Bella-Haven is Live

[serenity]

The raccoons in my area would see the plastic as "gift" wrap.

That and the Armadillos would "root" around till they got it opened lol

[nbirnes]

That and the Armadillos would "root" around till they got it opened lol

I must have dodged a bullet last year. That would have been the worst thanksgiving, ever. If I have to do the whole happy dance again this year, I will keep the whole thing inside.

[serenity]

I must have dodged a bullet last year. That would have been the worst thanksgiving, ever. If I have to do the whole happy dance again this year, I will keep the whole thing inside.

Yeah maybe lol. But the recipe for the brine sounds great. Patty (the SgtMaj) wants to try it this year. Don't know how you guys are but we (well, ok Me! ) get real excited for Thanksgiving and Christmas. Then it's sauerkraut and Spare Ribs for New Years, slow cooked all day to perfection!

[nbirnes]

Yeah maybe lol. But the recipe for the brine sounds great. Patty (the SgtMaj) wants to try it this year. Don't know how you guys are but we (well, ok Me! ) get real excited for Thanksgiving and Christmas. Then it's sauerkraut and Spare Ribs for New Years, slow cooked all day to perfection!

That sounds like an excellent feast for New Years. Do you have the ribs recipe handy? The brine works so well and creates such excellent gravy as it seeps. Every morsel of leftover was tasty. It's a good thing I didn't try this technique during the era of the Dave cookbook, or the darn thing might have had a different fate, and we never would have met here on Bellgab. 👯

[serenity]

That sounds like an excellent feast for New Years. Do you have the ribs recipe handy? The brine works so well and creates such excellent gravy as it seeps. Every morsel of leftover was tasty. It's a good thing I didn't try this technique during the era of the Dave cookbook, or the darn thing might have had a different fate, and we never would have met here on Bellgab. 👯

Oh, theres no special recipe. We just put the Kraut in a crock pot. (My dad used a pressure cooker) season with some molasses and brownsugar to taste, then just put the ribs in and let it cook. I guess you could use a rub on the ribs but I never have. I just do it like my dad did. By the time supper comes round, the meat is falling off the bones and the kraut is also seasoned with rib juice.  And, the best part is it re-heats great the next day!

[albrecht]

Oh, theres no special recipe. We just put the Kraut in a crock pot. (My dad used a pressure cooker) season with some molasses and brownsugar to taste, then just put the ribs in and let it cook. I guess you could use a rub on the ribs but I never have. I just do it like my dad did. By the time supper comes round, the meat is falling off the bones and the kraut is also seasoned with rib juice.  And, the best part is it re-heats great the next day!

I do the same thing with pork chops, pork tenderloin, etc. Simply and easy cut up some apples, throw in sauerkraut, sometimes a couple of pinches of brown sugar if you want, and bake. Will have to try with ribs.

[serenity]

I do the same thing with pork chops, pork tenderloin, etc. Simply and easy cut up some apples, throw in sauerkraut and bake. Will have to try with ribs.

Oh yeah! Ill have to try the pork chops!  Yum, getting hungry *stomach growls*

[GravitySucks]

Oh, theres no special recipe. We just put the Kraut in a crock pot. (My dad used a pressure cooker) season with some molasses and brownsugar to taste, then just put the ribs in and let it cook. I guess you could use a rub on the ribs but I never have. I just do it like my dad did. By the time supper comes round, the meat is falling off the bones and the kraut is also seasoned with rib juice.  And, the best part is it re-heats great the next day!

My Polish Grandmother made a sauerkraut rib dish cooked ins similar manner, but not with the sweetness... It was called kapusta. I have her recipe some where's, but you can google it.  Mostly she made it with spareribs, but when she didn't have those she used kielbasa.

[nbirnes]

Oh, theres no special recipe. We just put the Kraut in a crock pot. (My dad used a pressure cooker) season with some molasses and brownsugar to taste, then just put the ribs in and let it cook. I guess you could use a rub on the ribs but I never have. I just do it like my dad did. By the time supper comes round, the meat is falling off the bones and the kraut is also seasoned with rib juice.  And, the best part is it re-heats great the next day!

Will cook this. Will vary it, believe it or not, to suit a kosher diabetic, but I will make it work.

[Inglorious Bitch]

I want to contribute a Thanksgiving miracle that has worked for us two years in a row. It's from Martha Stewart, but don't let that stop you.

I love Martha Stewart. I used to record her show and watch it when I got home from work. Thanksgiving is such a great time for food. Here is a recipe that I plan to make this year:


Marbled Pumpkin Cheesecake



http://www.epicurious.com/recipes/food/views/marbled-pumpkin-cheesecake-102593

YIELD: Makes 8 to 10 servings

ACTIVE TIME: 45 min

TOTAL TIME: 10 1/2 hr


Ingredients

    1 crumb-crust
    1/2 made with finely ground gingersnaps
    3 (8-ounces) packages cream cheese, softened
    1 3/4 cups sugar
    3 tablespoons all-purpose flour
    5 large eggs
    1/2 teaspoon vanilla
    2 large egg yolks
    3/4 teaspoon ground cinnamon
    1/8 teaspoon ground ginger
    1/8 teaspoon ground allspice
    1/8 teaspoon freshly grated nutmeg
    15-ounce can solid-pack pumpkin


Preparation

Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.

Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

[GravitySucks]

I love Martha Stewart. I used to record her show and watch it when I got home from work. Thanksgiving is such a great time for food. Here is a recipe that I plan to make this year:


Marbled Pumpkin Cheesecake



http://www.epicurious.com/recipes/food/views/marbled-pumpkin-cheesecake-102593

YIELD: Makes 8 to 10 servings

ACTIVE TIME: 45 min

TOTAL TIME: 10 1/2 hr


Ingredients

    1 crumb-crust
    1/2 made with finely ground gingersnaps
    3 (8-ounces) packages cream cheese, softened
    1 3/4 cups sugar
    3 tablespoons all-purpose flour
    5 large eggs
    1/2 teaspoon vanilla
    2 large egg yolks
    3/4 teaspoon ground cinnamon
    1/8 teaspoon ground ginger
    1/8 teaspoon ground allspice
    1/8 teaspoon freshly grated nutmeg
    15-ounce can solid-pack pumpkin


Preparation

Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.

Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

OHMYGAWD!!!

I would LOVE that.

[starrmtn001]

Ok you guys with you scrumptious recipes, STOP IT!!!  My eyes are getting fat!  

[serenity]

I love Martha Stewart. I used to record her show and watch it when I got home from work. Thanksgiving is such a great time for food. Here is a recipe that I plan to make this year:


Marbled Pumpkin Cheesecake



http://www.epicurious.com/recipes/food/views/marbled-pumpkin-cheesecake-102593

YIELD: Makes 8 to 10 servings

ACTIVE TIME: 45 min

TOTAL TIME: 10 1/2 hr


Ingredients

    1 crumb-crust
    1/2 made with finely ground gingersnaps
    3 (8-ounces) packages cream cheese, softened
    1 3/4 cups sugar
    3 tablespoons all-purpose flour
    5 large eggs
    1/2 teaspoon vanilla
    2 large egg yolks
    3/4 teaspoon ground cinnamon
    1/8 teaspoon ground ginger
    1/8 teaspoon ground allspice
    1/8 teaspoon freshly grated nutmeg
    15-ounce can solid-pack pumpkin


Preparation

Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe. Preheat oven to 550°F.

Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2 1/2 cups filling to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.

Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.

my printer is going to run out of ink lol

[Ms. C]

Will cook this. Will vary it, believe it or not, to suit a kosher diabetic, but I will make it work.

A favor, Nancy, could you share how you will vary the recipe for a kosher diabetic.  Much appreciated!

[nbirnes]

A favor, Nancy, could you share how you will vary the recipe for a kosher diabetic.  Much appreciated!

Sure. Beef short ribs instead of spare, and one of the selection of sugar substitutes that are considered safe for low-carb and diabetics. Xylotol makes a brown-sugar version. That's it!

[GravitySucks]

Sure. Beef short ribs instead of spare, and one of the selection of sugar substitutes that are considered safe for low-carb and diabetics. Xylotol makes a brown-sugar version. That's it!

Damn. I thought all this time you were talking about the pumpkin cheesecake.

[nbirnes]

Damn. I thought all this time you were talking about the pumpkin cheesecake.

You're going to be shocked to hear this, Gravity, but the low-carb diabetic friendly pumpkin cheesecake, with heavy whipped cream on top and some deep chocolate shavings, is one of the best things we eat. Just exchange the sugar with stevia and/or other versions of sweet, and you are on your way to happiness, with no more diabeetus.

[GravitySucks]

You're going to be shocked to hear this, Gravity, but the low-carb diabetic friendly pumpkin cheesecake, with heavy whipped cream on top and some deep chocolate shavings, is one of the best things we eat. Just exchange the sugar with stevia and/or other versions of sweet, and you are on your way to happiness, with no more diabeetus.

I'll have to try that. I don't have diabetes, but I use half sugar half stevia in my sweet tea.  I've never baked with it though.

I wonder, being as fluffy as it is, if it would work in a cream cheese frosting that I make for my pumpkin pound cake instead of using powdered sugar.

[morgana213]

Thought I'd pop in for second.  You guys are making me hungry.  Now I can't wait for T-Day!  Love that you're posting the recipes.  Yum!!! 

[WhiteCrow]

All so nice of you to be sharing recipes ... That's the spirit of Bella-Haven.

In another attempt to justify the time I spend on Bellgab to Mrs. Crow, I printed out Inglorious Bitch'es "Marbled Pumpkin Cheesecake recipe.

I said to wife as I handed her the printed recipe, "see dear, we do more on Bellgab than talk about Art Bell, here's another recipe"

She pointed to the top line of the printed recipe and said, "I knew it, THERE IS more to that site than talking about Art Bell... who is this Inglorious Bitch and why is she sending YOU a recipe for HER cheesecake?"

Worlds Colliding isn't going very well for me today!

[RoseGirl]

My gorsh....you wouldn't believe the size of the turkey I made. And the kids just inhaled it. INHALED IT. I forgot how much growing kids can eat.

[albrecht]

Sure. Beef short ribs instead of spare, and one of the selection of sugar substitutes that are considered safe for low-carb and diabetics. Xylotol makes a brown-sugar version. That's it!

I didn't even know they had beef short-ribs. The beef ribs we bbq down here are big! And awesome, though can be pricey these days. And one looks like a dinosaur eating them. I have an aunt who tells me in KC they eat ribs (of pork type) with knife and fork and too much sauce! Crazytown. How does one manage that? Butcher paper and by hand and maybe messing face only way to eat ribs- of swine or bovine! And bovine no sauce, let the smoke do the work! Lamb, ok, use a fork and knife but even then it is tenuous in my opinion!

[gabrielle]

Good morning everyone.  There is a strong pot of coffee on the counter, and leftover pumpkin pie in the fridge.  Serenity, ...remember,...only one piece.

[Lilith]

Coffee is fresh brewed and ready for your new Day!! Enjoy!!

[wr250]

Coffee is fresh brewed and ready for your new Day!! Enjoy!!

and the bacon is on the table

[starrmtn001]

Good morning.  I sneaked into the dining room and set up breakfast.  Enjoy.

[SredniVashtar]

I was going to bring some croissants, but I ate them on the way.

You can have some pressed ham, if ya like...

[Open Lines Gerry]

Happy Canadian Thanksgiving and Columbus Day to those in N. America, and Happy Monday to the rest of you!  Do you mind if Ol' Gerry has a cup of coffee with you?  I'll leave the business from other threads...ahem...at the door.

[Inglorious Bitch]

Happy Canadian Thanksgiving and Columbus Day to those in N. America, and Happy Monday to the rest of you!  Do you mind if Ol' Gerry has a cup of coffee with you?  I'll leave the business from other threads...ahem...at the door.

[starrmtn001]

Happy Canadian Thanksgiving and Columbus Day to those in N. America, and Happy Monday to the rest of you!  Do you mind if Ol' Gerry has a cup of coffee with you?  I'll leave the business from other threads...ahem...at the door.

Of course Gerry.  We're in the dining room.  Please, join us.