Posted on 10/05/2016 4:46:42 PM PDT by Jamestown1630
I have a young friend at work who is a wonderful baker, and dreams of having his own bakery someday. He lost his Mom to cancer several years ago, and often reminisces about her and things they did together. One of his favorite memories is of the two of them making this Ina Garten recipe for Pumpkin Roulade, and it has become one of his specialties:
http://www.foodnetwork.com/recipes/ina-garten/pumpkin-roulade-with-ginger-buttercream.html
Another co-worker has recently retired, and we are having a party for him at the end of the month. Whenever we had parties and I asked Nate what he wanted me to make, he always asked for 'Chicken and Dumplings'; so that's what he's getting for his retirement party.
The recipe I've always used comes from America's Test Kitchen. There are many easier, less time-consuming recipes; but in my experience, this one gets the raves.
You can do the chicken stew ahead of time and freeze it; and then thaw it and heat it up, to make the dumplings the day of serving, or the night before. (I think the dumplings would come out poorly if you make them also ahead of time, and froze them.)
When I take this to a potluck, I take the stew in an electric crock pot, and the dumplings in a separate container. At the party, heat up the crock pot, and add the dumplings about 1/2 hour before you expect the folks to eat. (Sometimes they don't all fit; so just add more to the crock pot as the people eat.)
Important Note: Using the Chicken Fat is what really makes these dumplings, so don't 'shortcut' by using another fat. If you're doing this ahead of time, you can skim off the schmaltz after you've cooked the chicken, and freeze it until it's time to make the dumplings.
(I'm not sure if ATK would approve of my system of doing some of this ahead of time - they make a point of having the dumplings made immediately before serving; but 'needs must', and all o' that :-)
https://www.americastestkitchen.com/recipes/2295-chicken-and-dumplings
-JT
This week: Autumn Comfort Food, plain and fancy.
(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)
-JT
CORN PUDDING
Proc/puree cup fresh corn kernels, stick melted sweet butter, 2 eggs. Add to combined 2 c fresh whole corn kernels, cup sour cream 9 oz Monterey Jack (or Pepperjack) in ½-inch cubes, ½ cup cornmeal, 4-oz can whole green chiles, drained, patted dry, and cut into ½-inch pieces, ½ tsp salt. Mix well.
Bake in greased casserole topped w/ ½ cup Parm-Reggiano 350 deg 30 min (puffed and golden).
Cook’s note: If the top isn’t browned but pudding looks set, broiler couple of min til golden spots appear. Keep an eye on it so it doesn’t burn.
Linda's Tips:•To add more bite, sprinkle in Frank’s RedHot sauce. For cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Walk one-hour daily like I do.
These recipes are keepers, thanks!!!!
PUMPKIN CHEESECAKE / nice change from pumpkin pie
CRUST Press in bottom 10" springform combined cup grah/crumbs, 1/4 c butter.
BATTER Cream 11/4 lb cr/cheese, 10 oz sour cream, lb dk/brown sugar, 2 tb flour, 2 tea vanilla. Add 6 eggs singly, beating ea well. Add tea nutmeg, 1/2 tea salt, tea cinnamon; mix well. Add well 3 tb milk. Add lb canned pumpkin; mix well.
Bake in crust 350 deg 1 1/4 hours (knife in center comes clean). Let cool. Cake will settle.
SERVE gild the lily by adding whipped cream, drizzle of salted caramel sauce, maybe a sprinkle of candied almonds.
For a minute there, I thought you meant to use 11 separate
4 lb cream cheese bricks.
Heart attack on a plate!
OMG——that’d be some huge cake.
My mom makes that and it’s yummy!
Much better than pumpkin pie.
Realtime recipe reviews are always nice to have.
I have sausage patties with chili on a toasted bun.
I understood that part; but I’m wondering about how much Brown sugar...Liz?
yum! I needed a good chicken and dumpling recipe. It’s starting to cool down at night and this is a great comfort food for a frosty evening!
Works for me! :-)
I make a similar pumpkin roll, but it’s a cheaper version. I use a cream cheese frosting inside and it’s quite yummy!
It really is good. It takes time to make this way, but it’s worth it. You can figure out how to do parts of it ahead to fit your family and schedule.
I love Trader Joe’s butternut squash ravioli with sage browned butter sauce, tossed with frozen baby peas, and topped with large shreds of parmesano reggiano cheese. Pumpkin ravioli is also good this way, but butternut squash is easier to find.
My friend remembers shopping for the ingredients with his mom, and both of them being appalled at how much crystallized ginger cost back then, in the regular grocery store.
If you go to a Mexican/Latino store, you can get lots of it for cheap. He’s given me an order for this Thanksgiving, because the ethnic store is right across the street from me ;-)
-JT
Onoz. There’s a little greenish pear thin on that napkin.
Pound (lb) of brown sugar seems like a lot?
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