Totally Excellent Chili served with Honey-Pumpkin Cornbread
By Heidi Sutton
On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. In spite of its name, chili can warm anyone up quickly.
This recipe for Totally Excellent Chili is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup. The dish pairs well with Honey-Pumpkin Cornbread, a simple and somewhat sweet spin on a classic, comforting side to provide a feel-good boost on chilly evenings.
Totally Excellent Chili
Recipe courtesy of Evelyn Raab
Totally Excellent Chili
YIELD: Serves 6
INGREDIENTS:
11⁄2 pounds lean ground beef
2 medium onions, chopped
2 cloves garlic, minced or pressed
1 28-ounce can diced tomatoes
1 tablespoon Mexican chili powder
2 teaspoons ground cumin
11⁄2 teaspoon salt
1⁄2 teaspoon curry powder
1⁄2 teaspoon cayenne pepper
2 19-ounce cans red kidney or pinto beans, drained and rinsed
DIRECTIONS:
In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes. Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.
Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.
Honey-Pumpkin Cornbread
Recipe courtesy of Family Features
Honey-Pumpkin Cornbread
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/4cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin puree
2 large eggs, at room temperature
5 tablespoons unsalted butter, melted
4 tablespoons honey
1/3 cup buttermilk
1 tablespoon grated orange zest
DIRECTIONS:
Heat oven to 400° F. Lightly butter a 9-inch square baking pan. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.
If your goals for the new year include a healthier lifestyle and added nutrition, your mission is likely to start with a refreshed menu. Add a few newfound breakfast favorites to this year’s rotation like the following Mixed Berry-Lime Smoothie Bowl with banana and granola, Chai Quinoa Protein Breakfast Bowl and Strawberry Oatmeal Smoothie to power each day and propel yourself toward wellness success to make 2024 your best year yet.
Mixed Berry-Lime Smoothie Bowl
Mixed Berry-Lime Smoothie Bowl
YIELD: Makes 3 cups
INGREDIENTS:
1 banana
1/2 package (6 ounces) blackberries
1/2 lime
2 cups frozen mixed berries
1 cup plain Greek yogurt
4 fluid ounces whole milk
1/8 cup honey
1/4 teaspoon ground cinnamon
2/3 cup of your favorite granola
DIRECTIONS:
Wash and dry banana and blackberries. Peel and thinly slice banana; set aside. Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes. To serve, divide smoothie between bowls and top with banana, blackberries and granola.
Strawberry Oatmeal Smoothie
Strawberry Oatmeal Smoothie
YIELD: Makes 1 serving
INGREDIENTS:
1/2 cup rolled oats
1 banana
14 frozen strawberries
1 cup soy milk
1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
In blender, grind oats. Add banana, strawberries, soy milk, sugar and vanilla extract then blend until smooth. Pour into glass or to-go container and serve.
Chai Quinoa Protein Breakfast Bowl
Chai Quinoa Protein Breakfast Bowl
YIELD: Makes 1 serving
INGREDIENTS:
1 cup pre-rinsed uncooked quinoa
2 cups milk
1 egg white
1 1/2 tablespoons brown sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 dashes ground cloves
shredded or flaked coconut for garnish
almond slivers for garnish
DIRECTIONS:
Bring 2 cups of milk to a full simmer in a small saucepan. Add quinoa, return to a simmer and reduce heat to low. Cover, leaving a tiny crack for steam to escape, and simmer until about two-thirds of the milk has been absorbed, about 15 minutes. Remove from heat and stir in egg white, brown sugar, vanilla and spices. Return pan to stove, covering again with a tiny crack for steam to escape, and continue to cook on low until almost all the milk has been absorbed, about 5 minutes.
Garnish with coconut flakes and almond slivers if desired.
Baked Brie with Pecans and Cranberry Orange Chutney
By Heidi Sutton
At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with a sweet cocktail and savory appetizer, enjoy an elegant main course with delicious side dishes, and top it off with a delectable dessert.
