Sunday, 15 October 2017

Pumpkin Pecan Baked Brie


I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.



Pumpkin Pecan Baked Brie


Ingredients


1 sheet puff pastry dough
1 (8 oz or 200 gram.) round brie cheese
½ c. pumpkin butter (purchased or homemade) See recipe below
1/3 c. candied pecans (see recipe below)
1 egg
1 Tbsp. water

Instructions


Thaw puff pastry dough and roll to desired size (large enough to completely cover brie).
Place pecans in center of dough; top with pumpkin butter.
Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.
Whisk egg and water and brush on seams.
Gently place seam-side down on baking sheet lined with parchment paper.
Decorate the top with additional dough.(optional)
Bake at 400 degrees for 25 minutes or until golden brown.
Serve with assorted crackers

Maple Pumpkin Better

2 Cups pumpkin puree

½ Cup maple syrup

1 teaspoon pumpkin pie spice

3 Tablespoons brown sugar.

¼ Cup water

Combine pumpkin puree with maple syrup, spice, brown sugar and water in a medium saucepan over medium low heat.

Cook. stirring frequently, until mixture thickens and turns a dark brown. If necessary turn heat down to prevent burning.This takes 20-30 minutes.

Candied pecans:

Ingredients


1/3 cup pecans pieces
2 tbsp butter
2 tbsp brown sugar

Instructions

Heat a small fry pan on medium.
Add butter.
When butter is melted, add pecans and brown sugar.
Stir until brown sugar is melted and pecans are well coated.
Allow pecans to cool before using.

Combine all the ingredient in a saucepan over medium heat.Cook until thickened and colour intensifies. Allow to cool before using.
 

Melt butter in a fry pan. Add nuts and brown sugar. Cook over medium heat until the brown sugar has melted and all the nuts are well coated. Cool nuts.

Place the pumpkin butter on the centre of the pastry sheet.Top with nuts.

Top with the brie.

Wrap the pastry around the brie. Seal with the egg mixture.

Here I cut out some leaves with the additional sheet of pastry.
Bake in 400 degree oven for 20 minutes. Until nice and golden.



Wednesday, 11 October 2017

Spaghetti and Meatball Casserole



Here is another version of spaghetti casserole but with meatballs. These meatballs really steal the show as they are packed with flavour. We like our food hot so I used hot Italian sausage meat but you can use mild and it will be flavourful as well. The fresh mozzarella melts so nicely and adds so much to the casserole. Enjoy!


Tuesday, 3 October 2017

Applesauce



I have a apple tree in my back yard and I have been making applesauce for many years. This year we had another bumper crop so I have been busy in the kitchen making applesauce. The best part about apple sauce is that you do not have to peel the apples. You simply core and slice them and then cook them with the skins on. I use a food mill to pass the cooked apples through to squeeze out all the pulp but the skins and seeds remain in the mill. It is a simply gadget that is inexpensive but very useful. I bought mine at Superstore for $25.00. I also have a apple corer that removes the core and slices the apple in one move. If you want to preserve your applesauce I provided the instructions. I make a lot of applesauce so I always process my sauce in jars and enjoy it all year. You can also make one batch and eat it within a week or you can freeze it. You can adjust the sweetness depending on the sweetness of the apples. I add cinnamon to my applesauce and you can adjust this to you own personal tastes. I love to eat applesauce with granola and berries. One recipe yields 8 cups of sauce.


Sunday, 27 August 2017

Double Chocolate Banana Bread



This is a very moist banana loaf. I found this recipe last year on Ricardocusine.com. It has become a family favourite and is a nice change from the standard banana loaf.The combination of bananas and chocolate is always a winner in my books. After the loaf is removed from the pan and completely cooled place in the fridge for an hour or two to make slicing easier.

Friday, 14 July 2017

Vegetarian Lasagna


I never thought I would love a vegetarian Lasagna but this recipe definitely knocks it out of the park! My family are a bunch of meatatarians so they were definitely skeptical but this was a crowd pleaser. I found the recipe on the Cooking Channel show Extra Virgin. The vegetables include spinach and zucchini. There are layers of red tomato sauce, bechamel sauce, fresh mozzarella and of course noodles and the vegetables. It is light and fresh but the bechamel sauce and mozzarella give it a richness that is irresistible. I have made this lasagna and kept it refrigerated and cooked it the next day and it was great. Just remember the cooking time will be longer because the lasagna is chilled.