Warm Brie with Cranberry Chutney November 18, 2012

There are a lot of moving parts to think about when preparing a Thanksgiving meal, so keep your appetizers simple.  A little something for guests to nibble with a glass of wine or apple cider sangria is plenty; ou don’t want anyone to be too stuffed before the main event.  Set out a warm round of brie cheese topped with cranberry chutney (or some of the cranberry sauce you’ll be serving with the meal – just add chopped walnuts).  It’s a simple and festive appetizer that can be made in advance, leaving you time to mingle and tend to the turkey.

Leftover chutney is delicious on any type of poultry or pork.  It will keep in the refrigerator for several weeks.

 

Warm Brie with Cranberry Chutney

8oz wheel Brie cheese (or larger)

1/2 C. brown sugar

1/2 C. white sugar

1 C. water

1/2 C. port or other sweet red wine

1/4 tsp. ground allspice

1/2 cup dried cherries (tart or regular)

12 oz fresh cranberries

1 apple, peeled, cored and diced

1/2 C. apple juice

2/3 C. chopped walnuts, toasted

1/2 tsp. grated orange rind

1/4 tsp. almond extract

1/8 tsp. ground cinnamon

 

For the Chutney: Combine sugar through allspice in medium saucepan; bring to a boil.  Add cherries and cook 1 minute.  Stir in cranberries and apple; bring to a boil.  Reduce heat and simmer 10 minutes, or until cranberries pop and thicken.  Add apple and apple juice and cook until apple is soft, about 5 minutes (add additional apple juice or water, 1/4 cup at a time, if apples are not soft and mixture is very thick).  Remove from heat.  Stir in walnuts, orange rind and almond extract.  Cover and chill until ready to serve.  Can be made up to 5 days in advance.

 

Heat Brie in microwave for 1 minute.  Top with cranberry chutney and serve immediately with whole grain crackers.

 

Serves 16

 

Recipe for chutney inspired by Cooking Light.

Green Beans with Craisins & Toasted Almonds November 16, 2012

This recipe has become a fall/ winter favorite of mine and is a real crowd-pleaser.  The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans.  This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for Thanksgiving or Christmas.  Serve it with turkey, roasted meat or a whole tenderloin.

Try substituting walnuts for the almonds and dried cherries for the craisins.  If you can find them, use slender French haricots verts.

 

Green Beans with Craisins & Toasted Almonds 
1 lb. green beans, trimmed
¼ C. slivered almonds
1 Tbs. olive oil
4 shallots, thinly sliced
Salt & Freshly ground pepper, to taste
¼ C. craisins

 

1. Bring a large pot of water to a boil over high heat. Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes. Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water). Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]

2. Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.

3. In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and add the beans to the pan. Sauté, stirring continuously, until heated through, about 4 minutes. Season with salt and pepper to taste. Toss with almonds and craisins, then transfer to serving bowl and serve immediately.

Serves 4 to 6

Smashed Sweet Potatoes with Caramelized Apple Topping November 15, 2012

Next to pumpkin pie, sweet potatoes are the dish I most look forward to at Thanksgiving.  My family doesn’t have one traditional sweet potato side-dish; it varied year by year depending on who hosted.  Some years they were citrusy with a hint of warm cloves.  Other years they were creamy, rich and neatly lined with pecans around the edges.  They were usually always delicious.  So when I set out to find a recipe to use for my first Thanksgiving as the host, I looked at many, many sweet potato recipes.  I tried several and have settled on the one that makes me feel warm and cozy on the inside without being too heavy.  These sweet potatoes are mixed with nutmeg and fresh orange juice, then topped with caramelized apples – essentially, they taste like Thanksgiving on a plate.  The recipe is from Ina Garten’s Parties, which I modified by omitting the heavy cream.  They’re still luxurious and taste sinful, as any good sweet potato side dish worthy of Thanksgiving should taste.

This picture is from my test batch.  For the actual event I plan to serve the sweet potatoes in a round casserole dish and place the caramelized apples in a neat circlular pattern before baking.

Smashed Sweet Potatoes with Caramelized Apples

4 lbs. sweet potatoes (about 6 large)
½ cup freshly squeezed orange juice (you can substitute concentrated)
4 Tbs. unsalted butter (½ stick), melted
¼ cup light brown sugar
1 tsp. ground nutmeg
½ tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black better

For the topping

3 Tbs. unsalted butter
3 McIntosh or Macoun apples, peeled, cored and cut into eighths
3 Tbs. light brown sugar

1.  Preheat oven to 375 degrees.  Prick potatoes several times with a knife, wrap each potato individually in tin foil and bake on a baking sheet lined with foil for 1 hour, or until very soft when pierced with a knife.  Remove from oven and cool.  When cool enough to handle, scoop out flesh and place in bowl of electric mixer fitted with paddle attachment.  Add orange juice, butter, brown sugar, nutmeg,  cinnamon, salt and pepper.  Mix together until combined but not smooth, and pour into a baking dish coated with nonstick spray.

2.  For the topping, melt the butter in a skillet over medium-high heat.  Add apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides.  Place on top of sweet potatoes.

3.  Bake potatoes and apples for 20 to 30 minutes, until heated through.

Serves 8.

Butternut Squash & Pesto Gratin November 14, 2012

One of my friends (an excellent cook who entertains often) shared this simple Giada recipe with me.  She said it’s a dish that she serves several times each fall because it’s an easy make-ahead side-dish with great flavor.   In my search for the best Thanksgiving sides, I made this for a dinner party a few weeks ago.  I adapted the recipe a little by roasting rather than steaming the squash, which is so much easier than peeling and cutting the squash into chunks.  This gratin was really tasty and definitely company-worthy; everyone enjoyed it and there was not a single bite left.  The sweetness of the butternut squash is really well balanced by the salty parmesan and the brightness of the pesto.  Although it was simple and tasty, this gratin is not making it onto my Thanksgiving menu.  It was delicious, but just didn’t taste like “Thanksgiving” to me.  It was probably the pesto that threw me off – it just isn’t a flavor combo that makes me think of fall.  But this is a recipe worth sharing and I will be making it again and again.  Next time I’ll serve it with a roasted or grilled meat and arugula salad.  I love dishes, like this one, that can be made in advance and heated while I enjoy a nice glass of wine with friends.

Butternut Squash & Pesto Gratin

3 lbs. Butternut squash (about 1 large)

Salt and freshly ground black pepper, to taste

½ cup freshly grated Parmesan

¼ cup basil pesto (I used store-bought)

2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

1.  Preheat oven to 400˚F.  Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes, until squash is completely soft when pierced with a knife.  Transfer squash to a food processor and blend until smooth and creamy.  Season to taste with salt and pepper.

2.  Lightly butter an 8-inch baking dish.  Spread half of the squash evenly into prepared baking dish.  Dollop half of the pesto over the squash in the baking dish.  Sprinkle half of the cheese over the squash.  Repeat layering with the remaining squash, pesto and cheese. Using a skewer or knife, gently swirl the pesto into the squash.  Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.  To make in advance, refrigerate after dotting with butter, bring to room temperature and then bake as instructed.

Serves 4 as a side.

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese November 12, 2012

 
In writing about Thanksgiving side dishes, it occurred to me that I should share one of my favorite grain salad recipes, which I have made for Thanksgivings past and regularly serve at any fall/winter brunch.  Here’s the story behind this holiday-worth salad.  Several years ago Bouchon Bakery had a fall salad that knocked my socks off.  It was a farro-based grain salad, with balsamic roasted butternut squash, toasted hazelnuts and creamy goat cheese. It had the perfect combo of textures (chewy, crunchy, creamy) and flavor (sweet and salty).  When they took the dreamy fall salad off the menu, I went in search of a similar recipe to recreate the dish at home. Luckily, one of my favorite food bloggers, Heidi Swanson over at 101 Cookbooks, came up with a similar recipe, trading the hazelnuts for walnuts (which are actually much easier to prepare – no skins to contend with).  I’ve adapted it a bit, and this grain salad has become an absolute staple in my repertoire.  I like to serve it with brunch or even as a side for Thanksgiving – particularly good for any vegetarians at the table because it’s so hearty.  Every time I serve  it to rave reviews (and secretly hope for leftovers for lunch).  This is one of those recipes that people always ask for.

 

I roast the squash and toast the nuts a few days in advance so the salad comes together quickly when I go to serve it.  The recipe has evolved over the years and I now serve it using brown rice instead of farro because it’s easier to find and gluten-free, but you can also use barley (pearled) in this salad with good results.  Don’t overcook the rice – its important for the grains to be intact.

 

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese

2 cups brown rice
4 cups water (or stock)
3 cups butternut squash, cut into ½” pieces
1 large shallot cut into quarters
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
¼ cup goat cheese, crumbled

1.  Preheat oven to 375.  Combine brown rice and water in large saucepan or rice cooker; cook according to package directions.  Cool slightly and set aside.

2.  While the rice is cooking, toss squash, shallot and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet lined with foil.  Arrange in a single layer and place in oven for about 20 minutes, tossing the squash and shallots every 5-7 minutes to get browning on multiple sides. Remove from oven, let cool slightly, and mince cooked shallots (reserve a few slices for garnishing, if you would like).

3.  In a large bowl gently toss everything other than the goat cheese (except the goat cheese) with toasted walnut oil (or olive oil).  Season to taste with salt and pepper.  Transfer to serving dish and top with crumbled goat cheese and reserved slices of shallot (if using).

Serves 8 as a side (4 as an entrée).

Thanksgiving Recipe Testing November 11, 2012

 

Thanksgiving is my favorite holiday; a time to be thankful and enjoy good food with your loved ones. This is my first year hosting Thanksgiving dinner and while it’s a big meal to prepare, I’m so looking forward to it.  It’s really no different than any other holiday or dinner party, except the expectation of a beautifully golden bird as the center of the meal. Good news is you don’t have to decide on your entree.  But there are so many wonderful seasonal vegetables to choose from for sides.  Winter squash, sweet potatoes, beets, cabbage, ruttebegas, turnips, brussel sprouts, bitter greens and cranberries to name a few. How is one to decide?  Maybe you already have some family must-have favorites to incorporate, but this year is my year to creat my own spread so I’m busy mulling over recipes and cookbooks for inspiration.  In choosing my sides, I’m looking for dishes with contrasting textures to diversify the meal. I’ll be testing recipes over the next few weeks to finalize the menu, so join me for this fall recipe testing journey. I’ll share all the delicious recipes I test (some may not be worthy of sharing) and will let you know which are my final picks for my first Thanksgiving menu.

Hip Finds: Autumn Mini Pastry/ Cookie Cutters November 9, 2012

Fall is the time for all-American pie.  Even if you aren’t crazy about pastry and weaving crusts, you can still make beautiful pies by using mini autumn pastry/cookie cutters to adorn your crust.  This set, Autumn Mini Cutters from Crate and Barrel (currently on sale for $3.95), includes three leaf shapes, an acorn, a pumpkin, a turkey and an apple.  I purchased a similar set of these adorable little pastry/cookie cutters almost 10 years ago from Williams-Sonoma (no longer available) and have used them every year since.  They come in a little cute little tin and are very easy to store (though getting them into the tin is a little puzzle and takes a minute).  I often use the apple in the center of the top pie crust for venting, and then make additional apples from the scraps to place around the top of the pie (brushing one side with water and sticking that side to the crust).  The leaves are pretty when you use a variety on a pumpkin pie.  These little pasty/cookie cutters are a great addition to your baking arsenal.

DIY Fall Flowers: How to Make $35 Flowers Look Like $120 October 30, 2012

I love having pretty flowers on the table, but ordering arrangements from a floral shop gets expensive so I started making my own.  I hit a corner flower stand (or two) to pick up my supplies and then arrange them myself.  It’s fairly simple and isn’t as hard as it looks: About 15 minutes of shopping and 30 minutes of trimming/ arranging.  For the flowers pictured here, it translated into a savings of about  $85 (3 arrangements at $40 each from a local florist, compared to my $35 worth of flowers – I own the vases so those aren’t included in the cost savings equation).  Here’s how I made these 3 flower arrangement for a fall party.

Hip Tip: DIY Coffee Candles October 25, 2012

I’m not a coffee drinker, but I love the scent of really good coffee.  That’s why I am loving these DIY coffee bean candles.  Fill a small bowl or ramekin with flavored coffee beans (like hazelnut), nestle a tea candle into the center, light it and the warmth of the candle will send the smell of delicious coffee into the air.  These candles are perfect for brunch.

Apple Cider Sangria October 23, 2012

 

 

I’ve said it before and I’ll say it again:  Sangria is the perfect party drink.  You can make it in advance, vary the ingredients for whatever theme you have (like apples for a fall/ harvest dinner party) and it serves a crowd.  If you like hard cider, you will love this sangria.  There’s just enough apple flavor without it being too strong or too sweet.  It makes about 6 servings when served over ice, which was just the right amount for 4 of us.  It isn’t the type of drink you want to sip all night, but it’s a great way to start off.  Double the recipe (or more) for larger crowds.  This is a nice signature cocktail to serve on Halloween or Thanksgiving.