Mesclun Salad with Cider Dijon Dressing

Dressing:
¼ cup apple cider
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, finely chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Salad:
6 cups mesclun or butter lettuce
1 apple, sliced thin
½ cup dried figs, chopped
2 stalks celery, sliced
½ cup slivered almonds, toasted

Mix all dressing ingredients together in a container with a fitted lid. Shake vigorously. Store until ready to use.

Toss salad ingredients together. Before serving dress the salad with stored dressing.

Zucchini Latkes

photo: delicioushouse.com

4 cups zucchini, grated
1 medium white potato, grated
1 medium onion, chopped
3 eggs
3 tablespoons flour
2 tablespoons seasoned bread crumbs
Pepper, to taste
Garlic powder, to taste
1/4 teaspoon salt
3 tablespoons vegetable oil

Mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, breadcrumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

Chocolate Pumpkin Cupcakes

photo: Annabelle Breakey

CUPCAKES
1-1/2 cups sugar
1/2 cup soymilk
1 tablespoon vinegar
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

FROSTING
8 ounces tofutti cream cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1-1/4 cups powdered sugar

TOPPING
About 1-1/2 cups pareve whipped cream
22 chocolate wafers or decorative pieces

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, soymilk, vinegar, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat cream cheese, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a chocolate wafer or big shard of decorative chocolate. Chill until frosting is firm, about 30 minutes.

Breast of Veal Stuffed with Spinach and Wild Mushrooms

Serves 8

4 tablespoons olive oil, divided
3 pounds spinach, stemmed and washed
Kosher salt
Black pepper
1 pound mixed wild mushrooms
1 cup chicken stock
2 1/2 to 3 pound breast of veal
1 pound veal, coarsely ground
½ Italian sausage, chopped
1 large garlic clove, minced
1 large shallot, minced
1 tablespoon thyme leaves, chopped
2 teaspoons rosemary, chopped
1/4 cup Italian parsley, chopped

Place 2 tablespoons of olive oil in a large sauté pan and brown lightly over medium-high heat. Add the spinach and cook until all its liquid evaporates. Season with salt and pepper. Drain in a strainer and squeeze dry. Chop finely and chill.
Cut large mushrooms into bite-sized pieces. Leave smaller ones whole.

Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Add the mushrooms. Sauté for a few minutes, until their liquid is exuded. Season lightly with salt and pepper. Add the chicken stock and cover. Braise the mushrooms over low heat for 30 minutes. Uncover and continue to cook until all of the stock has been absorbed, 5 to 10 minutes. Cool the mushrooms before using.

Pound the veal to even thickness, resulting in a large rectangle. Mix together the ground veal, Italian sausage, spinach, mushrooms, garlic, shallot and herbs. Season the stuffing well with 2 teaspoons of salt and some black pepper.

Preheat the oven to 475°. Place the stuffing on the veal leaving a 1-inch border. Gently and tightly roll the veal, securing it with toothpicks or kitchen twine; it’s fine if some of the stuffing spills out while the meat is roasting. Season the breast well with salt and pepper and place it in a large roasting pan. Roast in the preheated oven for 20 minutes.

Add 1/2 cup of water to the pan. Reduce the heat to 325° and roast for 1 1/2 to 2 hours longer, until a meat thermometer registers 130°. Let the breast rest covered with foil for 15 to 20 minutes so that the juices have a chance to settle. Remove the breast to a serving plate and drizzle the pan juices over the top. Slice and serve.

Lemon Challah Souffle

Adapted from Michael Symon

Dessert or side dish? Not sure, I say both and for leftovers too!
3/4 cup all-purpose flour
1/4 cup cornstarch
4 large egg yolks
1 large egg
2 cups vanilla soymilk
3/4 cup plus 1-1/2 teaspoons granulated sugar, plus more for dusting
2 tablespoons unsalted margarine, softened
1/2 cup lemon juice
1 teaspoon finely grated lemon zest
4 cups 1/2-inch-cubed challah (1/2 pound)
6 large egg whites
1/4 teaspoon cream of tartar
Confectioners’ sugar, for dusting

In a small bowl, whisk the flour and cornstarch. In a large heatproof bowl, whisk the egg yolks and whole egg with 3/4 cup of the soymilk and three-fourths of the flour-cornstarch mixture until smooth. Gradually whisk in the remaining flour mixture until smooth.

In a medium saucepan, combine the remaining 1 1/4 cups of soymilk with 1 1/2 teaspoons of sugar and bring to a boil, whisking. Slowly pour the hot soymilk into the egg mixture and whisk constantly until smooth. Whisk in the margarine until melted. Add the lemon juice and zest and fold in the challah. Refrigerate until cooled.

