Nov 28, 2016
Acorn squash stuffed with cranberries, apples, walnuts, spices, and brown sugar is a deliciously sweet and colourful side dish for the holidays.
Prep Time: 15 min • Cook Time: 60 min • Servings: 2
INGREDIENTS
1 acorn squash, halved and seeded
2 Tablespoons butter
1 cup fresh cranberries (or 1/2 cup dried cranberries)
1/2 cup diced apple
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350°F.
2. Place squash cut-side down in a baking dish. Add 1/4 cup water and bake for 30 minutes. Remove from oven.
3. In a small bowl, combine brown sugar, cranberries, apple, walnuts, and spices.
4. Flip squash over so each half is cut-side up. Add 1 tablespoon of butter to each half. Fill each half with fruit and nut mixture. Return to oven and bake an additional 30 minutes until squash is fork tender and stuffing is golden brown and bubbly.
Nov 28, 2016
Sage is a flavorful, fragrant culinary herb that complements poultry, seafood cheese, eggs and vegetable dishes. Along with rosemary and thyme, sage is considered an essential herb to have on hand; especially around the holidays.
Spread this creamy, savory butter under the skin of turkey or chicken before roasting, or slather it on warm, crusty rolls or homemade cornbread.
Browned Sage Butter Ravioli topped with freshly ground black pepper and Parmesan Cheese.
INGREDIENTS
1/4 pound salted butter, softened
8 to 10 large fresh sage leaves, washed and dried
Pinch of Salt
Pinch of ground white pepper
DIRECTIONS
1. Chop the sage leaves finely.
2. Combine the sage, softened butter, salt and pepper in a bowl, stirring them together until the chopped sage is evenly distributed. Let sit at room temperature for an hour to let flavours infuse into the butter.
3. Refrigerate until ready to use.
NOTE: If you wish, you can spread the sage butter into a mold, or scoop the butter onto wax paper and roll into a log for easy cutting for later use. Place in a freezer-safe resealable plastic bag and place in the freezer. Sage butter will keep for several months in the freezer.
Nov 14, 2016
Usually sold as a pair, Cornish Game Hens are a good choice for an intimate Thanksgiving dinner.
Prep Time: 10 minutes • Cook time: 40-50 minutes, depending on the size of hens
Makes: 2 servings
Game hens are actually hybrid chickens that are sold whole. They are not game birds, as their name implies.
INGREDIENTS
2 Cornish Game Hens, thawed
1 large onion, quartered
1 orange, quartered
3 tablespoons butter
salt and pepper
2 sprigs fresh rosemary
2 cups apple vinegar cider
12 oz red currant jelly
4 oz currants (preferably red)
1 tsp. freshly minced garlic
1 Tbsp. butter
1 medium onion, minced
INSTRUCTIONS
For the Glaze:
1. Using a medium-size saucepan, add apple cider vinegar, minced onion, and garlic; bring to a boil. Boil for a few minutes or just until onion turns translucent.
2. Add red currant jelly and currants; whisk until jelly liquefies. Reduce heat to low. Add butter and whisk until it melts. Cook for 2 minutes, stirring constantly.
4. Reserve 1/2 cup of sauce. Use the remaining sauce to baste hens during cooking.
For the Hens:
1. Preheat oven to 425°F.
2. Remove the giblets from the hens. Rinse hens them inside and out. Pat dry with paper towels. Stuff cavities of hens with onion and orange quarters, along with the rosemary sprigs. Grease skin of hens with butter. Lightly season with salt and pepper.
3. Arrange hens on a baking rack over a shallow baking pan. Bake in 425°F oven for 10 minutes. Reduce oven temperature to 350°F and continue to bake for 20-30 minutes. Baste hens frequently with currant glaze as they cook. Check hens with a meat thermometer. Insert thermometer in its thickest portions, most commonly the thigh, breast and wing. Do not allow the meat thermometer to come in contact with a bone – it will not accurately read its internal temperature.They should be cooked fully at an internal temperature of 165°F.
