sugar-roasted walnuts and almonds for giving

I can't believe I first made this recipe from Two Peas and their Pod in 2009 - it feels like such a Christmas tradition that dates back to gingerbread cookies, meaning forever.

Everyone likes these sugar-roasted walnuts ( and I do use more walnuts than almonds, but that's just my preference) - wonderful for parties, stockings - and friends and family.  I usually package them in cello bags ( I found some nice clear ones at Michael's craft store) with curly gold ribbon.  Did I mention they're gluten-free?  Izzie is back on a GF diet, so I do try to have some of these around for snacking, even when it isn't December.

Preheat oven to 250F.

Line a baking/cookie sheet with parchment paper.

2 egg whites
2 teaspoons cold water
4 cups walnut halves and whole almonds - not too small
6 tablespoons white sugar
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt

Place the egg whites and water in a large bowl and beat until frothy, then add the nuts and stir to coat well.
Mix the sugars, cinnamon and salt in a small bowl then sprinkle over the nuts.  Use a large spoon to again coat the nuts evenly,

Spread out on the parchment fairly evenly and bake on upper third of oven for one hour.  After 30 minutes, use a large spoon to stir up the nuts a little, then continue baking.

After an hour, turn off heat, but leave the nuts in the oven for another 20 minutes or so, just to make sure they're crunchy.

Cool completely before packaging.

Hope you have time for a walk in the snow !  We have had two snowstorms in the last week, about 1 1/2 to 2 feet altogether. 

And make sure you save a handful for yourself - while you make lists for next Christmas:)

creamy brussels sprouts and arugula soup and 10 inches of snow

Well, we knew it was coming and the weather people were right on the mark - 10 inches of pretty snow, and thankfully no sleet or freezing rain.  I don't know - winter isn't ringing my jingle bells much these days, but it's lovely to look out on.

I am recovering from a little accident with my hatchet, so hunting and pecking on the computer without my speediest finger, which is firmly wrapped to protect the stitches.  The doctor gave me a scolding for not using a glove while splitting off some kindling  - and holding the piece of pine board with my bare fingers. Oops.

Today was another perfect day for my newest soup - made with just cooked brussels sprouts and arugula, cumin, hot pepper flakes, thyme, and fresh lemon juice, quickly pureed.  A few days ago I made it with spinach, and that was just as wonderful.  On the really cold days (10 degrees) a cup of  hot soup warms me up faster than coffee,  - another reason I like to keep at least one container of soup in the fridge.   AND I'm wearing my new Santa hat, which keeps me toasty and smiling.  Hope you're enjoying the season!


Brussels Sprouts and Arugula soup

This makes four servings in medium sized cups.

3 1/2-4 cups vegetable or chicken stock, or half water, half stock
1 medium onion, sliced
1 smallish potato, peeled and sliced
1 large clove garlic sliced
hefty pinch of thyme
1 T. unsalted butter OR olive oil
kosher salt
pinch hot pepper flakes, or dash of hot sauce
1 rounded teaspoon cumin
1 1/2 cups trimmed brussels sprouts, cut in half
2 cups packed arugula or spinach
1-2 lemons, quartered

Drizzle oil or melt butter in large saucepan.  Add the onion, garlic, and cumin and cook five minutes, stirring.
Add the stock or water, the potatoes, salt, hot pepper flakes, and thyme, bring to a simmer, then add the halved brussels sprouts, cover and cook for ten minutes.  

After ten minutes, uncover the pot and add the arugula or spinach.  Stir, then cover and cook another 10  minutes - no more than ten minutes!

Remove from heat, uncover, and let cool for ten minutes.

Using an immersion blender, carefully puree until smooth.  If it's too thick, and a little water, then taste and correct seasonings.  I find it always needs salt.  Squeeze in about 2 tablespoons lemon juice, and taste again.  Serve with extra lemon quarters on the side.

I love this along with a chunk of warm bread and Vermont cheddar cheese.

Hope you're staying warm and cozy ~

spicy gingerbread stars

I seem to have been uninspired lately as far as muddling around in the kitchen, preferring instead to go on one of my reading jags.  I have had company though, and for the last two lunches I've tucked away a nice disc of this gingerbread in the fridge, ready to be pulled out and rolled into spicy cookies.  My cardboard box full of all kinds and seasons of cookie cutters has taken up permanent residency in a corner in the kitchen - I just pull it out, put it on a table, and let people pick their favorites.  It may be December, but if you're hankering for a cactus cookie, that's just fine.  And if you're a 3 year old, you'll choose the gnome - and then carefully eat only the hat.  Remember that?  I do - and I distinctly remember the agony of wanting a whole cookie, but afraid to decapitate a ginger man.  So maybe a cactus is safer.

