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.
Being a Hip Hostess isn’t always about entertaining at home. Sometimes, once of the most appreciated dinner you can provide is at someone else’s house. Our friends just had a baby so we brought dinner to them. Thinking of a good, portable meal can be a bit of a challenge so I’ll share the recipe we brought: Thai Curry Ground Beef over brown rice, served with a simple salad of romaine, cucumbers and cilantro vinaigrette. Bring a tin of cookies or brownies too and your friends will so appreciate your hosting skills.
Here’s how to transport the meal: Pack the beef and rice in separate tupperware containers, put the salad in a ziplock bag along with the dressing, (I like to use an empty spice jar for the dressing, but any screw-top container will work). Stack the containers in a reusable bag with a flat bottom, using a piece of cardboard to separate the layers to make sure the salad doesn’t get wilted from the warmth of the other food. Also, remember to bring disposable plates, utensils and napkins (I like to bring sturdy, eco-friendly bamboo plates) so you don’t leave any dishes behind. Pack a few bottles of sparkling water and a nice bottle of red wine or some beer (beer is especially great for newly nursing mamas – the hops help to bring in their milk!). This meal was easy enough to transport in one bag on the subway.
Thai Curry Ground Beef
Cooking spray or 1 Tbs. sesame or peanut oil
1 medium onion, chopped
1 garlic clove, minced
1 lb grass-fed lean ground sirloin
½ -1 tsp. red curry paste (such as Thai Kitchen)
1 cup tomato sauce
½ cup light coconut milk
1 Tbs. brown sugar or ½ Tbs. agave nectar
¼ tsp. grated lime rind
1 ½ Tbs. fresh lime juice
1 Tbs. Asian fish sauce
½ cup cilantro, chopped
Bib lettuce (optional)
Chopped green onions (optional)
1. Heat large skillet over medium-high heat. Coat pan with cooking spray or 1 Tbs. oil, then add onion and sauté until translucent and soft. Add garlic and sauté 1 minute. Add beef, stirring to crumble, and cook until lightly browned and cooked through. (Note: If there is a lot of liquid after beef is cooked, pour some out, leaving about ¼ cup of liquid in the pan and discarding the rest).
2. Add curry paste and tomato sauce to pan and cook until liquid is reduced to a thick sauce, after about 4 minutes. Add coconut milk through fish sauce, and cook an additional 4 minutes, or until reduced to a thick sauce. Add green onion. Serve over brown rice with bib lettuce slices for scooping, garnishing with cilantro.
Hip Tips:
Serve this complete meal for two for a romantic Valentine’s Day dinner. It requires little advance preparation and minimal clean-up, leaving you with plenty of time and energy to enjoy a proper “thank you” for your culinary efforts.
Roasted Rack of Lamb
1 Rack (8 ribs) of lamb, frenched (about 1.25 lbs)
2 Tbs. extra virgin olive oil, plus additional for roasting potatoes
3 large cloves of garlic, minced
¼ cup parsley, chopped
1 Tbs. fresh thyme, chopped or ½ tsp. dried thyme
½ tsp. dried oregano
Juice of ½ lemon (about 2 Tbs.)
½ tsp. salt
¼ tsp. fresh-ground black pepper
½ lb. Yucon gold or other potatoes (about 6 small), thinly sliced length-wise
1. Combine olive oil through salt and pepper in a zip lock bag. Add lamb and marinate, turning bag occasionally, for at least ½ hour or up to 1 day in advance. (Place bag in a medium casserole to prevent drips).
2. Preheat oven to 450 degrees. Remove lamb from marinate and place in the center of a roasting pan coated with olive oil. Stack potato slices on either side of the lamb and drizzle with additional olive oil, salt and pepper. Place roasting pan in the top third of the oven and roast for 20 minutes, removing pan from oven half way through to flip potatoes. After 20 minutes, remove lamb from pan and place the rack on a plate. (After resting, lamb will be medium-rare; if you prefer more well done meat, cook for an additional 5 minutes for medium or 10 minutes for medium-well). Tent lamb with tin foil and let it rest (covered) for 10 minutes. Spread potatoes into a single layer and return potatoes to oven, continuing to cook until they are medium brown and slightly crispy. Cut rack of lamb in half and divide between two plates, along with the potatoes.
Famed food writer Craig Claiborne said: “Cooking done with care is an act of love.” This Valentine’s Day, forget the reservations and the pricey bill, and seduce the one you love with a romantic dinner at home.
