Venison Chili

I think I've mentioned this before on this blog, but I didn't really grow up eating beef. The main source of red meat in our house was venison, from my dad's frequent hunting trips with his best friend "Give me some nose" Greg. Every fall, shortly after the school year started, our front yard would suddenly sprout a foam target and evenings would often see my dad standing in the driveway target practicing with his bow and arrows. He's a pretty good shot. What this meant for our family, though, was that we rarely were without good, fresh hormone-free, free-range venison; the original organic red meat. Maybe this is partly why I connect so well with Katniss Everdeen of the Hunger Games trilogy?

German spiced wine

Merry Christmas! Frohe Weihnachten! A few years ago, I was fortunate to have the opportunity to spend three weeks of December in Munich to learn German and visit some friends. I'd previously been to Germany in June, which is gorgeous, but Germany at Christmastime is just magical. Everywhere you look, there are fairy lights, Christmas trees, and most importantly: Weihnachtsmaerkte (Christmas markets).

Double-Layer Bourbon Pumpkin Pie

Life has so gotten in the way lately. Graduate school, plus getting married a month ago, has really put me off cooking. We haven't done much lately. But now that it's the holidays, I'm back in the cooking mood.

We hosted Thanksgiving at our apartment this year. So, the turkey took 2 hours longer to cook than I originally thought it would. We had sangria, we had friends, and we had appetizers. And the turkey turned out really damn good (for the record, we stuffed it with quartered onion, green apples and buttered croissants, then rubbed a mixture of butter, rosemary seasoning mix and garlic under the skin, and placed a whole bunch of lemon quarters around the turkey in the pan and covered it with foil sprayed with cooking spray and DIDN'T baste. The stuffing and foil/cooking spray were my mom's instructions, we added the rest. Next time, I think we'll squeeze the lemons out over the turkey first.)

But the real show-stopper was my pie. Or at least, I thought it was the pie. I'm obsessed with pumpkin. My family knows that if anything is labeled "pumpkin flavored" or "pumpkin pie spice" I'm on it like frosting on a cupcake. So I'm pretty good at making a standard pumpkin pie. That's not what this is. I will admit that I can't take credit for the idea. Nor can I take credit for the individual recipes. I CAN take credit for combining these particular recipes into one phenomenal pie. I had something similar at a fundraiser in college and it's been sitting in the back of my mind for the four years since, and I finally decided to do something about it. So here's what ensued:

Double-layer Bourbon Pumpkin Pie

I usually don't like cheesecake, but when combined with the yummy spicy goodness of pumpkin pie and pumpkin spices, I'll eat just about anything. You'll need just one 16-oz can for the whole pie, and I recommend using a deep-dish 9-inch pie crust (sorry, I can't recommend a good recipe because I'm terrible at pie crust. We just use the Pilsbury pre-made crusts).

For the cheesecake
1/2 cup (1/2 can) pumpkin puree
1 egg
2 2/3 T brown sugar
2 t heavy cream
1/3 t vanilla
1/2 T bourbon (optional; you could also probably add up to 1 T)
2 2/3 T white sugar
1 t cornstarch
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger
1/4 t cloves
1/8 t salt
8 oz cream cheese

In a medium bowl, whisk together the pumpkin, eggs, brown sugar, cream, vanilla, and bourbon, set aside. In a large bowl, stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add the cream cheese and beat on high until creamy and smooth (about 3 minutes). Reduce the speed to medium and add the pumpkin mixture, until thoroughly mixed. Fill a pie crust about halfway with the cheesecake filling (you will probably have some cheesecake left over). Place the half-filled pie in the refrigerator for at least 30 minutes to allow the cheesecake to firm up before pouring the pumpkin pie filling on top. While the cheesecake is chilling, preheat the oven to 350 F then make the pumpkin pie filling:

For the pumpkin pie filling:
6 T white sugar
1/4 t salt
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1/4 t nutmeg
1 egg
1/2 cup (1/2 can) pumpkin puree
6 fl. oz. Evaporated milk
1 T bourbon (optional)

Mix sugar, salt, cinnamon, ginger, cloves and nutmeg in a small bowl and set aside. In a large bowl, beat the egg then stir in the pumpkin and sugar-spice mixture, followed by the evaporated milk. Gently pour this mixture over your cooled/firmed cheesecake filling until the pie crust is full. Again, you may have some filling left over. Bake the pie at 350 F for 50-60 minutes, or until a knife inserted into the middle comes out mostly clean (some of the cheesecake will stick to the knife, but the knife should not be coated in pie).

The cheesecake recipe is adapted from Smitten Kitchen's Bourbon Pumpkin Cheesecake and the pumpkin pie filling is adapted from the recipe on the back of the Libby's pumpkin puree can. In place of the individual spices in each filling, you could substitute 1 teaspoon of pumpkin pie spice, but it will change the flavor a little bit because it's a different ratio. I prefer to use spices individually to make it easier to tweak, but if you have pumpkin pie spice and that's what you like, then go for it.

I swear I haven't forgotten about my readers. I promise. I have a recipe in the works, but want to test it again before I post it.

Apple Crisp!

Fall has officially begun. And having grown up in the north (and despite having lived on the southeast coast for the past 6 years), I am programmed to crave fall things beginning around the 3rd week of September. Foods like apple cider, candy corn, pumpkin-flavored things and apple crisp. Especially apple crisp.

Almost exactly a year ago, I discovered a fantastic Apple Crisp Recipe on AllRecipes.com. I chose this recipe over all the others simply because it had almost 1000 reviews, which have now turned into over 2000. However, the posted recipe needed some tweaking. One reviewer suggested halving the amount of water in the recipe, which was certainly a wise way to go.

However, I felt there was yet more tweaking to be done. Less sugar, more cinnamon. Always more cinnamon. There may yet be more tweaking to be done (perhaps some apple cider in place of the water, necessitating a further reduction in sugar, or perhaps the cider's alcoholic cousin?) but this is the current iteration of my apple crisp. For those of you who work with me, this is not the apple crisp I brought to work last week. This is the new, improved version, which will likely not make it through the weekend and into lab. Sorry!

Venison Spaghetti Sauce

Tonight's dinner: Venison spaghetti! This is one of my favorite fast, easy meals that makes lots of leftovers for later. I know, you're probably all thinking "Venison? Isn't that bambi? Eeeewwww!" But what can I say? My dad is a hunter and I grew up eating venison several times a week for dinner. Venison steaks, venison burgers, and a family favorite: venison burrito night. Even when my sister was mostly vegetarian, she would eat venison. Venison has many merits: first of all, it's an extremely lean meat, which means that if you love red meat but can't have all the fat deer meat is for you. Also, it's much better for the environment than beef (if you worry about these things); cattle farming is harsh on our atmosphere and our soils, whereas many areas (at least in the United States) are largely overpopulated with deer. In a way, hunting them is more humane than allowing the deer to starve or waste away from diseases from living in close quarters with few resources. Finally, because venison generally comes from the wild, you are far less likely to be consuming the nasty hormones and chemicals present in commercially-farmed meats. Again, this is just some information for those of you who care about it. I just like the flavor, and it's what I'm used to and I have a fairly reliable free source from my dad.

If all of that still hasn't convinced you that venison is the cure for world hunger and that we should all start eating it daily, well, you can just substitute ground beef or ground turkey in this recipe. Which is really less of a recipe and more of a guideline. When improving spaghetti sauce, I just sort of dump in whatever I can find, to taste. But here's the general list of ingredients that went in tonight:

Buttermilk Pancakes

I've been saying I was going to post this for a couple of weeks. And I haven't quite gotten to it. But now I am!

Growing up, my dad made breakfast for us just about every Sunday morning. As shown in the picture on the right side of your screen, when I was old enough (oh, say, around 4 years old?), my dad started to teach my sister and me how to make pancakes, waffles and French toast and it soon became my job to make Sunday breakfast. At least, until I became a teenager and decided that sleeping in was a much better use of my time. But I do have fond memories of cooking breakfast with my dad, and I seemed to be the only kid in math class who could multiply and divide fractions because he insisted that I double or halve the recipe depending on how much of the family was around (and how much he wanted left over for his lunch!).

                                          

I still somewhat uphold this tradition. It isn't always on Sunday, and it isn't always for breakfast, but I do still love making pancakes and waffles and occasionally french toast. My favorite recipe can be found on the back of a powdered cultured buttermilk canister. I like to use the powdered buttermilk because you don't have to keep fresh buttermilk around (which goes bad like that) and it lasts forever in the fridge. I think my parents keep theirs in the cupboard, but if you live somewhere as humid as where I live, I would recommend keeping it in the fridge to keep it from clumping. If you go to your local grocery store to find it, you'll either find it in the baking aisle or in the aisle with condensed milk, shelf-stable milk (like those Hershey's chocolate milk boxes, and my favorite the Horizon Organic strawberry milk boxes....) and other powdered milks. At my store, it's in the cereal aisle with the teas and shelf-stable milks.