Photo from GoodNCrazy

For more than 26 years I have been co-hosting a Saturday morning show called “The Good Food Hour” on KSRO, a local Sonoma County radio station. Each year, my co-host, Steve Garner and I, host a cooking contest and this year we’ve decided to feature an ingredient that’s near and dear to most of our hearts: Bacon!

The minute you hear it sizzle in the hot pan, or take in its intoxicating smell while it’s cooking, bacon invokes passion in many of us. It is truly nature’s perfect food, and you will find it in a four-star restaurant, to a Sunday morning breakfast at a local diner or even at home. In addition, the versatility of bacon is unmatched. From appetizers (remember rumaki?), soups, salads, breads and spreads, breakfast and main dishes, vegetables, even desserts, something with bacon always gets my attention.

Four finalists will assemble at G&G Supermarket in Santa Rosa on Saturday November 3rd at 11 a.m. where their dishes will be tasted live during The Good Food Hour broadcast. The panel of judges will include me, Steve Garner, and a panel of celebrity judges. Winners will be selected during The Good Food Hour, from 11am to 12 noon. Prizes include gift certificates, cookbooks, wine, and cooking classes!

Your original and creative bacon must be received by Wednesday October 31, 2012 at 5 p.m. You may email, mail, or fax your recipe entries to:
KSRO Recipe Contest
P.O. Box 2158, Santa Rosa, CA 95405
Fax: 707- 571-1097
Email: steve@ksro.com

Duck with Grapefruit Sauce

Duck is one of those birds that most Americans shy away from. If that describes you, then it’s time to give duck a try! They are widely available frozen in supermarkets, and much richer in flavor than a typical turkey. They are also easy to cook, using this two step method:

First Step:

•    Preheat oven to 350 degrees
•    Coarsely chop some aromatic vegetables like garlic, onions and carrots and place in the bottom of a roasting pan
•    Prick the duck all over with a cook’s fork to help release the fat and nestle it in among the veggies.  Add a splash of white wine if you want.
•    Cover with foil and roast for 1-1/2 to 2 hours or until tender and juices run clear.
•    Halve the duck, remove and discard backbone.  At this point you can refrigerate for up to 2 days.

Second Step:
•    When ready to serve, roast in a preheated 450 degree oven for 25 – 30 minutes to heat thru and crisp the skin.
•    Delicious!

Some of the best holiday gifts are those you make yourself.  The investment of ingredients, time, and the effort you put into making something special can pay off dividends when showing someone you care.  Here are some of my ideas for some homemade gifts from your kitchen.  I would love to hear about any kitchen gift ideas you’ve made too!

LEMON CURD
Makes about 3 cups

This is a classic filling for tarts, sandwich cookies, lemon meringue pie and also to spread on biscuits, crumpets and just about anywhere!  I’ve added a little cornstarch here which acts as “insurance” from overcooking and curdling the eggs.  You could certainly leave it out if you wanted.  If you’re lucky to have a source for Meyer lemons (my favorite) by all means use them.  Use this same recipe to make lime or grapefruit curd.

1 cup fresh lemon juice
1 cup sugar
1 teaspoon cornstarch (optional)
4 whole eggs
4 egg yolks
1/2 teaspoon salt finely grated zest of two lemons (use a microplane)
Finely grated zest of two lemons
6 tablespoons unsalted butter (3/4 stick), cut in small bits

Whisk first six ingredients together and strain.  Place mixture in a stainless steel bowl over (not on) simmering water and stir in zest.  With a rubber spatula (preferably) or a whisk, stir constantly until mixture thickens, about 5 minutes.  Off heat, stir in butter and then place in sterilized jars.  Cover and store refrigerated for up to 3 weeks.

KITTY’S CHRISTMAS CARAMEL CORN
This was a recipe given to me by the mother of my ex-wife.  Interesting how some things stay with you and some don’t!  Its really very easy to do and quite delicious.

2 cups brown sugar
1/2 cup light corn syrup
1 cup unsalted butter
2 teaspoons salt
1/2 teaspoon baking soda
5 – 6 quarts popped corn
1 – 2 cups mixed nuts

Place sugar, corn syrup, butter and slat in a heavy deep saucepan and bring to a boil.  Boil for 5 minutes.  Mixture will become very thick.  Remove from heat and stir in baking soda.  Be Careful!  This will cause the syrup to expand considerably so be sure your saucepan is large enough.

