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Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

Brioche Mushroom Stuffing

 

1 loaf (1 pound) day-old brioche, cut into 1-inch cubes (8 to 10 C.)

12 ounces mixed exotic mushrooms

6 T. (3/4 stick) unsalted butter

1 bunch scallions, trimmed, white and light green parts thinly sliced

1 rib celery, trimmed and chopped (optional)

8 fresh sage leaves, thinly slivered

1 C. coarsely chopped pecans or peeled roasted chestnuts

1/4 C. Cognac or bourbon (optional)

5 large eggs (preferably organic)

3 C. heavy (whipping) cream

1/4 tsp. freshly grated nutmeg, or to taste

1/2 tsp. coarse salt (sea or kosher), or to taste

1/2 tsp. freshly ground black pepper, or to taste

 

Set up your grill for indirect grilling and preheat to medium (350°F).  Arrange the brioche chunks in a single layer in a large aluminum foil pan. Place the pan on the grill grate away from the heat and cover the grill. For even more smoke flavor, add wood chunks or handfuls of wood chips to the coals. Indirect-grill the brioche, stirring occasionally so the cubes brown evenly, until toasted and golden brown, about 15 minutes. Set the pan of brioche aside to cool. Meanwhile, trim the ends off the mushroom stems; remove and discard the stems if using shiitakes. Wipe the mushrooms clean with a damp paper towel. Cut large mushrooms into 1/4-inch slices; leave small ones whole. Melt 3 T. of the butter in a 12-inch cast-iron skillet on the stove or grill side burner over medium-high heat. Add the scallions, celery, if using, and sage and cook, stirring often, until golden brown, 4 minutes. Add the mushrooms and pecans. Increase the heat to high and cook, stirring often, until the mushrooms brown and all their liquid evaporates, 5 minutes. Add the Cognac, if using, and boil until only 2 T. of liquid remain, 2 minutes. Remove from the heat and let cool slightly. Crack the eggs into a large bowl and whisk until smooth. Whisk in the cream. Stir in the mushroom mixture, then the brioche cubes. Grate in the nutmeg and stir in salt and pepper; the mixture should be highly seasoned. Spoon it back into the skillet and top with the remaining 3 T. butter, cut into thin slices. (The pudding can be prepared several hours ahead to this stage; cover with plastic wrap or aluminum foil and refrigerate, if you have room. But the texture will be better if you cook it right away.) If you shut down the grill after toasting the brioche, re it up again for indirect grilling and preheat to 350°F. Add the wood chunks or chips to the coals following the manufacturer’s instructions. Cover the grill and smoke-roast the pudding until puffed and browned on top and cooked through (a skewer inserted into the center should come out clean), about 45 minutes. Serve it right from the skillet. Even more reason to give thanks for Thanksgiving.

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

Thanksgiving Charcuterie Board

 

¾ pound cured meat, salami

¾ pound prosciutto

¾ pound hard aged cheese

¾ pound blue cheese

1 8 oz brie cheese, filled with jam

4 yellow cheese slices, to spell out “Grateful” with cookie cutter

½ C. green olives

¼ C. pumpkin seeds, make sure they are like in the picture below

⅓ C. marcona almonds

⅓ C. pecans

1 C. fruit, sliced apple, pears, dried apricots

1 English cucumber, small slices (maybe only use 1/4-1/2?)

12 ounces assorted crackers, I like the little rosemary square ones from Trader Joe’s

Dried cherries or cranberries, to fill in any open areas

fresh sage and rosemary, for garnish

2 C. Thanksgiving sweets, chocolates, maple leaf cookies, candy corn

½ C. jam

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

Pumpkin Pie Rice Krispies Treats

 

1 1/2 T.  unsalted butter

2 cups (about 16) marshmallows

1/2 tsp. vanilla extract

3 cups Rice Krispies cereal

 

2 1/2 T.  unsalted butter

1 tsp. pumpkin pie spice

3 cups (about 24) marshmallows (See Kelly’s Note)

2 tsp. orange food coloring

4 cups Rice Krispies cereal

Whipped cream, for decorating (optional)

Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

 

Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).  Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.  Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

 

1 8-lb. cooked spiral-sliced ham, liquid reserved

1 cup orange juice

1/2 cup seedless raspberry jam

1 cup fresh raspberries

1/2 cup honey

1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired

Raspberries

 

