Mulled Wine

Ingredients:

• 4 cups apple cider
• 1 (750-ml) bottle of red wine, such as Cabernet Sauvignon
• 1/4 cup honey
• 2 cinnamon sticks
• 1 orange, zested and juiced
• 4 whole cloves
• 3 star anise
• 4 oranges, peeled, for garnish

Directions:

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Pumpkin Mousse

Ingredients:

• 1 cup half-and-half
• 1 (29-ounces) can pumpkin puree
• 2 cups light brown sugar, lightly packed
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoons ground nutmeg
• 6 extra-large egg yolks
• 2 packages (4 teaspoons) unflavored gelatin
• 2 ripe banana, finely mashed
• 1 teaspoon grated orange zest, plus more for garnish, optional
• 2 cups cold heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon pure vanilla extract

Directions:

1. Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
2. dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mis well. Set aside to cool.

For the decoration:

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into a 7 by 4-ince souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue cheese and Warm Bacon-Brown Sugar Vinaigrette

Ingredients:

• 1 recipe Warm Bacon-Brown Sugar Vinaigrette, recipe follows
• 1 large acorn squash, quartered and seeded
• 1 large yellow onion, peeled and both ends trimmed
• 1 1/2 tablespoons olive oil
• 3 large heads bibb lettuce
• 3/4 cup cooked black-eyed peas, drained
• 3/4 cup roasted pecan pieces
• 6 ounces crumbled blue cheese
• Salt
• Freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees F.
2. Place the acorn squash halves and onion on a baking sheet lined with aluminum foil and run with the olive oil. Season with salt and pepper and roast until the squash is just tender and lightly browned, about 20 to 25 minutes. Remove the squash to a plate to cool and return the onion to the oven until golden brown and a toothpick inserted into the onion goes in easily, about 20 minutes longer. Remove and set aside to cool completely along with the squash. When cooled, remove the skin from the squash and cut into large dice. Cut the onion into julienne and reserve seperatly.
3. Cut each head of bibb lettuce in half and place each half, cut side up, onto a large salad or dinner plate. Press lightly on the lettuce to flatten and open up the leaves a bit. Divide the diced squash, julienned onion, black-eyed peas, pecans, and blue cheese evenly among the tops of the salads. Drizzle with warm vinaigrette over the tops of the salads, season lightly with salt and pepper, and serve immediatly.

Warm Bacon-Brown Sugar Vinaigrette:

• 1/2 cup (6 ounces) diced smoked bacon, cooked until crisp, drained (about 6 thick-cut slices)
• 1/2 cup vegetable oil
• 1 1/2 tablespoons balsamic vinegar
• 1/4 cup dark brown sugar
• 1 1/2 teaspoons Creole mustard
• 2 tablespoons minced shallots
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Combine all ingredients in a small saucepan and heat gently until sugar is melted, about 2 minutes.
2. Serve warm over salad.

Classic Baked Acorn Squash

Ingredients:

• 1 Acorn Squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of salt

Directions:

1. Preheat oven to 400 degrees F.
2. Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
3. coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

Delicious Winter Squash Soup

This recipe was sent in by a happy H&BP subscriber who said “This is an incredibly easy, and creamy delicious soup with no dairy, but you can always add yogurt or sour cream as garnish.”

Ingredients:

• One large butternut squash
• one onion
• one apple
• apple cider
• fresh ginger
• cinnamon
• salt

Directions:

Peel and remove seeds from squash, cut into large chunks, & throw into the pot.  Chop up an onion, and an apple (core removed, keep the peel), add to the pot with some apple cider.  How much cider will determine the sweetness of the soup.  I like about 25% cider to water.  Add a chunk of fresh ginger.  Add water to cover everything, and simmer until everything is soft.  Use your hand blender (or throw into a blender) and blend until creamy.  Add more water to the desired consistency.  A dash or more of cinnamon, and salt, and it’s ready to enjoy.

Greens and Potatoes Casserole

This recipe was sent in by Nancy, one of our subscribers. Thanks Nancy!

Ingredients:

• 3 pounds mixed greens, including at least 3 of the following: mustard greens, Swiss chard, turnip greens, collards, escarole, chicory, broccoli rabe, kale, dandelion, or spinach
• 2 large onions, sliced
• 1 clove garlic, sliced
• 6 tablespoons unsalted butter
• 1 1/2 cups vegetable stock
• Coarse salt and freshly ground pepper
• 1 1/2 pounds Yukon Gold potatoes, peeled and sliced

Directions:

1. Wash and blanch the greens by submerging them in boiling salted water. Lift greens out as soon as water returns to the boil, drain them in a colander, and press them as dry as possible.
2. Preheat oven to 375F.
3. In a large saute pan, saute the onions in 4 tablespoons of the butter until they are softened and just beginning to brown, about 10 minutes. Add stock and bring to a boil. Season with about 1 teaspoon of salt and plenty of freshly ground pepper.
4. Combine the greens and potato slices with the onion mixture and transfer the vegetables to a gratin dish, pressing them down firmly. Dot the vegetables with the remaining butter, cover the pan tightly with foil, and bake for 30 minutes. Remove the foil and bake 15 minutes more, or until the potatoes are very tender.

 

Serves 6.

Pear Tarte Tatin with Red-Wine Caramel

Ingredients:

• 2 cups dry red wine
• 2 cinnamon sticks
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon pear liqueur (optional)
• 5 firm, ripe Bartlett pears—peeled, cored and halved
• One 14-ounce sheet all-butter puff pastry, chilled
• Crème fraîche, for serving

Directions:

1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes. Discard the cinnamon sticks.
2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the skillet with the thin ends pointing toward the center. Let cool for 30 minutes.
3. Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the tart onto a large plate. Cut into wedges and serve with crème fraîche.

Five-Spice Glazed Sweet Potatoes with Walnut Toffee

Ingredients:

• 6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
• 1 cup light brown sugar
• 6 tablespoons unsalted butter
• 2 teaspoons Chinese five-spice powder
• 1/4 teaspoon freshly grated nutmeg
• Salt
• Crunchy Walnut Toffee, coarsely chopped

Directions:

1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
2. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

Make Ahead

The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.

Mashed Potatoes with Crispy Shallots

Ingredients:

• 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
• 4 peeled garlic cloves
• 2 cups canola oil
• 6 large shallots, thinly sliced (1 1/2 cups)
• 1 cup half-and-half
• 1 1/2 sticks (12 tablespoons) unsalted butter
• Kosher salt

Directions:

1. In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.
2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead

The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the oven if desired.

Jellied Cranberry Sauce with Fuji Apple

Ingredients:

• One 12-ounce bag fresh cranberries
• 1 large Fuji apple, peeled and cut into 1/2-inch dice
• 1 cup sugar
• 3/4 cup water

Directions:

1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.