Winter Salads – Maytag Blue Cheese Salad

wedge-salad-new

This salad is SO good, it will make you forget all about sugarplums…

Yield:  4 servings

Ingredients

1 egg

6 ounces Maytag Blue cheese

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon chopped garlic

Salt and black pepper

1 1/2 cups olive oil

1/2 cup buttermilk

Dash Worcestershire sauce

Dash pepper sauce

6 cups hearts of Romaine lettuce or Iceberg lettuce wedges

1/2 cup toasted hazelnuts or pine nuts

6 ounces crispy bacon

2 Roma tomatoes, finely diced

2 scallions, chopped

Directions

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the blue cheese, mustard, honey and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running, add the buttermilk. Season the dressing with the Worcestershire sauce, pepper sauce, salt, and pepper.

In a mixing bowl, toss the hearts of Romaine with as much dressing as desired as well as the bacon, tomatoes and toasted nuts.

Place the Romaine or wedges in the center of each of four plates. If you are using Iceberg lettuce wedges, pour dressing over them and sprinkle with bacon, tomatoes and nuts.

Sprinkle each salad with the remaining blue cheese and chopped scallions.

Winter Salads – Warm Spinach Salad With Honey Garlic Vinaigrette

spinach salad

Yield:  4 to 6 servings

Ingredients

10 ounces baby spinach (about 12 cups)

6 ounces button mushrooms, thinly sliced (about 2 cups)

1/4 cup sliced almonds, toasted

1/4 cup canola oil

3 medium garlic cloves, thinly sliced

1 medium shallot, thinly sliced

1 tablespoon cider vinegar

2 teaspoons honey

Directions

Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.

Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.

Pour vinaigrette over salad and toss to coat. Serve immediately.

Perfect Turkey Gravy

Homage á Julia…

  • 1 quart turkey broth or canned chicken broth
  • 1 roasted turkey pan, complete with drippings
  • 1/2 cup Wondra Flour
  • 1 tablespoon honey
  • 1 cup cream
  • Salt
  • Freshly ground black pepper

While your roasted turkey is resting, place the turkey pan over medium-high heat. The skin, fat, and juices should be a beautiful dark bronze, not black.

Remove all but 1/2 cup of the fat. Keep as much of the juice as possible.

Whisk the flour into the fat and cook, stirring, until the flour turns light brown. Whisk in the rest of the broth, and boil until thick and flavorful, stirring occasionally.

Add the honey. Strain if lumpy or any part is burned. Add water or canned broth or stock if a thinner gravy is desired. Add as much cream as desired. Season to taste with salt and pepper.

Southern Honey Cornbread Dressing

Yesterday I posted a recipe for Perfect Herbed Honey Oyster Dressing.

Today I started feeling guilty about calling it “perfect.” It wasn’t the dressing I grew up eating. Nope, my mother L.J. used to make old-fashioned Southern Cornbread Dressing.  With her own homemade cornbread.

It wasn’t sophisticated, but it was mighty good!

This is L.J.’s recipe, with some honey added to make it extra tasty…

Ingredients :

Honey Cornbread, recipe follows

7 slices oven-dried white bread

1 sleeve saltine crackers

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

1 teaspoon fresh sage

1 tablespoon poultry seasoning

5 eggs, beaten

Directions:

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

 Honey Cornbread:

1 cup self-rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

1/4 cup honey

2 eggs

2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Perfect Herbed Honey Oyster Dressing

 

Stuffing, also called dressing, is a seasoned mix of vegetables and starches and sometimes meat and seafood (such as oysters) that are cooked within the body cavity of an animal that is then served alongside the animal usually as an ancillary course.

Various kinds of stuffing go as far back as the Roman Empire, where recipes appear in De re Coquinaria, a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria, chicken, rabbit, pork and dormouse stuffings are made available. While some scholars argue that because of the language used in Apicius, which is closer in ways to Vulgar than Classical Latin, that many of the recipes contained within it were not cooked in Rome, there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.

Stuffing in America is not uncommon in restaurants but is not regularly utilized in most households. Rather, it is traditionally served during the Thanksgiving holiday. 

This is the perfect Thanksgiving stuffing/dressing!

Ingredients

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)

1/2 lb sliced bacon, cut into 1/2-inch pieces

2 to 3 tablespoons olive oil (if needed)

2 medium onions, finely chopped (2 cups)

1 1/2 cups chopped celery

3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled

1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled

1 tablespoon minced garlic

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup finely chopped fresh flat-leaf parsley

1 stick (1/2 cup) unsalted butter, melted

18 oysters, shucked, drained, and chopped (3/4 cup)

2 1/4 cups turkey giblet stock or low-sodium chicken broth

 Directions

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.

If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, honey, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.