Market Fresh: Kale

Kale is one of those dark green leafy vegetables that boasts excellent nutrients. It is so good for you. My favorite way to have it is in soup but you could also steam it or saute it. I find that my family will eat kale the best when it is in a flavorful soup and since I'm always trying to find ways to increase our leafy green consumption, it works well!



SAUSAGE, SWEET POTATO & KALE SOUP

1 lb. ground sausage
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed

Brown sausage. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic.  Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.

Giveaways: Black Friday!

We hope you had a fantastic Thanksgiving celebration with your family and friends! Of course, we wanted to have a couple of GIVEAWAYS in honor of Black Friday!



First up is this beautiful set of note cards. You will receive 8 photo note cards with envelopes. These cards will not only inspire your own creativity in the kitchen but will be lovely  for correspondence. They could even be framed for your kitchen. The photography and cards are made by Heather.



The second giveaway is this wonderful cookbook! It boasts over 600 recipes. My favorite feature of this book (which truly has a recipe for just about everything!) is the notes at the end of many of the recipes telling you what can be prepared in advance and what to do with leftovers (how long to keep them, how to store them, etc.).  I tried the Potato Pancakes (Latkes) and everyone loved them!



POTATO LATKES
4 lg potatoes, peeled and cut in lg. chunks
2 lg. white onions, peeled and halved
2 lg. eggs, lightly beaten
1/4 c. matzo meal or bread crumbs
2 tsp. Kosher salt
1/2 tsp. fresh ground black pepper
3/4 c. peanut or vegetable oil for frying

Using the medium shredding disk of a food processor or the large holes of a box grater, grate a few chunks of potato. Next grate half an onion onto the potato - the onion juice helps keep the potato from turning brown. Continue alternating until all of the potatoes and onions are grated. Transfer half of this mixture to a clean dish towel, roll it up, and holding the towel over the sink, wring out as much liquid as you can. Place in a bowl and repeat with the remaining potato-onion mixture. Add the eggs, matzo meal (or bread crumbs), salt, and pepper. Mix well.

In a large cast-iron or nonstick saute pan, heat about 1/8 in. of oil over medium-high heat. You can test a small one to check seasoning if desired.

To form the latkes, scoop up about 1/2 c. of the potato mixture with your hands and pat it loosely into a thick patty, letting any liquid fall back into the bowl. Slip the latke into the hot oil and flatten the center slightly with your fingertips. Fill the pan but do not crowd it. Fry the latkes until the undersides are golden brown, about 10 minutes (mine took less). Turn them over and cook for another 8-10 minutes. If the latkes begin to darken too quickly, before the centers are cooked, lower the heat. To prevent excess oil absorption, flip each latke only once, Add more oil to the pan only between batches and be sure to allow the oil to heat up before adding more latkes. As the mixture sits, liquid will collect in the bottom of the bowl. Squeeze the pancakes between your hands to remove excess liquid before placing in the hot frying pan. When done, transfer the latkes to clean paper towels or a brown paper bag to drain. Serve immediately.

Okay, so the nitty gritty. Here's HOW TO ENTER:
- Leave a comment (one per person, please!) telling us something you are thankful for this year.
- Make sure we have a way to contact you.
- We will draw for the note cards first and then the cookbook - you are automatically entered into both drawings.

EXTRA ENTRIES:
You may gain up to 4 extra entries for each of the additional things you complete (just leave us a comment letting us know):
- Subscribe to the blog.
- Blog or facebook about the giveaway.
- Follow us on twitter.

That's it! We will leave the giveaway open through Tuesday, December 1 and the winners will be announced by Thursday, December 3. If for some reason, we do not hear back from either of the winners within 48 hours, we will draw another name. Have fun!

Happy Thanksgiving!

We wish you and your families a blessed Thanksgiving. May you enjoy rich fellowship around the table, savor delicious food, and share with thankfulness your many blessings.
- Alaina & Heather

 

 

Make a joyful noise unto the Lord, all ye lands.
Serve the Lord with gladness;
come before his presence with singing.
Know ye that the Lord he is God;
it is he that hath made us, and not we ourselves;
we are his people, and the sheep of his pasture.
Enter into his gates with thanksgiving,
and into his courts with praise;
be thankful unto him, and bless his name.
For the Lord is good; his mercy is everlasting;
and his truth endureth to all generations.

