Sausage Apple and Cranberry Stuffing

Adapted slightly from Allrecipes

My sister and I tried this stuffing while she was out here, and it was fantastic! Lovely fall fruit flavors blended with spices and meat - it was an excellent combination. It would be interesting to use dried herbs, and different kids of breads. We tried it a second time without meat and it was still awesome, so feel free to make this one vegetarian if you so desire.

Serves 5-6

5 1/2 cups cubed bread (the recipe calls for half white half whole wheat, but whatever)
1 lb. ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 Tbsp fresh sage
1 Tbsp fresh rosemary
1 tsp fresh thyme
1 apple, peeled and chopped
3/4 cup dried cranberries
1/3 cup minced parsley
1 cup turkey stock
4 Tbsp melted butter

Preheat oven to 350 (176 C) and spread out the bread cubes on a single layer on a large baking sheet. Bake for 5-7 minutes until evenly toasted. Then transfer toasted bread cubes to a large bowl.

In a large skillet, cook sausage and onions over medium heat. Then add celery, sage, rosemary and thyme. Cook and stir 2 minutes to blend flavors.

Pour sausage mixture over bread. Mix in chopped apples, cranberries and parsley. Drizzle turkey stock plus melted butter, and toss mixture lightly. Fluff with fork. 

Chocolate Cherry Tart

from Hot Polka Dot

All of the cherry trees in my neighborhood are ripening right now. Deep red, lovely cherries everywhere you look. I have had to resist the urge many times to help myself to my neighbor's trees and last week I finally had to buy a box at the store. With so many to eat, I made this dessert one night on a whim. It was so divine that we had to fight over the leftovers the next day... so good that it's dangerous!

makes one 12 inch tart

1 cup flour
1/4 cup cocoa powder
1/4 cup ground hazelnuts
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup + 1 Tbsp unsalted butter, cold and cut into pieces
1 egg

12 ounces (350 grams) semisweet chocolate, chopped
3/4 cup heavy cream
2 Tbsp unsalted butter

2-3 Tbsp chopped hazelnuts (I had to use walnuts, but it was still very good!)
1 cup sweet cherries, pitted

Mix together flour, cocoa, ground hazelnuts, powdered sugar and salt. Cut in the butter until it resembles coarse crumbs. Add the egg a little bit at a time, mixing a little bit after each addition. The dough will appear granular at first and after a few mixes it should begin to clump together.

Turn out dough onto a floured surface and knead it together gently until it begins to hold together. Try not to handle it as little as possible. Then wrap it in plastic wrap and stick it in the fridge for a few hours.

Once ready, butter a 12 inch round tart pan and set it aside. Sandwich the dough between 1 large sheets of wax paper and roll it out into a 15 inch circle. (Rolling it out with wax paper reduces cracks and mess and makes it easier to turn it over into the pan). Place the dough in the tart pan, firmly pressing into the corners of the pan. Pierce the dough a few times with a fork and put it in the freezer for half an hour.

In the meantime, preheat the oven to 375 degrees (190 C) and butter the shiny side of a piece of aluminum foil. When ready, fit the buttered side down tightly against the inside of the tart shell. Place the tart in the oven and bake for 20-25 minutes, then remove the foil and bake it for an additional 10 minutes. Take it out and let it cool completely before filling.

To make the filling, put the chopped chocolate in a heatproof bowl and set it aside. In a small saucepan combine the cream and butter and heat it on medium until it just begins to boil. Then pour the mixture over the chocolate, cover it and let it sit for 3-5 minutes. Whisk in the chocolate unti lit all melts and you're left with a smooth pudding like consistency. Pour into the cooled tart shell and smooth it out with a spatula. Top with cherries and chopped nuts and put it in the fridge until ready to serve. I left mine in there for an hour or so and it really helped the filling firm up.

Happy Meal

Ben right now is in this cooking group at work, and he always comes home with these really interesting recipes from all over the world. This is one is from a colleague of his whose mom would make it back home and they called it "the happy meal" because it was so good. I was impressed with it because of the strange combination of savory and sweet, I would have never thought to mix bananas and bacon but it turned out quite delicious.

Serves 4

1 onion

14 oz turkey, cut into chunks (400 g)

3.5 ounces bacon (100 g)

1 cup of cream (250 ml)

1 Tbsp curry

1 beef bullion cube

1 banana

1 cup mandarin oranges

1 1/2 cup pineapple

rice

Chop bacon and onion into small pieces and saute with strips of turkey in a large frying pan. Once they are cooked, add cream, beef bullion cube, curry and salt if needed. Last, drop in banana, pineapple and Mandarin oranges. Let them all simmer together for several minutes, and serve immediately with rice. Don't let the fruit simmer for too long, or the fruity flavors will overpower the meal (known from experience!).

Orange Cake with Mascarpone

I love having people over because it gives me an excuse to make a big fancy dessert. This cake was lovely, it had a nice citrus flavor and the mascarpone frosting really made it sweet and creamy and delicious.

Cake:
3/4 cup orange juice + zest from 2 oranges

113 g butter

1 1/2 cup sugar

2 eggs

1 1/2 tsp baking powder

1/8 tsp salt

1 1/2 cup flour

1/2 cup coconut

1/2 cup orange marmalade (to put in between the layers)

Frosting:

1 1/2 cup mascarpone

1 3/4 cup powdered sugar

1 cup mandarin oranges

Preheat oven to 350 (176 C)

In a large bowl, cream together butter and sugar. Then add eggs, one at a time, beating well after each addition. Then blend in orange juice and orange zest. In a separate bowl, sift together dry ingredients (baking powder, salt, and flour). Combine flour mixture with orange mixture and fold in coconut. Pour into a prepared 9 inch (22 cm) round cake pan and bake for about half an hour or until the center of the cake springs back when touched. Let it sit until cooled completely.

Once cool, use a sharp serrated knife and gently cut the cake in half. Spread a generous 1/2 cup of marmalade on the top of the bottom half of the cake, and gently replace the top of the cake, sandwiching the jam in between the two layers. Then mix the mascarpone with powdered sugar and spread it generously on the cake until it is completely covered. Garnish with mandarine oranges and keep in the fridge until ready to serve.

P.S. This cake is even better the next day!

Chicken Véronique

Ben made this for dinner the other night and it was AMAZING. So good I wanted to lick my plate clean! These pictures really don't do it justice. It's basically chicken in a white wine sauce, cooked with grapes and eaten over rice. The chicken is tangy and the grapes are sweet and juicy. It's an incredible combination.

serves 4

2 Tbsp butter

4 chicken breasts

1-2 cups green seedless grapes

1 shallot, finely chopped

1 cup dry white wine

1 cup chicken stock

1/4 cup heavy cream

1 tsp cornstarch or arrowroot powder

2 tsp parsley

1 Tbsp dried rosemary

salt and pepper to taste

1. In a large skillet, melt 1 tablespoon of butter over medium high heat. Season the chicken with salt, pepper and pepper and sear both sides until they are slightly browned. Then transfer the chicken to another plate.

2. Turn the heat down to medium and add the second tablespoon of butter to the skillet. Saute the shallots until they are translucent. Add the wine to deglaze the pan, scraping any bits off of the bottom, add the chicken stock and bring to a boil. Reduce the heat and let the mixture simmer until the volume of the liquid is reduced by half.

3. Add the cream, cornstarch (mix with a Tbsp wine so it will be smooth), and spices and let it remain on low heat until it has begun to thicken up, then return the chicken to the sauce. Poach the chicken until it is cooked through. (about 5-10 minutes)

4. Finally, add the grapes for just a few minutes before taking the pan off of the stove. Leave them in just long enough to become hot. Serve over rice.

Summer Peach Salad

I look forward to the day when you walk into a grocery store and peaches are on sale. I end up buying so many that peaches are part of every meal in order to eat them all before they spoil. This is an easy, versatile salad and a delicious way to say goodbye to summer.

Salad

3-4 large peaches, sliced

3-4 tomatoes, chopped and seeded

salad greens

mozzarella cheese

1/2 cup nuts

Fruity Vinaigrette

1/4 cup orange juice

2 Tbsp balsamic vinegar

1 Tbsp mustard

2 tsp honey

1/8 tsp pepper

1/8 tsp poppy seeds

Chop up lettuce or other salad greens and put in a large bowl. Chop peaches and tomatoes, and add them to the bowl and toss. Grate mozzarella on top and garnish with nuts. Mix vinaigrette ingredients together in a small bowl and serve on the side.

Maple Pecan and Apple Salad

Adapted from Christie's Corner

I love interesting salads. And when I spotted this one that combined maple syrup, apples and nuts, I knew I had to try it. It was amazing! We ate the whole bowl without effort. You really can't go wrong with fruit, nuts and cheese.

Serves 4-6

Salad

1 medium bowl full of mixed leafy greens

2-3 apples, cored and diced (toss in lemon juice to prevent browning)

1/2 cup maple glazed pecans (*see instructions below)

1/2 cup crumbled chevre or feta

Maple Vinegar Dressing

1 tsp dijon mustard

2 Tbsp finely minced shallots

2 Tbsp balsamic vinegar

2 Tbsp pure maple syrup

1/3 cup olive oil

salt and pepper to taste

* Maple Glazed Pecans

2 Tbsp pure maple syrup

1 Tbsp brown sugar

dash os salt

dash or cayenne pepper

1 cup pecan halves

For the vinaigrette: Combine mustard, shallots, vinegar and maple syrup in a mall bowl. Whisk in oil until just combined, season with salt and pepper and set aside.

For the pecans:

Preheat the oven to 325 F (160 C). Combine maple syrup, brown sugar, salt and cayenne in a small bowl. Add pecans and toss until coated. Spread out nuts on a rimmed baking sheet lined with baking paper or foil. Toast for 10-15 minutes, or until nuts are golden and sugar is bubbling. Let cool completely, break apart and serve.

Place mixed greens and apples in a large serving bowl. Top with nuts and cheese and serve with dressing on the side.

Paradise Tomato Pineapple Dip

from Paradise Bakery

I tried this dip at Paradise Bakery in Salt Lake and it was a flavor explosion. So I looked it up when I got home and whipped some up. It was simple and the unusual flavors really pop together. Be sure to pair it with a high quality baguette and bring it to your next party.

2-3 skinny baguettes, sliced

11 oz sundried tomatoes

3 cups canned pineapple

1 1/2 Tbsp sugar

1 Tbsp salt

3 oz garlic cloves, chopped

1 tsp soy sauce

6 oz olive oil

Place all ingredients except the olive oil and bread in a food processor. Process until slightly chunky. Slowly add in the olive oil and stir until combined. Refrigerate until used.

Brazilian Black Mango Soup

from Allrecipes

When I first saw this recipe I was pretty skeptical because of all the random ingredients. Mango in a stew? Are you crazy? But I really love mango. And black beans. And sweet potatoes. So I thought I would give it a try. So glad I did. And while I loved the ham, it would be great with out it as well.

1 Tbsp oil

1/4 lb chorizo sausage

1/3 lb cooked ham, chopped

1 medium onion, chopped

2-3 cloves garlic, minced

2 lbs sweet potatoes, peeled and diced

1 large bell pepper, chopped

2 (14.5 ounce) cans diced tomatoes with juice

1 hot chili pepper, finely minced (optional, add for heat)

1 1/2 cups stock

2 (16 oz) cans black beans

1 mango

1/4 cup fresh cilantro

salt to taste

First, heat oil in a big pot. Saute onion and garlic and once softened, toss in the chorizo and ham. Then add in the sweet potatoes, bell pepper, the cans of tomatoes with juice, minced chili pepper, and stock. Bring to a boil, then simmer for 15 minutes. Stir in beans and simmer for 5-10 more minutes. Lastly, mix in mango and cilantro, season with salt and serve.

Orange Dream Jello Salad

From Grandma Ilez

This is from Ben's Grandma Ilez, and where I am from having at least a couple of jello recipes handy is basically mandatory. The orange and whipped cream blends flawlessly and provides a light, sweet side to any casual dinner.

2 cups whipped cream

2 boxes orange jello

2 cans mandarin oranges

The day before (or at least several hours before) prepare the two boxes of jello according to the directions on the box. Just before serving, mix together the prepared jello, whipped cream and gently fold in the mandarin oranges. Keep cold until serving.

Pomegranate and Feta Salad

adapted from Gimme Some Oven

This salad was just gorgeous! The cinnamon in the dressing combined with the bright colors made it perfect for the Christmas season.

6-7 cups spinach (or other green salad)

seeds from one pomegranate

1/2 cup pecans, candied

1/2 cup crumbled Feta

Dressing:

6 Tbsp olive oil

2 Tbsp apple vinegar

2 tsp honey

1/2 tsp cinnamon

salt and pepper to taste

Combine salad ingredients. Mix together dressing ingredients and serve on the side.

Caramel Apples

From Allrecipes

We wanted to bring something very American to a Finnish Halloween party this year and finally decided on caramel apples. The caramel was a little hard to find, but once they were finished it was well worth it. The nuts added a nice saltiness that complemented the sweet sugar and tart apple beautifully. I have to admit that these were the best caramel apples I have ever had, and something I plan on making a Halloween tradition in our house.

6 tart apples

14 ounces of caramel (about 400 grams)

2 Tbsp water

1/2 tsp vanilla

1 cup salted nuts, chopped

sticks

Stick the sticks (we used plastic forks...) into the top of the apples about 3/4 of the way through. In a small saucepan, heat the caramels, water and vanilla on low, stirring frequently. Once the caramels are melted and soft, dip the apples into the caramel and carefully scrape off the excess using the side of the pan. Roll the apples in the nuts and place on wax paper to cool. Allow at least 30 minutes for the caramel to harden.

Persimmon and Pear Salad

I had never really tried Persimmons before, but a lady in our ward gave us some so I had to find a recipe to use them in. Persimmons are great, I can't believe it took me 26 years to actually try one. We will definitely be eating them again soon.

Lettuce

1 cup pecans, candied (1 Tbsp sugar, 1 tsp salt, 1 Tbsp butter)

1/2 cup swiss cheese, grated

2-3 ripe persimmons

2-3 ripe pears

Dressing:

1/4 cup rice vinegar

2 Tbsp orange marmalade

1 tsp oil

sesame seeds

salt

pepper

Chop and wash lettuce. In a frying pan, heat butter and toast the pecans with sugar and salt until golden brown. Set aside to cool. Peel the pears and persimmons and chop them into chunks. Combine all salad ingredients. To make the dressing, mix all ingredients until well blended.

Peanut Butter Chocolate Chip Banana Bread

adapted from Visions of Sugar Plums

Peanut butter and bananas- is there anything they cant do?

This bread was a creative twist on your typical banana bread and I had to work quickly to take a photo before it all disappeared.

3 Tbsp butter, softened

1/2 cup brown sugar

1/2 cup white sugar

2-3 large bananas, mashed

1/2 cup peanut butter

1 tsp vanilla

2 eggs

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup milk

3/4 cup chocolate chips

Preheat oven to 350 (176 C). Cream together butter and sugars; add peanut butter, bananas and vanilla and mix thoroughly. Beat in eggs until just combined. Sift together dry ingredients in a separate bowl and add to wet mixture, alternating with milk. Fold in chocolate chips and spoon into a prepared 9x5 inch bread pan. Bake for 50 minutes. Let cool before serving.

Plum Flognarde

Adapted from Allrecipes

This is a custard like French dessert that when made with cherries is also known as a clafoutis. Is was light and fruity to the taste and although my picture suggests otherwise, it was very colorful and pretty.

10 Tbsp sugar

6-8 large plums (10-14 small ones)

3/4 cup milk

3/4 cup cream

3/4 cup flour

3 eggs

1 tsp vanilla

1/2 tsp cinnamon

pinch salt

Preheat oven to 375 (109 C) Butter a 10 inch pie plate, and sprinkle 1 Tbsp sugar on the bottom. Cut plums in half and arrange them, cut side down, on the bottom of the plate. Sprinkle two Tbsp of sugar on top of the plums.

In a mixing bowl, whisk together milk, cream, flour, eggs, vanilla, salt, cinnamon, and remaining sugar until smooth. Pour mixture over the fruit and bake in oven for 45 minutes or until puffed and golden. Let stand at least 5 minutes, dust with confectioner's sugar and serve.

Fuzzy Navel Tea Bread

adapted from the Streaming Gourmet

This bread was inspired by the fuzzy navel smoothie - a delicate combination of bananas, peaches and oranges. It turns out sweet and fruity, it is perfect for breakfast or tea.

Makes 2 loaves

3/4 cup yogurt

8 Tbsp butter (about 100 grams)

1 cup sugar

4 eggs

4 ripe bananas, mashed

4 ripe peaches, mashed

1 orange, juice plus zest

5 cups flour

2 tsp salt

3 tsp baking powder

Preheat oven to 350.

In a large bowl, cream together butter and sugar. Then beat in the eggs, one at a time, and mix in yogurt, mashed fruit and orange zest. Whisk together dry ingredients, and add them to the wet mixture until just combined. Do not over mix.

Pour batter into loaf pan and bake for 60-70 minutes. (30-40 minutes for muffins) Test with a toothpick, it should come out clean when inserted.

Cranberry White Chocolate Muffins

adapted from Playing House

1/4 cup butter

1 cup sugar

1/4 cup applesauce

1 1/2 cup yogurt

2 eggs

3 cups + 1 Tbsp flour (I used 1/2 white, 1/2 whole wheat)

1 Tbsp baking powder

1 tsp salt

1 cup white chocolate chips

1 cup cranberries (I used lingon berries)

Preheat oven to 375 (190 C) and prepare a muffing tin. In a large mixing bowl, cream together butter and sugar, then add applesauce, yogurt and eggs. In another bowl, whisk together dry ingredients and then add them to the wet mixture, mixing until just combined. In a little bowl, place the berries and 1 Tbsp of flour, coat the berries with the flour so they don't sink to the bottom of your muffins. Then gently fold in chocolate chips and berries.

Fill the prepared muffin cups 3/4 of the way full and bake in the oven for 20-25 minutes or until a toothpick comes out clean when you poke it in the center.

Let cool for 5 minutes in the tin and then remove and allow to cool on the counter.

Pork and Apple Pies

Adapted from Robbing Peter

I love meat pies! These savory and sweet little babies were great and had a very interesting mingle of flavors. They are great for freezing and reheating later for lunch or light dinner.

Makes about 12 small pies (serves 3-4)

Pastry Dough

3 cups flour

1 egg

1/2 cup butter (112 grams)

1 cup milk

1/2 tsp salt

Pork and Apple Filling

1/2 lb pork

1 apple, grated

1 onion, roughly chopped

1/2 cup grated cheddar cheese (we used Edam)

1 tsp sugar

1 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/4 tsp ginger

Sweet Onion Gravy

1-2 Tbsp butter

1/2 onion, minced

1 clove garlic, minced

1/2 tsp red pepper flakes

1 tsp thyme

1 Tbsp flour

1 1/2 cups stock

1/2 cup applesauce (or 1 grated apple)

salt and pepper to taste

Start by making the dough. Mix flour and salt, cut in butter. Add the yolk of the egg (set the white aside) along with milk a little at a time until mixed well. Knead until soft on a floured surface and let rest in the fridge for at least 30 minutes.

Preheat the oven to 375 (190 C). While the dough is resting, cook pork with spices in a frying pan until brown; drain grease and set aside. In the same pan, saute onion until soft and golden, then add grated apple and cook for 3-4 minutes. Combine pork with the onion/apple mixture and mix well. Add in the cheese, mix again and set aside.

Roll out the dough very thin (1/8 of an inch) and cut out circles using a small bowl. Spoon 1-2 tablespoons of the pork mixture onto one side of the dough circle, trying to avoid the edges. Gently wet the edge of the pie circle with a few drops of water and fold the pies into half moon shapes, keeping the filling inside. Press the edges together to seal and crimp with a fork.

Bake on a baking sheet for 40 minutes at 375 (190 C). While the pies are baking, prepare the gravy. Saute the garlic and onion in the butter. After a few minutes, add in the spices and flour, stirring constantly. Slowly add in the stock and heat until boiling before adding the apples. Let the sauce simmer on low for 2-3 minutes and remove from heat.

Serve pies warm with gravy

Banana Banana Bread

adapted from Allrecipes

This is my go-to basic banana bread recipe. I really like this one because it uses a ton of bananas so it really holds on to the banana flavor. It soft and delicious, and even better the next day, so I would double the recipe and save one loaf for tomorrow.

makes 1 loaf

2 cups flour (I used half white, half whole wheat)

1 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas (about 4 large bananas. If you don't have enough bananas, feel free to replace with other berries, applesauce or other mashed fruit)

1/2 tsp cinnamon

1/2 tsp vanilla

1/4 tsp allspice

1/4 tsp nutmeg

Preheat oven to 350 (175 C) and lightly grease a 9x5 inch loaf pan.

In a medium bowl, whisk together flour, baking soda, salt, vanilla and spices. In a large bowl, cream together butter and sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack.

*You can also make these into muffins, bake at 350 (175 C) for 25 minutes

Apple Galette

From Martha Stewart

A galette is a french pastry that can be sweet or savory. They often have a rough country look, so don't fret too much about appearances. This one is topped with apples and would be fantastic with ice cream.

1 1/2 cups flour (I used 1/2 white and 1/2 whole wheat)

4-5 Tbsp sugar

1/4 tsp salt

6 Tbsp butter, chilled and cut into pieces

5 crisp apples

1 tsp ground cinnamon

1/4 cup lemon juice

Heat oven to 400 degrees. Combine flour, 1 Tbsp sugar and salt, and cut butter into mix until it resembles course crumbs. Slowly add 3-4 Tbsp ice water until the dough just comes together. Gently press the dough into a disc and refrigerate until firm, about 30 minutes.

Peel, core and roughly chop 2 apples. Heat on medium the apples, 1 Tbsp sugar, 1/2 teaspoon cinnamon and cook, stirring occasionally until the apples are tender and the mixture is the consistency of chunky applesauce (about 15 minutes). Add 1/4 cup of water if the pan gets too dry while the apple mixture is cooking. Take the mixture off the heat and cool. Once cool, stir in 3 Tbsp lemon juice and set aside.

On a lightly floured surface, roll chilled dough into a 12-inch circle, about 1/8 inch thick. Sprinkle the dough with remaining tablespoon of sugar and prick the dough with a fork several times to prevent puffing. Pre-bake until dough is just starting to set, about 8-10 minutes. Remove from heat and cool.

Core remaining apples and cut them into slim, even slices. Toss the apple slices in a bowl with 1 Tbsp lemon juice, 1/2 tsp cinnamon. Spread dough with cooked apple mixture, leaving a 1/2 inch border. Arrange apple slices over mixture in a spiral pattern, slightly overlapping each piece. Sprinkle the top with 1-2 Tbsp sugar. Bake until crust is golden brown and cooked through, about 30 minutes.