Heirloom Meals RSS Feed

Elissa Altman

carole@boulderwoodgroup.com (Carole Murko) — Wed, 15 May 2013 21:51 GMT

http://heirloommeals.com/assets/audio/mp3/20130515_Altman.mp3

Elissa Altman is a food and cookbook editor as well as a writer. Elissa shares that her blog is really about: "... sustenance in the face of pretense. It’s about authenticity in the face of the artificial. It’s about simplicity in the face of the tarted-up. It’s about kindness in the face of the rude. It’s about storytelling — mine, my family’s, yours, your family’s — and how those stories are inextricably bound up with what we feed ourselves and those we love, what we eat at times of joy, sorrow, delight, surprise, fear, and sadness. And it’s always about slowing down a little bit."

Elissa's writing and message resonate with me to my core. Her story is wonderful, her writing impeccable.

Listen up and then run, don't walk, and get her book, Poor Man's Feast, A Love Story of Comfort, Desire and the Art of Simple Cooking. It's an amazing story of transformation. Thank you Elissa!

Caroline Grant

carole@boulderwoodgroup.com (Carole Murko) — Wed, 15 May 2013 17:17 GMT

http://heirloommeals.com/assets/audio/mp3/20130501_Grant.mp3

Caroline Grant was born in Japan and moved back to Bronxville, NY when she was five. Her Mom's cooking was influenced by their time in Japan, but her keen memories were about their vegetable garden and fresh food. Caroline went on in life to become a writer, editor, teacher, wife and mom. When she met co-editor, Lisa Catherine Harper, their conversations about feeding their children fueled the creation of both a blog, Learning to Eat, and their book.

In The Cassoulet Saved Our Marriage, Caroline writes in her essay, Lunch Lady, "Some people say that breakfast is the most important meal of the day, and others claim family dinner will keep our teenagers off the streets, but lunch is my meal." And lunch has been the meal that Caroline has used her entire life to feed herself - physically, socially and mentally.

Listen in to discover, perhaps, what food means in your family.

Bruce Firger

carole@boulderwoodgroup.com (Carole Murko) — Thu, 02 May 2013 13:49 GMT

http://heirloommeals.com/assets/audio/mp3/20130430_Firger.mp3

A wonderful interview with Bruce Firger as he brings us from his childhood in the Boston suburbs to his new passion, Edible Berkshires.

Come Cook with me at the COUNTRY LIVING FAIR

carole@boulderwoodgroup.com (Carole Murko) — Sat, 27 Apr 2013 18:34 GMT

Carole will be on the Demo stage on the Rhinebeck, NY Fairgrounds -- June 7th at Noon. She wants to cook with YOU!!

So if you have a great story behind a fabulous family recipe, we want to hear from you. For more information, click here.

Country Living Fair - What’s Your Heirloom Recipe and Story?

carole@boulderwoodgroup.com (Carole Murko) — Thu, 11 Apr 2013 22:01 GMT

Most of us have family recipes passed down from generation to generation. And we want yours!

If you can join us at the Country Living Fair in Rhinebeck, NY, June 7-9. 2013, Carole Murko, host of Heirloom Meals Radio on NPR and 2 PBS Holiday Specials will cook with two guests selected from Country Living’s community to share their culinary history and favorite food memories while demonstrating a treasured family recipe.

Submission Guidelines:
- Must be able to attend the Country Living Fair in Rhinebeck, NY – June 7-9, 2013

- Heirloom Family Recipe must be accompanied with a story/synopsis of your family food memories.

- Photos of family and heirloom memorabilia are encouraged. (i.e. items that have been handed down in your family or are an integral part of your food story/recipe such as a tablecloth, serving utensils, stained recipe card, etc.)

Deadline: May 15, 2013
Email submissions to: carole@heirloommeals.com with Subject: Country Living Fair

Winners will be announced/contacted on May 28, 2013.

King Arthur Flour Blog & Bake

carole@boulderwoodgroup.com (Carole Murko) — Mon, 25 Mar 2013 18:21 GMT

Excited to be selected as one of the bloggers at King Arthur Flour's Blog and Bake, April 21-23.

Stay tuned for lots of blog posts and inspiration!

Hope Springs Eternal

carole@boulderwoodgroup.com (Carole Murko) — Tue, 19 Mar 2013 14:40 GMT

Sometimes you have to bring spring to the table to fight off the when-will-winter-ever-end blues! For me tulips and asparagus seem to do the trick. With asparagus as the spring vegetable that symbolizes the start of the gardening season and tulips as the mid-spring season flower, you can't help but have hope!!

And for me, I scored BIG at the Boston Design Center a couple of weeks ago and found a deeply discounted Victorian Majolica asparagus dish to finish off my happy table. I think in a prior life I made porcelain or pottery as I am drawn to dishes, pottery, plate ware, etc. any time I go into an antique shop. This plate is the icing on the cake as it shows off my asparagus polonaise while adding complimentary color and style.

What inspires your spring tabletop design?

College Kids at the Table

carole@boulderwoodgroup.com (Carole Murko) — Mon, 18 Mar 2013 18:06 GMT

A great thing happened this weekend. My stepdaughter, Caroline and her boyfriend, Adam plus two of his friends all surprised us for a visit. Caroline did call an hour before arriving to let me know and ask if it were OK. OK?? It's more than OK - they are 150% welcome - ANYTIME!! An unsolicited visit is like a gift!! What made me giggle and my heart sing was that Caroline and Adam both sold the idea of coming to Boulderwood by using my cooking as the hook.

Who knew that 18 and 19 year olds would be interested in dining with adults, then playing some pool and ending the evening with a word association game of Apples to Apples. They were completely present. They relished their food, conversed with us and enjoyed sitting in front of the fire playing . Not once did any of them text, tweet, snap chat, instagram, FB etc..

I have such gratitude that all the years of homemade meals that seemed to be taken for granted actually made an impact on Caroline and they are now offered as a selling point for a visit. This, to me, is the definition of success.

Life is good!

And by the way, we loved playing the word association game and seeing the generational differences and similarities. It was the pop culture stuff where I saw the differences - like, one of them had no idea who Lucille Ball was. I guess I have some 'splanen to do!

And, on the menu: Homemade Organic Buffalo Chicken WIngs, Gluten free liguini with tomatoe sauce (canned last fall), homemade garlic bread, salad with homemade dressing. Dessert: s'mores at the fireplace in the Living Room.

Baking With Love

carole@boulderwoodgroup.com (Carole Murko) — Tue, 22 Jan 2013 15:28 GMT

Click on the above image for the winners!

Thank you for participating. I enjoyed baking with love and seeing everyone's creativity - inspiring!

Nirvana Oatmeal Raisin Cookies

carole@boulderwoodgroup.com (Carole Murko) — Tue, 22 Jan 2013 01:27 GMT

Ingredients

2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 Tablespoons milk
2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 ½ cups oats
2 cups raisins
1 ½ cups walnuts, chopped

Instructions

Preheat oven to 350 degrees.
In a large bowl, cream the butter and sugars. Add the egg, vanilla and milk. In another bowl, whisk the flour, baking soda, baking powder and salt. Blend the flour into the wet ingredients. Next add the oats, raisins and walnuts.
Take about a tablespoon of cookie dough and roll into a ball. Place on a cookie sheet lined with parchment paper. (King Arthur Flour has the half sheet parchment.) Bake for 10-12 minutes. Cool on a rack and watch them disappear!

Chocolate Bread Pudding

carole@boulderwoodgroup.com (Carole Murko) — Tue, 22 Jan 2013 00:44 GMT

Ingredients

1 sour dough baguette
6 cups whole milk
1 stick butter, melted
4 eggs
1 ½ cups sugar
½ cup brown sugar
¼ cup unsweetened cocoa
2 teaspoons vanilla
½ teaspoons salt
2 discs Taza Mexicana chocolate, chopped

Instructions

Preheat oven to 375 degrees.
In a 13 x 9 x 2 casserole dish, place crumbled bread.
Blend the milk, butter, eggs, sugar, cocoa, vanilla, and salt and pour over bread. Sprinkle the chopped chocolate on top.
Bake for 1 ¼ hours. Pudding will set as it cools.

Heart Healthy Muffins

carole@boulderwoodgroup.com (Carole Murko) — Tue, 22 Jan 2013 00:17 GMT

Ingredients

4 cups lowfat buttermilk
2 eggs
1 cup walnut oil
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon baking soda
1 teaspoon salt
2 ½ cups oat bran flakes
2 ½ cups oats
5 cups King Arthur White Whole Wheat flour
2-2 ½ cups blueberries (it’s really as many as you want)

Instructions

Preheat oven to 350 degrees.

In a large bowl, mix buttermilk, eggs, oil, brown sugar and vanilla. In a separate bowl mix flour, baking soda and salt. Add dry ingredients to wet ingredients. Then, add oat bran flakes and oats and mix well. Stir in the blueberries by hand (not with electric mixer). Lightly grease your cipcake tin, or use cupcake liners. Bake for 15-20 minutes.

Gluten Free Chocolate Heart Cake

carole@boulderwoodgroup.com (Carole Murko) — Mon, 21 Jan 2013 23:28 GMT

Ingredients

2 cups gluten free flour (I love King Arthur Flour)
1 teaspoon xanthum gum
2 cups sugar
2 sticks unsalted butter
1 cup water
1/4 cup unsweetened cocoa
2 eggs
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees.

Combine flour, xanthum gum and sugar in a large bowl.

Bring the butter, cocoa, and water to boil in a pan. Pour over the flour mixture and beat.

In a separate bowl, mix the eggs, baking soda, buttermilk, and vanilla and pour over the flour mixtures and beat well.

Ladle into red heart-shaped bakeable paper pans and place on a cookie sheet. Bake in the middle of the oven for thirty minutes.

Frosting Ingredients:

1 stick butter
1/4 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
1/4 teaspoon salt

Instructions

Bring butter, cocoa, and buttermilk to a gentle boil. Add the other ingredients and combine until smooth. Frost the cakes while they are still warm.

Italian Wedding Soup According to Carole

carole@boulderwoodgroup.com (Carole Murko) — Fri, 11 Jan 2013 21:57 GMT

Soup Ingredients

4-5 carrots, peeled and coarsely chopped
4-5 celery stalks, peeled and coarsely chopped
5-6 parsnips, peeled and coarsely chopped
2 onions, chopped
2 garlic cloves, minced
½ cup white wine
2 ½ quarts chicken stock
6 cups Kale, chopped

Instructions

In a soup pot, heat 2 Tbsp olive oil over medium heat. Add the onions, carrots, parsnips, and celery and sauté for 5- 10 minutes until onions are soft and veggies are a little golden. Add the white wine and cook for a few minutes and then add the chicken stock. Bring to a boil and then simmer over medium heat. Add the Kale. While that’s simmering, make your meatballs.

Meatball Ingredients

2 lbs ground turkey
2 Tbsp fesh parsley, minced
1 Tbsp fresh oregano, minced
1 egg
½ cup Pecorino Romano
½ Gluten free bread crumbs
Garlic salt to taste
Sea Salt to taste
Pepper to taste
Olive oil

Instructions

Mix all ingredients together. Form into small or medium meatballs. Coat bottom of skillet with olive oil and cook over medium/high heat. Add meatballs, turning occasionally to golden brown on all sides and cooked through. Plop into soup. Serve and enjoy!

Quinoa and Black Bean Burger

carole@boulderwoodgroup.com (Carole Murko) — Fri, 04 Jan 2013 21:40 GMT

Ingredients

1 cup red quinoa
2 cups water
1 -2 carrots, peeled and chopped coarsely
1 bunch scallions, chopped coarsely, use white and green parts
1 large can of Eden Organic Black beans, rinsed (I like these because they are in BPA-free cans)
2 flax “eggs” – whisk 1 Tbsp flax meal with 6 Tbsp water and place in fridge for a few minutes
2 tsp cumin
½ tsp turmeric
¾ - 1 cup bread crumbs
Salt and Pepper, to taste
2 cups corn kernels (fresh if it’s summer or frozen. If frozen, no need to defrost)
1-2 Tbsp coconut oil

Instructions

Cook quinoa according to instructions on package. In a food processor, start with the carrots and scallions and add the rest of the ingredient except the corn and coconut oil. When the quinoa is cooked add it to the processor. Place bean mixture in a bowl and mix in the corn.

Heat the coconut oil in a large skillet. Make the bean mixture into patties and sauté until golden on both side and warm all the way through.

Makes about 8-10 patties.

Ode to our Sponsors

carole@boulderwoodgroup.com (Carole Murko) — Wed, 19 Dec 2012 16:47 GMT

I had every intention of writing an individual post for each, but time and writer’s block necessitates I write one big blog post.

As many of you know, I just produced and hosted my 2nd public television special – Heirloom Meals’ Christmas. The process of conceiving, casting, filming, editing and promoting the show would not be possible without the support of my sponsors.

Our partnership with Orvis has been amazing. I knew it made sense when I walked into their headquarters and the welcome board had the following quote:

“There is no greater gift than tradition. It cannot be conceived in hurried afterthought, but is the living result of combined experience. One does not create tradition, but simply adds to the living patina and embellishes that which has existed for generations._ - Paul Ferson

Orvis’ commitment to tradition, quality and their customer are the values that I respect in a company. As you watch the Christmas show, you may notice many of Orvis’ products. Let us know if you can identify them!

Ancestry.com is a match made in heaven! Afterall, when thinking about family lineage, food is one of the first connections we all have to our past. It’s so fun connecting the dots of my family tree and then thinking about how my food roots evolved. Thank you Ancestry!

Pete and Gerry’s Heirloom Eggs is a natural fit for a sponsor. They are a multigenerational family farming operation that produces heirloom eggs. Not only are their chickens cage-free. They are the only certified humane egg producer in the country!! Tasting their eggs will convert you to the blue or chocolate brown colored eggshells and golden-yolked eggs forever!!

The Inn at the Round Barn in Waitsfield, VT offers a perfect blend of classic New England charm and sophistication. The Inn was founded by Jack and Doreen Simko and their daughter, Anne Marie DeFreest. Jack and AnneMarie are featured in the show making their Hungarian Kifli. Great food and hospitality are the hallmarks of the Inn.

