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Showing posts from December, 2012

Waffle Night! Stan's Sourdough Waffles

Nana's Yams & Apples

Nana’s Yams & Apples ******* Nana brings this to dinner every Thanksgiving.  She’s 92 years old (2000). She always uses bright orange sweet potatoes, not yams, but I can't bring myself to change the name. I make it every Thanksgiving when we’re living away from home (and Nana) for the holidays. Sometimes I bake it the day before and reheat it the next day for Thanksgiving so that the flavors have had a chance to meld. 
It helps to buy yams that are all similar in size and width. I look for yams that are shaped like a cylinder (about 2-½  inches in diameter, rather than the ones in the shape of a huge football. 

[Update 2010: sweet Nana passed away when she was nearly ninety-nine. Guess which enamel casserole dish we use for yams and apples every year. Nana's.]

Challa Bread

Challa Bread *******  Makes 2 loaves
My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread. Check out how to braid a six-strand challa.

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Butterhorn Rolls

Winnifred Jardine’s 12-Hour Butterhorns ******* Makes 32 butterhorns.

We love you Win. Winnifred Jardine, a family friend since childhood, used to be the food editor of the Deseret News for many years, threw great birthday parties in the 70's for her daughter Ann and is a general all-around-great-lady. 
Time saving tip: make dough the night before and refrigerate. Adaptable for sweetrolls too.

Sandy Everett's Mace Cake

Sandy Everett’s Mace Cake ******* This was one of our all-time favorite cakes that my mother used to make for us children.  Yummmmm. Sandy lived down the street from us on Millcreek Road and she and my mother, Shirley, were good friends while we were growing up, both sharing a love of music.  My mother was, and still is, a singer and choir director in many Mormon congregations, and Sandy was the organist in her Methodist congregation. Sandy’s cake calls for mace, but we like freshly grated nutmeg even better. (Mace is a spice made from the shell of the nutmeg kernel).

Lemon-Buttermilk Sherbet

Auntie Kare’s Lemon-Buttermilk Sherbet ******* Amazingly simple and incredibly good. When Auntie Karey was raising her children in Montreal, she gleaned this amazing recipe from the huge collection of Bon Appetit magazines her friend Terri Tustain had given her. The first time we all tasted it was when she, Rochelle and Dwight made it and brought it to an Easter Sunday dinner with a cake decorated like a lamb. Yum.

Pizza Night!

Pizza Night!
*******
Small individual Pizzas: Makes 6 to 8 individual pizzas   (eight- to ten-inch) Large Pizzas: Makes 3 or 4   fifteen-inch pizzas
Stan loves to roast nearly everything in our backyard wood-burning oven: pizza, huge platters of vegetables, whole chicken, Thanksgiving turkey, baked desserts, roast fruits, etc… (keep an eye on your little children). If you make pizza in a super hot wood-burning oven do NOT use oil or sugar in the pizza dough recipe; the sugar and oil cause the dough to burn too easily.  We often use 3/4ths unbleached flour and 1/4th whole-wheat pastry flour* for the dough. “Montana Wheat unbleached flour” is non-GMO organic. That’s what we use.

Butterflied Chicken Breasts (Chicken Piccata)

Butterflied Chicken Breasts (chicken Piccata) ******* This very quick way to sauté moist, tender chicken is worthy of serving company or simply cooking a quick meal at college. Shannon was served this a lot on her mission. Butterflying the breasts is faster than pounding the meat thin with a mallet. It makes them about a consistent 1-centimeter thick, which ensures even cooking. Serve the chicken breasts plain or with any of the sauces that follow this recipe.  If making a pan sauce, turn the oven to 200º before you start this recipe and place the cooked chicken in the warm oven while making the pan sauce.

Broil-Bake Salmon

Stan & Gwen’s Broil/Bake Salmon ******* Serves 10

We fixed this countless times when we lived in Bellingham, WA.  Some local fishermen used to pay Stan for his legal services with salmon.  It has become a staple in our family menu.

Lamb Tagine

Moroccan Lamb Tagine With Apricots, Almonds & Honey (Mrouzia) ******* Serves 6-8 Family favorite. After days of research I put together this recipe that comes close to some amazing Tagines we ate at The Grand Mosque (Moroccan temple) in Paris and later in Cannes (Paris 2007 w/ the Aglaure’s and Daniel Hieramente—and the restaurant in Cannes with Stan). 
Mrouzia (this salty-sweet tagine) is one of the most important dishes of Moroccan cuisine.  It is traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it.

Smothered Chicken

Auntie Lisa's Smothered Chicken ******* This recipe comes from Auntie Lisa.  We’ve made it a lot because it’s SO good and SO easy. Serve with rice on a dinner plate, OR serve it on top of a mound of mashed potatoes, or mashed cauliflower in big individual soup bowls.

Ama's Indian Chicken Curry

Ama’s Indian Chicken Curry ******* Ama Shirley and Grandpa Lanny served this at a group discussion about India. Lanny told stories about his time spent in India as a Fulbright Scholar in 1968. He spent a day-and-a-half with Mother Theresa, and an afternoon with the wife of Mahatma Ghandhi.
Best served with fresh Naan bread and Jasmine or Basmati rice.  Optional: add 8 TBL curry, or add potatoes and peas, or use all coconut milk (no yogurt).

Lovage Soup with Dumplings

Trudy’s Lovage Soup with Dumplings ******* Makes 8 Cups Lovage is a nutty, flavorful herb that Trudy Schenk grows in her garden, which I walk over to pick from frequently.  Her plant is from Germany. Lovage is especially tasty with potatoes, peas, beans and lentils. Trudy says chives are also used a LOT in German cooking.
Update: after we moved to Orem in 2009, Trudy told me she would not give me a start of her plant for my garden…that if I wanted lovage, I’d have to drive to her home to pick some! :)

Swedish Tea Ring

Ama’s Swedish Tea Ring ******* Makes 2 tea rings Now THIS brings back Christmas memories. I remember my mom making many of these for neighbors at Christmas time. Thanks for the visions I still have of watching you bake Mom.