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.

Fabulous Bread pudding

day old bread~ 1 loaf
butter~ 1 stick
milk~ 2 cups
cream~ 1 cup
eggs~ 8 each
winter squash puree~ 1 1/2 cup
vanilla/ almond/ orange extract~ 2 teaspoons
brown sugar~3/4 cup
white sugar~ 1/2 cup
cinnamon, nutmeg, ginger, cloves, garam masala or other spices~ to taste
(1 tablespoon cinnamon and 1 teaspoon any others)
* in a large bowl break bread into bite size pieces. melt 1/2 stick butter and drizzle over bread pieces.
* in small bowl combined milk, cream, eggs, extract of choice and squash puree
* in medium bowl combined sugars and spices
* pour liquid slowley into sugars whisking briskly until combined
* pour mixture over bread pieces
*cover and refrigerate for at least 3 hours or overnight
Preheat oven to 325. pour mixture into baking pan or bowl.  cut remaining butter into small pieces and place on top of bread.  bake for 40-60 mins or until set.  serve warm with caramel sauce and ice cream.
variation~ raspberry white chocolate.  use great harvest raspberry white chocolate bread.  omit brown sugar and increase white sugar to 1 cup.  omit pumpkin puree and spices.  increase milk to 3 cups.  serve with melted white choclate and fresh raspberries.  

Roasted Poblano Winter Squash

winter squash puree~ 2 #

poblano peppers~ 1-2 each
*can use canned green chili's as a substitute
garlic~ 1-2 tablespoons
butter~ 4- 8 tablespoons
mexican spices such as: cumin, paprika, ancho chili powder~ to taste
salt and pepper~ to taste
heavy cream~ 1/2 cup
queso cheese 
*on stove top or in oven: roast poblano peppers until skin is brown or black. place in plastic bag and allow to rest for 10 mins. peel skin and remove seeds and dice.
*in saute pan: saute butter, garlic, and peppers just until aroma is release add winter squash puree and spices. heat thoroughly. fold in heavy cream.
* in baking dish(appropriate size): pour in mixture and sprinkle with queso cheese 
* bake on 375 degrees  just until cheese is brown
ingredient note:   poblano (pasilla) peppers are dark green, slighlty smaller than a bell,  have a pointed end.
Anehiem pepper can be substituted these are long and thin
queso is a crumble white mexican cheese. it is usually found by the ricotta

Monday, November 16, 2009

Pumpkin Cream Cheese Cinnamon Rolls

Cinnamon rolls


Winter Squash Lasagna

winter squash/ pumpkin~ 2 cups
vegetable stock~ 2 cups 
sausage any variety (not the links)~ 1 1/2 #
small diced onion~ 1 med
minced garlic~ 2 tablespoons
red wine~ 3/4 cup
*can use water or stock*
diced tomato~ canned12 oz or fresh 2 cups 
bachamel sauce or alfredo sauce~ 3-4 cups 
(depends on how saucy you like it)
*can use bottled sauce for short cut* 
ricotta Cheese~ 16 oz
fresh mozzarella Cheese~ 16 oz
shredded gruyere or parmesan~ 8 oz
eggs~ 2 each
fresh herbs of choice~ parsley, basil, oregano, sage, thyme (finely chopped)
oven ready lasagna noodles~ 12 oz box 
 *in saute pan: saute sausage, onion and garlic until brown. deglaze pan with red wine and allow to reduce
* in saucepan on med heat: whisk together squash puree & stock until thoroughly combined and heated. fold in tomatoes and remove from heat
*in med saucepan on low heat: slowly heat bachamel or alfredo sauce
*in med bowl: combined ricotta, 8 oz mozzarella, 4 oz gruyere, eggs and fresh herbs
*in 8x13 baking dish: spread a layer of squash mixture into bottom of baking dish. place single layer of noodles over sauce. cover noodles with sausage mixture. ladle bachamel over sausage reserving some for the top. place second layer of noodles. cover noodles with ricotta mixture. ladle the rest of squash mixture over ricotta. place final layer of noodles. ladle remaining bachamel over noodles then cover with remaining cheese. allow to sit for 30 mins then bake for 55-65 mins. allow to rest for 20 mins after removing from oven allowing lasagna to "set-up"