Monday, November 27, 2006


Thanksgiving was good. We had tasty food.

Then I ate leftovers while reading my brother's advance copy of Honey Badgers by Jamison Odone. Yo Jamie, what up.

The menu was as follows:
Cheeseball - my mom's recipe
Onion dip - my mom's recipe
Turkey - Mom
Stuffing - Mom
Mashed potatoes - Mom
Squash Casserole - Paula Deen
Green Bean Casserole - Campbell's
Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette - Cooking Light
Chocolate Pecan Pie - Food & Wine, 11/05
Cranberry-Walnut Upside Down Cake - Gourmet, 11/05
Pumpkin Cheesecake Bars - Bon Appetit, October 2006
Pumpkin Pie - Costco
Apple Pie - Costco

Here are the recipes.

Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette
Cooking Light, November 2005

1 cup sweetened dried cranberries (such as Craisins)
3/4 cup apple juice
1/2 cup zinfandel or other fruity dry red wine
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
10 cup gourmet salad greens
3 cups cubed Gala apple (about 2 apples)
1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts, toasted

Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.

Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine cranberries, greens, apple, and onion in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with toasted walnuts.

Yield: 10 servings
Lauren's Notes: We were too lazy to make the dressing so we used a bottled cranberry vinaigrette. We used candied walnuts instead of normal walnuts, and threw in some pears. It was pretty good. Nothing fantastic or repeatable, but good.

Squash Casserole
Paula Deen & Friends Cookbook, 2005. page 48

6 medium yellow summer squash (approximately)
1 small onion, chopped
1 1/2 cups grated sharp Cheddar cheese
1/2 cup mayonnaise
10 soda crackers, crumbled
1 egg, lightly beaten
2 Tbsp butter, melted
Salt and pepper

1. Preheat the oven to 350°. Spray an 8-inch square baking dish with vegetable oil cooking spray.

2. Peel the squash with a vegetable peeler and cut into 1/4-inch slices. Place the squash and onion in about 2 inches of salted water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium-low and simmer until the squash is very tender, about 10 minutes to 12 minutes. Drain the squash. In the same pot, mash the squash and onion with a fork; you should have about 2 cups of cooked squash. Add 1/2 cup of the cheese, the mayonnaise, and the crumbled soda crackers. Stir in the egg and butter. Taste; season with salt and pepper as needed. Pour into the prepared baking dish. Top with the remaining 1 cup cheese. Bake for 25 minutes or until the cheese is melted and the casserole is bubbly.

Yield: 8-10 servings
Lauren's Notes: This is wonderful and is the best squash casserole I have had. It even passed the Lunchbox Test. I will definitely make it again.

Bon Appetit, October 2006

1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
3/4 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats

1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger

1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

For Crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.

Yield: 16 bars
Lauren's Notes: I thought these were fantastic. They were a little bit time consuming but worth it. I would definitely make these again.

Gourmet, November 2005

For topping
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
1 3/4 cups fresh or frozen cranberries (7 oz; do not thaw if frozen)
3/4 cup coarsely chopped walnuts (3 oz), toasted

For cake
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup well-shaken buttermilk

Special equipment: a well-seasoned 10-inch cast-iron skillet
Accompaniment: lightly sweetened whipped cream

Make topping:
Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.

Make cake:
Put oven rack in middle position and preheat oven to 350°F.

Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)

Bake cake:
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

Cooks' note:
Cake can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature.

Yield: 8 servings
Lauren's Notes: I LOVED this cake. It is even better chilled the next day. It was fun to make, very very pretty, and yummy. I would definitely make this again, especially at Christmastime.

Chocolate Pecan Pie
Food & Wine magazine, November 2005

* 2 cups all-purpose flour, plus more for rolling
* 1 teaspoon sugar
* 1/2 teaspoon kosher salt
* 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4-inch dice
* 1/4 cup ice water

* 1 1/2 cups pecan halves
* 4 tablespoons unsalted butter
* 6 ounces bittersweet chocolate, broken into pieces
* 1/2 cup light brown sugar
* 3 large eggs, lightly beaten
* 3/4 cup light corn syrup
* 1 teaspoon pure vanilla extract
* Pinch of kosher salt
* Unsweetened whipped cream

1. MAKE THE DOUGH: In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas. With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight.

2. Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell until firm, at least 30 minutes.

3. Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°.

4. MAKE THE FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans.

5. Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely. Serve with whipped cream.

Yield: 1 pie
Lauren's Notes: We skipped the dough and just used Pillsbury pie crust dough. But the filling was AMAZING. I will never make normal pecan pie again. It must always be chocolate from now on. Yum.

1 comment:

Anonymous said...

Word up givin me a shout out of What Lauren Eats!
I was a little T.O'd to find out that Gibby didn't like the Lemon Parsley Bruschetta though--that BASTARD!