Dan | Adventures in Thyme

Christmas Dessert for Two

December 20, 2015 by Dan Leave a Comment

Pumpkin Spice Custard

We couldn’t stop with just Christmas dinner for two – there had to be a dessert! This is a milk free pumpkin spice custard, and a few candied pecans just for good measure.

Custard:

1/4 cup Brown Sugar
1/4 cup White Sugar
1 tablespoon Cornstarch
2 large Eggs
1 1/2 cups unsweetened, vanilla Almond Milk
1/2 of a 15 oz. can of Pumpkin (about 2/3 of a cup)
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon Salt
Whipped topping, thawed (This can be real whipped cream or one of the alternatives that is either low in milk content or dairy free)

In a medium sauce pot, combine the sugar and cornstarch.

In a mixing bowl, beat the 2 eggs until they are uniformly yellow, but not to the point of being frothy. Whisk in the almond milk. Add the spices and whisk to combine. Add the pumpkin and whisk until it is also well combined with the other ingredients. Gently pour the wet mixture into the sauce pan with the sugar and cornstarch, stirring constantly. Heat over medium heat until the mixture starts to boil. Turn down to low and continue to stir for 3 or 4 minutes. The mixture should be thickened.

Remove from the heat and place the sauce pan in a large pan of ice water. Stir until the mixture is cool (10 to 15 minutes.) Spoon the mixture into a nice wine glass or parfait glass. Fill about 1/3 full. Add a layer of whipped topping to get the glass about half full. Spoon more custard on top of the whipped topping until the glass is about 2/3 full. Repeat for the second glass. (Depending on the size of your glass, this may make 2 or 3 servings.) Cover the top of the custard with plastic food wrap, right on top of the custard. (This will prevent the custard from forming a skin on top.) Chill for at least an hour in the refrigerator.

While the custard cools, make your candied pecans.

Candied Pecans:

1 tablespoon Water
1 Egg White
1/4 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1 cup Pecan Halves

Preheat your oven to 250 degrees F.

Combine the egg white and water in a medium bowl and whisk until frothy. Add the brown sugar, cinnamon and salt, whisk until well combined and the sugar is dissolved. Add the pecans and stir until they are well coated. (If you’re careful, this recipe will actually do 1 1/2 to 2 cups of Pecans.)

Line a baking sheet with cooking parchment. Spread the nuts in a single layer, evenly on the parchment. Bake for 60 minutes, stirring them every 10 to 15 minutes (try to keep the nuts separated). Remove from the oven and let cool. Break up the nuts if they are stuck together. For the topping for this dessert, coarsely chop a few of the candied pecans.

To serve your dessert, remove the custard from the refrigerator and remove the plastic wrap. Sprinkle with the chopped pecans, add a dollop of your whipped topping and sprinkle with a little cinnamon.

Enjoy.

Christmas Dinner for Two

December 14, 2015 by Dan Leave a Comment

Christmas Dinner for Two

Not every holiday dinner is meant for happy hordes of friends and family. Sometimes it’s just a quiet meal between two soulmates. This delightful little dinner is easy to prepare and perfect for an intimate evening of good food and conversation.

1 small, fully cooked HAM, about 2 pounds
1 can Pineapple Rings
Maraschino Cherries
1/4 cup Brown Sugar
1/4 cup Pineapple Juice (from the canned pineapple)
pinch ground clove

Preheat your oven to 350 degrees F.

If your ham is pre-sliced, use two metal skewers to hold it together, pushing them all the way through the ham.

Line a small baking pan with aluminum foil and place a small baking rack or cooling rack in the bottom of the pan. Place the ham on the rack. Top with pineapple rings, held in place with toothpicks. My ham took 4. Use a toothpick hold one maraschino cherry in the middle of each pineapple ring. Place the ham in the oven and back for 15 minutes.

While the ham cooks, combine 1/4 cup pineapple juice and 1/4 cup brown sugar. Add a pinch of ground clove. (If you like a mustard flavor, add 1/2 teaspoon mustard powder as well.) This is the glaze for the ham. Tip: Drops of glaze into the pan might cause some smoke as the sugar burns, adding some water into the bottom of your baking pan can prevent this.

Remove the ham from the oven and turn the oven up to 450 degrees F.

While the oven heats up glaze the ham by carefully pouring the glaze over the ham so it covers all of the top and sides. Place it back in the oven for 10 to 15 minutes or until the glaze begins to brown. The ham should be heated through. Test with a kitchen thermometer to be sure it has reached an internal temperature of 160 degrees F. When heated through, remove from the oven and serve.

You can serve this with baked beans, a salad, mashed potatoes, bread or whatever sides you like. A simple tomato salad can be made by slicing a tomato per person. Place the sliced tomatoes on a serving plate, top with crumble goat cheese or goat feta and drizzle with a bit of good balsamic vinegar.

Crockpot Baked Beans

December 10, 2015 by Dan Leave a Comment

Crockpot Baked Beans

This week, lets bring a bit of summer indoors. These baked beans taste great, make your house smell wonderful and are good addition to your own dinner or a holiday potluck party.

2 pounds Navy or Great Northern Beans
1 teaspoon Baking Soda
28 oz (2 12 oz bottles) Hard Apple Cider
1/2 pound Bacon, cut into small pieces
1/2 Shallot, chopped
1 cup dark Molasses
1 cup dark brown Sugar
1/4 cup Maple Syrup
1/3 to 1/2 cup good Balsamic Vinegar
2 teaspoons Worcestershire Sauce
1/2 teaspoon Paprika
1 teaspoon granulated Garlic
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Mustard Powder
3 cups hot Water

Place your beans in a large pot, add the baking soda and enough water to cover by a couple of inches. Bring to a boil and boil 5 minutes or so. Turn off the heat and let the beans stand for an hour or two. Drain the beans.

Add the beans and all of the other ingredients to your crockpot. Cook for 10 to 12 hours. For this set to High for 4 to 6 hours, then turn down to low for the remainder of the time. Stir periodically if you’re home. you can also cook these over night, just set to low, stir in the morning and off and on during the day so they don’t stick or burn to the bottom of the crock.

Add salt and pepper to taste.

Enjoy!

Pumpkin Spice Cake Roll

December 1, 2015 by Dan Leave a Comment

Pumpkin Cake Roll

This week we have a tasty, and visually attractive holiday dessert. It isn’t as difficult as you might think!

Cake:

3/4 cup Flour

1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/2 teaspoon ground Ginger
1/4 teaspoon ground All Spice
1/4 teaspoon ground Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup granulated Sugar
2/3 cup canned Pumpkin (about 1/2 off a small can)
1 cup chopped Pecans

For the Filling/Frosting:

20 to 22 oz soft white Goat Cheese, warmed to room temperature (The cheese logs from Costco are great)
2 1/2 cups powdered sugar
1 stick Butter, softened
2 teaspoons Vanilla Extract

Powdered sugar to coat a towel (used for rolling).

For the Cake:

Preheat your oven to 375 degrees F.

Grease a 12 x 16 inch sheet pan. Line it with waxed paper then grease and flour the pan and waxed paper.

Lay out a kitchen towel larger than your sheet pan and cover liberally with powdered sugar. (It should take 1/4 to 1/3 cup of powdered sugar.)

Combine the dry ingredients, including the spices, in a small mixing bowl.

In a large mixing bowl, beat the three eggs. When light, add the granulated sugar and beat until it thickens. Add the pumpkin and beat until well combined. Add the dry ingredients 1/3 at a time, mixing well each time.

Spread the batter evenly in your sheet pan. Sprinkle with the pecans. Bake for 12 to 15 minutes. The cake should spring back when you touch it.

Remove the cake from the oven, loosen the edges with a knife and immediately turn out onto your sugar covered towel. Roll up in the towel, starting on a narrow end. Place on a wire rack and let cool completely.

While the cake cools, make your frosting (which is also your filling.) In a large mixing bowl, beat together the goat cheese, butter and powdered sugar. When well combined, beat in the vanilla. This should give an easily spreadable frosting. If it’s too stiff, you can add a little bit of milk, 1 teaspoon at a time (it won’t take much.)

Once cool, unroll your cake. Spread 1/2 of the frosting evenly over the cake. Roll the cake back up. If necessary, trim the ends so they are even. Wrap it tightly in plastic wrap and refrigerate at least an hour. Remove from the refrigerator, place on your serving dish and frost with the remaining frosting.

Slice to serve.

Thanksgiving Dinner for Two

November 19, 2015 by Dan Leave a Comment

Thanksgiving Dinner for Two

Holiday dinners don’t always have to be made for large crowds of extended family. Tonight’s elegant looking meal is actually very easy to create – which gives you more time to spend with your special someone. Let’s get cookin’!

2 Game Hens
1 large sweet Apple
2 or 3 slices of rustic white Bread
4 oz. goat Feta
1/4 cup dried Cranberries
1/2 cup Chicken Stock
1/2 teaspoon crushed Rosemary
1/2 teaspoon crushed Thyme
dash ground Nutmeg
Salt
Pepper
Olive Oil
Preheat your oven to 400 degrees F.

Lightly toast your bread (or use slightly stale bread). Cut into small cubes. Coarsely chop your apple and add to the bread. Coarsely chop the dried cranberries and add to the stuffing. Add the feta, 1/2 teaspoon each crushed rosemary and crushed thyme. Add 1/4 teaspoon each salt and pepper. Add 1/2 cup chicken stock and gently stir to combine the ingredients. The bread will absorb the chicken stock.

Wash the game hens and be sure the body cavity is clean. Stuff with the stuffing mixture. Tie the legs to hold the body cavity closed. Brush with Olive Oil and sprinkle with salt and pepper. Place in a baking pan on a baking rack.

Bake covered for 30 minutes. Uncover and bake an additional hour or until the internal temperature of the stuffing and the thickest part of the game hen is 165 degrees.

Bake any remaining stuffing mixture in a baking dish until it reaches a temperature of 165 degrees.

Serve with mashed potatoes and gravy, vegetables and pumpkin pie.

Although this is the season of “thanks”, we hope you find something each day of the year to strengthen your attitude of gratitude. We are very thankful for all of you that have continued to check in our adventures in cooking. Have a happy and healthy Thanksgiving.