Glyn’s Holiday Fruitcake 2019

fruitcake 2

This cake is heavy on the fruit and light on the batter. Aside from the candied green cherries, all the ingredients are available year round in most supermarkets. I used dried fruit from Sun-Maid and Mariana. This cake will keep for up to a month in a cool dry place. Especially if you bathe it in brandy before sealing.

8 oz pitted dates, chopped
7 oz dried figs, stems removed and chopped
8 oz green cherries candied fruit
5 oz dried cherries
6 oz dried pineapple
8 oz brazil nuts
7 oz walnut halves
1 cup all purpose-flour
1 cup white sugar
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 tsp ground cardamom
1 tsp cloves
5 eggs
1/2 cup brandy (optional)

1. Grease and flour two loaf pans (4″x9″)

2. Combine all the fruit and nuts in a very large bowl (or dutch oven pot)

3. In a mixing bowl, combine the flour, sugar, salt, baking powder, cinnamon, cloves and cardamom.

4. Add the dry ingredients to the fruit/nut mixture. Stir to thoroughly coat.

5. In a small bowl, beat the eggs and add to the fruit/nut/flour/sugar mixture. Stir thoroughly to moisten.

6. Divide the mixture between the two prepared loaf pans.

7. Bake at 300 for 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean.

8. Cool in pans for 20 minutes before turning out onto a wire rack. Cool completely.

9. If desired, pour 1/4 cup brandy over each loaf. Wrap tightly and store in a cool dry place.

Servings: 24
Yield: 2 loaf pans

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 55 minutes

Oven Temperature: 300°F

Nutrition Facts
Serving size: 1/24 of a recipe (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

nutrition fruitcake

Recipe Type: Cakes, Pastries, and Desserts, Dessert

Chocolate Cherry Gluten-Free Christmas Pudding

Pudding2

Notes from my kitchen on “Stir-Up Sunday”

This pudding began with a request from my daughter-in-law for a gluten-free Christmas Dessert. It’s based on a BBC Good Food recipe from several years back. But considering the work involved in converting the measurements and ingredients for American tastes, and making it Gluten-Free, it turned out to be easier to do my own recipe.

12 oz frozen, pitted dark cherries (reserve and freeze half for decorating the pudding)
1 pear, peeled and grated
1 cup raisins
1 cup golden raisins
3.5 oz whiskey or brandy
3.5 oz very dark chocolate bar
4 oz butter (1 stick)
2 large eggs
1.5 cups almond meal
1 cup dark brown sugar
1 cup finely chopped pecans
.5 tsp ground cinnamon
.5 tsp ground cardamom
.25 tsp ground ginger
.25 tsp ground cloves
.25 tsp ground nutmeg
1 tbsp dark cocoa powder

3.5 oz dark chocolate bar (semi sweet)
4 oz whipping cream
1.5 oz whiskey

.5 cup whiskey or brandy for aging

1. Drain the cherries. Cut each in half.

2. Add the grated pear.

3. Stir in the raisins (regular and golden).

4. Add the whiskey and stir well.

5. Cover and microwave for 3-5 minutes.

6. Add the melted butter.

7. Add the chocolate (broken in pieces.)

8. Let the fruit mixture cool to lukewarm.

9. In a measuring cup, beat the eggs with a fork, then stir into the fruit mix.

10. In another bowl, mix together the almond meal, brown sugar, spices, cocoa, and ground pecans.

11. Combine the dry ingredients with the fruit/egg mixture.

12. Pour into a buttered (lidded) pudding tin or heat proof bowl.

13. Top the pudding with a buttered round of parchment paper.

14. Seal firmly (either with the lid of the pudding tin or with aluminum foil if using a bowl).

Pudding 3

Steam the Pudding

1. I steam the pudding by placing the sealed tin in my slow cooker, adding boiling water to within two inches of the top, and cooking on the low setting for 6-8 hours. Check occasionally and add more boiling water as needed.

2. Alternatively, steam the pudding on the stovetop, placing it in a dutch oven, and filling the pot halfway with boiling water. Cover tightly. Reduce the heat to a simmer, and steam for 2-3 hours.

Store the Pudding

1. Let cool at room temperature, un-mold and baste with a few tablespoons of whiskey. Wrap well and let age in a cool dark space for up to ten weeks.

To Serve the Pudding

1. Reheat the wrapped pudding in a slow oven, or steam it for up to one hour.

2. Melt the second chocolate bar, add the double cream and whiskey or brandy to make the sauce Pour over the pudding and garnish with thawed dark cherries, and if desired, whipped cream.

Servings: 10
Yield: 1 Large Pudding

Cooking Times
Preparation Time: 1 hour
Cooking Time: 8 hours
Total Time: 9 hours

Nutrition Facts
Serving size: 1/10 of a recipe (7.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

nutrition GF christmas pudding

Recipe Type: Cakes, Pastries, and Desserts, Dessert

Gigantes with Lamb Meatballs

Gigantes and Lamb2

Last week, I found a bag of gigantes (dried, Greek Giant beans) at the Olive Branch Deli and Restaurant. This recipe is my attempt to combine some of my favorite textures and flavors in one slow cooked meal.

