Something to be Thankful For

On behalf of Beth & myself, Happy Thanksgiving!

We here at Salty Sour Spicy Sweet have a lot to be thankful for, and we are sure you do as well. As we prepare to spend some time with our families, feasting and enjoying good company, I wanted to offer you a libation to make your spirits bright. Share one with your family and friends.

Or, if you find yourself in a state of panic at the thought of being closed in your aunt's house which smells of moth balls with your mother silently-yet-unmistakably judging your choice of outfit while your second-cousin waxes poetic about his punk band, the Vomit Rockets, and your great-uncle calls you by a various assortment of incorrect names, take a deep breath, have two of these before even arriving at your Thanksgiving feast and feel no pain. Be thankful for Uncle Jack...Daniels, that is.

Happy Thanksgiving!

Apple Jack Cocktail

2 parts Jack Daniels
1 part apple juice or apple cider
a dash of cinnamon
a dash of fresh ground nutmeg

Combine all ingredients in a cocktail shaker with ice, shake vigorously, pour into cocktail glass and enjoy responsibly. Repeat through New Year's Eve.

How to Win Friends and Influence People: Soft Pretzels

Making these pretzels will without question boost your popularity amoung family and friends. I like myself better when I make them. A warm, salty soft pretzel is dreamy. Pair with some spicy mustard and your favorite beer. It's the perfect afternoon treat. Or morning. Or evening.

I do admit, it's challenging to make. The pretzels will never taste bad, but making the proper shape will take a few tries.

4 1/2 cups bread flour or '00' flour
1 TB Salt
1 TB Honey
1 TB Olive Oil1 TB Baking Soda
1 1/2 cups warm water
1 package active dry yeast

Mix salt, honey and dry active yeast with warm water. Water must be warm to activate yeast. Let sit for 10 minutes. The mixture should be foamy like the head of a pint of Guinness. If it's not, you need to start over. The yeast is not working. Yeast comes in packages of 3. If one of the packets is bad, typically the whole group is. Sad :(

Then add the olive oil and mix, and then add the flour. You may need to add more water so that a dough forms.

Pour dough on counter and knead for 5 mins. Then, place dough into an oiled bowl and cover. Set aside for 60 minutes. The dough will have doubled in size. Punch it down and knead for a minute. You just want the pockets of air to be out of the dough.

Divide dough into 8 pieces. Roll out each piece. Each piece should be about 18-20 inches in length (when rolling these out with my little nephews, I suggested they try to make the dough look like a snake). Make into the pretzel shape, and set aside. This is the most difficult part of the recipe. The dough can be difficult to handle. Avoid using a lot of flour, it only makes the dough more difficult to work. The dough should be sticky, but not so sticky that it sticks to your hands.

Bring 5 cups of water to a boil with a TB of baking soda. Boil each pretzel for 1 minute, and then place on a cookie sheet with parchment paper. Sprinkle with kosher salt, and bake at 450 for 25-35 minutes.

Side dishes to make you forget your family drama

Dear Readers, it is my great pleasure to introduce to you Salty Sour Spicy Sweet's first guest-blogger, my brother-in-law and spiritual food twin, Craig Zissel. Craig's dedication to food is rivaled only by his dedication to drinking and seersucker. He is devoted also to sparkling wines - which he'll sell to you just slightly over retail - and, as you'll see, bacon. These, and many other fine qualities, qualified him to be the Godfather of my child who he showers with affection and gifts. I know, I know, you wish he was your brother in law, but too bad...he's mine!! Herewith, his glorious Thanksgiving secrets. Enjoy him as I do.

From Craig:

I have to admit that I am extremely honored to be the first ever "Guest Blogger". As a self proclaimed fat kid (ok, others have called me a fat kid also) I must admit that I sometimes spend unreasonable amounts of time thinking about food. One of my favorite things about me is that I often plan my next meal while finishing the current one.

Of all my favorite food based events, Thanksgiving is at the top of my list. It is one of the few days of year when others share my desire to spend the whole day cooking, drinking and watching TV. When Kristin and Beth approached me about guest blogging in November, I couldn't wait to share my two favorite side dish recipes which I developed last year when I cooked my first ever Thanksgiving feast. One thing that goes unsaid with these recipes and many others related to Thanksgiving is that homeade turkey stock is a must. I know it is gross pulling that bag of turkey vittles out of your preferably fresh turkey from Graul's and boiling them up with onions, celery, salt, pepper and water in a stock pot for 2-3hours, but the savory goodness that results is well worth the trouble. This can be done the night before. Save the onions and Celery as they come in handy for your stuffing the next day, just make sure to refrigerate. So though using canned broth won't alter the flavor of these dishes too much, I will be severely dissapointed and will secretly judge you if you don't make your own.



