Holiday Cocktails

A holiday gathering wouldn’t be complete without these players!!! Here are a few traditional drinks with some twists, some warm, some cold, something for everyone. These are all very versatile, you can omit or change spices, you can switch up the liquors; make them suit your needs and the preferences of your guests. The Rum Chai Spiced Cider is delightful, with essence of chai spice, a bite from the ginger, and warm cozy feeling from the rum. It is a great way to get into the holiday spirit. The Choco-nog is a bit different than traditional but ridiculously yummy. It is like dessert and can be made with out the cocoa and spices for a yummy after dinner drink. The Holiday Sangria is stupid easy and a good crowd pleaser. This can also be made with white wine if you wish. And the Kir Royale just screams celebration! This is such an elegant drink and a great way to kick off your holiday gathering! Please enjoy responsibly!

Happy Holidays!

-V

Rum Chai Spiced Cider - Serves 6-8

2 cinnamon sticks

8 whole cloves

15 whole black peppercorns

13 slices candied ginger, reserve 8 for garnish and chop the rest

2 star anise pods

8 cardamom pods

1 teaspoon fennel seeds

1 teaspoon ground ginger

1 quart apple cider or natural apple juice

Juice and rind from 1 orange

1 cup light or spiced rum*

Special Equipment:

Mortar and pestle

Fine mesh strainer

Using a mortar and pestle crush the whole spices: cinnamon through fennel seeds, (alternatively you could put them in a zip top bag and crush with a heavy bottomed pot). In a medium sauce pan over medium heat combine the apple juice, orange juice and rind and ground cinnamon. Add the crushed spices and bring to a simmer and allow to cook for 10 minutes. Remove from the heat, strain out the solids and discard, then add the rum and serve with a slice of candied ginger on the side of the glass.

*We tried this with both light and spiced rum. The spiced rum gave us a bit of a kick and the light rum seemed subtler and fruity…you choose!

Choco-nog - Serves 6-8

3 cups heavy cream or 1/2 and 1/2

1/3 cup sugar

6 eggs

1/3 cup cocoa powder

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon (optional)

Pinch of cayenne (optional)

1/2 cup bourbon or brandy

Grated chocolate for garnish

Special Equipment:

Blender

Microplane or rasp style grater

In a medium saucepan set over medium low heat combine the cream and sugar. Bring to a simmer (about 170°F) stirring occasionally to ensure that the sugar dissolves. In a blender, blend the eggs until light in color and frothy. Add the cocoa powder, nutmeg, cinnamon, and cayenne and blend until combined. With the blender running carefully add 1/2 of the warmed cream/sugar mixture to the blender.  Return the egg mixture to the pan and whisk to combine. Add the bourbon or brandy and whisk to combine. You can serve it warm or chilled with grated chocolate.

* If you want just traditional nog omit the cocoa, cinnamon, and cayenne and garnish with grated nutmeg.

Holiday Sangria - Serves 8

Simple Syrup:

1/4 cup natural cane sugar

1/4 cup water

Sangria:

1 lime

1 lemon

2 oranges

1 small grapefruit

1, 750 ml bottle red wine (we used Syrah, but Zinfandel, Merlot, or Shiraz will work)

3 ounces Brandy

2 cups club soda

1/2 cup pomegranate seeds

For the simple syrup: Heat the water and sugar in a small saucepan until the sugar is dissolved, set aside and cool. Cut all of the citrus fruits in half and juice into a pitcher (oranges use 1 1/2 for juice) then slice the other halves into thin slices to add to the sangria. Combine the red wine, brandy, and simple syrup. Stir to combine and chill. When ready to serve add the club soda and most of the pomegranate seeds and stir. Serve over ice with a sprinkle of pomegranate seeds in each glass.

Kir Royale:

To make a Kir Royale just add about a tablespoon of Chambord to each glass of champagne then garnish with a lemon twist…rub the yellow part of the twist around the rim of the glass…it will leave some essential oils from the rind for the drinker to enjoy with every sip!

It's COOKIE Time!!!

I love this time of year but I am usually so busy right up until Christmas that I can’t take the time to do all the fun stuff, like making and decorating cookies. Not this year. I am still busy but I have a reason, well lots of reasons.  One of them is writing this blog…sharing things like ideas and recipes with you. I did the basics with a little twist. The best part is that you can make all parts, dough and frosting, up in advance, whenever you have a moment. They all refrigerate well and the doughs can be frozen until you are ready to bake and serve. This time of year is all about efficient time management and I am all about it, even down to my cookies. Share any of your favorite cookie memories, flavors or tips. And happy December! -V 

Recycled Sweater (felted) Ornaments:
onceasweaterfound.blogspot.com

Lime Cardamom Holiday Cookies

Makes about 24 cookies

1 1/2 cups white whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cardamom*

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, room temp

1/2 cup natural cane sugar

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon lime zest*

Decorating sugars or sprinkles

Easy Decorating Frosting (see recipe below)

Special Equipment:

Stand or hand mixer

Microplane or fine rasp style grater

Rolling pin

Holiday shaped cookie cutters between 2-3 inches

Parchment paper or a silicone baking mat

In a medium mixing bowl, mix together the flour, baking powder, cardamom and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. On medium low speed add the egg, vanilla and zest, just until combined. Turn the mixer down to low and little by little add the flour mixture until completely combined. Turn out dough on to a piece of wax paper and form into an even disk. Chill in the fridge for at least 1 1/2 hours (or up to 3-4 days, you can also tightly wrap and freeze until ready to use, just thaw in the fridge overnight and allow to soften a bit at room temp) before attempting to roll.

Preheat your oven to 350 °F. On a lightly floured surface (you can also use powdered sugar to dust the surface, it will absorb into the cookie) roll the dough out until it is an even, less than 1/4 inch, thickness.  Cut out desired shapes and place on baking sheet with parchment. Re roll the leftover dough and roll, and cut until all dough is used. Sprinkle with decorating sugar if using and bake for 12-15 minutes, rotating the pans half way through the cooking time. Remove from the oven and allow to sit on the baking sheet for a few minutes then move to a wire rack to completely cool before decorating with frosting.

*You can really use any flavoring you like here, 1 teaspoon of a single one or 1 teaspoon total of a mixture. You could even try rose water; a teaspoon will do for this size recipe. Or even do a different extract such as peppermint, cinnamon, or almond. Also, any zest would work here too…you could skip the spices all together and just do zest, or skip it all and just go with the OG and no flavors. You chose!

Makes about 1/2 cup - Easy Decorating Frosting 

2 cups powdered sugar

2-3 tablespoons water or milk

In a large bowl whisk together the ingredients. Store in an airtight container or place plastic wrap right down on the surface (it will forma crust) until ready to use.

I usually put into a zip top bag and just cut off the corner to decorate.

This will decorate 1 batch of sugar cookies (depending on your design) and plenty to decorate the Ginger Peeps. You can also easily double this recipe for lots of cookie fun. It will keep in the fridge for a few weeks; just let it warm up at room temperature before using.

G3-Gingerbread

Makes about 18, 4 1/2 inch Gingerbread Peeps

3 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/8 teaspoon freshly grated nutmeg

1 stick (8 tablespoons) unsalted butter

1/2 cup packed brown sugar

1 large egg

1/2 cup molasses

1 teaspoon vanilla

1 tablespoon orange zest

1 tablespoon fresh ginger, grated

1/2 cup candied ginger, diced

Easy Decorating Frosting (see recipe)

1/4 cup raisins

2 tablespoons Red Hots, or red candy hearts

Special Equipment:

Stand or hand mixer

Microplane or fine rasp style grater

Rolling pin

Holiday shaped cookie cutters between 2-3 inches

Parchment paper or a silicone baking mat

In a medium mixing bowl, mix together the flour, baking powder, soda, salt and all the spices and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. On medium low speed add the egg, vanilla, molasses, zest, and both gingers just until combined. Turn the mixer down to low and little by little add the flour mixture until completely combined. Turn out dough on to a piece of wax paper and form into an even disk. Chill in the fridge for at least 1 1/2 hours (or up to 3-4 days, you can also tightly wrap and freeze until ready to use, just thaw in the fridge overnight and allow to soften a bit at room temp) before attempting to roll.

