Cranberry White Fudge

Another easy recipe perfect for gift giving or to add to your holiday cookie platter- cranberry white fudge. It uses just a few ingredients, it taste delicious and it’s oh so pretty !!!

From by the bay wishing you fudge filled holiday memories!

Maryann

blog white fudge

Cranberry White Fudge

Adapted from “Nigella Express” by Nigella Lawson

Ingredients

12oz white chocolate, chopped
14oz can condensed milk
1oz butter
pinch salt
1/4 cup dried cranberries

Directions

Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Add the cranberries to the melted chocolate mixture and stir well. Pour the mixture into a 9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 1in x 1in pieces. Once cut, the fudge can be kept in the freezer – there’s no need to thaw, just eat straight away.

Top Five Homemade Candy Gifts

Looking for easy food gifts to share with friends and family , look no further and try one of these easy candy recipes!

From by the bay, wishing you a sweet holiday!

Maryann

 

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Almond Saltine Toffee with Sea Salt

Ingredients
1 sleeve saltine cookies
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces chocolate chips or buttons
2 tablespoons blanched sliced almonds
1 tablespoon coarse sea salt , such as Maldon

Directions
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the almonds on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.
blog pepita brittle

Pepita Brittle

Adapted from “Craft of Cooking” by Tom Colicchio and Smitten Kitchen Blog from 11/1/2008
Makes one 12 x 16 – inch pan

Canola -oil spray
2 cups sugar
1/4 pound unsalted butter
6 tablespoons corn syrup
1/2 teaspoon baking soda
3/4 pound or 1 1/2 cup shelled raw unroasted pepitas ( pumpkin seeds)
1 1/2 tablespoons Maldon sea salt

Directions
Line a rimmed baking sheet with parchment paper. Spray parchment paper with Canola oil. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the pepitas. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. An alternate method for a smoother brittle is slide the parchment paper out of the baking pan and onto a smooth counter top. Cover with another sheet of parchment paper and use a rolling in, to smooth the brittle and roll it out thin. Once the brittle is rolled out you can remove the top sheet of parchment paper and let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

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Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
2 tbs unsalted butter, softened
1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/4 cup ground shortbread cookies
2/3 cup dark chocolate, melted
optional toppings: fleur de sel, cinnamon chips, white chocolate
Directions:
In a medium bowl, beat together butter, cookie butter, vanilla and ground cookies until well combined. Cover and chill for 30min-1 hour.
Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.

blog quin choco 2

Toasted Quinoa Bourbon Chocolate Bark with Sea Salt
Ingredients
8 ounces high quality chocolate melting candy
2 tablespoons ( pre- rinsed) quinoa
2 teaspoons bourbon
1/4 teaspoon flaky sea salt such as Maldon

Directions
Place the quinoa in a small skillet over medium heat , shaking the pan gently until the quinoa starts to puff and darken in color – this will take 3 to 5 minutes. Remove from heat and let cool. Line a baking sheet with parchment paper and set aside. In a bowl add the melting chocolate and heat in the microwave for 1 minute. Remove and stir until smooth. Repeat until another 1 or 2 times until the chocolate starts to melt. Keep stirring to finish melting the chocolate. Mix in the toasted quinoa and bourbon. Pour and spread the chocolate onto the parchment lined tray. You can use an offset spatula to help spread the chocolate into a square about 6 by 8 inch square. Sprinkle with sea salt. Let cool and harden. Break into pieces to serve.

blog white peppercorn choco

White Chocolate with Pink Peppercorns
Ingredients
16 ounces white chocolate, finely chopped
2 teaspoons pink peppercorns, ground
1 teaspoon fresh lemon zest

Directions
Line a baking sheet with parchment paper. Place the chocolate in a glass bowl and place in microwave at high for 30 seconds. Remove bowl and stir chocolate with a spatula. Repeat again by placing into microwave for another 30 seconds, remove and stir. Repeat this process until chocolate is melted, which varies althought ususally in total it is 2 -3 times. Stir chocolate until it is completely smooth. Once chocolate is melted add the lemon zest and ground pink peppercorns. Stir well. Pour melted chocolate onto the parchment paper and spread into a rectangle shape. You can top with some additional pieces of pink peppercorn if you like. Place into the refrigerator to cool. Once cool, break the chocolate into large pieces.

Pimento Mac and Cheese

If you are planning a holiday menu this season, try this update to the classic mac and cheese. This recipe is inspired by the famous pimento cheese served in the South. In fact , some say pimento cheese is the caviar of the South.  The key ingredients include cheddar cheese, pimento, cream cheese and hot sauce.  Well that’s just a step away from making a delicious mac and cheese!  It’s an easy and delicious side to any holiday meal, but especially thinking about that holiday ham !

From by the bay, wishing you some cheesy holiday memories!

Maryann

blog mac and cheese

Pimento Mac and Cheese

Serves 4 to 6

Ingredients

  • 8 ounces medium shells
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/4 cup grated or shredded parmesan cheese
  • 1/4 teaspoon hot sauce
  • 2 tablespoons scallions, chopped
  • 2 tablespoons pepperdew, chopped

Directions

In a large pot of salted boiling water cook medium shells according to directions until al dente.  Strain and keep aside. In a medium sauce pan warm the milk.  In a large pot ( I use the same pot as I did for the pasta) melt butter . Whisk in  flour mixing into a paste, keep moving for about 5 minutes. Slowly whisk in the warm milk stirring to make sure there are no lumps. Whisk until the sauce starts to thicken. Remove from heat and add the cream cheese and whisk until melted, then add 1 cup cheddar and 1 cup parmesan cheese. Stir until melted than add the hot sauce, scallions, pepperdew and cooked shells. Mix well and pour into a buttered 2 quart baking dish. Top with remaining cheese and bake in a 350 degree F oven for 20 minutes, until the cheese is melted . Remove from oven and let rest for 5 minutes before serving.

