Making Paczki for Fat Tuesday

Raspberry preserves, Lemon Curd, and Vanilla Custard filled Paczki

Last year we started a new family tradition—making Paczki for Fat Tuesday! For those of you unfamiliar with this tradition, historically, Polish Catholics, the day or week before Lent begins, indulge in these rich donuts made with a sweet egg & milk dough and filled with custard and jam. Happily, this has become an American tradition throughout the US. Though while I grew up in Cleveland, Ohio which has a very large Polish population, I don’t recall eating Paczki before I moved to Michigan (but Brock tells me otherwise). For history buffs, here’s a little background via Michigan.org.

Our local grocery stores start selling them weeks before Lent. They’re fine, but I knew that homemade would be a fun project and more authentic than what we can find in our small town. After scouring the internet for a good recipe, I landed on this one from Serious Eats. I appreciate that they recreated donuts from the US Paczki capital, Hamtramck, MI, where Fat Tuesday is called “Paczki Day” and local Polish bakeries have lines out the door selling these sweet, dense filled donuts.

Below is an adaptation of the Serious Eats recipe. Having never made donuts before, I worried that it would be complicated. And what I found it that the process is more time consuming than complicated because there are three different rise times (for the yeast starter, for the dough, and then for the donuts before you fry them). This is a great team or family project. It’s nice to have someone frying, rolling in powdered sugar and filling the paczki. Bottom line—it’s definitely takes some time, but, they are so worth it! Store bought can’t compare with homemade. Note: I do think they are best eaten within 48 hours, and are truly amazing the first day.

We filled the Paczki with three different types of filling. My homemade raspberry preserves, a basic custard filling (I went with a pretty simple custard made from cornstarch. It’s good and not nearly as time consuming as making custard from egg yolks), and a lemon curd that I had on hand from Trader Joe’s. I have also made my own lemon custard and lemon preserves which is great if you have the time.

Paczki Dough Recipe (adapted from Serious Eats)

Ingredients:

2 cups whole milk (pretty sure I only had 2% so I substituted a 1/2 c. of half/half)

4 1/2 teaspoons instant yeast (2 standard sized envelopes)

1/2 cup plus 1 tablespoon sugar

5 cups all purpose flour

4 egg yolks plus one whole egg

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup unsalted butter, melted

2 quarts canola oil for frying

1 1/2 cups favorite custard or preserves (I used a mix of raspberry preserves, vanilla custard, and lemon curd)

1 cup powdered sugar for dusting

Step 1:   

• Heat 2 c. whole milk to 110-115 degree and dissolve yeast in milk

• Add 1 TBSP Sugar & 2 Cups of Flour

• Mix until consistency of pancake batter 

• Cover and let rise in a warm spot (30 minutes or so)

Raspberry, Lemon Curd, and Custard filled Paczki

Step 2:       

• Combine egg and yolks in a medium bowl

• Whisk until light and frothy (about 4 minutes)

• Whisk in 1/2 c of sugar, 1 tsp salt, 1 tsp vanilla 

 Step 3:        

• Slowly stir cooled melted butter (1/4 c) into yeast starter 

• Slowly add egg mixture until just combined

• Fit mixer with dough hook

• Stir in flour, 1/2 cup at a time until a soft dough comes together. 

• Dough will be very sticky! 

• Transfer to an oiled bowl, cover with plastic wrap and let rise for 1 hr.

Step 4:

•  Turn out dough onto a floured surface

• Dust surface of dough with flour & punch dough to about 1/2”

• Cut out doughnuts with 2 or 3” biscuit cutter

• Transfer rounds to parchment lined baking sheets 

• Cover with a clean towel and let rise to double in size (about 30 minutes)

 Step 5.         

•  Pour 2 quarts of canola into a dutch oven

• Heat oil to 360 degrees (I use a candy thermometer

• Carefully drop doughnuts in 1 at a time (approximately 3-4 at a time)

• Cook until one side is golden brown and flip  (*Note that they continue to brown a bit as they cool)

• Remove from oil and cool on a wire rack

 Step 6.         

•  Toss cooled doughnuts in a shallow bowl filed with powdered sugar

• Fill your pastry with your favorite preserves 

• I suggest eating the first day—you can store for a few days them but they taste best within 48 hrs.

Finally, I there is video of me making the Paczki saved to my Insta stories highlight reel. And I would love to hear if you have any Fat Tuesday traditions. Please share!

