2018: Review, Favorites and Adventures Ahead

I don’t keep a personal diary. This humble record of recipes is the closest thing to a journal I’ve ever consistently kept for more than a few days. It is a bit difficult, therefore, to look back at a whole year and contemplate what has happened. I simply can’t seem to remember much.

Mostly, The Day Job ate 2018, and the news and politics were disgustingly stressful. (None of those things appears to be headed for much of a change in character for 2019, alas.) I did make and eat some delicious things, and I did a better job of posting this year than I did last year. I added a “Friday Night” feature, that functions as a journal of sorts, and gives me a space to sort some things out, whether they be personal or edible. It is also the place where I write about some of the other things I am interested in, such as reading, gardening, and the small amount of traveling I get to do.

Every season produced favorite recipes, with a winter CSA share contributing to hearty roasted vegetable mixtures and comforting soups, the farmer’s market making spring bright and fresh, my own garden adding to summer excitement, local apples making fall as special as always, and tasty baked goods making the holidays dangerously delicious. Here are the 15 recipes that I feel best represent 2018 at The Messy Apron, my favorites from the whole year, such as it was.

Peanut Butter Baked Oatmeal is sweet and rich, and perhaps not as distant from cookies as breakfast ought to be.

Hot, thick, stick-to-your-ribs soups were needed for comfort this year, especially Curry Carrot Soup, which went over well with a crowd of friends,

 

And Cabbage and Turnip Soup with Beef Broth.

And for a classic sandwich bread for a soup and sandwich lunch, I offered this recipe for White Sandwich Bread.

For a bit more winter vegetable adventure, there was Maple Glazed Winter Squash and Potatoes

Lighter, fresh fare, like this Radish Cilantro Salsa characterized the transition to spring and summer.

Once summer was in full swing, things could really take off, with fresh produce dominating the style and flavor of what came out of my kitchen, like Scalloped Corn with Sour Cream and Chile

And Roasted Tomatillo and Chickpea Curry, with the tomatillos I grew on the mad bush-vines in my garden.

My own garden also produced plenty (plenty!) of zucchini which featured deliciously in Blueberry Lemon Zucchini Bread

And, my surprise favorite of the whole year, Zucchini Cheddar Risotto, which I can’t wait to make with 2019’s fresh zucchini (such a long wait!!!).

When the apples came in, I finally got around to a cake recipe from my grandmother, which was amazing: Glazed Apple Walnut Cake.

Finally, cookies, bars and other sweet treats featured in my baking all year round. Four great ones stand out: Fudgy Mint Brownies,

Walnut and White Chocolate Blondies,

Double Espresso Chocolate Chip Cookies,

And my favorite for the holidays this year, Brandied Fruit and Nut Bars.

 

There are lots of other things I messed with throughout this year that didn’t make the pages quite so prominently, such as my somewhat successful attempts at homemade sourdough, some baking with roasted sugar, and caramel sauce with cubic yards of room for improvement. Plus, there was, and will continue to be variations on tossed pasta dishes, soups that aren’t really a recipe, pot and pots of beans, impromptu bean and/or grain salads, and frittatas stuffed with leftovers.

As always, I have so many hopes and plans for the coming year. I may try to keep a journal for once, if for no other reason than to have something to help me remember anything that may happen. I regret that the spin for the near future on The Messy Apron pages will have to include some healthy eating for weight loss. I’ve fought that battle my whole life (except when I was a fat kid and didn’t bother fighting), but my age and lifestyle (The Day Job!) are conspiring to make things especially critical. I hate diets, scales, resolutions, self-hatred, and, frankly, exercise for the sake of exercise, so I don’t really know where this is going to go.

But go it will. It must. Let’s go exploring in 2019!

Brandied Fruit and Nut Bars

Just one more sweet treat for Christmas before I’m out of time. This recipe is so delicious that I had to get it posted. I didn’t get a new Christmas cookie going (not that I don’t have enough good cookies to bake and enjoy this time of year), and the quick decision to try this recipe, based on one in the red and white checked classic Better Homes and Gardens cookbook, was rewarded way, way above and beyond what my quick decisions usually deserve. And these lovely mouthfuls have plenty of holiday street cred, as well, with a cookie-like crust, dried fruit, and a bit of Christmas spirit….in the form of brandy.

Since I only needed to go out and buy one ingredient to make these Brandied Fruit and Nut Bars, it was a pretty quick turn around from idea to delicious treats. If I would have needed to brave the unseasonal sunshine to acquire every single ingredient in the list, however, it would have been totally worth the effort for these yummy beauties. I barely changed the recipe from the original, only adding some additional flavor because I’m convinced that many fruits are performance-enhanced by a splash of almond extract, and that a buttery crust cannot do its job without a pinch or two of salt.

These bars were a big hit with the small group that I got to serve them to as part of an informal little “Friend-mas” gathering. In fact, I gave most of them away and ate much of what was left, so I nearly missed a chance to take a photo before they were gone. They may look a little humble here, but don’t let that fool you. Their flavor is complex, with a balanced, fruity sweetness. The crust is crunchy, but not crumbly and contrasts nicely in texture with the gooey topping. That topping is loaded with lightly toasted pecans, along with dried apricots, raisins, and craisins that have been plumped up in brandy.

It’s always such a pleasure to make people happy with a small mouthful of something delicious, and these bars helped me do that in high style. High Holiday style, that is. Merry Christmas to you!

Brandied Fruit and Nut Bars

Adapted from Better Homes and Gardens

2/3 cup raisins

1/3 craisins (dried cranberries)

1/3 cup chopped dried apricots

1/3 cup brandy

1/3 cup chopped pecans

1 1/3 cup all-purpose flour, divided

1 1/3 cup dark brown sugar, packed

1/3 cup cold unsalted butter, cut into small pieces

2 large eggs

½ teaspoon vanilla extract

½ teaspoon almond extract

1. Preheat oven to 350 F. In a medium-size saucepan, combine the raisins, craisins, apricots and brandy. Stir to coat all of the fruit in the brandy. Bring the mixture to a boil, stirring occasionally to keep the fruit moistened. Remove from the heat and allow to stand at least 20 minutes while preparing the rest of the recipe.

2. In a small skillet, toast the pecans over medium heat, just until fragrant and beginning to brown. Remove from the heat and set aside.

3. In a medium-size bowl, stir together 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, a fork, or your hands, cut in the butter until it is all in very small, well-coated pieces. The mixture should resemble coarse crumbs.

4. Press the flour mixture firmly into the bottom of an ungreased 8 x 8-inch baking pan. Bake at 350 F for 15-20 minutes, or until firm and golden brown.

5. While baking the crust, prepare the topping. Place the eggs in the bowl of an electric stand mixer (or another medium bowl if you are using a hand-held mixer). Using the paddle attachment, beat on low speed for 4 minutes.

6. Stir in the remaining 1/3 cup flour, the remaining 1 cup brown sugar, vanilla extract, and almond extract. Drain the excess brandy from the fruit and stir the fruit into the egg mixture. Stir in the pecans.

7. Pour the egg mixture over the hot crust and spread it out evenly. Bake at 350 F for 35-40 minutes or until the topping is well-set and golden brown. Check the bars after about 20 minutes of baking and place aluminum foil over the pan if the topping seems to be browning excessively.

8. Cool completely and cut into bars of desired size. (I cut mine into about 1 ½ inch squares.)

Other recipes like this one: Date Bars with Spiced Rum, Oatmeal and Dried Cherry Bars, Maple Date Oatmeal Bars