Christmas Baking - Part 2

I finished my Christmas baking tonight. I made the usual Brown Sugar Shortbread plus I also made some Rocky Road Truffles.

After the lesson I learned the other night about two pans in the oven at once, I decided to experiment a bit with the short bread. Mom's recipe says to bake them for 20-25 minutes but it usually only takes me about 15 minutes and the cookies come out quite flat, with a bit of a lacy edge and a crisp golden bottom. I always bake 2 pans at once due to the size of the recipe. This year I tried 1 pan by itself and the cookies took a full 25-30 minutes to cook and came out a bit thicker without the lacy edge, but still golden and crisp on the bottom. This is probably the preferred method, but with 6 pans of cookies to bake, the quicker method won out. I'd have to make these on a weekend during the day rather than after supper on a weeknight.

The Rocky Road Truffles were great but I think that has a lot to do with the quality dark chocolate I used.

Brown Sugar Shortbread
From Mom
275°F, 25-30 min.(18 min.)

Ingredients
1 lb butter, softened
1 1/3 c. br. sugar
3 c. flour
maraschino cherries, cut in small pieces

Mix first three ingredients until soft dough forms. Roll dough into 1" balls. Place on ungreased pans and flatten slightly--I use the bottom of a glass, lightly floured. Top with cherry piece. Bake until delicately golden. Watch carefully during last 5 min. I have 18 min written in above the time.


Rocky Road Truffles

Ingredients
1 cup plain popped popcorn
1 cup mini marshmallows
1 cup salted peanuts
1 pound semi-sweet chocolate, chopped

Directions

1. Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups (2-3 of each in each cup).
2. Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth.
3. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and enjoy!

Note
Although the recipe says to use a 12 cup mini muffin tray, I find it makes more than enough for a 20 cup mini muffin tray.

Christmas Baking

I started my Christmas baking tonight. I made one of my usuals (Chocolate Fridge Cake) and one of my new usuals (Peanut Butter Macaroons).

The Fridge Cake turned out really well I think, but I only had enough meringue nests to make a single batch. I usually make a double. I might check the bigger Loblaws for more nests if I get around to it.

I burned the bottom of the Macaroons for the 2nd year in a row. They're not too burnt to eat but still... At least the third pan came out ok and now I know why they burnt. Apparently, when you put 2 pans in the oven, side-by-side, the heat can't circulate so the bottoms of the cookies burn. My lesson for the day I guess.

Chocolate Fridge Cake
Courtesy of: Jamie Oliver (Oliver's Twist)
Yield:4

Ingredients
150 g Digestive biscuits (~2 cups)
100 g pecan nuts (~1 cup +)
100 g pistachio nuts (~1 cup +)
10 glace cherries (15-20)
2 meringue nests, crumbled, into small pieces
150 g butter (1 stick, 113.5g)
1 tbsp golden syrup (corn syrup)
200 g good quality chocolate (250g, half a big bar)
cocoa powder, for dusting (omitted)

Directions

1. Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue.
   
2. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
   
3. Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top. (I used 8"x8")
   
4. Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
   

Chewy Peanut Butter Macaroons

Ingredients
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
3 cups flaked coconut

Directions

1. Combine all ingredients.
   
2. Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
   
3. Bake at 325 degrees F. for 12 to 15 minutes.
   

Yield: about 5 dozen.

Comments
- 2006 -

• I used 1.5 300mL (10oz) cans and the cookies flattened right out. Try with 1 can next time.
  
• Watch the time and/or check oven temperature. I almost burnt them.
  

- 2007 -

• One 10oz can seems perfect
  
• I kinda burnt them again. I know now that I can't put 2 pans in the oven at once. Even with only one pan in the oven, check the cookies after 10 minutes.
  
• I don't remember how many cookies I made last year but I got 3 dozen this year.
  

Venison Swiss Steak ?

I've never been to Switzerland and I didn't consult any other recipes or resources for this but I'm going to call it Swiss Steak anyway.

