Whisky Apple Sausage Stuffing
INGREDIENTS
4 Cups Diced Apples
½ Cup Raisins
1 ½ Cup Apple Juice
2 Teaspoons Ground Nutmeg
1/8 Teaspoon Ground Cayenne Pepper
1 Teaspoon Ground Cinnamon
1 Teaspoon Chopped Fresh Sage
1 Tablespoon Kosher Salt
1 ½ Cups Melted Butter
¼ Cup Whisky
1 Chopped Medium Shallot
1 Pound Cooked Sausage Links (Remove Casings)
8 Cups Sourdough Stuffing
1 ½ Cups Chopped & Toasted Pecan
In a large bowl combine the apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, kosher salt, butter and whiskey. Combine and set aside. In a separate large bowl add the cooked cut up sausage, chopped shallot, sourdough stuffing, pecans and combine. Next add the apple-raisin mixture over the bread and sausage mixture. Mix to combine. Stuff a turkey or whole chicken with the stuffing or transfer the mixture to a well greased loaf pan. Bake in the turkey/chicken or uncovered at 400° F for 45 minutes or until the top is crusted. Remove from the oven and serve. Serves 8
Sauerkraut Pork Chops
This dish is so very easy to make. It goes well with potatoes and a green salad.
INGREDIENTS
3 Cups Sauerkraut
½ Cup Chicken Broth
½ Pound Sliced Bacon
1 Teaspoon Dried Thyme
1 Tablespoon Grain Mustard
½ Teaspoon Dried Oregano
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
6 (1 Inch Thick) Pork Chops
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
2 Chopped Shallots
1 Chopped Yellow Onion
¼ Teaspoon Paprika
In a Dutch oven heat the olive oil. Place the garlic, shallots and onion in the heated oil and sauté for 1 minute. Add the pork chops to brown on both sides. Add the uncooked bacon and sauté for 1 minute. Turn off the heat and let stand for a few minutes. In a medium bowl, combine the chicken broth and mustard. Pour chicken broth mixture over the pork chops and other ingredients that have been standing in the Dutch oven. Add the salt, thyme, oregano, pepper and paprika. Finally place the sauerkraut (with the juice) on top to help keep the pork chops moist. Place the covered Dutch oven in a preheated 350° F. oven and bake for 1 hour.
Remove from the oven and let stand for 5 minutes before serving. Serves 6
Pumpkin Soup
Not sure what to do with those Halloween pumpkins? Make pumpkin soup! It is a nice change of pace and goes well on a crisp fall day.
INGREDIENTS
2 Pounds Pumpkin
1 Large Onion
1 Large Potato
1 Large Carrot
1 Celery Stalk
3 Cups Vegetable Stock
1 Vegetable Stock Cube
2 Tablespoons Butter
1 Cup Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Chives or Italian Parsley To Garnish
Cut open the pumpkin(s) and remove the seeds. Cut out the meat of the pumpkin making sure not to use the skin. Chop up the pumpkin into chunks. Peel and chop the onion, potato and carrot. Remove any strings from the celery and then chop into pieces. Melt the butter in a large heavy bottomed saucepan and add all of the vegetables (including the pumpkin). Cook gently over a medium low heat for 10 minutes. Stir occasionally and don’t allow the vegetables to brown. Pour in the vegetable stock and add the vegetable stock cube. Stir. Simmer for 25 minutes over a low heat until the vegetables are just cooked. Turn off the heat and let cool for 10 minutes. Pour the soup into a food processor and pulse until the soup is a purée. If you don’t have a food processor you can use a blender. Return the puréed vegetables to the saucepan and add both the salt & pepper. Add the cream and gently heat the soup for 10 minutes over a low heat. Add more vegetable stock if you would like to thin the soup out a bit. Remove from the heat and ladle into soup bowls. Garnish with chopped chives or Italian parsley. Serves 4
Cheese Bread
This cheese bread is so good. I am certain that you will get hooked on this bread! You can make dinner rolls out of this recipe by simply dividing into smaller pieces.
