Hot Langoustine and Artichoke Dip

Langoustine Greek Yogurt Dip-3

A quick dip with langoustine, artichoke hearts, pepper jack cheese and Greek yogurt onion dip.  Easy and delicious!  This is sponsored content.

Langoustine Greek Yogurt Dip-3

I’m addicted.  Seriously!  This dip is so easy to make and the addition of Sabra Greek Yogurt Dip makes it creamy and, well, amazing.  It was a mad dash to get the photos and video work done so we could nosh on this cheesy, bubbly deliciousness.

Langoustine Greek Yogurt Dip

As you probably know, I do a lot of work for Sabra Dipping Co as a brand ambassador.  I’ve used hummus to make Quinoa Falafel (which were BOMB) and hummus as a sandwich spread for a wicked delicious panini and I’ve even used Sabra salsa to make a Bloody Maria, just to name a few. 

Well of all of the things I’ve made with Sabra products, I’d have to say that this dip takes the cake.  My videographer and I devoured the entire dip in….well, I have no idea how fast it went because it was gone in the blink of an eye.  Seriously.  I loved the kick from the pepper jack cheese and the briny artichoke hearts and HELLO baby lobsters?  Yes, I’ll have those any ole day.  

Hot Langoustine and Artichoke Dip | farmgirlgourmet.com #client

This dip would be a fabulous addition to your holiday menu planning.  You could even double or triple this recipe to feed a huge crowd for your next big party.  Or, here’s a great thought, 1/2 the recipe for a personal sized dip.  :)  Ok, I’m kidding, you should totally share this dip.  It’s too good not to.  Your friends and family will thank you!  Let’s stop talking and start whipping up this easy dip, shall we?  Don’t forget to give me a ring when it pops out of the oven.  I’ll swing right over.  :)

What’s your favorite dip to serve for large gatherings?  Tell me in the comments below!

Hot Langoustine and Artichoke Dip

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 Servings

Hot Langoustine and Artichoke Dip

A quick dip with langoustino, artichoke hearts, pepper jack cheese and Greek yogurt onion dip. Easy and delicious!

Ingredients

  • 1 lb langoustino, rinsed
  • 1 10oz container Sabra French Onion Greek Yogurt Dip
  • 1 8oz package cream cheese, room temperature
  • 1 can artichoke heart bottoms, diced
  • 2 cups shredded pepper jack cheese
  • sliced baguette, for serving

Instructions

  1. Preheat oven to 350º F. Spray an 8 x 8 baking dish with cooking spray and set aside.
  2. In a medium bowl, add the langoustine, Greek yogurt dip, cream cheese, diced artichoke hearts and 1 1/2 cups shredded pepper jack cheese, stir to combine. Pour into prepared dish. Sprinkle with remaining shredded pepper jack cheese.
  3. Bake 15 minutes, or until bubbling around the edges. Serve immediately with sliced baguette.
http://www.farmgirlgourmet.com/2015/10/hot-langoustine-and-artichoke-dip.html

Disclosure: I am a paid brand ambassador for Sabra Dipping Co.  All opinions are my own.

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Sweet Bread, Sausage & Medjool Date Stuffing

Sweet Bread, Sausage & Medjool Date Stuffing | farmgirlgourmet.com

At the dinner table the other night, my husband loudly proclaimed “You must make this again for Thanksgiving”!  He sure wasn’t kidding.  I love a classic stuffing just as much as the next person, but there was something magical about the pairing of Kings Hawaiian Dinner Rolls, Italian sausage and medjool dates.  

Kings Hawaiian challenged me to create a recipe using their dinner rolls and I was ready to go beyond the usual suspects of bread pudding or pulled pork sliders (although I did make them before this recipe and they were the bomb).  

I diced up the dinner rolls and toasted them in the oven for 20 minutes until they were nice and golden brown.  This helps them hold up to the chicken stock and egg that come later.  Oh and side perk – they made my house smell incredible.  Bread.  I heart you.