Ingredients
2 round steaks, deboned (venison)
1 onion, sliced
1 container tomato sauce (I used some PC marinara sauce or something, about 1 - 1.5 cups)
1 same container of water (to cover everything)
1.5 cups frozen peas

noodles with olive oil, garlic, oregano, salt and pepper (I used whole grain spaghettini)

Directions

1. Place steaks, onion, sauce and water in slow cooker and cook for 6 hours on high.
   
2. Break up the meat with a couple of forks, run the frozen peas under hot water to thaw them a bit and stir them into the slow cooker. Let simmer while you cook the pasta.
   
3. Cook pasta, dress with olive oil and/or butter, finely chopped garlic, oregano, salt and pepper.
   
4. Serve meat over pasta.
   

Macaroni

Growing up, we ate this dish quite often (although not with venison), and I've always loved it. We just called it Macaroni. We knew that if Mom said she was making Macaroni for supper, it was going to be elbow macaroni with ground beef, canned tomatoes and usually cheese. It's nothing fancy but it's always delicious.

Substituting ground venison for the ground beef is also delicious.

Ingredients
2 Tbsp oil
1 1/2 lbs ground venison
salt and pepper
1 onion diced
1 can sliced mushrooms
3-4 cloves garlic, chopped
1 dried cayenne, minced
1 can diced tomatoes (I used tomatoes with herbs)
1 tsp dried thyme (I would omit next time)
1 box elbow macaroni (I used whole wheat)
1 1/2 cups grated old cheddar

Directions

1. Brown the ground venison in the oil. Season with salt and pepper. Remove from pan and set aside.
   
2. Add onions and salt (and a bit more oil if necessary, depending how fatty the meat is) to the same pan and sauté until tender.
   
3. Add the garlic, mushrooms and cayenne and sauté for a couple more minutes.
   
4. Add the tomatoes, meat and any herbs you choose to use. Cover and let simmer gently.
   
5. Cook the pasta
   
6. Mix the pasta, meat mixture and cheese. Add a bit of pasta water if the cheese makes it too thick.

Mmm, Mmm, Bambi

Not much of a recipe tonight, but I ate the first of the venison from my first deer, a young doe. I pan-fried some chops, seasoned with salt and pepper, medium-rare. They were tender, delicious and very mild. The potato salad and bean salad from the deli counter at Loblaws didn't do it justice.

Venison Chick Pea Madras

Venison in the freezer and madras sauce in the pantry led to this one. It was pretty tasty but I wish I would have had some yogurt and nan bread.

Ingredients
2 venison steaks, trimmed, deboned and cubed
1 onion, diced
4 cloves garlic, peeled
1 can chick peas, drained and rinsed
1 jar madras sauce

Directions
Slow cooker on high for about 6 hours.

I served this with boiled red potatoes but it would also be good with rice.

Pea Soup

I was trying to decide what to have for supper when I ran across a Chef at Home video online. The video showed Michael Smith making pea soup. I was sold. I stepped out to the grocery store to get some carrots, chicken stock and frozen bake-at-home bread and the rest is history... delicious history. I used a mixed soup blend of split peas, whole peas, barley and mixed beans instead of just split peas but otherwise I followed the video to a T.

Pea Soup
Courtesy of Michael Smith (Chef at Home)

Ingredients
8 slices bacon, diced
1-1/2 cups diced onion
3/4 cup diced carrot
3/4 cup diced celery
2 cups mixed peas, beans and barley (or just split peas)
8 cups chicken stock
1 Tbsp dried rosemary
2 bay leaves
salt & pepper

Directions

1. Cook bacon until crispy on medium heat. Drain off most of the fat, keeping 1-2 Tbsp.
   
2. Add onion, carrot and celery. Stir and cook on medium until veg starts to soften.
3. Add pea mixture, stock, rosemary, time and salt and pepper to taste.
4. Bring to a boil and simmer, covered for 1-2 hours.

