Cranberry-Pear Butter

Although it contains ginger, this buttter is more sweet than savory and tastes as good on your morning toast as it does on a turkey sandwich. Make sure to stir the mixture often to prevent it from sticking and scorching. Straining the mixture is not essential, but is an easy way to remove skins.

5 pears (about 2 pounds), peeled, quartered, cored and thinly sliced (about 5 cups)
2 cups fresh cranberries , picked through and coarsely chopped
1 cup apple cider
1/3 cup granulated sugar
1 teaspoon grated fresh ginger

Mix all ingredients in a large saucepan. Bring to boil and simmer, stirring often, until pears fall apart and mixture thickens, about 1 hour. Working in batches, process mixture in a food mill or press through a fine sieve to strain out solids. (Can be jarred and refrigerated for at least 2 weeks.) Makes about 2 1/4 cups.

Recipe courtesy Cooks Illustrated

Leftover Turkey Casserole

Though it isn't a family recipe, this one also comes to me through my mother. It is a wonderful creamy cheesy sauce with a bit of zing, balanced nicely by the mushroom, black olive, and turkey combo. I'm not sure the original source, but here it is with slight adaptation.

3 Tbs butter
4 Tbs flour
1 tsp. salt
1 tsp dry mustard
1/2 tsp. paprika
1/8 tsp. pepper
2 tsp. Worcestershire sauce
Dash of Cayenne (I like to add a few dashes)
Dash of red hot pepper (I like to add a few dashes)

6 oz. fresh chopped mushrooms
1/2 cup cold water

1 and a 1/2 cups chicken stock
1 and a 1/2 cups milk

2 and 1/2 cups cooked macoroni shells (medium)
1 can pitted black olives sliced
2 1/2 cups chopped leftover turkey

4-5 slices white American cheese

Preheat 425 degrees.

Cook pasta shells according to package instructions. Simmer fresh chopped mushrooms in a 1/2 cup water until they have absorbed most of the liquid.

Melt butter in a large saute pan. Blend in flour and all the spices and seasonings up to Cayenne and red pepper. Slowly add chicken stock, stirring all the while. Add mushrooms (liquid and all). Add milk and bring to a boil. Stir until mixture thickens. Add shells, olives, and turkey.

Turn half the mixture out into a 2 quart casserole dish. Cover this first half with American cheese slices cut into triangles. Pour remaining mixture on top and top with American cheese triangles again.

Bake 15-20 minutes.

Enjoy!

Caramel Sauce

1 1/2 cups corn syrup
3 cups brown sugar
1 cup cold water
1/2 stick of butter
1 can sweetened, condensed milk

Combine corn syrup, brown sugar, butter and water in a medium saucepan. Heat over medium high and bring to boil. Stirring constantly, boil the butter mixture for three minutes. Do not overcook. After three minutes, remove from heat and stir in sweetened, condensed milk.

Makes two and a half pints.

Apple-Orange Cranberry Sauce

A favorite recipe here. Tart, sweet, and richly flavored. The apples in this sauce reduce the bitterness of the cranberries, keeping it nice and tart as you would want it, but less bitter. It's also quite beautiful on the Thanksgiving table. The photograph below really doesn't do it justice - I'll replace it when I make the sauce next week. Enjoy!


1/2 orange
2 cups water
1 tart apple, such as Granny Smith, pippin or McIntosh
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table. Makes 3 1/2 to 4 cups.

Recipe courtesy Williams-Sonoma

The day I discovered this cool device....

~

....was a happy day indeed.

Last year on Thanksgiving Day I prepared mashed potatoes for a hundred people. Wanting my starch to be served fresh and hot for such a multitude, I bought a potato ricer in anticipation of the endeavor, thinking I would alternate using it with the KitchenAid, or maybe utilize both at the same time (ha! Try that at your own risk!). What I didn't realize, was how wonderfully easy it was to mash with this little contraption. It whipped up my potatoes faster, smoother and with less mess than the mixer. After the first five pounds of potatoes I stopped using the mixer entirely.

I'm totally hooked. It's fun, and I love that it looks like a huge garlic press! I'm not sure yet how many people I'll be preparing for this year, but should I be required to serve potatoes.....I've got my weapon. Bring 'em on!

(photograph courtesy williams-sonoma.com)

The Best of Fall: A Feast to Remember

~

Fall is a perfect season for spending more time in the kitchen. As summer heat wanes we begin to bring cooking back into the home rather than outside on the grill. Our meals become richly flavored, robust and cozy after the light, fresh fare we seem to enjoy during the warmer months. The first cool, crisp day - a harbinger of autumn - inspires thoughts of deeply flavorful stews, pot roasts and pumpkin pies, and we long to fill our kitchens with the aromas of harvest time.

Here in The Virtual Kitchen I wanted to gather you, friends and family, around the table for an autumn feast. This is our table, and it is as graced by God and our Faith as it is by the beautiful people surrounding it. So welcome, sit down with us. Savor the fall tapestry of food woven by the devoted hands of wives, mothers, friends....and taste and see the goodness of the Lord.


Soups and Salads

Vicki at Deo Gratias brings us her yummy New England Clam Chowder, which she serves up for World Series gatherings at her home. She lends a very helpful tip for seafood preparation you don't want to miss!

Did you know the beautiful Heather at These Thy Gifts is a former personal chef? You will not be the least bit surprised when you taste her favorite recipes. Her Butternut Squash Soup with Ginger and Lime is a perfect accompaniment to her Roasted Butternut Squash, Arugula and Goat Cheese Salad, and they are just as beautiful as they taste!

Our sweet Meredith shares goodness abundantly with her readers, and her food blog - Sweetness in the Kitchen - is no different. I placed her Golden Stew of Pumpkin, Cabbage, Turmeric and Riso and Chicken Barley Soup here under "Soups and Salads", but both recipes make hearty main courses, perfect for fall. Be sure to check out the ingredients in the Golden Stew (I love that name!) - sherry, chives and tarragon among others. Mmmm!


Main Course

Heather brings two entrees to our table, and both perfectly set the tone of autumn and it's warm, sweet flavors. Her Cider Braised Pork Shoulder with Caramelized Onions and Mustard Maple Ham Steaks with Cider-Madeira Sauce fill the house with fall aroma.

Mary Ellen at Tales From the Bonny Blue House brings not only her lovely smile and gentle demeanor, but she serves us a scrumptious Crock Pot Beef Stew - simple and delicious!

I love the main course Elizabeth brought over from her food blog, Kitchen Comforts. Her Cranberry Chicken is beautiful. Hmmm....simplicity, deliciousness and beauty all in one? It is just like Elizabeth to be so balanced in the goods of this life!

A good friend of your hosts here and mother of this scrumptiously adorable baby brings us two entrees I know you will love. This woman cooks and bakes like no one, and she does it in a spirit of true hospitality. Thank you, Erika!

Curried Beef Stuffed Squash

3 medium acorn squash (about 1 pound each), halved and seeded
1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 for 35-45 minutes or until almost tender. Meanwhile, in a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Dussikve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350 for 20-30 minutes or until heated through. Yield: 6 servings

Savory Meat Pie

2 medium potatoes, peeled and quartered
1 pound ground beef
3/4 cup sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
Pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
Pastry for double crust pie (9 inches)
1 tablespoon Dijon mustard
1 tablespoon milk

In a saucepan, cook potatoes in boiling water until tender; mash and set aside. Meanwhile, in a skillet, brown the beef; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley and chili sauce; remove from the heat. Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Brush with milk. Bake at 450 for 10 minutes. Reduce heat to 350; bake 25 mintues longer or until golden brown. Yield: 6 servings.

Side Dishes

Heather's contribution, Gingered Mashed Sweet Potatoes, is one I am looking forward to making this week, and I know my girls will love it too. Yum!

My friend Jen and fellow Catholic, homeschooling mama sent me a link to Roasted Winter Vegetables from the Food Network. She says it is so delicious she will eat the leftovers for breakfast, and, judging from the recipe, I believe her! Thank you, Jen.

The ever kind and generous Barbara brings us not one, but three side dishes to complement our meal. From her food blog, Bless Us O Lord, she shares a Sweet Potato Souffle, Green Beans with Shallots and Peppers and a mouthwatering Cranberry Relish. Be sure to peruse the plethora of good and beautiful foods while you're there!

Jill at Kindred Spirits, who recently had a new baby (Welcome, Henry!) finds time to cook with a newborn in the house! Today she serves a simple, but delicious Wild Rice with Fruits and Nuts, along with a beautiful Red Applesauce our children will surely enjoy just as much as we will. Thank you, Jill!

If you've tried any of Waltzing Matilda's concoctions before, you know you will love her Spicy Sweet Potato Muffins. Matilda, they look deeelicious!

Dessert

Did you notice the Mile High Strawberry Dessert on the table? I doubt any of us will be able to turn it down. Thank you, Vicki from Deo Gratias, for another yummy contribution!

I have no doubt that Cheryl's Pumpkin Muffins are just as delicious as they look and sound. Cheryl devotes herself to everything she does, whether it is tending to her family, smocking, embroidery, cooking, baking....well, you get the picture! Thank you so much, Cheryl.

Margaret's A-Apple Pie is a true recipe of love, requiring no "recipe" at all, just love. Can you think of a better ingredient than that? She also shares her all-time favorite Crunchy Caramel Apple Pie recipe, which happens also to be a favorite of Emeril Lagasse. Warm caramel and apples together...need I say more?

Mary Ellen brought a delicious dessert to complement her stew above. Favorite Gingerbread is sure to please even the finickiest eaters in the house. Wonderful!

Erika also contributes a dessert to go with her entrees above. I made these cookies with Gianna last weekend, and they were delicious!

Pumpkin Chocolate Chip Cookies

1/2 cup butter or margarine
1 1/2 cup sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup diced, roasted almonds
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add almonds and chocolate chips; mix thoroughly. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 350 for 15 minutes or until lightly browned. Remove from cookie sheets while still warm; cool on racks. Yield 5-6 dozen.

One of our favorite homeschool bloggers, Maureen at Trinity Prep School gives us this delightful Taffy Apple Salad. Don't be fooled by the suggestion of "salad" in this recipe! :)

Last, but most certainly not least, the lovely Kimberlee at Pondered in My Heart finishes off our feast with her warm and autumnal Rice Pudding and cozy Pumpkin Spice Cake. Kimberlee, these sound as divine as the beautiful rosaries you make!


Thank you to everyone who contributed to our fall feast or stopped by for a visit! It was splendid. The food was delicious. The company, wonderful. I'm full. I'm tired. Though I'd happily do it for you, I am thanking heaven I don't have to clean up! :)

Blueberry Bash

Mr Beauregard: I can't have a blueberry as a daughter.
--from Charlie and the Chocolate Factory

It's true-- blueberries would make terrible daughters, but they are wonderful snacks. We learn more and more about the health benefits of blueberries all the time, and these tasty little berries can be enjoyed with every meal of the day. Let's start with breakfast, shall we?

Barbara Stein of Praying For Grace offer this yummy looking recipe for Blueberry French Toast at her cooking blog, Bless Us O Lord.

* * *

E. Caughron sends along this wondeful recipe for Blue berry Glaze she says work equally well on pancakes or cheesecake.

Blueberry Glaze:

1/2 c. sugar
2T cornstarch
1/2c. water
1T lemonjuice
2 c blueberries, fresh or frozen
1/4 t salt

mix sugar, cornstarch and salt in bottom of saucepan. Slowly stir in
water and lemon juice. Add blueberries. Bring to boil over medium
heat and boil 2 minutes or until desired thickness. Sam likes it
when the blueberries have "popped" and are not individual berries in
the sauce.

Barb, sfo has two recipes to share. First her Blueberry Coffee Cake and also a recipe for Blueberry Muffins. These are great simple recipes.

Hallie offers us this delectable entry. Wow! I love lemon with blueberry.

Lemon Dipped Blueberry Muffins:

1 cup fresh blueberries

2 tablespoons sugar

2 teaspoons grated lemon zest

1 3/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg, beaten

Topping

2 tablespoons butter, melted

1/4 teaspoon lemon juice

6 tablespoons sugar

For the muffins, toss the blueberries with 2 tablespoons sugar and lemon zest in a bowl. Combine the flour, 1/2 cup sugar, baking powder and salt in a bowl and mix well. Make a well in the center of the flour mixture.

Whisk the milk, oil, and egg in a bowl until blended. Add to the well, stirring just until moistened. Fold in the blueberry mixture. Fill paper-lined or greased muffin cups 2/3 full. Bake at 400 degrees for 20 minutes or until golden brown.

For the topping, combine the butter and lemon juice in a bowl and mix well. Dip the tops of the warm muffins in the butter mixture and then in the sugar.

Makes 1 dozen muffins.

This tempting recipe and the above picture are from Cheryl of Time Really Does Fly...

This sweet little dish is just perfect for breakfast or afternoon snack. I use frozen blueberries because I like them cold, but fresh would be wonderful also.

In a bottom of a small bowl I put some yogurt – usually low-fat plain (I love Brown Cow Farm vanilla!), then on top the yogurt I sprinkle a nice serving of Cascadian Farm Honey and Oat granola (pretty much any granola would work), next some chopped nuts – pecans, walnuts, even cashews (whatever is in the fridge at the time) and finally the delicious blueberries top it all! The different tastes and textures are wonderful!

This recipe for Blueberry Streusel comes from Renee Moore...

Blueberry Streusel:

Streusel Topping
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)

Cake
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries, picked over (about 20 ounces)

For the streusel:
n standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

For the cake:.

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
Beat in vanilla until combined, about 30 seconds.

With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.Using rubber spatula, gently fold in blueberries until evenly distributed. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Sprinkle streusel evenly over batter.

Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

Renee is fighting cancer and she passes this savory recipe on, given to her by a doctor who recommends eating blueberries to fight cancer.

Chicken Pasta Salad with Blueberries

Dressing
1 cup red wine vinegar dressing
Salad
3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese.
Yield: 12 (1 cup) servings

Matilda takes the cake...Ooops I mean doesn't make a cake for her husband's birthday. She's going to try inventing a No Bake Blueberry Creme Pie. I hope she posts a follow up on this one to tell us if it works.

Another wonderful pie comes our way from Family Food For Feast and Feria, JenniferGM says this pie is comfort food for her family: Blueberry Meringue Pie. Yum.

Muffins, muffins, muffins...

Everybody loves blueberry muffins. Here are a few favorite recipes...

Jill from Kindred Spirits shares her recipe for Blueberry Orange Muffins. Those look terrific, Jill!

Sherry turns our attention to these delicious looking muffins.

And (drumroll please) I am very pleased to announce the birth of a new cooking blog. Mixing Bowls and Measuring Spoons is the collaborative effort of Michele, Robin and Celeste. Go see the recipe for Blueberry Muffins and look around a bit, too.

Meredith, from Sweetness and Light has a "recipe" for summer fun with blueberries here.

And last, but not least, Margaret slides into home plate at midnight as I am putting this together with a last minute entry at Come For Coffee, A Blueberry Coffee Cake. I'm glad you made it on time for the Blueberry Bash, Margaret.

Thank you all, for visiting.