by Kathy Douglas | Oct 2, 2024 | Appetizers
Elevate your entertaining with one of our fall classics, an irresistibly easy, cheesy stuffed pumpkin appetizer. A whole pumpkin is transformed into an edible serving dish, filled to the brim with a savory blend of Gruyere, Parmesan, toasted bread, and a luscious creamy mixture infused with garlic, fresh sage, and a splash of cognac. After baking, the tender pumpkin walls mix into the gooey filling, creating a rich, flavorful dip perfect for spreading on toasted baguette slices. This showstopper is sure to be the highlight of your autumn table. Makes 8-14 servings.
1 baguette, cut into ⅜“ slices
2 tbsp melted butter
Kosher salt
3-lb. whole Pie Pumpkin
Olive oil
1 ¼ cups heavy cream
2 tbsp cognac
¾ cup unsalted chicken stock
¼ tsp freshly ground black pepper
1 tsp finely chopped fresh sage
2 garlic cloves, minced
1 cup grated Parmesan
1 cup grated Gruyere
Preheat the oven to 350˚F.
Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in the oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside and save the remaining slices to serve with the pumpkin.
Cut around the pumpkin stem using a knife to make a lid and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin. Lightly salt the inside of the pumpkin. Place the pumpkin on a foil-lined sheet pan. Brush the outside of the pumpkin and lid all over with olive oil.
Whisk the cream, cognac, stock, pepper, sage, garlic cloves, and ½ teaspoon of salt in a small bowl. Combine the cheeses in another medium bowl.
Start with a layer of the toasted and cubed baguette, adding ⅓ to the bottom of the pumpkin. Cover with ⅓ of the cheese. Continue layering the bread and cheese two more times. Whisk the cream mixture again, then pour it into the pumpkin, frequently stopping to allow it to soak in until the pumpkin is filled to about ½” to the top. You may not use all the cream mixture; discard any remaining cream mixture.
Cover the pumpkin with its top. Place in the oven and bake until the pumpkin is tender and the filling is puffy, 55-60 minutes.
To serve, scoop out some of the flesh with the cheesy filling and spread on the remaining baguette slices.
by Kathy Douglas | Sep 24, 2024 | Desserts
Indulge in the ultimate autumn dessert with our Pumpkin Spice Cake, featuring the warm and cozy flavors of the season. This delectable cake is elevated with bits of candied ginger and toasted nuts, adding a delightful crunch and a hint of spice. But the real showstopper is the luxurious brown-butter caramel cream cheese frosting, perfectly balancing the cake’s sweetness and rich, creamy texture. Whether you’re hosting a festive gathering or simply craving a comforting treat, this cake is sure to impress and satisfy. Makes 12 to 16 servings
For the cake
¾ cup unsalted butter, plus more for the pans
2 cups unbleached all-purpose flour; more for the pans
1 ½ tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp allspice
¼ tsp ground cloves
1 ½ cups canned pumpkin purée
1 ½ cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
For the frosting
8 oz pkg cream cheese at room temperature
¼ cup firmly packed light brown sugar
1 ¼ cups confectioners’ sugar
3 tbsp chopped crystallized ginger
½ cup nuts, walnuts, pecans or almonds, toasted
Make the cake
Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans, line the bottoms with parchment, butter and flour the parchment.
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until cool, about 15 minutes.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves until well combined.
In a large bowl, whisk the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended. With a rubber spatula, stir in the flour mixture until just combined and no large flour streaks remain.
Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.
Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes onto racks, remove the parchment, and cool completely—when the cakes are cooled, slice in half.
Make the frosting
Melt the butter in a 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown color, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes.
Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes.
Using a spoon, carefully scrape the butter from the bowl, leaving the browned solids at the bottom; discard the solids.
Using a mixer, beat the butter, cream cheese, and brown sugar at medium-high speed until it is light in color and the brown sugar has dissolved for about 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.
Assemble the cake
Put one cake layer on a cake plate. Spread 1/3 cup of the frosting on the layer. Continue with the remaining layers and the top of the cake. Sprinkle with the toasted nuts and candied ginger.
by Kathy Douglas | Sep 17, 2024 | Desserts
Embrace the flavors of fall with these irresistible Apple Spice Cookies. Each bite bursts with juicy bits of fresh apple and plump raisins, perfectly complemented by a medley of warm spices. To make these cookies even more delectable, we’ve added a luscious caramel frosting to spread over them, creating a sweet finish. These cookies are perfect for cozy afternoons, holiday gatherings, or simply as a treat to celebrate fall. Makes 20 cookies.
1 stick unsalted butter, room temperature
¾ cup sugar
½ cup grams dark brown sugar
2 eggs
1 tsp vanilla extract
3 ¼ cups all-purpose flour
1 tsp cinnamon
1 tsp ginger
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 cups apple, peeled, and diced into small cubes, ¼ inch
½ cup raisins
For the Frosting
6 tbsp butter
3 cups powdered sugar
Pinch of salt
2 tbsp caramel sauce
2 to 3 tablespoons water
Preheat the oven to 350°F . Line two sheet trays with parchment paper.
