In an insultingly lame attempt to introduce a “festive” atmosphere to a senior residential facility that is on full COVID lockdown (gosh, how amazingly coincidental that these things ALWAYS are imposed around major holidays /SARC), the residential facility in which my nonagenarian mother has been a resident since moving here from Commiefornia earlier this year (not for much longer, as my wife and I are bringing her back home to live with us after the New Year) sent out a newsletter last week in which they are soliciting “family holiday recipes” from family members of the residents and will hold a contest internally to see which ones they will put on the menu for the residents.
Under more pleasant circumstances I would have been happy to oblige in a serious vein, but given how they’re treating the residents more like prisoners than paying customers, I’m in the mood to have some fun at the staff’s expense. I bounced the following “old family recipes” off of Mom, who, thankfully recognized their satirical nature before declining to pass them on to the kitchen staff. A pity, because I would really have loved to see if they were stupid and/our cruel enough to prepare and serve them.
Grandma Beulah’s Famous Peach Pit Pie
A big favorite, especially in the Summer months. Uses a most under-appreciated, but delicious part of the peach!
Ingredients:
- Two pounds of peach pits (any variety) boiled, then soaked in peach or lemon juice and sugar for 72 hours to soften
- 2 cups of brown sugar
- 1/2 cup of white cane sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup of Peach Schnapps
- 1 tsp. vanilla extract (optional)
- 1 package of two frozen pie crusts, thawed (or make your own using a standard pie crust recipe)
- 1/2 cup of melted butter
- 1 cup shredded cheddar cheese for topping (optional)
PREPARATION INSTRUCTIONS:
- Pre-heat oven to 400°F/200°C
- In a large bowl combine the pre-soaked peach pits, brown sugar, cane sugar, cinnamon, nutmeg, Peach Schnapps, and vanilla extract. Sir until ingredients are well mixed.
- Pour peach pit mixture into a prepared, thawed pie crust, smoothing the mixture until it’s even with the edge of the pie pan.
- Cover with the second thawed, prepared pie crust. Crimp crust edges with a fork and use a paring knife to trim crust edge and cut slits in the top crust to ventilate.
- Brush top crust of pie with melted butter.
- Bake for one hour, or until crust is golden brown. Pie is done when a toothpick can be inserted into the crust and clear through the peach pits.
- Remove from oven and top with shredded cheddar cheese, if desired.
- Let cool, then slice and serve with vanilla ice cream or whipped cream.
Aunt Opal’s Zesty Sushi Jello Mold
We never could figure out where Aunt Opal got this one from, because she sure wasn’t Japanese! She never would tell us, and we eventually figured it was just some way she came up with for using Grandma’s jello molds for something other than fruit, peas, and sauerkraut. It’s definitely an acquired taste (and we acquired it, alright, because one of Aunt Opal’s favorite lines was “you’ll ‘acquire’ a taste for whatever I put in front of you, or you’ll go hungry!”), but once you DO acquire it, you won’t be able to get enough of it! Makes a great Thanksgiving or Christmas holiday appetizer if you’re in the mood to relive memories of Grandma’s holiday jello molds all those many, many years ago!
INGREDIENTS:
- 4 packages of Knox (or other brand) unflavored gelatin
- 1/3 cup of pickled ginger
- 3 tsp wasabi paste or wasabi powder
- 6 square 8″ x 8″ sheets of dried Nori (Japanese seaweed used for Sushi wrapping), soaked until softened to a spinach-like consistency
At least 2 pounds/1 kilo of raw or pickled seafood of your choice. Recommended are shredded crab, ahi (yellowtail tuna), unagi (smoked eel), raw jumbo shrimp (shelled, de-veined, and tails removed, sea cucumber, salmon, and mackerel
PREPARATION INSTRUCTIONS:
- In a blender or food processor liquify together the pickled ginger, wasabi, and Nori. Set aside.
- Dissolve the jello in boiling water per package instructions. As it begins to cool add the blended mixture, then the seafood. Combine thoroughly.
- Pour jello mixture into a jello mold, trifle bowl, Bundt pan, or oblong Pyrex dish.
- Chill for at least four hours or until cold and firm.
- Serve with extra wasabi and pickled ginger if desired.
Grandma Mamie’s “Waste Not, Want Not” Mashed Potato Pancakes With Turkey Gravy
This is it – this is the breakfast that the whole family looked forward to every year on the Friday after Thanksgiving, and on those Boxing Day mornings when we had turkey for Christmas dinner the night before. As its name implies, this was Grandma Mamie’s idea, and I’m really surprised no one else’s grandma ever thought of it. As Grandma always said, “since you’re going to get sick and tired of Thanksgiving leftovers before the weekend is over, let’s get rid of some of them right now for breakfast. At least you’ll be full for the rest of the day.” What a genius she was! I hope she’s been promoted to Heaven’s chief cook!
INGREDIENTS:
For the pancakes:
- 1 lb leftover cold mashed potatoes
- 2 cups of all-purpose flour
- 4 cups of water or non-fat milk
- 2 and 1/2 tsp baking powder
- 2 tsp baking soda
- 1 egg
- extra salt and pepper to taste, if desired
For the gravy:
- 1 qt poultry stock, or water flavored with chicken bouillon
- 1 tsp poultry seasoning
- 1 cup of all-purpose flour
- at least 1 lb skinless, cubed leftover turkey, white or dark meat, as desired, and giblets if desired
PREPARATION INSTRUCTIONS:
For the gravy:
- Bring the poultry stock or water to a boil.
- Add the poultry seasoning and stir in with a wire whisk to blend.
- Slowly add in the flour and stir constantly with the whisk until the gravy starts to thicken and the mixture is smooth, removing lumps.
- Add in the turkey meat, continuing to stir the gravy to smooth and mix the meat into the sauce thoroughly.
Add additional liquid if necessary for desired consistency, then cover, reduce heat to low, and let simmer.
- For the pancakes:
Combine mashed potatoes, flour, milk or water, baking powder, baking soda, egg, salt, and pepper in a bowl. Stir until blended and the batter mixture is light, fluffy, and airy, adding extra liquid if needed. - Heat a teflon non-stick skillet or electric griddle and coat with cooking spray.
- Spoon batter into pan or griddle and cook until edge of pancake is light golden brown, approximately 1 and 1/2 to 2 minutes. With a spatula flip the pancake over and repeat for the other side.
- Repeat until all batter is used. Number of pancakes yielded depends on the size of cakes made.
- Keep pancakes warm in a pre-heated oven or toaster oven until ready to serve.
- Serve pancakes topped with turkey gravy.
Uncle Pete’s “Buckshot” Cheddar Cheese Chocolate Jalapeño Cornbread
I know, I know; “WTH?!” is right, and that’s probably what the family should have named this. We’re sure that Uncle Pete came up with this while he was blind drunk, which is how he spent most of his time (Aunt Opal played no small role in that, but that’s for another book). Anyway, when Uncle Pete first whipped this up we thought it was something sweet because of the chocolate, but it turns out that that was an accident, as was the “buckshot” (a.k.a. candy pearls, or “BB’s”, as they’re known colloquially, the kind you see on cookies and cupcakes). Apparently, while stumbling around the kitchen drunk, Uncle Pete managed to knock open a kitchen cupboard door and then knock over both a box of baking chocolate powder and a little jar of BB’s, both of which spilled into the mixing bowl with the rest of the ingredients. Apparently too drunk to either notice or care, he just went on preparing everything. The result was … well, “interesting,” to say the least. Reconciling the chocolate flavor with the cheddar cheese flavor was a challenge, but the chocolate and jalapeno flavors actually make for an unexpectedly nice contrast. The crunchiness of the “buckshot” was also a little off-putting at first, but then we all decided that it added “character” that most cornbread lacks. So we decided that we had a winner, that something positive could actually come out of Uncle Pete’s drinking after all! So here it is, without further ado. Enjoy (but watch out for the “buckshot” if you have bad teeth)!
INGREDIENTS:
- 2 6 oz. boxes of Jiffy Cornbread mix (you can use cornmeal, white flour, baking soda, salt, sugar, and baking powder to make cornbread flour from scratch if you want to, but let’s make this easy here. Uncle Pete did it the lazy way, so let’s follow his lead)
- 2 large eggs
- 2 cups of cold milk
- ½ cup of melted butter
- 3 chopped whole fresh jalapeño peppers, or one 5 oz. can of chopped jalapeno peppers
- ¾ cup of grated cheddar cheese
- ¼ cup of semi-sweet chocolate baking powder
- 1 Tbs of silver candy pearls (BB’s)
PREPARATION INSTRUCTIONS:
- Preheat oven to 400°F/200°C.
- In a large mixing bowl combine all ingredients and mix thoroughly to form a smooth batter.
- Pour batter into a greased cast-iron skillet or baking pan.
- Bake for 30-35 minutes, or until edges of bread are light brown and a toothpick inserted into the cornbread comes away clean.
- Remove from oven and spread additional butter on top, if desired.
- Let cool before cutting and serving.