Preheat your oven to 375 °F. On a lightly floured surface (you can also use powdered sugar to dust the surface, it will absorb into the cookie) roll the dough out until it is an even, less than 1/4 inch, thickness.  Cut out desired shapes and place on baking sheet with parchment. Re roll the leftover dough and roll, and cut until all dough is used. Sprinkle with decorating sugar if using and bake for 13-15 minutes, rotating the pans half way through the cooking time. Remove from the oven and allow to sit on the baking sheet for a few minutes then move to a wire rack to completely cool before decorating with frosting.

Grains & Legumes

          Lentils Growing in Washington's Palouse

I don’t know about you but I am feeling a bit piggish after this past week of gorging and re-gorging on Thanksgiving leftovers. I kind of give myself a free pass for the week. After all, Thanksgiving IS a day about eating and making enough food to continue to eat on it for a few more days, plus some. These are things we may not eat through out the year, at least not that often, that symbolize this time of year. I look forward to it. I embrace it. But I have had my fill, now I need a bit of a belly break, and a break from cooking and planning. I want to share with you a few very healthful, easy recipes that are comforting, filling, satisfying, and yet really good for you…so you won’t feel bad about having seconds. The first one is a Lentil and Brown Rice Soup. This is super easy, really yummy, and a great thing to make and freeze.  I know, lentils aren’t local to most, unless you live in the North Western United States but they are a great pantry staple to have on hand, along with a nice crusty whole grain bread and – boom- you have a great meal on your hands. The next recipe is Get your GRAINS Waldorf Salad. We use wheat berries and a mix of dried fruit and nuts and a little Greek style yogurt. It is a perfect lunch with some salad greens or a great side to accompany a nice piece of grilled meat. This recipe gets better the second day after the flavors have had a chance to mingle. So take a break, and give your tummy a rest and feel good about eating good! Here is a recipe for Lentil cookies from Alton Brown's Good Eats, a great way to get kids to eat more lentils!

LENTIL and Brown Rice SOUP: Serves 6-8

1 tablespoon olive oil

1 small onion, diced

2 carrots, diced

1 rib of celery diced

3 cloves of garlic, minced

1 ½ teaspoons cumin

1 bay leaf

12 cups chicken or vegetable broth

1 cup green lentils

½ cup brown rice

10 ounces fresh spinach

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper

¼ cup fresh cilantro, chopped for garnish

1 cup Greek style yogurt or sour cream for serving

Heat the olive oil in a large pot over medium heat.  Add the onion, carrot, and celery and cook until they begin to soften about 4 minutes. Add the garlic and cook another 2 minutes. Add the cumin, bay leaf and broth and bring to a boil, then reduce the heat to maintain a simmer. Add the lentils and brown rice and cook, uncovered for

45-50 minutes or until the rice and lentils are tender.  During the last few minutes of cooking stir in the spinach, lemon juice, and season with salt and pepper. To serve, top with fresh cilantro and a dollop of yogurt or sour cream.

Note: You can add sausage (about ½ pound, turkey or chicken, removed from the casing) to this recipe for a complete meal. Add to the pot after the garlic step and cook until browned, about 4 minutes, then carry on with the rest of the procedure.

To Freeze: Allow the soup to cool completely and freeze in small amounts. To reheat, allow to thaw in the fridge then warm over medium heat.

