Bacon, sausage and cheese muffins

December 6, 2014September 7, 2022 Belinda1 Comment

Well, as it gets towards Christmas, I start thinking of lovely cozy breakfasts in front of the fire. Yes, even in Southern California we have fireplaces and use them a lot. These are steamy bites of savory goodness and are very addictive, so make double what you think you’ll need.

1 cup cooked, chopped bacon
1 cup cooked crumbled sausage meat. I use mild Italian.
1/2 cup bread crumbs
1 cup grated sharp or mature cheddar cheese
1/2 small yellow onion (diced)
8 large eggs
2 tablespoons whole milk
salt and pepper

Preheat oven to 375 degrees.
In a large skillet, cook the bacon. Chop into small-medium bits. Set aside. Using the same skillet, cook the crumbled sausage meat. Set aside.
Chop the onion (you can use other veggies if you choose).
Grease tin cups in a 12 muffin tin pan with butter or shortening.
Whisk together the eggs and milk, a pinch of salt and pepper. Stir in the bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture. Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
Bake 20 to 25 minutes, eggs should be completely cooked through (you can test with toothpick). To remove the muffins, run a small butter knife around the cups to loosen and pull up. Serve warm.

Baking · Do-ahead · Holiday Food · Nuts

Italian Panforte for Christmas

December 6, 2014September 7, 2022 Belinda

This is so Christmassy, stuffed full of fruits, nuts, chocolate and spices. Again, so easy to make, and will transport you straight to Italy.

1 1/2 cups whole blanched almonds (unblanched is also fine)
3/4 cup whole hazelnuts, toasted
3/4 cup whole walnuts, lightly toasted
1/2 cup dried figs coarsely chopped
1 1/2 cups dried mixed fruit (the type used for Christmas cake)
3/4 cup plain flour
1 tbsp cocoa powder
1/2 tsp ground cloves
1/2 tsp ground white pepper
1 tsp ground cinnamon
1/2 tsp ground coriander
1 1/2 tbsp water
1/3 cup runny honey
3/4 cup sugar

Preheat the oven to 350 F

Grease and line with baking parchment, a large rectangular or 2 round baking tins.
Mix the nuts, figs, mixed fruit, flour, cocoa powder, ground cloves, pepper, cinnamon and coriander together in a large bowl.
Place the water, honey and sugar in a pot and slowly bring to the boil, then simmer for 2 minutes, stirring constantly.
Pout the syrup into the dry ingredients and stir thoroughly.
Place in the prepared tin and flatten with wet hands. The mixture should be no more than 1 inch 9approx) thick.
If there is some mixture over, then place into another tin.
Bake for 35 minutes. Cut into squares when cool

Beverage · Dessert · Do-ahead · Holiday Food

Kiwi Christmas jello squares

December 6, 2014September 7, 2022 Belinda

This is an old favorite Christmas recipe from New Zealand. It is such fun to make, is really pretty and Christmassy served on a platter and everyone loves it, especially the children.
There is no need for measurements as it’s just a matter of making up three things. Red jello, green jello and a white creamy jello made from sweetened condensed milk and dissolved gelatine. You can change it up and add more layers or colors if you like. Go for it!!

All you do is separately make up a batch of green jello and red jello, and dissolve some gelatine in hot water and add sweetened condensed milk to the gelatine mixture.
You now have three pitchers of different color liquids. Pour half the red jello in the bottom of a square glass dish, then put in the fridge to set.
When it’s pretty set, pour over half of the white liquid (condensed milk) and put back in the fridge to set, then half the green jello etc etc.
Refrigerate the whole thing until set.
Cut into small square pieces and top with either whipped cream, mint leaves, red candles and cherries.

Do-ahead · Grains · Holiday Food · Nuts · Salad · Vegan

Wild rice salad with cranberries and roasted nuts

November 29, 2014September 7, 2022 Belinda

We had this salad for Thanksgiving as a side, and it was definitely everyone’s favorite dish. Not only is it healthy, it tastes clean, fresh and divine and only gets better with sitting in the fridge for a couple of hours before serving. I adapted this from a recipe from the great food blog, View from a Great Island.

