Pear Cream Cake

"Life is uncertain. Eat cake first." With many of you making a commitment to getting the new year off to a healthier start, please know I am not out to sabotage you. Just giving you some added 'food for thought' as you reexamine your food choices and priorities in the year ahead. If there was one thing I learned from a life coach friend it is that we shouldn't look at life as giving up what we love, it should be about making the choices necessary to enable us to eat what we love. Like cake! 

If the new year is a time for reflection and the making of resolutions, isn't the proverbial door also open for rethinking the order in which we eat certain foods during the day as well as what we think is or what is not an indulgence? There are two right answers here: yes and maybe (2015 is the year of choice). Okay let's give this a try. What comes to mind when you hear the words 'breakfast of champions'? For many of us we immediately think 'Wheaties breakfast cereal'. The answer to this question might change after you take a bite of the Pear Cream Cake. 
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The recipe for the Pear Cream Cake has been on my 'to make' list for quite some time, years actually (talk about procrastination). The foodie husband of a friend had been making this cake as one of the family's holiday traditions. I think I am remembering the story behind this cake correctly but if not, it is a testimony to my active inventive imagination. My prolonged delay in making this cake may have something to do with this memory as I had unfairly pigeon-holed it into something to be made only around the holidays. Having now made this cake, I have come to see it falling into the category of 'monthly tradition' rather than just 'annual tradition' foods. It might also be one of those must make cakes for weekend guests.

Another stumbling block preventing me from making this cake earlier was the recipe called for serving it with half and half. Sort of like, but not exactly like, having a piece of cake surrounded by a creme anglaise. With more whipped cream in the refrigerator than should be allowed, I thought a sweetened whipped cream topping might be the more perfect finishing touch. Besides what is not to love about sweetened whipped cream?

While this cake looks and tastes like it was 'made from scratch', it is actually made using a cake mix. Yes, it is true I am starting off year sheepishly feeling a little like Sandra Lee. But before you jump to any conclusions or worse yet jump ship off this blog posting, just remember there are 'exceptions to everything'. As much as I generally believe that the 'real' deal is always better than anything 'semi-homemade', this Pear Cream Cake is one of those things falling into the  'exceptions' category.

There are four layers to this cake. The fruit layer, the cheesecake-like layer, the cake layer and the sweetened whipped cream layer. What is surprising about this simple, little easy to make cake is how surprisingly 'light' in taste it really is. And the proportions of fruit to everything else going on in this cake is just right. 

Have you ever read a recipe only to discover that in the process of making it you 'misread' it? That happened to me in the making of this cake. When putting together the cake batter layer of the cake I used all of the reserved pear syrup, not a 1/2 cup of the reserved syrup. After mixing the batter, oil, ginger, egg and pear syrup I thought 'this batter seems a little too thin'. So I looked at the recipe again and there it was clearly written in the directions, mix in only 1/2 cup of the reserved syrup. This might have ended my attempt at making this cake, but fortunately the person with the insatiable sweet tooth was out doing errands. Dangling the promise of the Pear Cream Cake along with pretty please asking if he would go back to the grocery store a second time, I was able to get another box of cake mix and another can of pears in heavy syrup. Yippee, the cake baking continued. I am revealing all of this early morning baking chaos with you because I believe there great value in redundancy. So let me just say again 'you need only 1/2 cup of the reserved syrup for this cake'. 

After the pears have been cut and arranged on the buttered/oiled piece of parchment paper cut to fit an 8 inch round pan, the cream cheese/apricot layer comes next. This thick cheese mixture goes on in dollops and is carefully spread smoothly over the pears with the use of an offset spatula. Last, but not least, comes the cake batter layer.

Placed in a preheated 350 degree (F) oven the cake bakes for somewhere between 40 and 50 minutes. My baking time was closer to the 50 minute mark. The cake is done when the top is a beautiful golden brown and it springs back when lightly pressed with your finger (sometimes a more reliable test than inserting a toothpick).

Allow the cake to cool in the pan for approximately 10 minutes before unmolding onto a cake stand or platter. As tempting as this cake looks, wait at least an additional 10-15 minutes before piping the sweetened whipped cream over the top. Otherwise you will have a different kind of beautiful mess on your hands. If you don't want to or can't wait that long, you could always serve the sweetened whipped cream on the side.  

This cake is equally delicious eaten slightly warm or chilled overnight in the refrigerator. Imagine waking up in the morning, making some coffee and then opening up the refrigerator to see the Pear Cream Cake. Don't be surprised if you experience one of those Louis Armstrong or Michael Buble singing "What a Wonderful World" moments. For those of you with very active imaginations or have had music playing in your head long after it ended, this may not be as strange as it sounds.  

Note: This is definitely more of a 'breakfast', brunch, snacking, or 'tea' cake rather than an after dinner dessert kind of cake. Don't let the layers or sweetened whipped cream fool you into thinking it is one of those 'heavy' or overly decadent cakes. Of the many words used to describe the Pear Cream Cake, light would definitely be one of them.

Recipe
Pear Cream Cake (inspired by a recipe shared by Dan Sullivan, one attributed to A Victorian Lady Bed and Breakfast)

Ingredients
1 can pears (29 ounce size) in heavy syrup
1/2 cup of syrup from the pears
1 box (9 ounce size) yellow cake mix (recommend Jiffy Golden Yellow Cake mix)
1 large egg, room temperature
8 ounces cream cheese, room temperature
1/4 cup apricot preserves
2 Tablespoons unsalted butter, room temperature
2 Tablespoons vegetable oil
1 teaspoon ground ginger

1 cup heavy whipping cream
2 Tablespoons confectionary sugar

Directions
1. Preheat oven to 350 degrees (F). Spray bottom of an 8 inch round cake pan with oil and line with parchment paper. Set aside.
2. Drain pears and reserve 1/2 cup of the syrup.
3. Slice pear halves into wedges, place in baking pan in a sunburst design.
4. In a medium sized bowl, mix together cream cheese, butter and apricot preserves until well blended. Spoon mixture over pears. Smooth over pears with an offset spatula.
5. In another bowl, mix together 1/2 cup of reserved pear syrup, cake mix, ginger, egg and vegetable oil until well blended. Pour batter over the cream cheese/apricot layer.
6. Bake for 40-50 minutes until cake is golden on top and done.
7. Allow cake to cool in pan for approximately 10 minutes before unmolding on a cake plate or platter. Let cool for at least an additional 10 - 15 minutes.
8. Beat whipping cream and confectionary sugar until stiff peaks form. Transfer whipped cream to a pastry bag. Pipe over top of cake. Serve immediately.
Note: The cake can be made the night before and refrigerated. It is equally delicious served chilled.

"The real voyage of discovery consists, not in seeking new landscapes, but having new eyes." (Quote source: "La Prinonniere", the fifth volume of 'Remembrance of Things Past also known as 'In Search of Lost Time' by Marcel Proust. 

Other marking the passage of time, the new year brings us all the opportunity to set new goals and to embark on new adventures. While it feels mostly like a forward thinking tradition, we would be remiss if we did not view some of this time as the chance for reflection. Taking a step back (along with a deep breath) can often create the momentum necessary to help us move forward as well to help us adjust how we see ourselves and everyone else in it. Having 'new eyes' really can take us to places we never thought we might go. The possibilities in the year ahead are as endless as we allow them to be. Wishing you a happy new year and an even happier, more fulfilling journey. Hopefully it is one that also includes cake at breakfast.

Spinach Apple Salad with Maple Cider Vinaigrette

Up until the last couple of days we have had a relatively mild winter here. Relative being the operative word as temperatures in the upper 30s and low 40s on a sunny day can feel rather balmy this time of the year. As much as I am trying to stay in and enjoy the moment, I can't help but wonder what Mother Nature has in store for the remainder of the winter. With a stack of books I have yet to read, DVDs containing seasons of shows to watch either again or for the first time (move over Breaking Bad, Homeland, and Walking Dead, House of Cards and Downton Abbey are up next), a stack of wood to keep a fire going, and all of those bottles of wine I couldn't resist buying are all I need to get through any bitter cold or blizzard-like weather days. Secretly I am looking forward to taking in the beauty and silence of the first significant snowfall particularly now that I have rediscovered places to photograph the elegance of the winter landscape. The words of English novelist J. B. Priestley have always resonated with me. "The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment, where is it to be found?'