Being a cheese-aholic, Cabot Creamery Cooperative was an obvious fit to me. It took a bit of convincing on my part to bring them on board but the combination of the family farming traditions of the co-op members and my love of their cheese tipped the scale in my favor. I love their sharp cheddar so much it is ALWAYS in my fridge!!

I love everything about Taza Chocolate – their chocolate is the obvious reason. But it’s their business principles that make my heart sing: company with a conscience. Taza Chocolate puts a premium on being sustainable – not just financially, but environmentally and socially too. They make 100% stone ground, organic chocolate using only the highest quality ingredients while compensating farmers fairly for their work. BRAVO!!

The Annie Selke Companies bring the lifestyle and tabletop component that complement serving an amazing family recipe! Annie Selke’s designs are inspired by vintage fabrics and her mother’s flare. It is an honor to have Annie on board!!

When I think of cookware that represents the heirlooms of tomorrow, one company comes to mind – Le Creuset! Their dutch ovens, roasting pans and even crockery have that made-to last-quality that all kitchenware should have.

While Analon provides bakeware that offers easy clean-up as well being equipped with state-of-the-art Anolon SureGrip® handles for superior control. Analon’s mission statement, in particular, resonates with my own values: “Our goal is to build public awareness about the many advantages of cooking with seasonal, locally grown food. We seek to encourage People to not only cook more frequently at home, but also to adapt a style of cooking that benefits themselves, their communities and our planet.”

And lastly, I owe a huge thanks to Centerpoint Advisors for sponsoring the closed captioning. Closed captioning “provides a critical link to news, entertainment and other televised information for individuals who are deaf or hard-of-hearing. For individuals whose native language is not English, English language captions improve comprehension and fluency.”

Centerpoint Advisors is a wealth management firm in the Boston area. They provide investment advice to individuals and families. And have many multigenerational clients.

Herb-Crusted Rib Roast

carole@boulderwoodgroup.com (Carole Murko) — Sun, 16 Dec 2012 19:03 GMT

5-Ribbed Roast (serves 10 people)

Ingredients

2 Tbsp Olive Oil
Salt and Pepper
1/3 Cup Dijon Mustard
6-8 Garlic Cloves, minced
3 Tbsp Rosemary, minced

Instructions

Preheat oven to 450 degrees.
Place rib roast in roasting pan, fat side up. Rub olive oil over beef and sprinkle with salt and pepper to your liking. Spread mustard over beef and then press the garlic and rosemary into the mustard to form a crust.

Place in center of heated oven and raost for 15 minutes. Lower temperature to 325 degrees and cook for another 2-3 hours or until the middle of the roast is 130 degrees – this will insure that you have a spectrum of “well-doneness” – from well done on the ends, to medium rare in the middle.

Take out of oven and remove from pan to your cutting board. Let rest for 20-30 minutes while you finish your sides.

Helga Kaiser’s Dumplings

carole@boulderwoodgroup.com (Carole Murko) — Mon, 10 Dec 2012 15:22 GMT

Ingredients

1 Baguette, cubed
2 Eggs
2 Cups milk
½ Stick Butter
½ Cup finely chopped parsley
1 Boullion Cube
Salt and Pepper to taste

Instructions

Beat together the milk and 2 eggs. Soak baguette in the egg and milk mixture. In a frying pan, melt butter, sauté parsley and pour over bread mixture. Let soak for ½ hour to an hour- it needs to be firm not loose –Helga says she has “Fingerspitz gefuehl” – “feel in the tips of the fingers.” Boil a pot of water adding the boullion cube. Using a white linen napkin, sprinkle with flour, spread mixture into the shape of a tube and tie both ends of the napkin (like a sausage). Put in boiling water for about an hour. Remove from water and let stand/set. Then slice up and serve dumplings with goose.

Our Christmas Cookie Basic Mix and Variations

carole@boulderwoodgroup.com (Carole Murko) — Wed, 05 Dec 2012 18:16 GMT

Christmas Cookie Basic Mix:

Ingredients:

6 Cups flour
1 Tablespoon Salt
1 Lb. Crisco (2 1/3 Cups) or lard

Instructions:

Mix flour and salt in a large mixing bowl. Cut Crisco into flour with two knives or a pastry blender until pieces are about the size of peas. Store in a covered container; will keep for weeks without refrigeration.

Variations:

Sugar Cookies:

Ingredients:

2 cups Cookie Mix
¾ Cups Sugar
1 Teaspoon Baking Powder
¼ Cup flour
1 Egg
1 Teaspoon Vanilla

Instructions:

Preheat oven to 375 degrees

Stir together cookie mix and other dry ingredients. Add egg and vanilla and stir until dough is soft. Roll out to 1/8”-1/4” thick on a floured board. Cut with floured cookie cutters. Place on a lightly greased cookie sheet and bake for 8-10 minutes. Makes about 4 dozen.

Noel Nut Balls:

Ingredients:

2 Cups Cookie Mix
½ Cup Confectioner’s Sugar
1 Tablespoon Orange Juice
1 Teaspoon Vanilla
¾ Cups Chopped Nuts

Instructions:

Preheat oven to 375 degrees.

Mix together all the ingredients- the dough will be somewhat crumbly. Mold into 1” balls and place on an ungreased cookie sheet 1” apart. Bake for 12-15 minutes. Roll in confectioner’s sugar while hot. Makes about 3 dozen.

Date Bars:

Ingredients:

½ cup Cookie Mix
½ cup light brown sugar
¼ Tablespoon Baking Powder
1 egg
1 Tablespoon Milk
1 Tablespoon Vanilla
1 Cup chopped dates
1 Cup chopped nuts

Instructions:

Preheat oven to 375 degrees

Stir together cookie mix, brown sugar and baking powder. Add egg, milk and vanilla and mix thoroughly. Stir in dates and nuts, blending well. Pour into a 8”x8” pan brushed with Crisco. Bake for 20-25 minutes. Cool and cut into squares or rectangles. Makes about 1 ½ dozen.

Snowy Brownies:

Ingredients:

1 ½ Cups Cookie Mix
1 ½ Cups Sugar
½ Tablespoon Baking Powder
3 eggs
3 Squares (3 oz.) Baking Chocolate
1 Teaspoon Vanilla
½ Cup Chopped nuts(your preference)

Instructions:

Preheat oven to 375 degrees

Stir together cookie mix, sugar and baking powder. Melt chocolate over a double boiler and allow to cool for a few minutes. Add eggs, melted chocolate and vanilla to dry ingredients mixing well. Stir in chopped nuts. Bake in a 9”x9”x2” pan brushed with Crisco for 25-30 minutes. Allow to cool, sprinkle with confectioner’s sugar and cut into 1 ½” squares. Makes about 3 dozen.

Aunt France’s Torrone

carole@boulderwoodgroup.com (Carole Murko) — Tue, 04 Dec 2012 22:21 GMT

Tidbits:

Ingredients:

12 Cups Flour
1 ½ Cups Sugar
4 Sticks of Butter, softened
6 Eggs
2 Teaspoons baking powder
1 Teaspoon Vanilla
Milk, as needed for consistency

Instructions:

Preheat oven to 375 degrees

Combine sugar and softened butter, stirring until smooth. Add eggs and stir. Gradually add flour, baking powder, and vanilla. Add milk as necessary to form into a large ball and place in a clean bowl and cover. Cut off sections of dough from the ball and form into a rope one at a time. Cut tidbits to size and place apart on a cookie sheet. Bake about 10 minutes or until golden brown. Cool and set aside.

Nuts and Honey:

Ingredients:

3-4 lbs. blanched almonds
2 Cups Honey
1 ½ Cups Sugar
1 Orange- zest and juice

Instructions:

Place equal parts blanched nuts and tidbits together in a bowl.

Bring honey and sugar to a boil and cook, stirring, for 5-10 minutes, then add orange juice and rind and stir. Add tidbits to honey pot thoroughly coating the mixture. Pour out onto a cookie sheet and sprinkle cinnamon and sprinkles on top. Allow to cool and harden and then break into bite sized pieces.

Cabot Creamery Cheddar and Jalapeno Biscotti

carole@boulderwoodgroup.com (Carole Murko) — Tue, 04 Dec 2012 18:55 GMT

Ingredients:

1 Cup Cabot Creamery Cooperative Cheddar Cheese
2 Tablespoons Pickled Jalapenos
2 Eggs
1 Cup Flour
½ Teaspoon Baking Powder
¾ Teaspoon Salt
¼ Teaspoon Cayenne (or to taste)

Instructions:

Preheat oven to 325 degrees

Grate cheddar cheese and chop pickled jalapenos. Pulse cheese, jalapenos and eggs in a food processor until just combined. Add flour, baking powder, salt and cayenne and process until dough begins to come together.

Generously flour counter and turn dough out onto floured surface. Knead dough with a little extra flour until it comes together and can be shaped. Shape into a log approximately 12” x 3”.

Bake 20-25 minutes until lightly golden brown and remove from oven. Allow to cool a few minutes and slice on the diagonal ½” – ¾” thick slices in the same way you would slice a baguette. Flip biscotti slices onto one side and bake for another 5 minutes, then turn them over and bake a final 5 minutes.

A short instructional video for making the biscotti can be found at here.

Heirloom Meals’ Christmas Special EXTRA - Alex Elman

carole@boulderwoodgroup.com (Carole Murko) — Mon, 03 Dec 2012 20:28 GMT

http://www.youtube.com/watch?v=I71VsGlFb8k&feature=youtu.be

Alex Elman joins Carole Murko of Heirloom Meals to share her tips for what to serve with the holiday cookies that many of us make and give around Christmas. How about Frangelica with biscotti? Or a nice homemade Limoncello?

Heirloom Meals Christmas Special

carole@boulderwoodgroup.com (Carole Murko) — Wed, 28 Nov 2012 19:14 GMT

Coming soon to a public television station in your city!

You can download a list of broadcast airtimes to see where it's playing in your city. (There may be more as the stations have been adding the show after we created this list - if you can't find your station/city - email us!)

Here's a show tease!

Christmas Show Recipes are HERE!

MERRY CHRISTMAS!!

Heirloom Meals’ Christmas Show Tease

carole@boulderwoodgroup.com (Carole Murko) — Wed, 28 Nov 2012 16:22 GMT

http://www.youtube.com/watch?v=YLbW5UU9YVE&list=UUU87yCqTSJU2a3VuiNe7hNw&index=2&feature=plcp

Here's a quick snapshot of what to expect in the upcoming Heirloom Meals Christmas Special, airing nationawide on public television (distributed by American Public Television.) Check your local public television listings!

Host and Executive Producer: Carole Murko

Director and Cinematographer: JP Lipa

Ruth Ann Galvin’s Mocha Rounds

carole@boulderwoodgroup.com (Carole Murko) — Tue, 27 Nov 2012 17:12 GMT

Ingredients:

1 ounce unsweetened chocolate
1 tablespoon instant espresso
1 teaspoon hot coffee
½ cup shortening
½ cup sweet cream butter
½ cup brown sugar
½ cup granulated sugar
1 egg
2 cups King Arthur flour
¼ teaspoon cinnamon
1 cup semisweet chocolate chips

Instructions:

Preheat oven to 350°F.

Melt unsweetened chocolate squares in a double-broiler over low heat. Cool slightly.

Dissolve the espresso in coffee, set aside.

In a large bowl beat shortening, butter and sugars; beat until fluffy. Add the melted chocolate, egg and coffee mixture to the butter mixture and beat well. In a separate bowl stir flour, cinnamon and salt together and add to chocolate mixture. Cool in refrigerator until manageable.

Using a gelato scoop (or spoon) make one-inch balls with the cookie dough, place on a cookie sheet and bake for 10-12 minutes. Once the cookies have cooled dip in melted semisweet chocolate.

Ruth Ann Galvin’s Lemon Star cookies

carole@boulderwoodgroup.com (Carole Murko) — Tue, 27 Nov 2012 17:06 GMT

Ingredients:

(for a double recipe simply double all the ingredients)

2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¾ cup sweet cream butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla

For Icing:

½ cup butter (one stick)
2 cups confectioners sugar (to taste)
Juice from 2 lemons
1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees.

Mix dry ingredients in a bowl and set aside. Cream butter and add the granulated sugar. Beat until well blended. Add Eggs, one at a time, and vanilla. Scrape down the sides of the bowl. Add dry ingredients— the dough will be soft.

Shape into a ball, wrap in plastic wrap and refrigerate for 2 hours or until you can roll it out. Be careful: if you leave it in the fridge too long it will turn into a brick and you will have to let it warm up a bit. Once it is firm enough to roll out, use parchment paper and sufficient flour to keep it from sticking. Roll the dough between two sheets of parchment paper and cut with a star cookie cutter. Keep the stars on the parchment paper and remove the excess dough.

Transfer the cookies on the parchment paper to a cookie sheet. Bake 6-8 minutes, rotating the pans halfway to prevent overbrowning. (4 minutes on each oven rack).

While cookies are baking, cream ½ cup butter with confectioners’ sugar to taste (about 2 cups). Add the juice from two lemons and a teaspoon of vanilla. Use your judgment and taste regarding how lemony you want to make the icing. After the cookies are cooled ice the top of each one with a knife or by using the back of a spoon to spread the icing.

Ruth Ann Galvin’s English Nut Bar Shortbread

carole@boulderwoodgroup.com (Carole Murko) — Tue, 27 Nov 2012 16:08 GMT

Ingredients:

1 ½ cup sweet cream butter
¾ cup granulated sugar
1 egg yolk
1 teaspoon vanilla
1 ¾ cup flour
½ teaspoon salt
chopped walnuts (to taste)

Instructions:

Preheat Oven to 350°F.

In a mixing bowl cream butter and add sugar, beating until fluffy. Beat in egg yolk and vanilla. In a separate bowl sift flour and salt; add to cream mixture.

Spread evenly in a 13x9x2-inch greased baking pan. Brush tops with egg whites and sprinkle with nuts. Bake for 30-35 minutes.

Frijoles con Chorizo

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 17:30 GMT

Ingredients:

Lard or Corn Oil
1 onion, chopped
6 to 8 ounces Pork or Beef Chorizo
2 cups Cooked Pinto Beans

Cotija or Queso Fresco

Instructions:

Pre-heat a large skillet on medium high heat. Heat a tablespoon of corn oil or bacon fat in the pan. Add the chopped onions (optional) and cook until softened. Add chorizo and chop into small pieces with wooden spoon until it’s cooked through, not necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. Add cooked pinto beans to chorizo and mash together. Sprinkle with cheese on top and serve as a side dish warm.

Ensalada de Nochebuena

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 17:23 GMT

Ingredients:

Dressing:
2 Medium sized limes
1 cup mayonnaise
3 tablespoons of sugar
2 tablespoons of milk

Salad:
1 small head of Iceberg or Romaine lettuce, thinly sliced
1 medium-sized Pineapple, sliced or 1 (20 oz.) can sliced Pineapple, drained
3 medium-sized Oranges, peeled & thinly sliced
3 small Bananas, peeled & sliced
2 small Red Delicious apples, cored & cut into thin wedges
¼ pound Jicama or additional Red Apple
One 16 ounce can of sliced Beets, drained
¼ cup Pomegranate seeds
½ cup of Peanuts

Instructions:

Salad Dressing: Grate 1 tablespoon of peel and squeeze ¼ cup juice from limes. In small bowl, mix lime juice, 2 teaspoons lime peel, mayonnaise, sugar and milk. Sprinkle remaining grated peel on top of dressing.

Place bowl with dressing on large platter. Line platter with sliced lettuce. On lettuce, arrange in separate piles of pineapple, oranges, bananas, apples and beets. Sprinkle pomegranate seeds and peanuts over fruit. Serve salad with dressing.

Croquembouche

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 16:55 GMT

Batter Ingredients:

1 cup water
1/2 tsp salt
1/8 tsp vanilla extract
4 eggs
4 Tbsp butter, cut into small pieces
½ tsp sugar
1 cup of flour

Batter Instructions:

Preheat oven to 450 degrees.

In medium saucepan combine water, butter, salt, and sugar. Bring it to a full boil. Remove
from the heat, and add vanilla. Add flour all at once and stir vigorously with a wooden
spoon to form a ball. Place dough in a bowl of a stand mixer and set aside. In a small bowl
lightly beat 3 eggs, separate 4th egg and place the white in a small dish and beat lightly.
With the mixer on low gradually add egg mixture with flour mixture, once all in, increase
speed to medium. Stop mixer , test dough- make sure it is supple enough to hold its shape
but not pasty- if it is too stiff, add the egg white.

On baking sheet covered with parchment paper, place 1 tsp balls. Using a spritzer, lightly
spray with water. Place the sheet one up from bottom rack in oven, lower the temperature
to 425 degrees and bake for 15 minutes. DO NOT PEEK!!

After 15 minutes, open the oven and pierce each cream puff with a tooth pick to let steam
escape. This helps dry out the inside and bake for another 7 minutes. Once they are done
place on wire rack to cool. They freeze easily for up to 1 month.

Cream Puff Filling Ingredients:

1 quart whole milk
1/2 cup sugar
1 pinch salt
6 large eggs yolks
1/2 cup flour
2 tsp vanilla extract

Cream Puff Filling Instructions:

Bring 3 cups of milk, sugar, and salt to simmer in heavy saucepan over medium heat. Stir to
dissolve sugar. Once dissolved, remove from heat.

In a large heat-proof bowl whisk egg yolk and remaining 1 cup of milk until blended. Sift
flour over egg yolks and mix until smooth. Next, beat in the warm milk mixture a little at
a time. When all milk has been, added transfer to saucepan and place back on stove. Cook
stirring consistently over medium heat until it begins to boil, then reduce to low for 30
seconds, remove from heat and stir in vanilla extract. Place cooled filling in refrigerator
covered with plastic wrap touching the pudding so it doesn’t form a skin. When you are ready to serve, slice open cream puff and add cream in the center,

Cream Puff Croquembouche Ingredients and Instructions:

2 Cups Water
1 ¾ Cups Sugar
2 Tablespoons Corn Syrup

Combine water, sugar and corn syrup in a heavy bottomed saucepan without stirring. Bring to a boil and boil continuously, using a candy thermometer, until the mixture reaches the hard crack stage— 300 degrees. Remove from the stove and carefully dip the creampuffs into the sugar syrup and use it as the glue to hold together the creampuffs as you build the Christmas tree cone. Once the tree is complete with a spoon drip the remaining syrup up and down the sides of the tree to give it an extra golden sheen!

Check out our video tutorial for making cream puffs on the Heirloom Meals youtube channel.

Stuffed Artichokes

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 16:22 GMT

Ingredients:

6 large artichokes
2 cups homemade breadcrumbs
3-4 Tbsp Olive Oil
Salt and Pepper to taste
1 garlic clove, minced

Instructions:

Cut off the stems and the pointed tips of the artichoke leaves. Wash and drain. Spread
the artichoke leaves.
Mix homemade breadcrumbs with olive oil, garlic, salt and pepper; mix well.
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes
together in a large heavy saucepan. Add enough water to reach half way up artichokes.
Sprinkle some olive oil over them. Bring to a boil over high heat, then reduce and
simmer, covered, for 1 hour, or until leaves pull out easily.

Baccala Salad

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 16:02 GMT

Ingredients:

1 lb salt cod, soaked overnight or more, then drained
2 cloves garlic, chopped
4 Tbsp extra virgin olive oil
Juice of one lemon
1/2 cup whole cured black olives
1 celery stalk, diced
1/2 tsp black pepper, freshly ground
1/4 tsp red pepper flakes

Instructions:

Place pre-soaked salt cod fish in a medium saucepan. Add water to cover cod fish. Bring
the water to a boil and simmer until the fish flakes easily. Remove the cod and drain. In a
bowl mix the garlic, olives, celery, and black pepper, red pepper, lemon juice, and olive
oil. Break the cod into pieces and toss with the garlic-olive mixture. Refrigerate and let
sit for at least one half hour before serving.

Mexican Hot Chocolate

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 14:58 GMT

Ingredients:

1 cup (about 5 ounces) Mexican Hot Chocolate (Taza Mexican Chocolate works well)
2 ½ cups milk
1 cinnamon stick
Dash of vanilla

Instructions:

Combine milk, coarsely chopped Mexican chocolate, cinnamon stick and vanilla in a 2-quart saucepan. Stir over medium heat until mixture is steaming hot and the chocolate more-or-less dissolved.

Pour into a Mexican chocolate pot and whipped with wooden molinillo rubbing the handle quickly back and forth between your palms OR place chocolate mixture in blender, blend until mixture is foamy, about 30 seconds.

Pour into cups and serve immediately. Make 3 cups or four 6-ounce servings.

Struffoli

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 14:41 GMT

Ingredients:

3 cups flour
1 Tablespoon sugar
Zest of 1/2 lemon
Zest of 1/2 orange
Pinch of salt
4 eggs
1 tsp vanilla or grappa or limoncella
canola oil for deep frying (about 2 cups)

2 cups honey
1/2 cup sugar
1/3 cup water

Instructions:

Mix dry ingredients in a large bowl. Make a well in the center and add eggs and vanilla.
Slowly incorporate using your fingers. Gather into a ball and let rest for about 30
minutes at room temperature. Heat oil in a medium saucepan over medium heat (to test
temperature - toss small piece of dough - when it sizzles vigorously - it’s ready!!) Grab a
golf ball sized ball of dough and roll it between your hands so it forms into a rope about
1/3” in diameter. Then cut rope into 1/3” pieces. Fry the balls in batches. Place on paper
towel to absorb excess oil.

