Celebrating Independence

In the United States, July Fourth is also known as Independence Day, the holiday when we celebrate our nation’s freedom and all that comes with it. So in today's blog, I’d like to reflect on the importance and blessings freedom brings all of us around the globe. And I'd especially like to express my appreciation via food. ;)

Typically in the United States, July Fourth is celebrated with family, barbecues, picnics, getting outdoors or playing on the lake, and town parades. The food portion of this celebration often includes cold watermelon, grilled burgers and hot dogs, and various casseroles and cakes. Oh, and let's not forget the cocktails!

Photo courtesy of the FoodNetwork.com blog.

My sister celebrates with a red-white-and-blue mojito. Click here for the recipe. It has to be healthy with all of those berries, right?!

Calico Beans - Photo courtesy tasteofhome.com

My father's family has a lake house in Michigan. While we lived many miles away in Texas, we occasionally got back to celebrate with Grandma and a couple dozen aunts, uncles, and cousins for a week during the summer. Whenever we did, my aunts made a delicious casserole called "Calico Beans." Here's a link to the recipe.

Just thinking about those summer days at the lake conjures memories of fireflies and fireworks (which they shot off right over the hill behind the lake house), waterskiing and canoeing, and playing dominoes or cards with my aunts and uncles. It was a tiny house with one bedroom and one bathroom (no shower or bath), and we all slept on the floor, but it was always filled with warmth and love—the perfect way to celebrate the blessings freedom brings.

As my kids discover a love for cooking and baking, I'm always on the hunt for new, fun recipes.  A "4th of July S'Mores" recipe from Delish.com came across my Facebook feed last week, and so of course we have to try it! After we enjoy some BBQ'd burgers and hot dogs. ;)

This year, we hope to continue the family Fourth of July traditions with food and cocktails, relaxation and grilling, and pausing to reflect on the blessings of freedom. I am so grateful I live where I do, and am blessed that others fought for that freedom.

Happy Fourth of July to all! May your celebrations be safe (and yummy)!

If you’re not in the U.S. (and I know many of you read our blog from around the world), what is an equivalent holiday or celebration in your country? Tell me the story behind your independence. (And feel free to share a recipe!)

Holiday Recipes & Tips

Most cooks have their tips and secrets, and certain recipes they do better than others. For me, it's my stuffing and gravy that my family raves about. My secret? Lemon juice and white wine. 

Photo courtesy couponclippingcook.com

Stuffing/Dressing: Sauté the chopped celery and onion in a small amount of butter until they caramelize a bit, then add seasonings, a splash of white wine (and add a little bit to the cook while you're at it), a few squeezes of lemon juice, more butter, chicken stock, and some water as needed, and then mix in the bread cubes/crumbs. This is the best way I've found to make a moist, delicious stuffing. (You may notice that I don't mention measurements. That's because I don't have any patience. LOL I prefer to eyeball it and if I make a mistake, I claim artistic license. *wink*) But that touch of citrus is key and seems to make the rest of the flavors sing. 

I do the same thing for gravy, adding lemon and white wine for a bit of enhanced flavor.

Marcelle Dube shared a recipe for a traditional French-Canadian dish that her mother would make every Christmas. Of course, it always tasted better reheated the next day! The quantities will vary according to the size of pot you have. Use a heavy pot with a lid. This dish is easy and delicious, but definitely not for vegetarians.

CIPÂTE

You will need:

Chicken, veal, pork, rabbit, moose (any kind of meat you prefer) cut into one-inch cubes NOTE: you will be limited by the size of your pot

Peeled and sliced potatoes to a ¼-inch thickness

Peeled and sliced onions to a ¼-inch thickness

Salt, pepper, spices to taste

Chicken or beef broth (your preference)

Pastry to cover the top; also sliced in one-inch strips (I use the ready-made stuff from the store)

Ready? Okay. Now, place a layer of potatoes on the bottom of your pot, followed by a layer of onions, then a layer beef (or chicken, or veal…). Season with salt and pepper and any herbs or spices you favour. Then add one-inch-wide strips of pastry in a criss-cross pattern. Repeat the layers with a different kind of meat until you are near the top of your pot. Don’t forget to season as you go along. When you’re close to the top, pour in about a cup of broth. Then cover everything with pastry, with slits for venting. Cover with the lid.