Preheat oven to 325F. Place ham, slices up, on a rack in a shallow roasting pan. Set aside. For berry glaze, in a medium saucepan combine reserved ham liquid, orange juice, jam, berries, honey, and jalapeno. Bring to boiling. Reduce heat. Simmer, uncovered, 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham. Cover ham loosely with foil. Bake 1 hour and 20 minutes or until heated through, brushing occasionally with glaze. Increase oven temperature to 425F. Remove foil from ham. Spoon remaining glaze over top and sides. Bake 10 minutes more or until top of ham is crispy and inner ham is heated through (140F). Remove; let stand 10 minutes before serving. Serve with additional raspberries.

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

 

1 pork tenderloin

1 egg white

½ cup almond flour

1 tsp. dried sage

1 tsp. dried thyme

Salt and pepper

 

3 shallots, coarsely chopped

1 T. avocado oil

1 (12-oz) bag fresh cranberries

1/2 cup coconut sugar

3/4 cup orange juice

1 T. apple cider vinegar

1/2 tsp. salt

1/2 tsp. black pepper

 

Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest. While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a T. more coconut sugar if it is too tart for you. Enjoy!

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

2 lbs baby Brussels sprouts

extra-virgin olive oil

6 ounces pancetta, cut into small dice (1 1/2 cups)

1/4 cup dried cranberries

3 Tbsp shallots, finely chopped

1 garlic clove, peeled and minced

2 Tbsp balsamic vinegar

1/4 cup chicken broth

Kosher salt and freshly ground black pepper

 

Pick all of the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 Tbsp) over medium heat. Add the pancetta and cook for 2-3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

Cranberry Pudding with Cranberry Compote

 

Custard

 

6  eggs

¾ C. Sugar

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 vanilla bean, scraped

2 C heavy cream

1 C milk

bread croutons (1 1# loaf)

1/2 C fresh cranberries, halved

In large bowl, slowly add sugar to eggs & yolks and whisk to combine. In a medium saucepan, bring heavy cream, milk, salt, cinnamon, and vanilla bean to a simmer.  Small bubbles should appear consistently around the rim of the pot. Take off of the heat. Whisk briefly to break up vanilla bean & cinnamon and release some of the heat.  If vanilla pod remains in cream mixture, remove. While whisking constantly, very slowly pour the cream mixture into egg/sugar mixture. Spray baking dish with non-stick cooking spray.  Add bread croutons to the baking dish and sprinkle in cranberries.  Pour custard evenly over croutons and cover with plastic wrap, removing as much air as possible and soaking all the croutons in the custard.  Refrigerate overnight.  Preheat oven to 375 degrees. Remove plastic from baking dish and make sure your croutons are soaked.  Cover with foil. Bake 40 minutes.  Remove foil and bake 10-15 minutes more. Can be served warm or chilled, portioned and reheated to order.

 

Compote

 

3 C fresh cranberries

1 C sugar

Zest of 1 lemon

Zest and juice of 1 orange, strained

½ vanilla bean, scraped

Cinnamon stick, optional

1 C water

 

Combine all ingredients in a medium sauce pan. Bring to a boil and turn to simmer until berries have popped and mixture becomes saucy. Remove from heat and cool.  Remove citrus peels and vanilla bean pod. Keep refrigerated.  Use warm or cold.

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

Hazelnut-Crusted Chevre with Blackberry” Sage Compote

 

Compote

2 cups blackberries, fresh or frozen

1/2 cup granulated sugar

1/4 cup finely chopped sage leaves

 

2 cups chevre

2 cups all-purpose flour

3 eggs, lightly beaten

2 cups finely chopped hazelnuts

Vegetable oil spray

 

To make the compote, in a heavy-bottomed saucepan over medium heat, cook the blackberries and sugar with the sage until the sugar has dissolved and the fruit is just starting to break down—approximately 15 minutes. The compote should be syrupy and still chunky. To prepare the chevre, separate it into eight evenly sized portions. Using your hands, form each one into a 1-inch-thick disc. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set up a dredging station: place the flour, eggs, and hazelnuts in separate shallow bowls. Take the chevre from the fridge and, working with one piece at a time, dip each disc in the flour, coating fully and shaking off any excess; dip in the egg, coating fully and shaking off the excess; and finally, set them on top of the hazelnuts, pressing down slightly to coat. Turn them over to coat the other side as well. Place the hazelnut-crusted chevre discs on the prepared baking sheet and spray them lightly with vegetable oil. Flip them over and spray the other side. Bake for 5 minutes, turn over, and bake for another 5 minutes. Serve hot or cold with the compote on the side. You can store the compote in an airtight container in the fridge for up to 1 week. The cooked chevre discs can be stored in an airtight container in the fridge for up to a week. Reheat them at 375°F for 10-12 minutes before eating.

