Holiday Fondue.

Growing up, my husband's family started the tradition of fondue. Now, for those of you like me, who associate fondue with cheese dip or chocolate (and that's it) - let me provide a bit of an education.

Google fondue recipes and you will find a wealth of cheese dips, dessert dips, AND recipes for broth boiling and deep frying all sorts of items. Basically, fondue can ALSO mean cooking raw meat items on your table - a perfect solution to a holiday dinner. After having done this for my family for the last number of years, I can tell you that I LOVE this tradition. Why?

(1) You can get really creative with the items. My husband's family uses beef, chicken, and shrimp. The chicken always comes out dry for me, and I avoid the steak. Consequently, when we started to fondue in our home, I opted for shrimp and lamb. I made a garlic aioli (some minced fresh garlic mixed in with some mayo) for a side, and included mint jelly for me. This year, concerned about some ethical issues with Australian lamb (namely, it's often slaughtered in China and not offered organic), we avoided land-meat all together and just went straight to sea food. I also breaded fresh mozzarella - going for a fried mozzarella feel. If desired , you can also move away from oil all together, and heat broth for cooking.

(2) You aren't cooking the items, so all you need to do is prepare them. If you hand make a lot of your dips, now you're putting in some work. However, even those can be done ahead of time to ease the workload on the day of the meal. Since I was doing this for my family, I opted for simplicity. Less time in the kitchen = more time over Christmas with my kids.

(3) Fondue is a very social meal. Since you need to wait for the items to cook, you spend more time talking and less time eating. It is perfect for entertaining - but a great "family dinner night" too for older kids. If you have a large family, and they are all young, I do not recommend this dinner. My daughter opted for a PBJ (she's picky, and it's Christmas, so why fight?) My son tried a shrimp, but decided the broccoli was best. Even if my kids did decide to eat the food, my husband and I could easily maintain ours and one child's plate. However, if you have too many helpless mouths to feed - perhaps this type of dinner should wait until you have older children to help - or kids are able to cook for themselves.
Holiday Fondue Menu:

1 loaf of french bread, with softened butter or olive oil.

One vegetable side. This year we opted for broccoli sauteed in garlic, olive oil, with some onion.

Fondue sides (homemade or store bought). Think about the sides you would want for the fried item. For our seafood menu, we stuck to tartar , shrimp , marinara (for mozzarella) and a remoulade sauces. For lamb, do yourself a favor and try some mint jelly. BBQ sauce for chicken and steak sauce for beef are good ideas too.
For scallops and shrimp - take raw (and peeled) pieces, rinse and bread. Easy way? Put Italian bread crumbs in a bag, place the item inside, and shake it. It coats everything nicely! The breading is light - adding just the tiniest bit of crunch.
For Chicken - I would consider doing something similar, but mixing in a tiny bit of chili powder. Depending on how spicy you like things, it's more of a southern fried chicken feel. You could also try your traditional breading (whatever family recipe you use), just working with smaller pieces.

For lamb and steak - do nothing except chop into chunks. 1 inch cubes, roughly - but a little bigger or irregular won't hurt.

I ran across the idea of trying fish this year, but haven't ever tried that in practice. My concern with really flaky fish, like salmon, is that it would fall off in the oil while cooking. It becomes a real bear to fish it out.

For mozzarella chunks, take Italian bread crumbs and 2-3 eggs. Blend the eggs well in a bowl. Cut small balls of fresh mozzarella in half, larger balls into quarters. Dip the piece in egg, then crumbs, then egg, and crumbs again.
For frying, we use peanut oil, as the scent isn't strong at all. Set the pot to around 350 - placing some sort of paper (doilies, paper plate, or I used festive tissue paper) to collect oil drips. I would NOT put down a nice table cloth, and have the oxyclean ready for oils stains on place mats.

Set aside some time for this meal, as the cooking and eating will leave you at the table for a while. For dessert, we usually do a chocolate fondue, but this year I made some Egg Nog Panna Cotta.

Chocolate fondue:

Take one bag of semi-sweet chocolate chips, and melt over double boiler with 1/4 cup heavy cream.

When melted and incorporated, add amaretto or fruit liqueur to thin down and add punch. Stir until shiny. If too much liqueur is required for appropriate consistency, you can add more cream in the above step.

Serve with whatever fruit suits your palate.

Holiday Crepes.

Welcome back from the holiday! I hope yours was as phenomenal as ours. It was probably the best we've ever had with the kids. It really is a wonder as they get older.

Shortly, I will be posting our holiday dinner traditions, but first I thought I would post our holiday breakfast traditions.

My father and sister were both born on Christmas Eve, which means they pretty much controlled the day. Consequently, Christmas was on CHRISTMAS. Now, my husband, the product of an airline family, usually had Christmas on the Eve. Why? Because it was far easier to get the Eve off from flying than the day itself (everyone wants the day off). Upon marrying, we also married our traditions. We still do the kids on Christmas, but I really make a two day event out of the holiday. We do a fancy, labor intensive, Christmas Eve breakfast. However, Christmas Day I make something simpler and meant for nibbling. Something grab-able between gifts. For Christmas this year, I made a crumb cake. I was less than impressed. But for Christmas Eve, I made our traditional crepes.

On the 23rd, I make the batter. It sets over night in the fridge. It's nothing crazy, and found in my cooking bible, Fannie Farmer.

Whip up two eggs, and 1 cup of milk.
Add in 1/2 teaspoon of salt, and 1 cup of flour.
Add two Tablespoons of melted butter.
Cover and let sit for at least 30 minutes. Overnight in the fridge is fine.
Just give it a good whisk when you get up.
Can easily be doubled (I do every year)

In a hot, 5-7 inch skillet (or crepe pan), melt a dab of butter. Pour in several teaspoons of batter and swirl the pan around to get it to coat evenly. You want this over medium heat. Once the pancake is cooked through - flip and cook for right around 10 seconds. Place aside and cook the rest.

We fill ours with strawberries, but bananas and savory fillings will rock your holiday too! My daughter's (down below) just had syrup and whipped cream. You can truly let your imagination GO with crepes - nearly any combination is tasty and FESTIVE. Even though crepes really take just a tad more work than pancakes, the results seem so....polished.

I used to roll the crepe - but then I just went to the quarter fold and spooned fruit over the top. MUCH easier - and just as pretty!
So go make you family some post-holiday crepes. Who says you need a special reason!?

Edible Holidays...

I thought since my previous post outlined edible gifts not really meant for eating, I thought I would share a couple of my "gift basket goodies" that might put your tummy into the holiday spirit.

Every year, I make fudge. I send some with my husband to work, I take some to my school, and then I apportion out what's left into gift baskets galore. Really, I've gotten more comments on the fudge than anything - and consequently I've been making it for years now.
I have learned - over the years - that fudge is really an art. First of all, you need a really good recipe. I took care of that when I started - off of my standard all recipes.com. I have no IDEA who Aunt Teen is...but she rocks.

Second of all, you need trial and error. NEVER plan exactly how much fudge you need to make. Plan to make several batches, and don't feel bad if you have to toss one. Now, if you make fudge year round, you might be able to stay "in practice." I cannot. I make it only during the holidays - and it never fails that I screw up the first batch. Also, start and finish your first batch - to determine what needs to change. For example, I made FOUR BATCHES this year before I realized that I screwed them all up. Joy. I was in "holiday go time" cooking mood, and just wanted to cross it off my list. I was so excited to be done, only to realize that I really wasn't. Double joy.

Thirdly, a candy thermometer can't hurt - although it isn't completely necessary once you get everything down to a "science." Supposedly, you're supposed to hit 234 - but I never do. Mine usually rests at 225, which gives me a creamy, milk chocolate like fudge.

ONLY CUT once it is completely cool. I would wait over night.

Now, without much further ado:

Aunt Teen's Creamy Fudge:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (one can yields two batches)
1/4 cup butter (half a stick)
1/4 teaspoon salt
2 cups milk chocolate chips (about one bag)
1 cup semisweet chocolate chips (about 1/2 of a bag)
1/2 cup chopped nuts (I always omit this)
1 teaspoon vanilla extract

In a medium to large sized pot - mix the marshmallow cream, sugar, milk, and butter over medium heat. STIR CONSTANTLY. In fact, I usually employ my husband to do this job for me. I provide something to drink, my thanks and adoration, oh...and he gets some fudge afterward.

Please note DO NOT use a dutch oven. It creates too much surface area of the sugar mixture to the bottom of the pan. NO GOOD. A medium sized pan is best.

The mixture will turn lumpy, to smooth, to lots of small bubbles, to BOILING. Once it hits BOILING - start a 5 minute timer. It doesn't have to be a rolling boil, but if you stop, and the boiling goes, start the darn timer.

If you have a thermometer, go ahead and stick it in here. For a firmer fudge, head up to 234 - which will take closer to 7 minutes. For a softer fudge (which I prefer) stop at 225.

Once the mixture hits the right temp, take off the heat and add the chocolate chips. Stir to melt, and then add the vanilla. Stir until creamy and shiny. Pour into 8 by 8 square pan and let cool completely.

If your fudge is creamy - but TOO soft, you need to cook it longer. If it is crumbly, you cooked it too long.

Don't worry - there's a quicker and easier treat that you can make concurrently. Or by itself. Personally, I prefer these to the fudge.

Holiday Layer bars:

1 stick of butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 1/2 cups flaked coconut
1 cup chocolate chips
1 cup butterscotch chips (can substitute these with the holiday colored ones if you want)
1 14 oz can of sweetened condensed milk

Preheat oven to 350. While oven is heating, stick the butter in a 9 by 13 pan, and place in the oven. When butter is completely melted, mix in the Graham crackers. press into the bottom to form a crust.

Sprinkle on all the ingredients in the following order: milk, nuts, chips, and coconut. Be careful when you add the milk. Pour slowly so it will be all over the crust - you won't be able to spread it around after.

Press the layers together with the bottom of a measuring cup - or some other firm object.

Bake for 30 minutes and cool completely before cutting.

Christmas Cake Balls.

This is a re post from something I did in the summer. I guess I got a little case of Christmas in September....so I thought I would re-share them. Cake balls with Christmas sprinkles seems a bit more timely now!

Homemade Gift Giving

First of all, I want to start by saying -

Hooray for Christmas break!

I took a bit longer of a hiatus than I had intended, but I forget how busy school gets right before the break. I really try to get everything done so I won't have a lick to bring home. I managed - but it didn't leave me much time to do anything else. Besides, that is, my gift baskets!

At holiday time, I always make gift baskets for friends and family. In years past, they have included (primarily) edible goods. But this year, I went more so in the direction of useful goods as well. Goods that won't add anything to your waistline. Candy Cane Sugar Scrub - this has been a HUGE hint for 2 years now. NEVER again will I buy the high-priced variety in the stores. All natural, and effective, for clean and exfoliated hands.

Sugar in the Raw
Extra Light Extra Virgin Olive Oil
Peppermint essential oil
Vanilla Essential oil

Pour sugar into a bowl. Add olive oil until the sugar is well saturated, and then add a little more. You want it to be mostly sugar, but enough oil to coat the hands well.

Add oils to desired power. I also love to make one with clove and cinnamon, but had mint on hand this year. To use, lather on, rinse, and pat dry.

Holidays in a Jar (from the Publix Greenwise Magazine)

To do this, I highly recommend hitting up your local wholesale warehouse (BJ's, Costco, or Sam's). You can also check out the Latino section of your grocery store - where they have the commonly used spices (Badia). They are far cheaper than the ones in the baking isle!

1 part ground nutmeg
1 part anise seed
2 parts whole cloves
3 parts ground or stick cinnamon
1/3 part ground ginger

Mix together and pour into containers. To use, mix 1/2 cup to a quart of water, bring to a boil, and then let simmer. The scent will fill your home.

Also in the baskets this year - fudge, layered bars (will post soon), popcorn seasoning, minty powdered coffee creamer, and sugar cookie mixes with sprinkles. Hopefully my friends and family will enjoy using these as much as I enjoy making them!

Pie crusts (The first of a 3-part series)

I make the best apple pie. Really. I do. I mean, I suppose it could be tied with someone else, and if you prefer dutch apple then perhaps mine won't suit your fancy.

But, if you like a delicious apple pie with a lattice crust, then my pie is for you!

Alas, the recipe is not "mine." It is recovered from an online source and modified slightly after trial and error. Since it's not an old family secret - I will share my recipe. Just not today.

Today, I am sharing the basics of most pies: The crust. However, rest easy. In the coming days, I will share my holiday creations...with pictures! So do not fear. You too can try the BEST apple pie ever!

You can find the crust recipe here, but this is how I do it.

Refrigerate, for a good long while, the bowl, pastry blender, and shortening. Really, I'd chill all this stuff the morning before (if you plan to make the pie crust at night, for a pie the next day) or the night before (if the pie is to be made the next morning, crust and all).

In the COLD bowl mix - with a fork or whisk - two cups of flour and 1 teaspoon of salt. Then, with a COLD pastry blender and a COLD 1/2 cup of shortening, cut in the fat. Basically, you want to use a large bowl and from one side of the flour mound to the other you want to move in a "rolling" manner. Swooping down, working the shortening, until you have a "course cornmeal" consistency. It IS possible to overwork the dough - which will leave a chewier crust. Basically, if you still have some pieces the size of the end of your pinkie finger, go ahead and stop. Big golf ball-sized globs are not cool.

Now, with a cup of water ICE COLD (I literally put ice in and swish it around), go ahead and slowly add the amount that you need. Mix with a fork. The original recipe calls for 1/2 cup, but I usually use less. You want the dough to just come together, so add a little at a time. Too much (or too little, for that matter), and your crust will be brittle to work with.

Divide in two, wrap in saran wrap or place in a Ziploc bag, Refrigerate for four or more hours. Overnight is perfectly acceptable.

To roll, add flour to a clean surface, and your rolling pin. Flour your hands, work the dough into a rough ball, and with as little movement as possible roll the dough out. Add flour as needed to prevent sticking. Place into a greased (or buttered) pie pan. You fill the pie, and then place the top part on. The trick is to manipulate the dough as little as possible!

If the crust breaks - do not fear. Place the broken pieces in the pie crust, and press the pieces together against the "fault" line. That little line might turn out to be a little less desirable than the rest of the pie, but you won't notice such a small part! Neither will your guests.

For a lattice crust, you cut the rolled out top in strips. Make a perpendicular cross with your two longest strips, and then work down from there. Lifting the pieces that you want on top, leaving the pieces laying down that you want under. Go here for some pictures. They use the same method, but don't start with a perpendicular cross like I do. I also cut fatter strips, because I think it looks prettier.

Now, unfortunately, crusts take lots of practice. In order to be ready for Christmas (without being inundated with pies), go ahead and make crust cookies. Use cookie cutters to cut out shapes in rolled out dough. Sprinkle with cinnamon and sugar, bake at 400 or so for 10 minutes...or until the edges turn a little golden. Consume with glee, making notes of changes for next time.

I also want to add that some swear by buttered crusts. There may be more wonderful ones out there. However, following the above recipe gives be wonderfully flaky crusts, every time. AND, the ingredients are always something I keep on hand - in the pantry.

Sometime in the next week, I will post the apple and pumpkin pie recipes from Thanksgiving. Neither are mine (sob!) and one is a total diversion from my natural ways - but both were TOTAL hits this holiday!

Is September too soon to be thinking of Christmas?

Dearest Hungry Santa,

(AKA, the hungry husband)

I wanted to go ahead and have you start thinking about the upcoming holiday. I know, I know. If it's not December 20th, you still have plenty of time, right? Might I gently suggest that perhaps getting a little jump on things might allow you to find my "little" desires at a more reasonable price that's also less hurried? I'd just assume get a stocking full of actual goods, rather than the pictures of goods to come. Can we agree on that?

So, now that I have your attention, I'd like to request a handful of goods for my kitchen. A myriad of do-dads that will help me whip up any number of delectable delights. Thingamajigs galore. A good number of these were found at Williams and Sonoma - but feel free to do your own research and buy them elsewhere.

Just one thing, hungry Santa...remember that "cheap" isn't always the optimal criteria to choose by. Remember that awful hotel we stayed at while evacuated for Hurricane Frances in 2004? Sometimes a little more is worth it :)

With that said...


This first item is a type of grater. It's smaller and easier for me to handle - allowing me to easily zest limes, as well as grate garlic and ginger. Rachel Ray rocks it often.


Speaking of limes - check this out. I can just put a half of a lime in her (or lemon) and squeeze away! So much easier than that other juicer. A Latina cook used this effortlessly on her show once, and I knew I had to have it. One word: Panini. Sound good? I'd rather have this than an electric version, as it is more versatile and usable for things OTHER than sandwiches.

Whipped cream from Heavy Whipping Cream, rather than a can! This is totally in line with our naturalist kick. OH! And less waste (no can to toss). I could use a few more of these for my kitchen. Better ones have a more sturdy silicone part to more effectively lap up the end bits. Oh...and these are PINK and PERSONALIZED. Cute and efficient. Yay.
I thought these would be great for keeping tortillas warm when I whip up Mexican food. If I make too many at a time, they get cold quickly.


This got really great reviews on WoS, and I could use another whisk (on big cooking days I find myself re-washing my two multiple times).
Do you know how to separate an egg? You break it in half and "pour" the egg from one shell to the other until all of the white has fallen into the bowl below. This is effective 75% of the time. The other 25%, I break the yoke on the shell before all the white is separated. Or, I don't manage to break the egg in half, leaving me 3/4 of the egg shell in one hand with a 1/4 in the other. This makes it hard to toss the egg back and forth. The above would solve all my problems!
We've talked about getting one of these before. Power-free coffee making. Good for tea too :) When was the last time you peeled a clove of garlic? One isn't too bad...but multiple cloves leave my hands smelling wonderfully garlicy. Moreover, garlic leaves behind this sticky, oily, residue. This will give me nice, whole, cloves of garlic (instead of me having to smash them to get the peels off) when I want one.
There are moments when I want pulverized garlic instead of cloves. Guacamole, is one case. With this thing, I don't even need to peel it first!
Lets recycle that plastic crap? These spoons and cups also seem to have longer handles. There is one reason why, above all the other items, you should get me this...hungry Santa:

Apple pie. Easier, faster, guacamole.

The other day, when I made that salad, I noticed that knives didn't effectively remove corn from a cob. This does! And when we move out west...with the oodles of corn available in August and September, this will come in handy.

Eggs...and....homemade English muffins!

I'd also like new muffin tins - not the non stick kind. Chicago Metallic seems to be treating me well, and available on Amazon.com.