Decadent Hot Chocolate

Forget the hot chocolate mixes!  This is the real deal!!  Hot chocolate made with milk and fine chocolate is the best.  It's easy to make, but good quality ingredients are the key to it's decadence.

Yield:  Makes 4-5 servings

4 cups whole milk
8 ounces good quality bittersweet chocolate, chopped
2 tablespoons vanilla infused sugar
1 teaspoon instant espresso powder (optional)

Heat the milk in a saucepan over medium heat to just below the simmering point.  Remove the pan from the heat and stir in the chopped chocolate.  When chocolate is melted add the sugar and espresso powder (if using).  Whisk vigorously.  Reheat gently and serve immediately with a dollop of whipped cream and grated chocolate.

NOTE:  If you don't make the vanilla infused sugar, substitute with 2 tablespoons granulated white sugar and 1 teaspoon pure vanilla extract.

VANILLA INFUSED SUGAR
1/2 cup granulated white sugar
1 vanilla bean, split and cut in half
Put the split vanilla bean into the sugar, cover. The vanilla will leave the sugar with a wonderful taste (and aroma) of vanilla.  The sugar keeps indefinitely.

Homemade Cranberry Sauce

Did you know it only takes about 15 minutes to make your own cranberry sauce?  I love making my own, that way I can tailor the ingredients to echo the flavors of my turkey.

Cranberries are rich in Vitamin C and high in antioxidants-one more reason to eat more cranberries!

Yield:  Makes about 2 1/2 cups


 1 cup fresh squeezed orange juice
1 cup granulated white sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh rosemary
1-2 teaspoons orange zest
Pinch of salt




Combine the orange juice and sugar in a medium saucepan.  Bring to a boil, stirring until the sugar dissolves.  Add the cranberries.  Simmer until the berries burst, stirring occasionally, about 8 to 10 minutes.  Remove from the heat and stir in the fresh rosemary and salt.  Cool completely.

You can make this recipe 3 days ahead, cover and refrigerate.

VARIATIONS:
1 cup water
1 cup packed dark brown sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt

1 cup pomegranate juice
1 cup light brown sugar
1 12-ounce package fresh cranberries
1 tablespoon chopped fresh rosemary
Fresh pomegranate seeds (optional)
Pinch of salt

Pumpkin with Sausage, Kale and Pasta

Who would have thought that those golden cubes of pumpkin could be so good in a dish like this?  Besides tasting great, pumpkin is a "super food"-a great source of Alpha- and Beta-carotene, high in fiber, low in calories.  It also helps lessen the risk of breast cancer and helps prevent cardiovascular disease.  By adding kale to it gives you a double-dose of superfood greatness! What's not to love? 

Yield:  Makes 6 servings

1 pound sweet or mild Italian sausage, casings removed if using links
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cups 3/4-inch-diced, peeled and seeded pumpkin
1/2 cup dry white wine
4 cloves garlic, minced
1 teaspoon dried marjoram or 1 heaping tablespoon fresh
1 1/2 cups low-sodium chicken broth
3/4 cup Lacinato kale, trimmed, ribs removed, leaves cut into 1-inch pieces
3 ounces dried pasta
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground black pepper to taste

Bring a pot of well-salted water to a boil over high heat.  Cook the pasta according to package directions until al dente.  Reserve 1/2 cup of the pasta water and then drain well.

In a heavy 12-inch skillet over medium heat, cook the sausage, breaking it up into small pieces with a wooden spoon,until mostly browned, 6 to 8 minutes.  Push the sausage towards the edge of the skillet and add the olive oil.  Add the onion and cook until golden and the sausage is well browned, about 8 minutes.  Stir in the garlic and marjoram and add the wine, cooking until the wine evaporates.  Add the pumpkin cubes and about 1 cup of the broth and cook until the pumpkin is almost tender, about 8 minutes.  Add the kale and the remaining chicken broth, cover and cook until the pumpkin and kale are tender, about 4 minutes.

Add the pasta to the skillet with enough of the reserved pasta water to coat the pasta and vegetables generously.  Stir in the Parmigiano-Reggiano and season to taste with salt and pepper.  Serve with additional Parmigiano-Reggiano.

NOTE:  Look for "sugar" or "pie" pumpkins.  They will be smaller than the jack-o-lantern pumpkins.

Roasted Pumpkin Soup

Roasting the pumpkin before you make this soup brings out the sweetness in the pumpkin and gives it a wonderful flavor.  You can certainly substitute canned pumpkin puree in this recipe but it won't be as flavorful.  Make sure you purchase "pie" or "sugar" pumpkins.  They are smaller than jack-o-lantern pumpkins with more 'flesh' and not stringy.

Yield:  Serves 4 as a main course or 6 as an appetizer

4 tablespoons unsalted butter, divided
1 medium yellow onion, diced
1 medium 2- 2 1/2-lb sugar pie pumpkin
2 cloves garlic, coarsely chopped
1/4 cup dry white wine
8 medium fresh sage leaves, coarsely chopped
4 to 6 cups low-sodium chicken broth
1/4 cup grated Gruyere cheese

Preheat oven to 350 degrees.  Generously butter a rimmed baking sheet.  cut the pumpkin stem off then half lengthwise and put it cut-side-down on the baking sheet.  Cover tightly with foil and bake until the pumpkin halves are very tender when pierced with a fork, about 1 hour.  Let stand until cool enough to handle.

When the pumpkin halves are cool, scoop out the seeds and strings and discard.  Scoop the flesh into a bowl and set aside; discard the skin.

In a heavy-duty 4- to 5-quart pot over medium heat add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.  Stir in the garlic and cook, stirring 30 seconds more.  Add the wine and the sage leaves and cook, stirring until the wine evaporates, about 2 minutes.  Add the reserved pumpkin and 4 cups of the broth, cover and simmer, adjusting the heat as needed, abaout 20 minutes.

Using a hand-held blender, puree the soup.  Season to taste with salt and pepper.  Return to a gentle simmer and stir in the Gruyere cheese.  Continue to heat gently for about 5 minutes, adding more broth as necessary to achieve the consistency you desire.

NOTE:  The pumpkins can be roasted up to 3 days ahead and refrigerated.  The soup can be prepared up to 3 days ahead.  Cool, cover and refrigerate.  Reheat to serve.  It can also be frozen up to 3 months.

Pumpkin Pancakes!

With the arrival of October and cooler weather, my thoughts turn to dishes that fill the kitchen with mouth-watering aromas.  This pancake recipe is one of those that will have your family and friends heading for the kitchen as the aroma of pumpkin and spices fill the air.

This recipe makes about 14 4-inch pancakes

1 1/4 cups buttermilk

3/4 cup canned pumpkin puree

4 large eggs, separated, room temperature

2 tablespoons sugar

3/4 teaspoon pure vanilla extract

2 tablespoons unsalted butter, melted

1/13 cups all-purpose flour

3 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped pecans

Pure maple syrup

Whisk the buttermilk, pumpkin puree, egg yolks, sugar, and vanilla in a medium bowl to blend; whisk in the melted butter.  In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.  Add the dry ingredients to the buttermilk mixture and whisk to combine.

Using an electric mixer, beat the egg whites in a medium bowl until soft peaks form.  Fold whites into the batter.

Lightly oil a heavy large skillet over medium heat.  Working in batches, pour batter by 1/3 cupfuls onto the skillet; cook until bubbles form on top, about 1 1/2 minutes.  Turn pancakes over and cook until second side browns, about 1 minute.  Transfer to plates.  Drizzle the maple syrup on top and add a sprinkle of chopped pecans.

Peanut Butter Bites

These make nutritious and delicious snacks.  Choose peanut butter that you grind in the grocery store, it contains only peanuts-no salt or sugar.  Be sure to keep it in the refrigerator.

Peanut Butter Bites

 Yield:  Makes about 24 1-inch balls

2 tablespoons unsalted butter
2/3 cup natural peanut butter
1/4 cup confectioners' sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 cup Rice Krispies cereal
1 cup quick oats
1/4 cup raisins
1/4 cup finely chopped lightly salted dry-roasted peanuts

Melt the butter in a medium saucepan over medium heat.  Remove the pan from the heat and stir in the peanut butter, confectioners' sugar, honey and vanilla.  Stir in the Rice Krispies and oats and allow mixture to cool.

Stir in raisins.  Form mixture into 1-inch balls then roll each in chopped peanuts, pressing to coat.

Store these in the refrigerator.

TASTY ALTERNATIVE:  Use almond butter in place of peanut butter and chopped almonds to roll them in.

It's Corn season!

I love this time of year!  Farmer's markets are bursting at the seams with colorful fruits and vegetables.  Melons in all shapes and sizes beckons me to take them home.  Large bins and trailers are spilling over with corn that has just been picked that morning.  Their fresh aroma fills the air as I sort through the ears, placing them in my canvas bag.

Whether you are purchasing corn from the farmer's market, corner fruit stand or the grocery store I have a few tips to help you choose the best corn.

 *Buy local-your corn will be fresher
 *Choose husks that look fresh and green with no drying.  The silk should be golden and fresh looking. 
 *Pull back the husk to expose some of the kernels.  They should be well filled out and evenly spaced.  Pop a kernel with your fingernail-it should squirt milky juice.  If the kernel is tough to get through, move on to another ear.
 *Refrigerate your corn as soon as you get them home-still in their husks. This helps to preserve the moisture in the kernels. Don't place them next to strong-flavored foods because corn absorbs odors easily.
 *Shuck the corn right before cooking

Did you know that corn loses half it's sweetness within 24 hours after picking?  
So eat that corn as soon as possible.

Here is a corn salad recipe that is well worth trying.  It's fresh summery taste shows off the sweetness in the corn.

Roasted Corn Salad

ROASTED CORN SALAD




Yield:  Makes 4 servings

2 ears fresh corn
1/2 cup shelled edamame, cooked
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoonextra virgin olive oil
1 tablespoon lemon juice
1 1/2 teaspoon finely grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

If you choose to grill your corn, soak the whole ear of corn in cold water for about 30 minutes.  Grill the corn in the husk for 10 to 15 minutes, turning once.  Let cool then remove the husks.  Alternatively, you can shuck your corn, bring a large pot of water to boil.  Drop the shucked ears into the boiling water, turn heat off and let them sit for abaout 3-4 minutes.  Remove from the water, run under cold water to stop the cooking.

Cut the corn from the cob into a bowl; combine with edamane, red onion, red bell pepper and cilantro.  Blend together the olive oil, lemon jluice, grated ginger, salt and pepper; drizzle over the vegetables.  Toss to combine.

Cover and chill in the refrigerator until ready to serve.

Eat Well!