Debbie Macomber's Cedar Cove Cookbook
Page 15
½ cup light corn syrup
1 teaspoon vanilla extract
1 cup toasted chopped pecan pieces
6 ounces semi-sweet chocolate chips (1 cup)
1. Partially bake the pie shell according to package directions. Transfer to wire rack.
2. Lower oven temperature to 275°F. Place butter in medium heatproof bowl; set bowl over a saucepan filled with just simmering water. Remove bowl from heat once butter is melted; whisk in sugar and salt until blended. Whisk in eggs, corn syrup and vanilla. Place bowl back over simmering water; stir until mixture is warm to the touch. (A candy thermometer should read about 130°F.) Remove from heat; stir in pecans.
3. Pour warm mixture into warm crust. Evenly sprinkle chocolate chips over filling; gently press the chocolate into the filling with the back of a spoon. Bake 50 minutes. Pie is done when center is just set. Transfer to wire rack to cool, at least 4 hours. Serve pie at room temperature or warm.
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TIP
Cooking the filling gently over simmering water prevents the mixture from scorching.
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Pumpkin Pie with Cinnamon Crust and Spiced Whipped Cream
Traditional pumpkin pie gets a family-friendly makeover with the addition of a graham-cracker crust and cinnamon-spiced whipped cream.
Makes 1 pie
CRUST
5 tablespoons unsalted butter, melted
1 ½ cups cinnamon graham cracker crumbs (from about 12 crackers)
1 tablespoon granulated sugar
Pinch salt
FILLING
¾ cup brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon salt
1 15-ounce can solid pack pumpkin (not pumpkin pie mix)
1 ¼ cups heavy cream
2 large eggs, beaten to blend
SPICED CREAM
1 cup chilled heavy cream
¼ cup confectioners’ sugar
½ teaspoon cinnamon
1. Preheat oven to 350°F; set oven rack to middle position. In food processor, pulse crackers, melted butter and granulated sugar until fine crumbs form. Press mixture over bottom and up sides of a 9-inch tart pan. Bake 12 to 15 minutes, until set. Transfer to a wire rack to cool. Increase oven temperature to 375°F.
2. For filling: Whisk ingredients in large bowl. Pour into crust. Bake 45 minutes, until filling is just set. Transfer to wire rack to cool completely.
3. For cream: In a large bowl with electric mixer on high speed, beat cream, confectioners’ sugar and cinnamon until it holds stiff peaks. Serve immediately with pie.
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TIP
The easy cookie crust can be made one day ahead. The pie can be baked up to 6 hours in advance.
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Christmas
at 8 SANDPIPER WAYwith
Dave and Emily Flemming
I’ve attended the Methodist church here in Cedar Cove for probably three decades, maybe longer. Through the years pastors have come and gone. Yet of all the ministers who’ve served our small congregation, none has displayed the care and godliness of Dave Flemming. He’s a genuinely kind person who is truly a shepherd to his flock.
I suppose most of you heard about the scandal involving Pastor Flemming. Well, I for one refused to believe he had anything to do with that missing jewelry, and it gives me much satisfaction to say I was right. Thankfully those doubts were all laid to rest—with the help of our sheriff and our local P.I. It all happened very close to Christmas, too. What a gift for the Flemming family that Dave was so thoroughly vindicated!
And speaking of Christmas, one of the inventive ideas Pastor Flemming has brought to our church has been the annual live Nativity scene. It’s a tableau featuring actors, who play all the roles from Mary and Joseph to the shepherds and Wise Men. And—of particular interest to the children of Cedar Cove—it includes live animals. Grace and Cliff Harding house them in their barn, which is what makes this entire project a possibility.
You’ve probably guessed that Christmas is my favorite holiday of the year. As much as I can, I make my own gifts; it’s one small way to let others know how much I love and appreciate them. Nothing says that like a homemade gift, whether it’s a knitted scarf or mittens, a tin of cookies or a fruitcake….
Dave Flemming’s wife, Emily, does the same thing, although she’s a quilter, not a knitter. And she’s become justifiably renowned for her gift baskets of baked treats, like Sugar Cookies cut in Christmas shapes. Emily’s a fine cook, too, and has a vast recipe collection. No wonder, considering all the weddings, funerals and anniversary parties she’s attended! Her recipe for Beef Wellington isn’t to be missed. Who knew a dish with such a fancy name could be so simple? Ever since Emily wrote out the recipe for me, Beef Wellington has become part of our family Christmas celebration, although I generally prepare it on Christmas Eve, when the whole family comes to our house.
The recipe for the Baked Potato Casserole is one of Emily’s, too. That dish is, in a word, heavenly. Like those Super Fudge Brownies I mentioned earlier, it’s best saved for special occasions. One thing’s for sure: I never have to worry about leftovers and you won’t, either.
A few years back, I wrote a seniors’ column for The Cedar Cove Chronicle. Jack Griffin talked me into it, and I continued the column until my cancer scare. But now that Ben and I are married, I just don’t have time anymore. I’m telling you all this because of Jack’s Christmas Cookies. I happened to be at the newspaper office the day he brought them in and set them proudly on the counter, along with the recipe, which he wanted me to include in my column. I read it and laughed out loud. I can’t believe he came up with this himself, although he claims he did. Jack is such a tease it’s hard to know. I should tell you that this easy no-bake recipe is sure to cause lots of comment. (And I’ve discovered it’s perfect for making with children!)
I just couldn’t imagine Christmas without all my favorite dishes. A well-prepared meal spells love, and so does serving your family’s traditional favorites. It’s especially nice if other members bring or make something, too—a salad or pie, for example. Emily tells me she really enjoys sharing Christmas dinner preparations with her mom.
Don’t you agree that there’s no better way to celebrate Christmas than sitting at a beautifully set table, surrounded by family and friends?
Artichoke and Caramelized Onion Phyllo Pie
Serve this rich appetizer in small slices, either warm or at room temperature. Gruyere cheese adds a more pungent flavor than Swiss.
Serves 10 to 12
FILLING
4 tablespoons (½ stick) unsalted butter
1 small onion, thinly sliced
1/3 cup all-purpose flour
12/3 cups whole milk
2 cups shredded Gruyere or
Swiss cheese
3 cups frozen artichoke hearts (2 9-ounce packages), thawed and sliced
1 teaspoon dried whole thyme or 2 teaspoons chopped fresh thyme
Salt and pepper
CRUST
½ cup (1 stick) unsalted butter, melted
1 14-ounce box frozen phyllo pastry (about 16 sheets), thawed
1. For the filling: Melt 4 tablespoons butter in a medium saucepan over medium-low heat. Add onion; cook 6 minutes, until softened, stirring occasionally. Sprinkle in the flour; stirring until absorbed, about 1 minute. Gradually pour in the milk, stirring until milk is incorporated and sauce thickens. Reduce heat to low and add the cheese, stirring until it melts. Stir in artichokes, thyme, salt and pepper.
2. For the crust: Using a pastry brush, coat the bottom and sides of a 9-inch spring form pan with some of the melted butter. Preheat oven to 300°F. Brush a phyllo sheet with butter and lay it in the pan, pushing down to fill the pan and draping the edges of the pastry over the sides. Brush another sheet of phyllo with butter and fit in the pan with the edges draping in another direction. Continue to fill the pan wit
h 8 more sheets phyllo, brushing each sheet with butter.
3. Spoon the filling inside the pie and spread evenly.
4. Brush the remaining 6 sheets of phyllo one at a time and lay them on top. Turn up all the edges over the pie. It should look rough and crackly. Brush any remaining butter over the top.
5. Bake 1 ¼ hours, until the phyllo is golden brown and the filling is warmed through. Transfer to wire rack to cool. Carefully release the sides of the pan. Cut into wedges with a serrated knife.
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TIP
Phyllo pastry is delicate and dries out quickly. Once you open the package and unroll the pastry sheets, keep them covered with a damp dishcloth while working.
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Baked Potato Casserole
The beloved flavor combination of potatoes, milk, butter and chives combine here in a delicious easy-to-serve casserole.
Serves 6
2 tablespoons unsalted butter, plus extra for pan
1 medium onion
1 teaspoon dried whole thyme
Salt and pepper
2½ pounds russet potatoes, peeled and thinly sliced
1 cup reduced-sodium chicken broth
1 cup whole milk
2 bay leaves
1 ½ cups coarsely grated Gruyere or Swiss cheese (about 6 ounces)
2 tablespoons minced chives
1. Preheat oven to 400°F. Set oven rack to middle position.
2. Melt butter in a large saucepan or Dutch oven over medium heat until foaming. Add onion; cook 5 minutes, until softened, stirring often. Add thyme, salt and pepper; cook until fragrant, about 30 seconds. Add sliced potatoes, broth, milk and bay leaves; bring to a simmer. Cover, reduce heat to medium-low and simmer 10 minutes, until potatoes are almost tender. Discard bay leaves.
3. Transfer mixture to a buttered 2-quart casserole or 8-inch square baking dish; sprinkle with cheese. Bake until casserole is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes, then sprinkle with chives before serving.
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TIP
You want the potatoes to be sliced very thinly. Keep them from sticking to the knife by spraying a little cooking spray on the blade before slicing.
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Baby Arugula Salad with Goat Cheese, Pecans and Pomegranate Seeds
This salad is a lively blend of sharp arugula, tangy goat cheese, mellow pecans and tart pomegranates. If you can’t find arugula, substitute any delicate salad green.
Serves 8
1 small shallot, minced
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
½ cup extra-virgin olive oil 10 to 12 cups baby arugula (about 10 ounces)
1 cup pomegranate seeds (from 1 pomegranate)
½ cup toasted pecans, chopped
1 cup crumbled goat cheese
1. In a glass measuring cup, whisk shallot, vinegar, mustard, salt and pepper until combined. Slowly pour oil in a stream until blended.
2. In a large serving bowl, combine arugula, pomegranate seeds and pecans. Add dressing; toss to coat. Top salad with cheese; toss once.
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TIP
Extra-virgin olive oil, which comes from the first cold pressing of the olives, has a stronger, purer flavor than virgin olive oil. Since it is more expensive, most cooks prefer to use it only for salad and other uncooked dishes. Virgin olive oil is better for sautéing.
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Homemade Dinner Rolls
Light and fluffy, these yeasty dinner rolls get an extra rise from the addition of buttermilk and baking soda. They have a beautiful golden finish from a liberal brushing of butter just before they go in the oven.
Makes 18
1 ¼-ounce package active dry yeast
1 cup water, divided
¼ cup granulated sugar
1 ½ cups buttermilk
6 tablespoons unsalted butter, melted, plus extra for brushing
2 large eggs, lightly beaten
5 cups all-purpose flour
1 teaspoon baking soda
1 ¼ teaspoons salt
1. In a small bowl, combine yeast with ¼ cup warm water and 1 tablespoon of the sugar. Stir and let stand 5 minutes. Yeast should be creamy and bubbling slightly.
2. In a 1-quart glass measuring cup, heat buttermilk in microwave until just warm. Stir in yeast mixture, melted butter, eggs and remaining sugar until combined.
3. In a large bowl, combine flour, baking soda and salt. Make a well in the center and pour in the buttermilk mixture. Fold with a spatula to form a craggy dough. Turn dough out onto a lightly floured surface and knead 6 minutes, until dough is smooth and elastic.
4. Lightly butter a large bowl. Place dough in bowl; turn to coat dough with butter. Cover bowl with plastic wrap and let stand in a warm, draft-free spot for 1 ½ hours, or until doubled.
5. Line a baking sheet with parchment paper. Punch down dough; knead quickly in bowl. Turn dough out onto a lightly floured work surface; cut into 18 pieces. Using your palm and fingers, roll each piece into a ball, tucking the dough underneath itself as you roll to form a taut ball. Repeat with remaining pieces. Transfer balls to prepared pan; cover with plastic wrap and let stand in a warm spot for 40 minutes, until about doubled.
