October 2016


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1 pound full-fat cottage cheese, small curd
1 pound full-fat sour cream
8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
4 large eggs
12 oz. bag of egg noodles
15 oz. can pumpkin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons bourbon
1 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
½ teaspoon salt

Topping
½ stick salted butter for topping
crushed cornflakes on top
2 teaspoons light brown sugar to sprinkle over the cornflakes

Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside. Be sure your oven rack is right in the middle.

Using a stand mixer, whisk cream cheese with brown sugar, bourbon, vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese, sour cream, pumpkin and spices.

In a large pot, boil noodles according to package instructions, drain. Combine noodles with dairy/pumpkin mixture in the large pot.

Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a couple of teaspoons of light brown sugar evenly over the cornflakes.

Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs any hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

Damn, does it smell fantastic in here! Let us dig in and celebrate the season of pumpkin spice!

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It’s a rainy, blustery Sunday, perfect for baking and warming up the house a bit. Can’t wait to slice one of these up for a banana bread sandwich with cream cheese!

P.S. It smells fabulous in here.

BANANA BREAD WITH PECAN STREUSEL TOPPING

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter (1/2 a stick), softened
1/4 cup oil
2/3 cup sugar
2 eggs
1 cup mashed bananas (the riper, the better)
3 tablespoons sour cream
1 tablespoon bourbon
1/2 teaspoon vanilla

Pecan streusel topping
¼ cup all-purpose flour
¼ cup light brown sugar, packed
¼ teaspoon ground cinnamon
2 tablespoons cold butter
¼ cup chopped pecans
Combine dry ingredients in a small bowl; cut in butter with a knife–or fork together. Set aside.

Preheat oven to 350 degrees F. Grease four mini-loaf pans.

Sift together flour, baking soda and salt.

Beat oil, butter and sugar.

Add eggs and bananas. Beat well. Add sour cream, vanilla, bourbon. Beat some more. 🙂 Gradually add dry ingredients (in three or four additions). Combine well.

Pour batter into mini-loaf pans. Top with streusel.

Bake at 350 degrees F for 35 minutes (in my oven, anyway) or till toothpick inserted comes out clean.

I like to think Nanny would be impressed, even though there’s a wee smidge of bourbon in the recipe. She used to make mini-loaves of her own banana bread to sell in the store.

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They call ’em cowboy candy and they’re loaded with sweet heat and a bit of crunch–along with that element of surprise: how hot will this one be? Seems the heat level can vary even within different bites of the same pepper. I ate a particularly spicy ring last summer, experienced an all-over “I’m melting” sensation, then fainted and literally hit the wall. For a while, I was afraid to eat more of them, but I soon got over it and ate the rest because a) they’re damn tasty and b) Yankee thrift prevents me from throwing away perfectly great food. 🙂

What to do with them? Whether you eat ’em like candy, perch them atop a spicy margarita or add them as a garnish for tacos, they’re a welcome guest at a variety of sweet or savory parties. And, as a bonus, the by-product is a fiery syrup you can use to make kicked-up margaritas. I even made my own spicy sugar for dipping the glasses–there goes that Yankee thrift action again. Let’s heat things up, amici!

CANDIED JALAPEÑO RINGS: COWBOY CANDY
And a spicy syrup by-product to boot!

6 jalapeños, cut into thick rings
1/2 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
1/2 teaspoon ground chile (I used 1/4 tsp. chipotle and 1/4 tsp. ancho)
additional 1/2 cup sugar for dipping
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Preheat oven to 200 degrees F.
Dissolve water, spices and half cup of sugar in a small saucepan. Stir over medium high heat till it boils. Add jalapeños and reduce heat to medium low. Simmer for 3-4 minutes. Using a toothpick, dip each jalapeno ring into granulated sugar. Coat the rings generously. Place on foil-lined cookie sheet.
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Bake sugared rings at 200 degrees for 20 to 30 minutes. Let them cool and air-dry for several hours. You can even leave them uncovered for a day or two.

But wait! Save that syrup and stick it in the fridge–it contributes to a mean margarita.

You’ll see you have a bit of leftover sugar from dipping the rings–to that, add 1/4 teaspoon of the syrup. To make it pretty, add about 7 drops of food coloring. Stir thoroughly to combine. Now you can dip each margarita glass (dip first in a shallow dish of tequila or run a wedge of lime around the top) in the spicy sugar to make a colorful presentation.

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Be sure to have some tortillas or bread or crackers on hand just in case you need to rescue yourself from the ring of fire. 🙂 Cheers!
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