Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark. Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes. It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.
I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.
Crustless Pumpkin Pie
15 oz. pumpkin puree
14 oz. sweetened condensed milk (fat free, low-fat or regular)
2 large eggs, lightly beaten
2 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp. ground allspice
1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.
2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.
My niece is quite the pastry chef. She bakes beautiful cakes and comes up with fun cupcake ideas. These turkey cupcakes are inspired by her creations from Thanksgivings past.
Turkey Cupcakes
12 Chocolate cupcakes
1 batch chocolate frosting
1 bag candy corn
12 chocolate melting wafers
1 vanilla frosting in tube
1 piece shoe-string black licorice, cut into tiny pieces
To Assemble Turkey Cupcakes: Top chocolate cupcakes with frosting, spreading a thick layer around the top of each cupcake. Stick 5 pieces of candy corn in a row along one edge of the cupcake. Make two dots with vanilla frosting toward the bottom of each chocolate wafer (leave a little 1/4″ space at bottom) and place a piece of licorice in center to make eyes. Stand chocolate face toward the front (opposite end from the candy corn tail) of the cupcake, leaving room to lay one candy corn flat for the “nose.”
This soup is the ultimate comfort food: It’s warm and creamy but completely dairy-free and healthy. I like to make it for lunch on the weekend with grilled cheese or crostini topped with goat cheese, thyme and honey. It’s equally great for entertaining. I’ve served it as the first course for fancy 5-course dinner party wth rave reviews. Butternut squash soup is one of my all-time favorite recipes that I make over and over again.
Butternut Squash Soup
3 lbs. Butternut squash (about 1 large)
1 med. onion, chopped
8 cloves garlic (5 if they are large), minced
3.5 cups vegetable or chicken broth
1 tsp. salt
¼ tsp. fresh-ground black pepper
Optional: add Nutmeg (1/2 tsp.), cinnamon (1 tsp.) and cloves (1/4 tsp.)
Plain yogurt or low fat sour cream for garnish (optional garnish)
Chives or fresh thyme, minced (optional garnish)
1. Preheat oven to 400˚F. Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes (until completely soft).
2. Meanwhile, in a large pot sauté onion and garlic in 1/2 cup broth (if you are using nutmeg, etc., add it here).
3. Scrape squash flesh from peel and add to onion mixture; add broth at same time. Bring to boil then reduce heat and simmer, with the lid on, for 20 minutes.
4. Put soup into blender (1/3 at a time) and puree. Serve in bowl with dollop of plain yogurt swirled in and minced chives or thyme sprinkled on top.
There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!
Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)
1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe. Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!
This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.
Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.
Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.
Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste
1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.
2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.
Serves: 6-8 as a side
So often we think of salads when trying to come up with summer dinner ideas, but salads aren’t the only entrees that don’t require use of the oven. Stir-frying is a great option for a quick, summer meal. Turning on a burner won’t heat up your kitchen, especially since you can cook a stir-fry in a matter of minutes. Even a stir-fry involving meat cooks quickly – about 10 minutes of stove time. Summer vegetables, such as green beans, snow peas, bok choy, cabbage, broccoli, bell peppers, zucchini, scallions, carrots and mushrooms are all great stir-fry ingredients.
The general method for making any good stir-fry is simple: Prepare all of your ingredients in advance since the cooking goes so quickly (cut your meat into very thin pieces and cut your vegetables bite-size); heat oil in a wok or skillet over medium-high; add garlic and ginger to the oil for about 30 seconds before adding any meat or veggies to season the oil; cook the meat in a single layer (no more than about 1 cup of meat at a time) until about 80% cooked, remove from pan and set aside; cook vegetables according to density (thicker vegetables, such as carrots, first since they require the most cooking time, lighter vegetables like bok choy last); add meat to cooked vegetables and add ingredients for sauce into a well in the center of the wok, letting sauce thicken for a few seconds before mixing with the rest of the cooked ingredients; season to taste and serve immediately.
Using a rice cooker is a quick and cool way to prepare rice to serve along with your stir-fry. As for sauces, there are so many possibilities. For a simple stir-fry, I like to use a good toasted sesame oil, garlic and ginger (fresh grated or pureed ginger that comes in squeeze tube) for the seasoning. Sometimes I add a little tamari (wheat-free soy sauce), vegetable or chicken stock, crushed red pepper flakes for an added kick, or cornstarch if I am after a thicker sauce. There are so many good stir-fry recipes around – give one a try while the temp is still rising so you can keep your cool while cooking.
I thought I’d post one of my favorite grilled chicken recipes for all those grilling over the holiday weekend. Basil & garlic rubbed grilled chicken doesn’t sound particularly exciting, but this herb smothered chicken is really delicious. This recipe is ideal for a last-minute dinner because the chicken absorbs the intense flavor of the basil without any significant marinating time. I like to slice the chicken and serve it over salad with a simple balsamic vinaigrette.
To save time, ask the butcher at your grocery store to pound the chicken into cutlets for you, which cuts down on the cooking time.
Basil & Garlic Rubbed Grilled Chicken
3 cloves garlic, minced
1 tsp. kosher salt
½ C. fresh basil, chopped
½ tsp. fresh-ground black pepper
½ Tbs. olive oil (plus additional for grilling)
4 boneless skinless chicken breast halves, pounded to ½” thickness
1. Place garlic in mortar and mash with salt to form a paste. Add basil and black pepper and continue mashing until well combined. Add in just enough olive oil (about ½ Tbs.) to form a paste. Combine basil paste with chicken in a ziplock bag and turn the bag several times to coat the chicken with the basil. Set aside for 5 minutes while you prepare the grill (or grill pan).
2. Heat the grill or grill pan over medium-high heat. Rub grill or pan with olive oil. Grill chicken, turning once, until cooked through (about 3-5 minutes per side).
For a change of scenery, take your hosting skills on the road and plan a hip picnic. Here are some tips for getting your picnic started:
Location, Location, Location
A picnic is all about the setting, so start your picnic planning by picking a great location. Picnic venue options include a local park, rooftop, backyard, beach, mountain ridge, meadow, garden, hillside or pond. Choose a private spot for an intimate picnic or a more open area for families and larger groups so you have room for frolicking or tossing a Frisbee around.
Gearing Up
Planning a good picnic involves packing the proper gear for the occasion. Some basics to include are: blankets, cups, utensils, a sharp knife, a beer/wine bottle opener, sturdy plates, a cutting board, napkins, ice, a cooler or insulated bag, hand wipes, garbage bags, sunblock and bug spray. If picnicking earlier in the season, bring a tarp or an extra blanket since the grass might still be wet.
Picnic “Table”
Use a flat-topped cooler as a “table” for your food by draping a casual tablecloth over the top of the cooler. By placing food on top of the cooler, you’ll free up space on your blanket.
Stay Hydrated
Be sure to pack plenty of water, which you can jazz up with slices of lemon or lime. Sparkling water, iced tea (especially flavored), lemonade, wine and light beer are great beverage options for a picnic. Be sure to transfer alcoholic beverages into plastic cups if you’re picnicking in a public area—getting a ticket for an open container is no fun.
Additional Hip Tips:
This is, hands down, my favorite asparagus recipe. I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture. Serve this dish as a side at brunch, lunch or dinner. It’s great when served with roasted or grilled meat. You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.
Asparagus with Hazelnut Dressing
1 medium shallot, minced
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
½ tsp. agave nectar or honey
1/3 C. olive oil
½ C. skinned hazelnuts, toasted and chopped
2 pounds asparagus, trimmed and stalks peeled
1. Fill a bowl with ice and cold water to make a water bath. Bring a pot of salted water to a boil. While waiting for water to boil, trim asparagus spears to where they snap when bent. Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender. Immediately plunge asparagus into water bath to stop cooking. Once cooled, remove asparagus and refrigerate until ready to use.
2. In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil. Stir in hazelnuts. Drizzle dressing over asparagus. Serve at room temperature.
