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Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

Recipe: Cranberry Upside Down Cake

Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe.

4 tbsp (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
FOR THE BATTER:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
¼ tsp salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
—topping
1/4 cup chopped candied ginger

Preheat oven to 350 degrees with the rack in the middle.
Prepare the topping: Put butter and brown sugar in a 9-inch round cake pan, place the oven. As the sugar dissolves, stir once so the mixture spreads evenly over the pan. When the sugar starts to bubble and caramelize, remove pan from the oven and allow to cool.
In a small bowl, combine the cranberries and orange juice. Toss to coat berries well. Spread the berries evenly in the pan. Drizzle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, cinnamon, ginger and salt. Set aside.
Using an electric mixer with the paddle attachment, cream the butter and sugar together until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
Using electric mixer, whisk the egg whites with cream of tartar until whites are stiff enough to hold a slight peak.
Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 30-35 minutes (add 5-10 minutes if you live at high altitude). Test for doneness with a wooden skewer, cake is ready when it comes out virtually crumb free.
Let cake cool for 15 minutes before turning onto a serving plate. Top with the candied ginger. Serve with lightly sweetened whipped cream if desired.

This recipe is a slight variation of Alice Waters’s Cranberry Upside-Down Cake.

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

Cran Raspberry Mimosas

Celebrate the New Year or enjoy for brunch these Cranberry Raspberry Mimosas are absolutely delicious! A festive cocktail recipe that will add JOY to any occasion.

6 cocktails

1 cup sweetened cranberry raspberry juice
1 bottle dry Champagne or sparkling wine (Prosecco or cava)
fresh raspberries
fresh mint

Pour 1/4 cup (2 ounces) crane raspberry juice into each Champagne flute. Top with Champagne, a few raspberries and fresh mint.

Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

2 lb. Brussels sprouts
1/4 cup olive oil
1 tsp sweet or smoked paprika
garlic salt
black pepper
–remoulade sauce1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper
–garnish
freshly chopped Italian parsley
sweet paprika

For the Brussels sprouts:
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.
Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.
Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.
Season with garlic salt and pepper.
Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.
While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.
Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

Recipe: Chickpea Stuffed Acorn Squash

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.