You can be very artistic with vegetables. It just takes a bit of planning. While it takes some dexterity to make this “rose tart”, here is a simple alternative.

It comes from one of our favorite creative cooks, Vicky of Stasty.com. She cuts up vegetables with a leaf cookie cutter before roasting them. She then tosses the cooked veggies in a mustard and maple syrup vinaigrette.

Cookie cutters make vegetables fun any time of the year. You can make stars for Christmas, hearts for Valentine’s Day, bunnies for Easter and so on. Check the size of you cutter to be sure it isn’t larger than the beets and potatoes. You may need to use two sizes: medium and small. Here’s a good set of leaf cookie cutters from Wilton: three different leaves, each in small, medium and large.

After you’ve cut out the shapes, keep the vegetable scraps to make stock; or chop them and steam them lightly to use in scrambled eggs, omelets, grain salads, etc. Stick them in the freezer if you’re too busy to think about it now.

RECIPE: LEAF-SHAPED ROASTED VEGETABLES
Ingredients For 4 Servings

For The Vegetables

 
*Yukon Gold, Yellow Finn and/or Purple Peruvian potatoes will give you the color you want. You can substitute other all-purpose potatoes such as Katahdin or Kennebec (a leading chipping potato). Check out the different types of potatoes in our Potato Glossary.
 
For The Dressing

 
†Substitutes in order of preference: rice wine vinegar, champagne vinegar, white wine vinegar, red wine vinegar. See the different types of vinegar.

Headed for the oven. Photo © Stasty.com.

1. LINE two baking pans with parchment paper. Preheat the oven to 400°F/200°C.

2. SLICE the potatoes and butternut squash into 1/8-inch thin slices, using a very sharp knife or a mandolin on its thickest setting. If cutting with a knife, ensure the slices as even as possible.

3. SLICE the beets the same way. Use a separate chopping board or cut the beets last, or they will bleed into the other vegetables.

4. USE a leaf cookie cutter to cut out the leaves. For more visual interest, use different shape leaves (maple and oak, for example). Once again, keep the beets on a separate chopping board so they don’t bleed on the potatoes and squash. TIP FROM VICKY: Raw root vegetables are a lot tougher to cut than cookie dough, so protect your palms by placing a small towel underneath your hand when you press down on the cutter.

OPTIONAL: You can make the leaves even more decorative by scoring some veins with a knife. This is labor intensive and a task ideally delegated to a helper.

6. PLACE both baking sheets in the oven. Cook the smaller leaves for 20 minutes and the larger leaves for 30-40 minutes. While the vegetables are cooking…

7. MAKE the dressing: Whisk together the vinegar, olive oil and mustard in a bowl. Taste and season with salt and pepper. Next, whisk in the maple syrup.

8. PLACE the cooked vegetables on a warm serving dish. Pour on most of the dressing, reserving some in a jug for those who’d like more. Scatter the capers on top. Garnish with fresh thyme and rosemary sprigs before serving.

If the kids want to make a contribution, this is something they can do without worrying about baking times (or having to stick around, waiting for the baking to finish).

Prep time is 20 minutes, chill time is 4 hours or overnight.

RECIPE: NO BAKE PUMPKIN CHEESECAKE

Ingredients

For The Crust

 
For The Cheesecake Filling

*Note that pumpkin pie filling is already seasoned with cinnamon, cloves and nutmeg. Do not confuse it with unseasoned can pumpkin.

Preparation

1. HEAT the oven to 375°F. Using a food processor with the chopping blade, combine the softened butter with the graham crackers to create a graham crust. Stir until the crumbs are evenly coated and look wet. The crumbs should hold together in a clump if you press them in your fist; if not, add water a tablespoon at a time until this happens.

2. POUR the crumbs into a 9-inch pie pan and press them evenly along the bottoms and sides. Pre-bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely before proceeding with the recipe.

3. MIX the cream cheese in the mixing bowl of the food processor on medium speed until it is a bit fluffy. Slowly add in the pumpkin pie filling and mix on low until blended. Mix in the cinnamon and sugar until mixture is completely smooth.

4. REMOVE the filling and place in another bowl. Add the whipping cream to the mixing bowl and beat until stiff. Slowly fold in cream cheese mixture until just blended (it won’t be pretty so don’t think you’re doing something wrong).

5. POUR into the pie crust. Let the cheesecake chill in for 4 hours or overnight. To serve, garnish with a optional dollop of whipped cream.
  

If you want to bring something homemade to your Thanksgiving hosts—but they don’t need another pie—bake leaf-shaped shortbread cookies in fall colors.

These were made by the wonderful San Francisco Bakery, Craftsman and Wolves. Click on the links for recipes from The Nibble, Epicurious and Martha Stewart.

You could also make almond shortbread, ginger shortbread with crystallized ginger, lemon or orange shortbread.

All you need are your favorite shortbread recipe or one of ours, a leaf cookie cutter and some optional sanding sugar.

With a set of assorted leaf cookie cutters, you can use a different shape for each flavor.

Should you change your vodka for the holidays?

Some vodka producers make seasonal flavors. Pinnacle Vodka, for example, has a portfolio of holiday flavors that include Caramel Apple, Pecan Pie, Pumpkin Pie and Peppermint Bark.

Finlandia, Skyy and Smirnoff make cranberry vodka. Maybe you’ll be luckier than we’ve been in finding it. So here’s another option:

Infuse your own cranberry vodka with real cranberries, instead of the extracts used to make commercial flavored vodka. Serve it—or bring it as a house gift—on Thanksgiving, Christmas and in-between.

