parish’s operating costs for the year.
I had no complaints about the postponement of the Festival, as I am normally on vacation during June and have regretfully missed the event every year. This year, I was thrilled to have the opportunity to visit the Greek Food Festival for the first time. Since my sister lives in Astoria Queens, where there is a Greek restaurant on every corner, I am no stranger to Greek food and was really excited to have the opportunity to sample some of these authentic delicacies right here in Scranton. I am happy to say that the Festival definitely lived up to the all the hype. 

The setup of the Festival itself appeared to be extremely smart and sufficient, with food being served in the first floor of the church cafeteria style. A pleasant woman greeted us at the door and handed each person a tray, directing us to proceed to the counters full of Greek pastries. It was a food lover’s heaven.  There was a separate line for those individuals placing take out orders. (I had heard that the line can wrap around the block, but after trying the food, I can honestly say its well worth the wait.)

Tables and chairs are set up outside on the church lawn, where Festival goers can enjoy listening to Greek music while they feast on their favorite foods.

First was the Spanakopita, a mixture of spinach, feta and other cheeses and Greek spices baked until golden brown between thin layers of buttery flaky fillo dough. Also available is the popular dish Tyropita, a mixture of three cheeses (feta, ricotta and cottage cheese) and baked with eggs and spices in a fillo dough, similar to Spanakopita.

Dolmades, commonly known as grape leaves, ground beef and rice wrapped in grape leafs and simmered in broth.

The Pastichio is like a Greek lasagna. Macaraoni and seasoned beef layered with bechamel sauce and baked in the oven.  I have been dying to try Pastichio since Ina Garten made this dish as a surprise romantic dinner for her husband Jeffrey on her show the Barefoot Contessa. He was delighted to sample it and so was I.

A Greek Food Festival wouldn’t be complete without a Greek Salad compromised of crunchy iceberg lettuce, creamy feta cheese and jumbo kalamata olives drizzled with a light and flavorful Greek vinaigrette. 

Pictured below are Greek side dishes Manestra, which is orzo simmered in a lightly seasoned tomato sauce, and seasoned oven roasted potatoes.

The Gyro with Tzatziki sauce was absolutely delicious and one of the best I’ve ever had in my lifetime. The thick slabs of meat were tender and juicy. The pita was warm, light but thick and fresh. The tzatziki sauce was runny and delicious.

There are a plethora of Greek desserts available at the Festival.  I went for the classic choice and enjoyed every morsel of it: the Baklava,  flaky filo dough wrapped around walnuts, spices and a honey syrup.

The Galaktobouriko is another fillo baked pastry filled with custard and drizzled with a special syrup.

Another Greek favorites include Kataifi, with a filling similar to Baklava but a shredded wheat appearance on the outside and Kourambiedes, butter cookies topped with confectioners sugar and Floyeres, baklava rolled layers of fillo with walnuts and spices. It is baked and laced with syrup.

The photos above are just a sampling of the foods available at the Greek Food Festival.  Moussaka, baked fish and lamb shanks and other Greek favorites are all on the menu! The only thing that I missed at this Festival was Avgolemono, the Greek lemon chicken soup.  (Maybe next year? :-))

Can’t get enough of the food at the Greek Food Festival? Don’t forget to stock up on your Mediterranean essential items before you leave: olive oil, feta cheese and fillo dough are all available.  And if you can’t wait until next year to sample real authentic Greek food, a Cookbook is available for purchase so you can try the recipes at home.

The Greek Food Festival is scheduled to take place RAIN OR SHINE from 11:00 AM to 8:00 PM on Tuesday, June 7, 2011 through Saturday, June 11, 2011 at the
Annunciation Greek Orthodox Church, 505 N. Washington Avenue, Scranton, PA 18509
(The Church is on the corner of Vine Street, across from the Lackawanna County Library).  
Take out orders are available and can be ordered ahead of time by calling 570-342-0566 or by faxing 570-342-9722.

Enjoy!

Fairytale Feasts in Memory of Lady

Posted on by DianaMC



My Beloved Chow Chow


That blue black tongue,
That fluffy mane-
The Chow Chow stands apart.
Devoted, proud and loyal,
Sure to win your heart.
A dog that’s quick
To give a hug,
And often makes me grin-
My Chow Chow means
The world to me,
My dog, my love, my friend.


-Anonymous

This month, my family lost our beloved dog, Lady. A fluffy and fiery red chow chow and sheltie mix, Lady was a rescue from the SPCA. We inherited her from my late uncle when she was four and she was a blessing in our lives until she died at the old dog age of 14.

Lady was always my helper and shadow in the kitchen. She was always there waiting to sample whatever scraps I had to give her and she never complained. My parents fed her “table food” at every meal regardless of what anyone said and no dog could have been happier.

Lady watching me plant my herb garden, Spring 2010.
Lady and me before the senior prom, May 2001.

 Lady’s favorite meal was by far Gramercy pizza. She could sense when it was Friday night pizza time and she barked whenever you said the words “pizza” or “french fries.” She always had a special doggie bags of food. On special occasions and holidays, Lady ate whatever we were having, of course. She especially loved the chateu briand of beef my grandfather would sneak to her at Christmas time. She was also a big fan of cookies, and I had a hard time keeping her away from Santa’s cookies.

The best gift under the tree. 

Lady loved my Aunt Phyllis’s Italian Bone Cookies (“Italian bones of the dead cookies, or Ossi de Morti Cookies”). She was not allowed to eat chocolate chips, as chocolate is poisonous to dogs. But, Lady wasn’t a stranger to chocolate, as she once downed an entire box of Gertrude Hawk Peanut Butter Smidgens when she was a puppy. On another occasion, Lady got into the garbage and ate an entire German chocolate cake. She had to have her stomach pumped that time, but she made it, because she was a survivor.

Lady snowed in.

Lady always knew what foods were the best and I will miss her whenever I am in the kitchen, the yard, the park, or laying on the couch and she’s not by my side. She was my buddy and I miss her everyday. But she will always be in my heart and I will see her color in the fall when the autumn leaves start to fall.

Lady playing in the leaves. Fall 2010.

If you or a loved one are looking for a companion, considering adopting a pet. There are many animals like Lady who need to be rescued and provided with loving homes. Visit your local SPCA or try www.petfinder.com to find a furry friend who needs your help.

My red dog.

Fairytale Feasts for a Royal Wedding

Posted on by DianaMC

On Friday, April 29, 2011, over two billion people around the globe, myself included, are expected to tune in to watch Catherine Middleton marry Prince William of Wales, future King of England. Unlike the marriage of Prince Charles and the late Princess Diana, this is a union of two people who are genuinely and deeply in love – a modern fairytale that will unfold before our very own eyes.

Prince William of Wales and Catherine Middleton Official Engagement Photo.
Catherine wears Princess’s Diana’s sapphire engagement ring.

Westminster Abbey, the venue for the royal wedding.

Princess Diana and Prince Charles on their wedding day, 

No royal wedding would be complete without an elaborate wedding cake. Prince William and Katherine Middleton decided to serve two wedding cakes: a traditional fruit cake prepared by Fiona Cairns and chocolate biscuit cake prepared by British biscuit maker McVities.

Cake designer Fiona Cairns will design the couple’s wedding cake: a traditional fruit cake with icing
Cake Design and Development Head Chef Paul Courtney practices making a biscuit cake at the McVitie’s factory in Stockport.
Cake Design and Development Head chef Paul Courtney (right) and Manufacturing Manager Tom Kilcourse (left) perform a quality check on biscuits on the production line at the McVitie’s factory in Stockport.

The original family recipe for Prince William’s favorite chocolate biscuit cake can be found in Eating Royally, a cookbook by Darren McGrady, private chef to Princess Diana. McGrady made the chocolate biscuit cake many times for a young Prince William and has said that it is also a favorite of the queen. Any chocolate lover can see why – it’s a rich, decadent and buttery piece of chocolate heaven.

I adopted McGrady’s recipe into my own foul-proof, easy to make version, shown in detail below. This cake is rich and decadent. Try using all semi-sweet morsels if you’re not into the dark chocolate.

Fairytale Chocolate Biscuit Cake
(Serves 8-10)

For the cake:
1 cup of granulated sugar
1 stick of unsalted butter + 2 tablespoons for greasing pan
1 egg
3/4 cup of heavy cream
3 12-oz bags of Nestle dark chocolate morsels
11 oz of English tea biscuits (or cookies, sometimes called “digestive biscuits”)

1) Break the biscuits into small pieces, about the size of. Do not crumble.

2) Line the bottom of a 9 or 9 1/2 inch springform pan with a large sheet of wax or parchment paper. Butter the sides of the pan.

3) Cream the butter and sugar until a nice light cream color.
4) Melt the chocolate chips in a saucepan over medium heat. Add the egg while melting.
5) Once melted, stir in the heavy cream.

6) Add in the biscuit pieces and stir gently.

7) Pour into the springform pan.

8) Refrigerate for at least 3 hours or overnight. Gently remove cake from spring-form pan.

For the chocolate glaze:
10 oz of Nestle semisweet morsels (almost a full 12 oz bag)
1 tablespoon of light corn sugar
1 cup of heavy whipping cream.

Place the chocolate morsels in a medium sized metal mixing bowl. Simmer the corn syrup and heavy whipping cream in a small saucepan on medium heat. Pour over the chocolate morsels and let sit for 3-5 minutes. Stir with a spatula until well blended but pour-able. Pour over the chocolate biscuit cake. Let set in refrigerator for at least 30 minutes before you glaze with white chocolate.

For the white chocolate glaze:
1 bag of Nestle white chocolate morsels
1 tablespoon of light corn syrup
1 cup of heavy cream

Melt the chocolate morsels in a small saucepan over medium heat. Drizzle the white chocolate with a spoon over the chocolate biscuit cake.  Serve immediately.

BRITISH ROYAL TEA
One way to mark the occasion of William and Kate’s romantical whimsical wedding is to serve an afternoon tea. (Pastries and cakes at 5 AM never hurt anyone).  An afternoon tea at Buckingham Palace is said to consist of the following: two types of sandwiches, scones, a plate of small pastries such as chocolate eclairs and fruit tartlets, and a large and small cake. Accompanying these pastries is the traditional tea, of course. Earl Gray is said to be the Queen’s favorite. 
I recreated my own Royal High Tea by preparing two different kinds of tea sandwiches. I purchased mini eclairs, scones, British shortbread and chocolate shortbread cookies, and chocolates to have on the table.
Fairytale Royal Tea Sandwiches

There are usually two kinds of tea sandwiches at a royal high tea.  Here, I made traditional cucumber tea sandwiches with Philadelphia whipped chive cream cheese and thinly sliced cucumbers. I used a biscuit cutter to cut perfectly round pieces of pumpernickel and rye bread to make the sandwiches pop on the traditional gold leaf platter. In England, the corners are cut off of tea sandwiches because the sharp edges are allegedly a bad omen for the queen. 
I also made a delicious curried chicken salad and again alternated the pumpernickel and rye bread. I mixed a large can of Member’s Mark shredded chicken breast from Sam’s club with low fat Hellman’s mayonnaise, diced celery, raisins, sliced almonds, and two tablespoons of curry powder. 


Fairytale Pudding Tartlets


Making fruit tartlets is EASY. Just use premade tartlet shells and Jello instant pudding. Make the pudding according to the box. Use a piping bag or plastic bag with corner cut to add pudding to the tartlet shells. Top with a dollop of cool whip, piece of fruit, and fresh mint leaf.

A cheese platter with cheese from England:
A Blue Cheese Stilton, a White Welch Cheddar, and a White Stilton with  Cranberries.

For my large tea cake, I just made a boxed Duncan Hines vanilla cake and frosted it with jarred frosting and cool whip. Don’t forget the most part of the Royal High Tea – the TEA!
My grandmother gave me this tea set when I was a little girl to play with and I’ve treasured it ever since.
Official royal wedding china: hand painted, gold leafed porcelain.
The Royal Collection has launched this line of offical royal wedding china to mark the occasion. It can be found at www.officialroyalwedding2011.org. 
ROYAL WEDDING DINNER PARTY


Another way to celebrate the royal nuptials is by preparing a traditional wedding dinner. Over the past 100 years, royal wedding feasts have evolved from elaborate events featuring twelve courses meals to buffet style dinners and now to simple two bite canapes (appetizers) that William and Kate are rumored to be having at the Queen’s lunchtime reception, which will be held at Buckingham Palace. A poor economy and lack of space at the palace are rumored reasons behind the scaled down menu. Here are some highlights from royal weddings held within the past century:
Buckingham Palace, where the wedding procession route begins and the Queen will hold a reception for the newlyweds. Buckingham Palace has served as the official London residence of Britain’s sovereigns since 1837.  It presently serves as the administrative headquarters of the Monarch.
In 1923, Prince Albert (George VI) and Elizabeth Bowes-Lyon had a traditional wedding feast that featured dishes named after them such as: Supremes de saumon Rein Mary (salmon filets), cotelettes d’agneau Prince Albert (lamb cutlets), and fraises Duchesse Elizabeth (strawberries).

In 1947, Princess Elizabeth (who is now Queen Elizabeth) married Philip Mountbatten and the couple also had a traditional wedding feast of Filet de sole Mountbatten, perdreau en casserole (partridge), and a bombe glace Princess Elizabeth.

In 1960, Princess Margaret married Antony Armstrong-Jones (Lord Snowdon). The wedding feast consisted of filet de boeuf Princess haricot vert, souffle surprice Montmorency.

In 1973, Princess Anne and Captain Mark Phillips feasts on lobster, partdige, fresh peas, peppermint ice cream and had a 5 foot wedding cake, the same height as the bride.