Preheat the oven to 375° and grease a 9-by-13-inch baking dish.. In the bowl of a standing mixer fitted with a whisk, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 3/4 cup of sugar in a steady stream and beat at high speed until the whites are firm and glossy. Fold the meringue into the challah custard until no streaks of white remain. Transfer the mixture to the prepared baking dish.

Bake the soufflé in the center of the oven until risen and golden, about 45 minutes. Let rest for 10 to 30 minutes. Dust with confectioners’ sugar and serve.

Roasted Salmon with Tarragon and Citrus

photo: John Kernick


Serves 6

4 tablespoons butter, melted
4 garlic cloves, thinly sliced
3 shallots, chopped
2 tablespoons fennel, chopped
3 lemons, zested
3-1/2 tablespoons lemon juice
1 orange, zested and juiced
2 tablespoons chopped tarragon
1 teaspoon black pepper
2 teaspoons fresh thyme, chopped
1 (2-1/2 pound) fillet of skinned salmon
Kosher salt to taste
1/4 teaspoon cayenne pepper

In a bowl, combine the butter with the garlic, shallots, fennel, lemon zest, orange zest, tarragon, pepper and thyme.

Preheat oven to 300 degrees. Brush a large baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish. Place the salmon skinned side down in the baking fish. Stir the cayenne pepper into the remaining seasoning mixture and spread it over the salmon. Let the salmon stand at room temperature for 20 minutes.

Carefully pour the orange juice into the baking dish and cover the dish tightly with foil. Bake the salmon for about 35 minutes.

Serve the salmon with squeezed lemon juice on top.

Turkey, Mushroom and Wild Rice Soup

photo: kalynskitchen.com

This is a creative and hearty use of leftover turkey. For another great use, try this turkey pot pie.

2 packages long grain and wild rice pilaf
10 cups chicken broth, divided
3 tablespoons plus ¼ cup margarine, divided
2 (8-ounce) packages sliced mushrooms
1 onion, chopped
2 stalks celery, chopped
½ cup flour
½ cup nondairy creamer
¼ cup white wine
2 cups shredded cooked turkey

In a medium saucepan over medium-high heat, bring rice, 1 seasoning packet and 4 cups chicken broth to a boil. Cover, reduce heat and simmer for about 20 minutes, until liquid is absorbed. Set aside. In the meantime, melt 3 tablespoons margarine in a large skillet over medium heat; add mushrooms, onion and celery; sauté for about 10 minutes. In a large stock pot, melt remaining ¼ cup margarine over medium heat. Add flour and whisk to blend. Gradually whisk in remaining 6 cups broth and cook, stirring frequently, until slightly thickened, about 8 minutes. Whisk in nondairy creamer and wine. Stir in mushroom mixture, turkey and rice. Heat through – 5 to 10 minutes.

Curried Leftover Turkey Salad

Curried Turkey Salad

photo: chow.com

3 cups cooked turkey, shredded
4 stalks celery, diced
1 scallion, minced
½ cup chopped, toasted, slivered almonds

Dressing:
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon curry powder
½ teaspoon salt

Whisk together dressing ingredients and toss with salad ingredients until well mixed. Serve on top of salad greens or on a French roll or toasted white bread for a great sandwich!

If you prefer pesto to curry, try this Basil-Pesto Turkey Salad.

Seared Chicken Breasts with Tomato Chutney

Seared Chicken Breast with Tomato Chutney

photo: blogger

Chicken:
8 boneless, skinless chicken breasts, pounded thin
2 tablespoons olive oil
¼ cup chopped cilantro
2 scallions, minced
1 tablespoon honey
½ teaspoon Kosher salt
¼ teaspoon black pepper

Chutney:
1 tablespoon olive oil
6 hot house tomatoes, chopped
2 teaspoons cumin
1 jalapeno, chopped
1 red onion, diced
1 rounded teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ cup red wine vinegar
¼ cup brown sugar
1 cup water

In a medium bowl, whisk together the olive oil, cilantro, scallions, honey, salt and pepper. Place chicken in a freezer Ziploc bag or glass dish and pour marinade over. Seal tightly and refrigerate for at least 1 hour. In the meantime, prepare the chutney. Heat oil in a medium skillet over high heat. Add the tomatoes, cumin, jalapeno, onion, garlic, salt and pepper. Sauté briefly. Stir in the vinegar, brown sugar and water. Bring to a boil; reduce heat and simmer for about 10 minutes – until much of the liquid has evaporated and result is a thick tomato mixture. Heat a large nonstick skillet to medium-high. Remove chicken breasts from marinade and add to skillet. Cook about 5 minutes per side until cooked through. Remove from pan and serve, topped with chutney.

Almond-Flavored Snacking Cake

Kosher: Almond Flavored Snacking Cake

photo: myrecipes.com

2 cups flour
1-1/2 cups sugar, divided
1/3 cup nondairy creamer
¼ cup (1/2 stick) margarine, melted
4 eggs
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup water
¼ cup plus amaretto

Icing:
1 (8-ounce) package tofutti cream cheese
2/3 cup powdered sugar
1 tablespoon amaretto

Preheat oven to 350 degrees. Grease a 9-inch baking pan. Beat together flour, 1 cup sugar, creamer, margarine, eggs, baking powder, cinnamon, nutmeg and ginger until well blended. Pour into prepared pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. In a small sauce pan, bring remaining ½ cup sugar, water and amaretto to a boil. Stir until sugar dissolves. Pierce cooked cake at 1-inch intervals and brush syrup mixture all over. Cool completely in pan on wire rack.

To make icing, beat together tofutti cream cheese, powdered sugar and amaretto until fluffy and smooth. Spread over cake.

Cashew Drops

photo: foodforpoems.blogspot.com


These are a soft, puffy cookie that everyone is sure to love.

1 egg
½ cup margarine, softened
1 cup brown sugar
1 teaspoon vanilla extract
½ cup tofutti sour cream
1-1/2 cups coarsely chopped cashews
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda

Preheat oven to 375 degrees. Lightly grease two cookie sheets. In the bowl of an electric mixer, cream together the egg, margarine, sugar, vanilla and sour cream until fluffy. Add cashews and mix through. On low speed, blend in flour, baking powder and baking soda. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until golden brown. Let sit on pan for 1 minute before removing to wire rack to finish cooling.

If you like your cookies with nuts, you can’t do any better than these White Chocolate Macadamia Nut Cookies.

Maple Bread Pudding

Kosher Recipe: Maple Bread Pudding

photo: Julie Van Rosendaal

I love the taste of warm bread pudding with whipped cream or ice cream. It is perfect for breakfast, dessert or afternoon snack. And it is a great use of leftover challah! I like vanilla bread pudding, chocolate bread pudding, coconut bread pudding and this new maple version.

8 eggs
4 cups vanilla soy milk
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1(about 1-pound) challah, torn into small pieces
1 teaspoon cinnamon
¼ cup margarine, broken into small pieces

Whisk together eggs, soy milk, brown sugar, maple syrup and vanilla. Add bread and stir until all pieces are covered with liquid. Cover and chill for 1 hour. Preheat oven to 350 degrees. Pour mixture into greased 9 x 13-inch pan. Sprinkle with cinnamon and dot with margarine. Bake for 45 minutes – until top is golden brown.

Creamy Mashed Potatoes

photo: alinefromlinda.blogspot.com

Serves 6

This is just an easy and delicious recipe for Thanksgiving or for anytime. You can add any additional flavorings that you like, such as roasted garlic, chives, pastrami, broccoli, or make it dairy with grated cheese. Use a food mill; it makes the potatoes come out very creamy.
3 pounds boiling potatoes, peeled
Kosher salt
1-1/2 cups pareve milk or non-dairy creamer
6 tablespoons unsalted margarine
1/2 cup pareve tofutti sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the pareve milk and margarine in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot pareve milk/margarine mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the tofutti sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Honey Glazed Brussels Sprouts with Chestnuts

Recipe by Jeff Nathan

Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon

In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.

Pour in the water and let steam cook a few minutes until crisp tender.

Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.

Roasted Maple-Mustard Green Beans

photo: cooksillustrated.com

Serves 4

My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.

1 
tablespoon maple syrup
1
 tablespoon Dijon mustard
1 
tablespoon whole grain mustard
pinch cayenne pepper
1
 pound green beans, stem ends snapped off
2 
medium carrots, peeled and cut into matchsticks
1 
tablespoon vegetable oil

Table salt
1 
tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

Roasted Turkey with Smoked Paprika

photo: Mccormick and Co.

This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.

2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl. 



Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 



Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

Butternut Squash and Corn Bread Stuffing Muffins

Makes 12

These are so cute and I like to make these ahead of time and rewarm them so I have room in the oven for all the turkeys.
One 2-pound butternut squash, halved lengthwise and seeded
Vegetable oil, for rubbing
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 pound prepared corn bread, cut into 1-inch cubes You can use a mix or make homemade corn bread)
1/2 pound Italian sausage or kielbasa, cut into 1-inch pieces
1 medium red onion, cut into a small dice
1 celery rib, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chopped sage
2 teaspoons sugar
2 large eggs
1/2 cup chicken stock or low-sodium broth

Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.

Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.

Generously grease a 12-cup muffin tin. In a medium skillet, cook the sausage over moderate heat until browned. Using a slotted spoon, transfer the sausage to a paper towel–lined plate. Heat the fat in the skillet plus 1 tablespoon oil. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the sausage.

Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.

In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-sausage mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

Braised Fennel with Oranges

photo: Scott Phillips

Serves 8

I love this unusual recipe from Finecooking.com that we adapted for GKC readers.

3 tablespoons extra-virgin olive oil
4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
2 medium cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup lower-salt chicken broth
1 medium navel orange
1/2 teaspoon fennel seeds, toasted and lightly crushed
1/2 teaspoon coriander seeds, toasted and lightly crushed
Kosher salt
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 tablespoons of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 tablespoons oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 teaspoon salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Citrus Cranberry Sauce

photo: Karen Manesco

Makes 1 ½ cups
1 orange
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Add the oranges. Chill until cold.

Sweet and Savory Roasted Sweet Potatoes and Apples

photo: Scott Phillips

Serves 8

Sweet potatoes prepared any way is a winner dish for me. The combination of sweet apples and savory sage make this both a kid friendly and adult friendly dish.

1-1/2 to 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted margarine
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 tablespoons chopped fresh sage
1-1/2 teaspoons fresh lemon juice
1 teaspoon pure maple syrup

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 teaspoon salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the margarine in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and margarine into the bowl used for tossing the potatoes.


When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

Corn Bread Stuffings

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup kielbasa
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons margarine, plus more for dish

Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add kielbasa; cook, stirring, until beginning to brown, about 4 minutes.
In a large bowl, combine onion mixture, cornbread, and sage.
Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a greased 1 1/2-quart shallow baking dish.
Dot with margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

Apple Pie with Cranberries

photo: kingarthur.com

1 double crust, recipe below

1-1/2 cups (5 1/4 ounces) chopped cranberries

1 cup (7 ounces) sugar

1/2 teaspoon grated orange peel (zest)

1 tablespoon flour

1/3 cup (2 5/8 ounces) orange or cranberry juice

6 tablespoons (1-1/2 ounces) chopped pecans

3 firm, tart apples sliced 1/4 inch thick

1/2 teaspoon cinnamon

1 tablespoon margarine

Preheat your oven to 425°F. 

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened, about 4 – 5 minutes. Roll out the crust for the bottom of the pie and place it in a pie shell. 

Sprinkle half the pecans on the bottom crust of the pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with margarine. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top. 

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing.

Pie Crust

2 cups flour
1/2 to 1 teaspoon salt

2 teaspoons sugar
½ tablespoon vodka (optional)

1/4 cup margarine, chilled and cut into pieces
½ cup shortening ( or ½ cup additional margarine)

4 to 7 tablespoons (2 to 3 1/2 ounces) tablespoons ice water

In a large bowl, combine the flour, salt and sugar. 

With a pastry blender, two knives, or your fingertips, cut or rub half of the shortening into the flour mixture until it resembles cornmeal. Then take the remainder of the shortening plus the margarine and cut or rub it in until the largest pieces are the size of a dime, or flattened peas. 

Sprinkle the ice water and vodka (if using), one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Then gather it into a ball (a bit like gently packing a snowball), cut it in half and flatten the halves into two disks. If you’re making a double-crust pie, make the piece for the bottom crust slightly larger, since it has to fit down into the pie plate. 

Wrap the two pieces of dough and put them in the refrigerator to give them a rest for 30 minutes or more before rolling them out.

Roasted Cranberry Pear Relish

photo: Annabelle Breakey

Makes 1 ½ cups

2-1/2 cups diced (1/2 in.) firm-ripe peeled Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick

Preheat oven to 350°. In a medium bowl, mix pears, cranberries, sugar, cinnamon stick, and 1/4 cup water. Transfer to a rimmed baking sheet and roast, stirring occasionally, until the berries have popped and the juices have thickened, about 40 minutes. Chill until cool, covered.

Corn Bread

1/2 cup (1 stick) unsalted margarine, melted, plus more for pan
1-1/2 cups yellow or cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1-1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup soy milk
2 tablespoons white vinegar
3 large eggs

Preheat oven to 400 degrees. Grease an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted margarine, soymilk, white vinegar, and eggs. Add milk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.