Authors Posts by Barbara Beltrami

Barbara Beltrami

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Chicken Pot Pie

By Barbara Beltrami

Despite unseasonably warm fall days, there’s been a real chill in the air and some gusty winds lately. The leaves have finished their autumn pageant, the days are shorter and it’s time for some serious comfort food like pot pies. In fact, I can’t think of anything that would hit the spot more on a dark December evening. With the convenience of a pie crust from the refrigerator or frozen food section of the supermarket, you can concentrate on that savory concoction that goes under the crust, pop the whole thing in the oven and sip a glass of wine while you catch up on your emails.

Chicken Pot Pie

Chicken Pot Pie

YIELD: Makes 6 servings

INGREDIENTS: 

Nonstick cooking spray

4 refrigerated pie crusts

1/2 cup unsalted butter

1/2 pound fresh mushrooms, cleaned and sliced

1 medium potato, peeled and diced

1 medium onion, chopped

1 medium carrot, peeled and diced

1/4 cup chopped flat leaf parsley

1/4 cup flour

2 1/2 cups chicken broth

Salt and freshly ground pepper to taste

6 boneless skinless chicken breast halves, poached and shredded

1 cup frozen peas

1/2 cup heavy cream

1/4 cup milk

DIRECTIONS: 

Preheat oven to 400 F. Spray 6 ramekins with nonstick cooking spray. On lightly floured surface, cut six 5” circles from two rolled out pie crusts, then roll each circle into an 8-inch round. Line bottoms and sides of 6 ramekins with 8” crusts; crimp around top edges and prick bottoms and sides of dough with a fork. Place ramekins on rimmed baking sheet and bake for about 15 minutes, until dough is lightly browned. 

Meanwhile in a large skillet melt butter over medium-high heat; add mushrooms, potato, onion, carrot, and parsley and stir occasionally until onions turn a light golden color, about 6 to 8 minutes. In a small bowl, whisk together flour and half a cup of the broth; add to skillet, stir, then add remaining two cups of broth, salt and pepper and bring to a boil; reduce heat to medium, stir occasionally and simmer another 5 minutes; stir in chicken, peas and cream, let sit 10 minutes. 

Distribute filling mixture evenly among the six ramekins; cut and roll second two pie crusts as first ones, crimp edges, make slits in top crusts, brush tops with milk and bake on rimmed baking sheet, until crusts are golden, about 25 to 30 minutes. Serve with a crisp green salad.

Seafood Pot Pie

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 stick unsalted butter

1 large onion, chopped

1 cup chopped celery with leaves

1/2 cup flour

3 cups clam juice

1/2 pound large shrimp, peeled and deveined

1/2 pound bay scallops

Salt and freshly ground pepper to taste

1/4 cup heavy cream

1 pound lobster meat, cut into bite-size pieces

One 10-ounce package frozen peas and carrots

One 10-ounce package frozen pearl onions

1/2 cup finely chopped flat leaf parsley

One 9” uncooked pie crust, rolled out

3 tablespoons milk

DIRECTIONS: 

Preheat oven to 375 F. In large skillet melt butter over medium heat; add onion and celery and cook until onion is opaque, about 5 to 7 minutes. Add flour, stir and cook another minute. In large saucepan bring clam juice to a simmer over medium-high heat; add shrimp and scallops and cook just until shrimp are pink and scallops are tender, about 2 minutes. With slotted spoon transfer shrimp and scallops to bowl, but reserve cooking liquid. 

Go back to the skillet and, stirring constantly, add cooking liquid, salt and pepper, a little at a time, to onion and celery and cook 3 minutes. Add the cream and stir. Add lobster meat along with shrimp, scallops and onion mixture, then stir in frozen peas, carrots, pearl onions and parsley; transfer to deep pie dish, cover with rolled out pie crust and crimp edges; brush with milk and make a few slits in crust. Place pie on rimmed cookie sheet and bake until crust is golden and filling is bubbly, about 1 1/4 hours. Serve with an arugula and endive salad.

Stock photo

By Barbara Beltrami

You know, for a long time now, Jewish cuisine around here has been mostly from descendants of Central European and Russian immigrants; consequently, when we think of Hanukkah, the eight-day Festival of Lights, we think of traditional holiday fare passed down from ancestors who came from those countries. 

But there are Jewish populations all over the world, and some of them have immigrated here in recent years and brought their own holiday fare with them. So this year, I’m going to integrate their traditions into my Hanukkah menus, and I hope you will too. 

I’m thinking that the ubiquitous roast chicken is the perfect way to highlight the special flavors of various other Jewish cuisines. A favorite version of that would be one with dried fruit and almonds from Morocco or a lemony Mediterranean one. But I’d also love to try a recipe for Chinese roast chicken that I am told goes back to the Jewish colony in Shanghai many years ago. Can I make roast chicken three out of the eight nights of Hanukkah? The flavors are all so different, why not?

Moroccan Roast Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 cup olive oil

1 1/2 pounds onions, thinly sliced

1 cup dried apricots

1 cup pitted prunes

3/4 cup dried dates

2 tablespoons sugar

1/2 teaspoon cinnamon

One 4 to 5 pound whole chicken, rinsed and patted dry

1/2 teaspoon turmeric

Kosher salt and freshly ground black pepper to taste

3/4 to 1 cup water

1/3 cup toasted slivered almonds

DIRECTIONS: 

In large cast iron skillet heat half the oil over medium-high heat; add onions and, stirring occasionally, cook until deep golden brown, about half an hour. Transfer to large bowl, add dried fruit, sugar and cinnamon. Preheat oven to 350 F. Spread fruit mixture over bottom of large roasting pan. Rub chicken with remaining oil, turmeric, and salt and pepper; pour water around chicken and roast for one hour. 

Rotate pan and add more water, a little at a time, if fruit mixture is starting to dry out; roast another 45 minutes, until chicken is browned and juices run clear when thigh joint is pierced. Let rest 10 minutes before carving. Transfer with any juices to warmed platter, sprinkle with almonds, arrange fruit around edges and serve with Israeli couscous. 

Mediterranean Roast Chicken

YIELD: Makes 4 servings

 INGREDIENTS: 

1/4 cup olive oil

Juice from one freshly squeezed lemon

Grated zest from one lemon 

3 tablespoons fresh rosemary leaves

Kosher salt and freshly ground black pepper to taste

One 3 1/2 to 4 pound roasting chicken, washed and patted dry

4 garlic cloves

1 onion, quartered

DIRECTIONS: 

Preheat oven to 425 F. In a small bowl combine the oil, lemon juice, lemon zest, rosemary, salt and pepper; rub mixture inside chicken cavity and all over outside of chicken. Stuff cavity with remains of lemon, garlic and onion, sprinkle outside with more salt and pepper and place breast side up on rack in roasting pan. Roast 50 to 60 minutes, until skin is dark golden and juices run clear when thigh joint is pierced with a fork. Serve with roasted potatoes.

Shanghai Roast Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup soy sauce

1/4 cup lemon juice

2 tablespoons honey

2 tablespoons sesame oil

1 teaspoon dried mustard

1 teaspoon ground ginger

2 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

1 whole 4 to 5 pound roasting chicken, rinsed and patted dry

DIRECTIONS: 

In small bowl, whisk together all ingredients except the chicken. Transfer to large resealable bag; add chicken and turn to evenly coat with spice mixture. Rotating every few hours, refrigerate for at least 12 hours. Preheat oven to 350 F. Reserving marinade, place chicken on wire rack in roasting pan and roast 1 1/4 to 1 1/2 hours until dark golden brown and thigh juices run clear when pierced with a fork. 

In medium saucepan, heat marinade to boiling and occasionally baste chicken with it. Remove from oven, let sit 10 minutes, then carve and serve with rice and grilled scallions.

METRO photo

By Barbara Beltrami

Is it really about the turkey? I don’t think so. Personally, I think the turkey is just an excuse for the myriad side dishes that crowd the Thanksgiving plate. And whatever they are, it’s not Thanksgiving without them. Each cook prepares his or her specialty, and each guest arrives, stepping gingerly up the walk and carrying a foil-covered dish. Aunt Somebody always does the Brussels sprouts, Cousin Somebody has to bring the cranberry sauce, Uncle Somebody has whipped up his irresistible mashed potatoes and Somebody’s mother-in-law always presents her “famous” sweet potato creation with the usual flourish, fanfare and self-congratulatory prelude. They all think their recipes are classified information and inimitable, but I’ve pretty much figured them out so here they are.

Roasted Brussels Sprouts

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pint Brussels sprouts, trimmed and sliced in half, top to bottom

1/4 cup olive oil

6 peeled garlic cloves

Coarse salt and freshly ground pepper to taste

1 tablespoon balsamic vinegar

DIRECTIONS: 

Preheat oven to 400 F. In a large cast iron skillet, heat oil over medium-high heat, then place sprouts cut side down in oil; add garlic and salt and pepper. Cook until sprouts start to brown on bottom; transfer them in the pan to oven; roast until they are evenly brown, about 15 to 20 minutes; toss with balsamic vinegar and serve hot or warm with turkey and all the trimmings.

Drunken Cranberry Sauce

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One 12-ounce bag fresh cranberries

1 large tart apple, peeled and diced

1 cup sugar

1/2 cup orange liqueur

1/2 cup water

1/4 teaspoon cinnamon

1/4 cup bourbon

Grated zest of one orange

Grated zest of one lemon

DIRECTIONS: 

In a large saucepan combine the cranberries, apple, sugar, orange liqueur, water and cinnamon; bring to a boil over medium heat, then simmer until the berries start to pop.  Remove from heat, stir in bourbon and zests; cover and refrigerate. Serve with turkey and all the trimmings.

Golden Mashed Potatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

Salt

3 pounds Yukon Gold potatoes, peeled and cut into quarters

1 whole onion, peeled

1 stick unsalted butter

1/3 cup whole milk

Pinch of freshly ground white pepper

DIRECTIONS: 

Bring a large pot of salted water to a boil; add potatoes and onion and cook over medium-high heat until very tender, about 15 to 20 minutes. Drain, then return potatoes to pot without any of the water; discard onion or refrigerate and save for another use. Meanwhile in a small saucepan heat 6 tablespoons butter and milk together until butter melts and milk is hot but not boiling. Go back to potatoes and toss them around in pot over low heat for a minute or so; transfer them to mixer bowl and mash them on low speed; add the hot milk and butter gradually, then the white pepper, and increase mixer speed to medium. When fully combined and creamy, transfer to warmed serving bowl, top with dots of remaining butter and, as soon as it’s melted from the heat of the potatoes, serve with turkey and trimmings.

‘Famous’ Sweet Potatoes

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium sweet potatoes, peeled

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

2 tablespoons orange juice

2 tablespoons grated orange zest

Salt and freshly ground pepper to taste

2 tablespoons finely chopped walnuts

DIRECTIONS:

Preheat oven to 425 F. Line a shallow baking pan or cookie sheet with aluminum foil. Make a series of 1/8” slices cross-wise, slicing only 2/3 of the way down on the potatoes, so the bottoms of the slices are still attached. Place potatoes, evenly spaced, on foil-lined pan. In a small bowl combine the butter, brown sugar, orange juice, orange zest, salt and pepper. With a pastry brush, coat tops of potatoes and let mixture dribble down in between slices. Bake until insides are tender and outsides are crispy, about 45 to 50 minutes. Midway through cooking time, run a fork gently along tops to fan out slices; when potatoes are almost done,  sprinkle nuts over tops and in between slices. Serve hot with turkey and trimmings.

A farm stand along Sound Avenue in Riverhead with many edible varieties of pumpkins for sale. Photo by Heidi Sutton

By Barbara Beltrami

As far as I can tell it’s the pumpkin pie filling that everyone craves. Since it’s really nothing more than a pudding or custard, why not forget about the crust and go straight to the filling with pumpkin rice pudding, pumpkin-peanut parfait or pumpkin custard? The farm stands still have pumpkins galore and one I stopped at had a sign that said that all pumpkins are edible. So there’s no need to wait till Thanksgiving for your pumpkin fix; grab one or two modest sized ones or pick up a can of pumpkin puree at the supermarket to treat your family or guests to a smooth and creamy pumpkin dessert. 

Pumpkin – Ginger Snap Rice Pudding

YIELD: Makes 8 servings

INGREDIENTS: 

2 cups water

1 cup arborio rice

3 cups milk

1 cup pumpkin puree

3/4 cup honey

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch of salt

1 1/2 cups crumbled ginger snaps

8 whole ginger snaps

1/2 pint whipped cream

DIRECTIONS: 

Preheat oven to 375 F. In a large ovenproof saucepan bring the water to a boil; stir in rice, cover and simmer until most of the water has been absorbed, about 20 minutes. In a large bowl whisk together the milk, puree, honey, vanilla, cinnamon, ginger, nutmeg and salt. Immediately add pumpkin mixture to hot rice; stir well; cover and place saucepan in oven. Bake until liquid is reduced by one third and mixture is bubbly and foamy, about 45 minutes. Remove from oven, stir well, transfer to large bowl and refrigerate for at least 8 hours. When ready to serve, spoon mixture and crumbled ginger snaps in alternating layers into wine glasses or stemmed dessert dishes; top with whipped cream and garnish with whole gingersnaps. Serve with hot apple cider.

Pumpkin-Peanut Parfait

YIELD: Makes 6 servings

INGREDIENTS: 

4 cups milk

1 1/2 cups pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 1/4 cups sugar

1/3 cup cornstarch

1/2 teaspoon salt

5 egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 1/3 cups chopped salted peanuts

DIRECTIONS: 

In a medium saucepan combine 3 cups of the milk, puree, cinnamon, allspice, cloves and ginger; whisk to combine then cook  to a simmer over medium-low heat. In a large bowl whisk together sugar, cornstarch, salt, egg yolks and remaining cup milk. Whisk half the hot milk-pumpkin mixture into the egg mixture, then transfer back to saucepan and whisk to combine with remaining hot milk mixture. Continue to cook, stirring constantly, over medium heat until mixture boils; continue to cook, still whisking constantly, until mixture thickens, about 4 minutes. Remove from heat and stir in vanilla and butter. Layering alternately with peanuts, transfer to stemmed glasses, then refrigerate covered, at least two hours.  Serve with whipped cream.

Pumpkin Custard

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup pumpkin puree

2 large eggs

12 ounces evaporated skim milk

1 teaspoon vanilla

1/2 cup brown sugar

2 teaspoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch salt

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl whisk together the pumpkin puree, eggs, milk and vanilla. In another large bowl combine the sugar, cornstarch, cinnamon, ginger and salt. Sift sugar mixture into pumpkin mixture; stir until dry ingredients are completely absorbed; pour into 3/4-cup custard dishes. Place custard dishes in 9” x 13” oven dish and fill it with enough hot water to reach halfway up dishes. Bake 45 to 50 minutes, until custard is set and top is nicely browned. Transfer custard to wire racks to cool. Serve with crème fraîche.

Chili

By Barbara Beltrami

The campfire has gone super suburban and morphed into a new phenomenon, the fire pit. Here in the burbs, most likely prompted by COVID and the need and desire for outdoor dining, it’s become a popular entertaining and dinner venue.

Fire pits range from built-in masonic works of art to portable little round metal versions available at hardware and home improvement stores. Plain or fancy, the great thing about them is that aside from providing warmth for autumn chilled bodies, they also offer a wonderful excuse for gathering round them and sipping and slurping tummy warming comfort foods.

If you don’t already have some, invest in some soup mugs or bowls with handles. Simmer a pot of stew or chili or soup, toast your family and friends with a hearty wine, serve up a fire pit meal and get into the mellow mode.

Chicken Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup olive oil

2 celery ribs, sliced into 1” pieces

1 carrot, peeled and sliced diagonally into 1” pieces

1 medium onion, chopped

Salt and freshly ground black pepper to taste

One 14 1/2 ounce can diced tomatoes with their juice

2 cups chicken broth or stock

Chopped basil leaves from one medium sprig

1/2 tablespoon fresh thyme leaves

1 tablespoon tomato paste

1 1/2 pounds boneless chicken breasts

2 large potatoes, peeled and diced

One 14-ounce can navy or great northern beans, rinsed and drained

DIRECTIONS: 

In a heavy 6 quart saucepan heat the oil over medium heat, add celery, carrot and onion and cook, stirring frequently, until onions are translucent, about 5 minutes; season with salt and pepper, add tomatoes, broth, basil, thyme, tomato paste, chicken and potatoes; press chicken down into pot to completely submerge. Over low heat, bring liquid to a simmer and cook uncovered, for 30 minutes, stirring occasionally and turning the chicken once; add beans, stir and continue to cook until liquid is reduced and thickened, about 15 minutes. Remove chicken, shred or cut into bite size pieces, return them to pot, adjust seasoning and bring back to a simmer.  Ladle into bowls and serve with crusty bread and a hearty ripe cheese.

Carla’s Chili

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 tablespoons olive oil

1 large Italian frying pepper, chopped

1 jalapeno pepper, minced

1 large onion, chopped

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 teaspoon crushed hot red pepper 

1 tablespoon tomato paste

One 28-ounce can diced tomatoes with their juice 

One 14-ounce can large red kidney beans, rinsed and drained

Salt to taste

1/2 teaspoon cayenne

1 cup beef broth

DIRECTIONS: 

In a large skillet heat oil on medium-high heat; add pepper, jalapeno and onion; stirring often, cook until they start to soften. Add beef and breaking it up into little pieces with a wooden spoon, cook until it’s brown, about 3 to 5 minutes; add chili powder, cumin, hot pepper, and tomato paste; cook and stir about one minute. Add tomatoes, beans, salt, cayenne  and broth, bring to a boil, then simmer 20 to 30 minutes. Serve piping hot with chopped scallions, sour cream, shredded manchego cheese and tortilla chips.

Bean and Escarole Soup

YIELD: Makes 6 servings.

INGREDIENTS: 

1/4 cup olive oil

2 garlic cloves, chopped

1 head escarole, trimmed, washed and chopped

4 to 5 cups chicken broth

One 14-ounce can cannellini beans, rinsed and drained

Salt and freshly ground pepper to taste

Freshly grated Parmigiano-Reggiano cheese

Extra virgin olive oil

DIRECTIONS: 

In large heavy pot, heat 1/4 cup olive oil over medium heat; add garlic and continue to cook until it releases its fragrance, 15 to 30 seconds. Immediately add escarole and cook until it wilts, about 2 minutes; add broth, beans and salt and pepper, cover and simmer until mixture is heated through, 5 to 10 minutes. Serve with grated cheese, extra virgin olive oil and crusty Italian bread.

Maryland Crab Chowder

By Barbara Beltrami

If you travel around this nation of ours, it becomes obvious that every region has its own variation of what we provincially think of as indigenous to our own region. Case in point: chowder. Here in the Northeast we’re particularly partial to clam chowder, and even that is subdivided into versions particular to some states. Travel a little bit south and you’ll find, not surprisingly, Maryland crab chowder, travel further south for Cajun shrimp chowder and go to the Pacific Northwest for salmon chowder.  

Having noted the differences, however, let’s now observe that all of them, no matter their provenance, rely on the same supporting casts of diced veggies, broth, corn and/or cream, and then add a few ingredients that put the region’s stamp on their flavor.

Maryland Crab Chowder

YIELD: Makes 8 first course servings or 4 main course servings.

INGREDIENTS: 

1/4 cup vegetable oil

3 to 4 carrots, peeled and diced

1 large Yukon Gold potato, peeled and diced

1 medium onion, peeled and chopped

1 celery rib, sliced thin

1/2 pound string beans, trimmed and sliced into 1” pieces

Kernels from 2 ears freshly picked and shucked corn

1 cup frozen lima beans

1 cup frozen peas

1/4 cup Worcestershire sauce

2 tablespoons Old Bay Seasoning

Large pinch dried hot red pepper flakes

One 28-ounce can San Marzano tomatoes, diced

1 pound jumbo lump crab meat

Sea salt and freshly ground black pepper to taste

DIRECTIONS: 

In a large pot, warm oil over medium-high heat; add carrots potato, onion and celery and, stirring frequently, cook 3 to 5 minutes until onions turn opaque and veggies start to brown. Add 6 cups water, string beans, corn, lima beans, peas, Worcestershire sauce, Old Bay Seasoning, red pepper flakes and tomatoes with their juice. 

Over high heat, bring to a boil, then simmer, covered, over medium low heat 30 minutes, until veggies are tender; add crabmeat, stir, cover and continue to simmer about 45 minutes. Season with salt and pepper. Serve hot with oyster crackers.

Southern Shrimp Chowder

YIELD: Makes 6 servings

INGREDIENTS: 

1 pound shrimp, peeled and deveined

2 teaspoons Cajun seasoning

Salt and freshly ground pepper to taste

6 slices bacon, cooked and diced (fat reserved)

1 tablespoon butter

1 onion, chopped

2 garlic cloves, minced

2 tablespoons flour

1 pound potatoes, peeled and diced

4 cups chicken broth

4 sprigs fresh thyme

3 scallions, cleaned and sliced

3 cups fresh corn kernels

2/3 cup heavy cream

1/2 teaspoon cayenne

DIRECTIONS: 

Toss shrimp with Cajun, salt and pepper seasoning to thoroughly coat. Reheat bacon fat and add shrimp; cook over medium heat until they turn pink, about 2 minutes per side; remove and set aside. Drain bacon fat, and discard; then add butter and melt it; add onion and cook until opaque, about 3 to 5 minutes. Stir in garlic and flour and cook half a minute more. Add potatoes, broth, thyme and scallions and bring to a boil; reduce heat, cover and simmer till potatoes are cooked, about 10 minutes. Stir in corn and cream and simmer 5 minutes; remove from heat and stir in shrimp, bacon, scallion and cayenne. Serve with biscuits or corn bread.

Pacific Northwest Salmon Chowder

YIELD: Makes 6 servings

INGREDIENTS: 

1/2 pound bacon, cut crosswise into 1/2” strips

2 bunches scallions, cleaned and sliced

1 cup fresh corn kernels

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 bay leaf

1/2 teaspoon dried hot red pepper flakes

3 cups milk

3/4 cup heavy cream

1/2 pound potatoes, peeled, diced and cooked

1 1/2 pounds fresh salmon, skin removed, then cut into 1’ pieces

Salt and freshly ground pepper to taste

2 teaspoons freshly squeezed lemon juice

DIRECTIONS: 

In large heavy pot, cook bacon over medium heat, then drain; reserve two tablespoons of fat. Set bacon aside; add scallions, corn, garlic, thyme, bay leaf and hot pepper flakes to bacon fat and cook, stirring occasionally, over medium-low heat until scallions are tender but still bright green, about 5 minutes. Add milk and cream and bring just to a boil; reduce heat to medium-low and add potatoes, salmon, bacon, salt and pepper; cook, stirring frequently, until salmon is cooked through, about 6 to 7 minutes. Stir in lemon juice, remove and discard bay leaf and serve hot with toasted sourdough bread. 

Pixabay photo

By Barbara Beltrami

If there’s one holiday that caters to the population’s sweet tooth, it’s Halloween. Candy corn and bite-size candy bars notwithstanding, some of the best treats are candy apples whether the ones with the red crackly coating for traditionalists, those with a caramel nut coating for caramel nuts, or those with a chocolate and M & M coating for chocoholics. All of them are pretty expensive if you buy them, but inexpensive, fun and easy to make yourself. And speaking of teeth, they’re all a dentist’s dream.

Old-fashioned Candy Apples

YIELD: Makes 4 apples

INGREDIENTS: 

4 wooden lollipop or popsicle sticks

4 Granny Smith apples, rinsed and dried

Nonstick cooking spray

1 1/4 cups sugar

1/4 cup corn syrup

1/4 cup water

1/2 teaspoon red food coloring

DIRECTIONS: 

Insert lollipop sticks into tops of apples, one-third to one half of the way. Line a baking sheet with parchment paper and coat with nonstick cooking spray. In a small saucepan combine sugar, corn syrup and water; over medium heat bring to a boil; add red food coloring; continue cooking; swirl pan but do not stir. 

When candy thermometer reaches 290-300 F after about 10 minutes, remove pan from heat and, twirling apple over pan to let excess liquid drip off, immediately dip each apple in coating. Place apples on prepared parchment to cool and let candy coating harden. Serve with peppermint stick ice cream.

Caramel-Peanut Apples

YIELD: Makes 6 apples

INGREDIENTS: 

2 cups sugar

1/4 cup light corn syrup

1/2 cup heavy cream

2 tablespoons butter

1/2 teaspoon vanilla extract

Pinch of salt

6 Granny Smith apples, rinsed and dried

6 wooden lollipop or popsicle sticks

Nonstick cooking spray

1 cup finely chopped salted peanuts

DIRECTIONS: 

Combine sugar, corn syrup and half a cup of water in a small saucepan over medium-high heat and give a quick stir to thoroughly combine. Attach a candy thermometer to the inside of the saucepan and bring mixture to a boil; cook until mixture begins to turn amber, then swirl it to even out the color. Continue to cook until it turns a deep amber and thermometer reads 375 to 380 F; remove from heat. Gently pour in cream, then whisk to combine; stir in butter, vanilla and salt till smooth. Let sit off heat but don’t remove thermometer. Pierce the apples’ tops 1/3 to 1/2 way with the sticks. Line a baking sheet with parchment paper and coat with cooking spray. Place peanuts on a plate. When the thermometer reads 190 F dip each apple in caramel and twist and swirl to cover; let excess drip back into pan. (If caramel gets too stiff, gently heat and stir over low heat to liquify.) Immediately dip and roll apples in peanuts and place them upside down on parchment. Serve with vanilla ice cream.

Chocolate-dipped Apples

YIELD: Makes 4 apples

INGREDIENTS: 

6 Granny Smith apples, rinsed and dried

1 pound semi-sweet chocolate, diced

1 cup  M&M’s, finely chopped

Nonstick cooking spray, 

6 wooden lollipop or popsicle sticks

DIRECTIONS: 

Insert sticks halfway into apple core. In a double boiler over medium-high heat, bring water to a boil; add chocolate to top part of double boiler and stir until chocolate is almost completely melted; remove from heat and continue stirring until chocolate is smooth and warm but not hot. Place M & M’s on a plate. Line a cookie sheet with parchment paper and coat with nonstick cooking spray. Swirl the apples in the chocolate and, coating them as much as possible, let extra drip back into double boiler. Immediately roll apples in M & M’s and place on parchment. Serve with chocolate ice cream.

Pear and Gorgonzola Salad Photo from METRO

By Barbara Beltrami

I think pears are the forgotten stepchild of fall fruit. Apples seem to get much more attention even though pears seem to pair nicely with sweet as well as savory ingredients. The most popular varieties are Anjou, Bartlett, Bosc, Comice and Seckel, and each one has its own distinct flavor and texture. Pears are a terrific complement to cheese as in a Pear and Gorgonzola Salad, they’re perfect vehicles for the spiciness in a Ginger Pear Crumble and they make a lovely chutney to accompany pork, game, or poultry.

Pear and Gorgonzola Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 tablespoon cider vinegar

1 teaspoon raspberry vinegar

2 teaspoons Dijon mustard

Coarse salt and freshly ground pepper to taste

1/4 cup extra virgin olive oil

1 bunch arugula, washed and stems trimmed

1 Belgian endive, sliced into rings

2 Bartlett pears, cored and cut length wise into 1/4” slices

3/4 cup chopped toasted walnuts or pecans

2 ounces crumbled gorgonzola cheese 

DIRECTIONS: 

In a small bowl whisk together the vinegars, mustard, salt and pepper and oil until it forms a thick emulsion. In a salad bowl toss together the arugula and endive; add the dressing and toss again. Arrange pear slices on top, then sprinkle with nuts and cheese. Serve immediately with focaccia.

Pear-Ginger Crumble

YIELD: Makes 8 servings

INGREDIENTS: 

1/4 cup whole wheat flour

3/4 cup old-fashioned oats

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch salt

1/4 cup unsalted butter, melted

3 pounds pears, peeled, cored and diced

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly grated ginger

2 tablespoons sugar

1 1/2 tablespoons all-purpose flour

Nonstick cooking spray

DIRECTIONS: 

Preheat oven to 375 F. In a medium bowl, combine the whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and butter; toss with fork until well blended. In a large bowl combine the pears, lemon juice, ginger, sugar and flour. Spray bottom and sides of 8 or 9” square nonreactive baking dish with nonstick cooking spray; transfer the pear mixture to the baking dish, distribute evenly, then top with crumb mixture. Bake until pears are tender and topping is golden, about 40 minutes. Let cool for 10 minutes, then serve warm with vanilla ice cream.

Pear Chutney

YIELD: Makes about 3 cups

INGREDIENTS: 

3 pounds pears, peeled, cored and diced

1 1/4 cups brown sugar

1 1/2 cups apple cider vinegar

1 lemon, seeded and finely chopped

1/4 cup fresh ginger, peeled and minced

1/2 cup raisins

1/2 cup dried currants

1/2 cup dried cranberries

1 garlic clove, peeled and minced

1 teaspoon crushed hot red pepper flakes

Salt and freshly ground black pepper to taste

1/4 teaspoon coriander

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon cumin

Pinch ground cloves

DIRECTIONS: 

In a large pot combine pears, brown sugar, vinegar, lemon, ginger, raisins, currants, cranberries, garlic, red pepper flakes, salt and pepper, coriander, allspice, cinnamon, cumin and cloves over medium-high heat. Cook, stirring frequently, until pears are so soft they start to fall apart. If mixture hasn’t thickened enough, raise heat to high and, stirring constantly, cook until liquid is evaporated and mixture has thickened to the point that you can drag a wooden spoon across the bottom and the trail it leaves remains. Let cool, place in airtight containers and refrigerate or freeze. Serve with brie or other runny cheese or with roast pork or poultry.

Mustard Glazed Pork Tenderloin. METRO photo

By Barbara Beltrami

Ah, mustard…slathered on a hot pastrami on rye, squeezed on a hot dog, mixed with mayonnaise on a ham and cheese sandwich. But let’s think outside the box or rather the jar. A little dollop in a vinaigrette, blended with cream in a sauce or combined with brown sugar for glazing a roast gives mustard an equally important role. 

And then there are the different types of mustard — yellow, honey, spicy brown, Dijon, whole grain, hot, English, German.

According to Wikipedia the bruised or cracked mustard seeds are mixed with water, vinegar, wine, salt, and other liquids as well as spices to create a paste that ranges from bright yellow to dark brown and give us what we think of as prepared mustard. 

A common condiment in the cuisines of India, Bangladesh and the Mediterranean as well as northern and Southeastern Europe, Asia, the Americas and Africa, it is one of the most widely used condiments world wide. 

There are several jars of mustard lined up on my refrigerator door, and although I’m sometimes not sure which one to use, it’s always an adventure for my taste buds.

Creamy Mustard Vinaigrette

YIELD: Makes a scant 3/4 cup

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 heaping tablespoon prepared Dijon mustard

1 garlic clove, bruised

1/2 teaspoon mayonnaise

DIRECTIONS: 

In a small bowl combine all ingredients and whisk vigorously until mixture emulsifies. Let sit at least 15 minutes; before serving remove garlic. Serve with Romaine or Bibb lettuce for a green salad or boiled potatoes for a potato salad.

Mustard Glazed Pork Tenderloin

YIELD: Makes 4 servings

INGREDIENTS: 

1 1/2 – 2 pounds pork tenderloin

1/2 cup brown sugar

2 rounded tablespoons prepared grainy mustard

2 tablespoons dry sherry

1 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground pepper

DIRECTIONS: 

Pat meat dry with paper towels. Season with salt and pepper. In a large bowl combine the brown sugar, mustard, sherry and soy sauce. 

Add pork and turn well to thoroughly coat. Marinate at least 15 minutes or up to one hour. Heat a large cast iron skillet over medium-high heat until smoking; swirl olive oil in pan until it is completely coated, sprinkle pork with salt and pepper, then place it in pan and reduce heat to medium-low. Cook, turning meat every 3 minutes or so until it is caramelized on all sides, about 20 to 25 minutes; remove, tent with foil and let sit 10 minutes. Carve into 1/4-1/2” slices and serve with rice and roasted root vegetables.

Creamy Mustard Sauce with Herbs

YIELD: Makes about 1 1/2 cups

INGREDIENTS: 

2 tablespoon olive oil

1 shallot finely chopped

2 garlic cloves, finely chopped

1 cup heavy cream

1/2 cup prepared Dijon mustard

Salt and freshly ground white pepper to taste

2 tablespoons fresh herbs such as tarragon, chives, dill, oregano or parsley

DIRECTIONS: 

In a medium saucepan, warm oil over medium heat; add shallot and garlic and saute, stirring frequently, until shallot is opaque, about 3 minutes. Reduce heat to low, add cream, mustard, salt and pepper and herbs and cook, stirring constantly, until sauce thickens, about one minute. Serve with asparagus, Brussels sprouts, string beans, cauliflower, ham, pork, chicken or fish.

Oysters Rockefeller. Photo by Brittany Steiner/Unsplash

By Barbara Beltrami

There are some of you out there who know how I feel about oysters. I’m crazy about them, so much so that one of the items on my bucket list is to learn how to open them.  And so serious am I about this challenge that I’ve ordered the appropriate utensils from Amazon and am now the proud owner of an oyster knife and gloves. 

And there are some of you out there who also know how accident prone I am so what remains now is meeting not so much the challenge of opening the oysters but doing so without impaling myself on the oyster knife! 

My favorite oyster preparation is no preparation … just opening them and slurping them raw from the shell with maybe a squeeze of lemon and/or a raspberry mignonette. In second place are fried oysters, preferably in a traditional po’boy sandwich. And then, let’s not forget Oysters Rockefeller, that elegant appetizer on a bed of spinach, doused with Pernod and baked on a bed of rock salt.

Raspberry Vinegar Mignonette

YIELD: Makes about 1/3 to 1/2 cup

INGREDIENTS: 

1/4 cup white or red wine vinegar

2 tablespoons raspberry vinegar

2 tablespoons finely chopped shallots

1/2 tablespoon coarsely ground pepper

Pinch of salt

DIRECTIONS: 

In a small bowl, whisk together all ingredients. Cover and let sit for 20 to 30 minutes for flavors to blend. Serve with freshly opened chilled oysters on the half shell and French bread with unsalted butter.

Fried Oyster Po’ Boy

YIELD: Makes 4 servings

INGREDIENTS: 

3 eggs

1 quart shucked oysters, drained

2 1/2 – 3 cups cornmeal

1/4 cup flour

Coarse salt and freshly ground pepper to taste

1 /2 teaspoon cayenne

Canola or vegetable oil for frying

1 long baguette, cut cross-wise into 4 pieces, then sliced horizontally

1/2 cup mayonnaise or remoulade sauce

1 1/2 cups shredded iceberg or romaine lettuce

2 tomatoes, thinly sliced 

12 dill pickle slices

DIRECTIONS: 

In a medium bowl, beat eggs, add oysters, stir to coat and let sit 10 minutes. In a gallon size resealable plastic bag, combine cornmeal, flour, salt and pepper and cayenne. With a fork, remove oysters, one at a time, from bag. Let excess egg drip off, then shake and toss, again, one at a time, in cornmeal mixture. 

Pour one inch of oil or more into a deep skillet; heat over medium-high setting till a pinch of flour mixture sizzles; place oysters, with spaces in between, in oil and fry, turning once, until golden brown on both sides, about 3 minutes. (You may have to fry them in two batches); drain on paper towels. Spread top halves of bread with mayonnaise or sauce; on bottom halves arrange lettuce, tomatoes and pickles, then oysters; add sandwich top. Serve with fries or potato chips.

Oysters Rockefeller

YIELD: Makes 8 appetizer servings

INGREDIENTS: 

4 tablespoons unsalted butter

3 garlic cloves, minced

1/4 cup unflavored bread crumbs

1 shallot, minced

2 scallions, thinly sliced

2 cups fresh spinach, washed and drained

1/4 cup Pernod

Salt and pepper to taste

Generous dash hot red pepper sauce

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh flat leaf parsley

24 oysters on the half shell

Rock salt

Lemon wedges

Fennel leaves

 DIRECTIONS: 

Preheat oven to 450 F. In a small-medium saucepan melt butter, add garlic and cook over medium heat just long enough to infuse butter, 2 minutes or less. In a small bowl, place bread crumbs and half the garlic butter; toss and set aside. To the remaining garlic butter in the skillet, add shallot, scallions and spinach and cook just until spinach wilts, about 2 to 3 minutes. Deglaze pan with Pernod, add salt and pepper and hot red pepper sauce, then continue cooking over medium heat until liquid evaporates, about 2 to 3 minutes.  

Add oil and parsley to bread crumbs, season again with salt and pepper to taste and toss to combine. Put one teaspoonful of spinach mixture on top of each oyster, then top with a teaspoonful of the bread crumb mixture. Generously sprinkle a large baking pan with rock salt; arrange oysters in the salt crystals to keep them from tilting; bake until golden, about 10 to15 minutes. Remove from oven, top with fennel leaves and serve with lemon wedges and chilled champagne.