Mariann

A Few of Our Favorite Things…..

As we navigate a very different Holiday Season than most of us have ever had to navigate we are reaching out to share some of our experiences, memories, favorite and poignant moments of holidays pre-pandemic.

With wishes from our family to yours for gentle and heart filled moments during the coming weeks.

from Anne………Coit Road Farmer’s Market

http://www.coitmarket.org/

among the vendors – No Wheat, No Worries

gf baked goods by Chandra Morgan-Henley

from Mariann……..PAMELA’S PIE CRUST

https://www.pamelasproducts.com/recipes/gluten-free-pie-crust-with-artisan-flour-blend

see our posts for using your pie crust to make: Cranberry Lemon Curd Pie and Potato, Scallion and Gruyere Galette

…… White Winters

CITY FRESH…..local CSA

“We promote sustainable farming and deliver food that is locally grown, nutritious, fresh, and delicious.“

https://cityfresh.org/

HOLIDAY LIGHT SHOW – PUBLIC SQUARE

https://www.downtowncleveland.com/events/2020-winterfest

Nov. 28 – Jan. 3, 6:00 p.m. to 10:00 p.m.

from Mary Lou……..MEMORIES and LOSS

My most favorite thing is packing the car the night before, getting up by 6:00, picking up my neighbor & drive to my daughter’s every year to be there as my grandchildren wake up. My son in law puts on coffee & all gather around their tree & watch the girls open their presents. After- wards, we have a brunch. This year will be very different as my son in law passed away 3 days before last Christmas.

from Diane……. Check out The Repair Shop on

Netflix. https://www.netflix.com/title/81224128.

The show highlights the history of family heirlooms and antiques and the expert artisans who bring them back to life. Try it if you like the stories told on Antiques Roadshow and the geniality of the Great British Baking Show.

More NEO Holiday Light Displays

Medina Fairgrounds light show:https://www.cleveland.com/community/2020/12/brighten-your-night-with-a-driving-tour-of-holiday-lights-at-the-medina-county-fairgrounds.html

And Cuyahoga County:https://www.cleveland.com/community/2020/11/brighten-up-your-holiday-season-with-magic-of-lights-at-the-cuyahoga-county-fairgrounds.html

Stan Hywet:https://www.stanhywet.org/

Cleveland Botanical Gardens:https://cbgarden.org/

Cleveland Zoo:https://www.clevelandmetroparks.com/zoo/programs-events/2020/special-events/wild-winter-lights-presented-by-nopec

Nela Park:https://www.cleveland.com/news/2020/12/nela-park-holiday-lights-shine-bright-in-east-cleveland-2020-photos.html

Happy G-F Holidays from Minus-G

Local

https://www.minusg.com/pages/retail-stores

Wishing you the Joys of this Season!

New Limited Holiday Collection: New Gluten-free Tastes of the season; everything gluten-free and allergy friendly! Celebrate this Holiday Season with our newest limited edition.

Check out the link above to shop online or at a local retailer near you.

Pumpkin Roll Mix ~ Deliciously Indulgent Cornbread Mix ~ Fluffy & Sweet Donut Mix ~ America’s Favorite GF Donut
Cinnamon Roll Mix ~ Ooey Gooey GoodnessCut-out Sugar Cookie Mix ~ Buttery Soft Snowball Cookie Mix ~ A Melt-in-your-Mouth Favorite

Christmas Savings

Now thru Dec 24th, Save $5.00 on $49.00 or more – Online only.

New Bundles

Christmas Bundle:Cinnamon Rolls MixSnowball Cookie MixCut-out Sugar Cookie Mix
Baker’s Dozen Bundle:Single Pizza Crust MixSmall Pancake MixSmall Muffin MixBread MixPie Crust MixChocolate Cake MixChocolate Chip Cookie MixPumpkin Roll MixDonut MixCornbread MixCinnamon Rolls MixSnowball Cookie MixCut-out Sugar Cookie Mix
Pantry Bundle:Single Pizza Crust MixSmall Pancake MixSmall Muffin MixBread MixPie Crust MixChocolate Cake MixChocolate Chip Cookie Mix

Be sure to check out our latest recipe: Cranberry Orange Scones Orange-glazed Gingerbread

Cranberry & Lemon Curd Pie with Meringue

Ingredients

you will need 1 single crust, unbaked, pie shell

Filling

4 c cranberries, fresh or frozen

1/2 c confectioners sugar

2 T lemon juice

¼ t salt

1 T lemon zest

Lemon Curd

6 T butter – unsalted, softened at room temperature

1 c sugar

2 large eggs

2 large egg yolks

2/3 c fresh lemon juice

1 t grated lemon zest

Meringue

4 large egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Process

Preheat oven to 425

Filling

In a medium bowl combine the filling ingredients

Transfer the filling to the unbaked pie shell and bake for 15 minutes.

Reduce temperature to 350 and continue to bake 30 minutes until filling is bubbling and crust is golden

Curd

In a medium saucepan, on low heat, whisk together the sugar and lemon juice.

Quickly begin to whisk in the eggs, one at a time, as the mixture continues to heat (take care that the eggs are added before the mixture becomes too hot so as to not cook the eggs)

Once all the eggs are incorporated increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.

The mixture should not boil.

Begin adding the butter a single tablespoon at a time as it incorporates to the mixture.

Remove the curd from the heat; stir in the lemon zest.

Place a small screen strainer over a bowl and pour the curd into the strainer stirring with a rubber scraper to separate the solids.

Press plastic wrap on the surface of the lemon curd to keep a skin from forming.

Allow the curd to set until it is cool enough to top the cranberry filling.

Meringue

Preheat oven to 375 degrees.

In the CLEAN bowl of stand mixer whip the egg whites to glossy and smooth

Add the cream of tartar

While continuing to beat the egg whites add the sugar, a tablespoon at a time, until the sugar is incorporated.

Continue beating until stiff peaks form.

Spread or pipe meringue on top of pie

Bake until top is golden, about 7 – 10 minutes.

Potato, Scallion & Gruyere Galette

Ingredients

1 pie crust, rolled and unbaked

¼ c butter

2 scallions, thinly sliced (sub leeks or onion if preferred)

3 medium Yukon gold potatoes, scrubbed/sliced thin

3 medium Russet potatoes, scrubbed/sliced thin

salt and pepper to taste

½ c gruyere cheese, grated (sub other cheeses as preferred)

Process

Preheat oven to 425

Line baking sheet with parchment

Transfer pie crust to parchment

In a saute pan, melt 1 T butter and saute scallions until tender

Transfer sautéed scallion to a bowl and set aside.

Add 2 T butter to the saute pan, when melted and bubbly arrange the potatoes in the pan in a circular pattern slightly overlapping.

Season with salt and pepper.

Do not overload the pan with the potatoes,

small batches will prevent steaming and allow for browning.

Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional butter as needed.

When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.

Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.

Roll the edges of the dough up over the edge of the layered potatoes.

Bake 45 – 55 minutes

Holiday Cooking Extravaganza!

While the inspiration for my previous recipe post for Pumpkin Pie Minis came from Southern Living Magazine today’s post for cooking a turkey comes directly from NYT Cooking section courtesy of Samin Nosrat. Chef Nosrat is the author of the cookbook Salt, Fat, Acid, Heat which is also a Netflix series by the same name. I love the cookbook. I loved the Netflix show. I love Chef. I am super excited to make this turkey for the upcoming holiday table! Hope you will find it intriguing too!

BUTTERMILK BRINED ROASTED TURKEY

You will need to start this recipe 2 -3 days before roasting day .

You will need a 10 – 14 lb turkey, a sharp butchers knife or sharp kitchen shears, 2 – 2 gallon roasting/cooking bag, a very large bowl or a baking pan with sides, 3 quarts of buttermilk, 7 T of kosher salt, a large roasting pan

Begin by spatchcocking the turkey. You can find videos for this process on You Tube if needed but here is the simple description………. place the turkey breast side down on a cutting board. Using your kitchen shears begin to snip the backbone out, alternating from right to left sides of backbone as you progress. Stay as close to the backbone as possible in order to snip the smaller bones away from the spine. When you’ve snipped it away, remove the backbone adding it to the neck/giblets and wingtips for making stock and gravy.

Turn the turkey over, breast side up, splay out the legs and press down on the breast bone to flatten the turkey out on the cutting board. You will hear or feel the cartilage release in the process.

Place one of the cooking bags inside the other and place them in the the bowl or baking pan. Combine the buttermilk and salt in the inner bag. Allow the salt to dissolve before adding the turkey to the bag.

Add the turkey to the bag with the buttermilk and salt. The outerbag will protect from leakage. Squeeze any air from the turkey bag as you seal it. Then roll it around in the bowl to coat the turkey.

Refrigerate the bagged turkey!

Allow the turkey to marinate in the bag, in the fridge, for 48 hours turning the bag about every 8 to 12 hours. You want to make sure all the surfaces of the turkey are being marinated.

3 hours before you want to begin roasting remove the turkey from the fridge and allow to come to room temperature. Wipe off as much of the buttermilk brine mixture as you can.

Heat the oven to 400 degrees

Set the turkey, breast side up, on a parchment lined roasting pan or baking pan with sides. Place the pan in the oven, keeping an eye on the turkey every 30 minutes or so and rotate the pan back to front after each check in. You may need to tent the turkey with foil if the skin begins to become too dark.

Depending on size the turkey will take anywhere from 1 hour to 2 hours to roast. Check with a meat thermometer for internal temp of the breast at 150 and the meat of the thigh to 165.

Transfer the turkey to the platter and allow to rest 20 minutes before carving.