• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: Thanksgiving

CRANBERRY APRICOT SAUCE

28 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes

≈ Leave a comment

Tags

celebration, cheese, christmas, chutney, easy, festive, Holidays, relish, sandwiches, Thanksgiving

I crafted this Cranberry Apricot Sauce for both Thanksgiving and Christmas – not only was it a fabulous condiment alongside our traditional turkey dinner – but also delicious served with cheeses and used as a relish on sandwiches.

CRANBERRY APRICOT SAUCE

cranberry apricot sauce

1 cup sugar

1/2 cup fresh orange juice

1 tablespoon red wine vinegar

2 (1/4-inch-thick) fresh ginger slices

1 (3-inch) cinnamon stick

4 cups fresh cranberries

1/2 cup chopped dried apricots

Bring sugar, orange juice, red wine vinegar, ginger and the cinnamon stick to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low, simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.

Remove from heat, cool 30 minutes. Discard cinnamon and ginger. Pour into a serving bowl, cover and chill 8 hours or until set.

Enjoy!

Recipe adapted from Southern Living, November 2012

www.southernliving.com/

BRIE TARTLETS WITH GRAPE RELISH and GREEN SALAD WITH CELERY, WALNUTS AND CRANBERRIES and COQ AU VIN NOUVEAU

28 Saturday Nov 2015

Posted by Ceri Wilkin in Entertaining, Recipes

≈ Leave a comment

Tags

appetizer, chicken, crowd, dinner menu, do-ahead, dressing, easy, family, french, grape relish, large group, Main, mushrooms, quick, Salad, serrano ham, store bought dessert, Thanksgiving

My husband left to visit friends who were also in the area for the holiday week, and on the way back to our Condo, drove through the forest, getting stuck in what he described as an unusually large puddle.

We had planned a French themed menu for our family, and along with the Pomegranate Rosemary Sparkling Cocktail (https://recipedoodle.com//?s=pomegranate+rosemary+sparkling+cocktail&search=Go), I had a cheese and olive tray assembled, Brie Tartlets made, the Green Salad with Celery, Walnuts and Cranberries ready to go and a large pot of Coq au Vin simmering on the stove. I was about to take a shower and freshen up, just as my husband walked in the door, 15 minutes before our dinner guests were due to arrive, ready to check on the Cassoulet he had put in the oven that morning.

He reminded me how lucky he had been to make it out of the puddle as I arranged dessert – an idea stolen totally from a dear friend who had provided the sweet end to a recent meal with store bought cream puffs drizzled with store bought chocolate sauce – brilliant, delicious and so quick and easy.

BRIE TARTLETS WITH GRAPE RELISH

brie tartlet with grape relish

1/4 cup chopped walnuts

refrigerated pie crusts

brie, rind removed

3/4 cup seedless red grapes, chopped

1 green onion, minced

1 1/2 teaspoons balsamic vinegar

1 teaspoon chopped fresh rosemary

salt and freshly ground black pepper

Place walnuts on a baking sheet. Bake at 350F for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425F.

Spray a mini-muffin tin with cooking spray. Cut out circles from the pie crusts and press them into the tin. Cut the brie into squares and place one on top of each crust. Bake for 6 to 7 minutes, or until lightly browned and cheese is beginning to melt.

Mix together the grapes, green onion, balsamic vinegar and rosemary. Season with salt and pepper. Spoon mixture into each tart and top with walnuts.

Enjoy!

Recipe adapted from Southern Living

http://www.southernliving.com/food/entertaining/appetizer-party-style/200711-appetizer-party-appetizers

GREEN SALAD WITH CELERY, WALNUTS AND CRANBERRIES

green salad with crranberries and celery

DRESSING

1/4 cup apple cider

1/4 cup cider vinegar

1 tablespoon honey

1 tablespoon grainy mustard

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

SALAD

mixed greens

1 1/2 cups sliced celery

1/2 cup dried cranberries

1/2 cup walnuts, toasted

MAKE DRESSING: whisk together cider, cider vinegar, honey and mustard. Slowly whisk in oil. Add salt and pepper.

MAKE SALAD: place greens, celery and cranberries in a bowl. Serve with walnuts and dressing on the side.

Enjoy!

Recipe adapted from All You, September 2011

www.allyou.com/magazine

COQ AU VIN NOUVEAU

coq au vin nouveau

2 tablespoons olive oil

10 ounces serrano ham, chopped

10 chicken thighs, boneless and skinless, cut into pieces

salt and freshly ground black pepper

1/2 cup flour

1 onion, chopped

6 garlic cloves, minced

8 ounces white mushrooms, sliced

8 ounces baby portabella mushrooms, sliced

2 cups white wine

32 ounces chicken broth

2 carrots, peeled and chopped

4 celery stalks, chopped

2 springs fresh thyme

Heat oil in a large saucepan. Add ham and saute for 5 minutes. Remove.

Sprinkle chicken with salt and pepper and dredge in flour. Cook chicken in same pan until brown. Remove.

Add onion, garlic and mushrooms, saute for 3 minutes. Add wine, chicken broth, carrots, celery, thyme and reserved chicken and ham. Bring to a boil, cover, reduce heat and simmer 25 minutes until chicken is tender. Remove cover and cook about 10 minutes longer, until sauce thickens slightly.

Enjoy!

Recipe adapted from Relish, January 2007

relish.com/

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

27 Friday Nov 2015

Posted by Ceri Wilkin in Cocktails, Recipes

≈ Leave a comment

Tags

crowd, easy, festive, Freixenet, friends, pomegranate, quick, rosemary, simple syrup, sparkling wine, Thanksgiving, wine

We continued our treasured and warmly anticipated tradition of gathering with family during the Thanksgiving week, packing two cars this year as my husband wanted to take his four wheel drive off-roading in the surrounding forests. I shopped for groceries before we left town, and as always, packed sharp knives, and the ingredients and kitchen tools needed for the various recipes I planned to make. However, tradition also dictates that things get left behind and forgotten, and additional ingredients are always needed as recipes invariably change. Once settled, my Sister-in-Law was making the drive to the nearest well-stocked supermarket and graciously and generously offered to pick up anything needed – which for us included champagne flutes for that evenings cocktail.

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

pomegranate rosemary sparkling cocktail

1/4 cup water

1 tablespoon sugar

3 sprigs of fresh rosemary

1/2 cup pomegranate juice

sparkling wine

Combine 1/4 cup water and sugar in a small saucepan, bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary, let stand 30 minutes to an hour. Remove rosemary.

Pour 2 tablespoons pomegranate juice and 1 tablespoon of rosemary syrup into champagne flutes. Top each serving with sparkling wine.

Enjoy!

Recipe adapted from Freixenet

www.freixenetusa.com/

HARICOTS VERTS WITH SPICY PROSCUITTO DRESSING and SAUTEED GREEN BEANS WITH PARMESAN

26 Thursday Nov 2015

Posted by Ceri Wilkin in Recipes, Vegetables

≈ Leave a comment

Tags

alternative, delicious, different, easy, family, friends, green bean casserole, mushrooms, parmesan, Thanksgiving

Happy Thanksgiving!

HARICOTS VERTS WITH SPICY PROSCUITTO DRESSING

haricots verts with spicy proscuitto dressing

salt

12 ounces trimmed haricots verts

3 ounces thinly sliced proscuitto

1 tablespoon olive oil

3 tablespoons red wine vinegar

1/2 teaspoon chopped fresh thyme

1/4 teaspoon crushed red pepper flakes

Bring a pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water. Pat dry.

Put the proscuitto and oil in a skillet and cook over medium heat, stirring often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool. Add the vinegar, thyme, pepper flakes and a pinch of salt to the skillet and whisk until emulsified, about 1 minute. Add the haricots verts and half of the proscuitto, toss to combine. Season to taste with salt. Transfer to a serving platter, top with remaining proscuitto and serve.

Recipe adapted from Fine Cooking, October/November 2013

www.finecooking.com/

SAUTÉED GREEN BEANS WITH PARMESAN

sauteed green beans with parmesan

1 1/2 pounds green beans, trimmed

2 tablespoons unsalted butter

1 package (8-ounces) sliced baby portabella mushrooms

1 teaspoon fresh thyme, chopped

1/2 teaspoon fresh oregano, chopped

1/2 teaspoon salt

freshly ground black pepper

1/4 cup shaved parmesan

Bring a large pot of lightly salted water to a boil. Add green beans and cook for 3 minutes. Turn off heat and drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and saute for 3 to 5 minutes. Stir in green beans, thyme, oregano, salt and a few grinds of fresh black pepper. Cook for 1 minute. Transfer to a platter and top with shaved parmesan.

Enjoy!

Recipe adapted from Family Circle, November 2014

www.familycircle.com/

 

 

PASTA AND CHEESE WITH HAM

25 Wednesday Nov 2015

Posted by Ceri Wilkin in Pasta, Recipes

≈ Leave a comment

Tags

best, cheddar, creamy, creme fraiche, delicious, easy, friends, green chiles, kids, parmesan, quick, school, Thanksgiving

My husband and I joined our youngest child for the traditional Elementary School “Thanksgiving Feast”. It was our eighth consecutive year to attend and also, wistfully and inconceivably our last.

Following a filling, well-balanced lunch of chicken (revised from the usual slices of turkey) and all the accoutrements, enjoyed alongside live piano music graciously provided by a former music teacher, I made my way to a yoga class, then home to prepare dinner for that evening. My husband and I had been invited out to celebrate a friends birthday, so I assembled a quick pasta dish for the kids, served by our sitter alongside boiled peas from the freezer, while we enjoyed our meal at the Country Club.

washington thanksgiving lunchPASTA AND CHEESE WITH HAM

pasta and cheese with ham

6 ounces pasta

3 tablespoons butter

3 tablespoons flour

3 cups milk

salt and freshly ground black pepper to taste

3 cups shredded cheddar cheese

1 cup parmesan cheese

6 ounces creme fraiche

1 (4-ounce) can chopped green chiles

8 ounces diced ham

Cook pasta according to package directions. Melt butter in a separate pan over medium heat. Whisk in flour, cook for 2 minutes. Gradually whisk in the milk, until smooth. Add salt and pepper. Simmer, whisking for 2 minutes or until thickened. Remove from heat, stir in cheddar, parmesan, creme fraiche and chiles. Drain pasta, toss with sauce and ham.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2014

www.arkansasonline.com/news/features/food/

MAPLE PUMPKIN PIE and BROWN SUGAR PUMPKIN PIE

22 Saturday Feb 2014

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

brown, maple, pie, pumpkin, sugar, Thanksgiving

This past weekend was such a welcome respite from the intense cold we have experienced for much of the winter, that we couldn’t wait to get outside. We traveled the short distance to Lake Fort Smith, and enjoyed the beauty of the outdoors.
To distract the kids from the fact that we were hiking, we started a game where we would walk for a while, through all kinds of “hardships”, then “set up camp” – a pile of dried grass for a bed and a ring of stones for the fire. We imagined we were cooking all kinds of fabulous meals, and talked about them as if they were real – even on the way home we were still discussing which of our “foods” and “meals” were our favorites.
My youngest son declared he wanted real pumpkin pie, so once we were home, I made this Maple Pumpkin Pie for dessert and all fantasy aside, it was delicious. I made the Brown Sugar Pumpkin Pie over Thanksgiving, and it was every bit as yummy.

MAPLE PUMPKIN PIE

Heat oven to 350F.
Whisk 1 1/2 cups of canned pumpkin and 2 eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup, 1 tablespoon flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon of salt, whisk to blend well. Pour the filling into a 9 inch baked pie crust. Bake pie until the center is just set, 55 to 60 minutes. Transfer to a wire rack, let cool, served with sweetened whipped cream.
Enjoy!

Recipe adapted from Bon Appetit, November 2012
www.bonappetit.com/recipes‎

BROWN SUGAR PUMPKIN PIE

1 pie crust (I used a pre-made graham cracker crust)
1 (15 ounce) can of pumpkin puree
2 eggs, lightly beaten
1/2 cup cream
1/2 cup brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Heat oven to 375F.
Combine the pumpkin puree with the remaining ingredients in a mixing bowl, and stir until well blended. Pour into the prepared pastry and bake for 50 to 60 minutes, or until the crust is nicely browned and the custard set. Let cool before serving.
Enjoy!

Recipe adapted from AY Magazine, November 2012
www.aymag.com/AY-Magazine/Recipes/‎

TRAVEL TUESDAY – FAIRFIELD BAY, ARKANSAS – HOT CHICKEN DIP and CRAB MORNAY

17 Tuesday Dec 2013

Posted by Ceri Wilkin in Arkansas, Dips

≈ Leave a comment

Tags

Arkansas, cheese, chicken, crab, cream, cream cheese, Fairfield Bay, gruyere, jalapeño, mornay, sherry, Thanksgiving

We have a wonderful Thanksgiving Tradition, a beautiful legacy inherited from my husbands parents. They had time share properties, and would book multiple condos for the Thanksgiving week – one per family. It is perfect, as every one has their own space, and being somewhere neutral, means no individual has all the stress of hosting.
Although our group doesn’t always go to Fairfield Bay, we have spent the last few years there. It is a retirement community that contains, among other things, a bowling alley, ice cream store, a golf course – and offers a schedule of the upcoming weeks activities on arrival – such as Open Pickleball Play and Ukranian Egg Decorating. The Ozark Folk Center and Blanchard Springs Caverns are close by, and we have found some gorgeous hiking areas. But part of the appeal of Fairfield Bay is the limited amount of activities  – we do a lot of relaxing, and the cousins love to play and make their own fun where ever they are.
I love our mealtime schedule, we fend for ourselves and any one who happens to be in reach, at breakfast and lunch, and each family takes an evening to cook. I am always so excited to see what everyone is going to prepare – and was especially curious to see what spread WE were going to lay out this year, as we accidentally left our ice chest, full of the dinner we had planned to serve, languishing in the garage at home. Thankfully our house sitters rescued it – and told us it was the best pork they had ever eaten. I did manage to find the ingredients for the appetizers – so we at least had Hot Chicken Dip and Crab Mornay.
We all cook and contribute to the Thanksgiving Day feast, and I love that, apart from a couple of dishes that have become staples over the years, our family is always open and willing to try new recipes. Each year brings a new method of cooking the turkey, different ways to prepare the stuffing and side dishes, and a changing array of desserts.
I must admit, I used to look at the beautifully set Thanksgiving tables in glossy magazines with longing and envy, but now I wouldn’t have our Holiday any other way. Plain white condo crockery, paper napkins, the enormous amount of excitement and chaos with 18 people all trying to get a plate of food in a tiny kitchen, comfortable clothing and wonderful conversation – all adds to our particular, unique, wonderfully special day.

HOT CHICKEN DIP

Heat oven to 350F. Place 2 (8 ounce) packages of cream cheese, softened, and 1 (10 ounce) can of cream of chicken soup in a large bowl. Beat at medium speed with an electric mixer until smooth and fluffy. Stir in 1 (12.5 ounce) can of chicken breast in water, drained and flaked, 1/3 cup coarsely chopped jarred pickled sliced jalapeño peppers, and 1 tablespoon of pickled jalapeno pepper juice from a jar. Spoon into a lightly greased 8 inch baking dish. Bake for 25 to 30 minutes or until the top is browned and bubbly.
Enjoy!

Recipe adapted from Southern Living, March 2013
www.southernliving.com/food/‎

CRAB MORNAY

1/2 cup butter
1 bunch green onions, chopped
2 tablespoons flour
2 cups cream
1 cup grated Gruyere cheese
2 tablespoons sherry
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound crabmeat
1/2 cup chopped parsley

Melt butter in a heavy saucepan over medium-high heat, add onions, and saute 3 minutes or until tender. Whisk in flour, and cook, whisking constantly, 2 minutes. Add cream and cook, whisking constantly, until smooth and sauce begins to bubble. Remove from heat, and stir in cheese until smooth. Stir in sherry, salt and pepper. Gently fold in crabmeat and parsley.
Enjoy!

Recipe adapted from Southern Living, December 2013
www.southernliving.com/food/‎

CHICKEN ENCHILADAS and FALL CURRY CHICKEN

30 Saturday Nov 2013

Posted by Ceri Wilkin in Uncategorized

≈ Leave a comment

Tags

chicken, curry, enchiladas, green chiles, left overs, Thanksgiving, turkey

Although I used chicken in both of these pleasant recipes, left over turkey would be a perfect substitute. Transforming the bird from its previous Thanksgiving role on center stage to  b e a u t i f u l  back – up,   working well with other ingredients to create a completely new and different meal.

CHICKEN ENCHILADAS

5 tablespoons butter, divided
1 onion, chopped
1 red bell pepper, chopped
2 cups, chopped cooked chicken
3 (4 ounce) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 flour tortillas
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk

Heat oven to 350F.
Melt 2 tablespoons butter in a large skillet over medium heat, add onion and bell pepper, and sauté 5 minutes or until tender.
Stir together onion mixture, chicken, 1 can diced green chiles and 2 cups of shredded cheese.
Spoon 1/3 cup of chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13 by 9 inch baking dish.
Bake for 10 minutes.
Meanwhile, melt remaining 3 tablespoons of butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk, cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from the heat and stir in remaining 2 cans of green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup of cheese.
Bake for 20 to 25 minutes or until bubbly. Serve with cilantro, chopped tomato and shredded lettuce as desired.
Enjoy!

Recipe adapted from Southern Living, October 2011
www.southernliving.com/food/‎

FALL CURRY CHICKEN

1 pound boneless, skinless chicken breast, cooked and cubed
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
1 onion, diced
2 teaspoons curry powder
1/4 teaspoon ground cayenne pepper
2 pods cardamom
1 tablespoon tomato paste
1 cup light coconut milk
3 tablespoons chicken broth
1 butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup golden raisins
1 apple, peeled and diced

Heat oil in a saute pan over medium heat, add onion and cook, stirring occasionally, for about 2 minutes, or until onion begins to soften. Add curry powder, cayenne pepper, cardamom and tomato paste and mix. Pour in coconut milk and chicken broth, stirring until ingredients are combined.
Add squash to sauce and cover. Let simmer for 15 minutes, or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine.
(I ended up adding a jar of pre-made curry sauce to the mixture, as it seemed like it required more flavor).
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

27 Wednesday Nov 2013

Posted by Ceri Wilkin in Uncategorized

≈ Leave a comment

Tags

bacon, brussels sprouts, butternut squash, creamed, duck fat, garlic, green beans, honey, lemon, mirin, parmesan, parsnips, potatoes, sides, spinach, sweet potatoes, Thanksgiving

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/…/daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON


2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

11 Friday Oct 2013

Posted by Ceri Wilkin in Dessert, Salad

≈ Leave a comment

Tags

asparagus, bars, cherry, christmas, dijon mustard, dinner, ginger, honey, pimento vinaigrette, pork tenderloin, shallot honey dressing, side, snack, sweet potato, Thanksgiving, walnut

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy