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a tablespoon of bourbon 1 teaspoon ground cinnamon seems excessive to me i used 1 2 a teaspoon 1 4 teaspoon ground nutmeg also 1 teaspoon ground ginger i love ginger 1 4 cup heavy cream half and half or whole milk unsweetened almond milk it s what i had preheat the oven to 325 mix everything except the milk beat with a mixer or you could do it with a stand mixer whatever until smooth add the milk and mix well pour into a greased casserole dish sprinkle the topping evenly all over bake for 25 30 minutes topping 1 cup brown sugar 1 cup walnuts chopped i used pecans they re more southern 1 3 cup all purpose flour a little less than 1 4 cup 3 tablespoons butter melted 1 3 cup browned butter 1 2 cup rolled oats i like oats in a crumbled topping mix it all together really well and sprinkle on top of the casserole this makes a good topping for an apple brown betty too now in the interest of journalistic integrity i had 4 quarts of sweet potatoes and used all 4 to make a casserole for thanksgiving and 2 more to put back for later so this recipe was 4 times as much the kitchen smells like brown butter and spices which is not a tragedy also a lesson i learned recently because i am thick like that keep your nuts in the freezer i will pause for adolescent guffaws to subside ok nuts are like candy to insects so unless you use them all up at one go which i never do as nuts are bought in bulk around here keep them in the freezer not only will that keep bugs out it will preserve them longer so they won t go rancid what with all those lovely oils they have but then you probably already knew that leave a comment fall vegetables november 8 2014 12 31 am filed under uncategorized on monday our 15 year old got on a school bus and went to washington dc and williamsburg for a week shortly after like maybe 5 minutes himself and i got in his truck and went to the north georgia mountains for 3 days after spending a couple of days and more than a couple of dollars on an assortment of antique and vintage items we went through atlanta and spent a couple of hours at my happy place where i threw many items of fresh produce and all sorts of spices and dried beans and this strange sugar that resembles cat litter complete with suspicious chunks it is delicious in oatmeal while there we ate at their amazing cafeteria which can always be depended on for ideas this time it was a casserole made of broccoli cauliflower and spinach the sauce was white and tangy and it had buttery crumbs on top it was delicious and himself says the gustatory spectrometer in my mouth was pinging it makes noises like ooooh and mmmmm and other sounds probably less ladylike and i decided it would be delicious for thanksgiving dinner naturally the cafe there never has a cookbook or anything like that so for dinner tonight i tried to knock it off and pretty much nailed it here it is they called it broccoli cauliflower casserole but it had spinach in it as well and something oniony without being onions i decided they were leeks 2 broccoli crowns cut into floeuetters fleurettes y know little pieces 1 small cauliflower also little pieces 2 small leeks white and light green parts sliced thin 1 big bunch spinach washed and stems removed oh just whack them off don t be prissy about it boil a big pot of water and blanch all that except the spinach for 3 minutes scoop it out and drain drop the spinach in the hot water for about 30 seconds until it wilts scoop it out and put all the vegs in a big bowl set aside make the sauce 1 4 cup butter 1 4 cup flour 1 1 2 cups milk 4 oz plain goat cheese salt and pepper to taste melt the butter in a saucepan add the flour and stir until it s foamy and starts to smell toasty add the milk and stir until it starts to thicken add the goat cheese stir until it s all creamy and wonderful salt and pepper to taste pour all this over the vegs and mix well pour this into a greased casserole dish bake at 375f for 30 minutes melt 2 tablespoons of butter pour into 1 cup of bread crumbs panko or whatever bread crumbs cracker crumbs i guess and mix well put on top of the casserole and bake for another 15 minutes until the top is toasty brown himself is a lover of brussels sprouts i was not a fan until we had these at a restaurant a couple of years ago now i am a fan the dfm has fresh ones that are lovely and crisp roasted brussels sprouts a bunch of brussels sprouts maybe 2 pounds i don t know however many you need to feed however many people are eating them cut them in half longways and put them in a bowl mix together 1 part balsamic vinegar and 2 parts olive oil add a pinch of salt and some ground pepper i put this in a pint jar and shake the heck out of it pour this all over the sprouts and toss well so they re all coated put in a pie pan or on a cookie sheet and roast at 375f for about 30 minutes until brown and crisp on the outside and cooked inside also winter squash who doesn t love them acorn squash per squash cut it in half longways scoop out the seeds and stringy stuff in the little cup left in the middle put 1 tablespoon of butter and one tablespoon of dark brown sugar or honey or sorghum syrup sprinkle on a pinch each of salt ground cinnamon and ground ginger bake at 375f for a out 45 minutes until soft yum y all no meat necessary but this is probably what s going to go with a smoked turkey ginger honey and orange glaze recipe later and cranberry chutney ditto and dressing leave a comment peppermint marshmallows december 11 2013 11 34 pm filed under uncategorized tags candy christmas marshmallows ok i love marshmallows they re goofy and bouncy and silly and happy sorts of things they are a candy only not because they re full of air only they are because they re mostly sugar only not because somehow when i was a kid marshmallows weren t forbidden like everything else was they go on top of hot chocolate or on a stick and in the fire or passed around for people to eat huh you say the ones from a bag are fine thankyouverymuch sure they are so is white bread from a bag stale white bread it s kind of filling and holds cheeze together for a grilled cheeze sammich homemade marshmallows are well like a fresh loaf of homemade bread still warm with real butter from a cow and a couple of slices of gouda cheese from the dairy down the road o yes do you understand do you get it the first time i made well attempted to make marshmallows was not quite a dismal failure but they sure weren t anything i d give to adults they didn t quite set up right maybe the sugar syrup wasn t cooked long enough they were um mucusish like snot gross only the boys were in middle school at the time and they were delighted so i let them wrap blobs up in waxed paper to give to their friends who also were delighted so it wasn t all bad but it wasn t the result that was hoped for last year i tried again this time with a different recipe a candy thermometer and the proper equipment by proper equipment i mean a heavy stand mixer with a whisk and jelly roll pans this time i was patient i let the stuff whip in the bowl for a long long time that s why you ll want a stand mixer i suppose if you want to be all but i m old school and i want to do it the right way you can go right ahead and whip it with a big wire whisk in your big crockery bowl and go at it for 20 minutes until your arm falls off but i am a proponent of modern technology most of the time except with the stupid smart phone and i really want my flip phone back even though the candle app is neat by letting it whip a good 15 minutes you can get everything else cleaned up or even start on a blog post or something peppermint marshmallows gather up your stuff also have some powdered sugar and a bottle of good peppermint extract vegetable oil cooking spray 2 cups sugar 1 tablespoon light corn syrup 4 packages 1 4 ounce each unflavored gelatin 3 4 teaspoon peppermint extract 2 large egg whites 1 cup peppermint candy chips or mini chocolate chips or colored sprinkles or nothing at all 1 cup sifted powered sugar sifting is important so there s no lumps line a cookie sheet with aluminum foil making a lip up the sides and spray with non stick spray using a pot bigger than you think you need trust me on this put the sugar corn syrup and 3 4 cup water in it and put this on the stove on medium high heat stir constantly until it comes to a boil then stick a candy thermometer in and boil until it comes to 260 soft crack degrees while that s coming up to temp go do the other stuff put the egg whites in the bowl of the stand mixer and with the wire whip whip until it s got stiff peaks while that s whipping go to the next step put a pot with about an inch of water in it on the stove and bring it to a boil put 3 4 cup water in a heat safe bowl or pyrex thing and add the gelatin let it sit a minute until it s all in the water and it s pretty thick then set it in the pot of boiling water and stir constantly until it s all liquid and kind of translucent add the peppermint extract set aside when the sugar syrup reaches 260 degree pour in the gelatin mix it will foam up this is why you need a big pot pour this mixture into the egg white with the mixer on medium when it s blended turn up to high and let it rip for about 15 minutes just let it go and clean up or write a letter or something when it s done it will be glossy and very thick and will have cooled off substantially pour all this onto the greased foil and do the best you can to spread it out evenly sprinkle the peppermint chips all over evenly and press into the gooey stuff let this sit for several hours at least 3 uncovered you can go longer but you don t want to let it sit less than 3 hours overnight is fine whatever works after a couple of hours or whenever you get to it flip the whole thing over on another piece of foil and let it sit for several more hours then dust it with some powdered sugar cut into squares and toss each one in some sifted powdered sugar so they won t be