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Braised Beef Shanks

Braised Beef Shanks

b0bf26ffa67087ab92469a5d88bdfa5f3 tablespoons olive oil
5 pounds beef shanks, 2-3 large, roughly 2-3″ thick
Salt and pepper
3 shallots, minced
1 tablespoon all-purpose flour
4 sprigs fresh rosemary, large
29 4/5 ounces Guinness draught, 2 cans
Polenta, cooked
2 tablespoons blue cheese, for topping

Preheat oven to 325ºF. Heat the oil in a large, heavy-bottomed braising pan over medium-high heat. Season the beef shanks with salt and pepper. Sear the beef shanks, cooking for about 7 minutes on each side until a dark brown crust forms. Remove them from the pan and set aside. Add in the shallots to the pan. Cook for 5 minutes, until softened. Add in the flour and continue to cook another 3-4 minutes, until the flour is golden brown. Add the beef shanks back to the pot along with the rosemary sprigs. Pour the Guinness over them. Cover the braiser and move the pan to the oven. Braise in the oven for 3 hours. Remove from the oven. Uncover and pull the beef shanks from the sauce. Pull apart slightly on a plate. Skim any excess grease from the top of the sauce remaining in the pan. Cook the sauce over medium-high heat for 4 minutes or until thickened slightly. Add the meat back in pan and serve over polenta along with the bones, if desired. Sprinkle with blue cheese.

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

Instant Pot Easy Spiced Apple Cider

 

2 tangerines or 1 orange, peeled and segmented

3 Honeycrisp apples, cored and thinly sliced

1 tsp. pumpkin pie spice

1 T. dark brown sugar

1 quart (32 fluid ounces) water

 

In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

Instant Pot Pumpkin Pie Steel Cut Oatmeal

 

2 ½ C. Water

1 C. steel cut oats; do not use the quick cooking variety

1/2 C. canned pumpkin

1 tsp. pumpkin pie spice

1/4 tsp. salt

1/3 C. brown sugar

3 C. water

1 C. half & half or alternative milk – optional, to serve

1/2 C. toasted nuts for optional topping

 

  1. Place the water, oats, pumpkin puree, maple syrup, chia seeds, pumpkin pie spice, and sea salt in an electric pressure cooker and stir to combine. 2. Place the lid on the pot. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/− buttons until the display reads 15minutes. 3. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. 4. Stir in the walnuts and serve with a drizzle of milk of your choice, if desired, to cool the oats faster.
Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

Braised Turnips, Chestnuts, and Apples

 

3 medium turnips, cut into wedges

3 large apples, cored and cut into wedges

2 red onions, julienned

4 garlic cloves, minced

Extra virgin olive oil

12 ounces roasted or cooked chestnuts

6 thyme sprigs

1 rosemary sprig

½ C. dry white wine

1 C. chicken broth

2 tsp. tomato paste

1 T. honey

Kosher salt

Freshly ground black pepper

Garnish: toasted pumpkin seeds and fried sage leaves

 

Preheat oven to 325°F. Heat a large sauté pan or Dutch oven, lightly coated with evoo over medium heat. Brown turnips, apples, and red onions in batches, for 5 to 7 minutes, until caramelized and deep brown. Add garlic to the last batch, and continue cooking until soft and fragrant, about 3 to 5 minutes. Add all vegetables back to the pan, plus chestnuts, thyme, rosemary, white wine, and chicken broth. Add tomato paste and honey; stir to coat all ingredients. Transfer vegetables to an ovenproof casserole dish with a tight fitting lid. Cover and place in a 325°F oven. Braise for 1 hour, or until the vegetables are tender and the braising liquid has been absorbed. Uncover and return pan back to the oven for 10 minutes more. Before serving, remove thyme and rosemary stems. Garnish with Fried Sage Leaves and Toasted Pumpkin Seeds.

Brandied Pumpkin Soup

Brandied Pumpkin Soup

Brandied Pumpkin Soup

1/2 C. butter
1/2 C. chopped onion
1/2 tsp. each ground ginger and nutmeg
3-1/2 C. chicken broth
3 C. canned pumpkin
1 C. half-and-half
2 T. brandy
Salt and pepper to taste
Crouton Garnish

In saucepan, cook onion in melted butter until transparent Blend in spices and broth. Bring to a boil. Blend in pumpkin and half-and-half. Reduce heat. Stir occasionally until soup is hot. Stir in brandy. Season to taste. Garnish with croutons. Makes 2 quarts.

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Autumn’s Pumpkin Muffins

Autumn’s Pumpkin Muffins

2 C. Original Bisquick Mix

1/2 C. canned pumpkin puree

1/4 C. vegetable oil

1/4 C. sugar

14 C. milk

1 T. pumpkin pie spice

1 tsp. cinnamon

1 egg

1/2 C. chopped pecans

1/2 C. raisins

 

Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.

 

Yield:

Calories:

Fat:

Fiber:

 

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Butternut Squash Gratin

Butternut Squash Gratin

Butternut Squash Gratin

 

3 T. butter

1 large onion, chopped

2 tsp. garlic

1 large butternut, peeled, seeded, and cut into chunks

1 T. brown sugar

¾ cup broth

1 cup sharp cheddar cheese, grated

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 T. Rosemary

1 T. Thyme

 

Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

prosciutto apple and sage butter chicken with cider pan sauce

 

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

4 teaspoons apple butter

1/2 cup crumbled blue cheese or 4 thin slices of gouda cheese

8 thin slices prosciutto

2 small shallots, halved

4 garlic cloves, smashed

1-2 Honeycrisp apples, cut into 10-12 wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 fresh sage leaves

1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 cup apple cider

 

Preheat the oven to 425 degrees F. Grease an oven-safe skillet with olive oil. Season the chicken with salt and pepper. Spread each cutlet with 1 tsp. apple butter, then top with cheese. Wrap 2 pieces of prosciutto around each cutlet. Transfer the chicken to the prepared skillet. Arrange the shallots, garlic, and apples around the chicken. Add the rosemary and thyme. Drizzle olive oil over the apples, season with salt and pepper. Transfer to the oven and roast for 15-20 minutes, until the chicken is cooked. Switch the oven to broil Remove the apples from the skillet to a plate. Return the chicken to the oven and broil for 1-2 minutes, until the prosciutto is crisp. WATCH CLOSELY. Remove from the oven place the chicken on the plate with the apples. Place the skillet with the shallots and garlic over medium heat. Add the butter and sage. Cook 1-2 minutes, until the butter is browned and the sage crisp. Remove the sage from the skillet and add to the plate with the chicken. To the skillet, add the wine and cider. Bring to a boil over high heat. Boil 5 minutes, until reduced by half. Slide the chicken and apples back into the skillet, simmer 1 minute. Remove from the heat. Serve the chicken topped with apples. Drizzle over any pan sauce. Top with fried sage. Serve alongside rice pilaf. Enjoy!

Pork Chops ‘n Pierogi

Pork Chops ‘n Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

Roasted Hasselback Butternut Squash

1 butternut squash, halved lengthwise, peeled, and seeded

2 T. olive oil

½ C. butter

8-10 sage leaves

4 cloves garlic, minced

½ tsp. ground sage

¼ C. parmesan cheese, shredded or shaved

1 tsp. red pepper flakes

Kosher salt and black pepper

 

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.

Place squash halves cut-side down onto baking sheet. Drizzle both halves with olive oil, then dried sage, 2 tsp. salt and 1 tsp. black pepper. Brush or rub oil and seasonings to both sides of squash. Roast for 10-15 minutes or until squash has softened enough to cut. Remove from oven and, with a sharp knife, cut thin horizontal slices down the length of the squash, about ¼ inch apart, stopping ¼ inch from base of squash. Melt ½ C. butter in a pan on medium heat. Stir frequently, 2-3 minutes, until butter begins to brown and leave brown bits in the pan. Remove from heat and stir in minced garlic, red pepper flakes, and 4-5 sage leaves. Pour melted butter mixture over top of squash. Intersperse remaining sage leaves into squash sections. Bake for 40 minutes. Sprinkle over parmesan cheese and finish baking for 5 more minutes or until melted.

 

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

3 pounds boneless beef short ribs

Salt

Ground black pepper

2 – 3 T. olive oil

2 medium onions, thinly sliced

6 cloves garlic, minced

3 medium carrots, halved lengthwise and sliced (1-1/2 cups)

1 cup coarsely chopped celery (2 stalks)

1 14 ounce can reduced-sodium beef broth

1 ½ cups dry red wine, such as Merlot or Cabernet Sauvignon

1 6 ounce can tomato paste

4 sprigs fresh thyme

1 8 ounce package cremini mushrooms, quartered (thickly slice larger caps)

1 recipe Firm Polenta

1 T. snipped fresh Italian (flat-leaf) parsley or basil (optional)

 

Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 T. of the olive oil over medium heat. Brown ribs, half at a time if necessary, in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic for 2 minutes, adding another 1 T. of the oil if needed. Add carrots and celery; cook about 5 minutes more or until vegetables are tender. Return ribs to Dutch oven with the vegetables. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover; bake for 1-1/2 hours. Stir in mushrooms. Bake, uncovered, for 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Cool for 30 minutes. Discard thyme sprigs. Season to taste with additional salt and pepper. Transfer rib mixture to a large airtight container; cover. Chill for at least 8 hours or up to 3 days. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Using a spoon, remove any fat from surface of the sauce. Spoon ribs and sauce into prepared baking dish. If desired, cut short ribs into smaller portions. Run a thin metal spatula around the edges of the Firm Polenta in the loaf pan. Remove polenta loaf from pan and cut into 1-inch cubes. Arrange cubes evenly over the ribs and sauce in the baking dish. Brush the cubes with the remaining 1 T. olive oil. Bake, uncovered, about 1 hour or until ribs and sauce are heated through and polenta is lightly browned. If desired, sprinkle with parsley.

 

Nutrition Facts

Per Serving: 8 servings

593 calories, (16 g saturated fat, 2 g polyunsaturated fat, 20 g monounsaturated fat), 86 mg cholesterol, 716 mg sodium, 26 g carbohydrates, 3 g fiber, 6 g sugar, 22 g protein.

 

 

Firm Polenta

 

3 cups water

1 cup yellow cornmeal

1 cup cold water

½ cup shredded Parmesan cheese (optional)

 

Bring the 3 cups water to boiling in a 2-quart saucepan. Meanwhile, combine cornmeal, cold water, and 1 teaspoon salt in a small bowl. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese, if desired. Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or until firm. Polenta may be kept in the refrigerator for up to 3 days before serving.

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

Herb-Stuffed Turkey Thighs with White Wine Sauce (Tacchino Ripieno Con Salsa Al Vino Bianco)

2 skin-on turkey thigh (about 1 lb. each)

1 stalk celery, cut into 1-inch pieces

1 carrot, cut into 2-inch pieces

1 medium yellow onion, cut lengthwise into eighths

1 extra virgin olive oil

2 T. cloves garlic

2 finely chopped sage, plus 3 whole leaves

2 tsp. finely chopped rosemary, plus 1 sprig

1 T. finely chopped flat-leaf parsley, plus 2 sprigs

2 T. freshly ground black pepper

kosher salt

1⁄2 C. dry white wine

 

Position a rack in the center of the oven and heat the oven to 425°F (220°C).

Lightly season the turkey thighs all over with salt and pepper. In a large mortar, lb. the chopped parsley, chopped rosemary, and chopped sage until crushed. Add the garlic and 1/2 T. salt, and lb. until a paste begins to form. Mix in the olive oil. Rub half of the herb mixture over the flesh of one of the turkey thighs. Repeat with the other thigh. Roll each thigh roughly into a cylindrical shape and tie it with two to four loops of twine to secure. Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 C. of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil, and roast in the oven for 20 minutes. Remove the foil, baste the turkey thighs with the pan juices, and continue cooking until the thighs register 165°F (74°C) on a meat thermometer, 35 to 45 minutes. Remove the thighs from the pan and set aside on a carving board, tenting loosely with foil. Heat the broiler to high and return the vegetables to the oven. Broil until the vegetables are nicely browned and remove. Transfer the veggies to a platter with a slotted spoon. Strain the juices through a fine-mesh sieve into a serving bowl. Remove the kitchen string from the turkey thighs and carve into slices. Transfer to the platter with the veggies and drizzle with some of the pan juices. Serve the remaining sauce on the side.

Fall Morning Fold-Over

Fall Morning Fold-Over

1 whole wheat flour tortilla (10 inch)
1/2 of a medium ripe pear or apple
1/2 tsp. sugar
1/8 tsp. ground cinnamon
1 Kraft 2% Milk Singles, cut in half

Place tortilla on a microwavable plate. Cut pear or apple into thin slices; place on half of the tortilla. Top with sugar, cinnamon and Singles. Fold tortilla over filling. Microwave on high 45 seconds or until tortilla is warmed and cheese slice is melted.

Yield: 1 serving
Calories: 240
Fat: 6g
Fiber: 6g

Cider-Braised Pork Medallions

Cider-Braised Pork Medallions

6 tablespoons all-purpose flour
1/4 teaspoon salt
freshly ground pepper
1 pound pork tenderloin, trimmed and cut into 12 medallions
2 tablespoons vegetable oil
1/2 cup sweet apple cider
1 tablespoon cider vinegar
1 teaspoon grated lemon zest

Combine the flour with the salt and a grinding of the pepper in a zip-lock plastic bag; add the pork medallions, a few at a time. Seal the bag and shake to coat the medallions; shake off and discard the excess flour. Heat the oil in a nonstick skillet, then add the medallions. Cook, turning, until lightly browned, 1-2 minutes per side. Reduce the heat and add the cider. Simmer, covered, until the medallions are cooked through, 1 – 2 minutes. Transfer the medallions to a warm serving platter; keep warm. Add the vinegar and lemon zest to the pan juices; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with another grinding of pepper. Spoon the sauce over the medallions and serve.

Yield: 4 servings
Calories: 240
Fat: 11g
Fiber: 0g

Sweet-and-Savory Squash Rings

Sweet-and-Savory Squash Rings

2 acorn squash, 3 lbs.
3 T. honey
2 tsp. packed dark brown sugar
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper

Preheat oven to 375ºF. Trim 1″-2″ off each end of squash. Slice each squash into 4 rings; remove seeds. Coat jellyroll pan with cooking spray; arrange rings in single layer on pan. Combine honey, sugar, thyme, salt and pepper. Brush half of mixture onto rings. Bake until beginning to soften, 15 min. Brush with remaining honey mixture; bake until tender, 15 min.

Yield: 4 servings
Calories: 143
Fat: 0g
Fiber: 4g

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

Bacon-Wrapped Roast Pheasant with Port Wine Sauce

1 Whole Pheasant
2 Fresh Bay Leaves (could substitute dried bay leaves)
5 strips of Bacon
3 sprigs Fresh Thyme
2 C. Chicken Stock

Thyme Butter:
6 T. Unsalted Butter (at room temperature)
2 T. Fresh Thyme Leaves, minced
1 T. Kosher Salt

Port Wine Sauce
1 T. Chicken Stock
½ C. Ruby Port
½ C. Red Currant Jelly
1 tsp. Fresh Thyme, minced
Salt & Pepper
Optional: 1 T. Cornstarch

Preheat your oven to 450 degrees. Line a large roasting pan or baking dish with a large sheet of foil (enough to cover the bottom and fold over the bird). Make the Herb Butter: Mash or knead together the butter, thyme leaves and salt. Gently push your fingers under the pheasant’s skin and lift as much of the skin away from the body as possible without breaking it. Divide the butter into four large pieces and insert them under the loosened skin. Use one fourth for each leg and one for each breast. Push the bay leaves under the skin, one over each breast. Tuck the wing tips under the breasts & lay the strips of bacon over the top to cover all the breast and leg meat. Truss the bird. After trussing, thread the thyme sprigs into the topmost twine loop. Lay the bird into the foiled dish. Cover it with a small piece of parchment paper, then fold the foil over the top to cover completely. Move the covered bird to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees. Roast for an additional 20 minutes. Remove the pheasant from the oven and fold back the foil, discarding the parchment paper. Return it to the oven & roast until the meat reaches an internal temperature of 160 degrees. Switch the oven to broil. Broil the pheasant until it is golden brown. Remove the pheasant from the roasting pan and let it rest. Drain off the pan juices into a small dish and put it in the fridge until the fat rises to the surface and solidifies. Discard the fat. Move the jellied juices to a frying pan and add the chicken stock. Bring to a simmer until it has reduced by half. Add the red currant jelly and the port to the chicken stock mixture. Optional: If using low-gelatin (store bought) chicken stock, make a slurry with 1T. of cornstarch and 1 T. chicken stock. Add the slurry to the sauce. Simmer until the sauce coats the back of a spoon. Stir in the thyme & take the sauce off the heat. Cut the twine off the pheasant. Carve the pheasant, discard the bay leaves, & serve with the port sauce and your choice of sides. The bacon can be served with the pheasant or you can discard it (as we did) for a lighter dish.

