The Holiday Recipe Swap Continues: Maple Pecan Shortbread Cookies

We are happy to continue our virtual holiday recipe swap with an entry from Caroline, the author of Table for 5, a really terrific blog, and a regular LTIR follower. This recipe seems like a no-brainer to add to the holiday baking. Remember, if you've got a great recipe, send it along. The more, the merrier for all. Thanks for reading! --Janet and Rachel

A long time ago, I owned a small catering company. For each lunch or dinner that I cooked, I would prepare a batch of cookies to give the host or hostess, a small token of thanks. Most often, the cookies would be Maple Pecan Shortbread Cookies. Once, I was rushing to finish a job, flying around my kitchen and putting finishing touches on trays of salad, sandwiches and pasta. My daughter, Lucy, wandered into the kitchen just then, needing my attention. In an effort to distract her and buy myself a few more minutes, I handed her one of those cookies. She took a bite and slid back against the cabinets, a dreamy look on her 6-year-old face. It was love at first bite, and she never forgot that cookie.

From time to time, she would ask if we could make the cookies again, and I always put her off. Until Christmas of that year. Between batches of sugar cookies and spiced nuts, she asked again. That time, I said yes.

It was the start of a really good tradition, one we look forward to all year. There are other seasonal treats that we indulge in year-round, like pumpkin pie for Paul's birthday in July. But I like to wait for these crumbly, buttery cookies until the holidays. Each bite melts in your mouth, giving way to the maple-y pecans. They are pleasantly sweet and have just a hint of salt. An ideal cookie. Lucy and I have been counting the days until it's time for Maple Pecan Shortbread Cookies. Last she told me, it was 46 days. And counting.

Maple Pecan Shortbread Cookies

ingredients
1 cup pecans
1/8 cup maple syrup
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup packed brown sugar
3 sticks butter
1 teaspoon vanilla


method
Heat the oven to 350°. Mix the pecans and maple syrup in a bowl and spread onto a cookie sheet. Bake for 4 minutes; stir and bake for 4 more minutes. Pour the nuts into a bowl and let cool. Cover and refrigerate overnight.

Heat oven to 350°. Grease a few baking sheets. Break apart the pecans and chop them in the food processor. They should be chopped small, but not too fine. Add the flour and salt, pulsing. Add the butter and vanilla, and brown sugar. You may need to add more flour; the dough should not be sticky. Remove from the bowl of the processor, and divide into two sections, each on a piece of waxed paper. Form logs approximately 3" in diameter. Refrigerate for at least 2 hours. Slice the logs into 1/4" thick rounds. Bake for 12-15 minutes, watching closely. They should be lightly browned.

The Pies: The Conclusion

Rachel: As promised, here is the story of the Thanksgiving pies. I warn you; it's not pretty.

I knew I was in trouble when I was kneading the dough and it just wasn't staying together. I decided, however, that denial was the best route to take and stuck the dough in the fridge. Maybe, I said to myself, the crust will hold together after it's cooled.

That would be wrong.

But by then, it was late Wednesday afternoon and while the apples might have made a lovely apple crisp, who serves apple crisp on Thanksgiving?



So I forged ahead, rolling ve--rrr-y slowly to try to hold the crust together and then doing a little cosmetic surgery (ie. just plastering some dough bits in random places on top) and hoping for the best. The result for the apple wasn't pretty but mostly worked, although I was nervous....and you can see why here.



Fortunately, the pie looked better post baking, as you can see here.



The pumpkin pie crust was the same story---just cracking and falling apart. I was lucky to get as much of the pie plate as I did.



Obviously the crust was not going to make this pie either. I am happy to report, however, that the fillings on both pies were delicious, which I am also going to point out certainly is at least 80 percent of pie, right? Yeah, I'm grasping at straws.



So, how were your pies?

Hey Ma-

Oh man. Pie dough is a difficult mistress. My crust wasn't quite to my liking this year, though it held together a bit better than yours seems to have. Did you try adding a little more water? It's such a fine line to walk when making pie crust--you both need to get it together and not overwork it. Which has left me agreeing whole-heartedly that the proof is in the pudding (or, you know, filling)...at least 80% so anyhow. Maybe if you're lucky we'll bake you a pie or two when we come to visit next month.



Sorry it's only a picture of part of my pie. This was one of the few shots I took that doesn't have my shadow imprinted in the middle of the pie.

