Fall flavors that won’t quit

Ok…I can’t stop.  I just love the flavors of fall.  They inspire me.  So after I recently tackled trio of fun fall recipes for She in CLE, I still have more to give, and cook, and eat.

How about Pumpkin and Sausage Soup?  Or a Caramel Apple Martini?  And, since nobody can get enough pumpkin this time of year…Pumpkin Sage Risotto.

pumpkin-sausage-soup

Pumpkin and Sausage Soup

2 links Italian sausage

1 T. extra virgin olive oil

1 small onion, finely copped

1 large garlic clove, finely chopped

2 T. butter

1 sprig rosemary, finely chopped

2-3 fresh sage leaves, julienned

2-3 c. chicken stock

4 T. pumpkin puree

pinch of nutmeg and cinnamon

1 T. heavy cream

Salt and pepper to taste

Remove the sausage from its casing and brown in a hot pan, breaking up with a wooden spoon.  Set aside.  In the same pan, lower the heat to medium/high and add the onion, garlic, and 1 T. of butter, then season with salt and pepper to taste.  Cook until the onion softens, then add the sage, rosemary and pumpkin.  When the pumpkin and herbs become fragrant (3 min or so) add the stock and whisk until combined.  Season again. Bring to a boil then lower the heat and simmer for 10 minutes.  Add the heavy cream, cooked sausage, nutmeg and cinnamon, and last 1 T. of butter.  Cook another 5 minutes.  You can thin it out by adding stock, if desired.  Or make it more creamy, by adding more heavy cream.

pumpkin-risotto

Pumpkin Sage Risotto

3 T. butter

1 T. olive oil

1 T. garlic, minced

1/3 c. onion finely chopped, or a whole shallot, minced

1  c. Arborio rice

1/4 white wine

4 c. chicken stock

1/4 c. Parmesan cheese

3 T. pumpkin puree

handful of sage leaves, chopped

1 T. chives, chopped optional)

Pour the stock in a large sauce pan and keep warm.  Heat 2 T. of the butter and the olive oil in a large frying pan.  Add the onion/shallots and the garlic and saute at medium high until vegetables are softened, season with salt and pepper.  Add the rice and cook until the grains are toasted.  Pour in the white wine and let the alcohol burn off.  Add a couple ladles full of stock and stir frequently, until the rice absorbs it.  Repeat several times, continuing to stir frequently until the rice is fully cooked.  Lower the heat and add the last tablespoon of butter, cheese, pumpkin puree and one or two chopped sage leaves.  Garnish with chives. Serve.

For a variation, heat a small saute pan on high, and pour in about a 1/2 inch of canola or vegetable oil.  Fry the sage leaves whole and garnish your risotto.  Or, top with grilled sausage, sliced into discs.

caramel-apple-martini

Caramel AppleMartini

1 part/2 oz. caramel vodka (salted caramel if possible

2 parts/4 oz. regular vodka

2 oz. of apple cider

pinch of salt

handful of salter, roasted peanuts

1 T. caramel sauce

Pulse the peanuts in a food processor until fine.  Pour the caramel topping on to a small, shallow plate.  Pour the peanuts on to a similar plate.  Coat the rim of a martini glass in the caramel, then in the peanuts.  Leave the glass upside down on the plate while you shake the drink.  Combine both vodkas, the cider, salt and about 6 ice cubes in a martini shaker.  Shake about 20 times.  Pour, enjoy, repeat.

I’m in the business of collecting great recipes that incorporate these ingredients.  So, please send, or share some that are working for you!

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Fun Fall Recipes

The switch has officially flipped in my home.  It feels, looks and smells like fall around here.  Fall flavors are about as distinct as any.  Warm, earthy, and of course…pumpkin spicy.  I’ve been invited by my friends at She in the CLE to create some fun fall recipes.  To me, a collection like that wouldn’t be complete without incorporating apples, pumpkin and a clam bake!

For those of you who have a countdown programmed in your phone for when the Starbucks PSL is finally available…this breakfast is for you.  Pumpkin.  Spice.  Pancakes.  Now, I could have developed my own pancake mix recipe, but I’m a realist.  And I think most of you are too.  So the base of this recipe is Krusteaz buttermilk pancake mix.  Then I put my own #Cheftovers twist on it.  Creative pancakes, like characters, or animals, have become a weekend tradition in my household (check out my Instagram account, @jenpicciano. My pancakes are usually my most popular posts). Just like jack-o-laterns, make these your own.  Use what you’ve got in the house to decorate these fun fall flap jacks. Or don’t.  And just enjoy fall’s favorite spice blend in a new way.

pumpkin-spice-pancake

Pumpkin Spice Pancakes

1 c. Krusteaz buttermilk pancake mix

2/3 c. water

2 T. pumpkin puree

1/2 t. cinnamon

one pinch each of ground ginger, nutmeg and ground cloves

Combine all ingredients and mix well.  Add a pad of butter on to a hot frying pan or griddle and spoon in a ladle full of the batter. Cook until you see bubbles.  Flip and cook the other side until golden brown.  Decorate like a jack-o-latern with candies, or just top with powdered sugar or syrup.

I’ve also taken some filling from leftover pumpkin pie (I know, who has that?? ) and added it to pancake batter, with similarly tasty results. 

Apples are abundant, cheap and versatile.  But why do something complicated…or expected with them? That’s not what you’re here for, right?!  Every time I walk past the caramel apple stands at late-summer county fairs, or fall festivals, I’m tempted by the combinations of sweet, tart flavors.  But I’m turned off by the task of tackling the whole apple and thick layers of caramel, chocolate etc. when I bite into them.  So why not break it down and still get all you’re after?

apple-nachos

Caramel Apple “Nachos”

1 Granny Smith apple, thinly sliced

1 T. chopped peanuts

1/4 c. Smucker’s salted caramel, warmed

1/4 c. chocolate chips, melted

1 T. Nestle Toll House Pumpkin Spice or Halloween morsels

Arrange the apple slices in a pile on a plate. Drizzle with melted chocolate and caramel.  Sprinkle with chopped peanuts and pumpkin spice morsels.

Clam bakes are one of my favorite fall traditions.  I love the steamy, savory smells, and appreciate the process of cooking clams, potatoes, corn and chicken in one giant pot of heavenly fall goodness.  But it can be intimidating and time-consuming.  So I took the elements of the fall party favorite and made it into a pizza!

fall-clam-bake-pizza

Clam Bake Pizza

1/2 russet potato

2 garlic cloves, minced

1 doz. middle neck clams

4 T. butter

1 T. shallots

1 bay leaf

1 cup chicken stock

1 cup cooked chicken (can be grilled, roasted, or leftover)

1 ear corn, kernels removed

2 slices bacon, cooked and finely chopped

1 T. chives (optional)

Pizza dough/crust

1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees.

Peel and chop the potato, add to a pot of salted boiling water and cook until fork tender, then drain.  Mince the garlic.  Steam the clams with half the butter, stock, shallots, 1/2 of the garlic, bay leaf, salt and pepper, and stock. Once they all open, remove them from the shells and reserve the liquid.

In a food processor, blend the cooked potatoes, the other half of the butter, the other half of the garlic, and several tablespoons of the liquid from the clams, until you get a consistency like Alfredo sauce.

Spread the potato mix on the pizza dough/crust like you would pizza sauce.

Top with chopped chicken, bacon, corn kernels, clams and cheese.  Bake until the cheese is bubbly and the crust is golden brown, (about 10-12 minutes).

No season can compete with fall when it comes to flavors.  I hope you enjoy my favorites as much as I do!

Which Friendsgiving style are you?

I am now of the age and stage in my life where I’m participating more in the execution of Thanksgiving. Contributing more dishes, even hosting. It can be intimidating to try and live up to the Thanksgiving traditions of the past.  So don’t! Create your own. 

My dear friend and fellow creative type, Rachel, has helped me come up with three distinctive styles for Thanksgiving or Friendsgiving gatherings. Use any or all of our ideas to pull off a stylish event, with savory and sweet elements, plus cocktails! Just add turkey!

Moody Modernist Menu

These offerings use things I already have on hand in new and tasty ways, incorporating Rachel’s Mid Century Modern décor for presentation. We started with a bold-patterned runner, added metallic candleholders and layered in elements of gold to tie things together. Using a sleek martini glass dresses up the soup and gives guests the green light to go bottoms-up at the table.

Buttercup Squash Soup, inspired by Martha Stewart’s version of butternut squash soup.

Sweet Potato Skins, a nod to the classic candied yams dish, as adapted by me. It scratches the itch without tipping the scales. (recipe below)

Stuffing in a Bundt Pan, Kim’s Healthy Eats and A Spicy Perspective both posted such ideas on Pinterest. I used those instructions to give it a shot, using the recipe for stuffing from Fresh Fork Market. 

Cranberry Ginger Champagne Cocktail, 2 oz. ginger infused vodka (I shaved small slices of fresh ginger and placed them in a jar of vodka in the fridge for about a week), 4 oz. cranberry juice, a generous splash of champagne, and a dash of lime juice.

friendsgiving pecan pie bark

Pecan Pie Bark, like Rachel’s contribution to this blog, the recipe comes from a guest blogger on Wishes n Dishes incorporating all the flavors and a fraction of the effort it takes to get those distinct flavors of the traditional dessert.

Comfort Food Chic Menu

Every dish in this menu incorporates one or more element of leftovers! Great for an evening gathering during the long weekend. Keeping it casual, the packing paper serves dual purpose as a runner and a place for guests to scribble what they are thankful for. Wood, wicker, copper and linen add texture and warmth, while a tiered stand lets the food take center stage. (recipes below)

Sriracha Fried Mac n Cheese Bites take leftover macaroni and cheese and give it new life, and a kick! Served with Sriracha Ranch Dipping Sauce.

friendsgiving comfort food dishes

Stuffing Stuffed Portabella Mushrooms Didn’t polish off all the stuffing at the main event? No problem. Use my version as a starting point and make it your own.

friendsgiving brie and cranberry

Mini Baked Brie Bites, proof that cranberry is a perfect complement to creamy Brie cheese. Take what’s left of the Thanksgiving cranberry sauce and make this satisfying appetizer.

Apple Pie on the Rocks This seasonally spicy sipper will even satisfy the vegan in the crowd. Source: Vegan Yack Attack

friendsgiving pumpkin roll ice cream sandwich

Pumpkin Roll Ice Cream Sandwich A scoop of butter pecan ice cream smooshed between two thin slices of my favorite fall dessert, with some fall sprinkles for color.

Friendly Farmhouse Menu

friendsgiving friendly farmhouse table

To me, this collection makes for a great brunch menu, perfect for those hosting out of town guests during the holiday. No matter the time of day, always include fresh floral on your table. We threw sunflowers in a grey pitcher to complement the ticking stripe napkins. Stacked plates and a silverware caddy let guests grab what they need without interrupting a busy host.

Sausage Stuffing Quiche created in individual “minis” or bake a large one to slice up at brunch. The “stuffing as crust” idea courtesy of a post on Food.com but, like I did, you can use whats around to add to the egg.

friendsgiving sweet potato chips

Sweet potato chips with garlic aioli, the recipe for the dipping sauce came from a fellow blogger, Our Life Tastes Good. I deep fried the thinly sliced-sweet potatoes, but you could bake them instead.

friendsgiving green bean casserole cups

Green Bean Casserole Cups (this could also make use of leftovers). Take your family’s version of the thanksgiving staple and serve it in a new way. For step-by-step instructions courtesy of Pillsbury, click here.

