November 23rd, 2010
It's not Thanksgiving without pumpkin pie and this pie with its crunchy topping will be a memorable one. (AP Photo/Larry Crowe)
Simply put — it isn’t Thanksgiving without pumpkin pie.
But that doesn’t mean you can’t vary from the side-of-the-can recipe. This version is inspired by bee sting cake from Germany (called bienenstich), which has a crunchy honey and almond topping. Pumpkin bee sting pie starts with a honey-sweetened filling. It’s baked until the filling is set, then topped with a honey-almond-coconut mixture, then popped back into the oven and baked until the topping is crispy and golden. The result is a crunchy, creamy, spiced dessert worthy of a second slice.
Pumpkin bee sting pie
Start to finish: 1 hour 30 minutes (15 minutes active)
Servings: 8
15-ounce can pumpkin puree
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Tags: cloves, ginger, honey, nutmeg, pie, pumpkin
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November 16th, 2010
Maple-cider glazed turkey with gravy and apple-onion stuffing --the flavors of the season are front and center in this recipe. (AP Photo/Larry Crowe)
The goal here was a deliciously moist roasted Thanksgiving turkey with tons of autumnal flavor.
So we started with that most classic of fall beverages — apple cider. But to get the greatest flavor from it, we decided to boil it down until we had reduced 8 cups to just 4, thereby concentrating the sweet-tart flavors. That reduction is used as both a glaze for the turkey as well as to flavor the stuffing and gravy.
And therein lies an important Thanksgiving turkey lesson. It’s always good to have at least one common element between the turkey and the stuffing and gravy. While the seasonings between the three items don’t need to be identical (in fact, it would be boring if they were), a commonality helps tie the meal together.
While this recipe is written to cook the stuffing in a casserole dish alongside the turkey, you can cook it in the cavity of the bird if you prefer. If so, you’ll need to adjust the cooking time and closely monitor the internal temperature. Stuffed birds take longer to cook. For safety, the center of the stuffing should reach an internal temperature of 165 degrees.
Alternatively, if you like the appearance and presentation of a stuffed bird, you can cook the stuffing separately, then stuff it on the serving platter just before bringing it to the table.
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Tags: gravy, leek, maple cider, recipe, sage, stuffing, thanksgiving, thyme, turkey
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November 9th, 2010
Cocoa roasted butternut squash. Roasting is one of the easiest ways of preparing winter squash. It also can be one of the most flavorful. (AP Photo/Larry Crowe)
Roasting is one of the easiest ways of preparing winter squash. It also can be one of the most flavorful.
It’s as simple as peeling and seeding the squash, cutting it into bite-size chunks, then tossing it with oil and whatever seasonings strike your fancy. Then it’s just a matter of spreading the squash chunks over a baking sheet, popping it in the oven and walking away.
Cocoa roasted butternut squash
Start to finish: 1 hour (15 minutes active)
Servings: 10
1/3 cup cocoa powder
1 tablespoon salt
1/4 teaspoon cayenne pepper (more or less, to taste)
1/2 teaspoon cinnamon
1 tablespoon sugar
3 medium butternut squash (about 6 pounds total), peeled and cut into 1-inch chunks
1/4 cup canola or vegetable oil
3/4 cup toasted slivered almonds
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Tags: butternut squash, cayenne pepper, roasted squash
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November 2nd, 2010
Curried chicken and rice burritos put the taste of India into a classic Mexican dish. Consider a mango chutney or salsa as a condiment. (AP Photo/Larry Crowe)
What’s a few cultures clashed in the name of good food?
As in this chicken and rice burrito. It may sound and look Mexican, but the flavor is all Indian.
For simplicity, we let the grocery store do most of the cooking for you. We start with a rotisserie chicken, the meat from which is tossed with coconut milk, curry powder and finely diced paneer (a type of Indian cheese). Then the mixture gets stuffed inside a flour tortilla with rice and briefly heated in the oven. It also could be done in the microwave.
For condiments, you could go with mango chutney or mango salsa. Either way, a dollop of sour cream or plain Greek-style yogurt would be a fine finish. If you have trouble finding paneer, substitute feta or Gouda. Neither is similar to paneer in taste, but either would be delicious in this recipe.
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Tags: burrito, coconut milk, Curry, indian cuisine, rotisserie chicken
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October 26th, 2010
Witches brew Halloween punch - if the juice flavors called for in this recipe aren't your favorite, substitute at will. (AP Photo/Larry Crowe)
Start to finish: 15 minutes
Servings: 12
1 small bunch fresh basil
2 tablespoons sugar
750-milliliter bottle mead (honey wine), chilled
1 cup calvados (apple brandy), chilled
6 cups apple cider, chilled
Juice of 1 lemon
In a large pitcher, combine the basil and sugar. Use a wooden spoon to mash the basil into the sugar. Add the remaining ingredients and stir to combine. Serve well chilled.
Up the gore factor of this Halloween sangria — designed to resemble swamp water but to taste like a sweet autumnal nectar — by adding a drizzle of green swamp slime to the rim of the serving glasses.
Making edible slime is a snap. In a wide, shallow bowl, mix together a few drops of green gel food coloring and about 1/2 cup of glucose syrup (light corn syrup also can be used), which is available online and at baking and craft stores.
One at a time, overturn each glass and dunk it, twisting, into the syrup. Turn the glasses right side up and fill with swamp sangria. The slime will slowly drip down the sides of the glass.
Tags: beverage, halloween, sangria
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October 19th, 2010
AP Photo This tuxedo pie is made with a crumb pie crust and its white and black layering is reminiscent of it's clothing namesake.
Crumb pie crust
Start to finish: 25 minutes (10 minutes active)
Makes one 9-inch crust
1 1/2 cups finely crushed chocolate cookie crumbs
3 tablespoons sugar (granulated or brown)
6 tablespoons butter, melted
1/2 cup toasted, finely chopped nuts (optional)
In a medium bowl, toss together the cookie crumbs and sugar. Stir in the melted butter until all of the crumbs are moistened. Using the back of a spoon or the bottom of a measuring cup, press the crumb mixture into a pie pan across the bottom and up the sides.
The pie now can be filled and baked as directed, or blind baked.
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Tags: chocolate, ganache, tuxedo pie, white chocolate
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October 12th, 2010
AP File Photo. To take these quick banana coffee cake streusel muffins even more over the top, you could drizzle them with caramel sauce just before serving and/or add white chocolate chips to the batter before baking.
If I’m going to bother to bake something, it had better be good.
And it needs to be easy and create as little mess as possible. If it also could combine the toasty, warm, cinnamony flavors of my favorite baked goods — banana bread, coffee cake and streusel toppings — the chances of me actually cranking up the oven increase dramatically.
To take these even more over the top, you could drizzle them with caramel sauce just before serving and/or add white chocolate chips to the batter before baking. If for some reason you wanted to make these healthier, you could use white whole-wheat flour instead of all-purpose.
Quick banana coffee cake streusel muffins
Start to finish: 30 minutes
Makes 12 muffins
For the streusel topping:
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) butter, cut into small pieces and softened
1/2 cup brown sugar
1/2 teaspoon cinnamon
For the muffins:
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Tags: banana, bread, coffee cake, muffins, sour cream, streusel
Posted in Breads, Breakfast, Desserts | 2 Comments »
October 5th, 2010
AP Photo By using creative ways of making a chowder thick and creamy without using milk or cream you can have the soup you want without compromising your healthy eating habits.
The term chowder usually brings to mind a steaming bowl of thick and chunky soup, often enriched with a generous amount of whole milk, or even cream.
It’s that last part that can dishearten the diet-conscious diner. Soups and some stews can be a great way to fill up on low-calorie vegetables, proteins and liquid, leaving you satisfied without feeling stuffed. But too much cream, milk or sour cream can take the virtue right out of the meal.
Beans, pureed with a bit of broth or water, also make a thick, flavorful soup base. Use convenient canned beans, but be sure to rinse them under cold water to wash away some of the salt that is in the canning liquid.
Even tofu (the soft or silken variety) can be pureed to create a smooth and protein-rich foundation on which you can build a creamy soup with little fat and no dairy.
For this butternut squash and scallop chowder the secret to low-fat thickening comes from a snack food. Crumbled tortilla chips dissolve in the soup while it’s cooking, adding plenty of body along with a layer of toasty corn flavor.
Jarred salsa is another secret to this satisfying chowder, bringing with it pre-diced vegetables and spicy seasoning, which helps make it possible to get this meal on the table in under 30 minutes on a busy weeknight.
Plump bay scallops are called for here, but you can substitute chunks of almost any white fish and if you like, make the soup vegetarian by omitting the seafood altogether and upping the amount of diced squash.
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Tags: butternut squash, chowder, low fat, scallops, winter squash
Posted in Entrees, Recipes, Soups | 1 Comment »
September 28th, 2010
Red wine poached pears with blue cheese and walnuts are seen in this Aug. 30, 2010 photo. These pears are a seasonal dessert that needs only 5 minutes of prep time and results in a delicious treat with an elegant presentation. (AP Photo/Larry Crowe)
The problem? An abundance of pears and no real desire to eat them raw.
The solution? An easy dessert that took 5 minutes of my time and was both elegant enough to serve to company but child-friendly enough to prompt my 6-year-old to demand seconds. And to ask for it again for breakfast the next day. And lunch.
I worked no real magic. I simply peeled the pears then used a melon baller to scoop out the core (working up from the bottom). I then poached the pears in a bath of red wine (the remnants of several open bottles), some spices and sugar.
That’s it. The pears were beautiful and delicious, and I’d spent all of about 5 minutes making them.
For my son, I simply served them as is. I also could have tipped the pears on their side and placed a scoop of vanilla ice cream in the cavity. For company, I scattered some crumbled blue cheese and toasted walnuts over and around them and added a dollop of creme fraiche.
They also can be prepped ahead, then refrigerated. Either briefly warm them in a 300 degree oven, or serve them chilled.
If you don’t happen to have any bottles of red wine kicking around, opt for something in the $5 to $10 range.
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Tags: blue cheese, cloves, creme fraiche, dessert, pears, red wine
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September 21st, 2010
AP Photo Gluten-free products are filling market shelves and despite the very low percentage of people that have a problem with gluten are making their way to many home pantries. Topped with a dollop of wasabi-spiked mayonnaise these pan-fried shrimp and caramelized scallion rice cakes are an unexpected and flavor packed way to serve a gluten-free meal.
The Associated Press
To keep the first batch of cakes warm while the second cooks, place them in a 200 F oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these fried cakes.
Pan-fried Shrimp and Carmelized Scallion Rice Cakes
Start to finish: 3 hours 45 minutes (45 minutes active)
Makes 8 cakes
5 tablespoons extra-virgin olive oil, divided
6 scallions, trimmed and coarsely chopped
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 cup Arborio rice
2 cups vegetable or chicken broth
1/2 cup water
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Tags: arborio rice, gluten free, shrimp, sour cream, wasabi, wasabi mayonnaise
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