Serves 6-8

1 cup wild rice, rinsed
1/3 cup raw pecan halves
1/3 cup whole raw cashews
1/3 cup pistachios
1/3 small red onion
several small inner stalks of celery, peeled and chopped (I used 5 good sized stalks)
5 to 6 green onions, chopped
1/3 cup dried cranberries

Dressing
1/4 cup olive oil
1 Tbsp of your favorite vinegar, I used Sherry
1 Tbsp lemon juice
1 heaped tsp Dijon mustard
1 heaped tsp honey
salt and pepper to taste

This first soaking step is optional, but will help keep your wild rice from splitting as much, which I think makes a prettier salad. If you have the time, soak the rice in plenty of water for 8 hours or overnight. Then drain and continue the recipe.

Bring a quart of water and a teaspoon of salt to boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 30-40 minutes, or just until the rice is tender. Wild rice will always have a little bite to it, so don’t try to cook it until completely soft.

While the rice is cooking, put the pecans and cashews in a large skillet and toast, over medium heat, until you smell them and they start to turn slightly brown. Take them off the heat and let them cool before giving them a rough chop.
Drain the rice and put in a bowl.
Toss the warm rice with the rest of the ingredients.

Whisk together the dressing in a small jar. If you put the top on and shake it vigorously, it should emulsify. Taste it to adjust the amount of vinegar or seasonings. Toss the salad with half of the dressing, and then refrigerate until completely chilled.
When ready to serve, add more dressing and toss well.

Baking · Dessert · Do-ahead · Holiday Food

Pumpkin banana mousse tart

November 24, 2014September 7, 2022 Belinda1 Comment

This is delectable and well worth trying, especially for Thanksgiving. Thanks to Ina Garten for this gorgeous and easy recipe

For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Gluten Free · Holiday Food · Vegetable sides

Roasted carrots with cumin yoghurt

November 8, 2014February 8, 2016 Belinda

This is a gorgeous dish and the little “stubby” carrots roast so well with a really deep flavor. The cumin yoghurt lends a “Middle Eastern” quality and all in all, it’s a must.

Serves 8

3 lbs Thumbelina or other small carrots, scrubbed and cut into 2″ pieces
2 tbsp freshly squeezed orange juice
1 tbsp fresh thyme leaves
2 bay leaves
1/4 cup plus tbsp olive oil
Kosher salt and freshly ground black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 cup plain Greek yoghurt
1 tbsp fresh lime juice
1/4 cup cilantro (coriander) leaves with tender stems, plus more for garnish
1 tbsp toasted sesame seeds

Preheat the oven to 450 F.
Toss the carrots with the orange juice, thyme, bay leaves and 1/4 cup olive oil on a rimmed baking sheet; season with salt and pepper.
Roast,tossing halfway through until golden brown and soft, 30 – 35 minutes; remove bay leaves

Meanwhile, toast the coriander seeds in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with the cumin. Let cool and coarsely chop.

Puree the coriander seeds, cumin, yoghurt,lime juice, 1/4 cup cilantro and remaining 2 tbsp oil in a food processor until smooth; season with salt and pepper.

Serve the carrots topped with the cumin yoghurt, cilantro and sesame seeds

Baking · Do-ahead · Holiday Food · Nuts

Delia Smith's famous Christmas cake

November 6, 2014September 7, 2022 Belinda

I realize my fellow Americans are not going to take much notice of this recipe, but in England and New Zealand, (my other two homes) one cannot have Christmas without this cake. My husband, (LA born too) adores this and requests it every year and I have been making this recipe since the mid 1980’s. It is rich, moist as anything and chock-full of dried fruits soaked in brandy. It’s important to make this cake a good month to 2 months before Christmas and “feed” it every week with brandy. Divine!!