While they were toasting away, I browned some Italian sausage and caramelized onions in butter.  Hawaiians and Portuguese have one major thing in common – sweet bread.  My grandmother still whips up the family recipe now and then at the young age of (almost) 94.  The smell of sweet bread baking brings back memories as far back as I can remember.  My son came home while the bread was toasting and shouted “are YOU making sweet bread Mom?”  Ha – I haven’t quite perfected the family recipe – but it’s obvious that Kings Hawaiian is a dead ringer to the nose.  

Generously butter that dish, it sure helps keep everything moist and delish!  I tossed the crusty cubes with the sausage, onions and dates, a little parsley and a splash of chicken stock and beaten egg.  Toss it lightly and cover with parchment and foil to bake.  This recipe can be made days in advance keeping dry and wet ingredients separated and assembled on Thanksgiving day for a new twist on the classic side dish.

You’re probably asking yourself “self, why did she put dates in her stuffing”?  There are a lot of classic Thanksgiving recipes using prunes in the stuffing, so why not a date?  Medjools hold up nicely to the bread and sausage and give it an interesting delicious bite.  Enough to make my meat and potatoes guy ask for it again.  That’s a winner in my eyes.

Sweet Bread, Sausage & Medjool Date Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 Servings

A sweet dinner roll stuffing mixed with sausage, caramelized onions, medjool dates and parsley.

Ingredients

  • 1 package Kings Hawaiian Dinner Rolls, cut into 1 inch cubes
  • 4 Italian sausages, casings removed
  • 1 cup onion, diced
  • 4 tablespoons unsalted butter, plus more for coating baking pan
  • 1 1/2 cups chicken stock
  • 1 egg, lightly beaten
  • 1/4 cup minced parsley
  • 4 Medjool dates, pitted and diced
  • Pinch crushed red pepper flakes
  • salt & pepper to taste

Instructions

  1. Preheat oven to 300º F.
  2. Place the bread cubes on a large rimmed baking sheet. Bake until lightly browned and crisp, about 15-20 minutes. Remove and cool on baking sheet.
  3. Meanwhile, add the sausage to a hot saute pan coated with cooking spray. Brown until no longer pink, breaking into bite sized pieces. Remove with a slotted spoon and set aside. In the same pan, add the butter and onions and cook on medium-low for 25-30 minutes until the onions are very soft and caramelized.
  4. Increase oven temperature to 375ºF.
  5. Add the bread cubes, sausage, onions, parsley, dates and crushed red pepper flakes to a large bowl. Toss gently to combine. Add chicken stock, beaten egg, salt and pepper and toss to combine.
  6. Generously butter a 9x3 baking dish and pour the bread mixture into the dish. Top with a sheet of parchment paper and then tightly wrap in foil. Bake for 50-60 minutes. Remove foil for the last 10 minutes of baking to crisp the top. Serve immediately.

Notes

Makes a great addition to your open-faced turkey sandwich the next day!

http://www.farmgirlgourmet.com/2013/10/sweet-bread-sausage-medjool-date-stuffing.html

 

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

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Pumpkin Apple Cake + @TatesBakeShop Giveaway

Pumpkin Apple Cake

 

Holy Giveaway Central Batman!  First Emeril’s cookbook, then the Harry & David Roxy Ann basket and now a Tates Bake Shop giveaway from Virtual Potluck?  Tis the season to be generous I suppose.  I have more fun and delicious giveaways in the queue too.  If you like free stuff, you might want to enter your email address over on the right under my picture to receive the latest and greatest in your inbox.  Don’t miss a post!

For now, let’ talk Tate’s.  Kathleen King is the creator and owner of the Southampton bakery, Tate’s Bake Shop.  She has a cult following, making her bakery an actual “destination” according to the New York Times.  That’s pretty amazing, if you ask me.  Her latest cookbook; “Baking with Friends” is a culinary delight for anyone with a sweet tooth.  I can’t tell you how many times I’ve picked up the book, drooled on every page, only to put it down feeling overwhelmed with what to make.  I finally handed off the book to the kids and said “you pick”.  To my shock, they came back with this cake.  Not cookies or brownies, but a moist pumpkin apple cake.  Yes, they are foodies too!

The cake is perfect, in my opinion.  It’s not too sweet, only requires a slight dusting of powdered sugar and would be perfect for your Thanksgiving dessert table.  Before we head off to recipe land  I wanted to let you know that I am giving away a signed copy of the book as well as the Cookie and Bar Tower pictured above.  So you can savor Kathleen’s treats while you peruse the book endlessly.  If you want even more ways to win from Tate’s Bake Shop, check out the Facebook promo they are running as well.  You could win $1000, a KitchenAid mixer and copies of the book.  All you have do is make one of the recipes and let them know.  That’s a win win if you ask me!

Enter the Tate’s Bake Shop Giveaway!

a Rafflecopter giveaway

Pumpkin Apple Cake + @TatesBakeShop Giveaway

Yield: 12 to 16 Servings

This cake combines the best flavors of autumn. It is an effortless cake that is perfect for breakfast, a lunch box, or an afternoon snack. If serving to guests, dress up each serving with a spoonful of caramel sauce. (from Baking with Friends)

Ingredients

  • Softened butter and all-purpose flour for the pan
  • 2 cups unbleached all-purpose flour
  • 1/2 cup wheat germ
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 8 tablespoons (1 stick) salted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup solid-pack pumpkin
  • 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice (2 cups)
  • 1/2 cup coarsely chopped walnuts
  • Confectioners' sugar for dusting

Instructions

  1. Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter and flour a 9 inch fluted or plain tube pan and tap out the excess flour.
  2. In a medium bowl, whisk together the flour, wheat germ, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the butter with an electric mixer set on high speed until creamy, about 1 minute. Gradually beat in the granulated and brown sugars and beat until light and fluffy, about 2 minutes. One at a time, beat in the eggs, followed by the vanilla, scraping down the sides of the bowl as needed. Add the pumpkin and beat until combined. Add the apples and walnuts. With the mixer set on low speed, min in the flour mixture in thirds, scraping down the bowl as needed. Spread the batter in the prepared pan.
  3. Bake until the cake is golden brown and a long bamboo skewer inserted in the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire cooling rack for 15 minutes. Invert the cake onto the wire rack and unmold. Turn right side up and cool completely.
  4. To serve, sift confectioners' sugar over the top and cut into wedges
http://www.farmgirlgourmet.com/2012/10/pumpkin-apple-cake.html

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10 Tips for Preparing Your Bird for Thanksgiving



Maple Roasted Turkey with Sage, Smoked Bacon & Cornbread Dressing from www.Creative-Culinary.com 


It’s time to get the bird out of the deep freeze!!!  Don’t delay if you want him to be defrosted by Thursday!  Here are 10 tips for handling the bird properly — thanks to Food Network
 1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.
2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.
3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.
5. For even roasting, truss your turkey.
6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).
See the remaining 4 at www.foodnetwork.com


Don’t forget to check out that gorgeous bird above at Creative Culinary!  He’s a beaut!
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Rosemary Whole Wheat Stuffing with Caramelized Onions & Mushrooms

DSC_0305.NEF_1

Can you believe it’s only a week away from Thanksgiving?  We are having a “Friendsgiving” again this year.  Of course, my Dad will be there, but other than him, that’s it for family.  I’m really looking forward to this holiday.  Last year was the first time we did “friendsgiving” and it was kind of a fluke.  The weather was horrible and our good friends decided to cancel their trip out of town due to the weather forecast.  They had nowhere to go and no time to plan a dinner, so I tossed in the table leaf and added a few more plates and the guest list was +4 more.  It was a wonderful day full of memories I will cherish the rest of my life.  Next Thursday will be a repeat of last year, but with the addition of 3 more who were unable to make it last year for some crazy reason like….escaping the snow to play on a beach in Florida, or some lame reason like that.  Hi Tom & Amy!  :)  They regretted that trip after hearing about all of the fun we had.  Ok, they didn’t.  They came home with stellar tans and sandy toenails.  I’m looking forward to having them join us this year and hopefully this will become a tradition that will live on for many more Friendsgivings to come.

If you’re looking for a new recipe for stuffing, here’s one I’ve been making for years.  I always make my own bread for stuffing, because that’s how I roll, but if you’d rather use a bag or box of pre-cut and toasted bread from the store, the results will be just as great.  But if you’d like to give bread baking a shot, I promise this recipe is painless.  The only equipment out of the norm is the food processor, but you could do it by hand just as easily.

Start off with 1 cup of all purpose flour, 3/4 cup whole wheat flour, 1 tablespoon yeast, 1 teaspoon salt & 1 teaspoon sugar.  Put it all in the bowl of the food processor and give it a quick pulse to combine.  At this point you can toss in any herbs you like.  For this recipe I added rosemary.  Pulse it up a few times.  Measure out 3/4 cup warm tap water and add 1 tablespoon of olive oil.  With the processor running, add the water mixture through the feed tube.  The dough should all come together, if it is loose ad a bit more water until it forms a ball.  Process for 1 minute to knead the dough.  Turn it out onto a floured board and give it 2 or 3 turns (kneads) then cover it with a bowl and let it rest for 10-15 minutes.

Preheat the oven to 400 degrees F.  After 10-15 minutes, the dough should be about 1 1/2 times the size.  Using a sharp knife, cut it in half.  Stretch each piece out and using your fingers, or side of your hand make an indentation in the middle.  Fold the long side closest to you into the middle.  Then fold that over the far side.  Place the seam down on the pan.  Now, you can cover it with a towel and let it rise if you’d like, but I put it in the oven at this point – no rising.  Bake for 20-25 minutes or until it has a hollow sound when thumped.

Slice baguettes into bite sized pieces and toss them back on the baking sheet.  Toast them at 350 for 25 minutes.  This will crust up the exterior so you don’t end up with mushy stuffing.  No one likes it that way.  Ok, maybe one person I know, but she shall remain nameless.

In a large skillet melt 1/2 stick of unsalted butter, add in 2 large onions that are cut into slices and about 1/2 teaspoon salt.  Toss it to coat in the butter.  Keep the heat at about medium and stir occasionally, until the onions become golden brown.  Don’t let them burn.

Add the bread cubes and onions to a bowl and set aside.

Add 1 pound of crimini mushrooms that have been washed and quartered and give them a sprinkle of salt and pepper.  Saute them until they start to brown.

Add them to the bowl.

Add 1 tablespoon of chopped rosemary and salt and pepper to taste.

Add 3/4 cup of chicken stock and deglaze the pan.  Pour it into the bowl with the bread mixture.

Add 2 eggs (thanks Farmgirl Lisa!!).

Give it all a good stir to incorporate.

Spray or butter a 9×13 inch baking dish.

Add the bread mixture, cover with foil and bake at 400 degrees F for 30 minutes.  Remove the foil and bake for another 30 minutes.  Remove and devour.

Rosemary Whole Wheat Stuffing with Caramelized Onions & Mushrooms
[print]


Ingredients
Rosemary Whole Wheat Bread
1 cup all purpose flour + 2 tablespoons
3/4 cup cup whole wheat flour
1 tablespoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, leaves only
3/4 cup warm tap water
1 tablespoon olive oil


Caramelized Onion & Mushroom Stuffing
1 recipe Rosemary Whole Wheat Bread, cubed & toasted
1/2 stick unsalted butter (4 tablespoons)
2 large onions, cut in half and sliced thin
1 teaspoon salt
1 pound crimini mushrooms, washed and quartered
1 tablespoon rosemary, leaves only
3/4 cup chicken stock
2 large eggs
salt and pepper to taste


Directions
Rosemary Whole Wheat Bread
1 In the bowl of a food processor, add the flours, yeast, sugar and salt and pulse to combine.  Add the rosemary and pulse to combine.  Add the olive oil to the water and with the processor running, add the water through the feed tube.  Process for 1 minute to knead the dough.  It should be in a ball.  Remove to a lightly floured board and knead 2 or 3 times.  Cover with a bowl and let rest for 10-15 minutes.
2 Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.  Cut the dough ball into 2 and using your fingers spread out to about 12 inches long.  Make a dent down the center lengthwise and fold the long side closest to you into the middle.  Fold the 2/3 section over the back side making a long rope with a seam lengthwise.  Place on the parchment lined sheet seam side down and repeat with remaining dough.  
3 Bake for 20-25 minutes or until the baguette sounds hallow when thumped.  Remove and let cool completely before slicing.  Turn the oven down to 350 degrees F.  Cut the baguettes into cubes and add back to the parchment lined baking sheet and bake for 25 minutes.  Remove and let cool.  Add to a large bowl and set aside.


Caramelized Onion & Mushroom Stuffing
1 Preheat oven to 400 degrees F. 
In a large skillet over medium high heat, melt the butter.  Add the sliced onions and 1 teaspoon of salt.  Toss to coat with butter.  Turn the heat down to medium and saute the onions, stirring occasionally, until they are golden brown.  If they begin to burn, turn down the heat a bit.  Add the onions to the bowl with the toasted bread cubes.  
3 Add the mushrooms to the large skillet and season with salt and pepper.  Saute until they begin to brown, about 5 minutes.  Remove to the bowl with the bread mixture.  Add the rosemary to the bowl.  Turn the burner up to high and add the chicken stock to the skillet.  Scrape up any browned bits on the pan and then pour into the bread mixture.  Add 2 eggs and toss all to combine.  Season with salt and pepper to your taste.  
4 Spray a 9×13 inch baking dish with cooking spray (or butter generously) and add the stuffing.  Cover tightly with foil.  Bake for 30 minutes then remove the foil and bake for another 30 minutes.  Remove and serve immediately.


Makes 6-8 Servings


More Thanksgiving Inspired Recipes….
Spiced Cranberry Sauce with Apple & Orange
Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze

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Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze

Pumpkin Coconut Panna Cotta with Gingered Pecans by Farmgirl Gourmet

If you’re looking for a fast and elegant finish to your Thanksgiving meal, this is your recipe.  The panna cotta only takes a few minutes to prepare, then they are whisked off to the refrigerator to make gelatinous magic.  This keeps you free to work on more important things, like dressing the bird.  The glaze and pecans only take a couple of minutes and can be prepared before the guests arrive and stored in airtight containers.  Warm the glaze up slightly before serving and you’ve got a tasty dessert your guests will rave about.

Pumpkin Coconut Panna Cotta with Gingered Pecans & Bourbon Glaze
[print]


Ingredients
Panna Cotta
2 1/2 teaspoons unflavored gelatin
1 1/3 cups whole milk
2 cups coconut milk
1 cup pumpkin
1/2 cup white sugar
pinch salt

Bourbon Glaze
1/2 cup white sugar
1/4 cup water
1/2 stick unsalted butter
pinch of salt
2 tablespoons bourbon

Gingered Pecans
1 cup pecans
3 tablespoons white sugar
pinch salt
1/8 teaspoon ground ginger
1 teaspoon honey
1 teaspoon water
1 teaspoon canola oil

Directions
Panna Cotta
1 In a small saucepan add the whole milk and sprinkle the gelatin over.  Allow to soften for 2-3 minutes.  Turn the heat on to medium and heat the milk while stirring to dissolve the gelatin.  Remove from the heat.
2 In the bowl of a food processor, add the coconut milk, pumpkin, sugar and salt.  Pulse to combine.  Add the milk and gelatin mixture and processor for a minute to combine well.  Pour the mixture through a fine meshed sieve set over a bowl.  Using a 2/3 cup measure, ladle the pumpkin mixture in to 8 1-cup ramekins. Cover with plastic wrap and place in the refrigerator for 3-4 hours.

Bourbon Glaze
1 In a medium saucepan, heat the sugar and water over medium heat, stirring until the the mixture becomes clear.  Add a candy thermometer and let boil until it reaches 240, soft ball, and then remove from the heat.  Add the butter and whisk to combine, the mixture will foam up, but will quickly subside.  Let mixture cool for 5 minutes and then whisk in the bourbon.  Serve at room temperature.  You can also substitute rum flavoring for a non-alcoholic version.

Gingered Pecans
1 In a small skillet set over medium high heat, add the pecans and toast; stirring frequently so they don’t burn.  When they begin to let off perfume, about 2 minutes, add the remaining ingredients (sugar through oil) and stir to coat.  Pour onto a piece of parchment paper and let cool completely.

Assembling
1 Unmold each panna cotta onto a serving place.  Top with 1/8th of the Bourbon Glaze and a few Gingered Pecans and serve immediately.

Makes 8 Servings


This post is part of a food blogger round up for Food Network’s Communal Table: Thanksgiving Edition.  Please check out the other bloggers below for more great ideas for Thanksgiving meals.

Cocktails, Appetizers, Soups and Salads:
Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clam Chowder
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup



Desserts:
The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shoppe: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table
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Spiced Cranberry Sauce with Apple & Orange

Spiced Cranberry Sauce with Apples & Orange

It’s hard to believe that Thanksgiving will be here in a little over a week!  I think I’m stuck in Summer Time Zone.  Don’t get me wrong, I am absolutely looking forward to having my Dad and wonderful friends over for an all day feast and to the day after Thanksgiving when the only thing that will do are my biggest and baggiest sweat pants and a turkey sandwich.  You know what I’m talking about, right?  Anyway, I am starting my feast a little early in hopes of sharing some ideas with you as to what you could put on your Thanksgiving Table.

Today we’re starting with Cranberry Sauce.  I’m not talking the kind with the permanent rings on the side of the log.  Or the fancy shmancy molded kind like the Turkey Shaped Cranberry Sauce in this months issue of Martha Stewart Living magazine!  (sorry Martha)

No, what I’m talking about is easy to make in 20 minutes, will store for a few days in the fridge so you don’t have to make it the day of.  Tastes fantastic and is not too sweet and not too sour and will make a great accompaniment to your roast Beast!  And don’t forget as a good shmear for your day after sweat pant wearing turkey sandwich eating day.

Spiced Cranberry Sauce with Apple & Orange
[print]


Ingredients
1 cup orange juice, preferably fresh squeezed
Zest of 1 orange
1 red apple, peeled, quartered, cored and cut into 1/2 inch dice
1 10 oz package fresh cranberries, rinsed and picked over
1/3 cup honey
1/3 cup white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
pinch of kosher salt

Directions
1 In a medium sauce pan over high heat, add all ingredients.  Bring to a boil and then turn down to medium and stir occasionally for 15 minutes, or until the cranberries have burst and the mixture has began to thicken.

2 Remove from heat and let cool before serving.  Can be made up to 3 days in advance and stored in an airtight container in the refrigerator.  Bring to room temperature before serving.

Makes Approximately 2 Cups


Previous Post: Sticky Cinnamon Scrolls and a Cookbook Giveaway

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Kicked Up Cornish Game Hens!!

My daughter was standing watch as I prepared dinner tonight. She had this amazing revelation that it would be great to make cornish hens for Thanksgiving instead of turkey. What could be better than having your very own stuffed birdy!? Unfortunately her moment of “aha” was a week too late. So, maybe next year we’ll give it a shot!

This recipe is tried and true….and so unbelievably delicious!! You can thank me later!! :o)

Kicked Up Cornish Game Hens!!

Kicked Up Cornish Game Hens!!

Ingredients

  • 1/4 cup slivered almonds
  • 1/2 cup chicken stock
  • 1/2 cup couscous
  • 1/4 cup dried apricots, chopped
  • 1/2 tsp salt
  • 1 tbsp butter
  • 2 1/2 tsp honey (divided)
  • 1/4 tsp cinnamon
  • salt and pepper to taste
  • 2 cornish game hens, rinsed and dried
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 425.
  2. Toast almonds in a frying pan, or in the oven until golden, chop and set aside.
  3. Bring chicken stock to a boil, add couscous, apricots and salt. Stir and remove from heat for 5 minutes. Fluff with a fork and add butter, 1 tsp honey, cinnamon, toasted almonds and salt and pepper to taste.
  4. Stuff hens with couscous and place in a roasting pan coated with cooking spray. Drizzle hens with olive oil and add salt and pepper. Roast for 25 minutes. Drizzle remaining honey over hens and baste with pan juices. Roast for an additional 10-15 minutes or until juices run clear. Let rest 5 minutes and serve.
http://www.farmgirlgourmet.com/2007/11/kicked-up-cornish-game-hens.html

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