1 to 2 tablespoons of Honey
2 tablespoons of Whiskey (use any spirit that you like)
Add first three ingredients to your steaming mug of liquid, garnish with fruit slice and or cinnamon stick…..sip and enjoy.
Nosh- to eat, to snack, food, a little taste of... Nostalgia- A bittersweet longing for things, persons, or situations of the past. Put them both together and you get "Noshtalgia" where food and memories come together to create a meal that lasts a lifetime.
Here’s something I haven’t had in a long time, broiled grapefruit. When I spent weekends with my great aunt this was one of her favorite breakfast treats. Plus it was a clever way to get me to eat grapefruit. I never liked the yellow, I always found it too bitter but I would eat the pink or ruby red variety they just seemed sweeter.
I never had trouble eating grapefruit when she made it this way; it was almost like having dessert.
What a great way to sneak in an extra serving of fruit for the day.
2 grapefruits (yellow, pink or ruby red)
4 tsp. butter
4 tbsp. brown sugar
Cut grapefruit into halves, crosswise. Cut pulp away from membrane in each section (with small pointed knife). Cut out membrane at core in center with scissors. Spread each half with 1 teaspoon of butter. Sprinkle each half with 1 tablespoon of sugar. Place on rack in broiler pan with grapefruit 3 inches away from broiler element.
Broil for 5 to 10 minutes or until sugar melts and top of grapefruit turns golden brown.
Top with cherries, raisins, or nuts if desired, serve hot.
The whole semi- homemade idea that Sandra Lee has for her food network TV show is great and all but it certainly is not new. The use of pre-made brand items mixed with other products and some human ingenuity spans the generations. I cannot imagine a household anywhere that has not dabbled in this use of food products at one time or another. I know I certainly do and have for years; I call it doctoring. For example if I buy a jar of pre-made tomato sauce (I know shameful to admit being part Italian) I doctor it up with a little seasoning, maybe some wine, I might add a little meat or seafood….delicious. There is no crime, you make do, you stretch ingredients, you save time or maybe you just make something taste better than it would have on its own.
My mother had this dish she would make once a week using Banquet Fried Chicken (I love it and make it to this day).
1 Box of Banquet Fried Chicken (the one with the legs, thighs, wings and breasts)
1/2 to 3/4’s of a cup of Orange Blossom Honey (use any kind of honey that you like, orange blossom was her favorite).
1 small can of crushed pineapple with juice
Place chicken in a buttered baking pan; pour honey and pineapple with juice over chicken making sure each piece is covered. Bake at 325 degrees for 40-45 minutes covered with aluminum foil.
This is so tender, sticky, sweet and delicious you will keep craving more. My mother would always serve this with rice. The rice was great to mix with the little chicken bits, honey and pineapple that remained on the bottom of the pan.
I’m sure that I have hinted around to the fact in previous posts that I am quite a fan of maraschino cherries. My grandmother always had jar after jar of them in her pantry mostly for her baking needs but my grandfather also used them for my kitty cocktails as well as other people’s cocktails when they entertained. Just reading the ingredients in this recipe you already know without even trying it that it is perfect for all us maraschino cherry lovers.
Maraschino Cherry Muffins
1/2 stick of butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs (separate whites from yolks)
1 cup of flour
1/4 teaspoon of baking powder
2 tablespoons of maraschino cherry juice
Finely chopped pecans
Cream butter, white and brown sugars add 2 well beaten egg yolks. Slowly beat in flour, baking powder and cherry juice. Fold in 2 well-beaten egg whites. Butter small muffin tins and sprinkle with pecans. Top with 1 teaspoon of batter, then a cherry, another teaspoon of batter. Sprinkle top with pecans. Bake at 400 degrees for 10 minutes or lightly browned. Roll in powdered sugar while warm.
I’m surprised that I have made it this long without posting a recipe containing Bisquick. Between myself, family and friends not to mention the Bisquick box itself and several Bisquick cookbooks. I could probably post a couple of bisquick recipes a week without running out for years to come. Instead, I will go slow and pace myself and show fairness to all the other ingredients out there by giving them each a chance to shine.
V-8 Hamburg Pie
Bisquick Drop Biscuits (recipe on box)
1 lb. hamburger, browned
1 cup of onions, sautéed
1 (14 1/2 oz.) can of Italian stewed tomatoes
1 small can (6 oz.) of V-8 juice
Sauté onions in light oil on stove, add to browned hamburger in oblong (8 x 11 inch) casserole dish. Mix in can stewed tomatoes and can V-8 juice. Stir. Follow recipe for "Drop Biscuits" on Bisquick box. Take large spoon and drop amounts separately onto hamburger mixture. Spread gently with spoon or fork. Bake at 425 degrees for 30-45 minutes.
I was surfing the internet and came across this recipe and found it to be very intriguing. I have not made it yet but I just know that my curiosity is going to get the best of me before long and before you know it I’ll be running to the store to pick up the ingredients.
To all my blogger and non blogger friends out there, has anyone ever heard of, tasted or made this? If so I’d love to hear from you and find out more about it. I’m guessing that even with the unusual combinations of flavors or because of them that this could truly be a very delicious recipe.
Vegetable Dessert Tart
2 c. sifted flour
1 c. finely ground walnuts
1 c. butter, chilled
2 c. chopped chard
1 c. golden raisins
1/4 c. honey
4 eggs, beaten lightly
2 c. grated zucchini
8 leaves fresh basil, chopped
8 leaves fresh mint, chopped
1/2 c. Chardonnay wine (any light wine)
Fresh strawberries, for garnish
Combine flour and nuts. Add butter, 2 tablespoons at a time, and mix well in food processor until dough forms a ball. Spread in a pie pan to a thickness of 1/8 inch and going 3/4 inch up the sides. Chill while making the filling.
Combine all filling ingredients in a bowl. Pour 1/2 in blender and puree. Combine with remaining ingredients and pour into shell. Bake at 375 degrees for about 45 minutes or until filling is set and inserted knife comes out clean. Cool in pan 30 minutes. Garnish with fresh strawberries.
I recently had the pleasure of reviewing a cookbook written by Judy Bart Kanigor. The book is called; “Cooking Jewish”. This book contains 532 recipes mixed with family stories and traditions that span the generations of the Rabinowitz family. The publishers and Judy herself felt that Noshtalgia shared the same sentiment when it came to the major role food plays in bringing people of all walks of life together.
While reading, I came to the realization that even though this book was based on the Rabinowitz family it could easily be speaking to the history of many families in many parts of the world. Cooking Jewish is a cookbook to be enjoyed like a fine novel while sitting in a comfortable chair, sipping a hot cup of tea, unlike most cookbooks that tend to be flip through. Even though I was drawn to so many of the recipes in this book there was one in particular that sparked many childhood memories. The recipe was for “Kichel” which in Yiddish literally means cookie. My mother loved Kichels so much that it became a ritual to purchase some almost every weekend from one of our local Jewish Deli's. My mother was a wonderful cook but could never master the art of baking, so each weekend we would go to the deli to buy some noodle kugel, chopped liver, pickled herring and a box of kichels. They were so light and sweet with the rich taste of eggs.
I encourage all to read this wonderful book, the perfect gift for family and friends.
Here is the recipe for “Egg Kichel” from Bunny Lauer
Featured in Cooking Jewish by Judy Bart Kanigor
1 ½ cups of all-purpose flour
3 large eggs
½ cup of vegetable oil
2 teaspoons of sugar
½ teaspoon of baking powder
½ cup cinnamon sugar for sprinkling (stir 2 tablespoons of ground cinnamon into 1 cup of granulated sugar blend well).
Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
Blend the flour, eggs, oil, sugar and baking powder with an electric mixer, preferably with the paddle attached, on medium speed for 5 minutes. Drop the dough by the ½ teaspoon, 2 inches apart onto the prepared baking sheet. Sprinkle the cookies liberally with cinnamon-sugar.
Bake on the center oven rack for 10 minutes. Then reduce the heat to 300 degrees and bake until the cookies are puffed and brown, 15 minutes more.
Let the cookies cool on the baking sheet set on a wire rack.
Raise the heat to 400 degrees and repeat with the remaining dough. These are best eaten the day they are baked.
While playing cards Saturday night I brought up how much my mother loves V-8 juice. I bring her a couple of six packs of the small cans each week. I was explaining how healthy it is for her especially since I get her the low sodium version. Well as this topic of tomato juice made its rounds from person to person, my father says do you remember clamato juice (a blend of clam and tomato juice). When my father brought it up I remembered him drinking it warm with lemon juice, cracked black pepper and a little grated horseradish. I loved it myself and had forgotten all about it, so my next trip to the store I am stocking up on clamato juice. Clamato is a great mixer for many types of cocktails, especially Bloody Mary’s ......
1 1/2 oz vodka
4 oz Clamato juice
2 dashes Worcestershire sauce
Dash of Tabasco sauce
Pepper to taste
Celery stalk for garnish
I have rediscovered a favorite beverage from my youth it is called “Orzata”. Well actually the Orzata is almond syrup used as a flavoring for hot and cold beverages and many other recipes. My favorite way of drinking it is putting 1 ounce of Orzata in a tall glass with ice, then adding seltzer or club soda. I think one of the reasons that I love it so much is that it kind of tastes like an almond paste cookie without all the calories. The syrup has about 75 calories an ounce but it has such a strong flavor that an ounce would flavor about 16 ounces of seltzer without tasting diluted.
The rediscovery happened when I was out shopping with a friend a little before Christmas and we had gone into an Italian import store. While looking around I had spotted some bottles of the Orzata and got nostalgic and excited all at the same time. I explained to my friend what it was and how much I use to enjoy it and low and behold I received two bottles of it for Christmas.
I immediately stocked up on some plain seltzer and have been drinking heavily ever since.
Other Uses for Orzata:
Try Orzata in your coffee for something truly special….
Pour yourself a cup of good strong coffee
Add a 1/2 ounce of Orzata and just a splash of cream
Drizzle a little Orzata on pound cake, pancakes, French toast
A little splash in a fruit salad is wonderful.
It only seems fitting that my first post of the year be a light and healthy one. I decided to use my mother’s favorite weekly request which is tomato and onion salad. I have been making a big container of this for her every Saturday for three years. Even though the food is pretty good at the nursing home, the little salad that comes on her tray has always left a lot to be desired. This salad, if you can call it that consists of a couple chunks of ice berg lettuce, one bite size piece of cottony tomato and if she’s lucky a thin slice of cucumber and my mother’s biggest disappointment there are never any onions (my mother is the queen of onions, she can eat them like apples).
The only way any of the residents there can get any onions is to go down to the cafeteria where they have a pretty extensive salad bar. Unfortunately for those who are bed ridden such as my mother this is not an option, so a big container of tomato salad with lots and lots of onions has become a tradition. Every week comes with a specially requested treat in addition to her salad. This week she is craving liverwurst and onions on rye. She has also informed me that in a couple weeks she wouldn’t mind some spaghetti and meatballs.
If you could see the pleasure and contentment on her face when she is eating her tomato and onions it is absolutely priceless. Something so simple, yet it brings such joy and it’s really quite healthy for her to eat, I should probably follow her example and eat more tomatoes and onions.
My Mother's Tomato and Sweet Onion Salad
6 lg. fresh Roma tomatoes
1 medium sweet onion, sliced on the thin side
2 tbsp. minced fresh Italian parsley
2 tbsp. chopped fresh basil
1/4 c. olive oil
2 tbsp. Balsamic vinegar
A bottled dressing such as Italian or some type of vinegrette works just fine
Salt and fresh ground pepper to taste. Cut tomatoes as you desire and place in salad bowl. Add sliced sweet onion, parsley, basil, and salt and pepper. Mix olive oil and vinegar. Pour over the other ingredients. Mix gently and then refrigerate for at least 1 hour before serving.