How to Make a Candy Wreath!

I hope everyone had a wonderful Thanksgiving surrounded by family, friends and good food!  We had a great time and as always ate way too much.  Over the past week I had 3 dinner parties and to say the least, I'm pooped!  Never the less it's time to gear up for the  holidays. 

I enjoy purchasing gifts to give to everyone in my family but when it comes to those that provide me with a service I often like to bake or make them something.  One of my favorite things to do is to make a Candy Wreath.  It's a fun gift that can be displayed in your home or business for all to indulge in, by simply cutting a piece of ribbon that's attached to some candy and then secured onto a wire ring.

My candy wreath pictured here has lots of colors, but you could use just one or go with a particular theme.  You can make them with Christmas colors (as shown here), Chanukah colors, for a birthday party for either adult or child, or baby shower.  You get the point?  For some creative ideas check out this website that's devoted to making candy wreaths.

These take about 3-4 hours to put together.  I did mine in 4 evenings while sitting in front of the tv at my kitchen table.  The time went by quickly especially while watching a favorite show.

Here's what you'll need:

Ingredients:

• wreath ring to tie the candy onto

or

• hanger (stretched and shaped into a circle)
• curling ribbon - color(s) of your choice
• 3 pounds of wrapped candy I used Royals purchased from General Candy (came in 6 lb packs)
• Large decorators ribbon to tie onto the top of your wreath
• small scissors (to hang from wreath that will cut ribbon on candy from wreath)

Instructions:

Cut curling ribbon for each piece of candy about 10-12 inches in length to tie onto one end of the candy.  You can use any type of candy or gum, etc. that is wrapped and twisted at least at one end.

Once the ribbon is tied onto the piece of candy (no need to knot it, just one tie around) wrap it onto the wire ring and make a knot so that it can't fall off.  Continue doing this, bunching the candy tightly together as you go.

Continue until you have a about 1/2 inch of space left.  This is where you will add your decorators ribbon.  However, prior to adding the large ribbon take the sharp side of a scissors and curl each piece of ribbon.  Once you've done this - using an extra long piece of curling ribbon, attach a small child-like scissors to it, and tie onto the 1/2 inch open space at the top of the ring.  You will want the scissors to hang about 6-8 inches below the bottom of the wreath.  This is what everyone will use to cut off a piece of candy with.

Then tie your large ribbon on, making a pretty bow.  To that, connect another piece of large ribbon, wrapping around the center knot of the bow making a large loop.  This is where you hang the candy wreath onto a hook or nail.

Note:  If you decide to use a wire hanger, one that you hang your clothes on - be sure it's a heavy duty hanger.  Shape into a large circle leaving the hook at the top.  The hook will act as the hanger.  I recommend decorating that with decorators ribbon.

If you go to a candy supply store like I did you can get a great value.  The candy I purchased came in a 6 pound bag for just under $23.  Enough to make 2 candy wreaths.  A fabulous gift for a reasonable price.

That's all there is to it!  This is a great project to do while sitting around.  Your kids will love to help.  In fact, we use to do an assembly line and the whole family got involved. 

Enjoy!

Party Weekend Recipes!

Please forgive me for being scarce these days and for not stopping by your blog as often to say hello, but it will pick up after the 1st of the year.  I've been extremely busy with culinary classes and events. 

Wow! What a busy weekend.  I was so exhausted.  Our whole family is in town right now and it's SO nice.  My daughter came in town from college for Thanksgiving, 4 days earlier than she had scheduled (Yah!) and my sister, her husband and kids came in town to celebrate my moms 90th birthday. 

In addition to everyone being in town, my husband and I had planned a dinner party for his biking buddies and their spouses and girlfriends.  Our dinner party was scheduled for Saturaday evening and I felt so bad since my daughter changed her flight from Tuesday to come in on Friday instead.  I like to devote all my time to my kids when they're in town but it worked out just fine.  My daugther and son spent the evening (Saturday) together for dinner, movie and drinks.  It's great that they had special time to catch up.  They're great friends. 

On Sunday we celebrated my moms 90th birthday. Her birthday isn't until the day after Christmas but since much of our family will be all over the place we decided to celebrate it this weekend when all would be here.  We had a wonderful time and I feel so blessed to have my mom still with us.  She's in great health, her mind is still sharp as a tact, and gets around perfectly.  Parents are a treasure and I feel so fortunate to have a healthy, loving and caring mother.  Although my dad passed away one month before the birth of my daughter just over 22 years ago, I have fond memories of him and feel so lucky to have been raised by both of them.