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

Acorn Squash with Sun-Dried Tomato Polenta

 

2 small acorn squash (1 to 1 1/2 lbs. each)

About 2 oz. or 15 sun-dried tomatoes

1/4 cup pine nuts

3 to 4 cloves garlic, minced or pressed

1/2 cup grated Parmesan cheese

1/4 cup plus 2 Tbs. extra virgin olive oil

21/2 cups vegetable stock

1/2 heaping tsp. salt

1/2 cup coarse-ground polenta

2 to 3 Tbs. shredded Parmesan

2 Tbs. chopped parsley

 

Preheat oven to 350F. Line sheet pan with parchment paper, and spray liberally with nonstick vegetable oil. Cut squashes in half crosswise, and scoop out seeds and a little extra flesh. Cook, face down on parchment paper, about 45 minutes, or until sharp knife easily penetrates outside skin and rim of flesh is lightly browned. Meanwhile, in small bowl, soak tomatoes in very hot water to cover for 15 to 20 minutes. When soft, coarsely chop and set aside. On small sheet pan or in baking dish, toast pine nuts in oven for about 10 minutes, or until lightly browned. Remove and set aside. To make pesto, in food processor, add pine nuts, garlic, sun-dried tomatoes and grated Parmesan cheese. Start machine and, as blade is turning, pour olive oil through shoot. Blend into smooth paste. Set aside in small bowl. (Use same bowl, rinsed and dried, used for soaking tomatoes). Bring stock to a boil in medium to heavy saucepan. Add salt, keeping water boiling at medium-high heat. Add polenta gradually, either slowly from measuring cup or letting a fistful run through nearly closed fingers, constantly stirring with long-handled whisk. When all polenta is added, reduce heat to medium-low, and cook gently. Continue stirring, switching to long-handled wooden spoon. To avoid burning or sticking, use heat-diffusing device. Stir continuously and thoroughly, bringing mixture up from bottom and loosening from sides. (Make sure sides are scooped clean.) Continue to stir for about 20 minutes, or until polenta is creamy and pulls away from sides of pan. Turn off heat, and stir in sun-dried tomato pesto. Remove squash from oven. Spoon tomato mixture into squash “bowls.” Top with shredded Parmesan, dust with paprika and garnish with parsley.

Note: For a faster dish, substitute store-bought sun-dried tomato pesto, which won’t be as fresh or as satisfying. However, making your own is easy. You can prepare the whole dish ahead, minus garnishes. Refrigerate, reheat until hot and garnish with shredded cheese, paprika and parsley. If squashes are particularly misshapen, trim ridged edges so they will stand up straight without rolling over.

Holiday Sage Dressing

Holiday Sage Dressing

Holiday Sage Dressing

2 loaves of bread, cubed

1 lb. of sweet sausage

1 tsp. of sage

2 chicken bouillon cubes

1/4 C. of Parmesan cheese

3 eggs

2 T. of parsley, chopped

1 small onion, chopped

2 sticks of celery, diced

Salt & pepper to taste

 

Put bread cubes in large bowl. Fry sausage and drain off excess grease. Dissolve bouillon cubes in 2 C. water. Add all ingredients to bread cubes and mix well. Stuff bird or spray a 9 x 13 inch baking dish with Pam. Fill with stuffing and bake at 350 degrees for about 1 hour.

Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares

Pumpkin Pie Cheesecake Squares

 

1 1/2 C. vanilla wafer crumbs

scant 1/2 C. packed brown sugar

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 tsp. ground cloves

pinch salt

6 T. unsalted butter, melted

 

1 1/4 C. mashed pumpkin

1/2 C. granulated sugar

3/4 tsp. cinnamon

1/4 tsp. fresh grated nutmeg

1/4 tsp. ground ginger

1/4 tsp. salt

1/4 C. heavy cream

16 oz. cream cheese, softened

4 large eggs

3/4 tsp. vanilla

 

Preheat oven to 350 degrees. In a medium bowl, whisk together wafer crumbs, sugar, ginger, cinnamon, cloves and salt until combined. Add butter and stir until moistened. Scoop crumbs into an 8″ square metal cake pan – firmly press crumbs down to form an even layer over the bottom and up the sides of the pan. Place into the oven and bake until lightly golden, about 10 minutes. Remove from the oven and set aside to cool. In a medium saucepan, add mashed pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt – place over medium heat and cook, stirring, until the sugar and spices have thoroughly warmed through, about 3 to 5 minutes. Remove from the heat and stir in cream – scoop into a small bowl and set aside until the mixture has cooled to room temperature. In a large mixing bowl, beat cream cheese until smooth. Mix in eggs, one at a time, beating just until combined after each. Mix in vanilla. Scoop one-quarter into the pumpkin mixture and stir to combine. Pour back into the bowl with the cream cheese and mix just until combined. Scoop batter into the crust, smoothing the top. Place into the oven and bake until the edges are set and browned, but the center is still a bit wobbly, about 35 to 45 minutes. Remove from the oven and place pan on a wire rack to cool completely. Cover and place into the refrigerator to chill until firm, at least 2 hours, before cutting into squares.

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional

 

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Traditional Stuffing

Traditional Stuffing

Traditional Stuffing

 

1 pound Italian loaf (or French loaf), cut into 1 inch cubes

1/2 C. (1 stick) butter

1 C. onion, diced

1 C. celery, diced

2 T. sage, chopped

2 T. parsley, chopped

1 T. rosemary, chopped

1 T. thyme, chopped

salt and pepper to taste

2 eggs, lightly beaten

2 C. chicken broth

 

Spread the bread cubes in a single layer on a baking sheet and bake in a preheated 200F/90C until dried out, about 20 minutes. Meanwhile, melt the butter in a large pan over medium heat, add the onions and celery and cook until tender, about 10 minutes. Add the sage and cook until fragrant, about a minute, before removing from heat. Mix the parsley, rosemary and thyme into the cooked veggies and season with salt and pepper to taste. Mix the egg into the broth before mixing into the veggies and gently tossing with the bread cubes. Place the mixture into a greased baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top, about 40 minutes. Tip: Bake the bread to dry it out a day ahead and leave it out overnight.

 

Option: Add 1 T. garlic to the pan along with the sage.

Option: Replace the fresh herbs with dried herbs using 1 tsp. dried herb in place of 1 T. of fresh.

Option: Replace the fresh herbs with 2 T. dried poultry seasoning.

Option: Add a diced apple to the pan along with the onions and celery!

Option: Add a diced pear to the pan along with the onions and celery!

Option: Add 1 C. diced fennel to the pan along with the onions and celery!

Option: Add 8 ounces diced mushrooms to the pan along with the onions and celery!

Option: Add cooked wild rice!

Option: Add 4 ounces cooked and crumbled Italian sausage!

Option: Add 4 ounces cooked diced chorizo!

Option: Add 4 ounces cooked diced andouille!

Option: Add 4 ounces cooked and crumbled bacon or pancetta!

Option: Add chopped chestnuts!

Option: Add chopped walnuts!

Option: Add raisins!

Option: Add dried cranberries!

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

Ciabatta Dressing with Sausage and Broccoli Rabe

1 pound loaf Ciabatta bread

1 pound broccoli rabe

1 pound Italian Sweet Sausage, casings removed

2 tablespoon olive oil

2 red onions, diced

3/4 cup diced celery

1/2 cup chopped parsley

1/3 cup shaved parmesan cheese

3 eggs

2 1/4 cups chicken broth

1/2 cup white wine or dry vermouth

butter for baking dish and foil

Kosher salt

pepper

 

Time-Saving Tip: Cook the broccoli rabe in advance, cool and store until ready to continue. Prepare the stuffing a day in advance and bring to room temperature before baking.

 

Trim the ends off of the broccoli rabe, rinse well. Bring a pot of salted water to a boil. Have a colander resting in a bowl nearby so you can scoop the cooked broccoli rabe into the colander when ready. Also, set up a large bowl with cold water and some ice to transfer the cooked vegetable. Add the broccoli rabe to the pot; stir it. Cook for about 3 minutes until nearly tender, don’t overcook. Using tongs, transfer the broccoli rabe to the colander. Let drain and then transfer to a bowl of ice water, this will stop the broccoli rabe from overcooking. Cut the broccoli rabe into 1-inch pieces. If you’re not using right away, make sure to drain well and store to use later. Remove the sausage from the casing and transfer to a nonstick pan with two tablespoons of olive oil. Sauté while breaking up with a wooden spoon, until the sausage is no longer pink. Add the onions and celery, season with salt and pepper. Sauté for 5-6 minutes until the meat starts to brown. Combine the broccoli rabe with the mixture, sprinkle with more salt and pepper and cook another two minutes. Pour the wine in the pan and bring to a boil. Simmer until most of the liquid is gone. Set aside and cool to room temperature. While the mixture cools, combine the eggs and chicken broth. Cut the bread into roughly 1 inch- 1 1/2-inch cubes and transfer to a large bowl. Once the sausage mixture has completely cooled, add it to the bread and toss to combine. Then stir in the cheese, parsley, and season with salt and pepper. Finally, pour in the egg mixture and gently coat all of the dressing. Transfer the dressing to a buttered casserole dish. Tightly cover with foil. At this point, you can store the stuffing in the refrigerate overnight. Please remove it from the refrigerator at least an hour before baking. Place the casserole dish in a preheated 350-degree oven for 30 minutes. Remove the cover and bake another 10 minutes.

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

Pan-Roasted Miso Brussels Sprouts and Shiitake Mushrooms

2 pounds Brussels sprouts

1 pound shiitake mushrooms

2 tsp. grapeseed oil or other neutral flavored oil for high-heat cooking, you may need more

¼ C. shiro (white) miso

2 tsp. rice vinegar

1 tsp. maple syrup

1 small garlic clove, very finely minced,

salt to taste

optional: crushed red pepper or togarashi (Japanese chili spice)

 

Wash Brussels sprouts and peel off any wilted or browned outer leaves. Trim the base of each Brussels sprout, then cut into quarters length-wise. Wash shiitake mushrooms, trim off stems (save stems for vegetable stock or other use later). Cut shiitake mushrooms into roughly the same size as the Brussels sprouts quarters. For small/baby shiitakes, cut caps into halves; for larger shiitake mushrooms, cut caps like you would a pizza, into quarters. Heat grapeseed oil in large pan over medium heat. When hot, add the Brussels sprouts, turning the quarters so one of the cut sides faces down. Allow to cook until starting to brown, about 3 minutes, then turn each Brussels sprout so the other cut side is down. Allow to cook for another 3 minutes. While the Brussels sprouts are cooking on their first side, whisk together the miso, rice vinegar, maple syrup, and minced garlic in a small bowl. Set aside. Turn the heat under the pan to medium-high. Add the shiitake mushrooms to the pan with the Brussels sprouts. Cook while stirring so the shiitake mushrooms do not stick to the pan. Once the shiitake mushrooms are browned and the Brussels sprouts are just starting to char, remove the pan from the heat. Pour in about half the miso mixture and stir to coat the Brussels sprouts and shiitake mushrooms. Taste a Brussels sprout. Add more miso mixture if necessary. Season with salt to taste. Miso is salty so you may not need any salt. Transfer Brussels sprouts and shiitake mushrooms to large shallow serving bowl (or serve straight from skillet). If you are using chili pepper or togarashi for heat, sprinkle over Brussels sprouts and shiitake mushrooms. Serve immediately. Leftovers will keep in a tightly sealed container in the refrigerator for about 2 days.

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

8 T. (1 stick) butter, divided

1 1/2 pounds sage sausage, removed from casing

1 large onion, finely chopped (about 2 C.)

4 large stalks celery, finely chopped (about 2 C.)

