A Kentucky Holiday Treat- Bourbon Balls

So, I have the wonderful fortune to a. be a pretty terrible cook and b. not have a functioning oven.

So I try to get creative when it comes to what to bring to holiday parties, and I look back to my Kentucky-born roots for a simple, easy, no-bake recipe: bourbon balls!

My favorite recipe is here:
http://allrecipes.com/Recipe/Bourbon-Balls-II/Detail.aspx

My notes to this recipe:
1. I use 1 1/4 cup of crushed nilla wafers (instead of just 1 cup).
2. When you are ready to roll the bourbon balls, roll them all at once, then roll them in the powdered sugar. If you roll them in the powdered sugar as you roll the balls, you'll find that the sugar on your hands makes it tougher for the next few that you touch to stick together.
3. No need to refrigerate before you serve! You can take them immediately to a party, if you are like me and always running late anyway.

My only cautionary note for when you actually bring them to the party: they look deceptively like doughnut holes, so make sure you label them. (A bourbon balls on its own is delicious; a bourbon ball when you're expecting a doughnut hole is significantly less delicious.)

My Thanksgiving Tradition: Apple Cider Martinis

After college I moved to San Diego. My whole family lives on the East Coast. Because of this my Thanksgivings usually included close friends rather than family. To that effect I began to create my own Thanksgiving traditions. I will share with you the most fun: The Apple Cider Martini. The schedule was usually wine and appetizers, meal and wine, then pie and Apple Cider Martinis. Delicious, simple, and turns Thanksgiving into a party!

Apple Cider Martini

2 parts Apple Cider

1 part Vodka

Place vodka and cider in martini shaker with several ice cubes and shake well.

Strain ice out and pour into martini glasses with cinnamon-sugar rim.

If you cannot obtain apple cider, "Simply Apple" juice works well as a substitute.

Cinnamon Sugar Rim

Mix equal amounts cinnamon and sugar. Pour onto plate. Use a lemon slice to moisten rim of martini glass. Dip rim in cinnamon and sugar so that the rim is evenly covered.

Warning: Serve these only after you have finished cooking. I cannot recommend using the stove or handling hot dishes while drinking these tasty martinis. Trust me. Please.

My Favorite Stuffing

Stuffing is a matter of taste. People tend to be very particular about their stuffings or dressings. They like them a certain way. My favorite is the basic bread stuffing recipe (made from scratch or the package from the store) with breakfast sausage and apples.

My Favorite Stuffing

Use any basic stuffing recipe but before you sauté the vegetables, cook one pound of breakfast sausage (crumbled up). To that add the vegtables called for in the recipe plus a cup and a half of diced apples. Due to the amount of fat the sausage renders I suggest cutting the amount of butter suggested in the recipe by one-fourth or even half.

Prepare the rest according to directions.

It is amazing!! I cannot provide a photo as I am not hosting Thanksgiving this year (for the first time in my adult life.) I am a little sad as there is not any sausage and apple stuffing in my future. Living in Turkey my access to pork products is limited.

However, if you are cooking this stuffing and have guests that do not eat pork, turkey breakfast sausage makes a nice approximation of the dish.

Make this and send me a picture so that I may live vicariously through you! Best wishes for a happy and safe holiday. Or as we say here, Iyi Bayramlar!

Irmik Helvasi

This dessert is delicious. It is really quick to make and is really neat because it is not something you often see served for dessert (in the States at least.) This makes it ideal for dinner parties. It is yummy, soft and warm. It is really excellent served for dessert after strong tasting foods. I love the sweetness of the helva mixed with the crunch of the toasted pine nuts.

Semolina Helva (Irmik Helvasi)

1 cup semolina flour
1/2 cup unsalted butter
3 tbsp pine nuts

1 cup sugar
1 cup water
1 cup milk

Put the milk, water and sugar in a saucepan and bring to a boil. While that is going on-- in a heavy saucepan melt the butter, and add the semolina and nuts. Brown the semolina and pine nuts lightly. Watch them!! They burn quickly.

Stir together the liquid and the dry ingredients. It will sputter so be careful. Mix until thoroughly incorporated let cool until warm and not hot. Fluff mixture then press into a bowl and invert onto a plate to serve. You could top it with cinnamon or toasted pine nuts.

Pumpkin and Apple Soup

To keep the fall theme going...I love squash and pumpkin, any kind, anywhere. This soup is very easy and versatile. Originally it called for butternut squash. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead, I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. If you do not have fresh pumpkin, use fresh butternut squash.

Pumpkin and Apple Soup

2 Tablespoons of Butter

1 Onion, Chopped

1/2 teaspoons Ground Nutmeg

4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes

4 Vegetable or Chicken Broth

1 Apple, Peeled, Cored and Quarter

1/2 cup Apple Juice

Salt And Pepper

In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.

Bring to a boil and simmer until pumpkin and apple are soft.

Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Blend the soup in a food processor or an immersion blender (Still one of the best things I have ever bought.)

Salt and pepper to taste. I like a thick soup, but if you would like it thinner add more broth.

Makes a big batch.

Pumpkin Bread

When you live in Los Angeles, you have to force yourself to feel fall-y. Sure, it's a freezing 65 degrees outside, but that is not enough, oh no. You have to bake pumpkin bread. The following is my mom's very simple but tasty recipe.

1 1/2 c. sugar
1 2/3 c. flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
Mix dry ingredients in medium bowl

In another large bowl combine:
2 eggs, well beaten
1/2 c. vegetable oil
1/2 c. water
1 c. canned pumpkin

Blend together wet and dry ingredients and pour into 2 buttered and floured small loaf pans. Bake at 325 for 50 min. or until toothpick inserted in center comes out clean. Cool for 5 min. in pans, then remove loaves to a rack.

Note: I do not own small loaf pans, only one large loaf pan. I just adjust the heat to 350 and bake for at least 1 hour, if not longer--however long until a toothpick comes out clean. Have not had any problems doing this.

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