Homestead at Bridle Creek

Life is Good

Holidays

Holidays. This single word is capable of stirring up memories and emotions from years, even decades gone by. Many of our most vivid memories center around holidays and the traditions that go with them.

We love holidays at the Homestead. Whether it is a large family gathering, or Thanksgiving dinner for the two of us, holidays and the celebrations and gatherings that go along with them are a big part of our lives.

Join us as we celebrate. Let’s make every day a holiday!

It’s The Most Wonderful Time of the Year . . . . Cranberries!!!!!

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img_4937With the onset of fall, grocery stores are filled with fruits and vegetables that signal the beginning of the holiday season.

One of my most anticipated arrivals is the cranberry.  This tart little gem  – so packed with flavor – and antioxidants – is near the top of the list of my holiday season joys!!!

While most people associate the cranberry with a sweetened sauce, served with turkey, or as a juice cocktail (not the same as cranberry juice – I’m just sayin), the full benefit of the cranberry comes by eating the little buggers whole – and raw (can you say tart?!)  The darker red the berry, the more exposure to sunlight they have had – and the more health benefits they offer.

That being said, if that was the only way we ate them here, their arrival would not be so celebrated.  Added to an apple pie or stuffing, cooked together with fruit in a compote, or in mom’s favorite cake – drenched in a warm, buttery, sugary, creamy sauce – yup – it’s cranberry madness here this time of year.

Fresh cranberries are in the stores for only a short time – but fear not.  They can be frozen by simply tossing them –  unwashed and in their original bag – into the freezer, where they will reside happily for several months, awaiting their opportunity to thrill your tastebuds.  If you have access to a vacuum sealer, they can be vacuum packed and will store in the freezer for much longer – especially if you have a chest freezer (and they work their way to the bottom of said freezer – and you find them several years later, in perfect condition – not that has ever happened in my freezer – I’m just saying that it might happen in a random freezer somewhere).

imageThis recipe – for fresh cranberry coffee cake is the perfect way to start a breakfast or brunch.  It is as delicious as it is beautiful – and served warm from the oven, it is worth waking up for.  It goes together very quickly – and disappears even faster.

I hope you will find time to enjoy this creation during the holidays. . . If you are a cranberry lover, this is sure to become a favorite.

Wishing you a joyous and delicious holiday season,

 

Kathy

Cranberry Orange Coffee Cake

This glistening jewel will dress up any breakfast or brunch. Filled with fresh cranberries and a kiss of fresh orange, it's a party on a plate. For those who eat a gluten free diet, you can easily trade out the all-purpose flour with your favorite gluten free flour. Be sure to read the note at the end of the recipe.
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Servings 6 Servings

Ingredients
  

  • 1 Large Orange Zested and juiced
  • 1 1/2 cups Cranberries Fresh or frozen (thawed)
  • 1 cup sugar divided
  • 1 teaspoon grated orange rind From the large orange
  • 2-3 Tablespoons Fresh orange juice From the large orange
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 Large egg
  • 1/4 cup Fresh orange juice From the large orange
  • 1 1/2 cups all-purpose flour
  • 1/4 cup milk
  • 1/4 - 1/2 cup chopped pecans
  • 3 tablespoons butter melted

Instructions
 

  • Preheat oven to 400 degrees.
  • Rinse and sort cranberries, removing any that might be damaged or spent. Drain well and blot dry.
  • Generously butter an 8 inch cake pan or an 8 inch square baking dish.
  • Arrange the cranberries in the bottom of the baking dish.
  • Using a microplane or zest grater, remove 1 teaspoon of the zest from the orange. Juice the orange.
  • In a small bowl, combine half of the sugar (1/2 cup) and the orange zest. Mix well, using your fingers if necessary, until the zest is evenly distributed in the sugar.
  • Sprinkle the sugar/orange zest mixture evenly over the cranberries.
  • Drizzle several tablespoons of fresh orange juice over the cranberries and sugar in the pan.
  • In a small bowl, combine the flour, remaining sugar (1/2 cup), baking powder, salt, and nuts. Stir together until well blended.
  • In another bowl, whisk the egg until well blended. Add 1/4 cup milk, 1/4 cup orange juice, and melted butter. Stir to combine.
  • Add the wet ingredients to the dry, stirring only until the dry ingredients are moistened.
  • Drop batter, by spoonfuls, on to the cranberries. Spread to even out, making sure to spread the batter to the edge of the pan.
  • Bake at 400 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Invert the cake onto a serving plate immediately upon removing from oven.

Notes

When you are replacing all-purpose flour with a gluten free flour mix, it is important to trade by weight and not volume, as gluten free grains are heavier than all-purpose flour. If you don't, you are likely to end up with a much heavier, more crumbly and dry finished result. If you don't have a scale to weigh your grains, my experience has been that the average difference is 1 to 2 tablespoons per cup less GF flour than the recipe calls for.  For this recipe I would suggest measuring out the 1 1/2 cups of GF flour called for - and then removing 2 heaping tablespoons of flour before combining it with the other ingredients.

 

 

 

‘Witches Brew’

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witches-brew-iphone-edit-2It’s finally here!  Halloween!  The excitement here is not over candy or costumes, jack-o-lanterns or trick-or-treating.  It is over this family tradition – Witches Brew (Quick Bean Soup)!

This soup has been a Halloween tradition in my family for more than 50 years.  As kids, my mom began serving this to us on Halloween – a must before we were allowed to go to the school carnival or trick-or-treating.  It was warming and delicious, filled with beans, bacon, celery, tomatoes and hot dogs! (I admit, I am not usually a big fan of the ‘tube steak’ – but this soup – I could eat it daily!)  This has become such a hallowed tradition – that we are not allowed to make this soup prior to Halloween. . . .

And now, all of these years later, this delicious tradition – begun by mom – continues all across the country – as this soup is being prepared in the homes of her children and grandchildren.  There is something wonderful that happens to the family – as we all realize that parents, grandparents, aunts, uncles and cousins are all making the same meal – and continuing a tradition that brought us together as a family around the dinner table.

There has not been a year, since my children have left home and started homes of their own that I don’t get a call or text -“Mom – I can’t find my recipe for ‘Witches Brew”. . . and so – I am posting this – for them and for you – for my grandchildren, nieces, nephews  –  and for mom.

Thank you mom – for being such a great believer in family traditions – and seeing that the things we loved most have been passed along.  In a few days, there will be tables from the Mid-West to the Pacific Northwest, Southern California to Texas, Arizona and the Rocky Mountains – filled with steaming bowls of ‘Witches Brew’ and pans filled with hot cornbread. . . . and realizing that those that they love and hold dear – family – are all doing the same thing. There is something so important here.  Although we are spread over thousands of miles, it still brings us home to mom’s table.  I have no doubt that this tradition will continue for years to come – and that this soup will be served in the homes of her great-grandchildren as well – as they have all become lovers of the ‘brew’.

Come join us at our table!

Happy Halloween,

Kathy

Witches Brew (Quick Bean Soup)

This soup is a family tradition. As a child, my mom served this every Halloween - and called it 'Witches Brew'. It is such a delicious tradition, that every Halloween - it is now being served by her grandchildren around the country. No doubt - it will be served in the homes of her great-grandchildren - for whom it is now an official part of Halloween. . . it's that good.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 package Hot dogs
  • 1 tablespoon sugar (optional - I never use it)
  • 4 strips bacon sliced into 1/2 inch pieces
  • 1 small onion chopped
  • 1/2 cup celery chopped
  • 1 29 ounce can tomatoes diced, stewed, or whole - undrained
  • 1 20 ounce can pork and beans
  • 2 whole bay leaves
  • 2 teaspoons better than boullion - beef flavor or two beef boullion cubes
  • 1 cup water
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Slice hot dogs into rosettes (slices) and set aside
  • In a dutch oven or large pot, saute bacon, onion and celery. Add the remaining ingredients except hot dogs and simmer 20-30 minutes.
  • Add the sliced hot dogs to the soup and simmer for 5-10 minutes to heat the hot dogs.
  • Serve with hot cornbread.

Notes

This recipe is very flexible.  If you love hot dogs, add more.  If you love bacon, add more.  If you love celery, add more.  I never add the sugar - as baked beans are plenty sweet.  If you don't have worcestershire sauce, no problem. . . . It's that good and that flexible.

 

Deviled eggs

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deviled peeps 2Have you decided what you are going to do with all of those boiled eggs you have colored?  There is nothing like a great deviled egg!  A beautiful and delicious finger food/appetizer/snack – and great way to make a dent in your Easter basket.

The basic deviled egg is great on it’s own – but why stop there?  By cutting the egg around the top instead of lengthwise – well, with a few peppercorns and finely trimmed carrots for beaks, you have baby chicks!  Add a little finely shredded lettuce and even the pickiest eaters may be willing to give them a try!

As with all egg products, make sure that you keep the eggs cold at all times to prevent food poisoning.

I have included  my recipe for deviled eggs. . . .  As with all recipes, add spices and seasonings to suit your personal taste. . . a little dried dill weed, a little celery salt, some black pepper, crumbled bacon –  you decide.

Deviled Peeps

It may seem obvious – but make sure you remove the peppercorns before eating 🙂

Enjoy,

Kathy

                                                       

Deviled Eggs

An all-time classic. The recipe is based on using 6 hard-boiled eggs
- but you can easily increase the number of eggs. For each 3 eggs added, add 2 tablespoons mayonnaise, 1/2 teaspoon yellow mustard and a pinch of salt.
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Servings 6 people

Ingredients
  

Instructions
 

  • Boil the eggs using your favorite method - or click here for my instructions for cooking the perfect hard-boiled eggs
    . Cool the eggs completely. (The eggs can be boiled up to several days in advance.)
  • Carefully peel the eggs. Pat them dry.
  • Halve the eggs and place the yolks in a bowl. Set the whites aside.
  • Mash the yolks with a fork.
  • Add the mayonnaise and mustard to the yolks. Continue to mash and mix until well combined. If the mixture seems dry, you can add up to 1 teaspoon white vinegar.
  • Add salt and pepper to taste.
  • Spoon or pipe yolk mixture into halved whites.
  • Sprinkle paprika over the yolk mixture if desired.

Notes

Try sprinkling the eggs with any of the following:  chopped chives, dill weed, crumbled crispy bacon. . . . maybe some smoked salmon.
How about adding a little creamed horseradish in with the mayonnaise?

Scotch Eggs

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Scotch Eggs 006Since the early 1980’s, Gastropubs throughout the British Isles have been serving up amazing food.  Scotch Eggs are just one of the items that you may find on the menu.  Boiled eggs encased in sausage, typically coated with bread crumbs and fried.  Served with mustard, they are a delight!

But these little gems are my dressed up version.  I first tasted these in the early 80’s, at the home of a dear friend.  I was instantly hooked!  A little tweaking and refining has earned these little beauties a place of honor here.  Boiled eggs surrounded by sausage, coated in crushed cornflakes and baked in the oven. . . topped with a celery sauce (that really  – I could eat by the spoonful!). . . . what are you waiting for?!

These can be made ahead – as early as the night before you plan to serve them, and then baked – making meal prep for your Holiday breakfast or brunch all the easier.  Although eggs and spring go together like bread and butter, these are wonderful any time of the year.

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