Tag Archives | Fall 2011 Recipes

lastBiteSoup

INDIANA BOURBON RED TURKEY NOODLE SOUP

Recipe by Victoria Wesseler, creator of the food blog Going Local.

For the broth

2 carcasses from deep-fried
Bourbon Red Turkeys (or substitute oven-roasted ones)
10 quarts of cold tap water

Place the carcasses and the water in a large soup pot over high heat. Bring to a boil and lower the heat to medium. Simmer for 2 hours, skimming off foam as necessary.

Remove the carcasses from the pot, place in a bowl and allow to cool. When cool enough to handle comfortably, remove the meat from the bones and reserve the meat for the soup. Discard carcasses.

Line a large fine-mesh strainer with 3 layers of cheesecloth and place it over a 4-cup glass measuring cup. Ladle the broth through the strainer into the measuring cup. This will remove any bits of turkey skin and other unwanted debris from the broth. Store the strained broth and shredded turkey in separate glass or plastic containers in the refrigerator.

Makes about 10 quarts of stock.

For the noodles

2 large eggs
1 teaspoon salt
1⅓ cups all-purpose flour plus a few tablespoons extra for dusting your rolling surface

Beat eggs and salt together in a medium-sized bowl. With a … Read More

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fallMenuRibsPlate

ROADMASTER BABY BACK RIBS

Brian Jones has the credentials. He’s a Kansas City Barbeque Society member, a certified barbecue judge, and half of the Roadmaster BBQ team (www.facebook.com/roadmasterbbq). As the Rib and Pork Pitmaster for the team, Brian has had several top-10 finishes and most recently finished #2 in Pork and Ribs in the Michigan State Championship in Monroe. Roadmaster BBQ has been competing professionally since 2008.

According to Jones, proper rib smoking starts at the butcher shop.

“I look for ribs that have not been injected with any type of solution. Look for straight bones that will make slicing easier. Look for a nice pink rack. Fat between the fibers means lots of flavor.

“Meat prep: “On the back or bone side, there is a thin membrane that covers the bones. This membrane will not cook off and needs to be removed to allow the rub to penetrate. Loosen up an end and grasp with a paper towel and it should peel right off.”

THE RUB

¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup paprika
¼ cup kosher salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion … Read More

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fallMenuCousCous

COUSCOUS SALAD WITH AUTUMN SQUASH AND WARM HONEY VINAIGRETTE

This recipe comes from Chef Eileen Quinn. She did her culinary training in the Caribbean, and went on to own the Cabana Bar and Grille in St. Thomas, Virgin Islands. After moving to this area, she began a personal chef and catering business, Dinner at 8, and served as resident chef at the Good Gourmet Cooking School. Recently, Chef Eileen was given the opportunity to cater for Candice Olson, host of “Divine Design” on HGTV. A retired schoolteacher, she continues to teach culinary classes in Indiana and Michigan.

1 teaspoon kosher salt
1 cup couscous (choose large pearl type, sometimes called Israeli couscous)
2 pounds acorn or butternut squash, peeled and diced into ¼-inch cubes
Freshly ground black pepper
1 tablespoon finely chopped fresh sage
¼ cup honey (try an artisan honey, such as lavender)
¼ cup apple cider vinegar
½ cup extra-virgin olive oil
½ cup white dried cranberries
2 cups fresh spinach, chiffonade (cut into wide ribbons)
½ cup toasted pistachios or pine nuts

Bring water and 1 teaspoon salt to a boil. Gradually add the couscous, stirring as you go. Return to a boil and let cook for 2 minutes.

Remove from the heat, cover and let … Read More

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fallMenuYoYos

SPICE YO-YOS

1 cup shortening
2 cups sugar
2 egg yolks
1 cup sour milk
2 teaspoons baking soda dissolved in 1 cup hot water
½ teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons cloves
½ teaspoon allspice
1 teaspoon vanilla
4½ cups flour

Cream first 4 ingredients together.

Mix remaining dry ingredients and add to cream mixture, alternating with baking soda water.

Drop by spoonfuls onto cookie sheet and bake at 325˚ for 8–10 minutes.

Frosting

4 cups powdered sugar
1 cup shortening
¼ cup flour
2 teaspoons vanilla
6–7 tablespoons milk

Place all ingredients in a bowl and cream together. Frost one yo-yo and place another yo-yo on top to make a sandwich.

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CURRIED PUMPKIN AND PEAR SOUP

2 pounds whole butternut squash or pumpkin, baked and puréed
1 tablespoon butter
2 cups peeled and chopped pears
2 leeks, chopped
1 medium onion, chopped
½ cup celery, chopped
1 bay leaf
2 teaspoons curry powder
½ teaspoon cinnamon
2 cloves garlic, minced
4 cups vegetable broth
1 cup apple cider
Salt to taste

Melt butter in a soup pot. Add pears, leeks, onions, celery and bay leaf. Sauté for 10 minutes. Stir in curry powder, cinnamon and garlic. Sauté another minute. Add squash, broth, cider and salt. Stir well. Add more liquid, if needed. Simmer for 30 minutes, stirring frequently. Remove bay leaf. Blend with stick blender. Serves 6 to 8.

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followPumpkinRice

WILD RICE AND SAUSAGE–STUFFED ACORN SQUASH

4 small acorn squash
1 tablespoon butter
½ large red pepper, diced
1 medium-sized onion, chopped
1 pound bulk salt-and-pepper sausage, browned
3 cups cooked brown or black rice
½ teaspoon pepper
½ teaspoon salt
1½ teaspoon fresh sage, minced
1 cup Craisins
2 cups grated sharp cheddar cheese
A drizzle of honey

Cut the squash in half, scoop out seeds and set aside for toasting. Place cut side down on foil-lined baking sheet. Add a little water and bake in a 375° oven until just tender (20 to 25 minutes). Scoop out some of the squash flesh, leaving a nice layer next to the skin.

Melt butter in a frying pan; add peppers and onions and sauté until tender. Mix with cooked sausage and rice, salt and pepper, Craisins and the scooped-out squash.

Mound in center of squash. Place on a baking sheet and bake in oven until heated through. Sprinkle with a little sharp cheddar and drizzle with a little bit of honey and put back into the oven for another 5 minutes. Serves 8.

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FRESH APPLE CAKE

I first tasted this cake years ago at a picnic catered by Bread & Chocolate Catering and Events. In fact, I remember the event because of this sweet and moist cake that is chock-full of apples. I am excited to have the recipe and also to be sharing it with you, thanks to Nadine Bechtel, chef/owner of Bread & Chocolate, which is located on the third floor of the Old Bag Factory in Goshen.
—Victoria Brenneman

1½ cups vegetable oil
2¼ cups sugar
3 eggs
1 tablespoon vanilla
4½ cups flour
¾ teaspoon salt
2¼ teaspoon baking soda
3 cups apples, peeled and chopped
1 cup pecans, chopped (optional)

For topping:

½ cup evaporated milk
1 teaspoon vanilla
1 cup sugar
½ cup butter
1 teaspoon cinnamon

Preheat oven to 350˚. Place oil, sugar, eggs and vanilla in a large bowl and beat until well blended. Sift the flour with the salt and baking soda in a separate bowl and then stir into the creamed mixture, beating until just blended. (Dough will be stiff.) Stir in apples and pecans (if using). Mix thoroughly. Spread batter in a buttered 9-inch by 13-inch pan and bake for 1 hour or until a … Read More

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inSeasonParsley

PARSLEY-LEMON BUTTER

Herb butters are fun to make and great to have on hand for dressing up recipes or to give as gifts. You can get really creative with this basic recipe by varying the herbs and zest combinations. Let your senses be your guide: Add more or less of the herbs and citrus to suit your palate. Try tucking cilantro with lime zest butter under the skin of chicken breasts before you roast them; use French tarragon with orange zest butter for topping halibut; place a pat of thyme and lemon butter on steamed carrots; serve a chive-studded butter with baked potatoes or garnish a grilled steak with a tiny bit of butter flavored with very finely chopped rosemary and coarsely grated black pepper.

—Recipe by Victoria Wesseler

½ cup salted or unsalted butter at room temperature
2 tablespoons finely grated lemon zest
3 tablespoons finely chopped parsley

Using your fingers or a small fork, evenly blend the zest and parsley into the butter.

If you are going to use the butter in a few days, pack it into a ramekin, cover the top with plastic wrap and then cover it again with foil. Refrigerate until ready to use.

If you … Read More

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inSeasonLasagne

TOFU KALE LASAGNA

Adapted from Terry Walters’ cookbook Clean Food (Sterling Publishing, 2009) and used with permission

5–7 sun-dried tomatoes
12 lasagna noodles
4 garlic cloves, minced
1 large onion, chopped
6 tablespoons extra-virgin olive oil
8–10 ounces Cremini mushrooms, sliced
2 pounds fresh firm tofu
2 tablespoons mirin
2 teaspoons dried basil
2 teaspoons dried parsley
2 bunches kale, finely chopped (approximately 10 leaves)
Sea salt and freshly ground black pepper
5 cups tomato sauce
1½ cups grated soy or rice mozzarella (the recipe was tested with regular mozzarella)

Preheat oven to 375°F. In small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop and set aside.

Cook lasagna noodles until just soft. Drain and set aside.

PREPARING FILLING: In large pot over medium heat, sauté garlic and onions until soft. Add mushrooms and sauté 3 minutes.

Drain tofu, wrap in towels, press to remove excess water and crumble into pot. Add mirin, sun-dried tomatoes, basil and parsley and sauté 5 minutes. Fold in kale, cover and cook 3 minutes. Season to taste with salt and pepper and remove from heat.

ASSEMBLING: Spread ½ cup tomato sauce over bottom of a 9- by 12-inch lasagna pan. Place … Read More

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inSeasonCheesecake

CONCORD GRAPE CHEESECAKE

CONCORD GRAPE TOPPING

Recipe by Pam Miller, owner of Your Little Cheesecakery in Hartville, Ohio

1½ cups Concord grape juice concentrate
¼ cup white sugar
2 tablespoons cornstarch
3 tablespoons water

Combine the grape juice and sugar in a small saucepan and bring to a boil over medium-high heat. In a small bowl combine the water and cornstarch; stir until smooth. When the sugar is dissolved and the juice is boiling, stir in the cornstarch mixture with a whisk. Continue to whisk until the sauce is thickened and smooth. Use as a topping on your favorite cheesecake or ice cream recipe.

CHEESECAKE

For the crust:

5 tablespoons butter, melted
1 cup graham cracker crumbs
½ cup roasted almonds, crushed
2 tablespoons sugar

Mix together all ingredients and line a 10-inch spring-form pan.

For the cake:

3 8-ounce packages cream cheese, room temperature
1½ cups sugar
4 eggs
2 teaspoons vanilla

Preheat oven to 350°. In a mixing bowl, beat cream cheese slowly with a mixer, then add remaining ingredients. Thoroughly mix and pour into pan. Smooth top and bake for an hour. Remove and let rest for 15 minutes. Increase oven to 400°.

For the topping:

2 cups sour cream… Read More

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