Kielbasa Appetizers. So good.

I am not a sports fan. I am often surrounded by sports fans who are ravenous - watching football etc. is calorie intensive activity evidently - and requires snacks and copious amounts of beer. Folks hang near the kitchen looking handsome, hairy and hungry like this handsome Wolf.

These Kielbasa Bites are delicious. Just delicious. Good for holiday guests of all sorts as well. 

KIELBASA APPETIZERS

1 – pound kielbasa
1 cup dry white wine
1 heaping tablespoon light brown sugar
2 tablespoons Dijon mustard
2 tablespoons of brandy
3 tablespoons chopped fresh parsley
Freshly ground black pepper to taste

Cut kielbasa into one-inch slices. Cut each slice into quarters. Put kielbasa in heavy skillet large enough to hold all the pieces in a single layer. Cover with wine.
Bring the wine to a boil. Cook, uncovered, until wine almost has evaporated and looks syrupy, about 12 minutes. Stir in brown sugar, mustard and brandy. Cook one minute more.

Toss kielbasa with parsley and pepper to taste. Serve with toothpicks for spearing and thin rounds of crusty bread for dipping in the juices. So good. 

Cranberry Walnut Thanksgiving Pie - Happy Holidays!

Every year this recipe saves this cook's life. So I republish it every year at Holiday time so someone new can find it. Enjoy.

When I first encountered this recipe, I scoffed. Nothing this easy could be all that good, I thought. The easy in this pie is no pastry to make. I was so wrong. Make this once and it will become a holiday favorite.

This recipe meets my standards (simple to make, no exotic ingredients, dynamite result). The sweet tart taste is divine. The pie has a texture like a soft shortbread cookie with fruit.

For cooks who have to turn out good food for their family on short notice in a regular kind of way, this recipe is a godsend. I found this recipe in a regional cookbook. It came from Mary Yeaple of York Friends Meeting. Mary Yeaple says of this recipe "I always make two pies at a time because they don't last long."

Cranberry Walnut Pie 

1 1/4 cups Cranberries

1/4 cup Brown Sugar
1/4 cup chopped Walnuts
1 Egg
1/2 cup Sugar
1/2 cup all purpose Flour
1/3 cup Butter, melted *

Preheat oven to 325 degrees. Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and nuts. In a bowl, beat egg until thick; gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter; blend well. Pour or spoon over the cranberries. Do not stir. Do not worry if the batter does not cover each berry and nut. The high butter content and lack of leavening make the batter relax and become more liquid when heated. Bake for 40-45 minutes or until golden brown. Cut into wedges and serve with ice cream or whipped topping. English custard sauce would be good too.

* Note: 5 1/3 tablespoons to be exact - I eyeball it with the help of the little tablespoon marks on the butter label. Be sure to use a 9 inch pie pan. Do not take the pie out too soon or it will be too soft. Let it cool completely before slicing. A pie server is useful.

Party Punches for Holiday Celebrations

Punches are elegant and perfect for celebrations of all kinds. Never forget that Punch stock should be poured over a block of ice and served cold cold cold. The only exception is the Coffee Punch below. 

These Party Punches come from Charleston Receipts.  I recommend this cookbook. It is the encyclopedia of Southern comfort. Proceeds from the sale of Charleston Receipts cookbook go to many worthy community projects of the Junior League of Charleston. I receive no payment. 

Coffee Punch

1 gallon strong Coffee

1 quart Cream

2 quarts Vanilla Ice Cream

5 teaspoons Vanilla

5 tablespoons Sugar

Chill Coffee. Whip Cream, add Sugar and Vanilla. Place Ice Cream and whipped Cream in punch bowl and pour Coffee over it. Mix well before serving. ( If block Ice Cream is used, slice it into thin slices before placing in the punch bowl. ) 50-60 servings. 
– Mrs. S. Edward Izard Jr. (Anne Kirk)

Otranto Club Punch

1 pound loaf Sugar
1 quart strong Green Tea
Juice of 12 Lemons, strained
1-2 quarts carbonated Water
1 pint Peach Brandy
1 quart heavy or light Rum
2 quarts Brandy or Rye Whiskey

Dissolve the Sugar in the Tea; add Lemon Juice, Peach Brandy, Rum and the Brandy or Rye Whiskey. Use an abundance of ice, adding a liberal quantity of carbonated Water. 50-70 Servings.
- Louis Y. Davison Jr. 

Cotillion Club Punch

1/4 pound Gunpowder (Green) Tea (makes 5 quarts)
1 quart Cherries
2 dozen Lemons, juice
1/2 pint Fruit Syrup
12 quarts carbonated Water
6-8 quarts Rye Whiskey
1/2 pint Rum
1 pound Sugar made into thick syrup

Pour 5 quarts boiling Water onto the Tea, bring this to a boil; remove from fire at once and let stand until strong enough. Strain and, when cool, add juice of Lemons, Syrup from the Cherries and also the Rye and Rum. Sweeten to taste with any Fruit Syrup; add Sugary syrup and Cherries. Bottle this stock and keep on ice until ready to serve. Pour over block of ice, add one quart Carbonated Water to one quart of stock. This stock can be kept indefinitely if bottled and sealed. Yield 275-300 servings.
- A Charleston Gentleman