Hooray for Beaujolais
By Gordon Gilbert
The holidays are almost upon us, and with them comes the almost certain possibility of classically heavy and rich feasts. No doubt we will experience our fair share of roasted turkey, stuffing, sweet potatoes, cranberry sauces and hams of all glazes. So what wine might pair best with the food and festivities of the season? Beaujolais.
Located south of Burgundy in France, Beaujolais is commonly associated with red wine, though there are white and rose wines made in this region as well. It is the red wines derived from the Gamay grape that deserve our strongest attention, as they offer a flavorful counterpart to all the rich fare presented before us.
Unfortunately, Beaujolais has had its image tarnished over the years by its tradition of rolling out wines on the third Thursday of November after harvest. This Beaujolais Nouveau, primarily made with grapes from the clay-rich soils found in the southern portion of the region, is low in quality and depends on a process called carbonic maceration. The process yields wines that have very distinctive banana peel and strawberry bubblegum flavor.
In the granite rich north, however, you will find the ten crus of Beaujolais. The ten crus are sub regions within Beaujolais that are mostly centered around a village with the same name. They are as follows: St-Amour, Juliénas, Chénas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly, Brouilly. Wines from these crus are richer, fuller in body, and decidedly more complex than others from the region. When you see these wines on your retail shelf, they will be labeled not as Beaujolais, but by their own specific cru. Beaujolais Nouveau, the ones we advise you ignore, will often be labeled as simply Beaujolais.
Abbreviated Tour of the Ten Crus
Starting with the southernmost cru, Chateau de La Chaize Brouilly 2008 ($14/btl.) is a wine of fantastic elegance. The light-bodied wine has a soft ruby color and delicate, fragrant aromas. It has notes of fresh strawberry and carnations on the palate, making it a perfect complement to poultry with cranberry compote. Perhaps its elegance is due in part to the fact that the architects of the estate buildings also designed the palace at Versailles.
As we move north we arrive in Morgon. Here, Domaine des Versauds Morgon 2009 ($14/btl.) offers a slightly heavier, yet still medium-bodied counter to the wines of Brouilly. This wine presents red cherry on the nose and palate, along with lingering notes of wild flowers. There is also a slight chocolate note that contributes a touch of sweetness. Perfect for pairing with candied yams or sweet potatoes.
About two kilometers north lies Fleurie, home of Chateau des Deduits Fleurie 2009 ($18/btl.). While still being light in body and having the unmistakable touch of wildflowers that Gamay can be trusted to provide, darker fruit is prevalent here. You will experience black cherry, hints of tea and a subtle array of spice that simply shouts to partner with stuffing.
Domaine des Michelons Moulin-a-Vent 2009 ($18/btl.) completes our tour of the Beaujolais crus. There is a strong sense of violets and cassis on the nose that is repeated wonderfully on the palate, with marionberry and boysenberry coming along for the ride. With subtle oak notes and engaging acidity, this wine makes an ideal match for roasted turkey.
The holidays may come and go, but memories of joyous gatherings ‘round the table last forever. Indulge in sweet treats and rich foods with abandon, and raise your glasses in a toast to the many blessings of the season.
Gordon Gilbert holds wine certifications from the Court of Master Sommeliers, Society of Wine Educators and the Culinary Institute of America. He has worked the floor as a sommelier for ten years and is currently pursuing his Master Sommelier certification. He can be reached at elgordo43@hotmail.com.
Guess Who’s Coming to Dinner? A Vegan!
By Jennifer Moore
When planning a holiday meal, most hosts would hate to hear the words, “I’m actually vegan now,” from a guest. But when my cousin Emily informed my mom, Nancy, of her new lifestyle choices, mom got a gleam in her eye that could only be expected from a registered dietitian and sustainable food devotee. She enthusiastically spent last fall testing out recipes and waving off the skepticism of the rest of our carnivorous family. When the big family meal rolled around, we still had turkey, gravy and creamy sauces, but Emily left the table just as satisfied and full as the rest of us. And my brother didn’t even know that half the food on his plate was vegan. Turns out cooking vegan isn’t as complicated as it seems; all it takes is pre-planning, some alternative ingredients, and a little elbow, er, vegetable grease to find a place in the middle where a diverse family can always enjoy a meal together. The following recipes are just a few of our family favorites, along with tips to help you get started.
To Market
When shopping for vegan meals, remember that unlike vegetarians, who generally refuse just meat, vegans shun ALL animal products, which includes dairy and eggs. Some vegans have a more flexible definition of what constitutes an animal product, so check with your guest before planning your meals. A few common ingredients include unsweetened soy milk and creamer, egg replacers, vegetable shortening and margarine. Most margarines do contain trace amounts of dairy, so if you’re cooking for a strict vegan, you’ll have to find a 100% vegan version, such as that made by Earth Balance. Egg “substitutes” such as Egg Beaters are egg whites, which won’t do for a strict vegan either. Look for egg “replacers” like Ener-G, which contain no egg product at all. Just as well, if you plan to make the Sourdough Mushroom Stuffing or Green Bean Casserole, know that most sourdough breads are naturally vegan, but some aren’t. Be sure to read the labels before you purchase!
Tip: There are many replacements for eggs–banana, apple sauce, soy flour mixed with water. Choosing the right one depends on the purpose of the egg in that particular recipe. Check out http://www.fitsugar.com/Egg-Substitutes-Vegan-Recipes-19147998 for more egg replacement ideas.
In the Kitchen
If you’re making a mix of meaty and veggie dishes, it’s best to have one space in your kitchen cornered off for the preparation of vegan foods. In the case of smaller kitchens, be vigilant about using pot lids and screens to stop any meat splatter from jumping into your vegan dish. Set aside a few knives, bowls, spatulas and cutting boards designated as vegan-only and “label” each by tying a string around it.
Service with Style
A communication system is needed at the dining room table as well. Consider fashioning little “VEGAN!” flags out of toothpicks or go with a color-coded system by serving all vegan food on the same color plates. As far as serving spoons and forks go, give your vegan guest their own set, and warn guests not to absent mindedly put the ham fork in the Brussels sprouts bowl.
(*My thoughts are that the above text can be on one page, and on the bottom or somewhere it should say “See recipes on page 00”.)
Vegan Recipes for Voracious Appetites
Mushroom Sourdough Stuffing
Serves 12
Courtesy of Nancy Vandenberg
1 ½ lbs. sourdough bread
2 Tbsp. olive oil
1 lb. mushrooms, quartered
3 leeks, sliced
½ cup diced onion
3 Tbsp. minced garlic
1 cup celery, chopped
2 cups vegetable broth
Egg substitute (equivalent of 2 eggs)
1 tsp. each salt & pepper
Cube the sourdough bread and let it sit, uncovered at room temperature for 24 to 48 hours.
Preheat oven to 350°F. Grease a 9” x 13” cake pan with vegetable shortening and set aside. Heat olive oil in a frying pan over medium-high heat. Stir in the mushrooms, leeks, onion, garlic and celery. Sauté until softened, about 5 minutes, then transfer to a large bowl. Mix in sourdough bread, broth, egg substitute, salt and pepper. Bake in the prepared pan until golden brown, about 45 minutes.
Caramelized Brussels Sprouts
Serves 4
Courtesy of Anthony Paden
1 lb. Brussels sprouts
2 Tblsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. each salt & pepper
Steam Brussels sprouts for 2 minutes until barely tender. Cut in half. Heat olive oil in a pan over high heat. Sauté for 3-4 minutes. Stir in balsamic vinegar, salt and pepper and sauté about another 10 seconds.
Vegan Green Bean Casserole
Serves 6-8
Reprinted with permission from Susan Voisin (www.blog.fatfreevegan.com)
1 ½ lbs. fresh green beans, trimmed and cut into bite-size pieces
1 Tbsp. salt
Sauce:
10 oz. mushrooms, chopped
3 cloves garlic, minced
Generous pinch cayenne pepper
Salt and fresh pepper to taste
2 Tbsp. flour
3/4 cup vegetable broth
1 Tbsp. dry sherry
3/4 cup soy creamer
Topping :
1 1/2 slices sourdough bread
1 Tbsp. margarine
1/8 tsp. salt
Pinch of freshly ground black pepper
1 (3 oz.) can French fried onions
Preheat oven to 425°F. Bring 2 quarts water to a boil in a large pot. Add green beans and salt and blanch for 6 minutes. Drain beans in a colander, then rinse for a minute with cold water to stop the cooking. Drain completely.
To make the sauce, spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt and pepper. Cook until mushrooms are very soft. Whisk flour into the vegetable broth and add to the mushrooms, along with the sherry. Simmer, stirring until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings to taste, stir in the beans and transfer to an oiled casserole dish.
For topping, put the bread, margarine, salt and pepper into a food processor and pulse until crumbly. Pour into a bowl and stir in the French fried onions. Spread over beans and bake for about 15 minutes.
Pumpkin Chocolate Cupcakes
Courtesy of Salina Pagan
2 cups pumpkin puree
1 1/4 cups flour
1/3 cup Canola oil
1/4 cup Young’s Double Chocolate Stout
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup chocolate chunks
Pinch of salt
Chocolate Whipped Buttercream Icing
1 cup Earth Balance or other vegan shortening
3 cups powdered sugar
1/2 cup Special Dark chocolate powder
1/4 cup Pinnacle Whipped Vodka (Replace with vanilla almond or soy milk for non-alcoholic version.)
Preheat oven to 325°F. Line cupcake pan with paper liners. Combine all dry ingredients (except chocolate chunks) in a medium bowl; add pumpkin puree to dry ingredients and stir to combine. In a separate bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredient/pumpkin mixture, mixing with a whisk or electric mixer on low speed. Be careful not to over mix; batter should be slightly lumpy, not silky and smooth. Stir in chocolate chunks. Spoon cupcake batter into cupcake liners until they are 3/4 full. Bake for 24 minutes. Prepare icing while baking.
To prepare icing, combine all dry ingredients in a mixer, slowly add vodka (or milk substitute) to dry ingredients while mixer is running. Additional vodka or milk substitute may need to be added to achieve desired consistency. Icing should be silky and smooth, but not runny.
Let cupcakes cool before icing, garnish with chocolate shavings.
To order these and other vegan cupcakes, visit www.YumiDirt.com or www.facebook.com/YumiDirtLV.
Gizmos & Gadgets
Looking for the perfect gift for your plugged-in pal? Check out the latest techy gadgets for gifting…or keep them all for yourself.
Tank Bot by Desk Pets
Let the palm-sized mover navigate obstacles on its own, or take remote control via iPhone, iPad, iPod and Android. Makes interactive tank noises!
($24.99; Mydeskpets.com)
Headphones by Coloud
One size fits all headphones in fun colors and themes like Marvel comics, Betty Boop, Pop Icons, Hello Kitty, Spongebob, Star Wars and NHL.
($39.99; Coloud.com)
SportsCam by Swann
Capture all your sports action on this waterproof mini camera and DVR combo. Comes with attachments for easy mounting on bicycle handles and more.
($99; Swann.com)
iCade Arcade Cabinet by ThinkGeek
Slip your iPad into the cradle and rock those games old school with fully functioning joy stick and buttons.
($99.99; Thinkgeek.com)
Cushi by id America
Deck out your iPhone4 with cool, Cushi soft foam pads in a variety of colors and themes. ($11.99; id-case.com)
Smart Case for iPad2 by AViiQ
Protect your iPad2 in style. Covers are made with an anodized aluminum finish and a hard plastic trim in a variety of eye-catching colors.
($49.99; aviiq.com)
Portable Charging Station by AViiQ
Designed for the traveler who doesn’t want to spend time multi-tasking cables, this travel wallet and charging hub gives you the ability to charge 3+1 devices at once.
($79.99; aviiq.com)
Crayola Color Studio by Griffin
No-ink, no-mess digital stylus that acts as marker, crayon, pen and paintbrush to create fun works of art within the ColorStudio HD App.
($29.99; Griffintechnology.com)
Helo TC by Griffin
Easy-to-fly indoor RC helicopter you control with your iPhone, iPad or iPod touch.
($49.99; Griffintechnology.com)
Prank Packs by 30Watt
Need a way to gift your techy gadgets? Prank Packs are fake gift boxes that appear to contain ridiculous products from clueless companies. Good for a laugh, anyway.
($8; Prankpack.com)
A Purrfect Holiday – Pet Safety Tips
By Hana Haatainen Caye
Ahh…the hustle and bustle of the holidays. Bright lights. Yummy food. Presents and parties. What could possibly go wrong? Well, for the family pet, lots of things! All those aforementioned holiday accoutrements might be spectacular for people, but they can be dangerous, toxic and even life-threatening to your four-legged friends. Keep your pets safe and happy during the holidays by heeding these oh-so-important safety tips.
Resist the temptation to give your mutt people food.
All those luscious holiday goodies are nearly impossible to resist, especially for drooling Fido. But don’t give in to his sad, puppy dog eyes! A great many of your favorite holiday treats pose a threat to his health and could be fatal. Raw or undercooked meats and eggs can cause E. coli or Salmonella infections. Turkey and most other meat bones can become jagged and, if swallowed, cause lacerations in his intestinal tract. Chocolate and macadamia nuts are considered toxic, and can make your pet ill. According to the ASPCA, you should also avoid feeding your pets coffee, caffeine, alcohol, avocado, grapes, raisins, yeast dough, xylitol, onions, garlic, chives, milk and salt. If you absolutely cannot resist giving your pet special treats as you nibble on a cookie or two, keep some healthy pet treats in a jar nearby and give him that instead. He won’t even know the difference.
Keep trash safely secured.
With all the extra goodies filling up the trashcan, your pet will be tempted to do some “dumpster diving.” Prevent this by properly securing your wastebaskets and garbage cans with lids or in an area closed off to your pets completely. It’s also advisable to clean up toys and gift wrap immediately, as your pet might be tempted to gobble up small plastic pieces or bows, which can cause choking and intestinal obstructions.
Give your pet a place to get away.
Stress and anxiety can be an issue for many dogs and cats when faced with a house full of visitors. All that excitement can trigger illness, intestinal upset and erratic behavior. If you plan on having lots of guests coming and going, isolate your pets in a room or crate during the party, away from all the commotion. Better yet, consider boarding them in a kennel for the night. You can also help reduce your pet’s stress by keeping it on a regular feeding and exercise schedule.
Deck the halls, not the floor.
Decorations are another holiday staple that can create real problems for your pets. When swallowed, ribbon can cause an intestinal obstruction. Low positioned candles can burn a wagging tail, or worse yet, get knocked over and start a fire. Snow globes often contain antifreeze. If broken, a pet may lap up the liquid, with fatal results. Holiday plants and flowers such as poinsettias, amaryllis, hibiscus, holly and mistletoe are pretty, but they’re also poisonous. Keep these and all other decorations safely out of your pet’s reach.
Mind the Christmas tree.
Whether real or artificial, the family Christmas tree is possibly the biggest holiday hazard to your pet for the following reasons:
- Water: Chemicals used to prolong freshness, flame-retardants and pesticides from the tree will leach into the water and make your pet ill if he drinks it. Block access to the water with a tree skirt or gate.
- Electrical Cords: Some pets just like to chomp on cords. Keep them out of reach, cover with tape or spray them with a pet deterrent, such as Bitter Apple or Chew Stop.
- Tinsel: Cats, in particular, love tinsel, but when consumed, it can cause blockages or choking. It’s best to avoid it altogether.
- Ornaments: Round glass ornaments look a lot like toy balls, but shinier. When broken, they can cause mouth or paw lacerations. Secure them tightly to the tree or keep them on higher branches.
- Needles: Pine needles can puncture intestines when consumed. Regularly sweep or vacuum to keep them off the floor.
Sure, as Andy Williams croons, “It’s the most wonderful time of the year.” But not if you have to spend it at the emergency vet’s office. Keep it safe this holiday season, and even Fido and Fluffy will have visions of sugar plums dancing in their heads.
Out n About
Out n About
Nevada Women’s Philanthropy
By Callie Thomas
Books have been written, wars have been fought, and mountains have been moved–all because of the power of women. If there’s a will, there’s a way, and the determination of an exceptional group of women has had an overwhelming influence on the health and well-being of the people of Nevada.
In 2006, six women harnessed their exceptional abilities to create the Nevada Women’s Philanthropy (NWP). Dena duBoef, Heather duBoef, Marcelle Frey, Dana Lee, Trina Pascal and Tawny Sanders joined forces to launch an organization that would grant nonprofit dream projects to address the needs of the greater Las Vegas community. The motivated women support emerging issues facing the community, from art and education to the environment, social services and health. “We started NWP to create a large impact grant with pooled funds from our members,” said founding member and past president Dana Lee. “Through the help and wisdom of our members, NWP has matured into an organization that has become more meaningful than any of us had ever dreamed.”
NWP, which is now 71 members strong, was originally modeled after the Everychild Foundation in Los Angeles and is based on the belief that a group of women can put mind over matter and award grants that make a serious difference in the community. All of the funds for the organization are derived from member dues in lieu of fundraising events. Individual donations are pooled to provide one large grant that will create an impactful investment in the community.
NWP President Susie Lee considers each donation as a valuable investment. “Each grant is a reflection of NWP’s faith in that nonprofit organization,” she said. “We look for responsible organizations that are serving a critical un-met need. It’s an extremely intense process for all of us.”
Each year Southern Nevada nonprofits are invited to the NWP Outreach Symposium where the committee and nonprofit representatives discuss the grant amount, past winners and project criteria. The Grant Screening Committee scrutinizes each proposal and narrows the list to half a dozen for site visits. From there, just two candidates are selected as finalists. After each organization presents their ideas to the entire NWP faction, votes are cast by secret ballot, and the group that receives the most votes receives the grant. Grant amounts have ranged from $180,000 to $450,000 each year. Over the course of its existence, NWP has granted $1.9 million to deserving nonprofits. This year the Salvation Army received a $325,000 grant, and the Community Counseling Center of Southern Nevada was awarded the NWP Founders Grant for $30,000. Past recipients include the Rape Crisis Center, NWP Signs of Hope Counseling Center, Legal Aid Center of Southern Nevada (LACSN) and the Public Education Foundation, to name a few.
NWP members have had profoundly personal experiences while supporting Nevada charities. Member Robyn Ratcliffe-Mancini learned about LACSN during the NWP grant screening process. “They shared with our team the serious challenges faced by children in our foster care system, which includes numerous placements per child, no automatic representation and examples of kids with special needs,” she said. “My husband and I were moved to support them independently as well. NWP opened the door for my family to connect with LACSN, and I’ve joined their board of directors. My daughter, a Girl Scout, volunteered over 80 hours with the organization and helped create a resource book for teens in foster care to help them navigate the system. She was one of four girls in Southern Nevada to earn the Girl Scout Gold Award in 2011.”
Members are proud of their contribution to the state and helping to improve the lives of others. “It has been an honor to be an active member on the board of NWP since its inception,” said incoming president Carrie Henderson. “The evolution of our organization continues to inspire me with what a group of individuals can create with a common vision to make a difference in our community.”
Fleming’s Steakhouse & Wine Bar
Breast cancer affects the lives of millions of women each year, and Fleming’s Steakhouse and Wine Bar is doing their part to bring hope to those battling the disease. During the month of October, Fleming’s raised their glasses to National Breast Cancer Awareness Month, urging everyone to indulge in two specialty beverages and “Drink Pink for the Cause!”
For the initiative, 100% of sales of the 99-calorie Stiletto cocktail went to the Avon Foundation, which supports finding a cure for breast cancer and advancing access to care for all, regardless of their ability to pay. Fleming’s also offered the smooth Cline Cashmere wine, a product of Cline Cellars, which supports Living Beyond Breast Cancer and has contributed more than $200,000 to breast cancer foundations. As an added bonus, each glass of Cline Cashmere came with a keepsake: a pink ribbon wine glass charm.
Launched in 1992, the Avon Breast Cancer Crusade has donated over $640 million to breast cancer programs around the world, and Fleming’s is proud to lend their name and full support to the cause. For more information on how you can help the Avon Foundation, call (866) 505-AVON or visit www.avonfoundation.org.
Tried and True – Favorite Recipes from Holidays Past
By Aly Wagonseller
Few things evoke memories and a sense of belonging more than the food we enjoy during the holiday season. Traditional family recipes that have been passed down for generations are as much a part of the festivities as the people who devour the end product at the dinner table. Turkey, stuffing, pumpkin pie; each family has its own spin, with home cooks everywhere risking sure-fire mutiny should they dare to make a change in the menu.
Still, mixing things up can be a good thing; a way to create unique, tasty traditions your family will look forward to in the years to come. New twists on turkey, appetizers, side dishes and desserts can add spice to the holidays without creating havoc for the purists in the group. These are the kinds of recipes we’ve provided over the nine years we’ve been publishing this magazine. Recipes you’ve cut out, requested via email when they’ve been misplaced, and enthusiastically made a part of your holiday party and dinner repertoire.
We’ve chosen some of our favorite tried and true recipes to share again with you this holiday season. Most are simple to prepare, yet scream “Wow!” without being ostentatious. A succulent prosciutto and hazelnut crusted turkey; sweet potato casserole with pecan strudel topping piped into orange shells for a stunning presentation; or pumpkin crème brulee are but a few delicious options. They’ve become a tradition that my own family looks forward to, and I hope they make for many years of enjoyment on your own holiday table. Happy Holidays!
Toasted Challah, Pecan and Cranberry Stuffing
Serves 12-14
8 cups , 1/2 inch pieces Challah egg bread or firm white bread ½ lb sage flavored pork sausage meat
¼ cup unsalted butter
2 onions, chopped
3 celery ribs, sliced ¼ inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 ½ cups chopped pecans (8 oz), toasted
1 cup dried cranberries (Craisins)
1 1/2 to 3 cups chicken broth
Preheat oven to 350°F.
Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes. Set aside.
Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries and salt and pepper to taste. Add just enough broth to hold the stuffing together, or to obtain desired moistness.
Pour the mixture into a buttered 3- to 4-quart shallow baking dish and cover with foil, baking stuffing on the center rack for 30 minutes. Uncover and bake another 20-25 minutes longer or until the bread is golden and stuffing is heated through.
Sweet Potato Casserole with Pecan Strudel Topping
Serves 8
Casserole:
4 Large Sweet Potatoes 1 Stick Butter 4 Tbl brown sugar 1 Tbl bourbon ¾ tsp pumpkin pie spice Half and Half Cream
Topping:
1 cup light brown sugar 1/3 cup all-purpose flour 1/3 cup melted butter 1 cup chopped pecans, toasted
Preheat oven to 350. Peel and cube sweet potatoes. Boil in salted water until fork tender.
In large mixer bowl, with wire whip attachment, whip potatoes with butter, brown sugar, bourbon and spices, adding enough half and half to produce a mixture that is light and fluffy, but still hold its shape. Pour into greased 13 X 9 casserole.
Combine topping ingredients, mixing until just moistened. Sprinkle over top of the casserole. Bake until potatoes are heated through and topping is crunchy, approx 35-40 minutes.
Cranberry Trifle
Serves 12
2 cups cranberry sauce 3/4 cup sugar 1/2 tsp. vanilla 1 cup white chocolate chips 2 cups heavy whipping cream 1/4 cup powdered sugar 1 1/2 cups chopped semisweet chocolate chips 1 angel food cake, cut into 2 inch cubes 1 cup chopped pecans, toasted 1/2 cup grated white chocolate
In medium saucepan, combine cranberry sauce, sugar and vanilla. Heat on low, stirring constantly, until sugar is dissolved. Set aside to cool.
In large, microwave safe bowl, combine white chocolate chips with 3/4 cup heavy cream. Microwave on low for 1 minute, then remove and stir. Microwave for 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Chill in the refrigerator until cold, about 45 minutes. Add remaining whipping cream and powdered sugar to the melted chip mixture; beat until stiff peaks form.
In a large trifle dish or glass bowl, layer cake, cranberry sauce, whipped cream mixture, chopped chocolate and pecans. Continue layering until all ingredients are used. Sprinkle grated white chocolate over all; cover and chill for at least 4 hours.
Raspberry Chocolate Roulade
Serves 12-14
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
4 large eggs, separated and at room temperature
3/4 cup sugar
1 1/2 tsp. vanilla extract 1/2-3/4 cup raspberry jam 1 – 8 oz. package cream cheese, softened 1 cup powdered sugar, sifted 7 tbsp. butter, softened
1/4 cup heavy whipping cream 2 tbsp. light corn syrup 9 oz. dark chocolate, coarsely chopped 2 tbsp. Chambord (raspberry liqueur), if desired
Preheat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Line with parchment paper. In small bowl, sift together flour, cocoa, baking powder and salt; set aside.
Beat egg yolks, 1/4 cup sugar and 1/2 tsp. vanilla until blended, increasing speed and beating until mixture is pale yellow and thickened, about 4 minutes. In a separate bowl, beat egg whites until frothy. Increase speed to medium-high and gradually add remaining sugar, beating until stiff, glossy peaks form. Fold yolk mixture into white mixture. Sift flour mixture over egg mixture and fold just until combined.
Spread batter in prepared pan and bake for 12 to 15 minutes or until center of cake springs back when gently pressed. Immediately loosen edges of cake from pan and turn out onto a dishtowel sprinkled with confectioners” sugar. Gently pull off parchment paper. Starting at short end, roll up warm cake and towel together. Cool completely on wire rack.
Meanwhile, make filling by beating cream cheese, 6 tbsp. butter, and 1 tsp. vanilla until smooth. Unroll cooled cake. Spread the inside with raspberry jam, topping with the cream cheese mixture. Reroll cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Just prior to glazing, unwrap cake and place on rack over a baking pan.
Make glaze by heating cream, corn syrup and 1 tbsp. butter until it comes to a gentle boil. Remove from heat and add chocolate. Let stand for 30 seconds. Whisk gently until smooth, adding Chambord if desired. Cool until slightly thickened. Pour evenly down the center of the roulade, allowing glaze to cover entire cake. Refrigerate at least 1 hour.
Pumpkin Crème Brulee
Serves 6
1 1/4 cups whipping cream 1/2 vanilla bean, split 5 large egg yolks 6 tbsp. granulated sugar 1 tsp. grated nutmeg 1/2 cup solid pack pumpkin, not pie filling 2 tbsp. Cointreau or other orange liqueur 1/4 cup packed brown sugar 1/2 tsp. cinnamon
Preheat oven to 350°F. Bring cream to boil in heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.
Whisk together yolks, granulated sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide custard amongst 6-1/2 cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.
Preheat broiler. Sift brown sugar and cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. A kitchen torch may also be used. Serve immediately.
RoastedTurkeywith Prosciutto-Hazelnut Crust
Serves 12-15
Prosciutto Butter:
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 Tbsp. chopped hazelnuts (Trader Joe’s stocks these)
1 1/2 tsp. Sherry wine vinegar
1 Tbsp. chopped fresh thyme
2 tsp. crushed black peppercorns
1 garlic clove, minced
3/4 tsp. salt
9 oz. thinly sliced prosciutto, chopped
3 green onions, chopped
Turkey:
1 16-18 lb. turkey
1 onion, quartered
3 garlic cloves, peeled and halved
5 large fresh thyme sprigs
2 large fresh sprigs marjoram 1 Tbsp. crushed black peppercorns 3-5 cups (about) low-salt chicken broth 1/4 cup all-purpose flour
Make prosciutto butter by combining butter, hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh and leg meat to loosen skin. Spread half of the prosciutto butter over turkey meat under skin. Spread the remaining half over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely. Roast turkey uncovered 1 1/2 hours.
Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5-10 degrees).
Recipe adapted from Epicurious.com
Curried Sweet Potato Latkes
Serves 6-8
1 lb. sweet potatoes, peeled
1/2 cup all-purpose flour
2 tsp. sugar
1 tsp. brown sugar
1 tsp. baking powder
1/2 tsp. cayenne pepper
2 tsp. curry powder
1 tsp. cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying
Grate the sweet potatoes coarsely. In a separate bowl, mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, salt and pepper.
Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter using a 1/4 cup measure and then flatten the latkes with a spoon. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels. Serve with sour cream and cranberry apple chutney.
Recipe from Epicurious.com
Chili Nut Caramel Bars
Makes 2 Dozen
1 ½ cups butter (3 sticks), softened ½ cup granulated sugar 1 egg 1 tsp vanilla 2 cups flour ¼ cup honey ¾ cup firmly packed light brown sugar ¼ cup heavy cream 1 tsp chili powder (more to taste) 1 (12 oz) can salted mixed nuts
Preheat oven to 350°F. Butter a 13 x 9-inch pan and set aside. Beat 2 sticks (1 cup) butter with the granulated sugar until light and fluffy; beat in egg and vanilla. Stir in flour until well mixed. Press evenly into prepared pan and bake until edges are brown and center looks dry, about 15-20 minutes. Remove to wire rack while preparing topping, keeping oven temperature at 350°F.
In heavy saucepan, melt remaining stick of butter with the honey. Stir in brown sugar; bring to a boil. Boil without stirring for exactly 2 minutes; remove from heat. Stir in cream, chili powder and nuts and immediately pour over the crust, spreading evenly. Bake until caramel bubbles, approximately 10-15 minutes. Cool completely before cutting into squares. Store covered at room temperature.
Gingerbread Truffles
Makes about 2 Dozen
3/4 cup plus 2 Tbsp whipping cream 10 whole allspice (Tampico brand available at Vons) 10 whole cloves 1 Tbsp light molasses 1 1/2 tsp grated peeled fresh ginger 1/2 tsp ground cinnamon Pinch of salt 7 oz plus 12 oz bittersweet or semisweet chocolate, chopped 7 oz plus 12 oz high-quality white chocolate, chopped Decorative sugar and candied ginger for decorating
Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour. Reheat steeped cream just to a simmer. Meanwhile, combine 7 oz of the bittersweet and 7 oz of the white chocolate in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Pour warmed cream mixture through a sieve or mesh strainer into chocolate; stir to blend. Spread into shallow pan and chill until firm, at least 3 hours.
Using a 1-inch melon baller, scoop filling and roll between palms to form balls. Place on a parchment lined sheet pan. Chill for at least 2 more hours.
Line another sheet pan with parchment. Melt 12 oz of bittersweet chocolate over simmering water, stirring until smooth. Cool chocolate until thermometer registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Melt 12 oz white chocolate and cool until thermometer registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. Decorate as desired. Chill until firm and store in the refrigerator.
Cranberry, Pecan and Rosemary Brie en Croute
Serves 12
1/3 cup cranberries 1 sheet Pepperidge Farm Puff Pastry 1 egg 1 Tbsp. water 1/4 cup chopped toasted pecans 1/4 cup honey 1/2 tsp. chopped fresh rosemary 1 (13.2 oz) round Brie cheese Serving crackers
Soften cranberries by mixing them with ½ cup hot water in a small bowl. Let stand for 1 minute, drain and pat dry. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Transfer pastry to a parchment paper lined baking sheet. Stir the cranberries, pecans, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese, seam-side down, onto the baking sheet. Decorate with pastry scraps if desired, then brush the pastry with the egg mixture.
Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
Roast Beef, Arugula and Parmesan Potato Rounds with Lemon Aioli
Makes 30 pieces
1/2 cup mayonnaise
Zest of one lemon
½ tsp. Dijon mustard
10 frozen hash brown patties, slightly thawed 1 Tbsp. freshly cracked pepper (optional) ¼ pound thinly sliced deli roast beef
Arugula leaves
1/8 pound Parmesan cheese, thinly shaved Olive oil for frying
Combine mayonnaise, lemon zest and mustard with a whisk. Refrigerate.
With a 2 inch circular cookie cutter, cut three rounds from each hash brown patty. Heat the oil over medium-high heat in a heavy frying pan. Cook potato rounds until golden, approximately 3-4 minutes per side. Remove from pan and blot slightly on a paper towel. While still hot, roll edges in freshly cracked pepper if desired. Place on paper towels and cool slightly.
Cut roast beef into 2 inch wide strips. Place one or two arugula leaves and one or two slivers of shaved Parmesan cheese along the edge of the beef. Roll the roast beef around the filling, forming individual cylinders.
Assemble by placing a dollop of the lemon, mayonnaise mixture in the center of each potato round. Top with roast beef rolls. Garnish with additional shaved Parmesan and cracked pepper if desired.
In the Know
In the Know
In the Know
In the Know
