The flavor of Port marries so well with Cranberries and the addition of Vanilla bean gives it that warm comforting flavor and aroma.

• 12 oz bag fresh Cranberries
• 1 cup Ruby Port
• 1 cup Sugar
• 1 Vanilla bean split
• Salt and White pepper

Super easy! Combine Cranberries, Sugar, Port, and Vanilla bean in a sauce pan and bring to a slow boil stirring occasionaly. Lower the heat to just a simmer and cook 20-30 minutes until it thickens to your likeness. Season with salt and white pepper and Enjoy!

Today is the first day of November and with Halloween barely past us I am thinking about the Holidays and all the wonderful food.

Fall up till now has certainly been bountiful and full of fun treats made with apples, pumpkins, and squash. The change in weather certainly means a change in eating habits…chili and soup tastes so good now!

What food do you look forward to eating and cooking for the Holidays???

I have my favorites for sure! I love my Thanksgiving turkey dinner….I mean who doesn’t? I am a bit conflicted this year because I would really love to try and make a “Trashcan” Turkey. The problem being that stuffing that isn’t cooked in the bird just never tastes quite the same =(

If you are not familar with “Trashcan” Turkey it is really pretty simple. Using a brand new steel garbage can you suspend the Turkey vertically on a spit/stick with charcol underneath it. Cover with the can and place more hot charcol on top. A pretty simple roasting method that I am sure creates a lot of charcol bbq flavor. It could get a bit tricky with the cold Michigan weather which robs so much of the charcols heat. I may just have to give it a “dry” run to try it out at Deer camp?

I have to say that besides all the traditional Thanksgiving fixings what I really look forward to is pecan pie! I guess its a Northern thing? but nobody really feels the need to make it except for Thanksgiving…a shame really because it is so good! I guess the rareity of it makes me crave it that much more!

And of course Thanksgiving is soon followed by Christmas! So many favorites: Melting Moments, Spritz cookies, Potato Pancakes, Buckeyes, Kolaches….

Oh I am getting hungry better go cook something…

What are your Holiday Favorites????

This recipe is adapted from my Great Grandma’s Recipe for Banana drop cookies. Substituting pumpkin for banana and adding some spices it makes a yummy cake like cookie!

• 2 1/4 cup sifted flour
• 1 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup shortening
• 2 eggs
• 1 cup pumpkin puree
• 1/8 tsp ginger
• 1/8 tsp allspice
• 1/4 tsp cinnamon 
• 1 tsp vanilla
• 1/4 tsp cinnamon ( to sprinkle on top)
• 1 TBSP sugar ( to sprinkle on top )

Sift together flour, sugar, salt, baking powder, baking soda and spices.  Cut in shortening.  Add eggs, pumpkin, and vanilla.  Mix until blended.  Drop by spoonfuls on a ungreased cookie sheet.  Sprinkle with cinnamon sugar.  Bake at 400 deg. about 12 min.

Banana Drop Cookie Recipe http://thechefsolutions.com/blog/2009/10/27/banana-drop-cookies-recipe/recipes/

  As I relax on a 2 day vacation from the Chef world. I have picked up a copy of Anthony Bourdain’s book Medium Raw. That someone left up at the cabin.

As I read it I relate and reflect as I ponder the Industry…the ups and downs and reinventing myself as I aproach 40.

I always loved cooking as a child, the kitchen was like my personal scientific chemistry set.

Taking my first dishwashing job at 16 I very much enjoyed the other “perks” cute girls both high school and college. Especially the college girls that would buy me beer anytime I needed it and invited me to their keg parties.

I was young and partying and socializing were always big priorities. All the while working hard and moving up and keeping my eye on the prize of cooking.

Some how along the way I was accepted to College at Central Michigan. It was an awesome experience and made great friends that I have to this day! I did come to the realization while there that a restaurant mgmt degree would lead to Bossing around High schoolers at Pizza Hut or KFC…not what I wanted.

I wanted to be a Chef. I moved on to Nantucket Island to bust my ass for 3 summers at the Atlantic Cafe’. The money was great tons of young people my age. Beach parties staying up all night and plenty of bars were you could unwind after work.

Culinary school teaches you alot especially the Culinary institute of America were I went the amount of resources and knowledge is simply overwelming it would take much more time than you are given to absorb it all.

That being said they are in a way snake oil salesmen. How many students would they get if theytold you the truth that for most people you will work long hours, weekends, holidays and never make very much money at all. Not much of a balanced life if you ask  me.

In Progress…..

Fall is in the air and Pumpkin ranks right up there with apples as a part of your fall eating.

• 1 Cup Flour
• 2 TBSP Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 TBSP Brown Sugar
• 1/2 tsp Allspice
• 1/2 tsp Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Vanilla
• 1/2 Cup Pumpkin Puree
• 1 Egg
• 2 TBSP Melted Butter or Oil
• 3/4 cup Buttermilk or Sour Milk

In one bowl combine all your dry ingredients together. In a second bowl mix your egg, pumpkin, oil, and buttermilk. Combine the two and mix untill all the dry ingredients are incorporated. Cook on a lightly greased griddle until golden and delicous!

This was my Grandfather’s Mother Rose’s recipe for apple strudel. She was a great cook and at one time prepared and sold lunches to workers in Dearborn at the Ford Rouge plant.

• 8 cups peeled and sliced apples

for filling, nuts and raisins are optional.

• 3 eggs
• 1 tsp milk
• 3 tbsp sugar
•  1 tbsp vinegar

Combine and beat together well.

• 2 sticks of butter
• 3 cups flour
• 1 tsp salt

Combine with above ingredients and knead until you have a smooth dough. Refrigerate.

Roll out smooth and thin. Sprinkle with cinnamon, sugar, apples, butter and any other ingredients. Nuts, raisins etc. Roll and bake at 375 degrees until golden brown aprox 30 min reduce heat to 350 and continue baking until apples are tender.

My Grandma Hazel’s Homemade Roll recipe she was given by Ellen Gustafson.

• 2 packets of yeast
• 1 1/2 cup warm water
• 1 cup scalded milk
• 1 tsp salt
• 1/2 cup sugar
• 1/2 cup crisco
• 2-3 eggs

Combine all ingredients into a dough. Shape your rolls into desired shape and let rise until doubled. Bake at 350 degrees until done and golden brown.