Savory Cheesecake

I have come to love making jam so that I can enjoy the summer bounty in the depths of winter.  They are easily turned into dessert (pop tarts anyone?), but can also make a perfect party appetizer on top of cheesecake.

While an herbed savory cheesecake was a perfect base to my tomato jam before, I wanted more of a blank canvas for a batch of strawberry rhubarb caramelized onion jam that I made this summer.  Pumpernickel pretzels and walnuts turned out to be a fabulous choice for this treat, and it's absolutely perfect for entertaining. 

Although, if you don't want to share, I won't tell ;)

Savory Goat Cheese Cheesecake
adapted from my PB Chocolate Cheesecake

You can make this in a regular 9 or 10" cheesecake pan for a party, or perhaps a few smaller 4" pans for a smaller gathering.  Prefer the individual size?  A mini cheesecake pan or a muffin tin work as well.

1c pumpernickel pretzel crumbs (could use any type of pretzel or cracker here)
1/2c chopped walnuts (or other nut/seed)
4T butter, melted
12oz cream cheese, RT
11oz goat cheese, RT
1/4t sea salt
freshly ground pepper
3 eggs, RT
strawberry rhubarb caramelized onion jam, peach jam with caramelized onions and basil, or tomato jam

Preheat the oven to 350deg.

To make pretzel crumbs, grind up pumpernickel pretzels in the small bowl of a food processor.  Measure out 1c of the crumbs and combine with walnuts (these could also be ground up/chopped in the food processor).  Add melted butter and stir until well combined.  Press into desired baking pans.  Bake 7-10min, then transfer to a rack to cool completely.  Turn oven down to 250deg.

While the crust is cooling, prepare the filling.  Cream together cream cheese and goat cheese in a stand mixer.  Add salt and pepper and mix well.  Add eggs, one at a time, making sure each is well combined.  Pour into cooled crust, be sure not to fill more than 3/4 up the pan.  Tap cheesecake on the table to allow any air bubbles to come to the surface.

Bake (30min for minis, 45 for 4" and 1 1/2-2hours for a 9 or 10", the top will be set and no longer be jiggly). Remove and place on a wire rack.  Mine had cracks, but I didn't mind since I was covering it with jam. Once cooled, refrigerate until ~1hr before serving.  Top with the jam of your choice and serve!

I know we just passed the holiday season, what was your favorite party food?

Pickled Apples

This month the Creative Cooking Crew was creating...  pickles!

Embracing the cooler weather, I tried something a little different and tried pickling apples.  Since cheese goes as well with apples as peanut butter, I made some cheddar cheese crisps to act as a 'chip' for a salsa made from tangy pickled apples, crunchy walnuts, and fresh parsley.

Perfect for an upscale football snack or fun party appetizer :)

Cheddar Crisps with Pickled Apples

For the apples:
1/2c + 2T water
8T rice vinegar
3/4t kosher salt
1-2t local honey
2 sm-med apples
1t coriander seeds
1/4t black peppercorns

For the cheddar crisps:
cheddar cheese (I used an aged goat cheddar), finely grated
few stems of parsley, chopped
1-2T chopped walnuts

Heat water, vinegar, salt and honey in a small pot until honey dissolves.  Take off the heat, cover and let steep while you prepare the apples.

Julienne the apples and stuff into a jar (my apples may have been a bit large and filled a 16 and 8oz ball jar).  Add coriander and pepper to the jar, and then pour the brine over the apples.  Refrigerate at least 1 day before using.

Set aside some of the pickled apples to drain while you prepare the cheddar crisps.  Preheat the oven to 325deg and line a cookie sheet or baking stone with parchment paper.  Using ~2T of cheese, form circles on the parchment paper about 1" apart.  Bake for 10-12 min, until slightly browned.  Remove from the oven and let cool.

Once the cheese crisps are completely cool, transfer to a serving plate and top with the drained pickled apples and a bit of the chopped parsley and walnuts.

I imagine the pickled apple/walnuts/parsley combo would also go well on top of some baked brie.  Or tuck some pickled apples into a grilled cheese with sharp cheddar and black forest ham!

