Thursday, November 23, 2017

Cranberry Turkey Sandwich
























This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This is my favorite "get up in the middle of the night and raid the fridge sandwich!"  


Cranberry Turkey Sandwich

  • 2 slices of your favorite bread
  • 2 or more slices turkey
  • mayonnaise 
  • 2 tbs cranberry relish
Slightly warm the turkey in the microwave on low. Lay open the bread, and spread the bottom with mayo.  Then lay the warm turkey on the bread next. Spread the cranberry relish on the turkey, close the sandwich and enjoy.















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Saturday, November 18, 2017

My Review: An Anglophone's Love Note To The English Kitchen


I love cookbooks!  I think I read my first cookbook at the age of 10 when other girls my age were into reading Nancy Drew.  Some might say, I’m a cookbook enthusiast while others say I am obsessed with having to be first in line at my local bookstore in search of the latest and greatest. 

So you can imagine my excitement when I was asked to review my favorite blogger’s new cookbook.  Being asked to review Marie Rayner’s new book was an honor.  I calmly replied, “I’d be delighted” when actually I was bubbling over with excitement and giddy anticipation!  I counted the days until it arrived.

Just a little history about how I know this author. Marie Rayner has been my favorite blogger on the Internet for several years. I am an avid home cook and the first time I ever saw the English Kitchen, I knew I had found a winner and a source where I could find delicious recipes. 

 


Over the years I have tried many of her recipes and can say she is the best I have ever known. As a matter of fact, I was so inspired by Marie’s blog, I became a blogger and have shared many of Marie’s wonderful recipes with my followers.









So, back to the book. When it arrived I couldn’t wait to open it and I tore into it and began reading page after page, marking so many with post it notes. I cannot believe how huge this book is.  All I can say is, WOW!   
 




Just like Marie’s blog, her cookbook does NOT disappoint. Her writing style is enjoyable and her photographs are stunning. I like that the recipes are not the average recipes. 










The photography is clean and beautiful, exactly the style you come to like from her blog, and she has all those little narratives in every recipe that tells you exactly why this recipe is worth your time and how and how it came to be. 



This is more than just a cookbook. It’s more like the encyclopedia of cooking, with over 700 pages that cover just about everything from breakfasts, appetizers, soups, main dishes, deserts and so much more.  It has a lot of menus and cooking tips along with Marie’s methods of making her favorite dishes.  







This quickly became one of my most favorite cookbooks. Beautiful photographs, clear instructions and some wonderful little side stories that will make you feel like you're at home in the kitchen with a good friend. I love this book and would recommend it highly! 


Congratulations my friend.  Thanks for sharing your years of knowledge and experience. You are awesome! 









Marie's cookbook is available now at Amazon.com in the United States:

and in the UK:

Friday, November 17, 2017

♥ Pumpkin Swirl Cheesecake

























This is such a pretty cheese cake to make and absolutely delicious.  If you notice, I usually make smaller 6-7 inch cheesecakes here at Welcome Home instead of the larger 9 inch. I find the smaller ones are just the right size for sharing with a friend. This recipe makes a 9 inch cheesecake. 

I made a 7 inch cheesecake in the photo.  I took my leftover ingredients and made mini cheesecakes bites using a mini muffin tin. I have added the link for the small spring 6-7 inch form pans that I use at the bottom of the recipe in case you want to make the smaller ones.

Pumpkin Swirl Cheesecake

Crust
1 cup crushed graham cracker crumbs
3/4 cups crushed vanilla wafers
1/4 cup crushed pecans
2/3 cup of melted butter (or more if needed)

Cheesecake
4 (8 oz. packages) Cream cheese, room temperature
1 cup Libby's pumpkin puree in a can
1 and 1/2 cups sugar
4 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

Crust:
Heat oven to 325 degrees. Combine the graham crackers, vanilla wafers and pecans in a food processor until finely crushed. Melt the butter and stir into the crumbs until they are moist enough to form a crust. Press the crumbs in a spring form pan, going up the sides of the pan and to the top. This is enough to make one 9 inch cheesecake. The one I show in the photo is only a small one.






Cheesecake:
In a large mixing bowl, beat the cream cheese and only one cup of sugar until well blended. Add the vanilla, cinnamon and nutmeg and mix well. Then mix in one egg at a time until batter is smooth and well blended. Remove about half the batter to another bowl and set aside.

Add the pumpkin puree and the other 1/2 cup of sugar to your remaining batter and stir well. Pour the pumpkin batter over the crust and spread evenly with a rubber spatula . Then pour the plain batter that you set aside on top of the pumpkin batter.

With a knife, gently swirl back and forth so that you bring a little pumpkin batter to the top making a pattern. You can swirl as much as you want to make a marble effect. 
























Place the spring form pan on a baking sheet and bake the for about 45 minutes or until the outside is set and the center is almost set (slightly jiggly). Remove from the oven and place the spring form pan on a cooling rack to allow the cheesecake to cool for about 1-2 hours. Then refrigerate the cheesecake for at least 2 hours or overnight. When ready to remove from the spring form pan, run a knife along the edge to loosen up the cheesecake. Decorate with piped whipped cream and enjoy! 

7 inch leak proof spring form pan:







http://www.amazon.com/gp/product/B000237FS0/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B000237FS0&linkCode=shr&tag=welchome08-20&linkId=JNPOM4LW44EDZ55X&=kitchen&qid=1445526013&sr=1-2&keywords=6+inch+springform+pan

Photography is copyrighted and the property of ©Welcome Home.




Pecan Pie Bars


























You’ll find these on my Thanksgiving buffet every year. I go with Pumpkin Pie instead of Pecan so these fit nicely with my menu. They are really quite good. The honey, orange and lemon zest in the recipe make them a little different than most and people will tell you they are delicious as soon as they take their first bite of one.  Try them and see for yourself!

Pecan Pie Bars

1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:

1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.


















For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
























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Brussels Sprouts With Country Ham and Honey


























I love my Brussels Sprouts.  A holiday meal just wouldn't be complete without them.  Even though you can buy fresh sprouts all year round, they are best at their peak season from October through February. That's when you can find the best to choose from.  You want to always make sure they are bright green and the smaller the better.  The bigger the sprout, the more bitter they are, so look for the smallest you can find for a sweeter taste.


Brussels Sprouts With Country Ham and Honey

3 lbs. Brussels sprouts, washed and cleaned
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups country-ham, torn or shredded
1/2 cup finely diced sweet onion
1/2 cup honey
salt and pepper to taste 

Bring a medium pot of water to a boil over high heat.  Do not cover pot. Once water is boiling, add a half teaspoon of salt per quart of water.  Add Brussels Sprouts and cook for 5-10 minutes until knife inserted in stem or center comes out easily.  Drain and set aside.



















In a large skillet set over medium heat, melt the butter and the olive oil.  Saut√© the onion and garlic until just tender.  Add the Brussels sprouts and ham, stirring occasionally.  Stir in the honey and cook until the sprouts are coated. Add salt and pepper to taste if needed.























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