Tuesday, November 23, 2010

Some Holiday Recipes for a delicious Thanksgiving!

Sweet Potato Wedges with Cider Reduction

ingredient list
Serves 8

  • 2 cups apple cider or unfiltered apple juice
  • 2 large sweet potatoes, each cut into 8 wedges
  • 2 Tbs. olive oil
  • Ground cinnamon, for sprinkling
1. Boil cider in saucepan over medium heat 45 minutes to 1 hour, or until reduced to thick and syrupy 1/4 cup. Set aside.

2. Preheat oven to 350°F. Brush sweet potato wedges with oil, sprinkle with cinnamon, and place on baking sheet. Bake 45 minutes, or until tender and
beginning to brown. Transfer to platter, and drizzle with cider reduction.

Butternut Squash and Duxelles Casserole

ingredient list

Serves 8

  • 8 oz. fresh mushrooms or mushroom stems
  • 2 shallots, coarsely chopped (1/4 cup)
  • 1 1/2 tsp. butter
  • 1 Tbs. finely chopped parsley
  • 1/4 tsp. ground black pepper
  • 1 cup 1% low-fat milk
  • 2 Tbs. all-purpose flour
  • 1 clove garlic, minced
  • 3/4 cup shredded Gruy√®re cheese
  • (3 oz.), divided
  • 1/8 tsp. nutmeg
  • 1 (2.5 lb.) butternut squash, peeled, seeded, and cut into 1/8-inch slices
1. Pulse mushrooms in food processor 20 times, or until finely chopped. Transfer to bowl. Place shallots in food processor; pulse 20 times, or until finely chopped. Transfer to same bowl.

2. Melt butter in skillet over medium-high heat. Add m
ushrooms and shallots, and season with salt, if desired. Cook 10 minutes, or until mushrooms have released their liquid, most liquid has evaporated, and shallots are lightly browned, stirring occasionally. Stir in parsley and pepper.

3. Preheat oven to 350°F. Coat 9-inch deep-dish pie pan or gratin dish with cooking spray.

4. Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly. Cook 2 minutes, or until sauce is thick enough to coat back of spoon, whisking frequently. Whisk in 1/2 cup cheese and nutmeg, and season with salt and pepper, if desired.

5. Spread one-third squash in prepared pan. Top with 1/3 cup cheese sauce and half of mushroom mixture. Repeat layers, ending with cheese
sauce. Sprinkle with remaining 1/4 cup cheese. Bake 45 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.

Soft Apple Spice Ginger Cookies

ingredient list

Makes 20 4-inch cookies

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup molasses
  • 3/4 cup sugar, plus 1/2 cup for rolling cookies
  • 1 large apple, peeled and finely diced (1 cup)
1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.

2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.

3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.

4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup
dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.

5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

Sue, Kaity, and Laura

1 comment:

  1. I'm nowhere near NY, but your recipes look excellent! Thanks & Happy Thanksgiving to you too! :)