Favorite Christmas Cookie Recipes

Molasses cookies—love this recipe, and I’m not usually a spice cookie fan! Photography: Rachel Cuthbert Photography

It’s December 22, and I’m finally ready to begin baking. I like to save my Christmas baking until I’ve finished all of my holiday shopping, and I’m ready to hang out in the kitchen, listen to Christmas music or play a well loved holiday movie in the background. These are some of my favorite moments right before the flurry of relatives & friends descend for Christmas. And I do have a very specific repertoire that is in my rotation: Italian knot cookies from this cookbook, lemon drop cookies, pizzelles, chocolate and vanilla biscotti, thumbprint cookies with raspberry filling & Russian teacakes are a few of my favorites!

The following molasses cookie has become a new holiday favorite. And honestly, I’ve never been a huge fan of gingerbread or spice cookies, but this molasses cookie is delicious. It’s from one of my favorite baking cookbooks, “A Collection of Mrs. R’s Old Fashioned Recipes.” Mrs. R Old Fashioned Bakery was located in Pentwater, MI, and when Mrs. R. closed shop, in 2014, she compiled some of her favorites in a spiral bound book that is unfortunately no longer in print. I did, however, get permission to publish the following recipe:

Molasses Cookies

(reprinted with permission)

Preheat oven to 350 degrees.

In a mixing bowl with a paddle attachment, combine:

• 2 cups granulated sugar

• 1 1/3 cups canola oil

• 1/2 cup molasses (recipe suggests using a brand with a mild taste, but of course this is a preference. Adjust accordingly)

• 2 eggs

• 4 tsp. baking soda

• 1 tsp. ground cloves

• 1 tsp. ground ginger

• 2 tsp. ground cinnamon

• 1/2 tsp. salt (scant)

Mix above ingredients well in your mixer. While mixer is still turning, add:

• 4 cups flour (one cup at a time)

When thoroughly mixed, form into balls (about the size of ping-pong balls) and roll in a small bowl of granulated sugar before placing on a greased or parchment papered cookie sheet. Leave the cookies in a ball. Do not flatten.

Bake at 350 degrees for 10-12 minutes or until the tops of the cookies begin to crack. Cool for about 5 minutes before removing from the cookie sheet onto a cooling rack. If cookies are too thick, take away a couple of tablespoons. Don’t be afraid to “tweak” your cookies to fit your preference.

Makes about 30 cookies that are 4 inches in diameter.

If you’ve followed along for any time, you know that my Italian heritage deeply influences my cooking & baking. For the holidays, I favor more traditional Italian confections. The following are a handful of links to recipes, cookbooks, & cookie inspiration:

From left to right: Lemon Drop cookies, Chocolate Almond Biscotti, Cranberry Nut Biscotti, Grandma’s Pizzelles, Italian Knot Cookies Photography: Rachel Cuthbert Photography

• My grandmother’s pizzelle recipe.

• Sweet Maria’s Italian Cookie Tray. This was gifted to me by my best friend, Monica, as a wedding gift. She’s my Italian counterpart, and knows the importance of a good, Italian cookie tray! In particular, I love the Italian Knot Cookies, Lemon Drop Cookies and Chocolate Butter Cookies. My aunt also makes her Pignoli recipe from this cookbook. Delish! Finally, you can check out a few of her recipes via her bakeries website—the Lemon Drop cookie recipe is one of my favorites.

What are some of your favorite holiday cookies? Please share! Wishing you a wonderful holiday as you enjoy time with your friends and fami!y. Buon Natale! Jen

A Friendsgiving Menu

Roasted chicken & bread salad via Smitten Kitchen, velvety rich mashed potatoes via Martha Stewart, cranberry sauce via Williams Sonoma, and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY

Because my birthday usually falls the week of Thanksgiving (though not this year because the holiday is so late), we often begin the festivities before Thanksgiving. And while we love celebrating with family and all the traditional fixings, we also love celebrating with our friends. This year, we have close friends visiting the weekend before Thanksgiving. They’re English, and back in the 1990s we introduced them to American Thanksgiving customs. For the following ten years as their kids grew up, they would always spend the holiday with us.

So this year I wanted to celebrate the upcoming holiday with them, but with a twist. It seems like a a bit of overkill (no pun intended) to have the same turkey, stuffing, and pumpkin pie that we serve on Thanksgiving. So earlier this month I tested out a Friendsgiving menu that would feel festive, but wouldn’t be a repeat of our traditional meal.

I happened upon this roasted chicken recipe via Smitten Kitchen, and I’m sold. It’s so good and I can prep it the night before! I also made the bread salad that accompanied the recipe and I’ve become a huge fan. It feels like stuffing, but healthier.

Roasted chicken & bread salad via Smitten Kitchen, velvety rich mashed potatoes via Martha Stewart, cranberry sauce via Williams Sonoma, and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY

Speaking of sides, this is my favorite mashed potato recipe. Pretty traditional, but always a success. I think that cream, butter, and cream cheese makes the richest, creamiest mashed potatoes. I realize Martha’s recipe calls for Yukon gold potatoes, but I had Russet on hand when I was testing it out, and they worked as well. I also added a few peeled garlic cloves to the water while boiling the potatoes.

Roasted chicken & bread salad via Smitten Kitchen, velvety rich mashed potatoes via Martha Stewart, cranberry sauce via Williams Sonoma, and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY

I wanted a bit of color and sweetness to accompany the chicken, and this is my favorite go to for cranberry sauce. It’s a more traditional cranberry sauce with apple and orange from Williams Sonoma. I’ve been making it for years and it doesn’t disappoint.

Roasted chicken & bread salad via Smitten Kitchen, velvety rich mashed potatoes via Martha Stewart, cranberry sauce via Williams Sonoma, and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY

Finally, another oldie, but goody from Williams Sonoma is this twist on pumpkin pie: pumpkin cheesecake. I’ve made this a few times, and it’s a lovely blend of cheesecake and pumpkin with a gingersnap crust. Also, I haven’t had issue with the top cracking, which makes me happy.

Roasted chicken & bread salad via Smitten Kitchen and pumpkin cheesecake via Williams Sonoma | RACHEL CUTHBERT PHOTOGRAPHY

Bottom line, whether you’re celebrating Friendsgiving or serving a smaller crowd for Thanksgiving, I definitely recommend trying a roast chicken instead of a turkey. My family was so excited when I did a trial run of this meal — they told me it felt like the beginning of the holiday season and even wanted to light candles on the dinner table. Needless to say, I will be using these recipes when our friends come next week!

What are some of your favorite Friendsgiving/Thanksgiving dishes? I’d love to hear them in the comments below or on my social channels!

Finally, i’d like to wish a very Happy Thanksgiving to you and yours!

7.5’ Kennedy Fir from Tree Classics; Dinnerware from TJ Maxx; Silverware & Linens, World Marke; Faux Pumpkins & Candlestick Holders, Target; Plaid throw, Pottery Barn

Tree:

Kennedy fir, 7.5’ prelit quick set tree, Tree Classics

Classic Fraser fir decorated wreath, 24” Tree Classics

Greenery:

Wood garland, Creative Co-op. I really like this brand—usually found at boutiques. I found the garland at Lake St. Design Studio in Petoskey, MI and at our local Hillsdale boutique, MaryBeth’s.

Silk flowers & faux wheat: Target Dollar Bin

Faux pumpkins (gingham & pumpkin picks): TJ Maxx

Tablescape:

Water Hyacinth pumpkin, Opalhouse for Target, fall 2019

Gold Candlestick holders , Target

Candles, Magnolia for Target

White plates, Pioneer Woman, Walmart

Brown transferware plates, TJ Maxx

Gingham faux pumpkins, TJ Maxx

Twig Silverware, World Market

Linen napkins, World Market

Tablerunner, Ikea

Plaid wool blanket, Pottery Barn (no longer for sale)

Favorite Fall Recipes

Even though it’s a high of 80 degrees today, the calendar says it’s the start of fall.  And I’m itching to do a bit of baking.  So, in no special order, here are a few of my perennial fall favorites.  These are recipes that I go back to again and again every autumn.  

1. Mom’s apple cake.  Deb Perlman of Smitten Kitchen is right up there with Ina Garten in my book.  And it’s because her recipes work.  This apple cake is delish.  It’s dense and moist.  It’s also a pretty easy recipe, but you need to give yourself time to peel and core the apples. 

Photo courtesy of https://smittenkitchen.com

Speaking of peeling apples… I love this heavy duty apple corer/peeler for fall baking & applesauce making.

Photo courtesy of Amazon.com

Final note about Smitten Kitchen: If you’re baking for a crowd, Deb’s apple slab pie is also delicious. This recipe makes a half sheet pie and is so good.

2. And speaking of Ina, this crostata is amazing.  In the fall I use apples, but she also has a version with peaches and berries.  I’ve been making the apple version for years and it’s always a crowd pleaser. 

Photo courtesy of https://barefootcontessa.com

I also love her apple crisp recipe, which I have been making for nearly 20 years. If you are only feeding a few people, cut the recipe in half because it’s made to serve a crowd!  

You can serve either of these with ice cream, or homemade whipping cream, which is super easy to make in my Kitchen Aid. For that, I use very cold heavy whipping cream and whip it until it has stiff peaks. Then I add sugar (or powdered sugar) to taste, along with vanilla flavoring.  The key to successful whipping cream is using very cold cream and a cold bowl for mixing. I sometimes throw my mixing bowl in the freezer for a couple minutes beforehand.

3. What would a fall recipe round-up be without pumpkin?  For years I made a family pumpkin roll recipe, but then a friend brought these pumpkin bars to my house last year and I fell in love.  The bars are so good and easy to make. No baking, filling and having to roll the sponge anymore! It’s one of those recipes that people always ask me for.  I make it in a half sheet pan, and it also feeds a crowd. So good, that when it was served alongside pies at Thanksgiving, I chose it over pumpkin pie.

Photo courtesy of https://www.tasteofhome.com

The one change I make to the recipe is that I use this banana bar frosting recipe instead of the one included in the original recipe.

4. These chocolate chip cookie bars via Martha Stewart. This is not exactly a fall recipe, but I tend to make it more in the fall and winter.  It also feeds a crowd (are you sensing a theme here?). Quick note, it gets mixed reviews, but I think it may have something to do with the baking time.  I bake it for half the time that the recipe calls for (more like 18-20 minutes). 

Photo courtesy of https://www.marthastewart.com

Martha’s soft and chewy chocolate chip cookies are also a go-to recipe.  I have tried others, but these are the best when I need something quick and uncomplicated.  We host and feed a lot of people (including many college students), so good and simple is the name of the game for me. 

So these are just a few of my stand-by fall favorites.  What are some of yours? I’m always looking for some new recipes, so I would love to hear a few of your favorites!

Cooking with friends: Prepping & Roasting Lamb

This week I’m sharing our Easter dinner menu, as well as tips for preparing a holiday meal. For Easter, I often make ham with a grainy mustard & brown sugar glaze, but this year I wanted to try lamb—It feels special and seasonal.  But while I love lamb, but I’m slightly intimidated to make it.  The meat is tough if over cooked and can taste gamey if not properly prepared. 

Me & Steph. Excited to pass along her impressive tying & trussing skills.

With this in mind, I’m excited to introduce my friend, Stephanie Maxwell, who walks me through a step-by-step tutorial on preparing and roasting lamb (check out videos at the end of this post). Steph is a great cook (think modern-day Julia Child), and I know I will be referencing her tying and trussing tips for years to come!

Below is what’s on the menu for Easter dinner. And what I really like about this menu is that everything can be prepped the day before, which makes day-of prep much easier.  

Menu

• Roast Boneless Leg of Lamb

• Cheesy Hasselback Gratin Potatoes via the New York Times

• Popovers with jam via Cook’s Illustrated, adapted by adding cheddar cheese.

• Baby peas

• Lemon Pie via Magnolia Table

  Planning

A couple quick planning suggestions. Split the work into three days if possible—Trust me, it’s much more enjoyable for everyone if you plan ahead. My natural inclination is towards procrastination, or overfilling my schedule, but years of holiday meals and event planning has taught me that slow and steady is the better course of action.

Day 1 (Friday). Make grocery list and shop.

Day 2 (Saturday). Prep as much as possible (including setting the table).

• Prepare popover batter.

• Make pie crust & filling. Pie should set overnight in fridge.

• Make lamb rub, prepare & truss lamb, refrigerate overnight.

• Peel and slice potatoes (store in water in an airtight container).

Day 3 (Sunday). Finish assembling and cooking food.

• Prepare a timeline. (Often I just use a scratch piece of paper to make sure I know what time everything needs to be in and out of the oven in time for dinner, but both my mom and Stephanie keep spread sheets for events). Not only does this keep things super organized, it’s also helpful from year to year to look back at menus & timelines. It’s amazing how much you forget from one year to the next!)

Lamb: Make the rub, trim and truss lamb the night before.