Roasted Cranberry Chicken

Roasted Cranberry Chicken

8 small chicken thighs or breasts (2 to 2-1/4 lb.), skinned
3/4 C. low-calorie cranberry juice
3/4 C. fresh cranberries
2 sprigs fresh thyme
4 tsp. packed brown sugar
Fresh thyme leaves

Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F). Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened

Turkey & Cranberry Soup

Turkey & Cranberry Soup

4 T. grape seed oil
1 onion, peeled and chopped
1 celery stalk, chopped
2 garlic, minced
2 carrots, sliced
1 parsnip, peeled and cut into cubes
1 large potato (or sweet potatoes), peeled and cut into cubes
1 turkey breast
1/2 C. fresh cranberries
1 orange, zested and juiced
4 C. turkey or chicken stock
1 sprig fresh rosemary
1 sprig thyme
1/2 C. brussels sprouts, trimmed and chopped

Heat the oil over medium heat in a large, heavy skillet and sauté the carrots, onions, celery, parsnips, and potatoes for 8-10 minutes. Add the turkey and brown for an additional 5 minutes. Meanwhile, in a small saucepan combine the cranberries and the orange juice and simmer for 5-10 minutes. Add the stock, rosemary and thyme to the turkey and vegetables and bring to a boil. Add the Brussel sprouts and half of the cranberry mix. Cook for 10 minutes, or until the turkey is cooked through. When the turkey breast is cooked through, remove, shred and return to pot. Add the remaining cranberries and serve. This soup can be made a day in advance and heated up in the morning. If you do not have fresh cranberries, you can use dried ones and soak them in water for 30 minutes to rehydrate them before using.

Chops with Cabbage and Apples

Chops with Cabbage and Apples

4 pork loin chops, 3/4 inches thick
Salt & Pepper
3 cloves fresh garlic, peeled
4 tsp. water
1 tsp. salt
1/2 small bay leaf
3 medium apples, peeled, cored and coarsely chopped
1 medium head cabbage, cored and coarsely chopped
1/2 small onion, chopped
1/4 C. sugar
2 tsp. EACH vinegar and water
1 1/2 tsp. flour

Trim fat from chops; cook fat in a skillet to oil its surface. Discard fat, Season chops with salt and pepper; brown chops in the skillet Add garlic, 2 tsp. water, 1/2 tsp. salt, and bay leaf, cover and simmer for 30 minutes. Remove chops and discard garlic and bay leaf. To the skillet add apples and cabbage. Blend onion, sugar, vinegar, and water, flour, and remaining 1/2 tsp. salt. Cover and simmer 5 minutes. Return chops to the skillet, cover and cook 20 minutes until chops are fork tender.

Sleepy Hollow Cider

Sleepy Hollow Cider

Sleepy Hollow Cider

2 bottles (64 oz. each) apple cider or juice

2 cinnamon sticks (3 in.)

3/4 tsp. whole cloves

1/2 of a whole nutmeg

Pumpkin spice-infused vodka (recipe follows; optional)

 

In a 5- to 6-quart pan, combine apple cider, cinnamon sticks, cloves, and nutmeg. Cook, covered, over medium-high heat until steaming, about 14 minutes. Reduce heat to low to keep hot. Set pan on a tabletop burner or warming tray. Or pour into a thermos or insulated pitcher. Ladle or pour into C. and add vodka to taste (if desired).

 

Pumpkin Spice-infused Vodka: Cut 1 vanilla bean (6 in.) in half lengthwise. With a vegetable peeler, shave 12 thin ribbons (4 to 6 in. long and about 1 in. wide) off a rinsed piece of pumpkin or banana squash. In a 1- to 1 1/2-quart jar, combine vanilla, pumpkin, 1/2 of a whole nutmeg, and 1 bottle (750 ml. or 1 qt.) vodka. Seal jar and let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands; remove flavorings once vodka tastes as strong as you like.