With plenty of savory dishes on the Thanksgiving table it’s nice to have one a little on the sweeter side. Roasted Sweet Potatoes serve as the base of this pudding, mixed with some fresh orange juice, maple syrup and a little nutmeg for a pop of holiday flavor. Rather than make a streusel topping, once…
BACON AND APPLE DRESSING
I call this dressing because stuffing suggests that it’s getting stuffed into a turkey. This dressing bakes entirely in a 3-quart dish. Don’t worry about the quantities of the chopped fruit and vegetables being exact. Dressing is very forgiving so use my measurements as a guideline. Save and refrigerate the leftover bacon fat and use…
1-HOUR ROAST TURKEY
Yes, this is a recipe for a 1-hour turkey! This turkey isn’t for every family, especially if you have a grandma or other family member that craves the Norman Rockwell moment of a bronzed, whole turkey presented on a large platter. Years ago, while in culinary school, my class asked our French-born chef instructor how…
CRATE COOKING: HOSTING THE HOLIDAYS
The holidays can be a hectic time of year, especially if you’re entertaining friends and family. When it comes to cooking for the holidays I like to focus on quality over the quantity of dishes, such as sides and desserts. Thanksgiving, for instance, is a meal where I’ll gladly become a control freak over the…
SIMPLE BREADCRUMBS
Fresh breadcrumbs are so easy to make at home and are far better than any you can buy in a grocery store. I use a day-old baguette and include the crust of the bread to give the breadcrumbs extra texture. Simple Breadcrumbs yields about 3 1/2 cups Ingredients 1 small baguette, about 12 inches long,…
SQUASH DIP WITH AUTUMN CRUDITÉS
Squash Dip with Autumn Crudités – otherwise known as what you should probably serve at Thanksgiving. Appetizers are one of the quickest ways to ruin a dinner party, or stress yourself out beyond belief. Too often people get excited when planning a menu and understandingly want the whole fête to be impressive, from the cocktail bites…
MAPLE CHEESECAKES WITH CANDIED PECANS
Made in Mason jars, these individual cheesecakes are perfect for a cocktail party or gathering with standing guests. Once sealed shut the cheesecakes travel well making them great for picnics. A gluten-free dessert option, the crustless cheesecakes are served simply with chopped candied pecans and a maple syrup drizzle. For easy pouring, I transfer the cheesecake batter…
CARAMELIZED ONION AND OLIVE TARTLETS
A bite size-twist on the classic French Provençal Pissaladière, these tartlets save you plenty of time in the kitchen by using frozen puff pastry sheets. I love the flavor of red onion for this recipe, which sweetens as you cook it. Before a big dinner I find it’s best to limit the number of appetizers….
CHEESE STRAWS
Puff pastry is one of those magical, almost unicorn-like ingredients. It’s so easy to use and can quickly produce French patisserie-worthy treats in your own kitchen. I find it best to thaw the pastry overnight in the refrigerator, but if you are short on time thaw it on your kitchen counter for about 30 to…
FENNEL, PEAR AND CANDIED PECAN SALAD
Here is a crisp autumn salad, perfect for a chilly night. During the cooler months you can almost always find fennel and pears at any grocery store, making this salad a quick first course or side dish option even during the dead of winter. I love the deep, rusty color of red d’anjou pears but…