In Memory of my Sister

After what seems like a very long hiatus, I am back and plan on posting wonderful recipes from across the world again. I must first mention that my sister, Susie Waters Davis, was a big contributor to this site. She was one of the best, if not the best cook I ever knew.  We shared a lot of things but the love of food and cooking was probably the most important. She sadly passed away on March 20, 2012 and I miss her every day. Luckily, I have a lot of her recipes and will continue to post them from time to time.
 I will continue this blog in her honor and memory. Memorial Day is fast approaching and my recipes will be a tribute to the good ole USA! 

A Christmas Treat From Holland

The 'banketstaaf', with its flaky pastry and center of 'amandelspijs' (almond paste), is pretty much as traditional as it gets for Dutch Christmas. It may look like it would be really complicated to make, but it's a piece of cake, especially considering that I use store-bought pastry. I'm unapologetic about that. As long as you use a really good store-bought variety made from the finest quality ingredients and real butter, you'll save yourself a lot of hassle without sacrificing any taste. In fact, I've been told many chefs buy in good quality puff pastry these days too. However, I do urge you to make your own spijs. Recipe follows.

Ingredients:

• 10.5 oz or 1 1/3 cup 'amandelspijs'/almond paste (300 g)
• 10.5 oz ready-rolled puff pastry (300 g)
• 1 egg, beaten
• 2 tbsp apricot jam
• Powdered sugar, to decorate

Preparation:

Preheat the oven to 437 degrees F (225 degrees C). Cut the ready-rolled puff pastry into a strip of approximately 4.5" x 15" (12 cm x 40 cm). Roll the 'amandelspijs'/almond paste into a log that is 1.1" (3 cm) shorter than the pastry (lengthways). Place on the pastry. Wet the edges of the pastry with a pastry brush dipped in water. Fold in the short ends first, and then fold over long bits and press at the seams. Now carefully flip the pastry over so that the seam is at the bottom. Brush with the beaten egg. Bake for 25 minutes, or until the pastry turns golden brown. Remove from the oven and place on a wire cooling rack.
Meanwhile, heat the apricot jam in a microwave-safe container for a few seconds, so that it melts a little. Brush the still-warm 'banketstaaf' with the apricot jam. Dust with powdered sugar.
Serve sliced, with freshly brewed coffee.

Spijs

INGREDIENTS
1 scant cup (4.4 oz) powdered sugar, (125 g)
2 1/3 cup (7 oz) ground almonds, (200 g)
1 egg
Grated zest and juice of half a lemon

You'll also need a food processor and plastic wrap.
METHOD
Cut a large piece of plastic wrap and place it on the work counter. Blitz the powdered sugar, ground almonds, egg, lemon zest and juice in a food processor. It’ll form itself into a dough ball.

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Pumpkin Squares

Everyone loves this wonderful change from pumpkin pie and is a 'must' for our holiday events.

INGREDIENTS

1 ¾ cups graham cracker crumbs

1/3 cup sugar

½ cup butter or margarine, melted

4 eggs

1 1/2 cups sugar

2 (8 oz.) package cream cheese, softened

1 can (approx. 16 oz.) pumpkin

3 egg yolks (I use pasteurized eggs)

½ cup sugar

½ cup milk

½ tsp. salt

2 tsp. ground cinnamon

1 envelope unflavored gelatin

¼ cup cold water

3 egg whites

¼ cup sugar

DIRECTIONS

Mix crumbs and sugar. Stir in melted butter; pat into 9x13 baking dish.

Beat eggs, sugar and the cream cheese until light and fluffy. Pour over graham cracker crust. Bake at 350 degrees for approx. 25-30 min. (or until set).

Beat pumpkin, egg yolks, ½ cup sugar, milk, salt and cinnamon in top of double boiler. Cook over boiling water, stirring frequently until thick, about 5 min. Put ¼ cup cold water into a small saucepan and sprinkle on the gelatin. Stir over low heat until dissolved; stir into pumpkin mixture. Cool.

Beat egg whites until foamy. Gradually beat in ¼ cup sugar; beat until stiff and glossy. Gently fold beaten egg whites into pumpkin mixture. Pour over the cooled baked graham cracker mixture, refrigerate.

