Newsletter Archive
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Night Before Christmas Mice
TYPE: Shaped cookies
HABITAT: United States
DESCRIPTION: These beguiling little sugar-cookie mice have chocolate eyes and noses, almond ears, and licorice tails. They are the ultimate in crafty Christmas cookies and delight all who see them perched on the edge of a cookie plate.
FIELD NOTES: Many, many years ago I was in a specialty shop in New York City and saw tiny chocolate mice with chocolate-covered almond ears and colorful silk tails. Larry Burdick, an amazing chocolatier, was responsible for them and, before I knew it, I was seeing articles and mentions...
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After Thanksgiving Turkey Rice Soup
There is no soup that tastes quite like turkey soup. And the secret is in the stock. Take your Thanksgiving turkey carcass and turn it into a nice rich stock. Pull off the meat after dinner and get the stock going right away, before the frame dries out. You will have to break up the carcass by separating the ribs from the backbone; it won’t fit whole into the pot. Make this vegetable and rice soup with your delicious golden stock.
Cooker: Large round or oval
Settings and Cook Times: Stock, HIGH for 2...
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Jack Daniel’s Chocolate Chip Pecan Pie
If you like a little kick in your pecan pie, try this one made with Jack Daniel’s—just enough to flavor the pie, but not so much as to overwhelm it with alcohol. This spirited pie is right at home on the holiday table.
Ingredients:
- 1 refrigerated pie crust, homemade or store-bought
- 4 large eggs, at room temperature
- 1 cup sugar
- ¾ cup dark corn syrup
- 2 tablespoons Jack Daniel’s whiskey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup pecan halves
- ½ cup semisweet chocolate chips
Directions:
- If using homemade pie crust, prepare the pastry and refrigerate until firm enough...
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Old-Fashioned Do-Ahead Bread Stuffing
Makes enough to stuff a 14- to 18-pound bird or to serve 12
I’ve never met a stuffing I didn’t like, and this simple stuffing flavored with sage, thyme, onion, and celery can be jazzed up with your favorite additions. Although you can buy herb-seasoned dry bread cubes in the grocery store, I urge you to use stale bread and dry it out in the oven, then add your own herbs. The difference in effort is small, but the difference in flavor is huge! If you are using leftover baguettes with...
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Apple Butter
As far as I’ve been able to determine, this dark, spicy old-fashioned preserve is uniquely American, and it never seems to lose popularity in this country. Apple butter is a comfort food associated with warm bread, a warm fire, and rain or snow on the windowpanes.The butter is simple to make, and it’s a fine use for wormy or otherwise damaged apples. Try it layered with cheddar cheese on crackers.
Ingredients:
- 6 pounds cored and quartered apples (unpeeled)
- About 4 cups light brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground mace or ground nutmeg
- ½...
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Give ‘Em the Eyeball, Homemade Halloween Candy
Halloween is just around the corner (can you believe it’s already October?), so here at the HCP we’re gearing up for candy and other sweet treats. Of course, we’re always ready for candy and sweets, but Halloween makes us even readier. If you are feeling creative this year, get into the Halloween spirit by trying Dede Wilson’s Give ‘Em the Eyeball Candies from A Baker’s Field Guide to Holiday Candy & Confections. You can either pass these out to trick-or-treaters on the big night, or just keep them all for yourself!...
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