Wednesday, December 11, 2019

Community Potluck for December 2019

One of the best parts of living in our little part of the world is the potlucks, cause we have so many great cooks who love to show off their signature dishes and make some great food.
Best of all, they bring them to our gatherings and share.

It doesn't hurt that we live in a gorgeous part of the country either.
I had to stop and take a picture on the way in the other night.   The sun was going down and flooded the area with this pale pink and lavender light.
We had some lovely stuffed croissants
Yummy Shrimp and Scallops
A veggie plate with an interesting curry dip
Corn pudding, at least that's what I call it.
Some smoked Turkey
Chicken breaded with Corn flakes, really good
Deviled Eggs, always a popular item, and look how pretty.
Sliders with some pulled pork

We also had a lot of dessert options this time round.
Take a look.  
Fruit Salad and in the back a Coconut pie
This dessert which was a mystery
until... Brownie and cherry and whipped topping
We had some Sangria-which was lovely and festive
Pineapple upside down cake
A bourbon cake
Date walnut bread with orange cream cheese
A layered Jello salad
I made some Cake Balls
Cake Balls
And officially became a member of the clean plate club.

That's it for this month's potluck. 
As usual, good food, friends and lots of laughter.

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Monday, December 9, 2019

Winter Wonderland Cake for Baking Bloggers

It's time for Baking Bloggers again and the theme this month is Snow.  Sue of Palatable Pastime is our leader but we all voted on a theme for the month.   Rather democratic of us, I must say. 
Winter Wonderland Cake

And I knew right away that I was going to use 7 Minute Frosting on the top to fit in with the Snow theme.
The only question I had was,  what was I going to put underneath the frosting. 
Critical question that.  I mean, I hate to say it, but I can probably eat the whole thing when I make this frosting.  And I was brave as well.  I'd made two batches a couple of weeks ago that totally failed.  And it shook my confidence, a lot.  I've been making this frosting for over 50 years many years and it was my first fail, and not just once, but twice, in a row. sigh.
Winter Wonderland Cake

I figured out what I'd done wrong though and this time it worked.

But onto the cake...
I looked in the pantry for inspiration and what to my wondering eyes should appear, but a lone can of pumpkin hiding by itself, forgotten, overlooked, sitting dejectedly in the rear.  Close by were also some of my faves, dried Cranberries and Pecans.
So, I played.
I've never outgrown my days of making mud pies, but now I use real ingredients and feed them to other people.

Here goes, and I have to say that this cake turned out AWESOME!, flavourwise that is.   And while the 7 Minute Frosting didn't quite do what I wanted it to, it still looked decent and tasted great.  
Winter Wonderland Cake



Winter Wonderland Cake

Yield: 12-16 Servings
Author:
prep time: 20 Mcook time: 35 Mtotal time: 55 M
This holiday themed cake is perfect for any special occasions or holidays in the winter months. You can bake it in two 9 inch layers or in a bundt pan. Either one is good.

ingredients:

Cake
  • 1 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 cups self rising flour (if using regular AP flour, add 1 1/2 teaspoons baking powder)
  • 1 can (15 oz.) canned pumpkin
  • 1/2 cup Milk
  • 1/2 cup chopped Pecans
  • 1/2 cup dried Cranberries
  • 1/2  tsp. powdered ginger
  • 1 tsp.  Cinnamon
  • 1-2 tablespoons Bourbon
Frosting between layers
  • 1 can prepared Vanilla Frosting
  • 1/2 cup Dried Cranberries
  • 1/2 cup Chopped Pecans
  • 1/2 ounce Bourbon
7 Minute Frosting
  • 2 egg whites
  • 1 1/2 cups white sugar
  • 1/3 cup water
  • 1/4 tsp. Cream of Tarter
  • 1 tsp. bourbon ( what was drained from the dried cranberries from the filling)
  • green gel food coloring

instructions:

How to cook Winter Wonderland Cake

  1. Preheat oven to 350 degrees, grease and flour two 9 inch pans, or one 10 cup bundt pan.
  2. Cream butter and sugar together until light in color.  This ensures that the sugar has incorporated into the butter.  Add the eggs, one at a time and mix in, adding a couple of tablespoons of flour after each egg.  Add the pumpkin and mix in.  Then add half the remaining flour, mix in, then add the milk and finish off with the rest of the flour.    Add the bourbon,  and then fold in the cranberries and pecans.  Pour the batter into two 9 inch pans which have been greased and floured, dividing it evenly between the two.     Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. If baking it in a bundt pan, bake at 325 degrees for 55-60 minutes. 
Filling
  1. Place the dried cranberries in a small dish and pour enough bourbon over top to cover.  Place in microwave and zap for 30 seconds on high, stir and then zap for another 30 seconds.  Set aside so it can cool.  Drain, reserving the rest of the bourbon for the 7 minute frosting, if desired.
  2. Chop the pecans up a little, and mix into the canned Vanilla Frosting, then add the drained and cooled dried cranberries.  
  3. Mix well.
7 Minute Frosting
  1. Mix ingredients together in a either a heat proof glass bowl or a stainless steel bowl.  Place over simmering  water, making sure the bowl does not touch the water.  Using a hand mixer, beat at high speed for 7 minutes, until the frosting leaves peaks when the beaters are pulled out (turn mixer off first, otherwise you end up wearing the frosting).  Add the reserved bourbon from the dried cranberries, or add 1 teaspoon regular bourbon and mix in.  
Assembly
  1. Level off the cakes if desired,  and place onto a plate.  Add a dab of prepared frosting on the center of the plate, and place one layer of the cake onto it, bottom up.   Spread the prepared frosting which has been mixed with the re-hydrated cranberries and pecans, evenly across the cake, pushing some of it to the edges.   Place the other layer on top, bottoms up, and press down a little.   Take out a little of the 7 Minute frosting and add some green gel food coloring to it, tinting it to your satisfaction.  Place into a piping bag, set aside for a few minutes.  
  2. Spread the remainder of the 7 minute frosting across the top and sides evenly across the cake.  
  3. Using the reserved, green tinted frosting, pipe small trees on top, mounding the frosting slightly, and then using the remainder of the frosting, pipe trees onto the side of the cake.  Three dots for the base, then two dots on top and finishing with a dot for the topper.   Sprinkle some Christmas themed sprinkles around the perimeter of the top of the cake, in a pleasing fashion, in between the 'trees'.
  4. This is only a suggestion for decoration, please use your own imagination for decorating. 
Created using The Recipes Generator

Check out what the rest of the Baking Bloggers made.

Baking Bloggers

Snow

Winter means snow- with snowflakes both outside and in our kitchens!
Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-book. Any of them would be a great gift for the foodies in your life

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods

Hygge - Danish Food and Recipes

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Saturday, December 7, 2019

Finsk Brød (Finnish bread aka Danish Shortbread Cookies)

I've had a project for a couple of years for my Christmas Cookies.
More of a theme maybe?
I wanted to replicate each of the cookies that you find in the 'blue tin' purporting to be Danish Butter Cookies.
Which is kind of an oxymoron, because all Danish cookies have butter in them, in greater or lesser degrees.

I've been making and enjoying Vanilje Kranse for years, since I was a child in fact.   I love the whole process of making them, and have been sharing them out to friends for years.

 This is just one of the 4 or 5 cookies that you usually find in the tin.   One other one that is common is Finsk Brød.  
Finsk Brød aka Finnish Bread or Danish Shortbread.
Basically it's Danish shortbread, which translated means Finnish Bread, and has lots of chopped almonds on top.  
I like nuts, nuff said.

This year I'm making the following cookie, and trying to replicate my mother's recipe at the same time. 



I used the following recipe, and did it properly, weighed out everything. 
Finsk Brød recipe in Danish
And then promptly ate a few.
I had to taste test them.
And they're also easy to make and put together in a hurry.
Which is a good thing, cause I need to make more.  sigh

Ready to bake

Finsk Brød aka Finnish Bread or Danish Shortbread.

After baking
Finsk Brød aka Finnish Bread or Danish Shortbread.
Cooling off
Finsk Brød aka Finnish Bread or Danish Shortbread.
Cooled and ready to eat
Finsk Brød aka Finnish Bread or Danish Shortbread.

And they've been sampled

Finsk Brød aka Finnish Bread or Danish Shortbread.





  Finsk brød (Finnish Bread aka Danish Shortbread)

Sid's Sea Palm Cooking

Yield: 2-4 dozen depending on size and thickness
Author:
prep time: 10 Mcook time: 10 Mtotal time: 20 M
These cookies were always one of my favorites growing up, and when Mom made them, I knew Christmas was just around the corner.

ingredients:

  • 375  grams flour (about 2 1/2 cups) best to weigh it
  • 1/4 kilo Butter (about 1 cup)
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 + cup chopped almonds mixed with 1 tbsp. sugar for topping.

instructions:

How to cook Finske Trestænger

  1. Preheat oven to 375 degrees
  2. Mix the flour and sugar together, then cut in the butter, forming a stiff dough.  Roll out to 1/2 inch thickness, cut into strips 1/2 inch wide. then cut those into 1 inch lengths.  
  3. Beat egg.  Using a pastry brush, brush the tops of the cookies with the beaten egg and top with the chopped almond/sugar mixture.  Place carefully onto a cookie sheet which was covered with either parchment paper or a non stick silicone baking sheet. 
  4. Bake for 10 minutes until lightly browned, remove from cookie sheet, place on rack and allow to cool.
  5. If placed in an airtight tin, these cookies will keep for several weeks, if you can stay out of them. 
Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

 Looking for ideas for Christmas gifts?   Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.

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Thursday, December 5, 2019

Creamed Chipped Leftover Fish on rice

I had several leftover pieces of fried fish in my fridge the other day from a wonderful meal at a restaurant.  And I played with it and came up with the following.
Creamed Chipped Fish from Leftover Fried Fish

The servings were so generous in the restaurant, that I ate my fill, and had over half of the order left over, even my husband couldn't eat all of his, so he donated the last piece to my take home box as did my SIL. 


And I smiled all the way to the fridge with it.

I had plans, big plans for that fish.

You may be saying something to the effect of "Leftover Fried Fish, who wants that?", well, I'm here to tell you you can do so much with it.   I ended up with enough leftover fish for a couple of lunches.

 The next lunch, I cooked some brown rice, the quick kind, while I was putting together this dish.  I took the breading off the fish and discarded it. Made a bechamel (white sauce), added a little Healthy Seasoning, Herb Crusted Tilapia, which I had won when I tied for third place in their cooking contest this year, for my Cape Cod Cakes  to it, along with just a touch of finely chopped candied ginger and a teensy bit of curry, and then put the denuded, cooked fish into the sauce and added a little chopped  Chives, served it over the brown rice.
Creamed Chipped Fish from Leftover Fried Fish
   Decided it was too monochromatic looking, so I grabbed the peel from a Satsuma Orange and minced about a teaspoon of it up,
added it to the top, and took pictures. 

Creamed Chipped Fish from Leftover Fried Fish
Well, I wasn't about to pick out the orange peel, so I stirred it in, and tasted.  Then I went back and added more, and OMG was it good.    My tongue did a little happy dance, and if you don't think that's weird.
Creamed Chipped Fish from Leftover Fried Fish

At any rate, it was good, so good in fact, I may just need to go and get some more fried fish and do a repeat, wink.

But next up is this.  Fiske Frikadeller, which are a Danish Fish Cake and I'm thinking that even though the fish is cooked that maybe it might work.

But in the meantime, try this out the next time you have some leftover fish.  Your mouth will thank you for it.




Creamed Chipped Fish from leftover Fried Fish

Yield: 1-2 servings
Author:
prep time: 5 Mcook time: 7 Mtotal time: 12 M
Leftover fried fish can be repurposed into this delightful easy meal.

ingredients:

  • 1 teaspoon butter
  • 1 teaspoon flour
  • 1/2 cup milk
  • 1 teaspoon Healthy Solutions Herb Crusted Tilapia Seasoning
  • 1/4 tsp. Curry Powder ( I prefer the hot)
  • 1  teaspoon finely minced Candied Ginger
  • 1 tablespoon chopped Chives
  • 1-2 teaspoons finely minced Satsuma or Mandarin Orange peel (organic of course)
  • 1/2- 1 cup chopped cooked white fish - if using fried fish which has been battered, discard the battered breading.

instructions:

How to cook Creamed Chipped Fish from leftover Fried Fish

  1. Make a roux from the butter and flour, adding the milk after it's had a chance to cook for a couple of minutes.  Then add the seasonings, the Herb Crusted Tilapia seasoning, the ginger, curry powder and cook for about 2 minutes. then add the fish, heat through and then add the chopped chives and the minced orange peel.  Heat together until the fish is reheated.  Serve over brown rice. 
Created using The Recipes Generator
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-books.

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

 Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.

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Monday, December 2, 2019

First Monday Favorites - December - Post #37

I'm really late this month, but I have an excuse, it was not only Thanksgiving last week, but we had family in town and quite frankly, I'd rather spend time with family, than sit in front of a computer.

That being said I do want to share my favorite recipe with you, and it is one I actually made several times last month.

This Butternut and Apple Galette.  I made it for myself the first time, then ended up making and taking it to a gathering and again made and took it to a Thanksgiving party as well.
Butternut and Apple Galette

It's so easy to put together, and tastes amazing.
Butternut and Apple Galette


This month I'm extending the time to link up with your favorite recipes from last month, especially since I'm already late.  You've got the entire week to stop on by and link up your favorite recipe from last month. 

I'd love to see your favorite recipe from last month, the one you'll make time and again.



You are invited to the Inlinkz link party!
Click here to enter

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