Best Winter Cookbooks

This morning greeted us with cold winds and a landscape of snowy grounds, barren trees and wind whipping all around - typical for January in Montana. I rushed to bring in wood and gave up shoveling the walks after my efforts were mocked by the continuous snowfall. It was a day which brought to mind many pleasant memories of snow days keeping me from going to school and cozy afternoons spent in front the crackling fire sipping hot chocolate. 

The morning also had me thinking on all of the wonderful soups and stews and hearty winter meals that become especially delicious when sequestered inside for a day. This is my list of some favorite wintertime cookbooks.

Rising Wolf's Favorite Winter Cookbooks

The Ski House Cookbook
Rustic Fruit Desserts
The Irish Pub Cookbook
Soups, Stews, and Quickbreads
New England Soup Factory Cookbook
Around My French Table
Cooking Light's Slow Cooker Cookbook
Best of Irish Soups
Recipes of the Highlands and Islands of Scotland
Autumn Nights, Winter Mornings

A Thanksgiving Feast

Photo by MK

Photo by MK

My mother loves everything somewhat "mountain-style" and so for the holidays that's what she gets. It all starts with the table setting which can set the mood for the entire meal. I thoroughly enjoy preparing large meals, and gladly spend hours in the kitchen "slaving" over every detail, dish and dessert. Here are a few recipes and tips for a delicious and enjoyable holiday meal.

Beware - this is not a low-calorie or low-fat meal. If you'd like to cut back on fat and calories then follow the few simple tips at the bottom of the post.

Thanksgiving Dinner Feast

Roast Turkey with Vegetable and Walnut Stuffing

Candied Yams with Pecans

Garlic Mashed Potatoes with Spiced Turkey Gravy

Fresh Stir-Fry Seasoned Green Beans

Pumpkin Chocolate Mini Cakes

The following will be in future posts

Homemade Dinner Rolls (White and Honey Whole Wheat)

Traditional Pumpkin Pie with Seasoned Crust

Brandy Apple Pie

Photo: Unknown

Roast Turkey Tips:

• The best rule of thumb for roasting turkey's is to follow the recommended bake time for the size of the turkey-with one exception...
• Waiting until the internal temp of 185 degrees is reached or until the indicator pops, will often result in a dry turkey. Remember that once you remove something from the oven, it doesn't stop cooking. If you take the bird out about half an hour earlier than 'recommended' you'll end up with a moister turkey.*
• Basting: all this does is make the skin of the turkey more flavorful - the liquids don't penetrate the skin. Every time you open the oven door, you interfere with the cooking. Add chunks of butter or oil to the exterior of the turkey before putting it into the oven and let it cook.
• Foil Cover: many people and cookbooks will tell you not to cover the turkey - I disagree. I cover the top of the turkey for the first half of the cooking process with a square of foil. Removing it halfway through will give you a nice brown crust and again, your turkey will remain a bit moister. 
• Bouquet Garni-otherwise known as a small bunch of herbs you put into the turkey. The herbs are usually placed in cheesecloth and then removed once cooking is complete or you can finely chop the fresh herbs and mix them with the stuffing. I prefer this method and the herbs are really up to you since not everyone likes the same ones, but a bouquet garni follows: 

Bouquet Garni

Bouquet Garni

• Gather together small amounts of fresh parsley, thyme and bay leaf (I also like to add a bit of rosemary and sage)
• Place in the cheesecloth and gather with twine or gather without cheesecloth or chop and add to the turkey stuffing.

Vegetable and Pecan Stuffing

Crimini Mushrooms

Yes, sometimes I take shortcuts and stuffing is one of them. I don't resort to out of a box stuffing, but I get a little help from Pepperidge Farm.

• 1 bag Pepperidge Farm Herb Seasoned Country-Style cubed stuffing (or similar, but make sure it's cubed)
• 1 whole bunch (about 8) green onions, chopped
• 1/2 yellow onion, chopped
• 1 1/2 cups crimini mushrooms, chopped
• 2 cups pecans, chopped
• 2 cups turkey or chicken stock
• 4 Tbs unsalted butter

If using for turkey stuffing: combine all ingredients except water and butter. Add water and then dot interior of turkey with butter before stuffing.

If making in a casserole dish: combine all ingredients, including water, spoon into casserole and dot with butter. Bake uncovered for approx 30 minutes in a 350 degree oven.

Garlic Mashed Potatoes with Spiced Turkey Gravy

Roux

• Prepare potatoes in the normal manner, chopping and boiling until soft. 
• For extra nutrients and flavor, leave the skins on but be sure to clean off any dirt particles. 
• When mixing, for creamy potatoes use milk (skim milk for lower calorie with all the same flavor) and add a few tablespoons of soft, unsalted butter. Only add a little milk at a time or your potatoes will be watery and not fluffy. 
• For the gravy: Take the drippings from the turkey roasting pan and strain until you're only left with the liquid. 
• In a medium saucepan, make a roux by melting 1/4 cup butter and adding enough flour until the roux becomes 'pasty'. 
• Then slowly add the turkey drippings, stirring constantly over med-high heat. 
• Once combined, slowly add skim milk and continue stirring until you reach your desired consistency. 

Fresh Stir-Fry Seasoned Green Beans

• 1 lb of fresh green beans
• 3 Tbs of Herbs de Provence
• 2 Tbs of Italian Seasoning
• 3 Tbs of extra virgin olive oil
• Sea Salt and freshly ground pepper, to taste

1. Trim the beans and then boil until tender (approx 6-10 min)
2. Strain and run under cold water to stop the cooking process. 
3. Heat the olive oil in a saute pan and add the seasonings. 
4. Turn the beans over until coated and saute until warmed through and tender (about 10 minutes). 

Healthier Meal Tips:

• Use skim milk (it really can take the place of whole milk or cream in 90% of
• Instead of butter, use a vegan product (not margarine). I use Earth Balance Vegan Buttery Spread.
• Buy everything as fresh as possible - fewer canned and packaged goods the more nutrients you'll get from your meal. 
• Smaller quantities - start with half of what you think you'll eat and then add more later. Chances are your stomach will not be as big as your eyes. 

Allergy Warnings: Some of the above recipes contain dairy and nuts.

Strawberry Scones with Lemon Glaze

©MK McClintock

Scones are by far one of my favorite treats, and it is almost not because they likely originated in Scotland. Scones are a versatile bread that can be made either sweet or savory. From chocolate covered or huckleberry, to cheddar and chive, scones are tasty and best of all, easy to make. Feeling adventurous? It's fun to experiment with scones, adding your favorite nuts, berries, fruits, or spices.

 

This delicious recipe was adapted from Taste of Home Holiday Baking magazine. The original recipe is posted on Taste of Home online (click here to go to recipe). 

I followed the original recipe with the exception of few things. These adjustments do not sacrifice flavor or deliciousness, but it did cut out a few unnecessary calories. Keep in mind, that even with these adjustments, this is not a low-calorie treat. In fact, I recommend halving each scone after baking. 

My adjustments: 

• I used fresh strawberries rather than frozen.
• I used non-fat milk instead of 2% 
• I did not brush the scones with cream prior to baking.
• I cut the scones into triangles rather than squares using a baking sheet rather than a baking pan. 

Strawberry Scones with Lemon Glaze

• 2 cups all-purpose flour

  

  ©MK McClintock

• 2 Tbs. sugar (I prefer organic)
• 1 Tbs. baking powder
• 1/2 tsp salt (I use sea salt)
• 5 Tbs. cold unsalted butter
• 1 1/4 cups heavy whipping cream
• 1 cup fresh strawberries, chopped (I've tried it with fresh frozen, too, and it worked great)

Glaze 

• 2 cups confectioners' sugar
• Juice from one medium lemon
• 1 Tbs. unsalted butter, melted
• 1 Tbs. non-fat milk

1. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a whisk to combine. Cut in butter with cutter or fingers until mixture resembles coarse crumbs. Create a well in the center of the flour mixture, pour cream in well, and slowly combine just until moistened. (I always add a little extra liquid so the batter is gooey). 
2. Set mixture onto well-floured surface (you'll want a little extra flour if you went with the gooey batter). Knead 10-15 times adding a little more flour as needed. Don't over-knead, but make sure your fingers no longer stick to the mixture. 
3. Spray a baking sheet with floured baking spray, or line with parchment paper. Press the mixture into a circle or square, depending upon your preference. For the scones pictured above, press into a an approx 9-inch circle. Using a knife, carefully cut down the center, then the opposite direction. Repeat until you have eight equal triangles. (If you'd like to halve them again, I recommend waiting until after baking). 
4. Bake at 400 degrees for 20-25 minutes depending upon oven. Cool on wire rack for 5-10 minutes. Make the glaze by combining all glaze ingredients and using a whisk until glaze is smooth. Drizzle over warm scones.

