Tuesday, October 16, 2018

This'll Get The Stress Out!

Apologies to Billy Corigan and the rest of the famed music group, but this kind of smashing pumpkins is just as fun! Dee Dee Stovel, who wrote The Pumpkin Cookbook, came by Tonia's Kitchen to talk about her effective (and fun) way to cook pumpkins.  She told Tonia she just hurls the pumpkin onto a hard surface, picks up the pieces and roasts them.  Its a fun family activity and ends in a seasonally delicious autumn treat!

Monday, October 15, 2018

Mmm...Pumpkin Cheesecake

When you talk about pumpkin cheesecake, you might think the pumpkin would be front and center in the actual cheesecake. But not with this recipe. Dee Dee Stovel, who wrote The Pumpkin Cookbook, stopped by Tonia's Kitchen, to talk about her Pumpkin Orange Cheesecake, with the pumpkin in the crust.  Dee Dee told Tonia she takes grated fresh pumpkin, ground ginger snaps, chopped almonds and grated orange zest, for a delicious crust that binds a standard cheesecake.  Don't be disappointed the pumpkin's not in the cheesecake, Dee Dee says the unique flavor of the crust really makes it special! See the recipe by clicking on this link and clicking previous twice.

Friday, October 12, 2018

This Cider is on Fire!

It's true, there's so many "miracle" drinks on the market today.  They all promise to promote this or that, and make your body stronger overall.  Do they deliver?  Really who knows, they aren't medicine, but this next cider, called Fire Cider has been used for centuries to promote health and well-being, ward-off colds, and make you feel better during the long winter months.  Rosemary Gladstar, who wrote the book, Medicinal Herbs, stopped by Tonia's Kitchen to talk about this cider, and how you make it.  It does take some time (6-8 weeks) and can be on the spicy side, since the recipe calls for horseradish and Cayenne Pepper.  But it can and does work! Give it a try, and fight those winter blues, (PLEASE NOTE: There is a product on the market with the name Fire Cider, this recipe is not related to that)

  • ½ cup grated fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated ginger
  • Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered.  ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it.  Better to make it a little milder than to hot; you can always add more pepper later if necessary.
  • Optional ingredients; Turmeric, Echinacea, cinnamon, etc.
  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches.  Cover tightly with a tight fitting lid.
  2. Place jar in a warm place and let for three to four weeks.  Best to shake every day to help in the maceration process.
  3. After three to four weeks, strain out the herbs, and reserve the liquid.
  4. Add honey ‘to taste’.  Warm the honey first so it mixes in well.  “To Taste’ means your Fire Cider should taste hot, spicy, and sweet.  “A little bit of honey helps the medicine go down……”
  5. Rebottle and enjoy!  Fire Cider will keep for several months unrefrigerated if stored in a cool pantry.   But it’s better to store in the refrigerator if you’ve room.
A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.

Thursday, October 11, 2018

You Should Listen to Your Elder...Berry


It's called Elderberry, and it's got the wisdom of the ages...at least when it comes to fighting colds and flu.  Rosemary Gladstar, who wrote the new cookbook Medicinal Herbs, talked to Tonia's Kitchen about Elderberries and how they work to warm the body when its cold outside.  Rosemary told Tonia about the ways she prepares Elderberry to work as a tonic, in fighting what makes you sick.  She says Elderberry syrup, taken as a shot in the morning really works wonders with your body.

1 cup fresh or ½ cup dried Elderberries
3 cups Water
1 cup Honey

1. Place the berries in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer over low heat for 30 to 45 minutes.
2. Smash the berries. Strain the mixture through a fine-mesh strainer and add 1 cup of honey, or adjust to taste.
3. Bottle the syrup and store in the refrigerator, where it will keep for 2 to 3 months.

Caution: Use only blue/black elderberries; the red ones are potentially toxic.

Wednesday, October 10, 2018

Apples...Fresh From The Oven!

Apples, for the most part, are at their peak. And it's time to put them to some good use! Alana Chernila, who wrote the new cookbook Homemade Kitchen stopped by Tonia's Kitchen to talk about her Baked Apples.  Alana told Tonia that not only are they delicious, but they use the flavors of the fall season (including ingredients like apple cider and maple syrup).  Alana also says she recommends Honeycrisp apples for use in this recipe, as that variety provides just the right kind of flavor for this recipe

3 large eggs

1½ cups (360 ml) whole milk or buttermilk

1½ cups (180 g) all-purpose flour

½ teaspoon kosher salt

4 tablespoons (½ stick/56 g) unsalted butter, melted and slightly cooled

Safflower oil or melted butter, for greasing the pan

Optional: ¼ cup fresh herbs; 4 ounces (115 g) chèvre (for homemade, see page 99)

1 Preheat the oven to 425°F. Combine the eggs, milk, fl our, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.

2 Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes.

Serve immediately.