1 cup large dried lima beans, or gigantes
2 cups water
1 medium onion, chopped
2 tsp garlic, chopped
2 tbsp olive oil
1 lb ground lamb
1 egg
1/4 cup bread crumbs
1/2 tsp dried lemon peel
1/2 tsp oregano, divided
1/2 tsp onion powder
1/2 tsp garlic powder
15 oz tomato sauce
salt and pepper to taste
1/2 thinly sliced preserved lemon (optional)

1. Soak the beans overnight in the two cups of water. Do not drain.

2. In a heavy duty, covered casserole, sauté the onion and garlic in the olive oil.

3. Meanwhile combine the lamb, egg, bread crumbs and 1/4 tsp each of the oregano, lemon peel, garlic powder, and onion powder. Add salt and pepper to taste.

4. Shape the lamb mixture into about eight meatballs. Nestle among the onions and garlic. Brown lightly, turning once.

5. Combine the tomato sauce, presoaked beans. Add the remaining lemon peel, garlic powder, onion powder, oregano, salt and pepper. Press on the beans to submerge, and if necessary, add a bit more water.

6. If desired, sprinkle a few slices of preserved lemon on top.

7. Bake at 300 for up to four hours, or until the beans are tender. Keep warm until serving

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 4 hours
Total Time: 4 hours and 30 minutes

Oven Temperature: 300°F

Nutrition Facts
Serving size: 1/4 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Nutrition Gigantes and Lamb

Recipe Type: Gluten-Free, Main Dish, Meat, Vegetables

Devilled Eggs With Caviar and Smoked Salmon

Devilled Eggs1

This is my go-to appetizer for Shabbat Dinners or family Events. It’s really simple, and always extremely well received. I am told these are excellent, but as the unfortunate consequence of having been forced (as a child) to eat cold eggs with catsup, I wouldn’t know. Don’t be too concerned about the cost of the ingredients. A 2 oz. jar of Romanoff black lumpfish caviar can be found in most supermarkets for less than $9 and will keep, refrigerated for months. This recipe requires only one teaspoon so you can count on having enough for making this a dozen times. Concerning the smoked salmon, a 3oz pack of wild-caught sliced will cost even less than the caviar. Half of one slice in a will more than suffice for the devilled eggs, and I know you’ll find a use for the rest!

6 eggs, boiled
1 tsp Dijon-style mustard
1/3 cup mayonnaise
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp pepper
1/8 tsp dried dill weed
1 tsp black lumpfish caviar
1/2 oz smoked salmon, cut into thin strips
dash sweet paprika

1. Boil, cool and peel the eggs. Halve the eggs and remove the yolks.

2. Mash the yolks with a fork and combine with the mustard, mayonnaise, onion powder, salt, pepper and dill.

3. Lightly spoon the egg yolk mixture into the egg halves. Top each with a strip of salmon and a few grains of caviar.

4. Sprinkle with paprika and serve at once or refrigerate, loosely covered, for up to six hours.

Servings: 12

Cooking Times
Preparation Time: 30 minutes

Nutrition Facts
Serving size: 1/12 of a recipe (1.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Nutrition Devilled Eggs

Middle Eastern Beef Stuffed Onions

beef stuffed onions7

This recipe was inspired by a technique used for rice stuffed onions in the cookbook “Jerusalem” by Sami Tamimi and Yotam Ottolenghi. It is my interpretation and application of that technique, using ground beef, barberries and pistachios.

“Beef Stuffed Onions” is a bit labor intensive, and requires what may be unfamiliar ingredients. But all are readily available either online, at specialty grocers or, in the case of the preserved lemons, are easily made at home.

Note: If a soupier dish is preferred, increase the amount of tomato sauce to one cup. Alternatively, for a more savory dish, substitute beef bouillon for the tomato sauce.

The aromas are spectacular, and as is often true of such methods, taste even better the second or third day.

Middle Eastern Flavors. Comfort Food. Autumn Main Dish. What are we waiting for?

Ingredients
1 lb ground beef
2 large onions
1 tbsp dried mint
1 tbsp Ras El Hanout
1 tbsp dried barberries
1 tbsp ground pistachios
1 tbsp roasted pistachios
1/4 preserved lemon
1 egg
1 large russet potato, peeled and cut in one inch cubes
1 tbsp pomegranate molasses
1 tbsp olive oil
1/3 cup tomato sauce

Procedure
1. cut the stems from onions. peel and boil in salted water for 15 minutes. set aside.

2. remove and discard the inner flesh of the preserved lemon. Finely dice the skin and peel

3. slit one side of the onion halfway through. Carefully separate the onions into layers. About four layers per onion. Chop and reserve the inner sections of the onions to use in making the filling.

4. combine and thoroughly mix the beef, chopped onion, egg, mint, ras el hanout, ground pistachios, preserved lemon, salt and pepper to taste and the barberries.

5. holding one onion layer at a time in the palm of your hand, fill it with the beef mixture and place slit side down in oiled casserole.

