Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Ginger cranberry sauce

November 13, 2011September 9, 2022 Belinda

This is vibrant and tangy and the ginger gives it a somewhat exotic flavor.

1 large red onion cut into 1/4 inch dice
1 tbsp minced fresh ginger
1lb fresh cranberries
zest and juice of 3 large oranges
2 tbsp brown sugar
salt and pepper to taste

In a non-reactive saucepan coated lightly with oil on a medium heat, saute the onions, ginger and orange zest until soft, about 4 minutes.
Add the cranberries, orange juice, sugar and season.
Simmer for 30 minutes until very soft.
Check for seasoning and put aside until needed, or freeze until Thanksgiving/Christmas

Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin Bread Pudding with Bourbon Vanilla Sauce

November 3, 2011September 9, 2022 Belinda

I’m afraid I can’t do without my bread pudding recipes, whether they’re sweet or savory. This one is ideal for this time of year with Thanksgiving around the corner.

Ingredients
1 cup of heavy cream
1/2 cup whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs, preferably organic
1 large egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsp Bourbon (or a bit more for luck!)
5 cups day-old baguette or Challah, cubed about 1 inch
6 tbsp (3 oz) melted butter

Preheat oven to 350 degrees with rack in the middle. Toss the bread together with the melted butter in a large bowl. Set aside.
Whisk the pumpkin, milk, cream, sugar, egg yolk, eggs, salt , spices and Bourbon in another large bowl.
Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8 inch square baking dish and bake 25 to 30 mins until the custard sets.
Serve the pumpkin bread pudding with bourbon vanilla custard sauce.
Serves 6 – 8

Bourbon vanilla custard sauce

1 cup whole milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsp sugar
6 egg yolks
2 tbsp Bourbon (or more)

heat the milk and cream in a medium saucepan until boiling. Remove from the heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour.
Remove the vanilla pod and reheat the cream until just boiling. Remove from the heat. Whisk the sugar and egg yolks together in a medium bowl.
Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream.
Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. remove from the heat. Let cool. Stir in the Bourbon
Makes about 2 cups.

Accompaniments · Do-ahead · Holiday Food · Meat · Nuts

Grand Marnier and Apricot Stuffing with your Thanksgiving turkey

September 4, 2011September 9, 2022 Belinda

As we’re getting near to Thanksgiving, I wanted to share some of our favorite recipes. This makes enough for a 21lb turkey, but I do it outside the turkey in a separate dish.

1 cup diced, dried apricots
1 1/2 cups Grand Marnier
1 turkey liver and heart
2 sticks unsalted butter
2 cups coarsely chopped celery (I peel mine)
1 large yellow onion, chopped
1lb bulk pork sausage meat (I like to use sweet Italian sausage, because of the fennel taste)
1lb herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
salt to taste
Black pepper to taste

Place the apricots and 1 cup Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 mins. Set aside to cool.
Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.
Cook the pork sausage meat in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture.
Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine.
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.
Stir well to moisten the stuffing.
Season with the thyme and salt and pepper to taste.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Jerusalem artichoke and mushroom dauphinoise

August 25, 2011September 9, 2022 Belinda

This is almost sexy in it’s unctious creaminess!!
Make sure the artichokes are tender when you cook them, because when I cooked this the first time, they weren’t!

1 1/2 lbs Jerusalem artichokes (or sunchokes)
2 tbsp olive oil
1 sliced onion
2 crushed cloves of garlic
5 cups cremini mushrooms, sliced
1 cup creme fraiche or sour cream
2/3 cup light cream or whole cream
1 tbsp whole grain mustard
1 good pinch freshly grated nutmeg
1 lemon, grated zest only
1 heaped tbsp chopped fresh parsley
3/4 cup grated gruyere cheese

Preheat oven to 350 degrees
Cook artichokes in lightly salted boiling water for 15 minutes or until tender.
Meanwhile, heat 2 tbsp olive oil in a large pan. Add 1 sliced onion and 2 crushed cloves garlic and saute for 3 minutes until soft.
Increase the heat and add the sliced mushrooms and cook for 5 to 10 mins tossing occasionally, until golden.

Drain the artichokes and refresh under cold running water. Drain again and peel.
Slice any large artichokes into thirds and arrange in a shallow 1 1/4 quart dish with the mushroom mixture.

In a bowl mix together the sour cream, (or creme fraiche) light cream, whole grain mustard, freshly grated nutmeg, grated zest of a lemon and chopped parsley. Season well and pour over the vegetables.
Sprinkle the top with the grated gruyere cheese and bake for 30 to 40 minutes until golden and bubbling.
Serve immediately.

Asian flavors · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Carrot puree with ginger and orange

August 23, 2011June 11, 2024 Belinda

This is one of our favorite side dishes.

Serves 8

3 lbs carrots, peeled, cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup freshly squeezed orange juice
1/2 stick butter, cut into pieces, room temperature
1 1/2 tbsp peeled, minced fresh ginger
1 tbsp grated orange zest
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling salted water until the carrots are very tender, about 25 minutes.
Drain well. Return carrots to same pot. Stir over medium heat until any excess moisture evaporates.

Meanwhile, bring the orange juice to a simmer in a heavy, small saucepan over medium heat. Add the butter, ginger and orange zest, whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.

Puree half the carrots and half the juice mixture in a food processor until smooth. transfer to a large bowl. Repeat with the remaining carrots and juice mixture.
Season to taste with salt and pepper. (Can be prepared 1 day ahead)
Cover and refrigerate.
Re-warm carrots in a microwave on high for about 4 minutes or re-warm in a saucepan over medium-low heat, stirring frequently.

Appetizers · Do-ahead · Gluten Free · Holiday Food · Nuts

Roquefort-Walnut Terrine with Apple Salad

June 19, 2011September 9, 2022 Belinda

8 FIRST-COURSE SERVINGS

2 cups walnuts (about 7 ounces)

1 pound Roquefort cheese, at room temperature

1 cup crème fraîche or sour cream

4 medium Granny Smith apples

2 tablespoons plus 2 teaspoons fresh lemon juice

1/4 cup pure olive oil

2 tablespoons Dijon mustard

1 tablespoon plus 1 teaspoon balsamic vinegar

Salt and freshly ground pepper

Crusty bread, for serving

Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.

Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Add the walnuts and crème fraîche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tablespoons of the lemon juice.

In a small bowl, combine the remaining 2 teaspoons of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.

Unmold the Roquefort terrine and discard the plastic wrap. Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4-inch-thick slices, rinsing and drying the knife after each cut.

Arrange the slices on small plates and serve with the apple salad and bread.