Friday, September 21, 2018

A Seasonal Take on Gingerbread


She calls this one, her perfect recipe.  And that's a pretty tall order considering there's so many great ones in Olwen Woodier's The Apple Cookbook.  Olwen stopped by Tonia's Kitchen to talk about her fantastic Gingerbread Apple Cake.  Not only is not heavy, it's not light or airy.  In fact, one of the reason's Olwen calls it her perfect recipe, is because it's just right!  The cake is made with molasses and cinnamon (and apples of course.) Olwen told Tonia that whenever she makes it, this cake is always a hit!  Find out for yourself!

(Reprinted From Motherearthnews.com)


1 cup butter or margarine
1 cup brown sugar
1/2 cup molasses
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Preheat oven to 350°F. Grease and flour a 9-inch by 13-inch baking dish. Melt butter over low heat. Pour into a medium-size bowl. Beat in sugar and molasses. Add eggs one at a time and beat. Beat in applesauce. Sift flour, baking soda, ginger and cinnamon into applesauce mixture and stir well to combine thoroughly. Spoon into baking dish and bake for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven; cool for 5 minutes. Turn onto a wire rack and allow to cool completely. Serve with whipped cream or vanilla ice cream. Serves 18

Thursday, September 20, 2018

How About Some Apples with your Meatloaf?



They're crunchy, they're sweet, they're delicious. They're apples.  And there's lots more to do with this terrific fruit then just bake pies and make cider.  Olwen Woodier, who wrote The Apple Cookbook, came by Tonia's Kitchen to tell us about her Applesauce Meatloaf.  Olwen says you can play with the recipe a little, by using apple cider or a tomato paste to change up the taste. It's a hearty, warm and seasonal dish that really helps warm you up on a cold day!


Ingredients:
3 small slices fresh bread, crumbled (about 1 1/2 cups)
1 medium red or white onion
1 pound ground beef

1 pound ground pork or turkey
1/4 cup ketchup
1 egg
2 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper
1 cup unsweetened applesauce
3 tablespoons apple cider
3 tablespoons firmly packed brown sugar

Directions:
1. Preheat the oven to 350 degrees F.

2. Place the bread in a large mixing bowl. Using the large holes on a box grater, grate the onion into the bowl. Add the beef, pork, ketchup, egg, 1 1/2 teaspoons of the mustard, and salt and pepper to taste.

3. Mix well and shape into a round loaf. Place in a baking pan and bake for 45 minutes.

4. Heat the applesauce, cider, brown sugar, and the remaining 1 teaspoon mustard in a small saucepan over medium heat until the brown sugar is dissolved, about 5 minutes.

5. Pour over the meat loaf and bake for 30 minutes longer.

Serves 6

Wednesday, September 19, 2018

A Dry Ham...And That's Not a Bad Thing!



Sometimes, when you think dry rub, you might think the flavor of your dish might be a little on the dry side. No worries about that with this recipe.  Phyllis Good, who wrote the cookbook Stock the Crock stopped by Tonia's Kitchen with her recipe for Dry Rub Mustard Glazed Ham. It's not a pure dry-rubbed ham, as the mustard glaze might foretell, but that glaze serves two purposes. One, Phyllis says it holds the rub and two, the best part really, she promises the mustard gives an "extraordinary" flavor to the ham, which, by the way, Phyllis says, should not be spiral, but a bone-in ham. This is one ham, whose flavor will sing.


Use 7-quart cooker.
Makes 10 to 12 servings.
Prep time: 15 to 20 minutes.
Cook time: 5 to 6 hours.
Ingredients for the dry rub:
• 1 cup packed brown sugar
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
Other ingredients:
•  1/3 to 1/2 cup spicy brown mustard
• 4- to 5-pound cured, bone-in ham (not spiral-cut)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
Directions:
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Make the dry rub: In a bowl, mix together all of the dry rub ingredients. Spread a thin layer of mustard on all sides of the ham. Spoon it on, and then smear it around with your fingers. Try to cover every inch.
Pat the dry rub ingredients over the mustard on all sides of the ham.
Place the coated ham cut-side down into the bottom of your slow cooker crock.
Pour Worcestershire sauce and water down along the side of the cooker so you don’t wash off any of the rub and mustard.
Cover. Cook on low for 5 to 6 hours, or until an instant-read meat thermometer registers 100 degrees when stuck into the middle of the ham (but not against the bone).
Lift the ham onto a platter and cover it with foil. Let it stand for 10 to 15 minutes so it can regather its juices.
Slice. Drizzle the slices with cooking juices from the cooker to serve.
About the ham:
• A 4- to 5-pound cured, bone-in ham fits perfectly into a 7-quart oval slow cooker. A larger ham will have to be cut in half and put into two smaller cookers. That works, too. Just be alert to the size of the ham you buy or ask the butcher to cut it in half for you if it’s over 5 pounds

Tuesday, September 18, 2018

These Molasses Cookies Will Move!


And that's because everyone will want to eat them!  Susan Reid, who co-wrote The King Arthur Essential Cookie Cookbook, stopped by Tonia's Kitchen to talk about her delicious take on Molasses Cookies.  Susan told Tonia that she combines room temperature butter and sugar with baking soda, salt, cinnamon, sugar, cloves, ginger and eggs.  Blend the ingredients together and scoop the dough with a cookie scoop.  Roll it in sugar and refrigerator before baking.  Molasses moves slow, but these cookies will move fast!

COOKIES

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1/2 cup molasses OR 1/4 cup molasses + 1/4 cup ginger syrup
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • sugar, for coating; pearl sugar; sparkling white (coarse) sugar; or granulated sugar

GINGER SYRUP

  • 4 cups fresh ginger root, unpeeled, cut into 1/8" to ¼" slices (a food processor makes short work of this task)
  • 3 1/2 cups sugar
  • 3 1/2 cups water

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.
  3. Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.
  4. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.
  5. Stir in the flour.
  6. Scoop the soft dough into 1 ½" balls; a tablespoon cookie scoop works well here.
  7. Roll them in granulated sugar, coarse sugar, or pearl sugar.
  8. Space the cookies on the prepared baking sheets, leaving about 2 ½" between them.
  9. Bake them for 10 minutes. The centers will look soft and puffy; that's OK.
  10. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
  11. To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you've cut from them.
  12. To make ginger syrup: In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.
  13. Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on an instant-read or candy thermometer. The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking. You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools.
  14. Remove the pan from the burner and carefully strain the syrup into a non-reactive container. Store in the refrigerator indefinitely. Yield: about 2 1/4 cups syrup.

Monday, September 17, 2018

Claw Down!


And by Claw Down, we mean Booth up! The Booth Bay Harbor and Music Festival is coming to the Boothbay Railway Village approximately 70 miles Northeast of Portland, Maine. A big part of that is the 7th Annual Claw Down Thursday Sept. 20th. Described as a gourmet lobster lover's dream event, the Claw Down brings together several high profile chefs, who compete with various small plate lobster dishes. Tonia's Kitchen is taking you there. We had a chance to speak with Chef David with the Thistle Inn in Boothbay Harbor.  Be listening for Tonia's interview, and what Chef David is doing to "Claw Down." Learn more about the festival at their website here