Pear Belle Tini
Recipe courtesy of Lessing’s Hospitality
Pear Belle Tini
YIELD: Makes 1 serving
INGREDIENTS:
½ ounce honey
½ ounce lemon juice
1¾ ounce pear vodka
1 ounce amaretto
3 dashes cardamom bitters
cinnamon sugar
DIRECTIONS:
Rim glass with cinnamon sugar. In cocktail shaker, combine honey and lemon juice and stir with a cocktail spoon. Add the pear vodka, amaretto and cardamom bitters and stir again, making sure the honey has dissolved. Add ice, cover and shake vigorously. Pour into prepared glass and serve.
Baked Brie with Pecans and Cranberry Orange Chutney
Recipe courtesy of Family Features
Baked Brie with Pecans and Cranberry Orange Chutney
YIELD: Makes 8 servings
INGREDIENTS:
1 bag (12 ounces) fresh cranberries
1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
1/2 cup water
1 orange, zest and juice only
1 teaspoon freshly chopped thyme, plus additional for garnish, divided
1 teaspoon freshly chopped rosemary
1 tablespoon bourbon (optional)
1 round brie (13.4 ounces)
1/2 cup roasted pecan pieces
crackers
toasted bread
apple slices
DIRECTIONS:
Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.
Honey-Lemon Glazed Carrots
Recipe courtesy of Culinary.net
YIELD: Makes 4 servings
INGREDIENTS:
2/3cup honey
1/4 cup fresh-squeezed lemon juice
1/2 teaspoon sumac
1/4 teaspoon lemon zest
2 pinches kosher salt
1 pinch ground black pepper
water
1 pound baby rainbow carrots
1/3 cup olive oil
1 tablespoon unsalted butter
DIRECTIONS:
In small bowl, whisk honey, lemon juice, sumac, lemon zest, 1 pinch salt and 1 pinch pepper. Preheat oven to 425 F. Fill stockpot 2/3 full with water. Bring to boil and add 1 pinch salt. Blanch carrots in boiling water 5 minutes. Drain and shock with cold water. When cool enough to handle, halve carrots lengthwise.
In large saute pan over medium-high heat, add oil and butter. Add carrots to pan, flat sides down, and season with salt and pepper, to taste. Sear until browned, about 2 minutes.
Flip carrots and season with salt and pepper, to taste. Add half of glaze to pan and glaze generously. Bake 3 minutes. Add remaining glaze to carrots and bake 2 minutes.
Garlic Mashed Potatoes
Recipe courtesy of Culinary.Net
YIELD: Makes 4 servings
INGREDIENTS:
2 pounds russet potatoes, medium diced, skin on
cold water
1 teaspoon kosher salt, plus 1 pinch, plus additional, to taste, divided
1/2pound unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 teaspoon ground white pepper, plus additional, to taste, divided
DIRECTIONS:
Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Turn on high heat and bring to boil 12-15 minutes, or until fork tender. Drain and place potatoes in large mixing bowl. In saucepan over medium heat, melt butter. Add garlic and simmer 5 minutes. Add heavy cream, 1 teaspoon kosher salt and 1/2 teaspoon white pepper; bring to boil. When mixture boils, reduce to simmer 3 minutes then remove from heat. Mash hot potatoes until most lumps are gone. Using hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste. Season with salt and pepper.
Spiral Sliced Ham with Bourbon, Honey and Orange Glaze
Recipe courtesy of Family Features
Spiral Sliced Ham with Bourbon, Honey and Orange Glaze
INGREDIENTS:
1 hickory smoked spiral sliced ham
1/2 cup bourbon
1/2 cup honey
1 1/2cups fresh orange juice
1/2cup brown sugar
1/2 teaspoon ground clove
1 teaspoon ground cinnamon
1 tablespoon ground ginger
DIRECTIONS:
Preheat oven to 325 F. Remove packaging from ham and place face down in large roasting pan. Heat ham, uncovered, 12 to 14 minutes per pound, or until internal temperature reaches 120 F. Heating time will vary by weight. When about 30 minutes of cook time remains, in small saucepan over medium-high heat, whisk bourbon, honey, orange juice, brown sugar, clove, cinnamon and ginger; bring to boil. Pour glaze over ham. Continue baking ham, basting frequently. For final 10 minutes of cook time, turn oven up to 425 F, continuing to baste with glaze. When ham is heated through, remove from oven, drain liquid in bottom of baking dish and reserve to serve on side of hot ham.
Peppermint Truffle Cookies
Recipe courtesy of Culinary.net
Peppermint Truffle Cookies
YIELD: Makes 36 servings
INGREDIENTS:
8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon pure peppermint extract
2 cups flour
36 chocolate kiss-shaped candies, unwrapped
DIRECTIONS:
Heat oven to 350° F. In large, microwavable bowl, heat chocolate and butter on high 1 to 2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets. Bake 9 to 11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
A true holiday celebration calls for sharing moments with loved ones and creating memories that can last a lifetime. Crafting a sweet dessert to cap off the festivities is a perfect way to come together in the kitchen and enjoy the moment with those who matter most.
These Gingerbread Cookies made with C&H sugar can be a hallmark holiday treat that allow kids to help in the process. Once they’re out of the oven, ask little ones to help decorate the festive and delightful cookies.
Visit chsugar.com to find recipes perfect for entertaining and celebrating with family throughout the year.
Gingerbread Cookies
Recipe courtesy of Bernice Baran
Prep time: 30 minutes
Cook time: 10-12 minutes
Yield: 24 cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup C&H® Dark Brown Sugar
1 large egg
1/4 cup molasses
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
royal icing
Directions:
In large bowl of electric mixer fitted with paddle attachment, cream butter and sugar about 2 minutes on medium speed until light and fluffy. Add egg and molasses; mix until well incorporated.
In separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves. Use mixer on low speed to add to butter mixture until combined and dough is formed.
Divide dough in half, wrap with plastic film and refrigerate at least 1 hour.
Preheat oven to 350 F and line baking sheets with parchment paper.
Flour clean work surface. Roll dough 1/8-1/4 inches thick. Cut out shapes with desired cookie cutters.
Transfer cookies to lined baking sheets and bake 10-12 minutes, or until firm. Let cookies cool on baking sheets 2-3 minutes then transfer to cooling rack. Cool completely.
The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.
Turn things up a notch and swap classic sugar cookies for these Almond Gingerbread Cookies featuring classic gingerbread with a crunch of toasted almonds and festive Red Velvet Crinkle Cookies with a rich cocoa flavor, a deep red color and a cracked top that perfectly catches a light dusting of powdered sugar.
Almond Gingerbread Cookies
Almond Gingerbread Cookies
YIELD: Makes 30 cookies
INGREDIENTS:
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla extract
1 1/3 cups sliced almonds
DIRECTIONS:
In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies
YIELD: Makes 24 cookies
INGREDIENTS:
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4teaspoon salt
1/2cup (1 stick) butter, softened
3/4 cup granulated sugar
2eggs
1 1/2 teaspoons red food color
1 teaspoon pure vanilla extract
1/2 cup confectioners’ sugar
nonstick cooking spray
DIRECTIONS:
In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 to 4 hours. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
The humble donut is a treat beloved all over the world, but it takes on special significance when you make sufganiyot for Hanukkah. These deep-fried delicacies have become popular in Israel as a way to symbolize the miracle of the oil lamps that burned one day’s supply of oil for eight days in the ancient Holy Temple in Jerusalem.
Sufganiyot are traditionally filled with jelly or jam, but can also be filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche and are are also delicious plain.
Enjoy this recipe for Sufganiyot, courtesy of Martha Stewart, for your next Hanukkah celebration.
Sufganiyot
YIELD: Makes 20 donuts
INGREDIENTS:
2 teaspoons active dry yeast (one packet)
1⁄2 cup warm water (100 to 110 F)
1⁄4 cup plus 1 teaspoon sugar, plus more for rolling
2 1⁄2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, at room temperature
1⁄4 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
DIRECTIONS:
In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1⁄4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 11⁄2 hours.
On a lightly floured work surface, roll dough to 1⁄4-inch thickness. Using a 21⁄2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 350 F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn donuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining donuts.
One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to nutmeg and peppermint. This year for dessert you can give your traditional holiday bake a refreshing twist sure to spread all kinds of holiday cheer with this Peppermint Pie topped with homemade whipped cream. And for a snack while watching your favorite holiday movie, try this recipe for White Chocolate Peppermint Popcorn Bark.
Peppermint Pie
YIELD: Makes 8 servings
INGREDIENTS:
1 envelope unflavored gelatin
1/4 cup cold water
2 1/2 cups heavy whipping cream, divided
8 ounces soft peppermint candy
1 chocolate cookie crust
crushed peppermint candies, for garnish
DIRECTIONS:
Soften gelatin in water; set aside. In small saucepan over low heat, cook 1/2 cup whipping cream with candy until candy melts. Add gelatin; mix well. Whip remaining whipping cream. Let gelatin mixture cool and fold in whipped cream, reserving 1/2 cup for garnish. Pour into crust. Chill. Before serving, top with reserved whipped cream and crushed peppermint candies.
Homemade Whipped Cream
2 tablespoons granulated or confectioners’ sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract or liqueur
DIRECTIONS:
In chilled glass bowl, add sugar to whipping cream. Using whisk or hand mixer, incorporate sugar into heavy whipping cream until it begins to thicken, leaving visible trails. Continue to whip until soft peaks start to form. Fold in vanilla extract or liqueur. Serve immediately or refrigerate and remix 1-2 minutes before serving.
White Chocolate Peppermint Popcorn Bark
White Chocolate Peppermint Popcorn Bark
YIELD: Makes 1 pound
INGREDIENTS:
5 cups popped popcorn
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 cup crushed hard candy peppermints
DIRECTIONS:
Cover baking pan with foil or wax paper; set aside. Place popcorn in large bowl; set aside. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions. Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely. When chocolate is cooled and set, break into chunks for serving. Store in airtight container at room temperature.
One of the fastest ways to warm up when chilly temperatures set in is by enjoying hearty, hot soups at mealtime. The following recipes for “Puree of Split Pea Soup” and “Zucchini Soup with Cheddar Rusks” from The Culinary Institute of America Book of Soups make for a warming meal.
Puree of Split Pea Soup
Puree of Split Pea Soup
YIELD: Makes 8 servings
INGREDIENTS:
4 strips bacon, minced
1 medium onion, diced (about 11⁄4 cups)
1 carrot, diced (about 1⁄3 cup)
1 celery stalk, diced (about 1⁄2 cup)
1 leek, white and light green part, diced (about 11⁄4 cups)
6 cups chicken broth
2 yellow or white potatoes, peeled and diced (about 2 cups)
1⁄2 pound split green or yellow peas
1 smoked ham hock
Sachet: 1 bay leaf, 1 whole clove, 1 garlic clove, and 4 to 5 peppercorns, enclosed in a large teaball or tied in a cheesecloth pouch
Salt, to taste
Freshly ground pepper, to taste
1 cup croutons
DIRECTIONS:
Cook the bacon in a soup pot over medium-high heat until crisp and brown. Remove the bacon with a slotted spoon; drain on paper towels and set aside. Pour off all but 3 tablespoons of the bacon fat. Add the onion, carrot, celery, and leek; stir to evenly coat with fat. Cover the pot and cook the vegetables over medium-low heat, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.
Add the broth, potatoes, peas, and ham hock. Bring to a simmer and cook over medium heat, 20 minutes, stirring occasionally. Add the sachet and simmer until the split peas are soft, about 30 minutes. Skim away any scum during simmering.
Remove the sachet and discard. Remove the ham hock and set aside to cool. When cool enough to handle, cut the ham off the bone, dice, and set aside.
Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt and pepper. Serve in heated bowls, garnished with croutons.
Zucchini Soup with Cheddar Rusks
Zucchini Soup with Cheddar Rusks
YIELD: Makes 8 servings
INGREDIENTS:
4 bacon strips, minced
2 onions, diced (about 21⁄2 cups)
4 garlic cloves, minced (about 2 teaspoons)
4 medium zucchini, diced (7 to 8 cups)
6 cups chicken broth
4 plum tomatoes, peeled, seeded and chopped, (about 1 cup)
1⁄2 cup tomato puree
4 tablespoons tarragon
2 tablespoons minced fresh basil
1⁄2 teaspoon salt, or to taste
1⁄4 teaspoon pepper, or to taste
8 cheddar rusks (see below)
DIRECTIONS:
Cook the bacon in a soup pot over medium heat until the fat is released and the bacon bits are crisp, 6 to 8 minutes. Add the onions and garlic. Cook, stirring frequently, until the onions are a light golden brown, 8 to 10 minutes. Add the zucchini, cover the pot and cook until the zucchini starts to become translucent, about 5 minutes. Add the broth, tomatoes, tomato puree, and vinegar. Bring the soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor, 15 to 20 minutes. Add the basil to the soup, and season with salt and pepper. Serve in heated bowls, garnished with cheddar rusks.
Cheddar Rusks
YIELD: Makes 8 servings
INGREDIENTS:
8 slices French or Italian bread (1⁄2-inch thick)
1 cup grated cheddar cheese
DIRECTIONS:
Toast the bread until golden brown on both sides. Preheat the broiler. Scatter the cheese evenly over the toasted bread and broil until the cheese bubbles and begins to brown
For a comforting dish full of familiar cold-weather flavors, try this recipe for Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.
Need to feed a crowd? Pumpkin Slab Pie is an easy way to make pumpkin pie for a lot of people and is perfect for the holidays, especially Thanksgiving.
Pumpkin Pecan Rice Pudding Bars
Pumpkin Pecan Rice Pudding Bars
YIELD: Serves 4 to 6 people
INGREDIENTS:
2 cups white rice
1 cup pecans
4 cups coconut milk
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons maple syrup
DIRECTIONS:
Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.
In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.
Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.
Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.
Pumpkin Slab Pie
Pumpkin Slab Pie
YIELD: Makes 24 slices
INGREDIENTS:
Crust:
1 cup unsalted butter, cut into 1/2-inch cubes
8 ounces cream cheese, cut into 1/2-inch cubes
2 cups all-purpose flour
1 teaspoon kosher salt
Filling:
2cans (15 ounces each) pumpkin
4eggs
2 cups whipping cream
1 1/4cups granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1/2 teaspoon kosher salt
DIRECTIONS:
To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
Heat oven to 350° F.
To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving with some fresh homemade whipped cream on top
Homemade Pumpkin Pie Spice Blend
Homemade Pumpkin Pie Spice Blend
Pumpkin pie spice has gone from an occasional ingredient used primarily in Thanksgiving pies to becoming the unofficial flavor of autumn. While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home.
INGREDIENTS:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. ground cloves
DIRECTIONS:
Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar.
November is here and that means that the holiday season is just around the corner. Entertaining for the holidays frequently involves welcoming overnight guests. In these instances, having breakfast and brunch foods on hand can ensure that those spending the night will have something tasty to eat when they rise in the morning. Make-ahead foods, such as scones, can be ideal because they are delicious at room temperature, which means you can accommodate guests who are early risers as well as those who prefer to sleep in.
This recipe for “Lemon-Ginger Scones” from Simply Scratch by Chef Laurie McNamara produces refreshing flavor in a buttery scone. Lemony, with a subtle ginger flair, they are finished off with a thick layer of powdered sugar. Serve with tea or coffee and your guests will be in heaven.
Lemon-Ginger Scones
YIELD: Makes 8 scones
INGREDIENTS:
1⁄2 cup cold heavy cream
2 large eggs
1 teaspoon organic lemon extract
1⁄2 teaspoon pure vanilla extract
2 1⁄4 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 tablespoon baking powder
1⁄4 teaspoon kosher salt
3⁄4 cup (11⁄2 sticks) cut into cubes
1⁄4 cup finely diced candied ginger
2 tablespoons grated lemon zest
1⁄4 cup powdered sugar
DIRECTIONS:
Preheat the oven to 400 F. Line a rimmed baking sheet with a silicone baking mat or parchment paper. In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.
In a large bowl, combine the flour, sugar, baking powder, and salt. Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.
Pour in the chilled cream mixture, ginger and lemon zest and use a rubber spatula to stir until just combined.
Turn the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into a 11⁄2-inch-thick round. Cut the round into 8 equal-sized wedges and transfer them to the prepared baking sheet.
Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.
Note: According to Chef Laurie McNamara, the key to any good scone recipe is using ice-cold ingredients, so cube the butter and keep it in the freezer, and keep everything else, with the exception of the dry ingredients, measured and combined in the fridge until you are ready to mix them in.
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