Category Archives: Food & Wine

I know, I know. It’s taboo to mention anything Christmas-related before Thanksgiving, but if you want to be organized, sometimes you gotta think ahead. I don’t usually makes much in the way of Christmas cookies. Honestly, I am a terrible cookie baker. They are either undercooked or burned, and really… cookies are quite a lot of work. I’d rather just bake a cake. But if you enjoy the process and want to do something different with your gingerbread boys and girls this year, here are a couple neat ideas I’ve found while surfing around.

These ABC (Already Been Chewed) gingerbread men distress my 5 year old a little. “They’re all sad,” he said with a sniffle. So sensitive children might not find these amusing. But I think they’re funny in a warped kind of way.

Noah, however, did get a real kick out of these ninjabread men cookie cutters:

I think they’re pretty funny. Both of these sets are available at various online shops.

And finally, these are not cookie cutters, but ready-to-buy cookies. I could not resist including them. Gingerbread Yogis! Totally adorable! You can order them for $35 at Patti Paige Baked Ideas Custom Baking.

What kind of cookies are your favorite at the holidays?

Wow, so Thanksgiving is just about two weeks away! I should probably start finalizing my menu, huh? My mother-in-law is making her amazing stuffing and ordered a pumpkin cheesecake for dessert. My mom doesn’t know yet (she will after reading this!) but I plan to task her with making the stuffed celery. That leaves me with turkey, potatoes, green beans, sweet potatoes, salad, beverages, and of course appetizers. I’m keeping it pretty simple and I’m also resisting the urge to have several desserts. Cheesecake is fine. Do I really need further temptation? This time of year, my weight is tipping the scales with all the yummy food around. I’ll try to keep it together as best as I can.

Last week I didn’t plan things. It was chaos. I find that when I have a plan, even if I go off that plan, things work out a lot better. Maybe because there is always backup.

Also, it baking your own birthday cake wrong? Well, I want to ensure that I actually have one this year, so I am doing it anyway.

And so it goes…

Sunday: Pizza (take out)
Monday: Leftover buffet
Tuesday: Roast chicken, roasted sweet and white potatoes, salad, hot fudge cake (my birthday!)
Wednesday: (Spaghetti and turkey sausage, salad
Thursday: Avgolemono, sandwiches, chips
Friday: Grilled chicken, rice & beans, salad or cole slaw
Saturday: Steak, potatoes, vegetable

A couple weeks ago I made some spiced apples and since then I’ve had several requests for the recipe.  Just to let you know, the recipe makes a lot. I successfully halved the original recipe and still had six half-pints. Cutting it down further is not something I’d recommend, so make sure you have people to give jars to if you do not plan on putting them up.
This recipe is adapted from one in the Ball Blue Book of Preserving.

Apple Wedges in Cinnamon Red Hot Syrup
Yield: about 3 pints or 6 half-pints

4 to 5 lbs. apples
3/4 cup sugar
1/4 cup cinnamon red hot candies
1 stick cinnamon
1 1/4 tsp ground cloves
1/2 tsp ground ginger
1 cup water
3/4 cup white vinegar
1/3 cup light corn syrup
1 Tbsp. red food coloring (optional)

Wash, core, and peel apples. Cut apples lengthwise into eighths. (If you are using half-pint jars, you can cut the slices in half again so they are more like chunks.) Put the apples into a bowl containing a mixture of lemon juice and water to prevent darkening. Combine remaining ingredients in a large saucepot and bring slowly to a boil. Drain apple wedges. Pack hot apples into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over apples, leaving 1/2-inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minuts in a boiling-water canner.

Properly preserved apples may be consumed for up to 12 months after the processing date.

These would make a lovely addition to a Christmas gift basket. You could also package it up with some pretty napkins or fancy-schmancy cheese for a hostess gift. I love them as a side dish with pork or turkey, but I’m sure you can find dozens of ways to use them. Have fun!

Oh, and don’t forget to make a pretty label for your jar.

I am fond of the free printable canning labels at Sweet Preservation. Use your prettiest cursive to write out the name of the goodies in your jar and always include the date so you can make sure you eat up those treats before it’s too late!

Don’t you just love the seasonal M&M colors? I love the tones in this autumn mix and they make a bowl of popcorn much more exciting!

In lieu of actual blog content, I will share with you what I plan to serve for dinner this week.

Sunday: Leftovers

Monday: Chicken vindaloo, rice (pizza and raw veggies for the boys)

Tuesday: Rosemary & garlic pork roast, mashed potatoes, acorn squash, cole slaw

Wednesday: Steaks with mushroom sauce, fries, green salad

Thursday: Soup & sandwiches

Friday: Take-out

Saturday: Chicken marsala, pasta, steamed broccoli & cauliflower

I haven’t done much canning since my sour cherry marathon last month (though we did finish up the last of my blueberry-lime jam… sniff). Blueberries have been pricey this year and my parents told me that theirs did horribly because of the lack of rain last month. So it looks like I won’t be making any blueberry butter as I’d hoped.

Peaches, however, are being advertised at all the pick-your-own orchards around here and they’ve been on sale at the local supermarkets, so I’m thinking of trying my hand at peach butter and some canned peaches. I’ll be eating so many delicious baked goods this winter, thanks to my preserved fruits, that I’ll need to read some pronexin reviews by the spring, no doubt, LOL!

Although we’re in the throes of summer, I’m really starting to look forward to fall. The cooler weather… the apples… fires in the wood stove… the kids back in school. Once apples are ready I plan to go crazy making applesauce, pie filling, and spiced apples. Do you have any canning recipes you can’t wait to try?