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    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 Thanksgiving

TIP OF THE DAY: Load Up On Pumpkin Foods

Butternut-Squash-Ravioli-pom-wonderful-230

Pumpkin ravioli. Photo courtesy Pom
Wonderful.

 

Some people don’t like pumpkin, so fall offers them no pumpkin joy. Others are so excited that a diet of pumpkin latte, pumpkin muffins and pumpkin pancakes is seasonal splendor.

It becomes a Bubba Gump menu of pumpkin: pumpkin bagels and cream cheese, pumpkin pancake mix and coffee creamer for breakfast; pumpkin spice yogurt or soup for lunch, pumpkin pasta or risotto for dinner; pumpkin spice cookies and loaf cakes for snacking; and of course, for dessert, pumpkin pie and pumpkin ice cream.

And that’s just what you can pick up in the store! We got a mailer from Trader Joe’s that was all pumpkin, all the time; so we headed over to load up on pumpkin products.

All of the following are available at Trader Joe’s (except asterisked items), and many are available at other retailers nationwide.

Breakfast

  • Pumpkin Croissants
  • Country Pumpkin Spice Granola
  • Joe’s Pumpkin O’s (Cheerios-type cereal with pumpkin and cinnamon)
  • Organic Pumpkin Toaster Pastries
  • Pecan Pumpkin Instant Oatmeal
  • Pumpkin Bagels and Pumpkin Cream Cheese (what a treat!)
  • Pumpkin Butter
  • Pumpkin Bread Muffin Mix
  • Pumpkin Cranberry Scone Mix
  • Pumpkin Cream Cheese Muffins
  • Pumpkin Greek Yogurt
  • Pumpkin Pancake & Waffle Mix, Gluten Free Pumpkin Pancake Mix
  • Pumpkin Rolls with Pumpkin Spice Icing
  • Pumpkin Spice Coffee
  • This Pumpkin Walks Into A Bar (cereal bars)
  •  
    Snacks

  • Pumpkin Brittle Chips
  • Dark Chocolate Pumpkin Spice Salted Caramels
  • Iced Pumpkin Scone Cookies
  • Pita Chips With Cranberries & Pumpkin Seeds
  • Pumpkin Cranberry Crisps (crackers)
  • Pumpkin Joe Joes (sandwich cookies)
  • Pumpkin Spiced Pumpkin Seeds
  • Pumpkin Spice Chai Latte Mix
  •  

    Lunch & Dinner

  • Honey Roasted Pumpkin Ravioli
  • Organic Canned Pumpkin
  • Pumpkin Ale
  • Pumpkin Cornbread Mix
  • Pumpkin Croutons
  • Pumpkin Pie Spice (to season sweet potatoes, squash,
    rice)
  • Pumpkin Soup
  • Toasted Seed Pumpkin Oil (for grains, salads, vegetables)
  •  
    Dessert

  • Ginger Pumpkin Mini Mouthfuls (ice cream sandwiches)
  • Pumpkin Bar Baking Mix
  • Pumpkin Biscotti
  • Pumpkin Bread Pudding
  • Pumpkin Cheesecake
  •  

    Pumpkin-CreamCheese-traderjoes-230

    Pumpkin cream cheese is a seasonal favorite at THE NIBBLE. Photo courtesy Trader Joe’s.

  • Pumpkin Ice Cream
  • Pumpkin Macarons
  • Pumpkin Pie Mochi Ice Cream
  • Pumpkin Pie and Mini Pumpkin Pies
  • Pumpkin Pie Spice
  •  

    Plus…

  • Mini Decorative Pumpkins
  • Orange Pumpkins
  • Pumpkin Body Butter (skin care)
  •  
    Head for the store!

      

    Comments

    RECIPE: Pumpkin Seed Brittle

    pumpkin-brittle-zulka-230ps

    Surprise friends and family with some
    pumpkin brittle, garnished with a drizzle of
    chocolate. Photo courtesy Zulka.

     

    Here’s aother delicious recipe from our friends at Zulka sugar: pumpkin brittle. Enjoy it by itself, with a cup of tea or a pumpkin spice latte. Make a batch to celebrate Halloween, or to bring to Thanksgiving dinner.

    You can customize the recipe by adding other seeds—nutritious chia, flax, hemp, nigella or sesame, for example. We actually prefer the deeper flavor complexity of a pumpkin-sesame seed mix. Just keep the total of all seeds to two cups.

