Family Favorites · New Traditions

Brie and Honey; Brie and Jam, Brie any way!

Brie is truly my favorite cheese or all time.  I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.

Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.

Family Favorites

Curry Chicken and Broccoli Casserole…winter comfort food

Curry Chicken and Broccoli Casserole is a wonderful winter comfort food and a great way to use chicken or turkey leftovers. This recipe has been with me for years and as good as ever!

CURRY CHICKEN AND BROCCOLI CASSEROLE

Servings: 8
2 10 ounce packages frozen chopped broccoli
1/2 cup chopped celery
1/2 cup sliced green onions
1 can cream of mushroom soup
3 tablespoons sherry
1 clove garlic, crushed
1 teaspoon curry powder
1/3 cup milk
1/3 cup mayonnaise
3 tablespoons melted butter
1/8 teaspoon black pepper
4 cups diced cooked chicken
2 cups grated cheddar cheese
3 cups toasted bread crumbs
1 cup toasted sliced almonds

  • Preheat oven to 350 degrees.
  • Cook broccoli 1/2 of the time directed. Mix with celery and onions. Place in buttered casserole 9 x 13″.
  • To make sauce, combine mushroom soup, sherry, garlic, curry powder, milk and mayonnaise, butter and pepper.
  • Heat sauce thoroughly. Add chicken to the sauce. Pour sauce mixture over broccoli mixture. Bake for 20 minutes.
  • Top casserole with toasted bread cubes, cheese and almonds (tossed together). Bake an additional 10 minutes.
Family Favorites · New Traditions

Salted Caramel Hot Chocolate Mix…mmmm!

Salted Caramel is a taste bud extravaganza!  Combining salted caramel with chocolate has to be a winner.

A few weeks ago I discovered this recipe on Pinterest and, of course, had to try it.  I made a batch to give as gifts but stashed a few servings away for me, too.  It’s delicious.  Add the sea salt to your taste and…BONUS…you have to try it to assure that the combination is absolutely perfect.

A cup of salted caramel hot chocolate mix for a long winter’s night…mmmm!

SALTED CARAMEL HOT CHOCOLATE MIX

2 1/2 cups granulated sugar
3 tablespoons pure vanilla extract
1 1/2 cups good quality Dutch cocoa powder
1 to 3 tablespoons good sea salt (I used 1 1/2 tablespoons)
1 cup dry milk powder
3/4 cup packed light brown sugar
10 ounces good quality bittersweet chocolate or chocolate chips

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Heat the 2 1/2 cups sugar in large, heavy pan, over medium heat.  Stir often.
  • When the sugar begins to melt, continuous stir (or swirl the pan) to melt without burning.  The sugar seems to crystallize but it will melt to a deep amber color after 15-20 minutes.
  • Remove the pan from the heat and carefully add the vanilla (it will spatter). Whisk the caramel until smooth again, then immediately pour in the lined baking sheet. Allow it to spread without touching the sides.  Set aside and let the caramel harden, at least 1 hour.

  • When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor.
  • Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder.  Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube).  Turn the processor off and follow the next steps to complete the mix.

  • Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder.  Replace the lid and process until smooth.
  • Add the chocolate to the bowl and process again until the mixture is a fine powder.
  • At this point, I made a cup to taste to assure I added enough sea salt. Originally, I started with 1 tablespoon and after tasting, I added another 1/2 tablespoon to the mixture.

Store in an airtight container in a cool, dry place, for up to one month.  To serve, stir 3 tablespoons mix into 1 cup hot milk.

Adapted from Pennies on a Platter 2007; Adapted from Mom It Forward

Family Favorites · New Traditions

Peppermint Buttons just in time for Christmas!

Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor.  Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon).  It’s easy, refreshing, and soooo yummy.

Peppermint Buttons

PEPPERMINT BUTTONS

1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies

  • To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
  • In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
  • In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
  • Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
  • Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
  • Yield: 120 1 inch cookies
Family Favorites

Potato Bacon Chowder…perfect comfort food

Potato Bacon Chowder is a favorite that my sister, Carolyn, shared with me a few years ago.  She has often served this on Christmas Eve. It is wonderful for a quick lunch or dinner giving us that warm, cozy comfort food we crave this time of year.  So simple, so good.  Enjoy!

POTATO BACON CHOWDER

8 slices bacon (cut up)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)

  • Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
  • Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.
  • Stir in soup and sour cream; gradually add milk. Add salt, pepper and parsley.
  • Heat to serving temperature. Do not boil.
Family Favorites · Gluten Free · Losers! · My Roots · New Favorite · New Traditions · Nicaragua · Skinny · Vegan · Vegetarian

Happy 1st Birthday Fork-Lore.com!

HAPPY 1ST BIRTHDAY FORK-LORE.COM!

Fork-Lore 1st Birthday

One year ago I launched Fork-Lore.com as a way to share family traditions and new recipes.  Little did I know one year ago how much I would enjoy posting and sharing recipes, family stories and photos.

This past year, I learned and solidified my beliefs that:

  • It’s hard to remember to photograph food and cooking steps, especially when you’re really into the cooking process (also known as being easily distracted)
  • I need a new, fancy schmancy camera so my photographs are more appealing (and I get a new, much-wanted toy)
  • Older people CAN blog…come on baby-boomers, get out there!

On a more serious note:

  • I truly appreciate the modern conveniences in my kitchen and greatly admire the women that went before me, cooking amazing meals with very few tools.
  • Cooking and sharing a meal with those you love, isn’t just about loving to eat.  It’s about the joy of sharing the moment and the meal with those close to you.
  • Traditions are important.  Build upon the traditions in your family and create new ones.

Thank you to all that have followed me this past year and I hope that you will continue to follow and share on my blog.  I’d love to hear more about your traditions and memories.

Let us eat cake!