Get Your GRAINS Waldorf Salad:

1 cup wheat berries, soaked in water over night

3-½ cups water

½ cup toasted and chopped pecans

1 medium crisp apple like Gala or Granny Smith, cored and chopped

1 rib of celery, chopped

2 scallions, chopped

½ cup dried cherries, roughly chopped

½ cup chopped fresh parsley

2 tablespoons apple cider vinegar

¼ cup Greek style yogurt

1-tablespoon honey

1 ½ teaspoons salt

A few grinds of pepper

A pinch of freshly grated nutmeg

¼ cup olive oil

Juice and zest of 1 lemon

Drain the wheat berries from their soaking water. In a medium saucepan bring the 3-½ cups of water to a boil and add the wheat berries. Turn the heat down to maintain a simmer and cook for about 50-60 minutes, or until they are tender and beginning to burst open. The wheat berries will be pleasantly chewy. Drain them from the water and allow to cool. Combine the rest of the ingredients in a large bowl. Add the cooled wheat berries and stir to combine. Taste and adjust seasoning as desired. Serve at room temperature or chilled.

The Meal Enders: Desserts

Oh, the final hoorah for the daunting meal. Desserts. A sweet way to end a hopefully enjoyable, food and family focused day. A good, happy and polite, way to say: “this is the end and get out so I can clean up…”. We have tried to focus, in all of the courses, on seasonal foods, things that are readily available this time of year so that you can stay in touch with your surroundings and your community. After all, that is what this day should be about. Gathering together, sharing time together, around a table filled with good for you food, surrounded by the people you love, eating and communing, thinking of and expressing what you might be thankful for. Supporting those who work hard to bring us the food we enjoy. Challenging yourself with cooking new things and cooking for a crowd. Knowing that you have done your part in sustaining a healthful food system and sharing it with others, who hopefully will appreciate your message and carry it through, in whatever way, be it small or large, in their own lives and talk about it with their friends. Spreading awareness is our job and food is our vehicle. Please enjoy these recipes and your experience on this day. Peace.

We have a few new recipes for you to try and some that we have posted in the past that would be good options for your final course. We had posted a blog on crème fraiche a while back with some suggestions on what to do with leftover buttermilk and I promised a Buttermilk Pie. Here it is! You will love this and it can be super easy. You can garnish it however you wish; I would suggest fresh whipped cream or powdered sugar and maybe some pomegranate seeds. We also have a Pumpkin Cheesecake, which is delightful, and I gave instructions on how to cook in many different sizes depending on how you would like to serve. And we also have the Chocolate Bourbon Pecan Tart from our Derby Day post and yummy Farm Apple Cake from our Apple post. Oh, and don’t forget if you aren’t cranberried out you can serve the Cranberry Relish 3 Ways over some vanilla ice cream!

Here are some tips from for a Slow Food Thanksgiving: tips.

Thank you for reading and Happy Thanksgiving!

-V 

Buttermilk Pie - 1, 9-inch pie, serves 8

Pie Crust:

1 1/4 cup AP flour

1/4 teaspoon fine grain salt

1 teaspoon grated lemon zest

8 tablespoons butter, very cold and cut into cubes

2-4 tablespoons ice water

*Note: you can totally use a store bough piecrust here…no harm no foul!

Filling:

1 cup natural cane sugar

3 tablespoons flour

2 tablespoons maple syrup

1/4 cup unsalted butter, melted and cooled

4 eggs

1 1/2 cups buttermilk

1 teaspoon vanilla

2 teaspoons lemon zest

1/4 teaspoon freshly grated nutmeg

Pinch of salt

To make the crust: In the bowl of a food processor combine the flour, salt and zest. Add the cubes of butter and pulse to combine, until it looks crumbly. Add the ice water a tablespoon at a time, pulsing to combine, until the dough holds together when pinched in your fingers. Remove from the food processor and form into a disk. Wrap in wax paper and refrigerate for about an hour. Then roll out the dough into an 11 inch circle, place in a 9 inch pie dish.

Preheat your oven to 350°F.

To make the filling:  In a large bowl combine all the ingredients using a whisk until smooth. Pour into the pie shell and bake on a lower rack for 25 minutes then reduce the temperature to 325°F and bake another 15 minutes or until the pie looks browned on top but still a little jiggly in the center.

Allow to cool completely before slicing. Serve with fresh whipped cream, a sprinkling of powdered sugar or any in season fruit.

