tag:blogger.com,1999:blog-33803494113755922442024-03-14T09:13:42.806-04:00Eat Real Real food for real people.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-3380349411375592244.post-76180053381051109002016-11-01T13:28:00.000-04:002016-11-01T13:28:05.092-04:00White Chocolate Pumpkin Spice Snack Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7siDBTdCgm-Xpoeu2GVm5zs3MrIrbLJFAzuCkaYyVmR5ChcewACYhVVUrxyrF9NgS11OnF0Pf7He-J_9NxbBQem5xdo_wS1_AjDEtvARDOUKQMFMpXBzuYugA32i-T8boL6poF-8VYCLt/s1600/Photo+Oct+26%252C+7+35+11+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Chocolate Pumpkin Spice Snack Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7siDBTdCgm-Xpoeu2GVm5zs3MrIrbLJFAzuCkaYyVmR5ChcewACYhVVUrxyrF9NgS11OnF0Pf7He-J_9NxbBQem5xdo_wS1_AjDEtvARDOUKQMFMpXBzuYugA32i-T8boL6poF-8VYCLt/s640/Photo+Oct+26%252C+7+35+11+PM.jpg" title="White Chocolate Pumpkin Spice Snack Cake" width="480" /></a></div>
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A snack cake, to me, is a cross between a tea loaf and a blondie. This one has a rich pumpkin flavor complemented by the white chocolate chips in the batter and the white chocolate-cinnamon glaze drizzled overtop. </div>
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You can bake this in an 11x7-inch pan, as the recipe suggests, or in 2 8x4-inch loaf pans, as my picture shows. If you choose the smaller pans, be sure to adjust the baking time to accommodate the thickness. Mine took about 10 minutes longer in the oven.</div>
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<h3>
White Chocolate Pumpkin Spice Snack Cake</h3>
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<i>Yield: 12 servings</i><o:p></o:p></div>
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2 cups all-purpose flour <o:p></o:p></div>
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1 teaspoon cinnamon<o:p></o:p></div>
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½ teaspoon ground ginger<o:p></o:p></div>
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½ teaspoon ground cloves <o:p></o:p></div>
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1/2 teaspoon freshly grated nutmeg <o:p></o:p></div>
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1 teaspoon baking soda <o:p></o:p></div>
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1/2 teaspoon salt <o:p></o:p></div>
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8 ounces butter, softened<o:p></o:p></div>
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½ cup granulated sugar<o:p></o:p></div>
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¾ cup brown sugar <o:p></o:p></div>
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1 large egg <o:p></o:p></div>
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2 teaspoons pure vanilla extract <o:p></o:p></div>
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1 cup pumpkin puree <o:p></o:p></div>
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1 cup white chocolate chips<o:p></o:p></div>
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<i>For White Chocolate Glaze</i><o:p></o:p></div>
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½ cup white chocolate chips<o:p></o:p></div>
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½ teaspoon ground cinnamon<o:p></o:p></div>
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1 tablespoon coconut oil or butter<o:p></o:p></div>
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<ol>
<li>Spray an
11x7-inch baking dish with cooking spray; line with parchment paper; spray
paper. Preheat oven to 350 degrees F.</li>
<li>Whisk
together flour, spices, baking soda, and salt; set aside.</li>
<li>Cream
butter and sugars until pale and fluffy, about 2 minutes. Add the egg and
vanilla, beat until combine; add pumpkin puree.</li>
<li>Add flour
mixture and beat until just combined. Stir in chocolate chips.</li>
<li>Scrape
batter into prepared pan and level with spatula. Bake in preheated oven for 30
to 35 minutes, or until golden. A toothpick inserted in the center should come
out clean.</li>
<li>Let cool
on rack. While cooling, make glaze. Melt white chocolate chips and coconut oil
together in microwave or over double boiler. Stir in cinnamon.</li>
<li>Remove
cooled snack cake from pan by pulling gently on parchment sling. Drizzle with
glaze. Serve when glaze has set. </li>
</ol>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-64462340353875357882016-10-19T06:30:00.000-04:002016-10-19T06:30:20.845-04:00Rustic Apple Pie Scones with Maple Butter Glaze<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNQck9TY8H-EgLIpiKI_gxx24i1FR9AUlGhLDyre7IfmEZre_E98_JPOrsnB6zMOOiUYxU7ZLJgCNUqNpVovwm8zW6hR77LJIzq-waANrpib_g7E1RSjvyS_crcSzWwQX95e4Z1SBzPsN/s1600/apple+scones+edit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rustic Apple Pie Scones with Maple Butter Glaze" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNQck9TY8H-EgLIpiKI_gxx24i1FR9AUlGhLDyre7IfmEZre_E98_JPOrsnB6zMOOiUYxU7ZLJgCNUqNpVovwm8zW6hR77LJIzq-waANrpib_g7E1RSjvyS_crcSzWwQX95e4Z1SBzPsN/s640/apple+scones+edit2.jpg" title="Rustic Apple Pie Scones with Maple Butter Glaze" width="570" /></a></div>
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I'm kicking off the autumn baking season this year with an apple recipe I think you'll really enjoy. Whole wheat flour gives these Rustic Apple Pie Scones a nutty flavor that complements the sweetness of the caramelized apples.<br />
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Greek yogurt and applesauce help lower the fat content, making these fairly virtuous scones. If you'd like, you can omit the glaze and serve these, buttered, in place of regular biscuits alongside pork or ham entrees.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EVCMmbQXLSrrag2DKj0nNORaSN3gWQvE4hFMsXmv2vi86vI93FjpNW5veVhEUwSEE62r59MyOep7fsW-JJEiNKwtC7rTJNq8Dusmgo6bfj6k8xbthXcsBBDTcWQVzgLjQYEpzk9SCmFK/s1600/apple+scones+close+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Pie Scones with Maple Butter Glaze" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EVCMmbQXLSrrag2DKj0nNORaSN3gWQvE4hFMsXmv2vi86vI93FjpNW5veVhEUwSEE62r59MyOep7fsW-JJEiNKwtC7rTJNq8Dusmgo6bfj6k8xbthXcsBBDTcWQVzgLjQYEpzk9SCmFK/s400/apple+scones+close+2.jpg" title="Apple Pie Scones with Maple Butter Glaze" width="376" /></a></div>
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<h3>
<i>Rustic Apple Pie Scones with Maple Butter Glaze</i></h3>
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<i>Yield: 12 scones</i></div>
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<i><br /></i></div>
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<i>For apples:</i><o:p></o:p></div>
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1 Tbsp butter<o:p></o:p></div>
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1 large baking apple, peeled, cored, and finely chopped<o:p></o:p></div>
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1 tsp cinnamon<o:p></o:p></div>
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1 Tbsp brown sugar<o:p></o:p></div>
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<i>For scones:</i><o:p></o:p></div>
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1 1/2 cups all-purpose flour<o:p></o:p></div>
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1 cup whole wheat flour<o:p></o:p></div>
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1/3 cup brown sugar<o:p></o:p></div>
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2 Tbsp baking powder<o:p></o:p></div>
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1 tsp baking soda<o:p></o:p></div>
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1 tsp ground cinnamon<o:p></o:p></div>
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¼ tsp ground cloves<o:p></o:p></div>
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¼ tsp ground allspice<o:p></o:p></div>
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1/2 cup butter, cold (I used <a href="http://greenvalleylactosefree.com/product/butter" target="_blank">Green Valley Organics</a> lactose-free butter*)<o:p></o:p></div>
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1 cup plain nonfat Greek yogurt<o:p></o:p></div>
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2 tablespoons unsweetened applesauce<o:p></o:p></div>
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<i>For glaze:</i><o:p></o:p></div>
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2 Tbsp butter, melted<o:p></o:p></div>
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1 cup confectioner’s sugar<o:p></o:p></div>
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2 tablespoons pure maple syrup<o:p></o:p></div>
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1. Preheat oven to 400. Line a baking sheet with parchment
paper; spray lightly with nonstick pan spray. Set aside.<o:p></o:p></div>
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2. For apples: In a small saucepan over medium heat, combine butter, diced apple, cinnamon, and brown sugar. Cook, stirring often, until mixture is bubbly
and apple pieces are tender, about 5 minutes. Remove from heat and allow to cool.<o:p></o:p></div>
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3. For scones: In a large bowl, stir together the flours,
brown sugar, baking powder, baking soda, and spices. Cut in the cold butter
using a pastry blender, until mixture resembles coarse crumbs. Add the Greek
yogurt, applesauce, and cooled apple mixture and stir just until dough comes
together. <o:p></o:p></div>
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4. Place dough on floured work surface. Knead 3 or 4 times;
do not overhandle. Sprinkle dough lightly with flour and roll or pat dough
until about an inch thick. Cut out scones using a biscuit cutter (round) or a
paring knife (wedges or squares). <o:p></o:p></div>
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5. Place scones about 2 inches apart on prepared baking sheet.
Bake at 400 degrees F until scones are set and golden brown, 15 to 18 minutes. Remove
from baking sheet and let cool on wire rack.<o:p></o:p></div>
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6. For glaze: Combine melted butter, confectioner’s sugar,
and maple syrup in a small mixing bowl and whisk vigorously with a fork or
small whisk. You can adjust to desired consistency by adding a tablespoon of
confectioner’s sugar at a time until thick, or adding a teaspoon of maple syrup
at a time until thin. Spoon glaze over cooled scones and let sit until set. <o:p></o:p></div>
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*I received samples of <a href="http://greenvalleylactosefree.com/product/butter" target="_blank">Green Valley Organics' lactose-free butter</a>, which I couldn't wait to try. The flavor of this butter is <i>outstanding</i>. If you have trouble with lactose, this butter is your dream come true! Even if you tolerate lactose just fine, I still recommend this butter for its excellent flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbmSfdgu5ewt2VzTPw2dBYzz0T5ixaxBo2L02_tEjKA03-dza53GP_ShZl8rJzrJqK2iJ6wJmMIQFP_d7D7ya8uGBZNYL1nZLo9my1VUI_US4X9m1xSixeFI9LQVtTrdVs530YZM9KUw2/s1600/Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbmSfdgu5ewt2VzTPw2dBYzz0T5ixaxBo2L02_tEjKA03-dza53GP_ShZl8rJzrJqK2iJ6wJmMIQFP_d7D7ya8uGBZNYL1nZLo9my1VUI_US4X9m1xSixeFI9LQVtTrdVs530YZM9KUw2/s320/Butter.jpg" width="240" /></a></div>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-8663423554827098892016-10-12T13:20:00.001-04:002016-10-12T13:20:52.357-04:00Pumpkin Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlVq9CWrJAE_86w1_csRHf5698Oloyceq9FZyUjaZ0XZ1CjB0r412_vQihKhf2PhGnev3LSddNwwAmYvGwjMURrJsnft6Jl30lRDwc9YtQvi3V83Zh3s8VFMnsZLaugtjj7YSJIar3_4U/s1600/pumpkingingerbreadcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Gingerbread Cookies" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlVq9CWrJAE_86w1_csRHf5698Oloyceq9FZyUjaZ0XZ1CjB0r412_vQihKhf2PhGnev3LSddNwwAmYvGwjMURrJsnft6Jl30lRDwc9YtQvi3V83Zh3s8VFMnsZLaugtjj7YSJIar3_4U/s640/pumpkingingerbreadcookies.jpg" title="Pumpkin Gingerbread Cookies" width="640" /></a></div>
Sweet and soft, these gingerbread cookies feature the warm fall flavors of pumpkin and spice. Welcome your trick-or-treaters home to a plate of these and some spiced cider.<br />
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Store leftover cookies in an air-tight container for up to one week. These ship well and stay soft at the center even after a few days.<br />
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<h2>
Pumpkin Gingerbread Cookies </h2>
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<i>Yield: 4-5 dozen cookies, depending on size </i><br />
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<ul>
<li>2 cups all-purpose flour </li>
<li>¾ cup whole wheat flour </li>
<li>1/2 teaspoon baking powder </li>
<li>1/2 teaspoon salt </li>
<li>1 cup sugar </li>
<li>1/2 cup butter, softened </li>
<li>1/4 cup molasses </li>
<li>1/4 cup pumpkin puree </li>
<li>1 egg </li>
<li>2 1/2 teaspoons pumpkin pie spice </li>
<li>1 teaspoon vanilla extract </li>
<li>Turbinado sugar </li>
</ul>
<br />
1. In a medium bowl, whisk together flours, baking powder, and salt.
In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, pumpkin pie spice, and vanilla extract until well blended. With the mixer on low speed, gradually add in the flour mixture, mixing until completely combined.<br />
2. Wrap dough in plastic wrap and chill for at least 2 hours or overnight.<br />
3. Preheat oven to 375 degrees F and line baking sheets with parchment.<br />
4. Roll out dough to 1/4-inch thickness on a lightly floured surface and use a cookie cutter to cut out shapes. Transfer cookies to baking sheets. Reroll and cut out remaining dough.<br />
5. Sprinkle cookies with turbinado sugar and bake for 7-9 minutes at 375 degree F, until the edges are slightly firm to the touch but cookies are not browned (the bottom of the cookies will be golden).<br />
6. Cool completely on rack and store in an airtight container.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-81376298028779100752016-10-11T15:12:00.000-04:002016-10-12T13:06:30.330-04:00Pumpkin Spice Snack Mix<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-BH9lsZZisyBZ3-lzVbok5FC7FmKzVqm482yLx8IqFf1S6OE2WOiuyMz14kZqUaDOX1C26NdxdiODgdmXxjTAq6Wev0-3054dC5YIVEXIqkAr1dCeigtnFgR1K7X_8SUc0yqM_DRp8XU/s1600/pumpkinspicesnackmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Spice Snack Mix" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-BH9lsZZisyBZ3-lzVbok5FC7FmKzVqm482yLx8IqFf1S6OE2WOiuyMz14kZqUaDOX1C26NdxdiODgdmXxjTAq6Wev0-3054dC5YIVEXIqkAr1dCeigtnFgR1K7X_8SUc0yqM_DRp8XU/s400/pumpkinspicesnackmix.jpg" title="Pumpkin Spice Snack Mix" width="400" /></a></div>
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This delicious sweet-and-spicy snack mix is perfect for the mid-autumn munchies! Make plenty to put out in fun bowls at your Halloween parties—this will disappear fast.<br />
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If you like your toffee popcorn on the gooey side, bake for 30 minutes. If you want it to be a bit drier, bake for an additional 10 minutes. It will harden as it cools.<br />
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<i>Yield: About 3 quart</i>s<br />
<br />
4 cups Rice Chex<br />
4 cups popped popcorn<br />
1 cup pretzel balls or broken pretzel pieces<br />
½ cup pepitas (shelled pumpkin seeds)<br />
<br />
<i>For the caramel:</i><br />
¾ cup packed light brown sugar<br />
3 ounces butter<br />
3 tablespoons light corn syrup<br />
Pinch salt<br />
½ teaspoon vanilla extract<br />
¼ teaspoon baking soda<br />
1 teaspoon pumpkin pie spice<br />
<br />
<br />
1. In large bowl, combine cereal, popcorn, pretzels, and pepitas.<br />
2. Preheat oven to 250 degrees F. Grease a half sheet pan.<br />
3. In small saucepan, combine brown sugar, butter, corn syrup, and salt over medium heat. Bring to boil; let boil 1 minute. Remove from heat and stir in vanilla, baking soda (will foam), and pumpkin pie spice.<br />
4. Gradually pour caramel over cereal mixture, folding gently with spatula to combine. Pour out in a single layer on prepared pan. Bake at 250F for 30 minutes, stirring once midway through.<br />
5. Let cool completely, break up, store in air-tight container at room temperature.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-92154537537888505692015-10-29T19:00:00.002-04:002015-10-29T19:00:23.144-04:00Sweet Potato Gnocchi with Beurre Noisette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjRLxUZcrRRKR4Ju2SETcq7naMzVH-4Cg-H9y8z7UB9vy4Pt9FK7nP9bJGPVe24zWd99hO_DDMYOJm3ZZdfMmvwNpLo9d-g5lTije-iUoUz7A6VJnO7yiNj14hpOcWdT6OXkEbKWfBHPK/s1600/sweetpotatognocchi.jpg" imageanchor="1"><img alt="sweet potato gnocchi, Thanksgiving side dishes, browned butter, pasta recipes, gnocchi recipes" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjRLxUZcrRRKR4Ju2SETcq7naMzVH-4Cg-H9y8z7UB9vy4Pt9FK7nP9bJGPVe24zWd99hO_DDMYOJm3ZZdfMmvwNpLo9d-g5lTije-iUoUz7A6VJnO7yiNj14hpOcWdT6OXkEbKWfBHPK/s400/sweetpotatognocchi.jpg" title="Sweet Potato Gnocchi with Beurre Noisette" width="400" /></a></div>
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Rich little pillows of deliciousness, these hearty sweet potato gnocchi are spiced with fresh nutmeg and finished simply with beurre noisette (which, I believe, means "drink me" in French. Only kidding..."beurre noisette" is just a pretty word for butter cooked until it's hazelnut brown).<br />
<br />
Beurre noisette, also called browned butter, is what young, ambitious butter aspires to be. It makes a ridiculously easy and utterly delectable sauce for anything from pasta to fish, and is a fantastic way to elevate any simple protein or pasta dish to "company" status.<br />
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Sweet potato gnocchi are perfect for the fall table. Try them alongside roasted ham, chicken, or pork. Consider starting a new tradition and serving these as a side dish with your turkey this Thanksgiving!<br />
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<h3>
Sweet Potato Gnocchi with Beurre Noisette </h3>
<br />
<i>Yield: 3-4 main dish servings </i><br />
<br />
<ul>
<li>2 large sweet potatoes, baked, peeled, and mashed </li>
<li>¼ cup all-purpose flour </li>
<li>2 teaspoons freshly squeezed lemon juice </li>
<li>1 egg, lightly beaten </li>
<li>½ teaspoon freshly grated nutmeg </li>
<li>¼ teaspoon sweet paprika </li>
<li>Kosher salt and freshly ground black pepper </li>
<li>Olive oil</li>
<li>2 tablespoons butter (or more, as desired)</li>
<li>Fresh herbs; chopped toasted nuts to garnish (optional; see Note below)</li>
</ul>
<br />
1. Place mashed sweet potatoes in a large mixing bowl. Add flour, lemon juice, beaten egg, nutmeg, and paprika, and season to taste with salt and black pepper. Stir with a fork or spatula until mixture is smooth. (You can make this easy by using a stand mixer with a paddle attachment.)<br />
2. Line a baking sheet with plastic wrap and spray with nonstick baking spray; set aside. Divide sweet potato mixture into 3 parts. On a flat surface dusted with flour, roll each part out into a rope approximately 1/2” in diameter. Cut into 1” sections and roll out on tines of fork to mark. Place gnocchi on prepared baking sheet and continue with remaining sweet potato mixture.<br />
3. Cover gnocchi with plastic wrap and freeze on the baking sheet at least 30 minutes or until ready to use. (Once gnocchi are frozen solid, transfer to a resealable plastic bag; may be frozen up to 6 weeks.)<br />
5. Heat 1 tablespoon of olive oil over medium-high heat in a skillet. Cook frozen gnocchi in batches, browning on each side, adding more oil to the pan as necessary. Keep warm.<br />
6. Once all the gnocchi are cooked, place 2 tablespoons butter in skillet over medium-low heat. Let cook till just browned. Pour over warm gnocchi, stir, and serve immediately.<br />
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Note:<br />
If you want to dress this up a little, add some chopped fresh sage or rosemary to the butter while it's browning. Sprinkle finished gnocchi with chopped toasted hazelnuts or pecans to garnish.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-24539156056009007892015-10-26T20:08:00.000-04:002015-10-26T20:10:44.403-04:00Pumpkin and Stout Soft Pretzels<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<a data-mce-href="https://growlersandlace.files.wordpress.com/2015/10/pumpkin-stout-pretzels.jpg" href="https://growlersandlace.files.wordpress.com/2015/10/pumpkin-stout-pretzels.jpg"><img alt="pumpkin stout pretzels, pumpkin spice, soft pretzels" class="aligncenter wp-image-255 size-large" data-mce-src="https://growlersandlace.files.wordpress.com/2015/10/pumpkin-stout-pretzels.jpg?w=660" height="495" src="https://growlersandlace.files.wordpress.com/2015/10/pumpkin-stout-pretzels.jpg?w=660" style="display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="660" /></a>We know, we know...everyone is overdosing on pumpkin spice, it's a fall cliche, it's just too hip. But . . . so? We're not ashamed to admit we love pumpkin spice! In fact, we're downright happy to ride the pumpkin-spice tidal wave until it crests sometime next week, following the palate-resetting mini-candy-bar blowout that is Halloween.</div>
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Stout is very complementary to pumpkin; the flavors work really well together, especially with the addition of warm fall spices, yeast, and a touch of brown sugar. You can use whatever stout makes your heart sing. (I used our own homebrewed oatmeal stout, which is a damn fine specimen, if I do say so myself.) Canned pumpkin works a treat--but be sure to use plain pureed pumpkin and not pie filling.</div>
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Don't skip the boiling process--it takes only a few seconds and is super simple to accomplish. Make sure to let the pretzels cool before buttering and sugaring them. And this is one case where less is more, as far as the butter basting goes. Too much butter (hard to believe there is such a thing), and your spiced sugar will just clump up and fall off. Restrain yourself.</div>
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Pumpkin and Stout Soft Pretzels</h2>
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<li>1 cup stout</li>
<li>1/2 cup pure pumpkin puree</li>
<li>1/4 cup light brown sugar</li>
<li>1 packet dry active yeast</li>
<li>2 tablespoons vegetable oil</li>
<li>3 cups all-purpose flour</li>
<li>1 cup whole wheat flour</li>
<li>2 teaspoons cinnamon</li>
<li>½ teaspoon freshly grated nutmeg</li>
<li>¼ teaspoon ground ginger</li>
<li>¼ teaspoon ground cloves</li>
<li>1/2 teaspoon sea salt</li>
<li>¼ cup baking soda (for boiling)</li>
</ul>
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<em>For topping:</em></div>
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<li>1/4 cup granulated sugar</li>
<li>1 tablespoon turbinado sugar</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/4 teaspoon freshly grated nutmeg</li>
<li>¼ teaspoon ground ginger</li>
<li>¼ teaspoon ground cloves</li>
<li>1 teaspoon kosher salt</li>
</ul>
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<li>Combine stout, pumpkin puree, and brown sugar in a medium saucepan. Heat over medium heat, stirring, until very warm but not hot (no hotter than 110 degrees F, please). Remove pan from heat and sprinkle yeast over the pumpkin mixture. Stir and let stand 5 minutes. AT the end of that time, your yeast should be "blooming."</li>
<li>To the bowl of a stand mixer, add all-purpose flour, whole wheat flour, salt, and spices. Pour in the pumpkin-yeast mixture, add the oil, and stir with a wooden spoon or spatula to moisten dry ingredients. (If the dough is too dry, add another tablespoon or 2 of stout.) Using the dough hook attachment, knead on medium speed for 2-3 minutes, until dough forms a smooth ball around the hook and doesn’t cling to the sides of the bowl. If the dough is too sticky, add additional flour a tablespoon at a time. Cover the dough with plastic wrap and set in a warm place to rise for about 45 minutes. (The dough won’t quite double, but it should have a decent lift.)</li>
<li>Line baking sheets with parchment and spray with pan spray. Divide dough into 12 equal pieces (I weighed mine whole, then used a calculator to divide the ounce total by 12 for accuracy; pastry chef habit), and roll each piece into a rope about 18 inches long. Form each dough rope into a pretzel and place on pans. Cover pretzels with a clean linen cloth and let rise for 25 minutes.</li>
<li>Bring a stockpot or other large pot of water just to a boil. Add ¼ cup baking soda--careful, it will bubble aggressively for a moment--and stir to dissolve. Boil the pretzels in batches for about a minute, turning halfway through. Remove pretzels from water bath and let drain for a minute on clean towels.</li>
<li>While you’re boiling the pretzels, preheat the oven to 450 degrees F. Place boiled pretzels on parchment-lined and sprayed baking sheets. Bake for 12 to 15 minutes, or until deep golden brown.</li>
<li>Transfer the pretzels to a rack to cool completely. While they’re cooling, combine sugars, spices, and salt in a pie plate or similar rimmed dish. Brush the pretzels with a very light coat of melted butter, then toss in sugar-spice mixture until coated.</li>
</ol>
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Notes:</h3>
<ul style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
<li>If you buy your yeast in 1lb packages like I do, the equivalent to a single yeast packet is 2.25 teaspoons. Now you know.</li>
<li>These can be frozen before they are coated. Just wrap plain pretzels in plastic wrap and place in a zipper-sealed plastic freezer bag. When ready to serve, thaw, brush with butter, and toss in sugar-spice mixture.</li>
</ul>
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<span style="color: #333333; font-family: Georgia, Times New Roman, Bitstream Charter, Times, serif;"><span style="line-height: 24px;">This recipe was originally posted on my craft beer blog, <a href="http://growlersandlace.com/">GrowlersandLace.com</a>. Stop by and visit me there for all things related to craft beer and home brewing. </span></span></div>
Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-3916581763685361012015-10-15T14:45:00.000-04:002015-10-15T14:45:55.366-04:00Spiced Pumpkin Scones with Caramel Browned Butter Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflFSC-OsHaZbdp10Og4wHqSTLuZYsyZ3Zzcv8pUdwE90Lou_UpFiwM456HEvV17769S-uG92ACGwA7626N4Ndc9BgZVrOzLZ5LXkXkVewxw0RaxJ6-PxTNNU6Qwiz7cJIlHo5Qk7E9-qP/s1600/20151015_112031+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflFSC-OsHaZbdp10Og4wHqSTLuZYsyZ3Zzcv8pUdwE90Lou_UpFiwM456HEvV17769S-uG92ACGwA7626N4Ndc9BgZVrOzLZ5LXkXkVewxw0RaxJ6-PxTNNU6Qwiz7cJIlHo5Qk7E9-qP/s400/20151015_112031+%25282%2529.jpg" width="400" /></a></div>
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In Las Vegas, the smell of pumpkin spice on the air is pretty much the only indicator that fall has arrived (unless you count the Christmas decorations for sale in Target and Home Depot). With temps in the 90s still, it's too hot for carved jack o' lanterns, and we don't have a "leaf season" to speak of.</div>
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So we make do: we throw on shorts and sunblock to go outside and put up our decorations, and we sip frozen pumpkin spice lattes. As a transplant from New York, I like fall. I like a landscape of variegated leaves and apple picking and the promise of dozens of tiny candy bars. </div>
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So here's my contribution to seasonal baking. These Spiced Pumpkin Scones with Caramel Browned Butter Glaze are probably one of my favorite things to make and to eat. The icing is so good, it's worth a day's sugar carbs to eat it straight up, from a spoon. Not that I've done it. I'm just saying. </div>
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Spiced Pumpkin Scones with Caramel Browned Butter Glaze</h3>
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<i>Yield: 8 servings</i></div>
