Monthly Archives: December 2013

Christmas Baking: Classic Pumpkin Pie

Our Christmas baking is underway! Is yours?

We have been so busy doing our last-minute shopping that we haven’t had much chance to post. The holidays are just so crazy! But here’s our Classic Pumpkin Pie recipe! It would be fantastic on any holiday table! Hope you enjoy it!

20131223-105209.jpg

Pumpkin Pie

Use a deep dish 9 or 91/2 pie plate and use flaky pie dough for the crust.

Ensure eggs milk and cream are at room temperature. Preheat oven to 350 degrees.

Ingredients:

2 eggs
1 egg yolk
2 cups of fresh pumpkin or pumpkin puree in a can
¾ cup milk
¾ cup heavy cream
¼ cup white sugar
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon grated nutmeg
¼ teaspoon ground allspice or clove
½ teaspoon salt

Directions:

Whisk egg yolk in small bowl and brush pie dough. Allow egg wash to dry.
Please note… the above step is optional, but the reason we suggest it is because the egg forms a moisture barrier between the crust and the filling and helps to keep the crust for getting soggy and soaked with the pumpkin filling.

Whisk eggs in a large bowl and whisk in all remaining ingredients. Pour into a prepared pie plate and bake until the filling sets up. It should take for 40 to 45 minutes. You will be able to tell when it is done when you nudge the pie the center will quiver.

Let the pie cool completely before you refrigerate. For the best pumpkin pie flavor allow it to refrigerate for a day or two before serving.

Our Favorite Liqueur, Grand Marnier with Chicken?! Hello!

In this video, Harris demonstrates (while having a glass of wine!) how to make his decadent Grand Marnier with Chicken. Its a quick and easy dish to make.

Grand Marnier is an orange-flavored cognac liqueur. Just be sure to not get too carried away and drink all of your Grand Marnier before you get to add some to your chicken dish!

Here’s our recipe!

Ingredients

4 boneless Chicken Breasts
4 T of butter
½ cup all-purpose flour
½ t black pepper
1 t kosher salt
¼ cup orange marmalade
¼ Grand Marnier
Juice of 1 or 2 lemons
2 T soy sauce

Directions

Melt the butter and pour to cover roasting pan. Lightly pound chicken breasts. Mix together flour, salt and pepper and dredge chicken breasts. Place each chicken breast in the buttered roasting pan and turn over to coat both sides of chicken with the butter. Roast in 350 degree oven for 20 minutes.

While the chicken is cooking… in a small sauce pan on a low heat add remaining ingredients blending with whisk. After the chicken has cooked for 20 minutes, remove from oven and spoon on the Grand Marnier mixture. Put back in oven for another 15 minutes or until the juices of the chicken run clear.

We recommend serving this dish with rice and carrots, as the juice is very taste with the rice. However, any starch and vegetable is just fine.

Tip – If you do not want to serve your family Grand Marnier, replace it with two tablespoons of honey and the zest of an orange.

Melissa’s Story: Harris’ Hot Chocolate

One year, when my husband & I were visiting The Dads for the holidays, Harris made me the most delicious Hot Chocolate! My husband & I were sitting outside near The Dads’ koi pond with our dog, Princess who was happily playing in the fresh fallen snow. Sure, it was cold outside, but I wanted to bask in the sun while I wrote my Christmas cards.

Now, I’m not the type of girl that just signs her name with a “Happy Holidays” on my cards. If I’m going to give you a card with a present, I always add a little bit of sappy, mushy reflections of my thoughts and feelings of you to go along with it. Sure, it makes some people cringe, but it comes from my honest heart, and I know The Dads eat it up and will probably save it forever. So needless to say, these take me a while to write!

Well apparently, Harris had spotted me writing my Christmas cards outside in the 30 degree weather. So, he wanted to do something special for me. He quickly whisked up his own version of Hot Chocolate and put it in a holiday cup! It was delicious and the perfect holiday treat to keep my sappy inspiration going!

Leah & I have convinced him to give up his special Hot Chocolate recipe, but you will have to wait patiently for him to post it later this week! All I know is, that he actually melts a couple of chocolate bars (probably Ghirardelli, since he’s boasted about their chocolate so much in his past recipes) and tops it off with whipped cream and love!

With all of your loved ones getting together this season, what are you doing or serving up to warm their hearts?  As a special food for thought from me to you (and trust me, I definitely get my sentimental side from my dad), don’t dismiss the opportunity that Holiday Cards give you. I’m sure your loved ones know how you feel, but the hand-written word is something that they can keep and read in the future. To me, that’s one of the greatest gifts of all!

Happy Holidays!

~Dave’s Daughter, Melissa

Image 

(Yes, that’s me, wearing goofy reindeer “antlers”. I’m a kid at heart, what can I say?)

Friday Grilling: Dave’s BBQ Sauce!

It’s Friday and we’re so excited for this weekend! We are busy working on our deck and can’t wait to start some outdoor cooking.

So in the spirit of our excitement, we’re making barbecue! Try Dave’s special sauce! In Leah’s opinion, it is smack-your-mama good!

20131213-121932.jpg

Ingredients

· 2 Tablespoons Butter
· ½ cup chopped Sweet Onion
· 1 Tablespoon tomato paste
· 1 cup ketchup
· ½ cup apple cider vinegar
· 1/3 cup of chili sauce
· ¾ cup brown sugar
· ½ cup honey
· 1/3 cup Worcestershire
· ½ tablespoon smoked paprika
· ½ tablespoon cayenne pepper
· 2 tablespoon chili powder

Directions

Sauté the chopped onion in the butter. Once translucent, add the tomato paste.

Once the onions are browned, add the ketchup.

Brown the onions and ketchup.

Then, add the remaining ingredients. Cook until the sugar is dissolved.

Once cooked through, process in a blender. You can skip this step if you don’t mind chunky BBQ sauce.

Sweet & Savory: Spiced Nuts!

We posted this recipe before, but in the video below, Dave demonstrates how to make his famous sweet & savory Spiced Nuts!

These nuts make for a great gift for friends or coworkers, as well as a fantastic snack for entertaining!

Spiced Nuts

Ingredients

½ t ground cumin
½ t cayenne pepper
½ t ground cinnamon
4 C unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 T unsalted butter (substitute Earth Balance buttery spread for Vegan version)
6 T brown sugar
1 t kosher salt
1 T water

Directions

Heat the nuts in a dry large skillet over medium to medium high heat and cook, stirring frequently, until they begin to toast, about 4 minutes.

Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute.

Add the spices, stirring to incorporate and coat the nuts.

Add the sugar, again stirring to coat and combine with the spices.

Add the kosher salt and water and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.

Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. If there is still butter on the foil under the nuts when cooling, use a paper towel to absorb.

Store in an airtight container until ready to serve.

Pumpkin & Cheesecake, Oh My!!

It is snowing outside and we are lucky to be cozy at home. On days like these, it is the perfect time to do some baking! And what is better to bake than cheesecake? Pumpkin Pie layered on top!

Dave demonstrates in the video below how to make this creamy and decadent dessert! Let us know if you make it and how it turns out!

%d bloggers like this: