Full Moon Baking Club’s November 2018 bread: Cranberry Sauce Bread

November 2018: Cranberry Sauce Bread

December 07, 2018 by Ashley Look in Full Moon Baking Club, Recipes

With the November 2018 full moon falling the day after Thanksgiving, cranberry sauce was begging to be a signature ingredient for the Full Moon Baking Club. Every year I make a cranberry sauce and every year I have leftovers. So this year, I made sauce with a plan. One of my favorite bakeries, Pain D’Avignon in Hyannis, MA makes these delicious cranberry-pecan rolls so I wanted a cranberry sauce that could steer me in that direction. I made this cranberry sauce using some during my Thanksgiving meal and the rest in this bread. It used walnuts instead of pecans but… close enough. My goal was texture.

Speaking of texture, I baked this bread in a dutch oven because it makes a world of difference when it comes to the crust. If you want that crispy/chewy/artisan bread effect at home, bake your breads in a dutch oven. The lid helps trap moisture and produces steam while baking. That humid baking environment, matched with high heat equals crusty loaves that mimic professional bakery results. It’s one of the simplest answers to creating rustic breads in an everyday home kitchen.

If you find yourself needing a dutch oven, I recommend the one linked below made by Lodge Cast Iron. There are a lot on the market, some quite a bit more expansive than others but I prefer this one because it’s affordable, comes pre-seasoned and is made entirely of cast iron. Some have nobs on the lids with a lower heat tolerance than the pot which can throw off one’s cooking plan. Whatever style you prefer, just make sure it’s safe for high temperatures. You’ll need it to handle temperatures of at least 450 degrees for breads.

Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart

Lodge

I forgot to take pictures of the bread in progress so hopefully you checked-out the video when it was all going down on Instagram The high was making pink dough. The low was a mild panic where it suddenly occurred to me I was making a fruit cake. Otherwise, you didn’t miss much. I did however snag a few shots of the cranberry sauce in the works. Also, if you need a holiday gift, this mixing spoon and several others are still available.

Ok bakers, it’s time to get on with this recipe because there are only two weeks till the next full moon. Do you even still have cranberry sauce? Probably not and that’s my fault for being so slow on posting the recipe but all the more reason to archive this recipe for next year! Or, if you’re really game to make bread (which you should be), I encourage you go for it! Just omit the cranberry sauce and see what happens. You might be pleasantly surprised. That’s the beauty of bread. With a little practice, you’ll find it’s a very forgiving art.;)

Ingredients

1 cup warm water
1 cup cranberry sauce
2 tsp. active dry yeast
3 cups flour
1 tsp. salt

Directions

In a bowl mix together the water and cranberry sauce.
Add the yeast and let it disolve.
In a separate, large bowl, stir together the four and salt.
Pour the cranberry mixture into the bowl with the flour and mix to combine.
Mix the ingredients together helping to form the dough.
Gently form the dough in the bowl, then turn it out onto a floured surface.
Knead the dough on the counter for at least 10 minutes, adding more flour as necessary to keep it from sticking.
The dough should become smooth and springy with all ingredients throughoughly combined. Keep kneading if feeling unsure about the consistancy. It's practically impossible to over-knead dough by hand and if anything, more kneading will only improve the texture.
Once well formed, shape it into a ball and place in an oiled bowl, cover it, and let it rest/rise for an hour or until doubled in size.
Once doubled, knead it again for another 10ish minutes, dusting with flour to keep it from sticking if necessary.
After kneading, shape into a round form and place smooth side up on a piece of parchment paper and cover with plastic wrap or a damp cloth. (I like to place my dough and parchment on a pie plate to help keep the round shape during the second rise.)
Let it rise for another hour or until doubled in size.
Preheat the oven and your dutch oven to 450 degrees F.
When the dough is ready, carefully transfer the parchment paper with the dough into the dutch oven. Cover with the lid and bake for 25 minutes.
Next, remove the lid and reduce the temperature to 410 degrees F. Bake for 15 more minutes or until the inside temperature reaches 190 degrees F.
Cool on a rack for 20ish minutes before slicing.

Ok folks, we got two weeks! The holiday and the Full Moon Baking Club countdowns are on so lets role with the festive and make Eggnog Bread! Do people even like eggnog? Probably not, yet somehow it winds up in the fridge every year. Well, this year we are gonna use it up! Eggs, milk and sugar can make for a tasty loaf so let’s just do it and embrace the holiday spirit. And since the full moon is on the 22nd of December, we can count on some leftovers to make holiday french toast.

See you in a couple of weeks! And if you made it this far and have no idea what the Full Moon Baking Club is click here, catch-up, and join us on the 22nd!

How to Feed a Senior is a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program. If you choose to purchase items after clicking on these links, I will earn a small commission at no extra cost to you.

Remembering gratitude on this Thanksgiving.

In Loving Memory Of Gratitude On Thanksgiving

November 22, 2018 by Ashley Look in Caregiving

Last year, I remember going through the effort to create a fabulous Thanksgiving meal. I made all the sides and meticulously selected the dishes for serving them. I prepped dough for pies, made cranberry sauce, and even brined my turkey in preparation. I remember tending to my small flower garden and freshly picking a bouquet for a vase to display on our kitchen table. I remember finding a yellow table linen and some candle sticks, archived in a closet, and pulled them out to add even more of a sense of holiday spirit. I spent the whole week really, just getting ready, and true to food blogger form, I shared much of those moments on social media. But here’s the thing about social media… The communities we make online are never a substitute for the real thing. At the end of the day, my Thanksgiving extravaganza, as much as it was “shared,” was a lonesome table for none. A table for one never felt more lonesome because even I was a no-show. Why bother if it’s just for me? My father wasn’t interested in anything more than his usual peanut butter and jelly and I mostly felt defeated in recognizing the reality. I had no one to really share my Thanksgiving meal with and I couldn’t help wondering, what was the point?

“The communities we make online are never a substitute for the real thing.”

Fortunately, my childhood best friend Erika, invited my dad and I to her mother’s house. Prior to her phone call, I felt sad for myself. I went to great lengths to create a Thanksgiving feast, so intent for the purpose of sharing but without a single human to enjoy it with. I actually felt pathetic… Showboating for a social media post… It took some effort to convince my dad but we went and so did my side dishes! It was remarkable to witness generations of a single family all in one place, eating and laughing, and even arguing at times but ultimately enjoying each other’s company.

Erika saved my day but there are many folks without someone to share in a sense of togetherness. The company we keep helps form our communities and a life without the presence of another is depressing at best. We are increasingly separated by circumstance, be it a natural disaster, political differences, civic duties and your run-of-the-mill, family dynamics. There are endless reasons for why we can’t come together, which makes me think that the effort to unite is time well spent. The holidays give us that reason. They provide great impetus to strive for union even as aspects of life will forever remain obstacles. But defeat is not an option, right? Challenges, no matter how they appear, are opportunities to double down and compound efforts when they matter most. So this year, in recognition of so many that are separated by unfortunate circumstances, I am sharing gratitude and hoping it carries good tidings to someone that feels lost, or helpless, or alone , due to playing the tough hand life’s dealt.

“You don’t have the right to the cards you believe you should have been dealt.
You have an obligation to play the hell out of the ones you’re holding.”

— Cheryl Strayed

So, in honor of November’s gratitude call, I’m attempting to give back to two organizations. The first is the veteran’s organization, Hope for the Warriors, that has a scholarship program and additional support services specifically for caregivers. As a caregiver to my father, whom is a veteran of the Korean War, supporting Hope for the Warriors is an initiative I can get behind. Additionally, I have formed an unlikely friendship with a man named Richard, a Vietnam War Veteran, whom spent the last five years caring for his wife as she suffered from Alzheimer’s. Richard and I quickly bonded over the stress of the caregiver life. He has helped me some in managing my dad and has also become my mentor of sorts into the world of copper and scrapsmithing. It’s only fitting that our first collaboration serve to benefit those in similar situations. The Copper Cutlery Set is our proudest collaboration thus far and we are happy to dedicate 25% of the proceeds to help fund caregiver initiatives with Hope for the Warriors.

Richard in his shop, Photo credit: Angel Kulynych

The second organization I want to support this month is the International Association of Fire Fighters that have been heroically serving on the front lines of the wildfires raging throughout California. The Torched Oak mixing spoon is for sale with 50% of the proceeds going to IAFF as I can think of nothing more symbolic of life support than a spoon. The handle detail includes torch marks honoring the brave men and women fighting on the front lines to protect individuals and communities from the threat of wildfire. So many have already lost everything but this is a little something I (or rather, we) can give back in support.

In the scheme of things, the cash amassed for these two organizations through spoon sales is nominal and it’s easy to fall prey in thinking one’s efforts are not enough. But for the person that feels they have lost everything, the smallest of gestures can feel like the world. We live often disconnected from the impact of meaningful relationship building. I say meaningful in that feelings are exchanged over a shared experience where multiple parties connect through a mutual affection for a moment. Creation of a sense of belonging with intentional gestures to foster a fellowship for care… This is how we cultivate community.

Last year, Erika ushered me out of my depression and into her community with a small gesture of kindness. It was just a phone call, but more than that, it was care. And as you gather this Thanksgiving Day, I hope you take a moment to acknowledge that this day is special. Not for the food or the history of how Thanksgiving came to be, but the fact that we just don’t do a good job of creating opportunities to build connections. The holidays in general, for better or for worse, give us reason to be together, so let’s make it count!

Pumpkin soup recipe with red curry and miso paste.

Red Curry-Miso Pumpkin Soup

November 09, 2018 by Ashley Look in Recipes

If you need a little something different for your Thanksgiving spread, you can try this red curry-miso pumpkin soup. I know red curry and miso don’t exactly conjure-up the traditional flavors of the holiday but that’s all the more reason to try this recipe, especially if you’ll be appearing at assorted Friendsgiving events. The pumpkin keeps it “on theme” while dodging any chance at “more of the same”. And miso and red curry paste both pair well with squash. Why not shoot for “progressively” traditional this year as a way to build bridges at your Thanksgiving table?

Ingredients:

1 chopped yellow onion
1 cup chopped carrots
2 tbsp Thai Red Curry Paste
4 cups broth
1 peeled and chopped sweet potato
1/2 a small roasted sugar pumpkin (a can of pumpkin puree is fine as a substituation for fresh pumpkin)
2 cups water (or enough to thin to desired consistancy)
a wedge of lime
1 tbsp miso paste
cilantro, croutons, and pepitas for garnish
sriracha (optional)

Directions:

In a large pot, saute the onion and carrots together for a few minutes until the onion starts to soften.
Add the Thai Red Curry Paste and mix to combine.
Slowly add the broth, deglazing the bottom of the pot in the process.
Stir in the sweet potato and pumpkin and bring the temperature up to a soft boil. (Add water if necessary to cover the ingredients.)
Let cook until the sweet potatoes are soft and cooked all the way through.
Carefully blend the soup with an immersion blender. (Using a standard blender is fine, just do it in batches and let the soup cool some first as the heat can cause damage.)
Squeeze a wedge of lime and stir it in for taste.
Add water if necessary to thin the soup to your desired consistancy.
Return to tempurature and then remove from heat before adding the miso paste. (Miso paste is temperature sensitive. Do not boil.)
Remove a cup or so of soup and disolve the miso paste in it, then return it the pot and stir to combine.
Serve immediately in bowls and garnish with cilantro, croutons, pepitas and sriracha if using.

And now for the disclosure statement…

If you know me or have been following here for a while then you know I’m not one for accuracy or measurements when it comes to cooking. I’m about flavor! I’m intentionally working to better document my recipes as I know that they can be helpful to others. However, a recipe can often feel restricting, stunting the creative process when one assumes they don’t have all the necessary ingredients to make a dish. Dismiss that hesitation and lean-in. If you look at recipes and consider them as flavor profiles instead of how-to guides, you’ll discover your inner chef. The recipe above is actually inspired by this dish from Heidi Swanson’s cookbook Super Natural Every Day. It looks quite a bit different, but it’s kinda the same. I substituted sweet potatoes for the new potatoes which then prompted a switch from lemon juice to lime juice. I skipped the tofu and kale all together but for the most part, the ingredients are much the same. The big difference is the original recipe is like a salad, whereas mine is a soup!

Have I lost you yet? My point is cooking is all about flavor, and more importantly it’s understanding flavor profiles! Flavor combinations are the bones to every good meal and if you are unsure of where to begin, I strongly recommend this book. (There is also a vegetarian version if that’s more your things and I will tell you that I own both and use them constantly!)

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

By Karen Page, Andrew Dornenburg

Once you understand which foods and flavors work well together, you can begin to craft original recipes. In my opinion, this is what takes your from being a cook to becoming a chef. Techniques can be taught but melding flavors together is an art. Much like a painter that combines colors to create new colors, a flavor profile is derived from depth. It’s one thing building on another to produce taste which helps define your palate. If you let the seasonal produce be your guide and flavor combinations develop your palate, you’ll discover new ways to assemble meals, even in a pinch!

Good luck, get creative, and enjoy the craft of cooking!

Pumpkin Hand Pies With Fresh Whip Cream

November 28, 2017 by Ashley Look in Recipes

Nothing says Thanksgiving like pumpkin pie with fresh whip cream, but why not give the traditional recipe a holiday boost by making pumpkin hand pies? Hand pies make life easier when it comes to clean-up. No plates, no forks, no knives to messy up when slicing. Just a grab and go snack to help celebrate the season. And just in case you need a little soundtrack for inspiration, allow me to introduce you this gem!

Debi Smith and Doc Watson actually have a song called “Pie”. Ugh… ok! Don’t ask how I came across this but it couldn't be more fitting, especially if we are talking about my Dad. It’s difficult at times posting recipes because he is increasingly picky and often refuses to eat what I make. But... not when it comes to hand pies! I'm honestly not surprised given his tendency towards sweets and their hand-held convenience. As his dementia's been worsening, he's slowly losing his mobility and competency with utensils.

As for making these pies, just know you have options. I used this recipe for the dough. It utilizes cream cheese which compliments pumpkin but also contributed to a soft pastry crust that I knew would be easily eaten. As with many seniors, aging teeth or dentures can be a real deterrent when it comes to food so the softer the better. You can however use store bought crust if you are short on time or seek out a basic pie crust recipe. Like I said, you have options!

As for the filling... I roasted a Fairytale Pumpkin earlier in the week and wanted to use it up. You can absolutely use canned pumpkin which might allow you to skip over pre-baking the filling (see below). Using the fresh pumpkin was much too runny in my case and if it's too wet, it will damage the dough. Don't be afraid to bake the filling first if necessary.

Filling Ingredients:

2 cups pumpkin puree
1/2 cup sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 eggs
splash of cream

Directions:

Combine all ingredients in a bowl and mix well. (If your filling is thick then you can immediately fill your hand pies. I used fresh pumpkin and the filling was very wet. I pre-baked the filling in mini muffin cups for 15 minutes until the custard solidified and used that as my filling.)
Roll-out your dough and cut out circles with a biscuit cutter if you have one. (I used a pint glass to cut-out circles.)
Roll out each circular cut-out to about 1/8 inch thickness and top one side with some filling.
Wet the outer edges of the dough with a little water, fold over, and seal the edges by pressing down with a fork.
Brush tops with an egg wash and poke a few holes to vent steam in each one.
Bake at 375 degrees F for 20-40 minutes or until the dough becomes a golden brown.
After baking, cool on a rack.

When it comes to the fresh whip cream just add a teaspoon of vanilla extract and a teaspoon of powdered sugar to some heavy whipping cream and whip on high until stiff peaks form. Then dip the hand pies in it until your hearts content!

Butternut Squash Soup Recipe

November 26, 2015 by Ashley Look in Recipes

This butternut squash soups is a bowl of comfort that is easily kept warm in a crock pot so you can keep hungry folks fed and out of your kitchen in the midst of all the holiday cooking chaos. You can make it a day or two in advance and then keep it in the fridge until you’re ready. Then, just pour it into a crock-pot set to low the morning you want to use it, and allow it to warm-up for a few hours…

Boom! You got a low maintenance, seasonal lunch and free kitchen space! Holiday cooking is rarely low maintenance so anything that pays back in both space and time is worth it when it comes to your sanity. You can be “fancy” with a tray of topping on the side so everyone can add their own. Again, low maintenance for the win! Cause you probably still have pies and sides to make with a bird or something in your oven. Who needs the added stress of hungry people getting in your way? Just make this soup. There is a reason it’s considered comfort food.

INGREDIENTS:

1 tbsp oil
1 butternut squash peeled, seeded and cubed into 1/2 inch pieces (about 3 cups total)
1 onion chopped
3 garlic cloves chopped
1 tbsp of fresh ginger
1 tsp curry powder
1 tsp turmeric
2 2/3 cups of broth (chicken or veggie)
1/2 can of unsweetened coconut milk
2 tbsp of plain yogurt
splash of half and half
1 tbsp fresh cilantro
some chopped cashews for topping

DIRECTIONS:

Saute the onion in a pot with the oil over medium heat until soft
Add the garlic and fresh ginger and cook for another minute or so
Add the turmeric and the curry powder and mix well
As the spices start to stick to the bottom, add a little broth and deglaze the bottom of the pot bringing up all those caramelized bits which will enrich the final flavor of the soup.
After deglazing you can add in the rest of the broth and the squash
Bring it up to a boil then reduce the heat and allow to simmer for about 10 or 15 minutes uncovered until the squash is tender
Remove from heat and allow to cool slightly and mix in the coconut milk. (If you have an immersion blender use that to puree the soup. If using a regular blender puree in batches but really allow the soup to cool).
When the soup is smooth, warm it back up, but be careful not to boil it because the coconut milk can curdle. Ladle into a bowl.
In a separate bowl, mix the yogurt and a little cream or left over coconut milk and make a thin finishing sauce. Stir a spoonful into you soup and top with fresh cilantro and cashews.

What holiday cooking strategies do you try and employ? I’ve got the soup covered but when it comes to the other items I could use some tips. Tell me, tell me!