Who else has ideas on how to use the rest of my pickled apples?

Check out Foodalogue next week for more inspiration to get your pickle on!

Avocado Lime Soup

Happy National Running Day!  The weather made for a pretty awesome run home after work, I hope you got out to celebrate too :)

I thought I'd share a soup that was inspired by a dinner at The Elephant Walk a year ago (yes, it has been sitting in my drafts folder for that long).  As I am not a fan of gazpacho, this is exactly the kind of light and refreshing soup that I'll crave when the temperatures start to rise.

Avocado Lime Soup
Recipe by Shannon
Serves 2

1 1/2c veggie broth
1/2c water
1/4-1/2c lime juice
dash cumin
salt and freshly ground pepper
1T agave nectar
1 avocado, diced
1/2c grape tomatoes, halved
2T-1/4c chopped white onion
chopped parsley or cilantro, to garnish (optional)

In a large container or blender, add broth, water, 1/4c lime juice, cumin, agave nectar, a dash of salt and some freshly ground pepper.  Combine well, taste, and adjust seasonings--  based on your preferences, you might want up to 1/4c more lime juice, a little more agave, or perhaps some salt if your broth isn't very salty. Chill for a few hours.

Divide the avocado, tomatoes and onion into two bowls, then top with chilled broth. Garnish with herbs, if desired, and enjoy!



If you're reading this, I could use your help!  I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer.  To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12.  If you would like to donate a baked good, please check it out and spread the word- I won't be able to do it without you!!

Spicy Stout Mustard

Why didn't anyone tell me how easy it is to make mustard??  As my taste buds have grown up matured, mustard has become a favorite way to add a little flavor to sandwiches and dressings.  Easy enough to do after work, you simply combine all the ingredients in a jar and let it sit for a day, and then blend in your food processor!  You don't even need to can it, as it will last a good 6 months in the fridge.

Due to the high proportion of brown mustard seeds, this version has a kick- feel free to use more yellow mustard seeds if you'd like to mellow it.  So far I've tried it on sandwiches and homemade soft pretzels, but I can imagine it to be a fantastic addition to a grilled cheese with apples, ham and gruyere/cheddar!

Spicy Stout Mustard
slightly adapted from The Taste of Oregon
yield:  ~3 1/2c

12oz Pretty Things Babayaga (a winter ale whose malt gets smoked on rosemary)
1 1/4c brown mustard seeds
1/4c yellow mustard seeds
1c red wine vinegar
1T kosher salt
1t freshly ground black pepper
1/4t ground cinnamon
1/4t ground cloves
1/4t freshly ground nutmeg
1/4t ground allspice

Combine all ingredients in a large glass container and cover with plastic wrap.  Let the mixture sit at room temperature for 1-2 days to allow the mustard seeds to soften and flavors to meld.

Add mixture to a food processor and blend until seeds are coarsely ground and mixture begins to thicken, stopping to scrape down the sides of the bowl as necessary.  Transfer to clean jars with lids.  Refrigerate for up to 6 months.

*I attempted to can the mustard using these instructions and upon doing so wound up with a mustard-y water bath and jars of dried out mustard.  Thus, I wouldn't recommend it.  If you want to try to seal canning jars, I'd suggest 1/2" headspace and processing just a few minutes...  but I'm not an expert!


Have you ever made your own mustard?  If so, do you have a favorite recipe?

Best of 2012

As we enter the second week of 2013, I wanted to recap some of the highlights from my kitchen last year.  It's always fun to browse through old posts and remember how many tasty things you've eaten :)

1.  The most viewed post here on Tri to Cook published in 2012 was my Kale Basil Pesto.  As kale has taken the place of spinach as my favorite green, it finds itself into many dishes here!  I enjoyed it on pasta as well as pizza, and know that it'll be made as soon as I have another prosperous basil plant!

2.  I finally crossed one item off my kitchen bucket list when I made macarons for a friend's baby shower.  These Red Velvet Macarons were filled with an amazing cinnamon cream cheese buttercream that was the perfect accompaniment to the cocoa-kissed shells.

