Apple & Cranberry Granola Crisps

October 5, 2024 No comments

When I start to see fresh or even frozen cranberries in the market, I always buy a couple of bags to keep in the freezer.  We all know them as a staple in Holiday menus and recipes, but cranberries can add a distinct burst of tang to any recipe you wish to include them in, no matter the time of year.

With crisp Pink Lady apples on hand, I decided to combine some of the frozen cranberries with thinly sliced apples for this fruit crisp.  The cranberries pop in the oven, mixing with the apple juices and squeeze of fresh lemon juice, to make a lovely sauce surrounding the cooked fruit. The topping for this crisp is a sprinkling of store-bought granola and tiny pieces of butter for extra flavor and to help the granola crispy up nicely in the hot oven.

(To view this recipe, click on the blue title of the blog post above*)

‘Truffled Parsnip Soup with Hazelnuts & Bacon’

October 4, 2024 No comments

Recipe Courtesy of Delicious. Magazine

Pairing cooked parsnips and red potatoes in a puréed soup base makes for a wonderfully creamy and smooth bowl of soup.  With their slightly sweet flavor, parsnips are a wonderful root vegetable to make this time of year; great when simply roasted as a side dish, mashed into a purée , or even braised with their orange look-a-like, carrots, you can easily see why parsnips are one of my favorite root vegetables.

This creamy soup uses whole milk and stock, along with crispy pieces of cooked bacon (or cubed pancetta), and crunchy hazelnuts to finish everything off.  Oh, I did I mention that the soup has truffle oil in it as well?  Oh yes, both in the base of the soup and a simple drizzle on top of the warm bowl about to be devoured.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/truffled-parsnip-soup-with-hazelnuts-and-bacon/)

Pear-Ricotta Cake

October 3, 2024 No comments

With half of a container of whole-milk ricotta cheese on hand (and a bottle of mead chilling in the wine fridge), I was immediately drawn to this decadent cake. With lemon-soaked sliced pears on top and chopped pears actually in the batter, you are bound to get a taste of ripe pear in each and every bite.

The combination of oil (no butter in sight) and whole-milk ricotta cheese give this cake a springy, golden crumb that is, well, irresistible. The recipe calls for a top coat of warm honey, but I stepped it up a bit and brushed the top of the warm cake with mead, a liqueur made from honey, that if I do say so myself, really gilded the lily. (Oh, and if you aren’t familiar with the source of this early Fall recipe, the phenomenal Bake from Scratch publication, and you love to bake, put it on the top of your list to become a loyal subscriber like I am.)

Happy baking!

(To view this recipe, click on the blue title of the blog post above*)

‘Pumpkin-Chai Muffins’

October 2, 2024 No comments

Recipe Courtesy of Food & Wine Magazine

Recipe Courtesy of Food & Wine Magazine

The first two ingredients I can’t wait to use each Fall are local apples and pumpkin purée.  When these two items become part of my cooking repertoire each year, the cooler morning temperatures and the anticipation of Fall colors are very near.  This lovely recipe for spiced muffins are very moist, and filled with the warm flavors of the season.

The base of the muffins are simply melted butter, flour, sugar and baking soda with the addition of rich pumpkin purée and a special spicy ingredient: crushed chai tea.  Adding crushed chai tea adds a fragrance and warm spicy taste to the muffins that is subtle but unique. The pumpkin purée adds a perfect moist crumb into the mix and the crunchy top comes from buttery walnuts. What a delectable breakfast-time treat to help usher in the new season.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/pumpkin-chai-muffins)

Prosciutto-Wrapped Persimmons with Spanish Manchego

October 1, 2024 No comments

prosciutto-wrapped-persimmon-with-manchego

When I see persimmons in the grocery store these days or as an option on our weekly CSA order, I automatically buy a couple. Similar to fresh quince this time of year, seasonal produce that might be a little out of our comfort zones can really liven up your kitchen repertoire!

As for Fuyu persimmons, I have tried cooking with them in baked goods, serving them sliced in salads, and even just enjoying them as an afternoon snack.  This time, I decided to try them as a quick-and-easy appetizer idea.  Slices of sweet persimmon wrapped in thinly sliced prosciutto along with a piece of white cheddar cheese.  I also think a slice of Pecorino Romano, Parmesan or even Gruyere would be a tasty idea.