Pumpkin Cheesecakes - Serves 12

For the crust:

1 1/4 cups crushed graham crackers

3 tablespoons butter, melted

1/4 cup natural cane sugar

1 pinch of salt

For the filling:

24 ounces cream cheese, softened

1/4 cup natural cane sugar

2 tablespoons molasses

2 tablespoons flour

4 eggs plus 1 yolk

16 ounces pumpkin puree

1/2 cup heavy cream

2 teaspoons vanilla

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Preheat your oven (see instructions below). Mix the graham crackers, butter, sugar and salt together until well combined. Press the crust evenly in the bottom of the pan. In the bowl of a stand mixer fitted with the whisk attachment beat the cream cheese, sugar, and flour on medium speed until well combined. Turn the speed down to low and add the eggs and yolk, one at a time, allowing each one to be incorporated before adding the next. Add the pumpkin, cream, vanilla and spices beating just until everything is evenly mixed.

For a 9-inch cheesecake: * Note: I use a spring form pan that I line with parchment paper to ensure my cake comes out. This method of cooking does not require a water bath.

 Bake at 350°F. for 20 minutes then lower the temperature to 250°F and bake for about 1 hour or until the center of the cake is a little jiggly but no longer looks wet. Turn the oven off and allow the cake to stay in the oven for another 30-45 minutes until it seems mostly set. Allow to cool at room temperature then refrigerate overnight before serving. To cut, dip your knife in hot water to make the slices and wipe off blade in between each slice.

For “Jumbo” muffin tin cakes: * Note: I use jumbo muffin tins lined with papers…this is the perfect, satisfying serving. Yields: 12

Bake at 300°F for 20-22 minutes then turn the oven off and allow to remain in the oven with the door ajar for about 10 minutes more. Cool at room temperature then refrigerate over night before serving.

For “Standard” muffin tin cakes: *Note: I use standard muffin lined with cupcake papers. Yields: 24

Bake at 300°F for 15 minutes then turn the oven off and allow to remain in the oven with the door ajar for about 10 minutes more. Cool at room temperature then refrigerate over night before serving.

For “Mini” muffin tin cakes: *Note: I use mini muffin tins lined with cupcake liners. These are perfect for an hors d’oeuvres party!

Bake at 300°F for 10 minutes then turn the oven off and allow to remain in the oven with the door ajar for about 5 minutes more. Cool at room temperature then refrigerate over night before serving.

Chocolate Bourbon Pecan Tart - Serves 8

Crust:

1 1/4 cups white whole wheat flour

Pinch of sugar

Pinch of salt

1/4, 1 stick of unsalted butter, chilled and cut into small cubes

2 tablespoons-1/4 cup ice water

flour for rolling

Filling:

1 cup heavy cream

8 ounces bittersweet or semi sweet chocolate, finely chopped

1 egg

8 ounces whole pecans, toasted

Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter chunks and pulse about 15 times or until the mixture looks like coarse crumbs. With the food processor running add just enough ice water to pull the dough together.  The best way to test this is to squeeze a small amount between your fingers and if it sticks together  it is good.  It will still seem dry.  Lay out a piece of plastic wrap or wax paper and turn the dough out onto it. Form into a disk shape, wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees. Roll out pie crust and press into a 9 inch tart pan cutting away any excess dough. Dock bottom and sides of the dough with a fork and bake until it just starts to turn golden, about 15 minutes. Remove from oven and allow to cool.  Turn oven down to 375.

In a medium sauce pan heat heavy cream  to a bare simmer.  Remove from the heat and add the chocolate. Allow to sit for a few minutes. Stir until all of the chocolate has melted. Allow to cool to room temperature. Once it has cooled, thoroughly whisk in the egg.  Pour into cooled tart shell.  Starting at the outside edge place the toasted pecans in concentric circles onto of the chocolate filling (if you don't have the patience for this, roughly chop the pecans and sprinkle evenly over the top). Bake at 375 for 12-15 minutes.  The center will be slightly jiggly.  Allow to cool before cutting. Serve warm or at room temperature.

To toast pecans: place nuts in a dry saute pan and toast over medium heat until they start to brown and become fragrant, tossing frequently. Do not, I repeat do not walk away from them they will burn!
                                                                 

Farm Apple Cake with Maple Glaze - Serves 10-12

For the cake:

6 ounces butter, room temperature

½ cup natural cane sugar

2 eggs

¾ cup buttermilk

½ cup maple syrup

2 teaspoons vanilla extract

2 cups whole wheat pastry flour or white whole wheat flour

1 cup rolled oats

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

1 ½ pounds apples, cored and cut into chunks

2 cups pecans, toasted and chopped, optional

For the glaze:

¼ cup butter, melted

2 tablespoons maple syrup

2 tablespoons heavy cream

¼ cup plus 2 tablespoons powdered sugar

½ cup pecans, toasted and chopped, optional

Heat an oven to 350°F. Butter and flour a bundt pan. Cream together the butter and sugar in a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, buttermilk, maple syrup, and vanilla. With the mixer on low slowly add the wet mixture to the creamed butter and sugar. Stop to scrape down the bowl.

Combine all of the dry ingredients (through nutmeg) together in yet another bowl and add in batches to the wet mixture. Scrape down the bowl then fold in the apples and nuts if using. Evenly spread into the prepared bundt pan and bake for about an hour or until a tooth pick inserted comes out clean. Remove from the oven and allow to cool in the pan for at least 15 minutes, then remove to a rack and allow to cool more while you make the glaze.

Combine the butter, syrup, and cream in a medium bowl. Using a fine sieve, sift the powdered sugar into the bowl and whisk to combine until smooth. Stir in the pecans if using. Allow to cool before you glaze the cake with it.

3 Way Cranberry Relish  - Makes about 2 1/2 cups

1, 12 ounce bag of fresh cranberries

1 cup freshly squeezed orange juice (about 5 oranges)

2 tablespoons orange zest

1/2 cup honey

1 tablespoon fresh ginger, grated

Pinch of salt

1/2 cup pomegranate seeds

In a medium saucepan combine the cranberries, orange juice and zest, honey, ginger, and salt. Bring to a boil over medium high heat. Reduce the heat to maintain a gentle simmer and cook for about 15 minutes. Remove from the heat and stir in the pomegranate seeds.

Serving suggestions:

1. Over a wheel of Brie with some crackers as an appetizer

2. Simple as a side with the main meal

3. Spooned over some vanilla ice cream with short bread cookies

Wine Paring:  For the savory versions go for Pinot Noir, for that sweet vanilla ice cream try a Pedro Ximenes Sherry from Spain- even drizzle a little of it on top for an adult version of your dessert.

Sides, Sides, Everywhere are Sides

Here we are, phase II…THE SIDES… We have stuck with some traditional ingredients but have tried to branch out a bit to try some different things that will still say “fall” and “Thanksgiving”.  Let’s begin. We have a delicious Leek and Beet Green Tart, that can utilize the beet greens left over from the Beet Slaw we made for starters. If you don’t want to use bacon, omit it and use some olive oil or butter to replace the fat and maybe a pinch of smoked paprika to add some smokiness. Any good melting cheese will do here, we used Gruyere but you could even go with a blue cheese, or Fontina… they both pair well with leeks and greens. We also have a Sweet Potato Quinoa Salad.  Inspired by something my friend Terry would eat…sweet potatoes, goat cheese, and lime juice…yum. I added the quinoa and cilantro and chipotle and turned it into a salad but really you could go with original 3 ingredients for a healthy and tasty side.  We also did some Roasted Roots; we are calling them fries so maybe the kids will eat them too (I know mine will only eat sweet potatoes in the form of “fries”). You can use any root vegetables you wish, if you don’t like parsnips, substitute more of one of the others…you could even use a hard winter squash in place of something if you wish, they cook at about the same rate. Serve with our Summer Bounty Ketchup recipe here, as a fun dip for the kids or just as is for the adults. These are great served warm or at room temperature. Next we have a risotto of sorts. It is Farro Risotto with Brussels Sprouts and Mushrooms.  I love farro; it has just recently become more widely available. It is sweet and nutty and a wonderful whole grain to get into your repertoire, very versatile and so good for you. 

