Pumpkin Cakes

I made these delightful Pumpkin Cakes to give out to neighbors & friends for Thanksgiving this year.

I used this recipe from Nancy Fuller (aka "Farmhouse Rules"), which turned out really great.
http://www.foodnetwork.com/recipes/nancy-fuller/perfect-pumpkin-cakes.html
(I only put in half the amount of nutmeg & cloves that the recipe called for) 
But instead of following her directions to use a Sugar Pumpkin, I used this recipe using a "Cheese Pumpkin" :  http://www.epicurious.com/expert-advice/best-pumpkins-for-pie-article

      It really did take a long time to cut up the chunks of Pumpkin, but it was well worth it & now I also have fresh pumpkin to make my Pumpkin Pie with today also.

Then since mine were mini "Bunt" cakes, they seemed hollow in the center even with the drizzle of icing on top, so I filled them with the spiced Pumpkin Seeds that I Roasted with the "Cheese Pumpkin" seeds.  Here is the recipe, I just leave the Ginger out since I don't care for it.
http://www.marthastewart.com/318249/sweet-and-spicy-pumpkin-seeds

 Festive & Tasty!

Bacon-Wrapped Blackberry Pork Roast

Last night I made this Bacon-Wrapped Blackberry Pork Roast:
http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-wrapped-blackberry-pork-roast.html

Although it was very good, It tasted more like Bacon and had very little flavor of Blackberry.  I will be working on my own version of this, which I want to have more of a Blackberry Glaze on the meat, as opposed to just a Blackberry Marinade.

Ratatouille

There is one thing I really love to make time & time again  - Ratatouille
  
Besides the standard Vegetables you seem to always find in this dish, (Eggplant, Zucchini, & Tomatoes), the 2 ingredients that I feel should ALWAYS be used in this dish are: 

 Thyme & Balsamic Vinegar

Here is the recipe that I used for this Ratatouille dish, which was exquisite:  http://persimmonandpeach.blogspot.com/2012/09/thomas-kellers-ratatouille.html 

(Although here is another version of Ratatouille that was my first Love of Ratatouille:   http://www.bhg.com/recipe/sandwiches/open-face-ratatouille-sandwich/) 

But for today's dish, I wouldn't change anything about the recipe! 

The recipe says if you want you can "omit the vinaigrette altogether", but I would NOT recommend that, infact I felt that really finished the dish quite well.

 Delicious!

 

Cranberry Pot Roast

   One of my favorite things to do is to test out new recipes and from those I get ideas of what I can make and what I would do differently, which I like to share with you.  This year in preparation for the Thanksgiving Holiday soon approaching, I tried out a new recipe that sounds & looks absolutely delicious - Cranberry Pot Roast.

Here is the link to the recipe:
http://www.halfbakedharvest.com/cranberry-pot-roast/
 I must say the photo of this recipe on "Halfbakedharvest.com" just looks absolutely gorgeous!

Here is my version, which I followed the recipe almost just as it was:

  Of course mine did not look as beautiful, but it did taste pretty good!

I noticed the recipe called for sliced mushrooms, but their photo - the mushrooms looked whole to me.  Next time I would definitely NOT slice the mushrooms, or even omit them all together.
Also, their carrots were whole in the photo, but the recipe calls for them to be in 1-inch pieces.  Seems a little fishy to me, LOL.

Anyway, the recipe calls for sauteing the vegetables first, then setting aside.  I wasn't sure about this step cause I usually like to brown the meat first, then get the vegetables cooked in the meat juices, but this way they suggested did leave the vegetables nice & tender, but not too soft - the consistency was perfect.

I would also recommend thickening up the sauce at the end as a gravy in a saucepan w/ some cornstarch, but overall good choice for a festive dinner.

Very Raspberry Pie

  While everyone is getting their Thanksgiving Recipes together with thoughts of Pumpkin Pie & Sweet Potato Pie, this is something very different that you can quickly whip up as a special treat before or after the Holiday for your guests.  This pie is so easy to make - you don't have to bake anything.  Just refrigerate & you are all set.  Is is so tasty too.

Here is the recipe:

Very-raspberry-pie

Thanksgiving 2015

Here is my Menu & Recipes for our Thanksgiving feast we are having this year:

Beverages:
- Sandy's Caramel Apple Sangria:  Caramel Apple Sangria

 - Cranberry Rosemary Sparkler: Cranberry Rosemary Sparkler

Appetizers:
- Sweet potato chips w/ marshmallow dip:

  Recipe:  Mix together equal parts Fluff & Sour Cream.  Brulee dip with a kitchen torch until golden brown on top.  Serve with Sweet Potato Chips (courtesy of Food Network Magazine Nov. 2015 issue)

- Cranberry Pecan Brie Crostini w/ Maple Sugar Glaze:
 Cranberry-pecan-brie-crostinis-with-maple-sugar-glaze

- Cheese Board (other cheeses {not brie}, grapes, nuts, figs, salami, etc...):

Cheese Board 

Dinner:
- Turkey: Recipe:  I simply just use Natures Seasoning & Salted Butter on the Turkey.  I season all over & put dabs of butter all over - under the skin & placed on top of the skin to melt down the sides & in all crevices.  Then inside the turkey, instead of Stuffing (we like to cook that separately), I stuff the bird with: 1 Orange, 1 Lemon, 1 Onion, (all cut in chunks) Fresh Herbs, such as Thyme, Rosemary, & Sage. 

(***ALSO - Brine the Turkey the night before in a Large Bucket w/ a Tight Lid, in a Mixture of Ice, Vegetable Broth, Salt, Peppercorns.  Remember to save the gizzards for the gravy) 
- Gravy:  Recipe:  Most Gravy Recipes use Flour as their Thickener, but I prefer to use Cornstarch in my recipe.  While the turkey is cooking, on one of the back burners on the stovetop, I put the turkey gizzards in a medium size pot & fill with Chicken Broth.  Bring to a boil & lower heat to a simmer.  You will need to keep adding more Chicken stock as it evaporates off & reduces.  Keep adding more chicken stock so the gizzards stay covered - you may have to turn the heat up slightly after adding each time to bring to a boil again.  Once the turkey is done, strain out the liquid into a new medium pot.  Add all juices from the turkey pan into pot with strained Gizzard broth.  Bring to a boil again & cook on Medium-High while turkey is resting.   In a small cup, mix equal parts of Cornstarch w/ Water - About 2-3 TBSP of each.  Stir together until dissolved & then add to the boiling gravy mixture.  Stir & boil for 1-2 minutes more until nice & thick.   (***Leftover gravy is delicious when added to a homemade Chicken Soup)
- Suzie's Stuffing: Suzie's Stuffing
- Mashed potatoes:  I like to use Butter Potatoes and Half and Half instead of milk, season lightly with Natures Seasoning
- Green bean casserole (add a dash of Worcestershire): Classic Green Bean Casserole
- Butternut Squash, Carrot, & Goat-Cheese Tartlets (Make these ahead of time & freeze them, then just re-heat & serve):  Butternut, Carrot, and Goat-cheese Tartlets
- Apricot glazed Brussels Sprouts:  Recipe - In a small bowl combine 1/2 cup Apricot Preserves, 1 TBSP Balsamic Vinegar, 2 TBSP Brown Sugar.    Toss Halved Brussels Sprouts lightly with Olive Oil, then sprinkle w/ Natures Seasoning & about 1 TBSP minced Garlic.  Pour Apricot mixture over sprouts & mix to coat.  Roast at 450 for 30-40 minutes, or until brown, stirring a few times while baking.
- Aimee's Spinach and Artichoke Bread: Spinach Artichoke Dip Stuffed Garlic Bread
- Cranberry sauce: Jellied-cranberry-sauce

Desserts:
- Pumpkin Gingerbread Ice Cream Sandwiches (I use homemade farm fresh ice cream from Mackeys Orchard - the best Pumpkin Ice Cream EVER!)

Pumpkin Gingerbread Ice-cream Sandwiches
- Pumpkin pie:  Traditional Pumpkin Pie  vs.  Alton Brown Pumpkin Pie Recipe  I can't decide!

- Pear Pie w/ Cranberry Pecan Crust:

     I use the Pie Recipe from here: Fresh Pear Pie

     Then Top the pie with the topping from this recipe: Cranberry-pecan Crust
- Apple Berry Twist Pie: Apple berry twist pie
- Linda's Walnut Tossies: Linda's Walnut Tossies

Spiced Pork Tenderloin w/ Cherry-Thyme Pan Sauce

    As you may be able to tell, I love cooking Pork Tenderloin, however this was not always the case.  I used to season it & grill it, then just eat it plain & I never was crazy about it, but ever since I have been cooking them on a skillet, with various sauces, it is my new favorite thing. 

Here is the link to the original recipe:
 http://www.epicurious.com/recipes/food/views/spiced-pork-tenderloin-with-cherry-thyme-pan-sauce

 

 I seasoned the pork just as the recipe said (I especially liked the coriander in this recipe), then seared it in a hot skillet just until it was browned on all sides.



Then instead of finishing cooking on the stovetop, I put the seared pork into the Oven at 400 degrees for about 20 minutes.

Once baked remove from oven & tent pork w/ foil.






Meanwhile - slice shallot;

 Using the same pan w/ the Pork drippings, add shallot:

 Cook until softened & lightly browned.  Add Thyme.

 Next for the red wine.  I prefer a nice Chianti:

 Then add balsamic vinegar:

 And Sugar:

 Then frozen Cherries (slightly thawed):

 Add butter:

 I added the pork (and accumulated juices) back to the pan to coat in the sauce:

 All Done:

 Serve with sauce on the side, or pour right on top: