Local chef's book a must-have for the holiday

Wait! Are you finished with your Christmas shopping yet? If you did not purchase Tom Harte's new book "Stirring Words, Reflections and Recipes from A Harte Appetite," it is a must-have this Christmas season. Yes, I know I have talked up many books in the past, but this book is over-the-top great.

The locally printed book has 392 pages of Tom's great reflections on food and a wonderful selection of unusual and everyday-use recipes. Several of the recipes I looked at you might be used to -- only kicked-up with an unusual twist or ingredient.

I love the book, and I have to say it has really cut into my sleep the past few nights because I can't put it down.

Enjoy this fabulous local chef in his new publication -- you won't be sorry.

As is my normal tradition, I'm going to share a couple of recipes with you to encourage the "Harte Appetite" you might have.

Cranberry Chutney

Tom likes to serve this in place of traditional cranberry sauce, or you can use it as an appetizer poured over cream cheese.

1 cup sliced onion

1 cup water

3/4 cup dark brown sugar

1/2 cup granulated sugar

3/4 cup cider vinegar

2 tart apples, peeled, seeded and diced

1/2 teaspoon salt

1 teaspoon fresh minced ginger

1/2 teaspoon mace

1/2 teaspoon curry powder

2 oranges

1 pound cranberries

1/2 cup raisins

Simmer onions, water and sugars for 30 minutes. Add vinegars, apples, salt, ginger, mace, curry powder and the grated rind of the oranges. Simmer another 30 minutes. Add cranberries, raisins and the strained juice of the oranges. Boil slowly for about 10 minutes until cranberries burst. Makes 1 quart.

Cranberry Pear Soup

Now you are asking yourself if the book is all about cranberries,.Well, it isn't. Recipes for cranberry soups are rare, so this one has to be included.

1 cup cranberries

2 cups cranberry juice cocktail

1 (15-ounce) can pear halves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

Simmer cranberries in juice for 10 minutes. Drain, saving juice, and place in food processor. Drain pears and add to processor. Add spices and process until smooth. Add reserved juice until desired consistency. Serves 4 to 6.

Apple, Cheddar and Pecan Quesadillas

2 (6-inch) flour tortillas

1/2 cup shredded cheddar cheese

1 quarter of a Granny Smith apple

1 tablespoon finely chopped pecans

Sprinkle one tortilla with 1/4 cup cheese. Core apple and slice thinly. Arrange slices in spoke pattern atop cheese. Sprinkle with 1 tablespoon pecans and top with remaining 1/4 cup cheese. Cover with other tortilla and cook in large frying pan over medium heat, turning once, until browned and cheese has melted, about 3 minutes. Cut into wedges.

Johanne Killeen's Gingerbread Johnnycakes

Everyone loves Johnnycakes, and the thought of the gingerbread flavor added to them makes me purr in delight.

2 cups flour

1/4 teaspoon instant espresso powder

3 tablespoons cocoa

1 tablespoon ground ginger

1 teaspoon ground pepper

1/2 teaspoon ground baking powder

1 teaspoon salt

2 sticks butter

1 cup dark brown sugar

4 eggs

3 tablespoons grated fresh ginger

2 cups molasses

Whisk together dry ingredients, except sugars. Cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Add grated ginger to butter/sugar mixture and mix together. Add molasses and mix well. Stir in dry ingredients. Bake in greased and floured 4-inch molds or souffle' dishes at 350 degrees until tops crack and cake springs back when lightly touched (25 to 35 minutes). Do not overbake.

Iced Mochaccino

1 package hot-cocoa mix

1 cup skim milk

1 heaping teaspoon instant coffee

8 ice cubes

Place all ingredients in blender and blend until thick and slushy. Serve topped with whipped cream if desired or dusted with cinnamon or cocoa. Makes 1 generous serving.

Chocolate Snow Meringues

4 egg whites

1/4 teaspoon cream of tartar

1 1/2 cups superfine sugar

1 cup chopped walnuts or pecans

1 1/2 cups chocolate chips

1 teaspoon vanilla

Beat whites until foamy. Add cream of tartar and beat until stiff peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition. Fold in nuts, chocolate chips and vanilla. Drop by teaspoonfuls onto parchment-paper-lined baking sheets. Bake for 20 to 25 minutes or until golden. Remove from pan to cool.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.