Easy crockpot yogurt

Source: creativesimplelife.com via Food on Pinterest

Totally excited to have found this and don't know why I didn't think of it--- I have made lots of yogurt in my life, but never without the proper equipment (ie yogurt makers.) A friend of mine found this super easy yogurt recipe using a crockpot. Love it, and going to try it asap. Yay!

Tasty Tuesdays- French and Irish Baking

St Patrick's day is just around the corner, and while to many people that means beer and beads, to us Catholics it's a day to celebrate an incredible saint whose passion for God and whose faith and service drove demons out of Ireland by the power of God and brought an entire pagan island to love and serve the Lord and His Church.
Many families like to celebrate with a traditional Irish Feast, which can mean anything from Corned Beef and Cabbage to Shepherds' Pie. Long story short, if there are potatoes, go for it. A popular and almost always present side dish is Irish Soda Bread, one of the greatest things ever for those of us who can't have a lot of yeast.
Because it's yeast free bread, we can make it quickly and easily, and it tastes great. Here is our family's favorite Irish Soda Bread Recipe: 

Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Servings: 20

"The batter for this unadulterated soda bread features buttermilk for a special richness."

INGREDIENTS:

4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt

1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2.	In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3.	Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

 The other bread we bake almost every day around here is a French Baguette, the crunchy, fluffy amazing bread I was raised eating at every meal. Serve it with jam in the morning, alongside soup or salad at noon, with nutella at teatime, and with a rich, hearty dinner to sop up sauces and finish off dishes. Yum. It's a 24 hour bread, you make the starter early in the afternoon and start baking at 3 or 4 am if you want it fresh for breakfast. But around here, I make the starter last thing at night and then start the process first thing in the morning, which means we usually have fresh bread at lunchtime or snacktime and always with dinner, using leftover first thing in the morning. The recipe I use is from Bread Alone. Total prep and baking time is 6 hours, not including the poolish. Makes 4 baguettes, 12-14 inches long, 1 inch wide.

POOLISH:

Spring Water  1 cup

Dry Yeast 1/4 tsp

Organic all purpose white flour* 1 1/2 cups

(I sometimes substitute half and half whole wheat.)

Combine water and yeast in a large bowl and let stand for 1 minute. Stir with a wooden spoon until yeast is dissolved. Add the flour, and stir until consistency of the thick batter. Continue stirring for 100 strokes until the strands of thick gluten come off the spoon when you press it against the back of the bowl. Scrape down thesides with a spatula and cover with plastic wrap or a clean, damp cloth. put in a modertately warm draft free place until it doubles in volume. (I leave it overnight)

FINAL DOUGH:

Full batch of Poolish

Spring Water, 1 cup

Dry Yeast 1/4 tsp

Organic All Purpose White Flour, 5 cups

Fine Sea Salt 1 tblsp

Measure and transfer one cup of the poolish to a new bowl. Discard the rest. Add the water and yeast and stir to break up until it loosens and foams slightly. Add 1 cup of the flour and stir until well combined.  Add the salt, stir, and then add just enough flour to make a difficult to mix. Turn it out onto a well-floured surface and knead, adding more of the remaining flour until dough is soft and smooth, 15-17 minutes. The dough is ready when a small amount pulled from the mass springs back quickly. Shape the dough into a ball and let it rest on the well flooured surface while you scrape and clean the bowl. Lightly oil the bowl, and place the dough inside, turning it once to coat all sides with oil. Cover with a clean damp cloth or plastic wrap and put in a moderately warm, draft free place until doubled in volume and a slight indentation remains after pressing finger into the dough. (2-3 hours)

Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured board. Knead BRIEFLY. Divide into four equal portions. Flatten with the heel of your hand and shape into small, tight ball. Cover with clean damp cloth or plastic wrap and put in moderately warm, draft free place for 30 mins. 

Flatten each ball with the heel of the hand and shape into a 14 inch loaf. Place the loaves seam side up in a well floured couche (if you don't have one, just place them on the surface you will be cooking them in, WELL FLOURED and shaped.  Cover with cloth or plastic wrap as before and leave in place until they increase in volume and a slight indentation remains when the dough is pressed with a finger tip, about 1 1/2 hours.

About an hour before baking, preheat the oven to 450. If you have a homemade hearth or baking stone, you are awesome and your bread is almost guaranteed to turn out. If you don't (like me) then this is where it gets interesting and practice makes perfect. Once the oven is preheated, spray (or fling, lacking a spray bottle) some water into the oven to steam it up (be super careful not to hit the lightbulb or it will explode if it's lit.)

Stick the bread into the oven on the baking sheet or turn it out from the couche onto the baking stone or whatever you are doing with it, and let it bake for 15-20 minutes. The first ten minutes, open the oven at 0, 5, and 10 minutes to spray water in and add moisture. (NOT on the bread, but around it)

Take them out at 15 minutes and check for doneness. Loaves will be a rich caramel color and crusts will be firm. Turn them over and strike the bottom firmly with your finger. If they are done, it will sound hollow. If they don't sound hollow, bake another 5 minutes. 

They are best eaten warm, so don't wait to cool them completely before digging in. Seriously, the best way to eat these is to grab some friends and some quality olive oil, a glass of wine, and just dig in and dip.

Bon Appetit, and Sláinte! 

St Patrick, pray for us!

Tasty Tuesdays: A Southern-fried Turkey?

Yes, it's true, when I moved here, there were tons of five and ten gallon frying oil vats for sale in the supermarkets and I couldn't figure out WHY. Come to find out southerners even fry their thanksgiving turkeys! Oh, I scoffed, alright---- til I actually had one last year for the first time and it literally blew. my. mind!!!
The longer I live here, the more I learn that the South is the place to be!
So, for this week's Tasty Tuesday, I present to you the classic Southern Bird.... fry it up and serve a Thanksgiving that no one will forget!

Ingredients

10 to 12 Pound WHOLE TURKEY, non self-basting

2/3 Cup prepared vinaigrette dressing

1/3 Cup dry sherry

2 Teaspoons lemon pepper seasoning

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon cayenne pepper

As needed peanut oil (See note below)

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: Recipe by The National Turkey Federation
Image Source: www.eatturkey.com

Serve  a classic Thanksgiving dinner with candied yams, green beans, cranberry sauce, stuffing, coleslaw, corn, mashed potatoes, and other yummy treats with this incredibly tasty Turkey. 
For an extra special twist: serve cornbread in our Gail Pittman Alfresco Small Servers, just $32.99 for a set of two.
Made with family in mind. Gail gives us a bold medallion design in a neutral color palette, perfect for outdoor dinners with a large group or intimate gatherings with family. Our server and accent plates are so popular, Gail’s added more serving pieces that are fantastic for baking and handy for everyday use in the kitchen. All pieces are dishwasher, freezer, microwave and oven safe up to 350°. Set of two. :: 7" x 5" x 2 1/2" tall; holds 2 cups

Tasty Tuesdays: Get in the spirit with Swedish Glögg

Many years ago, I became an honorary Swede. I delved headfirst into the culture because of a relationship with a Swede, and in the process I grew to love the land, the people, the foods and the culture, despite the fact that it is so polar opposite to my own! I even learned the language, and grew to make many wonderful Swedish friends both here and abroad.
 It's no secret my husband's strong scandinavian features and red- blond hair are what attracted me to him first! :)
Nobody does Christmas like the Swedes, so here is a recipe for one of my favorite Swedish treat.

Glögg is the traditional drink in Sweden and Finland during the six weeks leading up to December 25--a cold, dark time of year in Scandinavia. This glogg recipe resembles a variety of historical mulled wines, such as wassail and gluwein.

Yield: Makes about 1 quart

Ingredients

• 2  cups  water or orange juice
• 1  (3-inch) piece orange rind
• 1  (1-inch) piece fresh ginger, peeled and sliced
• 2  cinnamon sticks
• 6  whole cloves
• 5  whole allspice
• 2  cardamom pods, bruised
• 1  vanilla bean, split lengthwise
• 1  (750-ml) bottle red wine, such as Burgundy
• 1/2  cup  sugar
• Garnishes: blanched almonds, golden raisins

Preparation

Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil. Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) Garnish, if desired.
Note: For a nonalcoholic version, use water or orange juice, and substitute 3 cups Concord grape juice for the wine. Omit sugar, and follow glögg procedure.

From:  Charlotte R. Brady, MyRecipes, NOVEMBER 2004 via MyRecipes.com

Like it? Serve it up in our Simone Double Old Fashioned Glasses on our Napa Serving Tray: 

 To add a holiday feel, lace some red and green colored ribbons through the handles and arrange some sprigs of holly with red berries around the glasses.


Glogg is a family favorite and one of the first things I bring out to get in the Spirit of the Holidays! It bring back warm memories of sharing time with Swedish loved ones... who really know how to celebrate the Season! 

Enjoy.



WHY NOT SERVE GLOGG AT YOUR NEXT PRAYER MEETING?
Here are the words to the Rosary in Swedish:

Sign of the Cross	I Faderns, Sonens, och den Helige Andes namn.
Apostles Creed	Jag tror på Gud, Fader allsmäktig, himmelens och jordens skapare. Jag tror ock på Jesus Kristus, hans enfödde Son, vår Herre. Vilken är avlad av den helige Ande, född av jungfrun Maria pinad under Pontius Pilatus, korsfäst, död och begraven, nederstigen till dödsriket. På tredje dagen uppstånden igen ifrån de döda, uppstigen till himmelen, sittande på allsmäktig Gud Faders högra sida, därifrån igenkommande till att döma levande och döda. Jag tror ock på den helige Ande. En helig allmännelig kyrka, de heligas samfund syndernas förlåtelse, de dödas uppståndelse och ett evigt liv.
Our Father	Fader vår, som är i himmelen. Helgat varde Ditt namn. Tillkomme Ditt rike, ske din vilja såsom i himmelen så ock på jorden, Vårt dagliga bröd giv oss idag och förlåt oss våra skulder såsom ock vi förlåta dem oss skyldiga äro. Och inled oss icke i frestelse utan fräls oss ifrån ondo. Ty riket är ditt och makten och härligheten i evighet.
Hail Mary	Hell dig Maria, full av nåd. Herren är med dig. Välsignad är du bland kvinnor och välsignad är din livsfrukt Jesus Heliga Maria Guds Moder bed för oss syndare nu och i vår dödsstund.
Glory Be	Ära vare Fadern och Sonen och den Helige Ande såsom det var av begynnelsen, nu är och skall vara från evighet till evighet.
Oh My Jesus	O Jesus, förlåt oss våra synder. Bevara oss från helvetets eld och fräls alla själarna i skärselden. Led alla till himmelen, särskilt dem som behöver din barmhärtighet allramest.
Hail Holy Queen	Himlarnas drottning, moder till all barmhärighet, moder till livet, hoppet, hjärtats glädje. Kvalda vi ropar, Evas förskingrade söner. Här är Tåredalen med suckar och klagan och långt är till Paradiset. I din himmel bed med oss på jorden. Låt oss se ditt ansiktes ljus, som ger oss frid i ångestnatten. Maria, högt benådad, när vår landsflykt ändas, låt oss då skåda Jesus som du gav oss. O ringhet, o höghet, o Guds mor, jungfru Maria. V: Bed för oss heliga Guds moder. R: Att vi må vara värdiga Kristi löften.
Final Prayer	Låt oss bedja; O Gud, din enfödde Son, har genom sitt liv, sin död och uppståndelse, förvärvat oss evigt liv. Vi bedja dig, låt oss, när vi mediterar över mysterierna i Jungfru Marie allra heligaste rosenkrans, efterfölja dem och uppnå dess löften. Genom samme Jesus Kristus vår Herre.