1lb (450g) currants
6 oz (175g) golden raisins (sultanas)
6 oz (175g) raisins
2 oz (50g) glace cherries, rinsed, dried and finely chopped
2 oz (50g) mixed candied peel, finely chopped
4 tbsp brandy, plus extra for “feeding”
8 oz (225g) plain flour
1/2 level tsp salt
1/4 level tsp freshly grated nutmeg
1/2 level tsp ground mixed spice (not allspice)
8 oz (225g) unsalted butter
8 oz (225g) soft brown sugar
4 large eggs
2 oz (50g) almonds, chopped (the skins can be left on)
1 tbsp black treacle. (I have been known to use molasses if I don’t have treacle)
grated zest 1 lemon
grated zest 1 orange
4 oz (110g) whole blanched almonds (only if you don’t intend to ice the cake and want to use these almonds as decoration instead)

* You will need an 8 inch round cake tin or a 7″ square cake tin, preferably with a loose bottom. Grease the tin and line it with baking parchment. Tie a band of brown paper or newspaper around the outside of the tin for extra protection

** Begin this cake the night before you want to cook it. All you do is weigh out the dried fruit and mixed peel, place it in a large mixing bowl and mix in the brandy, stirring, so everything is evenly coated with the brandy. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day, preheat the oven to 275 F. (140 C)

Now measure out all the other ingredients, ticking them off to make sure you don’t miss anything. The treacle will be easier if you dip the spoon in hot water before using it.
Sift the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing.
Next, in a separate large mixing bowl, whisk the butter and sugar together until it’s light, pale and fluffy.
Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time: keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this, the mixture won’t curdle. If it does, don’t worry, any cake full of such beautiful things can’t fail to taste good!
When all the egg has been added, fold in the flour and spices, using gentle movements and not beating at all as you need to keep that precious air in it.
Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.
Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon, and, if you don’t intend to ice the cake, lightly drop the blanched almonds in circles or squares all over the surface.
*Alternately, you don’t need to put anything on top of the cake, as my picture shows.
Finally, cover the top of the cake with a double square of parchment paper with a small 1″ diameter hole in the center. (This gives extra protection during the long, slow cooking)

Bake the cake on the lowest shelf of the oven for 4 & 1/2 to 4 & 3/4 hours. Sometimes it can take up to 1/2 to 3/4 hour longer than this, but in any case don’t look in the oven till at least 4 hours have passed.
Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
When it’s cold, “feed” it – make small holes in the top and base of the cake with a skewer or knitting needle, then spoon over a few tsps of brandy, wrap it in parchment paper secured with an elastic band and either wrap it again with foil or store it in an airtight container.
You can now feed it every week until you want to eat it.
You can make this cake up to 3 months in advance, feeding every week!

Baking · Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

November 3, 2014September 7, 2022 Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Gluten Free · Holiday Food · Salad · Vegan · Vegetable sides

Tomato and pomegranate salad

October 23, 2014 Belinda

My friend Rose put a huge bag of pomegranates on my car seat the other day when we were recording a score at Warner Brothers. She grows a lot of fruit and vegetables and we often chat about recipes and what’s in season. I give her our Seville oranges when they’re in season as she too loves to make marmalade. It’s fun to have musician friends who grow and cook their own food as we can exchange recipes and jars of homemade goodies on the sessions! Since receiving this lovely gift of pomegranates, I have been researching recipes that include them. This one is a jewel in every sense of the word. To look at and to eat. Highly healthy, tasty and beautiful.

1 1/3 cups red cherry tomatoes, cut into 1/4 ” dice
1 1/3 cups yellow cherry tomatoes, cut into 1/4″ dice
1 1/3 cups plum or tiger tomatoes, cut into 1/4″ dice
1lb medium vine tomatoes, cut into 1/4″ dice
1 red bell pepper, cut into 1/4″ dice
1 small red onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground allspice
2 tsp white wine vinegar
1 1/2 tbsp pomegranate molasses
1/4 cup olive oil, plus extra to finish
1 large pomegranate, seeds removed (about 1 cup seeds)
1 tbsp small oregano leaves
salt

Mix together all the tomatoes, the red pepper and the onion in a large bowl and set aside.

In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and a scant 1/2 tsp salt until well combined. Pour this over the tomato mixture and gently mix.

Arrange the tomato mixture and it’s juices on a large, flat platter. Sprinkle the pomegranate seeds and oregano over the top.
Finish with a drizzle of olive oil and serve.