Here are some other suggestions that we have posted in the past that would be great candidates for your Thanksgiving table: 

Roasted Cauliflower recipe here, Roasted Potato Salad recipe here, 

Laura Calder’s Green Beans with UG Crème Fraiche recipe here,  

Cranberry Relish recipe here and for some homemade bread, our Biscuits recipe here. 

We hope that you enjoy and are inspired to try something new. Next up…DESSERTS!!!

Leek and Beet Green Tart - Serves 6-8

2 1/2 ounces, 2 pieces bacon, diced

1 tablespoon butter, optional

4 big leeks, sliced in 1/2 moons, about 6 cups

1 sheet store bought puff pastry

1 egg, beaten with 1 teaspoon water

Flour for rolling

1 bunch beet greens, chiffonade*, about 2 cups

2 cloves of garlic, sliced

1/2 lemon

Salt and pepper

3/4 cup shredded Gruyere

Equipment:

Rolling pin

Parchment paper

Pastry brush

Preheat your oven to 375°. Heat a large straight-sided skillet over medium heat.  Add the bacon and cook until crispy and the fat has rendered out, about 5-7 minutes. Remove the crisped bacon leaving the fat in the pan, if necessary add the tablespoon of butter (this will depend on how fatty your bacon is and may not be necessary).  Add the leeks and a good pinch of salt and cook until tender about 10-12 minutes.

Meanwhile, on a floured surface, roll out the puff pastry sheet to about 12 x 14 inch rectangle. Move to a piece of parchment onto a sheet pan. With a pairing knife lightly score a border about 3/4 inch in from the out side then dock the middle all over with a fork.  Brush the outside border with the egg wash and bake for 18-20 minutes or until puffy and golden around the border.

       Once your leeks are tender, move them to one side of the pan and add the sliced garlic, cook for 1 minute. Next, add the beet greens and cook until wilted, just a few minutes. Then stir in with the leeks until well incorporated. Remove from the heat and squeeze the juice from the 1/2 lemon and season with a few 

grinds of black pepper. 

When the puff pastry is done, remove from the oven and evenly spread the leek and beet green filling evenly within the border of the puff pastry shell. Cover with the cheese and sprinkle on the reserved bacon bits. Return to the oven for about 5-8 minutes until cheese is melted. You can broil to get the cheese browned but don’t walk away. Remove and allow to cool for a few minutes before cutting and serving. This is good served warm or at room temperature.

*Chiffonade is a technique of thinly slicing into shreds. For the beet greens I stack up the leaves then roll them like a cigar and slice starting at the tips of the laves into very thin shreds.

SWEET POTATO QUINOA SALAD - Serves 4-6

1 cup quinoa, rinsed (or about 2 1/2 cups cooked)

1 pound sweet potatoes, about 2 medium, peeled and cubed

3 ounces goat cheese, crumbled

3 tablespoons fresh squeezed limejuice

1 teaspoon chili powder

1 chipotle chili in adobo sauce, minced

1/4 cup fresh cilantro, chopped

2 tablespoons fresh parsley, chopped

Olive oil

1/4 cup toasted pepitas, for garnish

Combine quinoa, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil then reduce the heat to a simmer and cook until tender, about 12-15 minutes. Drain and rinse under cool water.

Cook the sweet potatoes in a covered glass dish in the microwave with a little water until tender but not falling apart, stirring occasionally, about 8-10 minutes. Allow to cool.

Combine all of the ingredients except the pepitas in a s large bowl and stir until combined.  Add a little olive oil to loosen up the salad. Serve garnished with the toasted pepitas.

Roasted Root “Fries” -  Serves 8-10 

12 ounces Yukon Gold potatoes, about 2 medium

12 ounces carrots, about 4

12 ounces parsnips, about 2 large

12 ounces sweet potato, about 1 large

8 ounces beets, about 1 medium

3 tablespoons olive oil

2 teaspoons salt

Several grinds black pepper

2 teaspoons dry Herbes de Provence

Preheat your oven to 400°. Cut all the veggies in 1/2 inch wedges or “fries”. 

In a large bowl toss the veggies with 2 tablespoons olive oil, salt and pepper.  Divide the remaining tablespoon of olive oil between 2 sheet pans and spread around with your fingers. Spread the veggies out in even layers between the two pans and sprinkle each pan with 1 teaspoon of the Herbes de Provence. Roast for about 30-35 minutes, tossing occasionally, or until golden and tender.

Serve with Summer Bounty Ketchup recipe here.

Farro Risotto with Mushrooms and Brussels Sprouts - Serves 8-10

1 quart vegetable or chicken stock, preferably homemade

3 cups water

12 ounces Brussels sprouts, trimmed and outside leaves reserved

3 tablespoons olive oil, divided

1 large shallot, sliced

12 ounces mixed mushrooms, quartered (I used crimini and shitake)

3 cloves of garlic, minced

Salt and pepper

1 tablespoon butter

1 small onion, diced, about 1 cup

1/4 cup dry white wine

2 1/2 cups farro

3/4 cup grated Parmesan

1/2 teaspoon freshly grated nutmeg

 A few sprigs of fresh thyme, leaves removed

Equipment:

Food processor with slicing blade attachment or

Mandolin

Microplane grater

Combine the stock and water in a saucepan and keep warm over low heat. Using the slicing attachment to your food processor or a mandolin (or a very sharp knife), very thinly slice the Brussels sprouts. You should end up with about 5 cups of shredded sprouts.  Heat 2 tablespoons of the olive oil over medium heat.  Add the shallots and cook until tender, about 3 minutes, then the garlic and cook 1 minute more. Add the mushrooms and a good pinch of salt and cook until those begin to soften and release some of their liquid, about 4 minutes. Add the Brussels sprouts and cook just until wilted about 3-4 minutes. Jack up the heat and cook until they begin to brown a bit on the edges. Remove from the heat and start the risotto. Heat a large Dutch oven over medium heat. Add the remaining tablespoon of oil and the tablespoon of butter. Once the butter has melted add the diced onion and cook until tender about 5-7 minutes. Add the wine and cook for 2-3 minutes more until most of the liquid is cooked off. Add the farro and cook to toast for 3-4 minutes or until you can start to smell it.  At this point we are going to start adding the stock, just enough to cover the farro, cover and cook, stirring occasionally until the liquid is absorbed. You will do this in 3 intervals. Once all the stock/water has been added cook until the farro is tender but the “risotto” is still fluid and juicy, this should take about 20-25 minutes total. Add the Parmesan, nutmeg. And thyme leaves and season with salt and pepper.  Wrap the outer reserved Brussels sprout leaves in a damp paper towel and put in the microwave for a few seconds, to slightly steam, then cut them into thin strips (chiffonade) and set aside.  Gently stir in the cooked Brussels sprouts and mushroom mixture. Taste and season with more salt and pepper if necessary. Serve immediately garnished with the chiffonade of outer BS leaves.

Biscuits:

4 cups white whole wheat flour

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

Pinch of sugar

1 cup butter, chilled and cut into pieces

2 cups buttermilk

Preheat oven to 375°.In the bowl of a food processor pulse together the flour, baking powder, baking soda, salt and sugar.  Add the butter and pulse until crumbs are formed. Transfer to a large bowl and stir in the buttermilk just until combined. Turn out onto a floured surface and pat the dough into about ¾-1 inch thickness. Using a 2-3 inch cutter cut the biscuits out as close as you can to each other to minimize scraps. Gather up scraps and pat together and cut again.  Place the biscuits on a sheet pan so that they are touching each other. Bake for about 20 minutes or until lightly golden brown on top. Allow to cool slightly then serve warm…with fresh raspberries and crème fraiche maybe???

Crème fraiche

Crème fraiche recipe here.