We've had a little snow, thankfully not much - but chilly, and perfect walking weather, which I manage to fit in in between work and reading.  Let's hope I feel a little more inspired next week.

As I said, I keep some of this dough in the fridge, ready to be rolled out at a minute's notice.  It rarely lasts more than a week:  because I know it's there, I'll bake up some cookies for the neighbors or the grandchildren , and sometimes bake a batch and stick them in the freezer, because I know there are days when I suddenly want one - just one.

The recipe is from Craig Claiborne, from the New York Times cookbook, and the cookies are delightfully spicy and soft, but firm enough for mailing.

To make:

Line two baking sheets with foil or parchment.


1 stick (4 oz) unsalted butter, room temperature
1/2 cup brown sugar, packed
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 large egg
3/4 cup molasses
3 cups King Arthur all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder


Cream together the butter, brown sugar, and spices.
Add the egg and mix, then add the molasses.  Sift the flour, soda, and baking powder together, then add to the molasses mixture and mix until completely blended.

Pat the dough into an oval, wrap in plastic wrap, and chill for 30 minutes in the fridge.

Preheat oven to 350F.
Roll out half the dough to a 1/2 inch thickness.  Cut out shapes as you wish, placing the cookies about 1 1/2 inches apart.
Bake the cookies, one sheet at a time, in the upper third of the oven, for 10 minutes.  If your cookies are very thin, they will obviously need less time.
Let cool a few minutes, then use a spatula to transfer to a cooling rack.

Let the baking begin!

Thanksgiving Morning, 8 am

I had a beautiful day and night with my daughter and a quick visit from my son and his fiancee (who had to manage four family visits) - a quiet but peaceful day.  Hope your day was wonderful as well!

the best fresh orange and cranberry scones

A second batch of those orange and cranberry scones this morning,  as I wanted to make some fresh ones up for my neighbors, and for a chef friend who wanted the recipe, as well as a taste.  As I pulled the new batch out of the oven, I realized I had overbaked yesterday's scones.  These were gorgeous!  They were both tender and full of that fresh orange and cranberry burst of tangy, but this mornings batch were much prettier.  

I also remembered a trick I had seen somewhere - grating the cold butter on a cheese grater to make it thinner and easier to incorporate with the flour mixture.  I liked that method a lot, so will use it in the future.

The recipe:

Preheat oven to 380F.
Line a baking sheet with clean foil or parchment.

2 cups King Arthur all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
good pinch of kosher salt
2 teaspoons orange zest, freshly grated
1 stick (8 tablespoons) cold unsalted butter, grated on a cheese grater
1 small egg, slightly beaten with a fork
1/4 cup sour cream (I used Hood's full-fat)
1/4 cup freshly squeezed orange juice (about 1/2 large orange)
Optional:  1/4 cup water if mixture is too dry
1/2 cup dried cranberries
1/2 cup fresh or frozen cranberries
sparkling sugar for the tops of the scones

Combine the flour, sugar, baking powder, baking soda, and salt in a mixer bowl.
Toss in the shaved butter and orange zest and mix briefly with a spoon.

In a small bowl, beat the egg and whisk in the sour cream and orange juice.  Add to the flour mixture and briefly turn on the mixer paddle.  Stop the mixture and add the dried and fresh cranberries and mix briefly until dough forms a ball.  Do not over mix.  If the dough seems dry, or there is still flour at the bottom of the bowl, add the 1/4 cup water and mix until cranberries are blended into the dough.

Turn out dough onto a floured board or counter.  Roll into a 7 inch circle, then slice into 8 triangles, and place on baking sheet.  

Sprinkle scones with sugar and bake for 19 minutes.

