Wednesday, November 18, 2015

Recipes for the week of 11/16

In the shares

Fruit Recipes
Jellied Cranberry-Apple Sauce
Crustless Cranberry Pie
Baked Apple Ice Cream Bowl

Small/Large Veggie Share Recipes
Candied Sweet Potato Casserole
Loaded Cauliflower Casserole
Broccoli and Cheese Smashed Potatoes
Wild Mushroom & Spinach Stuffing

Large Veggie Share Recipes
On the Stalk Roasted Brussels
Roasted Delicata Squash Salad
Creamy Potatoes & Onions

Jellied Cranberry-Apple Sauce
Food & Wine -

12-ounces fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
  • Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  • In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Crustless Cranberry Pie

Crustless Cranberry Pie1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
  • Preheat oven to 350 degrees F. Grease one 9 inch pie pan.
  • Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  • Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Baked Apple Ice Cream Bowls
2 apples
10 tbsp. butter, divided
1/2 c. brown sugar, more to rub on the outside of the apple
1 c. apple, diced
1 tsp. cinnamon
Ice cream of choice (Vanilla, Butter Pecan, etc)
  • Preheat oven to 350 Degrees
  • Hollow the apple(s). You can use an apple cord and take a spoon and scoop more of the apple out so it is deep enough to add the ice cream. Or you can take a steak knife and cut a hole inside and use a spoon to scoop out the section of fruit you cut.
  • Take the apple and 4 tbsp. of butter and rub it on the inside and outside of the apples. Make sure the apples are dry so the butter can stick to the apple. Then, take some brown sugar and rub it on the outside of the apples as well. Bake the apples for 20 minutes. The apples will become soft. Set aside and let cool.
  • Take the other 6 tbsp. of butter and melt over medium­-high heat. Once the butter has melted add the brown sugar and stir until it has completely dissolved. Add the diced apples and cinnamon. Allow to cook for 5 to 10 minutes or until the apples are translucent. Set aside and allow to cool, slightly
  • In your baked apples, add your favorite ice cream, pour over the apple mixture, and enjoy

Candied Sweet Potato Casserole

Flavored with honey and orange juice then studded with pecans this tasty Candied Sweet Potato Casserole is the perfect side dish for Thanksgiving. | manilaspoon.com2 pounds sweet Potatoes (about 5 cups), peeled and sliced thinly
1 cup Orange juice
1/3 cup Honey (or Maple syrup)
6 tablespoons unsalted Butter, melted
Zest of 2 Oranges
1/2 teaspoon Salt
1/2 cup chopped Pecans
1/2 teaspoon ground Cinnamon
3 tablespoons brown Sugar
  • Preheat the oven to 350 F.
  • In a baking dish, arrange the sliced sweet potatoes in overlapping layers. In a bowl combine the orange juice, orange zest, honey, butter and salt. Pour the mixture over the sweet potatoes ensuring that all slices are coated (to ensure better absorption of the sauce).
  • Cover with foil and bake for 20 minutes. In the meantime, mix the pecans, cinnamon and sugar. After 20 minutes, uncover the dish, sprinkle with the chopped pecan mixture and baste well. Bake for another 30-40 minutes or until the sweet potatoes have softened.
  • Place under the broiler for a couple of minutes, if desired. Enjoy!

Loaded Cauliflower Casserole 

Loaded Cauliflower Casserole - a low-carb alternative to loaded potato casserole! | Persnickety Plates #CrystalFarmsCheese AD1 medium head of cauliflower, washed & broken into florets
1 cup water
1 cup sour cream
1 cup shredded cheddar cheese + more for topping
¾ cup panko bread crumbs
¼ cup onion, chopped
1.5 teaspoons salt
1 teaspoon black pepper
1 strip of crisp bacon, chopped
  • Preheat your oven to 325 degrees and spray a 2 quart casserole dish with non-stick spray. Set aside.
  • Wash your cauliflower and break it up into small pieces. (I usually chop it in half then break up the florets by hand). Add them to a medium saucepan with 1 cup of water. Cook over medium heat for 8 minutes or until fork tender.
  • Drain and return to the saucepan.
  • To the cooked cauliflower, add the sour cream, cheddar cheese, panko, salt, pepper, and onion. Gently mix.
  • Spread the mixture into your prepared casserole dish.
  • Sprinkle with more shredded cheddar cheese.
  • Bake, uncovered, for 25 minutes.
  • Top with chopped bacon.
Broccoli and Cheese Smashed Potatoes
Rachel Ray via the Food Network -
Broccoli and Cheese Smashed Potatoes
1 ½ pounds small potatoes
1 small head broccoli
1 cup whole milk
2 tablespoons butter
1 ½ cups shredded sharp Cheddar
Salt and freshly ground black pepper

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

Wild Mushroom &Spinach Stuffing 

¾ cup (1 ½ sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lb)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
  • Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
  • Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

On The Stalk Roasted Brussels Sprouts

These on the stalk roasted Brussels sprouts are the perfect addition to your holiday spread. They roast up beautifully and easily come right off the stalk.1 large stalk Brussels sprouts
1/4 cup extra virgin olive oil
Kosher salt and pepper, to taste
For garlic mayonnaise:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon lemon juice
  • Preheat oven to 375 degrees.
  • Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper.
  • Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking.
  • Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk. Serve as is or serve with garlic mayonnaise for dipping.
  • For garlic mayonnaise: Add all ingredients and stir to combine. Keep cold until ready to use.

Roasted Delicata Squash Salad
Chowhound -

Roasted Delicata Squash Salad 1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings
2 tablespoons olive oil, plus more for brushing
4 ounces spinach & lettuce, washed, dried, and torn into bite-size pieces (about 7 cups total)
1 large shallot, thinly sliced
2 tablespoons sherry vinegar
1/3 cup roasted and salted pumpkin seeds
2 ounces shaved ricotta salata
Saba, for drizzling (optional)
  • Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper. Roast until the underside of the squash rings is blistery and brown and fork tender, about 15 minutes. Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the refrigerator.
  • When the squash is almost ready, heat 2 tablespoons olive oil in a small frying pan. When it shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and beginning to brown, about 3 minutes. Deglaze the pan with the vinegar, scraping up any bits that are stuck to the bottom, and immediately remove from heat.
  • Pour shallot mixture over reserved spinach and toss to combine. Season with additional salt and freshly ground black pepper as desired.
  • To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata and drizzle with saba (if using).

Creamy Potatoes & Onions 
Epicurious -

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley

Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.

No comments:

Post a Comment