English Toffee

When Christmas comes everyone likes to make treats to give to friends and co-workers, or to hoard at home (ha!).  English toffee is one of my favorite Christmas treats to make.  It only has a few ingredients, it's easy to make, and tastes amazing.  It cuts up nicely and can be packaged easily, making it perfect for giving away. It is wonderful to munch on by itself, and any little bits add a perfect tasty crunch on top of ice cream or apple pie.  In other words, it's pretty much the perfect Christmas treat!

Be sure you have everything ready to go BEFORE you start cooking, because once you start you have to stir continuously until it's done, so you don't have time to run to the refrigerator to grab more butter, or to pull out the pan.  Also, I highly recommend using a candy thermometer that clips onto the side of your pan, like the ones made by Taylor company.

English Toffee

Ingredients:
2 cups sugar
1 cup water
1 lb (2 cups, or 4 sticks) butter
1-2 cups whole almonds (optional)
12 oz semi-sweet or dark chocolate, chopped
1/2 cup almonds, finely chopped

Have an ungreased jelly-roll pan sitting near by, ready to receive your toffee when cooked.  Also, unwrap your butter sticks and have both the butter and whole almonds sitting within reach of your stove.

In a large heavy pan combine sugar and water.  Bring to a boil over high heat with the lid on.  Uncover and cook WITHOUT STIRRING until the sugar-water mixture reaches 230-degrees F.  Add one stick of butter and stir constantly until the butter is completely melted.  Continue stirring as you add in each remaining stick, waiting until the previous stick is completely melted before adding the next.  When all the butter is melted add the whole almonds, continuing to stir vigorously.  If you don't stir fast enough the bottom will burn and ruin the entire batch.  Stir constantly until the mixture reaches 285-degrees F, or soft crack stage.  This should take an additional 5-10 minutes. The mixture will be a golden color (about the color of peanut butter), and you may hear an almond crack.  Continue stirring as you remove the toffee from the heat and immediately pour into the waiting jelly-roll pan, scraping the edges to get all the bits.  Spread the toffee evenly in the jelly-roll pan and let cool completely.  You can place the pan in the freezer or refrigerator to speed this process up.

When the toffee is completely cool, place the chopped up chocolate in a small bowl and melt in the microwave at high power for 1-2 minutes, stirring every 30 seconds.  Spread the melted chocolate evenly over the surface of the toffee, then immediately sprinkle the finely chopped almonds on top.  Let cool until the chocolate is hard.  Again, this can be speeded up by placing the tray in the refrigerator or freezer.

When everything is cool and hard, cut the toffee into squares (I usually cut them into roughly 2-inch squares).  I use a metal bench scraper and a mallet to do this, but you can also use a large butcher-style knife.  If you don't care what size the toffee pieces are, you can drop the entire pan onto a countertop a few times until the toffee cracks.

Store in an airtight container.  Toffee will store practically forever, but don't worry, it won't last very long, so it won't be necessary to store it forever.

Makes about 50 2-inch toffee squares.

Winter Pomegranate, Orange, and Avocado Salad

Winter is a time full of heavy meats and rich stews, warm breads and plentiful sweets.  And in the midst of all of that, sometimes you just want a salad!  This one utilizes the fruits that are at their peak in the winter months, and is a great addition to any holiday meal.

Winter Pomegranate, Orange, and Avocado Salad

Ingredients:
6-8 cups mixed salad greens or baby spinach (or a combination of both)
1 cup pomegranate seeds*
2 Clementine oranges, peeled, and segments separated and cut in half
1 large pear, peeled, cored and cut into 1/2" cubes
1 avocado, peeled, deseeded, and cut into 1/2" cubes
1/4 cup chopped red onion
1/2 tsp lemon juice
1 cup water
1 cup walnuts or pecans
2 T sugar
Poppy Seed Dressing

In a medium skillet over medium heat, cook sugar without stirring until melting and light brown in color.  Quickly toss in nuts and stir until evenly coated in sugar.  Pour onto waxed paper or parchment paper and place in freezer for 10 minutes.  When cooled, transfer nuts to cutting board and roughly chop.

In a small bowl, mix together lemon juice and water.  Dip pear cubes into water to prevent browning. Discard water, and set pears aside.

In a large serving bowl or salad bowl combine salad greens, oranges, onions and pears.  Top with avocados, pomegranate seeds, and chopped sugared nuts.  Serve with poppy seed dressing.

Serves 6 as a side dish.