3.  In the battle of the baby macarons, I have to say that the Lavender Macarons with Honey-Vanilla Mascarpone were my personal favorite, with a combination of flavors that are in perfect harmony.  There's not much else I can say about these, except that you should make them!!

4.  I combined a few more of my favorite things when making this Egg Roulade-  goat cheese, sweet potatoes, avocado and black beans make their way into an egg wrapper for one of my favorite brunch dishes this past year.  Easier than it looks, this makes an impressive dish to serve to guests!

5.  My Butternut Apple Bruschetta truly celebrates the cooler seasons and absolutely deserves to be on a Best-Of list.  Fabulous for parties, especially since the toppings can be prepared ahead of time!

Photo credit to Cara!

7.  Perhaps 2012 should be renamed the year of enchiladas, as these Butternut Black Bean Enchiladas were only one of the several varieties I made!  Stuffed with a mixture of black beans and kale, then smothered with a butternut squash-based sauce, these are definitely a way to ring in the new year. 

6.  When I dreamed up my Apple BBQ Sauce, I didn't imagine it to be as successful as it was, but it was good enough that I made another batch or two before tomato season ended!  This year I'll have to make a large batch and store some in the freezer so I can use it all year long.  I used it as a sauce for herbed turkey meatballs, pizza and even a few batches of enchiladas!

8.  Something happened this year that I never really dreamed as possible (at least not while I was in the 30-34 age group).  On a chilly morning at a sprint triathlon not too far away I finished first in my AG, qualifying me for nationals this year.  I knew my performance was solid during the race, but had no idea what was in store!

9.  This popular post could have had two titles- 'Ideas for your Superbowl Party' or 'How to Cater a Party for 40'.  Last holiday season I convinced my parents to let me cater the party they had for friends and my dads' colleagues.  I had fun planning and executing with the help of my family!

10.  Since I love all things almond, and go through cinnamon like there's no tomorrow, I couldn't wait to play with the concept of a horchata.  These Horchata Cupcakes, filled with dulce de leche were a delicious end to a dinner date with good friends.

11.  You guys love dishes that can do double-duty as much as I do!  I combined sweet potatoes and red lentils to create a party appetizer over the weekend and then morphed it into a soup for lunches during the week.

12.  I'm a huge fan of cocktails that work well both virgin and alcoholic, especially when it seems like everyone I know is pregnant these days ;)  This Pomegranate Vanilla Punch was absolutely delicious, no matter whether you added some bubbly or not!

I have no idea what 2013 has in store, but I know it'll be quite the ride!!

Peach Vanilla Jam

Every time I think about peaches a certain song immediately pops into my head and usually stays for too long.  Who can complain when you're biting into a ripe, juicy peach though ;)

I'm going to can some peach jam this year, but this was actually made last year at the very end of peach season so you get this one first!  The skins were left on to add some fiber and texture, but feel free to peel your peaches (after a quick dip in boiling water) if you so desire.

Peach Vanilla Freezer Jam
adapted from Confessions of a Tart
yield:  3 jars

This jam is perfect on a biscuit, cheese platter, almond butter & jelly sandwich, stirred into yogurt...  you get the idea!

5 1/2c thinly sliced peaches  (peeled if you prefer)
1/2-3/4c packed brown sugara
juice of 1 lemon
1/2t vanilla extract
1/4t almond extract
seeds scraped from 3 vanilla beans

Add all ingredients to a medium bowl and stir until the sugar dissolves.  Refrigerate for 1-2 hours (or overnight).

Transfer fruit to a heavy-bottomed sauce pan and heat to medium high.  Bring to a boil, then reduce to low and gently simmer for 15-20min or more until jam has thickened.  Try the nudge test with a chilled plate to test if it's done.

If you want a chunky jam, you're done!  If you'd like a smoother jam, transfer (all or a portion) into a blender and process until it has reached your desired consistency.  Spoon into jar and freeze (for quite a few months) or refrigerate (for a few weeks).


