saucy

Well. The holidays have come to a close. I - as you might have guessed - love to eat, and love the food that the holiday season brings. Cookies with raisins and sugar or mint and chocolate. Homemade jars of caramel corn or pickles. Turkey sticks and whoopie pies from the Lancaster farmers market. Vacation days are often filled with cooking or baking or eating, or shopping to buy food so that we can cook, bake or eat. And this year, I tried a new recipe from an aunt for cranberry sauce. It's fabulous, and you should try it. The texture is so much better than the jelly that comes in a can, and the pears add a sweetness that balances the tart cranberries. I believe that cranberry sauce can be used various other times of the year; however, if you only serve it once a year, tuck this one away in your recipe arsenal for the 2010 holidays.

• One package of fresh cranberries (about 12 oz)
• 3/4 to 1 cup water
  
• 3 -4 pears - (I used D-Anju)
  
• 6 tablespoons sugar
• 1 1/2 teaspoons orange zest
  

Cook the cranberries, water and pears over medium heat in a sauce pan for about 20 minutes, stirring occasionally, until the cranberries pop. Remove from heat and add the sugar and the orange zest. Cool to room temperature or in the refrigerator if you prefer it cold.

digging up gingerbread

Every fall, I clean out the hall closet and usually end up finding some sweaters and hats and old bags that I drag out to use in the coming months. It's like discovering some old acquaintances that I got sick of last spring, but after a long hiatus, once again appear friendly. That's how I feel about gingerbread; it only seems appropriate to bake it in the fall and winter, digging the recipe out of my book like an old friend. Gingerbread, for me, signifies fall, the holiday season, cool air and wood stoves. Enjoy, with a cup of tea or hot chocolate. Some things are so worth the wait.

I got this recipe from one of my favorite bakeries. I love it so much, I drove two hours to buy bread there. And ate (with help) almost a whole loaf by the time I got home.

Gingerbread Cookies

• 2 sticks unsalted butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/3 cup light molasses
• 3 3/4 cups flour
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 tablespoon ginger

Sift together the flour, baking powder, soda, salt and spices. In a separate bowl, add the butter (in small pieces) and sugar, and cream the two together (mix on medium-high) for about four minutes. Add eggs one at a time and stir in between each addition. Add the vanilla, stir, and add the molasses. Mix the wet ingredients well before adding the dry ingredients in four stages. When the dough is evenly mixed, place it in the refrigerator for about an hour to chill before baking. After chilling, divide the dough into two pieces and roll each into an eight-inch log. At this point you can begin slicing off the log to create the cookies, or wrap in plastic wrap, freeze, and save for a later baking. Bake at 350 degrees for about ten minutes. The thinner the slices, the crispier the cookies.

parties and peaches

Well. I have, sadly, neglected this blog for awhile. I do have a good excuse. My husband and I are planning a party - the kind of party that requires place cards and flowers and guest lists. And of course, really good food. The food was actually one of the inspirations for the whole thing, and we are looking forward to eating it with gusto. But all this planning leaves little time for anything else, besides drinking wine to calm our semi-frayed nerves. SO, over this Labor Day weekend, I decided to put in some time in my neglected kitchen. And since I felt like I had turned my back on it for several weeks (do pots and pans get lonely down there in the bottom cupboard?), I decided to spend some serious time canning peaches. I bought peaches at the farmers market, carefully selecting those that were not bruised, and dragged my heavy bags home. You may can peaches several ways; the following is a rendition of a recipe in the 'Blue Book of Preserving', which is my personal canning bible. Sterilize the jars and lids, inspect them for cracks, and ensure that your counter top and tools are all clean.

• 1-2 pounds of peaches, peeled and halved per pint (to quickly peel peaches, boil them for about a minute. The skin will then come right off) or 2-3 pounds per quart
• 1/4 cup sugar
• 1/4 cup honey
• 2.5 cups water

Make the syrup by combining the last three ingredients. Bring to a boil then reduce heat. Stir occasionally so the mixture doesn't scorch. Pack the peaches cavity side down in the sterilized jars and leave 1/2 inch head space. Ladle enough hot syrup into the can to cover the peaches (about 1/2 cup per pint). Remove air bubbles, wipe the top of the jars and add the lids. Process for 25-30 minutes in boiling water.