About Feast Everyday

Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.

Over 900 Recipes and still growing

From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html

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Tuesday, November 26, 2013

Essential Thanksgiving Link from Marianne

Hi Barbara---

This was in Saturday's NYT -- fun to see the videos. I am going to try the Brussell sprout hash. I only have one oven so I appreciate any make-ahead and stove top recipes. I am also going to try the make-ahead gravy and add drippings right before serving.
    ----Marianne



Essential Thanksgiving

Your guide to the year?s most important meal, with our best recipes, videos, techniques and tricks.
Or, copy and paste this URL into your browser: http://nyti.ms/17SJuJE

Monday, November 25, 2013

Thanksgiving Recipes for Veggies?

First of all,  Happy Thanksgiving to everyone who has taken the time to read this blog! 

We are going on the 5th year of sharing recipes and food adventures here on Feast Everyday, and I really appreciate everyone who has participated or followed the blog.

I am finding myself relying on the Recipe Index more and more to look up the recipes we use frequently or ingredients needed for holiday meals while I am shopping. 

This Thanksgiving I am using
Plus my cousin, Susan, showed me a recipe she uses for a baked egg casserole which  I'll try for breakfast and post afterwards.

But this year I am still stuck on what vegetables to make --- which don't either take up my oven while the turkey is still cooking --- or interfere with gravy making on the stove top.

I usually roast brussel sprouts because Tom loves them so much, and sauté another like glazed carrots for color.  But they are a hassle to do with everything else going on.

Ideally, I'd like a vegetable (or two) which I could pre-cook, at least partially, and then reheat in the microwave, or keep warm on a hot plate.

Any suggestions?????

B

Also, while you are cooking this year, please think about taking a photo (cell phone ones are fine) and sharing some of your favorites with us. 

Monday, November 18, 2013

Bacon Wrapped Honey Chicken for Sunday dinner

Note from B:  My sister, Jane,  recently mentioned that she often makes this dish.  I posted it back in February 2009 when first starting up Feast Everyday.  I had forgotten about it!  It is so easy to do, yet seems special.  I made it for Sunday dinner yesterday, and it was pretty darn good, I must say. 

This is a simple, tasty way to bake chicken which came about when we received a jar of local honey from our friend, Bud, who is an experienced beekeeper in addition to being president of our community college. We used boneless, skinless thighs but I am sure it would work with breasts, too. Be sure they aren't wet.  (Dry with a paper towel if necessary.)  To start, lightly season each side of the chicken with salt, then put a spoonful of honey on each thigh, then place a sage leaf on top. (If your honey is too runny, chill it first.)

Wrap each piece with a strip of bacon. 

Tuck the ends underneath. And place them on a shallow roasting pan.


Scatter some vegetables to roast along with the chicken. This time we used broccoli, but it was even better with sweet potatoes the first time I tried to do this.

Roast at 350 degrees for about 1/2 hour to 45 minutes depending on the thickness of your thighs.. The bacon turns crispy and the juices flavor the veggies. The bacon also keeps the meat moist. The sage leaf is not overpowering and looks interesting showing through the bacon.

The leftovers reheat easily for lunch or dinner the next day.

B

Wednesday, November 6, 2013

Megan's Fabulous Reese's Chocolate Peanut Butter Cookies by Colleen


Hi Barb--

Here is another recipe for you. Just made it to send to William in a care package. If you like chocolate and peanut butter, these are HEAVEN. Not sure if I have sent before. I submitted it to a PTA cookbook once.


The thing to do is to get on my friend Megan Fisher¹s distribution list and have her bring you her cookies already made. Short of that, stock up on the Reese's (or pirate them out of your kid's Halloween candy) and make your own. This is a good time to get the Reese's cheap post Halloween.

My Target has walls of leftover candy. I double the recipe. It is a bit of work to make with all the unwrapping, and go big or go home, right?

(*I think you can also use the small Reese's peanut butter cups (use 20-25), but don¹t use Reese's Pieces. You won't get the same comforting feeling if you are crunching through the hard candy coating. Leave the Reese's Pieces to ET.)


