Tag Archives: recipe

Christmas Cookie Recipe, Egg Nog and A Green Holiday Craft Project

I’ve been remiss on the recipes for Christmastime and so I intend to make it up to you in the next few days, which is handy, since that’s all the time I have left.

My favorite holiday cookies are German Pfeffernusse. They are rather like a gingerbread, but less gingery and with a glazed sugar coating. I’ve read that the true Pfeffernusse cookie is very hard and is usually dipped in a hot beverage – rather like a biscotti, I would think. But I have grown up on the Americanized version, which is soft and chewy, mildly spiced and delicious. Some like to pair these cookies with egg nog.

Holiday Egg Nog Recipe from The Charmed Seed
(Greened up a little for our purposes)

2/3 cup organic sugar
4 organic, free range eggs
1/2 tsp. salt
8 cups hemp milk (or organic, free range, small dairy cow’s milk)
2 tsp. organic vanilla extract
1-2 oz. local Rum (like St. George Spirits Agua Libre)
fresh ground organic nutmeg to taste

Separate the egg whites and yolks and set whites aside in the refrigerator.  Mix the egg yolks, sugar, salt, and vanilla in a large pan until smooth.  Add milk to yolk mixture slowly, stirring or whisking constantly.  Heat slowly!  Once heated, set aside to cool.  Make meringue with egg whites and 6 tablespoons of sugar, if desired.  Serve with a dollop of meringue and a sprinkle of nutmeg.

Pfeffernusse Cookies – original recipe from allrecipes.com
(Also greened up)

Ingredients

  • 1/2 cup organic molasses
  • 1/4 cup local raised, corn-syrup free (ask!) honey
  • 1/2 cup organic butter
  • 2 organic, free range eggs
  • 4 cups organic all-purpose flour
  • 3/4 cup organic white sugar
  • 1/2 cup organic brown sugar
  • 1 1/2 teaspoons organic ground cardamom
  • 1 teaspoon organic ground nutmeg
  • 1 teaspoon organic ground cloves
  • 1 teaspoon organic ground ginger
  • 2 teaspoons organic anise extract
  • 2 teaspoons organic ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon organic ground black pepper
  • 1/2 teaspoon salt
  • 1 cup organic confectioners’ sugar for dusting

Directions

  1. Stir together the molasses, honey and butter in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
  2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
  4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners’ sugar.

While this isn’t a recipe, it is a really lovely quick project that’s so pretty and festive, and so easy to make green, I couldn’t pass it up. Go round up some fallen branches, two if you want it to look like the picture, about 5-6 feet long. These branches look like driftwood to me, so if you’re by the beach or a river, fabo! If not, don’t despair, after this weekend’s storm there should be plenty of fallen branches in your neighborhood, and they’ll do just fine. Use LED lights, available most anywhere they sell Christmas lights: ACE Hardware, Home Depot, Amazon and the like. The original idea is from REMODELISTA.com.

-Jocelyn Broyles

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Home For The Holidays: California-Made Vodka, Gin, Rum and Whiskey To Help Make It Go Down Smoothly

 

So you’re home for the holidays and you’re trying to go green (and stay sane) during all the hoopla. In an effort to help you along with both of those goals at the same time, I have compiled a list of California-made vodka, gin, rum and whiskey. So next time you need to take someone a hostess gift or find yourself wondering what to order in a bar (or what to put in your flask for the trip to aunt Caroline’s), go green and ask for one of these locally-made spirits:

VODKA:
1. Roth California Vodka, by Roth Distilleries
2. Hangar One, by St. George Spirits
3. Charbay by Charbay

GIN:
1. No. 209 by Distillery No. 209 – The story here is intriguing, take a break and read it.
2. Junipero by Anchor Steam

RUM:
1. Charbay by Charbay
2. Agua Libre by St. George Spirits
3. Eurydice by St. George Spirits and exclusive to San Francisco’s Smuggler’s Cove
4. Sergeant Classic by Essential Spirits Alambic Distillery of Mountain View

WHISKEY:
1. St. George’s Single Malt Whiskey by St. George Spirits
2. Old Potrero by Anchor Distilling, the makers of Anchor Steam beer
3. Charbay by Charbay

And to answer your next question: All scotches, bourbons and whisk(e)ys are whiskey, but not all whiskeys are scotches or bourbons. Are you feeling like you’re in a gray area the color of charcoal? Never fear, I’ll explain it here so that you can actually remember (or at least have somewhere to go look it up and sound smart next time someone asks you the difference). First off, the spelling thing. Whisky is from Scotland only. WhiskEy is from anywhere else. Whiskey (since I’m American, I’m going to spell it with an “e”) is a spirit made from distilled, grain mash, usually barley, rye wheat or corn. Scotch whisky comes only from, you guessed it, Scotland, and Kentucky and Tennessee whiskeys from their respective states. Bourbon whiskey has to be made from at least 51 percent (and no more than 79 percent) corn, must be no more than 160 proof and must be aged for at least two years (most are aged for at least four years) in a charred oak barrel. That’s it. Simple as pie. There are myriad differences in each type of whiskey, based on proof, age, malt and type of barrel, mix of grains, etc. If you’re interested, Wikipedia has the most comprehensive article on the differences between Scotch and Whiskey and Bourbon I found.

Now that you know what kind of booze to order, what drink should you put it in?

GIMLET RECIPE:

“A real gimlet is half gin and half Rose’s lime juice and nothing else,” declairs Terry Lennox in Raymond Chandler‘s The Long Goodbye. Today, the standard is 3:1 – three parts gin to one part Rose’s Lime.

HOT BUTTERED RUM RECIPE:

Three measures dark rum, two measures spiced light rum, 1/2 tsp. pumpkin pie seasoning, 1 lemon twist, 1 cinnamon stick. Boil water. Into a glass mug, pour rums and spices. Stir. Add six measures hot water, a tab of butter and the cinnamon stick.

MARTINI RECIPE:

a la James Bond in Ian Flemming‘s Casino Royale:
“Three measures of Gordon’s [gin], one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.
Got it?”

HOT TODDY RECIPE: Six ounces organic apple cider, two ounces whiskey. Heat the cider, pour into glass mug with handle, add whiskey.

If you’re looking for another type of green drink, you might have a good time at San Francisco’s Green Drinks, a monthly meeting of green-minded folks who come together in a social setting to talk about cool green stuff. Order yourself a gimlet with No. 209 and start a trend, or at least do Marlowe proud.


The Greennii Blog Updated for Tday-1: Green Your Thanksgiving, Now With Organic Stuffing To Go With The Organic Seven Layer Salad and Organic Pumpkin Pie Recipes

napa at sunset by Nick Dor

Photo by Nick Dor, http://www.ndphoto.com

Oh boy, oh boy! Did I mention in yesterday’s blog that I was excited? While my heart gets little pangs almost hourly at Thanksgivings past in Costa Rica with some of my most favorite people and ones whom I love most in this world, I am grateful to be where I am at this moment and am at times breathless with the beauty that is fall in the Bay Area.

So with one Barbarosa Ranchers turkey thawing in my fridge (it’s for a friend’s family) and the other turkey awaiting its brining party tonight, I am all aflutter with preparations for the big Thanksgiving feast, which mostly includes me getting my recipes in order and passing them on to you!

Laurie’s Stuffing (with real homemade breadcrumbs, of course!)

What:
12oz stale bread crumbs (the bread should be made at least two days prior)
1 C melted organic butter
1 1/2 C chopped celery
1 C chopped onion
1 3/4 C homemade organic chicken stock
1 pound organic, free range sausages of your choice (chicken, lamb, pork
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

How:
Cook sausage in a separate pan, set aside to cool. Set aside 1/4 cup of broth. Combine bread crumbs with butter and spices. Stir stock in gradually. Crumble sausage and add to mixture. Spoon into 2 1/2 or 3-quart greased casserole dish. Use reserved broth to pour over stuffing to avoid drying while baking. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings.

Miss Carrie’s Seven Layer Salad

(This is the dish at Thanksgiving that makes you feel like at least your sort of eating something healthy and not totally laden with calories. It lies.)

What:
1 head organic butter lettuce (or other type)
1 large organic red onion, finely chopped
2 C organic canned, frozen but thawed or fresh green peas (fresh is my first choice, but hard to find locally produced this time of year)
1/2 C organic or homemade mayonnaise
1/2 C organic sour cream (can substitute plain organic yogurt)
1 C shredded organic cheddar cheese
12oz. organic, free range, grass fed, loved it’s whole life bacon, cooked and crumbled

How:
Choose a pretty, clear glass salad bowl or cake pan – you’ll want to see the layers. Mix the mayo and the sour cream together. Set aside. Layer in the different ingredients in the order listed, with the lettuce on the bottom. You may not need the whole 12oz of bacon, it depends on the size of your serving dish. Serves 8-10.

Photo from Suzanne Enoch's post on http://www.thegoddessblogs.com

Organic Pumpkin Pie (from a pumpkin no less!)
2 cups of pumpkin pulp purée from a sugar or other pumpkin*
1 1/2 cup organic heavy cream or same amount of hemp milk (my choice by far and I drink milk)
1/2 cup packed organic dark brown or raw cane sugar
1/3 cup organic white sugar
1/2 teaspoon salt
2 organic, free range, cageless eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1 good crust (see recipe below)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium (about 2 pounds) sugar or other pumpkin, cut out the stem and scrape out the insides, discard (save the seed and see our roasted pumpkin seed recipe). Cut into sections and steam in a saucepan, with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork-tender. Optional – put pulp through a food mill or chinois to make extra smooth. NOTE: I am a lazy cook and I don’t bother with making extra smooth pulp. But, I do bother with real pumpkin. Start it first and it will be done by the time you assemble the rest of the ingredients and it is worth it!

Preheat oven to 425°F. Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream/hemp milk. Whisk all together until well incorporated. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.

Isophene’s Short Pie Crust

This recipe is from my grandmother who’s middle name was Isophene. I am NOT a pastry baker and I was scared of pie crusts until I was 34 and my mother assured me I could make this crust. I was also living in Costa Rica, pre-made crusts were nowhere to be found and I had 30 coming for Thanksgiving dinner. It turned out to be really easy, fun and is the only pie crust recipe I use!

2 C Flour
½ tsp. Salt
¼ tsp. Baking Powder
½ C Salad Oil (this is how my grandma wrote it – I use soy, corn or safflower oil, but not olive – it’s flavor is too strong)
¼ C Water

You’ll need a 9” pie tin and you’ll use this as your mixing bowl. Put your dry ingredients in the pie tin and mix well with your hands. Add wet ingredients and mix with your hands – remember back to your mud-pie days. This crust will not look super even, white-ish spots are fine. You want it blended, that’s all. As my mother wrote in giving me the recipe, “This falls apart easily. Don’t worry. It also smuches back together easily.” Once it’s mixed, start smuching it out towards the edges of the pie tin. Leave a little extra at the lip of the tin and using a pinching method make the little scalloped edges. Wa-la!

The Greennii Blog Greens Your Thanksgiving With a Local Food Finder and Organic Sweet Potato Pone

Thanksgiving in Costa RicaOh boy! Thanksgiving is just down the road and I’m so excited! In years gone by, we’ve usually been on a boat in the Pacific on Thanksgiving – one of the things you just have to put up with when living in Costa Rica!

But this year, for the first time in a decade, my husband and I are back in the US, not in Costa Rica, and I have to say, it feels a whole lot more like Thanksgiving when it’s 45 degrees out and the streets are wet from the weekend’s storm and the trees are all cinnamon, orange, mustard, salmon, plum, olive, peach and cherry colored.

But enough about me and my tday dreaming. Today is all about you and what you need to make your Thanksgiving healthy, local and green! Local Dirt is a great resource for seeking out local producers of all manner of food from meat from Ferndale Farms to organic produce and flowers from Rodoni Farms (okay, they’re not food, but they sure are pretty on the Holiday table), to herbs and soap from Cow Track Ranch. (Okay, okay, but ya gotta wash too, right?)

If none of these places has what you need, you can always hop on over to Whole Foods, who try to buy locally and certainly have a good selection of organic, free range products.

And not to leave you without a recipe three days before Turkey Day, here’s a great one for Sweet Potato Pone (or pudding or casserole or souffle – depending on how fancy you want to sound). This recipe is a family recipe and in looking up the definition of pone I found two other great sounding recipes that include more spices, different sugars including molasses, and different types of milk.

sweet potatoes

Photo from epicurious.com by Lara Ferroni

Sweet Potato Pone (updated to be organic and free range!)

What:
2 organic, free range eggs
1 C organic sugar
2 C grated organic sweet potato
1/2 tsp. organic nutmeg
1 C organic hemp milk (the original calls for condensed milk, but I am unable to find it organically, and the hemp’s texture and flavor I believe to be better – it lets the spices and other flavors in the dish show through.)

1/4 C organic butter (You can also make your own butter from organic heavy or whipping cream with this easy recipe from kiss my spatula. Yum!)

How:
Beat eggs and sugar until light and creamy. Add all else. Pour into buttered pan (9″ cake pan or pie pan will do) Bake 45 minutes at 350 degrees. When brown on top, stir and brown again. Serves Six.

-Jocelyn Broyles

Green Your Thanksgiving: Organic Brined Turkey and Organic Thanksgiving Recipes

This recipe is from epicurious with a couple of organic or local modifications by me.

Glaze:

2/3 cup Eden Foods (or other) organic barley malt syrup*
1/4 cup malt vinegar or apple cider vinegar
6 fresh organic sage sprigs
4 fresh organic thyme sprigs
1/2 teaspoon organic ground black pepper
2 tablespoons (1/4 stick) organic unsalted butter

Brine, turkey, and aromatics:
4 quarts water
2 cups coarse kosher salt or 1 1/2 cups Morton coarse kosher salt
3 12-ounce bottles organic stout beer (such as Eel River)
1 1/2 cups barley malt syrup
1 14- to 16-pound turkey preferably from Barbarosa Ranchers
2 teaspoons organic ground black pepper
2 peeled organic onions, quartered
2 organic celery stalks, cut into chunks
1 bunch organic fresh sage
1 bunch organic fresh thyme
1 unpeeled head of garlic, cut crosswise in half
3 tablespoons organic extra-virgin olive oil
2 cups (or more) water

Mixed-Mushroom and Tarragon Gravy:

Special equipment: 2 turkey-size oven bags
Turkey lacing pins
Charcoal chimney (if grilling)
13 x 9 x 2-inch disposable aluminum baking pan (to catch drips; if grilling)

* Ingredient info: Barley malt syrup has a flavor similar to molasses. Look for it at natural foods stores or buy it from edenfoods.com.

Greennii also has these downloadable recipes:

File Attachments

Green Your Halloween Fête

Gift Bags given to the first 200 people who RSVP via facebook!


Image by TwistEd Design

Please join Greennii, livegreene and Green Halloween® for this inaugural Green Your Halloween Fête!

Event Details
When: Thursday, October 14, 2010, 5pm to 8pm
Where: livegreene, 158 University Avenue, Palo Alto

Green Tips on throwing a Big Kid’s party, alternatives to high-fructose corn syrup candy (organic! made with juice!) and non-disposable/upcycled decorations and costumes!

Eco Fashion Show by Empire Vintage. One of a kind costumes for everyone in the “Be Green – Wear Vintage” Fashion Show! Showings at 5:30pm, 6:30pm and 7:30pm!

Costume Exchange by Costume Bank. Bring gently used costumes, adult or child size. Exchange for one brought by another guest!

Raffle Prizes from Autopia Biofuels, Reclaim, Live Greene, Palo Alto Ace Hardware and EO Products.

Complimentary Organic Wine provided by Vino Locale
Non-alcoholic beverages by The Willows Market.

Gift bag for first 200 guests full of fun coupons and kid-friendly Halloween goodies provided by EO Products, Glee Gum, Luna Organics, Mama K’s, O’Bon, Recycled Products Glob and Surf Sweets.

Larabar and Cascadian Farm products available for sampling at the event or taking home to put in lunches.

Adults and children of all ages welcome! Remember to bring your gently used costume to participate in the costume exchange!

Event Sponsors
We thank all of our sponsors and partners for their participation, for without their support this event would not be possible!

Green Halloween, Empire Vintage, Vino Locale, Reclaim, EO Products, Palo Alto Ace Hardware, Autopia Biofuels, The Willows Market, Luna Organics, O’Bon, Glee Gum, Surf Sweets, Plum Organics, Larabar, Mama K’s, Kiwi, HGTV, Cascadian Farm, Recycled Products, EcoMom, Glob, Local-Foodworks, Dr. Bronner’s, Costume Bank and Revolution Foods

In anticipation of our event, we’re posting tips, recipes and fun ideas for a greener Halloween:

10 EEK_O_Friendly Tips
5WaysToGreenYourBigKidsHalloween-1-1
5WaysToGreenYourKidsHalloween
FacePaint_Recipe
IsophenesShortPieCrust
PumpkinCupcakes
PumpkinPieRecipe
RoastedPumpkinSeeds