Giving Thanks From Fogl's Kitchen

We want to thank all out followers and customers this weekend with a special gift... we're doing a scavenger hunt for the best deals!

Today through Monday we will be hiding discount codes that range 5%-30% off. If you are good at searching, you maybe the lucky one to find the 30% off... because once its used that's it! Its only good for 1 person's order before its no longer active.

So have fun, check the likely places.

You have my blog, twitter, my shop and etsy's forums! (I will not do this on my facebook page as I keep that private, so it WILL be on a public page!)

Just so you know... if you read this, you are lucky... because here's a 15% off coupon just for you! code: THANKS15

Been Prepping already today!

So we're one day early on our prep work... but it is so worth it!

Today I knocked out making:

Onion Dip

1 1/2 chopped medium yellow or white onions
2 Tbsp Olive Oil
1 tbsp minced garlic
1/2 tsp finely chopped fresh oregano
1/2 tsp finely chopped fresh chives
1/4 cup Mayo
1/2 of a 16oz tub of sour cream
salt & pepper to taste

In a bowl mix sour cream, Mayo, chives, oregano, salt and pepper.

In a hot pan add the olive oil, then add the chopped onion and garlic. Allow to sweat until everything is translucent. Do not caramelize or brown the onion. Remove from heat and then let get to room temp. Then fold into the sour cream mix. Let sit over night before serving for the best flavor!

I had to taste test that dip for awhile... but I'm pretty sure I got it right! Yummmm

Next, I decided to reconstitute 1 cup of dried cranberries for my stuffing, and I just happened to want to make a warm cranberry/apple cider for the kids. So I heated the apple cider on the store add the cranberries, waited until they were nice and soft and the strained them out. They are in the fridge waiting to be added to the stuffing. The cider is back in the gallow jug to go back in the fridge. Thursday I will add some cinnamon, orange peel and brown sugar and warm it through to serve as our special drink. (I add a shot of Apple Schnapps to the adult drinks... here's where we hid that recipe to made our own apple schnapps!) I won't be cutting up the apples for our stuffing until right before I make it, I don't want them to brown.

I also took the opportunity to cut up all my root veggies and celery for the veggie tray. I put them in some  tupperware with cold water and put in the fridge. Its perfect because I made a lot of extra so use to snack on between now and then. Saves me a world of trouble when the little one or I want a quick healthy snack.

Tonight I will boil the shrimp for the shrimp dip... because I would LOVE to test that recipe next. I posted that back yesterday if you want to look back for it.

Lastly today, the turkey is IN THE BRINE! That was also in yesterday's recipes on the blog.

But I think I did good..... I will drain it out tomorrow night and put him in the fridge until roast time.

What a great full DAY!

The Thanksgiving Menu - PREprep Items

I am sharing my planned Thanksgiving menu since I'm cooking this year. My plan is to get as much predone as I can as I can spend some of the day playing with the kids and actually getting to talk to my company.

First; the Turkey!

I have a 20lb bird my mother bought and dropped off last week. I took him out and put him in a sink full of cold water last night. He should be defrosted by tomorrow morning.

Tomorrow I have a 5 gallon bucket with Mr. Gobbles name on it!

The Brine:

Heat in stock pot 6 cups of water
1 cup kosher salt
2 cups of sugar
4 fresh branches of rosemary
4 bay leaves

When that has dissolved add to bucket w/ 4 cups of cold water & 4 cups of ice. As soon as that's nice and cool add the turkey and up to 6 quarts of water more. It should just cover your turkey (which may need to be held down with a plate and heavy crock pot or weight).

I do my brine for up to 48 hours before.

Ok, so what else can I do EARLY!

Well if you look back here: The Thanksgiving Bread Recipe
You will see I have my stuffing almost done. I will finish putting that together the night before by mixing my ingredients, stuffing in a casserole dish and then putting in the fridge until I pull the turkey out of the oven on Thursday.

My recipe for this load of bread:

I cube it up, toast it for 5-6 minutes in 325 oven. Then in a big boil mix the bread with any additional seasoning you may like. I like more sage myself. I then mix in chunks of skin on granny smith apples and dried sweet cranberries. (If my dad isn't going to be here I add some celery I heated in a pan with some olive oil on the stove top, you can add that part to the bread recipe above actually, but I don't have it up as my dad is going to be here this year, and he hates celery.)

Now add chicken or veggie stock to your mix, 1/2 a cup at a time until you get a moist consistancy... a bowl of mush! :) Add to a casserole dish and bake 350 for 30-35 minutes.

Night Before Crockpot meatballs:

Now I used ground turkey, its just what I do. I don't eat pork or beef, and once I recreate turkey or chicken, everyone doesn't mind I don't offer red meat.

So...
1 pound lean ground turkey
1/4 bread crumbs
1/4 cup grape jelly (I do muscadine or scuppernog both available from Fogl's Kitchen)
2 Tbsp Tomato Paste
2 Tbsp Worstecher sauce
1/4 cup Balsamic Vinegar
crushed oregano
salt
pepper


To the turkey mash together bread crumbs, 2 tbsp tomato paste, oregano, salt & pepper, form into appetizer size small balls. Cover & Fridge.

In a separate bowl whisk together warmed jelly (microwave for 20 seconds), Worstecher sauce & Vinegar (you can always add a bit more salt and pepper here). Cover and put in the fridge to add over the meat balls in the crock pot in the morning. I put this in the crockpot on high for 2 hours and then turn to low. Should be ready in 4 hours at most. Perfect to leave in the crockpot to serve in a room FAR away from where you are trying to work! :)

Though I don't know if I am going to have time to whip this up Wednesday night or not, I MIGHT try it... so I'm going to share it.

Rachel Ray's Carrot Ginger Soup

The directions are on the site and its VERY simple. A good thing to do the night before, and reheat as a starter for Thursday.

Shrimp Dip w/ Sundried Tomatoes:

This is my own creation. Believe it or not, for me, this is me being CHEAP! As I couldn't afford one of those huge shrimp rings my brother and dad love so much. The 2 of them could eat 1 to themselves... and I want to spread out the shrimp a little further. So I found some lovely jumbo shrimp, I bought 1 lb for the dip.

I know sundried tomatoes can be pricey, but if you go back here: Sun drying tomatoes in my car
You can see I am well stocked from my own garden this year.

So, the dip!

1 lb peeled, cooked, chopped jumbo shrimp
Room temp light cream cheese, 8 oz
1/4 cup light mayo
1 tbsp fresh chopped chives
1 tbsp fresh chopped parsely
2 tbsp white wine
1/4 cup sundried tomatoes chopped
1/2 tsp of olive oil
salt & pepper

I mix this all in my mixer with the paddle attachment. I'll make it now, and put in the fridge. I will take it out in the morning to get back to room temp and serve with some toasted italian bread slices.

**note, I'm on a diet... so I do things with light and low fat options so I can at least have a taste too! Which means you can use the regular stuff, light is just a suggestion!**

Ok, that's it for all my item I will get set BEFORE Thursday. I will post later my day of recipes AND what the whole menu will be.

My letter on S. 510 goes to Washington

As there is a fight right now for which congressman will take the seat in Washington, my letter (once again) goes to Bob Etheridge.

Please note if you go back to my august blog posts you can read my correspondence with his office earlier in the year over GMO labeling. He voted in favor.

My letter:

"This is exactly why I didn't vote for you this past November. I wrote your office back in August about the labeling of processed foods using GMO crops. Sadly, your reply was rehearsed and didn't answer my questions. So I replied again with how I felt and why, and how disappointed in your I was I didn't get a straight answer on where you stood. Now I know of course, and I voted liberal for your seat. No wonder you are going to lose your seat now, and I not feel sorry for your lack of concern.

You claimed once you were a farmer, but you no longer do that hard work. You long ago severed your roots from those days. I've talked with a few local farmers who've mentioned you've spoken with, make promises and told them ideas for them that never came to light. Its a lose of faith.

Now this bill S. 510 comes along disguised as a food safety regulation. Problem is we have PLENTY of regulation, its just not enforced as it should be. And rather then do the LEG work, leave it to the government (with $$$ backing from lobbists) to push a pen instead. Later on we will only see small farmers stop growing like they have been, and give ag growing more. This bill just puts up brick wall limits on what a small farm can do before they hit the governments imaginary line. The line that will cost the little guy money he can't afford to try to cross. The farm will never have a comeback they were on their way to having recently.

Have you read this article?
http://www.grist.org/article/food-2010-11-17-industry-groups-pressuring-lawmakers-

Putting your 'feelings' aside, don't you see the potential growth... and the amount of growth already for the organic and small farmer? These are families. You are trying to stop families from achieving what appears to currently be a possible dream.

I am sorry that you side with big... but their pockets run deep... and you seem to just be standing their holding your hand out for your cut!

Sincerely,

Shannon Fogl"

Do not vote for S. 510

Concerned? No? Well, you should be.

So I'm going to take this moment to make a political statement, which generally I don't do much of. I want you to read these 2 very different view articles on S. 510, a bill marked to regulate the heck out of our food from big ag. However, though it 'leave out the little guy' it in facts limits the little guy... including the back yard hobbiest.

So read a coverage store on Grist:
http://www.grist.org/article/food-2010-11-17-industry-groups-pressuring-lawmakers-

Now read the Wall Street Journel's take:
http://online.wsj.com/article/SB10001424052748704312504575619161241048530.html

2 very different minds wrote that... but I want to point out, neither journalist, and pretty much NONE of the senators are farmers. Oh, like Mr. Bob Etheridge once stated to me, he was once a farmer in my state and fights for the little guy... but he is NO LONGER a farmer, and after speaking with a farmer who talk to the man once... like any politician he is NOT a man of his word. Which if you look back at my August blog post, you can see how he never bothered to respond properly to my concerns with our FDA & where he sided, and when I asked for a real response rather then a run around, no reply at all.

So how do you feel about S. 510? What is the amount of money a small farm can make before it is fined and fee'd to death? $100k, $200k, $1m? They say they are leaving the little guy out... but it more likely appears they are limiting the little guys growth and making promises to big Ag, that for the right price each year.... they will earn limitless growth and power over our food supply for many more years to come.

So please, write your rep and let them know that you intend to fight this! The hobby gardener isn't far behind... believe me!

There has been notice the bill is delayed BUT remember... this is not going to keep your food safe. There are plenty of regulations in place already. Maybe they should pass a bill saying they should actually take the time to enforce what is already there before they start asking for more poorly worded regulations to be put in place!

http://blogs.desmoinesregister.com/dmr/index.php/2010/11/19/food-safety-bill-delayed/

This will not save any lives, but make things difficult for others... just throw it out!

Thank You So Much to CityKitten For the Gift Guide Feature!

I think its wonderful that she has featured one of our products on her Holiday Gift Guide: Treats under $25

Please go read her article, click on the shops and follower her blog....
http://citykittendesigns.blogspot.com/2010/11/guift-guide-tasty-treats-under-25.html

Do I ever stop baking?

That answer would be NO! I had 9 lbs of biscotti to bake today for orders, and still managed to make dinner and bake a pumpkin pie.... but not ANY pumpkin pie!

I wanted to try something new, so I did a search online for pumpkin with marshmallows and found a few no bake one's I've seen before. I wasn't too thrilled with the choices, and my books didn't have much. So, I winged it and this is what I came up with.


Marshmallow Pumpkin Pie

1 Package 10.5 oz mini marshmallows
1 cup pumpkin puree (I make my own from roasted pumpkins)
Mix this until a smooth mixture over a double boiler and set aside

In a separate bowl with a mixer combine
1/2 cup brown sugar
1 tsp pumpkin spice (I did Chai spice with some extra cinnamon)
5 oz evaporated milk
3 Large eggs
pinch of salt

Now whip the pumpkin marshmallow mixture into that. 

Add to a deep dish graham cracker crust and bake at 350 for 20-25 minutes. A toothpick should come out clean.

Delicious!!!

Canning Cranberry Chutney

This WONDERFUL chutney is going to make the perfect thanksgiving left over sandwich. Its sweet, but kind of like a relish.... so it could be a side, but its an excellent condiment! Look out for it in our shop for the holiday.

Here's the recipe if you want to give it a try:

Cranberry Chutney

4 c fresh cranberries
1 1/2 c sugar (I use sugar in the raw)
1 c water
1 tbsp chai spice mix (cinnamon, cardamom, ginger, cloves, ect)
2 Large Rome apples cored, chopped (skin on)
1 medium yellow onion chopped fine
1/2 c golden raisins
1/4 c regular raisins


Directions:

In a large stockpot, combine cranberries, sugar, water, & spices. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10 to 12 minutes. Adjust the heat so the mixture simmers.

Stir in apples, onion, and raisins. Continue to cook, stirring frequently, until thick, 15 to 20 minutes longer, remove from heat.

Pack into sterilized half-pint jars, and follow your favorite directions to process in boiling water bath canner. Makes 6-7 half pints.

Whole Wheat Thankgiving Stuffing Bread

Saving myself a few bucks, and some time on Thanksgiving with this one thing ready to go! A loaf of bread with all my seasonings right in it. Just need to freeze it until 2 days before, then take it out and leave it to thaw and the start to stale. Then Thankgiving, chop it into chunks, add my green apples, cranberries and chicken stock before being the dressing into the oven.

Whole Wheat Thanksgiving Stuffing/Dressing Bread:

Prep Yeast Base:

4 Tsp Dry active yeast
1 Tbsp Honey
2 Cups Warm Water
(Mix and let rise 30 minutes)

3 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1/4 cup veggie oil
2 tsp salt
2 tsp poultry seasoning
1/8 tsp Mrs. Dash
1/2 tsp rosemary crushed
1/2 black or white pepper
1 chopped small onion

(Mix together in separate bowl, then add 1/2 cup at a time to yeast base until all is smooth)

Knead mixture about 10 minutes (or with dough attachment in mixer is quicker). It will be elastic and smooth.

Cover with a tea towel in a warm spot. Let rise in oiled bowl 20-25 minutes.

After it has doubles in size, punch it down and separate it into 2 loaves. You can manipulate into any shape you want, putting slits in the top, and brushing with egg white to brown. OR you can put them into loaf pans, still putting slits in the top and the egg wash. Your choice!

Let rise another 20-25 minutes and pop into a 375 oven for 20-25 minutes. Top should be a pretty brown.

(For a crustier bread put on a pizza stone in the oven when you free form it.)

Rising beautiful dough:

Husband's Woodworking & Reclaimed Garden Items

The man who has inspired me with creativity and the love of his trees. (He insisted on our fruit trees and still wants more) Goes as far as finding wasted items, metal, wood, ect, from job sites and it turning everything into functional garden items, and home decor! You'll find things such as Mason bee houses, Bird houses, wood buttons, signs and more on his new Etsy store. Special orders are available there... or through me here! :) He's really enjoying what he's doing, so help support his passion and go green at the same time.

http://HandyHubby.Etsy.com

Would You Like to Stop in and Eat at Fogl's Kitchen?

 All our friends and family sure like stopping by. They get to taste test so much too. There is always extra preserves, a few extra quarts of pickles to opened, a new pot pie, apple pie, pumpkin pie or biscotti to try! I'm already feeding the masses.

I do all this while trying to support our local farms, and farmer markets. I suggest people stop by many of the places I do as if I was going to the market... like Holland Farms. They've been growing produce and selling it from Holland Rd/Purfoy Rd in Fuquay Varina since the 1700's! Yet so many people don't know its there. I give directs and people have passed it 100 times and never noticed they could stop at the stand and buy the most amazingly fresh produce, eggs, jams, honey and handmade gifts. FOR LESS THEN THE GROCERY STORES!?

Anyways, the economy has made me feel I would never realize my dream to open my own bakery cafe. That internet sales and private orders may be my only venue. But I won't allow that to keep me down, because I know this can and will be a successful business... if it wasn't, my internet sales would not have tripled in these hard times.

So I am here to let you know, we will be collecting donations to start this business! So know that soon you will be able to stop in, say hi, grab some coffee and fresh biscotti and hit the road whenever you like.Though I would love to start a completely new shop w/ all required purchasable items, we're looking at $20k! I am hoping, since there are a couple bakeries and restraunts for sale, for $10k we'd be able to get in on one of those and get a loan to remodel and get into business even sooner.

We've found a way to collect these donations, from people who shares our views and tastes, that makes you know your money is going to the right place. If we don't get enough to get started, you get your money back. If you want to put in extra... you can. Through Kickstarter.com you'll be able to learn more about our business, know they doing to this for a good project, with good food for a good cause.

Here is where you will find our profile: http://www.kickstarter.com/profile/biscottiqueen

You can't donate just yet, we're waiting on approval from the site. We had to prove we're the real deal!

But please... share this with your friends... your family... whomever you think would love to see this grow and evolve. Even if you could never possibly visit our cafe, we will still run Fogl's Kitchen online and will always ship the goodness that is NC to anyone who wants a taste!!!

****Update 11/10/10 **** 

Kickstarter has not accepted us. Though I am told I am not a good food, I have been informed someone with a similar plan across the country has been accepted and I don't think they want the $$$ competition across the site. My plan is to resubmit the plan in Feburary.

Until them I am planning on starting some fund raising on my blog, and maybe through facebook and etsy. All I am trying to do is get a small amount in which to show my seriousness to take out a loan for the rest.

Our plan for a cafe/market place isn't only for our business, but we want to help sustain and raise up the troubled local farms that are part of our community. I want the customers and community members try to keep their $$$ in the community. We want to donate space to local artists to share our walls. We don't only want to be a business, but we want to make a difference.

If you are interested in helping, even donating $1 to try to get this dream off the ground I will be setting up a way to make donations through Paypal. I will be giving coupons and rewards for larger donations!

Fogl's Test Kitchen!

Now you have a chance to purchase a 'sample' of our newest inventions rolling through the kitchen. We need tasters to vote on new items before we introduce them to our shop. A tester is 2 pieces of biscotti (either 2 of 1 flavor or 1 each of 2 different flavors). It is $5 to receive the samples, and this does include shipping.

Currently we have 2 test subjects going you can try from; Whole Wheat Honey Cherry Biscotti & Green Tea Biscotti.

We'd appreciate any comments on flavor & what changes you would make to posted to our blog, facebook or private conversation through Etsy. We are proud of our product and we want you to know that you are sampling a product we have not decided is good enough to make it into our line up yet. This is a chance to get your voice and opinions heard though!!!