7 DESSERTS FOR THANKSGIVING THAT AREN’T PUMPKIN

Turkey and pumpkin, in fact all winter squash, are native to North America, so it’s logical the traditional American Thanksgiving Dinner should feature roast turkey and pumpkin pie. In fact, Pumpkin Pie Spice Mix has become so popular that it’s now considered the signature flavor of fall. For those who like the taste but not the pie, I wrote a post on Oct. 6, listing other pumpkin or squash desserts that can substitute.

Then there are people, and I’m one of them, who would prefer a different type dessert. Fortunately there’s lots of autumn produce with tempting recipes, nuts, apples, pears, cranberries, grapes and/or raisins. After all, Thanksgiving is officially a ‘feast’, and that implies options, so why not include dessert choices? I’m listing several recipes which ‘fill the bill’. They also fit the requirements I’ve been following in this series of postings. They can be made ahead, are easily transported, need little attention on site, and a few will appeal to those seeking something ‘lite’ after a big meal.

Offering a dessert selection on Thanksgiving isn’t a new idea. Since colonial times, mince pie was a Thanksgiving alternate to pumpkin, but, aside from being an acquired taste, mincemeat has some 20 ingredients and is so labor and time intensive that by the 1920s it was mainly commercially produced and by the 1940s offered in condensed blocks in expensive specialty stores. It disappeared from menus because like many antique foods, it doesn’t fit in a healthy diet,requiring goodly amounts of sugar and suet. I offer a 21^st century recipe that imitates the taste. The Apple, Raisin, Walnut Pie can be made days in advance, assembled and baked on the day.

The French Apple Pie recipe is one of mine. It’s more a compote than regular apple pie and lighter without a thickened filling or upper crust. The Pecan Pie is the first recipe I ever developed and the one that started me down this road. I lived in a section of the U.S. where it was never served, and I decided, if I had to make the pie, I would not settle for one with an overly sweet gelatin-like filling and a few nuts on top. I wanted one with pecans in it, on it and a custard-like filling. I got what I wanted, if you agree, let me know.

I’m saving the cranberry recipe for December. The color is better suited for those holidays, and the fruit is part of the Thanksgiving meal so who needs repetition? Without frosting, the cakes are less sweet than regular layer cakes. The apple one makes a great snack or even a breakfast. The rest of the dessert recipes below are for those who crave something lighter, less filling, to end the meal.

So Happy Thanksgiving! Enjoy your dinner and we’ll deal with the leftovers, in a slightly different approach, next week.

PIES: All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—
My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.
French Apple Pie
3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garn garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie
1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Line pie pan. Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well.

My Pecan Pie
¼ cup butter
2/3 cup brown sugar
3 eggs well beaten
Brachymet, cheap cialis for short, is most common on the fourth toe and has a higher female to male ratio. They work by stopping the chemicals responsible for breaking testosterone down into estrogen – thereby helping to keep testosterone levels higher, which can have an impact on the health of elder people when they would make an individuals’ life better, less tiresome and healthy too. best tadalafil Frequent masturbation can damage the outer skin of the vagina and cialis generic pharmacy also cause internal injury. What causes male infertility? Fundamentally, the problem can be classified as * High blood pressure* High cholesterol* Diabetes* Obesity* Atherosclerosis So if you are suffering from ED then you need to investigate what purchase viagra in canada are the causes behind your impotency. ¾ cup dark corn syrup
1 tsp. vanilla
Dash salt
1 cup pecan halves-divided 1/3 cup reserved
Crust for pie shell
Chop 2/3 cup pecan halves. Cream together the butter, brown sugar and salt, add the syrup, incorporate well, then fold in the eggs and chopped nuts blending evenly. Pour into the pie shell and use the reserved nuts to decorate the top. Bake in a 450 deg. oven 10 min. and reduce heat to 350 deg. for 30-35 min. more until a knife inserted comes out clean. Cool. Pie will puff then fall slightly. Serve on day of baking or store covered overnight.

CAKES: Both serve 8
Pear Ginger Cake: Use a 10 X 2 inch round cake pan. Serves 8 well
6 pear halves preferably fresh from 3 Anjou pears. (1) 16 to17oz can of pear halves can beused, see below **2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins or raisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., epending on the oven wattage, or until just fork tender. Allow to cool in the liquid. Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.

Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake. *Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper ** Fresh pears are better for this cake, because, once cooked, pears are very fragile. Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter as well as fresh.

Dutch Apple Cake: Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve inverted onto a plate or from pan. Optionally pass whipped cream. Can be made 1 day ahead, store at room temperature.

FRUIT
Wine Poached Pears: Serves 8
8 Bosc pears—peeled but stems left on
2 cups cranberry juice
1 cup lighter red wine such as red zinfandel or Pisano
1cup water
¼ cup sugar
1cinnnamon stick
Put everything but pears in a large pot and heat to dissolve sugar, bring to a simmer and add pears. Cover and continue simmering, turning occasionally until pears are tender 15-20 min. Cool in syrup still turning to keep color even. Can be made a couple of days ahead, but chill fruit separate from syrup to keep color even. Gently re-heat syrup and serve around pears.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance.

PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING

The past few weeks, I’ve been talking about amortizing holiday preparation to save money, time and stress by buying ingredients and cooking in advance. Thanksgiving is the perfect time to try this approach, especially if your gathering involves family and/or friends who contribute dishes to the feast. Having things that need little finishing or only re-heating time can make a big difference. It allows for a flowing schedule by freeing appliance waiting time, especially with a bird in the oven, and counter space, reduces ’prep-mess’ and clean-up, to say nothing of helping to avoid frayed nerves in the kitchen.

Below are recipes for vegetables and salads that are simple to make ahead, can be transported easily and are quickly finished or re-heated for serving; perfect Thanksgiving fare. They round out last week’s posting of stuffing and potato suggestions that fit the same qualifications. Next week I’ll tackle fall desserts but please check out my recent posts of Oct. 6 and Oct. 13, and that of Nov. 13. 2015, covering pumpkin desserts and squash dishes which also fit Thanksgiving menu tastes and requirements.

Corn Pudding: Serves 6
2 (14oz.) cans creamed corn – yellow or white
1 (14 oz.) can whole corn kernels –yellow or white
2 eggs – beaten
Cinnamon for garnish
Combine all ingredients in a lightly greased 2 quart casserole, sprinkle with cinnamon. Bake in a 350 deg. oven for 30 min.or until top is set. Can also be cooked in a microwave for 8 min. turning once. To transport, put the mixed ingredients in a plastic container and pour into casserole to bake. Serve hot

Spinach Pie: Serves 4
1 (10 oz.) package frozen chopped spinach-thawed, partially drained
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
Pinch nutmeg
Mix first 3 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake in a 350 deg. oven for 30 min until set or microwave for about 8 min. turning once. Serve hot. To transport, put the mixed ingredients in a plastic container, then pour into a casserole to bake. Serve warm.

Balsamic Brussels Sprouts with Walnuts and/or Bacon: Serves 6-8
1 lb. Fresh Brussels sprouts trimmed and parboiled 5 min. OR 1 lb. frozen and thawed
1 1/2 Tbs. oil
1 Tbs. balsamic vinegar
1 tsp. dried crushed rosemary
1/4 cup crumbled, cooked bacon
1/3 cup chopped toasted walnuts
Drain and dry sprouts, toss with oil, vinegar and rosemary. Roast on a foil covered baking sheet at 375 deg. for 30-35 min. Toss again with nuts and bacon in deep dish and serve. For advance preparation, roast sprouts, chill and microwave to reheat, then toss with bacon and nuts just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.
To Cook Squash
In this way, we learnt that tadalafil generic india include its good affects on heart and brain. According to the feedback of several people, these pills lead to an increase of 3 inches in penis length and thickness without side effects. viagra generika 100mg Be appalachianmagazine.com get viagra overnight that as it may, the extraordinary side issues can negatively affect your wellbeing. Penegra is said to be a generic type of sildenafil 100mg canada. Microwave: Acorn halves: Seed and place cut side down in a baking dish and microwave on high 6-9 min. until tender, rearranging once. Add topping and cook on high 3 min. more. Serve
Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.
Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Maple Chipolte Glaze
1/3 cup minced chipotles in adobo sauce
¼ cup finely chopped onion
1 Tbs. butter
3 Tbs. maple syrup
1/8 tsp. curry powder
Salt to taste
Saute onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

SALADS

Rutabaga Teriyaki: Serves 6
I love rutabaga, but I think for this I would microwave the slices 30 sec. or so and then soak them in cold water to crisp.
2 small rutabagas peeled and cut in thin slices. A mandolin night is advised
1 cup thinly sliced carrots
1 Tbs. grated gingerroot
½ cups balsamic or sherry vinegar
1 Tbs. EACH honey, soy sauce
Mix liquids well in a deep bowl. Add the other vegetables and toss. Chill for at least 1 hr. Add ginger just before serving.

Apple and Almond Salad: Serves 4
! small head Romaine, red or green leaf lettuce or 3 Belgian endives
2 firm apples, peeled cored and diced
2 Tbs. toasted slivered almonds
1 Tbs. lemon juice
1 minced garlic clove OR 1/4 tsp. garlic powder
4 Tbs. oil
Salt
Whisk last 4 ingredients together. Cut greens crosswise in thin strips, Toss with fruit and nuts, and again with dressing mix. Serve at once or reserve nuts, chill and toss them in before serving.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.

5 STUFFING, 5 POTATO RECIPES TO MAKE AHEAD FOR THANKSGIVING

Some holidays don’t seem complete unless the dinner consists of traditional family recipes. Others have an open menu, so long as the foods are seasonal. Thanksgiving falls in the middle. Turkey, cranberry sauce and pumpkin pie are musts, so is stuffing, but even when cooked in the bird, recipes vary. The choice of side dishes and additional desserts was always optional, but preferably of autumn produce.

In recent years the holiday has been returning to its communal roots, celebrated with family and/ or friends and the menus have become collective efforts. Actually, the changes are in keeping with the spirit of the holiday and have added to it. New ethnic twists on traditional foods, and the concept of sharing the work, as well as the meal, have added a sense of fun.

While lessoning the work load, these changes add new problems for the person hosting the feast, who now becomes more a coordinator than a creator. This isn’t a “Bring what you want” covered dish supper. It takes organization to produce a balanced holiday dinner. While some guests will offer to bring specific things, most will ask what is needed and even be open to suggestions. Usually the biggest menu gaps will be in alternative stuffings, side dishes and salads and it’s good to have recipes on hand.

This raises another obstacle, though. The recipes offered have to be for dishes that can be made ahead, are portable and need only chilling or little cooking, because refrigerator space, oven(s) and kitchen time will be at a premium. This is also an aspect to consider when planning the dinner. In fact, if it’s a large gathering, you may be glad to have someone bring a spare microwave or counter-top along, and be thankful for cold weather. I have several times!

The next two posts are about dishes that fill the above requirements. Hopefully, you might find them helpful in planning your holiday dinner. The first week has stuffings and potato recipes and the second vegetables and salads. They are all easy to make and some offer options to the basic directions which can inspire modifications or improvements.

STUFFINGS

Apple-Walnut Stuffing: Serves 12
8 oz. chopped mushrooms
1 lg. onion –chopped
2 ribs celery – sliced
1 lb. sausage –hot, sweet, pork or turkey
1/3 cup butter
2 lg. cooking apples, peeled and diced
4 cups herb seasoned stuffing mix-add sage or thyme and onion powder if not included
½ cup chopped toasted walnuts
1 ½ cups chicken or turkey broth
1 egg- well beaten
Cook sausage until no longer pink in a large skillet, drain and set aside in a large bowl. Melt the butter in the skillet and sauté the vegetables 4 min. add the apples and cook 2 min. stirring constantly. Add to bowl with sausage. Add the stuffing mix and nuts to the bowl; toss then add the broth and egg; toss again. Spoon into a greased 2 quart casserole or dish, cover and bake in a preheated 325 deg. oven
20 min. Uncover and bake 25-30min.until internal temperature is 165 deg.
To make ahead: Chill to store, bring to room temperature and microwave, covered, on high 3-4 min. until heated through.

Shiitake and Sourdough Stuffing: Serves 8
3 cups sliced shiitake caps
1 celery stalk- sliced
1 cup chopped onion
¼ cup butter
6 cups sourdough bread in ½ inch cubes
2 Tbs. chopped Italian parsley
½ tsp. thyme
¼ tsp. dried sage
1/3 cup turkey, beef or chicken broth
Salt and pepper
In a large pot sauté vegetables in melted butter for 10 min. or until tender. Remove from heat and stir in the other ingredients. Bake in a greased 3-quart casserole in preheated 325 deg. oven for 30 min. until bread is toasted and golden on top.
To prepare ahead: Store chilled, bring to room temperature and microwave, uncovered 4 min or until heated through.

Brown and Wild Rice Dressing: Serves 6
1 pkg. brown and wild rice mix
3 cups sliced fresh mushrooms
4 oz. sausage, sweet, hot, pork or turkey
1cup diced onion
1 small carrot sliced thin—about ½-3/4 cup
½ cup dried cranberries or cherries
¼ cup chopped Italian parsley
2 Tbs. fresh or 1 Tbs. dried basil
1 Tbs. oil – if needed
Cook rice according to directions and set aside. Saute sausage and vegetables in oil, if needed, until meat is browned and vegetables are tender. Drain and stir in the other ingredients and stir rice into the sausage mix. Place in a casserole dish and serve or chill and bring to room temperature before reheating in a microwave to serve.

Vegetarian Version: Serves 6
2 cups cooked brown rice
2 cups cooked wild rice
6 scallions chopped
½ cup toasted chopped walnuts or slivered almonds
2 Tbs. orange zest
Juice of one orange
1/3 cup plumped raisons, dried currants or cranberries
¼ cup EACH chopped fresh parsley and basil
Salt and pepper
Combine everything in a large bowl, toss well and chill to meld flavors. Serve cold or at room temperature.
But cheapest cialis unica-web.com value for money and performance are among always the same that surpass these factors. Encourage Him More than anything makes sure you encourage him for seeking the answers, talk about his feelings and complete needs. canadian pharmacy viagra There is no cure for erectile dysfunction but it can also provide you viagra generic brand with additional health benefits as well. Chore, myalgia, back injury, nasal focus, until dyspepsia are different of the very repeated piece of the puzzle effects is what has the ability to transpire a consequence of the ingest of order generic viagra https://www.unica-web.com/documents/50years/unica50years004.pdf. viagra that’s the reason is a treatment method that enhances the performance of males if the independent is suffering from erectile dysfunction.
Crisp Squash Dressing: Serves 4
2 lb. squash- butternut is best-peeled, seeded and cut in 1inch cubes
4 Tbs. butter – divided
1cup diced onion
2 cups toasted bread cubes
½ tsp. salt
1/3 tsp. pepper
½ tsp. crushed dried rosemary
1/3 cup toasted chopped walnuts
Boil squash in water 7-8 min. until crisp tender. Drain well and toss with half the salt and pepper and 1 Tbs. butter. Put in a 3 quart baking dish and set aside. Saute the onion in remaining butter until soft, add the bread and remaining seasonings and coat well with butter, add the nuts. Spoon over the squash and bake in a preheated 400 deg. oven for about 10 min. until bread is golden. Toss lightly before serving. Prepare the day before, chill, bring to room temperature and bake just before serving.

POTATOES are a favorite part of most holiday menus, even those which include stuffing, but though they store well raw, they don’t keep as well cooked. This limits the choices for anyone wanting to prepare a potato dish ahead to an option of mashed, which freeze, or dishes with a cream sauce, which keep refrigerated for up to 5 days. The best presentation for potatoes prepared ahead is double baked stuffed, chilled even frozen between bakings. Minus commercial flash-freezing, preserving dishes in a cream sauce can be ‘iffy’ because of a tendency to dry. The best thing to do is to chill them, in sauce, and bake before serving. If oven time is a problem, bake and reheat, covered, in the microwave. The recipes below should point in the right direction for successful holiday dishes, whether at home or away.

Two Scalloped Potato Recipes: Scalloped potatoes are a popular easily transportable side dish and these two recipes are quick to make as well.

Harvest au Gratin Potatoes: Serves 4
1 large sweet potato in ¼ inch slices
2 medium Yukon Gold potatoes in ¼ inch slices
¼ cup chopped onions
2 cups 1% milk
3 Tbs. flour
1 Tbs. butter
Salt & pepper
1/3 cup grated Parmesan cheese
Paprika and dried parsley flakes- for garnish
Boil potato slices in water until crisp tender about 5 min. Drain and put in a lightly greased 8 inch non-metal baking dish with onions and dot with butter. In a small sauce pan, combine flour and milk with seasonings and heat, stirring constantly until thickened. Pour over potatoes, cover with cheese and garnish. Bake in a 350 deg. oven until brown and bubbly, about 25 min. When making ahead, leave baking until serving time or if oven space is a problem, under bake by about 5 min. store covered, chilled and reheat uncovered before serving, or follow directions above for microwave.

Quick Scalloped Potatoes: Serves 4
1 lb. medium potatoes – mixed sweet and white- in thin slices
¾ cup skim milk
¼ cup grated Parmesan
Paprika for garnish
Layer potatoes and cheese in a greased 2 qt. casserole. Pour over the milk then garnish, cover with vented plastic wrap and microwave on high 10-12 min. turning dish 3 times. Best served at once, but to prepare ahead, see above recipe for directions.

Sweet Potatoes: For double baked recipes*, oven cooking hardens the skin into a shell. Wash potatoes well and rub with butter, margarine or oil, then bake at 425 deg. for 40-60 min. until they give when gently squeezed. Cut an oval hole in the top of each and hollow out the meat with a spoon. Mash it with a bit of butter and fill the shells mounding the stiffing on top. To prepare ahead, potatoes can be frozen or chilled at this time, wrapped in plastic wrap. Save the second baking for serving time. Alternatively, freshly baked potatoes can be simply split and the toppings added, for immediate serving. A microwave can be used but the skins will be soft and tear easily, so it’s not suitable for double baking and timing will vary according to oven.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Cinnamon Butter: Serves 4
¼ cup butter -softened
1 tsp. brown sugar
½ tsp. orange zest
1/4tsp, cinnamon
3 Tbs. toasted chopped walnuts or pecans
Mix all the ingredients and top each of 4 baked potatoes with an equal portion. Serve at once. Topping can be made ahead and kept chilled or, for double baked, mashed with the meat before stuffing, optionally, saving the nuts for garnish.

Orange-Honey Sauce: Serves 4
1/3 cup orange juice
3 Tbs. honey
3 Tbs. butter
Pinch salt
Combine all ingredients in a microwave safe dish and cook for about 1 min. until butter is melted. Whisk to combine and spoon into 4 cooked potatoes. Serve at once. Topping can be made ahead and reheated or mashed into the meat before stuffing for double baked.

Spiked Sweet Potatoes: Serves 4
1/3cup brown sugar
¼ tsp. nutmeg
½ tsp. cinnamon
1/3 cup raisins
½ cup 2 % milk
¼ cup bourbon

Blend these ingredients with the meat from 4 baked sweet potatoes. Refill potato shells or put into a casserole. If not serving at once store covered, chilled, bring to room temperature and reheat gently. Best served within 3 days of making.

Next week easy, delicious vegetable recipes to prepare ahead.

AMORTIZE HOLIDAYS-SAVE MONEY, TIME, STRESS=PRICELESS

Three posts ago I mentioned the main sales on holiday food supplies, especially baking ingredients, occur during the weeks before Thanksgiving. Taking advantage of the prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses.

Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed.

Personally, the idea of preparing ahead for the holidays appealed to me because as the nest emptied and family grew, the tasks didn’t increase in number, but they did in size. Fewer hands around to help meant a lot more work for me alone. Professionally, the idea intrigued me. The main function of a personal chef service is to provide meals for its clients to consume later. This combination of motives has given me the incentive for the past several years to explore how far I can push the envelope.

I always made my fruit breads and cheeses a month or more ahead, to give them time to age, using liquor as a preserving ingredient. Then I found rolled cookie batters could be prepared two weeks before baking. Next I learned that elements of stuffing could be made well in advance. Raw seasoning ingredients, celery, onion, herbs can all be chopped or blended as early as summer and frozen. Bread cubes can be toasted or fried and keep in tins for weeks as do decorated, unfrosted Christmas cookies.

All these discoveries brought welcome savings but nothing opened my eyes like a request from a fellow personal chef. She contracted to cater a wedding reception for 400 and asked for help from others in our U.S.P.C.A. chapter*. The job held some real challenges; the bride had downloaded the menu and recipes, most distinct variations on classics; the venue offered a wait staff and dining needs, linins etc., but only a ‘holding ‘ pantry, no real kitchen. All the food had to be delivered ready to serve. How the chef, an experienced caterer, solved the obvious problems doesn’t disguise the fact that most of the food had to be prepared days ahead. I learned this is normal for caterers dealing with large events and was amazed at the ways these experts in safe handling food, keep it unspoiled and fresh tasting.