With 2 dinner parties back to back I've been so busy this past week plus planning for Thanksgiving this Thursday and a handful of culinary classes over this and next month.  I'm worn out just thinking about all that's in store for the month ahead - but looking forward to it all!

Of course, I didn't take any photos of any of the food I prepared for both dinner parties (being caught up in the moment), but do have photos of the dishes either from the sources I got them from or from previously preparing them.

This was our second annual biking dinner party and everyone brings a dish.  I make the entree while guests bring, appetizers, salads, sides, desserts and wine.  This year it was requested by several of my husbands biking friends that I make my Sweet & Sour Brisket again,

always a favorite of those who try it and quite simple to prepare.  In addition, I made a dish that I often teach in my culinary classes that gets rave reviews.  It's a stuffed chicken breast with a roasted red pepper coulis.  The appetizers and sides, etc. were all over the board with lots of luscious dishes for all to sample. 

Everyone had a great time and I find it amazing that the blend of people get along so well.  It's such a nice diverse mix, that it's now become an annual event.

After cleaning the house all day and cleaning up after everyone left, I went to sleep only to wake up Sunday morning ready to do a repeat performance for my moms birthday party.  This time however, we were having the party at her home where my sister was staying with her family.  Sunday nights dinner was a boneless standing rib roast that I've made before from a 2000 issue of Bon Appetit.  This dish is so easy to prepare with outstanding results that it's almost embarrassing since everyone always thinks it must be difficult.  I know many people prefer not to eat meat so I also prepared my Salmon Roulade

which I've made numerous times as well as on TV.   With sides of a rice dish, roasted veggies, salad and my moms favorite cakes the party was a huge success and she was all smiles. 

This morning I woke up and although tired, started going over my menu for Thanksgiving and Decembers culinary classes.

All the recipes I've linked to were loved by all.  Although I served two entrees for both dinner parties, that isn't necessary to do.  I did it because I wasn't sure about the dietary habits of the bikers but knew for my family not all would induldge in beef or fish so the combo would satisfy everyone.  Apparently it did, because the dishes at both parties were gone.

With holiday events coming up over this next month I hope you'll attempt to try one of these entrees.  Both dinner parties had between 12 -18 people.  The recipes truely are simple to prepare but as always if you have any questions don't ever hesitate to contact me for questions, and remember to adjust the recipes for the number of people in your party.

I hope you and your family have a Happy Thanksgiving!

Happy Cooking!

How to make Popovers?

For years I've been making popovers to go with our Thanksgiving dinner.  In my opinion they're the perfect bread to go with a heavy meal.  They're light, airy and delicious.

My first encounter with popovers was while dining at The Zodiac Room in Neiman Marcus.  I thought they were incredible and when I would take my children (now 22 & 25) with me, they loved them as well, especially slathered with their heavenly strawberry butter.

Over the years I've perfected making these airy little puffs, getting rave reviews from all who try them.  I get so many requests for this recipe I posted a video last year on my blog for the Thanksgiving holidays and decided I would post it again.

I hope you enjoy my video.  I've posted the full recipe below.  I know you'll love them, just as my family does.

Here's the written recipe for you to follow:

Perfect Popovers

Makes 12 small or 6 large

Ingredients:

3 eggs, room temperature
1 cup milk, room temperature (I use skim)
3 Tbsp. Canola Oil
1 cup, all-purpose flour
1/2 tsp. kosher salt

Popover Pan

Instructions for cooking in Convection mode and Bake mode:

Preheat oven to 400 degrees in either convection/bake mode or just bake.

While preparing the batter spray your popover pan with a non-stick cooking spray and place in the oven to heat up.

If eggs and milk are not at room temperature heat eggs (removed from their shell) for approximately 12 -15 seconds and milk for about 20-30 seconds in the microwave.

Whisk eggs, milk and oil together. Sift flour and add to the egg mixture. Add the salt and beat mixture together until it's smooth and free of any clumps.

Take popover pan out of the oven and place a small bit of butter into each popover cup (as shown in the video).

Pour batter 3/4 way full into each popover cup. If you run short and one of the cups is empty add water filling up about 1/2 way.