*For tips on getting the pomegranate seeds out of the pomegranate, watch this helpful video by Martha Stewart. It's definitely my preferred method!

Carve-Your-Own Jack-o-lantern Pancakes

We're a big pancake family; we eat them at least twice a week, and often four or five times.  Generally I stick to the round variety, but during holidays it's fun to shake it up a bit.  This week we had Carve-Your-Own Jack-o-lantern Pumcakes.  Or Pancakes.  Whatever.

Each person got one pumpkin-shaped pancake, and then carved a face in it before eating.  It doesn't sound like much, but the kids were crazy about it, and it's certainly easier than carving an actual pumpkin!

Here's my pancake recipe: Buttermilk Pancakes

Then you just have to dye a little bit of the batter green (no more than 1/2 cup), and the rest orange, and make some nice pumpkin shapes.

Serve them up nice and hot, and go at the carving!

Chicken, Sausage, and Leek Pot Pie

Chicken pot pie is one of those homey foods, like macaroni and cheese, that just feels comfortable on a cool fall night.  This recipe fulfills all those comfort-food requirements, but is dressed up enough to serve to company.

The sausage is really the key to making this recipe amazing.  Don't leave it out!

A note on leeks.  Leeks are usually pretty dirty when you buy them, and even if they look clean, they need solid washing.  Cut of the tops first, then slice the stem part into rounds.  Separate the rounds and put them in a sink or bowl of clean water.  Let all the dirt settle to the bottom, and then scoop out the clean leeks.

Chicken, Sausage, and Leek Pot Pie
Recipe adapted from Jamie Oliver

Ingredients:
1 T olive oil
2 T butter
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces (you can use breasts, but it won't taste as good)
2 medium leeks, trimmed, sliced, and washed
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
2 tsp fresh thyme leaves (or 1/2 tsp dried)
2 Tbs flour
1 cup white grape juice or white wine
1/2 cup water
1 1/4 cups milk
Salt and pepper, to taste
8 oz ground italian sausage
1 sheet of puff pastry
1 egg + 1 tsp water

Preheat oven to 425F.  Remove puff pastry from freezer and set out to thaw.

In a large pot heat oil and butter over medium heat.  Add chicken, leeks, carrots, celery and thyme and cook slowly on the stove for 15 minutes, stirring occasionally.  Turn heat to medium-high and add flour, stirring constantly for 1 minute.  Add juice, water, and milk and season with salt and pepper to taste.  Bring to a boil, stirring constantly, then cover and reduce heat to medium-low.  Simmer for 30 minutes, or until chicken is tender, stirring occasionally so the bottom doesn't stick.  If sauce is still very thin, simmer uncovered until mixture thickens slightly.

Meanwhile, cook the sausage in a skillet until browned and crumbled.  Mix them into the thickened chicken mixture.

Pour the chicken mixture into a 9-inch pie pan.  Roll out the puff pastry to 1/4-inch thick.  Make an egg wash with the egg and 1 tsp water beaten together.  Rub the rim of the pie pan with the egg wash and then put the pastry on top of the pie.  Trim the edges of the pastry and crimp the edges.  Using a knife, lightly score the top of the pastry in a crisscross pattern, which will allow it to puff without shrinking around the edges.  Egg wash the entire top of the pastry, then place in the oven.

Bake for 30 minutes at 425F.  Let sit 10 minutes before serving.
Serves 6.

French Dip

When I was in elementary school, the lunch menu had ten items on it, repeating every two weeks.  French dip was one of my favorites, and I always ate every bit.  That's why I was pleased when my own children, upon first trying this delightful treat, also loved it.  There's something about dipping a sandwich into a hot liquid that just immediately appeals to kids.  And even though they don't like swiss cheese on its own, they loved it on the sandwich.

The other great thing about French Dip is that it's easy.  Slow cooker cooking at it's best.  I bought some hard French rolls at my local grocery store's bakery section, but you could, of course, make your own.  This makes enough to feed a crowd, so be prepared for leftovers if you're feeding your family of 4!

French Dip au Jus
Recipe adapted from Our Best Bites

Ingredients:
2 T olive or vegetable oil
1 beef roast, 1 1/2 - 2 1/2 lbs
Salt
Freshly ground black pepper
1 package (1-oz) dry onion soup mix, or 1 medium onion, chopped
1 cup water
1 can (14.5 oz) beef broth
Swiss cheese, sliced (about 1/2 lb)
Crusty buns or rolls, for serving

Heat oil in a large skillet over medium-high heat.  While oil is heating, sprinkle salt and pepper over the whole roast.  Sear the roast in the hot oil on all sides, just long enough to lightly brown the meat.  This seals in the moisture and adds flavor.
Transfer seared meat into the slow cooker.  Sprinkle with dry onion soup mix, or onion, and add water (omit if using fresh onion).  Add beef broth.
Cook on high for 4-6 hours or low for 8-10 hours.  When the meat shreds easily with a fork, shred the entire roast with two forks.  Serve on sliced crusty rolls with a slice of swiss cheese.  Serve with a side bowl of the juices from the meat, for dipping the sandwiches into.
Serves about 8.

Beef and Broccoli

This is a quintessential Chinese dish, found at every Chinese restaurant in America.  I've tried several different recipes for Beef and Broccoli over the years, and stopped looking when I found this one.  It came from my good friend Ie Li, who once told me that she spent a good portion of her growing up years playing under the table at Chinese restaurants.  That's all the qualification I needed to trust her Asian faire.

Beef and Broccoli
Recipe by Ie Li Zachrison

Ingredients:
1 lb flank steak, sliced across the grain into strips 2 inches long and 1/4 inch thick
3 Tbs soy sauce
2 Tbs chicken broth
2 Tbs oyster sauce
1 Tbs brown sugar
1 tsp sesame oil
1 Tbs cornstarch
6 cloves garlic, mined
1 Tbs minced fresh ginger
3 Tbs vegetable oil
1 lb broccoli florets
1 small red bell pepper, cored, seeded, and diced
3 medium scallions (green onions), cut on the diagonal into 1/2" pieces

Combine the beef and soy sauce in a medium bowl; cover and refrigerate for at least 10 minutes or up to 1 hour.  Meanwhile, whisk chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in a small bowl.  Combine the garlic, ginger, and 1 1/2 tsp of vegetable oil in a separate small bowl.

Heat 1 1/2 teaspoons of vegetable oil in a nonstick 12-inch skillet over high heat until smoking.  Drain the beef and discard the liquid.  Add the beef to the skillet and break up the clumps.  Cook without stirring for 1 minute, then stir and cook until the beef is brown around the edges, about 30 seconds.  Remove the beef to a serving bowl.

Add 1 tsp oil to the empty skillet and heat until smoking.  Add broccoli and stir-fry until tender-crisp, about 2 minutes.  Transfer into the bowl with the beef.

Add the remaining oil to the empty skillet and heat until smoking.  Add the bell pepper and cook, stirring frequently, until lightly browned, about 1 1/2 minutes.  Clear the center of the skillet and add the garlic and ginger mixture, mashing with a spoon until fragrant, about 15-20 seconds.  Stir the mixture into the peppers, then return the beef and broccoli to the pan, stirring to combine.  Pour the sauce over everything and stir and cook until the sauce is thickened, about 30 seconds.  Transfer to the serving bowl, sprinkle with scallions, and serve over steamed rice.

Serves 4.

Furry Chicken

There are a million recipes out there for breaded chicken breasts.  I have at least three on the blog, and many more in the cookbooks that line my shelves.  But this is one of my favorites, because the flavor is unique and extra delicious.  Give it a try--it makes a great quick dinner.

You can also make the chicken ahead of time and freeze it until you're ready to use it.  Just bake at 425F for 20 minutes instead of following the baking instructions below.

Furry Chicken
Recipe by Ruth Beal

Ingredients:
4 Boneless-skinless chicken breasts, sliced horizontally to create 8 thinner chicken breasts
1/2 cup butter (1 stick), melted
1 Tbs Worcestershire sauce
1 Tbs Dijon mustard
2 cloves of garlic, minced
1 1/4 cup bread crumbs
1/4 cup chopped fresh parsley, or 1 Tbs dried parsley
1/4 cup freshly grated parmesan cheese

Preheat the oven to 375F and lightly grease a large baking pan or cookie sheet.
In a medium bowl combine melted butter, Worcestershire sauce, mustard, and garlic.  In a shallow dish (such as a pie pan) combine bread crumbs, parsley, and parmesan cheese.  Dip the chicken first into the butter mixture, then into the bread crumb mixture, patting the crumb mixture on to coat.  Place coated chicken onto baking pan.  Bake at 375F for 15-25 minutes, or until chicken reaches an internal temperature of 165F.  Let sit for 5 minutes before serving.
Serves 8.