With so many of the recently posted recipes skewing closer to the somewhat high in calories end of the food spectrum, I thought it might be wise to end the year with a healthier one. For those of you who may be in a bit of a salad rut, I am hoping this Spinach Apple Salad with Maple Cider Vinaigrette will give you (and your family) a much needed reprieve from your same-old-same-old salad. As much as I too can sometimes be a creature of habit, I love finding something to give my habits a reason to change. Thinking I might now be headed for a new salad rut.

This Spinach Apple Salad with Maple Cider Vinaigrette was the first course for this year's Christmas dinner. Having made a different salad not exactly getting rave reviews at a prior family gathering, there was a great deal of pressure on this salad to perform. Whether or not it was one of several Christmas miracles occurring over the course of the day, the salad was deemed to be 'great'. No one even mentioned their most recent salad eating experience here. Hopefully the Spinach Apple Salad with Maple Cider Vinaigrette successfully erased that (bad) memory.

Eating more spinach in the year ahead is more of a goal than a resolution. Not only do I like how it tastes, it has a high nutritional value. Spinach is a rich source of Vitamin A, Vitamin C, and iron among others. This just may be one of the foods to keep us all healthy in the cold winter months ahead.

The medium-strong blue flavor and creamy texture of the Point Reyes Blue Cheese made it the perfect choice for this salad and pairs incredibly well with the apples. If you are a fan of blue cheese but have not yet tried this one, you absolutely must.

Ever since discovering how delicious PInk Lady apples were in the Apple Galette, I cannot seem to get enough of them. Time had also come for me to add another apple to my perennial favorites, Honey Crisps and Granny Smiths. If simplicity is one of your goals for 2015, buy the praline pecans available at Trader Joe's instead of making your own.

When I looked at the list of ingredients in the Maple Cider Vinaigrette I wondered if the pure maple syrup would make it a little 'too' sweet. The dijon mustard and apple cider vinegar tempered its' sweetness, giving way to a vinaigrette that was both refreshing and rather delish. The vinaigrette can be made right before serving, early in the day or the day before. Stored in the refrigerator it lasts for several days.

The Spinach Apple Salad with Maple Cider Vinaigrette would be great served either at lunch (all on its' own) or at dinner. The mild flavor of the shallots did not overshadow the flavors of the cheese or pecans, however, a thinly sliced red onion would also work in this salad. Technically by changing out the shallots with a red onion, using goat cheese instead of the Point Reyes Blue, or replacing the Pink Lady apples with either Honey Crisps or Gala Apples, you would be serving a 'different' salad each time (keeping you from getting into a salad rut!).

Wishing you all a very happy new year! Looking forward to inspiring you with more recipes in 2015!

Recipe
Spinach Apple Salad with Maple Cider Vinaigrette (inspired by the spinach-apple salad recipe on myrecipes)

Ingredients
Maple Cider Vinaigrette
1/3 cup cider vinegar
2 Tablespoons pure maple syrup
1 Tablespoon Dijon mustard (recommend Maille)
1/4 teaspoon sea salt (could also use Kosher salt)
1/4 teaspoon black pepper
2/3 cup extra-virgin olive oil

Salad
6 ounces of candied praline pecans (homemade or the ones from Trader Joe's)
10 ounces baby spinach
1 or 2 Pink Lady apples, thinly sliced (Honey Crisp or Gala apples would also work well)
1 large or 2 medium sized shallots, thinly sliced
6 ounces blue cheese (highly recommend Point Reyes Blue)

Directions
1. For the Vinaigrette: Whisk together the cider vinegar, pure maple syrup, dijon mustard, salt and pepper. Gradually whisk in the extra-virgin olive oil until well-blended.
2. On a large serving platter, lightly dress the spinach and sliced apples with the salad dressing. 
3. Top the salad with the sliced shallots and crumbled blue cheese. Serve remaining salad dressing on the side.

December winter images taken at the Chicago Botanic Gardens in Glencoe, Illinois.

Roasted Brussels Sprouts Gratin

"The best gifts in the world are not in the material objects one can buy from the store, but in the memories we make with the people we love." As I have gotten older and wisdom has finally set in, I have come to see what Christmas was meant to be about: the making of memories. At some point in our lives most of the presents received (with a few exceptions) become a blur, but time spent with family and friends is not easily forgotten. Which means I take the day (particularly the meal and all of the associated hoopla planning) seriously. Given the chance, who does not want to tip the scales in favor of creating good memories?

The good news (or bad news depending on one's perspective) is that there are no Christmas meal traditions in our family. Some years I have made a booklet containing all of the meal's recipes while in other years I have simply recorded the menu.This year's holiday meal incorporated some of my travels this year as well as included the past favorites of beef tenderloin, red wine mushroom gravy, roasted balsamic red onions (made this year with the worth its' weight in gold traditional balsamic vinegar by Mia Bella bought on a recent trip to Tucson), and Wendy's Mashed Potatoes as well as several 'new' or rather 'new to my family' dishes. The spinach-apple salad with a maple-cider vinaigrette, roasted brussels sprouts gratin, a bread pudding (an adaptation of the New Orleans School of Cooking recipe), and the chocolate cake with chocolate buttercream icing, Momofuku style were making a first time holiday appearance. To compliment this relatively rich meal, my sister and brother-in-law were bringing the unbelievable (big and bold) 2007 Keenan Cabernet Franc (Napa Valley, Spring Mountain District). Yet in spite of all the thought and planning that went into the meal part of the day, there was one dish I had reservations about.

So I decided to text to my sister to be certain brussels sprouts were on the list of vegetable favorites. The expected response was a simple 'yes or no' answer, but hers came with a qualifier 'brussels sprouts with pancetta'. For a moment I wondered whether to send back a snarky sisterly response ('that wasn't the question') but instead remained silent as even adding a smiley face to that response wouldn't have completely disguised what I was thinking. Little did she know I was going to be making brussels sprouts with pancetta, only it wasn't going to be the 'brussels sprouts with pancetta' she might have been anticipating. Spoiler Alert: The Roasted Brussels Sprouts Gratin may now be her favorite way to eat 'brussels sprouts and pancetta'.

After looking at the ingredients in Saveur's Roasted Brussels Sprouts Gratin recipe after going to the grocery store several times, I made the decision to make some minor ingredient changes (eliminating the garlic and thyme) as I felt there may have been too many flavors going on. Additionally, I wanted to temper the richness of the dish slightly by using both heavy whipping cream and whole milk. The recipe also needed to be doubled as one pound of brussels sprouts was not going to serve nine hungry, somewhat adventurous eaters. Before doing the grocery shopping I had read somewhere smaller sized brussels sprouts were more flavorful and tender. I almost let out a scream of sheer delight when I came upon the big box of perfect, small brussels sprouts in the produce aisle. Finding the 'perfect' brussels sprouts was a foreshadowing good things to come kind of omen.

Saveur's recipe called for the use of bacon, however, even before the text exchange with my sister I knew I wanted to use pancetta instead. If bacon makes everything taste better, thick slices of pancetta would achieve that and more. Additionally the recipe called for the use of six shallots. The shallots available at one of the stores I frequent look as if they were on steroids. Because of their size, I opted to use just two of them. Thinly sliced the shallots measured almost one cup. The thick slices of chopped pancetta and thin slices of shallots are sautéd until the onions have caramelized. After deglazing the pan with 1 1/2 Tablespoons of freshly squeezed lemon juice, the pancetta and shallots are transferred to a large buttered oval gratin dish and tossed with one teaspoon of lemon zest.

Roasting almost any vegetable can significantly alter their flavors. Caramelizing their natural sugars brings out their natural sweetness. And roasting brussels sprouts transforms the beautiful green and white gems into incredible bites of deliciousness. Simply tossed in extra-virgin olive oil, seasoned with kosher salt and pepper, the brussels sprouts are roasted in a 400 (F) degree preheated oven for approximately 15-20 minutes (or until lightly browned and easily pierced with a knife). The vegetables going into the oven are not the same ones coming out.

The second layer of the gratin is the mornay sauce. Made with heavy cream, whole milk, butter, flour, grated gruyere cheese, grated Parmigano-Reggiano cheese, kosher salt and white pepper, it is poured evenly over the roasted brussels sprouts, cooked pancetta and caramelized shallots. The final layer of the gratin is made with panko bread crumbs, melted butter, lemon zest and some grated gruyere cheese. At this point the entire gratin can be covered and refrigerated for several hours or overnight (I made mine the night before with great results).

I baked the gratin in a preheated 350 (F) degree oven for somewhere between 30-35 minutes. Most gratins are baked at higher temperatures (i.e., 400 degrees), however, having several side dishes to bake (all with different baking temperatures) I simply reduced the temperature and increased the baking time (t worked). When the top of the gratin was lightly browned and thoroughly heated through I took it out of the oven.

Yes I know, this another one of those blog postings without a final finished photo. Getting the Christmas dinner on the table along with bad lighting are my excuses this time. If you could only see the finished dish. Seriously it was beautiful. I would bet it is a dish destined to entice even those who don't think they are fans of brussels sprouts (or specify they eat them only one way). One bite of the gratin might make them wonder why they may have dissed them for so long.

The Roasted Brussels Sprouts Gratin was a great compliment to the medium-rare roasted beef tenderloin, however, it would also pair well with chicken, lamb or pork (don't think a rich gratin goes particularly well with fish). If a baked ham is something you serve on New Year's Day, the gratin along with the Lemony Potato Salad would make for a great, memorable meal. Isn't making memories what holiday meals are all about? Heck, why limit memorable meals to only the holidays? And oh, before I forget, the roasted brussels sprouts gratin will be making repeat appearances here and we will not be waiting for a holiday.

Recipe
Roasted Brussels Sprouts Gratin (adapted from the recipe shared in Saveur)
Serves 6-8 as a side dish

Ingredients
4 Tablespoons extra-virgin olive oil
2 pounds brussel sprouts (choose small ones if you can find them), rinsed and halved
2 large shallots, peeled and thinly sliced (yield approximately 1 cup)
3 thick slices (5-6 ounces) pancetta, chopped
1 1/2 Tablespoon fresh squeeze lemon juice
2 teaspoon lemon zest (divided)
2 Tablespoons unsalted butter
4 teaspoons all-purpose flour
1 cup heavy whipping cream
1 cup whole milk
4 ounces gruyere cheese, grated (divided)
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon of white pepper (could use black pepper)
2 ounces freshly grated Parmigiano-Reggiano cheese
1 cup Panko bread crumbs
2 Tablespoons unsalted butter, melted

Directions
1. For the gratin topping, mix together the panko bread crumbs, 2 Tablespoons melted butter, 1 teaspoon lemon zest, 1 ounce of gruyere, salt and pepper to taste. Set aside.
2. Preheat oven to 400 degrees.
3. In a large bowl, toss brussels sprouts with 4 Tablespoons extra-virgin olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Arrange in a single layer on large baking tray. Roast for approximately 15-20 minutes (or until browned and can be pierced with a fork). Set aside.
4. Heat a medium sized sauté pan over medium heat. Add shallots and pancetta, stirring frequently until shallots begin to caramelize. Deglaze pan with 1 1/2 Tablespoons fresh squeezed lemon juice. Stir and remove from heat. Toss shallots/pancetta with roasted brussels sprouts and 1 teaspoon lemon zest. Transfer to a 9"x12" buttered baking dish or 10" oval gratin dish. Set aside.
5. To make the mornay sauce: In a 3 quart saucepan, melt 2 Tablespoons butter. Add 4 teaspoons all-purpose flour, stirring frequently to create a light brown, nutty toasted scented roux. Slowly add whipping cream and milk, stirring frequently to prevent lumps and burning until slightly thickened. Remove from heat and stir in 3 ounces of grated gruyere cheese and 1 ounce of grated Parmigiano-Reggiano cheese. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. 
6. Pour mornay sauce over brussels sprouts/shallots/pancetta mixture.
7. Sprinkle the panko bread crumb mixture evenly over top of gratin.
8. Bake at 350 degrees for 30-35 minutes or until lightly browned and heated through. Serve immediately.