Once the balls are done, begin making the honey syrup. Heat the honey, sugar and water
in a large saucepan over low heat until the sugar is dissolved then turn up the heat until
the liquid boils and bubbls. When the foam dies down and the mixture has darkened (all
takes about 4 minutes +/-), take off the heat and add the fried balls.

Using a slotted spoon, remove honey balls and arrange on a lightly oiled piece of wax or
parchment paper. My grandmother used a glass to form the center of a wreath and put
balls all around and then sprinkle with candied fruit or nuts. She brought the struffoli
wreaths to all her friends and relatives when they visited them during the holidays - a
lovely tradition!!

Alex Elman’s Plum Pudding

carole@boulderwoodgroup.com (Carole Murko) — Tue, 20 Nov 2012 14:26 GMT

Ingredients:

¾ cup almonds
1½ cup flour
¾ cup sugar
¾ teaspoon baking soda
2 1/3 cup fresh bread crumbs
½ teaspoon grated nutmeg
1 cup unsalted butter, softened
3 cups seedless raisins
1 1/3 cup black currants
¾ cup candied orange peel
3 eggs
½ teaspoon salt
6 tablespoon rum
milk, enough to mix

Instructions:

Blanch almonds and chop. Mix all ingredients together adding enough milk to hold dough together. Place in buttered mold. Cover with buttered wax paper and fix with string or use a mold with a cover.

Place in pan with water (the water should fill the pan); boil on low flame for four hours. Add HOT water whenever necessary

On Christmas day boil again for two hours.

If you want to serve the pudding lit, turn plum pudding onto a pan, and pour over a spirit that will catch fire.

Serve hot and if possible with hot brandy butter on the side or simple candied orange peel (recipe below).

Simple Candied Orange Peel

Ingredients:

2 large oranges, ¼ inch of top and bottom cut off
4 cups sugar, divided
3 cups water

Instructions:

Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼ inch-wide strips. Cook in large pot of boiling water 15 minutes; drain, rinse, and drain again.

Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add orange peel, return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain. Toss peel and 1 cup sugar on rimmed baking sheet, separating strips. Lift peel from sugar and transfer to cookie sheet covered with foil. Let stand until coating is dry, 1 to 2 days.

Make ahead, wrap and freeze up to 2 months.

Tradition with a Twist By Annie Selke

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 20:08 GMT

This year has been about transition for me, as you may have noticed if you follow my blog, Fresh American. I’ve been renovating and moving into the house that belonged to my late mother, and now I’m just over a week away from hosting my first Thanksgiving there—where Mum, the consummate hostess, celebrated many a holiday. As a designer, I believe that every tabletop is an opportunity for a bit of sassiness and self-expression, and so lately I’ve been having fun playing with some of Mum’s vintage plates, glasses, flatware, and accessories, and mixing them up in new arrangements. It’s comforting to have those bits and pieces, and all the memories associated with them, around during the holidays. It helps me connect not only with Mum, but also with all my family and friends who are carrying on the tradition with me.

For this tablescape, I was inspired by the rich variation in neutrals—from snow to cream and chocolate—in my indigenous Vermont granite dining table, created by Adam Ross Cut Stone Company based in Albany, New York. I started with the dessert plates, which are antique Copeland Spode and once belonged to my great-grandmother. Their stunning, raised lacelike pattern are at once astonishing yet subtle. I placed these on top of the “blank canvas” of contemporary white chargers from Crate & Barrel for an instant dose of depth and dimension. Not to mention plenty of room for all the side dishes I want to serve on Thanksgiving!

Those amazing tumblers and stemware are also from my great-grandmother’s collection. With their Old World, etched grapevine pattern, they’re an exquisite addition that really elevates each setting. Mum was the keeper of fine, ironed linens—they were always perfect!—so I chose a set of her simple, elegant linen damask napkins. The silverware, Mum’s again, and monogrammed with an S for Shreve, works equally well for Selke!

I wanted the centerpiece to have an easy, organic feel, and I wanted to stick with the nuanced neutral color story. So I chose white pumpkins in two sizes and slightly different shades, and tucked white lilies and roses between them. I added the magnolia leaves to pick up the chestnut brown of the tabletop, and the eucalyptus leaves for a pop of color. (This arrangement holds itself in place pretty well, but if you’re at all concerned about disturbing it, you can insert the flower and greenery stems into water-filled picks and then into small blocks of floral foam.)

Now it’s your turn. What family tradition or heirloom are you spotlighting on your table this year? Tell me in the comments for your chance to win a two sets of Juliet embroidered napkins from Pine Cone Hill—a $96 value!

Jack Simko and AnneMarie DeFreest’s Hungarian Kifli

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 18:14 GMT

Rumored to be shaped like a crescent to celebrate the freedom of Buda, Hungary from the Ottoman Empire.

Ingredients:

2 sticks butter
2 tablespoons lard; preferably saved from duck or goose fat
½ cup sugar
4 cup sifted all-purpose flour
½ teaspoon salt
6 large egg yolks
¾ cup sour cream

Toppings:

One 16 ounce jar of homemade or store bought thick apricot preserves
½ cup chopped walnuts mixed with 2 tablespoons sugar (this can be made in a food processor with gentle pulsing to prevent walnuts from clumping)

Instructions:

Preheat oven to 375º

Combine the butter, lard, salt, sugar and flour in a large bowl. Work into small granules with a pastry blender. Add the egg yolks and sour cream and mix well.

Form dough into 4 equal sized balls. Roll dough on floured surface into a round shape about 12 inches in diameter, about 1/8 of an inch thick. Spread apricot jam over entire surface of dough. Sprinkle with chopped walnuts mixture.

Cut the round disk as you would a pizza into quarters, then eights, then sixteenths. Pull the first piece and roll from wider end towards pointed tip. The subsequent slices will be easier to roll from their positions once the first one is done. Place on parchment

lined baking sheet and bake for 12 to 14 minutes. Cool on racks and sprinkle with confectioner’s sugar.

Darlene Tenes’ Tamales with Shredded Pork and Pasilla Chile Sauce

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 17:52 GMT

Basic Fresh Masa Preparada for Tamales

Ingredients:

(makes 30 cups, enough for 5 dozen Tamales)

2 cups butter or lard
5 pounds fresh masa
2-3 cups chicken, pork or vegetable stock
2 tablespoon salt
2 tablespoon baking powder (ask when you purchase the masa, frequently it is already added)

Instructions:

Place the butter or lard in the bowl of heavy-duty mixer. With the paddle attachment on high, whip the butter for 2 minutes, or until fluffy. Lower the speed to medium and add the fresh masa alternately with 2 cups stock and baking powder (if needed), then add salt. (You may need to do this entire procedure in 2 batches.) Beat until well mixed.

