Mrs. Gould’s Cookies

Servings: 
Preheat: 350
Prep Time: 
Source: Jean Gumpert

These cookies are delicious. We don’t know who Mrs Gould is, but that matters not. Thank you, Jean, for the recipe!

Ingredients: 

1 cup unsalted butter, softened 
1/2 cup sugar
2 cups flour
1 tsp. Vanilla
1 cup ground nuts……almonds, pecans, walnuts, hazelnuts or a combination (Do not use nut flour.)
Ghirardelli’s Dark Chocolate flavored melting wafers or
2 1/2 oz bittersweet chocolate coarsely chopped with 5 tsp unsalted butter

Directions: 

Combine all ingredients and knead until the dough comes together in a ball. Divide the ball in half and using your hands, roll the dough into two long rolls. Refrigerate the rolls for a few hours or overnight.

Preheat oven at 350 degrees.

Line a cookie sheet with parchment paper.   Slice the rolls into 1/4″ individual cookies.  Bake for 15 – 20 minutes. Extend baking time if needed.

When cookies are cool, slowly heat Ghirardelli wavers or bittersweet chocolate pieces plus butter in a bowl over a pan of barely simmering water until melted and smooth. Dip one end of each cookie in melted chocolate. Be careful not to dip bottom of cookie in chocolate……just part of the rim and the top.

Set cookies aside to dry.

Roast Turkey

Servings: 
Preheat: 325
Prep Time: 
Source: https://diestelturkey.com/pages/recipes/roasting-instructions

This is an amalgam of several sources.

Ingredients: 

4TB room temperature butter
4 tsp salt
2 tsp paprika
2C white wine

Directions: 

Brine turkey 12-24 hours, but no more. Start the brining the evening before.

Preheat oven to 325º F.

Make paste from ingredients below.

Remove the neck giblets from the body cavity and give the bird a quick shower with cold water and pat dry with a paper towel.

Slather bird with butter mixture.

Set turkey in an open roasting pan on rack, breast side up, and cover the bottom of the pan with about 2 cups of broth or water.

Put bird in the preheated oven and check the chart below for its approximate roasting time. If bird is unstuffed, take 30 minutes off the cook time listed below.

Heat (don’t boil) 1 cup of white wine on the stovetop and pour it over your turkey halfway through roasting.

The longer it’s in the oven, the more quickly the internal temperature of your bird will rise, so use a thermometer to keep an eye on it to avoid over-roasting. Don’t worry about turning bird as it roasts; it will brown to a rich, golden, color. Cover your turkey loosely with a foil tent if getting too brown.

Make gravy roux whisking equal parts separated fat after roasting and 50:50 flour+cornstarch. Add stock. Thin with more white wine.

Weight Approx. Roasting Time
6-10lbs 2 hrs
10-12 lbs 2 -2.75 hrs
12-14 lbs 2.75-3.5 hrs
14-16 lbs 3.5 – 3.75 hrs
16-18 lbs 3.754 hrs
18-20 lbs 4-4.5 hrs
20-22 lbs 4.5-5 hrs
22-24 lbs 5 -5.25 hrs
24-26 lbs 5.25 -5.5 hrs
28-30 lbs 5.5 – 5.75 hrs
32-34 lbs 5.756.25 hrs
34-36+ lbs 6.25 -6.5 hrs

Aebleskiver

Servings: 4
Preheat: 
Prep Time: 30 min
Source: Ann Erickson, though this page is almost identical https://www.allrecipes.com/recipe/11037/aebleskiver/

An aebleskiver pan is a must. A crochet hook or bamboo skewer helps to flip the aebleskivers. Serve with maple syrup, powdered sugar, or jam.

Ingredients: 

2 C buttermilk
2 eggs separated
2 tbsp sugar
1/2 tsp salt
2 C flour
2 tsp baking powder
1/2 tsp baking soda
4 tbsp melted butter

Directions: 

Mix together the buttermilk and egg yolks.

Beat the egg whites until they hold stiff peaks

Mix and sift together the sugar, salt, flour, baking powder, baking soda.

Add dry ingredients to the buttermilk mixture and mix until just combined. Mix in the melted butter. Fold in the egg whites until just combined.

Put 1/2 tsp neutral cooking oil into aebleskiver pan. Cook until batter bubbles. Flip to cook other side.

French Grated Carrot Salad

Servings: 4
Preheat: 
Prep Time: 30
Source: https://www.davidlebovitz.com/carottes-rapee/

This classic French salad is featured on crudites (raw vegetable salad) plates in bistros and cafés. It can be served as a main course salad or alongside grilled meats, fish, or chicken. The recipe can easily be doubled. Each batch is different so plan on seasoning the salad with additional lemon juice or salt, if desired.

The salad is best served at room temperature. It can be made up to 24 hours in advance and refrigerated until ready to serve.

Ingredients: 

1 pound (450g) carrots, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 teaspoon honey or sugar
1 1/2 to 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives,or chervil

Directions: 

Grate the carrots in a rotary grater or box grater.

In a mixing bowl, stir together the olive oil, 1 tablespoon lemon juice, salt, mustard, and honey or sugar. Add the carrots and chopped herbs and toss thoroughly with the dressing.

Taste, and season with additional lemon juice, salt, or other ingredients.

Traditional German Spaetzle Recipe

Servings: 6
Preheat: 
Prep Time: 1 hour
Source: https://www.daringgourmet.com/homemade-german-spaetzle/

Perfect texture and perfect flavor, these traditional German Spaetzle are just like you know and love them from the Swabia region of Southern Germany!

Traditionally Spätzle batter is quite thick because it was cut into noodles using the board & knife method. Even if using a Spätzle press or other method, thicker batter yields a better consistency. If you’re using the Spätzle press yes, it will require some muscle strength – you don’t want the batter to be so runny that it squishes right through with ease. That said, if you’re straining way too hard to press the batter through, go ahead and add a bit more liquid to thin it out.

See URL for more background. We added more flour than called for to make it thicker.

Ingredients: 

2 cups all-purpose flour (you can also use whole wheat flour)
1 1/2 teaspoons salt
1/8 teaspoon freshly ground nutmeg , optional (not traditional but adds a nice flavor)
4 large eggs
1/2 cup milk or water + more as needed (milk produces a richer Spaetzle) (**add more flour if the dough is too runny, add more milk or water if it’s too stiff)
butter for serving

Directions: 

Add the flour, salt and nutmeg (if using) to the bowl of a stand mixer. Stir to combine. Crack the eggs into a small bowl and whisk them. Make a well in the center of the flour mixture and pour the eggs in it. Add the milk (start with using slightly less and add more as needed). Attach a dough hook to the stand mixer and “knead” the dough for 16-20 minutes, or until bubbles appear (see pictured instructions for details).
After 15 minutes or less of beating, use a wooden spoon to scoop and pull the dough. If bubbles/holes appear, the dough is done.

Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a Spätzle maker of your choice (I use and prefer the Spätzle press), press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a colander, and then dump the noodles in a large bowl of ice water. Drain the noodles again, toss with some melted butter and serve warm.

Make Ahead: The Spaetzle can be stored in the fridge for at least a couple of days and then reheated. Melt some butter in a large skillet and toss the Spätzle in it to heat through.

Spatzle

Servings: 8
Preheat: 
Prep Time: 
Source: Alfred Sulzberger

Ingredients: 

3 C flour
1 tsp salt
1/4 tsp nutmeg
4 eggs
1 C milk
1/2 C water
2 tsp salt
1/2 or 1/4 stick of butter
1 C breadcrumbs

Directions: 

In a large mixing bowl combine 3 cups flour with 1 teaspoon salt and 1/4 tsp nutmeg. Stir in 4 eggs, lightly beaten. Gradually add 1 cup milk and 1/2 cup water and beat the mixture with a wooden spoon until it forms a smooth soft dough.

In a large saucepan bring 8 cups of water and 2 teaspoons of salt to a boil. Force dough through a spatzle press. Alternatively, set a very coarse flat grater, smooth side up, over the saucepan and with a wooden spoon press the dough, a little at a time, through the grater. Stir the dumplings gently to separate them and boil for 8 minutes.

Drain them well in a colander and put them in a pot of cold water. Repeat this process until all of the dough is used.

Saute the spatzle in a large skillet with 1/2 or 1/4 stick of butter for 2 to 3 minutes or until they are dry and well-coated with butter. Saute 1 cup of bread crumbs in 1/4 stick of butter until they are golden. Transfer the spatzle to a serving platter and sprinkle bread crumbs over spatzle.

Salted pecan-toffee crunch

Servings: 
Preheat: 
Prep Time: 30 minutes
Source: https://www.paloaltoonline.com/food/roundup-food/2024/12/11/chef-owners-of-protege-rasa-italico-and-more-share-their-favorite-holiday-recipes/

Anthony Secviar, chef and co-owner of Palo Alto’s Michelin-starred Protégé restaurant, shared his recipe for salted pecan-toffee crunch – a holiday treat that’s a beloved tradition in his family.

Ingredients: 

Saltine crackers, as needed
3 cups almonds, toasted with skin on
1 cup granulated sugar
1 cup unsalted butter
½ vanilla bean, split and seed scraped (alternatively: ½ teaspoon vanilla extract)
¼ teaspoon kosher salt
6 ounces dark chocolate chips
6 ounces semisweet chocolate chips
½ cup pecans, toasted and finely chopped

Directions: 

Line a quarter sheet pan with foil and cover with a piece of pre-cut parchment. Arrange a single layer of saltine crackers to completely cover the bottom of the pan (you may need to trim crackers to fit evenly in one layer). Distribute the toasted almonds over the crackers (there should only be one layer) and put aside.

Meanwhile, in a heavy bottom saucepan, combine sugar, butter, vanilla and salt, and cook over medium-high heat, stirring constantly. Cook until the caramel turns the color of toasted almond skins (7-9 minutes).

Once the color is achieved, remove from heat and immediately pour the hot toffee over the almonds and crackers, carefully spreading to form an even layer that coats the nuts. Allow to cool at room temperature for approximately 2 minutes and sprinkle the chocolate chips over the top of the toffee. The chocolate will melt to form an even layer over the toffee and nuts (you may need to gently spread the chocolate with a plastic spatula to form an even layer and aid with the melting).

Finish the toffee by sprinkling the finely chopped pecans over the top before chocolate has cooled. Transfer tray into the refrigerator and allow to cool until chocolate and toffee has set (20-30 minutes). Remove from refrigerator, lift out the parchment paper with toffee, remove parchment and break into desired shapes/sizes. Store in airtight containers at room temperature.

Thai Basil Squid

Servings: 2
Preheat: 
Prep Time: 30 min
Source: https://rasamalaysia.com/thai-squid-recipe/

This Thai basil squid showcases tender squid infused with Nam Prik Pao (Thai roasted chili paste), fresh Thai basil leaves, and a few fiery Thai chilies. A splash of fish sauce ties everything together, making this dish both delicious and authentically Thai.

Ingredients: 

12 oz (375g) squid, cleaned and cut into rings, and pat dry with paper towels
1 tablespoon oil
3 tablespoons Nam prik phao, Thai roasted chili paste (like “Pantai” brand
3-4 Thai chilies, lightly pounded (optional)
1 teaspoon fish sauce , to taste
1/2 cup Thai basil leaves, stems removed

Directions: 

Clean the squid thoroughly and cut it into pieces. Rinse with cold water. Bring a pot of water to a boil, then quickly blanch the squid for 5-10 seconds. Drain and set aside.

Heat a wok with oil, then add the roasted chili paste and Thai chilies. Stir-fry until the spicy aroma fills the air.

Add the squid and stir to combine thoroughly.

Add the fish sauce, stirring a few times before adding the basil leaves. As soon as the leaves are wilted and the squid completely cooked, dish out and serve immediately with rice.

Lemon Squares

Servings: 16
Preheat: 350
Prep Time: Total time 1 hour
Source: NYT’s Food section – best lemon squares

The recipe for these sweet, tart squares, adapted from the “Wellesley Cookie Exchange Cookbook” by Susan Mahnke Peery, was published in The Times in December 1990, part of a Christmas cookie roundup. But they can be made for just about any occasion, whether you’re in the holiday spirit or just craving something with a little pucker. The buttery shortbread mellows a lemon topping, as does the dusting of confectioners’ sugar. Make it to cap off a weeknight dinner, or for a weekend afternoon snack, paired with a cup of tea. —

Ingredients: 

2cups/256 grams flour, plus ¼ cup/32 grams
½cup confectioners’ sugar/61 grams, plus 2 teaspoons
1teaspoon kosher salt
1 cup/227 grams (2 sticks) unsalted butter, melted
4 eggs
2 cups/400 grams granulated sugar
⅓ cup/80 milliliters lemon juice (from about 1 to 2 lemons)
½ teaspoon baking powder

Directions: 

Step 1
Heat oven to 350 degrees. Put parchment paper in the bottom of the pan. In a medium bowl, whisk together two cups flour, ½ cup confectioners’ sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
Step 2
Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners’ sugar on top when cool. Cut into equal bars.

Cornbread (for Bob’s Red Mill medium grind)

Servings: 12
Preheat: 375
Prep Time: 30 minutes
Source: https://www.bobsredmill.com/recipes/how-to-make/cornbread/

Works for medium grind cornmeal

Ingredients: 

1 cup Medium Grind Cornmeal
1 1/3 cups Buttermilk (or 1 tbsp +1 tsp white vinegar to 1 1/3 milk)
1 cup Unbleached White All-Purpose Flour
1/4 cup Cane Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/4 cup Melted Butter cooled

Directions: 

Combine medium grind cornmeal and buttermilk in a large bowl and let sit for 10 minutes. Meanwhile, preheat oven to 375°F. Spray an 8×8-inch baking pan and set aside.

Mix together flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.

Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving.