Archives for December, 2010

We just mixed these two dips together and that was even better. Christmas 2010.


2 large garlic cloves, minced
1 1/2 cups whole-milk plain Greek yogurt
1/2 cup mayonnaise
1/2 cup buttermilk
1 1/2 teaspoons freshly ground pepper
1 tablespoon canola oil
2 tablespoons tomato paste
1 teaspoon harissa or hot sauce


1. Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls.
2. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.

Oh my God this is great dip. Christmas 2010.


1/4 cup canola oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
1 jalapeño, seeded and minced
1 pound frozen baby peas (3 cups), thawed
3 tablespoons yellow miso


1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

We made this pie for Christmas 2010. Joe thought the Thanksgiving pie was better that we made with real pumpkin not canned. But this crust was better. So maybe this recipe should be made with real pumpkin. I’ll make that next and let you know.

Makes one 9-inch pie. Published November 1, 2008. From Cook’s Illustrated.

If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat; to ensure that the filling sets, cool it at room temperature and not in the refrigerator. To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch slices
1/4 cup vegetable shortening , cold, cut into two pieces
2 tablespoons vodka , cold (see note)
2 tablespoons cold water

1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can (see note)
3/4 cup sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon table salt


1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.


1 c butter or 1/2 margarine and 1/2 butter (mom uses all butter)
1 c sugar
1 c flour
2 c oatmeal


Cream butter and sugar then add flour, followed by oatmeal. Make into balls the size of small walnuts. Flatten with a fork dipped in flour (not too thick). Bake on ungreased cookie sheet at 350 for 10 minutes but watch carefully. Cool before you take them off the pan. Sprinkle with confectioner’s sugar.


2 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c sugar
1 c chocolate chips


Beat egg whites, vanilla, cream of tartar and salt until soft peaks. Gradually beat in sugar until stiff and glossy. Fold in chips. Drop onto baking sheet lined with brown paper. Bake at 300 degrees for 25 minutes.
Makes 24 cookies

2 c rolled oats
3/4 c. molasses
1 yeast cake
2 c. scalded milk
1 c. water
2 tsp salt
flour- about 2 quarts or 8 cups
1 Tbsp butter or lard

Scald milk, add yeast, liquid, sugar, and salt. Stir and let stand to dissolve- 5 minutes. Add 1/2 sifted flour, beat until almost smooth and very elastic. Beat in melted and cooled shortening. Add remaining flour- work in as much as possible. Let stand 10 minutes then turn onto floured board and kneed until smooth and elastic. Round up a cover and let stand 2 ours. Punch down dough. Round up, let set til double in size- 3/4 hours. Punch down adn divide for loaves. Set 15 minutes then mold into loaves. Let rise again in pans. Bake at 400 for 10 minute then at 375 for 1 hour. Makes 3 loaves.