In 1981, Princess Charles and Lady Diana Specner had a quennile brill in lobster sauce, chicken breast stuffed with lamb mousse and strawberries with Cornish cream.

In 1986, Prince Andrew and Sarah Ferguson feasts on Eggs Drumkilbo (hard boiled egg molded with lobster, prawns and mayonnaise). This unique dish is said to be the Queen’s favorite.  The also had lamb with mint sauce and strawberries and cream.

In 1999, Prince Edward and Sophie Rhys-Jones opted to have a buffet of beef stroganoff, smoked haddock in a puff pastry shell, and rasberries and cream.

In 2005, at Prince Charles second wedding to Camilla Parker Bowels, the royal feast consisted of a lavish tea ceremony that included egg and cress sandwiches, mini Cornish pastries and a boiled fruit cake.
Since it’s difficult to fantasize about feasting on pigeons and puddings and eggs with lobster, here is a great recipe fit for those of you who are planning on having a dinner party to celebrate the royal wedding. This recipe is adopted from Eating Royally by Darren McGrady. 

 

Fairytale Salmon En Croute
(Serves 4)

Ingredients:
2 4-oz filets of salmon, thawed
cups of fresh spinach
3 cloves of garlic, chopped
2 tablespoons of extra virgin olive oil
2 wedges of Laughing Cow Garlic & Herb Cheese
2 Pillsbury refrigerated pie crusts, thawed
1 egg yolk

Directions:
1) Preheat the oven to 350 degrees.
2) Add the extra virgin olive oil to a large heavy bottomed pan. Saute the garlic. Add the spinah in bunches and saute until wilted down. Drain of extra water.
3) Unroll a Pillsbury pie crust. Gentle spread the wedge of Laughing Cow Garlic & Herb cheese in the center.
4) Add a cup of spinach on top of the center of the crust. Spread into a thin layer.

5) Add the salmon filet face down to the center of the crust. Wrap the crust like a present.
6) Brush the ends with egg yolk. Gently turn over and brush the other side with egg yolk.
7)  Repeat steps 3-6 with second filet and crust.

8) Bake both salmon pouches in an oven for 35-40 minutes until golden brown.

Serve with red roasted potatoes and a salad of mixed greens.


It’s time!!! Get out your best British china and big hats and  cheer to the happy couple! <3
Best wishes to Prince William and Catherine Middleton! 
Enjoy!

Fairytale Italian Easter Pizza

Posted on by DianaMC
Every region of Italy has a different version of Easter Pie, or as my family calls it, Easter Pizza.  These pizzas are traditionally made with a sweet homemade pie crust.  Some families use ricotta cheese or vegetables. Others use sausage and rice.  In my extended family, everyone makes their own version but they all include ham and some kind of cheese.  This “pizza” is an easy, versatile dish that can be enjoyed at any time of the day, whether it be for Easter brunch or as an appetizer before your Easter dinner.  We usually serve ours as a hot appetizer but we eat it throughout the week.  My mother’s version of Easter Pizza is savory and easy, and is a hit every year.  No one makes this delicious Easter better than my beloved mother!  And this Easter, I am sharing this secret family recipe with you!
Fairytale Easter Pizza
(Serves 8)
Ingredients:
1 package of Pillsbury refrigerated pie crusts (2 crusts)
12-14 large eggs
3/4 cup of milk
1 cup of freshly grated Parmesan cheese
1 handful of chopped curly Italian parsley
1/2 pound of thin-sliced Munster cheese
1/2 pound of thin-sliced pepper ham
Salt + pepper
Directions:
1) Roll out one Pillsbury pie crust and fit into a 9 or 10 inch pie pan.

2) Crack all eggs into a bowl. Add milk. Beat with an electric mixer until the mixture becomes frothy and light.

3) Add the Parmesan cheese and parsley. Lightly beat again until combined.

4) Layer the bottom of the crust with a thin layer of the pepper ham.

 5) Add a layer of the Munster cheese on top of the ham.

6)  Top the ham and cheese layers with about 1/3 of the egg mixture, or just enough that the ham and cheese layers are covered.

7) Repeat step numbers 3 through 5 two or three times, laying the ham, cheese and egg mixture until the pie is filled. 

8) Once the pie is filled, roll out the second Pillsbury pie crust and gently lay on top of the pie, squeezing the ends of the two crusts together. Brush the top of the crust with an egg yolk.

9) Bake in a 350 degree oven for 45 minutes, or until a toothpick is inserted into the center and comes out dry.

10) Serve and enjoy! This pie tastes wonderful at room temperature, but I also enjoy it reheated in an oven. Can be made ahead of time.

Enjoy!
Hope everyone has a magical and happy Easter holiday!
For last years Easter blog, the Bunny Cake recipe, click here.