 I love puttering around @carondeletkitchen. It is truly a happy place for me. When we first moved into our cottage, our kitchen had a refrigerator, stove, and an old farm sink that was so low I needed to sit to do the dishes to avoid getting a backache. Our first remodel was to add a dishwasher which, of course, also led to us having to replace the stack. Sigh! We finally did the remodel of my dreams right before Covid shut the world down, so I got to spend my lockdown time cooking and sorting through my collected pots and pans. It was also when I started to buy specialty pans such as my scone and shortbread pans which have become a weekend staple in my kitchen routines. Nothing makes the day so special as filling the house with the beautiful aroma of baked goods to go with a perfect cup of coffee!
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 I do love donuts, but I have been craving something simple versus the ooey gooey delicious ones we get at our local bakery. So, I have been exploring recipes for a baked donut I could make at home. I swear I do not work for them, but @kingarthurbaking had the solution for the perfect cake donut. Heck, they even had the perfect donut pan! It was easy to mix the ingredients and ten minutes later I was enjoying a fresh donut. I even played with icing and sprinkles to practice for the next time I see my niece and great niece who love a good donut like I do!  I went to the freezer to discover I was in low supply for my favorite winter soups. I opted to make chicken noodle soup since it is a hearty and delicious soup. Big Guy first made the soup, but I like to say that I enhanced it. I bake my chicken before adding it to the soup to get that roasted flavor profile. The rest of the ingredients, the mirepoix commonly called by chefs, are onions, celery, and carrots along with chicken broth and egg noodles. I use the frozen thick noodles as they break down and give the soup extra creaminess without adding cream. I tend to make a large pot of soup so I can freeze containers for later use in the season. The soup does tend to thicken so I usually add another can of chicken broth and fresh noodles when I reheat one of the containers. It is the perfect soup and reheats perfectly!  Do you have a tradition that survives, or evolves, over time? My dad, bless his heart, would make fruitcake every year for the holidays. I think the only reason people ate it was the high level of bourbon he used to get the “flavor” just right.
It was not my favorite so, while I have the recipe, I have not been brave enough to make it again. While he might be disappointed from “on high,” I am positive he would approve of Big Guy making Christmas Booze and T. Higgs Bitters. If you are interested, you can find the recipe at our website: T. Higgs Original Handmade Orange Bitters - CARONDELET KITCHEN It all started Back in 2008 we were lucky to have a new neighbor move into the house next door. Truman Higgins was a furry fluff ball with energy to burn. He quickly became a regular in the Carondelet Kitchen and was welcomed as a member of our family. When his family moved away, we were, once again, lucky enough to be puppy-sitters for my buddy Truman. I always said we got old together! Truman passed away a few years ago after a long and loving life, but his memory still adds spice to our lives just like the bitters that bear his name. The Booze and the Bitters both start with a similar process. The difference is the addition of a secret recipe of bittering agents (sorry, not giving away that secret) The bitters also have an extra year of aging in oak. The Booze takes an entire year to mature, but the reviews have been favorable from family and friends who have been lucky enough to get their own bottle. I personally love using my bottle to make hot toddies on a cold winter’s night!  There are so many stories about ham and eggs, with the most famous belonging to Dr. Seuss and his Green Eggs and Ham. A lesser-known tune is “How Do You Like Your Eggs in the Morning” which has been on the @carondeletkitchen playlist for years. The song, released in 1964, showcased Dean Martin and Helen O’Connell taking it to “earworm” heights through their tongue-in-cheek interpretation of the lyrics. To give you a sample, the first verse asks how do you like your eggs in the morning? The response is “I like mine with a kiss. Boiled or fried? I am satisfied as long as I get my kiss.” I admit I was humming the song when I offered to make breakfast for Big Guy and our Doodle. I scrambled up eggs with ham and cheese and served them on a piece of toasted bread. I am happy to say I got a kiss from both of them!   Christmas is a time for making memories but also remembering those who were part of my past. I saw this box mix from @kingarthurbaking and knew I had to make them in honor of my Aunt Annie. I did not get to see my aunt often as we had moved away for my father’s job. The times I did come to St. Louis for family visits, I could count on my aunt making a batch of her famous Russian tea cookies. I just loved the almondy butter flavor with the hit of powdered sugar at the end! They, of course, melted in my mouth and I suspect I was rather “piggish” in my grabbing for extra cookies before the family descended to the table. I know I am older now, but I am grateful for my family and the traditions and recipes they passed down to me. I am thrilled I can now add these cookies to my rotation during the holidays until I can get my cousins to share the recipe!  |
AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
January 2026
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