I suppose I'll change my mind 100 times between now and Thanksgiving, but this is what I'm thinking of right now.
Right after pumpkin pie, I like this holiday dessert –
APPLE CAKE WITH CARAMEL SAUCE
1 1/2 c Wesson oil
2 c sugar
3 eggs
3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsps cinnamon
3 c coarsley chopped Granny Smith apples, UNPEELED
1 c walnuts
2 tsps vanilla
CARAMEL SAUCE:
1 c butter
2 c light brown sugar
1 c heavy cream
Preheat oven to 325°.
Butter & flour a 10" Bundt pan.
Using an electric mixer, blend together the oil & sugar in a large bowl.
Add eggs, 1 at a time, beating well after each addition.
Sift flour, soda, nutmeg & cinnamon into egg mixture, beating thoroughly.
The batter will be very stiff.
Fold the apples & walnuts into the batter with a spatula, then stir in the vanilla.
Spoon batter into prepared pan.
Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean.
Place pan on a rack; let cool for about 1 hour.
TO MAKE CARAMEL SAUCE:
Melt butter in a heavy-bottomed saucepan set over medium heat.
Stir in brown sugar.
When sugar dissolves, add the cream, whisking to form an emulsion.
Gently turn cake out onto a plate.
Pour about 1/2 cup of the warm sauce over the cake to form a glaze.
Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.
The sauce keeps well in frig, but it should be reheated before serving.
For a change of pace for the entrée – I think I’ll make this instead of ham or turkey (we’ve been eating so much poultry)
CLAMS WITH SAUSAGE AND CHICKEN
2 medium onions -- sliced thinly
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic -- minced
½ pound spicy sausage -- cut into ½ inch slices (a Chorizo sausage will work in this dish also)
¼ pound prosciutto or smoked ham -- chopped finely
1 whole chicken breast -- skinned, boned and cut in 1-inch pieces
1 1/2 cups tomato pulp (seed and juice or use canned tomatoes)
½ cup minced Italian parsley
1 tablespoon minced fresh oregano
1 small bay leaf
1 jalapeno pepper -- seeded and minced
½ cup dry white wine
1 teaspoon paprika
Salt and pepper to taste
3 pounds steamer clams
1. Sauté onion in butter and olive oil over medium heat in large skillet until lightly colored, 8-10 minutes. Add garlic and sauté 1-2 minutes. Stir in all other ingredients except clams. Simmer 10 minutes, stirring occasionally, to cook chicken and evaporate most of liquid.
2. Place clams on top of mixture, cover, raise heat to high and steam until clams open, 5-7 minutes. (Discard clams that don't open.) Serve in warm bowls.
Serves 4-6
I love this one served over fried rice. With lots of crusty bread.
----
I picked up calamari rings at Central Market yesterday, so may keep these little goodies for a Thanksgiving hors.
What's everyone else thinking of??
Right after pumpkin pie, I like this holiday dessert –
APPLE CAKE WITH CARAMEL SAUCE
1 1/2 c Wesson oil
2 c sugar
3 eggs
3 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsps cinnamon
3 c coarsley chopped Granny Smith apples, UNPEELED
1 c walnuts
2 tsps vanilla
CARAMEL SAUCE:
1 c butter
2 c light brown sugar
1 c heavy cream
Preheat oven to 325°.
Butter & flour a 10" Bundt pan.
Using an electric mixer, blend together the oil & sugar in a large bowl.
Add eggs, 1 at a time, beating well after each addition.
Sift flour, soda, nutmeg & cinnamon into egg mixture, beating thoroughly.
The batter will be very stiff.
Fold the apples & walnuts into the batter with a spatula, then stir in the vanilla.
Spoon batter into prepared pan.
Bake for 1 1/4 hours, or till a pick inserted in cake comes out clean.
Place pan on a rack; let cool for about 1 hour.
TO MAKE CARAMEL SAUCE:
Melt butter in a heavy-bottomed saucepan set over medium heat.
Stir in brown sugar.
When sugar dissolves, add the cream, whisking to form an emulsion.
Gently turn cake out onto a plate.
Pour about 1/2 cup of the warm sauce over the cake to form a glaze.
Serve immediately, with a little of the remaining sauce spooned over each slice, or let the cake cool completely.
The sauce keeps well in frig, but it should be reheated before serving.
For a change of pace for the entrée – I think I’ll make this instead of ham or turkey (we’ve been eating so much poultry)
CLAMS WITH SAUSAGE AND CHICKEN
2 medium onions -- sliced thinly
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic -- minced
½ pound spicy sausage -- cut into ½ inch slices (a Chorizo sausage will work in this dish also)
¼ pound prosciutto or smoked ham -- chopped finely
1 whole chicken breast -- skinned, boned and cut in 1-inch pieces
1 1/2 cups tomato pulp (seed and juice or use canned tomatoes)
½ cup minced Italian parsley
1 tablespoon minced fresh oregano
1 small bay leaf
1 jalapeno pepper -- seeded and minced
½ cup dry white wine
1 teaspoon paprika
Salt and pepper to taste
3 pounds steamer clams
1. Sauté onion in butter and olive oil over medium heat in large skillet until lightly colored, 8-10 minutes. Add garlic and sauté 1-2 minutes. Stir in all other ingredients except clams. Simmer 10 minutes, stirring occasionally, to cook chicken and evaporate most of liquid.
2. Place clams on top of mixture, cover, raise heat to high and steam until clams open, 5-7 minutes. (Discard clams that don't open.) Serve in warm bowls.
Serves 4-6
I love this one served over fried rice. With lots of crusty bread.
----
I picked up calamari rings at Central Market yesterday, so may keep these little goodies for a Thanksgiving hors.
What's everyone else thinking of??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
