Archive for ◊ November, 2010 ◊

11 Nov 2010 Pumpkin-Maple-Pecan Sundaes
Author:  |  Category: Holidays & Events, Ice Creams & Sorbets  | Tags: , , , , , , , , ,  | Leave a Comment

I saw a Maple-Pecan-Bacon Sundae in last month’s issue of Bon Appetite.  I’d heard about bacon brownies and bacon cookies and bacon cupcakes and I was ready to be on the cutting edge with Bacon Sundaes.  With a friend coming over for lunch,  I was ready for some taste testing. We were prepared for a drop-dead wonderful taste sensation.  I warmed the sauce, poured it over two flavors of ice cream (vanilla and coffee), and set the sundaes down. We tasted. I looked at her.  She looked at me.  We tasted again.  We shook our heads.  We tried it one more time. “Nooooooooo”, I said.  “Nooooooooo”, she said.

It just didn’t work. Bacon does not belong on ice cream.  Nope.  Not ever. The bacon was like a cold gummy bear, all texture, little flavor.  What salt kick did come, came after the chewing was over, and by that time the sauce and the ice cream had been swallowed.  The dessert just didn’t work.  But it had potential. We liked the sauce. We liked it over the coffee ice cream best, but still it wasn’t quite right.

I tinkered a bit more, and this is what I came up with… the warm Maple-Pecan Sauce (minus the bacon), drizzled over homemade Pumpkin ice-cream, and topped with a bit of bourbon whipped cream. Now here’s a nice dessert alternative for Thanksgiving, or an nice ending to any fall meal!

Just a note:  Pumpkin ice cream has a bit of a grainy texture (ALL pumpkin ice cream has this issue, unless it has been made with pumpkin flavoring rather than pumpkin puree), but with the sauce and the whipped cream, it’s not so noticeable and the pumpkin flavor goes fabulously well with the maple, the pecans, and the bourbon.  Mmmmmmmm 🙂  I taste tested pumpkin ice creams, too.  This one’s the best.

Maple Pumpkin Pecan Sundaes

with Bourbon Whipped Cream

Pumpkin Ice Cream

2 cups whipping cream (35%)
1 cup whole milk
½ cup sugar
1 ½ tsp ground cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp pumpkin pie spice
½ tsp ground allspice
1/8 tsp salt
½ tsp vanilla
1 cup pumpkin puree

  1. Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
  2. Stir warm cream into the pumpkin along with the vanilla.
  3. Chill the mixture in the refrigerator until cold.
  4. Freeze in an ice cream maker according to manufacturer’s instructions.

I found this recipe at Christie’s Corner.

Maple-Pecan Sauce

¾ cup Grade B Maple Syrup
2 cinnamon sticks, broken in half
1 tablespoon fresh lemon juice
1 tablespoon finely chopped crystallized ginger (I used Australian crystallized ginger, it’s very soft)
½ cup pecan halves

  1. Combine maple syrup and cinnamon in medium saucepan. Bring to boil over medium high heat.  Reduce heat to medium and simmer until sauce is thickened and reduced to ½ – 2/3 cup, about 5 minutes.
  2. Remove sauce from heat.  Discard cinnamon sticks.  Stir in lemon juice, chopped ginger and pecan halves.  Can be made 2 hours ahead.  Let sit at room temperature and then reheat slightly to serve.
  3. Spoon warm sauce over scoops of pumpkin ice cream. Serve immediately with a bit of Bourbon Whipped Cream, if desired.

I found the inspiration for these sundaes at Epicurious. The original recipe had diced maple glazed bacon in the sauce but just. say. “NO”!

Bourbon Whipped Cream

1 cup whipping cream
1-2 tablespoons sugar
1 tablespoon bourbon

  1. Whip with electric mixer until creamy.

Thanks for stopping by my kitchen today. Happy Fall!

05 Nov 2010 Corn Pudding
Author:  |  Category: Holidays & Events, Side Dishes, Veggies  | Tags: , , , , , , ,  | Leave a Comment

My daughters made me do it. My daughters made me do it!!  Why else would I mix a box of Jiffy cornbread mix with a few cans of corn, a hefty handful of cheese, some butter, some sour cream and then pour it into my prettiest casserole dish and call it Thanksgiving?  Do you think I want to expand out of my jeans?  Nooo, of course I don’t.  I did it for my girlies. They seriously loved this corn pudding.  Just like they love those corn cake things at Chevy’s.  They think I am pretty darn smart.  Yay for the Internet! I found this recipe at The Runaway Spoon, but I must also thank my friend Terry, who brought a dish very similar to this to a Dining For Women meeting last winter… I have been thinking about it ever since!

Corn pudding is on our Thanksgiving menu now (along with a mandatory before dinner walk around the lake).  We usually try out one new dish each year (at least). The bright yellow will be a colorful addition to our plates, we have almost all the colors of the rainbow on the plate now (well, except for the colors at the blue-purple end of the rainbow).  And here’s another plus for this recipe, the leftovers will reheat very well in the microwave, 19 year old boys could probably do it all by themselves.  I don’t know about you, but after I get Thanksgiving dinner on the table I don’t want to cook again for at least another week!

Corn Pudding

2 eggs
1 (16-ounce) can creamed corn
1 (16-ounce can) whole kernel corn, drained
½ cup (1stick) butter, melted
1 cup (8-ounces) sour cream
1 (8½ ounce) package Jiffy corn muffin mix
1 ½ cups grated cheddar cheese (other kinds of cheese can be used, pepper jack anyone?!)
¼ cup finely chopped fresh chives (or finely chopped green onion if you forget to buy the chives, or chilies, or green pepper…)
½ teaspoon salt
Freshly ground pepper, to taste

Preheat the oven to 350º.  Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly.  Fold in the corn muffin mix, cheese and chopped chives.  Add salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.  Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately.

Makes a lot of servings, at least 10-12.

Thanks for stopping by my kitchen today!

04 Nov 2010 My Top Ten List for Thanksgiving
Author:  |  Category: Holidays & Events, Seasonal  | Tags: ,  | Leave a Comment

I am not putting Turkey, Stuffing, Mashed Potatoes, Gravy or Cranberry Sauce on my list, because those are “musts”.  One must have those five: Turkey, stuffing, mashed potatoes, gravy, and Cranberry Sauce for Thanksgiving.  I like it all.  My Top Ten list deals with the other Thanksgiving food and, after all, if I put the must have five on my list, I would have only had space for another 5 options.  Not cool!

1. Maple Mashed Sweet Potatoes – I came close to adding this to my “must” list, verrrrrry close, and I probably should have, but I really wanted to post my recipe for Maple Mashed Sweet Potatoes!  Stay tuned.  I also have a recipe for Apple Cider Sweet Potatoes, which is different, but quite delightful in its own way…

2. Pumpkin Roll – I was only just introduced to this recipe last year, but now it’s a must have.  I am going to share this “secret” recipe with you (but the recipe has been right there in front of you for all these years. Yes it has!  Do you know which recipe I am talking about?  My goodness, it’s sooooo good.  It’s now my Mom’s all time favorite Thanksgiving dessert.  Last year she had a slice every day for breakfast (after her half gallon of oatmeal, banana, half an apple, and slice of panettone), and another with her cup of tea at 10 0’clock.  My mother is not a big woman.  She might weigh all of 100 lbs. I should be on her diet.

3. Pumpkin Pancakes – My elder daughter started a tradition of an open house, at my house, early on Thanksgiving morning (too early).  Neighbors and friends are invited over for pumpkin pancakes, sausages, glazed bacon, coffee and pumpkin roll (see above).  Very  informal.  Stay a few minutes or stay a lot of minutes. Jammies and slippers are encouraged.  The Macy’s parade will be on and there will be a thousand piece jigsaw puzzle to work on.

4. Wild Rice and Turkey Soup – You have to make this!  Save your turkey carcass and have a box of wild rice on hand (you’ll need 1 1/2 cups).  I’ll post the recipe (it’s on my Polly, Julie and Julie facebook page, if you can’t wait). It’s sooooo good, it’s almost the best part of Thanksgiving.  Really!

5. Turkey Sandwich with Balsamic Onions and Cranberry Sauce – My daughter made this from Tom Colicchio’s book, ‘wichcraft: Craft a Sandwich into a Meal–And a Meal into a Sandwich.  Sooooo good.  I’ll post his recipe for the balsamic onions and let you know how to put it together.  A Turkey Sandwich on some good bakery or home made bread is a Friday lunch must-have (and I usually have one for breakfast, too).

6. Sweet Potato Pie – A richer, sweeter cousin to Pumpkin Pie.  This year I am trying a Sweet Potato-Pumpkin-Coconut Pie.  I am excited about it.  The sweet potatoes have already been roasted with whole star anise, cinnamon sticks, ginger and cloves. I’ll make the pie on Saturday and taste testing will be on Sunday.  If it’s any good (crossing my fingers), I’ll post the recipe.

7. Baked Brie with Cranberries – I found this recipe on the back of the puff pasty box.  Is there any other Thanksgiving appetizer?  I think not! I’ll post the recipe (it’s on my Polly, Julie and Julie Facebook page, if you can’t wait).

8. Gorgonzola Broccoli Casserole – I don’t like the canned soup green bean casserole, I like this alternate.  It’s still green, it’s still creamy, it’s still a casserole, but it’s made from real food, ten times tastier, and just as easy to make.  The blue cheese flavor is very mild.  The whole thing is delicious.  I can’t wait. I’ll post the recipe.  I found the recipe in Sunset Magazine in 2003.

9. Roasted Carrots – So simple, so good. I’ll post this recipe, too (it’s on my Polly, Julie and Julie facebook page as well).

10. Hrmmmm…, I think THIS spot is still open, what have I missed?!?  Tell me, please!

The picture above is last year’s family portrait, taken with the three desserts!  We had Apple Pie, Maple Cheesecake, and for my son and my father, the absolute must-have, oh-so-not-Thanksgiving dessert, Chocolate Cream Pie, it just wouldn’t be Thanksgiving (or Christmas or Easter or July 4th) without it!

Thanks for stopping by my kitchen today.  Aren’t you happy we are in this season of celebration?  BTW, share your Top Ten List, I’d love to compare notes!

03 Nov 2010 Acorn Squash with Cranberry Apple Stuffing
Author:  |  Category: Holidays & Events, Main Dish, Meatless, Seasonal, Side Dishes, Veggies  | Tags: , , , , , , , , , ,  | 5 Comments

This is one of those recipes where the end product is greater than the sum of its parts.  It’s really tasty!  Who would have thought a little onion, carrot, celery, apple and some dried cranberries baked in a butternut squash would taste so good?   I did!!! (Have I mislead you before?)  This would be great for a fall dinner, all you’d need on the side would be a bit of  roast chicken (see John’s recipe for roast chicken) or maybe a few medallions of (maple glazed…, mmmm) pork tenderloin. When the kids aren’t home, I don’t make anything on the side.  I just enjoy this for dinner (makes enough for two days in a row), in front of the TV, with full and absolute control of the TV remote, and know I am in heaven!

I made this squash today when a friend came over and a light lunch was in order because we had some Maple-Bacon-Pecan Sundaes to taste test after lunch!  I skipped the part about brushing the squash with butter and drizzling butter over the top, and I didn’t miss it.  Feel free to save yourself a a few calories, if you are so inclined (or if  you have Maple-Bacon-Pecan ice cream sundaes to taste test after lunch).  BTW, since I have now mentioned the Maple-Bacon-Pecan Sundaes twice, now THREE times, let me just say bacon just does not belong on ice cream.  Nope.  Not at all.  I found the recipe for the Maple-Bacon-Pecan Sundaes in the November issue of Bon Appetite. I was expecting an amazing taste sensation. Didn’t happen.  I only want to know “Why?” Why print this recipe?  There is absolutely no reason to put bacon on ice cream.  Don’t get me wrong.  I understand, and enjoy, that sweet-salty thing going on right now.  But bacon on ice cream? No.  Just say no.  You probably feel your arteries clogging just reading this post…, time to whip up some Acorn Squash with Cranberry Apple Stuffing.  Veggies.  Tasty.  Good for you.

I found this recipe at My Kitchen Addiction about a year ago, and have been enjoying it ever since.   I hope you have a good time with it, too!

Acorn Squash with Cranberry Apple Stuffing

1 acorn squash
1 tablespoon oil
½ cup celery, diced
½ cup onion, diced
½ cup carrot, chopped
1 cup apple cider or apple juice
1 cup tart apple, unpeeled, diced (Granny Smith is my choice)
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ cup dried cranberries
2 cups stale bread cut into cubes (I use sourdough from Le Boulangrie)
1 tablespoon melted butter
Kosher salt

Preheat the oven to 375°F.  Slice the acorn squash in half lengthwise.  Scoop out and discard the seeds.  Place the squash cut side down in a glass baking dish.  Add about 1/2 inch of water in the bottom of the dish and microwave on high for 10-15 minutes or until soft. While the squash is in the microwave, heat the oil in a medium skillet over medium heat.  Add the celery, onion, and carrot and saute until soft, about 5 min.  Add the cider/juice, apple, and brown sugar, cinnamon and nutmeg to the veggies, bring to a boil, and then reduce heat to a simmer.  Simmer for 5 minutes.  Turn off heat and stir in the cranberries and bread cubes, toss to combine and to evenly moisten the bread cubes. Remove the squash from the glass dish, pour out the water, wipe any excess moisture from the baking dish and the squash, and then return the squash to the dish, cut side up. Brush squash halves with some of the melted butter and season with salt and pepper, to taste. Spoon half of the stuffing mixture into each squash half.  Pour any remaining butter over the top. Bake at 375º for 25-30 minutes, or until the filling sets up slightly and is golden on top.  Serve immediately.

Thanks for stopping by my kitchen today,  I always appreciate your visits!

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