    RECIPE: PUMPKIN SEED BRITTLE WITH
    CHOCOLATE DRIZZLE

    Ingredients

  • 2 cups white sugar
  • 1/3 cup brown sugar, packed
  • 8 tablespoons butter, unsalted
  • 1/4 teaspoon sea salt
  • 3 tablespoons water
  • 1 teaspoon baking soda
  • 2 cups roasted and lightly salted pumpkin seeds (pepitas)
  • 1 cup chocolate chips
  •  

    Preparation

    1. SET out a cookie sheet and top with a silicon baking mat or wax paper. Lightly oil the mat or wax paper.

    2. COMBINE the sugars, butter, salt and water in a sauce pan over medium-high heat; stir. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 300°F.

    3. REMOVE from the heat and immediately stir in the baking soda. Add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

    4. POUR the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.
     
    Find more delicious recipes at Zulka.com.

     
      

    Comments

    TIP OF THE DAY: Seasonal Breakfast Bread

    pepperidge-farm-pumpkin-spice-swirl-230

    Swirl into holiday season with these delicious
    breads. Photo courtesy Pepperidge Farm.

     

    We just finished our last slices of Pepperidge Farm Blueberry Swirl Bread, a limited edition hoarded from the height of the summer in our freezer.

    Now, we’re moving on to two fall flavors: Caramel Apple Swirl Bread and Pumpkin Spice Swirl Bread, both available for a short time this fall.

    They make delicious toast and French toast. As toast, they combine the crunch of toasted bread with the sweetness of a breakfast pastry.

    Check the store locator to see where you can find them.

    And if you can’t find the seasonal specialties, content yourself with the year-round swirls: Cinnamon Swirl, Raisin Cinnamon Swirl, Brown Sugar Cinnamon Swirl and 100% Whole Wheat Cinnamon Swirl With Raisins.

    Our goal is to keep an eye out for other seasonal swirl breads, a fun new way to “eat seasonally.”

     

      

    Comments

    TIP OF THE DAY: Fall Mocktail

    Two days we presented an extensive drink menu for a Halloween cocktail party. But what do you serve the non-drinkers and the kids?

    Fall mocktails, of course. You can find many of them online.

    For starters, here’s a recipe full of fall flavor: apple, cinnamon and ginger, courtesy of Reed’s Ginger Brew, which has a portfolio of ginger beers from plain, in different strengths, to cherry and raspberry.

    RECIPE: APPLE GINGER MOCKTAIL

    Ingredients Per Drink

  • Reed’s Spiced Apple Ginger Brew or other ginger beer
  • Cinnamon stick
  • Optional: splash of grenadine for color
  • Ice cubes
  • Cocktail option: 2 ounces apple schnapps (liqueur), applejack or Calvados (apple brandy)
  •  
    Preparation

    1. FILL a tumbler with ice. Pour in Spiced Apple Ginger Brew and optional alcohol.

    2. STIR with a cinnamon stick and serve.

       

    cider-mocktail-reedsgingerbrew-230

    Looking delicious: a fall mocktail of ginger beer with apple and cinnamon notes. Photo courtesy Reed’s Ginger Brew.

     

     

    reeds-spiced-apple-4-pack-230

    Reed’s seasonal six-pack. Photo courtesy
    Reed’s Ginger Brew.

     

    WHAT IS GINGER BEER

    Ginger ale is carbonated water simply fllavored with sugar and ginger flavoring. Ginger beer, on the other hand, is brewed for deeper and more complex flavors and a sizzling ginger “burn.”

    The basic recipe combines ginger, sugar, water, lemon or lime juice (for an acidic pH balance) and the ginger beer plant, a fungus that contains specific yeast and bacteria that aid fermentation. Other live cultures can be substituted, including brewers’ or bakers’ yeast, lactic acid bacteria, kefir grains or tibicos, another culture of bacteria and yeasts.

    Brewers can add citrus zest, cayenne pepper and other hot spices, and blend-ins from nettle or dandelion beers.

    After a few days of fermentation, you’ve got ginger beer, effervescent with natural carbon dioxide (as in the fermentation of beer).

    Ginger beer originated in England, where it can be made with an alcohol content of up to 11%, or with no alcohol at all. In the U.S., it is typically found as an alcohol-free soft drink.

     

      

    Comments

    JULY 4TH RECIPE: Oreo Cookie Balls

    oreo-cookie-balls-230

    July 4th Oreo Cookie Balls. Photo courtesy
    Kraft.

     

    This no-bake recipe for Oreo Cookie Balls is fun to bring to a July 4th event. It’s easy enough so that you can delgate it to younger members of the household, who may just discover a love of making their own desserts.

    Just by changing the garnish, it can be customized for Chanukah, Christmas, St. Patrick’s Day, Thanksgiving and Valentine’s Day. There are also links below to recipes that add specific touches for different special occasions.

    RECIPE: OREO COOKIE BALLS

    Recipe For 48 Pieces

  • 1 package (8 ounces) Philadelphia cream cheese, softened
  • 36 OREO cookies, finely crushed
  • 3 packages (4 ounces each) white chocolate, broken into pieces, melted
  • 1 tablespoon red, white and blue multi-colored sprinkles (or other colors to match the season or occasion
  • Preparation

    1. MIX cream cheese and cookie crumbs until blended.

    2. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate (see dipping tip below); place on waxed paper-covered rimmed baking sheet. Top with sprinkles.

    3. REFRIGERATE 1 hour or until firm.

     

    How to Easily Dip Cookie Balls

    To easily coat cookie balls with the melted chocolate, add the balls, in batches, to bowl of melted chocolate.

  • Use 2 forks to roll the balls in chocolate until evenly coated.
  • Remove the balls with forks, letting excess chocolate drip back into bowl.
  • Place the balls on a prepared baking sheet; let stand until chocolate coating is firm.
  • Store extras in a tightly covered container in the refrigerator.
  •  

    oreos-melting-snowmen-kraft-230

    Melting Snowmen Oreo Cookie Balls. Here’s the recipe. Photo courtesy Kraft.

     
    MORE OREO COOKIE BALLS RECIPES

  • For Anytime: Oreo Raspberry Cookie Balls and Triple Double Oreo Tartufo
  • For Chocolaholics: all chocolate Oreo Cookie Balls
  • For Christmas: Peppermint Oreo Cookie Balls
  • For Glamour: paint with edible gold dust and top with a chocolate-covered coffee bean
  • For Halloween: tint the white chocolate coating orange, paint the jack o’lantern face with melted chocolate or gels and use bits of pretzel thins for the stems
  • For St. Patrick’s Day: Oreo Mint Cookie Balls
  • For Valentine’s Day: Oreo Cherry Cookie Balls
  • For Winter: Melting Snowmen Oreo Cookie Balls
  •   

    Comments

    VALENTINE COCKTAILS: Strawberry Margarita & Vodka Shooter

    Margaritas are America’s favorite cocktail. Tailor them for Valentine’s Day with a homemade Frozen Strawberry Margarita.

    RECIPE: STRAWBERRY MARGARITA

    Ingredients For 4 Drinks

  • 6 ounces tequila
  • 2 ounces triple sec
  • 8 ounces frozen sliced strawberries in syrup
  • 4 ounces frozen limeade concentrate
  • Ice cubes
  • Coarse salt for rim
  • Garnish: 4 fresh strawberries
  •  
    Preparation

    1. FILL a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade.

    2. BLEND for 30 seconds or until smooth. Pour and serve.

     

    strawberry-margarita-haru-230

    Who needs Champagne? Photo courtesy Haru Restaurant | NYC.

     
    Want something smaller? Here’s a recipe from Polar Seltzer.

    RECIPE: STRAWBERRY SHOOTERS

    Ingredients For 1 Drink

  • 1 oz Smirnoff Whipped Cream Vodka or vanilla vodka
  • 1/2 ounce maraschino liqueur
  • 2-3 strawberries, chopped
  • Strawberry flavored seltzer
  • 1-2 whole strawberries
  • Ice cubes
  • Garnish: whipped cream
  •  
    Preparation

    1. MUDDLE the chopped strawberries and vodka in a cocktail shaker. Add ice and maraschino liqueur and shake.

    2. STRAIN into a glass, filling half way and then add additional strawberries. Top with Polar Seltzer and whipped cream.

      

    Comments

    RECIPE: Tipsy Chestnut Cake ~ A Chestnut Loaf Cake

    This wintery cake combines chestnuts and red wine, and has no added fat. Contributing blogger and cookbook author Hannah Kaminsky, who developed the recipe, explains:

    “Infused with a generous pour of Cabernet from the start and doused with an additional slug of brown sugar-enriched wine syrup—soaking each nook and cranny with a strong dose of sweet red wine—this cake knows how to party.