Return the mixer to high and whip for 3 to 5 minutes or until the masa resembles consistency of spackle. If necessary, add additional stock, ¼ cup at a time until the correct consistency is attained. The dough should be soft but workable.

Classic Shredded Pork with Pasilla Chile Sauce

Ingredients:

Enough for 3 dozen tamales

3-4 pounds boneless pork shoulder roast
1 large onion, peeled and chopped
5-6 garlic cloves
Water or chicken stock (about 1 quart)
1 recipe Pasilla Chile Sauce

Instructions:

Preheat oven to 325°F.

In a heavy “stove top to oven” sauté pan, sear the pork on both sides in a little oil and add the onion and garlic. Pour in enough water or chicken stock to barely cover the roast. Bring the liquid to a simmer, cover the pot and place it in the oven. Cook for about 2 hours or until the meat is fork tender. Let the meat cool and then shred and set aside. Prepare the Pasilla chili sauce (recipe below) and fold enough of it into the meat to make it juicy but not runny. (You may make this well in advance and refrigerate or freeze.)

Pasilla Chile Sauce

Ingredients:

12 dried Pasilla chilies
1 onion, peeled and coarsely chopped
4 cloves garlic
1 small can (about 2 cups) fire roasted tomatoes, drained
4 tablespoons vegetable oil, divided
1 ½ cups chicken or vegetable stock
2 teaspoons cumin seeds
1 teaspoons coriander seed
1 tablespoon brown sugar
salt and pepper to taste

Instructions:

Remove the stems and seeds from the chilies. Bring about a quart of water to a boil in a medium pot and add the chilies to the boiling water. Remove them from the heat and let them stand for about a half hour to soften.

Heat 2 tablespoons of the oil in a heavy sauté pan and sauté the onions until tender, about 3-4 minutes.

Using a food processor or blender, purée the soaked chilies, onion and garlic. Save the liquid from soaking the chilies. Heat remaining oil in the skillet and toss in the cumin and coriander seeds, heating them for a scant 30 seconds. Stir in the chili purée, the 2 cups chili soaking liquid and enough stock to give the sauce a pourable consistency. Add the brown sugar and season with salt and pepper. Simmer gently for about 6-8 minutes.

Traditionally this dish is served with Ensalada de Nochebuena, Frijoles con Chorizo and Mexican Hot Chocolate.

Scott Keough’s Eggnog

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 17:32 GMT

Ingredients:

1 dozen fresh eggs
1qt. heavy cream
11/2 cups sugar
1/2 gallon vanilla bean ice cream
1qt fresh milk
3 nutmeg nuts ground fresh
1 1/2 teaspoons vanilla
151 dark rum (to taste)   

Instructions:

In large bowl, place ice cream to soften while working on next steps. Separate the eggs. Beat the egg whites in your largest bowl until stiff. In another bowl, beat the heavy cream until the consistency of whipped cream. And in yet another bowl, beat the egg yolks with the vanilla, sugar and nutmeg. Once those are smooth, add the quart of milk and blend until fully incorporated.

Now we get to put it all together. Fold the ingredients into your eggs whites in the following order. First, the egg yolk mixture, next your whipped cream and finally the softened ice cream. The next step is optional: add 151 rum to taste. If you plan on serving the eggnog on the day you make it, you can place the bowl in the freezer for at least an hour before serving. Please note that you can store the eggnog in the freezer for up to three weeks. When ready, take out and mix well (should be like a milkshake) and put into your punch bowl. If the eggnog has been in the freezer awhile it may need to warm up for a bit before it can be mixed.

Anne Maxfield’s Lollipops

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 17:20 GMT

Ingredients:

Makes about 24-30 depending on the size of the molds

2 cups sugar
2/3 cups light corn syrup
¾ cup water
¼ teaspoon flavoring (use oil-based flavorings)
¼ teaspoon food coloring

Directions:

Lightly grease the molds (Pam works well) and close with elastics.

Have the flavoring and food coloring close by the stove. In a large saucepan, mix together sugar, corn syrup and water. Heat over medium-high heat, stirring until the sugar dissolves. Bring mixture to a boil, without stirring.

When it reaches 300°F on a candy thermometer, immediately remove from the heat and quickly stir in the flavoring and coloring. Stir to combine thoroughly. Be very careful, the mixture will steam and is very potent if inhaled!

Carefully pour the syrup into the prepared molds, insert sticks and chill in the freezer (or out in a snow bank) until the molds feel cool to the touch and can be gently cracked open. Cut the elastics with a knife and use the back of the blade to pry open the molds.

Elle Green’s Sweet Potato Cake

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 17:07 GMT

Cake

Ingredients:

3 cups sifted all-purpose flour (sifted, then measured)
¾ cup bourbon soaked raisins (soak for at least 30 minutes)
2 ½ teaspoon ground cinnamon
1 teaspoon ground whole nutmeg (fresh)
¼ teaspoon ground cloves (fresh)
3 teaspoon baking powder
1 teaspoon salt
1 cup sugar
½ cup brown sugar
2 sticks butter (softened)
2 large eggs
2 teaspoon vanilla extract
2 cup finely grated sweet potatoes
12 ounces diced pineapple(Tip: 1 20 oz can crushed pineapple, drained yields 12 oz.)
½ cup milk

Instructions:

Preheat Oven to 350°F.

Prepare cake pans by spraying with non-stick baking spray. Line bottom of pans with parchment paper.

Combine all dry ingredients including the raisins and excluding the sugars. Measure the sugars into a separate bowl.
In a separate bowl add butter and sugars, cream until fluffy. Add eggs one at a time, beating well after each one. Add dry ingredients to the butter mixture. Add the milk and vanilla and beat on medium speed until combined. Stir in crushed pineapples and shredded sweet potatoes.

Divide batter among pans and bake until cooked-through, about 30 minutes, until a cake tester comes out clean. Cool cakes in pans on racks for 1 hour. Remove cakes from pans and place on racks and allow to cool completely.

Place one cake layer onto platter and frost (recipe below). Add 1/3 of mousse (recipe below) and continue the same process until all three layers are complete. Spread a thin layer of frosting over top and sides of cake. Chill cake and remaining frosting for 30 minutes. Spread remaining frosting over top and sides of cake. Coat the cake’s collar with chopped pecans. Chill for at least an hour.

Mousse Filling

Ingredients:

1 ½ cups roasted sweet potato puree
1 cup heavy cream
1/3 cup brown sugar
¼ teaspoon salt

Instructions:

In a well-chilled mixing bowl add heavy cream. Using a whisk attachment, whip cream until it begins to thicken. Add brown sugar and whip on high speed until stiff peaks. Add potato purée and salt, combine on medium speed.

Frosting

Ingredients:

three 8-ounce packages cream cheese; softened
1 cup unsalted butter (2 sticks); softened
¾ cup heavy cream
1/3 cup maple syrup
¼ cup brown sugar
1 teaspoon vanilla extract
2 ½-3 cups chopped pecans

Instructions:

Beat cream cheese, butter, vanilla and maple syrup in mixing bowl until smooth. In a well-chilled bowl, add heavy cream and whip until it thickens. Add brown sugar and whip until stiff peaks. Beat into cream cheese and butter mixture. Chill until firm enough to spread, about 30 minutes.

Katja Rowell’s German Red Cabbage

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 16:56 GMT

Ingredients:

Serves 4-6 people

2-3 strips of bacon
½ medium onion, diced
2 ¼ pounds red cabbage, chopped
2 ¼ apples, cut small
1 cup apple cider
4-6 cloves
1 Bay-leaf
Salt and pepper to taste
Apple cider vinegar to taste
Honey to taste

Instructions:

Cook bacon and put the fat in a large dutch oven. Remove cooked bacon and dice medium onion and cook in the leftover bacon fat. Add chopped red cabbage, apples, cloves, apple cider and bay leaf to the onion-fat mix.

Cook down on a low heat, checking and stirring frequently to be sure of enough liquid (1 ½ to about 2 hours).

Add honey and apple cider vinegar to taste

Heirloom Meals’ Christmas Menu

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 16:49 GMT

Christmas Eve

Baccala Salad

Darlene Tenes' Tamales with Shredded Pork and Pasilla Chili Sauce

Ensalada de Nochebuena

Frijoles con chorizo

Christmas Day

Main Course:

Helga Kaiser's Christmas Goose

Herb Crusted Rib Roast

Side Dishes

Helga Kaiser's Dumplings

Stuffed Artichokes

Charity Kahn's Super Duper Turkey Dressing

Katja Rowell's German Red Cabbage

Turnip and Potato Gratin

Christmas Treats and Desserts:

Jo Murko's Chocolate Dipped Cherry-Almond Biscotti

Elle Green's Sweet Potato Cake

Jack Simko and AnneMarie DeFreest's Hungarian Kifli

Alex Elman's Plum Pudding

Anne Maxfield's Lollipops

Jo Murko's Cream Puffs and Croquembouche

Ruth Ann Galvin's English Nut Bar Shortbread

Ruth Ann Galvin's Lemon Star Cookies

Ruth Ann Galvin's Mocha Rounds

Aunt France's Torrone

Struffoli

Pignoli cookies

Almond Fingers

Christmas Drinks and Spirits

Scott Keough's Eggnog

Mexican Hot Chocolate

Charity Kahn’s Super Duper Turkey Dressing Recipe

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 16:39 GMT

Ingredients:

1 loaf white bread, cubed and toasted
1 onion, chopped
1 cup chopped celery
2 ½ or more sticks butter
1-2 tablespoons Sage (to taste)
1 tsp Salt (to taste)
½ Pepper (to taste)

Instructions:

Preheat oven to 350°F.

Cube 1 loaf white bread and put on cookie sheet in low oven to dry.

Cook chopped onions and chopped celery in butter until soft.

Mix bread cubes, onion and celery in large bowl with salt pepper and sage. Use a lot of sage. I cannot tell you how much, but enough so you can see it on the bread without it looking black.

Mix all together with enough hot water so that it holds—not soggy, not too dry. Pack tightly in turkey and hope for the best.

Bake the first 15 minutes covered with aluminum foil and then remove foil for the remaining time prior to taking the stuffing out.

Paul Finnerty’s Cranberry Pie

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 16:19 GMT

Ingredients:

½ Cup Water or Apple Cider
½ Cup Raisins
2 Tablespoons Flour
1 Cup Sugar
¼ Teaspoon Salt
1½ Cups Cranberries
1 Tablespoon Butter

Instructions:

Preheat Oven to 450 degrees.

Heat water (or cider) and soak raisins. Mix flour, sugar and cranberries and add to raisins and liquid. Simmer covered for 5 minutes then add butter. Cool and pour in crust. Turn oven down to 350 just before putting pie in the oven. Bake for 40 minutes.

Caramelized Pearl Onions or Shallots

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 15:48 GMT

Ingredients:

2 lbs onions(shallots or pearl onions work well)
1 Teaspoon butter
1 Teaspoon oil
1 Cup Madeira Wine
1 ½ Tablespoons Honey
¾ Teaspoon Salt

Instructions:

Boil the onions, without peeling, for 5 minutes. Drain and plunge into cold water. Then drain and peel. Pan fry the onions until they are slightly golden, about 5 minutes. Add Madeira, honey and salt—covering and simmering over low heat for 12-15 minutes. Simmer until the onions are tender then uncover and cook over medium until liquid is reduced to a glaze and is golden brown.

Wine Pairings for Thanksgiving

carole@boulderwoodgroup.com (Carole Murko) — Mon, 19 Nov 2012 14:42 GMT

I would be misleading you if I were to provide the suggestions...however, my friend Alex Elman would not. Alex is in the Heirloom Meals' Thanksgiving Special and offers some wonderful suggestions to pair with your meal.

Click on the photo of Alex and Me walking in her Dad's vineyard to link to her blog on pairing wines with your Thanksgiving meal.

Gluten, Dairy and Egg-Free Cornbread Stuffing

carole@boulderwoodgroup.com (Carole Murko) — Sun, 18 Nov 2012 19:11 GMT

Buckwheat Cornbread

Ingredients:

1 cup buckwheat flour
1/2 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 flax eggs (1 tablespoon flax meal mixed with 3 tablespoons of water, refrigerated for 15 minutes)
1 1/4 cups almond milk
1/4 cup Earth balance butter

Instructions:

Preheat oven to 400°. Spray loaf pan with Pam. In a large bowl combine the buckwheat flour, cornmeal, baking powder, salt and sugar. In another bowl mix the flax eggs, almond milk and Earth balance butter. Beat until well blended. Add to dry ingredients and stir until they are incorporated. Bake 20 to 30 minutes until done.

Continue to Cooper Boone's Corn bread stuffing recipe!

Thanksgiving Show Air Times 11/18/12

carole@boulderwoodgroup.com (Carole Murko) — Sun, 18 Nov 2012 18:31 GMT

Here are only some of the markets it is airing in today:

Boston - 5 pm (channel 44)

Austin, TX - 4 pm

Los Angeles - 11 am and 2 pm

Philadelphia - 5 pm

Houston - 4 pm

Seattle - 2 pm

Tampa - 2 pm and 5 pm

Minneapolis - 5 pm

Denver - 3 pm

Miami 5 pm

Cleveland 4 pm

St. Louis - 4pm

Charlotte - 5 pm

West Palm Beach - 5 pm

San Antonio - 4 pm

Las Vegas - 3 pm

Cincinnati - 4 pm

Columbus - 4 pm

Indianapolis - 4 pm

Nashville - 4 pm

Salt Lake City - 3 pm

Kansas City - 4 pm

Charlotte - 5 pm

Milwaukee - 4 pm

Greenville, SC - 5 pm

San Antonio - 4 pm

Birmingham, AL - 4 pm

Grand Rapids - 4 pm

Norfolk, VA - 5 pm

Albuquerque - 3 pm

Oklahoma City - 4 pm

Greensboro - 5 pm

Jacksonville - 5 pm

Meatballs and Gravy

carole@boulderwoodgroup.com (Carole Murko) — Sun, 18 Nov 2012 16:10 GMT

http://www.youtube.com/watch?v=c8FNa-EMcck&feature=g-upl

Perhaps the most iconic and individual of all the Italian-American recipes....here's how my family does it!