Note: The gratin can be  prepared early in the day or the night before. Store covered in the refrigerated. Remove from the refrigerator at least one hour before baking.

Cheddar Cheese and Sausage Breakfast Casserole

"It's easy to get caught up in the hustle and bustle of life. Once in awhile, remember to relax and let things fall in place" was one of those quotes of the day recently popping up in my FB and Twitter feeds. Only a very good friend, the kind of friend who is a constant presence in your life, would use that post as the perfect opportunity to let me know this was a quote I needed to pay attention to (she wasn't leaving anything to chance and she knows me well). The concept of 'relaxing' is one I understand but one some might say has not consistently been successfully applied in my life (this would be the unanimous perspective of my friends). I would frame it a little differently. My version would be my pendulum just swings a little further to the high energy side of life.

The holidays can be incredibly 'stressful', however, if there was ever a food to make you look and feel 'relaxed' it would be a breakfast casserole. Easily put together (usually the day/night before) and baked while everyone is opening presents or sleeping in a little late the day after a holiday, a breakfast casserole might be one of the simplest things to make, But don't let its' simplicity fool you. These savory bread pudding-like dishes have layers and layers of flavor. If that wasn't enough, it is also the quintessentially perfect must-have, go-to dish when having guests stay over or to bring over to a friend or neighbor. With directions simply saying 'bake for 45-50 minutes in a preheated 350 degree oven' you will be delivering a casserole that says 'sit back, relax and enjoy'. If you are looking to simplify your life just a bit (I guess I should jump on that bandwagon someday soon) make a breakfast casserole. Make this Cheddar Cheese and Sausage Breakfast Casserole.

This Cheddar Cheese and Sausage Breakfast Casserole has it all. Eggs, bread, sharp cheddar cheese and pork sausage. Did I mention yet this is quite a hearty dish? Guaranteed to satisfy the most ravenous members of your family. In other words, it should keep everyone out of the kitchen except when they come in to steal a few more bites. This is a blessing, especially if you also have to make the Christmas dinner.

If you can't find a bulk breakfast pork sausage in the meat section of your grocery store, try looking for it (in a one pound package) in the refrigerated section near the bacon. In a large frying pan, crumble the sausage, cooking until lightly browned and no pink remains. If the pork sausage exudes a great deal of fat, drain on a paper towel (and if it does, remember not to buy that pork sausage the next time).

This recipe calls for the use of whole milk (don't even think about substituting 1%, 2% or skim) for a reason. The fat content in the whole milk not only helps to bind the ingredients, but it also acts as a tenderizer, creating a much richer mouthful of deliciousness. The use of a lower fat milk could contribute to a breakfast casserole becoming tough. So remember, more is sometimes better.

Now to the cheese. Use a sharp cheddar. A two year old cheddar if you can find one. Even better a white, two year old cheddar. Growing up in the midwest, I thought cheddars were always yellow. While living on the east coast, most of the cheddars were white. And almost all of the cheddars made in Vermont are white. If you can find the two year aged Cheddar made by Grafton Village Cheese Company, buy it. You will not be sorry. This breakfast casserole calls for 1 1/2 cups of cheese. A four ounce piece of cheese yields one cup of grated cheese. You have probably already figured out that for this casserole you will need a six ounce piece of cheese.

The original recipe called for 8 slices of white bread cubed. However, I would more than strongly recommend you use 8 slices of frozen thick sliced Texas Toast with garlic instead. I must admit, the idea of changing out the white bread bread with the Texas Toast isn't mine. It was the recommendation, a rather great recommendation, of a friend's husband (thank you Dan!). In a buttered casserole dish, the cubes of frozen Texas Toast are layered first, followed by the sausage and then the cheese. The milk/egg mixture is poured evenly over the entire casserole. It may look like there is not enough liquid, but not to worry, there is.

Allowing the Cheddar Cheese and Sausage Breakfast Casserole to sit overnight in the refrigerator results in a custard-like, bread pudding like texture to the casserole. Assembling it the night before not only makes for a more 'relaxing' start to your morning, but it makes for an even more scrumptious dish.

The Cheddar Cheese and Sausage Breakfast Casserole is baked in a preheated 350 degree (F) oven for 45-50 minutes or until it is puffy, lightly browned and the center is set. The aroma created by this casserole is incredible. If anyone wasn't hungry when they wake up in the morning, they will be. Heck you might even wake them up! Note: This casserole easily feeds 8 to 10 people. But if you don't have that many people in your house, it reheats well in the microwave later in the day or even the next day. 

Imagine yourself waking up on Christmas or some cold winter weekend morning and being able to enjoy this effortless, oh-so delicious breakfast casserole. There is only one downside to this dish, particularly for those who are described by their friends as needing work on 'relaxing just a bit'. It's deciding what to do with found discretionary time. Hmmm, I wonder if doing nothing would feel relaxing. Guess I will just have to test that hypothesis out.

Recipe
Cheddar Cheese and Sausage Breakfast Casserole (inspired by a 1990 Bon Appetit recipe)

Ingredients
8 slices of frozen thick cut Texas Toast with garlic, cut into cubes
1 pound (mild to medium) bulk pork country sausage, crumbled, cooked and cooled
6 ounces (1 1/2 cups) grated sharp cheddar cheese, grated (recommend Grafton Village 2 year aged cheddar or other high quality 2 year old sharp cheddar)
10 large eggs
2 cups whole milk (do not use low or non-fat)
2 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper

Directions
1. Butter a 9"x13" rectangular or oval casserole dish. Set aside.
2. Mix together milk, eggs, dry mustard, salt and pepper. Set aside.
3. Layer bread cubes in bottom of pan.
4. Top bread with sausage and cheese.
5. Pour egg/milk mixture over bread/sausage/cheese. Cover and refrigerate.
6. Take casserole out of the refrigerator at least 30 minutes before baking. Preheat oven to 350 degrees.
7. Bake casserole until lightly browned, puffed and center is set (approximately 45-50 minutes). Serve immediately.

"No act of kindness, however small, is ever wasted" (a quote by Aesop). On my recent trip to New Orleans, I spend some time in Lucullus, an incredible culinary antique store. It is one of those shops where the size of the store is deceiving in the sense that you will find yourself spending as much time browsing in it as you might in a store ten or twenty times its's size. Each time you walk around the store your eye sees something different, making you wonder how you could have missed so many right in plain view things. I wasn't going there to browse, I was going for the singular purpose of coming home with a treasure. Although the choices seemed endless, my recent obsession with pewter at least gave me a focus. But having a focus doesn't always mean the choices aren't endless. After looking at some pewter spoons and platters I ultimately decided on a platter with great markings. As I was leaving the store, I wondered if I should have gotten at least one spoon. In retrospect, I think I may have been wondering out loud.

The package containing the pewter platter arrived this past week. Upon taking the platter out of the box, I noticed there was something else wrapped and taped to it. It was a spoon. While my thoughts and feelings can often be somewhat transparent, I don't expect others, particularly strangers, to pick up let alone to act on them. Being the recipient of an unexpected kindness not only brings a sense of pure joy, but unspoken responsibility to pass it on, to pay it forward. I only hope that in the days, weeks or months ahead I can bring just some of that same sense of heartfelt joy I felt to a friend, to a stranger. As I look at that pewter spoon I will forever be reminded to never underestimate the power of a kind word, a kind deed. Especially the unexpected ones.

Wendy's Mashed Potatoes

In the spirit of the believing in the season of miracles, I thought I would share a recipe you might see as more than a bit of a departure from those I have shared in the past, almost two years. (Yes, in just a couple of weeks the blog will be celebrating its' second birthday! Woot woot!) At times I have gone on and on (endlessly probably) about the importance of using the freshest ingredients you can find and sermonizing how much fresh matters. And I really do try my best to live by that belief. But then every now and then there are those 'exceptions to the rule' moments which breaking the rule is the right thing to do. Wendy's Mashed Potatoes falls into that 'its okay to break the rule' category. These potatoes are the creamiest, tastiest, richest, whitest, most delicious 'mashed' potatoes you may ever eat. Surprisingly they are not made with fresh potatoes. Okay, brace yourself with what I am about to say next. This recipe uses instant potatoes as one of the ingredients (gasp). Yes, those instant potatoes that come in the box.

