Thanksgiving | Simple By Cindy

Gougere (Baked Cheese Puff)

Nov. 29
2018

Another wonderful Thanksgiving has passed. It is definitely my favorite holiday. Although I entertain around 50 people each year, it has become a labor of love. Setting the table is always overwhelming, but I take much pride in my intense preparation. It literally takes me an entire day to do it, and I have come to enjoy every minute. There will be pictures in a future post that will include all the steps I use along the way!

Because I change the menu every year, I often find myself hunting for appetizers. It can be difficult at times and as the holiday gets nearer I get frustrated. I think I will try to find more great appetizers so you and I will have them when we need them. I try to find appetizers that I can freeze, because I am always so busy cooking the main dishes and sides the day of Thanksgiving. My friend, Mike, passed this one on to me and the cheese puffs came out beautiful and delicious.

P.S. this one is so easy!

I do not consider myself a baker. I have improved since I started this blog, but I always try to find recipes that are relatively simple. This one is just that. There are so few ingredients and steps, yet the outcome will make people think you worked much harder than you did.

These cheese puffs are exquisite. They are gorgeously browned on the outside and light and fluffy on the inside. This is a “must make” whether or not you are entertaining. I made them for Thanksgiving this year and it was effortless, with extravagant results. My family went nuts over them. They freeze perfectly.

This recipe is courtesy of French Culinary Art cookbook and will make about 48 cheese puffs. Your family will be praising your efforts, and what they don’t know certainly won’t hurt them!

Ingredients for Gougere Cheese Puffs:

2 cups water
1 cup (2 sticks) butter
1/4 teaspoon salt
2 cups sifted all-purpose flour
8 large eggs
2/3 cup very finely diced Gruyere cheese
Small thin slices Gruyere cheese

Preheat oven to 425°F.

Mix the first 3 ingredients together in a 1 1/2-quart sauce pan.

Bring to a boil.

Remove from heat and stir in all the flour at one time, using a wooden spoon. (Turn heat off.)

Beat vigorously.

Return to heat and cook until the mixture leaves the sides of the pan and forms a very stiff ball.

Remove from heat and. Beat in eggs one at a time, beating until it is completely absorbed before adding another.

Do not overbeat, as this reduces the volume and the consistency for piping purposes.

Mix paste with diced Gruyere cheese.

Squeeze paste form a pastry bag or drop from a tablespoon 2-inches apart onto ungreased baking sheets. (I covered pan with parchment paper).

Cover each drop with the thin slices of Gruyere cheese.

Bake in preheated oven 20 to 25 minutes.

Serve warm.

It’s that simple!

A sneak peek!

Pretzel Bread

Nov. 15
2018

When my husband and I were only married a few years we decided to move to Miami, Florida with our young son. We thought it would be a wonderful way of life, having beautiful sunny days. We also made the move because my brother and sister-in-law lived there with my two nieces. Since we are so close with them, I was excited to do holidays with them and watch my nieces grow up.

When we first moved down there, my sister-in-law Shelley,(the same Shelley famous for her brisket, chicken, and barley on my blog) told me that I should host Thanksgiving, and she would host the other holidays. I think I went into shock. My husband and I had lived in New York city for 5 years. I worked three jobs and he worked full time as well. Who had time to cook? I think I used my oven one time during those five years. Seriously. I knew nothing about cooking!

Further than that, Shelley and her mom, Julia, were amazing cooks. Julia also lived in Florida and would be celebrating all the holidays with us. I was in a full panic. How could I possibly prepare a meal for the two best cooks I know, when I had never cooked one before?

I am not sure how I did it. Maybe Shelley and her mom were merely being nice (they are always lovely), but I got high praises from them, and they made feel like they really enjoyed it. Little did we know that cooking would become a passion of mine!

It just goes to show, there is a first time for everything. Which brings me to this recipe, which was another first for me. I have never made bread before. Why? Because it just seems so intimidating.I didn’t think this recipe would be so hard, so I gave it a try. As it turns out, it was fairly easy. I had a candy thermometer to make sure the water-yeast mix was heated correctly which worked perfectly. You have to knead it for 8 to 10 minutes, but that really wasn’t bad, and it went by pretty fast (I used a timer for this). The result? A beautiful, loaf of pretzel bread!

Pretzel bread is different from regular bread because you boil it before baking it. Once it makes contact with the hot water, the starches on the surface of the dough gelatinize, forming a protective crust. It comes out browned and shiny, making your mouth water for a piece. The inside is soft, with just the right amount of sweetness to it. Get your big boy pants on and try this. You will never want to eat store-bought pretzel bread again!

This recipe is courtesy of All Recipes and will serve 12 people who will be amazed at your talents.

Ingredients for Pretzel Bread:

Dough:

1 cup milk
2 tbsp. butter or margarine
2 tbsp. brown sugar
1 envelope rapid rise yeast
2 tsp. salt
3 cups all-purpose flour, or more as needed

Boiling Solution:

3 quarts water
3/4 cup baking soda

Egg Wash:

1 egg
1 tsp. water

Heat milk and butter until warm (100° to 110°); the butter will not completely melt.

Combine with undissolved yeast and brown sugar in a large mixer bowl.

Stir in salt and 2 cups flour, beat for 3 minutes.

Gradually add enough remaining flour to make a soft dough.

Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.

Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Preheat oven to 400°F.

Combine boiling solutions and bring to a boil.

Punch dough down and divide into 2 equal pieces.

Form each piece into a tight, smooth ball.

Boil each loaf in the solution for 2 minutes, turning after 1 minute.

Remove loaves from pot using a slotted spoon and place on a greased baking sheet.

Brush with egg wash and cut a cross in the top.

Bake for 15 minutes then reduce the temperature to 350°F.

Bake an additional 10 to 12 minutes until the loaves are evenly browned.

Remove from the pan and cool on a wire rack.

It’s that simple!

Blushing Penne Pasta

Nov. 1
2018

I have commenced my countdown to Thanksgiving. Readying a house for a 50 guest sit-down dinner is really like preparing for an event. Having done it for so many years, I have this process down to a science. I have to-do lists which include deadlines for each individual task (there are a lot)! I keep a large notebook for each year, documenting my progress, this way I can refer to last year’s book to make sure I am on pace.

I give out tee-shirts each year that are themed by the charity we are giving to. I am grateful I have a close friend who can help me create the design we email to the company that prints on the shirts. My guest list is always changing, usually up to the week of Thanksgiving, which makes it difficult to order the correct amount each year.

Like the ever-changing guest list, table colors and flower arrangements change, so I begin thinking about the layouts very early. Believe it or not, the menu is the last thing I plan for Thanksgiving.Because the menu is most important, I save it for last. I need time to really think about what I am going to prepare, so I try to get the other things done first. Of course, my blog comes in handy for picking out recipes. I hope it helps all of you too.

This is a recipe I would love to prepare for Thanksgiving, but I just have way too many people, and I would have to make so much pasta! I don’t even think I own enough pots to make all of it. If you are expecting a reasonable amount of guests, I would definitely add this to your menu.

This pasta is accompanied with a heavenly sauce that is thickened with flour, creating a “roux” and a creamy texture. The herbs and Parmigiano-Reggiano cheese add a savory perfection. This is one lip-smacking good dish!

By the way, I obviously did not use penne pasta. It was some other shape, and I forgot to write down the name of it. If anyone recognizes this shape, please let me know. So, feel free to use whatever shape you would like, just make sure it has ridges that the delicious sauce can creep into.

This recipe is courtesy of Taste of Home and will serve 8 people who will want you to prepare it for Thanksgiving year after year.

Ingredients for Blushing Penne Pasta:

1 package (16 ounces) penne pasta
2 tbsp. butter
1 medium onion, halved or thinly sliced
2 tbsp. minced fresh thyme or 2 tsp. dried thyme
2 tbsp. minced fresh basil or 2 tsp. dried basil
1 tsp. salt
1 1/2 cups half-and-half cream, divided
1/2 cup white wine or reduced-sodium chicken broth
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

In a 6-qt. stockpot, cook the pasta according to the package directions.

Meanwhile, in a large nonstick skillet, heat butter over medium heat; sauté onion until lightly browned, 8-10 minutes.

Add herbs and salt; cook and stir 1 minute.

Add 1 cup cream, wine and tomato paste; cook and stir until blended.

Mix flour and remaining cream until smooth; gradually stir into onion mixture.

Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir in 1/4 cup of cheese.

Add pasta.

Serve with remaining cheese.

It’s that simple!

Macy and Mitzie

Fresh Homemade Pumpkin Pie

Oct. 29
2018

I was never a fan of dressing up for Halloween, even as a kid. I looked forward to seeing what everyone else dressed up as, but I never enjoyed it myself.

When my kids were growing up and they had a Halloween day parade at their school, I used to marvel at some of the costumes the other kids would wear. Some mothers were so creative, I still remember them today. Children were dressed up as dice, m&m’s, old men or women, and lollipops, to name a few. These costumes were all made by hand and they amazed me! I would admire creative mothers because my kids were not so fortunate in that way. My boys got store-bought costumes, but I know they were just as happy.

My kids have not celebrated Halloween in a very long time, so I miss those days. It was fun to watch all the kids parade around so proudly in their costumes. I live on a short street, nestled between two larger ones, so some years we would get a lot of trick or treaters, other years not so much. Lately, I am sorry to say if I just get a handful if I am lucky. Despite this, I still have that bowl of candy ready just in case, and I always will.

Even when we grow older, we crave sweets around halloween time. Pumpkin pie is my husband’s absolute favorite sweet treat. I never made him one, because all the recipes I came across used canned pumpkin. I rarely use anything in a can unless I have to. Using canned pumpkin just wasn’t going to happen, so I told him he would never get pumpkin pie from me. I don’t know why it has taken me this long to figure out that you can roast a pumpkin like you would butternut squash. Now that I have come up with this recipe, he is ecstatic. When I finally made one, he had a slice for breakfast and dessert almost every day.

In keeping with Halloween tradition, I decided to make one with fresh pumpkin. I am really happy with the results. This pie has a beautiful consistency. It is creamy, with all those savory fall spices: nutmeg, cinnamon, and ginger. They complement the roasted pumpkin perfectly. The reason I roasted the pumpkin flesh side up was to give it a caramelized flavor that is rich in sweetness.

This recipe will serve 8 people who will want to treat themselves to this perfect pumpkin pie year-round!

FYI: I doubled the recipe to make 2 pies, that is why there is so much batter in the pictures!

Ingredients for Homemade Fresh Pumpkin Pie:

1 deep dish pie shell

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt

Preheat oven to 400°F

Cut a medium sized pumpkin in half and scoop out the seeds.

Lay the pumpkin halves flesh side up on a baking sheet lined with parchment paper.

Cook pumpkin for 35-45 minutes.

Scoop out flesh, enough for 2 cups.

In a large bowl, beat the pumpkin, evaporated milk, and eggs.

Add the brown sugar, cinnamon, nutmeg, ginger and salt.

Pour into pie crust and bake for 40 minutes or until a knife inserted about 1 inch comes out clean.

It’s that simple!

Happy Halloween!

Apple Cinnamon Bread

Oct. 18
2018

Today was the first day it was actually cold out, and it’s looking like it will be this way all week. I woke up surprised. I actually had a sweater on today, but a lot of people were walking around in tee shirts. I couldn’t believe it. They are not ready to let go of the summer, that’s for sure!

As I have said, I love the fall. I enjoy the cool mornings, the warmth when the sun shines in the day and the windy nights. Although the leaves are falling and the days are getting shorter, the trees have not really changed color and I am especially looking forward to that. I do have to admit that I am not a fan of the acorns falling on my car.

This is a busy time for me as I have already begun working on my Thanksgiving festivities. I am excited to say that we recently began a new tradition for the holiday! Each year a family is assigned to pick a charity that has meaning to them and every person is asked to contribute to the charity. I base the colors I use to decorate my home on the charities logo. I can’t say what it is yet, because every year I like to surprise everyone. The charity that is picked has a special meaning to that part of the family, and when they share the story behind it, it becomes meaningful to all of us. One year we gave to The American Heart Foundation. The bartender that we hired for the evening donated his entire tip because his grandmother had stents put in a few weeks earlier. How nice was that? People feel good about giving, so our Thanksgivings have become even more sentimental.

This apple cinnamon bread is a perfect dessert for fall, and is going on my Thanksgiving list. It has two delectable layers of apples, cinnamon, and brown sugar. The butter warms your mouth with each bite. This dish is so amazingly aromatic, your neighbors might even get a whiff while it bakes.

This recipe is courtesy of All Recipes and will serve 10 people whose senses will be captivated by this delicious dessert.

Ingredients for Apple Cinnamon Bread

1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 eggs
2 tsp. vanilla extract (I used a little more)
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 large apple, peeled and finely chopped (about 1 1 /4 cups chopped) -(I used Granny Smith)

Preheat oven to 350°F.

Grease and flour a 9″ x 5″ loaf pan, and/or line it with parchment paper.

In a small bowl, combine the cinnamon and the brown sugar; set aside.

In the bowl of an electric mixer, beat butter until smooth, then add white sugar and continue to blend until fully incorporated.

Add eggs and vanilla and blend until well combined.

Slowly add flour, baking powder, salt and then milk.

Blend just until all ingredients are well combined. Do not over-mix.

Pour half of the batter into the prepared pan.

Top batter with half of the diced apples and half of the cinnamon-sugar mixture.

Press apples and cinnamon sugar into the batter just a bit with the back of a large spoon. (I used my hand.)

Pour the remaining batter on top of the apple layer (spread as needed), then top with remaining apples and remaining cinnamon sugar.

Again, press the apples and cinnamon sugar into the batter a bit.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Cool in the pan for 15 minutes, then transfer to a cooling rack to continue cooling.

It’s that simple!