Weekend Cookbook Challenge 35 -Starters

Cat Cora's Smoked Paprika Shredded Pork Crisps with
Orange Fennel Marmalade
From Bon Appétite magazine. I have noticed that the recipes in the last two issues were real keepers for me. Sure there are some real losers too, but I usually just thumb through this magazine and don't give the recipes another thought. I mean, they are on line so if I really want one I will just look it up and get it from there.

For the Weekend Cookbook Challenge (thanks to Sara from i like to cook ) we were given the challenge to make a nifty Appetizer. I don't normally go to parties, but when I do, I take my taquitos. Since it is a family recipe, it would not fit in here, we are supposed to use a cookbook, magazine or Internet source for the recipes we use in the challenge.

I saw these darling little starters published in the January 2008 issue of Bon Appétite as an advertisement for McCormick Gourmet Spices. We really liked it. It was easy to make and the flavors were very complimentary. Pork is very affordable right now too.

The recipe didn't call for cranberries, but I knew they would work here, and I had some in my freezer, so what the heck?

1 tablespoon,plus 2 teaspoons smoked paprika
1 1/2 teaspoons each salt and cinnamon
1 teaspoon black pepper
1/2 teaspoon each chili powder, garlic powder, cayenne, coriander
3 pound pork butt or shoulder roast
1 bag of Tostitos Scoops

Preheat oven to 325. Mix all dry ingredients together in a bowl. Rub the entire surface of the pork with the mixture. Place the pork in a dutch oven lined with foil, then cover with more foil and the lid of the dutch oven. Roast pork for 2 1/2 hours. Chop and shred the pork. Return it to the juices in the pan, mix well. (Just before serving, spoon shredded pork into tortilla chips. Top each with a small spoonful of marmalade)

Prepare this Marmalade while the pork is roasting

1 large head fennel, finely chopped, reserve the green tops for garnish
2 cups orange juice
1/2 cup firmly packed brown sugar
1/4 teaspoon ground ginger
1 large orange
1 tablespoon finely chopped cilantro
1 teaspoon salt

Mix the fennel, orange juice, sugar and ginger in large saucepan. Bring to boil on medium heat. Reduce heat and simmer 45 minutes. Meanwhile, finely grate orange peel. Remove orange sections and coarsely chop. Stir grated peel and chopped orange into fennel mixture. Simmer 15 minutes longer or until mixture is reduced and somewhat thick. Stir in cilantro and salt. Refrigerate until ready to serve.

Notes: I needed to cook this longer than the recipe for the marmalade stated.
We added a touch of my homemade salsa to the top and it was excellent!

Flocking Snowflake Cookies

I found these excellent and beautiful cookie cutters at a cute store in Park City, Utah. I must tell you what an absolute pain in the tukus they were to use!! Especially the one I am holding in my hand below. I would consider myself to be an above average baker, but, even I found this blue cutter an extreme challenge to master. First the dough had to be literally frozen flat before I could even attempt to remove the cut cookie dough from the counter to the cookie sheet. I failed several times, but this cookie cutter shape demanded an absolute perfect alignment from point to point or it would look really stupid. So I had to experiment to get just the right system to make them perfection. It was quite frustrating, but I did prevail. Roll them between wax paper. Freeze the dough before cutting, cut the dough and gently press each delicate cookie out of the cutter, while trying not to let it crack. Then, I won't even depress you by going over the process of getting them off the cookie sheet.

• The next steps were time consuming. The cookie had to be meticulous styled. It was hard to get the hang of the icing, but after several failed attempts we turned out some real lovelies.
• I used Royal Icing and then immediately doused them in Superfine sugar.
• I had to wait over night to attempt brushing off the excess sugar to reveal the finished product.
• I lost several cookies in the attempt too.
• I had to treat them extraordinarily gentle or the tips would break off.
• Sh*%t!!!!
• I baked several dozen, but lost about 12 in the process. It was like taking a bullet to the heart.