sticky i recommend using a big knife with a heavy blade and make one big chop to cut the slice you can run the blade through the powered sugar before you make the cut if it helps package up nice and pretty 11 comments tastes like a brownie hot chocolate december 9 2013 5 12 pm filed under uncategorized when i was a kid mom made hot chocolate mix ever year it was the one made from the nestle s quik chocolate milk stuff instant creamer and powered milk now i grew up with that and like it just fine but because this is how we roll around here i wanted to do something more and better without the powdered instant stuff well except for the milk i guess and it needed to be too good for children of course that is up to you what you do with it sharing and all i wanted it rich and dark and real and even a little scary maybe like dessert or mousse or something so i looked up alton brown s recipe because his recipes are nearly always wonderful only i didn t want to use powered sugar because i d bought a couple of things of turbinado sugar and i like that different flavor it has and no cayenne pepper i know it s all the thing this past few years to go full on mayan and add cayenne pepper to the chocolate but i am all hey this is the deep south where we like things the way mama did it and mom didn t add cayenne to the hot chocolate tho i am pretty sure if someone had told her about it she would have mom still is a culinary adventuress maybe i will add come cayenne to hers and see what happens anyway i read another recipe somewhere that added grated up white chocolate to make it richer then the though occurred that if adding white chocolate is good then adding milk chocolate as well would only be better then i decided that dark cocoa would be nice because really dark chocolate right right so it s not his recipe anymore now it s mine david taste tested it and he said huh it tastes like a brownie mom thus the name ingredients use real stuff not fake stuff tastes like a brownie mom hot chocolate mix 1 large bar real white chocolate 2 3 bag of milk chocolate chips real chocolate please 2 cups special dark cocoa powder 1 cup turbinado sugar or regular white sugar 2 1 2 cups powdered milk 2 teaspoons corn starch 1 2 teaspoon salt shred the white chocolate in a food processor i use the grater disc put in the large blade and the chocolate chips process until it is all a fine powder grated white chocolate milk chocolate chips add everything else the food processor will probably be pretty full i know mine is turn it on and let it mix for a while how long until it s all mixed and there s no lumps or bits or anything maybe 5 minutes something like that put it into containers for gift giving little mason jars would be perfect serve with a spoon or a peppermint stick and stir it a lot while drinking s use 2 heaping spoons full in a 6 ounce cup of very hot water it needs to be nearly boiling in order to melt the chocolate you can let it cool a bit after but the nearly boiling hot is important trust me it s worth it when you serve it stick in a spoon and stir it a bit as you drink it to keep the chocolate from settling to the bottom a peppermint stick would make a good stir thing marshmallows of course i haven t made them yet that is for another day a creepy santa mug is the perfect thing to serve it in 2 comments roasted chicken with new potatoes onions and garlic may 8 2013 11 33 pm filed under uncategorized tags fresh produce omg garlic roasted chicken is there such a thing as too much garlic probably eventually that roasted garlic french stuff was too much garlic if your very polite friend says you smell of garlic then tries to backpedal by saying it might be her husband that s too much tonight was not too much garlic in fact himself request more garlic next time this stuff is made and he may be right sigh i need a kitchen camera just a cheap one that it s ok if grease gets splattered on it i am cautious with the nikon d90 w fancypants lens o yes can take great pictures but not in the kitchen with all the stuff everywhere thus no pictures but if you have any kind of imagination bear with me because this was the kind of meal that made me sigh with satisfaction and wish i had a bigger stomach did you know may 4 my birthday is international respect for chickens day i respect the chicken i respect it s dedication at providing eggs and it s commitment for giving it s life that we may have fried chicken roast chicken chicken broth chicken pot pie and king ranch casserole my favorite roast chicken it is how i honor the bird who gave it s life for me i want to treat it with respect not shove it in a can and coat it in mayonnaise so i use a bird that has lived a long enough life to get a layer of fat on it no wonder my thighs but really at my age whatever a roasting hen not a fryer also little new potatoes the red kind omygoodness so creamy and vidalia onions not spanish ones or yellow ones or white ones but sweet vidalias grown right up the road about 15 minu...