---Colleen
Megan's Fabulous Reese's Chocolate Peanut Butter Cookies

Makes 2-3 dozen cookies

2 1/4 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup smooth peanut butter
3/4 cup light brown sugar, firmly packed
3/4 cup white sugar
1 teaspoon vanilla
2 large eggs
10 large Reese's peanut butter cups, cut into 4-6 pieces*
1 cup semi-sweet or milk chocolate chips

Cream butter and peanut butter together with sugar.
Add vanilla and eggs.
Add in flour, cocoa, baking soda and salt and mix until smooth.
Stir in peanut butter cup pieces and chocolate chips. 
  
Drop dough (about 3 Tablespoons) onto ungreased cookie sheets. 
  
Bake in 350 degree oven 11-15 minutes until dry and slightly firm to touch. 
  
LET COOKIES COOL ON SHEET FOR AT LEAST ONE MINUTE before removing carefully to cooling rack. Use wide spatula for removal. 

Cool completely and then store in airtight container.


---Colleen



Sunday, November 3, 2013

My Mom's Long-Time Apple Pie Recipe by Chris

Lard makes the flakiest crust!

Funny thing is that everyone in my family loves this pie COLD! I have to bake and cool it early in the day so it can be chilled by dinner. Leftovers are a morning breakfast favorite.

I should also add that for years, John and Matt have both asked for this apple pie for their birthdays instead of cake!

   ---Chris

Apple Pie
(my mom's long-time recipe)

Crust:
2 1/4 c. flour
9 T lard - yes, I know but it makes the flakiest crust!
4.5 T. butter
1.5 t. sugar
3/4 t. salt
3-4 T. very cold water

Mix dry ingredients. Cut in lard and butter until it's evenly crumbled. I do this by hand. Add enough cold water to make it all stick together. Wrap in waxed paper and refrigerate at least an hour. Can even do the day before.

Pie:
6-7 c. peeled, sliced apples - my favorites are (in order) Honeycrisp, Granny Smith, and 20 oz. cooking apples
Add 3/4 - 1 c. sugar and sprinkle with 1/8 t. salt.

Put in pie crust and dot with 2 T. butter. Put top crust on and seal. Brush the top with milk and sprinkle on a mixture of 2 T. sugar, 1/2 t. cinnamon and 1/4 t. nutmeg. Slice a few vents into top.

Bake 10 mins at 450 and then lower temp to 375 for about 30 minutes.

---Chris

Saturday, November 2, 2013

Warm Bittersweet Chocolate Tart with Spiced Almonds by Chris

Chris's Pies

Note from B:  We enjoyed Chris's baking talents recently -- so I asked her to share her two pie recipes with us.  Today I will post this delicious chocolate confection --- the crunchy almonds are really interesting and fun to eat with the rich chocolate pie. 

Tomorrow I will post her Mom's favorite apple pie recipe. Not to be missed!   --- B

Warm Bittersweet Chocolate Tart with Spiced Almonds
(from Four Star Desserts by Emily Luchetti)

9 inch prebaked tart shell

2 oz. unsweetened chocolate, chopped
6 T. unsalted butter
3 large eggs
1/8 t. salt
1 T light corn syrup
2 T. milk
1/2 t. vanilla
1 t. dark rum
1/3 c. chocolate chips

Preheat oven to 325.
Melt chocolate and butter together. Whisk till smooth.
In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla, and rum. Mix till smooth.
Stir in the melted chocolate mixture.
Spread chocolate chips on bottom of tart shell.
Pour chocolate mixture over them.
Bake until almost completely set, 20-25 mins.

Serve warm with dollop of whipped cream and spiced almonds.

Spiced almonds:

1/4 c. dark brown sugar
1.5 T cinnamon
1/2 lg. egg white
1.5 t. vanilla
1 1/3 c. whole natural almonds

Preheat over to 300 degrees
In small bowl, combine brown sugar and cinnamon. Set aside.
In medium bowl, whisk egg white till frothy. Stir in vanilla, almonds and reserved brown sugar mixture.
Spread almonds in single layer on a baking sheet and bake them, stirring every 10 minutes until they are dry, about 30 minutes.

           ----Chris