Fall Recipes, October 2012

Fall Recipes: October 2012

Thanks to Debbie for entertaining us with such style and spookiness!

Autumn Cheesecake

Marta Smith

1 c graham cracker crumbs

½ c finely chopped pecans

3 T sugar

½ t cinnamon

¼ c butter, melted

2 (8 oz) packages cream cheese, softened

½ c sugar

2 eggs

½ t vanilla

4 c apples, peeled, cored and very thinly sliced

1/3 c white sugar

½ t cinnamon

¼ c chopped pecans

Stir together graham crumbs, pecans, sugar, cinnamon, and butter; press into the bottom of a 9” spring form pan.

Bake at 350 for 10 minutes; set aside.

In a large bowl, combine cream cheese and sugar. Mix at medium speed until smooth. Beat in eggs, mixing well. Add vanilla. Pour filling into baked crust.

In a small bowl, stir together sugar and cinnamon. Toss the cinnamon-sugar with the apples to fully coat. Spoon apple mixture over the cream cheese layer and sprinkle with chopped pecans.

Bake at 350 for 60-70 minutes.

When cooled to room temperature, loosen cake from rim of pan with a knife. Remove the rim, and chill cake fully before serving.

Gingerbread cake with Blueberry Sauce

Lucy Stowell

Gingerbread cake

1 1/2 cups all purpose flour

3/4 tsp ground cinnamon

3/4 tsp ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup light molasses

Grease 9 inch square pan. Combine and sift dry ingredients; set aside. Cream shortening and brown sugar. Add egg and molasses; beat 1 minute. Add dry ingredients and 1/2 cup water alternately. Beat on low speed after each addition.

Bake at 350 degrees for 35 to 40 minutes.

Blueberry Sauce

1/2 cup orange juice

1/3 cup sugar

2 TBS chopped crystallized ginger or 1 tsp. ground ginger

2 cups frozen blueberries

Combine the first 3 ingredients in a medium saucepan. Bring to a boil; add blueberries. Return to a boil, and cook 1 minute. Cool.

Spoon Blueberry Sauce over top of individual pieces; dollop with fresh whipped cream.

**I have made this recipe even easier before by making a gingerbread cake mix.**

Butternut Squash Risotto

 by Rachel Helfrich (adapted form marthastewart.com)

1 tablespoon butter

1 1/2 pounds butternut squash, peeled, seeded, and shredded              
Coarse salt and ground pepper

1 cup Arborio rice

1/2 cup dry white wine

2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with

1/2 cup water and heated

1/3 cup grated Parmesan cheese, plus more for garnish

1 tablespoon chopped fresh sage, plus more for garnish

In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Dutch Oven Artisan Bread

Lindsey Dewey

Start with 2 cups of cold water in a large bowl

Add 1 cup of bread flour and stir

Stir in 1 tsp of salt, 1 1/2 TB of olive oil and 3/4 tsp of instant yeast

Add 2 1/2 cups more bread flour

Mix lightly until all flour is moistened to form a very soft dough (don't over-stir!)

Let sit in a covered bowl for 12-15 hours

Spray Pam on a piece of plastic wrap and place dough on it

Fold dough over on all sides and let sit for 2 hours covered with plastic wrap that has also been sprayed with Pam

Pre-heat oven and 10-inch Dutch oven to 450 degrees

Carefully slide dough into hot pan

Bake for 40 minutes with the lid on

Dump loaf from pan onto a cooling rack

Variations:  add cheese, nuts, seeds, etc. to make the artisan bread your own!

Cream of Tomato Soup With Acini Di Pepe

Rachel Hurst 

2	tablespoons butter
1/2	cup onion, diced
1/2	cup carrot, diced
35	ounces Italian-style tomatoes, undrained
2	cups chicken broth
1	cup heavy cream
1	about 1/3 cup raw oz acini di pepe pasta
1	salt
1	fresh ground black pepper

Directions

Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes (I just use a potato masher or a knife). Add the chicken broth. Heat to simmering.


Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.


Add the acini di pepe and heat through. Add salt to taste.


Sprinkle each serving with plenty of black pepper.

Pumpkin Bars

Nicole Burt

4 eggs

1 C oil (can substitute all or part with applesauce)

1 can pumpkin (15 oz)

mix then add

2 C flour

2 tsp baking powder

1 tsp soda

1/2 tsp salt

2 tsp cinnamon

1/2 tsp cloves

1/2 tsp ginger

1/2 tsp nutmeg

Bake in greased 12 x 18 x 1 pan at 350 for 25-30 minutes.

Frosting

8 oz cream cheese

3/4 stick butter (6 Tbsp)

1 tsp vanilla

1 tsp milk

4 cups powdered sugar

Hot Caramel Apple Cider

Debbie Richards

1/2 gallon apple cider (64 oz or 8 C )
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed 
optional: caramel flavored syrup
 sweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe.

Kale and Sausage Soup

Sarah d’Evegnee

Turkey Kielbasa, cut into half moons (about ¼ inch thick)

½ red onion, minced

3-4 t minced garlic

2 t cumin

1 t cayenne pepper (optional

2-3 teaspoon Frank’s hot sauce (optional)

1 can navy or cannelloni or other white beans

1 bunch finely chopped fresh Kale (about 8 cups)

8 cups chicken stock

¼ cup corn starch, mixed with ½ cup cold water

Saute kielbasa in a little bit of olive oil over medium heat. Add onion and cook until onion starts to turn translucent. Add garlic, cumin, and cayenne pepper and cook for 1-2 minutes more. Add Kale and sauté, stirring constantly for about 1-2 more minutes. (I like to make sure that the kale gets nice and infused with the sausage and garlic flavor before adding the liquid.)

Add chicken stock and simmer for about 10-15 minutes. Add cornstarch mixture and bring to a boil until liquid is adequately thickened. Salt and pepper to taste. Serve with a little shredded parmesan cheese and fresh, crusty bread.

Koni's Pumpkin Bread

Maria Thomas

1 1/3 c sugar

1/3 shortening

2 beaten eggs

1 c pumpkin

1 3/4 c flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp cloves

1/2 tsp salt

1/3 c hot water

1/3 c raisins and nuts

Cream sugar and shortening til fluffy. Add eggs and pumpkin. Sift dry ingredients and add to creamed mixture. Pour hot water over raisins. Add with nuts. Pour in greased loaf pan or muffin cups.

Bake 350* 1 hour loaf, 15-20 minutes muffins, 10-15 minutes mini muffins

I leave out the raisins cuz I'm not a big fan. I also don't put nuts in all of it because my family isn't a fan. I've also added chocolate chips. So adapt that part as you will. Personally I love it best with walnuts.

Green Beans with Bacon

Stephanie Fay

       

4 bacon strips, diced

1/2 cup chopped onion

8 cups fresh green beans, trimmed

1/4 teaspoon salt

 1/8 teaspoon pepper

       

In a large skillet, cook bacon and onion over medium heat until

bacon is crisp and onion is tender. Meanwhile, place beans in a

large saucepan and cover with water. Bring to a boil. Cook,

uncovered, for 8-10 minutes or until crisp-tender; drain well. Add

to bacon mixture. Sprinkle with salt and pepper; toss to

coat. Yield: 8 servings.

 

Corn Bread

Kristin Davis

1 Cup flour

⅓ cup sugar

3 tsp baking powder

¾ tsp salt

1 cup cornmeal

2 eggs

1 cup milk

¼ cup shortening

Melt a cube of butter in a cake pan. Mix all ingredients together and pour on melted butter. Bake 425 degrees 20-25 min. Or golden brown on top.

Lord of the Rings Recipes

Orc Tenderloin

4 large cloves garlic, minced

4 t chopped, fresh rosemary (2 t dried)

1 t salt

1 t black pepper

1-2 lb boneless pork loin roast, well trimmed

Mix first 4 ingredients in a bowl.  Rub mixture over pork.  Place pork, fat side down, in roasting pan lined with foil.  Roast for 30 minutes at 400.  Turn roast fat side up.  Roast about 25 minutes more (or until 155 degrees).  Remove from oven.  Let stand 10 minutes. (Save juices for mustard sauce)

Mustard sauce :

3 strips bacon

1 c heavy cream

2 T grainy Dijon mustard

1 sprig fresh rosemary (or dried)

Cook bacon and pour off excess grease.  Add mustard to deglaze pan.  Add cream and rosemary and extra juices from the roast.  Whisk until thickened and serve with roast. 

Samwise’s Roasted Po-TAY-toes

2-3 pounds red potatoes, cut into big chunks (you can also add chunks of carrots or of any kind of root vegetable)

Kosher Salt

Olive Oil

Cover cookie sheet with foil and preheat oven to 300. Place potatoes on foil and drizzle 2-3 tablespoons of olive oil and sprinkle salt and pepper over vegetables. Mix with your lands or with a large spoon. Roast for 1-2 hours, stirring lightly every 45 minutes.

Mount Doom Burgers

3 pound(s) ground beef chuck

2 tablespoon(s) plus 2 teaspoons Worcestershire sauce

Coarse salt

Ground pepper

4 ounce(s) blue cheese (or other soft cheese, such as Brie or you can just use American cheese that has been cut into I inch squares)

Oil, for grates

8  rolls or buns, split

           

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula and prick with a fork or a skewer to allow steam to escape. This is very important so your cheese doesn’t ooze out!  cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

Red Pepper Lava Sauce

1 cup(s) light mayonnaise

1/4 cup(s) drained (jarred) roasted red peppers

1/2 teaspoon(s) white wine vinegar

1/8 teaspoon(s) ground pepper

In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.

The Onion Ring to Rule them All

2 Large Red Onions (These are the secret to the BEST onion rings!)                        1/8 cup corn starch                                      2 eggs
                                                      2/3 cups milk                                            1 1/2 c Bisquick                                   
    1/4 to 1/2 tsp. dry mustard         
            1/2 tsp. paprika
                                       1/2 cup of corn meal

 Heat up your frying oil. Test it for heat with a little batter. Throw it in and if it sizzles and turns brown, your batter is hot enough to get started. Beat eggs slightly; blend in milk. Add remaining ingredients.

Cut thick slices of onion. Separate into rings. Add corn starch and mix. This is the ultimate way to getting the batter to stick to the onion rings!! Dip in batter and fry until golden brown, about 2 minutes on each side. (You  may need to turn the hear down if the outside is browning too fast. You need to cook them this long to make sure the onion is cooked inside.)

Samwise’s Strawberries and Cream Tart

For the Tart Dough:

1 1/2 c. all purpose flour

1/2 c. confectioners' sugar

1/4 tsp. salt

9 Tb. cold unsalted butter, cut into small pieces

1 large egg yolk

Put all dry ingredients in a food processor and pulse to combine. Add the pieces of unsalted butter over the top of the dry ingredients, and pulse until the butter is cut in and the mixture looks like coarse meal. Break up the yolk a bit before you add it to the food processor, and then add it and process in long pulses until the dough comes together, you will hear the noise of the motor change.

Butter a 9 inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. You want to keep it crumbly here, it doesn't have to be perfect. Freeze crust for 30 minutes.

Preheat the oven to 375 degrees F. Butter a piece of aluminum foil and fit it (buttered side down) over the crust. Put the tart pan on a baking sheet, bake the crust for 25 minutes, then remove the foil. Continue baking until the crust turns golden brown (don't let it burn!) about 8 - 11 more minutes.

Let cool. You can do this and store it up to 5 days before you need to serve it.

Vanilla Pastry Cream:

2 c. whole milk

6 large egg yolks

1/2 c. sugar

1/3 c. cornstarch

1 1/2 pieces of vanilla bean (or 1 1/2 tsp. vanilla extract)

3 1/2 Tb unsalted butter, but into pieces and at room temp.

Boil the milk and the vanilla (if using beans, scrape the seeds into the milk and include the pods)in a small saucepan. As this is heating, in a medium saucepan whisk the yolks with the sugar and cornstarch, until thick and well blended. Still whisking, drizzle in about 3/4 cup of the hot milk in order to warm the yolks. Continue whisking as you slowly add the rest of the milk. Put the pan over medium heat and whisk constantly, bringing it to a boil. Keep mixture at a boil, continuing to whisk, for about 1-2 minutes, and remove from heat.

Let sit for 5 minutes, then whisk in the butter until they are fully incorporated. The pastry cream will be smooth and silky, not clumpy. Scrape cream into a bowl and let it cool off. You can place a piece of plastic wrap right on the surface of the cream so you don't get a skin. Refrigerate until it is cold and ready to use. You can keep it for up to 3 days.

Assembly:

When you are ready to serve your tart, pour the cooled pastry cream (give it a pass or two with a whisk to incorporate it again) into the tart shell. Add fruits of your choice (I find that berries or fruit that isn't too juicy works the best) over the top. If you want a glaze, use about 1/3 cup of jelly of your choice and one teaspoon of water, boil it, let it cool, and using a pastry brush "paint" your fruit.

Precious Golden Rings aka Doughnuts

1 1/2 cups milk

          1/3 c shortening or butter

2 packages instant yeast

1/3 cup warm water

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground nutmeg

23 ounces all-purpose flour (about 5 cups), plus more for dusting surface

Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

Directions

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Glaze immediately.

Glaze:

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.