Pumpkin Pecan Streusel Torte

 

Pumpkin Pecan Streusel Torte

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 25 Minutes

INGREDIENTS

FOR THE CRUST

·       1 cup pecans

·       3/4 cup all purpose flour

·       6 tablespoons packed light brown sugar

·       4 tablespoons unsalted butter, melted

·       1/8 teaspoon salt

FOR THE FILLING

·       2 large eggs

·       1 (15-oz) can pure pumpkin, such as Libby's

·       1 (12 fl-oz) can evaporated milk

·       1/2 cup granulated sugar

·       1/2 cup packed light brown sugar

·       1-1/2 tablespoons all-purpose flour

·       1-3/4 teaspoons ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/4 teaspoon ground ginger

·       1/8 teaspoon ground cloves

·       1/8 teaspoon freshly ground black pepper

·       1/4 teaspoon salt

FOR THE STREUSEL

·       1/3 cup all-purpose flour

·       1/4 cup rolled oats

·       1/2 cup packed light brown sugar

·       3/4 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1/8 teaspoon salt

·       4 tablespoons cold unsalted butter, cut into small pieces

·       3/4 cup chopped pecans

INSTRUCTIONS

1.        Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.

2.        Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.

3.        Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.

4.        Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.

5.        Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid; the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.

6.        This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.

 

Fudge Brownie Pie

 

Fudge Brownie Pie

Cook Time 40 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

·         1 unbaked 9 inch pie shell 

·         1/2 cup butter melted

·         1 cup sugar

·         1 teaspoon vanilla

·         2 large eggs beaten

·         1/3 cup unsweetened cocoa powder

·         8 oz chopped dark chocolate bar- I used my melting dark chocolate chips and chopped them

·         1/4 cup all purpose flour

Instructions

1.     Pre heat oven to 350 degrees and place rack on lowest shelf in oven.

2.     Prepare pie crust according to directions. See recipe notes.

Make filling:

1.     Melt butter in a small pan. Remove from heat.

2.     Add sugar and vanilla, whisk until mixed well.

3.     Whisk in two beaten eggs to butter mixture.

4.     Add cocoa powder, chopped chocolate and flour to pan. Fold in until wet and dry ingredients are incorporated. This will take just a few turns of the spatula, do not over mix!

5.     Scrape brownie filling into prepared unbaked pastry shell.

6.     Bake for 35-40 minutes.

7.     Let sit on counter for at least one hour before serving.

Recipe Notes

-Use a 9 inch shallow pie plate for this recipe. Do not use a deep dish pie plate. -If you would like to add nuts, add 1 cup of roughly chopped nuts to the batter with the flour and reduce the cooking time to 35 minutes. -I highly suggest baking on the bottom rack of the oven (not the bottom of the oven, the bottom rack). Place the rack on the lowest shelf setting of the oven. This will insure the bottom crust is cooked without the top of the pie getting overcooked.

 

Cranberry Nut Bread

 

Cranberry Nut Bread

Servings: One 9 x 5-inch loaf (about 12 slices)

Total Time: 1 Hour 20 Minutes

 

INGREDIENTS

·       2/3 cup buttermilk (see note)

·       2 teaspoons grated orange zest, from 1 orange

·       1/3 cup orange juice, from 1 orange

·       6 tablespoons unsalted butter, melted

·       1 large egg

·       2 cups all-purpose flour, spooned into measuring cup and leveled-off

·       1 cup plus 2 tablespoons sugar

·       3/4 teaspoon salt

·       1 teaspoon ground cinnamon

·       1 teaspoon baking powder

·       1/4 teaspoon baking soda

·       1 cup fresh or frozen cranberries, halved (see note)

·       1/2 cup coarsely chopped walnuts or pecans

INSTRUCTIONS

1. Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.
2. In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
3. In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
4. Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350° F. Continue to bake until golden brown and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
5. Note: Cranberries are a bit tricky to chop because they roll all over the place. I cut them in half one at a time -- seems tedious, I know, but there aren't that many so it doesn't take long. If you're using frozen cranberries, be sure to slice them while they're still frozen.
6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
7. Note: If you don't have buttermilk, you can make your own by adding to 2 teaspoons lemon juice or white distilled vinegar to a liquid measuring cup. Add milk until the level reaches 2/3 cup. Let sit about 10 minutes until the mixture curdles.

 

Potato-Fennel Gratin

 

Potato-Fennel Gratin

Ingredients:

• 2 fennel bulbs, stalks removed
• 1 yellow onion, halved and thinly sliced crosswise
• 2 Tbs. good olive oil
• 1 Tbs. unsalted butter
• 2 lb. (1 kg) russet potatoes, peeled (4 large potatoes)
• 2 cups (16 fl. oz./500 ml) plus 2 Tbs. heavy cream
• 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
• Kosher salt and freshly ground pepper

Directions:

Preheat the oven to 350°F (180°C). Butter a 10-by-15-by-2-inch/10-cup (25-by-38-by-5-cm) baking dish.

Cut the fennel bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch/25-cm) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups (16 fl. oz./500 ml) of cream, 2 cups (8 oz./250 g) of the Gruyère, 1 tsp. salt and 1/2 tsp. pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 Tbs. of cream and 1/2 cup (2 oz./60 g) Gruyère and sprinkle evenly on the top. Bake for between 1 and 1 1/4 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to cool for 10 minutes and serve hot. Serves 6 to 8.

Sauteed Shredded Brussels Sprouts

 

Sautéed Shredded Brussels Sprouts

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note from Melissa:  I used balsamic glaze instead of vinegar

Ingredients:

• 2 packages (each 12 oz./375 g) fresh Brussels sprouts, trimmed
• 2 Tbs. unsalted butter
• 2 Tbs. good olive oil
• Kosher salt and freshly ground pepper
• 1 Tbs. syrupy balsamic vinegar (see note)

Directions:

Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don’t need to core them.) Process until they’re all sliced.

Heat the butter and olive oil in a very large (12- to 14-inch/30- to 35-cm) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 tsp. salt and 3/4 tsp. pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste and serve hot. Serves 4 to 6.

NOTE: There are many grades of balsamic vinegar. You want a very good aged vinegar that is syrupy and almost sweet.

Tuscan Turkey Roulade

 

Tuscan Turkey Roulade

Ina Garten, the Barefoot Contessa, wonders, “Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.”

Melissa's notes:  I used an unsweetened apple juice that I made 2 years ago instead of wine.  I forgot to grate the butter so didn't use it but did put prosciutto on top since I boned my own turkey breast and it wasn't all covered with skin.  It stayed moist and flavorful-butter not really needed.

Ingredients:

• Good olive oil
• 1 1/2 cups (7 oz./210 g) chopped yellow onion (1 large)
• 3/4 tsp. whole fennel seeds
• 2 Tbs. minced garlic (6 cloves)
• 1 Tbs. chopped fresh sage leaves, plus 4 whole sage leaves
• 1 Tbs. minced fresh rosemary leaves
• 1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds) (see note)
• Kosher salt and freshly ground pepper
• 4 Tbs. (1/2 stick/60 g) cold unsalted butter
• 4 oz. (125 g) thinly sliced Italian prosciutto
• 1 cup (8 fl. oz./250 ml) dry white wine, such as Chablis

Directions:

Preheat the oven to 350°F (180°C).

Heat 2 Tbs. olive oil in a medium (10-inch/25-cm) sauté pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, add the chopped sage and the
rosemary and set aside to cool.

Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 4 tsp. salt and 1 1/2 tsp. pepper. When the onion mixture is cool, spread it evenly on the meat. Grate the butter (see note) and sprinkle it on top. Arrange the prosciutto on top to totally cover the meat and filling.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2- to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with 2 Tbs. olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Pour the wine and 1 cup (8 fl. oz./250 ml) of water in the roasting pan (not over the turkey). Roast for 1 1/2 to 1 3/4 hours, until the skin is golden brown and the internal temperature is 150°F (65°C). Remove from the oven, cover with foil and allow to rest for 15 minutes. Remove the string, slice crosswise in slices 1/2 inch (12 mm) thick and serve warm with the pan juices. Serves 8 to 10.

NOTE: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them. Grate the butter on a box grater, as you would grate carrots.

 

Thai-Style Butternut Squash Soup with Coconut Milk

Thai-Style Butternut Squash Soup with Coconut Milk

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

Servings: 8

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

INGREDIENTS

·       2 tablespoons vegetable oil

·       2 medium yellow onions, roughly chopped

·       3 cloves garlic, very roughly chopped

·       2 tablespoons roughly chopped fresh ginger, from a 2-inch knob

·       2-1/2 lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)

·       3 large carrots, cut into 1-inch cubes

·       6 cups chicken broth, best quality such as Swanson

·       1-1/2 tablespoons fish sauce

·       3 tablespoons sugar

·       3 tablespoons Thai red curry paste

·       1 (14-oz) can unsweetened coconut milk (preferably not low fat)

·       Juice of half a lime, plus more limes for serving

·       1/4 teaspoon salt

OPTIONAL GARNISHES

·       Sriracha sauce, for drizzling

·       4 scallions, thinly sliced

·       3/4 cup salted peanuts, roughly chopped

·       1/3 cup chopped fresh cilantro

INSTRUCTIONS

1. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
2. Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
3. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, if necessary. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
4. Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
5. Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)