Shortbread Cookie aka the Best Shortbread Cookie

 

With a dozen recipes for shortbread cookies on the blog, why on earth would I possibly add one more?  Well, the truth is I have been debating for more than a year on whether or not I would even share this recipe with you. Not because I have any plans to open up a bakery or cookie catering business. Not because it's such a difficult cookie to make that no one would be enticed to make it. Not because I am launching a Substack and plan on charging for this recipe. And definitely not because I am going to write a cookbook someday and am holding onto to this recipe until then. No, not for any of those reasons. So exactly what has kept this absolutely BEST shortbread cookie in my 'recipe vault'? 

This is the first recipe where the measurements are only in either grams or teaspoons. For all of my friends who live outside of the United States this wouldn't actually be a good enough reason to hold out on sharing a recipe. And for all of my friends who I have been able to convince over the past ten years that weighing out ingredients when baking is the preferred, best, only way to bake, this too would be a lame reason for keeping this drop-the-mic, throwdown worthy cookie recipe to myself. But for anyone else who still uses measuring cups when baking, this may not be a recipe you are inspired to make. Unless of course, you tasted them and then instantly converted to becoming the baker who weighs their ingredients/ And you finally discover firsthand just how much of a huge difference it makes in the taste, texture, and consistency of your baked confections.

The second, and maybe the most important, reason I have not let this recipe see the light of day is because there is one (potentially deal breaking) ingredient not easily accessible at the grocery store. An ingredient that turns a better than ordinary shortbread cookie into an incredibly spectacular, swoon worthy, throw down winning worthy, could make you famous one day shortbread cookie. And that ingredient is the flour. Yes, the flour. Because flour can make a significant difference in baking as not only does its' protein content highly influence structure, texture and flavor, it turns out that how flour is milled matters too. Stone milled versus rolled all-purpose flours can result in richer, nuttier, more flavorful baked goods. In other words, stone milled flours are a baker's best friend. Last, but not least, the kind of wheat used in the flour has a significant influencer on flavor. What I discovered in the last year is that Janie's Organic All-Purpose Flour, a high-quality flour, stone milled in a small town in central Illinois, is one of those flours that significantly affect the quality, taste and flavor of baked goods. Especially in these Shortbread Cookies.

After a great deal of deliberation, I decided perceived inaccessibility to a key ingredient wasn't a good enough reason to keep this recipe to myself. Because even if you can't find it where you live, it can be ordered directly from Janie's Mill. In a day in age where we think nothing of ordering online, being able to purchase an organic all-purpose flour from a family-owned farm in Illinois from your phone or computer truly makes the world flat. And, without exaggeration, this flour might also enable you to make the most spectacular shortbread cookies in the universe. Or at least worshipped amongst your family and friends.

The dough for this shortbread comes together easily and doesn't need chilling. Additionally, it is completely unnecessary to sift the flour. As it turns out, sifting flour when making dense, crisp cookies versus when making softer, lighter cookies like macaroons, is a wasted step. Today's flours are much more refined than they were in the past, thus eliminating the clumps that sifting process had provided. Whisking the flour and salt together provides the necessary aeration and will break up any rogue clumps.

The shortbread cookies should be rolled out to a thickness of somewhere between 3/8" and 1/4". Baking time might vary slightly between these two thicknesses. 

How much sparkling sugar you put on the rolled out dough will depend on whether or not you plan to dip or drizzle them in chocolate. For a non-chocolate dipped cookie, be more generous with the sparkling sugar. For a chocolate dipped cookie, you might want to (but don't have to) sprinkle the sugar on one half of the cookie, saving the other half for dipping. 

These Shortbread Cookies are absolutely delicious without the additional chocolate and/or chopped nuts. However, the addition of the chocolate and nuts significantly raises the deliciousness bar! I have dipped them in both milk/dark chocolate and in white chocolate. Personally, I like the flavor combination of the rich buttery shortbread cookie and the creaminess of white chocolate. 

If I ever go back to making cookie boxes at Christmas, these will definitely be one of the cookies included in them. Although, this Shortbread Cookie shouldn't be pigeon-holed in the Christmas cookie category. It's a cookie so divinely delicious; it's one you should be making all year round. These Shortbread Cookies would make great hostess gifts, get well gifts, housewarming gifts and/or should be brought to your book clubs. They would also be great to just have on hand to enjoy with a cup of tea or coffee. 

They say 2026 will be a year characterized by new beginnings. I genuinely hope making the recipe for these Shortbread Cookies aka the Best Shortbread Cookies is one of many of your new beginnings. While I don't where this blog is headed in the year ahead, it's possible there will be more recipes that get you to rethink (i.e., change) how you cook, how you bake, and how you entertain. We can grow and change together. I wish you only best days ahead in 2026!

Recipe

Shortbread Cookie aka the Best Shortbread Cookie

Makes 22-24 4 inch cookies

Ingredients

340g unsalted butter, highly recommend a European style butter (see notes)

150g granulated sugar

2 1/2 teaspoons good quality vanilla

475g organic all-purpose flour (see notes)

1/2 teaspoon Kosher salt

Sparkling sugar (not granulated sugar)

226g white, milk or dark chocolate, melted

Finely chopped pistachios or toasted hazelnuts

Directions

1. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter until creamy (approximately 2-3 minutes).

3. Add in the granulated sugar and beat for another 3-4 minutes. Mixture should be smooth and fluffy.

4. Beat in the vanilla just until blended.

5. Whisk together the flour and the Kosher salt. Add in the dry ingredients in three additions. Beat until the dough comes together and begins to pull away from the side. 

6. On a lightly floured surface scoop out half of the dough. Roll out to at least 3/8" thickness but not more than 1/4" thickness. Cut out with preferred cookie cutter shape. Transfer cookies to one of the prepared baking sheets. Sprinkle with sparkling sugar.

7. Place in oven and bake for 20-22 minutes or until the edges of the cookie have browned. Rotate cookie sheet midway through the baking process.

8. Remove cookies and allow to cool on the cookie sheet for another 6-8 minutes. Then transfer to a cooling rack.

9. Repeat the rolling, cutting, sprinkling with sugar and baking with the remaining dough.

10. When all of the cookies have cooled completely, dip half of them in melted white chocolate. Before the chocolate sets, sprinkle with finely chopped pistachios or hazelnuts.

11. After the chocolate has completely set, serve and enjoy! Or package up into containers and/or cellophane bags and share with friends!

Notes: (1) For the absolute best shortbread cookie, use only Janie's Mill Organic All-Purpose Flour. You can find it at some specialty grocery stores and/or at some bakeries. Or you can purchase it online. Once opened, store the unused flour in the refrigerator. (2) The amount of butter used equates to three sticks of butter. Use either all European style butter (i.e., Kerrygold) or 2 sticks of a European butter and 1 stick of another good quality unsalted butter. Both options will yield great results. (3) You can make this shortbread using King Arthur's Organic All-Purpose Flour but I can't guarantee that everyone will be doing handstands when they eat this cookie. (4) This is the cookie cutter from Williams-Sonoma I used when making these cookies.

The Grand Tetons, one of my happy places. September 2024.

Honey and Brown Sugar Baked Ham

 

This year's Christmas saw the replacement of some of the long-standing traditions with some new ones. Life events over the course of the past year were responsible these changes. Ones that turned out to be saving graces on so many different levels.

Growing up and continuing into my adult life, Christmas always meant having an afternoon, elaborate Christmas Dinner. Usually, one where the main course was a prime rib roast, beef tenderloin or turkey and all of the fixings. However, a hearty, mid-afternoon Brunch, only slightly less elaborate than a dinner, was going to be our main, the only meal of the day. In addition to the homemade cinnamon rolls, an egg, cheese & sausage breakfast casserole, a cheesy hash brown potato casserole, bowls of fresh berries, and a chocolate peppermint cake, I made this scrumptious, moist, tender Honey and Brown Sugar Baked Ham. This significant departure to the Christmas holiday meal turned out to be a well-received change. And to be perfectly honest, I think a slightly epic Brunch, one to include this incredibly delicious baked ham, will be the meal repeated on every Christmas going forward. The pivotal change to this and all future holiday meals may be one of the few good things to come out of a year characterized by grief, exhaustion, and sadness.

Like some of you, we generally had a baked ham for our New Year's Day meal. Not because it was traditionally believed to bring good luck or prosperity for the year ahead, but usually because after the holidays a much simpler to make meal was preferred. And nothing could be simpler to make than a baked ham. As an added bonus, any leftover baked ham was great for sandwiches, soup, ham salad, quiches, and/or omelets in the week following.

Almost every baked ham recipe calls for some kind of a glaze. The glaze for this baked ham is honey. Yes, honey. It not only adds flavor, but it serves as the 'glue' for the dark brown sugar/spice mixture that covers the entire surface of the ham. Both the glaze and the brown sugar/spice mixture get added after the ham has baked for almost 2/3's of the way. Adding it later in the game will not only prevent burning, but it will result in a more beautiful, rich, flavorful finish to the ham.

What makes this baked ham so addictively delicious is the honey glaze and dark brown sugar/spice mixture. Cinnamon, nutmeg and cloves add a deeply spiced flavor to the ham. Instead of the traditional studding of the ham with cloves, ground cloves are used instead along with the slightly atypical spices of cinnamon and nutmeg. (Note: I have made this baked ham with and without the use of the cloves. Both options are equally delicious.) 

In general, baking time for a bone-in (non-spiral cut) ham takes 18-25 minutes per pound when baked at 325 degrees (F). Boneless hams take slightly more time per pound. The key reasons for baking the ham at 325 degrees (F) are: (1) the lower heat will prevent toughness and dryness, (2) the lower heat will allow for even heating, especially to the center, more dense section of the ham, and (3) the lower heat helps the ham to reach its' baked internal temperature of 145-148 degrees safely. Note: To ensure a ham is perfectly and fully cooked, I highly, highly recommend using a meat thermometer. 

With New Year's Eve and New Year's Day less than a week away, I thought it was the perfect time to share this recipe with you!  Just in case you believe that eating ham on New Year's Day will bring you good luck in the year ahead!  And if you are looking to change some of your Christmas traditions next year, make sure to remember this baked ham recipe!!

I wish you all peace, good health, good fortune, happiness in the year ahead. May 2026 bring you many unexpected blessings.

Recipe

Honey and Brown Sugar Baked Ham

Serves 10-12, depending on the size of the ham 

Ingredients

7-9 pound ready to cook, bone-in ham shank (found in the refrigerator section of the meat department in your grocery store)

3/4 cup good quality honey

1 cup (200g) dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves (optional, but really good)

Directions

1. Preheat the oven to 325 degrees (F). Line a large baking sheet or baking pan with aluminum foil. Set aside.

2. Mix together the dark brown sugar, cinnamon, nutmeg and cloves (if using). Set aside.

3. Score the top of the ham in a diamond pattern.

4. Place the ham on the baking sheet or pan, placing the fat side up, and bake on the low oven rack for 1 hour 20 minutes.

5. Remove from the oven and evenly pour the honey all over the ham. Use a pastry brush to ensure the entire ham is coated in honey.

6. Press and pat the brown sugar/spice mixture onto the ham. Press firmly and coat the entire ham.

7. Return the ham to the oven and continue to bake for at least another 35-45 minutes (see notes). Check the ham after 20 minutes, if the crust is starting to burn (it shouldn't but anything is possible), loosely cover with aluminum foil and continue baking until it is done.

8. The ham is done when it reaches an internal temperature of 145-148 degrees (F). Make certain to take the ham's temperature in the middle as well as along the ends of the ham.

9. Remove from the oven. Allow the ham to rest for at least 15 minutes before slicing.

10. Store any leftover ham in the refrigerator. Use for sandwiches, omelets, quiches, soup, ham salad, breakfast sandwiches, etc.

Notes: (1) Some will remove the hard outer skin of the ham, exposing the thin layer of fat, before scoring. I do not. However, if my ham hand an extraordinarily thick outer skin layer, I would remove some of it. (2) Some with freezer leftover cooked ham meat. I do not. (3) Use a good quality honey. I used Tupelo Honey from the Savannah Bee Company. (4) Baking time for the ham will vary slightly based on the weight of the ham. A large ham (9-10 pounds) could take as long as 2 hours 30 minutes to bake.

Christmas Brunch 2025

Gramercy Tavern Gingerbread

Many have long associated gingerbread cookies, houses, loafs, and cakes with the Christmas season. However, in its' long centuries old history gingerbread confections were baked year-round. German immigrants have been credited for bringing gingerbread to America in the 1800s. Shortly after its arrival gingerbread became particularly popular, especially gingerbread houses, around the Christmas holidays. Which may explain why there is an abundance of gingerbread desserts showing up in December. If you happen to love intensely flavored gingerbread for twelve months of year, rather than just one, then we are kindred spirits. As much as I love all things gingerbread throughout the year, a rich, dark, decadent, deeply spiced, moist gingerbread cake is my hands-down favorite way of enjoying this intensely spiced confection. Especially if it's served with a very generous dollop for lightly sweetened freshly whipped cream. A warm slice of gingerbread served with some freshly whipped cream can best be described as heaven on a plate. 

The Gramercy Tavern Gingerbread recipe was created by famed chef Claudia Fleming. Originally published in the February 2000 issue of Gourmet magazine, it was later included in her cookbook "The Last Course: The Desserts of Gramercy Tavern" in 2001. It wasn't until a good friend and I had lunch in a charming restaurant in a historic stone building in Waukesha, Wisconsin that it finally made its' way into my life. Had it not been for a trip up to an antique shop, I may have never been inspired to make this recipe. The woman who owned the antique shop also happened to own the restaurant on the property. It was she who suggested we get a slice of her homemade Gramercy Tavern Gingerbread for dessert. As someone who loves gingerbread it didn't take much arm twisting to get us to order a slice. And thank goodness we did!

For the past twenty five years bloggers have been sharing the Gramercy Tavern Gingerbread recipe. And now I too am one of those who are singing the praises of this absolutely scrumptious, deeply satisfying, highly addictive gingerbread. To say I am smitten with this gingerbread would be an understatement. 

The recipe is very straightforward. However, there are few things I discovered while making it that I want to share with you. First, to speed up the cooling to room temperature process of the molasses/Guinness/baking soda mixture, I highly recommend transferring it to a heat proof measuring cup (at least 2 cup capacity) or a heat proof bowl. Leaving that mixture in the saucepan it was cooked in will take longer to cool and it will continue to cook the mixture (which you don't want to happen). Second, preparing and unmolding bundt pans has always seemed to be a kind of magical, mystical process. At least for me. So, even if using a non-stick bundt pan you must very generously butter and lightly dust with flour as many, including me, have had chunks of the gingerbread stick to the side of the pan when it was unmolded. To further help ensure you have unmolding success, chill the prepared bundt pan in the refrigerator while you assemble the batter and allow the baked gingerbread to rest on a cooling rack for 10-15 minutes (no longer). The original recipe called for a 5 minute cooling time, but that didn't work for me. And lastly, the flavor of this gingerbread improves with age. Consider making it the day before you want to serve it. Because it's such a dense, moist cake, it will remain 'fresh' for at least five days after you bake it.

The slice of the Gramercy Tavern Gingerbread brought to our table was served was with a generous dollop of freshly whipped cream. Heating a slice in the microwave on high for 20 seconds is the perfect, most impressive way to serve it to your family and friends. A warmed up slice of the gingerbread will feel as if you are eating something that just came out of the oven. 

In addition to serving the gingerbread with freshly whipped cream, you could also serve it with a warm caramel sauce, some vanilla ice cream, and/or sautéed pears or apples. 

Whatever visions of sugarplums you have in your head this holiday season, I hope the Gramercy Tavern Gingerbread makes its' way on to your table. For those of you who have fond memories of eating gingerbread at Christmas, this absolutely divine version of gingerbread is going to bring immense joy to your heart and your palate! But, please consider making this gingerbread long after you have put away the holiday decorations. A warmed slice of this delightfully decadent gingerbread on a chilly winter day will do more than merely soothe your soul.

Happiest holidays to all of you. Whatever your vision of a perfect Christmas holiday is, I genuinely hope it comes to fruition. If the life events occurring over the past year significantly change how you view the holidays or how they feel, I hope you can find at least one small moment of joy, of peace. And maybe you create one new tradition for yourself. Maybe this is how the Gramercy Tavern Gingerbread will come into your life.

Recipe

Gramercy Tavern Gingerbread (based on the recipe created by Claudia Fleming)

Serves 8 to 12, depending on how you slice it

Ingredients

1 cup (8 oz) Guinness Stout

1 cup (326g) dark (robust) molasses

1/2 teaspoon baking soda

2 cups (260g) all-purpose flour

1 1/2 teaspoons baking powder

2 Tablespoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cardamom

3 large eggs, room temperature

1 cup (200g) granulated sugar

1 cup (205g) dark brown sugar

3/4 cup vegetable oil

Confectionary Sugar for Dusting

Lightly sweetened, freshly whipped heavy cream, warm homemade caramel sauce, vanilla ice cream and/or sautéed pears or apples.

Directions

1. Preheat oven to 350 degrees (F). Prepare a 9" or 10 cup nonstick bundt pan. Very generously butter and dust with flour, shaking out the excess. Put the prepared bundt pan in the refrigerator.

2. In a medium sized saucepan, bring the Guinness and molasses to a boil. Remove from the heat and whisk in the baking soda. Transfer the mixture to a heatproof (at least 2 cup size) measuring cup or medium sized bowl. Allow to cool to room temperature.

3. In a large bowl, sift together the all-purpose flour, baking powder, ginger, cinnamon, cloves, nutmeg, and cardamom. Set aside.

4. In a medium sized bowl, whisk together the eggs, sugar and dark brown sugar until smooth.

5. Whisk in the oil until combined.

6. Whisk in the cooled Guinness/molasses mixture.

7. Pour the wet ingredients into the dry ingredients. Whisk until combined. Pour into the chilled prepared pan. Tap the pan a couple of times to remove excess air bubbles.

8. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-55 minutes or until a tester inserted in the center comes out clean or with only a few moist crumbs attached.

9.Transfer the bundt pan to a cooling rack. Let it sit for 10-15 minutes (no longer 15 minutes) and invert onto a platter.

10. Once the gingerbread has cooled to room temperature, generously dust with confectionary sugar.

11. Serve with lightly sweetened freshly whipped cream. Note: When serving, heat each slice in the microwave for 20 seconds.

12. Store any leftovers covered at room temperature for up to 5 days. Or wrap well and store in the refrigerator. You can freeze slices of the gingerbread but the texture will change when thawed.

Notes: (1) Even if using a nonstick bundt pan you must generously butter and dust with flour. (2) Do not use blackstrap molasses. It is not the same thing as dark (robust) molasses. (3) The original recipe called for letting the cake cool for 5 minutes and then unmolding it. Parts of my gingerbread cake adhered to the bundt pan after the 5-minute wait time. So, I am suggesting waiting 10-15 minutes before unmolding.

Best Ever Chili aka Karen's Chili

A few weeks back, I stayed overnight at my friend Karen's house. Kind of a girl's staycation while her husband went pheasant hunting out West. We went for a long walk on a beautiful trail, shopped at the local stores in her town, drove out to a favorite antique gift store in Indiana, watched an episode of "Slow Horses" and, of course, ate. It was a fun, memorable 36 hours. But the most memorable part was having a large bowl of her homemade chili for dinner. It was unlike any chili I had ever tasted or made before. In all seriousness, I could have probably eaten two bowls of the chili, not because I was still hungry, but because my palate wanted to remember the combination and depth of flavors. I knew after the first couple of bites I absolutely had to have her 'family' recipe.

There are six chili recipes on the blog (Red Chicken Chili, Texas Style Chili, Beef and Bean Chili, Beef Chili, Chipotle Turkey Chili, Three Bean Chili). Now there are seven. This one being lucky number seven. Although this chili recipe shares some of the same of ingredients as the others, this one has some palate surprisers! And while there are 19, yes 19, ingredients in the chili recipe, 12 are there just for the flavor. Which means you want to, no you absolutely must, make it with every single ingredient in order to achieve what may be the most unforgettable bowl of chili. It's possible you won't have all of the spice ingredients on hand, however, don't let that be a deterrent to making this chili recipe. Because I promise, once you make this Best Ever Chili, your investment in new spices will be worth every penny spent. As this may be the only chili recipe you make from here on out. 

When assembling all of the ingredients for the chili, I discovered that finding a 15 ounce can of tomato puree is like looking for a needle in a haystack. Instead, I used a 15 ounce can of crushed tomatoes (and now I won't ever go on the hunt for that sized can of tomato puree again). I neglected to ask Karen what kind of beer she used when she made the chili, so I went down the rabbit hole to learn if there are 'best' kinds of beers to use when making chili. As it turns out, there are. But first, for those of you who aren't huge fans of beer, let me give you the strong arguments why beer is an essential ingredient in many chili recipes, especially this one. Beer adds value to the chili. Not only does it help tenderize the meat, it adds body, texture and a depth of flavor you will not get from 'water' or 'light beers'. While there may not be any bad beers to add to the chili, the type of beer you add in will have an impact on its flavor and texture. So as far as beer goes there are highly favored and least favored ones. Least favored are the light beers as they lack flavor complexity and texture. Highly flavored are the darker beers, like ales and stouts. I used Guinness Draught Stout because of its flavor profile (beer, coffee, chocolate) along with its roasted flavor, creamy texture, and its ability to bring out spicy flavors more than other dark beers. For me, this was the perfect choice. 

You might wonder why any chili recipe would call for the use of Aromatic Bitters. The short answer is that they are a flavor and aroma intensifier, add depth and complexity and essentially play the salt and pepper role. The use of Aromatic Bitters might be one of the ingredients you consider a surprise, but as far as surprises go, this is a really good one! Note: You do not want to use Orange Bitters!

Allowing the chili to simmer for at least two hours is key to developing its flavor. And simmering is one of the things responsible for making chili taste even better the next day. So, when you make this chili for the first time, I highly recommend you make it the day before you want to serve it. Because as delicious as it is the day it is made, it's insanely delicious on the second day.

If you are looking for a new chili recipe, make this one!! Other than serving it for family dinners, this is the one you want to serve when inviting friends over for dinner or having a girl's night in, It's also perfect for weekend game day watching. As far as hearty, comfort food goes, especially in chilly weather, chili ranks pretty high up there!

Recipe

Best Ever Chili aka Karen's Chili

Serves 6 to 8

Ingredients

2 pounds lean ground beef (85/15), crumbled

1 large yellow onion, coarsely chopped

3 - 4 cloves of garlic, minced

1 1b. 12 oz (794g) can peeled whole tomatoes, with juice (do not drain)

15 oz (425g) crushed tomatoes or tomato puree

2 cans (15.5 oz/454g) light and/or dark kidney beans, drained and rinsed (see notes)

3 Tablespoons Worcestershire sauce

3 Tablespoons Aromatic Bitters

12 ounces (1 1/2 cups) Guinness or a dark beer of choice (see notes)

1 beef bouillon cube

1 teaspoon crushed Aleppo pepper or crushed red pepper

1 Tablespoon chili powder

2 bay leaves

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried thyme leaves

1 teaspoon dried oregano

1 teaspoon dried basil leaves 

1 teaspoon Kosher salt

Serving recommendations: sour cream, shredded cheese, Fritos, sliced green peppers, sliced avocado, corn bread, biscuits, thick slices of sourdough bread, etc.

Directions

1. In a large Dutch oven, brown the crumbled ground beef (leaving some small sized chunks).

2. Add in the onion and garlic and cook until the onions have softened.

3. Add in all of the remaining ingredients (peeled tomatoes w/juice, crushed tomatoes, kidney beans, Worcestershire sauce, Aromatic Bitters, Guinness, beef bouillon cube, Aleppo pepper, chili powder, bay leaves, coriander, cumin, thyme, oregano, basil and Kosher salt. Bring to a boil.

4. Immediately reduce the heat to simmer and continue cooking uncovered for at least 2 hours. Remove bay leaves.

5. Serve immediately with your favorite chili toppings. OR let cool, cover, and chill in the refrigerator overnight to allow the flavors to further develop. Reheat when getting ready to serve.

6. To freeze chili, put in sealed containers and store in the freezer.

Notes: (1) You can use all dark kidney beans, all light kidney beans or a combination of both. I used a can of each. (2) The beer you choose will matter. I would highly recommend a Guinness Stout Lager sold either in the bottle or can. If you buy the bottles you will need to add a smidge of water as the bottles are just shy of 12 ounces. (3) You can freeze this chili. Just make sure it's well packaged before placing in the freezer.

Creamed Corn w/ Parmigiano-Reggiano Cheese

 

If there was one canned vegetable I loved growing up it would be creamed corn.  It was the ultimate comfort food. While I don't remember if it was one of side dishes served at our Thanksgiving dinners, I do remember it being one of the things making a regular appearance on our dinner table throughout the year. When it comes to serving vegetable side dishes on my Thanksgiving table I, not surprisingly, have some very strong opinions. Anything undoctored and/or heated from a can and/or a bag out of the freezer would be a hard no. Because in my embellished version of the first Thanksgiving dinner, I was (inaccurately) taught it was homemade feast complete with turkey and all of the fixings. In spite of the fact that many of our Thanksgiving traditions are in large part based more in fiction than on fact, I still want to believe the myths I learned in my youth. Which explains why the foods on my Thanksgiving table definitely must be homemade. It's my way of paying homage to romanticized folklores.

Up until recently I had never made creamed corn before. In all honestly I am not certain I thought anything could compete with my canned cream corn childhood memory. But after making this Creamed Corn w/ Parmigiano-Reggiano Cheese I am pretty certain I will never again eat cream corn out of a can. Because this drop the mic, standing ovation worthy version of creamed corn has completely reset the creamed corn bar. Now having discovered what I had been missing for decades, I am officially declaring that this luscious, exquisite Creamed Corn w/ Parmigiano-Reggiano Cheese has earned a permanent place on my Thanksgiving dinner table. Not only is it simple to make, but it also quite possibly may be more scrumptious than a corn pudding or corn souffle (my sincere apologies to all of you corn pudding and corn souffle lovers).

Had it not been for a friend recently sharing on social media how the famed Chicago Lawry's Restaurant version of creamed corn has been one of her family's beloved vegetable side dishes for years. Initially I was a bit skeptical that any recipe for a homemade version of creamed corn could rival the canned version. However, that skepticism was quickly laid to rest as soon as I had my first spoonful of this decadent, creamy deliciousness. 

The recipe I share below is based on Lawry's recipe, although I have made some minor changes to it. I slightly increased the amount of corn, suggest that using frozen sweet yellow corn is preferable to using canned corn, and topping the dish with freshly grated Parmigiano-Reggiano is the most divine finished touch.

So, what makes this homemade version of Creamed Corn so spectacular? Heavy whipping cream. A simple roux of butter and flour combined with heavy whipping cream, a small amount of sugar and some Kosher salt transform this classic side dish into the most incredible, slightly sweet, creamy version of creamed corn to have ever been created. Quite possibly it could become one of your family's most requested, favorite Thanksgiving side dishes. I wouldn't at all be surprised if they requested it again for Christmas dinner, a weeknight dinner, or even Sunday dinner. If like me, you loved creamed corn as a kid (and maybe still as an adult), you absolutely make this homemade version to truly live your best life!

With my husband's passing in January, Thanksgiving is going to feel very different for me this year. If you had asked me months ago if experiencing such a profound loss would enable me to honor the holiday or host the Thanksgiving dinner I would have said that's a hard no. But time has a way of causing one to rethink the decisions made during those early months of grief. So, my family and some dear friends will gather around my dinner table this Thanksgiving. In sharing what we are all grateful for this year may also give us yet another opportunity to honor the memory of a man we all loved and miss. At least this is what I hope.

Happy Thanksgiving wishes and blessings to all of you. I hope your day is filled with love, laughter, and the joy that comes with experiencing time honored traditions.

Recipe

Creamed Corn w/ Parmigiano-Reggiano Cheese

Serves 5-6

Ingredients

1 1/2 Tablespoons unsalted butter

1 1/2 Tablespoons all-purpose flour

1/2 teaspoon Kosher salt, plus more to taste

1 1/2 cups whipping cream

2 Tablespoons sugar

16 ounces (454g) Sweet Yellow Corn (frozen or canned) - See Notes

1/4 cup freshly grated Parmigiano-Reggiano Cheese, optional but a gamechanger

Directions

1. Using a heavy bottom medium-sized saucepan, melt the butter over medium heat.

2. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown.

3. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth.

4. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. 

5. Transfer to a serving bowl.

6. If using, top with the freshly grated Parmigiano-Reggiano Cheese. Either place in the broiler for several minutes or until the cheese has melted. Alternately use a Kitchen torch to melt the cheese.

7. Serve immediately.

8. Store any leftovers in covered dish in the refrigerator.

Notes: (1) The recipe published by Lawry's recommends using 3 cups of corn. The 16 ounce bag is just slightly more than 3 cups. Suggest using the entire bag. (2) If using frozen corn, let thaw in the refrigerator for an hour or more before making. (3) If using canned corn, please be sure to drain the liquid before adding the cream mixture. (4) If using the broiler to melt the Parmigiano-Reggiano Cheese, please be sure your dish can withstand more than 500 degrees (F). (5) Rather than using the broiler, highly recommend using a kitchen torch.

Little Compton, Rhode Island

Classic Pickled Persian Cucumbers

During the weeklong family vacation in Pentwater, Michigan this past year the seemed to be an abundance of leftover mayonnaise and pickles. Either everyone brought a jar of each or we didn't consume enough of either of them. Fortunately, or maybe unfortunately, my niece ended up being the one bringing home all of the leftover jars of mayonnaise and pickles. While sometimes have an abundance of condiments is a good thing, there can also be too much of a good thing. 

While I can't guarantee all of the mayonnaise will be used up on next summer's family vacation, I am predicting there will not be the problem of too many jars of pickles. Because rather buying them, we will be making them on an as needed basis. Yes, we (or maybe I) will be making these Classic Pickled Persian Cucumbers! Not only do freshly made pickles generally taste better than the store-bought kind, but they also have a much higher likelihood of being inhaled more quickly. 

These Classic Pickled Persian Cucumbers are made using the quick pickling method, a fast and easy way to pickle vegetables without the more cumbersome traditional canning process. But unlike most quick pickling methods, this one does not use a heated brine of vinegar and water but rather uses a room temperature brine. I was initially concerned the cucumbers would not properly crisp up as they chilled in the refrigerator, but they did!

Many of us think of pickles as condiments to put on hotdogs and/or hamburgers, to add into potato salads, and/or to serve along with sandwiches. However, famed restauranteur and cookbook author Erin French of the Lost Kitchen recommends serving pickles as part of the appetizer course. The idea is actually brilliant! Pairing pickles and/or pickled vegetables with cheeses and wine can not only make for a great starter but can also enhance one's appetite for what's to come. So the next time you are putting out a platter of nibbles, consider putting these Classic Pickled Persian Cucumber on them!

I will shamelessly tell you that this recipe is one Erin French created. One, I was thrilled she shared in her recent cookbook. However, having made them several times already (yes, they are that good), I have some personal preferences around making them. First, I much preferred cutting the cucumbers in half verses in quarters. Most of this had to do with presentation. And second was in using dill sprigs rather than chopping up the dill. The chopped-up dill seemed to clump on the pickle spears while the dill sprigs easily slid off of them. Again, maybe this too was about presentation. I have not been fortunate enough to have dined at the famed Lost Kitchen, but I often seriously fantasize about working there. Erin French recently posted a position for a baking assistant for the remainder of this year. If it came with a small room to rent cheaply, I may have impulsively sent in an application. Because not even driving halfway across the country or the idea of living in Maine during the off-season were considered to be drawbacks or enough to give me pause to throw my hat in the ring. So, who knows, maybe someday this dream of mine will become a reality. Maybe someday.

Recipe

Classic Pickled Persian Cucumbers

Ingredients

1 pound baby or Persian Cucumbers, halved or quartered lengthwise, depending on size

1 Tablespoon Kosher Salt (see notes)

2 cups ice cubes

1 small shallot, thinly sliced

2 large cloves of garlic, cut in half

1/4 cup fresh dill sprigs (see notes)

1 cup seasoned rice vinegar

1/2 cup water

Directions

1.In a medium sized bowl, toss the cucumbers with the Kosher salt and ice. Refrigerate for at 30 minutes.

2. Transfer the cucumbers to a colander and rinse under cold water.

3. Transfer the cucumbers to a medium sized (quart sized) jar. Note: I placed some of the shallots, garlic and dill on the bottom of the jar before adding in the cucumber slices.

4. Top with the shallot slices, garlic and dill. 

5. Add in the vinegar and water. Cover the jar with the lid. Place in the refrigerator.

6. Allow the cucumbers to sit in the refrigerator for at least 3 hours or preferably overnight.

7. The cucumbers will keep in the refrigerator for up to two weeks, however, it's not likely they will last that long.

Notes: (1) Highly recommend using on Diamond Chrystal salt. (2) Cut sprigs of the dill from the stems and press into the measuring cup. Do not chop up the dill. (3) I much prefer cutting the cucumbers in half versus quartered. (4) This recipe is a minimally altered version of Erin French's Classic Picked Cukes recipe as shared in her cookbook "The Lost Kitchen, Volume 2: Big Heart Little Stove."

Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)