Using a mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy. Add the eggs, one at a time mixing completely between each one. Add the vanilla and mix until all are incorporated.
Whisk together flour, spices, baking soda, baking powder, and salt together in a large bowl. Add the flour mixture and stir in the apples and raisins, mixing well until incorporated.
Scoop 3 tablespoon-sized balls onto parchment-lined sheet pans. Bake for 12 minutes until barely golden around the edges. Place on a rack and cool completely before adding the frosting.
Make the Frosting
Melt butter in a 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, for 5-6 minutes or until butter turns a golden brown color. Remove from heat, cool completely, then strain to remove brown bits.
Combine the browned butter, powdered sugar, salt, and caramel in a bowl. Using a mixer, beat at medium speed, gradually adding enough water to achieve the desired spreading consistency. Spread the frosting over the cooled cookies and let set for about 30 minutes.
by Kathy Douglas | Sep 10, 2024 | Appetizers, Entrees
Spice up your dinner routine with these irresistible Korean Steak Bites in Hoisin Sauce. Tender, juicy pieces of marinated steak are seared to perfection and tossed in a rich, savory hoisin sauce that delivers a perfect balance of sweet, salty, and umami flavors. Ideal as an appetizer or a main dish, these steak bites bring the bold and vibrant tastes of Korean cuisine to your table with minimal effort and maximum flavor. Makes 2 servings as a main dish or 4 servings as an appetizer.
16 ounces one-inch-thick Rib Eye Steak
2 tbsp sesame oil
1 tbsp rice vinegar
2 green onions, white and green, thinly sliced, divided
1 clove garlic, minced
2 tbsp plus 2 tsp hoisin sauce, divided
¼ tsp fresh grated ginger
¼ tsp gochujang chili paste
Cooking spray, as needed
½ tsp sesame seeds
Cut the Rib Eye Steak into 1” cubes.
Add the sesame oil, rice vinegar, 1 thinly sliced green onion, minced clove of garlic, 2 teaspoons hoisin sauce, fresh ginger, and gochujang, and whisk together in a large bowl.
Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl tightly with plastic wrap and marinate at room temperature for 20 minutes.
Line a baking sheet with aluminum foil and place a metal rack on the foil. Spray the rack with cooking spray. Remove the rib eye cubes from the marinade, shaking off any excess, and place on the rack. Bake in the oven on broil for about 8 minutes, turning halfway through for medium 135˚F to medium-well or 140˚F. Transfer the cubed cooked rib eye to a bowl.
While the steak cooks, add the left over marinade with the remaining 2 tbsp Hoisin Sauce to a saucepan and place over medium heat. Bring to a simmer and cook for 15 minutes or to 165˚F to reduce the liquid. The remaining liquid must be cooked to 165˚F before adding to the cooked steak for food safety reasons. Add the reduced sauce to the cooked steak and toss well to coat.
Place onto a serving platter and sprinkle with sesame seeds and remaining thinly sliced green onions.
by Kathy Douglas | Sep 3, 2024 | Appetizers
Delight your guests with these elegant salmon triangles, a perfect appetizer or light meal accompaniment. Encased in crisp phyllo pastry, each triangle is filled with a savory blend of smoked salmon and cream cheese, accented by the tangy flavors of capers and lemon. These delectable bites promise to elevate any gathering or serve as a sophisticated addition to a fresh salad. Makes 9 triangles.
2 tbsp butter, melted
8-ounce package cream cheese, room temperature
1 tablespoon capers, finely chopped
2 tbsp lemon juice
2 tbsp chives, cut into ¼-inch pieces
4 ounces smoked salmon
6 Sheets Phyllo dough, cut into three long pieces
If frozen, defrost the Phyllo dough in the refrigerator the night before. Remove the cream cheese from the refrigerator about 2 hours before you start the recipe and bring it to room temperature.
Preheat the oven to 350˚F. To prepare it, line a quarter-sheet tray with parchment paper.
Cut the 6 sheets of phyllo dough into three long pieces per sheet. Melt the butter in the microwave or in a saucepan over medium heat on the stovetop.
Add the softened cream cheese, finely chopped capers, and lemon juice in a large bowl. Cut chives into ¼-inch pieces and add 2 tablespoons to the bowl. Chop the 4 ounces of salmon into smaller pieces and add to the bowl. Stir to combine well.
Take a filo strip and brush the strip with melted butter. Place a spoonful of the salmon mix at one end, about ½ inches from the end of the piece. Fold the filo into a triangle. Butter another piece of filo, place the ‘triangle’ on top, and fold it into the filo so it’s double-wrapped. Brush the top with butter and place it on a parchment-lined sheet. Repeat these steps until you’ve made all nine triangles.
Add to the oven and bake for 10 minutes. Turn over the triangles and bake for 5 minutes or until browned and crisp.
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