Wines in Tune with Autumn
By Michelle Morey
As days grow shorter and desert nights slightly cooler, envision substantial meals that still taste like summer, but offer a preview to autumn’s alchemy. While tomatoes and corn may still be worthy of a spirited final fling, winter squash, eggplant, peppers, leeks, apples and pears are sure to inspire in the months to come. With fall produce at its peak, carefully select wines to enliven and enhance flavors.
Crostini with spicy roasted eggplant spread accented with basil is a welcome greeting from the cook and an ideal aperitif nibble with a glass of Schramsberg Mirabelle MV Brut Rosé ($18.00/btl.). A lingering nose of florals, red berries, apples and hints of toasted brioche gives preview to an elegant sparkler from one of California’s finest producers; a much appreciated rosé with serious intentions and versatility.
Now that our appetite is primed, a platter of Fritto Misto–Calamari, scallops and lemon is ready for chilled bottles of Colterenzio Schreckbichl Alto Adige Pinot Grigio ($15.00/btl.). Green apple, citrus and minerality resound in this straight forward, medium-bodied wine from Alto-Adige, Northern Italy; a lovely partner for shellfish and seafood.
In anticipation of fall’s cornucopia of winter squash, delight in perfecting your favorite dishes. Pumpkin ravioli with walnuts, sage, brown butter and shaved parmesan cheese is sure to please with Girard Russian River Valley Chardonnay ($18.00/btl.). A bright palate of Meyer lemon, melon and apples are balanced by a creamy brulée finish. The richness of the pumpkin is countered by the brightness in the wine leaving one thankful for the harmonious marriage. Roasted acorn squash stuffed with apple smoked pork sausage lightly glazed with molasses comes to life with Francois Chidaine Vouvray Clos Baudoin ($25.00/btl.) from the Loire Valley, France. This is off-dry Chenin Blanc at its best; orange blossoms, pear and honey impeccably balanced with acidity are perfection with this expression of acorn squash.
Wild mushroom ragout over creamy polenta and Laetitia Arroyo Grande Valley Estate Pinot Noir ($20.00/btl.) create a comfort combination to be repeated. Mulberries, cherries and spiced plum framed by a suggestion of earthiness underscores mushrooms beautifully. If you favor heartier cuisine, collect like wines to complement. Château des Tours, Côtes-du-Rhône Réserve 2007 ($26.00/btl.) from France is a stunning accompaniment with braised pork, caramelized root vegetables and apples. Bramble berries, raspberry compote and savory notes of smoke and spice complete this portrait for enjoyment now and with modest aging. Cheers to the Reynaud family of Château Rayas where this wine originates. Additional selections to consider include Titus Napa Valley Zinfandel ($20.00/btl.) and Chappellet Napa Valley Mountain Cuvee Red Bordeaux Blend ($18.00/btl.). Winemaker Phillip Titus is applauded for these vivid wines, traditionally crafted and reflective of varietal and vineyard character.
Fall conjures remembrances of feasts, warmth and laughter with toasts to harvest and hearth. “Long life to the grape! For when summer is flown, the age of our nectar shall gladden our own.” –Lord Byron.
Jim Nelson
By Callie Thomas
People are always saying that communication is key. That bit of advice rings true whether it is between co-workers, customers, friends or family. Without it, life tends to operate like a malfunctioning traffic light, creating anxiety, uncertainty and chaos, not to mention outright danger. Good communication skills lead to understanding, education and the ability to move mountains. Enter 89148 resident Jim Nelson, whose passion it is to not only promote skillful communication, but to provide kids in our community with the necessary programs and tools that give them the best education possible.
Although Jim, his wife Bonnie and their two children have been Las Vegas residents for over eight years, the family originally hailed from Fargo, North Dakota. “Yah, you betcha,” the very same Fargo made famous in the Academy Award-winning movie by the Coen brothers. Nelson began his career as a social worker for adolescent boys at the State Hospital in Jamestown. After obtaining his M.S. degree, he worked as a guidance counselor for ten years within the public schools of West Fargo. At the urgings of a friend, Nelson made a career change that landed him in the insurance industry, which required a bit of communication amongst the young couple before making the big move. “We made a decision in 1984 that I would go into the insurance industry as an agent and Bonnie would stay at home with our one year old daughter and three year old son,” recalls Nelson. “Basically, that summer we went from two incomes to virtually none with two small children!”
Through hard work and determination, the change paid off. Nelson rose amongst the ranks and is currently Independent Regional Vice President for Partners Advantage Insurance Services. Jim’s focus is on recruiting agents and agencies to one of the fastest growing independent marketing organizations in the country. Nelson owes his successes to having a great deal of faith as well as good communication skills. “Both Bonnie and I grew up in strong Lutheran families and developed our faith as young children. Both of our mothers were elementary teachers for over 40 years, and perhaps it is fate, but now Bonnie and our son Justin both work at Faith Lutheran Jr/Sr High School. Bonnie is a guidance counselor and Justin is a Spanish and Social Studies teacher.”
Faith Lutheran is not only Nevada’s largest non-public school, it is the largest Lutheran school in the U.S. For the past four years Jim has been on the Business Advisory Council for the school. This group of prominent local business leaders helps fund the technology needs at Faith Lutheran through their membership dues and by holding awareness/networking events, including an upcoming breakfast featuring Matthew T. Crosson, President and CEO of the Las Vegas Chamber of Commerce on September 21. The public is welcome, and the event will be held at the Kalb Student Center at the school. To date, the Business Advisory Council has donated over $350,000, funds that have enabled the school to build state-of-the-art science and computer labs, purchase a series of mobile classrooms–carts that hold and recharge up to 25 laptop computers–as well as install digital projectors for teachers to use in their classrooms.
Jim Nelson could not be more pleased than to support the education of children in the community and in motivating others to do the same. “Due to my family’s commitment to Faith Lutheran, I have been energized to devote time and money to the school to assist in continuing their programs,” says Nelson. “We have contributed to the Faith Lutheran Building Fund and sponsor an education scholarship each year. It goes to a Faith Lutheran senior who has decided to make education their future profession.”
Mary Vail, OSG
By Callie Thomas
The famous 1942 J. Howard Miller poster entitled “We Can Do It” paid homage to the women that went to work and helped support the war effort by producing supplies in manufacturing plants. Resident Mary Vail could easily be considered the modern day inspiration of the positive, motivational and reckoning force in the artist’s depiction and is making a world of difference in our community today.
Mary grew up in rural Texas and later traveled around the world to join her military husband at remote duty stations. “I was exposed to living and health conditions many would deem unsatisfactory,” says Vail. Calling upon her strong family and Christian values, she began organizing initiatives to help children and families in need. Whether it was entertainment events, gathering clothing and food, arranging educational programs or recruiting funds for special interest groups, Mary’s positive outlook and driving force had become the catalyst for change. “I always found great joy and warmth in working with and helping others,” she said.
It’s no surprise that Vail, who’s become known as the “Philanthropic Publicist,” would focus her profession on humanitarian efforts and finding opportunities to improve the educational, physical or socio-economic lifestyle of less fortunate residents of Las Vegas and across the nation. As founder and president of Mary Vail, OSG Publicist, an independent public relations firm, she specializes in image building campaigns and focuses her energies on positive publicity. She has provided pro bono services to help charities and special interest groups from recruitment to fundraising and event planning. Vail strongly encourages her clients and celebrity associates to support charitable organizations and their efforts. “I’ve made it a mandatory company policy that all of my clients must be willing to support non-profit activities through whatever means they can provide,” Vail said. “I believe one of the keys to being successful in both business and philanthropy is being willing to do whatever it takes to get the job done. One should not allow title or task to prevent them from doing the work themselves. If you aren’t willing to do it, then you shouldn’t expect someone else to do it.”
As if assisting existing organizations in their efforts weren’t enough, Mary decided to host her own event for the USA Weekend Magazine’s Make a Difference Day, which encourages the public to make an effort and help one another on the national day of charity. “Having been involved with high profile fundraisers, I was determined to create an event where the average individual or family could participate. I wanted the donor to have a direct impact without being financially intrusive,” she said. The Make a Difference Day Food Drive was born, and this year marks the 12th annual event. She hopes to collect over 15,000 pounds of food for the Salvation Army Food Bank, the beneficiary for the food drive. Mary recruited Smith’s Food and Drug Stores as well as local media partners, news personalities, businesses and celebrities for support.
Smith’s shoppers are asked to purchase one extra can of food for the Make a Difference Day Food Drive. Of course most shoppers donate more than one can and, on occasion, drop off a whole shopping basket full of food. It has become a very personal and emotional experience for Vail. “It’s not the hundreds of cans we collect that is so important; it’s the one can that may feed a family for dinner, that may be all the nourishment a child may get for the entire day, or keeps an infant from crying throughout the night. One can of food may not mean much, but to a struggling family it means someone cares.”
For her efforts, the award-winning publicist received the Paul M. Lund Public Service Award, the highest individual philanthropic award from the Public Relations Society of America, and has been knighted in the Order of St. George. She accounts her success to the love and support of her husband David of 30 years and their two children, Sean and Ashley. Her father, who passed away several years ago, has also been influential in her ongoing philanthropic endeavors. “My father told me there will always be those who have greater and less than yourself. I am determined to follow his path and help those who have less.”
Anyone interested in joining the food drive efforts on Saturday, October 23, 2010, 10 a.m.-4 p.m. can reach her at maryvail@cox.net.
Suzanne Lee
By Callie Thomas
The long running TV drama “Touched by An Angel” chronicled the many stories in which caseworker and angel Monica is tasked with bringing guidance to various people who are at a crossroads in their lives. The Las Vegas community is lucky to call real life mentor and guide, 89135 resident Suzanne Lee, among its many angels that touch and enlighten the lives of our youth.
Armed with an M.S. of Public Administration from Carnegie Mellon University, Suzanne (Susie) began her career as a political consultant within the community and held the position of Director of the MASH (Mobilized Assistance and Shelter for the Homeless) Crisis Intervention Center. She later became the Founding Executive Director of the After-School All-Stars which provides comprehensive out-of-school programs that keep children safe and help them achieve in school and in life.
The group provides at risk youth with opportunities to participate in sports, educational, cultural and community enrichment programs. “I chose the After-School All-Stars because I was a student-athlete as a child and young adult,” says Lee. “As a young woman, I had the benefit of being touched by important mentors in my life—coaches, teachers and people who gave me that helping hand. Without their help and guidance, I would not have been able to achieve my goals as a young adult.”
Susie grew up as one of eight children in a single income family and was the beneficiary of a helping hand many times as she grew up. “One mentor helped me to get through college. His name was Bob Casey and his only request was that when I was older and successful that I would help someone else and pay it forward.”
Perhaps one of the most influential reasons that Lee continues to be involved in the After-School All-Stars is because of the many children’s success stories she has witnessed. This includes a sixth grader named Sue Owens. Susie and her husband assisted the young girl in realizing her potential outside of the program. After more than a decade the couple lost touch with her. While visiting Wendell Williams Elementary School through another organization, the Nevada Women’s Philanthropy, she recognized one of the teachers. “I thought I had met her at the school during a previous visit. I heard someone call this teacher Ms. Owens. Immediately I realized it was Sue. She was now a student teacher. She had worked against incredible odds, got an education and was now teaching in her own community. That was very meaningful to me.”
Through the group, she has enjoyed participating in the Century Ride in the RTC’s Viva Bike Vegas which benefits the organization as well as Nevada Cancer Institute. The event being held on October 9 features courses for cyclists of all skill levels. And Century Riders like Susie will enjoy a one-of-a-kind route that features a historic ride across the nearly completed Hoover Dam Bypass Bridge, before it’s open to automobile traffic. “I have done the bike ride for the last three years,” she said. “I’ve conducted my own sponsorship drive from which I raised over $20,000!”
After three years with the organization, Susie decided to “back burner” her career and spend more time raising her two children Nevie and Cody with husband Dan. “We are committed to fostering the growth of our children into loving, fun, smart and adventurous people,” she said.
Lee continues to support the After-School All-Stars as a member of the Board of Directors. She has also become the President Elect of Nevada Women’s Philanthropy, is a board member of the Southern Nevada Desert Mermaids, serves as a Junior Girl Scout Leader, and is a member of the Superintendent’s Educational Opportunities Advisory Committee.
Suzanne Lee is eager to lend an inspirational hand to help others. “In life we are all going up or down the ladder and need a helping hand at some point. I am in the position to provide that help now and am happy to do it.”
For more information on RTC”s Viva Bike Vegas, visit www.vivabikevegas.com. To learn about the After-School All-Stars, visit www.asaslv.org.
Lisa Caterbone
By Callie Thomas
“A journey of a thousand miles starts with a single step.”
– Chinese Philosopher Lao-tzu
Wind. Speed. Heart rate. Being in the moment. All essential thoughts that draw cyclists back to the road again and again. Resident Lisa Caterbone eats, breathes and sleeps cycling…and the internet. Imagine her excitement when Lisa discovered a way to merge her passion for cycling and love of the information superhighway. Like peanut butter and chocolate, it turned into a match made in heaven. The local web designer and internet marketing expert succeeded in creating an online resource for bicycle enthusiasts that not only covers everything and anything about cycling in Las Vegas, but provides a place of inspiration for health and fitness and introduces ways to help raise awareness and resources for local charities. “I started BikingLasVegas.com because I built so many websites for my clients that I wanted to use my knowledge to build a site that would allow me to give back to the community,” Caterbone said. “Cycling was instrumental in helping me achieve my personal goals, and I wanted others to see how fun it was and to encourage others to bicycle for happiness and health.”
Prior to the cycling website, the owner of netMouser.com had gained 35 pounds and wanted to lose some weight and get in shape. Bicycling not only helped her to lose the extra weight but to feel great too. “I thought that starting the website would be good for others to get more involved in bicycling, meet fellow cyclists and to make a life commitment to stay healthy and fit.” The website quickly evolved into a resource for upcoming rides and events, bicycling safety, maintenance and repair, bike handling, use of gears, road etiquette and key issues for bicycling in government. Members of her site have even influenced local agencies so that bike lanes have been re-painted. It has also become a place where Caterbone and others support local charities by promoting them for free on the site and by riding her bicycle in their events to raise money.
Lisa is currently working with the American Diabetes Association, the Las Vegas Cancer Foundation/Livestrong Ride, Special Olympics Pedal to the Medal Ride and the RTC Viva Bike Vegas. “I chose these events because the organizations do a lot to help those who have been affected with disease or life challenges, both locally and nationally.”
While she is wildly enthusiastic in her support of these worthy organizations, there is one that remains closest to her heart–the National Multiple Sclerosis Society’s BikeMS. “My mother was diagnosed with MS in the 80s and I’ve always wanted to help make a difference and knew this event was right up my alley,” she said.
This year marks the 25th anniversary of the Las Vegas BikeMS ride which takes place over two days and 200 miles in November. The ride helps support programs, services and research by the National Multiple Sclerosis Society that make a difference to the people who face the daily challenges of living with MS. “Last year I organized a team for both the BikeMS and the Tour de Cure (which benefits the American Diabetes Association). Our team was the number one fundraiser in all of Nevada for BikeMS and the number two fundraising team for the Henderson Tour de Cure.” Caterbone obviously has a knack for motivating fellow cyclists and forming bicycling teams to make a difference–her BikingLasVegas.com team raised over $20,000 for the BikeMS last year.
Lisa Caterbone is an eternal optimist and shares that spirit with those around her. “What I do today will make an impression on me and anyone around me tomorrow. I live my life knowing that and respect everyone around me. By staying positive about life, I know it will always work out.”
Origin India Restaurant & Bar
Origin India Restaurant & Bar is whipping up more than Tiki Masala and vegetarian specialties. They’re dishing out cash donations and charitable offerings to fight hunger and educate the valley’s youth.
Each year Share Our Strength, a national organization dedicated to ending childhood hunger, hosts an event called Taste of the Nation. The premier culinary event brings food lovers, local restaurants, chefs and mixologists together for a fundraiser of gastronomic proportions. After Origin India’s participation in the event, owner Raja Majid was so inspired by its overwhelming success that he donated $5000 to Share Our Strength. Perhaps that generosity is why Majid was awarded the Nevada Restaurant Association’s Good Neighbor Award, a highly coveted award given to the restaurateur who goes above and beyond in support of community activism.
Or perhaps it’s due to his continued commitment to charitable giving. Through the restaurant’s Cocktail of the Month program, Origin India donated $2 from every sale of a specialty cocktail to Create a Change Now, a local organization that seeks to educate children how to make healthier eating choices. July’s monthly beverage was an Orange Peach Margarita. Now that’s refreshing! For more information or to make a reservation, call 734-6342 or visit www.originindiarestaurant.com.
Nevada Title’s Focus School Project
The state may be getting a D- for cutting school budgets, but Las Vegas-based organizations like Nevada Title Company are bringing up the bell curve by assisting initiatives to help Clark County schools gather necessary supplies. One such initiative is the Focus School Project, which the Nevada Title Family of Companies has been involved with for more than 15 years.
Focus School Project matches Clark County schools with businesses, organizations, agencies and individuals to bring needed resources to students. This year, Nevada Title Company and its affiliate, Nevada Construction Services, committed to the cause by hosting their 2nd Annual School Supply Drive for at-risk students. During the initiative, Nevada Title Company and Nevada Construction Services offices served as drop-off points for donations of school supplies and travel size toiletries.
“Far too often, children in our community return to school lacking the basic tools needed to complete assignments and obtain the best education possible,” said Jeff Harris, president of NV Title Company. “Through this drive, we hope to provide students with the tools they need to learn and grow.” Thanks to Nevada Title Family of Companies’ efforts, hundreds of Southern Nevada students will have the supplies they need for the upcoming school year, and for that, they’ve earned an A+ from us. For more info, visit www.nevadatitle.com or call 251-5000.
Dessert Before Dinner
Dessert before dinner? Count us in! Especially if dessert is those scrumptious Girl Scout creations, this time with a gourmet twist. On Saturday, October 9th at 6 p.m. we can all be so lucky to partake in pre-meal time sweets at the Dessert Before Dinner event at the South Point Hotel and Casino.
The fifth annual gala will honor Assemblywoman Marilyn Kirkpatrick with the Juliette Low Pearl Award for her more than 20 year dedication to girls in Southern Nevada. Bringing the event to a spectacular level of caloric bliss, Las Vegas’ finest pastry chefs will be featured in a baking competition using the popular Girl Scout cookie, Peanut Butter Patties. In an interactive pre-dinner setting, guests will have the opportunity to sample each of the chef’s unique dessert creations and vote one chef to be named “Grand Cookie Master.”
“This truly is one of the most fun charitable events in town. The participating chefs continue to amaze us every year with their decadent desserts,” said Emily Smith, Chief Marketing and Development Officer, Girl Scouts of Southern Nevada. Tickets are $275 per person and proceeds support Girl Scout programming throughout Southern Nevada. For more info, visit www.dessertbeforedinner.org.
Ricardo’s Dine for the Cure
As the official cancer institute of Southern Nevada, Nevada Cancer Institute (NVCI) has a formidable task on their hands: to reduce the burden of cancer by pursuing the development of a comprehensive cancer center. Those with an appetite for altruism–and Mexican cuisine–had a chance to turn hunger into hope at Ricardo’s Dine for the Cure.
The annual charitable event was held on July 22nd this year, and, true to form, invited guests to raise their glasses and dine on their favorite Mexican dishes. Ricardo’s signature menu items like Tacos de Pescado, grilled halibut tacos, and Pollo de Ricardo, wine-sauteed chicken breast, plus a wide assortment of exotic, all-fruit margaritas were all part of the fundraising fiesta. After all the plates were cleared, Ricardo’s donated 30% of all sales, including dinner and alcohol, to NVCI.
“Nevada Cancer Institute relies on the support of dedicated community partners like Ricardo’s to help us offer the cutting-edge cancer treatment and research that Nevadans deserve,” said Dr. John C. Ruckdeschel, NVCI’s Director and CEO, Murren Family Distinguished Director’s Chair. “Together we are a much stronger force in the fight against cancer.” And to that we say, “Ole!” For information on the NVCI, visit www.nevadacancerinstitute.org or call 822-LIFE.
Harvest in the Kitchen – The Flavors of Fall
By Aly Wagonseller
As the days get shorter and searing temperatures tumble, the crisp nights of autumn beckon meals filled with warmth, substance and the bountiful flavors of fall. Vibrant acorn and butternut squash, juicy pears, tart apples, ruby red pomegranate seeds and cranberries, and the star–mellow pumpkin–speak volumes to the season; their colorful appearance and savory flavors satisfying our palates from entrée to dessert.
Yet, with all the abundant squash, root vegetables and fruit in the produce department, fall cuisine can be time consuming in the peeling and chopping department. While this may not be a problem for weekend cooking, in fact for some it can be very therapeutic, what about during the week when a quick, yet substantial meal is still in order? A few tricks can save a lot of time.
One of the best ways to get in and out of the kitchen in a flash is by using pre-chopped ingredients. Found in most grocery or specialty stores including Trader Joe’s, prepackaged sliced apples and cubed squash are huge time savers, allowing for very little prep time, yet maintaining fresh flavor. Frozen squash puree is also a wonderful alternative, especially in soups, as this eliminates the need for blending. Fruits like pomegranates can be especially challenging, with prepackaged seeds being a costly alternative that may not be worth the expense. No need to omit them. Cut a fresh pomegranate in half and, holding the cut side down over a bowl to catch the seeds, gently tap the outside of the fruit with a rolling pin. No broken seeds or juice all over the countertop!
Autumn is a wonderful time to cocoon in a cozy kitchen. And with recipes that include a delicious Harvest Soup, Creamy Pumpkin Pasta Bake, and an earthy Autumn Fruit Crumble, you can serve your family meals that warm the soul any day of the week.
Sweet and Savory Sausage Stuffed Acorn Squash
Serves 8
4 small acorn squash
1 1/2 tbsp. butter
1/2 cup diced red bell pepper
2 large green onions, thinly sliced 4 cremini mushrooms, coarsely chopped 3 tbsp dry roasted pistachio nuts, chopped 3 tbsp. craisins
1 pound bulk breakfast sausage
1 cup seasoned stuffing croutons, slightly crushed
1/2 cup canned beef broth
1/2 teaspoon pepper
1/4 teaspoon salt, optional
2/3 cup light molasses
Preheat oven to 400°F. Cut two 3/4-inch-thick slices from the center of each acorn squash for a total of 8 slices (reserve ends of squash for another use). Scoop out seeds and fibers from center slices and discard. Arrange squash rings in single layer on parchment or foil lined 15x10x2-inch baking dish. Set aside.
Melt butter in a heavy, nonstick skillet over medium heat. Add bell pepper, green onions and mushrooms, sautéing until tender, about 3 minutes. Transfer to large bowl and cool. Mix in sausage, stuffing cubes, pistachios, craisins, broth, pepper and salt. Divide mixture into eight portions, approximately 1/3 cup, mounding the portions into the center of each squash ring. (Can be prepared 1 day ahead. Cover and refrigerate.)
Brush sausage and squash with half of molasses. Bake 15 minutes. Brush with remaining molasses and bake until squash is tender and sausage is cooked through, about 30-35 minutes.
Harvest Soup with Pancetta and Gruyère Croutons
Serves 8
¼ cup plus 2 tbsp. butter, divided 4 slices pancetta, chopped
1 large onion, finely chopped
4 large garlic cloves, chopped
3 cans low-salt chicken broth
4 cups butternut squash, peeled and cut into 1-inch pieces
4 cups acorn squash, peeled and cut into 1-inch pieces 1 red apple, diced
2 1/4 tsp. minced fresh thyme, divided
2 1/4 tsp minced fresh sage, divided
1/4 cup whipping cream
1 baguette bread loaf, cut into 24, ¼ inch slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
In a large pot over medium heat, sauté pancetta until crisp. Remove from pan and drain on paper towel. Leaving 1 tsp. of pancetta fat in the pan, add ¼ cup butter, heating until melted. Add apple and onion and sauté for five minutes. Add garlic and sauté until tender, about 5 more minutes. Add broth, squashes and 1 ¼ tsp. each of the thyme and sage. Bring to a boil then reduce heat and cover, simmering until squash is very tender, about 20 minutes.
Meanwhile, preheat broiler. Butter 1 side of each bread slice with remaining butter. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn slices over and sprinkle with cheese and remaining herbs. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Set aside.
Working in batches, puree soup in blender. Return to pot and stir in cream, Simmer until slightly thickened. Ladle into bowls, garnishing with pancetta, croutons and freshly ground pepper.
Autumn Fruit Crumble with Cinnamon Whipped Cream
Serves 8
2/3 cup plus 1 ½ tsp. sugar, divided
3 tbsp. plus ½ cup flour, divided
2 tsp. ground cinnamon, divided
1/2 tsp. ground nutmeg ¼ tsp. salt
4 large Granny Smith apples, peeled and cut into 1/4-inch-thick slices
2 large ripe pears, peeled and cut into 1/4-inch-thick slices
¾ cup craisins 1 tbsp. fresh lemon juice
½ cup (one stick) unsalted butter, room temperature 1 ¼ cups rolled oats
½ cup packed golden brown sugar
2/3 cup toasted pecans, chopped
1 2/3 cup chilled whipping cream
¾ tsp. vanilla
Preheat oven to 375°F. Butter a 13×9 or 11×7 inch glass or ceramic baking dish. Mix 2/3 cup sugar, 3 tbsp. flour, 1 tsp. cinnamon, and nutmeg in large bowl. Add apples, pears, and craisins; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
Stir together oats, flour, salt, brown sugar and pecans. Blend in butter with fingertips, mixing until mixture forms small clumps. Scatter over fruit mixture and bake until juices are bubbling and topping is golden brown, about 40 minutes. Cool about 20 minutes.
Meanwhile, beat whipping cream, remaining 1 ½ tsp. sugar, vanilla and cinnamon until soft peaks form. Serve over crumble along with vanilla ice cream if desired.
Creamy Pumpkin Pasta Bake
Serves: 8
1 pound sweet Italian sausage 3/4 cup chopped onion 1 tbsp. minced garlic 1 tsp. red pepper flakes 2 tbsp. oil 1 (15-ounces) can pumpkin puree 1 1/2 cups chicken stock 2 tsp. fresh sage leaves, chopped 2 tsp. salt 1/2 cup heavy cream ¾ pound ziti pasta, cooked al dente 2 tbsp. fresh parsley leaves, chopped 1 cup freshly grated Parmesan
Butter (8) 8-ounce ramekins. In a large, deep skillet, cook sausage over medium heat until crumbled and brown. Remove from skillet, drain on paper towels and set aside. Discard all but 2 tbsp. of the sausage fat from the skillet, adding the oil and heating over medium heat until hot. Add onion, garlic and crushed red pepper flakes, cooking and stirring until soft; about 3 minutes. Stir in pumpkin puree, chicken stock, sage and salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage and simmer until creamy and slightly thickened.
Add cooked pasta to the skillet and gently toss to coat. Mix in parsley. Divide between prepared ramekins. Sprinkle with Parmesan cheese and bake for 35 minutes until the topping is golden brown.