    “Studded with large pieces of roasted chestnuts, it’s a seasonal treat perfectly for the cold winter months. Though the jubilant days of Christmas and New Year’s feel like a lifetime ago, the current series of snow days are an excellent excuse to batten down the hatches and drown your sorrows—not in a stiff drink, but a strong slice of this tender cake.”

    We also recommend it as a gourmet Super Bowl dessert.

     

    chestnut-cake-hannah-kaminsky-ps-230

    Chestnut loaf cake with no added fat. Photo © Hannah Kaminsky.

     

    If you don’t want cake for “happy hour,” enjoy it as a snack at any time of day, or for dessert with a bit of whipped cream. Don’t forget—the cake is fat free.

    “Purely by accident,” explains Hannah, “the recipe became much leaner than intended by my inadvertent omission of any added fat. So while this isn’t diet fare, it is a better-for-you cake.

    “Happily, the texture doesn’t suffer one bit without the oil. I would have never realized my mistake if not for my recipe notes. I guess it’s obvious that not all of the wine made it into the cake!”

     

    roasted-chestnuts_histomil-230

    Chestnuts roasted in a specialty chestnut
    pan. Photo courtesy Histomil.com.

     

    RECIPE: TIPSY CHESTNUT CAKE

    Ideally, prepare the cake a day in advance to allow the wine syrup to thoroughly meld with the crumb. Since you need less than 1-1/4 cups wine, you can use up leftover wine—or serve the rest of a new bottle with the cake.

    Ingredients For 8-10 Servings

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon five-spice powder (recipe below)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (10 ounces) very coarsely chopped roasted chestnuts (fresh or canned)
  • 3/4 cup dry red wine (Such as Cabernet
    Sauvignon, Merlot or Pinot Noir)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  •  
    For The Crimson Wine Syrup

  • 1/4 cup dark brown sugar, firmly packed
  • 1/3 cup dry red wine
  • Pinch salt
  •  
    Preparation

    1. PREHEAT oven to 325°F with rack in the center. Lightly grease and flour an 8 x 4-inch loaf pan.

    2. WHISK together the flour, sugar, five-spice powder, baking powder and soda and salt in a large bowl until thoroughly combined. Add the chopped chestnuts and toss to coat with the flour blend to prevent the pieces from sinking to the bottom of the cake. Set aside.

    3. MIX the wine, applesauce and vanilla in a separate bowl; then add to the wet goods into flour mix. Use a wide spatula to combine, stirring just enough to blend without over-mixing. It’s perfectly fine to have a few lumps remaining.

    4. TRANSFER the batter to the prepared loaf pan and smooth out the top before sliding the pan into the oven. Bake for 55-60 minutes, until deeply browned on top and a toothpick inserted into the center comes out clean. While the cake is baking…

    5. PREPARE the red wine syrup by combining the wine, brown sugar and salt in a small saucepan over medium heat. If you’’d like the wine to retain a bit of its alcoholic bite, cook just until the sugar has dissolved. Alternatively, allow it to simmer for 5-10 minutes for the alcohol to boil out.

    6. PREPARE the baked cake while it is still warm by poking it numerous times with a skewer. Go deep to allow the syrup to penetrate far into the crumb. Pour the hot syrup over the cake and let cool completely before removing from the pan. Although the cake tastes best the next day after soaking a bit, it’s quite delicious to slice and serve as soon as it’s cool.

    RECIPE: CHINESE FIVE-SPICE POWDER

    Like adobo, chili powder, curry powder, fines herbes, garam masala, herbes de provence, ras-el-hanout, togarishi, za’atar and other spice blends, ingredients and the proportion of ingredients vary based on the cook or the manufacturer. Some five-spice recipes include anise seed, black or white pepper, cardamom, galangal, ginger, licorice, mandarin peel, nutmeg and turmeric.

    Since five-spice powder is also used in other Asian cuisines and in Middle Eastern cooking, there are regional preferences as well.

    Blend together:

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon fennel seed, toasted and ground
  • 1 teaspoon ground star anise
  • 1 teaspoon Szechuan peppercorns, toasted and ground
  •  
    Store any extra spice in an airtight jar.

      

    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: Winter Vegetable Kabobs

    Yes, we’re past Thanksgiving, but these “Thanksgiving Kabobs” work all fall and winter and are equally fun for Christmas dinner. They may even have people who don’t like to eat vegetables asking for more!

    Our friend Hannah Kaminsky of BittersweetBlog.com created “Thanksgiving kabobs” from all the classic Thanksgiving (and Christmas) accoutrements. They’re threaded onto portion-controlled, dippable skewers.

  • Serve them as a side with the main course; as a vegetarian meal atop a bed of mashed cauliflower, mashed potatoes or whole grains.
  • For a non-holiday dinner, you can add cubed turkey to the skewers for the a main course.
  • Serve them on a platter as an appetizer
  • Hannah adds cubes of sourdough or sturdy cornbread to evoke stuffing.
  • Sweet potato can substitute for acorn or butternut squash or pumpkin.
  • Trimmed green beans can be added.
  •  


    Photo © Hannah Kaminsky.

     

    “These kebabs are limited only by a lack of imagination,” says Hannah. She loves gravy for dipping on the side; the choice is yours.

    RECIPE: THANKSGIVING KABOBS

    Ingredients

    Quantities will vary depending on how many people you plan to serve and which vegetables/add-ins you choose.

  • Small Brussels sprouts, cleaned and trimmed
  • Butternut squash, cubed
  • Turkey cubes or vegan options, including seitan or tempeh
  • Large fresh cranberries*
  • Optional: mashed cauliflower, mashed potatoes, whole grain (barley, brown rice, quinoa, etc.)
  • Optional: Gravy
  •  

    If you regularly use skewers, invest in the
    steel variety. Unlike wood skewers, they
    don’t have to be presoaked and they’re
    sustainable: no trees are sacrificed. These
    are from Norpro.

     

    Marinade

  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup†
  • 2 tablespoons olive Oil
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch rubbed sage
  •  
    Preparation

    1. PREPARE wooden skewers by submerging in water for at least 20 minutes. This prevents them from burning (or worse, catching fire) while in the oven. If using metal skewers, skip this step.

     

    2. PREHEAT oven to 400°F and lightly grease a shallow baking dish that can accommodate the full length of the skewers. Thread individual vegetables on the skewers in any pattern or proportion you like. Just ensure that all your components are roughly the same size so that they cook evenly. Place the finished skewers in a single layer in the prepared baking dish. If you’re making enough for a big party, consider a second baking dish.

    3. WHISK together the ingredients for the marinade and brush it generously over the skewered “meat” and veggies. If you have any leftover marinade, reserve it to baste the skewers halfway through the cook time.

    4. BAKE for 20 to 30 minutes, depending on the size of the vegetables, flipping after 10 and basting if desired. The vegetables should be nicely browned and tender when done. Serve immediately over hot mashed cauliflower, mashed potatoes or grains with a small bowl of gravy for dipping.
     
    *When selecting cranberries, look for particularly large berries and skewer them precisely in the center, as they have a tendency to wither and/or split while baking.

    †Hannah prefers Grade B maple syrup in this recipe.

      

    Comments

    RECIPE: Sausage-Stuffed Mushrooms

    Delicious with wine or cocktails. Photo
    courtesy GoodCook.com.

     

    Want a hot and hearty hors d’oeuvre with cocktails? This sausage-stuffed mushroom recipe can be made up to 48 hours in advance, then baked right before you’re ready to serve.

    Baby portabella mushroom caps are stuffed with goat cheese, sausage and dried cranberries to create these a most attractive appetizer. A perfect party starter, stuff your mushroom caps up to 48 hours before you’re ready to serve, then bake when needed!

    RECIPE: SAUSAGE STUFFED MUSHROOMS

    Ingredients For 15 Mushroom Caps

  • 4 ounces soft goat cheese
  • 1/2 cup Italian sausage, cooked
  • 1/4 cup dried cranberries
  • 1 clove garlic, finely chopped
  • 15 mushroom caps, stems removed
  • Nonstick olive oil spray
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. COMBINE goat cheese, sausage, cranberries and garlic in a small bowl.

    4. SPOON filling into the center of each mushroom cap. Spray each mushroom with a thin layer of nonstick olive oil spray and place on a 13″ x 9″ baking sheet. Bake for 15-20 minutes, or until mushrooms are soft and goat cheese filling is golden.

    This recipe was created by Cheekykitchen works exclusively for Good Cook. Visit GoodCook.com for more delicious recipes.

    Find more recipes for in THE NIBBLE’S Appetizers & Hors d’Oeuvre Section.

      

    Comments

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