The Foster Community Post

I love to cook!  I have been doing it since I was a little girl, helping my mother dress the Thanksgiving turkeys and make all those family recipes we have enjoyed throughout the years.  Now I am getting ready to retire and ready to cook “Just for the Fun of it”.   

I hope you will try and enjoy these recipes.  

-Barbara Melino

Here are some of the spices that you will be using for this holiday:

 Make sure when you use the spices to check the labels, if you have had the spices since two Thanksgiving ago, you should discard them and purchase some new ones.  You should try to do that every six months at least.  Ocean State Job Lot has some that are very affordable as opposed to Stop and Shop.

 Ground Cinnamon:  Sweet, mild, and woodsy flavor.  A fall favorite.

 Fennel Seeds:  This spice adds a slightly licorice flavor to foods.  Seeds should be kept in the refrigerator as they have a high old content and oil spoils. 

 Whole nutmeg:  Spicy sweetness enhances creamy sauces, spinach, winter squashes and dessert.  For the best flavor, grate it fresh on the smallest holes of a grater.  Another fall favorite. 

 Ground Cumin:   This warm, earthy spice is used frequently in Indian, Middle Eastern, and Mexican cuisines and goes well with chicken, pork and lamb, carrot, and potato dishes. 

 Enjoy! 

I can not believe that we are coming up on the Thanksgiving holiday.  Where has the time gone?

In the next couple of weeks, I will try to give you some pointers and tips for making it through the “Big Day”, hopefully somewhat stress free. 

 ALL ABOUT THE GRAVY:

 Gravy is really not that difficult.  If you think it is going to be a stress issue, just buy a can or two of gravy and add it to the juices of the turkey and slowly reduce it down  It is worth the effort to try it from scratch if you never have.  With the  next piece of meat that you roast or bake in the next week try it with the juices of the meat and see if it works to lessen the stress level on that big day.  My mom made the best gravy ever, at least I though so as a little girl. 

 After taking the turkey out of the pan to let it rest, place the roasting pan across the burner (or two) and simmer the pan juices, scrapping and stirring with a wooden spoon until liquid thickens and holds a trail on the back of the wooden spoon.

Sprinkle some flour over the gravy and stir to combine.  Continue to cook until flour mixture is bubbling and smooth.  This is your thickening agent (called a roux).

 Slowly whisk in stock and water.  Cook, whisking until gravy thickens (reduce heat if it starts to scorch).

 If desired, pour gravy through a sieve to remove any lumps (a good idea).  Season with salt and pepper and thin with water, if necessary.

Then enjoy. 

Some of us, during this season of Halloween, Thanksgiving and Christmas get the baking bug, including me.  At this time, we use a lot of spices two in particular, Pumpkin Pie Spices and Apple Pie Spices.  Last year I did a ton of baking and was always running out of these.  I decided there must be an easy recipe for these spices.  I found out indeed there was a much cheaper recipes available.  You can buy the individual spices at Job Lot for much cheaper then you can buy the jars that make up these spices in the grocery store and I am going to share these with you. 

 PUMPKIN PIE SPICE

 1/2  tsp. ground cinnamon

1/4 tsp. ground ginger

1/8  tsp. ground nutmeg

1/8 tsp. ground allspices

 Combine all ingredients.  Store extra in air tight container.

 APPLE PIE SPICE

 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground allspice

1/8 tsp. ground cardamom

 Combine all ingredients.  Store extra in air tight container.

 Happy Baking!

September is just one of the most beautiful months we have.  It brings such beautiful days with crisp cool air that makes it impossible for you NOT to want to go apple picking.  I just love any recipe with apples!

This is good fall recipe with a cup of warm mulled cider.

Apple Cake  

Preheat the oven to 350 degrees F.

 3 c. flour

1 c. sugar 

2 tsp. baking powder

2 tsp. cinnamon 

4 apples, sliced

1 c. vegetable oil

2 eggs, beaten

1 tsp. salt  

½ c. nuts, optional

I used Granny Smith apples but any apple will do.  

Mix all the ingredients together and bake in a tube or Bundt pan for ¾ of an hour, no more.