To serve - cut into squares and top with whipped topping.

Southern Oyster Casserole

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room.

Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Makes 10 to 20 servings as a starter

2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray.

Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and sauté until the onion is soft, about 5 minutes. Add the mushrooms and oysters and sauté for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to the simmer on top of the stove before proceeding.

Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling—about 10 minutes depending on the depth of the casserole.

Source Information
Nathalie Dupree's Comfortable Entertaining by Nathalie Dupree

Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Hands-on Time: 20 min.; Total Time: 2 hr. 40 min. This mouthwatering casserole will satisfy lovers of crunchy pecans and cornflakes as well as marshmallows.

 

Ingredients

• 4 1/2 pounds sweet potatoes
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted
• 1 1/2 cups miniature marshmallows

Preparation

1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.

Bourbon Pecan Tarts

This is time of year when we all start bringing out those sweaters and boots! It's also time to break out the hot spiced cider and those much loved recipes that bring such wonderful memories of holidays gone by. Traditions run deep in my family and food has always been the center piece of the event.While thinking about traveling the world and the food that is out there in every nook and cranny, we cannot forget the beautiful country and wonderful vacations offered right here in the United States. Each area of this beautiful country offers a diverse array of culinary treats! The pioneers of this country made do with whatever the areas offers them and therefore dictated what went on the table, not only on a daily basis, but also for celebrations. We as Americans have the great privilege of celebrating Thanksgiving. The word alone brings to mind the many meals shared and the delicious food prepared lovingly by family and friends, some off who have passed on to the next great adventure. This time honored tradition is the perfect opportunity to remember all of these beloved people but also a way to honor them by continuing the traditions and the food. Traveling the world through food is my passion and this holiday season I plan on doing just that. Stay tuned for the recipes that have emerged from the many diverse areas of our beautiful United States, and explore the holiday traditions of these regions. From sea to shining sea! We would love to hear from you! If you have a family tradition or a recipe you would like to share for the upcoming holidays please submit your recipe to LouAnn@WideWorldOfRecipes.com and include a brief story along with it! I will post it to be shared and enjoyed!

As a child I always thought having desert first would just be the best thing in the world, so now, as an adult, I don't normally have my desert first but I certainly can treat myself by making a Southern favorite the first recipe in this series. Nothing says the South like the Bourbon and Pecans! Pairing the two makes for delicious treats.

Bourbon Pecan Tarts

Crusts:
4 sticks unsalted butter, diced
4 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt

Filling:
3 large eggs
1 cup sugar
1/3 cup unsalted butter, melted
1/2 cup dark corn syrup 
1/2 cup light corn syrup
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3 cups pecan halves

Equipment: a stand mixer fitted with paddle attachment; 9 (4 1/2-inch) fluted tart pans with removable bottoms. Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill. Meanwhile whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt. Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before slicing to serve. Serve with bourbon flavored whipped cream if desired.

Garlic Chicken

This makes a delicious meal! It is fast and very economical.

4 servings

Ingredients

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil, or maybe a bit more
1 tablespoon butter
4 tablespoons copped green onions
1 teaspoon flour
1/4 cup white wine or chicken stock
1/2 lemon, juiced
Bread, for serving

Directions

Preheat the oven to 350 degrees F.
Early in the day or the day before. preheat oven to 325.In a small ovenproof dish place the cloves of garlic along with the olive oil to just cover the cloves. Cover with lid or foil and roast in the oven for about 1 1/2 hours or until a rich golden brown. Remove the garlic from the pan and set aside. The oil will be used for sauteing the chicken thighs. When ready to cook the chicken, rinse and pat it dry. Salt and pepper liberally and allow to temper on a cutting board for a few minutes. Heat the saute pan over medium high heat, add the oil from the roasted garlic, add the butter. Place the chicken in the hot saute pan, skin side down. Fry to a rich golden brown, about 5 minutes. Turn the chicken over, sprinkle on the green onions. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice.Season to taste. Pour the sauce over the chicken on the platter and serve with garlic bread.

You can use a variety of different herbs if you choose. Use your imagination to make this dish your own. Make sure you spread some of those delicious roasted garlic cloves on the bread. It is simply delicious.