Cherry Pumpkin Bread
This pumpkin bread is so moist and the dried cherries really add a little zip to the bread. It’s easy to make and holds up well. Sometimes if I have leftover I make it into French toast.
INGREDIENTS
1 Cup Brown Sugar
1/2 Cup Sugar
1 Cup Pumpkin Puree
1/2 Cup Grapeseed Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1 Cup Dried Cherries
1/4 Cup Water
Preheat your oven to 350º F. In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs. Beat until well blended. In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger. Slowly add the flour mixture to the pumpkin mixture. Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done. The bread should be golden brown. Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done. Remove from the oven and let cool for 10 minutes in the pan. Remove the bread from the pan by pulling the sides of the parchment paper. Set on a wire rack and cool completely. Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!!
No Bake Cheesecake
Everyone needs an easy “go to” dessert. If you’re wondering what desserts to make for the holidays here is a great one to have on hand. This recipe is a piece of cake. Serve to family and friends with strawberries, raspberries or blueberries.
INGREDIENTS
2 1/4 Cups Shortbread Cookie Crumbs
1/2 Cup Plus 2 Tablespoons Sugar Divided
6 Tablespoons Melted Butter
1 Pound Room Temperature Cream Cheese
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Cream
1 1/2 Pints Fresh Berries
Lightly grease an 8 inch springform pan. In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan. Place in the freezer while preparing the filling.
In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth. Beat in the vanilla. In a separate large size bowl beat in the heavy cream until stiff peaks form. Fold 1/3 of the cream cheese mixture. And then fold in the remaining whipped cream until smooth and combined. Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges. Refrigerate for at least 4 hours or overnight. You will want the consistency to be very well set. Remove from the fridge when you are ready to serve and garnish with berries. Serves 12
Brussels Sprout & Lentil Salad
If you’re looking for an interesting side dish for the holidays here is a gem.
INGREDIENTS
1 1/2 Pounds Trimmed & Halved Brussels Sprouts
4 Tablespoons Butter
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
Kosher Salt
Freshly Ground Pepper
1/4 Cup Olive Oil
1/2 Cup Lentils
5 Sliced Shallots
2 Tablespoons Chopped Italian Parsley
There are numerous varieties of lentils. For this salad it is best to use the small dark green ones because they hold their shape when cooking.
Pour 3 cups of cold water into a small size saucepan and then add the lentils. Turn the heat up to a medium heat and bring to a boil. Cook for 25 minutes until tender. Remove from the heat and drain. Rinse under cold water and set aside. In a small size bowl combine the vinegar, mustard, kosher salt, pepper and 2 tablespoons olive oil. Whisk to combine and set aside. In a large size pan add 3 cups of cold water and 1 tablespoon of salt. Trim and halve the Brussels sprouts. Bring the water to a boil and add the Brussels sprouts. Boil the sprouts for 1 1/2 minutes. Remove the sprouts from the boiling water and place into a medium size bowl. Set aside. In a large size sauté pan add the butter and remaining olive oil. Turn the heat up to high. Add the shallots and cook for 4 minutes until browned. Stir occasionally. Add the sprouts and sprinkle with kosher salt and pepper. Cook for 6 minutes until golden. Stir in the chopped parsley and lentils and cook 1 more minute. Remove from the heat and place into a serving bowl. Drizzle the dressing over the mixture and lightly toss. Serves 6
Ginger Carrot One Layer Cake
Here is a new twist on a thoroughly American cake. By adding the crystalized ginger to the cake it gives it a certain something alongside the grated carrots.
INGREDIENTS
5 Beaten Eggs (Room Temperature)
2 Cups Unbleached Flour
2 Cups Sugar
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 Cups Grated Carrot
1 Cup Crystalized Ginger
3/4 Cup Grapeseed Oil
Cream Cheese Frosting
Preheat your oven to 350º F. Allow the eggs to sit out for 30 minutes to get to room temperature. Line a large glass baking dish with parchment paper. Set aside. In a large size bowl combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside. In another large size bowl combine the eggs, carrot, oil and crystalized ginger. Add the egg mixture to the flour mixture. Stir until combined. Don’t over mix or the batter becomes tough. Pour the batter into the prepared baking dish and bake for 50 minutes until golden brown. Remember that not all ovens are created equal so baking time may be a bit less or a bit more. You be the judge. Remove from the oven and cool thoroughly in the pan. When cool remove by the parchment paper sides and place on the counter. Frost with the cream cheese frosting and cut into individual pieces and place on a serving platter. Trust me they will be gone in a flash. Serves 12
Cream Cheese Frosting
INGREDIENTS
16 Ounces Cream Cheese
1 Cup Butter
2 Tablespoons Vanilla Extract
1 Tablespoon Rum
2 Cups Powdered Sugar
Let the cream cheese and butter sit out for 30 minutes to get to room temperature. Place the cream cheese, butter, vanilla extract and rum into a large size bowl. Beat with an electric mixer on low to medium speed. Slowly add the powdered sugar and continue beating the frosting until it reaches spreading consistency.
Littleneck Clams With Pancetta
The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood. Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one.
INGREDIENTS
4 Slices Day Old Country Bread
3 Ounces Diced Pancetta
4 Tablespoons Olive Oil
4 Chopped Garlic Cloves
1/4 Cup Chopped Fresh Oregano
26 Littleneck Clams
Reserved Clam Juice
Lemon Wedges
Preheat your oven to 475º F. Place large pieces of torn bread into a food processor or blender. Pulse until you have fine crumbs and then set aside. Place a large skillet over a medium heat. Add the diced pancetta and 2 tablespoons of olive oil. Cook for 5 minutes until lightly browned. Stir frequently. Add the garlic and cook for 1 more minute. Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice. Remove from the heat. On a large baking sheet place each shucked and on the half shell clam. Top each clam with the bread crumb mixture and press down lightly. Drizzle with the remaining olive oil and place in the oven for 12 minutes. You will want the clams to be browned and crisped on top. Serve with the lemon wedges. Serve 4
Double Ginger Gingerbread
Here is a perfect holiday dessert for after meals and parties. You can top with powdered sugar, whipped cream or ice cream. The crystallized ginger gives this gingerbread something a little extra.
INGREDIENTS
1/2 Cup Softened Butter
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Nutmeg
1/3 Cup Packed Dark Brown Sugar
1/2 Cup Molasses
3 Large Eggs
1/2 Cup Milk
6 Tablespoons Crystallized Ginger
Preheat your oven to 350º F. Line a loaf pan with parchment paper letting the paper hang over the edges of the pan. In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg. Set aside. In a large size bowl beat together the butter and brown sugar until light and fluffy. Beat in the molasses. Add the eggs one at a time making sure to beat after each addition. Add the flour mixture a bit at a time followed by a bit of the milk after each addition. Do this until you have added all of the flour mixture and the milk. Stir in the crystallized ginger. Pour into the parchment paper lined loaf pan. Bake for 50 minutes until done. Remove from the oven and let cool. Lift out by the parchment paper sides. Slice and serve. Serves 8
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
Grilled Bruschetta
Holiday entertaining is fun, but can be a lot of work. My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate. They make a nice little lunch as well.
INGREDIENTS
12 Thick Slices Crusty Italian Bread
6 Large Halved Garlic Cloves
1/2 Cup Olive Oil
2 Chopped Tomatoes
1/2 Cup Chopped Basil
12 Teaspoon Kosher Salt
Preheat your oven to broil. Place the bread pieces on a grill pan and place in the oven for 2 minutes per side. Remove from the oven and rub each side with the garlic. Drizzle the olive oil over each piece of bread. Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds. Remove from the oven and arrange on a serving platter. Garnish with chopped basil and serve. Makes 12
White & Dark Chocolate Chip Cookies
I made 12 dozen of these wonderful cookies to send out to friends for the holidays. I am sure that they will be a BIG hit!
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Packed Brown Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
11 Ounces White Chocolate Chips
11 Ounces Dark Chocolate Chips
Preheat your oven to 350º F. In a large size bowl beat the butter, sugar and brown sugar for 3 minutes until fluffy. Add the vanilla. Add the eggs one at a time. In a separate medium size bowl combine the flour, baking soda and salt. Add the flour mixture to the butter mixture. Mix well, but make sure not to overbeat. Stir in the white chocolate chips and the dark chocolate chips. Drop by teaspoon onto parchment paper lined baking sheets. Bake for 12 minutes. I like to check on them at 10 minutes and take them out of the oven just a tad early because they will continue baking. Remove from the oven and let cool completely. Makes 5 dozen cookies.
Stuffed Baked Salmon
Salmon is such a wonderful fish that it’s nice to cook as often as you can. The addition of soy sauce and fresh ginger work very well with this salmon recipe.
INGREDIENTS
1 Whole 5 Pound Salmon
3/4 Cup Soy Sauce
20 Crushed Saltine Crackers
1/4 Cup Bread Crumbs
1/2 Cup Butter
10 Chopped Green Onions
2 Chopped Shallots
1/4 Cup Chopped Parsley
1 Teaspoon Tarragon
3 Lemons
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Celery Stalks
4 Large Carrots
1 Sliced Onion
2 Slivered Pieces Fresh Ginger
1/4 Cup Olive Oil
1 Cup Dry White Wine
Preheat your oven to 450º F. Wash and dry the salmon. Generously cover the salmon with the soy sauce inside and out. In a medium size bowl combine the crushed crackers and bread crumbs. Set aside. In a medium size sauté pan melt the butter and sauté the green onions, shallots, garlic, parsley and tarragon for 7 minutes. Remove from the heat and add to the cracker mixture and combine well. Squeeze the lemon juice from the lemons into the cracker mixture. Add the salt and pepper as well. Don’t throw away the squeezed lemon halves. Place the whole celery stalks and carrots on the bottom of the baking pan. Place the onion slices on the bottom as well. Put the salmon on top of the carrots, celery and onion slices. Stuff the salmon with the cracker mixture. Put the ginger slivers inside of the salmon as well as on top and scattered around. Drizzle the olive oil over the top of the salmon and place the used lemon halves around the salmon. Pour the white wine into the bottom of the pan and place in the oven for 45 minutes. If you need to add more white wine half way through baking then go ahead and add more. You will want the salmon to be golden brown. Serves 4