6. Preheat oven to 400°F. Brush tops of rolls with melted butter and bake 20 minutes, until golden brown.
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TIP
To test whether the dough has risen sufficiently, poke your finger in the dough; the impression should remain.
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Sautéed Green Beans and Almonds
The classic green bean and almond side dish is updated, allowing the fresh flavors to shine through without the gloppy cream sauce.
Serves 8
2 teaspoons olive oil
2 pounds green beans, trimmed and cut into 2-inch pieces
Salt and pepper
2 tablespoons unsalted butter
1 clove garlic, minced
2 teaspoons fresh tarragon, chopped
½ cup toasted slivered almonds
1. Warm oil in large nonstick skillet over medium heat until hot. Add beans, salt and pepper. Cook 6 minutes, shaking the pan often, until beans are brown in spots. Add ½ cup water; cover pot and cook 2 minutes, until beans are bright green but still crisp. Uncover; cook 1 minute, until water evaporates.
2. Add butter, garlic and tarragon; cook 2 minutes, until beans are crisp-tender and coated with butter. Transfer to serving bowl; sprinkle with almonds.
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TIP
To toast almonds, cook them in an ungreased skillet over medium heat, stirring often, until golden.
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Christmas Beef Wellington
Beef tenderloin is one of the most tender and expensive cuts of beef. Ask your butcher to tie the tenderloin in 1-inch increments. If you can’t find mushroom pâté in your grocery store, just leave it out—the recipe is delicious even without it.
Serves 10
1 tablespoon olive oil
1 beef tenderloin (3 to 3½ pounds), tied
Salt and pepper
2 tablespoons unsalted butter
1 medium onion, chopped
1 pound white mushrooms, stemmed and finely chopped
½ cup dry sherry or red wine
½ cup chopped fresh parsley
1 pound (2 sheets) frozen puff pastry, thawed
¼ pound mushroom pâté
1 egg, lightly beaten
Kosher or sea salt, for sprinkling
1. Warm oil in large ovenproof skillet over medium-high heat. Season beef with salt and pepper. Brown on all sides, about 10 minutes total. Remove from heat; let rest until cool. Refrigerate until cold, about 1 hour.
2. Melt butter in large skillet over medium heat. Add onion, salt and pepper; cook 5 minutes, until softened, stirring often. Add mushrooms; cook 10 minutes, until liquid is released and cooked off, stirring often. Add sher
ry and cook 4 minutes, until mixture is dry. Remove from heat; season with salt and pepper, stir in parsley and let cool completely.
3. Lay both sheets of puff pastry end to end on a lightly floured countertop. Pinch the two ends together to seal and roll out pastry to form one 12-by-20-inch rectangle.
4. Spread half of the mushrooms over the puff pastry, leaving a 1-inch edge on all sides. Place the tenderloin in the center of the rectangle. Spread pâté over top and sides of tenderloin. Spread remaining sautéed mushrooms over the pâté. Brush the edges of the pastry with beaten egg, then fold the long edges over the tenderloin, pressing lightly to seal. Fold up and seal short ends of pasty. Use any excess dough to decorate the top as you like. Transfer meat, seam side down, to baking sheet. Refrigerate 2 hours, or overnight.
5. Preheat oven to 400°F. Place another baking sheet on the middle rack in the oven until hot, about 15 minutes. Brush entire roast with remainder of beaten egg. Make 2 to 3 slits in pastry. Sprinkle with salt. Carefully transfer roast to preheated baking sheet.
6. Bake for 30 minutes. Reduce heat to 350°F. Bake 10 minutes longer, or until a thermometer registers 130°F for medium-rare and the pastry is cooked through. Let rest on a cutting board 10 minutes before slicing.
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TIP
To save time, sear the beef and cook the mushrooms the day before. Both should be stored in the refrigerator.
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Jack Griffin’s Christmas Cookies
There are no exact amounts in this recipe. Just get a jar of peanut butter, a box of crackers, a bag of chocolate chips and the candies of your choice—and start creating!