The Menu
Cupid’s love potion (strawberry champagne cocktails)
Marinated mixed olives
Roasted rack of lamb with potatoes and green beans
Chocolate cheesecake with raspberry sauce
Check out my February 2011 column on The Family Groove for the complete Valentine’s Day prep timeline. The recipes will be posted in the next few days so stay tuned.
http://www.thefamilygroove.com/feb11_EntertainingOnTheEasy.htm
I always include a quick bread, coffee cake or muffins in any brunch menu. These gluten-free muffins are tasty enough to serve to a crowd, and any gluten-free guests will be thrilled that they can indulge. These muffins have great flavor but definitely taste whole grain (which I like!). The texture is more dense than a standard blueberry muffin, but is still very moist and flavorful.
I like to use frozen wild blueberries, which are smaller and more nutritious than regular frozen blueberries (and very easy to find). If you’d like, add some lemon zest to the batter – I’ve made them with that variation during the summer, but reduced the almond extract to 1/2 tsp. so the flavors didn’t compete. If you don’t have almond extract it’s worth buying a small bottle. It adds an amazingly deep almond flavor to baked goods. However, you can substitute vanilla extract in this recipe: Just be sure to use gluten-free vanilla extract if you are making these for someone who can’t tolerate gluten. These muffins freeze beautifully when wrapped individually in plastic wrap to seal in the moisture.
This recipe is inspired by a recipe that originally appeared in Vegetarian Times.
Gluten-Free Blueberry Almond Muffins
1 cup almond flour
1 cup brown rice flour (or gluten-free flour blend)
1 ½ tsp. baking powder
½ baking soda
½ salt
¾ cup sugar
6oz plain yogurt (fat free or low-fat)
½ cup olive oil or canola oil
2 eggs
1 tsp. almond extract
1 ½ cup frozen blueberries (preferably wild, still frozen)
2 Tbs. turbinado sugar, such as Sugar In The Raw
1. Preheat oven to 350 degrees. Line 12 cup muffin tin with paper liners.
2. Whisk together almond flour through salt in a large bowl. In a separate bowl, whisk together sugar through almond extract. Fold yogurt mixture into flour mixture until just combined. Fold in blueberries.
3. Divide batter evenly between muffin tins. Top with a sprinkling of sugar in the raw. Bake in center of preheated oven for 18-22 minutes, until slightly golden brown and toothpick inserted into center of muffin comes out clean. Cool for 5 minutes in tin, then move to wire rack to cool completely.
Makes 12 muffins
Winter salads can be boring. My solution is to add a special ingredient, like roasted butternut squash. Roasting brings out the sweetness of the vegetable and gives it a great texture. Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious. Top it with some crumbled goat cheese for an extra special touch. Serve this salad at brunch, lunch or dinner.
Mesclun Salad with Roasted Butternut Squash
½ medium butternut squash, peeled and diced in ½” pieces
1 large shallot, cut into quarters
2 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
½ Tbs. fresh thyme, chopped
salt and pepper
5 ounces mesclun greens or other salad mix
¼ cup candied walnuts or pecan pralines, chopped
Balsamic vinaigrette (homemade or store-bought)
2 ounces goat cheese, crumbled (optional)
1. Preheat oven to 375 degrees. Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated. Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned. Once cooked, chop shallot into small pieces and mix with squash. Squash mixture can be prepared up to 2 days in advance. Cool before adding to salad.
2. Place mesclun greens in large serving bowl. Top with roasted squash mixture, candied nuts and balsamic vinaigrette. Toss until well combined. Sprinkle with crumbled goat cheese, if you are using it. Serve immediately.
Serves 6
It may not seem like there’s much in the way of seasonal produce this time of year, but now is the peak of citrus season. Enjoy navel, Cara Cara (red navel) and blood oranges. Serve them instead of fruit salad for brunch, peeling and slicing each orange into rounds and fanning them out on your serving platter. Use a variety for visual interest, and include sliced kiwis (also in season during the winter) for a tart contrasting flavor.
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.
You don’t need a menu filled with ghoulish dishes for a festive Halloween party. Use seasonal flavors in creative ways to create a hip party menu that will please the adult palate.
Hip Halloween Menu
Pumpkin hummus served with blue corn tortilla chips
http://hiphostessblog.com/2009/10/25/pumpkin-hummus/
Fried pumpkin ravioli
http://hiphostessblog.com/2010/10/28/pumpkin-ravioli-appetizer/
Black olive tapenade crostini
http://hiphostessblog.com/2008/04/12/savory-black-white-cookies/
Lamb chop lollipops with chimichurri sauce
http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159
Carrot raisin salad
http://www.foodnetwork.com/recipes/kathleen-daelemans/carrot-quik-slaw-recipe/index.html
Maple-spiced nuts
http://hiphostessblog.com/2008/03/06/go-nuts-for-maple-spiced-nuts/
Pimiento-stuffed green olives (store-bought)