Brussel Sprouts with Figs and Pancetta

Ingredients:
2 containers of fresh brussel sprouts

1 package of dried figs

8 oz of thin sliced pancetta (mmmm italian bacon)

1 cup of fresh turkey stock.

Olive Oil

salt & pepper to taste


Instructions:
Trim the brussel sprouts and parboil them for approximately 10-15 minutes in salted water until slightly tender. You don't need to cook them all the way through as they will continue cooking in the next steps.

While you are trimming and boiling the brussel sprouts, soak your figs in warm water for about 10 minutes until soft and partial re-hydrated. Reserve 1/2 cup of fig juice.

Slice Brussel Sprouts in half and coarsley chop figs and set aside.

Dice the pancetta and saute over medium high heat with some olive oil until pancetta begins to crisp. Add turkey broth and de-glaze pan, then add brussel sprouts, figs and salt & Pepper. and fig juice.

Cook over medium high heat until broth is reduced to about 1/3rd and thickens to a syrupy consistency. Season with additional salt & pepepr to taste.





Fig, Apple and Walnut Stuffing
This is enough to stuff an 18-24 pound Turkey

Ingredients:
2-1 lb bags of cornbread stuffing ( I use Pepperidge Farm, but any brand should suffice)

2 onions*--I chop up the onions I used to make the turkey broth

4 celery stalks*-- I chop up the celery used to make the turkey broth

2 large apples peeled and chopped into one inch pieces

1 cup of chopped walnuts

1 package of dried figs--soaked in warm water for 10-15 minutes and coarsely chopped

5 Cups of Turkey Broth (used homemade slackers...I and your inlaws are judging)

2 Sticks of butter


Instructions:
Bring Turkey Stock and Butter to a boil, add stuffing, apples, figs, walnuts, celery and onion. Mix thoroughly and allow to sit for a minute. Now you have two options, you can stuff your turkey and allow its flavors to enhance your stuffing, or you can put stuffing in a glass baking dish and bake for 30 minutes at 350 degrees.


I prefer both. I stuff the turkey and the leftover I bake in a corning ware dish while I am letting my turkey rest before slicing.

Indulge your inner FATTIE: Hot Artichoke Dip

If you want to truly enjoy this dip, be sure to wear loose-fitting clothes. A big chunky sweater is perfect. Make this in the late fall or winter, when swimsuits and summer clothes are a distant memory :)

8 oz (or 1 cup) softened cream cheese
8 oz (or 1 cup) parmesan cheese
8 oz (or 1 cup) mayonnaise
8 oz (or 1 can) artichoke hearts, chopped
Juice of one lemon
1 TB chopped fresh dill
1 TSP paprika

Combine and mix all ingredients except for paprika. Mix with hands, it's much easier than using a spoon. Pour mixture into oven safe dish. I use a pie dish.

Sprinkle top with paprika. (I ran out of paprika when I made this last so I just used some freshly ground pepper on top.)

Bake at 400 for 25 - 35 mins. The top should be brown.

Serve with chunks of your favorite kind of bread. Something dense is best, like pumperknickel or sourdough.

Be sure to put out a small knife so that people can spread the dip on the bread.

Sweet Potato Latkes

Makes 6 latkes (this is enough for 3 people)

1 very large sweet potato, grated (3 cups)
2 spring onions, sliced
3 TB's flour
1 tsp salt
1 tsp pepper
1 large egg

Mix all the ingredients at once. Then form 6 latkes.

You will then shallow fry them in equal parts butter and oil, 2TB's of each.

Each side will take about 2 minutes.

Even though they look brown and delicious at the point, you'll need to throw these beauties in the oven for 15 minutes at 350. They need a little extra cooking.

And don't forget to serve with a dollop of sour cream

Mrs. Potato Head

Welcome, friends, to November here on Salty Sour Spicy Sweet, a month dedicated entirely to the sort of autumnal sides and starters that you might want to serve with, I dunno, saaaay a turkey? Later this month, maybe? Let's see what we can come up with.

If you've met me, sat next to me at dinner or gotten stuck behind me in line at a fancy wedding reception mashed potato bar (thanks, Court & Rich), you know all about my high regard for the lowly potato. Mashed, fried, hashed (like for breakfast, not hallucinating), baked, roasted, whipped or au gratin, my esteem for the potato is near obsessive. I have been known to order in restaurants based on starchy side dish as opposed to protein entree and don't even take me to a steakhouse unless you want to see a disturbing display of carb loading. With apologies to really perfect steaks, arugula, burgers and - my other starchy love - artisinal breads, potatoes may just be my favorite food.

All of the obvious reasons for adoration apply here...potatoes are comforting, they are soothing they sustained my Irish ancestry throughout the ages (aside from a notable period of agrarian potato strife). But, above all else, they are chameleons, suitable for any occasion and adaptable to any menu. Of course, moderation is advised since we all know way too much about the havoc excess starch can wreak on the old waistline, but this time of year, there is really no denying the versatility and general loveliness of the potato. Don't fight it and, if you run into me this holiday season, do not even raise a judge-y eyebrow at my second helping. Mrs. Potato Head here answers to a higher authority.

In anticipation of Thanksgiving, I bring you my favorite basic potato recipe. In general, I think turkey calls for a mashed potato with gravy, but not a crazy fancy garlic-horseradish-parmesean-smashed potato version. Keep it simple, creamy and delightful. Trust me, I'll get back to you later in the month with a dressier holiday version or two since, as you might have guessed, I am a veritable cornucopia of potato recipes. Let's start at the top, and no skimping on the butter. These are not good for you and that is all there is to it. If you're the sort of person who diets on Thanksgiving, I don't wanna know ya.

Classic Creamy Mashed Potatoes
Ingredients:
3 - 4 pounds good, old fashioned, Idaho Russet Potatoes, peeled and cut into 2 inch chunks
kosher salt
1/2 cup (1 stick) butter
1/2 - 1 cup whole milk, 1/2 & 1/2 or heavy cream (go for it...it's the holidays)
6 - 8 ounces Mascarpone Cheese, or Cream Cheese if you prefer
1/4 cup sour cream (OK...if you want to save yourself, use fat free...I almost always do)
1 tsp fresh cracked black pepper
1/4 - 1/2 tsp white pepper
More salt to taste

Instructions:
Cook potatoes in boiling salted water until they are easily pierced with a fork, probably just a bit longer than 20 minutes. Unlike pasta, feel free to add potatoes to cold water and then bring it all to a boil together. Saves a bit of cooking time. Drain away the cooking liquid. Working while potatoes are hot, add butter, cream, cheese and sour cream in increments, just a few tablespoons at a time, mashing with an old-fashioned hand masher after each addition. Don't go overboard and add all of anything at once because once your potatoes are too wet and runny, there is no going back and that would be a tragic waste of potato.

I like to use an old fashioned hand masher because I like some lumps. If it is your preference or tradition to whip your potatoes, go right ahead but you might need more liquid so go with regular milk to avoid an overkill on the richness factor. If you own a potato ricer or mill and that's your thing, go for it. The main point here is the addition of the mascarpone which will result in a dense, rich finished product and the lack of garlic which is so overused in potato mashing these days. Let the dairy, salt and pepper do the talking. You'll do your turkey proud. Don't forget gravy! We'll have some gravy tips for you later int he month.

The last Apple POST: Oatmeal Apple Pancakes

This is it! The last of the apple themed posts. I hope you've enjoyed October's tribute to the apple. We will have a new theme for November, and I'll let Kristin introduce that in her next post.

I am a big fan of breakfast for dinner, and these pancakes make a perfect evening meal especially when eaten with fistfuls of bacon. (I am also a fan of arranging my breakfast to look like a face, as in the photo above, but that's another story.)

Before making the batter, peel and slice one medium-sized apple. Cook in sauté pan with a little butter (1TB) and brown sugar (2 TB) for 5 minutes, tops. You just want them soft. When done, mash them up a bit with a fork. You want it like a chunky apple sauce.

2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
2 large eggs
2 1/2 cups whole milk
1 medium apple peeled, sliced, cooked and mashed.

Mix batter, careful not to over-mix, and be sure to incorporate apple mash.

Pour batter (1/4 cup), into a well buttered heated pan or skillet. Let cook on each side for 2 minutes. Serve with lots of butter and syrup.