I took some to my immediate neighbors. Oh, my gosh this was a labor of love. When Christ talks about loving your neighbors, I can honestly say, it was difficult to give these up to them. Did I really love them enough to let these dearly created darlings go into their possession? Would the guy who lives behind me really appreciate that each cookie took about 10 hours to make? Or would he let them break before they even came out of the ornately wrapped gift bag I put them in? Yes, I needed to do this for them. I have really good neighbors who look out for me when I need them most. They edge my lawn, rake my leaves, shovel my walks, wave at me and make my day, gossip over the fence and best of all, allow me to culinarily experiment on them. It feels better to give than to receive. I'll remember that when I get a $2.00 box of cherry cordials in return..... (I'm going to hell)

1. I used Pam Anderson's excellent Butter Cookie recipe from her first book,"The Perfect Recipe". It really is a perfect cookie.
   
2. I followed Nancy Baggett's flocking advice from the "All-American Cookie Book", the be all and end all cookie making standard as far as I am concerned
3. I also used Martha Stewart's "Cookie Book", for creative ideas.

Don't ask me to copy any recipes down here, I am too wiped out from this project to even think about those kinds of details.

Now...next, I'll be making my Biscochito's for my father when he passes though on his way to see my sister in New Mexico......(I guess I can find energy for those, my Grandma would turn over in her grave if I didn't make them for Christmas:) I wouldn't want that to happen.

Tsunami Reminders of Christmas Past

This is a modest sampling of some of the really pretty hand-painted ornaments I collected while on "vacay" in Kuala Lumpur, Malaysia the week the Tsunami hit, Christmas time 2004. I remember being in the hotel room and looking down at my cell phone and feeling horribly, horribly dizzy. We found out 4 1/2 hours later what happened.We lived on the water front of the strait of Malacca in Georgetown, Penang Malaysia (top center of the map), and that day we drove up Gurney Drive and saw a huge wave of water coming toward us. At the time I would guess it was 1/2 a mile out at sea. We mentioned how weird it was to see a wave coming so close to us ( this photo is a North ward view, Indian Ocean in the distance)We said nothing more and continued into the underground parking garage of our condo.
We rode the elevator up and complained of the extreme heat, and Tiny and Dave ran into the apartment and changed right into their bathing suits with the intention of going down for a swim at the pool. When they reached the pool their was an extreme scent of dirty sewer water, they went out to the guard house to check on the smell. The guards began pointing them toward the street where they noticed over turned cars, dead fish and loads of mud on the promanade and into all the property nearby. Dave and Christina ran up to tell us to look out the balcony and see the meyhem, that's when we heard dozens of sirens. The emergency vehicles where heading to the north end of the island just past the view you see above. Over 100 people were killed while sunbathing at the popular beaches on the north part of the island facing the Indian Ocean.

Please, please watch the facinating video I have posted below this post. It must have been taken from the condo just a floor or two above ours. The scars of the poisoned out grass were visible on the property next to ours for the remainder of our time there. The water was filthy as you can see. The Penang govenors were not concerned with the ecology of the island (once known as the Pearl of the Orient) but only with the money they could make from rich people in the big fancy condo's, so the once beautiful beach was distroyed by raw sewage. So anyway, this is also a cool audio of the Hokkien Chinese and the wonderful sound of the expressions they make.



So when I see these ornanments I think about the Tsunami. It was so sad. But the Lord was surely looking out for us. We were almost caught in that muck, by just moments. See the video posted below this one.

Tsunami In Malaysia - Penang Gurney Drive

Lollipop Guild

So I have been getting hassled by daughter number two.
"Make suckers Mommy".
That would sound cute coming out of the mouth of a 2 year old, but Malaina is 20.
So I get all the makings out, and she disappears down into her girl cave of a bedroom! But my heart goes out to her. She has a bitch of a Microbiology test she has been doing all weekend. (Sorry for the language, but if the shoe fits....) It has only 8 questions, and she has been at for about 24 hours total. It is Sunday night and she still has 3 questions to go.

But to be honest, I too have been thinking about it ever since I found my ancient Lollipop tree in the dark nether regions of my Christmas decorations crap. I usually only make cinnamon suckers. The other flavors do not appeal to the Glad Family. We like them as hot and spicy as we can stand it.

Some sugar cooking tips.

