Weekly Cooking (and related issues) Thread

[Jamestown1630]

When I was younger, a lot more energetic, and made many of the Christmas gifts I gave, I was finished with almost everything that could be done ahead for the holidays by the end of September or October. I’m not sure that will ever happen again, but I like to make some plans ahead and lately I’ve been thinking about Thanksgiving.

I never really like to make big changes for that holiday menu – people seem to want it to stay the same. But I think it’s good to introduce at least one new thing, each year. I usually make a Sweet Potato Souffle, with the raisins inside and marshmallows on top; but when I saw Freeper ‘mairdie’s’ recipe for sweet potatoes and pears, it looked like a perfect, lighter change-up:

http://www.iment.com/maida/favs/recipes/potatoes/maryssweetpotatoresandpears.htm

Here is the link to all of Mary’s recipes:

http://www.iment.com/maida/favs/recipes/index.htm

Earlier this year I attended a tasting menu where a really interesting pear/ginger vinaigrette was served; and I think that would also be nice for the holidays.

Here from ‘Eat the Grains’ is a Pear – Ginger vinaigrette used on a raw beet salad; but the dressing would be good on a salad of greens:

https://eatthegains.com/raw-beet-salad-with-pear-ginger-vinaigrette/

-JT

[Jamestown1630]

This week: Thinking Ahead; and Pears!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Liz]

Boo-hoo...this is a luscious pear cake from a French Patissier but the recipe is a secret.

Poire William Cake

Vanilla sponge cake and pear mousse flavoured with Poire William syrup,
ringed with sponge fingers and topped with pears and toasted almonds.

[Jamestown1630]

I bet if you buy one you could figure it out ;-)

[Jamestown1630]

I forgot something:

I had a question this week about recipe organizing software. The person who asked has been using a product that is now moving to a ‘cloud’, and she doesn’t like that. Does anyone have a favorite product like this for PCs?

[jonrick46]

Does anyone have a classic potato salad recipe?

[SAJ]

Yes. Want it?

[MomwithHope]

You’re talking to someone who has 2 3X5 index card boxes, one for baking and sweets and one for everything else.

[jonrick46]

Please post your potato salad recipe.

[Jamestown1630]

I think you’re going to find different opinions as to what ‘Classic Potato Salad’ actually is. If you search on that term, you’ll find lots of recipes - most of which have sugar or pickle relish, making them a little sweet. And lots have eggs.

I make a very plain one, with just potatoes, mayo, mustard, apple cider vinegar, salt, pepper, finely minced onion and celery. I pretty much eyeball everything. This one is very like mine, if you take away the eggs and use Mayo instead of salad dressing:

https://www.bettycrocker.com/recipes/creamy-potato-salad/f632cea1-2421-4ebd-890a-4d91598c472d

I really dislike the supermarket salads with undercooked potatoes, almost no mustard if any at all, and too much sweetness. Good potato salad is something you really have to make yourself at home.

[Dragonfly]

Pears - Yum! I love them!

Here are a couple of recipes that I have made with lots of success.

http://www.myrecipes.com/recipe/braised-pork-with-pears-chiles

http://www.epicurious.com/recipes/food/views/gingered-pear-pie-with-golden-raisins-2693

[Jamestown1630]

I’m similar, with a bunch of 3-ring binders. But a simple, efficient program would be nice for those ‘to maybe try someday’ recipes found online.

[MomwithHope]

I’m too much of a sloppy cook, would not want anything electronic in the kitchen.

[MomwithHope]

Here's a free one. Clip 150 recipes from any website to your own collection, can access by smartphone. After 150 it's a paid service.

https://onetsp.com/

[Trillian]

Spiced Pear and Walnut Coffee Cake

INGREDIENTS
Cake
1/2 cup (1 stick) butter, softened
1 cup Imperial Sugar Gold ’N Natural Turbinado Sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1 3/4 cups all-purpose flour*
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat sour cream

Filling & Topping
2 fresh pears (firm, yet ripe)
Juice of 1/2 fresh lemon
1 cup walnuts, coarsely chopped
1/3 cup Imperial Sugar Gold ’N Natural Turbinado Sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup all-purpose flour*
1/4 cup (1/2 stick) butter, melted

Glaze
1 to 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
Milk or cream

DIRECTIONS
Preheat oven to 350°F.
Coat a 9-inch springform pan with non-stick spray.
Cream butter with sugar until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition.
Whisk flour and baking powder, baking soda and salt, add alternatively to batter with sour cream.
Spread two-thirds of batter into prepared pan, reserving remaining batter for topping.
Peel and core pears, slice thinly and toss with lemon juice.
In a separate bowl, stir walnuts with Turbinado sugar, cinnamon and nutmeg. Remove three-quarters of walnut mixture from bowl and sprinkle evenly over batter in springform pan. Reserve remaining mixture for topping.
Arrange pear sliced evenly over walnuts mixture in pan. Spread remaining batter over pear slices.
Add 1/2 cup flour and 1/4 cup melted butter to remaining walnut mixture. Stir until crumbly. Sprinkle over top of cake.
Bake 65-75 minutes or until done.
Cool on wire rack for about 10 minutes, then remove sides of pan and cool slightly.
Whisk confectioners sugar with enough milk to make a good drizzling consistency. Drizzle immediately over top of cake and serve warm or at room temperature.

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

http://www.imperialsugar.com/recipes/desserts/cakes/Spiced-Pear-Walnut-Coffeecake

[Jamestown1630]

That pie looks very nice, and different!

[Trillian]

Caramelized Pear Streusel Bread

Ingredients:
Pears
1 Tbsp butter
1 1/2 cups peeled and diced pears
1 Tbsp brown sugar

Batter
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp allspice
2/3 cup low-fat buttermilk
1 large egg, lightly beaten
2 Tbsp vegetable oil
1/3 cup brown sugar
1 tsp vanilla extract

Streusel Topping
1/4 cup rolled oats
3 Tbsp brown sugar
1/8 tsp cinnamon
2 Tbsp butter, room temperature

Directions:
Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4” x 3 3/4”) loaf pans with nonstick spray.

For the pears, melt butter in a large skillet over medium-high heat. Add pears and brown sugar; sauté until tender and golden, about 5 minutes. Remove from heat and set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, vegetable oil, brown sugar, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Gently fold in pears.

For the streusel topping, whisk together oats, brown sugar and cinnamon in a small bowl; use a pastry cutter to cut in butter until mixture forms coarse crumbs. Divide batter evenly between loaf pans; top with streusel.

Place pans on preheated baking sheet and bake, rotating pans halfway through, for 23 to 24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.

http://www.caramelpotatoes.com/2012/10/15/caramelized-pear-streusel-bread/

The Overnight Eggnog Streusel Coffee Cake pictured below the recipe looks delicious too.

[CottonBall]

Your recipes make me wish my Peartree was older :-) just going on the second summer now.

[Trillian]

Cinnamon Pear Muffins
Makes: 24 muffins

Ingredients
¾ cup vegetable oil
1 cup sugar
½ cup brown sugar
4 eggs
1 tsp lemon juice
4 cup pureed pears (or sub partially with applesauce if needed)
1 tsp vanilla
3 ¾ cup flour
2 tsp baking powder
1 tsp baking soda
1 ½ tsp salt
1 TBS cinnamon
½ tsp nutmeg
½ tsp allspice
1 cup chopped walnuts (optional)
Topping
½ cup quick oats
¼ cup brown sugar
½ tsp. cinnamon
¼ cup cold butter

Instructions
Preheat the oven to 350 degrees. Prepare a muffin pans with liners or nonstick cooking spray.
In a medium bowl, combine the oil with the white and brown sugars. Mix in the eggs followed by the pureed pears, lemon juice, and vanilla.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
Add dry ingredients to wet ingredients. Mix only until combined, mix in chopped walnuts gently (if using).
Pour batter evenly into prepared muffin pans (fill each cup about 3/4 of the way full).
Combine the oats, brown sugar and cinnamon for topping in a small bowl and cut the butter in with a fork or pastry cutter.
Sprinkle topping mixture evenly over muffins.
Bake 20 minutes, or until toothpick inserted into middle comes out clean.

http://rebekahrose.blogspot.com/2016/01/muffinmonday-cinnamon-pear-muffins.html

[CottonBall]

Are use the one off the jar of Hellmann’s mayonnaise. Are used to eyeball everything, but this is more consistent :-)

2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. vinegar
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (optional)
DIRECTIONS

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

I thought I would miss the mustard in it but I guess there’s enough apple cider vinegar. I wouldn’t change a thing on it.