by Kathy Douglas | Oct 19, 2020 | Entrees
You can’t beat the flavor of seasonal fall produce. Delicious Sweet Dumpling Squash baked and stuffed with a sausage and bread stuffing filled with cream and apple cider.
Two Sweet Dumpling squash
Kosher salt
1 ½ teaspoons olive oil, plus more for drizzle
¼ pound bulk sweet or spicy Italian pork or chicken sausage
2 cups cubed bread
½ medium onion, finely chopped
½ celery stalk, chopped
1 ½ teaspoons finely chopped sage
Freshly ground pepper
1 large egg
¼ cup boiled cider
½ cup cream
Preheat the oven to 350°F. Cut the squash in half, clean out the seeds and strings and lightly salt the inside. Add a ¼ inch of water to a roasting pan and place the squash cut side down. Bake for 30 minutes.
While the squash cooks, heat 1 ½ teaspoons of olive oil in a large sauté pan over medium-high. Add the sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Add the bread cubes to a large bowl. Scrape the sausage into the bowl with the bread and toss.
Add the onions, celery, sage, and remaining olive oil in same sauté pan; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Scrape into bowl with bread and sausage.
In a bowl, whisk the egg, boiled cider, and cream until smooth and well combined, then pour over bread mixture. Season with salt and pepper.
After 30 minutes, remove the squash from the oven, turn over, cut side up. Drain out any excess water from the roasting pan. Fill the squash shells with the stuffing. Cover with nonstick foil, nonstick side down. Bake until a paring knife inserted into the center comes out hot, 20 minutes. Remove foil and bake 10 minutes longer. Drizzle with olive oil and serve.
by Kathy Douglas | Oct 5, 2020 | Breakfast
We love getting figgy with this perfect fall coffee cake – fresh Fig and Almond. Perfect with a cup of coffee on a cool morning to get your day going.
For the figs
1 ½ cups ripe figs
2 tablespoons sugar
For the cake
1 cup all-purpose flour
½ cup sugar
1 ¾ teaspoons baking powder
¼ teaspoon salt
¾ stick unsalted butter, melted
½ cup buttermilk
1 large egg
For crumb topping
¾ stick unsalted butter, melted
¼ cup packed brown sugar
¼ cup granulated sugar
¾ teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
½ cup almond slices
To make the figs:
Chop the figs and place in a saucepan with 2 tablespoons sugar and ¼ cup water. Simmer until the figs are completely broken down to a jammy consistency, adding additional tablespoons of water as needed. Keep warm.
Make cake:
Preheat oven to 400°F. Line a spring form pan with parchment on the bottom. Generously butter the sides of the pan and the parchment.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, milk, and egg. Then whisk in flour mixture until just combined. Pour batter into springform pan. Dollop figs all over surface, then swirl into batter with spoon.
Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then combine with your fingertips until they form large clumps. Sprinkle the clumps over top of cake. Sprinkle the almonds over the top.
Place in the oven and bake the cake until a cake tester inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 15 minutes. Release the side of the spring form pan and remove. Cool completely and then remove from the bottom of the pan and the parchment. Slice and serve.
by Kathy Douglas | Sep 28, 2020 | Appetizers
An easy fall appetizer made with spicy sausage, fresh sage, and pumpkin. These pinwheels are perfect for snacking or dipping in our creamy Crème Fraîche sauce.
Crème Fraîche Sauce
INGREDIENTS
1 (8-ounce) container creme fraîche
Zest of one lemon and juice
2 teaspoons ground toasted cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh chives
Salt and fresh ground black pepper
DIRECTIONS
Stir all the ingredients together until well blended. Season with salt and a few grinds of pepper to taste. Cover and refrigerate.
Spicy Pumpkin Pinwheels
INGREDIENTS
8 ounces bulk spicy Italian sausage
One box Pepperidge Farm frozen puff pastry 2 sheets, thawed
6 tablespoons canned pumpkin purée, divided
1-1/2 cups shredded Pepper Jack cheese, divided
4 tablespoons chopped green onion, divided
2 tablespoons chopped fresh sage, divided
For Serving: Crème Fraîche sauce, below
INSTRUCTIONS
Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside. In a sauté pan, cook the sausage over medium heat, stirring until browned and crumbly; drain on paper towels.
On a lightly floured surface, unroll pastry sheets. Spread each sheet with 3 tablespoons pumpkin. Sprinkle each sheet with half of each: sausage, cheese, green onion, and sage; gently press down into the pastry. Roll each sheet into a log, pinching seams to seal. Cut each log into 12 slices. Place 2 inches apart on prepared pans.
Bake until lightly browned on bottom, approximately 10 minutes. Turn pinwheels over and bake 7 minutes more. Let cool on the sheet trays before serving.
by Kathy Douglas | Sep 21, 2020 | Desserts
This easy fall Apple Tart uses only five ingredients and is as pretty as it is delicious. Thinly sliced apple halves arranged over tasty caramel are then topped with cinnamon sugar in crunch puff pastry tart shell.
INGREDIENTS
One Sheet frozen puff pastry, thawed
¼ cup homemade caramel sauce, or high-quality store purchased
4 large apples Granny Smith, peeled, cored, halved, and sliced very thinly sliced
½ cup sugar
1 tablespoon cinnamon
For serving:
Freshly whipped cream or vanilla ice cream
INSTRUCTIONS
Preheat to 400°F. Roll the puff party to 12”x12” inch square. Transfer to a 10” square tart pan and gently ease into the pan and up the sides to make a pastry shell. Trim off any extra pastry. Place in the refrigerator for 15 minutes.
Remove from the refrigerator and pour the caramel into the pastry shell. Spread evenly across the bottom of the pan. Peel the apples, slice in half and remove the seeds with a melon baller. Thinly slice the apple keeping together in haves. Arrange apple slices in the caramel in halves, separating the slices slightly when set. Combine the sugar and cinnamon, sprinkle evenly over the slices.
Place in the oven and bake the tart until the crust and edges of the apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool. Cut into pieces and serve topped with whipped cream or vanilla ice cream.
by Kathy Douglas | Sep 14, 2020 | Appetizers
A perfect end-of-summer grilled appetizer for dinner or a football watch party, our salt and pepper peel-and-eat shrimp with spicy gochujang is guaranteed to disappear fast.
Gochujang Dipping Sauce
INGREDIENTS
2 Tablespoons Gochujang2 Tablespoons White vinegar
1 Tablespoon sugar
1 Tablespoons Honey
1 teaspoon sesame seeds
1/4 teaspoon minced garlic
INSTRUCTIONS
Whisk together and set aside.
Salt Grilled Shrimp
INGREDIENTS
16 Jumbo shrimp in shell
3 tablespoons olive oil
¼ cup of Kosher salt
Skewers
INSTRUCTIONS
Heat a BBQ grill to hot. Devein the shrimp by making a ¼-inch deep slit down the backs of the shrimp and remove the vein but not the shells.
Add the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss to even distribute the salt over the shrimp so they are coated in a crust of salt.
Skewer the shrimp and place the shrimp in the center of the grill grate. Cooke for 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).
Serve immediately with dipping sauce on the side to peel and eat.
Recent Comments