Monthly Archives: November 2009

Market Fresh: Thanksgiving Side Dishes

Posted by Alaina in Holidays, Market Fresh and tagged with , , ,

With Thanksgiving quickly approaching, I wanted to give you a few vegetable side dishes. One green bean, one corn, and one sweet potato. Enjoy!

beanss

GREEN BEANS & WALNUTS w/LEMON VINAIGRETTE
(Bon Appetit, November 2009)

1 lemon
1 tsp. Dijon mustard
1/3 c. walnut oil or olive oil (I used Olive)
2 Tb. minced shallot
1 1/2 lbs. green beans, trimmed
2/3 c. walnuts, toasted, coarsely chopped

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

They are delicious warm or at room temperature!

corn pudding

REAL CREAMED CORN PUDDING
(Bon Appetit, November 2009)

10 to 12 large ears of corn, shucked and grated (or 4 c. frozen corn, thawed – that’s what I used)
4 Tb. (1/2 stick) butter, divided
2 c. chopped onions (I used red)
1 c. chopped celery
2 1/2 tsp. coarse kosher salt, divided
4 large eggs, separated
1/2 cup crème fraîche or sour cream (I used sour cream)
1/8 teaspoon freshly ground black pepper

Preheat oven to 425 degrees. Melt 2 Tb. butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn, onion mixture, sour cream, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes at 425 degrees. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

This corn was amazing! I loved it!

swwpot

CATHERINE’S STREUSEL CRANBERRY SWEET POTATOES

(This recipe is adapted from my friend, Catherine, it’s become a yearly tradition)

3 – 3 1/2 lbs. fresh sweet potatoes, peeled, boiled, and mashed (or you can use 1 – 49 oz. can)
1 bag fresh cranberries, washed, drained, and sorted
1 stick butter, melted
3/4 cup lightly packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1 1/2 tsp cinnamon

Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture.

Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly.

You can prepare this a day ahead- cover and refrigerate it before baking but you may want to wait to put the topping on until you are ready to put it in the oven.

This is sweet, tart, and perfect!

Holiday Feast: Turkey

Posted by The Cooks Next Door in Holidays and tagged with , , , ,

So, last week I made my very first turkey. I had made turkey breasts before but never a whole turkey. It will not be my last. This recipe made an amazingly moist and deliciously flavored turkey. I’m including the gravy recipe which I did not strictly follow but I’m sure is just as delicious.

Heather is also contributing turkey soup which is a perfect way to use up leftover turkey and to cook up the carcass.

turkey

SAGE BUTTER-ROASTED TURKEY with Cider Gravy (Alaina)
(Bon Appetit, November 2009)

For the Turkey:
3 Tb. coarse kosher salt
1 Tb. dried rubbed sage
1 16- to 18-lb. turkey, innards removed and bird is rinsed and patted dry (save the neck, heart, and gizzard  if you are making turkey stock – I did not do that)
1/4 c. (1/2 stick) unsalted butter
1/4 c. chopped fresh sage
3/4 c. fresh refrigerated apple cider or fresh refrigerated apple juice

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight (I chilled for about 6-8 hours).

Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely (mine were already tied). Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.

Roast turkey 1 hr.; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 min. Pour 3/4 c. apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hrs. longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 min. (internal temperature will rise 5 to 10 degrees).

 

gravy
For the Gravy:
2 c. (or more) turkey stock or low-salt chicken broth (I used broth)
3/4 c. fresh refrigerated apple cider or fresh refrigerated apple juice
2 Tb. all purpose flour
2 to 3 Tb. Calvados (apple brandy) or applejack brandy (I did not have either)
1 Tb. chopped fresh sage

Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 Tb. fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 c. stock or broth and 3/4 c. cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 c., about 6 min. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 c stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 min. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 min. Whisk in  Calvados, or more to taste, and sage. Season with salt and pepper.

Serve turkey &  gravy together.

Here are a few of my turkey tips:
- Allow time to thaw.
- Check the neck as well as the cavity for innards.
- Make sure your thermometer is accurate or that the turkey comes with one that pops up.
- Don’t stress – it’s really not that hard!

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      The taste of homemade turkey soup is deeply satisfying. After all the work and effort of the Thanksgiving meal, this soup can be put on the stove and nearly forgotten for most of the next day, with just a few additions just before serving.

      HOMEMADE TURKEY SOUP
      (Heather)

      STOCK:
      1 turkey carcass
      1 onion, peeled and quartered
      3 carrots, peeled and halved
      2-3 stalks celery, cut in 6-inch pieces

      SOUP:
      1 pound carrots, shredded
      1/2 bunch celery, chopped
      noodles

      Place the turkey carcass in a large pot and fill with water (ideally to cover the carcass, but if that’s not possible, as far up the pot as safe for cooking). Add the onion, carrots and celery. Bring to a boil and simmer for several hours (I covered my pot and left it for 3-4 hours). Turn off the heat and let the soup cool some.

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      When cool enough to handle, strain the broth into another pan and pick all the meat of the carcass. Put the meat in the pot with the strained broth and add the grated carrot and chopped celery. Bring to a boil and add noodles of your choice (I chose thin spaghetti broken into 1 1/2-inch pieces). You can also throw in cooked rice or barley instead of noodles. Simmer until the noodles are finished cooking. Season with salt and pepper.

      Weekend Fare: Mushroom & Goat Cheese Frittata

      Posted by Alaina in Weekend Fare and tagged with ,

      The weekend is here and I have a simple recipe for you that can be changed hundreds of different ways with delicious results. This one was inspired by the October issue of Cooking Light and is suitable for any meal of the day. It is so easy and so quick that you just have to try it! It’s perfect for weekend cooking and this version is vegetarian.

      MUSHROOM & GOAT CHEESE FRITTATA
      1 – 8oz. package of mushrooms (I used baby bellas)
      1 1/2 oz. goat cheese, crumbled
      1 1/2 tsp. fresh thyme (or 1/2 tsp. dried thyme)
      4 eggs
      1/4 tsp. fresh ground pepper
      1/2 tsp. salt

      Preheat broiler. Clean* and slice the mushrooms. Heat an ovenproof skillet (I use an iron skillet) over medium-high heat with non-stick cook spray (or use a small pat of butter or drizzle of olive oil). Saute mushrooms until lightly browned – about 7 minutes. Remove from heat and put mushrooms in a bowl.

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      Combine eggs, goat cheese, thyme, pepper, salt, and mushrooms in a medium bowl with a whisk. Spray skillet again and place over medium heat. Add egg & mushroom mixture.

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      Cover and cook for 3 minutes or until almost set. Remove from heat and place under broiler for another 3 minutes or until completely cooked and golden on top. Cut into wedges.

      Serves 2-3

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      *Do not run mushrooms under water to clean, they will retain the water and become woody. Instead, gently wipe clean with a damp towel or paper towel.  

      Some other ideas for delicious additions:
      Spinach or other greens
      Bacon, ham, really any meat
      Onions
      Shallots
      Peppers
      Other Cheeses
      Different Herbs

      I would have especially enjoyed some shallots in this version and if not making it vegetarian, a little bacon. Enjoy!

      Baker’s Delight: Pie

      Posted by The Cooks Next Door in Baker's Delight, Fall Recipes, Holidays and tagged with , , , , , ,

      Today we are going to share with you several different pie recipes and two pie crust recipes as well. Any of these would be perfect for your holiday celebrations!

      We have collaborated on this post so our names appear next to the recipes we have contributed. We hope you enjoy!

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      RUSTIC APPLE TART – Heather

      3 1/2 – 4 lbs granny smith apples (about 10-12 apples)
      1/4 c. white sugar
      1/2 c. brown sugar
      juice of 1 lemon
      2 tsp. cinnamon
      1/3 c. flour

      1 1/2 Tbsp. butter
      cream or milk for glazing

      1 recipe of pie dough (enough for a 2 crust pie)

      Peel, core and slice the apples into a large bowl. Add sugars, lemon juice, cinnamon and flour.

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      Roll out half of the pie dough into a large circle and place on a baking sheet lined with parchment paper or well-greased.

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      Place half of the apples into the center of the dough. (If half of your apples seems to much, use a bit less.)

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      Place a few pats of butter on top of the apples. Fold the edges of the dough over the apples.

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      Brush the top of the tart with cream or milk and bake at 350F for 70-80 minutes or until crust is golden and filling is bubbly and tender. Makes 2 tarts. (This recipe is easily halved.)

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      PIE CRUST – Heather
      (original recipe from Martha Stewart)

      2 1/2 c. flour
      1 c. butter (8 oz.) — use either salted or unsalted, whatever your preference
      ice cold water

      Combine the flour and butter in the food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. Tip crumbs into a bowl and add just enough ice water to make a good dough. Knead briefly and divide into two rounds. Wrap with plastic wrap or waxed paper and chill.

      If making by hand, rub butter into flour until mixture resembles coarse crumbs. Add ice cold water as above.

      Makes 2 pie crusts, usually with a bit left over.

      This is the first year I’ve made this cranberry-blueberry pie and it is amazing. Blueberry pie is one of my very favorite kinds of pies, and the addition of cranberries, along with orange, makes for a very festive dessert. I will be making this recipe over and over again.

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      CRANBERRY-BLUEBERRY PIE – Heather
      (from The Thanksgiving Table by Diane Morgan)

      1/2 small orange, including peel, seeded and quartered
      12 oz. fresh or frozen cranberries, picked over
      4 c. fresh or frozen blueberries (about 1 1/4 pounds)
      1/2 tsp. salt
      1 2/3 c. sugar
      5 Tbsp. cornstarch

      Coarsely grind the orange in  a food processor or blender. In a large saucepan, combine all the remaining ingredients. Stir to combine and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly, until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely.

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      Preheat the oven to 400F. Roll half of the pie crust out and line your pie pan. Spoon the cooled filling into the pie shell, mounding it in the center. Roll the second half of the pie crust and drape over the pie. Trim the excess dough and crimp the edges. Cut slits in the top of the pie to allow steam to escape. Brush the pie with milk and sprinkle with sugar.

      Place the pie in the oven and place a rimmed baking sheet below it (to catch drips). Bake until the crust is golden brown and the center is bubbling, 50+ minutes. Cool on rack. Makes 1 pie.

      I first started making this pie for one of my brother-in-laws. It is his favorite and I had never attempted it. I must say, it is now one of the favorites among much of the family. The silky texture and decadent richness are so wonderful!

      This pie can easily be made gluten free by omitting the crust and making it as a mousse in ramekins or using a gluten free cookie crust.

      FRENCH SILK PIE – Alaina

      2 sticks butter
      1 1/2 cups white sugar (superfine sugar would be an excellent choice)
      4 (1 ounce) squares unsweetened baking chocolate
      2 teaspoons vanilla extract
      4 eggs*
      1 (9 inch) pie shell, baked

      In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

      In a large bowl, cream butter and sugar until pale yellow and very fluffy**. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg*. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

      I top with shaved chocolate (white & dark) and/or fresh whipped cream!

      *I use farm fresh eggs since they are not cooked in this recipe. The FDA recommends that children and pregnant women not consume raw eggs.

      **Beating the butter and sugar until very fluffy and adding the other ingredients and beating for the times mentioned is absolutely important. Do not skip those steps or you will have a grainy pie.

      This pie is scrumptious! A little tart, a little custard, and a nice crisp top. It was so good. I made it once a few years ago and hadn’t made it again until recently and it received great reviews. It will definitely be appearing at our Thanksgiving gathering this year!

      cranberry pie
      CRANBERRY CHESS PIE - Alaina
      (Williams-Sonoma’s Pie & Tart Book)

      1 rolled-out basic pie dough (recipe below)
      1 1/2 c. sugar
      1/2 c. unsalted butter, melted
      1/8 tsp. salt
      3 eggs
      1/4 c. all-purpose flour
      1/3 c. buttermilk
      1 tsp. cider vinegar
      2 tsp. orange zest, finely grated
      2 c. fresh or frozen cranberries, coarsly chopped (use a food processor or food chopper)

      Roll pie dough out and transfer to a 9-inch pie dish. Crimp edges and refrigerate or freeze until firm. About 3o minutes. Preheat oven to 375 degrees.

      Partially bake the pie shell in the lower third of the oven. Transfer to a cooling rack and cool.

      In a bowl, whisk together the sugar, melted butter, and salt. Add the eggs one at a time, beating until smooth after each addition. Stir in the flour, then the buttermilk, vinegar, and orange zest, mixing well. Stir in the cranberries. Scrape the mixture into the partially baked pie shell.

      Bake the pie in the 375 degree oven for 50-60 minute or until the top is lightly golden brown and domed and the filling is firm. Cool completely. Serve at room temperature. Makes 1 pie.

      PIE CRUST – Alaina
      (Williams-Sonoma)
      1 1/4 c. flour
      1 Tb. sugar
      1/4 tsp. salt
      1/2 c. unsalted butter (I’ve used salted before)
      3 Tb. ice cold water (may need a bit more if not coming together)

      Mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse cornmeal with butter no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

      Pat into a ball and flatten into a disk. Lightly flour the work surface and rolling pin then roll out. Re-flour as needed and turn dough to keep from sticking.

      Makes 1 crust.

      What would Thanksgiving be without a pumpkin pie? I like pumpkin meringue pies, frozen pumpkin pies, pumpkin custard pies, and pretty much any other variation on the pumpkin pie. And yet, there is nothing quite like a piece of traditional pumpkin pie with fresh whipped cream on top. Not too sweet and just the right amount of creaminess.

      pumpkin

      PUMPKIN PIE - Alaina
      (adapted from Better Homes & Garden)

      2-1/4  cups canned pumpkin (about 1-1/3 15-ounce cans)
      3/4  cup sugar
      1 – 1 1/2 teaspoon ground cinnamon
      1/2  teaspoon ground ginger
      1/4  teaspoon ground nutmeg
      3  eggs, slightly beaten
      3/4  cup whole milk, half-and-half or light cream

      For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined. Pour filling into prepared pastry shell.

      To prevent over-browning, loosely cover edge of the pastry shell with foil or a pie guard. Carefully transfer pie to oven rack. Bake in the 375 degrees F oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serve with fresh whipped cream!

      * Variation: Add 1/2 c. apple butter and 1 Tb. flour and decrease pumpkin by 1/4 c. Delicious!

      Off The Shelf: Thanksgiving Cookbooks

      Posted by Heather in Fall Recipes, Off the Shelf

      This week we have a few books to inspire your Thanksgiving celebration. Even if your menu is set by tradition for you every year, it doesn’t hurt just to take a peak at something new. You might actually be tempted to try a new recipe, or perhaps you’ll see an idea for a different way of serving something you always make. Perusing one of these books just builds excitement for the arrival of the holiday.

      IMG_7412The first book is Williams-Sonoma’s Thanksgiving Entertaining. The cover gives you an idea of what you’ll find inside this beautifully designed book. The recipes are arranged into the following chapters:

      New England Thanksgiving
      California Thanksgiving
      Southern Thanksgiving
      Day-After Lunch
      Weekend Breakfast

      The pictures and layout of this book are so inspiring and give ideas for decorations, table settings, and serving ideas. There are plenty of recipes for variations of turkey, stuffing, cranberry sauces, side dishes and desserts such as: Oyster and Mushroom Stuffing, Mashed Butternut Squash with Browned Butter and Sage, Rosemary Bread, and Walnut-Praline Pumpkin Pie.

      I opted to try the Wild Rice and Leek Pilaf. I couldn’t find plain wild rice at my grocery store so I chose a wild rice mixture. I also tried my pilaf in the rice cooker for the final cooking time, but decided I wouldn’t recommend that way for the future. Everything seemed to come out too mushed together. I also felt like the leek flavor did not come through strong enough to justify using them. However, rice pilafs are a wonderful idea for variety on the dinner table and this basic recipe can be adapted to whatever suits your family.

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      WILD RICE AND LEEK PILAF
      (Williams-Sonoma Thanksgiving Entertaining)

      3 Tbsp. olive oil or unsalted butter
      1 large leek, white and tender green parts, halved lengthwise and thinly sliced crosswise (use more onion if you don’t have leeks)
      1/2 c. finely chopped onion
      2 c. wild rice (or a wild rice mixture)
      1 tsp. dried thyme
      3/4 tsp. salt
      freshly ground pepper
      6 c. chicken or turkey stock

      1/3 c. golden raisins or dried cranberries (optional)

      In a large saucepan over medium heat, warm the olive oil. Add the leek and onion and saute until soft, 8-10 minutes. Add the wild rice, thyme, and salt and season to taste with pepper. Pour in the stock, bring to a boil, reduce the heat to medium-low, cover, and cook until the wild rice is tender, about 50 minutes. Fluff rice with a fork and add in the cranberries or raisins if you are using them.

      Transfer to a warmed serving bowl and serve hot. May sprinkle with toasted almonds before serving if you wish.

      Serves 8-10.

      IMG_7409The second book is The Thanksgiving Table by Diane Morgan. Although a bit older than the Williams-Sonoma book, this book has many wonderful recipes and how-to’s for decorations. After introductions on the history of Thanksgiving, seasonal foods and equipment and tools, the chapters cover:

      Soups and Salads
      The Turkey
      Vegetarian Entrees
      Stuffings, Biscuits, and Muffins
      Side Dishes
      Desserts
      Leftover Favorites
      Thanksgiving Menus and Timetables

      There are many choices to try, such as: Portobella Mushroom Bisque, Pumpkin, Leek and Potato Soup, Brined Turkey, Barbecued Turkey, Roast Turkey Breast, Acorn Squash stuffed with Wild Rice, Lasagna with Sugar Pumpkin, Ricotta and Sage, Cheddar and Jalapeno Corn Bread Stuffing, Italian Sausage, Mushroom, and Sage Stuffing, Wild Rice Stuffing, Bread Stuffing with Apples, Bacon, and Carmelized Onions, Walnut Rolls, Carrot Pudding, Creamed Onions, Cranberry Chutney, Pumpkin Pound Cake, Chocolate Gingerbread, and Persimmon Pudding.

      I chose to try the Chiffonade of Brussel Sprouts. The dish was such a nice combination of colors, textures and tastes that it is destined to become my favorite way of cooking Brussel sprouts.

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      CHIFFONADE OF BRUSSEL SPROUTS WITH DICED BACON AND HAZELNUTS
      (from The Thanksgiving Table by Diane Morgan)

      2 pounds Brussel sprouts
      3 slices bacon, finely diced
      1/2 c. chopped, toasted hazelnuts (optional)
      salt & pepper

      Trim the stem ends of the Brussel sprouts and remove any yellow or spotted outer leaves. Cut the Brussel sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds (as much as possible). Alternatively, shred the Brussel sprouts in a food processor. Place in a bowl and set aside until ready to saute.

      Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

      Just before serving, reheat the bacon fat until hot and add the Brussel sprouts to the pan. Saute until crisp-tender and bright green, about 3-5 minutes. add the bacon, hazelnuts, salt and pepper. Mix thoroughly. Taste and adjust seasonings. Serve.

      Serves 8-10. (Can be easily halved as pictured above.)

      Bread Basket

      Posted by Heather in Baker's Delight, Fall Recipes and tagged with , , , ,

      November is the perfect time of year to get into the kitchen and bake some bread — either quick or yeast. With the shorter days and cooler temperatures, the warmth of the oven and the tempting aroma of freshly baked bread will lift everyone’s spirits.

      Pumpkin muffins are an ideal treat for breakfast, afternoon snack, or as an accompaniment to soup and salad. This recipe is so versatile — you can make it sweet for dessert (and even bake it in cake pans and top with icing), or you can make it healthy by substituting whole wheat flour and honey. I’m also thinking of trying a gluten-free version by substituting rice flour and masa meal for the flour.

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      PUMPKIN MUFFINS

      3 eggs
      1/2 tsp. vanilla
      1 c. pumpkin
      1/2 c. brown sugar (use 1 c. if you want a sweet cake or 1/2 c. honey if you want it without sugar)
      1/2 c. oil

      1 c. flour (here’s where you can substitute whole wheat flour)
      1 tsp. cinnamon
      3/4 tsp. baking powder
      1/2 tsp. baking soda
      1/2 tsp. ginger
      1/2 tsp. nutmeg

      3/4 c. raisins (optional)
      1 c. walnuts, chopped (optional)

      Beat eggs. Add vanilla, pumpkin, sugar, and oil. In a separate bowl, sift together flour, cinnamon, baking powder, baking soda, ginger, and nutmeg. Add flour mixture to egg mixture, mixing just until incorporated. Add raisins and walnuts. Pour into lined muffin tins. I like to sprinkle the muffin tops with rolled oats at this point — just to make them look more inviting. Bake at 350F for 20-25 minutes or until done.  Makes 12. (You can also bake this as a loaf — it will take 50-55 minutes to bake.)

      Dinner rolls are another type of bread in high demand during the months of cold weather. I have made this recipe countless times, relying on my bread machine to do the hard work for me.

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      BREAD MACHINE DINNER ROLLS

      1 1/3 c. water
      8 Tbsp. butter
      1/4 c. sugar
      1 egg
      1 tsp. salt
      3 1/2  c. all-purpose flour (can use some whole wheat)
      4 Tbsp. dry milk powder (if you have it)
      2 tsp. dry yeast

      Measure ingredients into bread machine in order given. Use the “dough” setting (mine takes about 2 hours). Once ready, divide dough into two halves. Roll each half into a circle about 14 inches or so in diameter.

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      Cut the circle into twelve “pie” pieces. Roll each piece from the large end to the point to form crescent rolls.

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      Place rolls on greased cookies sheets and brush with egg glaze (1 egg mixed with 2 Tbsp. water). Let stand 10-15 minutes and then bake at 375F for 25-35 minutes. Makes 2 dozen.

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      A favorite yeast bread of mine is Pumpkin Raisin Bread. It combines my love of pumpkin with my love of yeast bread, along with hints of another kind of bread I love so much — Cinnamon Bread. If you enjoy making yeast breads, you need to give this one a try!

      PUMPKIN RAISIN BREAD
      (original recipe from Laura T.)

      2 pkg. yeast (or 4 1/2 tsp.)
      1/3 c. honey
      2/3 c. warm water
      1 (15 oz.) can pumpkin
      1/4 c. oil
      2 tsp. salt
      2 tsp. cinnamon
      1 1/2 tsp. ginger
      1/2 tsp. nutmeg
      6 1/4-7 1/4 c. flour (can be all white, all whole-wheat, or a combination of both)
      2 eggs
      1 1/2 c. raisins

      In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

      With a wooden spoon, stir in raisins and enough additional flour to make a soft dough. Knead for 5-8 minutes. Place in a greased bowl and let rise until doubled, about 1 hour.

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      Punch dough down. Divide in half or thirds (for round loaves). Shape dough into loaves and place in greased loaf pans or on greased cookie sheets. Let rise for 45 minutes.

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      Bake at 375F for 35-40 minutes. Makes 2 loaves (or 3 small loaves).

      Market Fresh: Vegetable Side Dishes

      Posted by Heather in Fall Recipes, Market Fresh and tagged with , , , ,

      Everyone needs more ideas for easy veggies to serve alongside the main course. Today I have two very simple ideas: Baked Garlic Butter Mushrooms and Roasted Cauliflower. Both dishes take very little effort and can be popped into the oven and forgotten about until they are ready. You will find both these dishes are hard to stop eating once you have taken the first bite.

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      BAKED GARLIC BUTTER MUSHROOMS
      (Heather)

      1 pkg. mushrooms
      3 Tbsp. butter
      2 cloves garlic, pressed
      salt & pepper

      balsamic vinegar to serve

      Clean the mushrooms and place on a baking tray. I like to remove the stems from the mushroom tops so the garlic butter can sit inside the cup. The stems can roast alongside the tops. Melt the butter and add the garlic. Gently pour butter over mushrooms. Sprinkle with salt and pepper. Bake at 350F (or thereabouts if you have something else in the oven calling for a different temperature) for 30-40 minutes until mushrooms are tender and have a lovely, roasted appearance. Drizzle with balsamic vinegar and serve.

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      ROASTED CAULIFLOWER
      (Heather)

      1 head cauliflower, broken into florets
      canola oil
      salt & pepper

      Wash cauliflower and break into florets. Dry the cauliflower off with a paper towel or tea towel. Place cauliflower on baking sheet and drizzle with canola oil then sprinkle with salt and pepper. Use your hands to rub the cauliflower in the oil to evenly coat. Place the cauliflower in a 350F oven and bake for 30-45 minutes, depending on the size of your florets. The edges of the florets should begin to brown. Remove from oven and serve immediately.

      Weekend Fare: Pumpkin Pancakes

      Posted by Alaina in Fall Recipes, Weekend Fare and tagged with

      In keeping with our pumpkin theme this week, I want to share a wonderful pumpkin pancake recipe. It’s perfect for weekend brunch or even a quick supper! I believe it originated as a Martha Stewart recipe and it’s definitely a keeper. I served them topped with pure maple syrup and with a side of sauteed apples and maple pepper bacon. While the plate was a bit more monochromatic than I would prefer, the flavors are wonderful together!

      PUMPKIN PANCAKES
      Print This Recipe

      1 1/4 c. flour (white or whole wheat is fine)
      2 Tb. sugar
      2 tsp. baking powder
      1/2 tsp. cinnamon
      1/2 tsp. ginger
      1/2 tsp. salt
      1/8 tsp. nutmeg
      pinch of cloves
      1 c. milk
      6 Tb. pumpkin
      2 Tb. melted butter
      1 egg

      Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Cook on a preheated griddle coated with non-stick spray or a little butter. Makes 6-10 pancakes.

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      SAUTEED APPLES
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      2 Tb. butter
      4 apples, sliced (I don’t peel them but you can if you prefer)
      1 Tb. brown sugar
      1/2 tsp. cinnamon
      1/4 tsp. nutmeg

      Melt butter in saute pan. Add sliced apples, sugar, cinnamon, and nutmeg. Saute over medium heat for 10 minutes or until apples are as tender as you like (we like ours tender-crisp).

      MAPLE PEPPER BACON
      1 lb. thick-sliced bacon
      1/4 c. pure maple syrup
      3/4 tsp. dijon mustard
      pinch of cayenne pepper
      pinch of fresh ground black pepper

      Preheat oven to 400 degrees. Place bacon on a bar pan or jelly roll pan in a single layer. In a small bowl, combine syrup, mustard, and peppers. Using a basting or pastry brush, apply syrup mixture to the bacon dividing evenly. Bake at 400 degrees for 25-30 minutes or until fully cooked.

      Baker’s Delight: Pumpkin Desserts

      Posted by Alaina in Baker's Delight, Fall Recipes and tagged with ,

      I love that the fall brings pumpkin things. The taste is so homey and comforting. From the minute Pumpkin Lattes are available until at least Thanksgiving, we enjoy many different pumpkin items. Today I want to give you three different dessert recipes: Pumpkin Cheesecake, Pumpkin Cake, and Pumpkin Bars. I hope you enjoy!

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      PUMPKIN WHITE CHOCOLATE CHEESECAKE
      CRUST:
      1 1/2 c. crushed gingersnap cookies
      1/4 c. butter, melted

      FILLING:
      3-8oz. packages cream cheese, room temperature
      1 c. sugar
      3 eggs, lightly beaten
      1 tsp. vanilla extract
      5 squares (1 oz. ea.) white baking chocolate, melted and cooled
      3/4 c. canned pumpkin
      1 tsp. ground cinnamon
      1/4 tsp. ground nutmeg

      PECAN TOPPING:
      1/2 c. chopped pecans
      2 Tb. butter, melted
      1 tsp. sugar

      Fresh whipped cream (opt.)

      Combine crust ingredients and press into bottown of a greased 9-inch springform pan; set aside.

      Beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture until mixture is uniform. Pour over crust.

      Bake at 350 degrees for 55-60 minutes or until center is just set. Cool on a wire rack for 10 min. Meanwhile, combine the topping ingredients in a pan and saute until nuts are golden brown – about 5 minutes. Cool.

      Carefully run a knife around edge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight (I’ve done less and it’s fine). Transfer topping to container and store in refrigerator.

      Just before serving, remove sides of pan; sprinkle nuts over cheesecake. Serve with fresh whipped cream. Refrigerate leftovers. 10-12 servings.

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      My husband’s favorite cake is pumpkin spice cake. He loves it and frequently requests it for his fall birthday dessert. We enjoyed this bundt recipe topped with caramel icing. I like it best with cream cheese frosting although this caramel (birthday choice) was a close second.

      PUMPKIN CAKE w/ CARAMEL FROSTING
      1 c. canola oil (or vegetable)
      3 eggs
      1 – 15 oz. can of pumpkin puree (or the equivalent of homemade)
      1 tsp. vanilla extract
      2 1/2 c. white sugar
      2 1/2 c. all-purpose flour
      1 tsp. baking soda
      1/4 tsp. cloves
      3/4 tsp. nutmeg
      1 tsp. allspice
      2 tsp. cinnamon
      1/4 tsp. salt
      1/2 c. walnuts or pecans, chopped (opt.)

      Preheat oven to 350 degrees. Grease a 10 inch bundt or tube pan very well.

      Cream oil, eggs, pumpkin, and vanilla together.

      Sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt together. Add to the flour mixture (I actually sift if directly into the wet ingredients). Mix just until fully combined. Stir in nuts if desired.

      Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted comes out clean. Let cake cool for 5-10 minutes and then turn out of pan onto platter. Let cool completely and frost with icing of choice.

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      CARAMEL FROSTING
      (recipe slightly adapted from allrecipes.com)
      2 Tb. butter
      3 Tb. milk
      1/2 c. brown sugar
      1 c. powdered sugar
      1/2 tsp. vanilla extract

      In a saucepan over medium heat, melt butter and mix in in milk and brown sugar. Boil for 1 minute.

      Remove from heat and beat in 1/2 c. of the powdered sugar. Coll slightly and beat in the vanilla and remaining sugar. Adjust with more milk for thinner consistency.

      *It seemed thin to me so I added a bit more sugar – do not do this until you are certain you need it. I wished I had not so it would have drizzled better on my cake.

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      PUMPKIN BARS w/CREAM CHEESE FROSTING
      (From Cookies Year-Round)
      1 c. granulated sugar
      1/2 c. packed brown sugar
      2 c. white flour
      2 tsp. baking powder
      1 tsp. baking soda
      2 tsp. cinnamon
      1/4 tsp. salt
      1/2 tsp. nutmeg
      4 eggs, lightly beaten
      1 – 15 oz. can pumpkin
      1 c. canola oil

      Preheat the oven to 350 degrees. Spray a 9×13 and an 8×8 with cooking spray (or a lg. sheet pan).

      In a large mixing bowl, stir together the sugars, flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Add the eggs, pumpkin, and oil and beat with a hand mixer on medium speed until ingredients combined (could also do this by hand).

      Spread evenly into the prepared pans. Bake for 25 minutes until a toothpick inserted in the center of the bars comes out clean. Remove from the oven and cool completely. Spread with cream cheese frosting and cut in to bars. Store in a single layer for 2 days at room temperature or 4 days in the refrigerator. You can also freeze the unfrosted bars for up to a month.

      Makes 4 dozen bars.

      CREAM CHEESE FROSTING
      1/2 c. butter, softened
      1 – 8oz. block of cream cheese, softened
      1 1/2 tsp. vanilla extract
      Pinch of salt
      4 1/2 c. powdered sugar

      Beat together the butter, cream cheese, and vanilla until smooth. Add the pinch of salt and half of the sugar and mix until combined. Add the remaining sugar and beat until creamy and spreadable. Store in refrigerator. Does not freeze well.

      Makes about 3 c. of frosting.

      Off The Shelf: Pumpkin Cookbooks

      Posted by Heather in Fall Recipes, Off the Shelf and tagged with , , , , ,

      I have come across several lovely cookbooks devoted entirely to pumpkins and squash. Their covers, table of contents, and photos make me feel all warm and cozy and in the mood for this fall comfort food. (Not to mention I like their size — they are all just about 7 or 8 inches square.)

      IMG_7404It’s hard to choose a favorite, but perhaps it would be A Harvest of Pumpkins and Squash by Lou Seibert Pappas. The book begins with helpful information on buying, storing, and cooking squash, as well as different types of squash. Then, it delves into Breads and Breakfast, Soups, Salads and Sides, Entrees, and Desserts.

      Have a look at some of the recipe titles: Pumpkin-Orange Waffles, Butternut Squash-Pear Bisque, Roasted Butternut Squash Polenta, Lemon-Roasted Chicken with Garlic, Winter Squash, Apples and Onions, Cranberry-Pecan Pumpkin Drop Cookies, Five-Spice Pumpkin-Ginger Cake, and Pumpkin Flan.

      I found the recipes in this book so tempting that I made two for today’s post: Cranberry-Walnut Pumpkin Coffeecake, and Spaghetti Squash with Spicy Meat Sauce (see below).

      IMG_7405Next up is Pumpkin Butternut & Squash: 30 Sweet and Savory Recipes by Elsa Petersen-Schepelern. This book is also filled with mouth-watering photos and tempting titles: Roasted Pumpkin Salad, Italian Pumpkin Bean Soup, Pumpkin and Pepper Kabobs, Pumpkin Risotto, Pumpkin Gnocchi (this is EVERYWHERE this Fall and I am just dying to make some. It just hasn’t happened yet), Pumpkin Biscuits, and Pumpkin Raisin Bread.

      I made the Spicy Butternut Curry for Sunday lunch recently and it was incredible. I wanted the leftovers to go on and on. The recipe is included below.

      IMG_7407Finally, we have Cooking with Pumpkins and Squash by Brian Glover. This is the newest book of the three, just out this past February. The photography is outstanding and the recipes look like they are too!

      The book begins with a description of many types of squash and then launches into 75 pages of scrumptious recipes such as: Squash & Sage Frittata, Roasted Squash Wedges with Pumpkin Seed Pesto, Spicy Pumpkin & Coconut Soup with Ginger & Lime, Roasted Squash with Leek & Barley Pilaf, Pumpkin Fondue, Sweet Squash, Pecan & Maple Syrup Tart, and Pumpkin & Ginger Jam.

       

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      SPAGHETTI SQUASH WITH SPICY MEAT SAUCE
      (A Harvest of Pumpkins and Squash)

      1 large spaghetti squash (about 3 pounds)
      1/4 tsp. salt
      1/4 tsp. freshly ground black pepper
      4 Tbsp. butter
      1 avocado, pitted, peeled, and diced
      12 cherry tomatoes, red or yellow, halved
      1/2 c. fresh Parmesan or Pecorino Romano cheese shavings
      2 Tbsp. chopped fresh flat-leaf parsley

      Greek Meat Sauce:
      2 Tbsp. olive oil
      1 large onion, chopped
      1 1/2 pounds ground beef or turkey
      1 cup water
      1 1/2 cans (9 ounces total) tomato paste
      2 Tbsp. red wine vinegar
      2 cloves garlic, minced
      1 tsp. salt
      freshly ground black pepper to taste
      1 tsp. whole mixed pickling spice
      1/2 stick cinnamon

      To make the Greek Meat Sauce, in a large saucepan, heat 1 Tbsp. of the oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Transfer the onion to a plate, leaving the oil in the pan. Brown the meat in the reserved oil over medium-high heat, stirring to break it up into even crumbles. Return the onion to the pan. Add the water, tomato paste, vinegar, garlic, salt, and pepper. Tie the pickling spice and cinnamon in a small piece of cheesecloth and add to the stew. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally and adding additional water if it threatens to scorch. Discard the cheesecloth.

      Preheat the oven to 350F. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds (a grapefruit spoon works so well for this). Place the squash, cut side down, on the prepared pan. Bake until the flesh can be easily scraped into strands with a fork (about 50-70 minutes). Remove from the oven and let cool slightly. Using a fork, scoop out all the flesh into a bowl and fluff the spaghetti-like strands. Toss in the salt and pepper. Place on a large, warmed platter or the cleaned squash shell.

      Melt the butter in a small saucepan over medium heat and cook until it turns light brown. Pour over the squash strands. Toss with the fork to blend. Top the squash with the hot meat sauce. Scatter the avocado and tomatoes over and sprinkle with the cheese and parsley. Serve immediately (spaghetti squash looses its heat very fast).

      Notes: If you don’t have pickling spice and cinnamon sticks, you could switch to Italian seasoning by adding some dried basil and oregano. To save money, omit the avocado and chopped tomato, as well as the Parmesan cheese. I omitted the browned butter and just put a large pat of butter into the bowl of spaghetti squash.

      Serves 4-6.

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      CRANBERRY-WALNUT PUMPKIN COFFEECAKE
      (A Harvest of Pumpkins and Squash)

      1 cup chopped walnuts or pecans
      1 1/4 cup all-purpose flour
      1/3 cup white or yellow cornmeal
      1 tsp. baking soda
      1/2 tsp. salt
      1 1/2 tsp. ground cinnamon
      1 tsp. ground ginger
      1/4 tsp. ground cloves
      2 large eggs
      3/4 c. granulated sugar
      1/2 cup firmly packed light brown sugar
      1/3 c. canola oil
      1/3 c. sour cream
      1 cup pumpkin or winter squash puree, canned or homemade
      1 cup fresh or dried cranberries
      3 Tbsp. Demerara or raw sugar

      Preheat the oven to 350F. Butter and flour a 9-inch square baking pan.

      Spread the walnuts in a small baking pan and bake until lightly toasted, about 8-10 minutes.

      In a medium bowl, whisk together the flour, cornmeal, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, sour cream, and pumpkin and beat with a large whisk or an electric beater until smooth. Add the dry ingredients to the pumpkin mixture and mix just until incorporated. Stir in the cranberries and 2/3 cup of the nuts. Scrape the batter into the prepared pan and smooth the top. Scatter the remaining 1/3 cup nuts on top and sprinkle with Demerara sugar.

      Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool in the pan to room temperature, then cut into 9 squares. Store in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.

      Serves 9.

      Notes: I omitted the nuts and went with only half the amount of sugar called for (this was for my children and I just didn’t want them having all that sugar!). I used fresh cranberries, which tasted wonderful. However, since my cranberries were frozen, the baking time took about 20 minutes longer than listed. Also, I didn’t want to sprinkle nuts and sugar on top so went with a simple dusting of rolled oats, just to keep it from looking too plain. It would also be worth trying this with whole-wheat flour.

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      SPICY BUTTERNUT CURRY
      (Pumpkin Butternut & Squash)

      2 Tbsp. sunflower oil
      1 Tbsp. mustard seeds
      1 lb. butternut or pumpkin, peeled, seeded, and cut into 1-inch cubes
      2 onions, finely sliced
      2 garlic cloves, crushed
      1 inch fresh ginger, peeled and grated
      a pinch of ground tumeric
      4 chicken breasts, skinless and boneless, cut into 1-inch cubes
      1 28-ounce can chopped tomatoes
      1 cup heavy cream
      1 large package of spinach, about 1 lb.
      a pinch of ground cumin or garam masala
      salt & pepper

      Heat the oil in a large pan and add the mustard seeds, stir-frying until they pop. Add the butternut squash and the onions and stir-fry gently until the onions are softened and translucent. Add the garlic, ginger, salt, and pepper and stir-fry for 1 minute. Add the tumeric and stir-fry for 1 minute more.

      Add the chicken, stir-fry until sealed on all sides, then add the tomatoes. Bring to a boil, then reduce the heat, and simmer, covered for about 20 minutes, or until tender.

      Add the cream, bring to a boil, and simmer, stirring until thickened — the cream will first boil with large bubbles, then small. Stop at this point or the cream will curdle. Add the spinach and cumin or garam masala, cover with a lid, and steam for 2 minutes until the leaves collapse, then stir in the rest of the ingredients. Serve with steamed rice or naan bread.

      Serves 4-6+.

      Notes: I keep my fresh ginger in the freezer and grate from frozen when needed. You could use frozen spinach, just thaw and drain before using.