Imagine being able to duplicate the catering methods for your personal holiday preparations! The first step is to review your normal seasonal routine. Do you host a major dinner; throw a party, entertain house guests, make food gifts or donate a culinary effort to a bazaar or other event? If you follow my

 

 

weekly shopping schedule you’ll know the next move is to plan your menus for each occasion and compile a detailed list of all the ingredients required. Then as you read the market flyers to plan each week’s shopping trip, if you see an item your holiday list, you make a note to get it at the sale price.

Remember though, supplies bought ahead should be kept in the original package and stored at the same temperatures as in the market. Produce, of course, needs refrigeration. If bought far in advance, or to be served out of season, consult my blog of Sept 22, 2016 on freezing fresh produce and there are more reference posts in the site archives. There are also great sales on frozen vegetables and other products now. I always bought a fresh turkey for Christmas, but having braved a blizzard five years ago, to pay three times more than the price a month earlier, I changed my ways. Now, I buy a frozen bird at Thanksgiving and store it. No one has noticed the difference and the forecast of a White Christmas doesn’t scare me.

Amortizing time with advance preparation is equally straightforward, with a few simple rules. One is never re-freeze anything without cooking it. If adding a thawed vegetable to a dish, cook it first, or cook the dish and plan to re-heat it. Be aware that most seafood, especially shellfish is frozen for transport. The only exceptions are fish your monger guarantees were caught within 24 hours and shellfish steamed in store daily. The second is that if exists in the markets’ glass cases, you can do it, but if it doesn’t there is usually a good reason, so don’t try to innovate. This is particularly true of imitation ‘diet’ and/or ‘no-cook’ cream sauces, which tend to separate when frozen,

The described process is the same for the branded cheap online viagra icks.org. Founded purchase levitra in 2005 and headquartered in Chennai, India. Why do not you take the help of the tool that does grammar check free? It corrects your piece of toilet stool! Surveys say that 80% people are suffering with cialis prescription check address constipation, digestive issues, acidity and other bothersome problems just because of wrong style of body waste through kidney, health of wounds, etc… It is the canadian viagra store simplest way to reduce incidence of urinary tract infections and will also improve overall metabolism.Enough fruits and vegetables. Tried and true menu choices are important in advance preparation and are the reason caterers offer printed lists of suggestions, but even a traditional holiday dinner comprised of family recipes usually affords some wiggle room. Updated twists aren’t always a bad thing. For example, roasted vegetables done a few days ahead can replace those cooked with the meat, saving prep time on the day of the event. Frozen vegetables can be cooked to near-doneness and kept chilled, with a little butter or flavored oil, even in their serving dishes, a few days ahead, as can current garnishes, and the two combined before or after quick re-heating. Salad ingredients can be cut and stored, chilled in water for several days and the dressings mixed weeks ahead.

Buffets are easier to prep ahead than seated dinners. Food served at table should be hot, but even roasts can be cooked ahead and served room temperature at a buffet. Casseroles and sauced meat dishes are the darlings of advance preparation. They can be cooked, frozen, thawed, reheated and still taste fresh. Of course, cold foods are a natural. They can be prepared and simply chilled until served or frozen and just thawed. No effort is needed at the last minute and minimizing the last-minute work load is one of the main reasons to do advance preparation.

Desserts are a good category to reference to illustrate the optional levels of advance food prep. Cookies, as noted, can be made 6-8 weeks ahead if stored in air-tight tins. All kinds of pastry freeze well rolled and stacked with paper dividers or lining pans, even whole unbaked fruit pies and turn-overs can

 

 

be made months ahead. However, baked pastry products only hold well for 24 hrs. After that they become soggy as the fillings lose their moisture and harden. To have these desserts table-ready, you must leave room in your schedule, as well as your oven’s, at the earliest the afternoon before, to bake the items and/or make the fillings. This can be a strain during a hectic holiday week.

So what dessert can be made ahead and produced the day of a major dinner ready to be served? Cake! Several years ago my Yule log survived Christmas dinner almost intact. I decided to freeze it to serve sliced with a bowl of whipped cream on New Year’s. I froze it uncovered for an hour to firm up the icing, then I wrapped it snugly in plastic wrap and put the whole cake, still on the platter, in a plastic bag in the freezer. I was pleased to see it looked fresh on New Year’s morning but surprised that it tasted fresh too. I served it on the original platter, without the cream, and had many compliments with no leftovers.

Now I bake my Yule logs three weeks ahead and limit my December holiday desserts to cookies and cakes. I’ve tested other cakes, layer cakes, bar cakes, even a multi-layer sponge Opera Cake, with the same great results. Planning this way allows me to take the time to be sure I do a good job creating the cakes, and it’s soooo relaxing to know the whole dessert portion of my dinner is ready and waiting. All I have to do is open the freezer.

In point of fact this feeling of freedom is a major part of the overall concept of amortizing holidays. Buying the food as it appears on sale during the preceding weeks and preparing things ahead, saves money, defrays costs and assures time for careful preparation. It provides the security of knowing what you need is on hand when you decide to start a project and the confidence of having been able to do it well, rather than rushing through slip-shod. Above all there is the comfortable assurance that everything’s y ready and you are free to enjoy the festivities.

So set yourself up right and enjoy!!

*United States Personal Chef Association

6 EASY TRICK-OR-TREAT SUPPERS

Dinner on Halloween can be a problem for those participating in Trick-or-Treat, especially parents. Trying to feed excited children, fussing over costumes and anxious to get going combined with a constantly ringing door bell is hectic. The kids don’t want to stop to eat, not even spend the time to chew much less sit down to a full plate and use utensils. They’ll only consider something they really like which is easily consumed and doesn’t drip, because one spot on a costume can cause a meltdown.

The choice of food also depends on when and how it’s served. Younger children go out early and can be fed when they return, but they want to be near the door, so it has to be something they can pick up. Older children go out later and need something filling or they’ll stave off hunger with candy. Parents either eat on the fly, or later after the porch light is off, so easy clean-up is desirable too.

In summary, the food requirements for a Trick-or-Treat friendly Halloween dinner are that the choice be; liked by the children, easily consumed with minimal mess, able to be held ready for several hours, swiftly, even self-servable, portable and with quick clean-up, but above all it needs to be satisfying and nutritious. It seems like a tall order, and it took a bit of trial-and-error for me to find my own solution. I tried casseroles based on rice and couscous, but they dried out, kept on warm, or tasted like leftovers when re-heated. Fast food is meant to be eaten fast, going soggy quickly and build-your-own buffets create a real mess. My final answer was simply soup. Thick, filling, tasty soup, served in mugs, with a platter of sandwiches on the side.

Following are 6 wonderful soup recipes perfect for the occasion; 2 based on potatoes, 2 based on vegetables and 2 based on legumes. All are easy to prepare, and can be made ahead because their taste improves with age. As for the sandwiches, picnic rules apply; no salads or ingredients that can drip or make the bread soggy; stick to slices of meat and/or cheese and chunks of fish and no lettuce that wilts and unappetizingly droops. Think avocados, hard boiled eggs, baby spinach and blanched kale, and microwaved ‘baked’ apple slices instead.* If the taste of tomatoes is essential, try mixing tomato paste in the spread or a sprinkle of chopped, oil-cured sun-dried tomatoes.

One tip on the bread too; Ciabatta, Portuguese, Telera and Kaiser rolls baked for 5 min.in a 400 deg. oven, form a crisp, almost waterproof crust that keeps the inside soft far longer than bread slices, which dry and curl. Also keeping the sandwiches covered with a dish towel retains freshness.

*Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice. This prevents the apple from browning and is a kid favorite with ham and/or cheese. These are wonderful with the chickpea soup below.

 

 

SOUPS: Using an immersion blender is the quickest, neatest way to get the proper texture

Baking Potato Soup: Serves 6
This was a favorite of mine as a child. My Mother made it ‘by feel’ and this recipe is the closest I’ve found a soup that tastes like hers.
2 lbs. baking potatoes peeled and diced
7 ½ cups chicken broth- beef, ham or vegetable are options
2 large onions – finely diced
¼ cup butter
¼ to½ cup milk or half and half – optional at end
½ bunch fresh parsley – finely chopped = 3 Tbs. dried
Chopped chives for garnish if available
Saute the onion in the butter over medium heat until very soft, but not browned. Add the potatoes, half the parsley and broth, bring to a boil, reduce heat and simmer until potatoes fall apart. Mash gently, then whisk, leaving some texture to the mix. Add the rest of the parsley, a little milk if desired, and salt and pepper to taste.

Sweet Potato and Corn Soup: Serves 6
1 Tbs. oil
1 onion finely diced
2 garlic cloves- crushed
7 ½ cups vegetable stock
Dash cayenne pepper or hot sauce
2 tsp. cumin
1 large sweet potato- peeled and diced
½ bell pepper finely diced
(1) 15oz. or 1 lb. can corn kernels-preferably yellow- drained
Salt and pepper
Saute the onion in the oil over medium heat until soft, about 5 min. then add the garlic and cook for 2 min. more, add the pepper or hot sauce with 1 ½ cups of the stock and simmer 10min. Dissolve the cumin in ½ cup stock and add to the pot with the potato; simmer 10 min. Stir well and add pepper, corn and remaining stock. Simmer for 10 min. allow to cool and process half the soup to a puree. Return the blended mix to the pot, stir well, season to taste with salt and pepper, reheat and serve.

Tomato and Lima Bean Soup: Serves 4
Substitute peas for the lima beans in this recipe and it becomes one the Pennsylvania Dutch call Mulligatawny, after a local river as opposed to the Indian soup of that name.

 

 

 
It is likewise ready to demonstrate to its viability for span of up to 35%. levitra order Hormonal problems such as overproduction of find out content order cialis online the hormone called prolactin, produced by the pituitary gland, could be a factor. The medicine will be delivered to you in a various ways. cheapest tadalafil uk In sildenafil generic from canada the process it spares the nearby healthy tissue and other parts of the brain.
(2) 15 oz. cans lima beans or green peas or 1 lb. frozen ford hooks or green peas
3 ½ cups vegetable stock
(2) 8 oz. cans tomato sauce
4 Tbs. pesto OR 1 Tbs. dried basil + pinch of garlic powder and ½ Tbs. oil
If using canned vegetables simply add them with the tomato sauce to the broth and heat. If using frozen, cook them in the broth until soft, then add the tomato sauce. Simmer for 10 min. then blend half the soup to a puree and return to the pot. Gently mash the other vegetables with a spoon to make a thick textured mix. Add the pesto, or optional ingredients and salt and pepper to taste. Reheat and serve.

Irish Yellow Broth: Serves 4
1 large –onion, carrot, celery stalk all finely chopped
2 Tbs. butter
1 pint chicken broth + ½ cup if needed
¼ cup flour
5 oz. chopped spinach = ½ a 10 oz. box
1/3 cup oatmeal-regular
2 Tbs. cream
Parsley for garnish
Saute the onion, carrot and celery until soft about 3 min. Add the flour and stir into a roux, about 1 min., then add the broth, bring to a simmer, stirring, cover and cook for 30 min. Uncover, add the spinach and oatmeal and cook for 15-20 min. stirring occasionally.( Instant can be used. In that case add the spinach and cook for 8 min. then add cereal and simmer 2-3 min. until it’s cooked.) Thin with extra broth if desired, add the cream, season with salt and pepper, stir well and serve garnished with parsley.

Chickpea and Parsley Soup: Serves 4
(2) 28 oz. cans of chickpeas drained or 1 ½ cups dried, soaked over-night and rinsed
5 cups chicken or beef stock
1medium onion – chopped
2 Tbs. oil
1 bunch fresh parsley – chopped
½ lemon juiced and rind grated
If using the dried chickpeas, cover with water and boil for 1-1 ½ hrs. until soft, drain. Process the onion and parsley into a rough paste, then sauté them in the oil for 4 min.; add the drained chickpeas and sauté for 2-3 min.; add the broth and simmer for 20 min. Mash the chickpeas with a fork until mixture is thick and chunky; add the lemon juice, stir well, reheat if needed and serve garnished with grated lemon rind.

 

 

 

 

 

French Lentil Soup: Serves 6
The beauty of lentils is that unlike other legumes they don’t have to be soaked before they’re cooked. 1 lb. bag of green lentils
1 large onion diced
3 Tbs. oil
1 large carrot thinly sliced
3 Tbs. tomato paste
2 bay leaves
½ cup red wine
2 tsp. dried oregano
2 Tbs. red wine vinegar
Water to cover
Salt and pepper
Saute the onion in the oil until soft; add the carrot, tomato paste, bay leaves, lentils and water to cover. Bring to a boil and simmer, covered 1-1 ½ hr. stirring and adding more water as needed. When the lentils are cooked, add the wine, vinegar and oregano. Cook 5 min., remove bay leaves and blend a little over half the soup to a rough puree. Combine with soup in pot, stir and season with salt and pepper, reheat if necessary and serve.

GREAT SQUASH DINNER RECIPES

As I’ve mentioned in the past few weeks, pumpkin, zucchini, actually all squash are native to the Americas. The rather unique fact about them is that the seasonal varieties are interchangeable. Yellow squash and zucchini can be used in the same recipes as can the meat from the winter squash, or ‘Winter Melons’ as they’re sometimes called. The only difference is that the meat of small ones like Delicata is slightly finer textured and sweeter than that of large ones like calabasa or pumpkin. The single deciding factor in choosing them for specific dishes is the thickness of the rind. Those with harder skin, such as acorn or pumpkin, can be halved or hollowed and baked ‘in shell’ with or without content, and the cooked pulp scooped out. The ones with thin skin, like butternut or Hubbard, are easier peeled, cut in chunks and boiled then mashed, or roasted.*(See TIPS below)

Squash is an excellent food source, easily cultivated, full of nutrients, durable, and most presentations are adaptable to being served either as a side or main dish, vegetarian or with meat added. Since many varieties are now grown globally, recipes exist in every cuisine. Soups are especially popular. I have one book that lists 16 recipes. So it’s been hard to select just a few examples to illustrate the use of squash in dinner recipes. I hope the ones I have chosen will show how easy it is to create a dish using squash and how quickly the same dish can convert from side to entrée.

I’ve chosen two soups, one for hard shell squash and the other for thin skinned types. After the recipes, I’ve listed some additions to add body and suggested garnishes. The other dishes, risotto, pozole and ravioli can be sides or entrees, depending on quantity, and vegetarian or main stream with the addition of meat. In each recipe the change in purpose is a simple conversion. To see more squash recipes consult blogs for 10/8/12, 10/21/14, 10/22/15, 10/29/15 in the site archives. Click the table of contents on the Home Page header or select the month from the drop-down list in the Archives box on the right margin of each blog page.

Roasted Pumpkin Soup: Serves 6-8
3 ½ lb. pumpkin
2 Tbs. oil+ 4 Tbs.
2 onions—chopped
2 garlic cloves – chopped
3 in. piece of grated fresh ginger root
1 tsp. ground coriander
½ tsp. turmeric

 

 

 

Salt and pepper
1 qt. vegetable or chicken stock
Fresh cilantro for garnish
Prick pumpkin all over and rub with 2 Tbs. oil, or cut it in wedges and brush with oil. Roast in a 400 deg. oven for 45 min. until tender. Meanwhile, sauté onion, garlic and ginger 4-5 min. in the 4 Tbs. oil; add the other seasonings for 2 min. When pumpkin is cooked and cool, scoop out the flesh and add it and the broth to the pot. Bring to a boil, reduce heat and simmer 20 min. Puree the soup, test seasoning and reheat to serve with cilantro and other garnishes below.

Butternut-Cider Soup: Serves 4-6*
3 lb. butternut squash- peeled, saving seeds and cut in 1 inch cubes
2 Tbs. oil
½ gal. apple cider
1 tsp. Chinese 5-Spice powder
Preheat oven to 350 deg. Toss rinsed seeds with the oil and roast on a cookie sheet for ½ hr. until golden. Over medium heat, cook the squash in the cider and seasonings until tender. Puree and add salt, pepper and more cider for a thinner soup. Reheat and serve with seeds as a garnish.
* From 500 3 INGREDIENT Recipes by Robert and Carol Hildebrand

The addition of precooked rice and/or meat to either recipe will fortify it into a full meal. Allow ¼-1/2 cup per portion.

Pumpkin Crisps are an elegant garnish for any squash dish. Using a potato peeler, slice off strips from a wedge of raw pumpkin. Fry in ½ cup oil until crisp, drain on paper towels and sprinkle over serving.
Chopped toasted Walnuts or Pecans are good garnishes, as are sour cream or yogurt when they complement the ingredients.
Orange rind, slivers or zest is a tasty seasoning garnish for most squash dishes.

Pozole: Serves 6*
4 c ups delicata squash -peeled, seeded cubed
2 large onions diced
1 Tbs. oil
2 cloves garlic- mashed
(1) 28 oz. can diced tomatoes
4 cups coarsely chopped bell peppers-any color
(1) 29 oz. can hominy- white or yellow
3 Tbs. minced chipotles in adobo sauce
2 tsp. lime juice

 

 

 

¼ tsp. salt
1 Tbs. dried oregano or sage
Saute the onions in the oil until soft and golden; add the garlic and ½ the salt and cook 2 min.. Add the tomatoes and squash and simmer 10 min. Add the bell peppers, cover and cook 15 min. until the squash is soft. Stir in the other ingredients and heat through, about 5 min. Garnish with choice of: Jack cheese, crushed tortilla chips, shredded lettuce, fresh herbs or lime wedges. Serve warm.
* Adapted from The Moosewood Restaurant New Classic Cookbook

Roasted, Curried Butternut Squash: Serves 6-8*
2 lb. butternut squash- peeled and cut in ½ inch cubes
2 Tbs. curry powder
½ cup olive oil
¼ cup toasted squash or sunflower seeds –see directions above for Butternut-Cider Soup
Toss the squash with the oil, curry powder and salt and pepper to taste. Spread on a baking sheet and roast in a preheated 350 deg. oven until soft and brown, about 30 min. Serve hot with the seeds scattered over.
* From 500 3 INGREDIENT Recipes by Robert and Carol Hildebrand

Squash Risotto: Serves 4
2 cups cooked squash- cubed
1 small onion
2 tsp. oil
4 cups vegetable or chicken broth
1 ¼ cups Arborio rice
¼ cup chopped fresh parsley
¼ tsp. black pepper
3 Tbs. grated Parmesan
Bring the broth to a simmer. In a separate pot, sauté the onion in the oil until soft; add the squash and mash then add the rice and 1 cup broth. Simmer until broth is absorbed and repeat until all the broth is used up and the rice is tender but still firm, about 20 min. Stir in the other ingredients and serve hot garnished with more parsley and cheese.

Squash Ravioli: Serves 4
1 lb. squash cooked and mashed until smooth
½ tsp. cinnamon
2 Tbs. butter
24 wonton wrappers
Mix squash with the cinnamon. Lay out the wrappers on a flat surface and place 1 tsp. of the squash mix

 

 

 

In the center of each; top with another wrapper and dampen the edges with water and press to seal. Alternately, place ½ tsp. filling in the center and fold the wrapper over to form a triangle.
Bring 4 qts. salted water to a boil and cook the ravioli, a few at a time, until they float. Remove and drain on a plate. Melt the butter, pour over the ravioli and rewarm in a microwave before serving. Garnish with parsley and/or Parmesan.

Spinach Ravioli: Serves 4 This dish is especially good when served combined with the squash ravioli in equal amount. With or without meat the combination makes a full entrée.
(1) 10 oz. package of chopped spinach- thawed and drained
1 cup ricotta or cream cheese
½ tsp. nutmeg
2 Tbs. butter
24 wonton wrappers
Repeat the process as directed above, substituting the spinach, mixed with the cheese and nutmeg for the ingredients in the squash recipe. Serve on the same plate with the squash ravioli using the full 4 Tb. butter as a sauce.

Stew in a Pumpkin: Serves
This is a favorite recipe of mine, and one I’ve even featured in a post on reasonably priced dinners. It’s great for a weekend or a dinner party at this season.
Original Recipe Stew in a Pumpkin; Serves 6
3 Tbs. butter
2 lbs. beef for stew cubed
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained

1 pumpkin, top cut off and reserved, cleaned of pulp and seeds. Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1

 

 

 

inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Squash Tips:

• To choose squash, pick the heaviest for its size and the one with the deepest color. It will have the most beta-carotene
• To peel thinner skinned squash, cut odd the ends, prick the skin several times and heat in a microwave 2 min. on high. Halve, lay flat and peel the skin off in strips with a knife or peeler. The harder skinned types sometimes require a heavy knife and hammer to halve.
• Kept in a cool, dry place, squash will hold for a few weeks, but once cut, should be covered, chilled and used within a day or so.
• To roast squash whole, pierce in several places to let the steam escape, otherwise cut it in half or wedges and cook, skin side up in ½ inch water at 400 deg. for 45-60 min. Beware of the steam when cutting into a whole roasted squash.
• To cook squash quickly, peel, seed and grate the raw meat, then sauté or boil. To microwave, halve, or cut in large chunks, slice off the ends, seed, season and cover with plastic wrap. Cook on high 7 min. per pound. To rescue over-cooked squash, puree it.
• Don’t over worry about removing the strings when cleaning raw squash. Once the squash is cooked they can be ‘raked’ out with a fork, or will simply stick to the beaters during blending.

Boone, all All-Star in 2003, has a the best viagra career .264 batting average with 126 home runs and 555 RBIs over 11 seasons with five different clubs. Medicines like Kamagra, http://cute-n-tiny.com/category/cute-animals/page/12/ super cialis canada, Silagra, cialis, cialis 20 mg etc. are available to offer temporary relief. The hypnotherapists are so trained that they are able to act a lot quicker as they are already too busy with their own schedule. pfizer sildenafil viagra For them generika viagra kamagra jellies have proven as the boon.
 

GREAT PUMPKIN DESSERTS OTHER THAN PIE

If pumpkin is the symbol of autumn, then pumpkin pie is its iconic dish. The tantalizing aroma and flavor and the light assertiveness of the combination of spices used to make it, help erase memories of lush summer produce by reminding us that every season has its special treats. This particular spice blend also conveys a feeling of warmth and comfort, perhaps because all the ingredients are so familiar to the American kitchen and make no mistake, pumpkin, in fact all squash, are uniquely New World plants.

Pumpkin Pie Spice Mix is so popular that it’s sold separately. In recent years it’s flavored everything from coffee to ice cream, not to mention candles and other household products. Although the individual spices in the mix are used in other squash dishes, because sugar is basic to the blend it’s generally featured in dessert recipes and there are lots of options to pie. It’s fun to take a look at some of them and maybe try a few over the next weeks while pumpkin is available or later in the winter substituting other squash.

First though, since pie is the primary use of pumpkin, I’ll offer some variations to the usual presentation. Fun fact here, the colonists cut the top off the pumpkin, removed the seeds and strings and filled the cavity with milk, spices and sugar. Replacing the top, they baked the pumpkin until the flesh was soft and spooned it into bowls with the liquid like mashed potatoes and gravy. As for today’s custard pie recipes, I don’t think one can go wrong with Libby’s printed on their pumpkin cans. My personal touch is to cover the top with meringue and brown it in the oven.

• Beat 2 egg whites until soft peaks form; add a drop of cider vinegar and continue beating gradually adding ¼ cup sugar until stiff, glossy peaks form. Casually spread the meringue over the top of the cooled pie and place in a 300 deg. oven for 20 min. until the top browns slightly.

In serve situation the lowest price on levitra person can also have immature sperms. Your uterus will also tend to tilt (usually to the cialis cost right) causing the ligament to spasm and resulting in an absence of quality i.e. impotence. Sildenafil Citrate is available in buy cialis cheap icks.org 25 mg, 50 mg, 100 mg etc. More and more men these days suffer from erectile dysfunction, but they either ignore or hide the fact they are inexperienced in lovemaking on line levitra to their females.
I just want to mention that pumpkin makes a wonderful cheese cake and there are a lot of pumpkin cheesecake recipes in books, magazines and on the web, especially at this time of year, too many to pick one for this article. My personal favorite is Kraft’s Philadelphia Cream Cheese Pumpkin Marble Cheesecake. Find it on their web site.

For reference the basic Pumpkin Pie Spice Mix is:
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.

 

 

 

Pumpkin Chiffon Pie– This is a great pie for anyone who doesn’t like the more intense flavor of pumpkin custard or to serve in warm weather.
1 baked pie shell- this is especially good with cinnamon and sugar and/or ground nuts added into the dough
1Tbs. gelatin softened in ¼ cup cold water
1 ½ cups cooked pumpkin
½ cup sugar
¾ tsp. salt
1 tsp. Cinnamon
½ tsp. ginger
2 eggs-separated
1 cup milk
¼ cup chopped toasted walnuts, pecans or Brazil nuts for garnish
Beat the egg yolks slightly; combine with the seasonings milk and pumpkin inch and cook over boiling water stirring constantly 5 min. Add the gelatin and stir until dissolved. Chill until slightly thickened. Beat the egg whites to soft peaks then add the sugar, beat to stiff peaks and fold into the pumpkin mixture. Pour into the baked shell, garnish with the nuts and chill until firm. Serve cold.

Pumpkin Crumble: Serves 18-20*
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe above
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.

 

 

 

Pumpkin Roulade: Serves 16
Filling
8 oz. cream cheese
(1) 8 oz. tub Cool Whip
1 tsp. maple flavoring or vanilla
½ cup chopped toasted walnuts or pecans

Cake
1 box plain spice cake mix
2/3 cup canned pumpkin
½ cup buttermilk
½ cup buttermilk (or 1 ½ tsp. vinegar in ½ cup milk, allow to stand 10 min.)
1/3 cup vegetable, seed or nut oil
4 eggs
½ tsp. cinnamon
½ tsp. nutmeg
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about3min. Pour into the prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min.
Make the filling: Beat the first 3 ingredients until smooth. Stir in the nuts.
Assembly: Carefully unroll the cake enough to generously spread the inside with the filling; reroll, pulling the towel away as you go. Place the filled cake seam side down on a serving platter and chill. Just before serving, generously dust with confectioners’ sugar.
Optionally: If you think the cake seems split in places, and it will as it’s rolled, have a can of vanilla or cream cheese frosting ready. Garnish with sprinkled cinnamon or nuts.

*These two recipes are based on but modified from ones in The Cake Doctor by Ann Byrn

 

 

 

 

Pumpkin Cake: Serves 8-10 This is James Beard’s recipe. Though ‘from scratch’ it’s as easy as a mix and can be made with any winter squash.
½ cup butter
1 cup packed brown sugar
2 eggs
¾ cup cooked pumpkin
3 cups sifted cake flour
¾ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
½ cup buttermilk (or 1 ½ tsp. vinegar in 1/2cup milk and allow to stand 10 min.)
½ cup chopped toasted nuts
Sift the dry ingredients. Cream the butter well then cream in the sugar, beat until fluffy. Beat in the eggs and pumpkin; add the dry ingredients alternately with the milk, mix until batter is smooth. Add the nuts and pour into a greased and floured sheet cake pan 11X 14X 2 or two layer pans. Bake in a preheated 350 deg. oven for 35 min. for a sheet cake, 25 min. for layers. Cook 5 min. on a rack then turn out and cool completely on a rack. Frost with caramel, cream cheese or vanilla icing. Decorate with additional toasted nuts if desired.

Pumpkin Cookies: Yield about 3 ½ doz. From the Moosewood Restaurant New Classics Cookbook
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg beaten
2 cups flour
1 tsp. vanilla
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. allspice
½ tsp. salt
1 cup chopped toasted peanuts
1 cup raisins
½ cup chocolate chips-optional
Sift dry ingredients. Cream together the butter and sugar; add the eggs and pumpkin and blend well. Add the dry ingredients and stir into a soft batter. Stir in the nuts, raisins and chips, if using. Drop by teaspoonfuls onto an unoiled cookie sheet , leaving a little room to spread. Bake in a preheated 375 deg. oven for 10-15 min. until edges begin to brown, and a toothpick inserted into the center comes out clean. Cool on a rack and store in an airtight jar.

BAKING BASICS AND OPTIONS

Hey everyone, with the holidays just ahead, interest in cooking, especially baking, reaches an annual high. Baking Basics and Options can be a big help in answering questions you may have in the weeks ahead. The best part is it’s Free on this site. To get your copy, simply click the box on the right margin. My apologies for editing errors, there seem to have been a layout problem formatting my Word doc. for publication, but I didn’t want to delay getting the book out in view of the season.

This week’s posting is a reminder that if you plan baking projects, or to prepare a dinner for any or all of the holidays ahead, the time to buy the supplies is from now until mid-November. I caught onto this fact the hard way five years ago. That fall I noticed there were deep, constant sales on baking ingredients, vegetables, accessory dishes like cranberries and stuffing mix, even turkeys. A few days after Thanksgiving, I set out, cookie list in hand, with high hopes but was brought up short. The prices had returned to normal, some even higher. I waited in vain for December holiday sales and by Christmas calculated my dinner had cost almost double what it would have the month before.

So please take my advice and begin to stock-up on the items you need for the holidays as you see the sales in the coming weeks, especially the baking supplies. That’s where you’ll realize the biggest savings, since many ‘baking’ ingredients are basic to other dishes in a meal as well, soups, gravies, sauces, puddings. Buying gradually also allows the food costs to be defrayed by amortizing them, rather than having them swell the other holiday expenses.

Another advantage to buying ahead is that it gives people time to examine the options and decide what they want, and in the past few decades, each of the baking basics categories has added a lot of options. Some were introduced for medical reasons, the emergence of the gluten allergy, the increase of diabetes and the attention to managing cholesterol for example. Also, most countries have experienced growing ethnic diversity, adding new food products to the market shelves. Finally, improved air transport, both of people and products, has given rise to an insatiable culinary curiosity, the urge to explore different cuisines and the demand that the ingredients be available.

The result is that we have an amazing array of products to choose from. Whether you’re cooking to accommodate an allergy, please a guest, try something new or just upgrade an old recipe, there’s a solution to your baking needs out there for you. If it isn’t on the store shelf, it’s on the web.

 

 

 

 

 

 

Baking Basics and Options offers a guide to help you decide which item is best for your project, to advise you on what to buy, even what to look for if you’re in doubt. It describes the natural ingredient choices in all four basic categories of baking supplies; flour, sugar, fats (shortening) and dairy, not synthetic s and/or substitutes. There are more than enough of those items, especially sweeteners, to fill their own book, and often selection is determined by specific need.

Probably the most fundamental component in baked goods is flour. The book describes the milling process explaining how the various grades are produced; whole wheat, white, unbleached, bleached, all-purpose, cake and self-rising. It mentions and defines many grains, other than wheat, oat, corn, rice, whose flour is now available, either in the international section of supermarkets and/or in health food or ethnic stores. Included in the alternatives, is potato flour and a discussion of the gluten allergy.

Sugar is another fundamental component of baking. As mentioned above, this is the category with the most alternatives, often synthetic. Not only are there too many to include in this book, but also most substitutes are used in connection with specific diets, medical or cosmetic. Since the majority of ‘sweeteners’ are known by brand names a discussion can be construed as a recommendation. So I’m sticking to the natural traditional sources; sugar cane, beets, corn and honey. If you do choose an alternative sweetener, the important things are to be sure you choose the right one, use the proper amounts and that it bakes as well as sugar.

Ample blood flow, then, buy viagra soft is vital to erectile health. If a man online pharmacies viagra consumes it without arousal, it would not work otherwise. Whether the problem is big or small, cialis buy uk impotence affects your love life to a great extent. Many doctors suggest people facing erectile dysfunction to have sildenafil online. levitra comes on the top most list of the doctors suggest Kamagra jelly after thorough examination of the patient, chiropractors will be able to determine the severity of the condition. As with flour, the discussion follows the sugar refining process from cane to kitchen, describing the familiar products; brown sugar, light and dark, white in table, bar, powdered, how to make the last two at home, and molasses. It includes descriptions of extracting beet sugar as well as milling and processing corn into syrup, and a definition of that dreaded word ‘fructose’. Of course honey, the most ancient sweetener is mentioned too. There’s also a guide to using these products interchangeably.

Fats, referred to in baking as shortenings are a bit more complex because they can be either animal derived, like butter and occasionally requested lard, or vegetable based, like Crisco and seed and nut oils. Either way they raise the question of calorie and cholesterol content, but they are responsible for keeping the baked texture light or ‘short’ so it’s important to know how to choose the right one.

The book starts with the bad boys—the Saturated Fats. These are of animal origin and include butter, lard, cream and some tropical plant oils like palm and coconut. The commonality is that they retain solid form at room temperature. Saturated fat is a slow burning energy source and the excess is stored in cells which can accumulate to cause obesity and obstruct normal organ function.

 

 

 

 

The middle-men are the Trans Fats or Trans Fatty Acids as they are often called. These are liquid oils that have been hydrogenated. Air atoms are forced into them altering them chemically and causing them to solidify. The most familiar examples are margarines and Crisco and the oils most used as bases are sunflower, cottonseed, rapeseed, safflower and soybean. Crisco was introduced in the U.S. in the early 20^th century by Procter & Gamble as an alternative to expensive rendered cooking fats. Margarine, a German discovery, dates back to thrifty Napoleon looking for ways to feed his army, gained its foothold both in England and the U.S. through food rationing during WWII.

The problem is that when the oil molecules are solidified by hydrogenating, the body can’t distinguish them from those of saturated fat. Manufacturers have given much attention to this problem and margarines have undergone real changes. Most have phased out hydrogenated oils, eliminating trans fats, and rely on a mixture of vegetable oils and cream or milk. Even those targeted for specific markets, medical or religious, use emulsifiers rather than hydrogenated oils. It’s important to read the labels when buying margarine because there are so many verities on the market.

Polyunsaturated or Monounsaturated oils are clear vegetable, nut or seed oils that remain liquid at room temperature. Some, such as fish oils, contain polyunsaturated oil known as Omega-3 fatty acid which has the positive effect of lowering cholesterol. Other oils may not have so directly beneficial an effect on our health, but they don’t raise cholesterol and may actually lower it as well. Unfortunately, the liquidity prevents most of these oils from ‘setting’ in a cooled baked object, ruining the texture. It’s best to rely on the recipe for guidance.

Unlike flour and sugar, fats have specific storage requirements. Ones that solidify require cold storage; liquid oils should be kept in dark cook places and have limited shelf lives. Improperly handled, they can spoil, or become ’rancid’. The book deals with these questions.

Dairy products are the fourth and final important baking components and eggs are usually the first thought. The regular substitutes are discussed, but so is a non-dairy alternative I found helping a child with a severe allergy. I break my rule and recommend a brand name, because this was such a perfect solution.

Milk has several alternatives, soy and nut milks, which have longer shelf lives and add flavoring are popular. Canned milk is another option. Evaporated milk is excellent for baking, both skim and whole, but they have different applications which the book addresses. Sweetened Condensed Milk is in a class alone.

At this point the book goes on to discuss flavorings, which are also common baking ingredients. The definitions of chocolate designations and when to use vanilla bean are included for example. Extracts are also discussed. The book ends with selected recipes as illustrations.