Cook at 250°F for about five hours. Check every hour or so.

Yum!

Another favorite of my family's is snowball cookies (also known as Mexican Wedding Cookies, and they have other names as well). They're easy and fun to make (and delicious!):

Photo courtesy americanheritagecooking.com

SNOWBALL COOKIES

1/2 lb. butter

2 1/3 c. flour

1/2 c. sugar

1 c. walnuts or pecans

2-3 tsp vanilla

about 2 c. powdered sugar and/or sprinkles

Cream the butter with the sugar and vanilla. Add the flour gradually, then the nuts. Form into balls about 1-2 inches in diameter (using the palms of your hands to roll them gently). On ungreased cookie sheet, bake for about 15 minutes at 350 degrees Fahrenheit, but do not brown. While the baked cookies are still hot, roll them in powdered sugar (and sprinkles if desired). Roll in powdered sugar again once cool.

Enjoy!

Any holiday traditional recipes that you'd care to share? (Christmas is the season for sharing!) Got a good recipe for egg nog? Your secret family recipe? Or just some tips in general for saving time or creating flavor?

Trick or Treat?? We Vote Treat! Recipes & Giveaway

To celebrate All Hallows Eve, NOT YOUR USUAL SUSPECTS are blogging about their favorite homemade Halloween treats. Enjoy!--And we are giving away four books for your delectation. Muwhahaha!!

Pumpkin Soup

Six green onions (Separate the white from the green).

Cook in two cups of chicken broth (approximately 15 minutes).

Add two cups of pumpkin (cook 15 minutes or tender when tested with a fork).

Drain and work through a sieve then combine with three tablespoons of butter, tablespoon of sugar, 1 teaspoon salt and 1 quarter teaspoon of white pepper.

Cook over low heat about ten minutes.

Before serving add two cups of half and half, sliced tomato and sprinkle green onion on top.

 Elise

Scene Stealer

www.elisewarner.blogspot.com

Bread Stick Bones with Blood

1 tube refrigerated bread stick dough

1 Tbs butter

2 Tbs Parmesan cheese

Garlic salt to taste

Unroll bread stick dough. Carefully stretch out and tie ends into knots. Use a scissors to cut a notch in the middle. Place on ungreased cookie sheet then brush with melted butter. Sprinkle with cheese and garlic salt then back at 375 degrees for 10-12 minutes until golden.  Serve with red sauce.

Wynter

www.WynterDaniels.com

Cookie ghosts

Take Pepperidge Farm Milano cookies (or similar flat oval shaped cookie (for you furriners: try a lady finger, like you'd use for tiramisu?) and melt some white chocolate. Dip them in chocolate about half way. Lay they on a wax papered cookie sheet. Add some round candies for eyes...like mini M&Ms or sprinkles. Try a dab of black gel icing for an open mouth. Or just set out the decoration possibilities and let the kids go to town! (We always made dark chocolate ones as well, for an integrated ghost neighborhood.<g>)
Frankenheads

Get some big marshmallows, white or dark melted chocolate, your leftover holiday sprinkles, gel icing in different colors and a few toothpicks or small pretzel sticks. Use the marshmallow as the head. Dip one end in chocolate and add green or black jimmies for crazy hair. Use the toothpicks or pretzels to paint on spots of chocolate to attach eyes or draw some wicked looking scars. Set the finished "heads" in mini paper cupcake papers. Another fun kid-artist activity!