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Using a blend of all-purpose and whole wheat flours contributes to the flavor and texture of this bread. Be sure to use freshly ground nutmeg if possible; the flavor is superior to that of the off-the-shelf preground variety.</div>
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<ul>
<li>1 cup all-purpose flour</li>
<li>1 cup whole wheat flour</li>
<li>1/3 cup brown sugar, packed</li>
<li>11/2 teaspoons cinnamon</li>
<li>1 teaspoon baking powder</li>
<li>3/4 teaspoon ground cloves</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/2 teaspoon freshly ground nutmeg</li>
<li>1/2 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup (1 stick) cold butter, diced</li>
<li>1/2 cup pumpkin puree</li>
<li>3 tablespoons half-and-half or heavy cream</li>
<li>1 large egg</li>
<li>1 teaspoon pure vanilla extract</li>
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<ul>
<li>1 cup packed light brown sugar</li>
<li>½ cup (one stick) salted butter, softened</li>
<li>¼ cup half-and-half or heavy cream</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1 to 11/2 cups confectioner’s sugar, sifted</li>
</ul>
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<ol>
<li>Preheat oven to 400 degrees F. Line a baking sheet with
parchment paper; set aside.</li>
<li>In a large mixing bowl, whisk together flours, sugar,
cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt. Add cubed
butter, and use a pastry blender to work it into the flour mixture until it
resembles coarse crumbs.</li>
<li>In a separate bowl, whisk together pumpkin puree,
half-and-half, egg, and vanilla. Pour pumpkin mixture over flour mixture. Use a
fork to combine until all the dry ingredients are incorporated and a soft dough
forms.</li>
<li>Working in the bowl, knead the dough a couple of times, just
until it comes together—do not overwork. Line your work surface with parchment
and sprinkle lightly with flour. Turn dough out onto prepared work surface and
pat or roll out until it’s about 1 inch thick. If making wedges, form the dough into a
circle. If using a biscuit cutter, shape doesn’t matter.</li>
<li>For triangles, cut dough round into 8 wedges. If you prefer round scones, use a
biscuit cutter to cut scones out as close together as possible, then gently press
dough scraps together and cut again.</li>
<li>Arrange scones on prepared baking sheet. Bake at 400 degrees
F for 10-12 minutes, or until tops and bottoms are golden and scones feel set.</li>
<li>Let cool completely on wire rack before icing.</li>
<li><i>To make icing: </i>Combine brown sugar, butter, and
half-and-half in a saucepan over medium heat. Stirring, bring to boil and allow
to boil for 2-3 minutes, until thickened. Remove from heat and stir in vanilla extract. Let cool to
room temperature. Gradually beat in sifted confectioner’s sugar ¼ cup at a
time until desired consistency is reached. Spread over cooled scones. </li>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com1tag:blogger.com,1999:blog-3380349411375592244.post-72401294791098458582015-09-15T16:32:00.000-04:002015-09-15T16:32:23.330-04:00What Are You Really Eating?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9znwJqe6Lr3hyWOGXbOqdtKAU-c-vb3fixzE67Les6GILe_ZfJeBsXRO9pIw9XWtmhtUnHTQz16-mnd4IeICZFcbmpfxKK7Eegrknare8C7lv2vQIr-jZBndNDpcpAOKrIcEThIAqYFK2/s1600/IMG_3355_edited-1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9znwJqe6Lr3hyWOGXbOqdtKAU-c-vb3fixzE67Les6GILe_ZfJeBsXRO9pIw9XWtmhtUnHTQz16-mnd4IeICZFcbmpfxKK7Eegrknare8C7lv2vQIr-jZBndNDpcpAOKrIcEThIAqYFK2/s200/IMG_3355_edited-1.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Author Griffin Smith</td></tr>
</tbody></table>
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;">Guest Post by <a href="http://www.getyourfittogether.org/author/griffin/" target="_blank">Griffin Smith</a></span><br />
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;">When it comes to diet, I’m a huge proponent of the phrase “everything in moderation.” A few sweets here and there definitely won’t hinder your progression toward your fitness goals in the grand scheme of things. Unfortunately, it seems that the FDA have taken this expression a bit too literally. To them, everything really means EVERYTHING, including but not limited to: mold, maggots, </span><b style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;">bugs in food</b><span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;">, and even *shudder* rat poop. Yup, rat poop.</span><br />
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;"><span style="background-color: white;">Apparently, in limited quantities, these elements are perfectly safe for human consumption. If you’ve got a stomach of steel, <a href="http://www.getyourfittogether.org/disgusting-food-fda-approved/" target="_blank">read on</a> to find out about 10 unsavory things that the FDA will allow in the food that you buy.</span></span><br />
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;"><span style="background-color: white;">Click <a href="http://www.getyourfittogether.org/disgusting-food-fda-approved/" target="_blank">here </a>to read the complete article.</span></span><br />
<span style="box-sizing: border-box; font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 21px;"><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /></span>Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-8186392876014349132015-07-17T12:19:00.000-04:002015-07-17T17:48:27.707-04:00Three-Cheese Creamy Chicken Quesadillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXsP5kQmLErkz2-TKve9E2P06vh1q_UIuFJyZqGX5_xlapNAngxRjigyAGP8oo0JnpiCH7cdt5deTQJuOhSaXkto2HaqTgbS3pbW37qQFJ3y8IRhwVJFMivlSpYkmcNRu2sUwkZ77-zr6/s1600/chicken-quesadillas.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXsP5kQmLErkz2-TKve9E2P06vh1q_UIuFJyZqGX5_xlapNAngxRjigyAGP8oo0JnpiCH7cdt5deTQJuOhSaXkto2HaqTgbS3pbW37qQFJ3y8IRhwVJFMivlSpYkmcNRu2sUwkZ77-zr6/s400/chicken-quesadillas.gif" width="400" /></a></div>
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Here's a terrific meal you should have in your arsenal for when you're pressed for time and dinner has to be on the table in a heartbeat. Using <a href="http://www.delrealfoods.com/products/shredded-chicken" target="_blank">Del Real</a>'s precooked chicken makes this dish come together lightning-fast. If you have a picky eater, just leave out whatever toppings he or she doesn't care for ~ these are easy to customize.<br />
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Have unexpected guests or need a quick dish for a pot luck? Try making up a big batch of these creamy, spicy, filling quesadillas! They're guaranteed to be a friend-and-family favorite.<br />
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Serve this with a green salad or veggies and dip for a balanced meal.<br />
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<span style="font-size: large;">Three-Cheese Creamy Chicken Quesadillas</span><br />
<i>Serves 4</i><br />
• 4 ounces cream cheese (plain or jalapeno-flavored; low-fat is fine)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3LOSMCOQRyC19A_iKCMfgP_RHVBSiHZOY2SzBBglcBw8XAYyG18kZHnAqZgAUknsKqc52X0RNCo_r_-bVRGLSmfkuL6GPaFhsV75FDDkVFDylk8iKH7DCV0CgduR3PS-bo-fERRRzWfW/s1600/shredded-chicken1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3LOSMCOQRyC19A_iKCMfgP_RHVBSiHZOY2SzBBglcBw8XAYyG18kZHnAqZgAUknsKqc52X0RNCo_r_-bVRGLSmfkuL6GPaFhsV75FDDkVFDylk8iKH7DCV0CgduR3PS-bo-fERRRzWfW/s320/shredded-chicken1.png" width="248" /></a>• 8 8-inch flour tortillas<br />
• ½ cup shredded Pepper Jack cheese<br />
• 1 15-ounce package Del Real precooked shredded chicken<br />
• ¼ cup sliced green onions<br />
• ¼ cup sliced black olives<br />
• 1 cup shredded Cheddar cheese<br />
• Sour cream, guacamole, and salsa to serve, optional<br />
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1. Spread 1 ounce cream cheese on each of four tortillas. Top with 2 tablespoons shredded Pepper Jack, 3.5 ounces chicken, 1 tablespoon green onions, 1 tablespoon black olives, and ¼ cup shredded Cheddar. Finish by topping with the remaining four tortillas.<br />
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2. Heat a large nonstick skillet over medium-high heat ~ there is no need to grease the pan. Carefully transfer one of the tortilla stacks to the skillet. Heat until the cheese begins to melt and the bottom begins to brown in spots. Using a large flat spatula, turn the quesadilla over and heat on the other side, approximately 3 to 5 minutes total. Remove to baking sheet and keep warm in a 200 degree F oven while you cook the remaining three quesadillas.<br />
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3. Cut each quesadilla into 6 wedges and serve with sour cream, guacamole, and salsa, if desired.<br />
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<br />Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com4tag:blogger.com,1999:blog-3380349411375592244.post-89526714910862624222015-06-24T23:33:00.000-04:002015-06-24T23:33:50.583-04:00Review: Del Real Foods Heat-and-Serve Dishes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFpnAZle_A1aqo-A6kEhW4MQMHmykWqs3C4rPYdWQ9VRqrpLLO5aWWK1RJWrA1rMGxKxYiLhs8vXOpQtOZnDDTYGxcl0MVRWND4bjgx5Lt8G4sfMu0o5hUcDyZbRUZETvv1r8XosrdiE0/s1600/shredded-beef2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFpnAZle_A1aqo-A6kEhW4MQMHmykWqs3C4rPYdWQ9VRqrpLLO5aWWK1RJWrA1rMGxKxYiLhs8vXOpQtOZnDDTYGxcl0MVRWND4bjgx5Lt8G4sfMu0o5hUcDyZbRUZETvv1r8XosrdiE0/s320/shredded-beef2.png" width="248" /></a>I'm not generally a fan of pre-cooked packaged foods. I'm picky in a way that makes most of these products fall far short of what I like to eat--and what I like to serve to my family. I prefer scratch-made, authentic food without the chemicals and additives that most processed packaged foods are burdened with. That said, there are times when I've used ready-made products on a whim (shopping hungry gets me every time) or by necessity (barely enough time to eat, let alone cook) and have been pleasantly surprised.<br />
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The first time I tried a Del Real ready-to-serve product falls into the "whim" category. It was Superbowl Sunday, and we were returning from a long day of work just in time to catch the game--and more importantly, the snacks.<br />
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I'd decided to make "dinner nachos," so exhausted, starving, and looking forward to game time, we stopped at the supermarket to grab ingredients. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YRkZlVbnjDXf18IM-9nZOZTBnllWKURHHZGESj_JN2TMC94BRwO_Z3tDlT7JuLgWvbsgn1cYtmrNtPRx3S3vsdZTWSd-3fPHnX5GbRwa3iPC3eAn2F7SFKE3zR3Av-GRlxq-8pejo1Kz/s1600/chicken-chipotle-tinga.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YRkZlVbnjDXf18IM-9nZOZTBnllWKURHHZGESj_JN2TMC94BRwO_Z3tDlT7JuLgWvbsgn1cYtmrNtPRx3S3vsdZTWSd-3fPHnX5GbRwa3iPC3eAn2F7SFKE3zR3Av-GRlxq-8pejo1Kz/s320/chicken-chipotle-tinga.png" width="248" /></a>I typically make nachos with sauteed ground beef, but as I was heading to the meat aisle, I happened to see a package of Del Real Seasoned Shredded Beef on the endcap. I'm not going to lie: I was lured by the possibility of not having to turn on the stove or wash a skillet. Reading the ingredient list, I was surprised to see only 5 ingredients, all of which I could identify. On impulse, I bought precooked shredded beef for the first time in my life and we headed home toward nachos.</div>
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Half an hour later, we were happily devouring a pile of tortilla chips layered with black beans, melted Cheddar and Jack cheese, green onions, and some of the tastiest shredded beef I've ever had the pleasure of not cooking myself. </div>
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When Del Real offered me some product for review a few months later, I jumped on the chance. The Beef Tamales were so good, we started looking for them in the grocery store the very next time we shopped. The Chipotle Chicken Tinga was smoky and delicious, with just enough spice. </div>
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Big quesadilla fans, we tucked the pork Carnitas into folded tortillas with cheese and veggies and grilled them in an iron skillet. Again, a huge hit with the whole family. </div>
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In spite of my best attempts to scratch-cook everything my family eats, life happens, and that's not always an option. Keeping a few packages of these pre-cooked meats on hand in the fridge has been helpful on several occasions. Having quality beef, pork, and chicken accessible and ready to heat means that we can assemble a decent meal at home in minutes. Instead of resorting to cold cereal or a fast-food run, my son can pop of bowl of meat into the microwave and have a real meal in minutes.<br />
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Visit the <a href="http://www.delrealfoods.com/" target="_blank">Del Real website</a> for recipes, product info (including ingredients and nutrition facts), and a store locator!</div>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-76775242355191194782015-03-17T12:18:00.002-04:002015-03-17T12:18:29.619-04:00Irish Soda Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOD21k6gJfl4r4l5DY5kvKrb2Gh4mce_KqDnIaJu2ds4XbDSAv55_zKmgRvnxpd3NlCa9wWbDipI_DYAfp9er2ECoPNAnqRgY9LhrM9l5dHVRKrMg-J3CKqjCKGP8br5hlkOTHzp47Bp0/s1600-h/sodabreadplain.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOD21k6gJfl4r4l5DY5kvKrb2Gh4mce_KqDnIaJu2ds4XbDSAv55_zKmgRvnxpd3NlCa9wWbDipI_DYAfp9er2ECoPNAnqRgY9LhrM9l5dHVRKrMg-J3CKqjCKGP8br5hlkOTHzp47Bp0/s400/sodabreadplain.jpg" id="BLOGGER_PHOTO_ID_5313775923816018434" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-family: Palatino Linotype; font-size: 16px;">In my broad and complicated ethnicity, there is not a single iota of Irishness. I'm a first-gen American, and our family gatherings when I was growing up looked a lot like potluck day at the UN. We hail from Germany, Argentina, Italy, Ukraine, Colombia, and many points in between. But Ireland? Not so much.</span><br />
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<span style="font-family: Palatino Linotype; font-size: 16px;">In spite of that, I love St. Patrick's Day. Actually, I love the foods of celebratory days in general, but there's something about the St. Patty's Day spread that is particularly endearing to me. All those easy-to-prepare comfort foods...and beer! What's not to love about that?</span><br />
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<span style="font-family: Palatino Linotype; font-size: 16px;">My contribution to our collective St. Patty's Day dinner get-togethers has always been Irish Soda Bread. I generally make two loaves--one with raisins, one without--and never come home with leftovers. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWWVNN2BuZBsewUNzEjfHyLRq_h9Vu99LMVgldnZA6d8J6EJCR3IALE3-X9-lap6kOyzhWk5ZYxg9YH-dQbrXFktoC67vytf9kwIMMRk0GRDON_hGKLYMvZxyxu72yXHqBXixfYQ0eBc/s1600-h/examiner-soda-bread.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWWVNN2BuZBsewUNzEjfHyLRq_h9Vu99LMVgldnZA6d8J6EJCR3IALE3-X9-lap6kOyzhWk5ZYxg9YH-dQbrXFktoC67vytf9kwIMMRk0GRDON_hGKLYMvZxyxu72yXHqBXixfYQ0eBc/s400/examiner-soda-bread.jpg" id="BLOGGER_PHOTO_ID_5313781063920639874" style="cursor: pointer; display: block; height: 292px; margin: 0px auto 10px; text-align: center; width: 389px;" /></a><br />
<span style="font-family: Palatino Linotype; font-size: 16px;">While might be used to serving this traditional quick bread alongside your St. Patrick’s Day corned beef and cabbage. Leavened with baking powder and baking soda, this soda bread is really so good and easy, there’s no good reason to limit it to one meal a year! Make it a few times and it just might become a staple in your home. It’s not much different in makeup from, say, a giant scone, which makes it perfect for brunch, breakfast, snacks, soup-side, or teatime. Also, it freezes beautifully because it is so moist ~ make 2 and freeze one, if you can keep everyone away from it.</span><br />
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<strong><span style="color: green; font-family: Papyrus; font-size: 20.7999992370605px;">Irish Soda Bread</span></strong><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1 cup all-purpose flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1 cup whole wheat flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1 teaspoon baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1/2 teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1/4 teaspoon salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">2 tablespoons brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">3 tablespoons butter, at room temperature</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">3/4 cup plain yogurt or buttermilk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1/2 cup raisins, optional</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: 16px;">1 egg, beaten, for egg wash</span></li>
</ul>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a medium-size mixing bowl, combine white flour, wheat flour, baking powder, baking soda, salt, and brown sugar.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut in butter until mixture has the texture of coarse cornmeal. In a separate small bowl, use a fork to beat together 1 egg and yogurt. If using raisins, stir them into the yogurt mixture.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour yogurt mixture into the flour mixture and combine just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly for 8 to 10 turns, just until dough forms a cohesive ball. Place dough on the baking sheet and form into a nicely rounded loaf, approximately 6 inches in diameter. Using a sharp paring knife, cut a 4-inch cross into the top of the dough. Brush loaf with egg wash and bake for 30 minutes or until golden brown on top and the interior of the cross cut appears dry. When thumped lightly on the bottom, the bread should sound hollow.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let cool at least 15 minutes to avoid crumbling when cut. Serve warm with butter.</span></li>
</ol>
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<span style="font-size: 16px;"><span style="font-family: Palatino Linotype;"><strong><span style="font-size: 20.7999992370605px;">Cranberry Brown Sugar Soda Bread variation:</span> </strong>Replace raisins with <em>dried, sweetened cranberries</em>. Place dough on lightly floured surfaced, sprinkle with <em>additional 1 to 2 tablespoons brown sugar</em>. Knead 4 turns; <em>sprinkle with 1 to 2 more tablespoons brown sugar</em>. Knead final 4 turns. {Don’t worry about mixing the brown sugar into the dough ~ it’ll form a lovely melting ribbon of sugar throughout your loaf.} After brushing with egg wash, sprinkle top of loaf with <em>turbinado sugar</em>. Bake as indicated.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t34eYVloj8uJsL-LLxLIIl-xQ1QuLzjRDxPQqfY6btWzEoPW0Tu7uGWkCN3u-Df7ughVOfhR2UTjBEstiZl5nPSGPj0G_N_oqNCulIfi452f6SiSIoP5kEapQcCiupOEQd5SYPNWJD8/s1600-h/close-loaf.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t34eYVloj8uJsL-LLxLIIl-xQ1QuLzjRDxPQqfY6btWzEoPW0Tu7uGWkCN3u-Df7ughVOfhR2UTjBEstiZl5nPSGPj0G_N_oqNCulIfi452f6SiSIoP5kEapQcCiupOEQd5SYPNWJD8/s400/close-loaf.jpg" id="BLOGGER_PHOTO_ID_5313776582944821650" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<em><span style="font-family: Palatino Linotype; font-size: 16px;">Makes 1 loaf (about 12 slices)</span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBamRdaObGSadOTXOQVTj26Qxoc3w1s5a2Crv2-chIZQhPEINgPcw-ejFgmJMAuslU2GJkfzdEpcnkrBk3imVfv6nFZX46MDo_UY3DPddZkBjaOPfpBitP6mqh9CYZU7jrW6h4OAMPol4/s1600-h/soda-bread-with-cranberries.jpg"><br /></a>
Click <a href="http://sites.google.com/site/bakersbench/irish-soda-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">here</a> for printable version.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-7916592811387418072015-02-05T20:18:00.000-05:002015-02-05T20:18:03.534-05:00Coconut Flour Banana Protein Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_UI14I-8kfAeqMw9BdmQeyz4vpruA2FQnqyt0GT5nHcVcGCotfZJtBwK9pPWFh5EOmHSeQVm65ya8Xck8wPcYY27Q_B9qo9afew9QEnsb9Hd2vMQKAYzrmmcDcoZj5umEFohQmNr3BhH/s1600/protein-pancakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Protein Pancakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_UI14I-8kfAeqMw9BdmQeyz4vpruA2FQnqyt0GT5nHcVcGCotfZJtBwK9pPWFh5EOmHSeQVm65ya8Xck8wPcYY27Q_B9qo9afew9QEnsb9Hd2vMQKAYzrmmcDcoZj5umEFohQmNr3BhH/s1600/protein-pancakes.jpg" height="400" title="Coconut Flour Protein Pancakes" width="270" /></a></div>
Looking for a healthy, high-protein breakfast that you'll actually look forward to eating? Try this delicious version of pancakes using coconut flour. High in protein and fiber, coconut flour has a lovely subtle coconut flavor that works especially well in pancakes and muffins.<br />
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If you'd like, you can switch out the mashed banana for applesauce or pumpkin puree.*<br />
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The trick to making these pancakes successfully is to keep the griddle at a relatively low temperature. These take longer to cook than regular pancakes, and the slow-and-low cooking method ensures that the center cooks and the outsides don't burn.<br />
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Make a double batch and freeze them for rushed mornings!<br />
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<span style="font-size: large;">Coconut Flour Banana Protein Pancakes</span><br />
<i>Yield: 12 four-inch pancakes</i><br />
<ul>
<li>1/2 cup coconut flour</li>
<li>1/4 cup flax meal (I use Bob's Red Mill)</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon ground cinnamon </li>
<li>Pinch salt</li>
<li>2 scoops (about 36 g) vanilla whey protein powder (I use Vanilla Creme Powercrunch Proto Whey)</li>
<li>1 cup skim milk</li>
<li>11/3 cups egg whites</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1/2 cup mashed banana (about 1 large banana)</li>
</ul>
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<ol>
<li>Combine all dry ingredients in a large mixing bowl. Combine wet ingredients and add to dry ingredients, whisking to combine.</li>
<li>Drop by 1/4-cupfuls onto lightly oiled griddle at medium temperature. Cook until bottom is golden brown and dry looking; flip pancakes and cook until finished.</li>
<li>If desired, serve with apple sauce, real maple syrup, or peanut butter. </li>
</ol>
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<b>Estimated nutritional profile (serving size = 1/4 recipe ): </b></div>
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<b>Calories: </b>204</div>
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<b>Total fat:</b> 5 grams</div>
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<b>Total carbs:</b> 25 grams (dietary fiber: 12 grams)</div>
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<b>Protein:</b> 20 grams<br />
[Nutritional data calculated using MyFitnessPal.com]<br />
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*If using pumpkin puree instead of banana, the calorie count goes down to 192/serving, with 21 grams of carbs.</div>
Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com2tag:blogger.com,1999:blog-3380349411375592244.post-22122016481181202112014-12-11T13:46:00.000-05:002014-12-11T13:47:51.580-05:00Holiday Shortbread Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgnhMVJq1bOCUHWIJhJoxrL_uC2DmsyLltzeLlQdr4Mo9_iIU0AkS83jKNIn1VpH3aMPCVHwfyDsp6qeOYCzj3TyJm-bmtLK52KU6J3cSwmEzrxMP8Tdnejo-UfpqVTeas2Q7-U2pmjCL/s1600/20141207_071250-(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="tiny shortbread cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimgnhMVJq1bOCUHWIJhJoxrL_uC2DmsyLltzeLlQdr4Mo9_iIU0AkS83jKNIn1VpH3aMPCVHwfyDsp6qeOYCzj3TyJm-bmtLK52KU6J3cSwmEzrxMP8Tdnejo-UfpqVTeas2Q7-U2pmjCL/s1600/20141207_071250-(1).jpg" height="225" title="shortbread bites" width="400" /></a></div>
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This is one of my favorite cookie recipes--I make it for every cookie-appropriate holiday, switching up the colors of the sprinkles to be festive. They store and travel well, which makes them a great choice for holiday sharing. Kids go nuts for these tiny bite-size cookies, so consider making these for classroom and kid-centric holiday parties.<br />
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<span style="font-size: large;"><i>Holiday Shortbread Bites</i></span><br />
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<i>Makes about 100 cookie bites</i><br />
<ul>
<li>1 cup butter, room temp</li>
<li>1 teaspoon vanilla extract</li>
<li>3/4 cup confectioner's sugar</li>
<li>1/2 cup cornstarch</li>
<li>Pinch salt</li>
<li>2 cups all-purpose flour</li>
<li>11/2 tablespoons Christmas nonpareil sprinkles</li>
</ul>
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1. In the bowl of a stand mixer, cream butter with the paddle attachment until light; add vanilla extract and confectioner's sugar, beat till combined.<br />
2. Add cornstarch, salt, and flour; beat until dough comes together, sprinkling in the nonpareils as the dough is forming.<br />
3. Remove dough to floured work surface and pat into a rectangle 1/3" thick. Using a ruler as a straight edge, cut dough with a pastry or pizza wheel into 3/4" squares. Place cookies on parchment-lined baking sheet, leaving about 1/2" of space between them.<br />
4. Bake cookies at 350 degrees F for about 12 minutes, rotating pans halfway through. Cookies are done when bottoms are golden.<br />
5. Remove to rack to cool; store at room temperature in an airtight container for up to a week. Freeze for longer storage.<br />
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For more beautiful and festive holiday cookies, please stop by and visit the other bloggers in the 'Tis the Season roundup:<br />
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<li>Diana Cannone <a href="http://todiforbakery.com/news/" target="_blank">To Di for Bakery</a> </li>
<li>Dianne Simmons <a href="http://www.diannesdishes.com/" target="_blank">Dianne’s Dishes </a> </li>
<li>Judy Chiappini <a href="http://www.nofearentertaining.blogspot.com/" target="_blank">No Fear Entertaining</a> </li>
<li>Mandee Racer Pogue <a href="http://www.thekitchenwife.net/" target="_blank">The Kitchen Wife</a> </li>
<li>Marye Audet-White <a href="http://www.restlesschipotle.com/" target="_blank">Restless Chipotle </a></li>
<li>Renee Joslyn <a href="http://flamingomusings.com/" target="_blank">Flamingo Musings </a></li>
<li>Sherri Jo <a href="http://kitchengirljo.blogspot.com/" target="_blank">The Adventures of Kitchen Girl Jo </a></li>
</ul>
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<br />Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-15551710626638742952014-12-01T10:09:00.000-05:002014-12-01T10:09:13.183-05:00'Tis the Season for Snowy Lemon Meltaways<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ0NUORV9aGwXpRV3xiCR0lhYd1ywkc7dtfigjeq9FxsyRFkhpt847lISIGyIK2N-pG95jvRhCpbV8g-HHfxWN79F7h0lIR2YKXL2iv57D1DqeiWyNaztZHkRzKV3QpJIFTZnZ6thiZOr/s1600/snowy-lemon-meltaways.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="lemon cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJ0NUORV9aGwXpRV3xiCR0lhYd1ywkc7dtfigjeq9FxsyRFkhpt847lISIGyIK2N-pG95jvRhCpbV8g-HHfxWN79F7h0lIR2YKXL2iv57D1DqeiWyNaztZHkRzKV3QpJIFTZnZ6thiZOr/s1600/snowy-lemon-meltaways.jpg" height="266" title="Lemon Meltaways" width="400" /></a></div>
'Tis the season for cookies, and for week 1, Fruit and Nuts, I'm sharing my Snowy Lemon Meltaways with you. Tiny, delicate shortbreads, these pretty little cookies have a big, bright citrus flavor, perfect for lemon lovers. These keep very well at room temperature, which makes them ideal for gifts. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3taq0VmMP3x7jufXV3SCVKzlA63ciGMZyIM_OKLbQgta6BJvVEa9mAL-Nk-KmRQUYpILoYNda8BfaQZTyfhhkkq4PCKrVs__x9caUHvrNer35mi-i-Q82GfIy7tVGmrvwkLvKZSFBejcU/s1600/lemon-meltaways-vert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="lemon cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3taq0VmMP3x7jufXV3SCVKzlA63ciGMZyIM_OKLbQgta6BJvVEa9mAL-Nk-KmRQUYpILoYNda8BfaQZTyfhhkkq4PCKrVs__x9caUHvrNer35mi-i-Q82GfIy7tVGmrvwkLvKZSFBejcU/s1600/lemon-meltaways-vert.jpg" height="320" title="lemon meltaways" width="180" /></a><span style="font-size: large;"><i>Snowy Lemon Meltaways</i></span><br />
<div>
<br />
<i>Yield: 3 to 4 dozen</i><br />
6 ounces butter, room temp<br />
<br />
<ul>
<li>3/4 cup confectioner's sugar</li>
<li>Zest of 2 lemons</li>
<li>2 tablespoons freshly squeezed lemon juice</li>
<li>2 teaspoons pure vanilla extract</li>
<li>1 3/4 cups plus 2 tablespoons all-purpose flour</li>
<li>2 tablespoons cornstarch</li>
<li>1/4 teaspoon salt</li>
<li>Confectioner's sugar for dusting</li>
</ul>
</div>
<div>
<br /></div>
<div>
1. In the bowl of a food processor, combine butter and 3/4 cup confectioner's sugar; process until combined. Add lemon juice and zest and vanilla and process again until combined. </div>
<div>
2. In a medium mixing bowl, combine flour, cornstarch, and salt and whisk together. Add dry ingredients to butter mixture in food processor and pulse just until the dough comes together.</div>
<div>
3. Carefully remove dough from bowl of food processor and divide into 3 logs, about 11/4 inches in diameter. Roll logs in waxed paper or parchment and twist ends to seal. Refrigerate or freeze until firm, about an hour.</div>
<div>
4. To bake: Preheat oven to 350 degrees F. Slice logs into rounds about 1/3 inch thick; place on parchment-lined baking sheet at least an inch apart. Bake for 12 to 14 minutes, until just golden.</div>
<div>
5. Remove cookies to wire racks and let cool for a few minutes to firm up. Place 1/2 cup confectioner's sugar in a resealable plastic bag. Toss still-warm cookies, 3 or 4 at a time, in the sugar, adding more sugar as necessary. Remove cookies to rack to cool completely. Place cooled cookies in an air-tight container and store at room temperature for up to 2 weeks. Freeze for longer storage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YaljRxxBIB_hhP8wUHLsTDJE2XJbsJohGCySlxrHmZC__nitYlZG2K37YZTUWAZi_cIm3lQb_waMTfG6eJ_oI8LqIDtZBfzbJnnhjL6E5vK9SNMsi9BzIo5F4BoqB89hjafyhfPKDcIV/s1600/Cookie+Badge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YaljRxxBIB_hhP8wUHLsTDJE2XJbsJohGCySlxrHmZC__nitYlZG2K37YZTUWAZi_cIm3lQb_waMTfG6eJ_oI8LqIDtZBfzbJnnhjL6E5vK9SNMsi9BzIo5F4BoqB89hjafyhfPKDcIV/s1600/Cookie+Badge.jpg" height="231" width="320" /></a></div>
<br />
Don't forget to stop by and visit the other blogs celebrating cookie season...you're in for some serious oven love!<br />
<br />
<ul>
<li>Diana Cannone <a href="http://todiforbakery.com/news/" target="_blank">To Di for Bakery</a> </li>
<li>Dianne Simmons <a href="http://www.diannesdishes.com/" target="_blank">Dianne’s Dishes </a> </li>
<li>Judy Chiappini <a href="http://www.nofearentertaining.blogspot.com/" target="_blank">No Fear Entertaining</a> </li>
<li>Mandee Racer Pogue <a href="http://www.thekitchenwife.net/" target="_blank">The Kitchen Wife</a> </li>
<li>Marye Audet-White <a href="http://www.restlesschipotle.com/" target="_blank">Restless Chipotle </a></li>
<li>Renee Joslyn <a href="http://flamingomusings.com/" target="_blank">Flamingo Musings </a></li>
<li>Sherri Jo <a href="http://kitchengirljo.blogspot.com/" target="_blank">The Adventures of Kitchen Girl Jo </a></li>
</ul>
</div>
<div>
<br /></div>
Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com5tag:blogger.com,1999:blog-3380349411375592244.post-40663543832925260752014-11-30T16:12:00.000-05:002014-11-30T16:12:56.668-05:00'Tis the Season...for Cookies! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyZukVYZWuYrj04huD2oMspHTxpI9WArSIR7k07ur3oOeXPedXY9CcLjQwYEeJhxo-nRRVc4Q36l_nSu8GuCPD25AIy-odlrgpry6lmB1mim-GHmaaNw99mJ6N0VzRVkdxTXLumySlTTu/s1600/Cookie+Badge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyZukVYZWuYrj04huD2oMspHTxpI9WArSIR7k07ur3oOeXPedXY9CcLjQwYEeJhxo-nRRVc4Q36l_nSu8GuCPD25AIy-odlrgpry6lmB1mim-GHmaaNw99mJ6N0VzRVkdxTXLumySlTTu/s1600/Cookie+Badge.jpg" height="231" width="320" /></a></div>
Hi Everyone,<br />
<br />
Finish off the last of your Thanksgiving pies and dust off your holiday cookie jars because tomorrow kicks off Cookie Season! I've invited some of my favorite food bloggers to join me in a month-long celebration of cookie baking.<br />
<br />
Each week from here till Christmas, we'll be sharing some of our favorite, tried-and-true cookie recipes with you. <br />
<br />
The themes for our collective cookie posts are:<br />
<b><br /></b>
<b>Week 1: Fruit and Nuts</b>—cookies and/or bars featuring fruit and/or nuts, citrus, nut flours, etc.<br />
<b>Week 2: Formed and Decorated</b>—shortbread, spritz, sandwich cookies, rolls, etc.<br />
<b>Week 3: Fancies</b>—cookie-tray stars, cookies that are more like pastries, fudge and candies, etc.<br />
<b>Week 4: Quickies</b>—cookies you can whip up at the last minute for holiday parties, unexpected guests, hostess gifts, etc.<br />
<br />
See you tomorrow for the first cookie of Cookie Season!<br />
<br />
Cheers,<br />
SandySandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-31838173757293175202014-11-24T13:01:00.005-05:002014-11-24T13:01:55.241-05:00Chewy Oatmeal Cookies with Pumpkin Spice Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYetJaDlC7Ew-lvGadcHwvHgHKOvIn3-9od8UQBvxU3bDgNYX12cMZcA1fGh5XE_KzDnL6Xbzihs2hgVQ_ZnEfUjrTDUnEb5RbXgeUID5OrIhEUK4i5EVb2IHxFWBjw1MptHy1CVQhYJI/s1600/with-texxt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oatmeal Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYetJaDlC7Ew-lvGadcHwvHgHKOvIn3-9od8UQBvxU3bDgNYX12cMZcA1fGh5XE_KzDnL6Xbzihs2hgVQ_ZnEfUjrTDUnEb5RbXgeUID5OrIhEUK4i5EVb2IHxFWBjw1MptHy1CVQhYJI/s1600/with-texxt.jpg" height="266" title="Oatmeal Pumpkin Chip Cookies" width="400" /></a></div>
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Recently, as I was strolling through Target, filling my cart with items I hadn't planned on purchasing, a display of these Nestle Pumpkin Spice chips caught my wandering eye. Into the cart they went with the rest of my impulse buys, and the rest is history. </div>
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<i>Tip:</i> These make really yummy ice cream sandwiches. Freeze the cookies so they're easier to work with. Place one cookie top-side-down on work surface; cover with a scoop of vanilla, cinnamon, or pumpkin ice cream; and sandwich with another cookie, pressing gently to spread ice cream to edge of cookies. Wrap in plastic wrap and freeze until ready to serve. </div>
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<br /></div>
<span style="font-size: large;"><i>Chewy Oatmeal Cookies with Pumpkin Spice Chips</i></span><br />
<i>Yield: About 3 dozen</i><br />
<br />
1 1/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon freshly grated nutmeg<br />
8 ounces (2 sticks) butter<br />
3/4 cup granulated sugar<br />
3/4 cup packed brown sugar<br />
1 teaspoon pure vanilla extract<br />
Zest of 1 orange<br />
2 large eggs<br />
3 cups old-fashioned oats<br />
1 2/3 cups (11-oz. pkg.) Nestle Toll House Pumpkin Spice-flavored morsels<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT8fR43JW5xZsgZFCeUqdGlhk2NZ0vs_UUH7M4BoZtjmpa2HEwfvt7nxxnbOeDPv4XJZ1eJ-faiIQO8xAGEBwk_zNGm-gfnELSYwKFMB7sGUJO6t7XUv2hNtXo5pqiT8eBHS-3TE5mGYD/s1600/pumpkin-morsels.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Pumpkin Spice Chips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT8fR43JW5xZsgZFCeUqdGlhk2NZ0vs_UUH7M4BoZtjmpa2HEwfvt7nxxnbOeDPv4XJZ1eJ-faiIQO8xAGEBwk_zNGm-gfnELSYwKFMB7sGUJO6t7XUv2hNtXo5pqiT8eBHS-3TE5mGYD/s1600/pumpkin-morsels.jpg" height="320" title="Pumpkin Spice baking chips" width="281" /></a></div>
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<br />
1. Preheat oven to 375 degrees F.<br />
2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in small bowl. Cream butter and sugars; add in vanilla extract, orange zest, and eggs, one at a time. Beat flour mixture into butter mixture in three additions. Stir in oats and morsels. Divide dough into thirds. Place each third on a piece of waxed paper and form into a log. Wrap and chill or freeze for at least an hour.<br />
3. To bake: cut dough logs into 1/2" slices and arrange on a parchment-lined baking sheet, leaving about 2" between cookies. Bake for 8 to 10 minutes, until golden. Cool on baking sheets for 2 minutes; remove to racks to cool completely.<br />
4. Store at room temp in an airtight container for up to 3 days. Freeze for longer storage.Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com1tag:blogger.com,1999:blog-3380349411375592244.post-26346731400774773742014-11-19T23:18:00.002-05:002014-11-19T23:32:15.261-05:00Best Burger Buns<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaUY-eHuny1at_wjm07JJ0ZYHO4zzS2MgslWmi6aGMMP57xfCTTmumcvXBl8p6W6fGXsNHK_SMk3A5u3eRRdArvb9UzPUuAzh77kADY5RtR4vt27RqChq6E6EhRNNyI-uS806inNvL9-m/s1600/burger-buns-close.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="homemade burger buns" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaUY-eHuny1at_wjm07JJ0ZYHO4zzS2MgslWmi6aGMMP57xfCTTmumcvXBl8p6W6fGXsNHK_SMk3A5u3eRRdArvb9UzPUuAzh77kADY5RtR4vt27RqChq6E6EhRNNyI-uS806inNvL9-m/s1600/burger-buns-close.jpg" height="400" title="Best burger buns" width="223" /></a></div>
<div style="text-align: left;">
There are lots of burger bun recipes out there. What makes this one the "best"? Not only are these buns beautiful and tasty, but they're wonderfully unfussy: all the ingredients go in one bowl. They freeze well, make lovely sandwich rolls, and are largely foolproof. And that, to me, shoots them right up the chart to "best" status. I hope you'll try them; I bet you'll like them as much as I do.</div>
<br />
<i style="font-size: x-large;">Best Burger Buns</i><br />
Soft, buttery burger buns with a beautiful crumb.<br />
<i><br /></i>
<i>Yield: 9 buns</i><br />
<ul>
<li>6 to 8 ounces warm water</li>
<li>1 ounce (2 tablespoons) butter, room temperature</li>
<li>1 large egg, room temperature</li>
<li>31/2 cups all-purpose flour</li>
<li>2 tablespoons granulated sugar</li>
<li>11/4 teaspoons salt</li>
<li>1 tablespoon instant yeast</li>
<li>1 egg beaten with 1 tablespoon cold water</li>
<li>Sesame seeds or poppy seeds to garnish</li>
</ul>
<div>
<ol><div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZMK0N5yCdo4l0Lw8bVsUJaHa-xhE7pRJVk0fA3H7qz1G157Pqp7_lEUxShznbLH73_VormoVZRNuouX7EBwgb-OtE9tnnyWDNCAEhN8jJJdF9Ab2nKbSeuhw5NpZytb0GI4G3d698UmD/s1600/interior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9atWEc5yf2hBGv4lzrAxcmyxADSkSK7K5Dn0UpZ12Kz_QvcOKuGUrhcj1bWCrbLT0-EJ_TtY8eAFD8H0GIu0bhB5lELs43ww28BLrGbfIWKU09Ik0Y_9mcVbUjzB_j0d07STFa3GgvK6/s1600/best-burger-buns.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><img alt="homemade burger buns" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZMK0N5yCdo4l0Lw8bVsUJaHa-xhE7pRJVk0fA3H7qz1G157Pqp7_lEUxShznbLH73_VormoVZRNuouX7EBwgb-OtE9tnnyWDNCAEhN8jJJdF9Ab2nKbSeuhw5NpZytb0GI4G3d698UmD/s1600/interior.jpg" height="223" title="Best burger buns" width="400" />
<li>Combine all ingredients in the bowl of a stand mixer. Use a spatula to combine ingredients so that all dry ingredients are moistened. Start with 6 ounces of water and add additional water as needed, to 8 ounces.</li>
<li>With dough hook attachment, knead dough on medium speed for three to four minutes, until dough is smooth and elastic and clings to the bottom only of the mixing bowl.</li>
<li>Cover the dough with a kitchen towel or plastic wrap and let rise for about an hour, until doubled.</li>
<li>Scrape dough out of bowl onto floured surface and divide into 9 even pieces (approx. 3.25 ounces each). Form each piece into a round and flatten to a disk about 3" in diameter. Line a baking sheet with parchment and arrange the 9 buns on the baking sheet. Cover buns with a tea towel and let rise for about an hour.</li>
<li>Preheat oven to 375 degrees F. Gently brush buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. </li>
<li>Bake buns at 375 degrees F for 13 to 15 minutes, or until tops and bottoms are golden brown. Remove buns from pan and let cool on rack. Enjoy warm or cold.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkqw6MZQx-nX6ybAb6UjfFRU8T0gapNfvvMCJ6FJRonEmqjbhiSYPxGTTtCTAar41BWeJy_syhwK_uiN5njZ9hWEPRuMncNSbKXOZKvv3hqvq_si7NqIaFwqKNqo0L1j8AYPNQsiRazLl/s1600/burger-bans-fresh-from-oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade burger buns" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkqw6MZQx-nX6ybAb6UjfFRU8T0gapNfvvMCJ6FJRonEmqjbhiSYPxGTTtCTAar41BWeJy_syhwK_uiN5njZ9hWEPRuMncNSbKXOZKvv3hqvq_si7NqIaFwqKNqo0L1j8AYPNQsiRazLl/s1600/burger-bans-fresh-from-oven.jpg" height="225" title="Best Burger Buns" width="400" /></a></div>
<span style="font-size: large;">Recipe Note:</span></div>
<div>
If you don't have a stand mixer, you can knead this by hand or even bread machine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9atWEc5yf2hBGv4lzrAxcmyxADSkSK7K5Dn0UpZ12Kz_QvcOKuGUrhcj1bWCrbLT0-EJ_TtY8eAFD8H0GIu0bhB5lELs43ww28BLrGbfIWKU09Ik0Y_9mcVbUjzB_j0d07STFa3GgvK6/s1600/best-burger-buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade burger buns" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9atWEc5yf2hBGv4lzrAxcmyxADSkSK7K5Dn0UpZ12Kz_QvcOKuGUrhcj1bWCrbLT0-EJ_TtY8eAFD8H0GIu0bhB5lELs43ww28BLrGbfIWKU09Ik0Y_9mcVbUjzB_j0d07STFa3GgvK6/s1600/best-burger-buns.jpg" height="223" title="Best Burger Best" width="400" /></a></div>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com2tag:blogger.com,1999:blog-3380349411375592244.post-61211149185851892352014-11-19T10:01:00.004-05:002014-11-19T10:01:56.098-05:00Pumpkin Spice Sugar-Roasted Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HudLUC7tLwwD0QZSfvNJLGXETzFYxR66Qa97YIQuEF1miA8zXW3AaXEJQl_G2T9xI0EN4vDjcU0Fa-GrDSIVkQtNcBuwz69LiZgJ86Nc4utk1WFrvkhldtlN35ol_GI2WL_GHFvTVvpP/s1600/Pumpkin+Spice+Almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sugared almonds" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HudLUC7tLwwD0QZSfvNJLGXETzFYxR66Qa97YIQuEF1miA8zXW3AaXEJQl_G2T9xI0EN4vDjcU0Fa-GrDSIVkQtNcBuwz69LiZgJ86Nc4utk1WFrvkhldtlN35ol_GI2WL_GHFvTVvpP/s1600/Pumpkin+Spice+Almonds.jpg" height="225" title="pumpkin spice almonds" width="400" /></a></div>
<br />
I really like homemade gifts, both for giving and for receiving. In this age of biggerbetterfastermore, if someone takes the time to actually make something for me, I'm genuinely touched. Those are the gifts--homemade orange-cranberry bread, knitted potholders--I tend to remember and treasure most.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNAXWvm9mZESvYIDRwSO4mGzw8MbnTksyWBeVV2oHuac3igutL0gH0-67tjc7ljI1x53fwjsbkwdV12TRw_M6_Jvp3XejsiOaAfcWOGM0i1BBN3nnsLB11RWe65PJUnPj4WwHNOyUMeAx/s1600/20141118_151802.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="homemade gifts" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNAXWvm9mZESvYIDRwSO4mGzw8MbnTksyWBeVV2oHuac3igutL0gH0-67tjc7ljI1x53fwjsbkwdV12TRw_M6_Jvp3XejsiOaAfcWOGM0i1BBN3nnsLB11RWe65PJUnPj4WwHNOyUMeAx/s1600/20141118_151802.jpg" height="320" title="gift tags" width="179" /></a>If you need a gift for a teacher, hostess, colleague, neighbor, or anyone else who fits into this category, these sugar-roasted almonds are perfect. Not only are they super easy to make, but they're classy and a little bit different. <br />
<br />
You can make a double batch, baking 2 pans at a time, which will give you nearly 3 quarts of nuts to give away. I like to put them in small mason jars with plaid flannel or something equally crafty-looking tied around the lid with a piece of twine and a tag. (See <a href="http://www.pinterest.com/sandransmith/" target="_blank">Pinterest</a> for two billion fantastic ideas on how to package your homemade gifts.)<br />
<br />
These are also great in a gift basket. Put the almonds in a small resealable plastic bag (I get mine at Michael's) and tuck them alongside your cookies, jams, quick breads, and whatnot. They travel well and don't melt, which makes them a great candidate to include in a gift package that will be mailed.<br />
<br />
Of course, you don't have to make these only for the holidays, or for giving away. Sometimes I make them just to put in a bowl on the coffee table because I love my family and friends. Try this recipe with pecans or a combination of pecans, walnuts, and almonds and use the nuts to garnish cheesecakes, parfaits, and ice cream.<br />
<br />
Enjoy! <br />
<br />
<span style="font-size: large;"><i>Pumpkin Spice Sugar-Roasted Almonds</i></span><br />
<i><br /></i>
<i>Yield: About 11/2 quarts</i><br />
<ul>
<li>1 tablespoon butter</li>
<li>1 egg white</li>
<li>1/2 teaspoon cold water</li>
<li>1 teaspoon pure vanilla extract</li>
<li>1/2 cup white sugar</li>
<li>1/2 cup brown sugar</li>
<li>1/4 teaspoon salt</li>
<li>1 teaspoon ground cinnamon</li>
<li>1/2 teaspoon ground cloves</li>
<li>1/4 teaspoon ground ginger</li>
<li>1/4 teaspoon freshly grated nutmeg</li>
<li>4 cups raw almonds</li>
</ul>
<ol>
<li>Preheat oven to 250 degrees F. Prepare a rimmed half sheet baking pan by spreading with 1 tablespoon butter. </li>
<li>In a small bowl, whisk together egg white and cold water until frothy. Whisk in vanilla extract. </li>
<li>In a medium bowl, stir together sugars, salt, and spices. </li>
<li>Place almonds in a large mixing bowl. Pour egg-white mixture over and toss with a spatula to coat. Sprinkle sugar mixture over egg-washed almonds; fold gently with spatula until the almonds are coated in sugar mixture.</li>
<li>Pour sugared almonds out onto prepared baking sheet. Bake at 250 degrees F for 1 hour, stirring and turning with a spatula every 15 minutes. </li>
<li>Let cool completely on pan. Store in air-tight container for up to 2 weeks.</li>
</ol>
<div>
<span style="font-size: large;">Recipe Note:</span></div>
<div>
<ul>
<li>I like the nice buttery flavor you get by greasing the pan with butter. If you prefer, you can swap pan spray for the butter. </li>
</ul>
</div>
Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com4tag:blogger.com,1999:blog-3380349411375592244.post-44224674949145752862014-11-17T11:02:00.000-05:002014-11-17T11:02:48.108-05:00Pumpkin Fizz Cocktail<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWKckWWnpCN_MBlQxf7Q0LgPjumeXmrUDq4d2Yi37_lB6t2uNUN001-UlPQVVnJabTxDJsjEJkrdP_bfgFVDrBhVLCSoJxvyMIlrfPFoAwPptMXV6xTkkBfm3f-YhTiXbYUjpUWW5tlWp/s1600/pumpkin-fizz+cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pumpkin cocktail" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWKckWWnpCN_MBlQxf7Q0LgPjumeXmrUDq4d2Yi37_lB6t2uNUN001-UlPQVVnJabTxDJsjEJkrdP_bfgFVDrBhVLCSoJxvyMIlrfPFoAwPptMXV6xTkkBfm3f-YhTiXbYUjpUWW5tlWp/s1600/pumpkin-fizz+cocktail.jpg" height="266" title="Pumpkin Fizz Cocktail" width="400" /></a></div>
Watching the Macy's Day Parade with friends and family this Thanksgiving? I love to do this as a brunch gathering before the main event. Serve make-ahead <a href="http://www.weeatreal.com/2013/12/peanut-butter-banana-chocolate-chunk.html" target="_blank">coffee cake</a> and <a href="http://www.weeatreal.com/2014/09/date-walnut-bread.html" target="_blank">quick breads</a>, <a href="http://www.weeatreal.com/2011/03/cherry-berry-walnut-baked-oatmeal.html" target="_blank">breakfast bakes</a> and stratas, baked egg dishes...whatever you can make in advance and heat the morning of, freeing you to get started on your dinner preparations. This is a great way to accommodate out-of-town guests.<br />
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This Pumpkin Fizz Cocktail is a spicy, autumnal twist on the traditional mimosa, and is the perfect complement to brunch foods. To make it a mocktail, use sparkling cider.<br />
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<span style="font-size: large;"><i><b>Pumpkin Fizz</b></i></span><br />
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<i>Yield: 1 cocktail</i><br />
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Unexpected effervescence in the form of Prosecco pairs surprisingly well with pumpkin in this fizzy, lightly sweet cocktail. Try this one at brunch on Thanksgiving Day.<br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 ounce simple syrup or maple syrup<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon pumpkin puree<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Pinch pumpkin pie spice<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Dash pure vanilla extract<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>4 ounces Prosecco or brut champagne<br />
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Stir syrup, pumpkin puree, spice, and vanilla in the bottom of a tall glass or champagne flute.<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Top off with Prosecco and serve immediately.<br />
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com1tag:blogger.com,1999:blog-3380349411375592244.post-31899328768508549552014-11-14T10:05:00.002-05:002014-11-14T10:05:37.705-05:00Lima Bean Spread with Herbs and Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tqSAnHrdtP40EalOYGoCK0-5VPMolKnRanpSuRPw0RShxlO8tReyAhgi8KtPgP7X1gXjIHkQ0k6xhGeUBks2H5YlYOMV6WX-UcqIhu0Y4do_2_DG-r3OQH7PkqlgwVysUeCHknYOltYT/s1600/master-shot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hors d'oeuvres, bean dip" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tqSAnHrdtP40EalOYGoCK0-5VPMolKnRanpSuRPw0RShxlO8tReyAhgi8KtPgP7X1gXjIHkQ0k6xhGeUBks2H5YlYOMV6WX-UcqIhu0Y4do_2_DG-r3OQH7PkqlgwVysUeCHknYOltYT/s1600/master-shot.jpg" height="300" title="Lima bean spread" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Here's another winner for your holiday hors d'oeuvres selection. Rich, savory, and flavorful, this gorgeous emerald-green spread is also good for you, packing protein and fiber. You'll want to make some to enjoy for everyday snacking.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">You can prepare this in advance and it goes from fridge to table, which means you get to cross one more thing off your day-of dinner prep list. If you'd like, you can drizzle the top with extra-virgin olive oil and garnish with fresh herbs. A keeper.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 21px;"><em><br /></em></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 21px;"><i>Lima Bean Spread with Herbs and Garlic</i></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: 21px;"><em><br /></em></span></div>
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<em><span style="font-family: Times, Times New Roman, serif;">Yield: About 1 pound</span></em></div>
<ul>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1/2 small yellow onion, diced (about 1/4 cup)</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">2 large cloves garlic, minced</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon olive oil</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1 tablespoon stock or water</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1 cup vegetable stock</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1 pound frozen Fordhook lima beans</span></div>
</li>
<li><div align="left">
<div align="left">
<span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon dried rosemary, crumbled or 1 teaspoon fresh, minced</span></div>
</div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon kosher salt</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">1/2 teaspoon coarsely ground black pepper</span></div>
</li>
<li><span style="font-family: Times, Times New Roman, serif;">2 tablespoons minced fresh Italian parsley</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/4 cup extra-virgin olive oil</span></li>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></ul>
<ol>
<li><span style="font-family: Times, Times New Roman, serif;">In a medium saucepot over medium heat, sweat the onions and the garlic in 1 teaspoon olive oil and 1 tablespoon stock until soft. Do not allow to brown.</span></li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">Add 1 cup stock and lima beans to pot. Increase heat and bring to a boil. When the beans reach the boiling point, decrease heat and let simmer for 10 to 15 minutes, until beans are very tender. If using dried rosemary, add 5 minutes before the end of simmering time.</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">When beans are cooked, add salt, pepper, parsley, and olive oil. Stir and remove from heat. Transfer to the bowl of a food processor and process until fairly smooth. Taste for seasonings and adjust if necessary.</span></div>
</li>
<li><div align="left">
<span style="font-family: Times, Times New Roman, serif;">Chill and serve with crackers, flat bread, or crostini and cut veggies.</span></div>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-72544241781868599262014-11-13T05:30:00.000-05:002014-11-13T09:28:15.106-05:00Brussels Sprouts Chiffonade with Browned Butter and Pecans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6WIoB3qRs7yy_xMfyPPvLyHKZTV4Dsx_iG5i7PvNwDYxYkE2Wd5bTtyuCaCY94X7Ou_GXurR3osm5_iwgB6PZqtwX9pNW6vMY8VyIw2KfnmejCguteYrSLYHLH92s2VlRDp_5gmqQ1o/s1600-h/close-dish3.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6WIoB3qRs7yy_xMfyPPvLyHKZTV4Dsx_iG5i7PvNwDYxYkE2Wd5bTtyuCaCY94X7Ou_GXurR3osm5_iwgB6PZqtwX9pNW6vMY8VyIw2KfnmejCguteYrSLYHLH92s2VlRDp_5gmqQ1o/s400/close-dish3.jpg" id="BLOGGER_PHOTO_ID_5273522172882558498" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Without further delay, I'm posting the recipe for my Brussels sprouts dish, which I know some of you have been patiently waiting for (thank you). In the interest of speeding things up and getting this posted before Thanksgiving, which is when some of you wish to serve these, I'm posting the recipe before the pictures ~ stay tuned, the pictures will follow . . . later.<br />
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<em>{Update: Pictures! I made these today for Thanksgiving dinner at my parents' house. They were pretty well received ~ the prevailing comments had a single theme: "I had no idea those were Brussels sprouts."}</em><br />
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These Brussels sprouts are good not just because they're Brussels sprouts (well, <em>I </em>think Brussels sprouts are just delightful), but because they're actually delicious! First off, they smell good when cooking, and that's saying something for a Brussels sprout. Second, these cook so quickly that they don't have time to develop the characteristic bitterness that can result from a protracted boil. Third, no stem end = less bitter, and you'll use the stem end here as your handle while slicing, then toss it (into the compost heap). And finally, they take no oven space, so you can whip these up at the last minute for your holiday table. To prep them in advance, slice them earlier in the day and keep them in a tightly sealed plastic container, or a resealable plastic bag, in the fridge.<br />
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Now, go make some Brussels sprouts haters turn over a new leaf!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhz4f-ZK1w5bkH-N5vSYsTeco0oJnbSVqnV5M7Qrm54YfJamO0xnU88JWGtM-TYPks85-n6t24Wtdn53Cql-8FLkt1oqjn5ORRQYKdSoTiF_l_gNee7a3xdShyphenhyphencVaPlpzTziVAv30Ovg/s1600-h/close-dish-2.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhz4f-ZK1w5bkH-N5vSYsTeco0oJnbSVqnV5M7Qrm54YfJamO0xnU88JWGtM-TYPks85-n6t24Wtdn53Cql-8FLkt1oqjn5ORRQYKdSoTiF_l_gNee7a3xdShyphenhyphencVaPlpzTziVAv30Ovg/s400/close-dish-2.jpg" id="BLOGGER_PHOTO_ID_5273522169322687186" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<h3>
Brussels Sprouts Chiffonade with Brown Butter and Toasted Pecans</h3>
<i>Yield: 6 to 8 servings</i><br /><ul>
<li>1 to 2 pounds Brussels sprouts, wilted and blemished outer leaves removed</li>
<li>2 tablespoons butter</li>
<li>Olive oil</li>
<li>Kosher salt or sea salt and coarse black pepper</li>
<li>1/3 cup toasted pecan halves, broken</li>
</ul>
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<ol>
<li>Wash Brussels sprouts and spin or pat dry. Cut in half and place cut-side down on chopping board. Starting opposite the stem end, cut chiffonade-style into thin ribbons. Separate layers with your fingers and put in a bowl until you've finished cutting all the sprouts. </li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qJrfHW26b1FGsyv931aXbELKqgDFj-966HL1m6bCGLdo9P7wnhMf4VC2UccgmNgSh4UpT2A67Jgxv4nA7k1U44_2yNY9xyrd7SgGBRXAMJOzYiSIlXnCENJ_EVUq0SF7WzXnJJhSWTA/s1600-h/chiffonade-cutting.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qJrfHW26b1FGsyv931aXbELKqgDFj-966HL1m6bCGLdo9P7wnhMf4VC2UccgmNgSh4UpT2A67Jgxv4nA7k1U44_2yNY9xyrd7SgGBRXAMJOzYiSIlXnCENJ_EVUq0SF7WzXnJJhSWTA/s400/chiffonade-cutting.jpg" id="BLOGGER_PHOTO_ID_5273535850754143314" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QXmaLmlRXpdACq3aa1oFtbEnfY2GiDt2tc0yuVHtLaMlOiyh4s63wcGMRM93sMh1i-6znIo581IrJT6HtMjP3qaxT0LgHpXylW8wbD4C-3L5UvwZxzWOu7qKgZOd7PIU8BGeAgKTAs0/s1600-h/whole-and-slices.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QXmaLmlRXpdACq3aa1oFtbEnfY2GiDt2tc0yuVHtLaMlOiyh4s63wcGMRM93sMh1i-6znIo581IrJT6HtMjP3qaxT0LgHpXylW8wbD4C-3L5UvwZxzWOu7qKgZOd7PIU8BGeAgKTAs0/s400/whole-and-slices.jpg" id="BLOGGER_PHOTO_ID_5273521895184384562" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD7Lr2eG3k8o-3x6P-rrQ7XF7CX0FkD0FxJRT9IekB1g34PGR8nbiUvIrAxJZbulo7UNFLE1lWHcq9cBv2q0w_V5vOuAZfvSQmZyEwZRl9sfQmQZTrRuYm9EU9bL1eSE_Z8DLUWyAp3o/s1600-h/shredds.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD7Lr2eG3k8o-3x6P-rrQ7XF7CX0FkD0FxJRT9IekB1g34PGR8nbiUvIrAxJZbulo7UNFLE1lWHcq9cBv2q0w_V5vOuAZfvSQmZyEwZRl9sfQmQZTrRuYm9EU9bL1eSE_Z8DLUWyAp3o/s400/shredds.jpg" id="BLOGGER_PHOTO_ID_5273521909504394290" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGX4CCw8kV7KwSV3TGBTzGbJ5rLyUq3n1sw7lVTVS_wwP-w-EBFtqbYI_N8znUWorAKKnmbdcTl0UP6PcT-VJhd6gbK-cXoLnSUGAj4VAHcHWTH0P0OKg3gKGDILpk0p1DB04EqY0wsk/s1600-h/bowl.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGX4CCw8kV7KwSV3TGBTzGbJ5rLyUq3n1sw7lVTVS_wwP-w-EBFtqbYI_N8znUWorAKKnmbdcTl0UP6PcT-VJhd6gbK-cXoLnSUGAj4VAHcHWTH0P0OKg3gKGDILpk0p1DB04EqY0wsk/s400/bowl.jpg" id="BLOGGER_PHOTO_ID_5273521912670036322" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>When the sprouts are cut, heat a large saute pan or electric skillet to medium high and melt two tablespoons butter. Spread butter around the pan and allow to cook until it just starts to brown. (It should be golden, not <em>brown-</em>brown.)</li>
<br />
<li>Spread shredded Brussels sprouts out over melted butter and let cook for a minute without stirring. When the edges begin to brown, turn with spatula. If the sprouts appear dry, drizzle with olive oil. Keep turning periodically, stirring so the Brussels sprouts don't burn, but don't stir-fry ~ they benefit from some extended contact with the pan. </li>
<br />
<li>When sprouts appear limp and are tender, sprinkle with coarse salt and pepper to taste. Scatter toasted pecans over and stir in. Place sprouts in serving bowl and top with additional toasted pecans to garnish. Serve hot.</li>
</ol>
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<em><strong><a href="http://sites.google.com/site/realfoodforrealpeople/shredded-brussels-sprouts-with-browned-butter-and-pecans">Printable view</a></strong></em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknw7JcDtQoqDkvYgQHieq81cqorzts8bPKCcKpRike1KLOr75ZwFK6BYWWD7TB2ee9U3N33Gs_luFxiivHDHM4k6rBkFWG-abqtK2TW-2zYHFdGwYcFXB1SDQImS4dgmbhbC4emIq_Rc/s1600-h/dark-light.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknw7JcDtQoqDkvYgQHieq81cqorzts8bPKCcKpRike1KLOr75ZwFK6BYWWD7TB2ee9U3N33Gs_luFxiivHDHM4k6rBkFWG-abqtK2TW-2zYHFdGwYcFXB1SDQImS4dgmbhbC4emIq_Rc/s400/dark-light.jpg" id="BLOGGER_PHOTO_ID_5273538914220426114" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<strong>Recipe Notes: </strong><br />
<br />
<ul>
<li>You can add other flavoring agents if you wish (garlic, fresh lemon juice, a splash of your favorite vinegar) but please try it first just like it is. Part of the beauty of this recipe is its simplicity. You'll be surprised at how much flavor it has. </li>
<li>You can use both large and small Brussels sprouts in this recipe. Since you'll be shredding them, size doesn't matter.</li>
<li>You can scale this recipe to feed as many as you like. Just increase the amount of sprouts and pecans. You can use a bit more butter, but you won't need to use much more. The butter serves as a flavoring agent in this recipe; the oil serves as a cooking fat.</li>
<li>You can replace the oil with melted butter if you wish, but it's not necessary; you'll get plenty of flavor from the 2 tablespoons of browned butter.</li>
<li>If you're doubling the recipe or using a small pan, cook the sprouts in batches. Crowding the pan will cause the sprouts to steam rather than saute, and you won't get the flavorful caramelization you would otherwise.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP4SK0A3bvXYbDp7oQALdypE5KNSnP7CTQpnJ1EFZM6X4x1SffjELHGIPnMlKAKL9FS4L0BCYeBE7LH9BwhHGhynwKDCQQrKdlLsahhzqu5yPq4x1bCoXf-7B4swJCa_EP2vu3UN_2dc/s1600-h/dish-1.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP4SK0A3bvXYbDp7oQALdypE5KNSnP7CTQpnJ1EFZM6X4x1SffjELHGIPnMlKAKL9FS4L0BCYeBE7LH9BwhHGhynwKDCQQrKdlLsahhzqu5yPq4x1bCoXf-7B4swJCa_EP2vu3UN_2dc/s400/dish-1.jpg" id="BLOGGER_PHOTO_ID_5273522177242765698" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<i>This recipe originally appeared on this blog November 26, 2008. This version has been revised and updated.</i>Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com5tag:blogger.com,1999:blog-3380349411375592244.post-85312182833908563652014-11-11T05:30:00.000-05:002014-11-11T09:09:51.341-05:00Ham and Cheese Stromboli Slices<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDn3jWAd-5Tyx2urqgAgVFp7qJCul_SzZ55cT6niPlGbdQhRqxtvVbTMY_FvVrokRJ7fqGbymU-OSW7Bh9rO0-2M-GzOV_qaP1ZIx7to_t7BhBkNlyg6WBiSml8gciaOtUS488aCzNdLZ/s1600/20141110_124946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Jarlsberg recipe" border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDn3jWAd-5Tyx2urqgAgVFp7qJCul_SzZ55cT6niPlGbdQhRqxtvVbTMY_FvVrokRJ7fqGbymU-OSW7Bh9rO0-2M-GzOV_qaP1ZIx7to_t7BhBkNlyg6WBiSml8gciaOtUS488aCzNdLZ/s400/20141110_124946.jpg" title="Ham and cheese stromboli" width="400" /></a></div>
When friends and family gather to celebrate Thanksgiving, don't just dive into the main attraction. Why not kick off the festivities with a cocktail hour? Take some time to just enjoy each other's company, relax, mingle, get caught up. Offer wine, seasonal cocktails, a selection of craft beers, and apple cider, and pass appetite-whetting hors d'oeuvres like this one, a surefire crowd pleaser. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbX7cRDp3CBcNGBUsW0p8TIyQkMlZ1pM8HMCchRQCtZZtENrdMafSyWK686qlE4pgjn4US8B5L6-wvi79fJLPRoOk3EkDFaB-OSEiSB2-_ZEP71f2O_Nc54mFkyEUXsxTqD0MLtFhHYca/s1600/IMG_7102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="stromboli recipe" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDbX7cRDp3CBcNGBUsW0p8TIyQkMlZ1pM8HMCchRQCtZZtENrdMafSyWK686qlE4pgjn4US8B5L6-wvi79fJLPRoOk3EkDFaB-OSEiSB2-_ZEP71f2O_Nc54mFkyEUXsxTqD0MLtFhHYca/s400/IMG_7102.jpg" title="ham and cheese stromboli" width="400" /></a></div>
<br />
<a href="http://www.jarlsberg.com/us/products" target="_blank">Jarlsberg cheese</a> has always been one of my favorites. As far back as I can remember, those sweet, nutty, yellow-waxed wedges have appeared on cheese plates throughout holiday history in my family.<br />
<br />
I was delighted when I received cheese samples from the lovely folks at Jarlsberg to incorporate into my holiday recipes. I am so excited to share some of my creations with you...starting with this delectable appetizer. I hope you enjoy it!<br />
<br />
<span style="font-size: large;"><b>Ham and Cheese Stromboli Slices</b></span><br />
Delicious, distinctive <a href="http://www.jarlsberg.com/us" target="_blank">Jarlsberg cheese</a> melts beautifully; here it's paired with savory Black Forest ham and a flavorful Dijon dipping sauce. This easy-to-make appetizer will be a hit.<br />
<br />
<i>Yield: 8 to 10 slices</i><br />
<ul>
<li>10 ounces pizza dough (homemade or storebought)</li>
<li>2 tablespoons mayonnaise</li>
<li>2 teaspoons Dijon mustard</li>
<li>Thinly sliced Black Forest ham, about 4 ounces</li>
<li><a href="http://www.jarlsberg.com/us" target="_blank">Jarlsberg</a> sandwich slices, about 6 ounces</li>
<li>1 egg beaten with 1 teaspoon cold water</li>
<li>Sesame seeds to garnish</li>
<li>Cornmeal for sprinkling</li>
</ul>
<i>Dijon Dipping Sauce (optional)</i><br />
<ul>
<li>1/4 cup mayonnaise</li>
<li>4 teaspoons Dijon mustard</li>
<li>1 teaspoon chopped capers</li>
</ul>
<div>
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_Sbd2HAuJOqzSOHMyVPfeGAWU88qSflnIz6rjuAYImZFDqC-mjwurdnPSnCEBYry4ghyphenhyphenuxEWVj3VpqW-MUo76j1DdkPClSRlxXw0v6pm0vFDoBOgZvZQW7P6xl31geZ-1KGus_Ld1ltp/s1600/IMG_7083.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Jarlsberg cheese" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_Sbd2HAuJOqzSOHMyVPfeGAWU88qSflnIz6rjuAYImZFDqC-mjwurdnPSnCEBYry4ghyphenhyphenuxEWVj3VpqW-MUo76j1DdkPClSRlxXw0v6pm0vFDoBOgZvZQW7P6xl31geZ-1KGus_Ld1ltp/s400/IMG_7083.jpg" title="ham and cheese stromboli" width="400" /></a>
<li>On a floured surface, roll pizza dough out to a 10 x 14-inch rectangle.</li>
<li>Stir together mayonnaise and Dijon mustard and brush over dough, leaving a half-inch margin around the edges. </li>
<li>Layer Black Forest ham slices over dough; follow with Jarlsberg cheese slices. </li>
<li>Roll up dough, jelly-roll-style, starting at a short end. Brush edge with egg wash and pinch to seal seam but<i> do not seal the ends</i>.</li>
<li>Line a baking sheet with parchment paper and sprinkle with cornmeal. Place stromboli in center of baking sheet on top of the cornmeal. Brush top of stromboli with egg wash and sprinkle with sesame seeds.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G_8DJ0KqdACzbSXHCk0RXS7sGtvltnlcy9teNIh_FJ7Py-2ft09jMrleUH4Pg-dFsmN_PzixoArKnPttHgg3lWQo4fpcdGGgsku3egD1WSC8LIhiqiblY6y1NvfXqj8CGPzpLAKxBoEY/s1600/IMG_7089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="stromboli recipe" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G_8DJ0KqdACzbSXHCk0RXS7sGtvltnlcy9teNIh_FJ7Py-2ft09jMrleUH4Pg-dFsmN_PzixoArKnPttHgg3lWQo4fpcdGGgsku3egD1WSC8LIhiqiblY6y1NvfXqj8CGPzpLAKxBoEY/s400/IMG_7089.jpg" title="ham and cheese stromboli ready to bake" width="400" /></a></div>
</li>
<li>Let stromboli stand at room temp while you preheat your oven to 400 degrees F. When oven is hot, bake stromboli at 400 degrees F for about 30 minutes, or until golden brown. Let stand for 5 minutes before transferring to a cutting board. Slice into 1-inch pieces with a serrated knife. Serve with Dijon Dipping Sauce, if desired.</li>
<li>To make dipping sauce: Stir mayonnaise, mustard, and chopped capers together in a small bowl. Chill until ready to serve.</li>
</ol>
<div>
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</div>
Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com5tag:blogger.com,1999:blog-3380349411375592244.post-54000502679225943552014-11-09T05:30:00.000-05:002014-11-09T19:42:48.650-05:00Pureed Turnips with Horseradish Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVINF3DZvYn-n3JGeM7bsWU8-fLZsHVCeQeyt9TGgVh5JP8J97Zp8MXxP60mopxmAMDlw1bKN65AY0jJDYzm2lmx1XAQLEDD1O-ylCNt2BzLAXBirf4-113HA_0BdMrLdXZREkVtRkR6z/s1600-h/turnip-twosome.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPVINF3DZvYn-n3JGeM7bsWU8-fLZsHVCeQeyt9TGgVh5JP8J97Zp8MXxP60mopxmAMDlw1bKN65AY0jJDYzm2lmx1XAQLEDD1O-ylCNt2BzLAXBirf4-113HA_0BdMrLdXZREkVtRkR6z/s320/turnip-twosome.gif" /></a></div>
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Let's play a game. I'll say a word, and you say the first thing that pops into your mind, okay? And, since you're not actually here, I'll play for you. Ready? <br />
<br />
"Apple." <i>Crisp.</i><br />
"Potato." <i>Mashed.</i><br />
"Pumpkin." <i>Pie.</i><br />
"Turnip." <i>Blecchh.</i><br />
<br />
So how'd I do? I'm guessing my answers were pretty dang close to what yours would be if you were here. And I've gotta say, I'm a little bit disappointed.<br />
<br />
Here's the thing. In the world of vegetables, underdog veggies know I've got their back. Lima beans? Love them. <a href="http://realfoodforrealpeople.blogspot.com/2008/11/brussels-sprouts-even-haters-will-eat.html">Brussels spouts</a>? <i>Aw yeah.</i> <a href="http://realfoodforrealpeople.blogspot.com/2009/11/roasted-kale-chips.html">Kale</a>? My absolute fave. I adore <a href="http://realfoodforrealpeople.blogspot.com/2008/12/rutabaga-with-caramelized-onions-and.html">rutabagas</a> and parsnips and turnips; squash and cabbage and collards. In fact, there's only one vegetable I've ever eaten in my entire life that I haven't been able to cozy up to yet: sorry, <a href="http://www.weeatreal.com/2014/02/chili-garlic-baby-bok-choy.html" target="_blank">bok choy</a> ~ it's me, not you. <br />
<br />
What I can't understand is why there's so little love for the turnip. It can't be the taste ~ tender young turnips are so sweet and crunchy and good-for-you-licious. Is it because turnips aren't happy little summer vegetables? Can't be ~ neither are carrots and every Tom, Dick, and Harry with a brown bag is packing some.<br />
<br />
Maybe, and I suspect this is the real answer, it's because they're beautiful. Turnips are drop-dead gorgeous in vegetable land. And face it, no one really expects that in a vegetable that spends most of its life underground like a troll. It doesn't seem right. Potatoes aren't lovely. Yams and beets are nothing to swoon over. And don't even get me started on celeriac. Maybe that's all it is . . . a little pigment envy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdvTGwTgwvlsQVGtHmxbskd8J9ys38Xo4kU3Ejn3-Ka6dy9AYPPU-4h-rhcPVHQ4SbVCM07vaIznn3LJ94HUqA40Yg_WXZVyYBUmh0aZw1F6kIrRGEwJb1SAPq5XoohZW46A1_IHyQgAE/s1600-h/Turnips.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdvTGwTgwvlsQVGtHmxbskd8J9ys38Xo4kU3Ejn3-Ka6dy9AYPPU-4h-rhcPVHQ4SbVCM07vaIznn3LJ94HUqA40Yg_WXZVyYBUmh0aZw1F6kIrRGEwJb1SAPq5XoohZW46A1_IHyQgAE/s320/Turnips.gif" /></a></div>
<br />
Whatever it is, turnips get a bum rap. No one ever says, "Oh, can I get that with a side of turnips?" or "What's your vegetable tonight ~ I hope it's turnips!"<br />
<br />
But why not? My friends, turnips are delicious. Earthy, sweet, complex . . . something like the sophisticated lovechild of a carrot and a rutabaga. With a radish in the woodpile.<br />
<br />
But don't take my word for it. Go get some turnips for yourself ~ they're in season from about October to March, though you can get them pretty much year-round in most places. They store well in the fridge, but if you have a root cellar (I'm jealous!), they'll keep even longer there.<br />
<br />
Pick turnips that look young and unblemished and feel heavy for their size ~ those will be the youngest and most delicious. Avoid any that are withered or wilty-looking, or that have obvious dings, dents, or rot spots. There are many excellant ways to prepare turnips, but whatever you do, don't overcook them. Overcooking intensifies the flavor in a bad way and turns a perfectly delightful vegetable into an odoriferous, unpalatable mush. Really, watch your cook time.<br />
<br />
So, how do I like turnips best? Pureed, with horseradish whipped cream. <i>Heaven.</i> If you want, you can take the delight a step further: fold a beaten egg and the horseradish cream into the puree, then bake it at 350 degrees F for about half an hour to make an incredibly delicious side dish with a souffle-like texture. Either way, I like to garnish with a bit of cracked pepper or, better yet, chopped fresh chives right before serving.<br />
<br />
Be brave, and go pick up some turnips before tomato season is here. If you've never tried them, be brave--do. If you tried them once and gagged on them, try them again, this way (and watch the clock this time!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhumCBtsfXfC3ceEXJKbqJmeHrLyKMfKWRV6FE1MI_FMovSysz6X8TV8HfcZknChy8LU7aq8T3u6KkB6fqvgYkO7YmeZyzKKo9Ej04blQx8cC9VFLul8CUFvaUluQA-lzM4DwA0OPJXAWv/s1600-h/Spoonful-of-turnip,-close.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhumCBtsfXfC3ceEXJKbqJmeHrLyKMfKWRV6FE1MI_FMovSysz6X8TV8HfcZknChy8LU7aq8T3u6KkB6fqvgYkO7YmeZyzKKo9Ej04blQx8cC9VFLul8CUFvaUluQA-lzM4DwA0OPJXAWv/s320/Spoonful-of-turnip,-close.gif" /></a></div>
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<br />
<span style="font-size: large;">Turnip Puree with Horseradish Whipped Cream</span><br />
<span style="font-size: large;"> <i><span style="font-size: small;">Makes about 4 servings</span></i></span><br />
<ul>
<li><span style="font-size: small;">2 medium turnips, cleaned, peeled, and diced</span></li>
<li><span style="font-size: small;">1 tablespoon butter</span></li>
<li><span style="font-size: small;">1/4 cup heavy cream</span></li>
<li><span style="font-size: small;">11/2 teaspoons prepared horseradish (or more to taste)</span></li>
<li><span style="font-size: small;">Kosher salt and freshly cracked black pepper to taste</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9J17RwsBKonNxkIvFWSdPNWE_9zite2g0aiNJFKLaqDsy0va4FWyj9iGETPUgD0oZgYNGkukheDA6-N-yAD5mccwgvOleboVbPK1V62oW6c-MVRG7zrBepGrDlby4sgO8oNxHwtVzS0i/s1600-h/Peeling-the-turnip.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9J17RwsBKonNxkIvFWSdPNWE_9zite2g0aiNJFKLaqDsy0va4FWyj9iGETPUgD0oZgYNGkukheDA6-N-yAD5mccwgvOleboVbPK1V62oW6c-MVRG7zrBepGrDlby4sgO8oNxHwtVzS0i/s320/Peeling-the-turnip.gif" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgARMUkJxP-oj27nfV0TO2w-IibllbiYvdYTUE6INlHKPFax6ntZkcF1rD8HBMbfN7TEG2yvtx7o7KUUJqC9Bdoe3KAdlIb3XngS3dIfVZISXUClEgOl7Bbk0omNOEsFVvMfTxNhxtNOMz/s1600-h/Peeled,-diced,-boiled.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgARMUkJxP-oj27nfV0TO2w-IibllbiYvdYTUE6INlHKPFax6ntZkcF1rD8HBMbfN7TEG2yvtx7o7KUUJqC9Bdoe3KAdlIb3XngS3dIfVZISXUClEgOl7Bbk0omNOEsFVvMfTxNhxtNOMz/s320/Peeled,-diced,-boiled.gif" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WKBAJzBo_Y_P8ThUnhL5HdCF7esfsvah2QEnsYIcYVeSJOmLB6j4Mv7Kn1rIGzlV7tUl1TetlF-qAQuSt8Fp4ujyP5DO4IOai22pPFRS3d0Z5mgAEoKnAsSEAgMisWJasb38k6C3BrAV/s1600-h/horseradish.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>
<ol>
<li><span style="font-size: small;">Boil turnip dice in salted water until tender. Remove, drain well, and mash with 1 tablespoon butter. </span></li>
<li><span style="font-size: small;">In a small mixing bowl, combine cream, horseradish, and salt and pepper. Whip cream mixture using a hand mixer or immersion blender to medium-stiff peaks. Serve a dollop of cream on top of each serving of pureed turnips.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WKBAJzBo_Y_P8ThUnhL5HdCF7esfsvah2QEnsYIcYVeSJOmLB6j4Mv7Kn1rIGzlV7tUl1TetlF-qAQuSt8Fp4ujyP5DO4IOai22pPFRS3d0Z5mgAEoKnAsSEAgMisWJasb38k6C3BrAV/s1600-h/horseradish.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WKBAJzBo_Y_P8ThUnhL5HdCF7esfsvah2QEnsYIcYVeSJOmLB6j4Mv7Kn1rIGzlV7tUl1TetlF-qAQuSt8Fp4ujyP5DO4IOai22pPFRS3d0Z5mgAEoKnAsSEAgMisWJasb38k6C3BrAV/s320/horseradish.gif" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JRBBMTF4UzFCk613w4tAjwGCnTsz7kKHkJSmok64NRpnT5fui0dLdT8cXH0juwGxAvDQTivOlso2YWqjq8ilay97CgYrqm-iPX4W_GbvOvJuwkvBTtYMUvsIOR9K0t4tC30ALmCTAKa4/s1600-h/horseradish-whipped-cream.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JRBBMTF4UzFCk613w4tAjwGCnTsz7kKHkJSmok64NRpnT5fui0dLdT8cXH0juwGxAvDQTivOlso2YWqjq8ilay97CgYrqm-iPX4W_GbvOvJuwkvBTtYMUvsIOR9K0t4tC30ALmCTAKa4/s320/horseradish-whipped-cream.gif" /></a></div>
<div style="text-align: left;">
<span style="font-size: small;">Alternatively: </span></div>
<ol><ol>
<li><span style="font-size: small;">Beat 1 egg and fold into turnip puree along with 3 tablespoons of bread crumbs. Gently fold in horseradish cream. </span></li>
<li><span style="font-size: small;">Spray a 1-quart baking dish with nonstick spray and spoon turnip puree into dish. Bake at 350 degrees F for about 30 minutes, until set and lightly browned around the edges. Let stand 5 minutes and then serve.</span></li>
</ol>
</ol>
<a href="http://springpadit.com/s?id=EzJBGaMfTpCwS8fS8K_e7g==&p=f&partner=Eatreal" style="text-decoration: none;"><img src="http://www.springpadit.com/external/images/button.springit.default.png" style="border: none;" /></a><br />
<i>Note: This post was originally published here on 3/10/10. This version has been revised and updated. </i>Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com9tag:blogger.com,1999:blog-3380349411375592244.post-20497095481629401612014-11-08T16:38:00.003-05:002014-11-08T16:38:44.569-05:00Thanksgiving Cocktails: Cinnamon Spiced Bourbon<div class="MsoNormal">
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<span style="font-size: large;"><b>Thanksgiving Countdown: T-Minus 19</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKRomRvbSoOvbvF-VpXfk_zi-IJd_DJbF03m8bYw5ycXGSj7yiVujM4zizc1DtEh7CW_oykrCZnl-ZZ6slhr513OeiDqS-v-U4Ui7AfBZrfhsoi_ty6XzL3MFcEWnWrz5o_ufqNWZiPlD/s1600/cinnamon-bourbon+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKRomRvbSoOvbvF-VpXfk_zi-IJd_DJbF03m8bYw5ycXGSj7yiVujM4zizc1DtEh7CW_oykrCZnl-ZZ6slhr513OeiDqS-v-U4Ui7AfBZrfhsoi_ty6XzL3MFcEWnWrz5o_ufqNWZiPlD/s1600/cinnamon-bourbon+(1).jpg" height="266" width="400" /></a></div>
Here's a lovely autumn-flavored cocktail to offer your guests while they settle in with appetizers on the big day.<br />
<br />
<span style="font-size: large;"><b>Cinnamon Spiced Bourbon</b></span><br />
Honey bourbon is, as its name suggests, bourbon infused with
honey. Some popular brands to try are Jim Beam, Wild Turkey, and Jack Daniels.
The flavor is subtle, warmly sweet, and surprisingly complex—often lingering
with afternotes of vanilla, oak, and spice. It’s nice as a sipping bourbon, but
I love what it does for cocktails like this one.<o:p></o:p></div>
<div class="MsoNormal">
<br />
<i>Makes 2 cocktails</i><o:p></o:p></div>
<div class="MsoNormal">
<ul>
<li>1 oz Cinnamon Simple Syrup</li>
<li>4 oz honey bourbon</li>
<li>1 1/2 oz freshly squeezed lemon juice</li>
<li>1/2 oz ginger liqueur</li>
</ul>
<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<i>For Cinnamon Simple Syrup:</i><o:p></o:p></div>
<div class="MsoNormal">
<ul>
<li>1 cup sugar</li>
<li>1 cup water</li>
<li>4 cinnamon sticks</li>
</ul>
<o:p></o:p></div>
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<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<ol>
<li>To make Cinnamon Simple Syrup: Combine 1 cup sugar and 1 cup
water with 4 cinnamon sticks in a small saucepan. Bring to boil; let boil 1
minute. Remove from heat and allow to cool completely. Store in refrigerator.</li>
<li>Combine bourbon, lemon juice, cinnamon syrup, and ginger
liqueur in a shaker with ice and shave vigorously.</li>
<li>Fill two rocks glasses with ice and strain bourbon mixture
over.</li>
<li>Garnish with cinnamon sticks if desired.</li>
</ol>
<o:p></o:p></div>
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Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com0tag:blogger.com,1999:blog-3380349411375592244.post-38741962250100476352014-11-07T15:30:00.000-05:002014-11-07T18:30:31.249-05:00Rutabaga with Caramelized Onions and Apples<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuETkQFm-W7MsxvYVBhubw2reM_4zdIuh9jQ3Otq7jpnmMMS34gGCl6xeq8-Ph4nw1WnElGAZwxK7GK_H8g22spYtKNKP_AfxY_E5YPYsgQodXS026cMA-UveS8lPBCF61hODthu75N4/s1600-h/serving.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiuETkQFm-W7MsxvYVBhubw2reM_4zdIuh9jQ3Otq7jpnmMMS34gGCl6xeq8-Ph4nw1WnElGAZwxK7GK_H8g22spYtKNKP_AfxY_E5YPYsgQodXS026cMA-UveS8lPBCF61hODthu75N4/s400/serving.jpg" id="BLOGGER_PHOTO_ID_5282464771963523762" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Rutabagas are one of those vegetables people love to hate. Why? Is it the name? The handle "rutabaga" derives from the Swedish word <em>rotabagge</em> ~ <em>rot</em> for "root" and <em>bagge</em> for "bag." Granted, "rootbag" isn't the most glamorous name on the menu, but neither is "pork butt" and people go nuts for that.<br />
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Is it the flavor? What exactly does a rutabaga taste like? It's a little bitter, but that bitterness is balanced with a sweet earthiness that's really very nice. Sort of a cross between a cabbage and a turnip. Which makes sense, considering that the rutabaga resembles a large yellow turnip and is suspected to have a wild cabbage in the proverbial genetic woodpile.<br />
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So <em>what</em>, then? Why does everyone and his little cousin hate the poor rutabaga? Well, perhaps it has something to do with the fact that they were originally used in the 1600s to feed animals, and were not generally considered something people ate if they had a choice. But if this is the case, it's high time we steamrolled right over that stereotype. There are loads of other foods that started out the same way and that we happily fork up meal after meal. Like that morning bowl of oatmeal? So does Mr. Ed.<br />
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Let's try and break out of the rutabaga-hater rut and give this rootbag a chance. If it helps, you can call it a swede. Europeans do, and we all know that Europeans would <em>never </em>eat anything icky. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwz-0J3c04qH4Vq1-XeD0zaDFPcq6gvJJKTfPoaO-4-5qFvw3u8hQkJoxf4Dkv0s9wIHHshjdc6YpNVwbOy8OlZu7YZ0XNFUbM4RgRi9i0AYSVvCeFb-BBrkyBlrrm-78x3p1V4n6QvU/s1600-h/eat-me.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwz-0J3c04qH4Vq1-XeD0zaDFPcq6gvJJKTfPoaO-4-5qFvw3u8hQkJoxf4Dkv0s9wIHHshjdc6YpNVwbOy8OlZu7YZ0XNFUbM4RgRi9i0AYSVvCeFb-BBrkyBlrrm-78x3p1V4n6QvU/s400/eat-me.jpg" id="BLOGGER_PHOTO_ID_5282461729682144610" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<h3>
Rutabaga with Caramelized Onions and Apples</h3>
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<ul>
<li>4 tablespoons butter, divided</li>
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<li>2 yellow onions</li>
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<li>2 tart cooking/baking apples (I used Empire)</li>
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<li>1 tablespoon brown sugar</li>
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<li>1 1/2 tablespoons cider vinegar</li>
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<li>1 small to medium rutabaga</li>
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<li>Kosher salt and coarsely ground black pepper to taste</li>
</ul>
<br />
<ol>
<li>Peel onions and cut in half. Slice thinly. Peel and core apples; slice, then julienne into matchsticks about 1/4 inch thick. Toss apples and onions together to combine.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWBXTd0vMo1YsIfvTHyUJtwkALq7SJWP42wJlUDENoBNPLoj0bwdbJjhioxW7v8_tuzRrE8ga89uvUrYWh6waxG98SKeCplpPsLiE1F4Y0KOKIOJlK8_C-uV4AhReMp8C94boch7YiAE/s1600-h/onion-and-slices.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWBXTd0vMo1YsIfvTHyUJtwkALq7SJWP42wJlUDENoBNPLoj0bwdbJjhioxW7v8_tuzRrE8ga89uvUrYWh6waxG98SKeCplpPsLiE1F4Y0KOKIOJlK8_C-uV4AhReMp8C94boch7YiAE/s400/onion-and-slices.jpg" id="BLOGGER_PHOTO_ID_5282461728862794754" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnZW1PTVwhdffECA4IXP7l-FRR6xAxM2gQb2JsDFztESzJbCa9pdwxrxrlIFKAUW5tjm3O1fpl1brIUv-fcZaii8AUoschmikHHCctDRbkAk1vRVFaqntBTz8udp0RrT9STm5jVMTiTE/s1600-h/apples-and-slices.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnZW1PTVwhdffECA4IXP7l-FRR6xAxM2gQb2JsDFztESzJbCa9pdwxrxrlIFKAUW5tjm3O1fpl1brIUv-fcZaii8AUoschmikHHCctDRbkAk1vRVFaqntBTz8udp0RrT9STm5jVMTiTE/s400/apples-and-slices.jpg" id="BLOGGER_PHOTO_ID_5282461734510103202" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzna7m3e9cQO7HO9G6-fZmTvZ_iJAByVk4IWE2fld0ECPvhG5KGFSQ0vB2z9jcRcHSqZH57r6ey-Cz9g1vqSsLJ2OUZT7p5Q1VxgABD62vcVjk9Nc-A-GLiGvpfersgwqyctW2B1TFhI/s1600-h/apple-and-onion.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzna7m3e9cQO7HO9G6-fZmTvZ_iJAByVk4IWE2fld0ECPvhG5KGFSQ0vB2z9jcRcHSqZH57r6ey-Cz9g1vqSsLJ2OUZT7p5Q1VxgABD62vcVjk9Nc-A-GLiGvpfersgwqyctW2B1TFhI/s400/apple-and-onion.jpg" id="BLOGGER_PHOTO_ID_5282466450124680866" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>Melt 3 tablespoons butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onion-and-apple mixture and allow to cook over medium-low heat, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 tablespoon of brown sugar over the onion mixture and gently stir in.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg8yqZZoulml3ujU_f4IMsHMnRIy6yCfX52Mn-2YfuAacPqFMOiHKBswdSJAnFh2VE4VCZDssD_ehDfyfzmAI9nxPzBKOtEJ0TYgiT4shTsTp9mrVyKg_yItZKg3HpuPLpwwIomu5aZE/s1600-h/onions-cooked.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg8yqZZoulml3ujU_f4IMsHMnRIy6yCfX52Mn-2YfuAacPqFMOiHKBswdSJAnFh2VE4VCZDssD_ehDfyfzmAI9nxPzBKOtEJ0TYgiT4shTsTp9mrVyKg_yItZKg3HpuPLpwwIomu5aZE/s400/onions-cooked.jpg" id="BLOGGER_PHOTO_ID_5282463965900199938" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>When onions are deep golden brown and caramelized, add 1 1/2 tablespoons cider vinegar to pan to deglaze it, and stir, scraping up browned bits from bottom of pan. Cook for 1 to 2 minutes longer until vinegar is absorbed, then turn off heat and set aside.</li>
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<li>While the onion mixture is cooking, wash and peel the rutabaga. Cut into 1/2-inch to 3/4-inch dice. Bring a pot of salted water to a boil and cook diced rutabaga until tender ~ about 20 minutes. Cooking time will vary according to the size of your dice, so test at 5-minutes intervals. The rutabaga is done when it is fork-tender. Drain well.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYGgME0Hz9xuSBg8hZmjoJiCyidQUALkSDEUm9cI4TZFGvNXUffWKMdv8Fmp-3E3Fnby2m4PUu7MDUe7FsftMve5PvudF7Ia3KNanYyY3pPdY4YVvJCtLA8heS4pIPo2z1vuZECtv42g/s1600-h/cubes.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYGgME0Hz9xuSBg8hZmjoJiCyidQUALkSDEUm9cI4TZFGvNXUffWKMdv8Fmp-3E3Fnby2m4PUu7MDUe7FsftMve5PvudF7Ia3KNanYyY3pPdY4YVvJCtLA8heS4pIPo2z1vuZECtv42g/s400/cubes.jpg" id="BLOGGER_PHOTO_ID_5282461728366892770" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>Remove onion mixture from pan and melt remaining 1 tablespoon butter in the same pan. When melted, add rutabaga cubes. Season with kosher salt and freshly ground black pepper and cook over medium-low heat until heated through, about 10 minutes.</li>
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<li>Add onion mixture back to pan and gently stir into rutabaga cubes. Let cook for a minute or two to heat through. Serve immediately.</li>
</ol>
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<em>Makes 4 to 6 servings</em><br />
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<strong><a href="http://sites.google.com/site/realfoodforrealpeople/rutabaga-with-caramelized-onions-and-apples?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F">Printable view</a></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5kFBN9S0xkWl-dTMRgOH3XlpamfTS4dzWDjGFGRsDtaTwmYywSH-z7A_5wPPFIxsnkjLwEHt-7nlAy6QY58TIdm3s48SnHQ4xxyO5Wz2cr81GOk3Sy28J1DG44VuZQcWuc8pcORmGmY/s1600-h/finished.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5kFBN9S0xkWl-dTMRgOH3XlpamfTS4dzWDjGFGRsDtaTwmYywSH-z7A_5wPPFIxsnkjLwEHt-7nlAy6QY58TIdm3s48SnHQ4xxyO5Wz2cr81GOk3Sy28J1DG44VuZQcWuc8pcORmGmY/s400/finished.jpg" id="BLOGGER_PHOTO_ID_5282464968027928338" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<h3>
Recipe Notes:</h3>
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<ul>
<li>The act of cutting a rutabaga in half must send millions of people to emergency rooms every year. Or it would, if millions of people were rutabaga fans. You take a slippery waxed globe with the approximate density of a pine knot and try to force a knife through it ~ you just know it's going to end badly. So please, don't do it. My favorite way to handle this ~ and the butchering of all geode-resembling vegetables, such as butternut and acorn squash ~ is to firmly anchor the knife horizontally in the rutabaga, then, gripping the handle with one hand, give the tip of the knife a few raps with a rubber mallet, driving the knife all the way through. Try it, you'll be amazed.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA8Rv_u5U2wCDhycr8xXRoo0Um-Fu-Zk1zma1vN5NO4EDgqavEOk84gCSqcvFRpZZedtSYfXnV3GirOJSI2Z920ucwe2aaFrk9A6l7l3AIkdrMrFDltpSPJco8sU-HxXVugB_MN3HYVo/s1600-h/knife-stuck.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXA8Rv_u5U2wCDhycr8xXRoo0Um-Fu-Zk1zma1vN5NO4EDgqavEOk84gCSqcvFRpZZedtSYfXnV3GirOJSI2Z920ucwe2aaFrk9A6l7l3AIkdrMrFDltpSPJco8sU-HxXVugB_MN3HYVo/s400/knife-stuck.jpg" id="BLOGGER_PHOTO_ID_5282463964228121922" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijN8CPWNb2cE9ktCP4iV6HzZ6YYk_uPZ_qFgSgfgX2U2Nei5urtwmHp8qWc8xqD99uX2_GfeJMA9n9lbbhGn_AevcbSRW6YjJ8i-UxSmnt_zh-ynsfm35_OmhyeV2v7DEEkpMxD96ZwNA/s1600-h/mallet-strike.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijN8CPWNb2cE9ktCP4iV6HzZ6YYk_uPZ_qFgSgfgX2U2Nei5urtwmHp8qWc8xqD99uX2_GfeJMA9n9lbbhGn_AevcbSRW6YjJ8i-UxSmnt_zh-ynsfm35_OmhyeV2v7DEEkpMxD96ZwNA/s400/mallet-strike.jpg" id="BLOGGER_PHOTO_ID_5282463962995033538" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>I've found that the easiest way to peel a rutabaga is to <strike>quarter it and then use a paring knife to peel away the skin.</strike> use a <a href="http://www.amazon.com/gp/product/B0000DE824/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0000DE824&linkCode=as2&tag=eare-20&linkId=IO2FHQQTQPJEJD2Q">Swiss, or Y, peeler</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=eare-20&l=as2&o=1&a=B0000DE824" height="1" style="border: none !important; margin: 0px !important;" width="1" />
. If you have a better way, I'd love to hear about it!</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxPo7TmbjXkov1y4ksFuGJ_I1HnFK4-lp6AE_CPlMdDGQ0Z5ODbQR5zTSvZs2BpxOpICx89SfmVLUyEYOLpuKeZrIPv4-87LB0EU58S45vSpdX46wbsYHVQTL5iJQAo4nNXictz9oXEg/s1600-h/peeling.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxPo7TmbjXkov1y4ksFuGJ_I1HnFK4-lp6AE_CPlMdDGQ0Z5ODbQR5zTSvZs2BpxOpICx89SfmVLUyEYOLpuKeZrIPv4-87LB0EU58S45vSpdX46wbsYHVQTL5iJQAo4nNXictz9oXEg/s400/peeling.jpg" id="BLOGGER_PHOTO_ID_5282463969366592610" style="cursor: hand; display: block; height: 328px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>Caramelizing the onions is an entirely different process from sauteing them. Note that to caramelize them, you will use medium-low heat and a fairly long cooking time. If you're pressed for time, you can go ahead and saute the onions, but the flavor and texture will be different. Caramelized onions take on an unbelievable sweetness and a delectably sticky texture that come from changes in the onions that take place during the cooking process. Higher heat and shorter cook times won't replicate that.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5quDR4_l28qs2L_wq9ioFdeTK_njg7pVRsR38FXZ4PGQSiZMGiww3jpQU-M_tB4MqrfkeezHyht541H1rXYfv1Y383JxBDnzLN75lOIjvSGXn6BciE8Ibc7zKtILZI0p5DimDEschUsc/s1600-h/onions-close.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5quDR4_l28qs2L_wq9ioFdeTK_njg7pVRsR38FXZ4PGQSiZMGiww3jpQU-M_tB4MqrfkeezHyht541H1rXYfv1Y383JxBDnzLN75lOIjvSGXn6BciE8Ibc7zKtILZI0p5DimDEschUsc/s400/onions-close.jpg" id="BLOGGER_PHOTO_ID_5282463960664339618" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<li>You can omit the sugar, or use less, in the caramelization step. The onions will still caramelize on their own. I like to use a bit of brown sugar for added flavor and to help the process along, but I don't add it till midway through the process, to allow the onions' natural sugars plenty of time to do their thing. If you don't have brown sugar, white sugar will do the trick too, but brown sugar adds a nice caramel note.</li>
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<li>If you like your veggies on the sweet side, try drizzling the rutabaga cubes with a tablespoon of honey when you add the caramelized onions and apples.</li>
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<li>If you don't have cider vinegar on hand, try balsamic or rice vinegar. You won't really taste the vinegar much in the finished dish, but it adds a spark of flavor that beautifully balances out the sweetness of the sugar and the richness of the butter.</li>
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<li>You can use any apple that will hold up well upon cooking/baking. I like Empires, but Granny Smiths, Cortlands, and Jonathans are great in this application too.</li>
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<li>This is a particularly good side dish to pair with roasted pork or chicken.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLUoPu_4ObVz29r9xXtVv7NTXTwASxDXshlV8kA69o_bM4dao2AUuoAOwVD6rbB9hZup3AdosNnKdv80haMn1iVodU4ztDQoirmsbhUi0_lbP9rXzo6nJALuGs5lk-x6bretRvR7Wqk8/s1600-h/rutabaga-whole.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLUoPu_4ObVz29r9xXtVv7NTXTwASxDXshlV8kA69o_bM4dao2AUuoAOwVD6rbB9hZup3AdosNnKdv80haMn1iVodU4ztDQoirmsbhUi0_lbP9rXzo6nJALuGs5lk-x6bretRvR7Wqk8/s400/rutabaga-whole.jpg" id="BLOGGER_PHOTO_ID_5282464967511948482" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<i>Note: This post was originally published here on 12/20/08 and has been revised and updated.</i>Sandy Smithhttp://www.blogger.com/profile/07148448735621117653noreply@blogger.com14