I usually don't have a Double-Post Monday here, but since Thursday is Thanksgiving, I wanted to add a Sides post. The sides offerings include Spiced Almonds and Sweet Potato Puree with Candied Pecans. Enjoy!
DIY CRANBERRY JUICE COCKTAIL
This recipe was from an article on healing foods, titled Cranberries by Maria Lissandrello in the November/December 2008 issue of Vegetarian Times, and can be found online here. This one starts off, “One of the biggest complaints about bottled cranberry juice is the high sugar (and low cranberry) contest: a 1-cup serving contains more than 130 calories – beating out a sugary soft drink! For an easy homemade version that delivers a higher concentration of cranberry juice and a lot less sugar, follow these steps:
1 cup unsweetened cranberry juice
1/4 cup plus 2 Tbs. agave nectar
2-inch cinnamon stick
4 cups boiling water
Mix unsweetened cranberry juice with the agave nectar in a heatproof, 1-quart measuring cup.
Add the cinnamon stick to the mixture.
Stir in the boiling water. Cool, and enjoy.
SPICED ALMONDS
This is from page 48 of the March 2010 issue of Vegetarian Times. It starts off, “Tapas-style almonds are traditionally deep-fried in oil, but this recipe gets the same crunchy results from oven roasting.” This vegan, gluten-free recipe makes 2 cups.
4 tsp. olive oil
1 1/4 tsp. hot smoked paprika
1 tsp. ground cumin
2 cups blanched whole almonds
1/2 tsp. kosher or sea salt, or to taste
Preheat oven to 300 degrees F. Warm oil in small saucepan over low heat. Add paprika and cumin, and stir 1 minute to blend and release flavors. Remove from heat when mixture just begins to bubble. Transfer to medium bowl, and stir in almonds.
Transfrer almonds to parchment-lined baking sheet, and bake 10 minutes. Aprinkle immediately with salt, and transfer to wire rack. Let dry at least 2 hours before serving.
Per 1/4-cup serving: 233 cal; 8 g protein; 21 g total fat (2 g saturated fat); 8 g carb; 0 mg cholesterol; 131 mg sodium; 4 g fiber; 2 g sugars
SPICY PUMPKIN PIE
Servings: 8
View recipe: http://diabeticgourmet.com/recipes/html/154.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=154
Ingredients
1 (9-inch) pastry shell
1 tsp ground cinnamon
1-1/2 cup pumpkin (canned)
1/2 tsp ground nutmeg
2 eggs; beaten
1/2 tsp ground ginger
1 cup low-fat milk
1/4 tsp Salt
3 tbsp liquid cal-free sweetener
1 pinch ground cloves
2 tbsp brown sugar, packed
Light vanilla ice cream
Directions
Prick pastry shell with a fork. Bake in 450F oven for 8 min.
Stir together pumpkin, egg, milk, sweetener, sugar and seasonings. Pour into partially baked pie shell.
Bake in 350F oven for 50 minutes or until center is almost set. Cool slightly and then refrigerate.
Cut into 8 wedges and serve each with 2 tbsp light vanilla ice cream.
Nutritional Information Per Serving; Calories: 173; Protein: 5 g; Fat: 9 g; Carbohydrates: 20 g; Exchanges: 1/2 Starch/Bread, 1-1/2 Fat, 1 Dairy, 1/2 Fruit
CRANBERRY TART WITH NUT CRUST
This is from The Kitchn, one of my favorite email newsletters. Serves 6. Makes one 9-inch tart.
To view online, click here.
For the pie:
4 cups (16 ounces) fresh (or defrosted) whole cranberries
2/3 cup granulated sugar
2/3 cup golden syrup
Zest of 1/2 unwaxed lemon
For the crust:
1 cup unbleached all-purpose flour
3/4 cup nut flour
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1 to 3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and lemon zest and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough: If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Turn the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.
CHOCOLATE-CRUSTED PUMPKIN PIE
This comes from the October 2012 issue of Vegetarian Times, page 71. It starts off, "Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that's thickened with cornstarch, not eggs." Makes 1 9-inch pie (serves 8)
This recipe can be viewed online here.
Crust
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
Filling
1 1/2 cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
6 Tbs. Earth Balance margarine, melted
To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.
Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.
Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling
in center. Cool completely before serving.
nutritional information Per Slice: Calories: 377; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 8 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 361 mg; Fiber: 3 g; Sugar: 24 g; Vegan
SWEET POTATO PUREE WITH CANDIED PECANS
This comes from the November 2012 issue of Vegetarian Times, page 52. It starts off, This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
Candied Pecans
1 1/2 cups raw pecan halves
2 Tbs. pure maple syrup
1 Tbs. coconut oil, melted
2 Tbs. raw organic cane sugar
Sweet Potato Purée
4 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup pure maple syrup
2 Tbs. coconut oil
1 1/2 cups light coconut milk, warmed
To make Candied Pecans: Preheat oven to 350°F. Line baking sheet with parchment paper, or coat with cooking spray. Spread pecans on prepared baking sheet, and toast 4 minutes.
Transfer pecans to large bowl, and stir in maple syrup and coconut oil. Stir in sugar until pecans are thoroughly coated. Return to baking sheet, and bake 3 to 5 minutes more, or until pecans look dry. Cool. Transfer to food processor, and pulse several times, or until pecans resemble chunky crumble. Transfer to small bowl, and set aside.
To make Sweet Potato Purée: Preheat oven to 400°F, and line baking sheet with parchment paper, or coat with cooking spray. Toss together sweet potatoes, maple syrup, and coconut oil in large bowl. Transfer sweet potatoes to prepared baking sheet, and roast 1 hour, stirring every 10 minutes, or until potatoes are fork-tender.
Purée sweet potatoes and coconut milk in food processor until creamy. Season with salt and pepper, if desired, and spread in 2-qt. casserole. Sprinkle Candied Pecans over top.
nutritional information Per 1/2-cup serving: Calories: 285; Protein: 3 g; Total Fat: 20 g; Saturated Fat: 7 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 23 mg; Fiber: 3 g; Sugar: 15 g; Vegan; Gluten-Free
MULLED APPLE-CRANBERRY CIDER
This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.
POINTS® Value | 2; Servings | 6; Preparation Time | 5 min; Cooking Time | 15 min; Level of Difficulty | Easy
This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”
Ingredients
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Instructions
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.
Monday, November 25, 2019
Thanksgiving Recipes
Happy Monday! Hope your weekend was good.
This Thursday is Thanksgiving, so I'll be posting food over the next few days that can be used for your Thanksgiving meal - including tacos tomorrow for Taco Tuesday stuff that, while you can eat at any time, can also be used as extras on your Thanksgiving table.
So, without any more chit-chat, here are today's six recipes to help you through the day while getting ready for Thursday, including Ginger Pumpkin Pie and Roasted Green Bean Bundles. Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
Kathy Kingsley, who wrote for The Spruce Eats. For this, she wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Note: When Kathy posted this, it was before about.com split into the .dash channels. Unfortunately, it was one of the recipes that didn't transfer over. But it's yummy enough that I wanted to post it, along with giving a nod to Kathy Kingsley for coming up with this yumminess.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
This Thursday is Thanksgiving, so I'll be posting food over the next few days that can be used for your Thanksgiving meal - including tacos tomorrow for Taco Tuesday stuff that, while you can eat at any time, can also be used as extras on your Thanksgiving table.
So, without any more chit-chat, here are today's six recipes to help you through the day while getting ready for Thursday, including Ginger Pumpkin Pie and Roasted Green Bean Bundles. Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
Kathy Kingsley, who wrote for The Spruce Eats. For this, she wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
Note: When Kathy posted this, it was before about.com split into the .dash channels. Unfortunately, it was one of the recipes that didn't transfer over. But it's yummy enough that I wanted to post it, along with giving a nod to Kathy Kingsley for coming up with this yumminess.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
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