This recipe is from Christy Tallamy in Leesburg, VA. It happens to be gluten free, but that does not seem to matter to the gluten-eaters in her family. She has been asked to make three this year, just to make sure there is enough. ;0) Happy Thanksgiving.
Ingredients:
- One small pumpkin
- One package of Midel Gluten Free Ginger Snaps
- 1/2 cup pecans, finely chopped
- 1 Tbs light brown sugar
- 5 Tbs unsalted butter, melted, plus extra for greasing the pan.
- 1 1/2 cup granulated sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp each of cloves, nutmeg, & allspice
- 5 large eggs, room temperature
- 1 cup heavy cream
- 1 Tbs fresh lemon juice
- 2 tsp vanilla
Method:
Preheat oven to 350 degrees. Cut pumkin in half and remove seeds. Brush with a little melted butter and place in a baking dish. Bake for 45 minutes to one hour, or until the flesh of the pumpkin is very soft. Remove from oven and let cool. Scoop pumpkin from the shell and puree two cups of the pumpkin in a glass jug with an imersion blender. Line a sieve with paper towels and leave for 2 hours to drain any excess moisture.
Set oven temperature to 500 degrees. Butter a 9″ springform pan. In a food processor, pulse together grahams and brown sugar. Add pecans and pulse until texture is like coarse breadcrumbs. Put crumb mixture in a bowl and add melted butter. Blend well until the mixture will stick together when pressed with fingers. Add more melted butter if necessary. Press into the springform pan. Bake for 5-8 minutes until brown and fragrant. Let Cool Completely.
After removing the crusts from the oven, place a glass baking dish on the bottom rack of the oven, with at least one inch of water in the pan. This will stay in the oven while the cheesecakes cook. The extra moisture in the oven will help the tops to not crack. Next, blend together the granulated sugar, salt and spices. In a mixer, cream the cream cheese, then add the sugar mixture slowly. Continue mixing and add the two cups of drained pumpkin. Add the eggs to the mixer one at a time. Add the cream, vanilla, and lemon juice. Beat until smooth.
Pour the mixture over the cooled crust. Bake for 12 minutes. Reduce heat to 225 degrees and bake for 3 hours, or until the center registers 150 degrees. Remove from oven and let cool. Refrigerate overnight, and for up to 3 days before serving.
Filed under: Seasonal Food Recipes on November 24th, 2009 | Comments Off
- 1 1/2 lbs sweet potatoes
- 1 T olive oil
- 1 onion, chopped
- 1 2inch piece fresh ginger root, thinly sliced
- 1 T red curry paste
- 1 (15 oz) can unsweetened coconut milk
- 3 cups veggie broth
- 3 1/2 T lemon juice
- 1 t sea salt
- 1 T toasted sesame oil
- 1/2 cup chopped fresh cilantro
Preheat oven to 400. Place sweet potatoes on the rack and bake until tender enough to easily pierce with a fork (about 45 minutes) Remove from heat and allow to cool
Saute onion & ginger in oil in a large saucepan or soup pot over medium heat. ..about 5 minutes. Stir in curry paste and heat for 1 minute then whisk in the coconut milk and veggie stock. Bring to a boil and then reduce heat to low and simmer for about 5 minutes
Remove the skins from the sweet potatoes and cut into bite sized chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Blend with either an immersion blender or transfer to a food processor or blender until smooth.
Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro. Enjoy!
Filed under: Seasonal Food Recipes on November 22nd, 2009 | Comments Off
The bittersweet end of the CSA season is marked by the welcoming of the winter season, while saying goodbye to the luscious harvests of the warmer months. In past years the CSA ends the week before Thanksgiving, but as nature would have it, the rainy late start this year will give us two more weeks.
Nonetheless, it is fitting that we should celebrate this week with the delicious bitterness of radicchio and marigolds covered in sweet honey vinaigrette.
Ingredients:
- 1 head of radicchio
- 8-10 marigold blooms
- 2 sprigs of rosemary, minced
- 2 tablespoons of butter
- 1 clove of garlic, minced
- 1/2 cup olive oil
- 1/2 cup Martin Pouret Apple Vinegar with Honey (can be found at Greenlife)
- 1/4 cup local raw honey
- Sea salt
- Grated Parmesan cheese
Method:
In a quart size jar, combine the oil, vinegar, honey, garlic, rosemary, 3-4 marigold blooms, and a pinch of sea salt. Shake until well blended.
Wash and quarter the head of radicchio (leaving the stalk end attached that holds the leaves together). Place the quarters in a bowl, sprinkle salt over the cut sides and drizzle some of the vinaigrette over generously.
Melt the butter in a skillet on medium-high heat. Place the quartered radicchio into the pan and sear, turning once to cook both cut sides of each quarter. Add the remaining flowers to the pan (you can save some for garnish if you like) and cook for about a minute.
Remove radicchio and flowers from pan and drizzle a little more vinaigrette over and add Parmesan cheese. Serve warm.
Filed under: Seasonal Food Recipes on November 17th, 2009 | Comments Off
Ingredients:
1 small sweet potato
2 small red potatoes
1 yellow onion, coarsely chopped
1 beet
4 small kohlrabi bulbs
1 bunch of cilantro, chopped
Olive oil
Sea Salt
3 eggs
1 1/2 cups of grated white sharp cheddar cheese
1 1/2 cups of milk
Method:
Peel the sweet potato, beet, and kohlrabi bulbs. Slice the potatoes, sweet potato, beet and kohlrabi into 1/4 inch slices, cut slices in half if the diameter is too large. Toss the vegetables and onion with olive oil and place in a large cast iron skillet. Sprinkle a few pinches of sea salt over the vegetables and place in a 400 degree preheated oven. Roast for about 45 minutes, or until the edges of the vegetables start to brown.
Meanwhile, whisk the egg and milk together and stir in the grated cheese. When the vegetables are cooked, remove the skillet from the oven. Stir the vegetables to dislodge any that are stuck to the skillet. Sprinkle the cilantro onto the vegetables and pour in the egg mixture evenly. Return to the oven and cook for another 30-40 minutes, or until the egg is set but still soft. Remove from oven and let stand for 10 minutes before serving.
Filed under: Seasonal Food Recipes on November 10th, 2009 | Comments Off
I almost called this dish “nostalgia” since the pesto and roasted tomatoes and peppers are summer extras from my freezer. It was delightful to reminisce on this cold and rainy fall day, but don’t worry, this one is rich and filling enough to comfort through the worst weather. (And it’s quick and easy too!)
Ingredients:
Leaves from 3 beets, washed and stems removed
Leaves from 3 kohlrabi bulbs, washed and stems removed
4 strips of bacon
3 tablespoons of pesto
4 oz roasted tomatoes and red peppers
2 oz soft goat cheese
1 cup uncooked orzo pasta
Method:
Fry bacon in a skillet, remove from pan when crispy and drain most of the fat. Chop the beet and kohlrabi greens, then add to the skillet and cook until it wilts and darkens in color. Cook orzo pasta according to packet directions. Drain the water from the pasta and add the pesto, roasted tomatoes and peppers, goat cheese and crumbled bacon. Mix together until blended, and spoon the pasta over a bed of the wilted greens to serve.
Filed under: Seasonal Food Recipes on November 10th, 2009 | Comments Off
Ingredients:
- 2lb chuck roast, or your favorite cut of beef for roasting
- Sea salt
- Ground black pepper
- one bulb of fennel
- one medium onion
- one cup of dry white wine
Method:
This recipe is almost too simple to post. After all, most people have cooked a pot roast at some point. But it’s worth reminding how something as simple as adding a little bulb fennel can dress up an old classic.
Heat a large skillet and generously rub salt and freshly ground black pepper into both sides of the roast. Sear both sides of the meat in the heated skillet (a couple of minutes on each side, or until it begins to brown).
Remove the roast from the skillet and place it in a dutch oven or deep roasting dish. Add the fennel and onion to the hot skillet and sautee for one minute. Add the wine to deglaze the pan and gently braise the vegetables.
Pour the contents of the skillet into the dutch oven with the roast. Cover and bake at 350 degrees for 3-4 hours.
Approximately 45 minutes before serving, add small red potatoes or sweet potatoes to the roasting dish, replace cover and cook until soft.
Filed under: Seasonal Food Recipes on November 4th, 2009 | 1 Comment »
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