4 cloves garlic, minced or grated on microplane, divided

1/4 C. minced fresh sage leaves (or 2 tsp. dried sage leaves)

32 ounces (4 C.) low-sodium chicken or turkey broth, preferably homemade

3 whole eggs

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven

1/2 C. minced fresh parsley leaves

2 T. minced fresh oregano leaves

Kosher salt and freshly ground black pepper

1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry

 

Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 T. butter over medium high heat until foaming subsides (don’t allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, and 3 T. parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch casserole dish and place turkey on top. Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 T. kosher salt and 1/2 tsp. freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin. Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes. Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it’s golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

Wine and Thyme Mushrooms

 

2 containers Button Mushrooms

1 T. minced Garlic

4 sprigs Fresh Thyme

Couple splashes White Wine

1 T. Olive oil

1 T. Butter

Salt

Pepper

 

Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.

Pumpkin Roll

Pumpkin Roll

Pumpkin Roll

Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Cranberry Raspberry Vanilla Punch

Cranberry Raspberry Vanilla Punch

Cranberry Raspberry Vanilla Punch

 

8 cups cranberry-raspberry juice

8½ cups cranberry ginger ale

1 tablespoon vanilla extract

1 pint raspberry sorbet

Frozen cranberries, for garnish

 

In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.

Add frozen cranberries and scoops of frozen sorbet. Stir slightly then serve immediately.

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Sausage & Chestnut Stuffing

Sausage & Chestnut Stuffing

ei1b06_turkey_sausage1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 T. extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homeade or low-sodium store-bought chicken stock
1 T. chopped fresh thyme
2 T. chopped fresh sage
2 T. chopped fresh flat-leaf parsley
2 tsp. coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Cranberry Granola Bars

Cranberry Granola Bars

granola bars2 T. olive oil
2 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup sweetened flaked coconut
1/4 cup unsalted sunflower seeds
2 T. sesame seeds
3/4 cup pure maple syrup
1/3 cup firmly packed dark brown sugar
2 T. olive oil
¼ teaspoon kosher salt
1 cup dried cranberries

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes. Decrease the oven temperature to 300 degrees Fahrenheit. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

-The Good Neighbor Cook Book

Pumpkin Butter

Pumpkin Butter

pumpkin-butter2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water

In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.

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.

Watercress and Cranberry Salad with Roasted Onion Dressing

Watercress and Cranberry Salad with Roasted Onion Dressing

For the Roasted Onion Dressing:

1 medium red onion, peeled and cut into 8 wedges

1/4 C. plus 1 tsp. olive oil, divided

1/4 C. fresh lime juice

1 T. Dijon mustard

3 T. balsamic vinegar

Salt and pepper to taste

 

For the salad:

1 red apple, cut in matchstick-size pieces

1 tsp. fresh lime juice

4 C. watercress, washed, trimmed and dried

1 1/2 C. dried cranberries or blueberries

1/3 C. chopped toasted walnuts

 

Preheat oven to 400 degrees. Place onion, cut side down, on a baking sheet. Drizzle with 1 tsp. olive oil. Bake for 15 minutes. Turn onion over and bake for another 15 minutes, or until brown and caramelized. Set aside to cool. In a food processor, combine onion, lime juice, mustard and vinegar. Process until smooth and thick (add 1 T. water if mixture is too thick to process). Add the remaining 1/4 C. olive oil in a thin stream. Season with salt and pepper. Set aside. In a large bowl, toss apple and lime juice. Add watercress, cranberries and nuts. Add just enough dressing to coat greens. Toss well to combine.

 

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Watercress and Broccoli Salad with Dried Cranberries

Watercress and Broccoli Salad with Dried Cranberries

salad4 C. broccoli florets (from about 1 1/2 lb. broccoli)

1/4 C. red wine vinegar

1/4 C. honey

1 garlic clove, minced

3/4 C. thinly sliced red onion

6 T. dried sweetened cranberries

2 bunches watercress, thick stems trimmed (about 5 C. s)

 

Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

 

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Cranberry and Brie Grilled Cheese

Cranberry and Brie Grilled Cheese

brie

2 Slices Italian Batard (or other firm crusty bread)

1 Ounce Brie, room temperature

1 Heaping Spoonful Cranberry Sauce

1 Tablespoon Butter, softened

 

Cut two slices of bread from your loaf. Butter one side of each slice of bread. Spread brie on one slice, the unbuttered side. Spread cranberry sauce over brie and top with the other slice of bread, butter side up. Place cast iron skillet on burner. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!

