Debbie Macomber's Cedar Cove Cookbook Read online

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  TIP

  Rhubarb is best when it’s fresh from the field in spring or summer. Hothouse rhubarb’s flavor pales in comparison. Be sure to cut the rhubarb into small pieces so it cooks through.

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  Peach and Raspberry Crumble

  This brilliantly-colored pie stars the sweetest fruits of summer: peaches and raspberries. Serve the warm cobbler with vanilla ice cream or whipped cream.

  Serves 8

  FILLING

  2 ¼ pounds ripe peaches (about 6), peeled and cut into thick wedges

  1 6-ounce carton raspberries (about ¾ cup)

  1/3 cup granulated sugar

  2 tablespoons cornstarch or flour

  1 tablespoon fresh lemon juice Pinch salt

  TOPPING

  1 cup all-purpose flour

  ¼ cup granulated sugar, plus additional for topping

  ¾ teaspoon baking powder

  ¼ teaspoon baking soda

  ¼ teaspoon salt

  5 tablespoons unsalted butter, cold, cut into small chunks

  1/3 cup plain yogurt or buttermilk

  1. Preheat oven to 400°F; set oven rack to lower-middle position.

  2. For filling: In a large bowl, toss peaches and raspberries with 1/3 cup sugar; let stand for 10 minutes, tossing several times. Fold in cornstarch, lemon juice and salt. Pour into an 8-inch square glass baking dish. Bake 10 minutes, until juices are bubbling.

  3. For topping: In food processor, pulse 1 cup flour, ¼ cup sugar, baking powder, soda and salt to combine. Add butter; pulse until mixture resembles coarse meal. Pulse in yogurt until a wet, slightly sticky dough forms. (Do not overmix.)

  4. Drop dough in 9 equal mounds over fruit, spacing them at least ½ inch apart. Lightly sprinkle mounds with additional sugar. Bake 18 minutes, until topping is golden and fruit is bubbling. Transfer to wire rack to cool.

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  Don’t make the biscuit dough ahead of time; if the unbaked dough is left to stand too long, the biscuits will not rise properly.

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  Thanksgiving

  at 74 SEASIDE AVENUEwith

  Bobby and Teri Polgar

  Outside of family, Bobby and Teri Polgar are two of my favorite people in Cedar Cove. Bobby is such an unconventional young man and so smart, and Teri—well, Teri is definitely her own person. She’s been cutting my hair for years and I’ve come to appreciate her warmth and optimism. Not once in all the time I’ve known her has Teri hesitated to share her opinion. And she has the most unexpected sense of humor; just listening to her laugh makes me want to laugh, too.

  A few years ago she made her first Thanksgiving dinner. She and Bobby hadn’t been married long and she wanted this meal to be special. I was flattered that she asked my advice, although I hadn’t expected her to plan the usual Thanksgiving menu, complete with turkey, stuffing, pumpkin pie and all the rest.

  Naturally I was more than happy to share a few of my holiday specialties, starting with a stuffing recipe. Of all the ones I’ve tried—including the traditional bread stuffing—I prefer the Rice, Sausage and Pecan Version. It just doesn’t seem like Thanksgiving unless I actually stuff that turkey (although some people, me included, would rather have the stuffing and gravy than the turkey itself).

  Teri told me afterward that her Thanksgiving dinner turned out perfectly.

  Dealing with her family, however, was a disaster. If you’re acquainted with her mother, who’s on her fifth or sixth husband, you’ll know what I’m talking about. Nevertheless, Bobby and his driver friend, James, and Teri’s younger brother, Johnny, praised her dinner to the skies, and they were all the family that really mattered to Teri. Her sister, Christie, is equally important to her, of course, but I gather that Christie behaved quite badly at that dinner. Teri and Christie have had a pretty ambivalent relationship, although it appears to be improving, which is nice to hear.

  When I gave her my recipes, I explained that my family’s always loved the Sweet Potato Puree. I got it from my aunt Maryanne, who’s been gone for many years now. My mother wasn’t fond of sweet potatoes and never made it herself but I, on the other hand, love them. So does everyone else in my family.

  Getting back to Teri, I want to tell you how impressed I am with that young woman and Bobby, too. I’ve never seen a husband who loves his wife more than Bobby loves Teri. I realize that sounds sentimental and perhaps excessively romantic, but I’m sincere. For most of his life, Bobby has lived and breathed chess.

  He’s a world champion so that’s understandable. But in my opinion he didn’t know what it was to love or feel loved until he met Teri. The story of how that happened always makes me smile….

  Despite her disappointing Thanksgiving-dinner experience, Teri’s determined to cook again. She wants to establish family traditions and since she and Bobby are about to become parents, it’s a good idea to begin now. As Teri reminded me not long ago, she has much for which to be grateful. I do, too, and if we stop to think about it, we all do, one way or another. That’s something we should acknowledge every day of the year.

  So let’s give thanks with humility, happiness—and a sense of fun!

  Rice, Sausage and Pecan Stuffing

  Stick this savory fruit-and-nut-studded side dish in the oven to warm while the turkey is resting.

  Serves 10 to 12

  2 cups reduced-sodium chicken broth, divided

  1 cup water, divided

  ½ cup wild rice

  ¾ cup long-grain white rice

  3 tablespoons unsalted butter, divided

  1 small onion, chopped

  2 stalks celery, thinly sliced

  ½ pound sweet sausage, casings removed

  1 tart apple, peeled and diced

  ½ cup dried cranberries

  ½ cup chopped pecans

  1 teaspoon dried sage

  ¾ teaspoon dried whole thyme

  Salt and pepper

  1. In a medium saucepan, combine 1 cup of the broth and ½ cup water; bring to a boil over high heat. Add wild rice; bring to a boil again. Reduce heat to low; cover and cook 45 to 50 minutes, until rice is tender and liquid absorbed.

  2. In another medium saucepan, combine remaining 1 cup broth and ½ cup water; bring to a boil over high heat. Add white rice; bring to a boil. Reduce heat to low; cover and cook 17 minutes, until rice is tender and liquid absorbed.

  3. Preheat oven to 325°F. Melt 2 tablespoons butter in a large heavy skillet over medium-low heat. Add onion and celery; cook 7 minutes, until softened, stirring. Scrape into large bowl. In same skillet over medium heat, cook sausage until no longer pink, breaking up meat clumps with the back of a wooden spoon. Drain and discard fat; add sausage to bowl with vegetables.

  4. Add cooked wild and white rice to bowl with vegetables. Stir in apple, cranberries, pecans, sage, thyme, salt and pepper. Spoon into a 2-quart casserole; dot with remaining 1 tablespoon butter. Cover pan and bake 30 minutes, until warmed through.

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  TIP

  Get a jump start on the dish by cooking the rice a day in advance.

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  Cranberry-Orange Relish

  Grand Marnier adds elegance and a shot of extra flavor to this zesty relish. If you prefer not to use it, substitute orange juice.

  Serves 8

  ¾ cup granulated sugar

  ½ cup water

  ¼ cup orange juice

  1 12-ounce bag fresh cranberries

  1/3 cup dried cranberries

  ¼ cup Grand Marnier Pinch salt

  1. In a heavy medium saucepan, combine sugar, water and orange juice. Bring to simmer over high heat until sugar dissolves. Add cranberries; reduce heat and cook at gentle simmer until cranberries begin to pop.

  2. Remove from heat and stir in dried cranberries, Grand Marnier and salt. Transfer sauce to medium bowl; let cool. Cover and refrigerate until cold.

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  Make the sauce
up to one week in advance. Refrigerate, tightly covered.

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  Braised Brussels Sprouts with Bacon

  The reason Brussels sprouts have a bad reputation is because they are so often overcooked. In this savory side dish, the tiny cabbages are first browned and then braised in the oven until just cooked through, which brings out their nutty flavor.

  Serves 6 to 8

  3 slices bacon

  1 ½ pounds Brussels sprouts, trimmed and halved if large

  1 cup reduced-sodium chicken broth, or more if needed

  1 teaspoon chopped fresh thyme or ½ teaspoon dried whole thyme

  Salt and pepper

  1. Preheat oven to 350°F. In large heavy skillet over medium heat, cook bacon until crisp. Using a slotted spoon, transfer to a paper towel-lined plate. Crumble into large pieces.

  2. In same skillet over medium heat, cook sprouts in bacon fat about 5 minutes, until they start to brown, shaking the pan often. Add broth (it should come about 1/3 of the way up the sides of the sprouts); bring broth to a simmer. Transfer to oven, cook 15 minutes, until sprouts are cooked but still have some bite.

  3. Using a slotted spoon, transfer sprouts to a medium serving bowl, season with thyme, salt and pepper and garnish with crumbled bacon.

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  Test sprouts for doneness by poking one with a paring knife. The knife should slide in easily, yet with some give. The sprouts should not be soft.

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  Sweet Potato Purée

  Sweet potatoes are often mislabeled as yams, which is a tropical vegetable that is rarely available in the U.S. The vegetable available in your market is likely a sweet potato, no matter what the sign says.

  Serves 8

  4 pounds sweet potatoes (6 to 8 medium)

  ½ cup half-and-half

  6 tablespoons unsalted butter, cut into chunks

  1 tablespoon vanilla extract

  Salt and pepper

  1. Preheat oven to 400°F. Poke each sweet potato several times with a fork; bake for 45 minutes, or until tender. Cool slightly; cut in half lengthwise. Using spoon, scoop pulp into bowl of food processor. Puree until mostly smooth.

  2. In a small saucepan over low heat, warm half-and-half and butter until blended. Stir in vanilla. With the processor on, carefully pour warm butter mixture into potatoes; process until smooth. Season with salt and pepper; transfer to a serving bowl.

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  Whatever they are called, remember that smaller sweet potatoes usually have sweeter flavor than the larger ones.

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  Mashed Potato Casserole

  All the deliciousness of mashed potatoes combined with the ease of a make-ahead casserole. Feel free to double the recipe and bake in two casseroles. Select high-starch spuds, such as russet or Idaho, for the best mash. They bake up fluffier than boiling varieties.

  Serves 6

  2½ pounds russet potatoes, peeled and cut into chunks

  Salt and pepper

  4 ounces cream cheese, cut into chunks, softened

  ½ cup sour cream

  ¼ cup milk, heated

  Chopped fresh chives, for garnish

  1. In a medium saucepan, cover potato chunks with salted water. Bring to a boil over high heat. Reduce the heat to medium and simmer 15 minutes, until the potatoes are tender.

  2. Drain potatoes; return to the warm pot set over low heat. Add cream cheese. Using a potato masher, mash the mixture until cream cheese melts. Mash in sour cream and milk. Season with salt and pepper. Transfer to a buttered casserole. Let cool.

  3. Preheat oven to 375°F. Bake casserole 30 to 40 minutes, until potatoes are warmed through. Serve hot, sprinkled with the chives.

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  The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and kept at room temperature. Alternatively, cool them, cover tightly with plastic wrap and refrigerate for up to 1 day.

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  Holiday Cranberry Bread

  This moist loaf cake makes a wonderful not-too-sweet ending to the meal, an excellent breakfast, or an ideal hostess gift. The rosewater adds a delicate fragrance that perfectly complements the cranberries.

  Makes 1 loaf

  3 cups all-purpose flour

  1 teaspoon baking powder

  1 teaspoon baking soda

  1 teaspoon salt

  2 large eggs

  1 ¼ cups granulated sugar

  4 tablespoons (½ stick) butter, melted

  1 ¼ cups whole milk

  1 teaspoon rosewater (optional)

  1 ¼ cups fresh cranberries (about 6 ounces), roughly chopped

  ¾ cup chopped walnuts or pecans

  1. Preheat oven to 350°F. Lightly butter and flour a 9-by-5-inch loaf pan. In a medium bowl, whisk flour, baking powder, soda and salt.

  3. In a large bowl, whisk eggs and sugar until blended. Stir in melted butter. Mix the milk with the rosewater, if using, and stir into the eggs and sugar. Fold in dry ingredients just until blended, then add the cranberries and nuts. Scrape batter into prepared pan; smooth top.

  4. Bake for 55 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack; cool for 10 minutes. Run a knife around pan edges; invert cake onto wire rack. Cool completely.

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  Look for rosewater in the spice section of your supermarket. If unavailable, you can leave it out of the recipe.

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  Green Salad with Roasted Pear, Roquefort Cheese and Raspberry Vinaigrette

  Pears and Roquefort are a classic salad combination, but roasting the pears and adding a raspberry vinaigrette takes this version to new heights.

  Serves 8 to 10

  3 firm Anjou or Bartlett pears (about 2 pounds), peeled and halved

  1 tablespoon unsalted butter, melted

  2 tablespoons granulated sugar

  ¼ cup raspberry vinegar

  2 medium shallots, coarsely chopped

  1/3 cup extra-virgin olive oil

  Salt and pepper

  1 small head romaine lettuce, thinly sliced

  1 head radicchio, thinly sliced

  2 ounces Roquefort or blue cheese, crumbled

  ½ cup toasted pecans, if desired

  1. Preheat oven to 450°F. Place a baking sheet in the oven to warm.

  2. Using a paring knife, slice out the core of each pear half. Cut pear halves lengthwise into thin slices.

  3. In a large bowl, toss pears with butter and sugar. Spread pears in single layer on preheated baking sheet. Roast about 10 minutes, until browned. Flip each slice and roast 5 minutes longer, until deep golden brown and tender. Let cool on baking sheet.

  4. Meanwhile, in blender or food processor, blend vinegar and shallots. With machine running, gradually add oil. Season with salt and pepper.

  5. In a large serving bowl, combine romaine and radicchio. Toss with enough vinaigrette to coat. Garnish salad with pears, cheese and pecans, if using.

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  TIP

  This recipe makes more dressing than you will need. It will keep, tightly covered, for several days in the refrigerator.

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  Golden Roast Turkey with Maple Glaze

  There’s no mystery to roasting a moist turkey. This golden bird couldn’t be easier—the maple syrup adds a beautiful burnished glaze.

  Serves 14 to 16

  1 fresh turkey, about 14 to 16 pounds, at room temperature

  1 apple, quartered

  1 onion, halved

  3 stalks celery, cut in half

  3 fresh rosemary sprigs, plus extra for garnish

  Salt

  ½ cup (1 stick) unsalted butter

  ½ cup maple syrup

  1 cup water

  Lady apples, for garnish (optional)

  1. Preheat oven to 350°F. Remove giblets and neck from turkey cavity. Wash and dry turkey.

  2. Stuf
f turkey cavity with apple, onion, celery and rosemary; sprinkle cavity with salt. Truss bird; sprinkle generously with salt. Place on V-rack in large, heavy roasting pan.

  3. In a small saucepan, warm butter and maple syrup over low heat until butter melts. Pour mixture over turkey, coating as much of the bird as you can. Add 1 cup water to bottom of roasting pan.

  4. Roast turkey 10 to 12 minutes for each pound. Baste with pan juices every 20 minutes. Tent turkey with foil if skin becomes too brown. Turkey is done when an instant-read thermometer inserted into thigh registers 180°F. Breast meat should reach 170°F. Transfer turkey to cutting board. Let rest for at least 20 minutes before carving. If desired, garnish turkey platter with rosemary sprigs and lady apples.

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  TIP

  For big roasts, a meat thermometer is important to determine doneness. The popup thermometers that come with turkeys are unreliable.

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  Chocolate Chip Pecan Pie

  Serve this luscious dessert warm, with ice cream or whipped cream.

  Makes 1 pie

  1 refrigerated or frozen pie shell, thawed

  3 tablespoons unsalted butter, cut into chunks

  ¾ cup brown sugar

  Pinch salt

  2 large eggs