Stephanie’s rub for a 5-6 lb. leg of lamb:

• 3 cloves of garlic

• 2 tsp of salt

  Pound garlic and salt in mortar with pestle until a paste forms. (A small food processor would also work if you don’t have a mortar.) Add rosemary, oregano & lemon:

• 2 TBSP rosemary

• 1 TBSP oregano

• Zest of 1 lemon (Make sure not to get the pith or white skin beneath the yellow lemon zest.)

  Grind the herbs and zest into the garlic-salt paste in the mortar (or food processor), and then add:

• 1/4 cup of olive oil

• 2 TBSP lemon juice

• 1 tsp of ground pepper

1. Trim as much fat as possible from the lamb. As I learned from Stephanie, the gamey taste resides in the fat, so remove as much fat as possible before butterflying.

2. Butterfly the meat. Place lamb fat-side down and score interior of the lamb so the rub can penetrate the meat. (Be careful not to cut the meat all the way through).

3. Spread half of the rub into the scored meat, and then roll the meat before trussing.

4. Truss the lamb and cover with rub. (Watch the trussing and tying video for detailed instructions). Marinate a few hours or overnight.

Roasting Lamb:

Roast at 450 degrees for first 20 minutes, and then reduce the oven to 375 until the roast reaches an internal temperature of 130-140 degrees (usually about an hour). In this case, we roasted a 4 lb lamb, and it took about an hour total. Note that your roast will continue to cook as it rests. So if you plan to let it sit for more than 10 minutes, take it out when the internal temperature reaches 130 degrees to ensure you don’t end up with overdone meat. Serve warm with one or both of the sauces below.

Yogurt sauce: Mix together

• 1 cup whole milk plain yogurt,

• a squeeze of lemon to taste, salt to taste,

• 1/4 c. diced onion,

• 1/4 c diced cucumber,

• chopped chives,

• a pinch of cayenne,  and

• feta on top (optional)

Chimichurri sauce: Mix together

• 1/4 c. olive oil

• 1/4 c. red-wine vinegar

• 1/4 c. finely chopped onion

• 2 TBSP minced red bell pepper

• 1 1/2 tsp minced garlic

• 2 TBSP chopped flat-leaf parsley

• 1 1/2 tsp oregano leaves

• 1/4 tsp hot red-pepper flakes

Cheddar Popovers with homemade jam. Popover recipe adapted from Cooks Illustrated Baking Book. I added cheddar cheese—so good.

Popovers—Recently, Brock and I ate at a steakhouse and had the most delicious cheddar-cheese popovers. This started me on a quest to find a recipe for Easter. They feel like fancy holiday fare, but truthfully, the batter is simple to make. I use a 12 cup mini-popover pan, though I read a number of recipes that say you can use non-stick muffin pans as well (you fill half full). After making a recipe from The Joy of Cooking and a Cook’s Illustrated version, I settled on the Cook’s Illustrated recipe.  There are a few key differences between Cook’s Illustrated and The Joy of Cooking.

First, to get tall, substantial popovers, Cook’s Illustrated doubles the batter, and they also use bread flour.  Second, because they use bread flour, they have you rest the batter for an hour or over night. This is a bonus for me—it allows me to make the batter the day before and bake the popovers the day of.  You can also make them ahead and warm up in the oven.  Also, I added cheddar cheese to my recipe. Pour batter into each mini-popover cup (about half full), sprinkle the batter with cheese (about a 1-2 TBSP) and then top each cup with more batter. Each popover cup should be about 2/3rd full before baking. Serve with homemade jam & butter.  I find that the trickiest part of making popovers is really knowing your oven—With both recipes, my popovers cooked in 1/4 of the time listed in the recipe. I suggest using the oven light to watch that they get a deep golden brown, but do not burn.

Cheesy Hasselback Potato gratin. This has become a favorite at our house. A couple of tips:  I peel and slice my potatoes the night before, cover with water and store in the fridge.  The water & dark fridge keep them from browning.  I drain them before tossing with the garlic, cream & cheese mixture. And once I stack the potatoes in rows in the baking dish, I immediately pour the remaining cream mixture over the potatoes—I’ve found that half way up the side of the potatoes is good coverage (enough that it’s rich and creamy, but not too much that it spills over the pan).

Baby peas—frozen baby peas (I used Birds Eye brand).  Stephanie taught me a great way to gently prep peas so they don’t get shriveled and over cooked.  Boil water, place peas in a colander and pour hot water over the peas.  Toss as you go to defrost peas.  Serve with a pat of butter and salt to taste.  So easy & delicious.  Thanks, Steph! 

Lemon pie from the Magnolia Table Cookbook.

Lemon pie. I found this delicious and simple recipe in the Magnolia Table Cookbook.  It reminds me of key lime pie.  I made an easy graham cracker crust (also the day before), and made the custard the day before as well.  Future tweaks: I would add some lemon zest to kick up the lemon flavor a notch. 

So that’s my Easter menu. Check out the prepping and roasting lamb videos below. And of course, I would love to hear what’s cooking at your house!

Things I can't stop talking about: 3/11/19

Brunch—This may be one of my favorite meals. Photo by Rachel Cuthbert Photgraphy

Here’s a very “recipe heavy” list of things I can’t stop talking about. Clearly the end of winter, beginning of Lent is a good time for cooking.

One. Brunch with friends. I realize this is something I discuss often, but it’s because I believe that shared meals are a fundamental part of relationships—whether with friends or family. Recently I gathered with a few friends for a birthday celebration. I brought a crustless bacon, mushroom, and onion quiche.

REcipe & Photo from Epicurious, PHoto by Romulo Yanes. Delicious!

I’ve been looking for a good crustless quiche recipe and was pleased when I happened upon this Epicurious recipe.  Like many comments suggested, I added a 5th egg.  Also, I did not have heavy cream on hand so I used whole milk and half/half.  I also added 3/4 cup of crumbled bacon & I used a mix of gruyere and cheddar cheese that I had in the fridge.  I love a recipe where I can improvise a bit.  

Two. Paczki: Ahh, Fat Tuesday, thank you for giving us an excuse to eat fried dough filled with creamy, sweet deliciousness. 

And for the first time ever, I made my own and I’m sold. I used this recipe (it made about 4 1/2 dozen small Paczki). It wasn’t difficult as much as time consuming. I started the dough around 3 p.m., and we were frying them by 8 p.m. at night. I also made dinner in between, so there was a time lapse. I suggest making it a family affair. My husband fried the donuts, I took them out and drained them, and my mom rolled them in powdered sugar and filled them. We made custard, lemon filling, and raspberry preserve Paczki.

Three. This quick homemade mac-n-cheese recipe. You cook the pasta in the water & milk and then add cheese. Brilliant! And literally took less than 30 minutes. My husband shredded the cheese so that was a huge help. Also, the blogger recommends not using pre-shredded cheese because it’s coated to keep it from clumping in the bag. Totally agree. Finally, if you want to take it to the next level, I suggest using a quality cheddar. A family favorite is the white, extra sharp from Cabot cheese. You can buy it in large blocks at Walmart and Costco. I also added a few shakes of Worcestershire sauce based on a recommendation. Definitely adds to the flavor!

My old school system for filing recipes. Three ring binder, Masking Tape & Sharpie.

Four. This is a bit of rabbit trail, but… printing recipes. For longer than I would like to admit, our printer was broken. Seriously, why didn’t we replace it?  I was always looking up recipes online and cooking via my phone or computer. Now don’t get me wrong, I’m a fan of online recipes. They are amazingly convenient, and I find all the comments & feedback helpful.  

However, I do not love reading/cooking from them. My screen saver always turns on, then inevitably my screen gets dirty, and soon enough I forget where I found  my “favorite” recipe.  I also like writing cooking notes on my recipes. Needless to say, I was delighted when my MIL gifted me with a new printer.  I love quickly printing a recipe and adding it to my recipe binder.

Finally, here’s my very rudimentary system for storing recipes.  I don’t have the patience for label printers, so a sharpie and masking tape it is! 

I always love hearing favorite weeknight recipes and people organize recipes, so please share.

Things I can't stop talking about: 3/4/19

Dark chocolate cookies with sour cherries - Martha Stewart recipe

One. Dark chocolate cookies with sour cherries via Martha Stewart.  It’s winter. I continue to crave chocolate, and these cookies mixed with dried sour cherries are delish! A few notes: I only had Hershey’s Special Dark cocoa in the house and that worked just as well as Dutch Processed.  Also, I let my cookies cool on the pan. I find that they’re too gooey to transfer right after baking.  And you can definitely make the batter and refrigerate some of it to bake later.  I have baked a pan three different times this week.  Weirdly, the recipe only gets 3 stars on Martha’s website—but there are 72 reviews. I think it has to do with cooling and transferring the cookie.

Two. Using the Instant Pot for Indian food—I know this isn’t anything new to people on the Instant Pot band wagon, but it’s been a game changer for me. I’ve made the butter chicken recipe, and on the stove, I make curried red lentils to accompany the chicken. Also, I pressure cooked frozen chicken breasts last night.  I followed this recipe (though I added some olive oil, kosher salt, & cracked pepper) and then made a quick stir fry with veggies and  leftover rice.  Simple and good.

Three. The Spatty —Happily, I happened upon this accidentally when I asked a cosmetics retailer the best way to get the 20% of product left at the bottom of my foundation.  I guess it’s a Shark Tank product.  Either way, I’m excited to use it. It’s so frustrating spend money on makeup & lotions and then waste so much.

Rabbit trail conversation: I think I’m an old soul (basically, 43 going on 90) and really prefer a traditional department store makeup counter to Sephora.  In Michigan, we have a department store, Von Maur—it reminds me of Nordstrom—I  mean, who doesn’t love a little piano music while you shop & they have a great shoe sale room.  

Last week, the makeup counter person called to tell me about an upcoming sale and that’s when I asked about getting the last bits of product out of my foundation bottle. I realize that I could have Googled this, and that sales people can be annoying, but it was so nice to have someone call & check in.  And I actually needed a few items, so I placed an order — which they ship for free — along with advice about the Spatty. : )

Four. For Valentines Day, I did a FB live for Tree Classics on The 5 Love Languages. I think it helped me more than anyone else.  I ended up having the whole family—Brock, kids, and my mom, take the quiz.  It was a fun re-introduction to the 5 Love Languages, and a good reminder that each of the kids & my husband experience love differently.

Five. Reading through the Psalms for family devotions.  I hesitated to share this one because I realize that there is no one size fits all for family devos, and for fear that as soon as I share this we’ll fall off the wagon. ; )  In fact, our oldest is 13 and we have struggled for years to find something that really fit & is consistent.  We’ve been hit or miss with fighter verses (though I think they’re brilliant), we’ve tried reading short devos to the kids and they seem to tune us out.  

That said, Brock, a month or so ago shared that his men’s bible study had read scripture together and answered three questions: what leads you to rejoice, repent, request  when you read through these scriptures.  We decided to apply these questions to the Psalms, and the kids have been really engaged every night.  It may be that they’re at the right age for it (13, 11, 9 & 9) or maybe it’s more interactive. We read the Psalm out loud, take a few minutes journaling our answers and then we finish by sharing answers and praying.

Finally, I would love some input! We need a list of good family movies. I  have been feeling the slow creep of garbage movies making their way into our home.  It’s always slow and a bit insidious. So I’m trying to compile a list of movies that we want to watch as a family so when Friday night rolls around we’re not scrambling.  Would love to hear from you!

Channeling Your Inner Holiday Hostess

This post is for my life long best friend and partner in crime, Monica.  She messaged me a few weeks ago needing some recipes for an upcoming holiday party she was hosting.  She remembered a thinly sliced beef tenderloin served for my 40th birthday celebration and requested that recipe along with a few others.

Entertaining doesn’t have to be stressful!  After you’ve created your guest list & type of event you plan to host, plan your menu. For this particularly party, they are hosting work friends for appetizers and drinks.  Here are a few holiday hosting tips and recipes:

 1.    Don’t make everything from scratch.

Pick a few recipes to make and then assemble the rest.  

Food to assemble: Cheese platter with fruit and nuts.  Find your favorite platter & fill with 3+ cheeses, an array of nuts, seasonal fruit (for Christmas I think honey crisp apples, pomegranates, clementines and small berries fit the bill.  A good cheddar, soft cheese (brie or goat cheese), or a blue cheese if you like something strong

For sweet treats, go to the bakery for desserts. When I lived in Cleveland I had a few favorites that I frequented.  Fragapane’s for cannoli and cassata cake, Dick’s Bakery in Berea for Date and Nut cake, and A Cookie and a Cupcake for special events, to name a few.  

Also, bowls of your favorite chocolates, nuts, and such go a long way.  Trader Joe’s and Costco are great sources for delicious, affordable nuts and chocolates.  A few of my favorites from TJ’s: Turbinado sugar dark chocolate almonds, dark chocolate covered peanut butter cups, chocolate covered salted graham crackers. From Costco: Sanders dark chocolate covered salted caramels.

Finally, don’t be afraid to say yes to guests that offer to bring something—whether it’s a bottle of wine, an appetizer or plate of cookies, say yes to help!  

The Holiday table decked with greens, bits of linen and velvet and my grandma’s pizzelles

2.    Choose a main dish and appetizers that feel special.  

My very favorite is roasted beef tenderloin sliced thin, served with horseradish, gourmet mustards, and a variety of rolls, good cheese and crusty bread.  

Here’s how to prep the tenderloin, according to my friend Stephanie. I promise, she’s the master.

Roasted Beef Tenderloin

Trim and tie the tenderloin and the season with Montreal steak seasoning blend by McCormickand Flavor by Penzey’s. Sear in olive oil until nicely browned and then pat with butter and roast at 475 until med rare. (Side note from Jen: I recommend investing in a good thermometer.  This was never clearer to me than this Thanksgiving when neither my mom or I could find a working meat thermometer. Here’s the thermometer I have on my Christmas list—I’ve read a lot of good reviews about it, and hopefully Santa is taking note.) I then freeze until almost frozen—about 3 hours. Remove string. Cut crosswise into very thin slices. (Put between parchment to store if doing the day before.). To serve, cover large platter with arugula or watercress and the slices of beef. Drizzle with a little oil, lemon juice, Parmesan shavings and serve with rolls or baguette slices and the sauce detailed below.

Mustard Horseradish sauce

¾  Cup good mayo (I prefer Helman’s)

1 ½ Tablespoons Dijon mustard

1 Tablespoon Whole grain mustard

½ Tablespoon Prepared horseradish

2 Tablespoons Sour cream

Kosher salt to taste

Side note: challenge yourself by learning from people who are better cooks than you.  When I moved to Michigan 7 years ago, I felt pretty confident in my cooking ability.  In my twenties, I even had a side hustle catering. But when I moved, I connected with people who took cooking to the next level, and Stephanie is one of those people.  I had made roast tenderloin for years and it was delicious, but hers was next level.  She took the time to properly trim and tie her meat before searing and roasting which creates a more even heat distribution.  I learned how important it was to quickly sear the meat and lock in flavors. Thanks, Steph! : )

Glazed Ham  

This is one of my favorites for feeding a crowd.  Ham seems fancy, it’s plentiful and not only is it a festive addition to any table, it’s also very affordable. Skip the glaze packet that come with the ham—making your own glaze is quick and so much better. My go to glaze is from the cookbook, Hungry, Feeding Men and Boys by Lucinda Scala Quinn.

Side note: this particular cookbook is a favorite.  Lucinda Scala Quinn was the food director for Martha Stewart for years and hosted her own cooking show.  She has also raised 3 boys.  I resonate with her approach to cooking, entertaining and feeding her family.  She loves gathering her family & friends, and her recipes are down to earth and achievable. Her Insta feed—in particular her stories where she cooks—are great!  

Roasted Shrimp Cocktail

My favorite way to prep shrimp—toss in whatever spices you prefer and roast it for 8-10 minutes in the oven (until shrimp are pink and firm to touch).  Also learned this from Ina Garten.  It’s quick, simple and fool proof.  Sometimes I do this the day before an event and keep it chilled in the fridge. 

A good dip - Artichoke and spinach is a crowd pleaser, for good reason.  It’s so delicious and feels warm and cozy on a winter night. Honestly, I’ve been known to buy the Terre Fina brand at Costco, sprinkle with parmesan, warm in the oven and serve with crackers or pretzel thins. Or some type of veggie dip (homemade hummus, Sundried tomato dip, or a favorite that pairs well with veggies.    

Drinks: You can keep it simple with sparkling water, wine & favorite beer.  If you’re feeling fancy, serve a signature drink. 

Here’s a favorite that my friend, Jaminda, makes during the holidays:

Eggnog Martinis

Two parts vodka, 1 part Eggnog, 1/2 part Buttershots (flavored liquor).  Shake that and then pour into glasses.  Add a splash of cream soda at the end.  This gives it some fizz.  So good! 

3.   Employ music, candles and simple décor to set the tone. 

 I know using the word simple sounds a bit ridiculous coming from the woman who decorates Christmas trees for a living, but you really can keep it simple and beautiful at the same time.  

Candles and greens go a long way. Tea lights, pine roping or clipping from a pine tree in the back yard are perfect accents on the holiday table. Before guests come, turn on the holiday music, have drinks ready to go, and light the candles.  Easy peasy!

Do you have any go to recipes for holiday parties? I would love to hear from you. Happy hosting & happy holidays!