Traditional Roast Turkey Bread Stuffing

Traditional Roast Turkey Bread Stuffing

8 cups dried bread cubes

2 tablespoons margarine

1/4 cup chopped onions

1/2 cup chopped celery

1 teaspoon sage

1/4 teaspoon salt, (optional)

1/4 teaspoon ground pepper

1/2 to 3/4 cup chicken broth

2 egg whites

 

Melt margarine in large skillet. Add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on preference for dry or moist dressing. Beat egg whites lightly with a fork; stir into dressing. Use as stuffing for turkey, or bake, covered in a 1 quart casserole for 30 minutes.

 

 

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Brisket with Portobello Mushrooms and Dried Cranberries

Brisket with Portobello Mushrooms and Dried Cranberries

1 C. dry red wine

1 C. canned beef or chicken broth

1/2 C. frozen cranberry juice cocktail concentrate, thawed

1/4 C. all purpose flour

1 large onion, sliced

4 garlic cloves, chopped

1 1/2 T. chopped fresh rosemary

1 4-pound trimmed flat-cut brisket

12 oz. medium portobello mushrooms, dark gills scraped away, caps thinly sliced

1 C. dried cranberries (about 4 oz. s)

 

Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.) Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.

 

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Cranberry Applesauce

Cranberry Applesauce

apple

8 Apples (About 4 lb.), peeled, cored, and chopped

2 C. fresh Cranberries, cleaned and picked over

1 C. Granulated Sugar

1/2 C. Apple Juice

2 3-inch Cinnamon Sticks

2 3-inch strips of Lemon Zest (rind)

4 T. Butter

 

In a heavy saucepan over a moderate heat, cook the apples, cranberries, sugar, apple juice, cinnamon sticks, and the lemon peel, stirring frequently for about 20 minutes, or until the apples are very soft. Discard the cinnamon sticks and the lemon peel. Force the apple mixture through the medium disk of a food mill into a bowl, or process in a food processor or blender in small batches to your desired consistency, making sure to stir in a bit of the butter with each batch. Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for a week, so feel free to prepare the cranberry applesauce in advance of your holiday meal.

 

Crock Pot Mulled Cranberry Tea

Crock Pot Mulled Cranberry Tea

2 tea bags

1 C. boiling water

1 bottle (48 oz.) cranberry juice

1/2 C. dried cranberries (optional)

1/3 C. sugar

1 large lemon, cut into 1/4-inch slices

4 cinnamon sticks

6 whole cloves

Additional thin lemon slices

Additional cinnamon sticks

 

Combine all ingredients in the slow cooker. Cover and cook on Low for up to 5 hours.

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges. Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green. You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

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Crock Pot Hot Cranberry Punch

Crock Pot Hot Cranberry Punch

 

4 C. unsweetened pineapple juice

4 C. cranberry juice

1/2 C. brown sugar (packed)

1 C. water

1 tsp. whole cloves

1 cinnamon stick tied in cheesecloth

1-2 C. Vodka (optional)

 

Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.

 

 

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Cornish Hens with Basil-Wild Rice Stuffing

Cornish Hens with Basil-Wild Rice Stuffing

cornish-hens-with-basil-wild-rice-stuffing-35963-ss1 T. olive oil or cooking oil

1/4 C. chopped onion

1 clove garlic, minced

2 C. cooked brown rice

1 C. cooked wild rice

1/4 C. snipped fresh basil

2 T. grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. ground nutmeg

2 1-1/4- to 1-1/2-lb. Cornish game hens

2 T. honey

2 tsp. Dijon-style mustard

 

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.

 

 

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Angel Food Roll with Cranberry Filling

Angel Food Roll with Cranberry Filling

1 1/8 C. castor sugar or superfine sugar, divided

3/4 C. sifted cake flour

1/4 tsp. salt

9 egg whites

1 1/2 tsp. vanilla extract

3/4 tsp. cream of tartar

1/4 C. confectioners’ sugar for dusting

1 C. white sugar

2 1/3 C. fresh or frozen cranberries

6 T. water

2 T. cornstarch

1/2 C. heavy cream

3 T. confectioners’ sugar

 

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray, then line with parchment paper. In a medium bowl, whisk together 1/2 C. of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan. Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, and then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow cooling in the rolled position. In a saucepan over medium heat, combine one C. of white sugar, cranberries and water. Simmer until the cranberries burst, about five minutes. Whisk in the cornstarch, and simmer just until thick, about two minutes. Transfer to a bowl, cover and refrigerate. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter.