Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Butternut Squash Galette

Ingredients

  • 2½ cups flour
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/2 cup sour cream or full-fat Greek yogurt, strained
  • 1 tablespoon white wine vinegar
  • 2 small or 1 large butternut squash, about 21/2 pounds
  • 3 tablespoons oil
  • 1½ teaspoons tsp salt
  • 1 tablespoon butter
  • 2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper, or to taste (optional
  • 2 cups grated Italian Fontina cheese
  • 1 teaspoon chopped fresh thyme, or 2 teaspoons chopped fresh sage
  • 1 egg beaten with 1 tsp water, for glaze

    Directions
    To make pastry: In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest pieces the size of pebbles. In a small bowl, whisk together the sour cream, vinegar and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic and chill it in the refrigerator for an hour or up to two days.

    To prepare squash: Peel the squash, then halve and scoop out seeds. Cut into ½-inch to ¾-inch chunks. Pour 2 tablespoons (30 mL) of the olive oil into one or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon (2 g) of the salt, and freshly ground black pepper, and roast in a 400 F oven for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

    While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy frying pan, and cook the onions over medium-low heat with the sugar and remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if using.

    Mix the squash, caramelized onions, cheese and herbs together in a bowl.

    To assemble the galette: On a floured work surface, roll the dough out into a 16- to 17-inch round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2 to 2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The centre will be open. Brush the outside of the crust with the egg-yolk wash, if using.

    Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for five minutes, then slide onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Bunny Chicken Pot Pies

Ingredients

 

  • 1 pound bag of frozen cubed chicken, thawed
  • 1 cup chopped carrots
  • 1/2 cup frozen green peas, with a 8 set aside
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 can of chicken broth
  • 2/3 cup milk
  • 3 (9 inch) unbaked pie crusts
  • Decorate with green onion, carrots, & peas

Directions

Preheat oven to 425 degrees F (220 degrees C.)

Chop up celery and carrots. Place the chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.

Roll out your pie crust. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. If you want a bottom crust, place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Place the top crusts to the side.

Use the pie dough scraps to make the ears. Cut out ear shapes and place a popsicle stick on top. Add some scraps of dough on top of the popsicle stick and press along edges. Bake the ears for 10 minutes.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.

Place the chicken mixture in bottom pie crusts (or in empty souffle dish) and pour the flour/milk mixture over the top. Cover with the top crust and seal edges. Cut small holes in the top for the eyes and nose. Place in the oven for about 30 minutes, or until lightly brown.

Decorate with green onion for whiskers, peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side.

Pretzel Sparklers

Ingredients

  • 2 dozen pretzel rods
  • 4 ounces semisweet chocolate, chopped
  • red white and blue sprinkles

Directions

Place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

Red White and Blue Star Cookies

Ingredients

  • 5 cups cake flour (not self-rising), plus more for dusting surfaces
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 4 large egg yolks
  • 1 tablespoon pure vanilla extract 
  • 2 tablespoons heavy cream, plus more for brushing
  • 3/4 cup raspberry jam
  • 3/4 cup blueberry jam
  • 2 tablespoons sanding sugar (red, white and blue if you can find it)

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Lemony Green Beans

Ingredients

  • 1 pound green beans
  • 1/2 teaspoon grated lemon rind (original recipe called for 1 teaspoon, but was a bit too lemony)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Steam green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain and place in a bowl. Add grated lemon rind, fresh lemon juice, olive oil, salt and black pepper; toss well.

Arlene’s Cranberry Salad

Ingredients

  • 2 cans whole cranberries
  • 1 large can pineapple chunks, drained
  • 2 cups purple grapes cut in half and seeded
  • 2 cups walnuts, coarsely chopped
  • 2 oranges
  • 3 packages raspberry gelatin

Directions

Blend 1 can cranberries in blender until smooth and heats to boiling and mix in gelatin.  When completely dissolved cool.  Cut up pineapple chuncks in small pieces and use 2 cups.  Mix together with graphes and nuts.  Cut up 2 large oranges, seed, put in blender and blend until orange rind is very small.  Mix all ingredients together with rest of cranberries.  Put in individual or ring mold.  Refrigerate for 24 hours.  Serves 12 individual or 1 large mold.

Coleman’s Favorite Chocolate Pie

Ingredients

  • 1/2 cup sugar
  • 1/3 cup + 1 tablespoon cocoa
  • 1/3 cup warm water
  • 1 ounce semi or bitter sweet chocolate
  • 2 cups half and half, divided
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla

Directions

Whisk together sugar, cocoa and warm water.  Stirring constantly, bring to a boil at medium low/low.  Stir in chocolate and 1 3/4 cups half and half.  Mix together cornstarch and 1/4 cup half and half, then stir in.  Cook over medium/low  heat, stirring constantly until thickened.  Reduce to low and stir 1 minute more.  Take off heat and stir in vanilla.  Pour into prebaked pie crust and cover with saran wrap immediately.

Turkey Gravy From Scratch

Ingredients

Stock

  • 4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
  • 6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
  • Salt and black pepper
  • 1 medium onion, peeled and stuck with 3 cloves
  • 3 large carrots, peeled and cut into large chunks
  • 3 stalks celery with leaves, trimmed and cut into large chunks
  • 2 bay leaves
  • 12 black peppercorns
  • 1 cup white wine, Madeira, vermouth, dry sherry or water

Gravy

  • 12 tablespoons ( 3/4 cup) all-purpose flour
  • Salt and black pepper

Directions

For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

Pumpkin Pie

Ingredients

  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby’s Pumpkin
  • 1 can (12 oz.) evaporated milk

Directions

Preheat oven to 425.

Make pate brisee.  Place pie dough in pie pan.

Mix sugar, cinnamon, ginger and cloves in a small bowl.  Beat eggs in a large bowl (i.e. mixing bowl).  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie crust.   

Bake at 425 for 15 minutes.  Reduce temperature to 350 and bake for an additional 40-50 minutes or until knife inserted in middle comes out clean.  Cool 2 hours, then serve immediately or cover with saran wrap and refrigerate.