Generally when making infused vodka, the flavors should blend for four weeks or longer; but this recipe lets you do it in just 3 days.
 
TIPS

An easy holiday cocktail: cranberry vodka and ginger ale on the rocks. Photo courtesy SarahsJoy.com.

1. COMBINE the sugar and water in a medium saucepan over medium-high heat. Bring the mixture to a boil, tilting and swirling the pan occasionally. Lower the heat and continue to cook, swirling occasionally, until the sugar is completely dissolved and the mixture is slightly thickened (about 5 minutes).

2. REMOVE the pan from the heat. Stir in the cranberries and set the pan aside for 2 hours.

3. TRANSFER the cranberry mixture to a large covered bowl, jar or canister and add the vodka. Retain the bottle to refill with the finished product. Cover and refrigerate for at least 2 days, stirring occasionally. If you don’t have room in the fridge, keep it in a cool, dark place.

4. STRAIN the vodka into a large pitcher, reserving the cranberries. You can use them to garnish drinks.

Serve cranberry vodka:

 
Top with a few cranberries to garnish.

You learn that the name reflects the apple varieties used to make hard cider*, some of which are not as pretty as eating apples, and therefore “angry.” Or that the trees get gnarled as they age.

That might be true with the cider apples imported from Europe and their parent trees; but at a recent visit to an Angry Orchard orchard in New York State, we observed only charming groves with pretty apples hanging from pert apple trees. We’ll have to take their word about the angry part.

In fact, if you have the occasion to visit Angry Orchard’s new visitor center in New York State, you might call it “Happy Orchard.” There is much to make a visitor happy.

THE NEW INNOVATION CIDER HOUSE

The cider makers at Angry Orchard have been crafting ciders for 20 years, but had been looking to establish a cider research center. They found a 60-acre orchard located in the heart of the Hudson Valley, in New York State. They built a new space for the cider makers to conduct small batch experimentation, developing new cider styles.

After months of planning and constructing, Angry Orchard’s Innovation Cider House in Walden, New York has opened its doors and welcomed visitors to tour the facility. The experimental ciders they create are served exclusively at the cidery’s tasting room.

Above the cidery is a charming museum with tidbits about the history of cider, and actual equipment that was used before modern sorters, crushers and other equipment came onto the scene.

There is also a shop with cider-abilia and bottles of the hard-to-find ciders like the Cider House Collection (there’s more about it below). You can also take home growler of cider from the retail line. Both are wonderful gifts for cider lovers.

The Innovation Cider House has been open during select weekends in November, enabling visitors to learn about hard cider and try samples of the experimental ciders.

For the first season, dates and times are very limited. There’s one weekend left this year:

 
If you love cider, it’s worth the trip. There are also wonderful restaurants in the area, plenty of inns and other things to see.

TOP PHOTO: Different cider apples. MIDDLE PHOTO: We tasted the apples (some yummy, some for blending but not for eating). BOTTOM PHOTO: A vintage pickup truck from the cider museum. Photos by Rowann Gilman | THE NIBBLE.

The Cider Innovation House is located at 2241 Albany Post Road in Walden, New York. Take a left at the red barn and drive past the orchard to visitor parking. Everything is complimentary; to sample the ciders you must be at least 21 years old with a valid ID.

If you can’t get there in person, you can visit the orchard online.
 
ANGRY ORCHARD CIDERS

Angry Orchard makes a variety of craft cider styles:

 
To find where Angry Orchard hard cider is served near you, visit the cider finder on the brand’s website.

TOP PHOTO: Angry Orchard Stone Dry Cider with the brand’s new cider glass, specifically designed to showcase aromas and flavors. BOTTOM PHOTO: The Cider House Collection, small batch ciders in larger formats. Photos courtesy Angry Orchard.

CIDER VS. BEER IN THE U.S.

During colonial times and beyond, hard cider was one of the most popular alcoholic beverages, due to the abundance of apples. Beer was much less important.

But in the 19th century, waves of beer-drinking German immigrants brought their lager recipes with them and set up shop. Soon beer became very popular.

Prohibition dealt a serious blow to hard cider production. Although beer was also proscribed, when Prohibition ended it was easy to buy barley, hops and malt and start brewing again. It took years to replant cider apple orchards and grow trees to the point where they bore usable fruit. Even today, traditional cider apples are hard to find in the U.S.

Cider has finally experienced a renaissance, which is gluten free (beer isn’t, although there are some gluten free beers).

Brands like Crispin and Woodchuck captured the interest of American quaffers, along with imports like Magner’s. Smaller American brands like Farnum Hill Extra Dry, Foggy Ridge Serious Cider and West County Cider have found broader audiences.

Creative cider makers like Original Sin press their apples with tart cherries (to create Original Sin Cherry Tree). Doc’s Hard Apple is an earthy style that pairs well with mushroom dishes and washed rind cheeses.

But the king of cider is Angry Orchard, a brand of the Boston Beer Company, parent of Samuel Adams beer. It launched Angry Orchard in 2012, and had the distribution and marketing power to quickly become the country’s largest cider brand.

Now, go forth and try as much as you can.
 
*In the U.S., alcoholic cider is called hard cider, to differentiate it from fresh apple cider, called cider. Everywhere else in the world, cider refers to the alcoholic beverage. Hard cider is made from fresh apple juice which has undergone two different types of fermentation.

†These artisanal hard ciders represent three distinct styles, and are produced in small batches, using traditional cider apples from France and Italy and France and aged on oak. They are 10% A.B.V. (Alcohol By Volume), twice as much alcohol as the regular line, and are sold in 750 ml bottles.