Last but not least, I always like to throw a few plastic spiders and eyeballs into some ice cube trays or small tupperware holders. The secret is to use the last of the boiled water in the kettle, which will freeze clear, not cloudy. Drop them in a glass for a surprise at dinner! (Note to the file: this can be a fun April Fool's moment, as well.<g>)

J Wachowski

http://jwachowski.com

Pumpkin & Choc Chip Muffins

Makes: 24

• 415g plain flour
• 2 teaspoons bicarbonate of soda
• 600g caster sugar
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 500g pumpkin puree
• 4 eggs, beaten
• 150ml water
• 170g plain chocolate chips

Preparation method

Prep: 20 mins | Cook: 30 mins

1.Preheat oven to 180 C / Gas 4. Grease two 12-hole muffin tins or line with cases.

2.In a large bowl, stir together flour, bicarbonate of soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.

3.Bake in preheated oven for 30 minutes, until a skewer inserted into centre of a muffin comes out clean. 

 

Clare London

http://www.clarelondon.co.uk
 

 

 

Severed Fingers Halloween Cookie

2 tablespoons red food coloring
30 blanched almonds
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/2 cup confectioners' sugar
5 tablespoons granulated sugar
1 pinch salt
1 2/3 cups all-purpose flour

Directions:

1 Heat oven to 350°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
2 Place food coloring in a shallow bowl. crack each whole almond into halves. and toss them into the bowl with the food coloring and stir them until the color is evenly distributed. leave them in the bowl and stir them every so often until the color is as dark as you like.
3 Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
4 In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
5 Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
6 When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
7 Bake until lightly browned, about 12 minutes. Cool completely.
8 note: To make the knuckles more creepy just shape them big and uneven. To keep them from puffing out too much roll the fingers extra skinny (skinnier than you want them to look if that makes sense). I also try to get them out of the oven before they brown. I sometimes add a bit of almond extract to dough

Read more at: http://www.food.com/recipe/severed-fingers-halloween-cookies-135850?oc=linkback

 

Anne Marie

http://www.annemariebecker.com

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And, because it's Halloween, we are giving away a copy of EDGE OF LIGHT, PROTECTIVE CUSTODY, SEA OF SUSPICION to one lucky commenter, today. Muwhahaha!!

Plus, a rare and special paperback copy of...

 Winners chosen at our discretion. Probably random, possibly Ouija board!

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Of course you haven't eaten too much already ...

IT'S WEDNESDAY WARMERS: The Not Your Usual Suspects authors share their seasonal recipes ... mmmmmm!

(and look out for some extra fun from Rita's recipe ... LOL)

**Comment on any post this month & be entered to win FREE BOOKS!**
***Countdown today: TWELVE BOOKS under the Christmas tree, see below***

                

ELISE WARNER shares DATE AND NUT LOAF

This recipe is from my mother-in-law Kate

1 Egg

1 Cup Sugar

2 Tablespoons Butter

CREAM WELL AND ADD

1 Cup Chopped Walnuts

10 oz. Pkg. of Dates cut up

1 Teaspoon of Baking Soda

1 ¾ Cups of Flour

Slowly add 1 Cup of Boiling Water

Butter a loaf tin

Pour in batter and bake in a slow oven for 1 hour (350 degrees).

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BRANDY-SPIKED CHOCOLATE EGGNOG CAKE
from The Pescetarian and the Pig

Ingredients:
For Cake:
1 Cup Unsalted Butter
1 3/4 Cups White Sugar
3 Eggs
1 1/2 tsp Vanilla
1 3/4 Cups Whole Milk
1 1/2 tsp Baking Powder
2 1/2 Cups All-Purpose Flour
6 Tbsp Unsweetened Cocoa Powder
1 tsp Ground Cinnamon
1 tsp Sea Salt
1/2 Cup Semi-sweet Chocolate Chips

Eggnog Filling
4 Cups Regular Non-alcoholic Eggnog
1/2 Cup White Sugar
2 Tbsp Unsalted Butter
2 Tbsp All-Purpose Flour
1/4 tsp Ground Nutmeg

Brandy Glaze
1/2 Cup Hot Water
2 Tbsp Brandy
1/4 Cup Powdered Sugar

Brandy Buttercream Frosting
1/2 Cup Unsalted Butter
4 Cups Powdered Sugar
1/4 Cup Brandy
1/2 Cup Milk
1 tsp Vanilla
1/2 tsp Sea Salt

