Ginger Shortbread

Martha Stewart's recipe for ginger shortbread is a perfect gift for those who like their sweets with a little kick. Too spicy for my tastes... I made this shortbread with my sister, Liddy, in mind. She recommends serving it with a good, strong cup of coffee.

Ginger Shortbread

1 cup unsalted butter, room temperature
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup granulated sugar
2 teaspoons ground ginger
1/2 teaspoon white pepper
3/4 cup crystallized ginger, chopped
1 tablespoon sanding or granulated sugar

Preheat oven to 325 degrees. Butter a 8 1/2-inch round cake or springform pan. Sift together flour, salt, ginger and white pepper.

Using a stand mixer, cream the butter until fluffy, approximately 3 to 5 minutes. Add sugar and continue to beat until mixture is very light in color, about 2 minutes. Scrape down sides if necessary. Stir in 1/2 cup crystallized ginger.

Slowly add flour mixture. Beat on low until the dough is just incorporated.

Pat dough into prepared pan and prick evenly with a fork. Sprinkle top with remaining 1/4 cup crystallized ginger and tablespoon of sugar.

Bake until firm and beginning to color, approximately 30 to 35 minutes. Cool completely before cutting into wedges.

Mustard Pork Chops

You don't have to spend hours in the kitchen to prepare a guest-worthy meal. This recipe, adapted from Nigella Lawson's Nigella Express, is proof. These chops go perfectly with steamed vegetables and egg noodles, or gnocchi, which is what Ms. Lawson serves them with. I use sparkling instead of hard cider, but this would be equally, if not more, delicious made with white wine.

Mustard Pork Chops

3 to 4 center cut pork chops
1 tablespoon extra virgin olive oil
1/2 cup sparkling apple cider
1 tablespoon Dijon or whole-grain mustard
1/3 cup heavy cream
Grill seasoning or salt and pepper to taste

Season the pork chops liberally.

Heat olive oil in a large saute pan over medium-high heat. Add the pork chops, cooking each side approximately 7 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove pork to a plate and cover with aluminum foil to keep warm.

Pour cider in to deglaze the pan. Cook slightly before adding in the mustard and cream. Continue cooking 1 to 2 minutes to reduce mixture. Pour over pork chops and serve.

Pasta with Ricotta & Broccoli

I originally bought Cooking Rocks by Rachael Ray for my daughter. I seem to get much more use out of it, though. One of my favorite recipes is Pasta, Cheese and Trees My Mama's Way. I like to steam the broccoli in broth before adding the ricotta, rather than boiling it separately, since it has so much more flavor. The broth also creates a lovely, creamy sauce for the pasta. If your kids aren't big on garlic, simply grate it over the broccoli just before adding the broth (to prevent burning) and no one will be the wiser.

Pasta with Ricotta & Broccoli

1 lb. broccoli crowns
1 lb. penne or rigatoni
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 cloves garlic, thinly sliced
1/2 to 3/4 cup low-sodium chicken broth
1 cup whole milk ricotta (or more to taste)
1/2 cup Parmesan, freshly grated
salt and black pepper to taste

Bring a large pot of water to boil; add a handful of kosher salt. Stir in pasta and cook until al dente.

Meanwhile, heat olive oil and butter over medium high heat in a large saute pan. Break the broccoli down into smaller florets and add to pan. Stir fry for 1 to 2 minutes. Add garlic. Pour the broth in, raise the heat and cook until broccoli is crisp tender, about 5 minutes. Reduce heat to low and stir in ricotta cheese.

Drain pasta and add to broccoli and ricotta mixture. Season with salt and pepper to taste and serve with Parmesan.

Baked Fettuccine with Asiago and Thyme

In the mood for a really rich pasta dish? Look no further. This recipe, adapted from Giada De Laurentiis, originally called for 1 pound of pasta and double the cheese and creme fraiche, but as is, you should be able to serve 3 to 4 easily.

8 oz. fettuccine or pappardelle
1 1/4 cups Asiago cheese, grated and divided
1 7 to 8 oz. container creme fraiche
1/2 cup Parmesan, freshly grated
3/4 teaspoon fresh thyme, chopped
salt and black pepper to taste

Preheat the oven to 375 degrees.

Cook pasta in amply salted boiling water until very al dente, about 8 minutes. Drain and reserve 1/2 cup of the pasta water.

Gently toss pasta with 1 cup of Asiago, creme fraiche, Parmesan and 1/2 cup of pasta water. Spoon mixture into a buttered baking dish. Sprinkle with remaining Asiago.

Bake until top is golden brown, about 25 minutes. Allow to sit for 5 minutes before serving.

Carrot Cranberry Muffins

These muffins, adapted from Food Network, bring together the taste of the holidays. Not too sweet, they're ideal for a post-Thanksgiving brunch. If you don't have any cooked carrots remaining from supper, simply use jarred baby food carrots.

Carrot Cranberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar

Preheat the oven to 375 degrees. Line a muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.

Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.

Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.

Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.

Irish Potato Soup

So what makes this soup Irish, exactly? Well, you've got your Dubliner and Ale, which add a real depth of flavor. Adapted from Relish, I omitted the celery and added a bit more cheese... feel free to adjust to your taste, though. I've also pureed the soup, creating an irresistibly velvety texture.

Irish Potato Soup

3 tablespoons butter
1 tablespoon olive oil
1 large onion, roughly chopped
1 leek, rinsed thoroughly and roughly chopped
4 medium Yukon Gold potatoes, cubed
6 oz. ale (preferably Irish)
2 1/2 cups low-sodium chicken broth
1 1/2 tablespoons flour
2 cups whole milk
1 1/2 cups Dubliner, shredded
salt and black pepper to taste

Melt 1 tablespoon butter with olive oil over medium high heat in large pot. Saute onion and leek until softened, about 10 minutes.

Add potatoes, ale, broth and a pinch of salt and pepper. Bring to a boil, then reduce heat to medium low. Cover and simmer for approximately 1 hour, or until potatoes are tender. Puree mixture with a hand blender.

Melt remaining butter over medium high heat in a saucepan. Whisk in flour and cook until roux begins to change color. Stir in milk, whisking until mixture is heated throughly and thickened. Stir in cheese.

Combine the cheese sauce with the potato mixture. Cook over low heat for another 10 minutes.

Serve with croutons and a sprinkling of bacon and parsley.

Waldorf Salad

Here's another Thanksgiving classic... with a little twist. Adapted from a recent Pillsbury Christmas collection, this Waldorf salad features just a hint of sweetness. Very festive over a bed of baby spinach or mixed greens.

Waldorf Salad

1 cup mayonnaise
4 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon cinnamon
4 large apples, cubed
1 cup red seedless grapes, halved
1 cup celery, chopped
1 cup walnuts, chopped

Combine ingredients and chill slightly before serving.