Mom's Feather Squares

Saturday, 18 December 2021


Mom's Feather Squares 

My mother was not a person who spoiled her children with goodies.  Occasionally she might bake us something special, but for the most part things such as baked goods, cakes, pies, cookies, etc. were kept for special occasions.

Mom went to work full time when I was 10 and so her time was limited in the kitchen. She was also not one to enjoy other people messing about in her kitchen. She was very particular about how things were kept and done, but then when you think about it, aren't we all  to a degree!

Mom's Feather Squares
 

Mom also had this great fear about her children being overweight.  She had been overweight as a child and didn't want this for us.  I wish now I had spoken to her more about it because I would like to know what it was that caused her to be so overly concerned for us.

Anyways, as a result the sweet stuff and goodies in our lives were always carefully controlled. On special occasions such as Christmas however, goodies were in abundance! 


Mom's Feather Squares 

And boy oh boy did we ever enjoy them. There was always a bowl of hard candy on the coffee table and some pastel fondants.  Candy canes, and mixed nuts and she would bake us a few goodies.

We could always count on War Cake, Aunt Orabelle's Date Squares, some Shortbread Cookies and these Feather Squares. 

Mom's Feather Squares 

We loved all of our treats, but I think, for myself anyways,  these Feather Squares were my absolute favorite of all the treats!  And no small wonder.


We are a family of jam lovers. If something has jam in it, we are in love with it.  The bars are wonderfully filled with raspberry jam.  Love. Love. Love. 


Mom's Feather Squares 

Mom always made these lush bars, with their buttery cake base, jam filling and meringue topping on Christmas Eve. I always felt she was saving the best for last.


Truth be told however, these are not keepers. They are not a bar you can make well ahead of time to enjoy. You basically need to bake these and consume them within a day or two if you are going to enjoy them at their optimum!  


Mom's Feather Squares 

If you are a plain cake lover and a lover of jam, then this is the bar for you!  They are light and delicate with just a hint of sweet jam in the centres.

That billowy meringue topping with the toasted coconut gracing it, is probably where they got the name of "Feather Squares."  The coconut ends up looking for all the world like goose down or feathers.  Very pretty.

Mom's Feather Squares
 

You needn't reserve these just for the holidays, they would be excellent served any time and I can see them gracing a tea table very nicely! 

They were a Christmas tradition in my home because that is the only time mom made them.  And so, out of tradition and love for her, and now, in her memory . . . it is also the only time we make them as well.


Mom's Feather Squares 

WHAT YOU NEED TO MAKE FEATHER SQUARES

Nothing overly complicated.  I bet you have all of the ingredients in the kitchen cupboard and refrigerator now, with the exception of maybe the jam or the coconut, or both!

  • 4 TBS butter
  • 3 large free range eggs
  • 1 cup white sugar (200g)
  • 2 TBS whole milk
  • 1 tsp baking powder
  • 1 TBS cornstarch (corn flour)
  • 1 cup flour (140g)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup (4 heaped dessertspoons) raspberry jam
  • 1 cup (75g) flaked sweetened coconut


Mom's Feather Squares 

SOME HANDY TIPS

Basically I try to make sure all of my ingredients are at room temperature when I am baking, unless otherwise specified.  This just makes for better results.

If you run a fork through the jam it will loosen it enough for ease of spreading.

Sift the dry ingredients together so that any leavening gets evenly distributed through the flour.

Grease your pan really well, especially on the sides, and then dust with flour, shaking out any excess. Jam is known to stick.

For ease of removal from the pan, you can line the baking tin with a baking parchment sling that overhangs on at least two sides.  That way you can just lift the squares out.  This also makes for ease in cutting.

When cutting these squares, dip your knife in hot water in between cuts. This helps to prevent the meringue topping from sticking to the knife and then tearing as you cut.

Mom's Feather Squares 

HOW TO MAKE MOMS FEATHER SQUARES.

You will begin by making the cake base.  Beat the butter and sugar together until well creamed, light and fluffy. Beat in the egg yolks, one at a time.  Beating them in one at a time helps to prevent your cake batter from splitting.


Stir in the vanilla and then stir in the flour mixture, alternating additions with the milk.  Three dry, two wet.  Don't over mix, but do make sure everything is amalgamated and smooth. 



Mom's Feather Squares 

Spoon the cake batter into the prepared baking tin (8-inches square) and smooth the top over.  Bake for about 20 minutes in the center of the oven until golden brown and the top springs back when lightly touched. A toothpick inserted in the center should also come out clean.

While the cake base is baking, make the meringue. If your egg whites are at room temperature you will get more volume from them.

Beat them with an electric hand mixer until they become foamy and frothy. Only then do you begin to add the sugar, adding it a bit at a time.  This help to make sure the sugar melts into the egg whites and prevents your meringue from being granular.

Beat until you have a nice glossy mixture with stiff peaks that stand up when you lift the beaters out of the bowl.

Spread the jam over the cake base while it is hot. The jam will melt and spread much easier.  Top with the meringue, spreading it evenly over top. This is best done by making several dollops over the surface and then joining the dollops together.

Finally sprinkle on the coconut and return the pan to the oven until the meringue and coconut are toasty and golden brown.  Remove and allow to cool completely before cutting into squares with a wet knife.

Mom's Feather Squares

 
And that's it, Mom's Feather Squares. A traditional family treat and something which we all look forward to every year. A last minute, Christmas Eve indulgence.

You don't need to use raspberry jam. You can use whichever jam you prefer, even lemon curd if that's your wish. The raspberry jam does look especially festive however!

Happy Holidays!



Mom's Feather Squares
 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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The Best of British Baking, a Giveaway (CLOSED)

Friday, 17 December 2021

 

Its GIVEAWAY time!  To celebrate the launch of my new book THE BEST OF BRITISH BAKING,  I'm giving away a copy! 

To enter for your chance to win, just leave a comment below in the comments section  at the end of this blog post. Giveaway ends on  Friday the 24th of December at 12 noon Atlantic Standard time and no entries after that time will be considered.  The Winner will be announced later that day (the 24th December) just in time for Christmas!

The Best of British Baking 

If you haven't already ordered your copy you can find more about it and get one here:  CLICK HERE
At the moment it is available instantly via Kindle, or you can pre-order a hard copy which will be available for salt on the 28th of December! 



 

 


Thank you very much Sue. You made my day!! 


 

The Best of British Baking

Thanks so much Myra!  You also made my day!! 


I've also had some nice positive feedback from several colleagues of mine:  


“Marie Rayner, former private chef, shares delicious British recipes for breads, cakes, biscuits, and scones. With helpful hints and photos that look mouthwatering throughout the book, you'll want to jump right in and bake all of the delicious recipes. I found favourite recipes from my childhood that brought back wonderful memories. Whether you are British or not, this book will be a fantastic addition to your cookery bookshelf.” —Linda Grant 


“Out of hundreds of baking books out there, this one really stands out. The Best of British Baking will not only help people like myself who don't know much about baking, but it will also be an invaluable source of information for competent bakers. Marie brings a wealth of knowledge and baking ability—all in all, this is a book that everyone should own.” —Jan Bennett, food blogger at A Glug of Oil  




The Best of British Baking




This giveaway is open to US residents age 18 and over only.  


Entries must be received by Friday December 24th, 2021,  at 12:00 Noon AST.  One winner will be chosen at random from the comments left below prior to the contest closing, later on the same day, Friday December 24th, 2021. 


No purchase necessary.  Estimated retail value of the price is $12.99 usd. This promotion is in no way sponsored, endorsed, or associated with Facebook. You understand that you are providing your information to the owner of this Facebook page and not to Facebook.


TO enter just leave a comment below with a quick sentence on why you would like to have this book for yourself! Thank you! 


GIVEAWAY NOW CLOSED

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Chicken, Cranberry, Pecan Salad Wedges

Chicken, Cranberry, Pecan Salad Wedges

 

I had some cooked chicken which needed using up the other day and so I decided to make some chicken salad. I am not a real fan of chicken salad, but sometimes I don't mind indulging.


I had seen a recipe on Yummiest Food for Chicken Salad Wraps.  It looked quite good,  It had dried cranberries and pecans in the recipe and I love both of those. I also promised to be a somewhat healthy chicken salad. 

 
 
Chicken, Cranberry, Pecan Salad Wedges 

The only problem was I did not have any large tortillas or wraps and I'll be honest here. I don't really like wraps all that much.


I find them very messy to eat and the filling never stays in them. That has just been my experience.  As they say . . . 'just sayin!


Chicken, Cranberry, Pecan Salad Wedges 


I did have some six inch flour tortillas however and the wheels in my brain started turning and I thought to myself, what if I layered the filling in between these like a cake?


So that is what I did, I layered the filling between six-inch flour tortillas and then chilled it for an hour so I could cut it into wedges.


I also cut the recipe for the filling in half because I am only one and I cannot eat that much chicken salad! I also know this is a problem for a lot of my readers, so this is the small batch recipe!



Chicken, Cranberry, Pecan Salad Wedges


I did tweak the recipe a bit as well. I added a few flavor ingredients because to be honest, I found the original a bit lacking in flavor.



I added spring onions and a bit more seasoning.  This made all the difference in the world!



Chicken, Cranberry, Pecan Salad Wedges 

WHAT YOU NEED TO MAKE CHICKEN, CRANBERRY PECAN SALAD WEDGES

Its simple really.  I bet you have everything in your kitchen right now. I know I am always saying that, but its true. Most of what I cook and share is not complicated!

  • 1 1/2 cups diced cooked chicken
  • 1/3 cup dried sweetened cranberries
  • 1/3 cup chopped toasted pecans (8 to 10 minutes in a moderate oven on a baking tray does the trick to toast them properly. The flavor is intensified immensely.)
  • 1 stick chopped celery
  • 1 spring onion (also known as green onions or scallions)
  • 1/3 cup real mayonnaise (use a quality one, not low fat)
  • fine sea salt and black pepper to taste
  • 1/8 tsp garlic powder (not salt)
  • six inch flour tortillas

Chicken, Cranberry, Pecan Salad Wedges


I always toast my nuts before cooking with them or using them in things like this salad.  Toasting your nuts always brings out a beautiful depth of nutty flavor.


Its not hard to do, about 8 minutes in a moderate (350*F/180*C) does the trick.  Spread them out on a baking sheet  for toasting, and, when done, let them cool before you use them.


Chicken, Cranberry, Pecan Salad Wedges 

I used poached chicken breasts for this recipe. I scored some lovely skin on, bone in ones at the grocery store the other day.  


To poach chicken breasts, place them in a sauce pan and cover them with some chicken stock and water. Bring to the boil and then reduce to a simmer. Simmer, covered, for 10 to 15 minutes until no longer pink inside. 


Leave to cool in the water until lukewarm.  Remove, peel off the skin and discard, along with the bones. What you are left with is beautifully moist and delicious chicken.



Chicken, Cranberry, Pecan Salad Wedges


HOW TO MAKE CHICKEN, CRANBERRY, PECAN SALAD WEDGES

Again, nothing could be easier. Making the filling is as simple as stirring all of the filling ingredients together until they are evenly and well combined. 


To prep the celery, I cut the stick of celery, lengthwise into quarters and then crosswise into 1/4 inch slices.  Nicely diced.

I trimmed the spring onion, washed it really well, making sure any grit was removed and then I cut it in half down the length of it and then into thin slices crosswise, using only the light green and white bits.


Chicken, Cranberry, Pecan Salad Wedges


I diced the chicken into a 1/2 inch dice and I cut the pecans, crosswise into 1/4 inch pieces. If you have a sharp knife, none of this is any problem.


I also chopped the dried cranberries a tiny bit. You don't need to do this, but I think you get a nicer salad that spreads better if you do.



Chicken, Cranberry, Pecan Salad Wedges 

Once you have your salad fixings prepped and mixed together with the mayo and the seasonings, you can start building your wedges.  Just divide the salad into thirds and sandwich it in between the tortillas, having one tortilla on the bottom and on the top and two in between.


Effectively you sandwich is in three layers with a tortilla between and enclosing each layer.   Press gently so that everything compacts a tiny bit, wrap tightly in plastic cling film and then chill for about an hour so that everything sets up nicely.
 

Chicken, Cranberry, Pecan Salad Wedges

And that is basically it.  Cut the chilled filled tortilla into wedges to serve.  As you can see everything stays nicely inside the tortillas and is not falling out all over the place. These are quite manageable and very pleasant to eat!


Delicious actually. These would also make great appetizers, cut into thinner wedges, but they made a fabulous lunch served with a few potato chips.  I highly recommend. The recipe would work with turkey also! Enjoy!

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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Ten Perfect Desserts for the Holidays

Thursday, 16 December 2021

   

Ten Perfect Desserts for the Holidays

 

Hi everyone!  I thought it would be really fun today to share a few simple ideas and recipes for desserts for the holidays.  These are all very easy desserts to make.  Delicious and yet uncomplicated! 


You know me, I am all about getting in and out of the kitchen as quickly as I can with the least amount of mess and fuss necessary.  We are all very busy during the holiday season but we all also want to serve food that looks and tastes good to our families!  


These desserts are perfect for this time of year.  Simple to make. Most can be made ahead of time and all are quite delicious. Whether you choose to serve them on the festive day itself or on the days surrounding the big day, one thing is certain, everyone of these is engineered for your utmost pleasure and enjoyment!!! 



Pear and Ginger Trifle
 

PEAR AND GINGER TRIFLE -  This is a really simple dessert to make. You can increase the numbers or decrease very easily as desired.  You want to use a good store bought ginger cake/loaf for this.  


Layered with tinned pears, Eau de Vie (pear  brandy, optional), custard and whipped cream. It doesn't get tastier or easier than this simple dessert. 



Salted Caramel Pavlova

SALTED CARAMEL PAVLOVA - I think Pavlova's have to be one of the easiest desserts going! This one is no exception. Its incredibly lush and rich and delicious. 


With its crisp meringue base with that lovely  marshmallow-like insides, topped with billowing whipped cream and topped with a mix of caramel and chocolate drizzles as well as caramelized almonds, this simple dessert elicits oohs and aahs every time I serve it! 



Apple and Mincemeat Pudding

MINCEMEAT AND APPLE PUDDING - A layer of sweet cooked apple is topped with a rich mincemeat cake batter prior to baking to perfection. 


Served warm with either warm custard sauce, lashings of heavy cream or a scoop of vanilla ice cream, this always goes down a real treat!  



Baby Sticky Toffee Pudding Cakes

BABY STICKY TOFFEE PUDDING CAKES - This is a personal favorite and something I baked often for dinner parties when I cooked at the Manor. 


One of the reasons I love it so much is that you can totally bake the cakes ahead of time, simply napping them with the sticky toffee sauce and reheating when it is time to serve. Of course you will want to serve lashings of cream with these for the ultimate taste experience!  



Christmas Gingerbread Roll

CHRISTMAS GINGERBREAD ROLL - What could be nicer than a sweet spiced gingerbread cake rolled around a lush lemon and cream filling. 


Your kitchen will SMELL like Christmas while the cake part is baking. Don't let the idea of making a rolled cake intimidate you. This is very easy to make and soooo delicious!  



Festive Apple Dumplings with Spiced Creme Anglaise

FESTIVE APPLE DUMPLINGS WITH SPICED CREME ANGLAISE - Mincemeat stuffed apples are baked in a wrapping of puff pastry until nice and soft. 


Served warm with a lush spicy custard sauce, these always go down a real treat, and they are very simple to make as well. These are simply beautiful. 



Christmas Pudding Sundaes
 
 
CHRISTMAS PUDDING SUNDAES -  Crumbled Christmas pudding, warmed up with some mulled wine and layered in glass dishes with a good Vanilla Ice cream.  Toasted almonds are sprinkled on top. 


Don't let the simplicity of this fool you into thinking its not something special!  



Vanilla, Cardamom and Lemon Pudding
 

VANILLA, LEMON & CARDAMOM PUDDING - Something incredibly beautiful happens to a simple vanilla pudding when you add the flavours of cardamom and lemon.  It becomes WOW!   


Served with a waffle cookie or two and this is a really special dessert that you can totally make ahead of time as you wish.  The less stress involved on the day the better I say!  



Vanilla Sauced Bread Pudding

VANILLA SAUCED BREAD PUDDING - This is a delicious pudding.  Its studded with plenty of fruit and nuts. 


Included is the recipe for a deliciously rich vanilla sauce which you spoon over when serving. Recipe can be doubled easily.   



Traditional English Trifle


TRADITIONAL ENGLISH TRIFLE - This is what I think I am making this year. My family have never had it and  I think its something they would enjoy! 


You can totally make it the day ahead, ready to serve, chilled from the refrigerator on the day. I have never had anyone turn down a bowl of this! 


So there you have it. Ten deliciously perfect desserts to serve during the holidays, be it on the big day itself, or just a day when you have cause for celebration!  All simple and easy to make. All very festive, and all delicious! It doesn't get much better than this!  



This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!  


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Baked Pasta with Spicy Tomato and Sausage Sauce

Wednesday, 15 December 2021

Baked Pasta with Spicy Tomato and Sausage Sauce 
I wanted to make a few things ahead for the holidays when I will be having family around. Things that I could pop into the freezer and just bring out and cook without me having to spend hours working in the kitchen.

I don't think that is going to be happening now with this new variant of the Virus that is going about. Its been more than three months since we were all vaccinated and I think we need boosters now to feel and be safe. In any case I have one delicious casserole in the freezer for some future date!!

Baked Pasta with Spicy Tomato and Sausage Sauce 
 Baked Pasta with Spicy Tomato and Sausage Sauce is a really delicious sausage and mozzarella bake that the whole family will love.

Not only is it really tasty, but its also very simple to make and doesn't use things that are ridiculously out of the ordinary. In fact, I consider this to pretty much be a store-cupboard recipe  because, for the most part, it used store-cupboard ingredients!

Baked Pasta with Spicy Tomato and Sausage Sauce 

I adapted the recipe from one in the book entitled, Seriously Simple by Diane Rossen Worthington.  I have had several of Diane's books for years. My boss at the manor loved her recipes which is where I got turned onto them.

They are recipes that are delicious, simple to execute and that always turn out.  Of course I had to leave my originals behind in the UK, so I am slowly replacing them one at a time. This was the first one I replaced.  It was always my favorite of her books.


Baked Pasta with Spicy Tomato and Sausage Sauce 
And this is why.  On the back cover re only six words.  Seriously FAST. Seriously DELICIOUS and seriously SIMPLE.

I am all for that style of cooking!  It should be my mantra!  I mean really.  Yes, I am that lazy, but I still like to eat good food. Anything that makes that promise works well for me!

Baked Pasta with Spicy Tomato and Sausage Sauce 
WHAT YOU NEED TO MAKE THIS SPICY SAUSAGE RECIPE

Simple ingredients put together in a simple and most delicious way. 

For the Sauce:
  • spicy Italian sausage, casings removed
  • brown skinned cooking onions
  • garlic cloves
  • jarred marinara sauce
  • basil pesto
  • salt and black pepper to taste

You will also need:
  • penne pasta
  • mozzarella cheese, or smoked gouda (I used mozzarella)
  • freshly grated Parmesan cheese
  • baby spinach leaves

Baked Pasta with Spicy Tomato and Sausage Sauce 
In the original recipe Diane suggested using 26-oz boxes of Pomi brand marinara sauce. We don't have that here, so I just used a regular good quality jarred marinara sauce.

I also used a good refrigerated fresh basil pesto. It really does add a nice flavor to the sauce.

Spicy Italian sausage. Just use the best that you can buy. I used PC free-from Italian sausages.  They are the best that is available here.


Baked Pasta with Spicy Tomato and Sausage Sauce 
The pasta I used was Barilla brand. A whole small box, which is a pound. I used Galbani Mozzarella cheese, and I grated my own Parmesan fresh from a blog of real Parmesan that I had gotten at the Super Store a few months back.

Also I remove the stems from my fresh baby spinach.  I don't like them in cooked dishes, although I am find with them in salads. But you do as you like. If they don't bother you, then no need to remove them.  

I am sure you could also use frozen whole leaf spinach, thawed and squeezed dry.


Baked Pasta with Spicy Tomato and Sausage Sauce 
HOW TO MAKE THIS SAUSAGE AND MOZZARELLA BAKE

Very, very easy to make.  You begin by making a lush and rich spicy tomato pasta sauce, using jarred marinara sauce.  

Remove the sausage from the casings and crumble it into a large saucepan.  Brown over medium high heat, breaking it up with a fork, until it is no longer pink inside.

Baked Pasta with Spicy Tomato and Sausage Sauce 
Peel and finely chop your onion, adding it to the browned sausage in the saucepan. Continue to cook, stirring frequently until the onion has softened. You don't want it to brown.  Then add the garlic, also peeled and finely minced.

You only need to cook the garlic for a minute before adding the marinara sauce (both jars.)  Reduce the heat to medium and simmer for about 10 minutes, or until it begins to thicken.

Baked Pasta with Spicy Tomato and Sausage Sauce 

At that point you can stir in the pesto and season the sauce to taste with salt and black pepper. I use fine sea salt and I grind my pepper fresh. Set aside.

Cook your pasta according to the package directions, just to al dente. The time will vary according to the brand of pasta you use.  Drain it very well when done and then return it to the saucepan.
 

Baked Pasta with Spicy Tomato and Sausage Sauce 
Spoon a bit of the sauce into the bottom of your baking dish and then stir in the remaining sauce, spinach, the mozzarella and  a portion of the Parmesan cheese into your cooked pasta. Mix everything together well.

Pour or spoon into your buttered baking dish and sprinkle with the remainder of the Parmesan cheese, scattering it evenly over top. Bake in the preheated oven for half an hour, until the sauce is bubbling and the cheese is turning a golden brown.


Baked Pasta with Spicy Tomato and Sausage Sauce 

And that's it, the casserole is done and ready to serve!  And let me tell you, this is incredibly delicious!  It makes for a fabulous party dish as well as being a great dish to take to pot luck suppers.

Very family friendly, all you need on the side is perhaps a salad and some crusty bread  Its a great one-dish meal for the holidays and larger family gatherings!

Baked Pasta with Spicy Tomato and Sausage Sauce


I will be disappointed if my son and his family can't come over for Christmas, but at the end of the day I just want everyone to be and feel safe.  It is probably more prudent to wait until we have all had boosters and things with the virus have calmed down a bit, rather than put everyone to risk.

I just hope he understands. I would never want to hurt his feelings or for him to think I don't want him here because nothing is further from the truth.  We have been 9 years without seeing each other, I guess a few more weeks won't hurt.  Sigh . . .  

We will just have to do a big family face time on Christmas day.

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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