 

 

 

Brussel Sprout Salad with Walnuts, Dried Cranberries and Parmesan Cheese

Moving past Thanksgiving weekend, here is a wonderful brussel sprout salad to enjoy! Not only is it healthy, it’s a feast for the eyes. You can make it a light main course, or serve through out the season as a perfect holiday side for dinners and parties. It’s easy to make especially if you have a food processor. It’s definitely a crowd pleaser for parties and it’s one of those dishes you can prepare in advance , and it tastes better as the brussel sprouts marinate in the dressing. Add it to one of your holiday menus this season!

From by the bay, wishing you green food memories!

Maryann

blog brussel sprout salad

Brussel Sprout Salad with Walnuts, Dried Cranberries and Parmesan Cheese

Serves 4
Ingredients
1 pound brussel sprouts
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup walnuts, chopped
2 tablespoons dried cranberries
2 tablespoons coarsely grated parmesan cheese
fresh ground black pepper and fine sea salt to taste
Directions
Cut off the ends of the sprouts  and clean. Using a food processsor fitted with a slicing blade coarsely shred the brussel sprouts. Place into a large bowl.  Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

Leftover Cranberry Sauce ? Try these Cranberry Cheese Crostini

blog cranberry leftovers

 

Bring new life to your leftovers, try this tasty bit – by toasting your left over bread, add some cheese and a dap of cranberry sauce. You’ll want to make this easy appetizer through out the holidays!

 

Cranberry Cheese Crostini

Make 4

Ingredients

  • 4  round slices – 1/2 inch thick of a baguette
  • 2 ounces soft or semi soft cheese such as brie or gruyere
  • 2 teaspoons cranberry sauce

Directions

Preheat oven to 400 degree F.  Place bread on baking sheet and toast in oven until golden brown, about 5 minutes.  Remove from oven – divide  cheese on top of each toast and then place a 1/2 teaspoon of cranberry sauce in the center. Place under the broiler until melted and remove and serve.

 

 

 

 

Sausage, Collard Greens and Brioche Dressing

You’ll love this southern inspired dressing for your Thanksgiving table!  Buttery brioche is the base of this dressing mixed with italian sausage, leeks, collard greens and lots of fresh herbs. It’s super easy to toast your own bread for this dressing and layer your flavors. I love using leeks in place of the onions for a more subtle onion taste. Just be sure to clean them well before using them, they can have some dirt. I suggest soaking them a  little in water before cutting. When cooking with leeks use the white parts only and discard the green tops.
From by the bay, wishing you collard green food memories!
Maryann
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Sausage, Collard Greens and Brioche Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings approximately 2 cups chopped

1 bunch collard greens

3 stalks celery, minced ( include the leaves)

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

2 teaspoons rubbed sage

1 teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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Apple Bourbon Cranberry Sauce

Making cranberry sauce couldn’t be easier….this version combines some of my favorite flavors- of course cranberries, sweeten with juicy apples , apple cider and finished off with a little bourbon! You’ll love this recipe and it’s great to use through out the holiday season!!

From by the bay wishing you, red cranberry food memories

Maryann

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Apple Bourbon Cranberry Sauce

Ingredients

½ cup apple cider

1 cup fine sugar

1 12oz, package whole fresh cranberries

3/4 cup apples, peeled, seeded and chopped

¼ cup bourbon

¼ teaspoon ground cinnamon

Directions

Combine apple cider, bourbon and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries, apples and cinnamon. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Top Thanksgiving Turkey Recipes

Enjoy from by the bay my top Roast Turkey recipes to plan your Thanksgiving Feast………

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Spiced Pomegranate Molasses Glazed Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
1 cup fine sea salt
1 cup light brown sugar
4 cloves garlic
3 oranges
2 tablespoon black peppercorns
2 onions , peeled and quartered
3 sprigs rosemary
To roast turkey
2 oranges, cut in half
1 pomegranate cut in half
1 bunch rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup pomegranate molasses
1 tablespoon Dijon mustard
Directions
Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Apple Sage Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine sugar
2 apples , quartered
3 sprigs fresh thyme
3 springs fresh sage
2 tablespoon black peppercorns
1 bouquet garni
2 onions , peeled and quartered
To roast turkey
1 bunch fresh sage leaves
1 bunch fresh thyme
1 apple quartered
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper. Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
3 cloves
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Directions
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

 

Sage Gravy

There is nothing like homemade gravy for your Thanksgiving Turkey and you’ll love this sage gravy. You can make most of this gravy in advance by making a flavorful stock as your base and then flavoring the gravy with the turkey drippings at the end. This gravy is perfect used with my  Apple Sage Roast Turkey.

http://blog.entertainingbythebay.com/2014/11/apple-sage-roasted-turkey/

From by the bay wishing you turkey gravy food memories!

Maryann

blog sage gravy

Sage Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

6 sage leaves

1 teaspoon black peppercorns

Gravy

1 cup white wine

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

2 tablespoons chopped sage

Directions for gravy base

Combine into a soup pot chicken stock, carrot, onion, celery, bay leaves, sage, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the wine. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in sage adjust seasoning with salt and pepper. Serve with turkey.