Garlic Herb and Parmesan Butter

With light jazz music playing on my stereo, I am now ready to concentrate on planning this evening's meal. Tonight I will entertain some friends.

As an appetizer I have a Breton Mini Cracker topped with a small slice of Brie Cheese and a spot of Tabasco Pepper Jelly.

I will serve Delicious USDA Choice Bone-In Rib Steaks.

Also Baked Potatoes, Asparagus Spears, and Caesar Salad.

And of course, followed by something sweet, yet to be determined.

What will make this meal extra special, beside the Harter House Strip Steak, is a Garlic Herb Butter to top the meat, asparagus and crusty french bread.

Make this butter ahead so that the spices have time to infuse the butter.

Garlic Herb and Parmesan Butter

Ingredients

8 ounces softened unsalted butter **

4 cloves garlic, minced

2 tablespoons fresh flat leaf parsley, chopped

2 tablespoons fresh basil, chopped

2 tablespoons green onion, chopped

1/4 cup grated Parmesan

Salt and pepper, season to taste

Directions

Combine all ingredients and refrigerate.

**I like European Plugra Butter found at Harter House.

Find many more flavored butter recipes at http://www.plugra.com/recipes

Banana Bread & Anise Christmas Cookies

One of the best parts of the Christmas holiday is walking into a house that smells like someone has been baking all day. The sweet aroma of spice, apple, cinnamon, nutmeg, and cookie dough wafts around the house like a new type of air freshener.

Christmas desserts are a favorite part of any family Christmas gathering. What makes it even more special is that many Christmas dessert recipes are passed down from generation to generation. Maybe your grandmother had some great Christmas dessert recipes that have been passed down to you that you haven’t tried yet. Why not try them this year?

Find everything you need for your favorite holiday recipe at Harter House and Harter House World Flavors.

Typical Christmas desserts are: brownies, cupcakes, muffins, hard candy, chocolate candy, and cookie bars. Cakes involving candy canes, peppermint, or any other type of mint as an ingredient, garnish, or topping are often prepared for Christmas as well. In addition, any cake recipe can be adapted for Christmas with a little bit of creativity. Fudge and puddings also make wonderful Christmas desserts.

But before, after and during Christmas dessert you also need some Christmas candy. That Christmas candy jar on the coffee table should never be empty. Christmas candy is the ice breaker when visitors come to your home. Hard candy, soft candy, citrus peel candies, truffles, brittle, and the like are all interesting treats to nibble on during Christmas. 

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How about some delicious Banana Bread?

1 cup butter for shortening
5 over-ripe bananas, mashed well
2 ½ cups sugar
4 eggs
¾ cup buttermilk
3 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup chopped nuts
1 ½ teaspoon vanilla

Combine shortening, bananas and sugar.
Slowly add eggs, one at a time and beat well.
Sift baking soda, flour and salt together.
Alternately add the other dry ingredients along with the buttermilk to the batter mixture.
Add the vanilla and nuts and mix the banana bread recipe mixture well.
Bake the mixture for 70 to 80 minutes at 325 degrees or until a toothpick comes out clean from the bread.

This Christmas Dessert Recipe Serves 16.

You will need two greased loaf pans for the entire banana bread recipe mixture. Do not fill to the top since the banana bread recipe will rise, you might like to give at least an inch space from the rim of the loaf pans.

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Anise Christmas Cookies

4 eggs

4 cups confectioners’ sugar

2 teaspoons lemon zest

4 1/2 cups cake flour

1 teaspoon baking powder

4 drops anise oil

Beat together sugar and eggs until very fluffy.
Add anise oil and lemon zest.
Gradually mix in the baking powder and flour blending well as you go.
Chill this dough for at least 4 hours or overnight, if you wish.
Flour a dough rolling area and roll out the chilled dough to roughly 1/8th to 1/4th inch thick.
Use a springerle rolling pin or a pressboard to make the designs these cookies are so well known for.
Cut into desired shapes.
Let these sit out overnight, uncovered.
The next day bake them for 15 minutes at 350 degrees F.
Cool on a wire rack then store in an airtight container.

This Christmas Cookies Recipe makes 3 dozen.

These cookies have been called many things over the years. Whatever name you call it by it’s sure to turn into a holiday tradition.

Leftover Pie

This recipe comes from A Bountiful Kitchen
abountifulkitchen.com

What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!

Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!

Ingredients

• 2 cups mashed potatoes
• 3 cups stuffing
• 2 1/2 cups turkey or chicken, boneless, skinless
• 4 tablespoons butter
• 1/3 cup all purpose flour
• 1/2 teaspoon pepper
• 1 teaspoon sea salt
• 2 cups chicken broth (no MSG)

for crust:

• 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
• 1 teaspoon sea salt
• 1/2 cup + 2-3 tablespoons cold water
• 1/2 cup shortening I use half butter flavor and half regular Crisco

Instructions

1. Remove leftover stuffing and mashed potatoes from refrigerator. 
2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 
2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Leave sitting on stove top with heat off. 

Make pie crust:  

1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 
2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 
3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 
4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
5. Add gravy and meat mixture on top of the mashed potatoes. 
6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 
7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 

Recipe Notes

• If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
• Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
• You may use a store bought crust if you don't want to make your own. 
• If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust! 