Place filled pan into the 400 degree oven and bake for:

Convection/Bake 20 minutes

Bake: 30 minutes

           (After 20-30 minutes of cooking)

Then, leaving the oven door closed, reduce heat to 325 degrees.

At this time if you were cooking in the convection mode switch to BAKE. Cook for an additional 5-15 minutes keeping a close eye on the popovers.

You'll know that they are done when they turn a nice golden brown, as seen in my video and at the top of this page.

Note: You can use a muffin pan if you like, but the popover pan produces a much prettier popover.

Popovers are best when baked just before serving. Serve hot with butter, strawberry butter, pumpkin butter, plain or with whatever you desire.

As always, if you have any questions while preparing these, don't hesitate to contact me. I'm always happy to help.

Enjoy!

Spinach & Roasted Red Pepper Stuffed Turkey Roulade

It's that time of year again.  I've been so busy with culinary classes and events that I'll be lucky if I can post more than once a week from  now until the end of the year.  However, I'll do my best to visit all my blogger friends and post comments on your blogs.

In the meantime, I am still cooking!  With Thanksgiving just 16 days away I thought I'd post a variation on the Thanksgiving Day turkey. 

Many of you will have a large gathering of family and friends while others an intimate gathering of just a few. So if you're looking for an alternative to roasting a large turkey or doing something more creative than just a turkey breast - consider a Turkey Roulade.

I make these all the time stuffing with whatever I'm in the mood for.  The breast above is stuffed with spinach, shallots and roasted red peppers, while others I've stuffed with mushrooms; bread stuffing; wild rice, etc.  Whatever sounds appetizing to you, works!

The procedure for making a turkey roulade is quite simple.  In fact, I thought I had taken numerous photos but apparently I must have been dreaming.  At any rate here's what you need to do:

Ask your butcher to bone and butterfly a turkey breast for you.  You can request to take the skin off or leave it on.  I have found leaving the skin on definitely makes for a juicier turkey.  Opt to have the butcher separate the breasts making it easier to handle or leave the 2 halves connected, making one large roll.  Have them flatten the breast 1/4 inch thick or do it yourself when you get home between to sheets of plastic wrap. 

Which ever way you decide to debone your turkey the stuffing and rolling are the same.

Ingredients:

1 whole turkey breast, boned, butterflied and skinned if desired

1 shallot, diced

fresh spinach, washed, stemmed, enough to cover one side of the turkey

1 roasted red pepper, sliced and chopped

2 tbsp. butter

1 cup low sodium chicken broth

1/2 cup Marsala Wine if desired

salt and pepper

kitchen twine

Directions:

Heat butter in a skillet and add shallots.  Cook until softened.  Add spinach briefly to heat up then turn off stove and mix in roasted red peppers.

With the turkey opened up and laying flat, skin side down on a cutting board drizzle with salt and pepper.  Then spread the spinach mixture over one side of the turkey being sure to leave about a 1-inch border all the way around.

Now at this point you want to make sure you have a roll of twine to tie up the bird once you roll it.

Then simply roll your turkey from one end of the breast to the other, tucking the sides in. Then cut your twine in about four 24" pieces (if using the entire turkey - one whole breast - or cut into 12" pieces if using 2 separate butterflied breasts), placing the center of each piece of twine under the seam of the turkey and tying it on top. Repeat with the other 3 pieces of twine spacing them evenly apart. Then cut a 5th piece longer than the other four to be tied the entire length of the turkey. This will insure that it will remain closed while cooking.

turkey breast, boned, butterflied and cut into 2 separate breasts

Place in a roasting pan. If you like add about 1/2 cup of Marsala wine and 1 cup low sodium chicken broth to the bottom of the pan. Cover and bake at 350F until the internal temperature reaches 160F degrees.

The whole rolled turkey breast it will take approximately 1 1/2 hours, while for two separate butterflied turkey breasts it will take approximately 45 minutes.

At this point you can remove the turkey from the oven and let it rest for about 20 minutes. This will allow the juices to evenly get distributed. While resting the internal temperature of the turkey should rise to 165F-170F which is where you want it to be for eating. (Baste at least once during cooking with juices).

While the turkey is resting (if desired) take 1 1/2 tbsp. of butter and melt in a saucepan. Once melted add the same amount of flour and cook with the butter until the flour reaches a golden brown. Then add the remaining liquid (Marsala Wine and chicken broth) from the turkey to the saucepan and cook over low heat until it thickens.

