Community Cookbooks as Ice Breakers

Robin and I have some new neighbors across the street and have been getting to know them casually through brief chats when we run into each other outdoors. Yesterday, we had friends from Kentucky coming over as well as our children; however, plans begin to fall apart around 1:30 as the snow began to increase. Our Kentucky friends called and had to cancel and we quickly called our girls to say that if the roads were too bad, don’t try to drive over.

Now the question was, what do we do with the food for 8 people? I suggested to Robin that we invite our neighbor, Susan, who we are good friends with. Robin then said, “Why don’t we see if Jerry and Judy would like to come”? (These are the new neighbors). I saw Jerry out going to his car, so I walked out and told him our situation and asked if they would like to join us. He said they would love to, but were on their way to a church program.

About 30 minutes later, there was a knock at the door; lo and behold, it was our new neighbors asking if they could still join us. They had gotten out of the subdivision only to find the roads too icy to continue and had turned around and come home. The interesting thing about all of this is that as we begin to chat about some of the places they had lived, we began to pull community cookbooks from those cities off of our shelf and talk about the foods and the communities themselves from each different area. Who ever knew that a community cookbook could also serve as a point of conversation?

The evening turned out to be a great success (all of the gluten free recipes were from community cookbooks) and the conversation was moved along through the subject of food and cookbooks.

Holiday Sales

If your organization or brand has a cookbook, I hope that you started gearing up for holiday sales months ago. So often I hear people say, "We want to get our book out before Christmas to take advantage of the holiday sales."

While I agree that holiday sales are the biggest and best of the year, making sure your title is out there at Christmas usually means having it published in July or August. Buyers make their gift store and book store promotions along with which products they want to promote before fall even arrives.

This is one area that an ounce of planning is worth tons of sales results. If by some chance you didn't already know this and got caught short this year, don't let it happen next year. Mark your calendars now to start planning for 2011 holiday sales on July 1, 2011.

Don't miss this important step in your cookbook development!

On several occasions I have alluded to or discussed how important great content is in a successful cookbook. One aspect of the content is the quality of the edited recipes. We must remember that while many “naturally-gifted” cooks don’t have to follow a recipe to the letter, there is a higher number who do. Therefore the recipes must be written so that anyone will feel confident in following the instructions.

I asked one of our copy editors at Favorite Recipes Press to develop a short bullet list of tasks we perform for our clients to ensure their recipes are written consistently and clearly. Here is what Alison had to say:

“While there are certainly many smaller tasks that go into each of these items, here are the major things FRP editors and the proofer will do for each cookbook."

1. Verify all the ingredients are listed in the order used in the method.

2. Edit and proof the recipes to ensure consistency in wording and style throughout the book.

3. We achieve this by using the same “voice,” which makes the recipes cohesive without being redundant.

4. Make certain the recipes make sense, allowing all levels of home cooks the ability to produce a fabulous dish. You’d be surprised how many submitted pie recipes don’t have a crust listed, or how many chicken dishes don’t list chicken as an ingredient. Because we all enjoy cooking, we are often able to ascertain whether ingredient amounts seem “off,” and we’ll verify with you if it’s correct.

5. Check all grammar and spelling in all recipe and non-recipe text.

It is certainly helpful if the people submitting the recipes have worked to get them in the best shape possible; however, this is a tall task if the recipes have come in from multiple contributors or sources. Even professional chefs are notoriously bad at writing clear and consistent recipe instructions.

If you asked 10 people to give you a recipe, how many different variables in the writing styles would you get back? My guess is 10. Some would list ingredients in order and others would not. Some would abbreviate others not. Some would call it "ketchup" and others would call it "catsup". You get the point. If you're getting ready to develop a community cookbook, do yourself a favor and make sure that you don’t cut corners. Hire a professional food editor or get this as a service from the publishing company.

Unreasonable is the new reasonable

I subscribe to Seth Godin’s blog and find it very inspirational and motivational. A post last week was particularly relevant to us as we develop business plans to sell services, raise money, etc. How many times and in how many different ways must we be told that “if it were easy, everyone would be doing it”? Here is Seth’s take on the subject:

http://sethgodin.typepad.com/seths_blog/2010/11/unreasonable.html

Thanksgiving Dinner Menu: Just Desserts!

If there is a traditional Thanksgiving dessert, pumpkin pie is certainly it. We've taken a different approach to the classic dessert and have a recipe that will have your guests loosening their belts to make room for more! My family insists on a pumpkin pie, but loves a selection at the dessert table, so we've included a few more fabulous finales to "wow" your guests.

Pumpkin Pie Crunch
Cooking up a Classic Christmas - FRP, Inc. - Nashville, TN
Home Again, Home Again - The Junior League of Owensboro - Owensboro, KY

1 (16-ounce) can solid-pack pumpkin
1 (12-ounce) can evaporated milk
1 1/2 cups sugar
3 eggs
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (2-layer) package yellow cake mix
1 cup (2 sticks) butter, melted

Preheat the oven to 350 degrees. Grease the bottom of a 9x13-inch baking pan. Combine the pumpkin, evaporated milk, sugar, eggs, pie spice, and salt in a bowl and mix well. Spoon the pumpkin mixture into the prepared pan.

Sprinkle the cake mix evenly over the top of the prepared layer and drizzle with the butter. Bake for 50 to 55 minutes or until golden brown. Let stand until cool. Garnish with whipped topping and chopped pecans. Store in the refrigerator.

Serves 15


Apple Crisp
San Francisco Entertains - The Junior League of San Francisco - San Francisco, CA

3/4 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup rolled oats
2 large or 3 small Granny Smith apples, peeled and coarsely chopped
2 large or 3 small Fuji apples, peeled and coarsely chopped
1/4 cup golden raisins (optional)
1/4 cup slivered almonds or chopped walnuts (optional)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon ground cinnamon or pumpkin pie spice

Mix the flour, brown sugar, 2 tablespoons granulated sugar and the salt in a large bowl. Combine with the butter in a food processor and pulse until the texture of coarse meal; you can also mix with a pastry blender. Add the oats and mix with your fingers to form large moist clumps. Chill in the freezer.

Preheat the oven to 375 degrees. Toss the apples with the raisins, almonds, 1/2 cup granulated sugar, the lemon juice, orange juice and cinnamon in a large bowl. Spoon into a 2-quart baking dish and top with the oats mixture. Place on a rimmed baking sheet and bake for 55 to 65 minutes or until golden brown and bubbly. Cool for 10 minutes. Serve with vanilla ice cream or frozen yogurt.


Mocha Bundt Cake
Bay Fêtes - Junior Service League of Panama City - Panama City, FL

Cake
1 (2-layer) package yellow cake mix without pudding
1 (6-ounce) package chocolate instant pudding mix
1 cup vegetable oil
3/4 cup water
1/2 cup sugar
1/4 cup vodka
1/4 cup coffee-flavor liqueur
4 eggs

Coffee Glaze
1/2 cup confectioners' sugar
1/4 cup coffee-flavor liqueur
confectioners' sugar to taste

For the cake, combine the cake mix, pudding mix, oil, water, sugar, vodka, liqueur and eggs in a mixing bowl. Beat at low speed for 1 minute. Beat at medium speed for 4 minutes, scraping the bowl occasionally.

Spoon the batter into a nonstick bundt pan. Bake at 350 degrees for 60 to 70 minutes or until a wooden pick inserted in the cake comes out clean. Cool in pan for 10 minutes. Invert onto a wire rack. Pierce the top of the cake with a fork.

For the glaze, mix 1/2 cup confectioners' sugar and liqueur in a bowl until a glaze consistency. Spoon the glaze over the warm cake. Let stand until cool. Dust with confectioners' sugar to taste.

Serves 16

Thanksgiving Menu: Side Dishes

Turkey and dressing go hand-in-hand, so we've drummed up a recipe for dressing that is bursting with autumnal flavors. Not to be outdone, we have all of your remaining side dishes that are sure to add some delicious flare to your feast. These recipes will make your mouth water!

Apple Walnut Dressing
Savor the Seasons - Junior League of Tampa, FL

1 pound Italian sausage, casings removed
2 cups finely chopped onions
8 garlic cloves, minced
4 ribs celery, finely chopped
1 cup sliced mushrooms
1 (14-ounce) package stuffing mix with sage and onions
1 cup chopped walnuts
8 sprigs fresh Italian parsley, stems removed and leaves finely chopped
4 sprigs fresh sage, stems removed and leaves finely chopped
1 cup chicken stock, or to taste
1 Granny Smith apple, peeled and finely chopped

Preheat the oven to 350 degrees. Brown the sausage in a skillet, stirring until crumbly. Remove the sausage to a bowl using a slotted spoon. Drain and discard all except 1 tablespoon of the pan drippings. Add the onions, garlic, celery, and mushrooms to the reserved drippings and cook until the vegetables are softened, stirring frequently.

Add the sausge and mix well. Spoon the mixture into a large baking dish. Add the stuffing mix, walnuts, parsley, sage and chicken stock and mix well. Add the apples and mix gently. Bake for 30 minutes or until brown on top.

Yield: 6 to 8 servings

Dressing or Stuffing?

Ever wondered what the difference is between these two items that accompany a holiday turkey? The two are basically the same, but stuffing is often placed in the cavity of the turkey, while dressing is served on the side. In the Southeast, people usually call it dressing, while in the Northeastern United States, it's referred to as stuffing.

Sweet Potato Casserole

Pride of Kentucky - Kentucky Extension Association for Family & Consumer Sciences, Lexington, KY

4 cups mashed baked sweet potatoes

1/2 cup (1 stick) butter

2 cups sugar

4 eggs, beaten

1/8 teaspoon salt

2 teaspoons vanilla extract

1/2 cup milk

1 (20-ounce) can crushed pineapple

1/2 cup flour

1/2 cup (1 stick) butter

1 cup sugar

2 eggs, beaten

Combine the sweet potatoes, 1/2 cup butter, 2 cups sugar, 4 eggs, salt, vanilla and milk in a mixing bowl and mix well. Spoon into a 2 quart baking dish.

Combine the pineapple, flour, 1/2 cup butter, 1 cup sugar and 2 eggs in a saucepan and mix well. Cook until thickened, stirring constantly. Spread over the sweet potato mixture. Bake at 350 degrees for 35 minutes until firm.

Yield: 8 servings

Country Green Beans
Recipes Worth Sharing - FRP, Inc. - Nashville, TN
A Taste of the Good Life: From the Heart of Tennessee - Saint Thomas Heart Institute- Nashville, TN

1 pound fresh green beans
1 teaspoons low-sodium beef boullion
1 teaspoons Worcestershire sauce
1 onion, sliced
1 teaspoon olive oil
Liquid smoke
Wash beans; trim ends and remove strings. Place in saucepan with remaining ingredients; cover with water. Cook, covered, until beans are tender and liquid is absorbed.

Corn Soufflé
The Illustrated Encyclopedia of American Cooking - Favorite Recipes Press - Nashville, TN

2 eggs, separated
Milk
2 tbsp. flour
2 tbsp. sugar
2 tbsp. melted butter
1 can white cream style corn
Beat egg yolks; add enough milk to make 3/4 cup liquid. Stir in flour, sugar, butter and corn. Beat egg whites until stiff peaks form; fold into corn mixture. Spoon into buttered 1-quart casserole. Bake at 350 degrees for 1 hour. Serve immediately. Yield: 6-8 servings

Thanksgiving Dinner: Turkey

You just can't have Thanksgiving Dinner without the turkey. If you're looking for a recipe to really "wow" your guests, you've come to the right place. Our friends at the Junior League of Houston have taken this staple and done it right. It is sure to be the focal point at your dinner table.

Read on for the recipe and tips from our friends at Publix Supermarkets on how to truss and carve your main dish.

Enjoy!



Thanksgiving Turkey

Stop and Smell the Rosemary - Junior League of Houston - Houston, TX

1 1/2 bunches each fresh thyme, sage, basil, and oregano, coarsely chopped

1 1/2 teaspoons each dried thyme, sage, basil and oregano

2 tablespoons unsalted butter, at room temperature

1 tablespoon salt

1 tablespoon freshly ground pepper

1 fresh turkey (12 to 14 pounds)

2 small onions, cut into 1/4-inch slices

2 carrots, cut into 1/4-inch pieces

2 ribs celery, cut into 1/4 pieces

2 leeks, cut into 1/4-inch rounds

2 cloves garlic, sliced

olive oil

Herb Butter:

1 cup (2 sticks) unsalted butter, at room temperature

2 tablespoons minced fresh parsley

2 tablespoons minced fresh sage

2 tablespoons minced fresh thyme

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 clove garlic, minced

salt

freshly ground pepper

---------------

Jalapeno and Cranberry Jelly or Mexican Cranberry Sauce (recipes below)


Preheat oven to 450 degrees. Mix fresh herbs, dried herbs, butter, salt and pepper. Rub into turkey cavity. Stuff onions, carrots, celery, leeks, and garlic into cavity. Truss with string. (Instructions below.) Rub outside of bird with olive oil. Place on a rack in a roasting pan. Roast 30 minutes.

Herb Butter: Combine butter parsley, sage, thyme, basil, oregano, garlic, salt and pepper in a small bowl. (This can be refrigerated up to 4 days, but bring to room temperature before using.)
Reduce oven to 325 degrees and brush turkey with half of Herb Butter. Roast another 30 minutes and brush with remaining Herb Butter. Continue to roast, basting occasionally with pan juices, until thigh temperature measures 170 degrees on a meat thermometer, about 2 1/4 hours. Serve with Jalapeno and Cranberry Jelly or Mexican Cranberry Sauce.


Jalapeno and Cranberry Jelly:

6 jalapenos, seeded and quartered

2 1/2 cups cranberry juice cocktail

7 cups sugar

6 ounces liquid fruit pectin

1 cup distilled white vinegar

red food coloring (optional)

Place jalapenos and cranberry juice in blender. Process until jalapenos are finely chopped. Combine jalapeno mixture with sugar in a large Dutch oven. Bring to a full rolling boil. Add pectin. Return to a boil. Cook 2 to 3 minutes. Add vinegar and food coloring if desired. Cool. Spoon into sterilized jars and refrigerate.


Mexican Cranberry Sauce:

1 can (16 ounces) whole berry cranberry sauce

1 tablespoon chopped fresh cilantro

1 jar (10 1/2 ounces) hot jalapeno pepper jelly, preferably red

Combine cranberry sauce, cilantro, and jelly in a small saucepan. Cook over low heat, stirring often, until jelly melts. Cool. Spoon into sterilized jars. This will keep for several months in the refrigerator.

TIPS!

Trussing a Turkey:
Use a piece of butcher's string three times the turkey's length. Place the string underneath the center of the back, breast up and tail closest to you. Pull the string around the bird, binding its wings to the body. At the base of the breast cross and wrap it around the legs' ends, tying tightly so the legs cross. Lift the bird to a tail-up position and wrap the string around the tail, closing the cavity. Again place the turkey on its back, bring the string to the front, and tie it off.

Carving a Turkey:
Choose a very sharp or electric knife to carve your turkey; you will also need a special fork with two long prongs. Cut the meat against the grain to achieve even, eye-appealing slices of turkey. Begin with a cut where the leg and breast meet. Use the fork to pull the leg away from the body as your cut continues down to the point where the thigh meets the body. Slice through the joint to remove the leg and thigh.

Place the leg skin-side down and find the point where the thigh and drumstick meet; cut along the joint to separate. Repeat on the opposite side. Remove the wishbone (collarbone). Cut along one side of the breastbone in slices, gently pulling the meat away from the bones in large pieces. Cut through the wing joint and remove it. Repeat on the opposite side.