Now, who's got a killer recipe for peach pie??

Chilled Watermelon Soup

Last week we saw some pretty hot temperatures up here in the Northeast.  How convenient, then, that I was creating a chilled soup for the 5 Star Foodie Makeover Challenge this month!

hosted by 5 Star Foodie & Lazaro Cooks!

I thought I'd play on one of my favorite summer salads and created this chilled watermelon soup.  Unfortunately I had forgotten about the feta I picked up for the soup when I took the pictures, so you'll have imagine some of that in the bowl ;)  It definitely adds a nice dimension to the soup, so I wouldn't leave it out!

Thanks to the fabulous Natasha & Lazaro for hosting!  There's lots of summer left, why not jump on the cold soup train?!

Chilled Watermelon Soup
Recipe by Shannon
Serves 1-2

For the soup:
1 1/2c cubed watermelon
1/4c grape tomatoes
1-2 basil leaves (a few mint leaves would also work well)
dash of salt

For serving:
cherry tomatoes, halved
crumbled feta
hot sauce/chili oil, if desired

Add soup ingredients to a blender and process until smooth.  Strain and chill for a few hours.

To serve, place some tomatoes and feta in a bowl and top with chilled soup.  Top with some hot sauce or chili oil to give it a little kick, if you're into that sort of thing ;)


What's your favorite way to cool off in the summer??

Radish App

I'm glad you all wanted to come to our restaurant Raphanus!!  Today's the day that I get to share my radish appetizer with you, and boy am I excited.  Why am I so excited?  Well, I actually fell for the root vegetable I had for so long considered verboten.  Roasted with vanilla, I'll happily eat a whole bunch!

I utilized radishes in all their glory with this appetizer; slicing some, cutting others into wedges, even transforming the leaves into a pesto!  Hints of citrus and vanilla are found in the dish, and they really elevated the flavors.  You'll see them in Evelyne and Faith's creations as well.  Without further ado...
Vanilla Roasted Radishes over Crispy Polenta Rounds w/Radish Leaf Pesto & Crispy Radish!

A composed plate, celebrating the radish

While it may seem like a complicated dish, you could also view it as getting four recipes for the price of one ;)  Each of these components could stand on their own-- the pesto tossed with some pasta, crispy radish chips as a snack, vanilla roasted radishes next to any main dish and crispy polenta rounds with your favorite topper.  Possibilities abound!

Crispy Polenta Rounds
adapted from Orangette

3c water
1c almond milk (or more water)
1c polenta
1t kosher salt
2T butter
1/2c finely grated parmesan

Bring water and almond milk to a simmer over medium heat.  Whisk in polenta, reduce heat and cook on low, whisking frequently.  Cook for 30min-1hr, until polenta is thick but still fluid.  Add salt, butter and parmesan and whisk well to combine.  Spread out, 1" thick, into two 9x9 pans.  Cool, then refrigerate until firm.

When ready to assemble appetizer, cut wedges out of polenta (I used a round cookie cutter).  Heat a cast iron skillet (or your favorite nonstick one) over medium heat.  Cook each of the polenta wedges a few minutes on each side, until they start to brown and get a little crispy.

To serve, top polenta rounds with vanilla roasted radishes and serve alongside radish leaf pesto and crispy radish chips, see below.


Vanilla Roasted Radishes

1 bunch radishes
1/2T extra virgin olive oil
1/2T butter, melted
1/4t sugar
1/2 vanilla bean, seeds scraped out
sea salt, to taste

Preheat oven to 400deg.

Remove radishes from stems, saving the leaves for the pesto.  Cut them into wedges; for larger radishes I cut them into sixths, but smaller ones I kept in quarters.  Toss them with olive oil, melted butter, sugar, seeds from the vanilla bean and a sprinkle of salt.  Spread out onto a cookie sheet and bake for 20-30min, until they are beginning to caramelize around the edges.  Remove and set aside until ready to top the crispy polenta.