Pour the syrup over the popped corn and nuts and toss until evenly coated.  Spread corn mixture over two large cookie sheets and bake in a preheated 250-degree oven for one hour, stirring occasionally. Cool completely and store in an airtight container for up to one week.

ALMOND ORANGE BISCOTTI
Makes 36 biscotti

Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors.  They are very easy to make, keep well and make great little gifts from your kitchen.

3 large eggs, separated
1-1/2 cups sugar
1/3 cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tablespoons Grand Marnier or other orange flavor liqueur
3 tablespoons chopped, candied orange peel or candied ginger
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

In a stand or with a hand mixer beat the egg whites until they just begin to form peaks and gradually beat in 3/4 cup sugar until whites form stiff peaks.  Set aside in a separate bowl.

Add the egg yolks with remaining 3/4 cup sugar and beat until light and fluffy and sugar is dissolved.  Stir in the melted butter, nuts, Grand Marnier and candied orange.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until combined.  Dough will be firm and slightly sticky.  If dough is too soft, add more flour.  With floured hands, divide dough in two and roll logs approximately 1-1/2 inches in diameter.  Wrap in plastic and refrigerate for 30 minutes or overnight.

Remove plastic and place logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.  Remove from oven and let logs cool on a rack for 10 minutes.  On a cutting board, cut logs crosswise on the diagonal into 1/3-inch widths.  Arrange biscotti in a single lyaer on baking sheet and bake for 10 – 12 minutes or until biscotti are very lightly browned and crisp.  Cool on racks and store air-tight.  Will keep for up to two weeks.

For Chocolate-Mint Biscotti
- Delete almonds, Grand Marnier and orange peel
- Add 6 ounces bittersweet chocolate melted with 1 tablespoon cocoa
- Add 4 tablespoons finely chopped fresh mint

For Rosemary-Walnut Biscotti
- Substitute lightly toasted, coarsely chopped walnuts for the almonds
- Delete the Grand Marnier and orange peel
- Add 1 teaspoon vanilla extract
- Add 2 tablespoons fresh, finely chopped rosemary

For Almond-Raisin Biscotti
- Add 1/2 cup drained golden raisins which have been plumped in 2/3 cup fruity white wine
such as Riesling or Gewurztraminer and then drained
-  Delete the Grand Marnier

John Ash © 2010

Photo from Aric Riley

from the traditional dishes.  I will end this series, however, with a traditional, tried and true favorite.  My Grandmother was an amazing intuitive cook, always experimenting and trying new twists on recipes. What makes this recipe interesting to me is the lightening of the typical pumpkin pie by folding in beaten egg whites. Sort of like a souffle and even when it cools it has a lovely, light texture that reminds me of her.  I hope you enjoy it as much as I do.

MY GRANDMOTHER’S PUMPKIN PIE
Makes one 9 inch pie serving 6 – 8

My Grandmother always roasted fresh pumpkin for her pies which is better (in my opinion) than canned.  You could also substitute freshly roasted butternut squash for the pumpkin.

For the Crust:
1 cup all-purpose flour
1/4 cup ground pecans
2 tablespoons sugar
Pinch of salt
6 tablespoons (3/4 stick) sweet butter, chilled
1 large egg yolk, lightly beaten
Drops of ice water as needed

Mix flour, pecans, sugar and salt together.  Cut butter into 1/4 inch bits and with a mixer quickly mix into flour mixture until it resembles coarse meal.  Mix in egg yolk and enough water so that dough just begins to come together.

Form into a smooth cake, wrap in plastic and refrigerate for 2 hours or overnight.

Roll out dough on lightly floured surface and fit into a 9 inch pie pan.  Pinch and flute the edges decoratively.  Chill while preparing the filling.

For the Filling:
2-1/2 cups pumpkin puree
2/3 cup brown sugar
1 teaspoon ground cinnamon
2 teaspoons finely minced fresh ginger (1 teaspoon dried)
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2/3 cup heavy cream
1/4 cup dark rum
2 tablespoons melted sweet butter
3 large eggs, separated

Garnish:  Lightly sweetened whipped cream

Mix the pumpkin, sugar, spices, cream, rum and butter together in a bowl.  Beat in egg yolks.

Separately beat egg whites until stiff peaks are formed.  Carefully fold into pumpkin mixture and pour into prepared shell.

Bake in a preheated 350 degree oven for 40 – 45 minutes or until center is set and puffed.  As pie cools it will deflate somewhat.  Serve at room temperature garnished with lightly sweetened whipped cream.

Happy Thanksgiving!