By Dorothea Malloy
Makes 24 to 30
1 cup blanched almonds
3/4 cup raisins
3/4 cup dried apricots
3/4 cup chopped dates
3/4 cup walnuts
1/4 cup orange juice
sugar, optional
1. Pulse nuts and fruits in a blender or food processor until they form a coarse meal.
2. Add the orange juice and pulse until the mixture sticks together.
3. Shape the dough into 1" balls. Roll in sugar, if desired.
4. Set each ball in a candy paper liner and store in an airtight container in the refrigerator.
Showing posts with label Holiday Dishes. Show all posts
Showing posts with label Holiday Dishes. Show all posts
Sausage and Potato Coddle
By Christina Malloy
1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)
1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
1 pound pork sausage (I like to use Johnsonville's Irish O'Garlic Sausages)
1 pound bacon
1 or 2 onions chopped or sliced
3 carrots, chopped (optional)
4 large potatoes, peeled and sliced
salt and ground black pepper to taste
2 TB fresh parsley
2 cups beef or chicken stock
1/2 cup Guinness (could be replaced with water or stock)
1/2 cup heavy cream (could be replaced with water or stock)
1. Preheat oven to 325 degrees.
2. Place the sausages and bacon into a large skillet over medium heat, and cook until the sausages are browned on both sides, about 10 minutes. Slice the sausages, and set the sausage and bacon aside.
3. Place a layer of 1/3 of the onions in a 9 x 13-inch baking dish, followed by a layer of 1/3 of the carrots and sliced potatoes. Arrange 1/3 of sausage and bacon in a layer over the potatoes; sprinkle with salt, pepper, and parsley. Repeat layers twice more.
4. Warm the beef stock in a saucepan over medium heat, and pour in the stout beer and cream. Pour the sauce over the casserole, and let the sauce fill in the spaces in the layers.
5. Bake in the preheated oven until the potatoes and vegetables are tender, about 1 1/2 hours.
Martha Washington Pie
by Grandma Edith Malloy
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
Pumpkin Pie
by Grandma Edith Malloy
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
Mince Pie
by Grandma Edith Malloy
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Sicilian Cream Puffs
by Febrina Malloy42-45 walnut size puffs
The filling is what sets these Sicilian-style cream puffs apart from the rest. Jean Chacon, Febrina’s sister, once said that, when she didn’t want to go through the bother of making the puffs, she would spread the filling in a graham cracker pie crust. Although Bessie always made them for Christmas, in recent years, Cream Puffs have been our traditional Easter dessert. The puffs are best when made just a few hours before serving. We always make the filling after dinner, fill the puffs, and immediately pass them around to all. There are never any leftovers!
Shells:
1 cup water
1/4 cup butter or margarine
1/4 cup shortening
1/2 tsp sugar
1 cup sifted flour
4 eggs
Instructions:
1. Heat water, butter, shortening, and sugar in saucepan to rolling boil.
2. Stir in flour all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms solid mass, about 1 minute.
3. Remove from heat and cool a minute or two.
4. Beat in eggs, one at a time, incorporating each egg completely before adding the next one. Continue beating until smooth and velvety. Your arm will be sore!
5. Drop by teaspoons onto very lightly greased baking sheet.
6. Bake in oven preheated to 425°. After baking at this temperature for 12 minutes, turn down to 375° and turn pan around for even baking. Bake about 15 minutes longer, until light golden brown.
7. Allow to cool slowly, away from heat or draft.
8. Fill as soon as cold. Dust top with sifted confectioners sugar.
Filling:
1 pint ricotta, as fresh as possible
about 1/4 cup powdered sugar
2 tsp vanilla
1 small plain milk chocolate candy bar, cut small (optional)
1/2 pint whipping cream, whipped
dash of cinnamon
Instructions:
1. Beat cheese until creamy, then add sugar and vanilla.
2. Add the sugar and vanilla sparingly, then taste and add more if needed.
3. Fold whipped cream into first mixture.
4. Fold in chocolate pieces if used, trying to disperse throughout filling, but use sparingly.
5. Keep covered and chilled until ready to use. Extra filling can be frozen.
Soup Cake (Old-Fashioned Raisin Cake)
by Grandma Edith Malloy
This is a favorite of all the Malloys, especially good at Christmas time and in care packages to college students. Yes, it really does have tomato soup in it! Original recipe said “1 cup currants, optional”
Ingredients:
4 TB margarine
1 cup sugar
1 cup raisins
1 cup golden raisins or currants
1 cup walnuts, coarsely chopped
1 tsp allspice
1 tsp cinnamon
2 cups all-purpose flour or ½ cup whole wheat flour and 1 ½ cups all-purpose flour
1 tsp baking soda
1 10 1/2 oz can condensed tomato soup
Glaze (optional):
1 cup confectioners’ sugar
1 TB softened cream cheese
2 TB milk
Directions:
1. Mix margarine and sugar well in large bowl.
2. Wash raisins and pat dry on paper towels.
3. Add raisins and nuts to first mixture, then stir in can of tomato soup.
4. Sift or stir together the flour, baking soda and spices. Fold into first mixture.
5. Grease and flour 9 inch tube pan or Bundt pan. Pour in batter and bake at 325° for 50-60 minutes.
6. Test for doneness with toothpick. If outside seems too brown but inside is not done, lower temperature.
7. Blend glaze ingredients well, adding a little more milk as needed. Spoon on top of cake.
This is a favorite of all the Malloys, especially good at Christmas time and in care packages to college students. Yes, it really does have tomato soup in it! Original recipe said “1 cup currants, optional”
Ingredients:
4 TB margarine
1 cup sugar
1 cup raisins
1 cup golden raisins or currants
1 cup walnuts, coarsely chopped
1 tsp allspice
1 tsp cinnamon
2 cups all-purpose flour or ½ cup whole wheat flour and 1 ½ cups all-purpose flour
1 tsp baking soda
1 10 1/2 oz can condensed tomato soup
Glaze (optional):
1 cup confectioners’ sugar
1 TB softened cream cheese
2 TB milk
Directions:
1. Mix margarine and sugar well in large bowl.
2. Wash raisins and pat dry on paper towels.
3. Add raisins and nuts to first mixture, then stir in can of tomato soup.
4. Sift or stir together the flour, baking soda and spices. Fold into first mixture.
5. Grease and flour 9 inch tube pan or Bundt pan. Pour in batter and bake at 325° for 50-60 minutes.
6. Test for doneness with toothpick. If outside seems too brown but inside is not done, lower temperature.
7. Blend glaze ingredients well, adding a little more milk as needed. Spoon on top of cake.
Applesauce Cake or Fruit Cake
by Ruth McCulley Brandt
Ingredients:
1 cup margarine
2 cups sugar
2 cups unsweetened applesauce
4 cups flour
1 tsp salt
1/2 tsp each nutmeg, ginger, allspice, and cinnamon
2 tsp soda, dissolved in a little water
1 tsp vanilla
1 cup raisins, ground or chopped
2 cups nuts
for fruit cake, 1 package of each kind of candied fruit
Directions:
1. Cream butter and sugar. Add applesauce and mix well.
2. Stir together flour, salt, and spices, and add gradually to applesauce mixture, mixing well. Mix in dissolved baking soda and vanilla. Then add raisins, nuts, and fruit.
3. Pour into 2 greased loaf pans and bake at 350° for 1 hour and 15-20 minutes, until a knife inserted in the center comes out clean.
4. For fruit cake, wrap in cloth dish towel saturated with brandy or other liquor, and store 4-6 weeks in a cool place or in the refrigerator.
Ingredients:
1 cup margarine
2 cups sugar
2 cups unsweetened applesauce
4 cups flour
1 tsp salt
1/2 tsp each nutmeg, ginger, allspice, and cinnamon
2 tsp soda, dissolved in a little water
1 tsp vanilla
1 cup raisins, ground or chopped
2 cups nuts
for fruit cake, 1 package of each kind of candied fruit
Directions:
1. Cream butter and sugar. Add applesauce and mix well.
2. Stir together flour, salt, and spices, and add gradually to applesauce mixture, mixing well. Mix in dissolved baking soda and vanilla. Then add raisins, nuts, and fruit.
3. Pour into 2 greased loaf pans and bake at 350° for 1 hour and 15-20 minutes, until a knife inserted in the center comes out clean.
4. For fruit cake, wrap in cloth dish towel saturated with brandy or other liquor, and store 4-6 weeks in a cool place or in the refrigerator.
Panettone di Natale
by Febrina Picone Malloy
Italian Christmas fruitcake, lighter than American-style fruitcakes. Can be made in a breadmaker on the dough setting.
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1/2 cup warm milk (scalded, then cooled)
1/2 tsp vanilla
2 TB sugar
1/4 cup honey
1/4 cup real butter
1/4 cup shortening
1 egg
1 tsp salt
4 cups flour
1/2 cup candied grapefruit or lemon or orange peel, or a combination, finely cut
1/2 cup each green and red candied cherries, sliced
1/2 cup chopped lightly toasted almonds
1/2 cup raisins (optional or substitute)
1/2 cup golden raisins (optional or substitute)
1/2 cup dried cranberries (optional or substitute)
1 cup confectioners sugar
1-2 TB milk
1/4 tsp vanilla
halved cherries and slivered almonds for decoration
Directions:
1. Dissolve the yeast in warm water in a large bowl.
2. Stir in all dough ingredients, except two cups of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle.
3. Put the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4. Divide the dough in half, and add the fruit mix to one half.
5. Place each half in a greased bowl. Turn greased side up. Cover both bowls with plastic wrap or with warm, moist towels, and let rise until double, about 1 1/2 hours.
6. Pat both out into rectangles, but make the fruited one smaller. Place the fruit half on top of the plain half and roll up like jelly roll.
7. Place the dough in a baking pan, cover, and let rise again until double.
8. Make sure no fruit and nuts poke out on top (they’ll burn).
9. Preheat the oven to 350°, and bake for about 40 minutes.
10. Top with glaze while warm, not hot; decorate with halved cherries and almonds.
Italian Christmas fruitcake, lighter than American-style fruitcakes. Can be made in a breadmaker on the dough setting.
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1/2 cup warm milk (scalded, then cooled)
1/2 tsp vanilla
2 TB sugar
1/4 cup honey
1/4 cup real butter
1/4 cup shortening
1 egg
1 tsp salt
4 cups flour
1/2 cup candied grapefruit or lemon or orange peel, or a combination, finely cut
1/2 cup each green and red candied cherries, sliced
1/2 cup chopped lightly toasted almonds
1/2 cup raisins (optional or substitute)
1/2 cup golden raisins (optional or substitute)
1/2 cup dried cranberries (optional or substitute)
1 cup confectioners sugar
1-2 TB milk
1/4 tsp vanilla
halved cherries and slivered almonds for decoration
Directions:
1. Dissolve the yeast in warm water in a large bowl.
2. Stir in all dough ingredients, except two cups of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle.
3. Put the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4. Divide the dough in half, and add the fruit mix to one half.
5. Place each half in a greased bowl. Turn greased side up. Cover both bowls with plastic wrap or with warm, moist towels, and let rise until double, about 1 1/2 hours.
6. Pat both out into rectangles, but make the fruited one smaller. Place the fruit half on top of the plain half and roll up like jelly roll.
7. Place the dough in a baking pan, cover, and let rise again until double.
8. Make sure no fruit and nuts poke out on top (they’ll burn).
9. Preheat the oven to 350°, and bake for about 40 minutes.
10. Top with glaze while warm, not hot; decorate with halved cherries and almonds.
Garlic Bread
by Febrina Picone Malloy
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
Lemon Dinner Rolls
by Grandma Edith Malloy
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
Roasted Sweet Potatoes with Lime
by Bill Malloy
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Candied Yams
by Dorothea Malloy
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Mom’s Candied Yams
by Febrina Picone Malloy
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Holiday Yams, Apples ‘n Pears
by Cyndi Malloy
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
Stuffing for Turkey
By Febrina Malloy
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Thanksgiving Turkey
By Dorothea Brandt Malloy
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
Glazed Ham
Ingredients:
1 fully cooked, bone-in ham
1 can pineapple slices, drained and the juice reserved.
1 c. brown sugar
1/4 cup reserved pineapple juice
2 tsp dry mustard
Whole cloves
Directions:
1. Preheat oven to 350°. Place ham, fat side up, on shallow roasting pan. Roast unglazed for 15- 20 minutes per pound. Remove from the oven.
2. Remove any skin, exposing the fat beneath. With a sharp knife, score the outside fat in a diamond pattern, 1/4 inch deep. Do not cut into the meat.
3. Mix the brown sugar with the juice and the dry mustard. Spread over the outside of the ham. Place the pineapple rings on top, holding with toothpicks. Place cloves in the center of each ring. Return to oven and roast until glaze is melted, about 30 minutes more. Let stand 10 minutes before serving.
1 fully cooked, bone-in ham
1 can pineapple slices, drained and the juice reserved.
1 c. brown sugar
1/4 cup reserved pineapple juice
2 tsp dry mustard
Whole cloves
Directions:
1. Preheat oven to 350°. Place ham, fat side up, on shallow roasting pan. Roast unglazed for 15- 20 minutes per pound. Remove from the oven.
2. Remove any skin, exposing the fat beneath. With a sharp knife, score the outside fat in a diamond pattern, 1/4 inch deep. Do not cut into the meat.
3. Mix the brown sugar with the juice and the dry mustard. Spread over the outside of the ham. Place the pineapple rings on top, holding with toothpicks. Place cloves in the center of each ring. Return to oven and roast until glaze is melted, about 30 minutes more. Let stand 10 minutes before serving.
Cream Sauce Lasagna
By Febrina Picone Malloy
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
When Mary Rose couldn’t have tomatoes and mushrooms, Nonna made her a special batch of Lasagna using a cream sauce. The cream sauce can be made ahead.