Note
I had to simmer it for the full 2 hours because of the whole peas. If using only split peas, I don't think it would take so long. Lentils would be even faster... hmmm... lentils...

Venison Burgers

Nothing crazy tonight, but they were tasty.

Ingredients
1 package ground venison (mine had about as much fat as lean ground beef)
1/4 cup red onion, finely diced
2 cloves garlic, minced
1/4 bread crumbs
2 Tbsp spicy mustard
1 egg
salt and pepper

Directions

Mix all ingredients, form into four large patties and grill.

Getting Ready for Thanksgiving at The Farm

Well, supper this evening was good but nothing special. BBQ chicken, tabbouleh and fresh bread from the butcher shop with a simple tossed salad (red leaf lettuce, red onion, olive oil, rice vinegar, salt and pepper). But tonight wasn't about supper, I made the dishes that I'm responsible to bring to The Farm for Thanksgiving.

We've been doing this for quite a few years now and I think we've pretty much got it down. Everyone (15-20 people) brings something and we all pretty much know what we're bringing. I bring a ham and a meat loaf and usually some breakfast food (pound of bacon, dozen eggs, brick of cheese) I also try to bring something special.

A few years ago, I made bacon from scratch. Cured it for 4 days then smoked it on the BBQ Saturday morning. It was awesome. This year I'm bringing a case of fresh pesto, made tonight and some pickled El Jefe peppers that I made about 5 weeks ago. They should be ready to eat by the weekend. Or at least ready enough.

Anyway, I made the ham, the meatloaf and 12 x 250ml jars of pesto tonight.


Ham in Coca Cola
Courtesy of Nigella Lawson (Nigella Bites)

Ingredients
1 ham - I always look for the biggest butt half I can find, 3.7kg this year but I'd prefer at least 4kg.
3 2L bottles of Coke
2 onions, peeld and halved

2 Tbsp whole cloves
3 Tbsp dry mustard
3 Tbsp brown sugar
3 Tbsp molasses

Directions
1. Put ham and onions in a large stock pot and cover with Coke. Cover and simmer for 2.5 - 3 hours.

2. After 2.5 - 3 hours, carefully remove the ham from the pot and place on a roasting tray lined with heavy duty foil.

3. Preheat the oven to 450°F

4. Spike the cloves all over the ham, sprinkle on the dry mustard and brown sugar, then drizzle with the molasses.

5. Bake in the oven, uncovered for 10 minutes.

6. Baste the ham with the glaze in the bottom of the pan a few times as it cools on the counter.


Meatloaf
Courtesy of Mom and/or Gram

Ingredients
1.5 - 2 lbs ground beef (I used venison last year)
1 packet of dry onion soup mix
1 can evaporated milk

Directions
Mix all ingredient, bake in a loaf pan, at 350°F for 1 hour. Drain the fat from the pan when it comes out of the oven.

Pesto

I made some about a month ago and froze it in mini muffin tins. I had to run hot water over the bottom of the tin to get the pesto out so then I had to re-freeze them a bit on a plate. Not that big a deal and it worked out pretty good. I forgot to write down the recipe I used so I took another swing at it tonight and I think I got it pretty good.

Ingredients
6+ cloves of garlic, peeled
3/4 cup pine nuts
3/4 cup grated parmesan cheese
fresh basil leaves - enough to fill about 3/4 of the blender, lightly packed (about 4-6 cups loose)
olive oil - I didn't measure but if I had to guess, I'd say 2-3 cups.

Directions
1. Pulse the garlic in the blender.

2. Add a few Tbsp of oil, then lightly pack in the basil leaves until the blender is 2/3 to 3/4 full. Add the nuts and cheese. Poke down and stir a bit with the handle of long wooden spoon.

3. Turn the blender on and slowly pour in some oil until the pesto starts to mix at the bottom. Turn the blender off and poke and stir some more with the spoon handle. (Uhhmm... of course I unplugged it) Keep repeating these 2 steps until the pesto is smooth and as thick or thin as you like it.

Note
I started with a slightly smaller batch and got 3 x 250ml jars, not quite full. The 2nd batch was a bit bigger and gave me 4 jars. The 3rd batch was as described above and I got 5 jars. One full case to bring to the Farm to share with my family for Thanksgiving.

Venison Slow Cooker Stew

A recent Question of the Week on foodtv.ca/blog got me thinking about venison. It's almost hunting season again and I still have a shitload of it in my freezer so it's time to do something about it. I cut up the meat, carrots, celery, onions and garlic and set everything out the night before. I left the potatoes, celery root and squash 'til the morning 'cause I didn't want them to turn colour (I'm not too sure if celery root or squash will turn colour but I didn't want to take the chance.)

Ingredients
6 medium potatoes (Yukon Gold)
4 large carrots
2 medium onions
1 small squash (Sweet Potato Squash)
1 celeriac (celery root)
6 cloves garlic
venison (2 packs chops and 1 pack stew)
salt
pepper
dry rosemary
dry thyme
1 can tomato paste
2 bottles of beer (McAuslin Blonde)
1 large box of beef stock

Directions
1. Peel the carrots, onions, squash (you'll need a friggin' sharp knife here), celeriac and garlic. Leave the skin on the potatoes if they're new). Chop all of the vegetables except the garlic into bite-size pieces. Leave the garlic whole. Put all of the vegetables in the slow cooker. Add salt, pepper, rosemary and thyme.

2. Trim and de-bone the chops and cut into bite-size pieces. Obviously this would have been easier if I had a bunch of pre-cut stew meat, but I didn't. Just the one pack. Add the chopped chops and the stew meat to the slow cooker and add more salt, pepper, rosemary and thyme.

3. Add the tomato paste, beer and stock to the slow cooker, cover and set on low for 10 hours.

Notes
1. This recipe filled a large slow cooker to the rim.

2. It was delicious but I think it would have been better with a bit more venison and a bit less potato. 3 packs (~3lbs) of venison seems like a lot but there's not that much left of the chops once they're trimmed and de-boned.

Chicken Tacos

I decided I wanted chicken tacos for supper so I stopped by the Produce Depot on my way home, and with tomatoes and habaneros from my garden, this is what I came up with. This recipe makes way more salsa than you need for a few tacos... but a little leftover salsa never killed anyone. By the way, it was spicy (especially the salsa), but damn tasty.

Ingredients
6 plum tomatoes, blanched, peeled and finely diced
1 mango, peeled and finely diced
1 medium red onion, finely diced
1 bunch fresh cilantro, finely chopped
7 cloves garlic, minced
2 habanero chiles, minced
2 limes, juiced
2 avocados, mashed

3 Tbsp olive oil
1 pkg ground chicken
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp ground cumin
2 Tbsp flour
3/4 cup chicken stock

salt & pepper

1 cup yogurt or sour cream, drained in paper towel to thicken
grated cheese
tortillas or taco shells


Salsa
Mix all the tomatoes and mango, 1/2 of the onion, 2/3 of the cilantro, 1/3 of the garlic and 1/2 of the habanero with salt, pepper and 3 tablespoons of lime juice. Let stand.

Guacamole
Mix the avocado with 1/4 cup onion, the rest of the cilantro, 1/3 of the garlic, 1/2 teaspoon habanero, 1-2 tablesppoons of lime juice, salt and pepper. Cover plastic wrap, touching the surface of the guacamole. Let stand.

Meat Mixture
1. Brown and crumble the chicken in the olive oil, with the rest of the onion.

2. When the chicken is about half done, mix in the rest of the garlic, the rest of the habanero (or less), oregano, thyme, cumin, salt and pepper. Continue cooking until the chicken is done.

3. Stir in the flour and cook for 2 minutes. Add the chicken stock, simmer and stir until nice and thick. Stir in 1-2 Tbsp lime juice at the end.

Assembly
Line a tortilla with yogurt, salsa and guacamole a la Mexican flag. Top with chicken. Sprinkle with cheese. Enjoy.