Wednesday, January 1, 2020

Vegetable Soup and Easy Yeast Rolls

 It's hard to believe it is January 1st, 2020...but it is!!  I'm all caught up in reminiscing over what an eventful year 2019 was and looking hopefully forward into 2020 and all the promise that this year holds...

So, yes...if you came here looking for a vegetable soup
 recipe and easy yeast rolls...this is the place...

I just need a quick second to wrap my mind around the holidays that 
certainly flashed across my busy calendar and then vanished...
I was there... I remember it...
it just seems like the years are moving more swiftly...
the kids are getting older and I am barely keeping up with it all...
Here is a quick peek at our holidays and a 
few flashbulb memories from 2019...
The recipes follow.

And...back to the soup...

You'll need a cooked brisket...and the directions are super easy.  Be sure to ask the butcher ...sometimes they are not in the meat area...but in the back 
and they can sometimes cut you the size that you need...

After the brisket cooks... reserve the liquid.  I like to refrigerate mine, to easily separate out the fat...just skim it off the top and discard.
 Use a bay leaf or three...just discard before serving...

 This recipe only calls for 1 Tablespoon of tomato this option is great...tomato paste in a tube....refrigerate what you don't use and keep it refrigerated... so clever!

Beef Vegetable Soup
Karri Perry; Blue Ribbon Kitchen

4-6 lb. beef brisket- cooked (see below)
1- 32 ounce container beef broth
5-6 garlic cloves-peeled and sliced
½ teaspoon each: salt, pepper and garlic powder

Bake brisket at 300 degree oven, with 5-6 peeled and sliced cloves of garlic, and  one 32-ounce container of beef broth.  Use a roaster or deep sided casserole dish.  Place half the garlic gloves on the bottom, place the brisket (fat side up), top brisket with ½ teaspoon each of salt, pepper and garlic powder, and remaining garlic cloves. Pour the broth around the brisket.  Tightly seal with foil and bake for 4 hours or until fork tender.  Remove the fatty top layer-discard.  Reserve the broth and the leftover brisket for soup.

Vegetable Soup Ingredients:
2-3 cups chopped-cooked beef brisket
2 cups reserved beef broth
2 Tablespoons chopped onion
2 Tablespoons chopped celery
1 Tablespoon butter
1 Tablespoon flour
1 Tablespoon tomato paste
1 teaspoon Worcester sauce
1 -32 ounce container beef broth
1- 15 ounce can crushed tomatoes
1 -15 ounce can diced tomatoes drained
1-12 ounce bag frozen mixed soup vegetables
2 cups diced frozen potatoes
1 -15 ounce can lima beans
1 cup frozen peas
1 cup frozen corn
3 bay leaves
Add 1-2 cups of V8 juice to thin as the soup simmers.
Salt and pepper to taste

In a large heavy bottomed pot, on medium heat, add the butter, chopped onion and celery.  After 5 minutes, when the onion and celery are softened, add the flour, stir.  Add the tomato paste and stir.  Quickly add the beef broth, scraping the bottom and sides to loosen any cooked on bits.  Add the cooked chopped brisket and reserved broth.  Heat until simmering.  Add the crushed tomatoes, drained diced tomatoes, frozen vegetables, peas, corn, potatoes, Worcester sauce, lima beans and bay leaves.  Bring to a boil and then turn down to a simmer. Skim and discard any foam (impurities) that may develop on the surface of the soup.  Continue to simmer for 1 hour, stirring occasionally.  The longer the soup simmers; a deeper/richer flavor develops.  As the soup cooks down, add 1-2 cups of V8 juice to thin.  Remove bay leaves before serving and add salt and pepper to taste before serving.

This soup freezes beautifully.  Enjoy!

Easy Yeast Rolls

Karri Perry; Blue Ribbon Kitchen

½ cup warm water – not hotter than 110 degrees
2 Tablespoon honey
2 Tablespoons dry active yeast
1 Tablespoon granulated sugar
2 cups warm milk- not hotter than 110 degrees
4 Tablespoons melted butter + 2 Tablespoons softened butter
2 teaspoons salt
5-6 cups all purpose flour

Measure the warm water, add, honey, sugar and yeast, stir and set aside.
 In a bowl warm 2 cups of milk and the 4 Tablespoons of butter, add the salt.  Add the warmed butter and milk mixture to the yeast/water/honey mixture.

Pour into a large mixing bowl or stand mixer with the standard blade attachment. Add the flour one cup at a time as the mixture is combined on low (or stirred if making by hand)

Continue to add the flour until the dough comes together.  Do not over mix.  Dough may be slightly sticky to the touch.  Cover and let rest for 20-30 minutes.  Dough will puff up and rise.

After twenty minutes, gently push the dough down, deflating the dough slightly.  Form dough into smooth two-inch dough balls and place two-three inches apart on a parchment lined baking sheet.  Once all of the dough has been formed into rolls, brush with the remaining softened butter, cover and let rise 20-30 minutes.

Preheat oven to 350 degrees.

On middle rack, bake the rolls for 20-25 minutes or until the tops of lightly golden.  Remove from oven, let cool on the baking sheet for 5 minutes before serving.  Leftover rolls can kept in an airtight container for three days.

To make ahead:  Make rolls to the point of placing formed rolls on a parchment lined baking sheet, add the butter, tightly cover with plastic wrap, refrigerate if planning to use later in the same day, simply remove from the refrigerator, remove wrap and allow the dough to rise a second time on the counter before going into the oven…or, freeze the rolls on a baking sheet (covered well with plastic wrap) and remove frozen rolls from the freezer and allow to rise before baking.

I'm super proud to continue to bring you award winning recipes the first Thursday of every month on Fox 19 here in Cincinnati!!  Tune in at 9:45 and 10:45 and I'll share everything I know!!


Karri Xo

Wednesday, December 11, 2019

Peppermint Topped Shortbread Cookies

 Hi friends!!

These cookies aired on Fox19 this past Monday morning.  Please enjoy this easy holiday cookie recipe.  Note: You can shape your cookie dough into a circle (1/4-1/2 inch thick) and then score triangle shapes by cutting them into wedges...after they come out of the oven.  Any way you slice it...these are great shortbread cookies.



Peppermint Topped Shortbread Cookies
Blue Ribbon Kitchen’s Karri Perry 2019

1 cup butter-softened
½ cup sugar
2 cups all-purpose flour
1 teaspoon vanilla
½ teaspoon salt

Melted chocolate, dark, milk or white
Candy Canes-crushed into a fine powder with a rolling pin

With a mixer, cream the butter and sugar for 2 minutes until light and fluffy. Add the vanilla and salt.   Add the flour slowly until a soft dough forms.  Lightly butter the bottom of a small 9x12, rimmed baking sheet. Press the dough evenly into the baking sheet, use waxed paper to help the dough from sticking to your hands.  Press the dough until the cookies are just shy of ½ inch in thickness—it is ok if the dough does not reach every corner of the baking sheet.  Prick with a fork all over the surface of the dough.
Bake in a 300 degree oven, on the middle rack for 35-40 minutes or until the edges are golden.

When the cookies emerge from oven, immediately cut into squares with a knife.

Let cool 15 minutes, before lifting the cookies from the tray and onto a cooling rack with an off-set spatula.

Decorate cooled shortbread cookies with a drizzle of melted chocolate and crushed candy cane pieces.  Use a piping bag to help direct the chocolate, be sure to cut a very tiny opening so that chocolate lightly flows onto the cookies.

Monday, December 9, 2019

Whiskey Slush and Happy Birthday Grandma!

My Grandma would have been 94 years young on December 8th.  
She was born in 1925 and she was one of my very favorite people. 
 Grandma LOVED Christmas and she made it her mission to pick out
 just the right gift for everyone on her list. 

 I am sharing my grandma's holiday drink recipe for 
"Whiskey Slush" because I know she would be so
 tickled for you to have a copy too.  

We had whiskey slush drinks every year at fact, it 
wouldn't really be a Christmas celebration without one.

One of the the last Christmas gifts I received from my grandma 
was a handwritten recipe for her whiskey slush and 
all of the ingredients to make it. She sweetly measured
 everything out and placed it in a festive holiday bag...including a
 set of pretty holiday glasses,
in which to to serve my very own whiskey slush.
(I still have the gift bag and the 
measured ingredients... just as she left them for me...
along with my favorite part, her handwritten's a treasure.)

Please enjoy this many of you have 
written to me on Facebook 
regarding this recipe...your families
 have a very similar...if not the very same drink recipe 
at your gatherings!!  

Some add sprite or ginger ale to the drink and
 others serve cherries...and some simply have it plain... 
frosty and delicious!  

However you serve your whiskey slush... 
Let's raise a glass to the ones we
 love --and cheers to my grandma on  what would have been her 94th year...
and cheers to all the good grandmas that make the holidays
 so extra special.

  The recipes, the traditions, the lasting 
memories...that's what it is all about.




Grandma’s Whiskey Slush
9 cups water-boiling
4 tea bags
1 12 ounce can frozen lemonade
1 12 ounce can frozen orange juice
1 ½ cups sugar
2 cups whiskey (Jim Beam-says Grandma)

Make tea with the water and tea bags.  In a pitcher add the tea, and the rest of the listed ingredients.  Stir well.   Freeze for at least 2-3 hours (overnight is better), until ready to serve.  Scoop 1 or 2 ladles of the semi-frozen drink into a holiday glass and serve. Cheers!

Thursday, December 5, 2019

Rosemary Bourbon Appetizer and Orange Cranberry Bread

Hi friends!!  These recipes are from Fox 19 Morning Extra.    ...And you'll never guess... we taped extra recipe segments that will air on Christmas morning.  Stay tuned for Peppermint Shortbread with White Chocolate Drizzle and Holiday Pot Pie with a Rosemary and Cracked Black Pepper Crust. 

Enjoy these delicious recipes, as the season speeds along.... I don't know about you...but I an feeling like I am a week behind schedule.  I think the late Thanksgiving has me feeling that way.  All the best to you as you plan your holidays and enjoy all that is December!



Saucy Rosemary & Bourbon Holiday Appetizer
1 ½ cups ketchup
¾ cup bourbon
1 cup brown sugar
1 tsp grated onion
1 tsp dried rosemary
 Pinch of salt

Mix all the ingredients together in a medium saucepan.
Cook slowly, at a low simmer on the stove top, for at least two hours.  Add mini cocktail sausages and meatballs; simmer for 35 minutes more, until meats are hot and cooked through, serve.  Garnish with fresh rosemary sprigs. 

Orange Cranberry Quick Bread

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
1/3 cup brown sugar packed firmly
1/3 cup sour cream
2 eggs lightly beaten
1 tablespoon finely grated orange zest
1/2 cup fresh orange juice
¼ teaspoon orange extract-optional
5 tablespoons melted butter, slightly cooled
1 cup chopped fresh cranberries

Combine flour, baking soda, baking powder and salt, set aside.
In a large bowl, or in a stand mixer, mix sugars and zest for 1-2 minutes to release the oils from the zest.  Add the eggs, sour cream, juice, extract, and melted butter.  Add the flour mixture to the wet mixture.  Do not over mix the batter. Fold in chopped cranberries and nuts (if using).  Fill a (9-inch), loaf pan lined with parchment paper and sprayed with non-stick cooking spray.   Add the batter to the prepared loaf pan.  Batter will fill the pan to about half way. Bake at 350 degrees for 50-55 minutes on the middle oven rack.  Bake until a tester comes out cleanly from the center or the internal temperature reaches 200-205 degrees. Remove from the oven and let the bread rest in pan 5 minutes and turn out onto a cooling rack.  Option: Once cool drizzle with glaze, allow glaze to dry.
For Muffins: Fill Muffin tins with paper liners, or spay muffin tin with vegetable oil cooking spray.  Fill each cup ½ full.  Bake 24-26 minutes or until tester comes out clean.  Cool in muffin tins, drizzle glaze if desired. Makes approximately 18 muffins.
½ cup chopped toasted walnuts or pecans
Optional orange glaze drizzle: 3 tablespoons fresh orange juice, ¾ cup powdered sugar, 1 teaspoon finely grated orange zest.
Optional Crumb Topping or Filling: ¼ cup brown sugar, 1 Tablespoon granulated sugar, 2 Tablespoons quick cook oats, 2 Tablespoons softened butter, ¼ cup flour, 1 tsp orange zest: mix until combined, (will look like wet sand) Pour half of the batter into prepared pan, sprinkle a few tablespoons of the crumb mixture evenly across batter, cover with remaining batter, and top with the remaining crumb mixture and bake.
**For smaller loaf pans or gift sized loaves: fill with batter to half way, place paper loaf containers bake on a baking sheet.  Adjust the baking time to accommodate smaller loaves.  (My small 5-inch loaves baked for 40 minutes