Monday, November 20, 2017

Roasted Brussel Sprouts Garlic Cream Soup



I'm that Thanksgiving menu overkill person your mother warned you about. I always make at least three appetizers, four to five sides in addition to the turkey, stuffing, and gravy. The dessert count is too embarrassing to mention. A signature cocktail, wine and after dinner liqueurs are also present and accounted for.

As if all that is not enough, I love to create a soup to go with the meal as well. So here's my Thanksgiving soup recipe for 2017, a rich and creamy option that's full of yum. 


Roasting both the Brussel sprouts and the garlic before adding them to the soup is the key to the soup's deep delicious flavor.

This recipe provides enough servings for four soup bowls. If you want to serve it in smaller portions for Thanksgiving, it will serve 6. You can easily double the recipe to feed a larger crowd.


Thanksgiving aside, this is a lovely fall/winter soup option that is so hearty, a bowl accompanied with a chunky slice of hearty bread is a meal in itself. 

Friday, November 17, 2017

Fried Potato Gouda Sage Tart



Here's a beautiful savory sage scented tart stuffed with pan-fried potatoes and laced with melted gouda cheese for your fall baking pleasure. 

You're welcome.


This savory tart is a meal in itself. That's what I love about savory tarts. A slice and a small side salad and you're good to go. 

This recipe is a perfect Fall brunch option.  It is also a great side dish option for your upcoming Thanksgiving feast. 



The flavor secret to this tart is to fry the fresh sage leaves in olive oil, remove them and then use the sage-scented olive oil to fry the potatoes.

Wednesday, November 15, 2017

Pumpkin with Chestnuts & Shallots


I can honestly say, this is one of the best, easiest and most flavorful Thanksgiving side dishes I have ever made and your vegetarian friends and family will love it. 


I love the simplicity of this dish. Fresh pumpkin pieces are blanched then stir fried with the chestnuts and shallots in oil and butter. Add some vegetable broth, fresh thyme leaves, season and you're good to go!


The recipe is a great make ahead up to one week in advance. Bonus.

Monday, November 13, 2017

Turkey Cashew Schnitzel in Tarragon Cream Sauce


If there is no way in hell you are roasting a turkey this Thanksgiving, consider making this alternative turkey dish for your upcoming holiday.

This dish has incredible flavor. Serve it with mashed potatoes or sweet potatoes and you have yourself a mini feast. 

I love nutty schnitzels because coating a schnitzel in any type of nut before pan frying adds wonderful, flavor and crunch to any schnitzel dish.



And. Make the roux ahead of time and the dish takes less than a half hour to make. 

Shut the front door. 

Many German sauces and soup are flavored with a dark roux. Don't be intimidated by the fancy name. Roux is easy to make. You will find a recipe for a dark roux is included below.



In this recipe, the mild turkey flavor is the perfect complement to a creamy, crunchy, cashew coating. The last of the tarragon from my garden was used to add an anise-like flavor the sauce. The dark roux was added to the sauce to deepen its flavor.

If tarragon is too hard to find, substitute your favorite herb. 


Turkey Cashew Schnitzel in 
Tarragon Cream Sauce
Prep Time: 15 minutes 

Cook Time: 8 minutes 

Yield: Serves 4 

Ingredients:
  • 1 cup unsalted raw cashew nuts, plus some for garnish
  • 1 large egg
  • Salt and white pepper to taste
  • 4 turkey breasts thinly cut 
  • 8 tablespoons all-purpose flour
  • 3 tablespoons canola oil
  • 2 cups water
  • 4 tablespoons turkey broth 
  • 4 tablespoons dark roux*
  • 1/4 cup heavy cream
  • 1 teaspoon chopped fresh tarragon, plus some sprigs for garnish
*Recipe follows below

Directions:
  • Rinse the turkey breasts and pat dry. If the turkey breasts are uneven in thickness, pound them until they are thin and even. 
  • Season each breast with salt and white pepper on both sides. 
  • Place three deep plates by the stovetop. Chop the cashews into small pieces and spread the pieces out on one plate. 
  • Whisk the egg in a small bowl. add salt and white pepper and pour into the second large shallow plate. 
  • Pour the all-purpose flour evenly onto the second plate.
  • In a separate bowl, whip the heavy cream until stiff peaks form and set aside. 
  • Heat the oil in a large shallow skillet over medium heat. When the oil is sizzling, turn the heat down to low. 
  • Dredge each seasoned turkey breast first in flour, then in the beaten egg.  Lastly, cover the breasts with the chopped cashews and place in the pan. 
  • Cook the turkey breasts 3-4 minutes on each side until they are cooked through and the cashew crust is golden brown. 
  • Remove from the pan and place the cooked turkey breasts on a separate serving plate. Cover the plate with aluminum foil and store in a warm place. 
  • Add the 2 cups of water to the pan. Add the turkey broth and the dark roux. Stir until everything is combined thoroughly. 
  • Stir in the whipped heavy cream and the fresh tarragon. Let the mixture simmer for a couple of minutes and season with salt and white pepper to taste. Remove from heat. 
  • Retrieve the turkey breasts from their warm place, uncover and pour the sauce over the top or serve on the side. 
  • Garnish with raw cashews and fresh tarragon sprigs and serve. 
*To make the dark roux: 
  • 1 cup vegetable oil
  • 1/2 cup flour 
Directions:
  • Heat the oil in a heavy-bottomed skillet over medium-high heat until tiny bubbles form in the oil. If you want to be more precise and use a thermometer, heat the oil to 300 degrees F. 

  • Carefully add the all-purpose flour a bit at a time stirring slowly and constantly. Be careful not to slosh any of the liquid on yourself as it is extremely hot. 
  • When all the flour has been incorporated, keep stirring slowly until the roux becomes a deep caramel color. You do not want it to turn a chocolate color. The darker the roux, the less thickening power it has. In this case, the roux is added to this sauce recipe for flavor. 
  • Remove from the heat. Use immediately or transfer to a jar and store in the refrigerator for future use. but bring the roux to room temperature before using. If you would like a thicker sauce, stir in more cream and/or all-purpose flour.

Friday, November 10, 2017

Cinnamon Star Bread - King Arthur Flour's November Bakealong Challenge


Just looking at this gorgeous baked good can be intimidating, forget to attempt to make it yourself. However, when you read the frank step by step instructions on the King Arthur Flour website, you gather the confidence to give it a try.

This cinnamon star bread recipe is much easier to make than the deceptive and intimidating looking result.



It does take awhile to create. The total rise time is two hours. However, if you plan this recipe around doing other tasks, it comes together in no time. 

The cinnamon star bread can also be premade and frozen up to one month beforehand. Perfect for a holiday breakfast or brunch. Who doesn't love make-ahead recipes for parties or holidays?



I was lucky to have had all the ingredients on hand. The recipe contains potato flour and nonfat milk powder, both of which not everyone has in their kitchens. You only need a 1/4 cup of each of those ingredients, so I suggest instead of running out and buying them,  "borrow" the amounts you need from a friend or neighbor if you can or use their recommended substitutions.

Wednesday, November 8, 2017

Apple Chestnut Gugelhupf with Calvados Glaze


You know when you have an idea in your head that should stay in your head and never make it out? Yeah, the red glaze on this cake was one of those ideas. 

I thought the result would be a bright, fresh pop of color. Instead, the glaze makes the cake look like a cross between a badly dressed drag queen and a Halloween nightmare.



Oh well.

Disastrous glaze aside, the cake is absolutely scrumptious and I am looking for an excuse (other than to redeem my glaze goof) to make it again in the future. Today is my birthday so I'm giving myself a pass. 



Next time I will leave out the food coloring entirely and instead add a tablespoon of ground cinnamon for extra flavor and a more sane color. I suggest you do the same. You can also just add a drop of food coloring to slightly tint the glaze.

Monday, November 6, 2017

Fried Brie with Pumpkin Honey Dipping Sauce


These fried brie pieces are so good, they don't even need a dipping sauce. However, of course, I went the extra mile to create one using roasted pumpkin puree to pile on the Thanksgiving flavor. It also adds some pretty. 



I used Panke breadcrumbs to coat the brie pieces and they really made the difference. The result was a golden, crispy crunch on the outside. A perfect contrast to the smooth and creamy interior. I added some chopped raw pumpkin seeds to the batter for even more crunch, color, and flavor.  



This Thanksgiving appetizer is a great make-ahead recipe up to a week in advance. On the big day, reheat the fried brie pieces in the oven or, if your oven is working overtime, in a toaster oven before serving. 


Friday, November 3, 2017

Quincessentials: 5 Quince Dessert Recipes for Your Holiday Table


Fresh quince is now appearing in grocery stores and farmers markets here on the east coast. This often overlooked fruit has a tart flavor perfect for desserts. quince recipes make a wonderful addition to your Thanksgiving table. Here are my favorite quince recipes. Click on the picture caption to go to the recipe.


#1 Quince Cranberry Almond Bars
Prep Time: 45 minutes
Bake Time: 30 minutes
Yield: 20 pieces

For this recipe, The quinces are poached in a wine, honey, lemon concoction. You can do this a few days ahead to save time. The dried cranberries add a decorative and sweet-sour flavor. The almonds add crunch.



This recipe is great for a holiday mean, not only because of the flavor but because it serves a large group.

Wednesday, November 1, 2017

Whole Wheat Fig Toasted Walnut Rolls


It’s the first of November and without shame, I’m parading out my Thanksgiving recipes.

I'm the type of person who plans my October - January holiday menus all year long. I collect and jot down tons of ideas and flavor combination. 

Unfortunately, I am not going to be in the States this year for Thanksgiving. So reluctantly, I'm forgoing the holiday dinner I look forward all year to creating. I'll be tucking some of those ideas away for next year.


That doesn't mean this space is not throwing down Thanksgiving. Over the next couple of weeks, I will be posting the recipes I would serve this year if I were creating a feast. A virtual Thanksgiving will have to do this year. 

However, do not feel sorry for me because I will be underwater in Indonesia. 

#firstworldproblems.


Enough about me, on to these delicious whole wheat nuggets perfect for your Thanksgiving table. Fig Walnut Rolls contain two big fall flavors packed into a little package.