Radish Leaf Pesto

1c packed radish leaves (from 2 bunches)
zest of 1 small lemon
1-2 garlic cloves
.75oz almonds
~1/4c finely grated parmesan
pinch of red pepper flakes
salt and freshly ground pepper, to taste
extra virgin olive oil

Wash the radish leaves and then add them to the bowl of a food processor or blender.  Add the rest of the ingredients except olive oil and pulse to combine.  With the motor running, drizzle in enough olive oil to reach your desired consistency.  I left mine a little chunky and served it along side my crispy polenta topped with vanilla roasted radishes.

Radish Chips
adapted from Simple Comfort Food

1 bunch of radishes
1/4t garlic powder
1/2t smoked paprika
generous pinch of salt
pinch of pepper
1T extra virgin olive oil

Preheat the oven to 350deg.

Remove radishes from their stems, keeping the leaves for the pesto.  Slice radishes as thin as you can get them, 1/4" or less.  Add them to a bowl, cover with saran wrap and microwave for 40sec.  Drain and then add spices (garlic powder through pepper).  Starting by adding ~1/2T olive oil, then toss well to coat.  Add more olive oil if you need to, you just don't want them too wet.

Spread radish slices in a single layer on a baking sheet lined with parchment paper (a pizza stone also works).  Bake for 15min, then lower the oven to 225deg.  Flip the radish slices over and bake another 20min or more, until they are dried out and crisp.  Remove from the oven and serve alongside roasted radish-topped polenta and radish leaf pesto.

Don't forget to check out dinner and dessert over at Cheap Ethnic Eatz and An Edible Mosaic!

Superbowl Party Ideas

Alternate Title:  How to Cater a Party for 40

While this was going to be a post about how I catered the party my parents had over the holidays, it seems almost more appropriate to give you some good ideas about what to make next weekend for the big game.

Menu, courtesy of Dad

First, some tips on how to get it done:

• Figure out how many people are coming.
• Timing matters!  (or perhaps your inviation will dictate whether people expect a meal or snack)
• Are there any dietary restrictions/allergies?
• Plan a menu, taking care to pick mostly things that can be made ahead of time.
• Make lists your friend. Shopping lists, to-do lists...  better to have it written out than forget it.
• Accept help!  Whether it be another set of hands, a last-minute grocery run, or a dish you don't have time to focus on, welcome the opportunity to make your life a little easier.
• When it gets close to game time, don't worry about things that didn't quite get finished.  Chances are good that no one will know what is missing, it's more important to enjoy the party!

And now the Menu:

Bar Nuts
Snack Mix (Made by Mom)
Dips w/crudite: balsamic onion, hummus, eggplant caponata
Brie w/fig preserves and sliced almonds (baked at 350deg for ~30min)
Stuffed dates
Sausage Roll (Made by my Aunt)
Spinach & Gorgonzola roll (Made by my Aunt)
Bruschetta Apple Bruschetta
Chicken Satay w/Peanut Sauce
Herbed Turkey Meatballs w/Cranberry BBQ sauce (I made them smaller and kept them warm in the crockpot)
Kielbasa w/mustard
Herb Poached Shrimp w/Cocktail Sauce (recipe can also be found here)
Carrot Buttermilk Tart (I scaled up, but need to play around with proportions before I share my version)
Assorted cookies (from Mom, Aunt, and guests)
Pomegranate vanilla punch w/prosecco

Are you throwing or attending a Superbowl Party??  If so what will you be making?  Whatever you chose, don't forget to root for the Giants :)

Balsamic Onion Dip

A perfect addition to your Superbowl spread, this is a an onion dip with a little bit of character from balsamic vinegar.   If you have any leftover, I can see this as a wonderful spread on your sandwich as well!

Onion dip is on the left
(eggplant caponata in the middle, hummus on the right)

Balsamic Caramelized Onion Dip
adapted from my previous version
yield ~3c

2 1/4lb onions, cut in half and sliced into halfmoons
2T extra virgin olive oil
1/2c water
1/4c balsamic vinegar
1/4c cider vinegar
1t brown sugar
2c greek yogurt
8oz reduced fat cream cheese
salt and freshly ground black pepper

Heat the oil in a heavy, large pot over medium heat.  Add onions and cook, stirring occasionally, until onions have softened and become translucent.  Add water, vinegars and brown sugar and continue to cook on medium-low until onions are caramelized.  Set aside to cool.

In a medium bowl, combine the greek yogurt and cream cheese.  Beat until smooth and then stir in the caramelized onions.  Season, to taste, with salt and freshly ground pepper.  Cover and refrigerate for a few hours or up to two days.

Let stand at room temperature for a bit before serving with crudite.

Stuffed Dates

I like to call Medjool dates nature's candy.  Soft, caramel-y and delicious, I adore medjool dates.  So when I got an email from Laura Hartung asking if I wanted to attend a dinner at Form sponsored by Bard Valley I didn't hesitate to say yes.

I joined some fellow Boston bloggers including Janel, Elizabeth, Nancy and Liz at Forum restaurant for a four course dinner (with wine pairings) featuring medjool dates.  But it wasn't just about tasting-- we learned quite a bit as well!

Did you know that medjool dates are actually fresh?  I had assumed they were dried, but it turns out that's how they grow!  Chock full of fiber, potassium and polyphenols (antioxidants!), dates are a great way to add some healthy sweetness into your life :)

Our meal started with a Medjool date, orange and almond salad with goat cheese was quite delightful, and something I could see myself serving again and again.

Not a huge fan of duck, I was surprised by the main course, where a pan roasted duck breast was paired with black rice, broccoli rabe and a vanilla date puree.  I can see that vanilla date puree being used as the base of an ice cream...  :)

The last course of the evening left us all swooning- a Medjool date pudding cake with caramel infusion.  Holy moly, this was decadent and delicious.


We were lucky enough to be sent home with some leftovers and dates to enjoy.  And enjoy I did, creating this appetizer from my memory of the ones served at my favorite tapas restaurant!  I've served these two times in the past month and since I had people I didn't know telling me they loved me, I'm going to say they were a hit ;)  Want to make these vegetarian?  Try my friend Cara's version!

Stuffed Dates
Recipe by Shannon

If you're lucky enough to have an additional pair of hands helping you prepare these, it's quickly done in an assembly line-- one person can pit the dates another stuff.  Then both of you can work on the wrapping!

Medjool dates
Marcona almonds
goat cheese
proscuitto di parma (or serrano ham)

Preheat oven to 375deg.

Begin by pitting the dates, slicing lengthwise along half of the date and then removing the pit.

Once the dates are pitted, stuff an almond and 1-2t goat cheese (depends on the size of the date) and then close the date, bringing the two edges as close together as you can.  Set aside as you continue to stuff the remaining dates.

Cut each piece of proscuitto in half lengthwise and wrap each date in one half.  Place on a baking sheet and repeat with remaining dates.

Bake until dates are warmed and proscuitto is crispy, 10-12min.


I think these eclipsed my medjool-based running fuel as my favorite way to use dates :)  What's the most creative way you've used or eaten dates before?? 

Butternut Apple Bruschetta

I'm posting this recipe today to prepare you for your next party, as this recipe is not to be missed.  First at the cookie swap, and then at another holiday party, these bruschetta got rave reviews and are nothing short of fantastic!

Action shot!  Thanks Cara :)

Butternut Apple Bruschetta
inspired by Joanne & Jen
Serves a crowd

I didn't count how many bruschetta I made, but I'm guessing I could've gotten ~3dozen from this recipe.  The butternut squash and apples can be roasted ahead of time, just bring them to room temperature before assembly.

1 lg butternut squash
1 lg, crisp apple (or 2 small, I used honeycrisp)
extra virgin olive oil
sea salt (I used coarse for roasting and fine for seasoning the ricotta)
freshly ground black pepper
1 15oz tub fresh ricotta cheese
cranberry bread (the Savory Cranberry loaf I used the first time was stellar, but cranberry walnut also worked well)
fresh sage
reduced balsamic vinegar

Preheat the oven to 375deg.

Cut the butternut squash and apples into similar sized cubes, I went for ~1/2" dice.  Add cubed squash and apples to a large bowl and toss with 1-2T olive oil, some coarse sea salt and a few grinds of black pepper.  Spread out on a cookie sheet and bake for 20-30min, tossing halfway.  Set aside to cool.

Melt a small slab of butter in a skillet (probably ~1T) over medium-low heat.  Add fresh sage leaves (a handful?  I just made sure they were in a single layer in the skillet) and cook until beginning to brown, ~2-3min/side.  Once crispy, transfer sage leaves to a plate lined with paper towels and drain until ready to assemble crostini.

Slice bread into thin slices, then into smaller, easy to hold pieces.  The cranberry bread I used was bigger than a traditional baguette, so I cut each slice into 3 pieces.  Lay out in a single layer on a cookie sheet and lightly drizzle with olive oil.  Sprinkle with a little coarse sea salt and then bake, a few minutes on each side until they are beginning to brown and are crispy.

While the bread cools, finish preparing the remaining components.  Add a bit of salt and a good dose of freshly ground black pepper to the ricotta and mix well (do this right in the container, no need to dirty another bowl!).  Crumble the crispy sage into a small bowl.  To prepare the balsamic vinegar to top the crostini, add 1/4c balsamic vinegar to a small saucepan and heat over medium heat until it has reduced by about half.

To prepare the bruschetta, top each crostini with a heaping tablespoon of ricotta and a spoonful of roasted squash and apples.  Repeat with remaining crostini and add to a serving dish.  Once they're all done, sprinkle the crispy sage over the bruschetta and drizzle on the balsamic vinegar.

What was the best appetizer you had this past holiday season?

Sweet Potatoes & Red Lentils

Happy New Year!!

I can't quite believe it's already 2012, but hopefully you had a wonderful holiday season and are ready to get this year started right ;)  If you didn't catch my 11 Best of '11, there are some goodies in there!

While there are quite a few things I have to tell you about, I chose something a bit healthier to start off with, in case you're still in a cookie coma!  This dip morphed into a delicious soup, so you could certainly go whichever route you're craving.  Is it 50 in december?  Perhaps you'll prefer some crisp veggies and dip.  If it actually feels like winter where you are, I'd opt for a nice bowl of this delicious soup!

Sweet Potato & Red Lentil Dip
adapted from Whole Foods
Yield:  4c

1-2T extra virgin olive oil
1 sm onion, chopped
1 lg garlic clove, chopped
2 sm sweet potatoes, cut into 1/2" cubes
1" knob of ginger, grated
1t cumin
1/2t curry powder
1/2t smoked paprika
1/2t garam masala
1/4t coriander
1/2t sea salt
few grinds black pepper
1 1/2c red lentils, picked over
3/4c light coconut milk
2 1/2c water
juice of 1 sm lemon

Heat oil in a large saucepan over medium-high heat.  Add onion and saute, stirring occasionally until softened, ~5-7min.   Add sweet potatoes and spices (ginger through pepper) and saute until fragrant. Stir in lentils, water and coconut milk and bring to a boil.  Reduce heat, cover and simmer until the sweet potatoes (and lentils) are soft, ~20min.  If your liquid cooks off before the sweet potatoes are tender, add a little more  water (but not too much, or that will make for a thin dip).

Remove the pan from the heat and let cool a bit.  Add lemon juice to the mixture and puree using a blender or food processor.  Taste and adjust seasonings.

Serve with a drizzle of olive oil or chopped herbs, if you remember ;)

Sweet Potato & Red Lentil Soup

leftover sweet potato and red lentil dip (recipe above)
remaining coconut milk from the can
water/broth, if desired

Add dip and coconut milk to a saucepan and heat over medium-low heat.  Stir or whisk to combine and add any water to reach your desired consistency.  Serve warm, topped with chopped scallions or herbs, or some greek yogurt.


How did you ring in the new year?

Butternut Coconut Jam

With an abundance of butternut squash thanks to my CSA, I set out to try something different.  A quick perusal of my saved recipes and I found my inspiration.  Butternut coconut jam.  Oh yes.  Grated squash, cooked down to a jam-like consistency?  Awesome.

A unique addition to a cheese plate, this jam goes perfectly well with an assertive cheese.  I tried it with goat cheese, surprising no one :)

crostini w/goat cheese and butternut coconut jam

It also worked well in a pork tenderloin (1lb) that I stuffed with sage (1-2T), butternut coconut jam (1/2c) and gorgonzola (~1/3c).  I didn't write down an exact recipe, but it was similar to this technique.

stuffed pork tenderloin w/roasted brussels, sweet potatoes, onions and cranberries

Some other potential uses for the jam:
     as a cupcake filling
     inside a grilled cheese (w/sage or rosemary, nuts and/or apples)
     stirred into oatmeal
     on top of goat cheese ice cream
     in a fall s'more, between homemade graham crackers and marshmallows

Butternut Coconut Jam
adapted from The Kitch'n
Yield:

1 butternut squash (2-2.5lbs)
2c unsweetened almond milk
1 1/2c evaporated cane juice (or granulated sugar)
1/2c dark brown sugar (mine was unpacked)
1 cinnamon stick
8 whole cloves
2 vanilla beans
1c dried unsweetened coconut

Peel the butternut squash and cut into pieces.  Grate the squash (I used my food processor), or cut into small pieces.  Add squash, milk, sugars and spices into a large, heavy pot.  Split the vanilla beans and scrape out the seeds and add to the squash along with the scraped pods.  Cover and cook over medium heat until the squash is soft and tender (~15min or so).

Once the squash is tender, remove the cover and continue to cook on medium heat, stirring frequently until the mixture is reduced and thick like...  jam :)  Mine took ~1hr or so.  Remove from pan from the heat and stir in the coconut.  Once cool, fish out the cloves, cinnamon stick and vanilla bean pods.  I left the jam as-is as I wanted to retain some texture, but if you prefer a smooth jam mash or puree the mixture.  Store in the refrigerator.



How would you eat this butternut coconut jam?  Check back later this week for another use!

Beet Crostini

When I read about Jen's Power of Pink Challenge to promote breast cancer awareness, I knew I'd have to participate.  It's amazing how much this movement has evolved-- I can't say I ever expected to see NFL players sporting pink apparel!

Whether you walk, run, or support those who do, it is certainly important to be well-fueled :)  These beet crostini provide a great way to do that- chock full of antioxidants, folates, vitamins, minerals and calcium.  Plus the beet puree came out a gorgeous magenta color that you can't help but love!

Beet Crostini
Recipe by Shannon
Serves a crowd

The beets can be roasted ahead of time and refrigerated until you're ready to prepare the crostini.  Alternatively, the puree can be prepared ahead of time and kept cold until you're ready to serve.

1.5lb beets
5.5oz ricotta
1.5oz goat cheese, plus more for topping if desired
1T fresh thyme leaves
1 clove garlic
salt and freshly ground pepper
clover honey
chopped walnuts
1 lg baguette

Preheat oven to 400deg.

Cut off beet greens and scrub beets.  Wrap in a piece of aluminum foil and place in the oven.  Roast for ~45min (will depend on the size of your beets), until the beets are tender and easily pierced with a knife.  Remove from the oven and set aside.

Once the beets are cool enough to handle, peel and roughly chop.  Add beets, ricotta, goat cheese, thyme and garlic to the bowl of a food processor or blender.  Process until pretty smooth and all ingredients are well incorporated.

Cut the baguette into thin slices (~1/2" thick) and set on a cookie sheet.  Drizzle with olive oil and sprinkle with coarse sea salt.  Place in oven until the edges start to brown.  Flip the slices over and return to the oven until toasted and crispy.

Transfer toasts to serving dish and top with 1-2T of beet puree.  Drizzle with honey and top with a little more goat cheese (if desired) and chopped walnuts.  Serve!