INGREDIENTS
¾ Cup Water
2 Tablespoons Yeast
3 Cups Unbleached Flour
2 Tablespoons Sugar
1 ½ Teaspoons Salt
2 Tablespoons Softened Butter
½ Cup Shredded Cheddar Cheese
½ Cup Cottage Cheese
4 Tablespoons Grate Parmesan Cheese
Dissolve the yeast in ¼ cup of lukewarm water. Make sure that the water is NOT hot or it will kill the yeast. Add the remaining ingredients and mix. Knead by hand. Turn the dough onto a floured board and knead for 10 minutes. This is a great workout for your arms! Place in a greased bowl and cover. Let rise, in a warm place, for 1 hour until doubled. Punch down the dough and form into a 9 inch log. Place it in a 9×5 inch loaf pan. Loosely cover with greased plastic and let it rise until the bread is one inch above the rim of the pan.
If you are making dinner rolls divide the dough into 12 equal pieces and shape into rolls. Place the rolls on a lightly greased or parchment lined baking sheet. Cover loosely with greased plastic and let rise, in a warm place, for 30 minutes.
Bake the risen dough in a preheated 350° F oven for 20 minutes for the rolls and 30 minutes for a loaf. Remove from the oven and serve the rolls warm or let the bread cool in the pan for 15 minutes removing from the pan to cool on a wire rack. Makes 12 rolls or 1 loaf (16 slices).
Sweet Potato Biscuits
INGREDIENTS
2 Medium Sweet Potatoes
2 Cups Unbleached Flour
½ Cup Packed Light Brown Sugar
5 Teaspoons Baking Powder
1 Teaspoon Salt
10 Tablespoons Butter
½ Cup Milk
Peel and cut the sweet potatoes into 2 inch chunks. In a medium saucepan, heat the sweet potato chunks and enough water to cover to a boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are tender. Drain. Place cooked potatoes into a medium bowl and mash well. Set aside to cool. Preheat the oven to 425° F. In a large bowl, combine the flour, light brown sugar, baking powder and salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and cooled mashed sweet potatoes. Mix just until combined. Turn the dough onto a lightly floured surface. Pat into an 8 inch square. Cut the dough in half. Cut each half into 10 equal pieces. Gently place the biscuits 1 inch apart on two large cookie sheets that are lined with parchment paper. Place the cookie sheet on 2 separate oven racks and bake the biscuits for 14 minutes until golden brown. Make sure not to over bake. Serve warm. Makes 20 biscuits.
Italian Mushroom Risotto
This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.
INGREDIENTS
½ Ounce Dried Porcini Mushrooms
14 Ounces Chicken or Vegetable Broth
2 Tablespoons Butter
1 Pound Sliced White Mushrooms
¼ Teaspoon Freshly Ground Pepper
½ Teaspoon Kosher Salt
1/8 Teaspoon Dried Thyme
1 Tablespoon Olive Oil
1 Finely Chopped Small Onion
2 Cups Arborio Rice
½ Cup Dry White Wine
½ Cup Freshly Grated Parmesan Cheese
2 Tablespoons Chopped Fresh Parsley
Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.
Chocolate Crackle Cookies
These cookies are a chocolate lover’s dream.
INGREDIENTS
12 Ounces Semi-Sweet Baking Chocolate (Divided)
¾ Cup Flour
2 Teaspoon Cinnamon
1 Teaspoon Ancho Chili Pepper
½ Teaspoon Baking Powder
¼ Teaspoon Salt
¼ Cup Softened Butter
½ Cup Sugar
¼ Cup Packed Brown Sugar
2 Lightly Beaten Eggs
2 Teaspoons Vanilla Extract
Melt 8 ounces of the chocolate. It is a good idea to use a double boiler, but you can also melt it in the microwave. After melting the chocolate set aside. Coarsely chop the remaining 4 ounces of chocolate. Mix the flour, cinnamon, ancho chili pepper, baking powder and salt in a small bowl. In a medium bowl beat the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla. Mix well. Add the melted chocolate and beat until well blended. Gradually beat in the flour mixture on a low speed until well mixed. Stir in the chopped chocolate. Drop the dough by rounded tablespoons 1 ½ inch apart on parchment paper lined baking sheets. Bake in a preheated 375° F oven for 10 minutes. You want the cookies set and slightly cracked on top. Transfer the cookies onto a wire rack and cool completely. Makes 3 ½ dozen cookies.
Pumpkin Cake
This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
3 1/3 Cups Unbleached Flour
2 Teaspoons Baking Soda
1 ½ Teaspoons Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Allspice
1 Teaspoon Vanilla Extract
2/3 Cup Water
15 Ounces Pumpkin Puree
Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8
Cranberry Apple Pie
This pie is such a nice holiday pie. Cooking the berries, sugar and orange peel with the flour before pouring it over the apples gives the pie a better texture and flavor. The chopped pecans add a nice crunch as well.
INGREDIENTS
Pie Filling
1 ½ Cups Chopped Cranberries
1 Cup Sugar
½ Teaspoon Grated Orange Peel
1 Tablespoon Unbleached Flour
1/3 Cup Cranberry Juice
6 Tablespoons Chopped Pecans
3 Peeled & Sliced Tart Apples
½ Teaspoon Cinnamon
1 Tablespoon Butter
Pie Crust
3 Cups Unbleached Flour
1 Teaspoon Salt
2 Teaspoons Sugar
½ Cup Shortening
½ Cup Cold Butter
9 Tablespoons Ice Water
In a large bowl, whisk together the flour, salt and sugar. With a pastry blender (or two knives or fingers) cut the shortening into the flour mixture until it resembles cornmeal. Dice the butter into cubes and cut in until the largest pieces are the size of a dime. Sprinkle the ice water over the flour & fat mixture. Toss with a fork and continue until the dough is moist enough to hold together. Roll into a ball and cut in half. Flatten with halves into two disks. Wrap the pieces of dough in plastic wrap and refrigerate to give them a rest for 30 minutes or more before rolling out.
Preheat your oven to 425° F. Grease a 9 inch pie plate and line with half of the rolled out dough. Put the dough lined pie plate back in the refrigerator while making the filing. In a large saucepan, cook the cranberries with the sugar, orange peel, flour and cranberry juice for 20 minutes until the mixture is slightly thickened. Remove from the heat and cool. Remove pie plate from the fridge and sprinkle half of the pecans in the bottom of the prepared pie plate. Make 2 layers of apples on the top of the nuts. Sprinkle these with cinnamon and dot with butter. Pour the cooled cranberry mixture over the apples and sprinkle on the remaining pecans. Over with the remaining (rolled out) dough and crimp the edges. Bake for 30 minutes until the crust is golden and the berries are bubbly. Remove from the oven and cool before slicing. Serves 6
Penne alla Vodka
INGREDIENTS
2 Tablespoons Butter
2 Tablespoons Olive Oil
¼ Pound Diced Pancetta
1/3 Cup Vodka
28 Ounces Whole Tomatoes With Juice
1/3 Cup Heavy Cream
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Pound Penne Pasta
½ Cup Freshly Grated Parmigianino Cheese
Italian Parsley For Garnish
Heat the butter and oil in a large skillet over a medium heat. Add the pancetta and stir until lightly colored. Turn the heat down and slowly add the vodka. Stir until most of the vodka has evaporated. Add the tomatoes and cream. Season with the salt and pepper. Simmer uncovered for 8 minutes until the sauce has become somewhat thick in consistency. In the mean time, cook the penne in boiling salted water according to the package directions. Drain the pasta and place in the skillet with the sauce. Add half of the Parmigianino and mix over a low heat until the pasta and sauce are combined. Remove from heat and serve. Garnish with a sprig of Italian Parsley. Serves 4