‘Carrot & Sunflower Seed Salad on Red Leaf Lettuce’

September 30, 2024 No comments

Recipe Courtesy of Jacques Pepin

This beautiful salad was the perfect accompaniment to grilled lamb chops and a hearty side of roasted potatoes and mushrooms with sage, rosemary and crumbled goat cheese. Very French in nature, this salad recipe is courtesy of the legendary Jacques Pepin. Simply grated carrots mixed with roasted sunflower seeds, scallions and a touch of garlic; all served with a light apple cider vinaigrette and over delicate red leaf lettuce leaves. Rustic, yes—but it becomes oh-so-elegant when you serve it on your very best china for a celebratory dinner.

(To view this recipe, click on the blue title of the blog post above*)

‘Seeded Whole-Grain Quick Bread’

September 29, 2024 No comments

Recipe Courtesy of Eating Well Magazine

This homemade whole wheat quick bread is just as good as any loaf from your favorite bakery.  Coated with a mixture of seeds and nuts, the bread itself has rolled oats right in the whole wheat batter, as well as buttermilk for texture, and a touch of maple syrup for a slightly sweet finish.

I used a mixture of chia seeds, sesame seeds, pine nuts and flax seeds in my bread, but feel free to experiment with your favorite combination of nuts and seeds—pumpkin seeds, poppy seeds and/or sunflower seeds are recommended.  Slice and serve either with some roasted garlic cloves at dinner, or with your favorite jam or sliced avocado for a nutritious breakfast idea.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/255165/seeded-whole-grain-quick-bread/ )

‘Middle Eastern Spiced Lamb Chops with Poached Quince’

September 28, 2024 No comments

Recipe Courtesy of Epicurious.com

Recipe Courtesy of Epicurious.com

At the market this week, I found myself pleasantly surprised to see a basket of quince in the produce section.  Having only cooked with a handful of times before, I was excited to snag a couple of quince and plan a dinner menu around them.  Similar in appearance to a yellowish-green pear, this firm fruit is not eaten raw because of its naturally sour taste, therefore must be cooked.  The most popular way to cook quince is poaching it, but it can also be steamed or roasted.  It is used in both savory and sweet dishes, and can also be found in a paste form which is popular in dessert recipes, or even paired with Manchego cheese as a classic Spanish appetizer-pairing.

I was intrigued by all of the recipes I found online pairing poached quince with lamb.  This is the route I took with my quince: I poached it in a sugar syrup until tender and served it alongside seared lamb chops flavored with ground cumin, coriander and cinnamon.  A lovely entrée that really highlighted the poached quince, and its incredible taste pairing with lamb.  I urge you to buy a couple of quince when you see them and experiment with one of the many delectable recipes that are out there just waiting to be enjoyed!

(To view this recipe, click on the following link: http://www.epicurious.com/recipes/food/views/middle-eastern-spiced-lamb-steaks-with-poached-quince-231185)

Sorghum-Glazed Delicata Squash with Rosemary & Pecans

September 27, 2024 No comments

Glazing root vegetables before you roast them in a hot oven gives them an added sweetness and slight candied-feel.  When you add nuts into the mix like I did with pecans, the nuts as well get toasty brown, a bit caramelized and candied from the syrup.  This can be done with not only sorghum syrup, but maple syrup and even a touch of honey or agave syrup.  Also added onto the sorghum-glazed delicata squash is chopped, fresh rosemary for an aromatic finish.  And if you can’t find delicata squash? No prob–cubes of butternut squash or even slices of acorn squash work wonderfully here as well.

(To view this recipe, click on the blue title of the blog post above*)

Orange-Scented Brussels Sprouts with Walnut Vinaigrette

September 26, 2024 No comments

One of my favorite oils I recommend you keep in your pantry is that of walnut oil.  The oil is extracted from shelled walnuts themselves and has a rich, nutty flavor that works well in vinaigrettes, but also in sweet baked goods and even as a flavor agent for proteins.  One of my favorite ways to use it it to flavor a vinaigrette like this one; a touch of walnut oil paired with fresh orange juice and chopped walnuts makes for a delicious addition to a mixed greens salad, but also a plate of roasted veggies like these.  A jar of walnut oil keep for a very long time in the pantry, and is available at most supermarkets these days—so start your tasting!

(To view this recipe, click on the blue title of the blog post above*)

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