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WHAT’S FOR DINNER?…GREAT FALL RECIPES…including Thanksgiving!

HAPPY THANKSGIVING!

Our COFFEEBREAKWITHFRIENDS

favorite Thanksgiving Recipes…

Pro Tips for The Star of the Show…

THE TURKEY!

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Five Tips for a Perfect Turkey

By Kate Krader

  1. Check your instant-read or traditional meat thermometer a few days before Thanksgiving. If you place it in a pot of boiling water and it registers 212° (water’s boiling point at sea level), you’re all set. If it doesn’t, buy a new thermometer.
  2. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that the bird cooks evenly.
  3. Protect the turkey breast from overcooking by roasting the bird on the lowest rack in the oven; this will keep it away from the top, the hottest part of the oven. Once the breast skin is browned, loosely cover it with foil to prevent it from becoming too dark.
  4. Keep a careful eye on the thermometer during the last half hour of cooking since the turkey’s temperature may rise rapidly toward the end.
  5. Check for doneness in the thickest, meatiest parts of the turkey. Using your thermometer, test the widest section of the breast near the wing joint; the temperature should be 165°. Test the legs at the top of the thigh, near the hip joint; the temperature should be 180°. Insert the instant-read thermometer deep enough to reach its heat sensor, the indentation about two inches from the tip. Also check the juices. If they have a pinkish tinge, continue roasting; if they’re clear, the turkey’s done. Try to insert the thermometer as infrequently as possible, to prevent the precious juices from escaping.

OUR FAVORITE TURKEY Recipe:

Cider-Glazed Turkey with Lager Gravy

  • STAFF-FAVORITE

TURKEY

  1. One 12- to 13-pound turkey—neck and giblets reserved, wing tips cut off and reserved
  2. 2 tablespoons kosher salt
  3. 1 unpeeled head of garlic, halved crosswise
  4. 1 jalapeño, halved
  5. 1 Granny Smith apple, quartered
  6. 12 sage leaves
  7. 1/3 cup apple cider
  8. 1 stick unsalted butter

GRAVY

  1. 2 tablespoons vegetable oil
  2. Reserved turkey neck, wing tips and giblets
  3. Salt and freshly ground pepper
  4. 1/3 cup all-purpose flour
  5. 1/2 cup apple cider
  6. One 12-ounce bottle lager
  7. 1 bay leaf
  1. PREPARE THE TURKEY Season the turkey inside and out with the kosher salt. Cover with plastic wrap and refrigerate overnight.
  2. Uncover the turkey and let it return to room temperature. Stuff the cavity with the garlic, jalapeño, apple and 6 of the sage leaves. Transfer the turkey to a large roasting pan.
  3. Preheat the oven to 350°. In a small saucepan, combine the cider with the butter and the remaining 6 sage leaves and cook over low heat until the butter has melted and the sage is fragrant, about 4 minutes. Dampen a 32-by-20-inch piece of cheesecloth with water and squeeze dry. Immerse the cheesecloth in the cider butter until the liquid is absorbed. Drape the soaked cheesecloth over the turkey breast and legs.
  4. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165°.
  5. MEANWHILE, PREPARE THE GRAVY In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets, except for the liver, and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 1/2 hours. Discard the turkey parts and bay leaf.
  6. Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces.
  7. In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Rewarm the gravy if necessary. Carve the turkey and serve with the gravy.

Roasting the Turkey

When selecting a turkey, buy a fresh one if possible. Allow about one pound of uncooked bird per person—more if you want leftovers.

  • Make turkey stock with the neck and giblets.
  • Remove the turkey from the refrigerator one to two hours before roasting.
  • Preheat the oven to 425°. Rinse the turkey inside and out with cold water. Dry with paper towels. Lightly season the turkey, inside and out, with salt and pepper.
  • Spoon the stuffing loosely into the chest cavity and the smaller neck cavity. Cover the stuffed neck area with the skin flap; if you wish, sew or skewer it shut and do the same to the chest cavity. Truss the bird with twine by tying the legs together, then bring the string around to the neck and tie it, securing the wings to the body.
  • Place the turkey, breast side up, on a greased rack in a shallow roasting pan just large enough to hold it.
  • In a medium saucepan, melt one stick of butter. Dampen and wring out a 14-by-24-inch piece of cheesecloth. Soak it in the butter until the cloth is evenly coated and all the butter has been absorbed. Double the cheesecloth and drape it over the turkey breast (this ensures a moist, not overcooked breast).
  • Put the turkey in the oven and immediately reduce the heat to 325°. Roast the bird for about 20 minutes per pound for a stuffed bird and 16 minutes per pound for an unstuffed one. Using a large bulb baster, baste the turkey through the cheesecloth with the pan drippings every 30 minutes. About 45 minutes before the turkey is finished, remove the cheesecloth. Continue to roast, basting every 15 minutes, until the bird is browned, the juices in the inner thigh run clear when pricked and an instant-read thermometer thrust into the thickest part of the thigh (without touching the bone) registers between 160° and 180° (the USDA specifies that cooking poultry to an internal temperature of 180° will kill all bacteria that can cause illness).
  • Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 15 and up to 30 minutes before carving (see Making the Gravy).

AND DON’T FORGET THOSE GREAT SIDE DISHES!

STAR CHEF SUGGESTIONS…

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FOR MORE THANKSGIVING RECIPES AND COOKWARE VISIT>>

Arugula-Orange Salad with Pomegranate-

White Wine Vinaigrette

Perfect for holiday entertaining, this salad features the traditional colors of Christmas. It also allows you to make good use of your fancy vinegars. Champagne vinegar, fruit-flavored vinegar or white wine vinegar will work with the sweet and tart taste of the pomegranate and oranges.

Ingredients:

For the vinaigrette:

  • 1 pomegranate
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. white wine vinegar or raspberry vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 3 bunches arugula, tough stems removed
  • 1 small red onion, sliced crosswise into thin rings

Directions:

To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds.Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly.

Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately.

Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Recipe:

Pan-Roasted Sweet Potatoes with Fennel

  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  2. 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon light brown sugar
  5. 1/4 teaspoon ground mace
  6. Salt and freshly ground pepper
  1. Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
  2. Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
MAKE AHEAD The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving. NOTES One Serving Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm.

Recipe:

Chantilly Potatoes with a Parmesan Crust

  • STAFF-FAVORITE
  • VEGETARIAN
  1. 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  2. Salt
  3. 1/2 cup cold milk
  4. 7 tablespoons unsalted butter, softened
  5. Freshly ground pepper
  6. 1 cup heavy cream
  7. 1/2 cup freshly grated Parmesan cheese
  1. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Put the potatoes in a large saucepan and cover with water. Salt the water and bring to a boil, then simmer the potatoes over moderate heat until tender, about 12 minutes. Drain the potatoes, return to the saucepan and shake over high heat for 1 minute to dry. Pass the potatoes through a ricer into a large bowl. Beat in the milk and 6 tablespoons of the butter and season with salt and pepper.
  2. In a large stainless steel bowl, whip the cream to soft peaks. Beat one-third of the cream into the potatoes, then fold in the remaining cream. Scrape the potatoes into the prepared dish. Dot with the remaining 1 tablespoon of butter and sprinkle the Parmesan over the top. Bake the potatoes for 25 minutes. Preheat the broiler and broil the potatoes for 2 minutes, or until browned. Let stand for 10 minutes before serving.

Recipe:

Scalloped Potatoes with Ham

  • MAKE-AHEAD
  1. 3 cups heavy cream
  2. 1 garlic clove, finely grated
  3. Pinch of freshly grated nutmeg
  4. Kosher salt and freshly ground pepper
  5. 2 1/2 pounds baking potatoes, peeled
  6. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  7. 1/2 cup freshly grated pecorino cheese
  8. 1/4 cup chopped parsley
  9. 6 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch cubes
  1. Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm.
  2. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the parsley and one third of the ham over the potatoes. Repeat the layering two more times. Top with a final layer of potatoes and sprinkle with the remaining 1/4 cup of cheese. Pour the cream mixture over and around the potatoes.
  3. Bake for 25 to 30 minutes, until the potatoes are tender and bubbling and the top is golden brown. Let stand for 15 minutes. Sprinkle with the remaining 1 tablespoon of parsley and serve.
MAKE AHEAD The unbaked gratin can be refrigerated overnight. Return to room temperature before baking.

Chestnut and Cranberry Dressing

Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast. Here, tangy dried cranberries are combined with a traditional chestnut dressing that is also delicious served alongside roast pork.

Ingredients:

  • 3 cups unsalted chicken stock
  • 1 cup dried cranberries
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1/2 lb. bulk pork sausage
  • 1 egg, lightly beaten
  • 1-lb. loaf country-style bread, crusts removed,
    cut into 1/2-inch pieces, toasted
  • 2 cups prepared French chestnuts, halved
  • 2 Tbs. chopped fresh sage
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F. Butter a 2 1/4 to 3-quart baking dish.

In a small saucepan over medium heat, warm the stock until steam starts to rise, 3 to 5 minutes. Remove from the heat and add the dried cranberries. Set aside.

In a large fry pan over medium heat, melt the butter. Add the onion, celery and carrot and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl.

In the same pan, sauté the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the vegetables.

In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let stand, stirring occasionally, until the stock is absorbed, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix. Transfer to the prepared baking dish. Bake until the dressing is browned and crispy, 45 to 50 minutes. Serves 10 to 12.

Williams-Sonoma Kitchen.

Green Beans with Sweet-and-Sour Bacon Dressing

Sweet, salty and sour flavors mingle irresistibly in this simple yet bold-flavored dish of green beans dressed in a bacon vinaigrette. Chef Sarah Johannes says these beans, inspired by her grandmother’s recipe, are famous in her family and are a staple at her holiday gatherings in the Midwest. They make a festive addition to a Thanksgiving spread and would be delicious for summer picnics, as well.

Ingredients:

  • 1/2 lb. thick-cut bacon, cut crosswise into 1/8-inch strips
  • 1/2 yellow onion, finely minced
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1 cup chicken stock
  • Kosher salt and freshly ground pepper, to taste
  • 3 lb. green beans, trimmed

Directions:

In a large Dutch oven over medium heat, cook the bacon until browned and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate. Reserve 2 Tbs. of the bacon fat in the pan. Pour the remaining fat into a heatproof container and set aside.

Return the pot to medium heat, add the onion and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in the vinegar and, using a wooden spoon, scrape up the browned bits from the pan bottom. Stir in the sugar, bring to a simmer and cook until the mixture is reduced by half, about 10 minutes.

Add the stock and half of the bacon. Simmer over medium heat until the liquid is slightly reduced, about 5 minutes. Add the reserved bacon fat and season with salt and pepper.

Add the green beans and bring to a simmer over medium heat, stirring occasionally to coat them with the dressing. Cook until the beans are crisp-tender, about 20 minutes. Remove from the heat and let the beans stand in the dressing for at least 30 minutes or up to 1 hour, stirring occasionally to coat them with the dressing.

Transfer the beans to a serving bowl and top with the remaining bacon. Serve immediately. Serves 12.

Adapted from a recipe by Sara Johannes, WP24, Los Angeles.

Perfect for holiday entertaining, this salad features the traditional colors of Christmas. It also allows you to make good use of your fancy vinegars. Champagne vinegar, fruit-flavored vinegar or white wine vinegar will work with the sweet and tart taste of the pomegranate and oranges.

Ingredients:

For the vinaigrette:

  • 1 pomegranate
  • 1/3 cup extra-virgin olive oil
  • 2 Tbs. white wine vinegar or raspberry vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 3 bunches arugula, tough stems removed
  • 1 small red onion, sliced crosswise into thin rings

Directions:

To make the vinaigrette, carefully remove the skin from the pomegranate. Working over a sieve placed over a bowl to catch the juices, peel away the thick membrane from the pomegranate seeds and allow the loosened seeds to collect in the sieve. Measure 1/3 cup of the seeds and reserve for garnish. Press on the remaining seeds with the back of a spoon to release about 2 Tbs. juice. Discard the crushed seeds.Add the olive oil, vinegar, sugar, salt and pepper to the pomegranate juice. Whisk until blended.

Using a small, sharp knife, cut a slice off the top and bottom of each orange to expose the flesh. Place each orange upright on a cutting board and thickly slice off the peel in strips, following the contour of the orange to expose the flesh. Holding the orange over a large bowl, cut along either side of each section, letting the section drop into the bowl. Add the arugula and red onion, separating the onion slices into rings. Drizzle the dressing over the salad, then toss to coat evenly.

Divide the salad among individual plates, distributing the orange sections evenly. Garnish with the reserved pomegranate seeds. Serve immediately.

Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Jellied Cranberry Sauce with Fuji Apple

  • TOTAL TIME: 20 MIN PLUS 3 HR CHILLING
  • SERVINGS: 12
Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Cranberry, Clementine and Pumpkin Seed Conserve and Cranberry-and-Dried-Fruit Compote. To mold the sauce so it’s sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.

Recipe: Jellied Cranberry Sauce with Fuji Apple

  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. One 12-ounce bag fresh cranberries
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup water
  1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
  2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
MAKE AHEAD The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled. NOTES Leftover cranberry sauce is always great as a spread on sandwiches. For a more creative use, try the Brown Butter Custard Pie with Cranberry Glaze, a recipe by Christina Tosi, the pastry chef at New York City’s Momofuku.

 

…And let’s not forget DESERT!

Sweet Potato Pie with Pecan Streusel

Sweet potatoes are the edible roots of a plant in the morning glory family. Some have tan skin and pale yellow flesh and a dry, fluffy texture when cooked, similar to that of a regular potato. Others have dark reddish or purplish skin and deep orange flesh and a soft, moist texture when cooked. The latter are sweeter and are known in the United States as yams, although they are not true yams, which belong to a different species and are rarely available in the United States. Both types of sweet potatoes can be used for this recipe, although the yam, particularly the Garnet yam, is preferred.

Ingredients:

  • 1 rolled-out basic pie dough round (see  below)
  • or use pre-prepared pie -dough

For the pecan streusel:

  • 1 Tbs. firmly packed light brown sugar
  • 1/4 cup pecans, coarsely chopped
  • 1/4 tsp. ground cinnamon

For the filling:

  • 1 large Garnet yam (orange-fleshed sweet
    potato), 12 to 14 oz.
  • 3/4 cup firmly packed light brown sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1 1/4 cups heavy cream
  • Sweetened whipped cream for serving

Directions:

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Using kitchen shears, trim the edge of the dough round, leaving 3/4 inch of overhang. Fold the overhang under itself and pinch it together to create a high edge on the pans rim. Flute the edge decoratively.Refrigerate or freeze the pie shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.

To make the filling, prick the yam several times with a fork, put directly on the oven rack and bake until tender when pierced with a knife, about 55 minutes. Alternatively, cook the yam in the microwave on high heat until tender, about 6 minutes per side. Set aside to cool. Peel the cooled yam and mash the pulp with a fork or puree in a food processor until smooth. Measure out 1 cup of the puree for the filling. (Reserve any remaining yam for another use.)

In a large bowl, stir together the brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and mix well. Stir in the yam puree and cream and beat until smooth. Pour into the partially baked pie shell.

Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the surface, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.

Slice the pie into wedges and serve with whipped cream. Makes one 9-inch pie; serves 8.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Basic Pie Dough

  • 1 1/4 cups unbleached all-purpose flour
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Top 20 Pumpkin Pie Recipes

Find a new favorite recipe for pumpkin pie, whether you’re making it from scratch or taking a few shortcuts.

More Pumpkin Pie Advice

We’ll help you make that flaky crust and creamy, spicy filling with these tips

FOR MORE THANKSGIVING RECIPES AND COOKWARE VISIT>>

WE HOPE YOU HAVE A

HAPPY, HEALTHY

AND BLESSED THANKSGIVING!

*******************

 

 OCTOBER IS ALL ABOUT THE PUMPKIN…

Pumpkin Lasagna with Ricotta and Swiss Chard

© Alexandra Rowley

Pumpkin Lasagna with Ricotta and Swiss Chard

CONTRIBUTED BY JUSTIN CHAPPLE
  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 8 TO 10
  • •MAKE-AHEAD
  • •VEGETARIAN

This super-creamy lasagna is perfect for a vegetarian main course. What makes it especially unusual is that it’s made without tomato sauce.

  1. 1 pound lasagna noodles
  2. 2 tablespoons extra-virgin olive oil, plus more for tossing
  3. 1 onion, finely chopped
  4. 2 pounds Swiss chard, stems discarded and leaves chopped
  5. 2 garlic cloves, minced
  6. Kosher salt and freshly ground pepper
  7. Three 15-ounce cans pumpkin puree
  8. 1/4 cup heavy cream
  9. Pinch of freshly grated nutmeg
  10. Pinch of cayenne pepper
  11. 4 cups fresh ricotta (32 ounces)
  12. 2 large eggs, beaten
  13. 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)
  14. 2 cups shredded imported Fontina cheese (about 8 ounces)
  1. Preheat the oven to 400°. In a large pot of boiling salted water, cook the lasagna noodles until just starting to soften, about 3 minutes. Drain well and transfer the noodles to a baking sheet. Toss the noodles with olive oil to prevent them from sticking together.
  2. In a large skillet, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened, about 7 minutes. Add the Swiss chard and cook over moderate heat, stirring frequently, until wilted and no more liquid remains, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season the chard with salt and pepper. Transfer to a plate and let cool slightly.
  3. In a medium bowl, mix together the pumpkin puree, heavy cream, nutmeg and cayenne. Season with salt and pepper. In another bowl, mix the ricotta with the eggs, 1 1/2 cups of the Parmigiano, 1 cup of the fontina and 1 1/2 teaspoons of salt.
  4. In a well-buttered, 9-by-13-inch ceramic baking dish, spoon 1/2 cup of the pumpkin mixture in an even layer. Arrange 3 or 4 lasagna noodles in the dish, overlapping them slightly. Spread half of the remaining pumpkin mixture over the noodles in an even layer. Top with half of the Swiss chard and another layer of noodles. Cover with half of the ricotta mixture. Repeat the layering with lasagna noodles, pumpkin, Swiss chard, another layer of noodles and finish with the ricotta mixture.
  5. Cover the lasagna with foil and bake for about 40 minutes, until heated through and slightly firm. Remove from the oven and uncover. Preheat the broiler. Sprinkle the remaining 1/2 cup of Parmigiano and 1 cup of fontina on top of the lasagna and broil about 4 inches from the heat until golden brown and crisp on top, about 4 minutes. Let the lasagna rest for 15 minutes, then cut into squares and serve.
MAKE AHEAD The unbaked lasagna can be refrigerated overnight. Let return to room temperature before baking.

Pumpkin Soup with Sage and Ham

© Melanie Acevedo

Pumpkin Soup with Sage and Ham

CONTRIBUTED BY QUICK FROM SCRATCH HERBS & SPICES
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • •FAST

Sage and pumpkin are a perfect pair. Add chunks of apple and ham and you have the makings of a delicious autumn soup. We use canned pumpkin here in the name of speed, but in fact it taste as good as fresh once it simmers with the vegetables and herbs. If the soup gets too thick, just stir in a little extra broth or water.

Plus: More Soup Recipes and Tips

  1. 3 tablespoons butter
  2. 1 onion, chopped
  3. 1 carrot, chopped
  4. 1 rib celery, chopped
  5. 1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice
  6. 2 cups canned pumpkin puree (from one 29-ounce can)
  7. 1/3 cup dry white wine
  8. 1 tablespoon dried sage
  9. 1 bay leaf
  10. 3 1/2 cups water
  11. 2 1/2 cups canned low-sodium chicken broth or homemade stock
  12. 1 1/2 teaspoons salt
  13. 1/4 teaspoon fresh-ground black pepper
  14. 1 1/2-pound piece of ham, cut into 1/4-inch dice
  1. In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
  2. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.

SUGGESTED PAIRING

Let a cool Sauvignon Blanc or Fumé Blanc from California bring its own combination of fruit and herbal flavors into play with the apple and sage of the soup.

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

© Alexandra Rowley

Pasta with Creamy Pumpkin Sauce

and Toasted Hazelnuts

CONTRIBUTED BY JUSTIN CHAPPLE
  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 6 TO 8
  • •FAST
  • •MAKE-AHEAD
  • •VEGETARIAN

This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to this hearty pasta.

  1. 1/2 cup hazelnuts
  2. 1 pound orecchiette pasta
  3. 4 tablespoons unsalted butter
  4. 1 medium onion red onion, finely diced
  5. 2 garlic cloves, minced
  6. 2 teaspoons minced fresh sage
  7. One 15-ounce can pumpkin puree
  8. Kosher salt and freshly ground pepper
  9. 1/2 cup mascarpone cheese
  10. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  11. 1/4 cup snipped chives
  1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden. Let cool. Rub off most of the skins and roughly chop.
  2. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
  3. Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper.
  4. Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese. Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through. Season with salt and pepper. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and serve right away, passing additional Parmigiano at the table.
MAKE AHEAD The pumpkin sauce can be refrigerated overnight. Reheat the sauce before tossing with the pasta and the pasta cooking water.

Winter Squash and Gruyére

© Lucy Schaeffer

Winter Squash and Gruyère Gratin

CONTRIBUTED BY SALLY SCHNEIDER
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • •MAKE-AHEAD

Crookneck squash or pumpkin also works well in this recipe.

Plus: More Vegetable Recipes and Tips

  1. 2 medium butternut squash (1 1/2 pounds each)
  2. 3/4 teaspoon salt
  3. 3/4 teaspoon freshly ground pepper
  4. 1 medium leek, white part only, coarsely chopped (1/2 cup)
  5. 1 teaspoon olive oil
  6. 1/2 cup dry white wine
  7. 1/2 cup low-sodium chicken stock or canned broth
  8. One 12-ounce can evaporated skim milk or 1 cup whole milk
  9. 1/2 teaspoon sugar
  10. 4 ounces Gruyère cheese, grated (about 1 cup)
  11. 2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted
  12. 1 tablespoon plus 1 teaspoon grated Parmesan cheese
  13. 8 basil leaves, shredded
  1. Preheat the oven to 400°. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
  2. Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
  3. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.
  4. To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, toast and Gruyère. Sprinkle the Parmesan cheese over the top.
  5. Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.
MAKE AHEAD The recipe can be prepared through Step Three up to 3 hours ahead. Set aside at room temperature.

 

Pumpkin-Walnut Praline Bars

© Lucy Schaeffer

Pumpkin-Walnut Praline Bars

CONTRIBUTED BY CARRIE DOVE
  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: MAKES 16 BARS
  • •MAKE-AHEAD

Carrie Dove’s young son, Jeremy, says these are one of his favorite sweets. The family makes them at Halloween and gives them out to trick-or-treaters. The pumpkin pie filling is terrific smothered in the buttery, nutty praline topping.

 

PASTRY

  1. 1 1/2 cups all-purpose flour
  2. 1 1/2 tablespoons sugar
  3. 1/2 teaspoon salt
  4. 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
  5. 1/4 cup ice water

FILLING

  1. 3 large eggs
  2. 2/3 cup light brown sugar
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon pumpkin-pie spice (see Note)
  5. One 15-ounce can solid-pack pumpkin puree
  6. 1/2 cup evaporated milk

TOPPING

  1. 1 cup chopped walnuts (4 ounces)
  2. 1/4 cup all-purpose flour
  3. 1/2 cup light brown sugar
  4. 1 stick (4 ounces) unsalted butter, softened
  1. MEANWHILE, MAKE THE TOPPING In a food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse just until they resemble small peas. Add the ice water and pulse just until the dough is lightly moistened. Turn the dough out onto a lightly floured work surface and knead it several times, until it comes together. Flatten the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes.
  2. Preheat the oven to 350°. Butter a 9-by-13-inch glass baking dish. On a lightly floured work surface, roll out the pastry to an 11-by-15-inch rectangle, about 1/8-inch thick. Trim the pastry to a 10-by-14-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it in the prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake the pastry for about 20 minutes, until it is lightly browned and just set. Remove the foil and weights and bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
  3. In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in the evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very jiggly in the center.
  4. In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake for about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely jiggly in the center. Let cool completely, then cut into 16 bars.
MAKE AHEAD The uncut Pumpkin-Walnut Praline Bars can be refrigerated for up to 3 days. NOTES Pumpkin-pie spice is a mix of cinnamon, ginger, nutmeg, allspice, mace and cloves.

Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce

© Christina Holmes

Pumpkin Pie Bread Pudding

with Bourbon-Pecan Hard Sauce

CONTRIBUTED BY GRACE PARISI
  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 2 “PIES” OR 16 SERVINGS
  • •MAKE-AHEAD

These creamy pumpkin bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actually made of strips of butternut squash.

 

  1. 1 stick plus 3 tablespoons unsalted butter, softened, plus melted butter for brushing
  2. 1 pound challah bread, cut into 1-inch cubes
  3. One 3-pound butternut squash
  4. 1 1/4 cups sugar, plus more for sprinkling
  5. 4 large eggs
  6. 3 cups whole milk
  7. One 14-ounce can pure pumpkin puree
  8. 1 1/2 teaspoons ground cinnamon
  9. 1/2 teaspoon freshly grated nutmeg
  10. 1/4 teaspoon ground cloves
  11. 1/2 teaspoon kosher salt
  12. 2 cups confectioners’ sugar
  13. 2 tablespoons bourbon
  14. 1/2 cup chopped toasted pecans
  1. Preheat the oven to 375°. Butter two 9-inch, deep-dish glass or ceramic pie plates. Spread the challah on a large baking sheet and toast for about 5 minutes, until lightly golden.
  2. Cut the neck from the butternut squash. Peel it and cut it lengthwise into two 3/4-inch-thick slabs. Very thinly slice the slabs into long, thin strips on a mandoline. Peel, seed and cut all of the remaining squash into 1/2-inch dice.
  3. In a very large nonstick skillet, melt 3 tablespoons of the butter. Add the diced squash and cook over high heat until lightly browned in spots, about 3 minutes. Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer. Let cool.
  4. In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, pumpkin, cinnamon, nutmeg, cloves and salt. Add the sautéed squash and the challah and gently toss to combine. Spoon the mixture into the buttered pie plates and top each with a loose lattice pattern of the squash strips. Brush the strips with butter and sprinkle with sugar. Cover with parchment and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.
  5. In a bowl, whisk the remaining butter with the confectioners’ sugar, bourbon and pecans. Serve the pudding with the sauce.
MAKE AHEAD The bread puddings can be covered and refrigerated overnight. Rewarm at 300° for about 15 minutes before serving.

SUGGESTED PAIRING

Smooth, dried cherry–scented tawny port: Fonseca 10-Year.

Pumpkin Cheesecake Bars with Caramel Swirl

© Alexandra Rowley

Pumpkin Cheesecake Bars with Caramel Swirl

CONTRIBUTED BY JUSTIN CHAPPLE
  • ACTIVE: 45 MIN
  • TOTAL TIME: 1 HR 45 MIN PLUS OVERNIGHT COOLING
  • SERVINGS: MAKES 36 BARS

These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

CARAMEL

  1. 1/4 cup sugar
  2. 2 tablespoons heavy cream
  3. 1 tablespoon unsalted butter
  4. 1/4 teaspoon pure vanilla extract
  5. Salt

CRUST

  1. 13 ounces chocolate wafer cookies, crushed (about 3 cups)
  2. 1/4 cup plus 2 tablespoons sugar
  3. Salt
  4. 1 stick unsalted butter, softened

CHEESECAKE

  1. 1 1/2 pounds cream cheese, softened
  2. 3/4 cup sugar
  3. One 28-ounce can pumpkin puree
  4. 1/4 cup sour cream
  5. 1 tablespoon pure vanilla extract
  6. 4 large eggs
  7. Hot water
  1. In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
  2. Preheat the oven to 350° and butter a 9-by-13-inch baking pan. In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
  3. In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
  4. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and ser

Warm Pumpkin Cake

© Ray Kachatorian

Warm Pumpkin Cake

CONTRIBUTED BY TOM FUNDARO
  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 6
  • •MAKE-AHEAD
  • •STAFF-FAVORITE

Tom Fundaro asked his pastry chef Susan Masch for a pumpkin dessert that “wasn’t the ubiquitous créme brûlée.” Masch came up with this riff on a traditional English steamed pudding. Warm, soft, spicy and simple, it may be one of the best pumpkin desserts you’ll ever eat.

Plus: More Dessert Recipes and Tips

  1. 1 1/4 cups all-purpose flour
  2. 1 1/4 teaspoons baking powder
  3. 1 1/8 teaspoons cinnamon
  4. 1/4 teaspoon ground ginger
  5. 1/8 teaspoon ground cloves
  6. 1/8 teaspoon salt
  7. 6 tablespoons unsalted butter, softened
  8. 1 cup sugar
  9. 2 large eggs
  10. 3/4 cup unsweetened canned pumpkin puree
  11. 1 1/2 tablespoons fresh lemon juice
  12. 3 Medjool dates, finely chopped
  13. Vanilla ice cream, for serving
  1. Butter a 2-quart soufflé mold. In a medium bowl, whisk the flour with the baking powder, cinnamon, ginger, cloves and salt. In a large bowl, using a handheld mixer, beat the butter and sugar until fluffy. Beat in the eggs, 1 at a time. In a small bowl, mix the pumpkin puree with the lemon juice, then beat into the egg mixture. Add the dry ingredients and dates and beat slowly until blended. Scrape the batter into the prepared mold and smooth the top.
  2. Cover the soufflé dish with a sheet of buttered foil, seal and transfer to a large, enameled cast-iron casserole. Pour enough hot water into the casserole to reach halfway up the side of the mold and bring to a boil. Cover and simmer over moderately low heat until the cake is set, about 1 hour and 10 minutes. Remove the dish from the casserole and let cool for 30 minutes. Remove the foil and spoon the cake onto plates. Serve with vanilla ice cream.

Bourbon Pumpkin Pie with Pecan Streusel

© Lucy Schaeffer

Bourbon Pumpkin Pie with Pecan Streusel

CONTRIBUTED BY ROBERT STEHLING
  • ACTIVE: 50 MIN
  • TOTAL TIME: 3 HRS 15 MIN
  • SERVINGS: MAKES ONE 10-INCH PIE
  • •MAKE-AHEAD
  1. 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  2. 1 cup packed dark brown sugar
  3. 1/2 cup all-purpose flour
  4. 1/2 cup pecans halves
  5. 1 1/4 cups canned pumpkin puree
  6. 3 large eggs, separated
  7. 1 1/2 tablespoons cornstarch
  8. 1/2 teaspoon cinnamon
  9. 1/4 teaspoon freshly grated nutmeg
  10. 1/4 teaspoon ground cloves
  11. 1/4 teaspoon salt
  12. 1/2 cup milk
  13. 1/4 cup bourbon
  14. Flaky Pie Shell
  1. Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.
  2. In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.
  3. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.
  4. Pour the custard into the baked Flaky Pie Shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.
MAKE AHEAD The pie can be refrigerated overnight. SERVE WITH Sweetened whipped cream.

SUGGESTED PAIRING

A spicy-sweet, intense and fragrant Muscat ice wine will echo the rich texture and nutty flavors in this pie.

LATE SUMMER CORN IS A MUST THIS TIME OF YEAR!  

 PLUS…  

  GREAT GRILLING RECIPES AND TIPS!


AND DON’T FORGET  THAT PERFECT ENDING

TO A WONDERFUL DINNER… 

SWEETS FOR THE SWEET…

 GRILLED DESERT!

Fresh Corn on the Cob

is Scrumptious  this time of the year…

Try out some of these

Great Corn Recipes!

 

Southwest Grilled Chicken

with Grilled Corn Salad

 

Black bean salad 1

 

Easy

Serves:

6 servings

 

Ingredients

  • 6 ears fresh corn, husked with silks removed, soak in water for about 10 minutes 
  • 2 tablespoons corn, or sunflower oil
  • Salt and pepper
  • 2 cups halved cherry tomatoes
  • 1 small red bell pepper, finely chopped (optional)
  • 1 fresh jalapeño pepper (grilled with the corn till a bit charred) (optional)
  • 1-2 avocado chopped
  • 1/4 – 1/2 cup finely chopped red onion
  • 1/2 – 1 can Black Beans (rinsed)
  • chopped cilatnro (to your taste)
  • Shredded Mexican Cheese..Blend cheddar& Monterey Jack (Low fat if desired)

 Dressing:

  • 2-3 lime, juiced
  • 2 tablespoons olive oil
  • red wine vinager or balsamic (to your taste)
  • Salt and freshly ground black pepper
  • Fiesta Llime Mr. Dash
  • dash cumin, chili pepper (optional)

 

Chicken:  

Marinate 8 Chicken Cutlets for 1 hour in:

Lime Juice from 2 Limes

1 t. cumin

1t. chili pepper

2T fresh  coarsely chopped Cilantros

Salt and Pepper and Garlic Powder  to taste  

Directions

Preheat grill or broiler to medium heat.

Rub corn with 2 tablespoons of corn oil and season with salt and pepper. Grill  corn for 7 minutes or until ears are lightly browned and golden. Remove from grill and allow to cool.  Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, red onion, black beans and chopped avocado, and jalapeño. 

In a small bowl, prepare dressing by whisking together lime juice, olive oil, salt, pepper and vinegar.   Season with salt, pepper, fresh chopped cilantro, and Fiesta Lime Mr. Dash. Toss with Corn Salad  

***(Crumbled Blue Cheese and Crumbled Bacon can also be added)

Grill Chicken and serve with the Corn Salad on top..( shredded Mexican Cheese on top optional)

Great with Spanish Rice too!

Enjoy!

Grilled Corn with Mango-Habanero Butter

© John Kernick

Grilled Corn with Mango-Habanero Butter

CONTRIBUTED BY BOBBY FLAY
  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 8

Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender…

  1. 1 mango, peeled and coarsely chopped
  2. 1/4 cup mango nectar
  3. 1 tablespoon honey
  4. 1/2 habanero chile, seeded
  5. 1 1/2 sticks unsalted butter, softened
  6. 2 tablespoons packed cilantro leaves, chopped
  7. 1/2 teaspoon kosher salt
  8. 8 ears of corn
  1. In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
  2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
  3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
  4. Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
Make Ahead The mango-habanero butter can be refrigerated for up to 2 weeks.


Sweet Corn Succotash

© Lucy Schaeffer


Sweet Corn Succotash

CONTRIBUTED BY CHRIS HASTINGS
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 SIDE-DISH SERVINGS

 

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

 

  1. 2 cups fresh green peas
  2. 1 tablespoon canola oil
  3. 1 thick slice of bacon, finely diced
  4. 1 small onion, finely chopped
  5. 1/2 pound okra, sliced 1/2 inch thick
  6. 3 medium tomatoes—peeled, seeded and coarsely chopped
  7. 3 ears of corn, kernels cut off
  8. Salt and freshly ground pepper
  9. 2 tablespoons unsalted butter
  10. 1/4 cup slivered basil leaves
  1. In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
  2. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.

Pulled Chicken & Grilled Corn Tacos

© Wendell T. Webber

Pulled Chicken & Grilled Corn Tacos

CONTRIBUTED BY RYAN PERA
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

The cilantro used in chef Ryan Pera’s tacos comes from an herb garden next to the open-air, eco-friendly Treehouse bar.

  1. 2 ears of corn, shucked
  2. 1 chipotle in adobo, minced to a paste
  3. 2 tablespoons extra-virgin olive oil
  4. 2 garlic cloves, minced
  5. 1 medium shallot, minced
  6. 1 1/2 cups shredded roast chicken
  7. 2 tablespoons coarsely chopped cilantro
  8. Kosher salt and freshly ground pepper
  9. Eight 6-inch corn tortillas, warmed
  10. 3 tablespoons crumbled queso fresco or feta cheese
  11. Prepared tomatillo salsa, for serving
  1. Light a grill or preheat a grill pan. Rub the corn with the chipotle paste and grill over moderately high heat, turning, until lightly charred all over, about 4 minutes total. Let cool slightly, then cut the kernels off the cob.
  2. In a medium skillet, heat the olive oil. Add the garlic and shallot and cook over moderate heat until softened, about 2 minutes. Add the shredded chicken and cook until heated through, about 1 minute. Stir in the corn and cilantro and season with salt and pepper.
  3. Fill the tortillas with the chicken and corn. Sprinkle with the queso fresco, drizzle with tomatillo salsa and serve.

Corn and Shiitake Fritters

© Quentin Bacon

Corn and Shiitake Fritters

CONTRIBUTED BY GRACE PARISI
  • ACTIVE:
  • TOTAL TIME: 40 MIN
  • SERVINGS: 4 SIDE-DISH SERVINGS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

 

Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch.

 

  1. 3 ears of corn, shucked
  2. 1 large egg
  3. 1/4 cup milk
  4. 1/2 cup plus 1 tablespoon vegetable oil
  5. 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
  6. 1/4 cup diced sweet onion
  7. 3/4 cup all-purpose flour
  8. 1 teaspoon baking powder
  9. 1 1/2 teaspoons kosher salt
  10. 1/2 teaspoon freshly ground pepper
  1. Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
  2. In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
  3. In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.
  4. Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

slideshow  More Corn Dishes

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4TH OF JULY CELEBRATION = BURGERS!

bacon burgers on brioche buns

© John Kernick

Bacon Burgers on Brioche Buns

CONTRIBUTED BY TYLER FLORENCE
  • TOTAL TIME: 40 MIN
  • SERVINGS: 8
  • FAST

The burger at Tyler Florence‘s Wayfare Tavern in San Francisco is called Le Grand with good reason: It’s a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske’s bacon and Cowgirl Creamery’s triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.

  1. 2 medium red onions, thinly sliced
  2. 6 tablespoons extra-virgin olive oil, plus more for brushing
  3. 1/2 cup mayonnaise
  4. 2 tablespoons fresh lemon juice
  5. Salt and freshly ground pepper
  6. 8 slices of thick-cut bacon (12 ounces)
  7. 3 pounds mixed ground chuck and ground sirloin
  8. 12 ounces brie, sliced
  9. 8 brioche burger buns, split
  1. Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
  2. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
  3. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
  4. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
  5. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.

   Pug Burger

© Tina Rupp

Pug Burger

CONTRIBUTED BY DAVID LENTZ
  • SERVINGS: 4
  • FAST

The Hungry Cat • Hollywood

This delectable blue cheese burger is a best seller at chef David Lentz’s restaurant, which is named for, and decorated with pictures of, his two cats, Yoda and Tweetie. “Since my cats have gotten so much press, I thought it was only fair to give my dog Pug some props with this burger,” he says.

  1. 2 pounds lean ground sirloin
  2. 8 strips applewood-smoked bacon
  3. 1/2 cup mayonnaise, plus more for serving
  4. 1 garlic clove, minced
  5. Kosher salt and freshly ground pepper
  6. 4 kaiser rolls, split
  7. 3 tablespoons extra-virgin olive oil
  8. 3 ounces Danish blue cheese, sliced
  9. Sliced ripe Hass avocado
  10. Bibb lettuce leaves
  11. Red onion slices
  1. Light a grill. Form the meat into 4 large patties about 1 inch thick. Let stand at room temperature for 30 minutes.
  2. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper.
  3. Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill. Brush the burgers with the remaining oil and season well with salt and pepper. Grill over moderately high heat for 3 minutes; flip and top with the cheese. Cook for 3 more minutes for medium-rare. Spread the bottom roll halves with the garlic mayonnaise. Top with a burger, bacon, avocado, lettuce and onion and serv

© Quentin Bacon

Cheddar BLT Burger with tarragon Russian dressing

© Quentin Bacon

Cheddar BLT Burgers with Tarragon Russian Dressing

CONTRIBUTED BY LAURENT TOURONDEL
  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • STAFF-FAVORITE

At BLT Burger in Las Vegas, chef Laurent Tourondelbrushes burgers with butter while they’re on the grill. The natural sugars caramelize, making the meat extra-delicious.

  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 tablespoon red wine vinegar
  4. 1 tablespoon grated onion
  5. 1 tablespoon chopped parsley
  6. 1 tablespoon chopped tarragon
  7. 1 teaspoon Worcestershire sauce
  8. 12 ounces thickly sliced bacon
  9. 1 1/3 pounds ground beef chuck
  10. 1 1/3 pounds ground beef sirloin
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground pepper
  13. 2 tablespoons unsalted butter, melted
  14. 3 ounces sharp cheddar cheese, cut into 6 slices
  15. 6 hamburger buns, split and toasted
  16. 6 iceberg lettuce leaves
  17. 6 slices of tomato
  18. 6 slices of red onion
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
  4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

SUGGESTED PAIRING

A luscious burger topped with both cheese and bacon should be paired with a substantial red wine—the tannins in the wine will cut through the richness of the burger. Try a firm Cabernet from Washington state.

Barbecue-Glazed Turkey Burgers

Barbecue-Glazed Turkey Burgers

Turkey burgers are a popular lunch atGwyneth Paltrow‘s house, where she serves them on toasted brioche buns. She usually adds a topping or two, like Swiss cheese and a few pickled jalapeños. Jarred barbecue sauce adds a ton of flavor to the burgers and helps keep them from drying out. Paltrow got that tip from her friend Lee Gross, a macrobiotic chef who is obviously not averse to the occasional burger.

  1. 1 pound ground turkey
  2. Kosher salt and freshly ground pepper
  3. 1/4 cup plus 2 tablespoons sweet-smoky jarred barbecue sauce
  4. Canola oil, for brushing
  5. 4 brioche buns, split and toasted
  6. Pickled jalapeño slices, Swiss cheese slices and pickle chips, for serving
  1. Light a grill or preheat a grill pan. In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed. Transfer the burgers to the buns and top with pickled jalapeños, Swiss cheese and pickle chips and serve.

Chile-Stuffed Cheeseburger

© Tina Rupp

Chile-Stuffed Cheeseburger

CONTRIBUTED BY GRACE PARISI
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.

  1. 4 chiles—2 Anaheims and 2 jalapeños
  2. Extra-virgin olive oil
  3. 1 large garlic clove, unpeeled
  4. 4 ounces shredded Monterey Jack cheese
  5. Salt and freshly ground pepper
  6. 1 1/2 pounds ground beef
  7. 4 kaiser rolls, split
  8. Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving
  1. Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
  2. Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
  3. Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

 SEND US YOUR FAVORITE BURGER RECIPES!

HAPPY  4TH OF JULY !

Grilling Central

 HOW TO GRILL WITH PLANKS…

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PIZZA ON THE GRILL?

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Ingredients:

Servings: 6

Directions:

  1. In deep bowl mix all marinade ingredients.
  2. Marinate at least 2 hours.
  3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

    GRILLED STEAKS

bobby flay secrets for the perfect grilled steak

Ingredients

  • 4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
  • 2 tablespoons canola or extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

 

Picture of Flank Steak with Salsa Verde Recipe
Rated 5 stars out of 5

Flank Steak with Salsa Verde

Recipe courtesy Food Network Magazine

Ingredients

Directions

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;

Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

 

DON’T FORGET YOUR VEGETABLES!

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AND DON’T FORGET DESERT!

Grilled Banana Splits

with Hot Fudge and Rum Caramel Sauce

Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies — watch out!This recipe is from “Emeril at the Grill” by Emeril Lagasse.

 

  • YieldServes 6

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Ingredients

  • 6 firm-ripe unpeeled bananas, halved lengthwise
  • 6 tablespoons honey
  • 12 tablespoons (3/4 cup) packed light-brown sugar
  • Vanilla ice cream, for serving
  • Hot Fudge Sauce, for serving
  • Rum Caramel Sauce, for serving
  • 2 cups lightly sweetened whipped cream, for serving
  • Finely chopped roasted lightly salted peanuts, for serving
  • 6 maraschino cherries, for serving

Directions

  1. Preheat a grill to high, and lightly oil the grill grate.
  2. Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
  3. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

Grilled Pound Cake with Berries Recipe

Grilled Pound Cake with Berries Recipe

Photo by: Taste of HomeGrilled Pound Cake with Berries Recipe

The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. —Taste of Home Test Kitchen

  • Prep/Total Time: 25 min.
  • Yield: 6 Servings

Ingredients

  • 1 cup sliced fresh strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 5 tablespoons sugar, divided
  • 1 tablespoon minced fresh mint
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 3 tablespoons butter, softened
  • 6 slices pound cake (about 1 inch thick)

Directions

  • In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
  • In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
  • Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream. Yield: 6 servings.

Nutritional Facts1 cake slice, 1/3 cup berries and 1/3 cup whipped cream equals 377 calories, 27 g fat (16 g saturated fat), 136 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g

SEND US YOUR FAVORITE GRILLING RECIPES!

 

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SURPRISE MOM FOR MOTHER’S DAY

BRING HER BREAKFAST

OR

BRUNCH IN BED!

Make a meal for Mom that she can eat in bed.

These pancakes, eggs, waffles and more breakfast favorites are just the thing to show her you care.

(Some of these recipes may be a bit sticky in bed…but Mom will love anything you make for her…

whether in bed or at the table…just remember to have the table set and clean up after…it’s her day!)

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Chocolate Waffles

Recipe courtesy Food Network Magazine

Prep Time: 15 min
Inactive Prep Time: 15 min
Level: Easy
Serves: 4 to 6 servings

Ingredients

Directions

Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Divide the waffles among plates. Dust with confectioners’sugar and top with berries and/or chocolate syrup.

YUMMY!!!

Lemon Blueberry Pancakes

2011, Ree Drummond All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: 5 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings

Ingredients

  • 1 1/2 cups plus 1 tablespoon cake flour
  • 3 tablespoons sugar
  • 1 heaping tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tablespoons butter, melted, plus more softened for serving
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving

Directions

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Perfect French Toast

Courtesy of Food Network Magazine

Prep Time: 10 min
Inactive Prep Time: 20 min
Level: Easy
Serves:-

Directions

Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half ormilk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white breadchallah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

Enjoy!

VISIT OUR RECIPE ARCHIVES click here

 

AND DON’T FORGET THE MUSIC…

TRY:


http://itunes.apple.com/us/album/timeless/id75368478

http://ilike.myspacecdn.com/play#Michael+Dulin:Clair+de+Lune:38223098:m34850309

TOP 15 SONGS FOR DINNER PARTIES…

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http://itunes.apple.com/us/album/dinner-music-top-15-songs/id394976304

ROMANTIC SAXAPHONE QUINTET…DINNER MUSIC

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HOPE YOU LIKE IT!

ADD A LITTLE ROMANCE IN YOUR LIFE!

Tu es ma joie de vivre.

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