Monthly Archives: November 2018

Brown Sugar Shortbread

Brown Sugar Shortbread

A sturdy shortbread that packs and ships well, this shortbread can be made in a large pan and cut into bars or squares. The brown sugar adds a more old-fashioned flavor, and this is how shortbread was made in the South.
Makes 16 bars or squares
Prep: 10 to 15 minutes
Bake: 35 to 45 minutes
Ingredients:
2/3 cup packed light brown sugar
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cold
Cinnamon topping (optional):
1 teaspoon granulated sugar mixed with dash of cinnamon
Directions:
1. Place a rack in the center of the oven. Preheat the oven to 325 degrees.
2. Place the flour, brown sugar, and salt in a food processor and pulse to combine. Cut the butter into tablespoons and scatter in the processor bowl. Pulse 15 to 20 times, or until the butter is incorporated and the dough starts to come together but is still crumbly.
3. Press the dough into the bottom of an ungreased 8- or 9-inch square metal baking pan. Prick the dough about 12 times with a fork. Place the pan in the oven.
4. Bake until the shortbread is golden brown, from 35 to 45 minutes. Remove the pan from the oven. If desired, sprinkle the cinnamon-sugar over the top. Cut the shortbread into squares while warm. Let cool completely before packing or serving.

Homemade Boursin Covered in Christmas Jam

This is one of the easiest and most loved holiday appetizers. All you need to do is whip up a little herbed cream cheese in a food processor or blender, and then pour over a half jar of The Old Mill’s Christmas Jam. Something about the garlic, herbs, and saltiness of the cream cheese mixture known as “Boursin” partners just perfectly with the cranberries, pears, plums, oranges, and cinnamon in the sweet and irresistible jam. The cheese mixture makes enough for two rounds, so serve one and freeze the other. Or, gift it to a friend along with a jar of Christmas Jam! For big parties, make one large round, and cover it with the entire jar of jam.
Makes 8 servings
Prep time: 15 minutes
Chill time: 1 hour

Homemade Boursin:

1 small clove garlic, peeled
4 tablespoons (2 ounces) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tablespoon minced fresh chives or dill
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
1 jar (10.5 ounces) The Old Mill Christmas Jam
Whole wheat crackers for serving
Directions:
1. For the Boursin, drop the garlic clove into the bowl of a food processor or blender while the machine is running. Turn off the machine. Add the butter, cream cheese, chives or dill, parsley, salt, basil, thyme, and pepper. Blend in pulses until it is smooth.
2. Divide the mixture into two 5-ounce portions. Turn each portion into a ramekin or small bowl lined with plastic wrap. Press down on the mixture with a rubber spatula so that it packs into the ramekin or bowl. Cover the top with plastic wrap. Chill until firm, at least 1 hour.
3. To serve, unwrap one cheese mixture and turn out onto a platter. Spoon half of the contents of the Christmas Jam (about 2/3 cup) over the top. Serve with the whole wheat crackers of your choice. Store the other Boursin and rest of the jam in the refrigerator until time to serve again.
Note: In a pinch for a quick appetizer? Buy a 5-ounce round of Boursin cheese in the supermarket deli section, and pour a half jar of Christmas Jam over the top.

Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup

When the crisp fall temperatures make you hungry for soup, this is a fast and festive way to make pumpkin soup. It begins with canned pumpkin, but the added flavors of brown sugar, onion, and The Old Mill Devil’s Backbone Seasoning really crank it up a notch. It’s perfect dinner party food, too, and best of all, it can be made ahead and reheated just before serving.
Makes 6 to 8 servings
Prep: 20 minutes
Cook: 25 to 30 minutes
Ingredients:
3 tablespoons olive or vegetable oil
1/2 cup chopped onion
2 cups chopped, peeled raw potatoes
1 cup coconut milk
1 cup cooked, mashed fresh or canned pumpkin
3 tablespoons light brown sugar
3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
2 cups chicken or vegetable broth
Garnish:
1/4 cup sour cream or plain yogurt
2 tablespoons chopped fresh parsley or cilantro
Directions:
1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.