1. Use a heavy gauge aluminum pot. In this case a skillet from my Grandma Ruby's kitchen. It is vintage, but oh it heats sugar incredibly even, and it has a pouring spout.
2. Watch the sugar so it doesn't burn. If it gets burned you're screwed. It can get slightly amber in color and you are still okay.
3. Use a marble slab, and your suckers will harden lightening fast. I found this one at a close out store in Michigan, about 23 years ago.
   
4. Measure ingredients precisely. My copper measuring cups are so cool even Giada de Laurentis or Paula Dean don't have a set. These also came from the close out store in Michigan.
   

We are lucky to have incredible candy supply stores in Utah. Gygi Culinary Solutions
Other readers can link on the blog and order directly.
The above molds are some that I prefer using as opposed to the plastic ones. They seem to have more dimension. I want a sucker to really fill up my mouth.
If you click on the photo above you can see the threading the sugar makes when it is at a hard crack. I recommend a "quality" candy thermometer.

LOLLIPOPS
Bring to a boil over medium high heat:
2 cups sugar
1 cup water
1 cup corn syrup

Boil to 300 degrees (or 292 at Wasatch Front elevation.) (NOTE: decrease boiling temp, by 2 degrees for every 1000 feet above sea level you live). Remove from heat, stir in with a clean wooden spoon; the flavoring and color of choice. POUR CAREFULLY into molds. Let harden completely before removing the molds.


These two books, shown above, are my candy making standards. They are written by Utah women, and these copies are littered with drops of sugar and other goo that I have left in them over the decades. My high school classmate Julie gave me the book on the right. It has the worlds best fudge recipe in it. I have made it every Christmas for 22 years. I am sure I will do it here for this blog soon.

I tried to get a picture of my stinking Lollipop tree on here, but Blogger is "sucking" technically tonight! I normally don't use so much crude language, but this is my blog and I can make it as colorful as I want. My mood is quite colorful tonight.

What Can Be More FUN!!??

For our December Activity Day, we decorated sugar cookies. Ummm... Diabetic
Coma here we come. We did at least 100 cookies. I had so much fun, I hope the girls did too. ( you can click on the individual picture above for a closer view)

Soft Sugar Cookies

This recipe is like those Lofthouse Cookies at the store.

Soft Sugar Cookie Recipe

Mix till creamy:
1 cup butter
1 cup sugar

Add, mix again:
3 beaten eggs
1 tsp. vanilla

Sift and mix with sugar mixture, just until combined:
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda

1/4 tsp.salt

Roll dough on lightly floured surface and cut with a simple cookie cutter. I cut these cookies thick, about 1/2 inch. *This is a really soft dough, try not to add too much flour so your cookies will stay soft and moist.

Bake @ 425 for about 10 minutes or until lightly golden.

Basic Frosting Recipe

1/3 c. butter
3 c. powdered sugar
3 tbsp. cream or milk
1 1/2 tsp. vanilla

Beat together all ingredients until smooth.

*You can also add a little extra milk or cream to the recipe to thin it down into a glaze. This makes frosting really easy! Just turn the cookies upside down and dip in the glaze and let it roll down the sides or set cookies on a cooking rack and drizzle the glaze over the top. (Make sure you allow plenty of time for the glaze to dry before stacking)

Sprinkle with Jimmies.

This recipe is adapted from EnslavedbyFaeries at Squidoo

Thanks to this lady.

Worlds best school Counselor.

Momi has helped Christina in numerous ways. She cares, worries, is pro-active, and she is approachable. When we came back from Malaysia, she took Christina under her wing, and has always been cheerful and happy to see her. Christina is really sick with the flu, she will probably miss the entire week of school. All I had to do was send an email to Momi, and she is arranging to get some homework together for her today.

Our public schools take a hit from several directions from people who are unhappy with the system in some form. I agree with several of their arguments. I admire those who choose to home school, or those who can afford private school. I offered Christina the choice several times, to home school. I gave her numerous examples of successes through homeschooling. Her response was negative. She likes school. She wants the sports options, she loves team sports, she likes most of her teachers, and she said she did not want to loose the social aspect of school. She likes seeing her boyfriend at lunch and holding his hand in the halls, she loves having classes with her friends, and being silly. I know, I know, ...these are all probably reasons why some choose to home school..
I guess I am just happy I have a good school in my city, for my child to attend.

I don't want to pick sides, or knit pick either choice, I just wanted to give a shout out to Momi and her warm motherly caring.


FYI
Momi's last day at PHS will be next Tuesday. Good luck at Timpview Momi, we will miss you.

Rugelach in Red and Pecan

Gisele Jaquenod & Birdie
is a terrific blog that is having a tutorial contest. The prize is a blog design!

I am down for that! Heaven knows my blog can use some major help. I just think all of the designs at Gisele's blog are great. Give it a look by clicking on the hyper-text or the graphic above.

Rugelach is a Jewish cookie that I have incorporated for 2 years now into my Holiday cookie baking regimen. I will be making other cookies/goodies this season that I will be blogging about, but here is the kick-off to my official cookie baking!

The day before baking, throw the dough ingredients together, so they can chill for easier rolling....don't panic. They roll out great and don't stick to the counter at all.

2 1/3 cups all-purpose white flour
1/4 tsp. salt
1 cup (two sticks) butter, slightly softened, cut in chunks
1 8-ounce package cream cheese slightly softened, cut in chunks
1/2 teaspoon lemon zest, finely grated

In a large bowl, thoroughly stir together the flour and the salt, set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, cream cheese, lemon zest, and vanilla until very fluffy and well blended. Beat or stir in the flour mixture until evenly incorporated.

Divide the dough in half. Shape it into a 6 inch disk, wrap it up good and refrigerate it a couple of hours or overnight. (If it goes overnight, let it sit out for 45 minutes before rolling.) You can do this step up to two days ahead.

Here is an unnecessary photo of me wrapping the disk of dough, but it shows off my rocking wedding ring.

I used two fillings, a pecan nut filling, and a simple open the jar strawberry rhubarb jam.

To make the Pecan Nut Filling:
Toast 2 1/4 cups chopped pecans by spreading them out on a baking sheet and bake for 6-9 minutes. Watch carefully. Let them cool.

In a food processor:
3/4 cup apricot preserves
1 1/2 tablespoons clover honey
1/4 teaspoon ground cinnamon
And the chopped, toasted nuts. Pulse, just until incorporated. You can do this up to 4 days ahead (stored in the fridge) if you like. Let the pecan mixture come to room temperature before using if you do. Now comes the really fun part. Roll the dough to a 12 inch circle using loads of powdered sugar instead of flour.

Spread the filling to the very edges of the dough.

Cut the dough into quarters. Then each quarter into 6 pieces.

Firmly roll up each wedge starting at the wide end.

Place them pointy part down, about 1 1/2 inches apart on parchment covered baking sheet. Sprinkle with powdered sugar. With some of the pecan cookies you can wash them with a beaten egg, and sprinkle coarse grain sugar on them if desired.

Bake them for 15 - 20 minutes depending on your oven. Until lightly golden . Sprinkle those cuties again with some powdered sugar. Let them cool on a cooling rack.

Mazeltov! You did it!

These taste better the next day, and the next, if they last that long!

Blankets and a Pot Roast

Ummm. I found an awesome recipe in a cookbook a couple of weeks ago. Cranberry Chipotle Pot Roast. I love the tangy taste of Cranberries with meat, so I went to the store specifically for a nice roast. But while I was at the store I saw these yummy soft blankets on sale, so I loaded my cart with blankets and a pot roast.The blankets are going to be Christmas presents to the kids, and my mother, so I rushed home and hid them away in the depths of my closet before the girls saw them.

A few days later, I was digging through the freezer looking for the pot roast and an ugly thought entered my head. "How come I don't remember putting that roast away?" I started to panic a little bit. I went to the other freezer and proceeded to dig away to no avail....

YES dear friends I had stuffed it in my closet under all those fuzzy blankets. Luckily the blankets insulated the stench of rotten meat, and I was able to avoid most of the nasty bloody meat smell because it was in the store bag. But I wasted 10.00 of prime beef. OOH did it stink.

Has anyone else got a story like this or do these things just happen to me?