These are wonderful for your pre-Thanksgiving dinner company, and would be very pretty wrapped in cello and nestled in a basket or bowl for Christmas giving.  Very Martha:)

We've had brief flurries of snow, oddly mostly at night or very early in the morning, when it's barely light.  My hummingbird bird bath is frozen, and I imagine my little winter birds with tiny skates, taking a twirl....  have a Happy Thanksgiving!

tender cranberry-orange scones

I've been a little disappointed in my favorite scone recipes lately, so when I saw this recipe in  The Boston Globe on Wednesday, I leaped at the chance to try it.  One unusual ingredient was a little sour cream, but the rest was fairly close to my usual scone recipes.  I did mull over what might be the cause of less-fluffy scones the last few batches, and wondered if it was my very old KitchenAid mixer.

So I rummaged through my kitchen oddment basket and came up with the lovely pastry blender I bought as a flea market a long time ago.  This is a hand tool that insures the butter and flour or sugar don't get too warm if you're mixing with your hands;  or too over-beaten when using a stand mixer.  Whether it was the new recipe or the pastry blender, the scones came out light and fluffy and full of the tang of fresh orange juice, orange zest, and fresh and dried cranberries.  This is a keeper, and perfect for the holidays coming up, when hungry company arrives before the table is set  - or wrapped in cello and nestled in a basket for giving.  Just make sure the scones completely cool before packaging.


Tender Cranberry-Orange Scones:

Preheat oven to 380F.
Line a baking sheet with clean foil or parchment.

• 2 cups King Arthur all purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• good pinch of kosher salt
• 2 teaspoons grated orange zest
• 1 stick (1/2 cup) cold unsalted butter, cut into tiny pieces
• 1 small egg, beaten slightly with a fork
• 1/4 cup sour cream (I used Hood's full fat)
• 1/4 cup freshly squeezed orange juice
• Optional:  1/4 cup water if mixture is too dry
• 1/2 cup dried cranberries
• 1/2 cup fresh or frozen cranberries
• sparkling sugar for sprinkling on top

Combine the flour, sugar, baking powder, baking soda, and salt in a mixer bowl.

Add the butter pieces and mix with the pastry blender until the mixture is crumbly.  Add the orange zest and mix in with a spoon.

In another bowl, beat the egg and whisk in the sour cream and orange juice.

Add to the flour mixture and use the mixer paddle to briefly mix.  Stop the mixer and add the fresh and dried cranberries, and stir with a spoon.  If the mixer is too dry, add 1/4 cup water.  Mix with the paddle very briefly, then turn dough onto a floured board.

Gently pat the dough into a 7 inch circle, then slice into 8 triangles.

Place the triangles on the baking sheet and sprinkle with sparkling sugar before baking.

Bake for approximately 19 minutes, or until scones are gently toasted on top.

Using a spatula, remove scones to a cooling rack for five or ten minutes before eating.

Wishing you all a very Happy Thanksgiving!

Frankie's turkey meatballs with herbs

We had a wonderful family and friends lunch yesterday, with a 7 month old baby (Noah) and a 3 year old (Frankie) in attendance as well.  Baby Noah is a hefty armload, but everyone loves a baby, so he got passed around in between spoonfuls of applesauce and soup.  And Frankie?  Knowing he was coming I made him his favorite meatball recipe, but streamlined it  after I looked at a clock and realized I was running late. 

A simple homemade lunch, but perfect for this chilly November day - homemade bread, butternut soup, gingerbread cookies, and these turkey meatballs, and , best of all, some time to catch up with my sister and our friend Dee (who washed ALL the dishes - thank you, Dee!)


Turkey Meatballs

I think this made about 24 smallish meatballs, but I forgot to count them before we started eating them.

• 1 package ground turkey (mine was 1.3 lbs)
• 1 large egg
• 1 large piece soft bread, torn into small pieces
• 1 t. thyme
• half a red onion, finely chopped (optional)
• kosher salt and fresh pepper
• 3 scallions (green onions) thinly sliced
• about 2 T. Italian parsley and fresh dill, chopped
• 2 cups packaged organic greens, loosely packed and briefly whizzed in a food processor until finely chopped.  I used an organic spinach and beet green mixture.

Wash your hands.
Place turkey and egg in a large bowl and mix with a spoon, then add the bread, the minced greens and herbs, the sliced scallions, the onion if using, the thyme, salt and pepper.  Use your hands to toss the mixture well.  

Form into small meatballs and cook in a skillet coated with a few tablespoons of olive oil.  Cook the meatballs, covered, for about 10 minutes , then shake the pan or turn meatballs with a spoon and cook another 10 minutes on medium heat, half covered.  Cut into a meatball to make sure the inside isn't pink before serving, serve with a side of salsa.