Tuesday, October 5, 2010

Cranberry Sauce

I have only begun to decorate for fall, but I am in the mood to entertain. Tonight I made cranberry sauce .I am not thinking big party or anything grand. I am thinking of a number of small get togethers, where Bob and I can visit with friends.I have been in the mood to cook, this tends to happen to me with the change of seasons. In preparation for my upcoming festivities I have been looking over cook books and decoration mags.I have come up with the first of Fall entertaining Menu's, and purchased stationary...Now who to invite.
"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."
- Elizabeth Lawrence


Butternut Squash Soup w/ Corn Bread

Crab Cakes with Plum “Vinaigrette”

Cranberry Walnut Salad with Oregonzola

Apple Crisp

Butternut Squash Soup

2 Tbsp butter

small onion, chopped

1/4 tsp thyme

1/2 tsp curry powder

2 Tbsp flour

1 c quality chicken stock

1 cup apple juice or cider

1/2 lb butternut squash, peeled seeded and cut in 1 in.pieces

1/2 c heavy cream

salt and white pepper, to taste

1 Tbsp Apple Jack Brandy

for garnish:

8 thin wedges of Golden Ddelicious apple

1 Tbsp walnut oil

1 Tbsp finely chopped walnuts

In lg. saucepan, melt butter on med heat. Add onion and pinch of Kosher salt, cook until translucent–not brown. Add thyme and curry, cook one minute longer. Sprinkle flour over onion mixture, whisk till smooth. Cook 3 minutes. Slowly, add stock and apple juice, then squash. Raise heat to high and bring to boil. Cook until squash is very tender, 20-30 minutes. Remove and allow to cool briefly.

Transfer mixture to blender in small batches–no more than half full. Strain soup through a sieve.

Return soup to heat. Add cream and taste to correct the seasonings. Just before serving, whisk in apple brandy. To serve, ladle into bowls, place two thin apple slices on top of each serving,d a couple toasted seeds.Top with chopped walnuts and swirl a bit of the walnut oil over top.

Makes about 4 cups.
Cornbread Ingredients:
¼ cups Plus 2 Tablespoons Shortening
1 cup Yellow Corn Meal
½ cups All-purpose Flour
1 teaspoon Salt
1 cup Buttermilk
½ cups Milk
1 whole Egg
1 Tablespoon Baking Powder
½ teaspoons Baking Soda

CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top
From Pioneer Womans Blog on Beans and Corn Bread- the Beans


2 cups fine dry white bread crumbs (fresh made preferred)or PANKO

1 tsp Old Bay Seasoning, divided

1 lb crab meat

6 Tbsp red bell pepper,finely chopped

6 Tbsp yellow bell pepper, finely chopped

1/2 small onion, finely minced

2 Tbsp freshly minced parsley

2 tsp fresh squeezed lemon juice

1-2 dashes tobasco sauce

1/2 c mayonnaise

1/2 tsp Kosher salt

Combine bread crumbs and 1/2 tsp Old Bay seasoning in wide shallow bowl. Set aside.

Flake crab into a lg bowl. Measure 2 Tbsp each of red and yellow bell peppers, set aside. Add the remaining peppers to the crab with the onion, parsley, lemon juice, tobasco, mayonnaise, salt, and the remaining 1/2 tsp Old Bay seasoning: Stir to combine.

Divide crab mixture into 8 equal portions. Roll each portion into a ball. Roll balls in seasoned bread crumbs, then flatten into 1/2″ thick disks. Cover with plastic wrap and Chill well. Best to refrigerate these now for several hours. I made them up the night before.

For vinaigrette, stir together the plum sauce, rice vinegar, and tobasco. Set aside.

Just before serving, line lg skillet over medium heat, melt butter until it sizzles. Gently add crab cakes. Saute until golden on both sides, 3-4 minutes per side. Serve hot in a bit of plum vinaigrette.I am going to serve sauce seperate/incase some do not want. Sprinkle with the reserved red and yellow bell peppers and the sliced scallions.

This is NOT the Apple Crisp Recipie I plan to make, mine is a secret;)

* Three lbs of tart apples
* Two tablespoons of lemon juice
* Half a cup of light brown sugar (pack it tightly)
* Half a teaspoon of ground cinnamon
* Half a teaspoon of ground nutmeg
* One-third cup of all-purpose flour
* One-third cup of granulated sugar
* One-third cup of rolled oats
* Four tablespoons of cold butter (Half a stick)
* Half a cup of chopped walnuts or pecans

How to Prepare:

The first step is to chop the apples into slices. Remember to remove the peeling and core. Grab two bowls. In one bowl, add the apples and lemon juice. In the other bowl, combine the brown sugar, nutmeg, and cinnamon. Now combine the bowls and mix together. Grab another bowl and mix the flour, suar, and oats. Slice the butter into small pieces. Now use two forks to mix the the flour and butter until it looks crumbly. Add the chopped nuts. Grease a 9 in. square baking dish and spread the apple mixture on the bottom of the dish. Top it off with the flour mix. Cook for 30 - 45 minutes at 375°, or until the apples are soft and topping is browned slightly. It tastes best if you serve it warm, or at least at room temperature (I've also tried it cold and it's not too bad cold either!). I recommend serving it with a scoup of heavy cream or vanilla ice cream.

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