Psalm 100

Off The Shelf: Cookie Cookbooks

One of the first things I did as a newly married bride was to being the search for Christmas cookie recipes I wanted to bake. Having grown up only with sugar cookies and shortbread, I was like a taut rubber band waiting to spring into the world of Christmas cookie variety.

One thing I discovered is that you won't necessarily find all your favorite cookies in one cookbook. You have to search them out over time, gathering them from cookbooks and friends. And even once you have a nice little collection, don't stop there. You never know when you just may discover your next winner.

Have a look at some of today's cookbooks and perhaps you'll find something new to inspire you this Christmas season.

Taste of Home Cookies -- Of all the cookbooks that I reviewed, this book has the most options (623 to be precise). It is a user-friendly book with pictures of at least two-thirds of the cookie options. The book is divided into 12 cookie sections such as: drop cookies, chip cookies, slice & bake, cookie cutter cookies, bars, brownies, big batch and Christmas. I'm sharing Taste of Home's recipe for Candy Cane Cookies because these cookies are my latest addition to my favorites and have climbed quickly to the top to be my favorite holiday cookie overall.

CANDY CANE COOKIES
(Taste of Home Cookies)

1/2 c. butter, softened
1/2 c. shortening (I use butter)
1 c. sugar
1/4 c. confectioners' sugar
1/2 c. milk
1 egg
1 tsp. peppermint extract
1 tsp. vanilla extract
3 1/2 c. flour
1/4 tsp. salt
red food coloring

crushed candy canes (my addition)

In a large bowl, cream butter, shortening, and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Divide dough in half; add red food coloring to one half of the dough. Wrap each dough separately in plastic wrap. Chill for 1 hour or until easy to handle.

Roll 1/2 teaspoonfuls of each color of dough into 3-inch ropes. Place each red rope next to a white rope; press together gently and twist.

Place 2 inches apart on ungreased baking sheets (I line my cookie sheets with parchment paper). Curve one end, forming a cane. Bake at 350 for 11-13 minutes or until set. Immediately sprinkle hot cookies with chopped candy cane and cool on wire racks.

Makes about 6 dozen (if you make them small).



The Great Christmas Cookie Swap Book put out by Good Housekeeping is a brand new cookie cookbook on the market and it is specifically designed to give you recipes, tips and instructions on how to make large-batch recipes and share them at a cookie swap. I enjoyed flipping through the small-sized, three-ring binder-style book, noting that each recipe does indeed average 10 or more dozen!

You will find bar cookies, drop cookies, rolled & cut-out cookies, and shaped & refrigerator cookies. I chose a beautiful little cookie called Spumoni Icebox Cookies to try. They went together easily and baked up beautifully and will be a colorful addition to any holiday cookie plate.

SPUMONI ICEBOX COOKIES
(The Great Christmas Cookie Swap Cookbook)

5 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 c. butter, softened
2 c. sugar
2 eggs
2 tsp. almond extract
2/3 c. shelled pistachios, finely chopped
green paste food coloring
2/3 c. red candied cherries, finely chopped
red paste food coloring

Line two 9" by 5" loaf pans with plastic wrap, extending wrap over all four sides. In a medium bowl, whisk flour, baking soda, and salt until blended.

In a large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy, about 4 minutes. Add eggs and almond extract and beat until well blended. Reduce speed to low; beat in flour mixture just until blended.

Transfer two rounded cups plain dough to a medium bowl; with spoon, stir in pistachios and enough green food coloring to tint dough bright green. In another bowl, place 2 rounded cups plain dough; stir in cherries and enough red food coloring to tint dough bright red.

Divide pistachio dough in half. Pat one half into bottom of each prepared loaf pan; freeze 10 minutes. Pat half of remaining plain dough on top of each pistachio layer; freeze 10 minutes. Pat half of cherry dough on top of each plain layer. Cover pans with plastic wrap and refrigerate until dough is firm enough to slice, 4 hours or overnight.

Preheat oven to 350F. Remove dough from pan. With serated knife, cut dough crosswise into 1/4-inch thick slices, then cut each slice crosswise into 3 cookies. Place cookies, 2 inches apart, on ungreased cookie sheet.

Bake cookies until firm and edges are golden, 10-12 minutes. Cool cookies on cookie sheet for 2 minutes. With wide spatula, carefully transfer cookies to rack to cool completely.

Makes 180 cookies.



Cookies for Christmas by Jennifer Dorland Darling was one of the very first cookie books I checked out of the library after my marriage. In it I found a number of appealing recipes to try, and some I have kept to this day.

The recipes are in easy-to-read format with lots of pictures. And, with 224 pages, you are bound to find something you want to try.

This year I chose to make Coffee Bean Cookies. If you like Breyers Coffee ice-cream, you will love these cookies. The taste is the same even if the texture is different!

COFFEE BEAN COOKIES
(Cookies for Christmas)

2 tsp. instant coffee crystals
2 Tbsp. milk
3/4 c. butter, softened
3 oz. cream cheese, softened
3/4 c. brown sugar
1 tsp. vanilla
2 c. flour

Combine the coffee crystals and milk. Stir until the coffee crystals are dissolved; set aside.

Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed to high speed for 30 seconds. Add brown sugar, vanilla, and milk-coffee mixture. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill about 1 hour or until dough is easy to handle.

Shape dough into 1-inch balls. Shape each ball into an oval. Press the thin edge of a wooden spoon lengthwise into the top of each oval so they resemble coffee beans. Place one inch apart on an ungreased cookie sheet.

Bake in a 350F oven for 9-11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack to cool.

Makes about 4 dozen.



Another book I enjoyed perusing this year is Christmas Cookies by Kaye Hansen and Liv Hansen. It is not a large book, but, taking after its origin (the Whimsical Bakehouse), it is very whimsical and pleasing to look at. I tried the Walnut Acorns for an event I hosted this fall and the cookies turned out beautifully.

Entertaining 101: Easy Appetizers

I (Alaina) like to provide a couple of appetizers when people arrive so I can put the finishing touches on dinner. Fresh veggies and dip are a great option as well as an assortment of olives or a cheese & fruit platter. My advice is to keep appetizers simple and light. Here are just a few of our favorite recipes - they would also be suitable for snacks at a party.

This brie is probably my all-time favorite appetizer. It's easy, delicious and gourmet. I buy the brie at Costco - it's under $6 for a 27 oz. or so wheel of baby brie. I serve it with crackers and/or bread, pears, and apples.

HONEY FRUIT & NUT BRIE
Alaina

1/2 c. dried cranberries or cherries
1/2 c. pecans, walnuts, or almonds, coarsely chopped
2 Tb. butter
1/3 c. honey
1 lg. round of brie

Saute pecans in butter. Combine fruit, nuts, and honey. Cut rind off top of brie. Pour fruit & nut mixture over brie. Bake in oven until melted or you can  microwave it for a couple of minutes until soft and melty. Serve with crackers, bread cubes, and/or fruit slices.

This is perhaps one of the easiest appetizers. It is delicious! You can use any kind of preserves but my favorite is cherry. I generally choose a jar of locally made preserves - they taste so fresh.

FRUITED CREAM CHEESE
Alaina

1 - 8oz. block or tub of cream cheese (can use reduced fat)
1 jar of preserves

Spread cream cheese on a plate and top with preserves. Serve with crackers,

This delicious hummus recipe is from Heather. This dip looks so festive surrounded by blue corn tortilla chips. You could also serve it with fresh vegetables, crackers, or pita wedges.

SUN-DRIED TOMATO HUMMUS
Heather

4-5 sun-dried tomatoes, soaked in boiling water for about 15 minutes
2 (15.5 ounce) cans chick peas, drained
1/4 c. olive oil
juice of 1 lemon
salt & pepper
1-2 tsp. ground cumin (to taste)

Put the soaked sun-dried tomatoes, chick peas, olive oil, and lemon into a food processor and process until a smooth consistency is formed. If you feel it is too thick, you can either add more olive oil, or a few teaspoons of water. Add salt, pepper, and cumin to taste. Keeps for several days in the refrigerator.

Market Fresh: Vegetable Side Dishes

Today we are recommending two easy vegetable side dishes that can be incorporated into your Thanksgiving celebration, or enjoyed throughout the season. The recipe for Roasted Sweet and Savory Squash has restored acorn squash to my good favor and put it back on the shopping list. The mix of sweet brown sugar, melted butter and Fall herbs is comfort food at its best.



ROASTED SWEET AND SAVORY SQUASH
(Heather)

1 large acorn squash, seeded and cut into slices
1 butternut squash, seeded and cut into slices
4 Tbsp. butter, melted
1/4 c. brown sugar
salt & pepper
fresh sage, rosemary and thyme (about 2 Tbsp. each), chopped

Preheat the oven to 375F. Place squash slices into a baking pan. Mix the melted butter with the brown sugar, salt and pepper, and herbs. Spread the butter mixture on the slices of squash. Bake for 40-50 minutes until squash is tender.

Serves 8-10 depending on amount of squash.



The combination of mashed potatoes and turnips makes a nice, yet subtle, change from regular mashed potatoes. Because the color is the same as traditional mashed potatoes, the only clue one gets to the presence of the turnips is the slight tang they add to the mildness of the potatoes.

MASHED POTATOES AND TURNIPS

potatoes, peeled and cut into 2-inch chunks
turnips, peeled and cut into 1/2-inch chunks
butter
sour-cream
salt & pepper

The best proportion for potatoes and turnips is somewhere between two parts potatoes to one part turnip. A good standard measure for mashed potatoes is one medium potato per person plus one or two for the pot. Thus, for this recipe, if you are serving 12, you will want 8-9 potatoes and 4 turnips.

Place the peeled and cut potatoes and turnips in a pan. Cover with water. Bring to a boil and simmer until tender (the turnips may take a bit longer than the potatoes -- that is fine). Drain the potatoes and turnips and mash. Add sour-cream, butter and salt & pepper to taste.

Weekend Fare:Thanksgiving Sandwich & Soup Pot

Today I'm going to give you a delicious and original sandwich to use your Thanksgiving leftovers. It is seriously our favorite sandwich in the whole world - at least of all the sandwiches we have tried!  I also want to share a soup recipe that would be perfect for the weekend or for lunch or for what-to-serve-all-these-guests at the holidays.



THANKSGIVING SANDWICH
(really suitable for any time of the year... )

1 loaf sourdough bread
1 lb. turkey (leftover or deli - thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney (leftover works perfectly!)
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)
Butter

Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty - turning once.

Makes about 6 sandwiches. Enjoy!



POTATO LEEK SOUP
2 Tb. butter
1 lg. onion, diced
2 lg. leeks, sliced* and rinsed**
2 cloves garlic, minced
1 1/2 qts. vegetable or chicken stock
10 -12 med. potatoes, peeled & diced
2 Tb. fresh rosemary, chopped
3 c. milk
1 c. sharp (or extra sharp) cheddar cheese
Salt and fresh ground pepper to taste

Shredded cheese, bacon, chives and/or green onion for topping.

Saute onion in butter for 2-3 minutes over medium-high heat. Add leeks and saute for 5 minutes. Add garlic and saute for 2 more minutes. Add stock, potatoes, and rosemary and cook until potatoes are for tender but not falling apart. Reduce heat to medium-low. Add milk and cheese and cook stirring frequently until  heated through. Serves about 6.

Holiday Feast: Stuffing and Cranberries

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.



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 9x13-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.



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

Serves 10.



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.



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"

Nigella 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:



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.



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.



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

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!



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).



Spread in a buttered 9x13-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.



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.



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.

Market Fresh: Thanksgiving Side Dishes

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



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

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

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

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

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

They are delicious warm or at room temperature!



REAL CREAMED CORN PUDDING
(Bon Appetit, November 2009)

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

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

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

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

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

This corn was amazing! I loved it!



CATHERINE’S STREUSEL CRANBERRY SWEET POTATOES

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

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

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

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

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

This is sweet, tart, and perfect!

Holiday Feast: Turkey

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

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

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

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

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

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

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

 

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

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

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

Serve turkey &  gravy together.

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

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

HOMEMADE TURKEY SOUP
(Heather)

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

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

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



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

Weekend Fare: Mushroom & Goat Cheese Frittata

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

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

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



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



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

Serves 2-3



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

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

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

Baker's Delight: Pie

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!



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.



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



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



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



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.)



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.



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.



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

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

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

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



FRENCH SILK PIE - Alaina

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

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

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

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

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

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

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


CRANBERRY CHESS PIE - Alaina
(Williams-Sonoma's Pie & Tart Book)

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

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

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

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

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

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

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

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

Makes 1 crust.

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



PUMPKIN 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!