Review of last recipe - Candied Mini Fruitcakes (photo above) - I couldn't find any candied pineapple, so ended up buying fancy mixed candied fruits which also had green cherries and some citrus peel included in the mix.  It really wasn't bad, but just nothing I care to waste calories on.

TODAY'S RECIPE - CHICKEN WITH WHITE BARBECUE SAUCE
This recipe was developed by Brad Borel, and is out there on the internet.  I couldn't, however, find anything definitive about Brad.

Serves 4 - oven 425 degrees

1/4 cup light brown sugar or raw sugar
2 tbsp chili powder
2 tsp salt
1 1/2 tsp coarsely ground pepper (preferably white)
1/2 tsp paprika
(2) 12 oz chicken breasts, split
Brad's White Barbecue Sauce (recipe follows)

In a small bowl, mix sugar, chili powder, salt, pepper and paprika.  Rub over chicken; coating it well.  Wrap each breast in plastic wrap and refrigerate at least 3 hours or overnight. 

When ready to continue with recipe, bring chicken to room temperature, and place skin side up in large shallow baking dish, leaving space between pieces.  Brush with oil mixture skimmed from Brad's White Barbecue Sauce.  Bake in prefheated 425 degree oven for about 14 minutes, or just until chickien is opaque throughout.  Serve with barbecue sauce alongside.

Brad's White Barbecue Sauce - Makes 1 cup
1 cup minced onions
1 cup oil
2 cloves garlic, crushed
2 tbsp light brown or raw sugar
1 tbsp minced parsley
1 tsp coarse ground pepper; preferably white
1/2 tsp salt
1/4 tsp oregano
pinch of tarragon
1/2 cup white wine
1/4 cup white wine vinegar
1/4 cup butter; cut into pieces

In a heavy saucepan, saute onions in oil until just tender.  Stir in remaining ingredients.  Simmer, stirring occasionally for 30 minutes.  Remove from heat and let stand until fats rise.  Gently tip saucepan and drain off oil and butter for use in basting the chicken. 

Whirl sauce in blender or processor until smooth.  Heat gently begfore serving.

Review of last recipe - Shrimp Florentine (photo above) - It was delicious, and I served it over pasta just to make the final presentation easier since you need 3 pans just to make this dish (I hate that).  In the prior post, I said I would substitute parmesan for the sapsago if needed.  Since I couldn't find sapsago, and it is supposed to have a strong flavor, I decided to go with 3 parts gorgonzola and 1 part parm; knowing that the cheeses would work well with the other ingredients.  And it did!

TODAY'S RECIPE - CANDIED MINI FRUITCAKES
Let stand for at least 1 week to let flavors develop.  These can be stored in a cool place for up to 3 months.  Don't know anyone who likes fruitcake except my mom, so she will be the recipient of the end product.   Thank goodness this recipe popped up during the holidays; otherwise, I'd bet candied fruits wouldn't be available.

Makes 4 cakes - 300 degree oven

1 egg
1/4 cup sugar
1/2 cup flour mixed with 1/2 tsp baking powder and 1/8 tsp salt
2 cups pecan halves
8 oz pitted dates, cut in half
4 oz candied red cherries
4 oz candied pineapple, cut in chunks
4 tbsp bourbon

Grease well four 4" x 2" loaf pans.  Line bottoms with waxed paper, then grease again and set aside.

In a medium bowl, beat egg with sugar until light and fluffy.  Stir in flour mixture just until blended.  Stir in pecans, dates, cherries and pineapple until evenly distributed and lightly coated with batter.  Pack firmly in prepared pans up to rims, pressing down with hands moistened with cold water.

Bake in preheated 300 degree oven for 40 minutes or until the tops look dry, but are not brown.  Remove to racks to cool.  While still warm, sprinkle each with 1 tbsp bourbon.  Loosen edges and invert on racks, peel off paper and turn top side up to cool  Wrap airtight.

Review of last recipe - Chicken with Smoked Sausage (photo above) - Frankly, I like any kind of chicken and sausage type dish and this one was easy to prepare and delicious.

TODAY'S RECIPE - SHRIMP FLORENTINE
From The Boston Globe, February 22, 1984 ...

Serves 6

4 tbsp butter
2 garlic cloves, chopped
8 oz mushroom caps
1 tbsp chopped parsley
1/4 cup white wine
1 lb shrimp; peeled and deveined
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 scallion, chopped
1 1/4lb spinach; trimmed, rinsed and chopped
1/8 tsp nutmeg
1/3 tsp salt
1/4 tsp pepper

Sapsago* Sauce:
3 tbsp butter
3 tbsp flour
1 cup light cream or half and half
1/2 cup dry white wine
4 tbsp sapsago cheese, grated
salt and pepper

* - Sapsago cheese is made exclusively in the Canton of Glarus Switzerland, and is a skimmed cow's milk with an herb called blue fenugreek.  It is pungent, and is said to be an acquired taste.  Not sure if I can find it at my local cheese shop, but since only a small amount is needed, may just substitute something always available in my fridge, like parmesan (oops).

Melt 4 tbsp butter in a large heavy skillet and lightly saute the garlic for 2 minutes.  Add the mushrooms and parsley, toss well and saute for another 5 minutes.  Add the white wine and saute; stirring until the liquid evaporates.  Add the shrimp, salt and pepper and saute until the shrimp is opaque.  Set aside.

In a saucepan, melt the 2 tbsp butter and chopped scallion.  When it has softened, add the spinach and mix well.  Cover and cook for 3 minutes.  Add nutmeg, and salt and pepper to taste.  Set aside while preparing the Sapsago sauce.

Sapsago Sauce:  In a saucepan, melt the butter.  Whisk in the flour and cook only until bubbly.  Gradually add the liquid ingredients, whisking to prevent lumps.  Cook until the mixture has thickened, then add the cheese and stir well.  Salt and pepper to taste.

Butter an oven-to-table casserole and spoon in the spinach.  Pour 1 cup of the sapsago sauce over the spinach, top with the shrimp and mushroom mixture, then pour on top the remaining 1/2 cup sauce.  Place the casserole under the broiler until the cheese sauce is lightly browned.

Review of last recipe - Butternut Squash Chiffon Cake (photo above) - The filling was almost getting too brown, so I took the pie out at around 38 minutes.  It was quite soft when I sliced into it once it had cooled (perhaps not cool enough?) It was good, but my thoughts were still on the butternut squash cheesecake (prior dessert) which is a much better dessert than this one.

TODAY'S RECIPE - CHICKEN WITH SMOKED SAUSAGE
From The New York Times, November 2, 1983 ...

Serves 4

3 1/2 lb chicken, cut into serving pieces
salt and pepper to taste
1/2 lb smoked sausage; such as a Polish sausage
1 cup flour
2 tbsp oil
2 tsp finely minced garlic
1/2 cup finely chopped green onions
1 1/2 cup red or green peppers; cored, seeded and cut into 1/2" pieces
1/2 tsp dried thyme
1/2 cup finely chopped fresh or canned tomatoes
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp finely chopped parsley

Sprinkle chicken with salt and pepper and set aside.  Cut sausage into thin rounds.

Dredge chicken pieces in flour and shake off excess.  Heat oil in heavy skillet or casserole and add chicken pieces.  Cook, turning often, until browned on all sides; about 8 minutes.

Add sausage and stir to blend.  Continue cooking 4 minutes.  Pour excess fat from skillet.

Add garlic, green onions, peppers and thyme and stir.  Continue cooking 2 minutes and add tomatoes, wine and broth.  Cover and bring to a boil, then let simmer 20 minutes.  Uncover and let liquid cook down for 5 minutes.  Sprinkle with parsley and serve.

Review of  last recipe - Shrimp Chippewa (photo above) - This was okay; the green onions providing some crunch, but I won't make it again.  With the leftovers, will try to add more veggies and serve it over pasta.

TODAY'S RECIPE - BUTTERNUT SQUASH CHIFFON PIE
From The Boston Globe, October 26, 1983 ...

Serves 8-10 - 450 degree oven

2 cups flour
1 tsp salt
2/3 cup unsalted butter
1/3 cup ice water
1 cup light brown sugar
5 large eggs, separated
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
2 cups cooked, mashed butternut squash
1/2 cup heavy cream

To prepare the pie crust, put flour and salt into food processor fitted with a steel blade.  Pulse briefly.  Add the butter, in tablespoon sized pieces, and cut butter into the flour mixture until the consistency of cornmeal.  Add water and pulse until the mixture begins to come together. If you don't have/want to use a food processor, mix the flour and salt in a bowl and use a pastry cutter or two knives to cut the butter in and proceed as above.

Turn out onto a very lightly floured surface and form into a ball.  Cover with plastic wrap, and chill for at least 30 minutes. 

On a lightly floured board, roll out to line a 9-10" pie pan.  Trim border, crimp edges and refrigerate for 20 minutes to 1 hour. 

Preheat oven.  Line crust with parchment or waxed paper and fill with beans or rice.  Bake for 10 minutes or until edges are light golden.  Remove beans or rice and paper, bake 5-7 minutes more.  Remove and cool.  Reduce oven to 375 degrees.

In a mixing bowl, combine brown sugar, egg yolks, cinnamon, nutmeg, allspice, squash and heavy cream.  Mix to blend ingredients.  In a separate bowl, beat egg whites until stiff, and fold into squash mixture.  Pour mixture into partially baked pie shell and bake for 40-45 minutes or until filling is puffed and set.

Remove and let cool.

Review of last recipe Chicken with Peppers and Artichokes (photo above) - This was absolutely delicious!  All the ingredients married well to make a terrific sauce.

TODAY'S RECIPE - SHRIMP CHIPPEWA
Serves 6-8

1 1/2 cups (3 sticks) butter, cut into 1/2" pieces
56 (about 2 1/2 lbs) medium shrimp, shelled and deveined
1 1/2 cups mushrooms, sliced
4 garlic cloves, chopped
7 cups chicken broth, boiling
1 1/4 cups chopped green onions
1/4 cup chopped parsley
french bread

Melt 1/2 cup butter in heavy large saucepan over medium-high heat.  Add shrimp, mushrooms and garlic and saute just until shrimp are pink; about 1 minute (do not overcook).  Stir in boiling broth, green onion and parsley. 

Remove from heat and add remaining butter, whisking until melted.  Ladle into heated bowls and serve with french bread.

Review of last recipe (photo above) - Well, this is a really delicious dessert!  I did make some changes when I saw that my springform pan was 10" and I had already bought the ingredients and couldn't/didn't want to increase the size of the dessert.  Instead, I put the crust into an 8-9" cake pan and made only half of the filling to pour on top.  I baked it for 45 minutes, and although I probably could have fit the full recipe of the filling into the pan, in retrospect, it's really a perfect dessert as it is.  It isn't overly sweet or cheese-y; the crust is the sweetest part of it and it marries well with the filling. 

TODAY'S RECIPE - CHICKEN WITH PEPPERS AND ARTICHOKES
This is actually a braise ... great with bread soaking up the sauce.  This dish reheats well!

Serves 4

1 3 lb chicken, cut into pieces
1/2 cup flour
1 tsp salt
3/4 tsp pepper
1/4 tsp thyme, crumbled
2 tbsp olive oil
3 cloves garlic, minced
3 small sweet red peppers, halved, seeded and cut into 1" pieces
2 tbsp seeded and finely chopped hot green peppers
1/2 cup dry white wine
2/3 cup chicken broth
1 pkg (9 oz) frozen artichoke hearts, thawed and patted dry
5 1/2 oz (about 23)  oil cured black olives, halved and pitted
1/2 tsp basil, crumbled
3 tbsp chopped parsley

Pat chicken dry with paper toweling.  Combine flour, salt, 1/4 tsp of the pepper and thyme in a plastic bag.  Add chicken, shake well until coated.  Reserve any extra flour mixture.

Saute chicken in oil in a large skillet, shaking skillet occasionally, until deep brown; about 12 minutes.  Turn chicken over and saute about 12 minutes more or until chicken feels nearly firm to the touch.  Cover and cook over low heat for 3 minutes.  Remove chicken to paper toweling to drain.

Pour off fat into a cup.  Measure and return 3 tbsp to skillet.  Add garlic and red and green peppers.  Saute, stirring often until peppers are slightly softened; about 5 minutes.  Remove peppers to toweling with chicken.

Add wine to skillet and bring to boiling; stirring to scrape up browned bits.  Cook 3 minutes or until wine is reduced to half its volume.  Stir in broth; cook 1 minute.  Return chicken to skillet skin side up.  Spoon peppers over and add artichokes.  Add more broth, if needed. so level comes halfway up chicken.  Bring to boiling, then lower heat.  Cover and simmer until dark meat is tender when pierced with a knife; about 10 minutes.

Add olives and basil and baste chicken.  Cover and simmer until heated through.  Add remaining 1/2 tsp pepper and the parsley.  Spoon juices over chicken.  Taste and adjust seasoning.  Garnish with additional chopped parsley. 

Note:  To thicken gravy, blend 1 tbsp of the reserved seasoned flour mixture with 2 tbsp water in a cup.  Stir into cooking liquid and cook until bubbly-hot.
           

Review of last recipe (photo above) - Not the best pic as I noticed after I spooned out the dish that there's a chip on Nana Lucy's plate just from recent wear and tear (boo).  I will not be using these except for holiday/special meals as to save them from accidents (I want the set to be as intact as possible when I hand it down to my stepdaughters).  Back to the food ... it was tasty, but nothing utterly fantastic.

TODAY'S RECIPE - BUTTERNUT SQUASH CHEESECAKE
This was clipped from Bon Appetit September 1983 issue from their "ask for a restaurant's recipe" column.  I was living in Salem MA; the inquirer asked about a dessert offered from a restaurant in Newburyport MA, where I now work.  Unfortunately, the restaurant, Pottage, doesn't exist anymore.  I did google the former owners, who still live in the area and are now both realtors.  And the woman from Needham MA who asked for the recipe was a teacher at that time, but now practices law in the Syracuse NY area.  Oh, the power of Google...

Serves 10 - oven 350 degrees

1 1/2 lbs unpeeled butternut squash, cut into chunks (you need 1 cup mashed in the end)

1 1/2 cups graham cracker crumbs (about 20 crackers)
1/3 cup butter, melted
3 tbsp sugar

1 lb. cream cheese, room temperature
3/4 cup sugar
4 eggs
1/2 cup flour
1 tbsp orange liqueur
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp ground cloves

Steam squash until very tender; about 15 minutes.  Scrape out pulp and mash or puree enough to measure 1 cup.  Set aside.

Preheat oven to 350 degrees.  Blend crumbs, melted butter and 3 tbsp sugar in large bowl.  Press crumb mixture evenly onto bottom (and sides, if desired) of 8" springform pan and set aside.

Beat cheese in large bowl with electric mixer until fluffy.  At medium speed, gradually blend in squash, sugar, eggs, cream, flour, liqueur, cinnamon, ginger, salt and cloves.  Turn mixture into prepared pan. 

Set pan on baking sheet.  Bake until firm; about 1 hour.  Turn off oven, open door 2", and let cake cool in the oven for 40 minutes.  Transfer to wire rack to cool completely.  Chill thoroughly before serving.

Review of last recipe (no photo above) - Actually, I forgot to take a picture ... it was an unremarkable looking dish; like a chicken stew.  It was really tasty, and although I initially thought I would like the garlic pulp spread on bread, I wasn't a big fan.

TODAY'S RECIPE - SHRIMP AND CRABMEAT SAUTE
From The Boston Globe, September 21, 1983

Serves 6

4 tbsp butter
1 tsp minced garlic
3/4 lb mushrooms, sliced thin
3/4 lb shrimp
3/4 lb crabmeat
3 tbsp sherry
1 cup heavy cream
1 tbsp minced chives
2 tbsp minced parsley
salt and pepper

Peel and devein shrimp.  Pick over crab to remove any cartilage.

In a large skillet, melt the butter over low heat.  Add the garlic and cook for 3-4 minutes, stirring occasionally.  Add the mushrooms and increase the heat to medium-low, and saute for 10 minutes or until nearly all the juices have evaporated.

Increase heat to medium-high and add shrimp and saute for 2 minutes; stirring constantly.  Add crabmeat and cook another minute, still stirring.  Add the sherry and stir to blend, then add the cream. 

Holding the skillet by the handle, tip it to a 30 degree angle over the heat.  Push the crab and shrimp towards the handle, away from the the heat, leaving the cream almost directly over the flame or element.  Boil the cream about 5 minutes or until it is reduced by about half.  Set the skillet down flat, add the chives and parsley, and cook for just 1 minute longer.  Serve immediately.

Review of last recipe (photo above) - I like to make easy cookies .. these really are not.  They must be rolled out and cut out of the dough ... then the scraps rolled out and cut out again (which toughens the dough and adds more flour to the finished product). The pressure of the rolling pin made the dough stick to the counter, so had to free it before cutting the cookies out.  Just a pain ... The finished product is tasty enough, but will hold final judgment for when they cool and I have one with a cup of tea (the one bite for the "photo shoot" wasn't enough of a taste), and will have the husband weigh in. as well.

TODAY'S RECIPE - CHICKEN WITH 40 CLOVES OF GARLIC
Serves 8
oven 375 degrees

2/3 cup oil
16 chicken thighs or drumsticks (or a combination of the two)
4 ribs celery, cut in long strips
2 medium onion, chopped
6 sprigs parsley
1 tbsp chopped fresh tarragon or 2 tsp dried
1/2 cup dry vermouth
2 1/2 tsp salt
1/4 tsp pepper
dash of nutmeg
40 cloves of garlic, unpeeled
french bread

Pour oil into shallow dish; add chicken and turn to coat all sides evenly.  In a heavy 6-qt casserole, combine celery, onions, parsley and tarragon.  Lay chicken on top and add vermouth.  Sprinkle with salt, pepper and nutmeg.  Tuck garlic cloves around and between chicken pieces.

Cover casserole tightly with foil, then lid.  Bake in preheated 375 degree oven for 1 1/2 hours without removing cover. 

Serve chicken with pan juices, whole garlic cloves and slices of heated french bread.  Spread garlic out from root end of papery husk onto bread and spread like butter.

Review of last recipe (photo above) - It was good, but obviously, expensive to make, so don't know if I'd make it again.

TODAY'S RECIPE - BUTTER COOKIES
This recipe was on the back of a Land O Lakes butter box circa ?.

Makes 6 dozen - oven 400 degrees

1 cup each sweet butter, softened, and sugar
1 egg
2 1/2 cups flour
1 tsp baking powder
2 tbsp orange juice
1 tsp vanilla

In a 3 qt mixer bowl, cream butter, sugar and egg until light and fluffy.  Beat in flour, baking powder, orange juice and vanilla until smooth and well combined.  Chill 2-3 hours or until firm enough to be rolled.

Roll out dough, 1/2 at a time, on well floured surface to 1/8" - 1/4" thickness.  Cut out with cookie cutters.  Place on ungreased cookie sheet, and bake in center of oven for 6-10 minutes or until golden brown on edges.  Cool on wire rack.

** For a crisper cookie, roll to 1/8", and for a softer cookie, roll to 1/4".

Review of last recipe (photo above) - A good easy technique for quick cooking of thighs (or breast), but unfortunately, I did not buy boneless thighs and had to do some butchering ... and I did kinda butcher the meat.  Still turned out tasty.

TODAY'S RECIPE - SEAFOOD A LA MEDITERRANEE

Serves 4-6

1/2 cup olive oil
4 medium garlic cloves, minced
12 cherrystone or littleneck clams, scrubbed
3 lobster tails (1 1/2 lbs), cut into 1" segments, shells intact, and patted dry
12 jumbo shrimp, deveined, shells intact, and patted dry
1 cup dry white wine (chablis), warmed
2 cups drained canned italian plum tomatoes
2 bay leaves
1/2 tsp dried oregano
salt and pepper
3 cups steamed white rice
2 tbsp chopped parsley for garnish

Heat oil in deep heavy skillet over medium-high heat.  Add garlic and saute 1 minute; do not brown.  Add clams and lobster and saute 1 minute.  Add shrimp and saute 1 minute.  Pour in wine and simmer until lobster and shrimp are just opaque; about 2-3 minutes.  Remove lobster and shrimp from broth using slotted spoon; set aside.  Add tomatoes, bay leaves and oregano with salt and pepper to taste. 

Simmer until clams open; 2-3 minutes and discard any that do not open.  Discard bay leaves. 

Return lobster and shrimp to stew.  Spoon bed of rice into heated rimmed bowls.  Ladle stew over rice, and sprinkle with parsley.