4. Remove from oven and allow to rest for 5 minutes. Serve with reserved currant sauce.
Nov 9, 2016
Sweet and savoury stuffed dates are easy and quick to prepare. They’re the perfect appetizer for special occasions.
Yield: 12 servings
INGREDIENTS
12 Medjool dates
6 pieces of bacon
2-4 ounces of goat cheese, or blue cheese, if you prefer
12 whole walnuts
12 pre-soaked toothpicks
Medjool dates are meaty, luscious and sweet, and contain a small pit. Get a potassium and fiber nutrient boost in every bite.
DIRECTIONS
1. Soak toothpicks in water for at least 20 minutes (to prevent burning in the oven).
2. Preheat oven to 450°F and grease a baking sheet with non-stick spray, or line with parchment paper.
3. Slice open dates lengthwise, remove the pits (you want the halves to remain together so just slice enough to remove pit), and stuff with 1/2 to 1 teaspoon goat cheese. Insert one walnut into each date.
4. Cut 6 pieces of bacon in half so you have 12 pieces total.
5. Wrap each date with a piece of bacon, and secure using a toothpick.
6. Place the bacon wrapped dates on the baking sheet. Bake for 14–17 minutes, turning a few times during cooking to ensure the bacon is evenly browned.
7. Allow dates to cool for 5-8 minutes before serving.
Nov 1, 2016
Alternating layers of sweet pumpkin pie mousse, whipped cream, and a slightly tart cranberry puree, capture the flavours of the season. A delicious ending to your Thanksgiving Day festivities!
Time: 20 minutes Chill time: 2 hrs or overnight Makes: 8 servings
INGREDIENTS
For the pumpkin pie mousse:
1 1/2 cups whipping cream
3-ounces cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
For the cranberry layer:
2 cups frozen cranberries, thawed
1/2 cup agave or coconut nectar
Whipped cream layer:
2 cups heavy whipping cream
1 1/2-2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
INSTRUCTIONS
To make Pumpkin Pie Mousse
1. In a large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
2. In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
3 Using a rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture.
For the Cranberry Puree Layer
Add thawed cranberries and nectar to a blender. Pulse until mixture is pureed.
To make Maple Whipped Cream
In a large, glass mixing bowl, mix the cream and maple syrup. Using a whisk, or an electric handheld mixer, whisk or beat until desired thickness is reached.
To Assemble: Using a tall glass, layer the parfait. Start with pumpkin mousse followed by whipped cream, then cranberry puree, another layer of pumpkin mousse and finally top with whipped cream. Repeat for other servings.
Garnish parfaits with a sprinkling of cinnamon and demerara sugar and a few whole cranberries. Chill for 2 hours or overnight.
Nov 1, 2016
Loaded with the goodness of quinoa and kale, these crispy fritters are satisfying and delicious.
Makes: 8 fritters
INGREDIENTS
2 1/2 cups cooked quinoa, cooled (follow package directions)
3 large eggs, beaten
1/4 cup Parmesan cheese, grated
1/4 cup sharp white cheddar cheese, finely shredded
1/2 cup chopped green onion
1 teaspoon salt
1 teaspoon cayenne pepper
1-2 tablespoons olive oil, plus more for frying
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced (optional)
4 cups fresh kale, chopped (or frozen chopped kale)
3/4 cup fine breadcrumbs
INSTRUCTIONS
1. In a large bowl, whisk together 3 eggs until smooth. Add quinoa, Parmesan & cheddar cheese, green onion, salt and cayenne pepper and mix until combined well.
2. Heat olive oil in large skillet over medium heat. Add onions and jalapeño and sauté for 2 minutes. Add garlic and cook 1 minute more. Add kale to skillet and cook until bright green and slightly softened.
3. Add kale mixture to quinoa mixture. Stir in breadcrumbs and mix to combine.
4. Heat a large skillet over medium heat. Add a few tablespoons of oil, or enough to cover the bottom of the pan.
5. Form 8 patties using approx. ½ cup of quinoa mixture. Working in batches, place patties in the skillet, and fry until golden brown, about 3-4 minutes per side.