We have been having these potatoes at either Thanksgiving dinners for years now. Depending on the main course, Wendy's Mashed Potatoes generally make an encore appearance on the Christmas dinner table. However, there was one Christmas where beef tenderloin was the main course although we did not have Wendy's Mashed Potatoes. Not because the potatoes wouldn't have been a great side to go with the beef or not because anyone had grown tired of them. No, something else happened. In that year the casserole dish containing the 'hot out of the oven' best mashed potato casserole ever slid off the counter and came crashing to the ground on the slate floor in my kitchen. Potatoes and chards of glass covered the floor (not exactly the white Christmas everyone had dreamt of). Yet in a moment of complete irrationality I initially thought the casserole could be salvaged as there was no potato back-up plan to go with the beef tenderloin and red wine mushroom gravy/sauce I had slaved over making. But one look at the incredulous 'she isn't serious' looks on the faces of my family brought me to my senses. We all survived the dinner without Wendy's Mashed Potatoes that year. And now I make them in a cast iron baking dish.

The key to making this mashed potato casserole as creamy as possible is to ensure the cream cheese is at room temperature. Depending on how cool or warm your house/kitchen is, this might mean taking the cream cheese out of the refrigerator at least four to five hours before you are assembling the dish. If your cream cheese isn't soft and creamy, your casserole may end up having some 'lumps' in in. Not the kind of lumps you want. The softened, room temperature cream cheese is first mixed until smooth and creamy. Once it gets to that consistency the sour cream, dried minced onion and garlic salt are mixed in until well-blended and smooth. It is important this mixture be made and set aside waiting while the instant mashed potatoes are being prepared.

Following the package directions, you will make enough instant mashed potatoes to serve 12. Immediately the cream cheese/sour cream mixture is added to the 'cooked' potatoes and stirred until the well blended and creamy. The mixture is poured into a buttered 9"x12" inch casserole and baked in a preheated 350 degree oven for 30 to 40 minutes. However, this mashed potato casserole is one that can and probably should be made the day before your dinner. Your life will made much easier on the day of your holiday meal when you can simply take the prepared casserole out of the refrigerator and bake in the oven.

For those of you who feel making a recipe without all 'fresh' ingredients is an act of personal treason, I am willing to bet no one at your dinner table, not even the self professed foodies, will guess this mashed potato casserole was made with instant potatoes (unless of course your guests watch you making it or you let it slip). I can almost guarantee, your 'secret' will be not discovered as long as you believe in miracles. Once you taste Wendy's Mashed Potatoes you might find yourself wondering why anyone would want to make mashed potatoes 'the old-fashioned' way ever again.

Note: You might be wondering why such an incredibly delicious dish would only have two photos to go with the recipe. I am going to blame my overly ambitious Thanksgiving menu and the lack of 'good' light for the limited number of photos with this posting. What you are seeing is the unbaked version of Wendy's Mashed Potatoes. When baked the top of the potatoes are lightly browned.

Recipe
Wendy's Mashed Potatoes
Serves at least 8

Ingredients
18 ounces cream cheese, room temperature
8 ounces sour cream
1 teaspoon dried minced onion
1/4 teaspoon garlic salt
Instant Mashed Potatoes, prepared for 12 servings according to package directions (recommend Hungry Jack Instant Potatoes)

Directions
1. Preheat oven to 350 degrees (F). Butter a 9"x 12" baking pan and set aside.
2. In a standing mixer, beat the cream cheese at medium-high speed until really smooth and creamy.
3. Mix in sour cream, minced onion and garlic salt until well blended. Set aside.
4. Prepare instant mashed potatoes (for 12 servings) according to package directions.
5. Blend the cream cheese/sour cream mixture into the potatoes until smooth.
6. Pour mixture into prepared baking pan. Bake for 30-40 minutes or until potatoes are cooked through and top is lightly browned. Serve immediately.

Note: Can be prepared the night before. Covered, refrigerate, remove from from refrigerator at least 45 minutes before baking. Baking time might need to be increased by 5 to 10 minutes if refrigerated.

Images of art captured at the New Orleans Museum of Art.