2016 November Recipes
Hot Mulled Cranberry Tea
From Southern Living
6 cinnamon sticks
1 tablespoon whole cloves
2 cups sugar
2 quarts water
1 bottle (32 ounces) cranberry juice
¼ cup lemon juice
1 cup orange juice
Place cinnamon sticks, cloves in a 4-inch square of cheese cloth, tie with string. Place in a pan containing sugar, water, cranberry juice and lemon juice. Bring to a boil, and then reduce heat. Simmer 10 minutes. Remove and discard the spice bag. Stir in orange juice. Garnish with orange slices with whole cloves.
Rosemary Roasted Root Vegetables
From Living Light
8 small red potatoes
3 medium turnips
2 small rutabaga, peeled
12 small carrots
12 shallots, peeled and halved
4 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon pepper
Preheat the oven to 425 degrees and line a jellyroll pan with aluminum foil. Spray with vegetable oil cooking spray. Cut potatoes, turnips, rutabaga and carrots into ½-inch cubes. Combine vegetables, shallots, and next 5 ingredients into a large bowl, tossing to coat. Place on prepared pan and roast for 1 hour and 45 minutes or until browned. Stir every 20 minutes.
Baked Artichoke Dip
Yield: Serves 16
3 cans (14 ounces each) artichoke hearts, in water
6 tablespoons unsalted butter, room temperature
¼ cup all-purpose flour
2 cups warmed milk
2 tablespoons coarse salt
Black pepper, to taste
½ teaspoon cayenne pepper
1 cup grated Parmesan cheese
1 cup grated Romano cheese
1 large onion, chopped
1 tablespoon fresh thyme
3 cloves garlic, minced
1 ½ teaspoons freshly grated lemon zest
¼ cup fresh bread crumbs, for garnish
Remove leaves from one artichoke heart and pat dry. Reserve these.
Thinly slice remaining artichokes and pat dry.
Preheat the oven to 400 degrees. On the stovetop, melt 4 tablespoons butter, add flour, stirring constantly for 2 minutes. Whisk in milk add bring to a boil. Add salt and pepper. Simmer until thick. Remove from heat and stir in cheese.
Melt remaining butter, add onion and cook 3 minutes. Add thyme, garlic, and artichokes. Cook 3 minutes. Add to cheese mixture along with the zest. Transfer to a baking dish. Top with reserved artichoke leaves and bread crumbs. Bake 15 minutes. Serve with fresh vegetables.
Fresh Pear Cake
Mary Ann Nagel
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, divided
½ teaspoon salt
2-1/3 cups sugar, divided
5 medium, just ripe pears (about 2-½ pounds)
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
1/3 cup orange juice
1 ½ teaspoons vanilla
½ teaspoon almond extract
Confectioners’ sugar, for dusting
Stir together flour, baking powder, baking soda, ½ teaspoon cinnamon and salt in a medium bowl. Mix ½ cup sugar with remaining ½ teaspoon cinnamon and 2 tablespoons of the flour mixture in a large bowl. Set aside.
Peel the pears. Cut each in half, remove core and stem. Cut pears in half crosswise into ¼-inch slices. Add to sugar mixture and toss gently with spatula to coat.
Using an electric mixer on medium speed, beat the butter until creamy. Gradually beat in remaining 2 cups sugar. Continue beating until light and fluffy. Scrape the bowl.
Add the eggs, one at a time, beating well after each addition. Scrape the bowl. With mixer on low speed, gradually beat in dry ingredients until blended. Beat in orange juice and extracts, just until batter is smooth.
Spoon a little batter into bottom of Bundt pan and spread with a spatula. Top with half the pears, keeping them inside the edges of the batter. Spread a layer of batter and top with remaining pears. Spread rest of the batter on top, covering the pears. Bake the cake until brown and cake tester comes out clean, about 60 to 70 minutes. Transfer to wire rack and cool. Turn cake onto plate and dust with confectioner’s sugar if desired.
White Chocolate, Cranberry Nut Cookies
Mary Ann Nagel
3 cups flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup light brown sugar
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract
1½ cups dried cranberries
1½ cups white chocolate chips
1 cup coarsely chopped nuts
Preheat the oven to 350 degrees. Line two large-rimmed baking sheets with parchment paper. Sift first three ingredients into a medium bowl. Using an electric mixer beat butter in a large bowl until fluffy. Add both sugars and beat until blended. beat in eggs, one at a time, then vanilla. Add dry ingredients and beat until just blended. Using a spatula, stir in cranberries, white chocolate chips and nuts.
For large cookies, drop dough by heaping tablespoon onto prepared surface, 2 ½ inches apart. For smaller cookies, drop dough by level tablespoons, 1½ inches apart. Bake cookies until just golden, about 18 minutes for large cookies and 15 minutes for small ones. Cool on wire rack.
Yield: Serves 8 to 10
½ cup (1 stick) butter, softened
1 cup sugar
2 cups pumpkin (1-pound can)
1 can (12 ounces) evaporated milk
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon allspice
Preheat the oven to 350 degrees. Cream together butter and sugar. Add pumpkin, eggs, mild, vanilla, and spices, mixing well after each addition. Pour into a greased 2-quart casserole. Bake, uncovered, for 1 hour.
Maple Pumpkin Muffins
Mary Ann Nagel
From a Taste of Home
Yield: One dozen muffins or 40 mini muffins
2 cups four
3/4 cup and 2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup canned pumpkin
¾ cup evaporated milk
¼ cup canola oil
3 tablespoons maple syrup, divided
½ cup chopped nuts
1 package (3 ounces) cream cheese, softened
¼ cup chopped nuts
2 teaspoons brown sugar
Preheat the oven to 400 degrees and grease muffin tins. In a large bowl, combine flour, ¾ cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon maple syrup. Stir into dry ingredients just until moistened. Fold in nuts.
In a small bowl, beat cream cheese, remaining 2 tablespoons brown sugar and 2 tablespoons maple syrup until smooth. Gently stir into batter until mixture appears swirled.
Fill prepared muffin cups ¾ full. Combine topping ingredients and sprinkle on batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes on a wire rack before removing from pan.
Kale Slaw with Buttermilk Dressing
Yield: Serves 6
6 tablespoons apple cider vinegar
3 tablespoons grated onion
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce
1 garlic clove, minced
½ Granny Smith apple, grated
1 cup buttermilk
6 tablespoons mayonnaise
6 tablespoons sour cream
3 tablespoons finely chopped fresh tarragon
½ to 1 teaspoon Kosher salt
¼ to ½ teaspoon freshly ground pepper
¼ to ½ teaspoon sugar
6 radishes, thinly sliced
4 medium carrots, cut into thin strips
1 bunch kale, trimmed and thinly sliced
½ small head red cabbage, shredded
1 cup fresh blueberries
1 cup fresh raspberries
Stir together first 6 ingredients in a jar with a tight fitting lid and let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid. Shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.
Toss together radishes, next 5 ingredients and ½ cup dressing in a large bowl and let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.
Green Rice Salad with Balsamic Vinaigrette
Yield: Serves 12 to14 as a salad course or 6 to 8 as a main course.
2 cups olive oil
½ cup balsamic vinegar
¼ cup freshly squeezed lemon juice
6 to 8 green onions, including tops, minced
½ cup chopped fresh parsley
1 teaspoon minced or pressed garlic
2 teaspoons granulated sugar
Freshly ground pepper
2 cups long-grain brown rice (I used wild rice.)
2 cups long-grain white rice
6 green onions, including tops, finely chopped
2 to 3 cups minced mixed fresh herbs (basil, cilantro, mint, parsley, tarragon)
1 cup shredded white Cheddar cheese
2 cups cooked fresh green peas or thawed frozen petite peas
¼ cup pine nuts toasted (I used slivered almonds.)
To make the vinaigrette, combine the oil, vinegar, lemon juice, green onions, parsley, garlic, sugar, salt and pepper to taste. Whisk to blend well and reserve.
Cook the brown rice in water as directed on package. Fluff with a fork, transfer to a large mixing bowl, and cool slightly. Gently toss the warm rice with about 1/3 of the vinaigrette. Fluff the rice frequently until it cools completely and then cover and let stand at room temperature for several hours or as long as overnight.
Cook the white rice in water as directed. Fluff with a fork, cool to room temperature, and then add it to the marinated brown rice in a large bowl. Toss with the green onions, minced herbs, cheese, green peas, and remaining vinaigrette to taste. Let stand for about thirty minutes for flavors to blend.
To serve, mound the rice salad on a bed of shredded lettuce and garnish with pine nuts and herbs.