Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Halloween

RECIPE: Halloween Or Thanksgiving Bundt Cake

The best seasonal bundt cake is a pumpkin bundt. Here are two versions, one for Halloween and one for Thanksgiving.

You can use:

  • A special Nordicware pumpkin bundt cake pan
  • A single conventional bundt cake pan (for a shorter cake)
  • Two conventional bundt cakes, to approximate the style of the specialty pumpkin bundt pan (it won’t be quite as round)
  •  
    Next, pick your flavor. While chocolate and lemon poppy cakes are always popular, think seasonally:

  • Apple cake (see yesterday’s recipe for Apple Streusel Bundt Cake
  • Carrot cake
  • Cranberry-orange cake
  • Maple cake
  • Pumpkin cake
  • Sticky toffee cake
  •    

    pumpkin-bundt-cake-nordic-ware-230

    For Halloween, it’s a pumpkin or a jack-o-lantern. Photo courtesy Nordic Ware.

  • Spice cake (Nordic Ware makes a delicious Caramel Apple Spice Cake mix)
  •  
    If you’re making a two-bundt recipe, with the special pumpkin bundt or a traditional bundt, you can bake two different, complementary flavors (apple and carrot, chocolate and spice cake, for example).

     

    pumpkin-bundt-leaves-nordic-ware-230

    For Thanksgiving, it’s a pumpkin plucked
    from the pumpkin patch. Photo courtesy
    Nordic Ware.

     

    RECIPE: HALLOWEEN PUMPKIN BUNDT CAKE

    Ingredients

  • 2 bundt cakes (1 if you want the “short version”)
  • Vanilla frosting, tinted orange (here’s a buttercream frosting recipe, or use royal icing or other favorite, such as caramel frosting [recipe below])
  • Vanilla frosting, tinted green
  • Ice cream cone for stem
  • Optional: black icing or cake decorating gel for jack o’lantern face.
  •  
    Preparation

    1. BAKE the bundt(s) from your favorite recipe or a cake mix. Cool.

    2. MAKE or buy vanilla frosting. Reserve 1/4 to tint green; tint 3/4 of the batch orange with food color. Mix equal parts of yellow and red food coloring to make orange. For a darker blood orange, add more red. For a lighter pumpkin orange, use more yellow.

     

    3. ASSEMBLE. Add a light layer of frosting in-between the bundts to hold them together. Don’t extend to the edge of the bundts; the frosting should not be seen from the outside. Insert the cone as the stem. If you like, you can fully frost the cake and draw a jack o’lantern face on the side of the Halloween bundt. For the Thanksgiving version, pipe some green leaves and tendrils instead.
     
    RECIPE: CARAMEL FROSTING

    This recipe was adapted from one we found in Southern Living (September 2005). You can make a plain caramel frosting, or add pecans and/or coconut.

    Ingredients

  • 2 cans (14-ounces) sweetened condensed milk
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1-1/2 cups chopped, toasted pecans
  • Optional: 1-1/2 cups sweetened shredded coconut
  •  
    Preparation

    1. COMBINE all ingredients in a 3-quart saucepan. Stir and bring to a boil, stirring constantly, over medium-low heat. Cook, stirring continuously, for 3 to 5 minutes or until the mixture reaches a pudding-like thickness.

    2. ADD optional ingredients: pecans and coconut. Remove from heat. Let cool and frost the cake as shown in the photos above.

      

    Comments

    TIP OF THE DAY: Halloween Cocktail Party

    Toast All Hallow’s Eve with a Vampire Elixir. Photo courtesy Belvedere Vodka.

    There’s still time to invite friends to a Halloween cocktail party—costumes optional. Create your cocktail menu from these cocktail recipes:

  • Bloody Eyeball Martini
  • Bloody Vampire Martini
  • Brandy-Based Cocktails
  • Drunken Pumpkin Pie
  • Candy Corn Cocktail
  • Gin-Based Cocktails
  • Harvest Moon Cocktail
  • Kahlúa-Based Cocktails
  • Pumpkin Divine Martini
  • Spider Bite With Frangelico
  • Vampire Cocktail With Fangs
  • Vodka-Based Cocktails
  •    

    blood-vampire-martini-bettycrocker-230

    Bloody Vampire Martini. Photo courtesy Betty Crocker. Here’s the recipe.

     

     

    bloody-eyeball-martini-230

    Bloody Eyeball Martini, Photo courtesy Kris
    Plazek | WhatToDrink.com. Here’s the recipe.

     

    Serve Halloween party food like these:

  • Black Cat Canapés
  • Black Widow Spider Bruschetta
  • Breadstick Bones
  • Cheesy Ghost Crescents
  • Devilicious Deviled Eggs
  • Halloween cheeses
  • Halloween Crudité Platter, a preponderance of orange, red and yellow vegetables and a pumpkin-, yogurt- or sour cream-based dip (tint a white dip orange with food color)
  • Harvest chips—tortilla and other chips in flavors like pumpkin and sweet potato (check out Food Should Taste Good)
  • Meatball Mummies
  • Mozzarella Eyeballs
  • Mummy Dogs or Halloweenies (hot dogs)
  • Spider Legs (breadsticks)
  • Spider Web Pizza
  • Tarantula Tacos
  • Witches’ Brooms (breadsticks)
  •  

      

    Comments

    HALLOWEEN: Caramel Apple Cheesecake

    Just in time for Halloween, we received this recipe from GoBoldWithButter.com. Instead of biting into a hard candy apple, this Candy Apple Cheesecake melts in your mouth.

    Plan ahead: You need to make the cheesecake a day in advance. The caramel sauce can be made a week in advance.

    Says blogger Bree Hester of Baked Bree, who created the recipe: “Every year I make a ‘Welcome Fall’ dinner that involves roast pork, mashed potatoes, braised red cabbage and caramel apple cheesecake. It is a stick-to-your-ribs kind of dinner, one we look forward to all year long.

    “This recipe might seem a little on the complicated side, but you can make most of the components ahead of time and keep them in the fridge until you need them. I guarantee that your guests will be blown away. I know this because I get lots of oohs and ahhs when this baby hits the table.”

    See more of Bree’s wonderful recipes at BakedBree.com.

    RECIPE: CARAMEL APPLE CHEESECAKE

    Ingredients For Cheesecake

  • 3 cups graham cracker crumbs
  • 1 stick (1/2 cup) butter, melted, plus more for greasing pan
  • 1/3 cup pecans, finely chopped
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 container (16 ounces) sour cream
  • Zest from one orange
  • 1/2 cup orange juice
  • 1/2 teaspoon vanilla extract
  • 5 eggs
  •    

    caramel-apple-cheesecake_baked-bree-gogoldwithbutter-230

    It’s the season for Caramel Apple Cheesecake. Photo courtesy Baked Bree | Go Bold With Butter.

     

    Preparation

    1. PREHEAT the oven to 350°F. Butter a 10-inch springform pan. Wrap the pan in aluminum foil.

    2. ADD the graham cracker crumbs, butter and pecans to a food processor, and pulse until well combined. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool completely.

    3. MIX the cream cheese, sugar and cornstarch in a food processor or with an electric mixer, until completely smooth. Add the sour cream, orange zest, orange juice and vanilla. Add eggs one at a time, until everything is incorporated and completely smooth.

    4. POUR the filling into the cooled crust. Make a bain-marie: Place the springform pan in a large roasting pan and pour boiled water halfway up the sides. Cover the roasting pan loosely with foil. Bake 1 hour 45 minutes, or until the edges are set and the middle still has some jiggle. Check the pan about halfway through and add more water as needed.

    5. TRANSFER the pan to a cooling rack and cool completely. Chill in the refrigerator overnight.

     

    fuji-apples-230

    Fuji apples. Photo courtesy The Fruit
    Company.

     

    Ingredients For The Brandy Caramel Sauce

  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons brandy
  • 1/2 teaspoon sea salt
  • Optional: 1 vanilla bean, seeded and scraped
  •  
    Preparation

    1. SIMMER the cream and butter in a small saucepan over medium-low heat. Keep warm.

    2. PLACE the sugar and water in a medium saucepan over medium-high heat. Bring to a boil; do not stir. Swirl the pan occasionally, until the sugar turns a golden amber color, about 8 to 10 minutes. When the sugar has reached desired color…

    3. SLOWLY WHISK the cream into mixture until smooth. Remove from the heat and add the brandy, sea salt and vanilla bean. Pour into an airtight container. The caramel will keep in the fridge for one week. Reheat gently if it hardens.

     

    Ingredients For The Apple Mixture

  • 2 cups apple juice
  • 1/4 cup sugar
  • 1 vanilla bean, seeded and scraped
  • 2 tablespoons butter
  • Peel from one lemon
  • 3 Golden Delicious apples, peeled and thinly sliced
  • 3 Fuji apples, peeled and thinly sliced
  • 1/4 cup brandy
  •  
    Preparation

    1. BRING the apple juice, sugar and vanilla bean to a boil in a large sauté pan over medium-high heat. Cook until reduced to 1/2 cup.

    2. STIR in the butter. Add the apple slices and cook until softened, about 5 minutes. Add the brandy and cook until the sauce reduces in half again. Let cool slightly before adding to cheesecake.
     
    TO ASSEMBLE

    1. UMNOLD the cheesecake from springform pan.

    2. POUR the caramel sauce on top of cheesecake. Top with the apples and serve.

      

    Comments

    RECIPE: Triple Peanut Butter Cookies

    Back to school time always makes us think of our Nana’s peanut butter cookies. Nana was a traditionalist—just peanut butter and chopped peanuts. But for an extra bit of fun, add peanut butter baking chips, which are the third peanut component in these triple peanut butter cookies from Zulka Morena.

    Variations: Substitute toffee chips, chocolate chips or white chocolate chips for the peanut butter chips. Or, amp up the peanut profile with flavored peanuts (Planter’s, for example, makes Chipotle Peanuts, Cocoa Peanuts, Salted Caramel Peanuts and Smoked Peanuts). You can also add raisins or dried cherries or cranberries (we’re keen on the dried cherries).

    For Halloween, add a bit of candy corn!

    You won’t have a triple PB cookie, but you will have something equally delicious.

    RECIPE: TRIPLE PEANUT BUTTER COOKIES

    Ingredients

  • 2-1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1-1/2 sticks butter, salted or unsalted
  • 1 cup organic creamy peanut butter (no added oil)
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1-1/4 cups brown sugar
  • 2/3 cup table sugar
  • 1 tablespoon milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips
  •    

    Triple-Peanut-Butter-Cookies-zulka-230

    Snack time! Photo courtesy Zulka.

     

    zulka-morena-cane-sugar-2-230

    From a family-owned company that does
    things the right way. Photo courtesy Zulka.

     

    Preparation

    1. WHISK together the flour, baking soda and salt in a small bowl. Set aside.

    2. COMBINE the butter and peanut butter in a microwave safe bowl and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

    3. BEAT the eggs in a large bowl with an electric mixer until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary.

    4. ADD the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking. When ready to bake…

    5. PREHEAT the oven to 325°F. Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake.

    6. COOL on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

     

    ABOUT ZULKA

    More than 100 years ago, the Zulka family built mills among the lush sugar fields of Mexico, in a tropical area ideal for sugar cane farming. They remain a family-run company, continually investing and modernizing so that these same facilities can process more than six million tons of fresh-cut sugarcane each year.

    All of the sugar cane they process comes from local small family farms, owned by hard-working people who are dedicated to producing top quality sugar cane. “We are proud of our workers, partners, and product,” says Zulka.

    With most sugar coming from enormous, soul-less companies, it’s a great mission to support. Check the store locator to see where you can buy Zulka products.

    You can also find it on Amazon.com in white sugar, brown sugar and individual white sugar packets.

    The company will soon be introducing powdered sugar and chili sugar, with a touch of chili spice.

    Find more delicious recipes on Zulka.com.

      

    Comments

    RECIPE: Apple “Jell-O” With Caramel Crème Fraîche

    For sophisticated palates, here’s a riff on the Halloween caramel apple: apple gelatin with a cloak of caramel crème fraîche.

    It’s from CookTheStory.com, the website of Christine Pittman, a recipe developer and photographer. Check out the website for more delicious recipes.

    “For this recipe,” says Christine, “you combine apple juice and gelatin and then divide it among small jars before putting it in the fridge to set. Then you mix crème fraîche with caramel sauce and whipped cream and slip it on top of the jello. There’s a layer of nuts and caramel between the jello and the crème fraîche. Oh my!”

    Note that while many people use the term Jell-O generically, it is a trademark of Kraft Foods, and refers only to the Jell-O brand. Everything else is properly called gelatin.

    RECIPE: HOMEMADE APPLE GELATIN WITH CARAMEL CRÈME FRAÎCHE

    Prep time is 25 minutes. The recipe can be made up to two days in advance.

    Ingredients For 8 Servings

  • 4 cups apple juice, divided
  • 3 packets (0.25 ounce each) gelatin powder (2.5 tablespoons powder)
  • 2 tablespoons maple syrup or honey
  • ½ cup walnuts, chopped
  • ½ teaspoon cinnamon
  • 1½ cups caramel sauce, divided
  • 8 ounces crème fraîche (store-bought or homemade)
  •    

    apple-jello-caramel-creme-fraiche-cookthestory-230

    Photo courtesy CookTheStory.com.

  • 1¾ cup whipped cream (store-bought or homemade from 1 cup whipping cream)
  •  

    Preparation

    1. POUR 3 cups of the juice into a medium sauce pan. Bring it to a boil over high heat. Meanwhile…

    2. POUR the remaining cup of cold apple juice into a large bowl. Sprinkle the cold juice with the gelatin powder. Let stand for 1 minute. Add the boiling juice to the cold juice. Stir continuously for 3 minutes and then stir in the maple syrup or honey.

    3. DIVIDE the apple juice mixture among 8 jars, glasses or dessert bowls with an 8-10 ounce capacity. Refrigerate until set, about 3-4 hours. Once the jelly has set…

    4. COMBINE the walnuts with the cinnamon and ¾ cup of the caramel sauce. Divide evenly among the 8 containers. (Up until this point the recipe can be made up to 2 days ahead. Keep the containers refrigerated). When ready to serve…

    5. MIX the remaining ¾ cup caramel sauce with the crème fraîche in a large bowl. Add about 1/3 of the whipped cream and stir it gently. Add the remaining whipped cream and gently fold it in just until it is combined (it’s alright if there are ribbons of caramel color through the cream). Divide the caramel cream among the containers.

     

    creme_fraiche_vbc_230

    Crème fraîche. Photo courtesy Vermont Butter & Cheese Creamery.

     

    THE DIFFERENCE BETWEEN CRÈME FRAÎCHE & SOUR CREAM

    These two fresh dairy products are similar, and sometimes can be substituted for each other.

    Sour cream is:

  • Tangier than sour cream.
  • Made by thickening cream with lactic acid cultures.
  • Has a fat content of about 20%, and more protein—which is why heating it results in curdling.
  • Can include stabilizers and thickeners, such as gelatin, rennin (a protein-digesting enzyme that curdles milk) and vegetable enzymes.
  •  
    Crème fraîche is:

  • Thicker and richer than sour cream, with a fat content of about 30%.
  • Made traditionally made (in France) from unpasteurized cream that naturally contained the right bacteria to thicken it. In the U.S., which has pasteurized cream, crème fraîche is made by adding the bacteria with other fermenting agents.
  • Does not contain added stabilizers or thickeners.
  •  

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones; aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the day of commercial gelatin, and was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife, May, named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    He tried to market his product but lacked the capital and experience, and in 1899 sold his formula to a fellow townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. Jell-O was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising and by 1902 sales were $250,000. In 1923 management created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company, the purpose of which was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which also acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There is a Jell-O Museum in Le Roy, New York.

      

    Comments

    TIP OF THE DAY: Apple Cider Bar

    Hot raspberry cider. Photo courtesy Driscoll’s Berries. Here’s the recipe.

     

    A few months ago we created a feature on party food bars:

  • Breakfast & Brunch Bar
  • Drinks & Snacks Food Bar
  • Desserts Food Bar
  • Lunch & Dinner Food Bar
  •  

    Our drinks bars included the different ways to serve Bloody Marys, lemonade and iced tea. Around Thanksgiving, we realized we had left out another “essential,” and created an Apple Cider Bar.

    We liked it so much for Thanksgiving that we did it again for Christmas and we’re planning it for next Halloween as well. So today’s tip is: Don’t wait until then: Set up an apple cider bar for New Year’s Eve.

    Serve the cider cold and hot, so people can customize their drinks. Heat the cider on the stove with a ball of mulling spices, then serve it in a pitcher. If you have a hot plate or other device to keep the cider warm, so much the better.

     

    APPLE CIDER BAR INGREDIENTS

    Juices & Mixers

  • Apple cider
  • Hard cider
  • Pomegranate juice
  • Club soda
  • Ginger ale/diet ginger ale
  •  
    Spirits

  • Bourbon
  • Gin
  • Rum and/or spiced rum
  • Whiskey
  • Vodka
  •  

    Sweet Toppings

  • Ice cream: cinnamon ice cream, rum raisin or vanilla ice cream
  • Sorbet: apple sorbet, cranberry sorbet
  • Whipped cream (try these recipes for Bourbon Whipped Cream an Five Spice Whipped Cream)
  •  
    Garnishes

  • Apple or pear slices, berries, red seedless grapes
  • Cinnamon sticks, cloves, star anise
  • Ground cinnamon and nutmeg
  • Honey
  • Orange and lemon wheels and curls
  •  
    Plus

  • Butter pats*
  • Glasses and mugs
  • Ice cubes
  • Napkins
  • Spoons & stirring sticks, jiggers for alcohol
  •  

    Add your favorite spices. Photo courtesy Ruth’s Chris Steak House.

     

    Related Snacks

  • Cake & Pie: apple bars, apple pie, ginger bars (recipe), pound cake, spiced bundt
  • Cheese & Fruit Plate: cheddar and washed rind cheeses with apples, pears and grapes, prosciutto
  • Cookies & Donuts: butter cookies, cider- or cinnamon-sugar donuts, gingersnaps, oatmeal raisin cookies, shortbread
  • Light Fare: chicken/turkey/ham sandwiches, grilled cheese, mac & cheese, quiche
  • More: flavored tortilla chips†, granola bars, spiced nuts (recipe)
  •  
    *To float atop hot cider.

    †We like Food Should Taste Good tortilla chips in Kettle, Pumpkin and Sweet Potato; Laurel Hill tortilla chips in Pumpkin Seed; or Way Better Snacks tortilla chips in Zesty Sweet Potato.

      

    Comments

    RECIPE: Pumpkin Lasagna

    We love any kind of lasagna, but are happy to have this Pumpkin Lasagna recipe in our fall repertoire. The recipe is courtesy caterer and Lenox Home Entertaining Expert Andrea Correale of Elegant Affairs Caterers.

    You’ll note in the ingredients list that butternut squash is used instead of pumpkin. This is often done in the restaurant, food service and food manufacturing industries, because it is so much easier to work with butternut squash. Mush of what is sold as “pumpkin pie filling” is butternut squash.

    Both pumpkin and butternut squash are orange-fleshed winter squash, members of the Cucurbita genus; they look and taste almost identical in recipes. The rest is, as they say, marketing. (Would you rather have a pumpkin pie or a butternut squash pie?)

    RECIPE: PUMPKIN LASAGNA

    Ingredients For 4-6 Servings

  • 1 medium butternut squash
  • 1 (15 ounces) can pumpkin purée
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon dried ground ginger
  • 3 tablespoons light brown sugar
  • 1 tablespoon maple syrup
  • 10 no-boil lasagna noodles
  • 1 (15 ounces) container ricotta cheese
  • 8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
  • 1/2 cup finely shredded Parmesan cheese
  •  

    Pumpkin lasagna for holiday season. Photo courtesy Elegant Affairs Caterers.

     

    Cross-section of a butternut squash. Photo
    by Half Gig | Wikimedia.

     

    Preparation

    1. PREHEAT oven to 400°F. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort.

    2. CUT into quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about 1/2 inch to 1 inch in size. Set aside.

    3. REDUCE the heat of the oven to 350°F. In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.

    4. STIR together the ricotta, 2/3 of the chopped mozzarella, and 1/4 cup of Parmesan in another small bowl. Set aside.

    5. LIGHTLY COAT a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with 1/4 of the butternut squash chunks. Top with 1/3 cup of sauce.

     

    6. TOP with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.

    7. COVER with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving.

      

    Comments

    RECIPE: Pumpkin Pie Yogurt Sundae

    Make your own pumpkin yogurt at home.
    Photo courtesy Pinkberry.

     

    We’ve been dropping by Pinkberry for an occasional pumpkin frozen yogurt. But you can make your own, either frozen or conventional yogurt, with this recipe adapted from Chobani.

    It’s great for breakfast, a snack, or dessert, try this pumpkin sundae.

    RECIPE: PUMPKIN YOGURT SUNDAE

    Ingredients For 1 Serving

  • 1/2 cup plain Greek yogurt of frozen yogurt (plain or vanilla)
  • 1.5 tablespoons pumpkin pie purée*
  • 1.5 teaspoons maple syrup
  • 1.5 teaspoons dried cranberries
  • 1 teaspoon crushed ginger snaps
  • 1 teaspoon pumpkin pie spice
  •  
    *If using vanilla frozen yogurt, use pumpkin purée (unsweetened) instead of pumpkin pie filling.
     

  • Optional garnishes: 1 teaspoon toasted pecan pieces, crushed crystallized ginger, whipped cream, gingersnaps or graham crackers
  •  

    Preparation

    1. BLEND all ingredients.

    2. CHILL (or reharden, for frozen yogurt) for 15 minutes or longer.

      

    Comments

    TIP OF THE DAY: Fall Harvest Sorbet, The Easiest Dessert

    Our favorite easy dessert is a dish of sorbet. It’s light and refreshing, and there are wonderful flavors to be had. It accommodates vegans, lactose-intolerant people, kosher observers (it’s pareve) and those who are so stuffed they can’t eat another bite—but of course, want to end their meal with something sweet.

    Sorbet is made in a breadth of colors and flavors, which leads to today’s tip: “fall harvest” sorbet.

    Look at this combination with Ciao Bella Gelato’s Blackberry Cabernet, Blood Orange and Ginger Peach sorbets. Even though the flavors aren’t classic fall, the color medley is spot on. It looks seasonal.

    Fall-specific flavor include apple, fig, grape and pear (although the latter tends to be whitish—not part of the fall color palette).

    You may even find beet sorbet (or make your own).

     

    Make a festive sorbet dessert from seasonal colors. Photo courtesy Ciao Bella Gelato.

     

    Mango and pomegranate sorbets, popular year-round, contribute both richness of flavor and color.

    All you need are:

  • Two or three pints of contrasting sorbets
  • Optional garnish of pomegranate arils
  • A glass dish, goblet or Martini glass (they’re better than an opaque dish to show off the vibrant colors)
  •  
    Then, just scoop and serve! What could be better at the end of a long dinner? (Answer: someone to do all the dishes!)

      

    Comments

    RECIPE: Pumpkin Chocolate Chip Cookies

    Whenever we’re looking to bake some comfort food, we turn to Lauryn Cohen, a.k.a. BellaBaker.com.

    “These are the lightest, fluffiest most melt-in-your-mouth cookies ever,” says Lauryn. “I love the texture from the oats, the sweetness from the chocolate chips, and added flavor from a mix of warm fall spices. I just can’t get enough.”

    That’s some endorsement from a professional baker who is always up to her elbows in wonderful things to eat.

    RECIPE: PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

    Ingredients For 2 Dozen Cookies

  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  •  

    Light and fluffy pumpkin chip cookies. Photo courtesy BellaBaker.com.

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin purée*
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
  •  
    *Do not substitute pumpkin pie filling, which is sweetened and seasoned.

     

    Scooping the dough. Photo courtesy
    BellaBaker.com.

     

    Preparation

    1. PREHEAT oven to 350°F and lightly grease 2 baking sheets. In a medium bowl, whisk together the flour, old fashioned oats, cinnamon, nutmeg, ginger, baking soda, and salt; set aside.

    2. BEAT together the butter, brown sugar and granulated sugar in a large mixing bowl, until light and fluffy. Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended. Blend in the dry mixture until just combined, being careful not to overmix. Switch to a rubber spatula and fold in chocolate chips.

    3. SCOOP cookie mounds onto the prepared baking sheets, using a small ice cream/cookie scoop.

     

    4. BAKE at 350°F for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact