All posts filed under: Recipe

Eggnog

A guest post from Rachel with her “secret family eggnog recipe”

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Cranberry Upside-Down Cake

This cake is so lovely and festive. Cranberries are such a stunning, bright red and adding a sprig of sugared rosemary makes this dessert look just right for a holiday party. I first saw this recipe in a Cook’s Illustrated Magazine and more recently was reminded of it when NPR aired a Thanksgiving interview with the founder of Cook’s Illustrated and America’s Test Kitchen, Christopher Kimball. The story mostly sang the praises of cranberries and the many recipes you can enhance with them this time of year. Having stocked up on cranberries I was all ears. The Cranberry Upside-Down Cake sounded delicious. A simple, moist cake and tart cranberries make a great combination. Indeed it was delicious! I had a hard time snapping pictures before digging in. I highly recommend trying it out for your next holiday gathering. Cranberry Upside-Down Cake From America’s Test Kitchen via NPR Topping 6 tablespoons unsalted butter 3 cups fresh or defrosted frozen cranberries 3/4 cup sugar 2 tablespoons seedless raspberry jam 1/2 teaspoon vanilla extract Cake 1 cup all-purpose …

Honey Chèvre Sweet Potatoes

Thanksgiving is this week! It is down to the wire and time to have your thanksgiving checklist in order. Being one of the younger adults in the family I am not required to contribute more than a side dish or two. This year I volunteered to bring the cranberry chutney and one other side dish. I decided to dream up my ideal sweet potato dish. After growing all those sweet potatoes this year I couldn’t pass Thanksgiving without at least a nod to the infamous sweet potato casserole topped with marshmallows. This is a side dish loved by some and loathed by others. It however, often makes an appearance on many Thanksgiving tables around America. I wanted something a little bit lighter and more interesting in flavor and texture. Insert honey, pecans and goat cheese. I did have brief dreams of making chèvre marshmallows to top my honey glazed sweet potatoes, but alas I decided to keep it a little more simple in hopes that someone might actually feature this dish on their thanksgiving menu. …

A Recipe for a Ghost Story

It’s party weekend! Halloween festivities started Friday evening with a downtown trick or treating event in my hometown. Businesses handed out candy and people preformed Thriller in the street. We’ve also been carving pumpkins and putting finishing touches on homemade costumes. Saturday is Halloween day. I’ll be helping out with a trunk or treat event, then trick or treating with family. The evening will wrap up with chili and a scary movie with friends. On Sunday I’ll be throwing my annual Day of the Dead party. So now that you know my whole social schedule, you’ll understand if I neglect crumbs for a few days. For the holiday weekend I want to leave you with this fun recipe for a ghost story I came across. Tis the season for ghost stories!  Perhaps this will help you cook up your own stories this halloween. Recipe for a Ghost Story From witf.org 1 solid ghost story 2 cups environment 1 cup audience 1 tablespoon of dramatic effect a dash of inflection and tone Prepare your environment with …

Pumpkin Seed Butter

While searching the aisles at the grocery store I came across raw pumpkin seed butter the other day. It seemed like a fun alternative to peanut butter. Especially this time of year. I decided to try making my own. It was really easy and quite satisfying. Pairing my results with a tart cherry jam, I have been enjoying it as a sandwich or using it to dip apple slices in. If you have a peanut allergy or just like trying new things check this recipe out. Pumpkin Seed Butter 1 cup raw shelled pumpkin seeds 1 1/2 teaspoon maple syrup 2 tablespoons coconut oil, melted (or other oil if you prefer) In a food processor begin to puree pumpkin seeds, scrape down sides periodically, add maple syrup and oil gradually. Process until a smooth, butter like consistency is achieved. Approximately 5 minutes.

Dia de los Muertos Tres Leches Cake

Day of the Dead Three Milks Cake The internet and social media sites are all a buzz with Halloween treats. I love them and think they are all adorable. Halloween is such a fun holiday. Who doesn’t love dressing up and eating candy!? I have made a few halloween themed treats this year, but alas I can not come up with anything original, so this year I’m skipping over a hollowed blog post and moving onto the following day, Day of the Dead. Where I am from there is a large hispanic population and celebrating this cultural holiday has become a community event. This is the second year I will be participating and even throwing my own party. If you are interested in learning more about this holiday in which passed loved ones are celebrated check out Dia En Downtown. It will give you information about the events taking place in my hometown. For more information on the history and tradition of Dia de los Muertos check out this site: http://www.mexicansugarskull.com Dia de los Muertos isn’t …

Wild Mushroom Ragout

Cooking with mushrooms has been on my mind a lot lately. (See last post.) Finding the perfect complimentary flavors and cooking techniques has been a lot of fun. I am a nerd when it comes to that. Stacks of cookbooks, my trusty flavor thesaurus, culinary reference guides, and several open tabs on my computer clutter my kitchen work space as I dream up the perfect recipe. I am particularly proud of this recipe, but the true star is the wonderful variety of wild mushrooms I obtained at my local farmers market. Shiitakes, lobster, oyster, and chanterelles are featured here, but another combination would work well in this recipe. Wild Mushroom Ragout 1 1/2 pounds wild mushrooms 2 tablespoons butter 2 cloves garlic, minced 2 small shallots, thinly sliced 1 teaspoon salt 1/4 teaspoon black pepper 2 star anise 3/4 cup red wine 3 tablespoons sour cream 1/2 tablespoon fresh tarragon, slightly chopped. Melt butter in large skillet on medium heat. Add shallots and garlic. Sauté until butter begins to brown. About two to three minutes. …

Dutch Oven Poached Halibut

My brother lives in Alaska with his wife and five kids. It has been awhile since I have had the opportunity to visit them there, but fortunately I have gotten to experience Alaska’s beauty in both the summer and the winter months. I much prefer the warmer summer as opposed to the beyond freezing, dark winter. However, no matter what time of year it is such a beautiful place full of outdoor adventure and wild foods. Fishing in Alaska is very rewarding. Salmon and large halibut are easily snagged and quite delectable. Having ties in Alaska, every once in awhile I get a rare and wonderful treat of hand delivered halibut. The sweet white fleshed fish is pleasantly firm and easily prepared in a variety of ways. It was not easy for me to pick the flavors or cooking method I wanted to use for this delicacy. I decided to poach the halibut in mild, yet complimentary flavors: white wine, lemon juice, and fresh tarragon. This is a simple technique. Just be sure to not …

Stinging Nettles Sautéed in Brown Butter with Crispy Shallots & Farro

Fall Farmers Market pickings tend to be abundant and diverse. Among the gourds, squash (both summer and winter), mushrooms, juicy tomatoes, colorful peppers, onions, berries, stone fruit, and crisp apples there is also a selection of fragrant herbs and salad greens. A carefully wrapped bag of stinging nettled jumped out at me as I walked by. I have been hearing about its health benefits for quite sometime. A slightly anemic friend of mine had once drank stinging nettle tea to get her iron up. I had heard tales of touching the plant to help arthritis pain. While the gentleman helping me said they don’t make any claims of that, he explained that stinging nettle is full of vitamins and minerals. It is known for its blood-purifying and immune-boosting properties. Perhaps it’s a rival for other favorite leafy greens, spinach and kale. Stinging Nettle has a flavor similar to other greens. Think spinach with a little more zest. I found it slightly peppery and thought it would pair well with the zing of dijon mustard. I …