The BEST of the BEST

First, I would like to say these are my two favorite savory recipes using squash. Comforting Mac and Cheese prepared with simplicity, uniqueness and flavor in mind. The thought of the natural goodness of a Yankee staple swimming in a pool of cheese is too good to keep to myself.

The second thought I would like to share with everyone is a particular Maine-made product that truly should be known around the globe. Now mamny of you will think that I am writing the following because it is a Maine company, and has been since the first Yankee Chef, my grandfather Samuel Bailey, but this is not the case. Although Raye's Mustard, of Eastport, Maine was started by J. Wesley Raye in his family smokehouse wayyy back in 1900 for the sole purpose of adding spice to Maine, canned sardines(with my favorite being Bar Harbor® Sardines, as mentioned in the previous post), this company has stretched its' arms much further than the local arena. It was in the ring with some of the best mustards in the world during the World Mustard Competition at Napa Valley, California and won the gold medal. I am giving you links to to this company because you will be amazed at the variety and competitive cost of these fantastic mustards.
Want a mustard for a salad? Beef? Pork? Anything? You can find it here. In the meantime, allow me to show you just one example of the goodness this flavored mustard adds to my 'go-to' dinner for those days when a break or 'me-time' is needed.



Yanked™ Macaroni and Cheese

If I were to choose a last meal, this would be it. The golden taste of squash mixed into Macaroni and Cheese is fillling, satisfying and so decadently satiating. This is a perfect recipe for those leftover bowls of mashed squash after Thanksgiving as well. If youi would like thinner Macaroni and Cheese, or simply would rather have less squash flavor, use half the squash listed. Just make sure you try this spectacular combination with the mustard below, or find a Dijon-style mustard of equal quality(good luck with that one).


　
1 acorn squash, about 1 1/4 pounds, halved and seeded
1/2 teaspoon Italian seasoning
3 tablespoons minced onion
3 tablespoons butter or margarine, divided
2 tablespoons flour
3 cups milk
6 ounces shredded Cheddar cheese
6 ounces shredded Gruyere cheese
2 teaspoons Raye's Old World Gourmet Mustard*
3/4 pound(3 cups) elbow macaroni, cooked and drained

　

Preheat oven to 350-degrees F. Place squash on a baking pan, cut side up. Brush with 1 tablespoon melted butter and sprinkle with Italian seasoning. Bake 30-35 minutes, or until soft to the touch. Remove from oven to cool so they can be handled. Scopp out flresh and mash, roughly, with a fork; set aside.

In a large, 2-quart saucepan, melt remaining butter over medium heat. Add the onion and cook until very soft, about 3 minutes, stirring ocassionally. Add flour and whisk until smooth. Add the milk and continue to cook, stirring almost constantly, until it is scalding and thickened, about 5-7 minutes. Add the cheeses and mustard, continuing to stir until the cheese has melted, about another 3-4 minutes. Remove from heat and stir in the squash. Fold in the cooked macaroni and serve while hot.

*If you are unable to find this mustard(which would be a shame) you can order it online at http://rayesmustard.com/collections/mustard/products/old-world-gourmet-mustard, or subsitute a Dijon-style mustard of your choice(which, again, would be a shame).






Creamy Acorn Mac and Cheese

Don't wait until the Holidays to enjoy the comforting taste of acorn squash. And nothing says comfort quite like Mac and Cheese, especially when pared with squash. This is truly a taste of its own.


2 acorn squashes, about 1 1/4 pounds each.
1/2 teaspoon garlic powder
2 tablesoons butter or margarine
2 tablespoons flour
1 teaspon dry mustard
2 cups milk
4 ounces Cheddar cheese
4 ounces American cheese, cubed or sliced
1 teaspoon hot sauce
1/2 teaspoon black pepper
2 cups(1/2 pound) dried macaroni, cooked and drained
1/2 cup dried, unseasoned bread crumbs
2-3 tablespoons maple syrup

Cut each squash in half vertically. Scioop out seeds and place on either a baking pan or onto the cups of a regular muffin tin. this will hold them very stable. With a sharp, pointed steak knife, run it around the wall of each squash, being careful not to puncture the skin. This loosens the flesh so that it will be much easier to eat. Sprinkle each with garlic powder.

In a large saucpan, melt butter over medium heat. Whisk in the flour and dried mustard until smooth. Add the milk, whisking until smooth. Continue cooking and whisking almost constantly until the milk has thickened,. about 3-4 minutes. Add cheeses, hot sauce and pepper, reducing temperature to low. Stir unitl the cheese has melted completely. Remove from heat and carefully add the cooked macaroni, stirring to blend well.

Preheat oven to 350-degrees F. Toss the bread crumbs with enough maple syrup to moisten all of crumbs; set aside. Evenly divide the prepared mac and cheese among the halved acorn squash. Top with equal amounts of sweetened bread curmbs and bake for 30 minutes, or until the squash is just tender. Remove to cool slightly before serving hot.

Krispy Kringles

Kringles are usually ring shaped and filled with a nut mixture but I find that preparing these delightful individual Kringles are perfect for breakfast on Christmas morning. Use your favorite preserves in these, mine just happens to be apricot. I urge you to make these the night before so that all that is needed the morning of chaos is a cup of coffee or a glass of milk and breakfast is over and the unwrapping can begin.

　

Believe it or not....

Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)

The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng

3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sweetened, condensed milk or whole milk

1/2 cup cold butter or margarine

1 cup powdered sugar

2 tablespoons milk(or more)

1/2 cup apricot preserves

　

Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.

On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.

Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.

Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.

　

Makes about 7 Kringles.

Only At Christmas

Although these recipes would be great during all the colder months(and maybe during the warm temperatures as well), they are great additions to your Holiday table or even as gifts for family and friends to take with them once they have finished and are ready to roll out.



Sugar Plum Jelly

Many of you may have the powdered form of pectin already in your pantry. And YES, you can substitute one for the other. Liquid pectin is used in preserve, jam and jelly recipes that require cooking first while powdered pectin can be used in the same recipes, even if you aren't cooking them. One tablespoon liquid equals 2 teaspoons powdered.

In the recipes below, each pouch is 3-ounces, or 1/4-cup powdered if using. Double this in the following recipe. While Certo brand liquid pectin comes in 6-ounce pouches, Sure Jell comes in 3-ounce pouches. I also use the pink box at times, which is called "Sure Jell Liquid Pectin for Less". This means that the pectin will set up with less sugar and no sugar commonly found in most jams, jellies and preserves. Use dry as you would wet pectin.

　

2 cups plum juice(Sunsweet brand makes a great one)

3/4 cup sugar

Juice of one large orange, strained

1 teaspoon grated orange zest

2(3-oz)pouches liquid pectin*

　

In a food processor or blender, add the plums and apple juice. Pulse until plums are minced but still have small chunks throughout, about 10-15 seconds. In a large saucepan, bring plum/juice mixture, sugar, orange juice and grated orange zest to a boil over high heat, stirring almost constantly. . Stir in the pectin and boil for 1 minute, stirring constantly. Remove from the heat and pour into four half-pint jars. Seal with lids and refrigerate 6 hours, or longer, until set. I don't care for the uneasy spreadability of jelly so I always mix it up before using.
This is fantastic on any fruited quick bread or coffee cake, toast, English muffins or just plain ol' crackers.

　

　

Figgy Pudding Preserves

Although this recipe contains no figs, I substituted raisins. Many recipes call for this substitution in Figgy Pudding and if you want to stay true to the classic, use 1/2 pound fresh figs, trimming off both ends first before adding to food processor. Add, also, 1 tablespoon lemon juice. If using dried figs, boil 6 ounces in apple juice for 10 minutes, over medium heat, until starting to soften and plump. Remove from heat and let sit in hot juice for 1 hour. Add this to the food processor with candied ginger, cinnamon and nutmeg. Continue with recipe.

For a great, warm and homey taste and feel of "Yankeeville" during the Holidays, spread some of this comfort preserve on absolutely anything you desire.
　

2 cups apple juice

1 1/2 cup raisins

2 ounces candied(or crystallized) ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

2(3-ounce)pouches liquid pectin

In a food processor or blender, pulse first 5 ingredients until ginger and raisins are pulp-like in size, about 1 minute. Remove to a large saucepan and bring to a boil over high heat. Stir in the pectin and cook for 1 minute longer, stirring constantly. Remove from heat and carefully ladle the jelly into four half-pint jars, leaving a half-inch space on top. Seal with lid and refrigerate until set, about 6 hours or longer.
Once this is set(as I do the Sugar Plum Jelly) I take a fork and mix it up a little so the raisins that may have settled on bottom while hot is mixed throughout evenly.

Take 2.....ROLLING!!

Yup, I was on a roll with 2 videos in one day....but nooooo. here is another shortened career for one and the beginning of a new one for yet another. Hence the picture.

New England Johnnybread Salad

Want an easy and flavorful salad this Holiday season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from eating too much turkey or ham during those gut-busting meals with family and friends.

1 box (8.5 ounce) corn muffin or corn bread mix
1 egg
1/2 cup milk
3 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 plum tomatoes, seeded and julienned*
1 green onion, sliced thinly
4 ounces fresh baby spinach
1 green, red or yellow bell pepper, seeded and chopped
Sausage Dressing, recipe below

Preheat oven to 400-degrees F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Stir muffin mix, eggs and milk until combined. Pour into prepared pan and bake 18-20 minutes, or until lightly browned on top and it springs back in the center when touched. Remove from oven to cool completely. Cut cooled cornbread into cubes; set aside.

In a large skillet, add 2 tablespoons butter or margarine and melt over medium-high heat. Add green onion, green pepper and julienned tomatoes. Grill, stirring frequently, until softened, about 2-3 minutes. Add the3 cornbread cubes and continue cooking until cornbread is starting to crisp, another 3-4 minutes. Remove from heat and set aside.

Prepare Tangy Sausage Dressing. While Dressing is cooking, toss spinach, mushrooms and cornbread mixture in a large salad bowl. Pour Tangy Sausage Dressing into bowl of greens and toss. Evenly divide among serving bowls and serve immediately.

Tangy Sausage Dressing

1/2 pound hot or sweet Italian sausage links
3 tablespoons sugar
1 tablespoon brown sugar
1/4 cup.ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce or soy sauce

Slice sausage links into 1/4-inch slices. Add to a large skillet, over medium heat, and cook until no longer pink in the middle, about 2-3 minutes, turning each slice over. With a slotted spoon, remove cooked sausage to a dish; set aside.

Return skillet to heat and add remainder of ingredients. Bring to a boil. stirring to lift up sausage fonds from the bottom of the pan, and let reduce slightly, about 4-5 minutes. Add the sausages back into the skillet, mix well.

Enough for 4-6 servings

*Of course you can also simply added chopped, fresh tomatoes on top of salad when serving.

Take One.....ROLLING!!!!

I have two new posts I am adding now because I HAVE TO!! While doing my first videos in many months, I had a "friend" that just couldn't keep out of the shots. So what do I do? Scrap the videos and use them as a basis for two recipe posts for the Holidays.  had fun throughout the day because he was having fun....a Joy indeed!!!
You will find the appropriate picture along with these recipe on my site in the next day or two, but enjoy the thought of making this, and enjoying what I went through, I did.

Pear-Gingerbread Cobbler

I have given you a decision to make below. Do you stick with the Yankee version of an Apple Cobbler or spread your wings all the way down south and use pears? Regardless, be assured that the New England taste of home will be quite prevalent with the topping of Gingerbread as opposed to the classic sweetened dough topping. With snow right around the corner and the merriment of the season on its' heels, you will find the aroma of this dessert so enticing, it will be gracing your cozy home into the New Year.

Gingerbread Cobbler Topping, recipe below
Cobbler Filling:
5 cups diced, fresh pears or apples
1/3 cup sugar2 tablespoons cornstarch1 tablespoon lemon juice1 teaspoon cinnamon1/4 teaspoon nutmeg
 Prepare Gingerbread Cobbler Topping. Preheat oven to 350-degrees F. Meanwhile, in a large bowl, combine all filling ingredients well. Transfer to an 8 x 8-inch square baking pan. dollop tablespoons of Gingerbread Cobbler Topping over the top, staggering mounds to represent a cobblestone street. Bake for 40-45 minutes, or until cobbler dough is firm to the touch and a toothpick inserted in the thickest part of the topping comes out fairly clean. Remove from oven to cool slightly before serving.
This dessert is best a day old and reheated to enjoy.

Gingerbread Cobbler Topping

2 cups flour
1 cup brown sugar
1 tablespoon ginger
2 teaspoons cinnamon
1 tablespoon baking powder
1/2 cup molasses
1/4 cup butter or margarine, melted
1 cup milk
1/2 teaspoon salt
2 eggs, lightly beaten

In a large bowl, combine all dry ingredients well. Add the remainder of ingredients and mix until well incorporated. Set in refrigerator at least 15 minutes.

　


　

 

Pink Memories

Ever since I can remember, my mother made Divinity. She called it Divinity Fudge, while others in the family called it Divinity Candy or just Divinity. It was strictly white with little flavor other than that of sweetened meringue. But while I was growing up, that was enough. We didn’t have our choice of candies at the drop of a dime during my adolescence, so any sweet treat was a delight.
As many of you now know, I strongly advocate Breast Cancer Awareness and I am happy to be at the Susan G. Komen’s beck-and-call when it comes to publicizing awareness, hence my pink chef’s coat. Every year during the Holidays, I tenderly think of my mother, and the sad struggle she must have lived with, not only because of the physical pain of her breast cancer, but the emotional toil of knowing she wouldn’t be there for her children, as they aged, learned and grew. Thinking of your children living their lives without your physical presence must be a trial that seems to know no resolve.

Even though our smiles are quick to produce while thinking of how she made these confections and the smile she had when watching us devour them, it just as quickly fades when we look up and don’t see her there. Even now, I would give the world to take a bite, move my eyes to the left or to the right and tell Mom, “thanks”.
So with a warm embrace and nostalgic memories, here are two Yanked recipes for Divinity in honor of those struggling. I invite all those to make these confections in honor of breast cancer awareness and the memories of those who have and continue to struggle.
I am going to give you two recipes, one for the children to enjoy and one for the adults. Since I changed the original divinity recipe to make it easier for everyone to make them, and in honor of these memories, let’s call them…..

Holiday Memories
Gives you 25 Memories

3 egg whites
1/8 t. salt
4 T. raspberry or strawberry gelatin
3/4 c. sugar
1/2 t. apple cider vinegar
2 peppermint bars or canes, crushed
:

Preheat oven to 250 degrees F. Beat egg whites with salt until soft peaks form. Add gelatin, vinegar and sugar and continue beating until stiff peaks form. By hand, gently mix in the crushed peppermints. Spoon or pipe into small circular mounds on a cookie sheet covered in parchment paper. I used a baggy with the corner cut out. Bake at 225 degrees for 60 minutes, turn oven off and allow to sit for an additional 20 minutes. Remove from oven and allow cookies to cool completely.

Cranberry Memories

Gives you 25 Memories

3 egg whites
1/2 t. apple cider vinegar
1/8 t. salt
3/4 c. sugar
1 c. dried cranberries, chopped
3-4 drops red food coloring

Preheat the oven to 225 degrees F. Line cookie sheets with aluminum foil or parchment paper.
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Add 3 drops red food coloring and beat a few seconds longer, or until it is all pink. You may need to add a drop more. Fold in the chopped cranberries. Drop by heaping teaspoonfuls, or use a piping bag or a baggies with the corner cut out, one inch apart onto the prepared cookie sheets. Bake for 60 minutes in oven, turn off heat and let sit in oven 20 minutes. Cool on baking sheets.

Let’s remember our loved ones and remember that the cure is near. Make your own Memories.

A Baked Ham 'Must Have'

"I Could Have Had A....."

Don't be banging the side of your head this year and say that phrase to yourself when you are preparing a spread for the Holidays. This recipe is a must and has always graced our table since time long forgotten. As you have noticed, I have used quatre épices in this recipe. Don't fret however if you can't find these in the store, I am going to show you how to make your own. This is a spice blend that is used mainly in France and Middle Eastern kitchens for savory dishes, soups and sausages. As I have been working with W.A. Bean and Sons sausages as of late for promotional purposes, I opted to add this aromatic mixture to a great side dish for your Holidays. The name literally means "four spices" and usually contains a mix of your choice of ground pepper, cloves, nutmeg and ginger. I wanted to leave out pepper of any sort here and opt for allspice, but by all means, add the same amount of black or white pepper in lieu of allspice. You may replace the ginger with cinnamon if preferred as well, just measure these spices in equal amounts for the recipe.

Instead of grabbing that can of pineapple to lay on your ham this season, try this great alternative for your Holiday center[piece. I think you will find it a fantastic alternative and more friends and family willing to try it. Another great addition is drizzling maple syrup over your pineapple before roasting.

Roasted and Glazed Pineapple

1 ripe pineapple, about 4 lbs.
1/4 c. peanut or vegetable oil
Syrup:
2 c. brown sugar
1/2 c. powdered sugar
1 t. quatre épices*


Put 4 c. water into a pan and add all the ingredients. Slowly bring to a boil over gentle heat, stirring occasionally. Simmer over medium heat to reduce by three-quarters, to make a thick syrup. Set aside.
Preheat the oven to 350° F. Using a serrated knife, cut a 1 1/4-inch slice from the top, removing the leafy fronds, and a 3/4-inch slice from the base of the pineapple to enable it to stand upright.
Now working from top to bottom and following the curve of the fruit, remove the peel. To remove the little black “eyes,” simply use the tip of a knife3 and extract.
Heat the oil in a large skillet(or one that will take the whole fruit) until very hot, then add the pineapple and lightly color all over. Transfer the pineapple to a roasting dish, standing it upright. Baste the pineapple with the reduced syrup and roast in the oven for 35 to 40 minutes, depending on the ripeness of the fruit, basting it every 5 minutes or so with the syrup, and keeping it upright. Let the roasted pineapple stand for 10 to 15 minutes before serving, basting from time to time with the syrup. To serve, lie the pineapple on its side and cut into slices and arrange in a serving dish and serve warm.

*An equal measure of allspice,a mixture of ground cloves, nutmeg, and ginger(or cinnamon)

The Yankee Chef and Durgin Park

Missed But Not Forgotten

This is a dish I had forgotten about for so long, I almost forgot how to make it. Although this is only the second time I have used lobster in it, I found myself needing to share this delightfully festive dish. My grandfather made this each and every Holiday for each and every Thanksgiving menu at his restaurant. Although The Yankee Chef believes the origins lay somewhere around Kentucky, us Yankee's have been using corn and lobster since we first set foot on these shores, so if you don't mind, I claim this superb accompaniment to your table as Yankee!

The Yankee Chef and Durgin Park

A friend of mine, Melicia Philips is the Executive Chef at Durgin Park, next to Faneuil Hall, in Boston. We have been staying in touch as of late and I asked her for a recipe she wouldn't mind sharing with my readers. It worked out kind of funny because I had just gotten done with my own version of a Corn Pudding when she forwarded me hers. Far be it from me to outdo Chef Melicia or Durgin Park, nor would I even attempt to, so I included both our recipes in this column. I am blessed to be able to call her friend, and even more blessed that she has agreed to write a review for my cookbook. So without me further entertaining you with gloat, here are both recipes that have been part of our Yankee heritage for as long as us Yankees have been here in New England.

New England Shore Corn Pudding
The combination of lobster and corn just pairs two naturally sweet items so well together, I think you will find yourself making this within a week of Thanksgiving. Just remember, serve this as a side dish along with either soup, bread or the main course. You can even heighten the flavor by roasting cleaned ears of corn in the oven first for 20 minutes on 400-degrees F. Remove, let cool enough to handle and then remove the corn kernels, making this New England Shore Roasted Corn Pudding.

4 c. cooked lobster meat, chopped
4 ears of corn*, silk and husk removed.
2 c. half-and-half
4 strips bacon, chopped
1/2 red bell pepper, minced
4 scallions or green onions, sliced thinly
6 eggs
1/4 c. flour
1 t. salt
1 t. sugar
1 c. shredded Monterey jack cheese

Preheat oven to 350-degrees F. Coat eight 8 oz. ramekins or one shallow 2-quart casserole dish with nonstick cooking spray. Remove corn kernels from each ear using a sharp knife. Holding ear of corn with the stem up(it is easier if you cut off the tip of the ear so that it stands up more securely)run the knife from top to bottom over a plate. In the bowl of a food processor or blender, puree half the corn with 1/2 c. half and half.
In a large skillet, cook bacon over medium-high heat until almost crisp: drain fat. Add remaining corn kernels, sweet pepper and scallion; saute for 5 minutes. In bowl, whisk remaining half-and-half, eggs, flour, salt and sugar. Stir in lobster, pureed corn, sauteed vegetables and cheese. Divide among ramekins or pour into large casserole. Set individual casseroles or large casserole in baking pan and place in oven; pour hot water into baking pan to 1-inch. Bake for 35-40 minutes, or 5-10 minutes longer for large casserole dish, or until knife inserted in center comes out clean. Let stand for 15 minutes before serving.

*Take the easy route if you wish. Use one(15 oz.) can of whole kernel corn-drained or the equivalent in frozen corn.


Chef Melicia's New England Corn Custard

2 c fresh corn kernels
2 c cream(heavy is best)
3 eggs
2 egg yolks
Salt and pepper to taste
Nutmeg, to taste
Cayenne, to taste
Curry powder, to taste

Butter 15 small ramekins.Mix all ingredients together well and fill each ramekin equally with custard. Cover with foil and bake in water bath at 350 degrees F until set. Remove from water bath, let rest 5 minutes. Run a butter knife around the inside edge and invert onto a plate.