David's Spiced Nuts and Pretzel Mix

David Libovitz' blog is one of the first food blogs I discovered when I was doing research for a trip to Paris several years ago. I had never seen anything like it, was immediately obsessed with it, and read every post on the site. Little did I know that blogging would soon become a fun, challenging part of my daily life. Thanks to David, I now have bloggie friends all over the world. Who would have thought???

When David said that he and a friend wolfed down an entire batch of this salty-sweet mixture of glazed nuts and pretzels I knew it must be good. Make a batch and judge for yourself. I give it a "10." To find this recipe and many, many other great posts check out David Libovitz' blog for lots of good reading. If you love Paris you have to stop by for a visit.

Spiced Nuts and Pretzel Mix

• 2 cups mixed raw nuts (I used almonds, hazelnuts and pecans)
• 1 tablespoon butter, melted
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 3/4 teaspoon chili or red pepper powder
• 1-1/2 tablespoons maple syrup
• 1 teaspoon flaky sea salt such as fleur de sel
• 2 cups small pretzel twists

Spread the nuts on a baking sheet and roast in a 350 degree oven for 10 minutes, stirring once for even toasting.

In a medium bowl mix together the melted butter, brown sugar, cinnamon, pepper and maple syrup.

Add warm nuts and stir until the nuts are completely coated. Then stir in the salt.

Mix in the pretzels, then spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring several times during cooking to make sure the brown sugar isn't clumping. The exact baking time will vary, but the nuts are done when they are nice and toasty, and the mixture is nicely glazed.

Remove from the oven and cool completely, separating the nuts and pretzels as they cool. Store in an airtight container.

Dresdener Stollen

Stollen is thought to have originated in Dresden, Germany in the 1400's. The Catholic Church at that time forbade the use of butter during Lent so, unlike today, the first stollens were a heavy, tasteless pastry. The Pope eventually lifted the ban and declared that stollen could be baked with butter with a "clear conscience and with God's blessings."

By 1600 Christbrote uff Weihnachten (Christ's bread of Christmas) was sold in the Dresden "Striezelmarkt," the oldest existing Christmas Market in Germany. The traditional shape of the stollen - tapered at each end with a ridge down the middle - represents the Christ Child wrapped in swaddling clothes.

This is the Dresdener Stollen that is served in my home at Christmas time, the recipe used by my mother and grandmother and generations before them. I hope it will become a part of your holiday tradition too.

Dresdener Stollen...from Mom's recipe box

• 1 package yeast
• 1/4 cup warm water
• 1 cup milk, scalded
• 1/2 cup butter
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon cardamom
• 4 - 4-1/2 cups flour
• 1 egg, slightly beaten
• 3/4 cup white raisins
• 1/2 cup candied fruit (I used pineapple and cherries)
• 2 teaspoons grated orange peel
• 1 teaspoon grated lemon peel
• 1/2 cup chopped nuts (almonds, hazelnuts, walnuts)

Soften yeast in 1/4 cup warm water. Combine milk, butter, sugar, salt and cardamom. Cool to lukewarm. Mix in 2 cups flour. Beat well. Add yeast and egg. Again beat well. Stir in fruits and nuts. Add enough remaining flour to make a soft dough. Knead till smooth, about 8-10 minutes. Place in an oiled bowl and moisten the surface of the dough with a little oil. Let rise till doubled, about 2 hours.

Punch down the dough and turn out onto lightly floured surface. Divide into 2 or 3 parts depending on how large you want your stollens. I cut it into thirds if I'm giving them as gifts. Cover and let rest for 10 minutes. Roll each piece into a 10 x 6 inch rectangle and fold in half lengthwise to within 1 inch of the opposite side. Let rise for 1 hour.

Bake at 375 degrees for 20 minutes until golden brown.

Immediately frost with a glaze of 1 cup powdered sugar, 2 teaspoons hot water and 2 teaspoons butter. Decorate with candied fruit and chopped nuts.

I've tried many stollen recipes and this one is the best. It keeps well and stays moist because of the added fruits. I like to top a slice with a little butter and have it with a cup of tea or coffee. If your holiday tradition includes this famous German treat I hope you will try this recipe.

Chicken Noodle Soup

We're going through an unusual cold snap here in the Pacific Northwest and temperatures have been in the teens for almost a week. I spent a lot of time outside last weekend and when I came home at night all I wanted was a steaming bowl of soup and my flannel quilt.


To prepare for the weekend I made a pot of chicken noodle soup and it tasted so very good as it warmed me up from the inside out. I had most of a rotisserie chicken in the fridge and used it all to make a big pot of stock. No recipe here - I just removed the large pieces of meat from the bones, broke up the carcass and covered it with water in a large stock pot. I added 2 chopped onions, some celery tops, and a couple of peeled carrots and let the whole thing simmer for about an hour. I removed all of the chicken and vegetables from the stock and strained the liquid back into the pot. Then I added new veggies, chopped celery and carrots, and let the stock simmer until the veggies were tender. Next came several handfuls of egg noodles, and after they cooked for about 10 minutes, I added all the chicken back into the pot. A little salt and pepper and a parsley garnish and a fantastic pot of soup was ready for the critical job of warming me up.

I found these covered soup mugs at Michael's this week. Their little lid hats do an excellent job of keeping their tummies warm. Aren't they cute!

It's Friday again and that means we are celebrating Foodie Friday at Designs by Gollum. I hope you will stop by for a visit.

Dungeness Crab Season

The much anticipated Dungeness Crab season opened last week in Oregon and my local market is selling large, heavy crab for $3.49 a pound right now. It will be expensive after the holidays so we're enjoying this succulent, sweet delicacy prepared many different ways while it is available at a reasonable price.

Crab is at it's best in the cold winter months when it's shell is the hardest and full of meat. Shells soften as they get closer to warmer summer months when they molt and loose their shells and grow new ones for the next harvest season. Only male crab may be caught and they must be at least 5-3/4 inches across the back. Otherwise, back into the ocean they go.

I've posted several of my favorite Dungeness Crab recipes throughout the year and, if you are looking for a few tried and true recipes, you might find one that you like in the mix.

Dungeness Crab Sandwiches are a family favorite, crabmeat piled high on an open faced English Muffin and toasted under the broiler until hot and bubbly.

Dungeness Crab and Cheddar Omelet - A fantastic any-time-of-day omelet filled with crabmeat and a tasty cheddar cheese sauce.

Crabaroni and Cheese - An everyday favorite taken to a whole new level with the addition of crab and a rich Madeira sauce.

Dungeness Crab Tater Tots - Two of our favorite foods combined in a crispy crab appetizer.

Crab Rangoon - A favorite recipe from Trader Vic's - a creamy rich crab filling inside a crispy won ton wrapper served with sweet chili sauce.

If you are lucky enough to find local Dungeness crab this month in your market I hope you will try one of the recipes I've listed above. I think they are all outstanding and my family will second my vote.

Hot Chicken Salad

There aren't enough hours in the days preceding the holidays and life can be so much easier if we have a casserole in the fridge that's ready to go into the oven at dinner time. This is always a favorite and is delicious made with leftover turkey instead of chicken. My mother-in-law shared this recipe many, many, many years ago and I make it often because most of the ingredients are staples in my cupboard and fridge and I always know that everyone at the table will enjoy it.

I simmered carrots until barely fork tender, drained them well and tossed them with a little butter, honey and orange zest and served them with the casserole. It was delish.

Hot Chicken Salad

• 2 cups cooked chicken, cut into bite sized pieces
• 1 can cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup celery, chopped
• 1 tablespoon minced onion
• 1/2 cup slivered almonds
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 hard cooked eggs, diced
• 3/4 cup rice
• crushed potato chips

Cook the rice according to package directions. Combine chicken soup and mayonnaise. Mix well and add celery, onion, almonds, salt and lemon juice. Mix in rice until well combined and then stir in diced egg. Top with crushed potato chips and back at 350 degrees for about 25 minutes until nicely browned and bubbly.

I often double the recipe because this reheats well and makes a nice lunch the next day.

Gluhwein ~ A Holiday Tradition

The tree is up, lights are on the house, and snowflakes are forecast for Sunday. I love this time of year and the anticipation of the coming holidays. Unwrapping ornaments for the tree is a wonderful trip down memory lane and I always look forward to rediscovering all the handmade treasures, souvenirs from travel adventures, and family mementoes that I've accumulated over the years. They get more special as each year goes by.

Gluhwein, a spicy, slightly sweet, red wine, is a tradition in German households during the holidays and is a much anticipated treat in the holiday markets throughout Germany. It's aroma fills the cold air as it simmers away in the specialty food booths that fill the markets. That, and the aroma of sausages grilling and nuts roasting, is an unforgettable experience.

I bought a bottle of an Oregon Gluhwein when I attended the Holiday Market at the German American School recently, and I'm sure you can find some in your local market and German delis, but it is so easy to make and fills the house with such a wonderful aroma that I recommend making it at home. I like to serve it with spicy cookies such as ginger snaps or lebkuchen.

Gluhwein

• 1 bottle red wine
• Juice and zest of 1 orange and 1 lemon
• 3 whole cloves
• 2 cinnamon sticks
• 1/2 teaspoon cardamom
• 1/4 to 1/2 cup sugar, depending on your taste

Slowly heat wine. Don't let it come to a boil. Remove the zest from the orange and lemon a squeeze out the juice. Add to the wine along with the spices and sugar. Simmer for 5 minutes, then let stand for about an hour. Strain and reheat just before serving. A crockpot works very well if you are making gluhwein for a crowd. Add a lemon twist or cinnamon stick for garnish and enjoy. This will warm holidays shoppers and party guests right down to their toes.

Please do stop by Designs by Gollum to see what wonderful things are going on there as Michael hosts another wonderful Foodie Friday. Thanks, Michael.

Cranberry Cheesecake Spread

I've served my cranberry tangerine chutney over cream cheese for years, love it that way, and wouldn't have given a thought to doing it any other way until I saw the recipe for Cranberry Cheesecake Spread that Lisa recently posted on My Own Sweet Thyme. I was perfectly happy with a plain brick of Philly cream cheese until Lisa took this delicious combination of flavors to a whole new level. Her cheesecake has a slight tang from the yogurt and a bit of sweetness from the brown sugar. I pressed some roasted, chopped hazelnuts into the sides of the cake for a bit of crunch and served it with gingersnaps.

Cranberry Cheesecake Spread

• 1 tablespoon butter
• 3 tablespoons graham cracker crumbs
• 8 ounce package cream cheese
• 5 ounce non-fat Greek yogurt
• 1 egg
• 1/4 cup firmly packed brown sugar
• 1 teaspoon vanilla

Cranberry Tangering Chutney or other cranberry relish of your choice

1/2 cup pecan pieces, toasted - I used hazelnuts

Preheat oven to 375 degrees.

Use 1 tablespoon butter to generously grease the bottom and sides of a 6-inch spring form pan. Add the graham cracker crumbs, tilting and tapping until the crumbs thoroughly cover the bottom and sides of the pan. Set aside.

In a small mixing bowl, beat the cream cheese until smooth. Add the yogurt and egg, beating until well combined. Add the brown sugar and vanilla. Continue mixing until smooth. Pour filling mixture into the prepared pan.

Randomly drop 1/3 cup of the cranberry sauce on top of the cheesecake batter with a tablespoon. Tap the pan on the counter top to settle the batter. Insert a butter knife straight down into the batter, not quite rouching the bottom of the pan, and drag it back and forth at 1 to 2 inch intervals, front to back then side to side, to achieve a marbled effect in the batter.

Bake at 375 degrees for 30-34 minutes or until done. Remove from oven and cool on a wire rack. Refrigerate several hours or overnight. Just before serving I topped the chilled cheesecake with 2-3 tablespoons of chutney and a few more chopped hazelnuts. It was delicious served with gingersnaps, but little shortbread cookies or crackers would be wonderful too.

NOTE: My cranberry chutney is moist so I reduced the yogurt to 1/4 cup the second time I made the cheesecake. If you can't find Greek yogurt, drain plain yogurt in a fine meshed sieve for about an hour until it loses some of it's liquid.