Archive for the ‘Thanksgiving’ Category

Flour-less Chocolate Almond Cake

Ingredients Cake: Nonstick cooking spray, for spraying the pan 8 ounces semisweet chocolate  3/4 cup coconut oil  1 1/3 cups almonds  2 cups cooked quinoa  1 cup coconut sugar  2 teaspoons baking powder  2 teaspoons cinnamon  1/2 teaspoon baking soda  1/2 cup coconut milk  1 teaspoon vanilla extract  4 large eggs  Ganache: 8 ounces semisweet […]

Chocolate Raspberry Bunt Cake

Ingredients Cake: Nonstick cooking spray, for the pan 3/4 cup milk  1/3 cup seedless raspberry jam  4 tablespoons (1/2 stick) unsalted butter, melted  1/4 cup raspberry liqueur, such as Chambord  3 large eggs  One 15.25-ounce box devil’s food cake mix  1/2 cup fresh raspberries, for decorating 1 bunch fresh mint, for decorating Gan-ache: 1/2 cup […]

Orange-Cranberry Bundt Cake

Ingredients Nonstick cooking spray, oil or butter, for greasing the pan 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan 2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges) 2 teaspoons orange liqueur  4 large eggs, at room temperature  1 cup fresh cranberries  2 […]

Maple-Orange Icing

Ingredients 1 cup powdered sugar 1/2 cup pure golden maple syrup  1 teaspoon orange liqueur  Directions In a small bowl, add the powdered sugar, maple syrup and orange liqueur and whisk together until combined. Drizzle on top of your dessert of choice.

Canard à l’Orange

The trickiest part of the whole recipe is caramelizing the sugar for the sauce. Just take care not to let the sugar burn, and you should have no problems. Duck à l’orange is great for dinner parties and romantic evenings. 4 to 6 servings Ingredients Whole duck — 1 (5-pound) Salt and pepper — to […]

Sauce Béchamel

Makes about 2 cups Ingredients Butter — 2 tablespoons Flour — 3 tablespoons Milk — 2 cups Salt — 1/4 teaspoon White pepper — pinch Onion (optional), peeled — 1/4 Whole clove (optional) — 1 Bay leaf (optional) — 1 Nutmeg (optional) — pinch

Rosemary-Port Cranberry Sauce

Total Time: 9:00 Prep: 0:30 Level: Moderate Yield: 10 to 12 servings Ingredients 1½ c. sugar 1 c. Port wine 2 sprig fresh rosemary 2 fresh ginger slices 5 c. fresh or frozen cranberries .13 tsp. salt .13 tsp. pepper ⅓ c. orange liqueur (such as Grand Marnier)

Baked Kale Gratin

Total Time: 1:15 Prep: 0:35 Level: Moderate Serves: 8 Ingredients 1½ lb. green curly kale 4 slice bacon 3 tbsp. butter ¼ c. shallots 1 small red bell pepper 3 clove garlic ¼ tsp. red pepper flakes (optional) 3 tbsp. flour 2¾ c. half-and-half 1¼ c. grated Parmesan 1½ c. coarse fresh breadcrumbs 2 tbsp. […]

Roasted Acorn Squash with Maple-Bacon Drizzle

Total Time: 0:50 Prep: 0:20 Level: Moderate Yield: 8 to 10 servings Ingredients 2 large acorn squash ¼ c. butter 2 tbsp. dark brown sugar 1 tsp. Kosher salt 5 black pepper bacon slices 1 tbsp. chopped rosemary leaves ½ c. maple syrup 2 tbsp. red wine vinegar fresh rosemary leaves Freshly ground pepper

Shaved Brussels Sprout-and-Chestnut Salad

Total Time: 0:30 Prep: 0:25 Level: Moderate Yield: 8 to 10 servings Ingredients 1¼ lb. Brussels sprouts 1 large Honeycrisp or Cameo apple 1 medium fennel bulb 1 c. peeled cooked whole chestnuts ½ c. torn fresh parsley leaves Sherry Vinaigrette 4 oz. Stilton blue cheese

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