Archive for November, 2011

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Cheddar Apple Bread

November 29, 2011

Cheddar Apple Bread is a version of beer quick bread. Here you substitute beer for hard cider and pair the cheddar with tart apple.

You will need:

  • 1 T olive oil
  • 1/2 c shallot, minced
  • 1/2 c apple, such as Granny Smith, peeled and shredded and squeezed in paper towel to remove extra moisture
  • 3 c flour
  • 3 T sugar
  • 2 t baking powder
  • 1 t salt
  • 1 c sharp cheddar, shredded
  • 1 bottle (12 oz) hard cider
  • 1 T butter, melted

Then you will…

  1. Preheat oven to 375 degrees. Lightly coat a loaf pan with non-stick cooking spray.
  2. In a small non-stick pan, heat the olive oil. Cook the shallot and apple together, over medium heat,  for 5 minutes.
  3. In a large mixing bowl, combine the flour, sugar, baking powder and salt. Make a well in the center.
  4. Add the shallot mixture, shredded cheese and hard cider.
  5. Stir just until moist.
  6. Spoon batter into the prepared pan. Bake for 35 minutes.
  7. Drizzle the melted butter over the top of the loaf, and bake an additional 25 minutes until golden brown.
  8. Cool in the pan for 5 minutes before removing and cooling completely on a wire rack.
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Mushroom Potpie

November 24, 2011

I love potpie! This one is yummy and warm and full of tasty veggies. It’s also a bit lighter than your standard chicken potpie. Try it out!

You will need:

  • 3 T olive oil
  • 1 1/2 lb baby bella mushrooms, gently rinsed and halved (or quartered if large)
  • 5 carrots, peeled and chopped into 1/2-inch pieces
  • 4 celery stalks, chopped into 1/4-inch pieces
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2 t dried thyme
  • Salt and pepper, to taste
  • 1/3 c flour
  • 1 1/2 c vegetable broth
  • 1/4 c dry white wine
  • 1 c frozen peas
  • 1 sheet (1/2 of 17.3 oz box) puff pastry, thawed

Then you will…

  1. Heat oven to 400 degrees. Line a baking sheet with tinfoil. Lightly oil a 9-inch square baking dish with non-stick cooking spray.
  2. In a large skillet over medium-high heat, heat olive oil. Add the mushrooms, carrots, celery, onion, garlic, thyme and a pinch of salt and pepper.
  3. Cook, stirring occasionally, until the vegetables are just starting to turn tender and are beginning to caramelize, about 10-12 minutes.
  4. Stir in the flour and cook for about 30 seconds. Add the broth, wine (optional) and peas.
  5. Bring to a boil. Remove from heat and transfer filling into the prepared baking dish.
  6. Place the puff pasty dough over the top, pressing the edges onto the dish to seal. Cut several vents in the top.
  7. Bake until the crust is puffy and golden brown, approximately 20-25 minutes.
  8. Let sit for 15 minutes on a cooling rack before serving.
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Maple Walnut Apple Pie

November 20, 2011

Tired of traditional apple pie? Try this one on for size! You get to add in gooey maple syrup and roasted walnuts for a fun twist on a classic.

You will need:

  • 2 pie crusts
  • 8 apples, peeled and cored and sliced into 1/4-inch slices
  • 1/4 c maple syrup
  • 1/2 c walnuts, toasted and chopped
  • 2 T flour
  • 3 t cinnamon
  • 1/4 t ginger
  • 1/2 t nutmeg
  • 4 T sugar, divided
  • 1 T butter, cut into small cubes
  • 1 egg, beaten

Then you will…

  1. Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate with non-stick cooking spray.
  2. Line pie plate with one of the crusts.
  3. In a large mixing bowl, combine the apples, maple syrup, walnuts, flour, cinnamon, ginger, nutmeg, and 3 T sugar.
  4. Spoon the apple mixture into the pie crust. Dot the apples with the cut butter.
  5. Lay the second crust on top of the apples, cutting in several places to vent.
  6. Press the edges of the top and bottom crust together.
  7. In a small cup, combine the egg with a splash of water to create an egg wash.
  8. Brush the top of the pie with the egg wash and sprinkle with the remaining tablespoon of sugar.

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Caramel Pumpkin Flan

November 17, 2011

This recipe comes from Bon Appetit. The flan here is something that takes the best part of pumpkin pie and mixes it with the creamy texture of cheesecake. Try this out when you want to impress, because there is plenty to share and looks extra fancy.

You will need:

  • 1 c sugar
  • 1/3 c water
  • 1 can (15 oz) pure pumpkin
  • 1 can (14 oz) fat-free sweetened condensed milk
  • 2 T (packed) brown sugar
  • 2 t cinnamon
  • 1 1/2 t ginger
  • 1/2 t allspice
  • 1/4 t ground cloves
  • 4 eggs
  • 4 egg yolks
  • 2 c heavy whipping cream
  • 2 t vanilla

Then you will…

  1. Preheat oven to 325 degrees.
  2. Combine sugar and water in small saucepan. Stir over medium-low heat until sugar dissolves.
  3. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes.
  4. Immediately pour caramel into 7- to 8-cup soufflé dish (7.5 x 3.5 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch baking pan.
  5. Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend.
  6. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish.
  7. Pour enough hot water into baking pan to come 1.5 inches up sides of dish.
  8. Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes.
  9. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
  10. Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter.
  11. Scrape out any caramel syrup remaining in dish and drizzle over flan.

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Cinnamon Apple Bread

November 14, 2011

This is a sweet fall bread that will fill your house with the smell of baking apples and warm cinnamon. I only put the cinnamon sugar on top but, if you wanted an extra treat, you could pour half of the batter in the bread pan and sprinkle in an extra layer of cinnamon sugar in the middle of the loaf.

You will need:

  • 1 1/2 c flour
  • 1 t baking soda
  • 1/2 t salt
  • 3 t cinnamon, divided
  • 1/2 t allspice
  • 1/2 t nutmeg
  • 1/4 t ground cloves
  • 2 eggs, beaten
  • 1/4 c vegetable oil
  • 1/4 c applesauce
  • 1 t vanilla
  • 1 c sugar
  • 3 T brown sugar
  • 2 apples, peeled and chopped

Then you will…

  1. Preheat the oven to 350 degrees. Lightly coat a bread pan with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, salt, 2 t cinnamon, allspice, nutmeg and cloves.
  3. In a second medium bowl, whisk the eggs until lightly – about 30 seconds.
  4. Whisk in the oil, applesauce, and vanilla until smooth.
  5. Whisk in the sugar until well combined.
  6. Slowly add in the flour mixture and mix until flour is barely combined.
  7. Gently fold in the apple. Pour batter into prepared pan.
  8. In a small bowl, mix together brown sugar and cinnamon. Sprinkle over the bread batter.
  9. Bake for 50-55 minutes, or until loaf is golden
  10. Cool bread in pan for 10 minutes before removing from pan to cool completely.
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Vodka Pesto Blush Sauce

November 10, 2011

 

This is a very fun sauce for your pasta. It also is very yummy when paired with the turkey-bacon meatballs from the last post!. If you decide not to use it all when you make it, freeze before adding the cream. Then when you defrost and reheat, you can add it in to increase the fresh taste.

You will need:

  • 1 T olive oil
  • 1 T butter
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1 c vodka
  • 1 c broth
  • 1 can (28 oz) fire roasted diced tomatoes
  • 1/4 c pesto
  • 2 t red pepper flakes
  • Salt and pepper, to taste
  • 3 T cream

Then you will…

  1. Heat the olive oil and butter in a large non-stick skillet.
  2. Add in the shallots and garlic. Cook until softened.
  3. Stir in the vodka and allow to reduce by half.
  4. Stir in the broth and tomatoes with their juices.
  5. Allow to simmer and reduce for about 15 minutes.
  6. Stir in the pesto and season with the red pepper flakes, salt and pepper to taste.
  7. Remove sauce from the heat and stir in the cream.

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Turkey-Bacon Meatballs

November 6, 2011

 

On a recent visit to my sister’s, we decided to make these meatballs. You start with light ground turkey and then add in a few slices of crispy bacon. The end result is deliciously baked meatballs. Because turkey is a leaner meat, these are best when simmered in some sauce prior to serving.

You will need:

  • 4 slices thick cut bacon
  • 1 lb ground turkey
  • 1 egg, beaten
  • 1/4 c grated Parmesan
  • 1/2 c bread crumbs
  • 2 cloves garlic, minced
  • 1 T oregano
  • 1 T basil
  • Salt and pepper, to taste

Then you will…

  1. Cook the bacon until crispy. Allow to cool on a piece of paper towel before chopping.
  2. In a large mixing bowl, combine the ground turkey with the chopped bacon, egg, cheese, bread crumbs, garlic, herbs, salt and pepper.
  3. Line a 9 x 13 baking dish with tinfoil. Preheat oven to 350 degrees.
  4. Form meatballs approximately an inch in diameter and place in the prepared baking dish.
  5. Bake for 35-40 minutes, or until golden brown and cooked through.
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