Ingredients:
3 TB unsalted butter
3 TB flour
2 cups whole milk
½ tsp salt
small pinch pepper
1 ½ large eggs, slightly beaten
1/4 recipe of Italian Meatballs
1/4 lb Italian Sausage
1/2 lb lasagna noodles
1/2 lb ricotta cheese
1 beaten egg
1/4 tsp salt
dash pepper
up to ½ TB dried parsley
1/4 lb mozzarella cheese, sliced
1-2 oz grated romano cheese (about 1/3 cup)
Directions:
1. For the cream sauce, melt butter in a non-reactive saucepan over medium heat. When bubbly, whisk in the flour (or use a wooden spoon or heat-proof scraper) and stir and cook about 1 minute. Slowly add the milk, whisking constantly so flour paste is absorbed without lumps.
2. Bring to a boil, stirring frequently. When it boils, reduce heat to low and simmer, still stirring, for about 4 minutes. Season to taste (I used ½ tsp salt and small pinch pepper) and remove from heat. Let sauce cool to about lukewarm. Then whisk the cooled sauce til smooth and whisk in the eggs, beating well so eggs don’t curdle.
3. Cook lasagna noodles in salted water according to package directions, using the shortest recommended cooking time. Immediately rinse with cold water and drain well. Using a large wide bowl or pot, gently lay each lasagna strip over the edge of the bowl, overlapping for second row.
4. Mix ricotta cheese, beaten egg, salt, pepper, and parsley.
5. In a 9" square baking dish (or 11x7), layer ingredients starting with cream sauce, then noodles, mozzarella, sausage, meatballs, ricotta, romano, cream sauce, then repeat. End with about 1 cup of the sauce on top.Cover with foil. If overfull, use toothpicks to keep the foil off of the lasagna. Bake at 325°for 40 minutes. Remove foil and bake uncovered 20-25 minutes longer, until bubbly. Let stand 10 minutes before cutting.
Lasagna
By Febrina Malloy
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Mom’s Lasagna is by far the most-loved main dish by the Malloy clan. All other dishes calling themselves “Lasagna” pale in comparison. It is often the main dish for our holiday gatherings. Substituting store-bought ingredients is not recommended. However, no-boil noodles have been successfully substituted. For best results, make the sauce, meatballs, and sausage at least a day before you plan to make the lasagna. They can be made ahead and frozen. Assembled lasagna may be frozen before baking.
View photos of lasagna assembly here.
Ingredients:
2-3 cups Italian Spaghetti Sauce, about ½ recipe (if using no-boil lasagna, add extra sauce.)
1/2 recipe of Italian Meatballs
1/2 lb Italian Sausage, store-bought or homemade
1 lb lasagna noodles
1 lb ricotta cheese
1 beaten egg
1/2 tsp salt
dash pepper
up to 1 TB dried parsley
1/2 lb mozzarella cheese, sliced thinly using the side of a cheese grater
2-3 oz grated Romano cheese (about 3/4 cup)
4 oz can of mushrooms, drained, or sauteed fresh mushrooms
Directions:
1. Make a recipe of Italian Spaghetti Sauce.
2. Mix ½ recipe of Italian Meatballs and form into patties. Cook; cool and slice in half. Set aside.
3. Cook ½ lb whole Italian Sausage. Cool and slice thinly. Sautee lightly in olive oil. Set aside.
4. When ready to assemble the lasagna, mix up the ricotta, grate the Romano, and slice the Mozzarella cheeses before starting. Meanwhile, start a pot of water boiling for the lasagna noodles. Add a little olive oil to the water. Then divide the sauce into 5 equal portions, and the meatballs, sausage, mushrooms and cheeses into 3 equal portions.
5. Put 1/4 of the lasagna noodles into the boiling water. On a surface close to the pot, place a colander on top of a dish that is large enough to catch the water drained off from the noodles. Push the noodles down into the water and boil until they are flexible, but still firm or "al dente". Lift them out of the water into the colander, leaving the water in the pot. Add the next 1/4 of the noodles and repeat until all the noodles are cooked. (If using no-boil noodles, skip this step.)
6. In a shallow 13x9 inch pan, spread one portion of the sauce in a layer on the bottom. Make a length-wise layer of noodles over the sauce, cutting off the excess. Add a portion each of mozzarella, sausage, meatballs, and mushrooms, spacing them out evenly. Dot evenly with spoonfuls of one portion of the ricotta mixture, and sprinkle with one portion of the Romano cheese. Spread sauce evenly over all and repeat for two more layers. Cover the third layer with remaining noodles and spread sauce over all.
7. Cover with foil. Bake at 350°for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting.
Subscribe to:
Posts (Atom)