A holiday gift

来源: Sequoia_CA 于 2021-12-17 14:20:55 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (23358 bytes)

1, Savory Pumpkin and Kale Pie

a similar recipe from the New York Times

CRUST: Use your favorite pie crust (leaving out the sugar if your pie crust includes sugar) or store bought puff pastry. This is the crust I used (adapted from the King Arthur Flour Baking Companion):

½ cup white whole wheat
1 ½ cups unbleached white flour
¼ teaspoon salt
¼ teaspoon baking powder
4 tablespoons butter
1 teaspoon cider vinegar
3 tablespoons Greek yogurt
cold water

Mix the dry ingredients. Cut the butter into the dry ingredients with a small knife. Mash it into the flour until it looks like cornmeal, with some pea sized pieces. I use an extra- large fork. Mix in the vinegar and yogurt. Now add cold water, a tablespoon at a time. until the dough forms a ball. Chill in the fridge for a half hour. Divide dough into a little more than half (for the bottom) and a little less (for the top).

Grease your 9” pie plate with oil and/or butter.

ROLLING OUT THE DOUGH: The best way is to get a zippered dough bag from King Arthur Flour. This is two circles of clear plastic joined by a zipper. All mess is contained in the bag, and when you have rolled to your satisfaction, unzip the bag, peel off the top circle of plastic, and invert over the pie plate. If you don’t have a dough bag, get a jumbo sized (2 gallon) zip lock bag and cut the sides so you can open up the bag when you are done.

FILLING: Make up the dough, put it in the fridge to chill and start on the filling

2 tablespoons olive oil
1 large (about a half pound) onion, chopped (food processor works great!)
13 ounces of cubed, peeled pumpkin or winter squash, any variety you have. (about 2 1/2 cups)
3 cups of chopped chard, kale or beet tops (Don’t use spinach – too watery!)
3 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme
2 minced garlic cloves
Pinch of hot pepper (more if your family likes it hot)
¼ cup freshly grated Romano or Parmesan
2 eggs + a third egg if you want the top to shine.

Heat the oven to 350 degrees.

Heat the oil in a frypan and gently saute the onion. You want it softened and very lightly browned. Mix in all other ingredients. Season with salt and lots of fresh ground pepper to taste. Pile everything in the pie crust lined pie plate. Roll out the top, cover the pie and crimp the edges. Using a fork, poke holes in a decorative pattern on the top crust. Brush with beaten egg if you want it shiny.

Bake for a half hour, then check to make sure the pie crust isn’t browning too fast. If it is, tent with foil. Bake for another half hour, checking the pie at the 45 minute mark.

2, Lentil or Split Pea Soup with Greens

Greens: 10 cups of either chopped kale leaves (tough ribs pulled out), baby kale leaves, arugula, chard or spinach, washed and drained. If you’re using tougher kale leaves, put the kale in a big pot on the stove and cook in about 2 cups of water until it’s tender (and add the water to the soup pot to cook the lentils or split peas in).

Combine in a large pot or soup kettle:

1 cup uncooked lentils or split peas
2 cups water
Several bay leaves
8 ounces diced, unpeeled potato (any type, or a mix of two or more, e.g. Russet / Yukon gold)

To a nonstick saute pan, add:

1 Tbsp oil
1 large yellow onion, chopped

Saute onion in oil over a medium flame until onions are mostly caramelized (add a splash of water and/or turn down the heat if the onions are browning before they get soft).

Add to the onions:

4 or 5 large carrots, chopped
¼ cup water

Let the carrots cook and caramelize along with the onions.

When lentils (or split peas) and potatoes are soft, fish out the bay leaves, add the finished carrot/onion mixture and use a potato masher to help break chunks of potato and carrot down into lumps, so that soup is pleasantly thick and still a bit chunky.

Mix in:

2 or 3 minced garlic cloves (or about 1 Tsp garlic powder) and
salt & pepper to taste

Before taking soup off heat, stir in the raw greens or the cooked chopped kale), and mix well. Let cook until the greens are limp and just cooked through.

Let rest for 5 minutes, then serve, maybe with coleslaw or salad and mashed potatoes.

3, Roasted Delicata Squash and Kale Salad

Ingredients: (Serves 2 as a main dish and 4 as a side dish)

1 delicata squash, washed, halved lengthwise, seeded and sliced into 1/2 inch segments
1 small red onion, sliced into wedges
1 (15-ounce) can of chickpeas, drained
2 whole garlic cloves, still in their paper
1/2 TBS olive oil, plus more for drizzling
1 TBS fresh lemon juice
Sea salt and ground pepper
About 6 leaves of lacinato kale thinly sliced, or arugula, or other greens
1 cup cooked farro
1 gala apple, diced
1/4 cup dried cranberries
1/4 cup pepitas

Maple tahini sauce (or any dressing of your choosing)

1/4 cup tahini
1 TBS apple cider vinegar
1 TBS maple syrup
3 TBS warm water, more as needed
sea salt and ground pepper

Instructions:
1. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion, garlic cloves (in their paper) on one sheet and the chickpeas on the other. Toss all with a drizzle of olive oil and several pinches of salt and pepper. Roast all until golden brown, 25-30 minutes. (I roasted the pepitas briefly in another pan and think that adds a great flavor as well.)
2. Make the tahini sauce: In a small bowl combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick add water until it drizzles easily. If too thin, let it sit to thicken.
3. In a large mixing bowl combine the 1/2 TBS olive oil, lemon juice and pinch of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage until it’s lightly wilted and tender. Stir in the cooked farro and a generous drizzle of tahini sauce. Add the roasted delicata squash, red onions, apple, cranberries and pepitas. Season to taste and add more dressing if desired.

4, Spiced Apple Cider

A delicious beverage for a gathering, and a great start to a festive meal!

Ingredients:

1 gallon Apple Juice
Peel from 1/2 Orange or 1 Mandarin
10 Whole Cloves
6 Cardamom Pods
2 or 3 3 inch Pieces of Cinnamon Stick

Add everything to a heavy bottomed pan and bring just to a simmer. Turn heat down to low and cook, covered, for 90 minutes.

Notes:
1) You can use a high quality apple juice in this, but a medium quality one will do just as well. Fresh pressed apple juice will probably ferment.
2) If you have a small piece from a whole Nutmeg, you can toss that in too for an additional spice element.
3) Best made the night before and reheated when your guests arrive or when you want a mug.
4) Add a drop of Brandy for an adult beverage.

5, Persimmon Pumpkin Pie

Yields enough filling for a single-crust 10-inch pie or a 9-inch pie + 2 oven-safe custard ramekins. Use your own favorite pie crust recipe (or simply bake as a custard without crust). You may want to pre-bake the pie shell for 30 minutes at 375° to avoid the dreaded soggy bottom; be sure to prick the unbaked pie shell with a fork to keep it from puffing, and fill pie shell with pie weights or dried beans held by parchment paper. Once out of the oven, let it cool just enough that it’s still warm when you add the filling. You may want to place aluminum foil strips over the crust to keep it from browning too much while the pie is baking.

Two cups pureed, cooked sugar pie pumpkin may be subbed for the canned pumpkin. For the persimmon pulp, you may use one large ripe Hachiya or two large, ripe Fuyu persimmons that you have washed, removed the calyx and any seeds from, and pureed in a blender, skin and all.

Filling Ingredients:

15-ounce can pumpkin
1 cup persimmon pulp
3 eggs
¾ cup sugar
12-ounce can evaporated milk
2 tablespoons flour
2 teaspoons cinnamon
1 teaspoon allspice or cloves
1 teaspoon nutmeg, or to taste
¼ teaspoon salt

With the oven at 350°, whisk together pumpkin, persimmon pulp and spices in a large saucepan over low heat and cook for about 5 minutes to allow for more complex flavor to develop. Off the heat, whisk in sugar and salt, and let the mixture cool to lukewarm. Add eggs one at a time, beating each in thoroughly. Sprinkle the flour over this and whisk it in well. Mix in the evaporated milk and pour the filling into pie shell. Any extra filling can be poured into a custard ramekin or two and baked alongside the pie.

Bake until the pie is only slightly jiggly in the middle and the rest of the pie looks solid. Over-baking will cause the filling to crack. Cool the pie to room temperature before serving, or refrigerate if it is made well in advance.

6, Sunset Magazine’s Whole Orange Cake

Ingredients:

2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange

Heat oven to 325. Place oven rack in center position. Butter a 10-cup bundt pan very well, and add flour for extra non-stick.
In a large bowl, beat butter and sugar till fluffy. Add eggs one at a time.

Pulse orange chunks in food processor until mostly smooth but not completely pureed. Spoon 1 ½ cups of the pulp into batter and beat until blended.
Add flour, salt, baking soda and baking powder and beat just till smooth. Pour into buttered bundt pan.

Bake about 55 minutes or until a toothpick comes out mostly clean (just crumbs clinging are okay). Set pan on cooling rack for 10 minutes, then turn out onto rack. Make sure there is a larger pan underneath, because you’ll be pouring glaze on the cake once it’s completely cooled.

Make glaze by beating the sugar and orange juice together until smooth, then drizzle on cooled cake. Store cake airtight at room temperature.

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