The Hip Hostess

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Crustless Pumpkin Pie November 20, 2011

Filed under: Dessert,Fall,Fall cocktail party,Gluten-Free,Halloween,Harvest Party,Recipes,Thanksgiving,Vegetarian — hiphostess @ 9:00 pm
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gluten-free pumpkin pie

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.

 

Turkey Cupcakes November 7, 2011

Filed under: Dessert,Harvest Party,Thanksgiving — hiphostess @ 8:00 am
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thanksgiving cupcakes

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.”

 

Butternut Squash Soup September 22, 2011

Filed under: Appetizers,Dairy-free,Gluten-Free,Halloween,Harvest Party,healthy recipes,Recipes,Soups,Thanksgiving,Vegetarian — hiphostess @ 6:00 pm
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vegan butternut squash soup recipe

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.

 

Green Beans with Shallots, Almonds & Craisins December 1, 2010

Filed under: Christmas,Dairy-free,Gluten-Free,healthy recipes,Recipes,Sides,Thanksgiving,Vegetarian — hiphostess @ 8:00 am
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Several years ago a friend of mine made a similar green bean dish for her Christmas buffet and this recipe has become a fall/ winter favorite of mine ever since.  The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans.  This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for a Christmas dinner.  Serve with turkey, roasted meat or a whole tenderloin.

 

Try substituting walnuts for the almonds and dried cherries for the craisins.  If you can find them, use slender French haricots verts.

 

Green Beans with Shallots, Almonds & Craisins

1 lb. green beans, trimmed

¼ C. slivered almonds

1 Tbs. olive oil

4 shallots, thinly sliced

Salt & Freshly ground pepper, to taste

¼ C. craisins

1.            Bring a large pot of water to a boil over high heat.  Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes.  Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water).  Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]

 

2.            Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.

 

3.            In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes.  Increase the heat to medium-high and add the beans to the pan.  Sauté, stirring continuously, until heated through, about 4 minutes.  Season with salt and pepper to taste.  Toss with almonds and craisins, then transfer to serving bowl and serve immediately.

 

Serves 4 to 6

 

 

 

Frozen Vodka December 1, 2010

Filed under: Beach party,Beverages/ Alcohol,Christmas,Cocktail Party,Decorations,Holidays,Miscellaneous,New Years Eve,Thanksgiving — hiphostess @ 8:00 am
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Take frozen vodka to a whole new level by freezing it in a decorative block of ice.  I have been making this impressive yet simple bar-staple for years and it not only adds interest to your bar, but it also keeps the vodka syrupy and delicious.

You’ll need an empty milk carton, various garnishes to fill the ice with color, and a bottle of good-quality vodka.

Before you begin, make sure that the vodka bottle you plan to use can fit in your freezer, standing upright.  Next, cut off the top of an empty milk carton to square-off the top and create a rectangular mold and rinse inside.  Place a bottle of vodka in the center of the clean carton and fill with first layer of chosen garnishes (evergreen sprigs, fruit, etc.).  Pour just enough cold water into the carton to cover the garnishes.  Freeze for several hours until the garnishes are suspended in the ice.  Add another layer of garnishes and again, pour just enough cold water into the carton to cover the garnishes.  Repeat freezing and filling until you fill the carton to about 1″ below the top.  Keep frozen until ready to serve.  Peel the carton away from the block of ice before serving.  Be sure to place frozen vodka on a tray with a lip to prevent melted water from spilling onto your bar.

 

Whole Wheat Cranberry Orange Bread/ Muffins November 24, 2010

Filed under: Breakfast/ brunch,Dairy-free,Dessert,Harvest Party,Thanksgiving,Vegetarian — hiphostess @ 11:00 am
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This recipe has all the flavors of the season and provides a nice, sweet treat for dessert or Thanksgiving brunch.  Keep a loaf or muffins on hand for guests to eat with coffee for breakfast.  This is also a great way to use up a package of leftover fresh cranberries.

 

I like to make both muffins and mini loaves at the same time so I can give the mini loaves as gifts or freeze them for later use.  You could halve the recipe if you’re cooking for a small crowd (it will make 12 muffins OR 4 mini loaves).

 

Whole Wheat Cranberry Orange Muffins

2 C whole wheat flour

2 C white flour (or whole wheat flour)

1 C sugar

3 tsp. baking powder

1 ½ tsp. salt

1 tsp. baking soda

3 tsp. grated orange zest (from 2 large oranges)

1 ½ C. orange juice (about 2 large oranges)

½ C. canola oil

2 large eggs, lightly beaten

½ C. agave nectar (if you do not have, substitute an add’l cup of sugar)

12oz cranberries (rinsed and picked over), chopped

1 C. orange flavored OR regular craisins

cooking spray

3 Tbs. sugar in the raw (optional)

 

1.            Preheat oven to 400 degrees.  Combine dry ingredients (flour through baking soda) in large bowl.

2.            In a medium bowl, combine rind, juice, oil, eggs and agave; whisk to mix well.  Add liquid mixture to flour mixture and stir until just moist.  Fold in chopped cranberries and craisins.