Cake: Preheat oven to 350°. Butter and flour three 9-inch cake rounds. Set aside. In a large bowl, cream together butter and sugar. Add eggs one at a time, then add vanilla and salt. In a separate bowl, mix together flour, baking powder, cocoa powder, and cinnamon. Slowly pour flour mixture into butter mixture and blend, alternating with the whole milk. Add chocolate chips. Pour the cake batter equally between the 3 cake rounds. Bake in oven for 25-30 minutes or until toothpick comes out clean. Remove from oven, pat the cakes down to make the tops flat. Allow to cool for about 20 minutes and remove from pans. Set aside.

Eggnog Custard and Brandy Glaze: In a saucepan over medium heat, mix together eggnog, sugar, butter, and whisk in flour. Continue to heat and stir constantly. When mixture comes to a boil, continue to stir until reduced, about 15 minutes. A good test is to take a teaspoon full of the mixture and put it in the refrigerator for a few minutes. If it thickens in the fridge, it is finished. Remove from heat and stir in nutmeg. Continue to stir occasionally as custard cools.

Place one layer of cake onto a cake plate and spoon 1/2 custard mixture on top. Using a knife, spread the custard out leaving about a half in rim all around. Place in fridge for 10 minutes. Put 2nd layer on top and create the Brandy glaze by mixing the hot water, powdered sugar, and Brandy. Use 1/4-1/2 cup of the mixture and slowly pour onto the 2nd layer of cake allowing it to soak in. Repeat the custard step, place in fridge for 10 minutes, then place the final layer on top.

Brandy Buttercream Frosting: In a large bowl, blend butter until creamy. Slowly add powdered sugar, salt, vanilla, then Brandy. Very slowly add milk until it reaches the right consistency. You may not need all of the milk. To thicken, add more powdered sugar. Spread on cake with a cake knife or spatula. Reserve some to color if you want to decorate the cake. Place in fridge to set.

This cake is very rich, so small slices are best. But man, is it a good! Something great about it, if you’re lacking time like I was the last time I made it, is that you can make the layers of cake, wrap them individually in foil, and keep them in the freezer until you need them. Then you can make the custard the night before you’re going to serve the cake, create the layers and put it covered in the fridge. Then, you can make the buttercream the day of and just allow it to set up in the fridge for 15 minutes. I like it when I don’t have to make the cake all at once!


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RITA HENUBER shares PATRON CHRISTMAS COOKIES

As Rita says: I always make my favorite thing - Reservations :)

I love it when a man cooks ----------------------------> 

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Patron

Sample the Patron to check quality.
Check the Patron again, to be sure it is of the highest quality,pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one peastoon of sugar. Beat again.

At this point it's best to make sure the Patron is still ok, try another cup just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cupof dried fruit.
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry it loose with a drewscriver.
Sample the Patron to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves a sheet.

Check the Patron. Now shift the  lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Patron and make sure to put the stove in  the wishdasher.

Cherry Mistmas !

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Elise Warner

Scene Stealer

Website | Blog

 

Rita Henuber

Website

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And just for fun and maybe inspiration, look at these adorable superhero cookies, courtesy of sugarswings blog:

Update on the BOOK GIVEAWAY:
Follow this on each post during Dec as the books mount up. Comment on any post to to be entered in the draw. Final prize giveaway on Jan 2!

TWELVE BOOKS SO FAR!

Blinded by Our Eyes by Clare London

Dead Silent - Shirley Wells

Sea of Suspicion by Toni Anderson

Under Fire by Rita Henuber

The Shoeless Kid - Marcelle Dube

No One to Trust - Julie Moffett

Icescapade - Josh Lanyon

Choice of backlist - Shelley Munro
Desperate Choices - Kathy Ivan
Protective Custody by Wynter Daniels
Her Dark Knight - Sharon Cullen
Only Fear - Anne Marie Becker