December 20th, 2006 by alice
Tags: Cider, Glazed, Grilled, Maple, Pork, Squash
INGREDIENTS
-
Maple-Cider Glaze
- 2tablespoonsunsalted butter
- 1/2mediumonion, chopped
- 1cupmaple syrup
- 1/2cupcider vinegar
- 1tablespoonDijon mustard
- 1/4teaspoonsalt
-
Pork and Squash
- 1tablespoon choppedfresh sage
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 2 (2 lb)pork tenderloins
- 4smallacorn squash, trimmed(4 lbs total)
DIRECTIONS
- Glaze: In a saucepan, melt butter over medium heat.
- Add onion; saute 2 minutes.
- Stir in syrup, vinegar.
- Boil until reduced to 1 cup.
- scrape into bowl; whisk in mustard and salt.
- Chill 30 minutes to thicken.
- Pork& Squash: In cup, mix sage, salt and pepper.
- Rub over tenderloins.
- Cut squash crosswise into 1/2 inch rings.
- Discard seeds, leaving rings in one piece.
- Prepare outdoor grill with hot coals.
- If glaze is too thick, microwave to loosen, 30 seconds.
- Grill pork& squash 5 minutes; turn over; brush with glaze.
- Continue to grill, turning and brushing every 5 minutes, until pork registers 160 and squash is tender, about 20 minutes total.
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December 20th, 2006 by alice
Tags: Casserole, Chicken, Vegetable
INGREDIENTS
- 2clovesgarlic, minced
- 1teaspoondried rosemary
- 1tablespoon choppedfresh parsley
- salt and black pepper
- 3tablespoonsolive oil
- 8ouncesfresh mushrooms, halved
- 2largepotatoes, peeled and cut into 1 inch pieces
- 2mediumcarrots, peeled and cut into 1 inch chunks
- 1mediumonion, cut into eighths
- 4chicken thighs
- 1/3cupdry white wine
- 1/2cupchicken broth
DIRECTIONS
- Preheat oven to 400°.
- Coat roasting pan with nonstick spray.
- In a small bowl, combine the garlic, rosemary, parsley, salt and pepper and oil.
- In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons of the herb mixture and place vegetables in roasting pan.
- Brush remaining herb mixture over chicken pieces.
- Place chicken skin side up in roasting pan, arranging vegetables around them.
- Bake for 45 minutes, then add wine to roasting pan.
- Baste the chicken with pan juices.
- Continue to bake 15 minutes longer or until chicken is brown and potatoes are fork tender.
- Remove everything to a serving platter and keep warm.
- Place pan over medium heat and add chicken broth.
- Bring to a simmer, scraping up any browned bits.
- Thicken, if desired with a mixture of flour and water.
- Pour juices over chicken and vegetables and serve.
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December 20th, 2006 by alice
Tags: Cauliflower, Cheese, Roasted, Sauce
INGREDIENTS
- 1smallcauliflower, cut into florets
- 2tablespoonsolive oil
- salt and black pepper
-
Sauce
- 1 1/2tablespoonsbutter
- 1 1/2tablespoonsflour
- 3/4cupmilk
- 1/2teaspoonsalt
- 1/8teaspoonblack pepper
- 3/4cup shreddedgruyere cheese
DIRECTIONS
- Preheat oven to 400°.
- In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
- Transfer to large rimmed baking sheet.
- Roast, stirring occasionally for 30 minutes or until tender.
- Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
- Gradually whisk in the milk until smooth.
- Add salt and pepper and simmer for 3 minutes, whisking occasionally.
- Remove pan from heat and whisk in cheese until melted and well blended.
- Place cauliflower on serving platter and spoon sauce on top.
- Sprinkle with parsley for garnish.
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December 20th, 2006 by alice
Tags: Fair, Pasta, State
INGREDIENTS
- 8ouncesfettuccine(or your favorite pasta)
- salt
- 3-4tablespoonsbutter
- 2largeItalian sausages(about 1/2 lb)
- 1/4largegreen bell pepper, sliced
- 1/4largered bell pepper, sliced
- 1/2smallwhite onion, sliced
- 3clovesgarlic, minced
- 1teaspooncajun seasoning
DIRECTIONS
- In a large, preferably cast-iron skillet, brown sausage links on all sides (this makes them easier to slice).
- Remove, slice, and return to pan.
- Cook sliced sausage over medium-high heat until cooked through; remove and set aside.
- Melt 1 tbsp butter and saute garlic for 2-3 minutes.
- Add onion, peppers, and cajun seasoning.
- Stir frequently, adding more butter as needed to keep the mixture from drying out.
- Meanwhile, cook pasta in boiling salted water until al dente.
- When the onions and peppers have softened, add in the cooked sausage and heat through.
- Drain pasta, top each serving with a big spoonful of the sausage, onions,& peppers, and serve.
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December 20th, 2006 by alice
Tags: Caramel, Pumpkin, Tiramisu
INGREDIENTS
-
Carmel
- 3tablespoonsbutter(no substitute)
- 1/2cup firmly packedbrown sugar
- 1/2cuppure maple syrup
- 1/4cupheavy whipping cream
-
Filling
- 1/2cupgranulated sugar
- 2teaspoonscinnamon
- 1teaspoonginger
- 1/4teaspooncloves
- 8-12ouncescanned pumpkin
- 1/2cupheavy whipping cream
- 1/2teaspoonsalt
- 1 (7 ounce)packageladyfingers
-
Topping
- 1/2cupheavy whipping cream
- 1tablespoonconfectioners’ sugar
- 1tablespoonbourbon
- 1 (8 3/4 ounce)containermascarpone cheese, at room temperature
- 1/4teaspoon freshground nutmeg
DIRECTIONS
- Make caramel: melt butter in saucepan at medium heat add remaining carmel ingredients, mix well bring to a boil reduce ehat to low boil and let cook for 8 minutes until syrupy.
- remove and let cool for 10 minutes Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds add the pumpkin, granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened stir in the cream and salt into the skillet Assembly prep: place lady fingers in a shallow dish in a single layer and pour carmel over top, turn to coat.
- let stand for 10 minutes turnng occasionally topping: beat cream in a mixing bowl on med-high speed with a electric mixer until thickened.
- add confectioners sugar and beat into soft peaks beat in the bourbon.
- fold in 1/2 of the whipped mixture into the marscapone to lighten fold in remiaining whipped mixture Assembly: arrange 1/2 of the lady fingers in a single layer to cover the bottom of a 2qt shallow casserole dish spread 1/2 the filling evenly over the fingers.
- repeat with remaining fingers and filling evely spread the topping over the top and sprinkle with nutmeg cover loosely with plastic wrap and refridgerate overnight.
- let stand at room temp for 1 hour before serving.
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