Saturday, November 26, 2016

Caramel Apple Triffle

Happy Small Business Saturday! This post is coming to you two days after Thanksgiving, because we were busy enjoying our time with family. I hope you too, we able to enjoy Thanksgiving day with family and friends acknowledging all of the things that you're thankful for this year.

Recipe from Baker's Royale

-1 cup cold heavy cream
-2 tablespoon sugar
-1/4 cup caramel sauce
-1/2 cup diced fresh apples
-1/2  cup apple chips
-1/2 cup crumbled granola

To make the mousse -- Pour the cold heavy cream in a bowl and use a hand held mixer on medium speed to beat the heavy cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce until thoroughly combined.

To make the apple crumble -- combine the diced apples, apple chips, and crumbled granola in a bowl.

To make the triffles -- Fill two pastry bags, one with the mousse and the other with caramel -- or if you're like me and don't have pastry bags a make-shift ziplock pasty bag will do just fine. Pipe layer of mousse into bottom of glass. Then pipe a layer of caramel on top of the mousse. Next sprinkle the apple crumble mixture on top of the caramel layer. Repeat one more time and then enjoy.


Wednesday, November 23, 2016

Brown Butter Pumpkin Galette with Caramelized Onions, Goat Cheese, and Sage

Happy Thanksgiving Eve! For the main course this year I wanted to put together flavors that were quintessentially fall, while making sure that it was a dish with a pretty presentation that would keep people satisfied after dinner. 

Recipe slightly adapted from Coley Cooks

-2 tablespoons of butter
-1 refrigerated pie crust
-1 tablespoon fresh sage, finely chopped, plus 6-8 whole leaves for topping
-1.5 cups pumpkin puree 
-1 large egg, plus another large egg beaten for egg wash
-1 teaspoon kosher salt
-1 cup caramelized onions
-4 ounces goat cheese
-2 tablespoons honey
-flaky sea salt for sprinkling, optional

To make the caramelized onions -- coat the bottom of a pan with cooking spray. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, add some salt and a little wine to the onions. Let the onions caramelize for at least 30 minutes, stirring every few minutes.

Melt the butter in a saute pan over medium heat, keep an eye on it stirring gently as it browns. Once the butter has browned, add the minced sage and immediately remove from the heat. Pour the butter into the pumpkin puree, then add the egg and salt -- mix until the egg and butter are fully incorporated.

Roll out the prepared pie crust on a piece of parchment paper and then preheat the oven to 425 degrees. Spread the pumpkin mixture evenly in the center of the crust, leaving a 2 inch border around the outside so that the crust can be folded over. Add the caramelized onions over the pumpkin puree, top with goat cheese, drizzle with honey, then finish with whole sage leaves.

Fold the extra dough over the filling to form a crust, and then brush the exposed dough with the egg wash, then lightly sprinkle flaky sea salt on top of the outside crust. Bake for about 25-30 minutes or until the crust is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving to make sure that the filling is nicely set.

Tuesday, November 22, 2016

Kale Salad with Apples and Cheddar

This salad is simple, but utilizes autumn ingredients to make a flavorful side dish. I chose to serve a heavier main course this year, so I wanted something a little lighter to pair with tomorrow's recipe. I've been eating this salad almost every day for lunch since we made it the first time -- I'm still not bored of it! 

Pair with: Pomegranate Jeweled White Cheddar, Toasted Almond and Sage Cheeseball and Cranberry Margaritas.

Recipe from Martha Rose Shulman at the New York Times

-4 cups very finely chopped or slivered curly kale or Russian kale 
-2 tablespoons coarsely chopped toasted almonds
-1 sweet apple, cut in 1/4-inch dice
-1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
-2 tablespoons fresh lemon juice
-Salt and pepper to taste
-1 very small garlic clove, puréed
-5 tablespoons extra virgin olive oil

To prepare the salad combine the kale, almonds, apple and white cheddar in a large bowl.Whisk together the lemon juice, salt, garlic and olive oil in a smaller bowl. Add to the salad and gently massage the dressing into the kale using your hands. This will help to break down the kale and make it easier to eat.


Monday, November 21, 2016

Cranberry Margaritas

I've had this recipe on my Pinterest since pretty the inception of Pinterest and every year I forget to make it. This year these margaritas were at the top of my Thanksgiving menu. We made this recipe using 100% cranberry juice and I don't think I would recommend doing that for your margaritas. The end product was too tart with the tequila and I ended up dumping sugar into mine to make it more palatable. Cranberry juice cocktail would be fine to use, cranberry juice with green apple would be a nice addition as well.

Recipe from Gimme Some Oven.

-1 1/2 cups cranberry juice
-3/4 cup fresh lime juice
-3/4 cup tequila
-1/2 cup Cointreau
-ice cubes

Stir all ingredients together until blended. Serve over ice in sugar-rimmed glasses, garnished with fresh cranberries and lime wedges.


Sunday, November 20, 2016

Pomegranate Jeweled White Cheddar, Toasted Almond and Sage Cheeseball

Welcome to Vegetarian & Cooking! Thanksgiving 2016. I've been incredibly busy lately, but Dave and I managed to make time to put together this easy and delicious vegetarian Thanksgiving feast. The appetizer would make a great addition to any Thanksgiving meal.

Recipe slightly adapted from How Sweet Eats.

-10 fresh sage leaves, minced
-1 (8-ounce) block neufchatel, softened
-4 ounces mascarpone cheese, softened
-6 ounces freshly grated sharp white cheddar cheese
-1/2 cup sliced, toasted almonds
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1 cup pomegranate arils
-crackers or baguette for serving

In a large mixing bowl, combine the cream cheese, mascarpone and cheddar cheese. Using your electric mixer beat until combined, then add in the almonds, sage leaves, salt and pepper. Mix on low speed until combined, about 1 minute. Take the cheese out of the bowl and form it into a big ball (as best you can). Wrap the entire ball in plastic wrap and place it in the fridge for 30 minutes. 

While the cheese mixture is firming up in the fridge, place the pomegranate arils on a paper towel and pat them completely dry. You want to remove as much moisture as possible, if the arils are wet, they will not stick to the cheese ball.

After 30 minutes remove the cheese ball from the fridge and use your hands to mold the cheese into a smoother ball. Roll the ball through the arils and use your hands to press arils into all the cracks and crevices.

Serve it immediately or keep it in the fridge until ready to use. According to How Sweet Eats, "if you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I'd wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it's sticky enough."