Category Archives: Fall Recipes

Holiday Feast: Stuffing and Cranberries

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

Stuffing and cranberries are two of the side dishes essential to most Thanksgiving feasts. Stuffing has always been one of my (Heather) favorite parts of the meal. Over the years I’ve tried a number of different kinds and there are many more I’d still like to try (like Nigella Lawson’s Gingerbread Stuffing). This Sweet Potato and Cranberry Stuffing is a winner, incorporating so many of the tastes we love on Thanksgiving with the addition of sweet potatoes and cranberries to the normal onion and herb bread stuffing. The colors are beautiful and festive and the taste is lovely. If you wanted to, you could also add a few stalks of celery with the potatoes.

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SWEET POTATO AND CRANBERRY STUFFING
(adapted from Country Living 2008)

4 Tbsp. butter
1 onion, chopped
1 pound sweet potatoes, peeled and cut into 1/4-inch dice
2 Tbsp. maple syrup
1 c. dried cranberries
2 Tbsp. fresh chopped sage
1 tsp. salt
ground black pepper to taste
8 c. white bread cut into 1/2-inch cubes
1 3/4 c. chicken broth

Heat oven to 350F. Lightly butter a 9×13-inch baking pan.

Melt 3 Tbsp. butter in a large saute pan over medium-high heat. Add the onion and cook until soft, about 4 minutes.

Reduce heat to medium, add potatoes, and cook until soft and onion is browned, about 15-20 minutes. Add maple syrup, cranberries, and 2 Tbsp. water. Cook until cranberries plump, about 3 minutes. Add sage, salt and pepper and cook 1 minute more.

Remove from heat and toss in bread and broth.

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Transfer to prepared baking dish and dot with remaining butter. Bake until heated through and top is golden (30-40 minutes).

Serves 10.

relish

This is my favorite way to have cranberries on Thanksgiving. This relish is fresh and tangy with just enough sugar to take away the sourness of the cranberries. I always have seconds and am always happy for leftovers (which go well in a fruit salad).

FRESH CRANBERRY-ORANGE RELISH
(Heather)

1 whole orange (peel included), washed, seeded, quartered
1 12-oz. bag fresh cranberries, washed
1/3-1/2 c. sugar

Place the quartered orange and cranberries in your food processor or blender. Pulse until evenly chopped in fine pieces. Add sugar to taste. Refrigerate until serving.

Serves 12.

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CRANBERRY SAUCE
(Alaina)
It should be noted that this is adapted from a recipe that my brother came up with!

1 c. water
1 c. sugar
1 – 12 oz. bag of cranberries, washed and sorted
1 tsp. lemon zest
1 tsp. orange zest
1 oz. brandy

Cook water, sugar, and cranberries together until cranberries begin to pop – about 10 minutes. Add zests and brandy and cook for 3 minutes more. Cool and chill.

Can be made ahead and served at any temperature.

Off the Shelf: Nigella Lawson’s “Feast”

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

IMG_7551Nigella Lawson’s book Feast is a book I like to check out of the library at this time of year. Nigella is an anomaly to me and for years I’ve been trying to figure her out. She is one of the most talented food writers I know and her writing never ceases to inspire me. In fact, I find Nigella’s cookbooks most useful just for her incredible word pictures that make you say, “yes, yes, yes, that’s exactly what (said food) is like.”

However, I have a hunch that many of Nigella’s recipes are made up on the fly, and don’t really conform to normal cooking standards or methods. Nigella doesn’t care. She’s all about the moment and what tastes good now. However, her books are filled with lovely photos and so many recipe ideas, not to mention her descriptions. Her books are worth browsing and then, if you don’t quite like the sound of her recipe, you can go online and find something similar.

Just listen to some of Nigella’s descriptions:

Pumpkin and Apple Crumble: “Sweet, grainy cubes of pumpkin turned, with wincingly sour apples, in spiced butter and topped with a brown-sugar rubble of sandy crumble: this is the most cozy, warming dessert you could imagine.”

“You don’t have to be a vegetarian to appreciate the pleasure to be gained from dipping raw vegetables into untraditionally lemony guacamole, followed by griddled slices of eggplant, wrapped around a minted, garlicky easy cheese filling and doused in sweet tomato sauce, and then for dessert, a sugar-dusted pyramid of ricotta fritters. Anyone who doesn’t want to eat this, doesn’t deserve dinner in the first place.”

“This is not so much a recipe, more an enthusiastic suggestion: a scented, simple salad with which to greet a turquoise-skied summer’s day.”

“There is something about muesli, real muesli, that makes me feel I am some intellectual, beautiful free spirit, throwing pots and writing poetry or political diatribes in 1960′s Hampstead. And it’s a feeling I quite like.”

Now look at some of the chapters in Feast:
Thanksgiving and Christmas
New Year
Meatless Feasts
Valentine’s Day
Easter
Passover
Breakfast
Kitchen Feasts
Chocolate Cake Hall of Fame
Midnight Feasts
Wedding Feast
Funeral Feast

I opted to try the Pumpkin and Apple Crumble and the Maple-Roasted Parsnips. Unfortunately, I substituted butternut squash in the pumpkin and apple crumble, which left me with chunks of meaty squash instead of melt-in-your-mouth lumps of soft pumpkin (so don’t substitute in this recipe!). And, the parsnips were disappointing — more because I think they were not fresh and therefore dried out in the oven rather than crisping up and becoming candied morsels of delight. But you can have a go yourself:

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PUMPKIN AND APPLE CRUMBLE
(Feast)

3 lbs pumpkin, to give 1 lb 14 oz when peeled and de-seeded, cut into 1-inch pieces
2 tart cooking apples (2 lbs)
4 Tbsp. butter
1/2 c. sugar
2 Tbsp. lemon juice
1/4 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 c. golden raisins
vanilla ice-cream for serving

Topping:
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
10 Tbsp. butter
1/2 c. light brown sugar
2 Tbsp. raw cane sugar or demerara sugar

Preheat the oven to 375F.

Put the peeled and chunked  pumpkin into a large pan, and peel and core the cooking apples. Cut them to a similar size to the pumpkin and add to the pan with the butter, sugar, lemon juice, spices, and sultanas.

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Cook over medium heat for about 10-20 minutes, partially covering with a lid until the pumpkin and apple have softened. Tip the pumpkin and apple into a dish.

Put the flour, baking powder and baking soda into a bowl and rub in the cold butter to resemble rough oatmeal. Fork in the light brown sugar, and then tip the crumble topping evenly over the pumpkin and apple in the dish. Finally, sprinkle over the raw cane sugar. Bake for 45 minutes, turning the dish once in the oven to color evenly.

Let the crumble stand for about 20 minutes before serving, with some good vanilla icecream.

Serves 8-12.

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MAPLE-ROAST PARSNIPS
(Feast)

2 lbs parsnips
vegetable oil
1/3 c. maple syrup

Preheat oven to 400F.

Peel the parsnips and halve them crosswise, then halve or quarter them lengthwise. Put into a roasting pan and coat with vegetable oil. Dribble over the maple syrup and roast until tender and sticky brown (30-45 minutes).

Serves 8-10.

Gluten-Free Goodness: Thanksgiving Stuffing and Desserts

Posted by Heather in Fall Recipes, Gluten-Free Goodness and tagged with , , , , ,

We are joining in the carnival at The Gluten-Free Homemaker!

It’s not necessary for those following a gluten-free diet to miss out on any of the flavors of Thanksgiving Day. With a little creativity, almost any Thanksgiving dish can be re-created to be gluten-free. Today we have a stuffing recipe (that can be adapted to be made for non-gluten-free eaters too), and two dessert options: Pecan-Walnut Tart and Pumpkin Creme Brulee.

If you are hosting someone with a gluten-free allergy, you’ll want to think through your menu to see how much can be gluten-free. Check the turkey you are buying to make sure there are not gluten additives. Make your gravy with cornstarch instead of flour. Mashed potatoes are almost always gluten-free. Choose to make a gluten-free stuffing (or serve it as a second option). Vegetable and sweet potato side dishes can often be gluten-free. Dinner rolls are a hard conversion, but you can buy gluten-free flour mix and make biscuits, or try our pumpkin muffins made with rice flour instead of wheat flour.

We have two wonderful options for dessert in today’s post and you can use the crust recipe from the Pecan Tart to make a gluten-free crust for pumpkin pie (the filling of which is often gluten-free). In fact, you could make our Blueberry-Cranberry Pie using the gluten-free pie crust since the filling for that pie is made with cornstarch and thus gluten-free. Options for a gluten-free Thanksgiving abound!

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GF CORNBREAD SAUSAGE STUFFING
(Heather and Christina W.)

3 c. 1/2-inch cubes brown (or white) rice bread
3 c. 1/2-inch cubes GF cornbread (make from a basic recipe, substituting rice flour for wheat flour)
1 1/2 c. GF chicken stock (or water if you don’t have stock)
1 lb. turkey sausage, sauteed
1 tsp. salt
ground pepper to taste
4 Tbsp. butter
1/2 c. fresh chopped parsley
2 Tbsp. fresh chopped sage (or 1 tsp. dried)
1 Tbsp. fresh chopped rosemary (or 1 tsp. dried)
2 Tbsp. fresh chopped thyme (or 1 1/2 tsp. dried)
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
2 granny smith apples, peeled, cored and diced
2 eggs, beaten

In a large bowl combine the bread cubes, corn bread, and enough stock to make a fairly moist mixture (I used 1 1/2 cups). Season with salt and pepper.

Melt butter in a pan. Add celery, onion, and garlic. Cook until softened, about 10 minutes. Tip in the fresh herbs for the last minute. Add the onion mixture to the bread mixture along with the sausage and apples. Let cool slightly. Add the eggs and gently combine (you may add a 3rd egg if you feel the mixture is too dry).

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Spread in a buttered 9×13-inch pan. Bake at 350F until golden browned and warmed through, about 45-60 minutes. If you want a crispy topping, leave uncovered. Otherwise, cover with foil halfway through cooking.

Note: If you want to make this recipe for gluten-eaters, just use regular wheat bread and regular corn bread.

Serves 9-12.

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GF PECAN-WALNUT TART
(adapted from Martha Stewart)

GF pie crust to line tart pan (recipe below)

2 eggs
1/4 c. brown sugar
1/4 tsp. salt
1 c. maple syrup (I used dark corn syrup)
1 1/2 c. pecans (I left mine whole)
1 1/2 c. walnuts (chopped or whole)

Line the tart pan with the GF crust. Whisk together the eggs, sugar and salt. Add the nuts and syrup. Pour filling into tart shell. Bake at 350F for 55-60 minutes or until set. Cool in pan.

GF SWEET PASTRY
(Healthy Gluten Free Cooking)

3/4 c. rice flour
3/4 c. fine cornmeal (polenta or masa)
3/4 c. potato flour (if you don’t have this, use more masa or polenta)
1 heaped tsp. xanthan gum (optional)
pinch of salt
10 Tbsp. butter
1/4 c. powdered sugar
1 egg mixed with 2 Tbsp. cold water

Sift the flours, xanthan gum and salt together. Cut butter into cubes and gently rub into the flour mixture. Stir in the sugar. Make a well in the center and gently add the egg and water mixture. It should just bring the flour together using a fork. Collect the dough together with your hands to judge accurately if you need more water. It is tempting to add extra liquid but try not to as it will make the pastry too wet. Damp pastry is easier to handle but will make the crust tough and will shrink when baked.

On a lightly rice-floured board, gently knead dough for a few minutes to form a silky dough. Flatten slightly, wrap in plastic wrap and chill for 30 minutes. This will make the pastry easier to roll.

When chilled, roll pastry between parchment paper and use as required.

Makes 2 crusts.

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GF PUMPKIN CREME BRULEE
(A Harvest of Pumpkins and Squash)

6 egg yolks
1/3 c. firmly packed light brown sugar
1 1/2 c. heavy whipping cream
3/4 c. pumpkin puree
2 Tbsp. finely chopped crystallized ginger (optional)
3/4 tsp. ground cinnamon
3 Tbsp. demerara sugar (or whatever you have)

Preheat the oven to 275F. In a medium bowl, whisk the egg yolks until lightened in color. Add the brown sugar and whisk until dissolved. Add the cream, pumpkin, ginger, and cinnamon and whisk until blended. (I used a hand mixer.)

Place six (or eight if you want to make smaller portions) ovenproof ramekins in a large baking pan. Divide the cream mixture among them. Pour boiling water into the pan to come halfway up the sides of the ramekins.

Bake for 35-40 minutes, or until almost set and the center still has a slight jiggle (mine took closer to an hour).

Remove the pan from the oven and lift the ramekins from the hot water. Let cool briefly; refrigerate for at least 2 hours or up to 1 day to chill thoroughly. (I recommend making these a day ahead so they can chill properly.)

When ready to serve, place the dishes on a baking sheet and sprinkle 1 1/2 tsp. demerara sugar over each one. Use a handheld torch to carmelize the sugar, or, if you don’t have a torch, place the pan under a preheated broiler and, watching carefully to prevent burning, broil until the sugar melts and turns a light golden color. Serve immediately.

Serves 6-8.

One more recipe I’d like to recommend is Pumpkin Pie Bars. I made them this past weekend for a shower and couldn’t believe how delicious they were, despite being gluten-free. In fact, I fed them to all my gluten-eaters and they loved them too! You’ll find the recipe here.

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!

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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.

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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
Print These Recipes

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.