3.            Spray 24 muffin tins (or 12 muffin tins and 4 mini loaf pans) with cooking spray.  Spoon mixture into prepared pans, and sprinkle evenly with sugar in the raw, if using.  Bake in the center of preheated oven for approximately 18 minutes, or until golden brown and toothpick inserted into center comes out clean.  Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.  Cool on wire rack or seal in plastic wrap to lock in moisture.

Makes 24 muffins OR 12 muffins and 4 mini loaves

Tips

  • If you would rather make these muffins 100% whole grain, substitute an additional 2 cups of whole wheat flour for the white flour.
  • Using agave nectar, a natural sweetener, you can reduce the total sugar in this recipe.  If you do not have agave nectar on hand, use an additional cup of sugar ( ½ cup agave nectar = 1 cup sugar).
  • Using a food processor makes quick work of chopping the cranberries.  Be sure to pick out the mushy berries before chopping (every package has a few).
  • Sprinkling the tops with sugar in the raw adds a beautiful crunchy texture to the cooked muffins.
  • You can adapt this recipe to make 2 large loaves.  Bake for 30 minutes, then reduce heat to 325 degrees and cook for an additional 10-15 minutes, until a toothpick inserted into the center comes out clean.
 

Bacon-Wrapped Dates Stuffed with Parmesan November 19, 2010

Filed under: Appetizers,Christmas,Cocktail Party,Gluten-Free,New Years Eve,Recipes,Tapas,Thanksgiving — hiphostess @ 8:00 am
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These decadent bites are not the pretties appetizer, but they are one of the most popular that I serve.  People talk about them for days after the party.  I can understand the draw – they are sweet, sticky and salty bites of deliciousness.  What doesn’t taste good wrapped in bacon?

Bacon-wrapped dates are a great make-ahead appetizer.  Pit the dates up to a week in advance, stuff them with Parmesan up to 2 days in advance (refrigerate until ready to wrap in bacon), wrap in bacon up to 1 day in advance and pop these in the oven right when your guests arrive.

Bacon-Wrapped Dates Stuffed with Parmesan

24 Medjool dates

½ lb. Parmesan cheese, cut into 24 pieces

12 slices bacon, cut crosswise in half

Arugula, for garnish (optional)

Preheat oven to 450 degrees, with rack in middle of oven.  Cover rimmed baking sheet with foil and coat with non-stick spray.  Cut dates lengthwise to remove pit, then place Parmesan inside.  Seal by pinching the sides together over cheese.  Repeat with remaining dates.  Wrap each date in bacon and place on prepared baking tray, about 1” apart, seam side down.  Bake for 5 minutes; turn dates over to continue cooking until bacon is crisp, about 5 minutes more.  Remove from oven and drain on paper towel.  Serve over bed of fresh arugula, if desired.

  • Be sure to use a rimmed baking sheet or a shallow baking dish.  The bacon will render some fat into the pan.
  • If you cannot get the bacon to hold in place use a toothpick to secure it.

 

Whole Roasted Cauliflower with Lemon-Caper Vinaigrette November 9, 2010

Filed under: Christmas,Dairy-free,Gluten-Free,healthy recipes,Holidays,Recipes,Sides,Thanksgiving,Vegetarian — hiphostess @ 8:00 am
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Roasted cauliflower is one of my favorite fall/ winter vegetable sides to serve.  I usually cut the cauliflower into florettes, toss with olive oil and spices, and roast until golden and caramelized.  Then I came across a recipe for a whole roasted cauliflower and I had to give it a try.  This whole roasted cauliflower was so impressive when it came out of the oven, and it tasted as great as it looked.  Pouring the vinaigrette over the top of the cauliflower takes some of the crunch away but is well worth it, since the vinaigrette adds so much flavor to the dish.

This dish would be an excellent addition to any holiday menu.  While roasting the cauliflower whole simplifies the prep work, this does require some precious real estate in the oven so plan accordingly.

This recipe is available at:  www.epicurious.com/recipes/food/views/Whole-Roasted-Cauliflower-with-Olive-Oil-and-Capers-236377

 

Apple Pie Martinis November 7, 2010

Filed under: Drinks,Fall,Fall cocktail party,Harvest Party,Thanksgiving — hiphostess @ 8:00 am

Don’t confuse this fall cocktail with a green apple martini.  Apple pie martinis are made with vodka, apple cider, whipped cream and cinnamon, served in a graham cracker–rimmed martini glass.  To make this tasty drink: Wet rim of martini glass with apple cider and dip rim in a plate of graham cracker crumbs.  Use one part vanilla-flavored vodka (or regular vodka) and two parts apple cider, shake with ice in a cocktail shaker and strain liquid into prepared glasses.  Top with whipped cream (canned works well) and sprinkle cinnamon on top.  Serve these with a warning that they may taste smooth, but they are potent.

 

Hip Tip: Homemade Apple Pie Potpourri November 5, 2010

Filed under: Harvest Party,Hip Tips,Thanksgiving — hiphostess @ 3:00 pm
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Simmer cinnamon sticks, cloves and apples in a pot of water to infuse your house with the warm and inviting smell of fresh apple pie.  Turn off the heat once guests arrive to ensure that the mixture doesn’t burn.