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Posts Tagged ‘recipe’

Disaster-Proof Party Popcorn – Recipe

Thursday, March 19th, 2015

Disaster-Proof Party Popcorn
Serves up to 12 for cocktail snacks

3 T peanut oil
¾ c popcorn kernels
3 T nutritional yeast (this will be with the dietary supplements at your local Whole Foods or health food store, and while it sounds like a strange addition, it has a nutty flavor that is reminiscent of parmesan cheese and pairs great with popcorn…if you can’t find it, you can substitute grated parmesan)
1 t ground mustard powder
1 ½ t salt (and more to taste)
1 t dried thyme leaves (or herbes de Provence or Italian herb mix)
½ t garlic powder
¼ t espelette or cayenne pepper (optional)

Mix all of the spices and herbs with the nutritional yeast in a small bowl.

Put oil and popcorn in a large pot, shake to be sure all the kernels are coated, cover pot with tight fitting lid and turn the stove burner on high. Popcorn should start to pop within a couple of minutes. Leave the pot alone until you hear the popping slow down, and then give it a shake or two just to be sure that you are getting all the kernels popped. When the popping slows to two to three seconds between pops, turn off the heat, remove the lid, and pour the popcorn in a bowl large enough for you to mix it around easily. Sprinkle hot popcorn with about 1/3 of the yeast/spice mix and toss popcorn thoroughly. Taste. Add more yeast mix and salt until you get the flavor you want. Once you have the right balance, either eat right away, or let the popcorn sit uncovered at room temperature until completely cool. Store in Ziploc bags or Tupperware containers for up to 36 hours. You can toast on sheet pans in a 400 degree oven for 3-4 minutes to recrisp or if you want to serve warm. The herb mix can be stored in a small Tupperware container for up to a month.


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Thanksgiving Recipes: Laura McHugh’s Grandma’s Stuffing

Wednesday, November 19th, 2014

This week, we’ve invited a few of our authors to share their favorite Thanksgiving recipes with you. Whether they’re family tradition or the product of a frantic internet search, we’re excited to hear and share with you what these writers have on their tables on this holiday season. Today, Laura McHugh, author of The Weight of Blood, shares her grandmother’s recipe for stuffing (my personal favorite part of Thanksgiving!).

My grandma passed away just after I graduated from college, and I’ve now lived half of my life without her. That doesn’t seem possible, as she is with me each day in a hundred small ways, andmchugh_grandma[1]especially in the kitchen: her dented measuring cup; the rolling pin with the broken handle.

Every Thanksgiving we make Grandma’s stuffing, and we do our best to get it right. She never wrote down her recipe, so we work from memory. It is a group effort. My sisters and I hover around the stove like a team of surgeons about to perform a risky operation. Our brothers stand back, requesting status updates and begging us not to screw up. We remind each other to be generous with the sage, to mix in the egg with bare hands. We fret over turkey drippings. We always think we won’t have enough bread and we always end up with too much.

When it comes out of the oven, I take a test bite, hoping that it will transport me back to my grandma’s tiny kitchen in Keokuk, Iowa, where she let us tear the bread and crack the eggs. When the stuffing turns out right, there is nothing better. We serve it with reverence, like communion wafers. We rejoice as though we have done something miraculous. We eat the scraps left on our children’s plates—they don’t quite grasp its importance. When it is right, it is more than stuffing; it is a certain kind of magic, like Grandma is still with us at the table.

Recipe: Grandma’s Stuffing

1 loaf of dried or toasted white bread

1 small onion, chopped

1 stalk of celery, chopped

2 eggs

Turkey drippings

Dried sage

Salt and peppermchugh_stuffing[1]

Tear the bread into pieces and place in a baking dish (kids love to help with this part!). Sprinkle a generous amount of sage over the bread. Cook onion and celery until tender. In a mixing bowl,combine cooked onion and celery with two beaten eggs, more sage, and a little salt and pepper. Add this to the bread and mix with your hands. Pour turkey drippings over the stuffing, adding enough to make the bread moist, but not soggy. Feel free to sprinkle on some more sage, because Grandma was right, you can never have too much. Bake approximately 20 minutes at 350 degrees.

Author Spotlight: Thanksgiving Recipe from Nancy Thayer, author of A NANTUCKET CHRISTMAS

Wednesday, November 20th, 2013

Thayer_Nantucket Christmas No Thanksgiving feast is complete without cranberry sauce! Nancy Thayer, author of the recent holiday favorite A Nantucket Christmas, shares her homemade cranberry sauce recipe. The recipe calls for: bourbon, cinnamon, cranberries, and sugar- all ingredients help you bring this fresh and essential item to your Thanksgiving table.

Nancy & David’s Nantucket Cranberry Sauce

1 cup water
1 cup granulated sugar
1 bag (12 oz) fresh cranberries, rinsed and dried
1 tsp bourbon
1 tsp lemon zest
1 tsp cinnamon

Combine granulated sugar and water in a medium saucepan. Bring contents to a boil. Add fresh cranberries and return to a boil. Reduce heat, add bourbon, and boil for 10 minutes, stirring occasionally to prevent burning. Remove from heat, stir in spice and zest, and allow to cool to room temperature. Refrigerate until it’s time to eat. Makes approximately 2-1/4 cups.

© jessica hills photography

© jessica hills photography

Do you have a favorite Thanksgiving recipe to share? We’d love to hear about it! Share with us on our Facebook page.

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