Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~

This exceptionally tender, slightly sweet, eggy, yeast bread exists in almost every eastern European culture. Typically, it’s braided and can be made with or without raisons. Czechs and Bohemians call it Hoska. The Poles, who call it Chalka, adopted it from their Jewish countryman who refer to it as Challah. While the Czechs originally reserved Hoska for the holidays, it is so beloved that it is now baked daily and is one of the three principle breads of the country. I love it for breakfast or for a light desert. The recipe below is for a single loaf. You can double it to make 2 loaves. Enjoy.  Tom~

3/4 cup whole milk, warm / 2 egg yolks / 1 1/4 teaspoons instant yeast / 2 cups unbleached all purpose flour / 4 tablespoons unsalted butter, softened / 1/4 cup sugar / 1/4 teaspoon vanilla extract / pinch of cinnamon / 1 teaspoon salt / 2/3 cup raisons / For the egg wash: 1 large egg / teaspoon sugar / Topping: ¼ cup sliced almonds

Pour the milk into a large mixing bowl. Whisk in the egg yolks until blended. Add the yeast, vanilla, cinnamon, flour, butter, sugar, and salt and stir with a wooden spoon just until a rough dough forms. Lightly dust the counter with flour. Scrape the dough out of the bowl and knead it with smooth, steady strokes. At first the dough will be sticky. Keep your hands floured but resist adding more flour than you need to. Continue to knead until the dough is smooth, satiny, and very elastic. Add the raisons and knead them until evenly distributed, a few minutes more.

Transfer the dough to a lightly oiled bowl. Cover the bowl with plastic wrap and allow the dough to rise at room temperature till doubled in size, about 1 1/2 to 2 hours.

Place baking parchment paper on a baking sheet. Lightly dust the counter with flour. Turn the dough out on the counter and divide into 3 equal pieces. Shape each piece into a 12 inch long, 2 inch wide rope. Place the 3 pieces side by side on the baking sheet. Join the ropes together at one end and weave them into a tight braid. Gently press the ends together and tuck them under the loaf.

Lightly cover the braid with plastic wrap and allow to rise until plump and springy~ 1 to 1 1/2 hours. About 15 minutes before baking, place an oven rack in the middle of the oven and heat to 350 degrees. Whisk together the egg and sugar in a small bowl. Remove the plastic wrap and brush the braid thoroughly with the egg wash using a pastry brush. Sprinkle the almonds over the loaf, gently pressing them into the top and sides. Bake the braid in the middle of the oven until golden brown, 30 to 40 minutes.

When done, place the baking sheet on a wire rack and let the bread cool completely on the sheet, about 1 hour. The bread is best eaten on the day it is baked.

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~

There’s nothing like a country ham. Country hams are dry-cured over a long period of time and shed between 18 to 36 percent of their original weight, which intensifies its flavor. I recently prepared this ham from a recipe I found in Saveur magazine. This fantastic roast is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it to remove excess salt. If you like ham, I strongly recommend trying this recipe. It’s great sliced thin for ham biscuits. Enjoy. Tom~

One 12 to 15 pound uncooked country ham (I use Smithfield) / 20 cups brewed chilled black tea / 6 12-ounce bottles of beer (lager or bock) / 1/2 cup blackstrap molasses / 1/2 cup packed dark brown sugar / 1/4 cup Dijon mustard 

Rinse ham and use a firm kitchen brush to scrub any mold off the meat’s surface. Don’t worry if there’s any mold, it’s harmless~ like mold on cheese and is natural during the aging process. Transfer ham to a 5 gallon stockpot and cover with cold water. Refrigerate ham for 24 hours, changing the water 3 times.

Drain ham and return to stockpot; add tea and enough water to cover. Soak for another 24 hours.

Drain ham; return to stockpot. Add beer and enough water to cover; bring to a boil over high heat. Reduce heat to medium and simmer until a small knife inserted in the thickest part of the ham slides easily in and out, about 3 1/2 hours.

Heat oven to 400 degrees. Drain ham, reserving 1/4 cup cooking liquid. Trim skin and fat; transfer ham to a rack set inside a roasting pan. Whisk together reserved cooking liquid, molasses, brown sugar, and mustard to make a glaze. Brush ham with some of the glaze. Bake ham, occasionally brushing with glaze, until glossy, 15-20 minutes. Let rest for 20 minutes before carving.

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~

These tortillitas are so good and very easy to make. I was first drawn to this recipe from Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed because of its simplicity. Served warm, they just melt in your mouth. This recipe is a definite keeper. Enjoy.   Tom~ 

1/2 cup all-purpose flour / 1/2 cup chickpea flour (also called garbanzo bean flour) / 1 teaspoon salt/ 1 cup water / 1/2 pound shrimp, shelled and finely chopped / 1/4 cup chopped onion / 2 tablespoons chopped flat-leaf parsley / Safflower oil for frying 

In a medium bowl, whisk the flours with the Old Bay seasoning and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion, and parsley. (The batter can be prepared up to 3 hours ahead and left in a cool place.) Pour oil to a depth of 1/4 inch in a large skillet and heat over high heat until smoking. Drop the batter by tablespoons into oil, spreading it with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately. 10-12 servings.

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~ 

Viryta is a sweet and potent holiday honey liqueur popular at Baltimore’s Lithuanian gathering places. Fran sampled this holiday cheer years ago from a Lithuanian acquaintance of hers and described it to me. I wanted to try it. The truth is, it is hard to come by. You can’t buy it at a liquor store, and a Lithuanian bar I heard that served it was out of it. After researching it online I found a recipe that claimed it was the real deal; so I made it. I gave a small glass to Fran to see if it tasted like she remembered. Sure enough, it is exactly as she remembered it. I decided to share this recipe with the Nite Lite family. But beware; this stuff is very potent~ it is made with grain alcohol (190 proof). Drink sparingly! Cheers.  Tom~

3 sticks of bark cinnamon / 1 vanilla bean / 4 nuggets of fresh ginger / 1 nutmeg nut, cracked / 10 whole cloves / 10 whole allspice / 10 cardamom seeds (I bought the seeds at Nature’s Pantry on Harford road) / 1 teaspoon of caraway / 4 cups of water / 2 or 3 strips of orange peel / 2 or 3 strips of lemon rind / 32 ounces of honey / 1 quart of 190-proof grain alcohol (I used a 750 ml bottle of Everclear grain alcohol and a half pint of vodka) 

Place the spices in a heavy pot with 4 cups of water and the fruit rind. Boil until liquid is reduced by half- about 2 cups. Strain through a fine screen or a funnel with cheese cloth. You may discard the spices or set aside for simmering potpourri.

Empty the honey into another heavy pot and bring to a boil. DO NOT leave it unattended, but stand and remove the thick foam that rises to the top with a slotted spoon. When the surface remains fairly clear, move the pot away from the stove (to prevent flare up when adding the alcohol)!

Pour the liquid mixture into the hot honey and stir. Add the alcohol and stir. Return the pot to the stove and heat on low (DO NOT simmer or boil) the mixture for 15 minutes. Keep the pot covered as much as possible to retard alcohol evaporation.

Remove from heat and let cool overnight in the pot. Keep a tight lid on it. The next day pour into bottles and allow enough time for any sediment to settle. You can decant the clear liquid into other bottles. Serve cold or at room temperature and enjoy.

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~ 

Scotch broth was my favorite soup when I was young. While in the first grade a family acquaintance, Mrs. Gunlapp, made a big pot of Scotch broth for my family. I can still smell it simmering on our stove. I loved it then, and I love it now. This recipe, adapted from Emeril Lagasse, has a different twist from most recipes. It uses real Scotch whiskey (I use Dewer’s) and blue cheese. Instead of lamb, I use goat meat which is leaner and milder than lamb. You can get the goat at most international markets already cut up and packaged. I’ve already made 2 batches of this soup since October! Enjoy.  Tom~

2 pounds lamb neck bones, or lamb shanks, or goat, excess fat trimmed / 1/2 to 3/4  cup Scotch whiskey / 1 cup chopped onion / 1/2 cup chopped celery / 1/2 cup chopped carrots / 1/2 cup chopped leeks / 1 teaspoon salt / 1/2 teaspoon ground black pepper / 2 teaspoons minced garlic / 2 bay leaves / 1/4 cup pearl barley / 1/2 cup fresh or frozen peas / 1/2 cup shredded cabbage / 1/2 cup chopped turnip / 1/4 cup chopped fresh Italian parsley / 4 ounces blue cheese, such as Stilton 

In a large, heavy pot over medium high heat, sauté the lamb in a little olive oil until brown on all sides. Deglaze with Scotch whiskey. Add the onion, celery, carrots, leeks, salt, and pepper, and sauté until soft, about 5 minutes.

Add the garlic and bay leaves and sauté for 1 minute. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours. Skim any fat from the top.

Remove the meat from the pot with tongs. When cool enough to handle, cut the meat from the bones. Return the meat to the pot, discarding the bones. Stir in the parsley. Place blue cheese in each serving bowl and ladle the hot soup on top. Serve hot. Makes 6 servings

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~

I love Cajun soups. They usually start with the same thing~ the roux. The roux is the unique base for many dishes, soups, and sauces popular in Louisiana. It takes a little time and care to make a proper roux, but it is well worth it. Chopped ham is listed in this recipe as that is what I usually use, but you can use leftover turkey, chicken, or a combination. I sometimes add smoked Andouille sausage to the mix. It’s soup season and this one is great to serve during the holidays. Enjoy.   Tom~

1/4 cup oil / 1/2 cup all-purpose flour / 1 1/2 cups chopped onion / 1/2 cup chopped flat leaf parsley / 1/4 to 1/2 cup chopped Poblano pepper (may substitute with bell pepper) / 6 cups chicken stock / 1 tablespoon minced garlic / 1 1/2 cup chopped ham / 2 cups frozen corn / 14.5 ounce can Hunts fire roasted diced tomatoes / salt to taste / ground cayenne pepper or Louisiana hot sauce to taste 

In a heavy medium-sized pot over medium heat, heat the oil, then mix in the flour, and make a caramel-colored roux. This will take 20 to 30 minutes. Remember to stir constantly with a wood spoon to keep it from burning—especially after the roux starts to turn brown. To the cooked roux add the onions, parsley, and Poblano pepper, stirring after each addition; stir and cook till the onions are clear. Add 1 cup of the stock and stir to form a thick paste. Add the remainder of the stock and stir to mix well. Add the garlic, ham, corn, and tomatoes, then stir in the salt and cayenne pepper. Reduce the heat to low, cover, and simmer at least 1 hour, stirring occasionally. Serves 6 to 8

Hello Nite Liters,   I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Bon Appetit!   Fran~ 

There’s nothing like barbecue turkey. I’ve been barbecuing turkey since I was a sophomore in high school. As I usually barbecue 5 to 8 turkeys a year, I buy them frozen this time of year because they are really inexpensive and I put them in my basement freezer for use throughout the year (I’ve been known to shovel my way out to my Weber grill and knock the snow off it to barbecue a turkey).  Once you learn how to do it~ you’ll never want to oven roast a turkey again. Enjoy.  Tom~

The first thing to do is brine the turkey. Ever wonder why some turkeys are bone-dry while others remain juicy, tender, and delicious? The answer is brining. The brine solution actually unwinds meat proteins~ trapping moisture and flavor inside the bird. You can buy commercial brining mixes, but they are overpriced. I prefer to make my own. I also use this mix for whole chickens. The following brine recipe is enough for a whole roasting chicken. Make more of it for the size of your turkey: 8 cups warm water / 1/2 cup sea salt / 1 tablespoon ground black pepper / 1 tablespoon poultry seasoning / 1 can beer. In a large container that will fit in your refrigerator with a turkey, stir the water, salt, pepper, and poultry seasoning together, making sure the salt is dissolved. Add the beer. Let cool to room temperature. Remove neck and giblets from inside thawed or fresh turkey. With a knife, carefully cut a 3 inch slit on both sides of turkey under the thickest part of breast~ cutting skin only, not through meat. Submerge turkey, breast side down in cool brine solution and cover. Place in refrigerator to cure for 1 hour/pound up to 24 hours.

Prepare a fire with charcoal in a Weber grill or in the fire-box of a cooker or at the end of a barrel smoker opposite the end with a vent. I use a Weber grill (see photo above). While charcoal is getting ready, soak Hickory wood chips (available in grocery stores where they carry charcoal) in water. Take turkey out of brine and sprinkle poultry seasoning inside turkey. Stuff the turkey with 1 quartered onion, several sprigs of rosemary, and a bunch of fresh sage. Cook the stuffing separately~ I cook it on the Weber after I take the turkey off in a foil pan so it gets that fantastic smoky flavor. Truss the turkey as you usually do and rub with olive oil.

 When the coals are covered with gray ash, divide them in half and push them to each side of the grill so a large foil pan can sit in the center (if using a Weber grill). Place the foil pan in the center and add about a cup of water to the pan. Add a couple charcoal briquettes to each side and place the grate on the grill, making sure the handles are placed over the coals so you can add coals and wood chips as needed. This is the indirect method of cooking. The coals are not under the turkey and the Weber grill recreates an oven. You can make gravy from the drippings that fall into the pan. Place the prepared turkey on the grill directly over the foil pan. Add some soaked wood chips to each side on top of the coals and cover with the Weber top/lid with the vent open. The temperature inside the cooker should be kept in the range of 325 to 350 degrees. Most Weber grills these days have a thermometer on the grill top. If not, you can insert an instant read thermometer into the top vent of the grill. Keep adding briquettes and wood chips about every half hour or as needed throughout the process. Baste with olive oil when you add new briquettes. You can use a pop-up timer or an instant read thermometer inserted in the turkey’s thigh, without touching the bone, and registers 165 degrees to tell when it is done. The cooking process will take about the same time as cooked in a conventional oven. Transfer turkey to a platter and tent with foil, and let sit at least 30 minutes before carving. Meanwhile- put the dressing in a foil pan and put on grill and heat till cooked, adding more wood chips. Make gravy from the drippings in the pan if you want.

If cooking a Thanksgiving turkey like this makes you nervous~ relax, try a small turkey the week before to get used to it. Once you barbecue a turkey~ you’ll never want to do it in an oven again. Enjoy.  Tom~