Valentine's Day Dishes

Love is in the air!

This year Valentine's Day is on a Friday.  Will you celebrate that day, or will you wait for the weekend?  For years we took a trip to Vegas around Valentine's to have a little getaway which was really nice.

This year haven't made definite plans to go away, but we are talking about it.  For Valentine's we'll most likely go out for a nice dinner and come back for a yummy Valentine Dessert.

For those of you who like to serve up some love I wanted to bring you some Valentine's Day ideas for breakfast, dinner, or dessert.  These are all special in my book and would please any recipient, whether a loved friend, child, significant other...or to share with you beloved dog!

And don't forget to share the love with yourself!  You deserve some too...

Filet Mignon with Bearnaise Sauce  (dinner)

Be My Valentine Dessert  (dessert)

Raspberry Balsamic Chicken  (dinner) 

Valentine's Day Cornmeal Cookies  (dessert)

Sweet and Sour Chicken  (dinner) 

Raspberry Sour Cream Muffins  (Breakfast)

"In the Mood" Chocolate Mousse Pie  (dessert)

I'm making more Valentine's Day goodies so stay tuned...

Thanksgiving is around the corner.

But I don't want to talk turkey.  Not today.
I want to start with dessert!

Who says you can't have dessert first? Well today I wanted to share with you a fabulous pumpkin pie.  Almost everyone makes pumpkin pie for Thanksgiving dessert.  I have my favorite pie I make every year.  This year, however, some friends and I decided to get together and cook a few desserts worthy of the holiday.

First up is this fabulous, slightly different, pumpkin pie.  What makes it different?  It has orange marmalade and molasses in it AND no ginger!  The pie was a hit with everyone.  Slightly sweeter but still every bit a pumpkin pie that stands up to the traditional one.

I have all my standard dishes that I make every year, as I'm sure you do.  Traditions are good.

However, new is good too. 

This pie is new...a little updated so to speak.  I like to try adding at least one new dish each year which widens the palate and the interest in the meal.

Hope you enjoy this, and try a new dessert this year!

Pumpkin Pie with Orange Marmalade

Ingredients:

• 1 cup all-purpose flour
• 1/4 tsp. plus 1 cup sugar
• 1 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, cut into small pieces
• 2 to 3 Tbs. ice water
• 1 2/3 cups pumpkin puree (see related tip at left)
• 2 Tbs. orange marmalade
• 3 Tbs. molasses
• 1/2 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• 3 eggs, lightly beaten
• 1 cup heavy cream
• Whipped cream for serving

Directions:

In a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the water until large, moist crumbs form, about 10 seconds more.

Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat an oven to 425°F.

On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch pie dish and fit the dough into the dish. Trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 20 to 30 minutes.

Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Transfer the pie shell to a wire rack and let cool.

In a large bowl, stir together the pumpkin, marmalade, molasses, the 1 cup sugar, the cloves, nutmeg, cinnamon and the remaining 1/2 tsp. salt. Add the eggs and cream and stir until smooth. Pour the filling into the pie shell and smooth the top.

Bake for 15 minutes. Reduce the oven temperature to 325°F and bake until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pie to a wire rack and let cool. Top each slice with a dollop of whipped cream.

Serves 8 to 10.

Williams-Sonoma Kitchen.

 

Thanksgiving Tips, Recipes, and Ideas

Today is usually my weekly Southern Sundays party.  Since the holidays are coming up and there is so much planning to do I think a break from the party for a couple of weeks is needed.

Instead I'm bringing you some wonderful Thanksgiving Tips, Recipes, and Ideas that you might like, and want to try this holiday season.

Last year I did a wonderful series of posts that are certainly worth another look.  Click on any of the links below to read about these topics.

How-To: Roasting the Turkey

These are the subjects that are discussed in the post.  Click on the link above to read about any of these.

What Size Turkey to Buy
What Size Pan to Use
Roasting an Un-stuffed Turkey
Roasting a Stuffed Turkey

How-To: Trussing a turkey

How To: Testing the Turkey for Doneness

How-To: Making Gravy

Thanksgiving Side Dishes:  All About Potatoes

Thanksgiving Side Dishes and a Slice of Pie

Here's my FAVORITE recipes!

Oven Roasted Turkey with Sage Butter

By Tyler Florence
Prep Time: 10 min
Cook Time: 3 hr 0 min
Serves: 10 to 12 servings 

1 (12 to 14) pound fresh turkey 
Kosher salt and freshly ground black pepper 
Sage Butter, recipe follows

Preheat the oven to 375 degrees F and remove the top rack of the oven. 

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter: 
2 sticks butter, softened 
1/4 cup chopped sage 
Salt and pepper

Combine all ingredients.

Turkey Gravy
3/4 cup water
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups turkey or chicken stock
2 Tbs. dry sherry, Madeira or other wine (optional) (we used balsamic vinegar the other day!)
Salt and freshly ground pepper, to taste

1. Skim and discard any fat from the juices in the roasting pan. Or use a gravy separator and pour the defatted juices back into the pan.
2. Add the water to the pan and place over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits. Transfer the juices to a bowl.
3. In a saucepan over medium heat, melt the butter until bubbly. Add the flour and whisk rapidly for a few seconds to cook the flour.
4. Rapidly whisk in the reserved pan juices and the stock. Cook until smooth and thickened, 1 to 2 minutes. Whisk in the sherry and season with salt and pepper.
5. If desired, pour the gravy through a fine-mesh sieve or chinois into a warmed sauceboat or wide-mouthed pitcher. Makes 2 to 2 1/2 cups gravy.

Roasted Acorn Squash with Quinoa and Red Rice Stuffing

Ingredients:
4 acorn squashes, each about 1 1/2 lb.
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
1 box (12.5 oz.) herbed quinoa and red rice stuffing mix
3 1/4 cups water
3 Tbs. unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
1 cup chicken stock, warmed
1/2 cup almonds, toasted and chopped
2 Tbs. chopped fresh flat-leaf parsley

Directions:

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 425°F. Line 2 baking sheets with aluminum foil.

Cut the acorn squashes in half lengthwise and scoop out the seeds. Coat the squash cavities with the olive oil and season well with salt and pepper. Place the squash halves, cut side down, on the prepared baking sheets and roast for 15 minutes. Turn the squash halves over and rotate the pans from top to bottom. Continue roasting until the squashes are just tender when pierced, about 15 minutes more. Remove from the oven and set aside.

Reduce the oven temperature to 375°F.

Using the stuffing mix, water, salt, butter, onion, celery and stock, prepare the stuffing according to the package instructions, adding the almonds along with the dried cranberries (included with mix). Instead of transferring the stuffing to a baking dish, spoon about 1 cup into each squash cavity. Bake the squash for 30 minutes. Remove from the oven and let rest for 5 minutes. Sprinkle with the parsley and cut the squash halves into wedges. Serves 12 to 16.

Williams-Sonoma Kitchen

LIBBY'S Famous Pumpkin Pie
Prep:15 mins
Cooking:55 mins
Cooling:120 mins
Yields:8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Thanksgiving Side Dishes and a Slice of Pie

While not the main event of your Thanksgiving Dinner side dishes are ever so important.

It's a tradition to have a variety of side dishes.  Some starchy, some sweet, and always delicious!

I'm sure you want mashed potatoes to cozy up to the turkey under a ladle full of gravy.  For my favorite gravy recipes click here.  For out of this world mashed potato recipes click here.

Some people like to serve sweet potatoes as a golden contrast to the potatoes.  Some people favor the savory bread-based dressing, or stuffings.  Some love the vegetable dishes and relishes that play an important role in balancing a menu.

Here's my favorite Green Bean recipe...to die for!

Green Beans with Glazed Shallots and Lemon

The green beans can be cooked earlier in the day and refrigerated, then reheated just before serving.

Ingredients:

2lb. small green beans, ends trimmed
2 Tbs. olive oil
6 shallots, thinly sliced
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste 


Directions:
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.

In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and saute, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately. Serve 6 to 8.


If you love Brussels Sprouts try this great recipe...


Shiitake Braised Brussels Sprouts

By Emeril Lagasse
Serves 6

Ingredients

1/2 cup plus 1 tablespoon olive oil

3 ounces chopped bacon
1/2 cup finely chopped shallot
3/4 pound shiitake mushrooms, stemmed, sliced 1/8 inch thick
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper, plus more for seasoning
2 tablespoons unsalted butter
2 pounds brussels sprouts, ends trimmed and any damaged outer leaves discarded
1 1/4 cups chicken stock or store-bought low-sodium chicken broth

Instructions

Heat 1/4 cup olive oil in a 5-quart saute pan with high sides over medium heat. Add bacon and cook until crisp, about 8 minutes. Add shallots, half the mushrooms, 1/8 teaspoon salt, and a pinch of pepper and cook until wilted and nicely browned, about 5 minutes. Remove and set aside. Add another 1/4 cup olive oil, remaining mushrooms, 1/8 teaspoon salt, and a pinch of pepper and repeat with remaining mushrooms.

Add remaining tablespoon olive oil and butter to pan and heat over medium-high heat until butter has melted. Add brussels sprouts, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until sprouts are lightly caramelized, 6 to 7 minutes. Add sauteed mushrooms, chicken stock, and remaining 1 teaspoon salt. Cook, stirring occasionally, until stock has evaporated by half. Cover pan, lower temperature to medium-low, and continue to cook until brussels sprouts are tender, 10 to 12 minutes.

How about some Cauliflower?

Cauliflower Gratin

By Emeril Lagasse
serves 6

Ingredients

1 bay leaf

1/2 yellow onion, peeled
3 whole cloves
3 cups milk, whole or skim
1 large head cauliflower, trimmed and cut into 1-inch florets
5 tablespoons unsalted butter
1 tablespoons olive oil
2 tablespoons minced shallots

2 teaspoons minced garlic 

3 tablespoons all-purpose flour

Pinch freshly ground nutmeg
1/2 cup grated Gruyere
1/2 cup coarse breadcrumbs, such as panko
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoons fresh parsley leaves, roughly chopped

Instructions:
Lay bay leaf over cut side of onion and poke cloves through bay leaf and into onion to secure leaf in place. Put onion into a 2-quart saucepan and add milk. Set saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from heat and strain through a fine mesh sieve. Set aside until ready to use.

Preheat oven to 400 degrees.

Steam cauliflower in a steam basket inserted into a medium saucepan until just tender, about 10 minutes. Arrange cauliflower in a shallow 2-quart casserole (approximately 7 1/2 by 11 inches) and set aside.

In a 2-quart saucepan, melt 3 tablespoons butter with olive oil. Add shallots and garlic and saute until fragrant, about 1 minute. Add flour and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add simmered, strained milk to pan and whisk until smooth. Increase heat and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove pan from heat and add nutmeg and Gruyere, stirring until melted. Strain sauce and pour evenly over cauliflower.

Melt remaining 2 tablespoons butter in an 8-inch saute pan and add breadcrumbs. Toss well to coat. Sprinkle with salt and pepper and chopped parsley. Sprinkle breadcrumbs evenly over top of cauliflower and bake until top is golden brown and sauce is bubbly, about 25 minutes.

or some Broccoli?

Broccoli with Seriously Cheesy Sauce

By Emeril Lagasse

Serves 4

Ingredients

1 large bunch broccoli (about 1 1/2 pounds)

2 teaspoons salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoons freshly ground black pepper
3 cups whole milk
2 cups grated mild cheddar cheese (about 5 ounces)

Instructions

Place broccoli on a cutting board and use a sharp knife to remove the tough part of the stems (usually the lower 3 to 4 inches). Cut broccoli into 4 even portions.

Bring a large pot of water to a boil with 1 teaspoon salt. Add broccoli and cook until tender, 3 to 6 minutes. Drain broccoli in a colander set in sink. Using tongs, transfer to a 2-quart casserole or serving dish.

In a heavy 4-quart saucepan, melt butter over medium heat. Add flour, remaining 1 teaspoon salt, and pepper and cook, stirring constantly, 2 minutes. Whisk in milk and bring to a boil, whisking occasionally. Reduce heat to medium-low and simmer, stirring occasionally, 2 minutes.

Remove from heat and add cheese. Stir well. Pour sauce over broccoli and serve.



I like Cranberry Chutney better than cranberry sauce...love the spices...try this great recipe!

Cranberry Chutney

By Williams-Sonoma

Ingredients:

1 lb. fresh cranberries
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups fresh orange juice
1 cup apple cider
1 cinnamon stick
6 fresh mint leaves
 

Directions:

Sort the cranberries, discarding any soft ones.

In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.

Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauce boat or serving bowl and serve. Makes about 2 1/2 cups.


And let's not forget the stuffing...!  This is a favorite of mine.


Apple, Cranberry and Pecan Stuffing

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
3 celery stalks, diced
2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
1 lb. dried bread croutons
1/2 cup dried cranberries
1/2 cup chopped toasted pecans
3 to 4 cups chicken or turkey stock, warmed

Preheat oven to 400 degrees.

In a fry pan over medium-high heat, warm the olive oil. Add the onion, celery and apples and saute until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons, cranberries and pecans and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.

Spoon the stuffing into a buttered 2-quart baking dish and cover with foil. Transfer the baking dish to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.


And now for a slice of pie!

I've had a lot of pumpkin pies, some made spicy, some not, some made with pumpkin butter, or cheesecake, or even a layered pudding pie.  But my favorite, and my all time go to recipe will always be....

LIBBY'S Famous Pumpkin Pie

Prep:15 mins
Cooking:55 mins
Cooling:120 mins
Yields:8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 Enjoy some really great food!!!