Smashed Potato Gratin

Ingredients
3 pounds Yukon gold potatoes
3 garlic cloves, peeled
Kosher salt
1 cup milk
1 cup sour cream
2 cups grated Cheddar
3/4 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
Pinch cayenne pepper
1 bunch chives

Directions
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
Preheat the oven to 350 degrees F.
When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
Remove from the oven, garnish with chopped chives and serve.

Patti’s Notes: The only alteration I made was Fage 0 Greek Yogurt instead of sour cream and I didn’t add the chopped chives. Since I had people at Christmas Eve Dinner at the upper edge of 80 I used a very little pinch of cayenne pepper. I would have liked it with a bigger pinch.
I also doubled the recipe and took the extra pan to my Brother-in-Laws for our Christmas Day meal.
One of the comments on the Food Network web-site said she used the leftovers for potato pancakes. Now THAT’S a great idea!

Health-o-Meter: Well there isn’t any butter added, how’s that? You don’t need butter with Yukon Gold potatoes, they are already buttery tasting. The Greek Yogurt adds more protein and less fat than sour cream. Low fat cheddar would probably work well.

Easy Meter: PDN (pretty darn easy). Easier than regular mashed potatoes since you don’t need to wash the mixer!

~Source, Anne Burrell, Food Network Sorry, I didn’t get a picture of the finished product. Too much going on when dinner was ready.

Cranberry Relish

INGREDIENTS

2 cups raw cranberries, washed

2 peeled and cored tart apples 

1 large seedless orange, peel ON, cut into sections 

1 to 2 cups granulated sugar (depending on how sweet you would like it)

METHOD 1 Grinder: Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer (which is what I used). Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all. Mix in the sugar. 

METHOD 2 Food Processor: Put apples and orange in food processor bowl and pulse a few times until you have large pieces.  Add cranberries.  Pulse a few times until everything is chopped.  Add sugar and pulse once or twice.  

Store in the refrigerator. Makes about 3 cups.

Patti’s Notes: The first time I made it I used the grinder because that was what the recipe called for.  Thereafter I've used the food processor because it is way less messy. I used two different types of apples because I always think that’s a good idea. Usually a red and a green. I start with one cup of sugar which is typically enough unless your fruit was super tart.  Then add a little at a time to your preferred level of sweetness. It was pretty delicious and all that citrus is refreshing.
When I make this on holidays I put it in a crystal bowl in the center of a plate and surround it with canned cranberry sauce for those who prefer it.  It makes a very pretty presentation. 

Healthy Meter: Cranberries are packed full of antioxidants and the entire recipe rates high in the Vitamin C category not to mention the raw craze. Cranberries are normally too tart to eat raw but combined with the apple, orange and sugar the tartness meter would register tangy. I could say its all natural ingredients; however I prefer not to consume that much sugar. Sugar substitutes would probably work just fine but since I’ve give up chemicals as much as possible that’s a bit of a challenge. That being said its a relish so you don't really eat that much of it per serving, therefore the sugar overload probably isn't really all that bad. 

Easy Meter: Pretty easy with the KitchenAid although it does make a bit of a mess as the juice tends to leak. Super easy with the food processor. 

 ~Source: altered from Simply Recipes 

Cream Cheese and Jelly Cookies (with Apricot Brandy Glaze – not part of original recipe)

Ingredients
1 cup butter, softened
1 - 8 ounce package of cream cheese, softened
2 cups flour
1/2 Teaspoon salt
Your favorite jelly or jam

Preparation
Blend together softened cream cheese and butter. Add flour and salt and mix just until smooth and fully incorporated. Wrap in plastic wrap and chill for a few hours or overnight.
Remove from fridge 15-30 minutes prior to rolling out. Cut the dough into 4 pieces and roll out one piece at a time on a floured surface until it is about 1/8 of an inch thick. Cut into square shapes. Place a small amount of jam in the middle of the square and fold over to make a triangle. Seal and crimp the edges by pressing down lightly with fork tines dipped in water.
Place cookies on ungreased cookie sheet and chill in the fridge for 30 minutes. Meanwhile preheat the oven to 375°F. Bake for 15-20 minutes.

Patti’s Notes: Where to begin? Notice it says “cut into squares” but it doesn’t say what size squares? I figured since they were ‘cookies’ and not turnovers, a 3” square would probably work. Press the dough together slightly by pinching prior to using the fork to seal because if you don’t the jam will try to escape. It’s not necessary to dip the fork tines in water. Also notice there is no sugar in the dough? When they came out of the oven I thought they were very bland and in need of a glaze. I melted a couple of teaspoons of the apricot jam in the microwave, added a couple of teaspoons of brandy (okay maybe a splash more) and about a half cup of powder sugar to form a glaze. I used a pasty brush to paint the glaze on the cookies. That was EXACTLY what they needed. They turned out pretty good.

Easy Meter: PITA (Pain in the @$$)

Health-o-Meter: I made the recipe as is because they were for Christmas but I imagine they could be lightened up by using I Can’t Believe It’s Not Butter for Baking, light cream cheese and sugar free jam.

~Source: Rachael Ray’s friend Jenn

Lemon Pistachio Wreaths

Makes about 4 dozen

Ingredients

1 cup all-purpose flour, plus more for work surface
3/4 cup plus 1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cups confectioners' sugar
1 1/2 cups shelled unsalted pistachios, toasted and coarsely chopped

Directions
Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
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Patti’s Notes: I was a little nervous about all that cornstarch but Martha knows what she's doing because they came out great. I made them exactly as written except the pistachios I had were salted. The salty, sweet and tart turned out to be a really good combo (IMO). Funny note about the 7/8 inch cookie cutter. I didn’t have one and couldn’t find one in the few stores I checked. I asked Paul if he had anything in the garage that I could use. He looked around and said no. I figured there had to be SOMETHING I could us. Bingo, full drawer of socket sets.

Who knew I’d find such a great assortment of cookie cutters in the man cave?

Easy Meter: Middle of the road with all the cookie cutter, glazing activity.

Health-o-Meter: Real butter and sugar. Proceed with caution.

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~Source: Martha Stewart

Hazelnut Thumbprint Cookies

Makes about 2 dozen
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Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 large egg, separated, each part lightly beaten
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
1/2 cup toasted skinned hazelnuts, ground
Strawberry jam, for filling

Directions
Preheat oven to 325 degrees. [not until you start rolling the refrigerated dough]

Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

Patti’s Notes: I couldn’t find hazelnuts (at Christmas time, go figure) so I added 2 teaspoons of hazelnut syrup to the dough, no nuts around the edges. Instead of jam I put Nutella in the centers. De-lish!
Martha says they’ll last 2 days but the ones I left out are now 4 days old and just fine. The rest are in the freezer.

Easy Meter: Not difficult, just time consuming.

Health-o-Meter: Not so much. These are fully loaded, not reduced fat, sugar or calories. That being said I’ve seen the Nutella commercial where the mom is giving her children Nutella on toast for breakfast because it’s “good for you”.
Eat at your own risk.

~Source: Martha Stewart

Apple Pie in a Jar

6 Canning Jars (1/2 pint each)

Basic Pie Crust
12 Tablespoons Unsalted Butter (1.5 sticks)
1/3 Cup Crisco

3 Cups All Purpose Flour
1 Teaspoon Sea Salt
1 Tablespoon Sugar
6 to 8 Tablespoons Ice Water

Cut butter and shortening into cubes and return to the refrigerator while preparing the flour.
Place flour, salt and sugar in bowl and mix together with a wire whisk. Add butter and shortening. Pulse in food processor or cut together with a pastry cutter or two butter knifes. (Food processor is the fastest and easiest way but I don’t have one so I use knives which work well, it’s just a little time consuming). Add water 1 Tablespoon at a time until the dough begins to form a ball. The amount will vary depending on how much moisture is in the air.
When not using a food processor, add a tablespoon of water and mix with a fork, pushing the mixed portion over and adding another tablespoon of water and mixing and adding to the previously mixed part until it makes a ball. It will be a little crumbly, not sticky or perfectly smooth. Put pastry dough on floured surface and form a ball. Wrap in plastic and refrigerate 30 minutes.
In the meantime make the filling.

Somebody’s Mama’s Apple Pie
9 Apples, two different kind, one being Granny Smith.
¾ Cup Sugar
¼ Cup Corn Starch
Dash of Sea Salt
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
½ Teaspoon Allspice
½ Teaspoon Nutmeg
¼ Cup Apple Juice
2 Tablespoons Lemon Juice

Peel, core and ‘chip’ the apples. See photo below. Chipping makes the apples fit better into the crust. In separate bowl combine sugar, corn starch, salt, vanilla, cinnamon, allspice and nutmeg. Mix with wire whisk. Add to chipped apples. Add apple juice and lemon juice and mix well.

Flour your work surface and cut pie dough into three pieces* (each piece to cover the insides of two jars). Using the lid of the jar as a cookie cutter, cut out dough for the bottom of the jar. Cut dough into strips and line the sides of the jars. Pinch edges together to form a seam. Don't squish it too much because you want the crust to stay flaky when it bakes.
Fill jars with apple mixture leaving about ½ inch at the top and add crumb topping.
*ETA- if using this recipe for regular pie crust, cut in half and roll out two crusts (one bottom crust and one top crust).

Crumb Topping
¼ Cup Brown Sugar
¼ Cup Flour
2 Tablespoons Oats
¼ Teaspoon Cinnamon
3 Tablespoons Cold Butter

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Mix sugar, flour, oats and cinnamon. Cut in butter.

Put lids on and freeze.

To bake, remove lid and place jar on cookie sheet. Place in cold oven and turn oven temp to 375°. Bake 55-60 minutes. Eat directly from jar.

Patti’s Notes:
Pie Crust: the trick is to use really cold butter, shortening and water. When handling the dough work quickly so the heat in your hands won’t warm it up.
Apple Filling: I used 5 Granny Smith and 4 Honey Crisp Apples. I didn’t have apple juice so I used unsweetened applesauce.
Topping: I used crumb topping but you could make pie crust toppings with a vent for steam. See pictures of ideas in link below.

Baking: the Our*Best*Bites lady says she puts them directly from the freezer into a pre-heated oven. Comments from people worried about shattering. O*B*B says she’s made over 100 and has never had one break, however if you are nervous about it, put them in a cold oven and bring the oven and the jars to temperature. If you are super nervous than defrost them first and reduce the baking time to about 45 minutes. I like the cold oven idea.

I’ve giving them as Christmas gifts.
2 frozen pie jars and one pint vanilla ice cream.

Easy Meter: not quite easy as pie, but cute as pie, that’s for sure.

Health-o-Meter: Not so much. These are fully loaded, not reduced fat, sugar or calories. But hey, apples are good for you, right?

~Source: (of the idea but not the recipes for the crust or the filling):
http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html
This also works for other kinds of ‘crust pies’ like berry, cherry, peach, etc. even pot pies.
Have fun with it.