Monday, November 23, 2009


pomegranates are popping up everywhere right now!  they are becoming increasingly desired and can be bought whole, seeds only and various percent of juice.  100% pomegranate juice is more expensive than most juices.  there are several variations of juice and price range.  for most recipes 100% juice should be used.  pomegranate will spice up everyday eats.  here are some suggestions:
guacamole:  add seeds for a sweet crisp texture
salads and vinegrettes: use juice in dressing, seeds make great garnish
fresh lemonade:  2/3 lemonade, 1/3 pom juice, slice lemon cirles and pom seeds
cranberry sauce:  add seeds or use juice in combination with cranberries
holiday stuffing: mix in seeds just before serving

Pumpkin Eggnog Anytime Pancakes

pancake mix (i like lehi rolling mills whole grain mix) 2 cup
Eggnog (winder dairy is best!)~ 1/2 cup
pumpkin puree~ 1/2 cup
Water~ as much as needed for thinning 
cinnamon~ to taste
nutmeg~ to taste
*in large mixing bowl: combined all ingredients except water.  whisk until combined. continue whisking while adding water slowley until desired batter thickness is reached.  These pancakes are very airy so a thinner batter yeilds better results, thicker batter give denser pancake if that is prefered.
* on heated oiled griddle: pour batter to desired shape.  allow to cook until bubbles form on surface then flip.  cook just until brown.
* serve with banana slices, pecans and maple syrup.  can top with whipped cream for dessert pancakes!

Thursday, November 19, 2009

Flank Steak Bruchetta

flank steak
red onion
balsamic vinegar
olive oil 
salt & pepper
bruchetta loaf
*marinate flank steak in mixture of olive oil, balsamic vinegar, garlic, salt and pepper for several hours.
* in med bowl: combined tomato, red onion, garlic, basil, s&p. allow to marinate for 2 hours. culinary note: when serving add a dash of balsamic. 
* with serrated knife: slice bruchetta, layer on baking sheet and brush with olive oil.  toast lightly on both sides
* heat grill until smoking: grill flank steak for 3-6 mins each side. (depending on  temp. desired, med rare - med well)  
* remove from grill and allow to rest for 5 mins.  slice on a bias into long strip going against the grain.
* with spoon: scoop tomato mixture onto bruchetta. layer a thin strip of flank steak over and serve.  steak can be served hot or chilled. 

Berry Napoleon

frozen prepared puff pastry~ 1 box
whole milk~ 3 cups
sugar~ 1 cup
flour~ 1/3 cup
butter (room temperature)~ 1 stick
cornstarch~ 2 tablespoons
vanilla beans~ 2 each
egg yolks~ 10 each
heavy whipping cream whipped to med-stiff peaks
*heat oven to 400°F
* on a lightly floured surface:  cut pastry sheets into squares and roll out slightly. transfer onto a baking sheet  bake for 15 mins or until browned and puffy.
* in a large saucepan: combine eggs yolks and sugar whisking continually add in flour and cornstarch. cut vanilla beans in half lengthwise, scrape out the seeds into the mixture and whisk well. slowly whisk in the milk until completely combined.
* on stovetop: heat milk mixture  gently bring to a small bubble boil for 1 minute take it off the heat.  add butter and mix until melted into cream. refrigerate until completely cool.  culinary note: pastry cream will be thick. this can be made the day before.
* using a serrated knife: cut pastry sheet squares into three even parts. (lengthwise).
* with a small spoon: spread a thick layer of cream filling on bottom piece of pastry sheet, place fresh berries on cream.  stack middle piece of pastry square on top of berries and cream. spread layer of cream and apply top pastry square. 
* when ready to serve: whip cream and pipe on top of dessert cover with berries and sprinke with powdered sugar.

Easiest Pumpkin vanilla bean Cupcakes

vanilla cake mix~ 1 each
eggs~ 3 each
pumpkin or squash puree~ 1 cup
butter~ 2 oz
flour~ 1/4 cup
vanilla bean extract~ 2 teaspoons
* heat oven to 350 degrees
* in mixing bowl: combined all ingredients. mix on low speed for 3o seconds then med-high for 2 mins.
* scoop into cupcake pan.  bake for 18-22 mins.
* frost with vanilla bean cream cheese frosting (recipe on blog)

Wednesday, November 18, 2009

Whiskey Pumpkin Pie

pumpkin puree~ 2 cups
eggs~ 3 each
brown sugar~ 3/4 cup
butter~ 4 tablespoons
Bourbon or Scotch of choice ~ 1/3 cup
evaporated milk~ 1 can
cinnamon ~ 1 tablespoon
ginger~ 1 teaspoon
cloves~ 1/2 teaspoon
allspice~ 1/4 teaspoon 
 *in saucepan: combine  brown sugar (1/2 cup) , butter, and salt. stir to dissolve sugar over medium heat bringing to a boil. cook until deep brown, about 5 minutes. remove from heat.
* whisking briskly add bourbon or scotch, then slowly whisk in milk. mixture will bubble vigorously
*  return to heat and cook until pieces dissolved, allow to cool
 * in large bowl whisk remaining brown sugar and pumpkin. whisk in eggs and then spices. add reserved caramel mixture and whisk 
* preheat oven to 350°F. pour filling into par baked crust. bake until just set, about 50 minutes. cool to room temperature, about 3 hours

Incredible Winter squash and Pumpkin Recipes

Winter squash is in season! Winter squash can be confusing & many ask how to prepare it? Hopefully I can help!
There are several varieties to choose from. Each have a slightly different flavor and texture.
For the following recipes I would suggest using one or more of the following: Butternut, Acorn, Sunshine, Hubbard, Sweetmeat, Buttercup, Pie Pumpkin.
How to prepare Squash: Roast or bake Whole squash on 375 for 40-60 mins. Depending on size. Remove and allow to cool until touchable. Peal off outer layer, cut in half, scoop out seeds careful to leave as much pulp as possible. Puree with food mill or smash w/ potato masher. Can make as smooth or chunky as you would like. Can be stored in plastic container and refrigerated for 5 days.