Apple Cider Mimosas, make the bottomless brunch beverage more seasonal by swapping OJ for cider.

friendsgiving candy bar cookies

Loaded Halloween Candy Cookie Bars, a childhood friend and fellow food blogger, Michelle, of  The Secret Ingredient Is helped me out with this one.

In the spirit of Thanksgiving please share your creations with us @cheftovers @roaringacres #friendsgiving #thanksgiving.

RECIPES:

Sweet Potato Skins

Ingredients: 4 yams or sweet potatoes (baked ahead of time and cooled), 8 T. melted butter, pinch of salt, 2 T. Brown sugar, ½-1 tsp. each of ginger and cinnamon, ¼ t. nutmeg, marshmallows

Directions:  Slice potatoes in half lengthwise and scoop out about half of the inside. (Careful, as the skins of these are more delicate than russet potatoes). Melt the butter in a small sauce pan and add brown sugar, nutmeg, cinnamon and ginger. Stir until it forms a syrup, then remove from the heat. Brush the mixture over the potato skin and place in the oven to broil on HIGH for about 5 minutes, until the edges start to get crispy. Remove from the oven and sprinkle with mini marshmallows. (5-7 per potato) Place back under the broiler, on LOW, for 2-3 minutes, until marshmallows are toasted.

Sriracha Fried Mac n Cheese

Ingredients:  Leftover mac n cheese, flour (seasoned), 1 egg (beaten), Sriracha hot chili sauce, panko bread crumbs, salt and pepper, blended oil, ranch for dipping

Directions:  Place spoonfuls of mac n cheese onto a baking sheet, lined with parchment paper or foil. Put the tray in the freezer for at least 25-30 min. Heat a deep skillet (cast iron if you’ve got it) to medium high and pour in about 2 inches of oil. Remove tray from the freezer and dredge each mac n cheese pile in flour. Add 1 T. of Sriracha (more or less depending on how hot you like it) to the egg, and coat the floured bites in the mixture. Finally, cover each one in panko bread crumbs. Fry the bites in the oil until golden brown, turning once. Place on paper towel to drain. Serve with ranch for dipping. (Add a dollop of Sriracha to that too if you so desire.)

Mini Baked Brie and Cranberry Bites

Ingredients:  Frozen puffed pastry (sheets or squares), leftover cranberry sauce (preserves, like blackberry, can also be substituted), Brie cheese (wedge or round)

Directions:  Preheat oven to 400 (or the temperature listed on the baking instructions for the puff pastry, if different). Thaw frozen puff pastry dough for 20-25 min. Cut the pastry into 2-3 inch squares. Place a pastry square over each cup of the mini cupcake tin and gently push them down, so as not to tear the dough. Insert a cube of cheese into each one, about 1-2 inch squares. Gather the corners of the squares to the center.  Some of the cranberry will still be exposed. Bake for 18-20 minutes. Cool for 3-4 minutes, then gently pop each bite out with a butter knife.

Stuffing Stuffed Mini Portabellas

Ingredients:  Mini portabella mushrooms (washed, stems removed), leftover Thanksgiving stuffing (the kind with sausage is the best!), grated fontina cheese, truffle oil (optional), extra virgin olive oil

Directions:  Preheat oven to 350 degrees. Place mushroom caps upside down on a baking tray and drizzle with olive oil. Season with salt and pepper. Stuff each mushroom with a spoonful of stuffing (about a tablespoon, depending on the size of the mushroom). Fill it up and pack it tightly. Drizzle a bit of truffle oil on top (optional). Sprinkle cheese on top to cover. Bake for 25 min.

 

 

Cooking with Craft Beer: Market Garden’s Beer and Butternut Squash Cheesecake

Yes, you read correctly.  We are baking…with beer and butternut squash.  It’s fall, y’all!  So it’s time to incorporate seasonal flavors like pumpkin ale and squash.  I went to my favorite beer experts, the team at Market Garden Brewery to get some great ideas on how to cook with beers.  Cheers!

Executive Chef, Andrew Bower, concocted something up for just this occasion.  The restaurant and brew house has a Pumpkin Beer Fest coming up on October 8th, so he dreamed this dessert up for use then too. If you’ve ever cooked cheesecake, the process will be familiar to you.  It’s the inventive ingredients that will surprise and delight your palate.

The full list of ingredients and measurements, plus instructions are listed below.

market-garden-brewery-mixing

We started by mixing softened cream cheese with both dark brown and white sugar.

Market-garden-brewery-eggs

Next, Chef Bower added four eggs (and some vanilla) one at a time.  Then the magic happened.

market-garden-brewery-pumpkin ale

To that mixture he added 1 cup of Franklin Castle Pumpkin Ale and 15 oz. of butternut squash puree.  (A lesson he learned and shared with me after experimenting with this recipe: make sure you cook and cool the beer before added it to the the rest of the ingredients to prevent bubbles or air pockets)

Finally he added a mixture of your classic pumpkin pie spices.  And that’s it folks.  Pretty simple, yet pretty genius.

market-garden-brewery-graham-cracker-crust

He buttered his home made graham crackers after crumbling them to create the crust.  There is also some cinnamon and brown sugar in there.  (Recipe for those is also below)  Then we poured the cheesecake batter in to a springform pan and placed it inside a water bath to prevent breakage in the crust.

market-garden-brewery-baking-cheesecake

To stick with the theme of fall’s favorite indulgences, Bower whipped up a Pumpkin Ale Caramel and a Bourbon Spiced Whipped Cream to top off this boozy autumn dessert. (Recipes for both of those are also below) 

market-garden-brewery-beer-and-butternut-squash-cheesecake

When it came out to the table and it was time to dive in, I was surprised at how subtle all the strong flavors had become.  The beer and squash notes were mild and worked so well with the classic pumpkin pie spices.  Chef Bower had dreamed up a deeply divine dessert!

market-garden-brewery-cooking-with-beer

A couple of tips about cooking with beer per my conversation with Brewmaster, Andy Tveekrem and Chef Bower:

The reason Bower chose the Franklin Castle Pumpkin Ale for this particular dish was because of the aromatic tones of the beer…allspice, cinnamon, nutmeg, coriander and chamomile.  Their more mild, subtle tones played well into what he was creating.  Keep that in mind when you’re choosing your brews.

When incorporating beer into a dish, avoid using IPAs…too bitter. (unless you’re doing spicy food).  Stick to mild/malty beers like a Scotch Ale, for their caramelized flavors.  Brown Ales are a great addition to a chili.  Stouts are good mussels.

Now I want to go out and but a growler of all of these to start experimenting…don’t you??  Let me know what you come up with and send along pictures of your fall flavored triumphs!

Market Garden Brewery Beer List

Recipes:

Butternut Squash Cheesecake

1 1/2 cups- crushed graham crackers
2 tbsp- brown sugar
1/4 tsp- cinnamon
4 tbsp- melted butter
1/2 cup- brown sugar
1 cup- white sugar
24 oz- cream cheese
4 each- whole eggs
2 tsp- vanilla paste
15 oz- butternut squash puree or pumpkin puree
1 tsp- ground cinnamon
1/2 tsp- ground nutmeg
1/4 tsp- ground ginger
1/8 tsp- ground cardamom
1/8 tsp- ground clove
1 cup- Cooked and cooled pumpkin ale
For Graham Cracker Crust:
Crush all graham crackers and combine with cinnamon, brown sugar and melted butter and set aside.
For cheesecake: (preheat the oven to 350 degrees Fahrenheit)
1. Let cream cheese sit out to soften (about one hour should work)
2. Cream softened cream cheese, brown sugar and white sugar on high in stand mixer for about 4 minutes.
3. Slowly add eggs one by one and let the eggs fully incorporate into the cream cheese before adding the next. Then add the vanilla paste.
4. Add butternut puree and beer and let fully incorporate.
5. Add spices to cake batter and let mix fully.
6. Using a spring-form pan, line the bottom of the pan with parchment paper and line the paper with the graham cracker crust.
7. Pour the cheesecake batter into the spring-form pan and put into a baking dish.
8. Pour hot water into baking dish until it reaches halfway up the spring-form pan and place into the oven.
9. Cook for 45-60 minutes until cheesecake is set but still jiggly in the middle.
Pumpkin Ale Caramel
1 cup- white sugar
1 cup- water
3 oz- pumpkin ale
3 oz- heavy cream
1. simmer sugar and water together until they reach a caramel color, then cut off heat.
2. add the heavy cream in intervals and whisk between each addition.
3. add pumpkin beer in intervals and whisk between in addition
4. Set aside and cool
Bourbon Spiced Whipped Cream
2 oz- Bourbon
8 oz- Heavy Whipping Cream
3 oz- White sugar
1/8 tsp- Nutmeg
1/8 tsp- Ground Cardamom
1/8 tsp- Ground Cinnamon
1. Heat bourbon and sugar together just until sugar dissolves and set aside to cool.
2. Whip heavy cream until stiff peaks are formed.
3. Add bourbon sugar mixture and spices to whipped cream.

Pumpkin Pie Pancakes

I can’t believe I’m going to say this…but I’m almost “pumpkin pie-d out.”  It is my favorite dessert, period.  I gobble up anything pumpkin pie or pumpkin spice flavored beginning October 1st, and usually don’t stop until the end of Thanksgiving weekend.   So by now, I’m usually ready to move on.

After Thankgiving I still had so much excess pumpkin pie filling from a double recipe, combined with apparently small pie plates, that I cranked one more out over the weekend.   But this morning there was still about a third of that pie left, staring at me.  I don’t like throwing food away ever, but I certainly don’t like throwing away my favorite dessert.  It seems sacrilegious.

pumpkin pie leftover

I usually get my “Cheftovers” ideas in the morning, when I crack open the refridgerator for the first time that day.  And today was no different.  That pie was lingering, and I was hungry for breakfast.  Why not pumpkin pie pancakes?  Sure sounds tasty, and I think it just might work.  I read a quote from radio and TV critic Harriet van Horne recently that inspired me:

“Cooking is like love-it should be entered into with abandon, or not at all.” 

So I ran with the idea.  What’s the worst that could happen?  I waste some pie that I really didn’t want anyway?

pumpkin pie pancake batter

The rest is pretty simple.  I grabbed the pancake mix I keep in the pantry and prepared that as usual, according to the directions. (2 cups of mix, and a cup and a half of water)  Then I cut a generous piece of pie and scooped out the filling.  I added it to the pancake batter and blended it until it was smooth again.  Once that was added, the batter was pretty thick, as you might imagine.  So I added about a half a cup more water and the consistency was back to where it should be.

pumpkin pie pancake on the griddle

Then I fired up the griddle pan, and cranked out my pumpkin pie pancakes just like I would a standard stack of ’em.  My preschooler still wanted butter and syrup like normal, and she practically licked her plate clean.  I am not a big fan of maple syrup in general, so I topped mine with a bit of butter and some whipped cream.

Duuuuuude, these were tasty!  They didn’t have the same consistency as regular pancakes, which was fine with me.  I find regular pancakes kinda bland and dry anyway.  These were far more moist and flavorful.  I will do this again…might even scoop out the rest of the leftover filling and freeze it for future breakfasts this month.

What do you still have lingering in your fridge that you’re trying to find a creative way to use?