6. scatter potato cubes around the stuffed onions.

7. add the pomegranate molasses to the tomato sauce and pour over onions.

8. bake one hour at 325. to serve, garnish with roasted pistachios and pomegranate seeds.

Servings: 4

Cooking Times
Preparation Time: 45 minutes
Cooking Time: 1 hour

Oven Temperature: 325°F

Nutrition Facts
Serving size: 1/4 of a recipe (10.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 6 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.
beef stuffed onions nutrition

Refried Meatloaf with Browned Onion Gravy

DSCN2192

It was a cold, wet Saturday afternoon. With the wind blowing down the chimney, even the firewood was damp and the whole house smelled of peat. Naturally I was thinking of Scotland just when Will came in to tell me that of one Diana Gabaldon’s Claire and Jamie Outlander books was about to be made into a TV series. I immediately knew what to prepare for supper–something simple and hearty and worthy of a hungry clan chieftain and his time-traveling wife. Well, a girl can dream can’t she?

I had half a meatloaf in the fridge, so all I had to do was bring it to room temperature, dredge and fry it. The onions for the gravy could brown at their leisure, and the potatoes, sweet and white could be prepared while Will and I shared a wee dram. So we did.

In case you don’t have any meatloaf on hand, the recipe for that is included.

Meatloaf
2 lbs ground beef (or meatloaf mixture)
2 eggs
1 large onion finely chopped
2/3 cup oatmeal
1/2 cup tomato sauce
1/2 tsp oregano, dried
1/2 tsp salt
1/4 tsp black pepper
4 oz bacon, about 4 strips
1/2 cup additional tomato sauce

Refried Meatloaf
4 slices cold meatloaf
2 eggs, beaten with 1/4 cup water
2 cups breadcrumbs, gluten free if desired
1/4 cup cooking oil

Browned Onion Gravy
2 large onions, peeled and thinly sliced
2 tbsp butter
2 tbsp olive oil
salt and pepper to taste
1/4 cup oat flour
2 cups beef-flavor instant bouillon
1 tsp soy sauce

For Meatloaf
1. Combine the meat, eggs, onions, oatmeal, tomato sauce and spices in a large bowl.

2. Mix well. Your hands are the best tools for this task.

3. Line a loaf pan with the bacon strips, press the meatloaf mixture into the pan and top with additional tomato sauce or catsup.

4. Bake at 325 for 90 minutes.

5. Drain the fat and juices and turn the meatloaf out onto a platter. Let rest for about 5 minutes for easier slicing.

6. Refrigerate leftovers for sandwiches or for refrying.

To Refry the Meatloaf

1. Dredge the meatloaf in beaten egg, then press into breadcrumbs.

2. Fry until golden and crispy and serve with onion gravy.

For Onion Gravy

1. Slowly brown the onions in the butter and olive oil (may take up to 30 minutes).

2. Remove the onions to a bowl, and in the same oil/butter mixture brown the flour till a deep golden color.

3. Slowly add the broth and stir constantly until thickened.

4. Return the onions to the skillet, add the soy sauce and season with salt and pepper.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 40 minutes

Oven Temperature: 325°F

Nutrition Facts
Serving size: 1/8 of a recipe (11.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

refried meatloaf nutrution

Recipe Type: Gluten-Free, Main Dish, Meat

Osso Bucco

What’s the difference between pot roast and Osso Bucco? If you think that one is braised beef and other is braised veal, then the difference is primarily one of price. Of course, the real difference is in taste and the taste of Osso Bucco is incomparable. Pot roast is a wonderful comfort food, but Osso Bucco is lush, aromatic, sensuous, and romantic. The meltingly tender marrow is especially good. Works well with risotto or polenta.

1 cup thinly sliced carrots
1 cup thinly sliced celery
1 large onion chopped
3 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
4 veal shanks
1/4 cup flour
1/4 tsp salt, oregano, thyme
1 bay leaf
pepper to taste
6 roma tomatoes, diced
1/4 cup chicken stock
1/4 cup dry white wine
1 tbsp finely grated lemon peel
1/4 cup parsley minced
1/4 cup freshly grated lemon peel

1. Try to purchase veal shanks that have a large central bone and lots of marrow.

2. Preheat the oven to 350. In a heavy lidded casserole, sauté in the butter until golden the onions, celery, carrots, and garlic.

3. Set aside. Dredge the veal shanks in flour, and in the same pan, add the olive oil and brown the shanks.

4. Season with salt, pepper, oregano, thyme and bay.

5. Combine the tomatoes with the onions, garlic, celery and carrots. Add to the veal shanks.

6. Add the wine, chicken stock, and the 1 tbsp of lemon peel.

7. Cover and bake at 350 for two hours, adding more liquid if needed.

8. Combine the additional lemon peel and parsley, using it as a garnish when you plate the dish.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes

Oven Temperature: 350°F

Nutrition Facts
Serving size: 1/4 of a recipe (20.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

osso bucco nutrition

Recipe Type: Main Dish, Meat, Veal

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