Scones are best served fresh and warm, but they freeze and reheat well. 

I Prefer to Eat Healthy and Bake What I Want

I thought it was time to confess. I share a lot of delicious high-calorie yummy treats on this blog, but I don't eat them regularly. I'm more of a Mediterranean Diet person, mainly because it's the way my body likes to eat--bread, pasta, and olive oil. I don't follow a recipe book, or analyze every little thing I eat, but it's possible that by posting all of these treats, that I'm giving the wrong impression. 

Image Source: http://www.greenbluesavours.com/mediterranean-diet/

Let's set the record straight. I'd rather advocate healthy eating than binging on baked goods.

All things in healthy moderation--that's my motto. Is it always easy? Well, the recipes on this blog should tell you that it is not. This is why I go to great lengths to use as many organic ingredients as possible. I cut back on fat and calories wherever I can. I don't cut corners and use processed packaged foods as a base for my baking. (Okay, so it may have happened once or twice in the last ten years, but I'll pretend it didn't.)

I believe in a weekly cheat day. This cheat day keeps me from over-eating things I shouldn't because I know I'll get it at some point. I thoroughly enjoy the cheat day, but I still have to be careful about over-doing. The most important thing about everything posted on this blog is that it should only be consumed in moderation and then in responsible servings. There's no reason to eat a full serving when half a serving will suffice. I bake a lot, but most of it goes in the freezer or is given away. Sharing the yummy love is so much better than eating it all yourself.

Why then don't I post more often about the healthy meals I enjoy during the week? Probably because by the time I finish cooking the meal, I'm hungry and I'm thinking about how I'm hungry, and I'm not thing about taking a picture. Also, most of my weekly meals come from the brain and not a recipe book, so I rarely write anything down. I will attempt to remember to better in the future, but I will likely continue to share just as many of the yummy treats as usual. 

What's your favorite type of food? Are you a vegetarian? Vegan? An all-around food lover? 

Apple Maple Pecan Bread

Picture by MK

I got the idea for a maple bread from Williams-Sonoma, however their recipes are usually too bland for my tastes, so I experimented a bit and am pleased with the results. The only thing I would have done differently is run the apples through a food processor or chopped more finely than I did. 

Apple Maple Pecan Bread
By: Rising Wolf Kitchen
Yield: 2 loaves

• 3 1/2 cups bread flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 12 Tbs (1 1/2 sticks) unsalted butter, room temp.
• 1 cup pure maple syrup 
• 2 cups light sour cream
• 2 large eggs
• 1 tsp nutmeg
• 1/2 tsp allspice
• 4 cups (about 4 count) Braeburn apples, very finely chopped
• 1 cup pecans, chopped 

1. Preheat oven to 350F; grease two loaf pans with baking spray; move racks to middle of oven. 
2. In a medium bowl, using a whisk combine flour, baking powder, baking soda, salt, nutmeg and allspice until well blended and free of clumps. Stir in the chopped pecans.
3. Using the whisk attachment with an electric mixer, beat the butter until smooth; slowly add the syrup, whisking constantly until well combined. 
4. Whisk in the sour cream and egg; scraping down the sides and continuing to whisk on medium speed for about two minutes. 
5. Fold in the apples; add the flour mixture and stir just until blended. 
6. Note: the batter will be thick and heavy. 
7. Spoon into the prepared pans and bake for approx 50 minutes or until done - Do not over bake! 
8. Cool on racks for 20 minutes; remove from pans and cool completely before storing. 

Allergy Warning: this posted recipe contains eggs, dairy and nuts. 

Traditional Irish Nettle Soup

With cold weather looming, soups become a favorite of mine.  Not only to warm the body, but some soups, like the one below, can help boost the immune system and help to combat those annoying colds. Soups are also wonderfully adaptable. If one wishes to add meats or vegetables, then all one needs to do is make simple adjustments to the liquid, though this particular soup is excellent just as it is.

Traditional Irish Nettle Soup
Edited & adapted by Rising Wolf Kitchen

Serves 6-8 people

Ingredients:
2 1/2 cups nettles (leaves only), finely chopped
1/4 cup butter
1/3 cup fine oatmeal
3 3/4 cups vegetable or chicken stock (recipe below)
1 1/4 cups skim milk

1 tsp fresh Italian parsley, finely chopped

1 tsp fresh basil, finely chopped

1 tsp fresh garlic, finely chopped

1 tsp fresh sage, finely chopped

*Note that dry herbs may be used, just cut the amounts in half.

Method:
1. Combine all of the fresh herbs in a food processor or blender, or chop finely.

2. Melt the butter in a large saucepan
3. Add the oatmeal and cook until the mixture is golden brown
4. Remove the pan from the heat and add the stock
5. Bring to the boil and add the milk
6. Bring back to the boil and add the chopped nettles, herbs, and garlic.
7. Simmer for 20-30 and taste for seasoning. Add salt and pepper if desired.
 

Allergy Warning: This posted recipe contains dairy. 

Resources: Original recipe edited and adapted from Irish Cooking, published by Crescent Books, NY

If you decide to try this recipe (and pick your own herbs), be sure to wear gloves when gathering the nettles - and choose only the young bright green leaves. Remove any stalks and chop up the leaves. Use a food-processor if you have one as it will do the job in a fraction of the time.

If you forget the gloves and get 'stung' by the nettles, find some dock leaves and rub the spot with the leaf. The pain will disappear. The secret to avoiding the sting is to grasp the nettle quickly and firmly (thus the ancient phrase "grasp the nettle" meaning "be swift and bold"). A light touch will produce the sting. Still, gloves are much easier. (Bridget Haggerty)

Warm Winter Gingerbread on a Snowy Day

Gingerbread has always been one of my feel good treats during the winter and I certainly don't make it only over the holidays. As I was looking out the windows over the lake at the snow falling down over our corner of Montana, I could think of nothing more tempting than a slice of warm gingerbread, fresh from the oven. It was with great delight that I set all the ingredients out on the counter and began to mix this and that, enjoying the scent of molasses and spice. This recipe is a pretty classic one with a little extra spice, and would normally be served with cream. I prefer a light dusting of confectioners' sugar so the deep flavor of the bread is front and center.

Warm Winter Gingerbread

3 cups unbleached all-purpose flour

2 tsp baking powder

1 1/2 tsp cinnamon

3 tsp ground ginger

1/2 tsp fine sea salt

1/4 tsp ground cloves

1/4 tsp coarse or fine ground pepper

1/4 tsp allspice (opt for a higher quality spice)

1 1/2 tsp baking soda

1 1/2 cups boiling water

1 cup dark molasses (I like to use Grandma's brand)

1/2 cup unsalted butter, at room temp

1 cup organic sugar

2 large eggs, at room temp (may use 4 egg whites for a healthier version)

1 Tbs peeled and grated fresh ginger

2 Tbs grated lemon zest

1. Preheat oven to 350 F
2. Use a baking spray to coat a 9x13 pan. 
3. Sift together the flour, b. powder, cinnamon, ground ginger, salt, cloves, pepper and allspice. 
4. In another bowl, dissolve the baking soda in the bowling water. Add the molasses and allow to cool slightly to room temp.
5. With paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy. Add eggs one at a time (if using eggs whites, add slowly while mixing), beating constantly. Beat in the fresh ginger and lemon zest. 
6. Reduce speed to low/stir and gradually add the flour mixture alternating with the molasses mixture (begin and end with the molasses). The batter will be somewhat thin. 
7. Pour into pan and bake for 30-40 minutes or until done. If using a convection oven, check after 25 minutes. 
8. Transfer to a rack and let cool until warm (unless you're like me and just couldn't wait). 
9. Once cooled slightly, use a small sifter to coat the top of the bread. If serving with cream, serve warm. 

Allergy Warnings: This recipe contains eggs. A high quality egg substitute may be used as a replacement. 

Recipe modified from William-Sonoma