Cooking

Banana Bread

Banana Bread
Made eight loaves this evening. Yummy! This is another tradition for the holidays. I got this recipe more than half a life ago in Marblehead. The trick to this recipe is the bananas are not even speckled yet. No brown gooey things here. I also use whole wheat flower for half of the flour and all purpose for the other half. Don't over mix the batter. Just mix enough until everything is combined.

Banana Bread from the Peach Family


1/2 cup Shortening
1 cup Sugar

2 eggs

1 cup bananas (2 - no speckles - fresh)
1 tsp. lemon juice (for color)

2 cups flour
3 tsp. baking powder
1/2 tsp. salt

1 cup nuts (optional)

Bake @ 325 degrees F
for 1 hour to 1 hour 15 minutes watch and check with toothpick
(top should turn golden brown)
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Anatomy of a Thanksgiving Turkey Sandwich

Some will say the best part of the post Thanksgiving festivities (besides the nap) is the turkey sandwich. I will agree with that, provided the proper sandwich construction is followed. If you mix up the layers you risk messing up the blending of the flavors. Here is my process for a perfect Thanksgiving turkey sandwich.

  1. Rye Bread (bottom slice)
  2. Cains Mayonnaise
  3. Turkey meat, both white and dark meat
  4. Stuffing spread and pressed into the meat
  5. Salt and Pepper
  6. Cranberry sauce
  7. Lettuce (anything but iceberg)
  8. Rye Bread (top slice)

Best eaten with a Hood Golden EggNog beverage or apple cider.
YUM!

How do you make yours?
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Mise En Place

Mise en place
Mise en place
Fait accompli
Butternut Soup
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Butternut Soup

Today I thought I'd share with you my recipe for my Butternut Soup. This recipe is adapted from The Sugar Mill Hotel Cookbook. I purchased the cookbook in the Virgin Islands while on a bareboat charter vacation. The recipe is deceptively easy and yields a very yummy and hearty soup. It can be served as an appitizer or main course. It has become a Thanksgiving tradition with our family for over 15 years. The secret is the hot sauce. It adds just a little kick to make it interesting. I hope you enjoy it as much as we do.

1/2 cup minced onion
2 tablespoons butter
1 14 oz. can chicken broth
3 cups cubed fresh butternut squash
1/2 teaspoon sugar
3/4 teaspoon ground nutmeg
salt
pepper
hot sauce to taste
fresh cream

Garnish
salted whipped cream
toasted pumpkin seeds or fresh parsley


In a stockpot:
Cook onion in butter until soft.
Add squash and chicken broth.
(The broth should just cover the squash)
Mix well and cook until the squash is very tender.
(Squash will easily crush with a fork)

Fill blender to 3/4 full.
Add cream to thin (approx. 1 to 3 oz.)
Season with sugar, nutmeg, salt, pepper, and Tabasco.
Whirl soup carefully in the blender, it may expand rapidly.
Serve and garnish.

Makes 4 hearty servings.

For an extra special treat make a soup tureen
out of a pumpkin and serve from the table.
Comes complete with it's own lid.

Bon Appétit!

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