Chardonnay paired with Chicken Makhani (Indian Butter Chicken)

Chardonnays have become very popular.

It is unmistakable in the mouth because of its impeccable sugar/acid balance, its full body, and its easy smoothness. Its aroma is distinct, yet delicate. 

Chardonnay grapes are relatively resilient and are able to survive in a variety of environments. It is used in so many different places to produce so many different wines because the Chardonnay grapes themselves are relatively neutral in flavor. Most of their flavor is derived first from the conditions in which the grapes are grown and second from the conditions of the wine production. This makes it easier for different wineries to produce distinctly different Chardonnay wines.

Typical Chardonnay characteristics include; Lemon, Apple, Tropical Fruit, Melon, Pineapple, and Mango. 

Oaked Chardonnays can display characteristics like; Smoke, Vanilla, Spice, Toast, Nuts, Butterscotch, Caramel, Coconut, Cloves and Cinnamon. 

Unoaked or less heavily oaked Chardonnays tend to have lighter, delicate flavors which can be matched with a fairly wide variety of dishes. There are some foods which tend to go better than average with Chardonnay such as Chicken, Turkey, Fish, Pork and mushrooms. 

More heavily oaked Chardonnays go poorly with delicate dishes, like fish, but pair well with Japanese Cuisine, Chinese Cuisine, Spicy Dishes and Smoked Fish.

Harter House World Flavors offers a wide variety of Chardonnay’s. Of course , my favorite is La Crema, an exquisite Chardonnay.

 

Chicken Makhani (Indian Butter Chicken) 

1 tablespoon peanut oil 

1 red onion, finely chopped 

1/4 white onion, chopped 

2 tablespoons butter 

2 teaspoons lemon juice

1 tablespoon ginger-garlic paste 

1 teaspoon garam masala 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 bay leaf o 1/4 cup plain yogurt 

1 cup cream o 1 cup tomato puree 

1/4 teaspoon cayenne pepper, to taste 

1 pinch salt 

1 pinch black pepper 

1 tablespoon peanut oil 

1 lb boneless skinless chicken thighs cut into bite size pieces 

1 teaspoon garam masala 

1 pinch cayenne pepper 

1 tablespoon cornstarch 

1/4 cup water 

Directions: 

Heat 1 tablespoon oil in a large saucepan over medium high heat. 

Saute shallot and onion until soft and translucent. 

Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. 

Cook, stirring, for 1 minute. 

Add tomato puree and cook for 2 minutes, stirring frequently. 

Stir in half-and-half and yogurt. 

Reduce heat to low and simmer for 10 minutes, stirring frequently. 

Season with salt, pepper and cayenne. 

Remove from heat and set aside. 

Heat 1 tablespoon oil in a large heavy skillet over medium heat. 

Cook chicken until lightly browned, about 10 minutes. 

Reduce heat and season with 1 teaspoon garam masala and cayenne. 

Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. 

Pour the rest of the sauce into the chicken. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes.

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Chow Chow Relish

INGREDIENTS

5 cups white distilled vinegar
3 cups granulated sugar
2 tablespoons kosher salt 
1 tablespoon whole cloves 
1 tablespoon mustard seeds 
1 tablespoon whole black peppercorns 
1 teaspoon yellow mustard powder
1 teaspoon ground turmeric 
Pinch crushed red pepper flakes 
1 bay leaf 
4 green tomatoes, finely diced 
2 green bell peppers, finely diced 
1 red bell pepper, finely diced 
1 large sweet onion, such as Vidalia, finely diced 
1/2 head cabbage, shredded (about 6 cups) 

DIRECTIONS

1. Clean and sterilize 2 quart-size canning jars with lids.
   
   
2. Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
   
   
3. Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks. 
   
   

Best Fudgiest Brownies

Perfect crisp crackly top, super fudgy center, chewy and gooey in all the right places, studded with melted chunks of chocolate!

Ingredients

• 1 cup unsalted butter, melted and cooled
• 2 tablespoons vegetable oil
• 1 1/4 cups white sugar
• 1 cup  packed light brown sugar
• 4  large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 cup all purpose flour
• 1 cup good quality, unsweetened cocoa powder
• 7 oz roughly chopped chocolate or large chocolate chips

Instructions

• Preheat oven to 175°C | 350°F.
• Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in color (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Fold in 3/4 of the chocolate pieces.
• Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the center of the brownies no longer jiggles and is JUST set to the touch.
  OR 35-40 minutes if you like your brownies well set and firm.NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
  
  ENJOY!

OPTIONAL ADD INS:

• Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc)

STORING:

• Store at room temperature for 3 days, or refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

Notes

*For thicker brownies, bake in a 7x11-inch pan for 40-45 minutes. For thinner brownies, bake in a 9x13-inch pan for 18-20 minutes.

PLEASE NOTE: An 8x12-inch pan bakes the most perfect brownies -- thickness and texture.

TIPS AND TRICKS:

1. Do NOT over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.
2. Please try not to over bake them. Set a timer if you need too. I like mine at exactly 23 minutes in an 8x12-inch pan. You can go a little bit over if you like them set a bit more, but I don't recommend it if you're looking for the fudgiest brownies in the world. Remember, they will continue to bake slightly in the hot pan once pulled out of the oven,
3. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

From Karina at Cafe Delites