Slice your turkey roulade and drizzle with the marsala wine sauce or other sauce. This is so delicious and moist you won't believe you made it.

Note: The Marsala Wine Sauce is nice and light and I've used this when I make the Turkey Roulade stuffed with mushrooms.  However, a nice Roasted Red Pepper Sauce is also fantastic with this dish,  which I prefer.  I did not show this with a sauce since my husband and son requested it plain.

Serve with all your favorite sides for a wonderful Thanksgiving meal.

Stewing Over the Weather!

We've had a pretty good run on mild weather this fall.  As I walked my dogs this morning the red, yellow and orange leaves on the trees glistened in the sunlight. While the cool breeze and rustling of leaves on the ground felt so comforting.  Yet, this evening we are expecting storms with temperatures dropping from the mid 70s (unusual for this time of year) down into the 30s overnight, with highs tomorrow only near 50. 

Time to say goodbye to the beautiful leaves. Almost instantly the trees will be bare as the leaves fall to cover the earth.

In anticipation of  the approaching fall chill, I decided to cook something warm and soothing for dinner - Beef Barley Stew.

To stew  typically means that the dish contains meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. It's a method of cooking of which food is barely covered with liquid and simmered slowly for a long period of time in a covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend perfectly making a luscious one pot meal.

Barley which is prominent in this dish, is a whole grain, rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.

Insoluble fiber aids in proper excretion of waste products in the body, while soluble fiber (known as beta glucan) mixes with liquid, binds to fatty substances and allows them to leave the body. Barley is also seen rich in tocotrienols, an antioxidant that helps lessen risk for contracting heart disease and cholesterol problems. (More facts about Barley)

In addition to barley, many nutritious vegetables are present in this stew - celery, carrots, mushrooms, garlic and onions.  When seeking a hearty soup loaded with veggies I recommend this thick, luscious, Beef Barley Stew!

Tip: 

If  making this dish, don't try to rush it. Take your time and allow the stew to cook slowly over a low heat for optimal flavor and tenderness of the meat and vegetables.

I find it's best to make stew the day before then after cooling, place in the refrigerator covered, overnight. An hour before serving set the pot back onto the stove and heat up slowly, stirring often so the bottom doesn't burn. The results are heavenly!

Here's the recipe, I hope you like it:

Beef Barley Soup

serves 6

Ingredients:

• 3 lb. meaty beef or veal shanks
• 3 large yellow onions, chopped
• 6 carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 cup tomato puree
• 1 cup barley
• 6 Tbs. (3/4 stick) unsalted butter (could substitute olive oil  by 1/2 but butter tastes best)
• 1 lb. fresh cremini mushrooms (baby bellas), brushed clean and sliced
• 1 clove garlic, minced
• Salt and freshly ground pepper, to taste
• 4 Tbs. chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 6 Tbs. sour cream (optional)

Directions:

Place the shanks (or beef stew meat) in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. (Never allow a stock to boil. As meat and bones cook, they release proteins and fats into the surrounding liquid.... At a slow simmer, these components appear as scum on top of the stock and can be skimmed. If the stock is boiling, these substances are churned back into the stock and become emulsified. The resulting stock is cloudy and has a dull, muddy, greasy flavor, which will only worsen if the stock is reduced  for a sauce").  

Add about two-thirds of the chopped onions, the carrots and celery, reduce the heat to low and cook, uncovered, for about 1 hour. Add the tomato puree and barley, cover partially and continue to cook over low heat until the barley is tender, about 1 hour more.

While the soup is cooking, in a large sauté pan over medium heat, melt the butter. Add the remaining chopped onions and sauté, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and sauté, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and sauté until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill.

Remove the shanks from the pan (if using) and, when cool enough to handle, cut the meat from the bone. Chop and reserve the meat; you should have about 1 1/3 cups.


Add the mushroom mixture and the reserved meat to the pan and stir to heat through. Season with salt and pepper.

Garnish with sour cream and parsley if desired.

Note: I used beef stew meat. However, for a more superior flavor use beef or veal shanks. If using beef stew meat there's no need to remove the meat after it's been cooked to cut into bite size pieces. The beef stew meat already comes that way.

Enjoy!