Wednesday, November 22, 2017

Persimmon Chestnut Spice Cookies #FabulousFallBounty

Today is the final day of our Fabulous Fall Bounty event hosted by Cam of Culinary Adventures with Camilla and sponsored by Melissa's Produce, Le Creuset and Silpat.


I received the above products from these companies.  All thoughts and opinions are my own.  I have received no monetary compensation for this post.

It has been quite the week!  There have been tons of wonderful recipes from the dozen bloggers participating in this event.  I have shared a French Soup, a salad full of Fall Flavors, a Baby Beet salad, a Mexican dish containing Guajillo Chiles and thought I would end this party with dessert.


Are you familiar with persimmons?  I have to confess that until last year, I had never tried one.  They weren't even part of  my vocabulary.  Then, I was sent some from Melissa's Produce when they sponsored one of our Wine Pairing events and I fell in love.

Needless to say I was very excited to receive some again in this Fabulous Fall Bounty Basket.  Last year I made a cake and some dip.  This year I decided to make some cookies.



This gave me an excuse to use my new Silpat mat.  I use my silicone mats all the time and I'm excited that I now have 4 of them so that when making cookies, I can get two baking trays ready while two are in the oven.  That makes short work of your baking time.

I also use silicone mats when roasting veggies.  Anytime you would use parchment paper on a baking sheet you can use the silicone mats.  I still keep parchment on hand for lining cake pans though.  I'm waiting for silpat to come out with round mats to be used in cake pans and different size square and oblong mats to be used in baking pans. Their website promises new products coming soon so I'm keeping my fingers crossed.


I found this recipe for Persimmon Cookies on Allrecipes.com.  It called for walnuts but I had some steamed and peeled chestnuts from Melissa's so I substituted those.

I also used ginger instead of cloves and lessened the amount of nutmeg in the recipe.

The final adaptation was replacing the raisins with dried cranberries.

These soft, chewy cookies were reminiscent of taking a bite of spice cake.  The only moisture in these cookies comes from the persimmon and egg. The persimmon had turned gelatin like from the cornstarch but dissolved upon addition to the creamed butter.

I had the batter made and all 4 trays of cookies, containing 20 cookies on each tray,  baked and cooling in less than an hours time.  Perfect for during the busy holidays.


I had enough cookies to take to our church for the choir concert afterglow and still put some in the freezer to serve during the holidays.  I am going to pull some of them for the Thanksgiving dessert table.

I hope you have enjoyed reading the recipes from this Fabulous Fall Bounty event as much as I.  I have found lots of great new recipes that can't wait to try.  This cookie recipe is destined to become a yearly tradition.


Persimmon Chestnut Spice Cookies
adapted from Allrecipes. com submitted by Patty Tindall

2 ripe Fuyu persimmons, stemmed and quartered
1 t. baking soda
2 c. flour
1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/2 t. salt
1 egg
1 c. sugar
1 stick butter, room temperature
1 c. dried cranberries
1 c. chopped chestnuts

Place the persimmons and baking soda in a food processor and puree.  Set aside.

Sift together the flour, cinnamon, ginger, nutmeg, and salt.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the egg and persimmon.  Stir in flour mixture and then beat until light and fluffy. Stir in the cranberries and chestnuts.

Using a small cookie scoop place onto a baking tray covered with a silicone mat.  The cookies do not spread much at all and are very cakelike so you can put 20 per tray.  

Bake in a preheated 350* oven for 12-15 minutes, until golden brown. Print Recipe

Final Fabulous Fall Bounty Recipes







Tuesday, November 21, 2017

Guajillo Chilaquiles and Mexican Flavored Acorn Squash Soup #Fabulous Fall Bounty

Welcome to Day 4 of our 5 day event called Fabulous Fall Bounty.  This event, hosted by Camilla of Culinary Adventures with Camilla, has been so much fun and there have been tons of great recipe ideas for the Holiday season that is nipping at our heels.


Camilla had arranged for sponsors to assist us in creating recipes for this Fabulous Fall Bounty event.  Melissa's Produce provided all the bloggers with a huge box of seasonal produce.  Le Creuset provided us each with this gorgeous platter.  Silpat sent us each a baking mat.  I did not receive any monetary compensation for any of the posts in this event and all ideas, thoughts and opinions are completely mine and completely honest.


I'm pretty excited about today because not only was I able to use products from each of our sponsors but I am able to share two recipes with you that together made a perfect Meatless Monday meal.


I had gotten this wonderful bag of dried Guajillo chiles from Melissa's.  I did what I always do when given Mexican ingredients.  I turned to my well used copy of Rick Bayless's Mexican Kitchen and looked up Guajillo in the index.  There were some great recipes that I will be trying including one for a Grilled Steak with a Spicy Guajillo Sauce. Stay tuned for that.

I finally decided to make Guajillo Chilaquiles for a Meatless Monday meal.  I was concerned that the Chilaquiles by themselves would not be substantial enough to constitute a meal so I decided to roast up the Acorn Squash and Celery Root along with some sweet onion and carrots and create a Mexican inspired soup.



I simply made a simple roasted and pureed soup, added some chili powder and cumin for flavoring and garnished it with roasted, salted pumpkin seeds (pepitas) for some texture.   It was amazingly tasty.


Frank made up some of his Fantastic Margaritas and it was a wonderful casual dinner perfect for Meatless Monday or Taco Tuesday.

Don't forget to stop by and see all the other Fabulous Fall creations following my recipes.

Guajillo Chilaquiles
adapted from Rick Bayless's Mexican Kitchen

6 cloves garlic, unpeeled
16 med. large dried guajillo chiles, stemmed and seeded
1 t. dried oregano
black pepper, to taste
dash of cumin
5 1/3 c. chicken stock, divided
1 1/2 T. olive oil
salt, to taste
sugar, to taste
1 pkg. Totada or Taco corn shells, broken into pieces
1/4 c. Crema or sour cream thinned with a bit of milk
1/4 c. Mexican crumbling cheese or Feta cheese
1/2 of an Avocado, peeled and sliced


Place the unpeeled garlic cloves in a cast iron skillet over medium heat.  Cook for about 15 minutes, until soft and blackened in spots, set aside to cool.

While garlic is roasting, use other side of skillet to toast the chiles.  Open the chiles and lay them flat onto the skillet, pressing down with a spatula.  Cook until they crackle and send up a wisp of smoke, turn and press down to toast the other side.  Set aside, in a small bowl, until all chiles are toasted.  Cover with boiling water and allow to rehydrate for half an hour.

Drain and discard the water from the chiles and place them in the bowl of a food processor.  Peel the roasted garlic and add to the chiles along with the oregano, pepper, and 2/3 cup of the stock. Blend to a smooth puree, stirring and scraping often.  Press through a medium sieve strainer, removing any leathery skin from the chiles.  

In a large dutch oven, heat the olive oil over med-high heat.  When hot enough that a drop of the puree sizzles when dropped into it, add the remaining puree.  Cook and stir until puree thickens into a paste, about 5 minutes.  Add 3 cups of the chicken stock and simmer, partially covered, until it resembles a thick tomato sauce, about 45 minutes, stirring occasionally.  Taste and season with salt and sugar.

Add remaining chicken broth to the pot and heat to a boil.  Add the broken corn shells. Stir and cook for a few minutes until they are softened but still retain shape.  

Spoon onto a platter. Drizzle with the crema, sprinkle with the cheese and garnish with the avocado slices.  Print Recipe



Mexican Flavored Acorn Squash Soup

1 acorn squash, quartered and seeded
1 celery root bulb, peeled and cut into chunks
1/2 of a sweet onion, halved with root intact
1 large or 2 small carrots, scraped and chunked
1 T. garlic infused olive oil (or regular olive oil and a garlic clove roasted with veggies)
salt and pepper to taste
4 c. chicken stock
1 t. chili powder
1/4 t. cumin
Roasted, salted pepitas for garnish

Toss the squash, celery root, onion and carrots in the olive oil. Season to taste with salt and pepper.  Place onto a baking sheet that has been lined with a silicone mat or parchment paper.  Bake in a preheated 400* oven for 30-45 minutes, until vegetables are tender and browned.

Remove from oven and place into a food processor or heavy duty blender.  Add the chicken stock and puree until smooth, adding more liquid (stock, water or cream) if necessary to achieve desired consistency.  Season with chili powder and cumin.  Taste and add more salt and pepper as needed.

Reheat and serve garnished with pepitas.  Print Recipe

More Fabulous Fall Bounty Recipes




Monday, November 20, 2017

Baby Beet Salad with a Creamy Coffee Dressing #FabulousFallBounty #CrazyIngredientChallenge

Remember what I was saying about providence a couple of days ago?  Well, it is smiling down upon me again today.

This is Day 3 of Fabulous Fall Bounty, hosted by Cam of Culinary Adventures with Camilla and sponsored by Melissa's Produce, Le Creuset and Silpat.  These companies sent a dozen bloggers products to use in the creation of recipes for this event.  I received no monetary compensation and all opinions are my own.


One of the things I received, in this huge box from Melissa's, was peeled and steamed baby beets.  These are wonderful to have in the refrigerator.  Especially, if like me, you LOVE beets.  They are so yummy and delicious but they do take a while to prepare.  Having these precooked and sealed beets on hand makes life much easier.

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You can imagine how thrilled I was when the poll for our Crazy Ingredient Challenge was complete and beets was one of the winning ingredients.  Providence.

Each month, our host, Kelly of Passion Kneaded, gives us 2 subsets of 4 ingredients.  We vote on which ingredients we want from each subset and when the tally comes in we are told which ingredients we must include in a recipe created for the event.

It is a lot of fun and, if you enjoy a challenge, we would love to have you join us.  Just put a comment below or on any of the recipe links for CIC and let us know.

The second ingredient this month? Coffee.... that kinda set me back a bit.  My first thought was a coffee flavored smoothie.  I use beets in my smoothies quite often.  I actually played around with the idea of making a beet and coffee ice cream too.  

It seemed as if each idea I had included a creaminess of some sort.  This led me to think about a creamy salad dressing.  I love adding beets to my salads and I thought that the bitterness of a creamy coffee dressing, drizzled on a salad that was sweetened, naturally, with beets would work.


Yes, those are some beautiful beef filet steaks that you see in the background.  This salad was going to be the first course of a Surf and Turf dinner that I was serving for company so I wanted it to be delicious.


And it was.  I kept it very simple.  Mixed greens, sliced beets and a drizzle of creamy coffee dressing.  It was surprisingly tasty and the perfect salad to serve when the rest of the meal is going to be rich and decadent.  Bitter is one of my favorite tastes.  I know it is not for everybody so I did add a little honey to the dressing to cut the bitterness just a bit while still leaving enough that it made you stop and take notice that this was not your ordinary salad dressing.


Baby Beet Salad with a Creamy Coffee Dressing

1 baby beet per person, steamed, peeled and cut into slices
2 handfuls of mixed greens, per person
1 (6 oz) carton plain Greek yogurt
2 T. brewed coffee
1 t. honey
salt and pepper to taste

Whisk together the yogurt, coffee, honey, salt and pepper.  Taste and adjust sweetness and seasonings as desired.

Chill a salad plate for each person.  Place 2 handfuls of salad greens on each plate.  Top with sliced beets and drizzle with dressing. Print Recipe

More Fabulous Fall Bounty






More Beet and Coffee Creations

Sunday, November 19, 2017

Flavors of Fall Salad #FabulousFallBounty

All you squash fans out there, raise your hands.  I've raised both of mine.  I LOVE squash and we eat a lot of it in season.  Summer squash and zucchini in the warm months.  Butternut, acorn, pumpkin, spaghetti and delicata squash in the winter months.  So delicious and so nutritious as well.


So I was thrilled when Melissa's Produce provided me with several squash to use in our Fabulous Fall Bounty Event, hosted by Cam of Culinary Adventures with Camilla.  All opinions in this post and on this entire blog are 100% my own.

I couldn't wait to get my hands on that squash and get cooking.  I used up the Delicata before this event ever had a chance to start.  I roasted it up along with some of the fingerling potatoes and served it alongside these Lemon Breaded Pork Chops.  They were so delicious that I made the exact same dish again to serve with a Maple Glazed Ham Steak that I will be sharing with you another time.



Today, though, I want to share how I used the Butternut squash in this Flavors of Fall salad that will be perfect on your Thanksgiving Table.


I love adding squash to my salads.  Normally, I roast the squash but this salad, found at Food&Wine,  calls for a different preparation.

It has you saute the squash on the stove top.  This save quite a bit of time and frees up your oven for the turkey that needs  to roast for hours.   

I adapted this recipe to include some of my favorite things, like rainbow chard.   Sauteeing on the stove top means that you can also add in some of the chard stems to get tender as well.   They add such beautiful color and texture to your salad.


The sweet softness of the squash, the bitterness of the radicchio, the saltiness of the pepitas and the crunchiness of the pecans combine to make this a salad about which your guests will rave and that your family will request year after year.

Flavors of Fall Salad
adapted from Food&Wine

7 T. peanut oil
1 peeled butternut squash, cut into 1" cubes
salt and pepper to taste
2 T. red wine vinegar
1 T. chopped fresh tarragon
1 T. chopped fresh parsley
1 bunch rainbow chard, chopped, leaves separated from stems
Mixed salad greens, to include radicchio
1 c. pecans, coarsely chopped
1/2 c. roasted and salted pepitas

In a large skillet, heat 2 T. of the oil over med high heat.  Add the squash in an even layer. Season with salt and pepper and let cook until browned on the bottom, about 5 minutes.  Turn over the squash pieces, add the chard stems and let cook until squash is tender and browned on both sides and chard is tender but still vibrantly colored.  Set aside to cool.

Place the remaining 5 T. of oil in a jar with the vinegar, tarragon, parsley and season with salt and pepper.  Seal the jar and shake until well blended.

Place the chard leaves, salad greens, pecans, pepitas, squash and chard stems in a large bowl.  Add the dressing and toss well to coat.  

More Fabulous Fall Bounty Recipes






Saturday, November 18, 2017

The Thanksgiving Week Menu

Wow.....where did this year go?!  I blinked and it is the start of the Christmas season.  It is mind boggling to me.  I don't have one single Christmas gift bought yet!!  Oh well, it will wait until after Thanksgiving.  Perhaps that's as it should be.

Image result for thanksgiving

Thanksgiving Day is normally the first day of my Christmas Holidays but this year we are starting early.  Tomorrow we are taking our Little Miss, her Mama and Charlie, her Aunt Amy and Uncle Doug and heading to the Fox Theater for How the Grinch Stole Christmas.  We are very excited.  I am even more excited that our Lili is meeting us for dinner while we are downtown.

Image result for grinch musical

Monday we are doing our Thanksgiving Basket Distributions for the Food Pantry. Tuesday and Wednesday I will have the Angel Face here to help me with my Thanksgiving Preparations.

Thanksgiving Dinner will be celebrated later in the evening allowing the kids to see the other side of their families during the day.

Image result for mac and cheese on old mission peninsula

Friday morning we are heading up north.  We will be spending the afternoon and night with our TC family.  Saturday morning we are meeting up with our friends, Bob and Cathy, and 4 other couples for the Great Mac and Cheese Bake Off sponsored by the Wineries of Old Mission Peninsula.  It should be a lot of fun.

I am sharing our Weekly Menu including the Thanksgiving Feast.  Please stop by and visit so I can wish you and yours a very Blessed and Happy Thanksgiving Day.  My blogging friends and readers are one of the things for which I will be giving thanks this year.

Saturday
Meatballs in Mushroom Gravy
Egg Noodles
Glazed Carrots

Sunday
Dinner out after Grinch

Monday
Order in Pizzas or Subs for Food Pantry workers

Taco Tuesday
Tacos, of course

Wednesday
Stew over Biscuits

Thanksgiving Day
Crab and Crimini Bisque
Salad with Beets, Dill and Feta
Roast Turkey
Roast Fresh Kielbasa
Mashed Potatoes
Roasted Brussels Sprouts
Buttered Corn
Crescent Rolls
Cranberry Sauce
Gravy
Pumpkin Pie
Persimmon and Chestnut Cookies

Friday
Heading North, See you Sunday







Parsnip, Potato and Pear Soup #FabulousFallBounty #SoupSaturdaySwappers #Winophiles

Welcome to the first day of our five day celebration featuring #FabulousFallBounty.  This feast is being hosted by Cam of Culinary Adventures with Camilla.  Cam believes that while Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season.

Disclosure: This post and recipe contains and uses product provided by sponsors.  There was no expectation from my post other than I write, as always, my true and honest opinions.

So, this year, she invited a dozen food bloggers to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.



We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

  
I thought it was providence that our first day of this Fabulous Fall Bounty event landed on the same date as my #SoupSaturdaySwappers posting date.  Of course, it may have been all in Cam's plan since she, too, belongs to Soup Swappers. 


This month's soup swappers host is Sally of Bewitching Kitchen who chose French Soups as our theme.  Coincidence that two of our sponsors, Le Creuset and Silpat, are based in France?  Well, Sally chose this theme way before Fabulous Fall Bounty was even a thought in Cam's head....providence.

Then, to make things even more remarkable, today is also the day we share wine and food pairings with The French Winophiles.  Providence?  Or Cam's masterminding since we both belong to all three of these groups?  Pray tell Cam!!

So here I was, faced with the wonderful challenge of creating a French Soup to pair with a French wine (in this case our theme is Beaujolais) using amazing fresh and seasonal bounty from an American company, Melissa's Produce.  Oh, to suffer this fate each day would be heavenly.

If you would like more information about The French Winophiles and Beaujolais wines please see my Say Yay to Beaujolais post from this past Thursday.

Image result for my french family table

Okay, I have one more thing to point towards providence in these events today.  I belong to another group, Foodies Read, and had won a cookbook called My French Family Table by BĂ©atrice Peltre. Surely that could not have been part of Cam's plan.  I mean, she does belong to that group as well but how would she have any idea that I won or which book I chose?  Right, Cam?  You could have no idea, right?

Well, whether or not Cam knew or didn't know about how all of these things would work out perfectly for me, I am extremely grateful that it did. 


I found a gorgeous recipe for Parsnip, Potato and Pear Soup in the cookbook that I adapted so that I could use some of the lovely produce I had been provided.  I also adapted the recipe for Hazelnut and Tarragon Pesto in the book to use the Chestnuts that had been part of the package given to me by Melissa's.


This creamy, flavorful soup is given some texture with the chestnut pesto swirl.  The garnish of goat cheese and dried cranberries add a pop of color and brightness to this earthy soup.  It is perfect for a soup and salad lunch, as I enjoyed it, but would be even nicer as a first course on your Thanksgiving table.  


I served it up with a glass of Domaine de Briante Brouilly from the Beaujolais area of France.  I thought the pairing of the dry, fruity wine was perfect with the earthy sweetness of the soup.  

Soupe aux Panais, aux Pommes de Terre, et aux Poires
adapted from My French Family Table 

2 large parsnips, peeled and chopped
1 lb. fingerling potatoes, chopped 
2 T. garlic infused olive oil
1 shallot, finely chopped
1 large leek, white and light green parts, well scrubbed and sliced
3  small ripe pears, I used Fiorello, cored and diced
6 c. chicken stock
2 bay leaves
3 sprigs of tarragon
salt and pepper to taste
1 c. heavy cream
5 oz. feta cheese, crumbled
3 T. dried cranberries, coarsely chopped
1/4 c. whole steamed, peeled chestnuts
1 clove garlic
1/2 t. finely grated orange zest
1/4 c. tarragon leaves
1/2 c. parsley leaves
1/4 c. grated Parmesan cheese
Freshly ground pepper, to taste
1/2 c. good olive oil

Heat olive oil over medium high heat in a large soup pot.  Add the shallot and leek, cook and stir for about 5 minutes until softened.  Add the parsnips, potatoes and pears, cooking for a few minutes.  Add the chicken stock, bay leaves and tarragon sprigs.  Bring to a boil, reduce heat and simmer, covered, for about 20 minutes, until all vegetables are soft.  Remove the bay leaves and tarragon sprigs. 

While soup is simmering, combine the feta and cranberries.  Set aside.  

Place the chestnuts, garlic, orange zest, tarragon, parsley and Parmesan cheese in the bowl of a food processor and pulse until combined and minced.  Running the food processor, drizzle in the olive oil until a paste like consistency is obtained.  This pesto will keep in the refrigerator for up to a week or in the freezer for up to 6 months.

Using an immersion blender, food processor or heavy duty stand blender, puree the soup until smooth.  Stir in the cream. 

Divide the hot soup into 6-8 individual bowls.  Add a spoonful of the pesto to each and stir just enough to swirl it through.  Add a sprinkle of the cheese and cranberry mixture and serve. Print Recipe

Let's see what the others are sharing on this first day of Fabulous Fall Bounty






More French Soup Recipes