Notes about Recipes in this book

• Master recipe for bread stuffing with sage and thyme

  • ashallen on September 25, 2019

    We love this stuffing recipe - it's "the" recipe for us. Classic onion-herb flavor, delicious, not overbearingly rich, and happy-medium moisture level. Recipe suggests a couple methods for drying the bread - one sets it to dry on counter for a couple days, the other "rush" method dries it in the oven - we prefer the fresher flavor from the latter. We love the sage/thyme/marjoram flavors - I usually use fresh and double the quantities specified in the recipe. Oregano subs well for marjoram. For extra savoriness, I sometimes sub fat rendered from chicken roasted with onions+carrots for some/all of the butter and cook the onions+celery low-and-slow until golden. We like the stuffing on the moister side and so I've upped the chicken stock to 3 cups. I don't find that reserving 2 tbsp melted butter to drizzle over top before baking adds much and now skip that step. Bakes well on top oven rack (above turkey!) as well as by itself. Freezes well. [Cross-post for Annual Edition/Magazine.]

• Pecan or walnut crescent cookies

  • ashallen on April 08, 2022

    Great cookies - nutty, buttery, sandy, and tender. I sometimes skip rolling these in powdered sugar and increase the amount of the sugar in the dough by a few tablespoons instead. I also prefer all of the nuts to be very finely chopped (instead of only half).

• Almond or hazelnut crescent cookies

  • ashallen on April 08, 2022

    Great cookies - nutty, buttery, sandy, and tender. I sometimes skip rolling these in powdered sugar and increase the amount of the sugar in the dough by a few tablespoons instead. I also prefer all of the nuts to be very finely chopped (instead of only half).