XXOO
-R

Holiday Recipe Swap: Turkey Meatballs

This started with a Facebook post by Meris, a regular LTIR reader, whose brother made these amazing meatballs. I saw the photo and immediately said the world needs this recipe! Send it our way for the holiday virtual recipe swap, and Meris kindly did. I would include the photo but that is beyond my technological abilities. Trust me when I say you are going to want to make this right away. Everyone will be glad you did.


Thanksgiving Turkey Meatballs
(Approx 50 -1” balls)

ingredients
1 pound ground turkey (breast meat is 93 to 97% fat free)
1 medium carrot grated
1 small onion grated
1 small white potato grated
1 cup fresh bread crumbs
½ cup chopped dried sweetened cranberries
¼ cup Turkey or chicken stock (optional if needed)
1 beaten egg
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoonb Worcestershire sauce
Salt & pepper to taste

gravy ingredients
1 bunch of scallions chopped
10 ounce package of mushrooms chopped
1 small onion chopped
5 garlic cloves chopped
½ cup cognac or brandy or red wine plus ¼ cup of cognac or red wine
4 tablespoons flour
2 cups Turkey or chicken stock
1 teaspoon Gravy Master
8 tablespoons extra virgin olive oil (use more if needed)

method
Line a large Jelly Roll pan or baking sheet with parchment paper. Heat oven to 425 degrees.

In a large bowl, thoroughly mix the meatball ingredients. Using a small scooper or tablespoon make into 1” sized meatballs and place on parchment paper lined baking sheet. Brush or spray a small amount of olive oil onto the surface of each meatball. Place baking sheet on middle rack in oven and bake for 20-25 minutes. Remove pan from oven and let cool to room temperature.

While meatballs are cooking, add 2 tablespoons olive oil to a large sauté pan, and sauté the chopped onion over medium heat until softened. Remove onion to a side bowl. Add 2 more tablespoons of olive oil and the chopped garlic and sauté for 1 minute over medium heat. Add mushrooms and cook until water has drained from the mushrooms. Add salt and pepper. Remove pan from heat and pour in cognac and ignite alcohol, return pan to heat and when flames disappear, remove mushrooms to side bowl. Add 2 TBS of olive oil to pan and sauté chopped scallions over medium heat for 2 minutes. Remove scallions to side bowl. Add remaining 2 tablespoons of olive oil to pan and 4 tablespoons of flour and stir into a paste and cook for 2 minutes over medium heat. Add more oil if needed. Slowly add turkey (or chicken) stock and stir constantly (use a wire whisk) to blend flour paste and stock. Continue to cook until the gravy begins to thicken (3-5 minutes). Add ¼ cup of cognac (or wine) and cook for 3 more minutes. Add salt and pepper to taste. Add the onions, mushrooms and scallions and cook over medium heat for 3-5 minutes. Taste test for seasonings and add more salt or pepper if needed.

Place the meatballs in a large cast iron or dutch oven pan and pour the gravy mixture over the meatballs. Cover and heat in oven or stove top until warmed through and then serve. Or refrigerate overnight and then reheat and serve.

What We're Feeling Thankful For...

Rachel here: It feels a little silly to list what I'm thankful for these days, to somehow reduce the best things in my life to bullet points. It also, however, feels a little silly not to. One of our good friends came to visit us before M was born and, over dinner together each night, he stopped and said what he was thankful for in his day. He also asked for help with something. He wasn't talking to some sort of god, I don't think, but just putting it all back into the world. As a rhetoric major and, consequently, a student of the ways in which language is world-making, this idea makes a lot of sense to me. There is thanks and then there is articulating thanks, marking it for a moment and, in doing so, ensuring that you hold it consciously.

I have, obviously, much to be thankful for this year. There is this space that my mom and I have created, bridging our opposite-coast-existences, and the daily interchange I have with her because of it. There is each and every one of you, following us and sharing bits and pieces of your own lives, encouraging both my relationship with my mom and fostering new friendships through this odd little place called the interweb. There is the fact that my family has eaten everyday this year, that though operating with limited means we have had the incredible fortune of never wondering where our next meal will come from. I am thankful for John, a partner if ever there was one. I am thankful for my dad and getting to see him as M's Pamp on multiple occasions this year. I am thankful for my brothers and the journeys they have each embarked upon this year, endlessly proud of the people they have been, they are, and they are becoming. I am thankful for good friends, for the health of those I love, for the bounty of support I have been shown at every turn in the past year. I am thankful for getting to go to school, for getting to learn and for the perspective to appreciate this opportunity.

The list goes on and on and on. I am nothing if not fortunate.

There is one culminating moment of thanks for me this year, though, the cherry on top of a year that has been nothing short of awe-inspiring and humbling. I am thankful for M. You have transformed me utterly, little baby, and in every nook and cranny of my person I am better for being your mama. And so, to close, I want to follow our dear friend's lead and ask for help with one thing. Please, help me be worthy of M: help me catch my breath and pause, help me to remember that each moment is followed by another, help me to be brave enough to be the best mama I can be.

And Ma? Thanks. Just thanks.

So beautifully put, Rachel. I can't possibly add another thing other than the obvious, which is how I thankful I am for you.

From both of us, Happy Thanksgiving to all. Here's hoping you can share a meal and some love with people that matter to you.

The Holiday Virtual Recipe Swap Begins!

Drum roll please. The official holiday virtual recipe is beginning with this tasty recipe for carrot souffle from Jessica, a LTIR reader and fan in many ways. She sent this to Rachel, noting that her mom makes this on Thanksgiving and that is is, in a word, delicious. If you're looking for a different side besides the usual green beans or yams, this little number could be a nice addition.

Thanks, Jessica! We'll be adding recipes weekly as we get them so send them our way via email:

lifetoldinrecipes(at)gmaildotcom.

The more recipes we all share the merrier this season of eating for us all!


Carrot Souffle

ingredients
1 pound cooked carrots (you can steam them or microwave them; your pick)
3 eggs
1/2 cup sugar
3 tablespoon flour
1 teaspoon baking powder
1 teaspoon vanilla
1 stick melted margarine
dash nutmeg and cinnamon

method
Combine the ingredients and blend together in food processor. Pour into soufflé dish

For topping, combine

1/4 cup cornflake crumbs
3 tablespoons brown sugar
1 tablespoon melted butter
1/4 cup chopped nuts--your choice but we think pecans or walnuts could be yummy
dash nutmeg and cinnamon

Sprinkle topping on soufflé

Bake uncovered for 45 minutes in 350 degree oven.

Pie Anxiety

Hey Rachel

I've been having pie anxiety ever since reading your pretty perfect pumpkin pie post last week. In a twisted turn of fate, my daughter, granddaughter of my father, the original pie extraordinaire baker, is apparently him reincarnated in the pie world. So now, just when I felt it was safe to try making pie — I mean, he's been dead for 23 years for goodness sake — you come along and announce that you make pretty perfect pumpkin pie.

While I am a very good baker, I have avoided pies my whole life because I grew up eating the most perfect pies ever. They were — ARE — legendary. How could I ever compete with my memory of these amazing pies? The answer is I couldn't so — I'm no fool — I didn't.

Until last year when I made my first pies at Thanksgiving. While not the stuff of yore, they were still just fine (I wrote about it here) and I figured I'd improve on them this year.

And then you came along all pie and mighty, and I've been hyperventilating about this ever since. It's probably one reason why I decided to make rugulah over the weekend, a semi-tricky pastry that I've always wanted to make but didn't because it seemed hard but now I've done it successfully so there. (I will post my recipe another time.)

But then I had a revelation. I don't have to make pretty perfect pumpkin pie. I can make good enough pumpkin pie and the world will still spin on its axis. Sometimes I don't actually have to be best. I guess that's something to be thankful for, don't you think?

Mom

The Day After Turkey Day Casserole

Hey Rachel

One of the benefits of the cooking marathon that is Thanksgiving is the ton of leftovers. Now I know you're not cooking the whole meal — just that "pretty perfect" pumpkin pie that I'm going to try to make too; I'll let you know how it goes — but someday you will, and then you're going to want to know about this easy casserole for the day after. I adapted it from Rachael Ray's magazine and it's really easy.


Turkey Tortilla Casserole
serves 6

ingredients
2 limes quartered
1 pound turkey breast, cut into strips
1 large onion finely chopped
1 4 ounce can diced jalapeno chiles, liquid reserved
2 14.5 ounce cans fire-roasted diced tomatoes
1/2 pound crushed tortilla chips
about 14 ounces chicken broth
3/4 pound shredded cheese
1 cup sour cream, room temperature

method
Cut the turkey into strips or bite-sized pieces. Squeeze limes over them; add salt to taste.

Heat the oven to 375 degrees. In a large bowl combine the onion, jalapenos with liquid and tomatoes. Add the tortilla chips and turkey and toss well. Transfer it all to agreased 9 X 13 inch baking dish. Pour the broth in. Top with cheese. Bake about 40 minutes until the cheese is golden brown. Serve with sour cream.