OMG!!! Putting together this month’s “Food for Gathering” recipes has us DROOLING! These recipes are decadent, easy to make, and fit for any holiday party. We love to entertain and these tried and true recipes are perfect. We hope you agree.
We love these recipes and really hope you will too! Let us know what you think!
Assorted Cheeses: Brie, Gruyere, Gouda, Fontina, Aged Cheddar, Manchego
Thinly sliced prosciutto
Assorted dried fruits (apricots, papaya, peaches and prunes)
Fresh pear slices
CRAB AND ARTICHOKE DIP
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 (14-ounce) can artichoke hearts, drained and quartered
12 ounces lump crab meat
1 cup shredded fontina cheese, divided
1/2 cup shredded pepper jack cheese
3 green onions, thinly sliced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in artichoke hearts, crab meat, 1/2 cup fontina cheese, pepper jack cheese, green onions and Worcestershire; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup fontina cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately.
GREEN SALAD WITH KABOCHA SQUASH, POMEGRANATE, FIGS, AND CHEVRE
1 winter squash, preferably kabocha (delicata, acorn, and butternut all work too)
1/4 cup olive oil
1/2 tsp red pepper flake
1 tbs maple syrup or honey
1/2 tsp salt
1 pomegranate, deseeded (trick to do so easily!)
3 oz. chèvre, room temperature
4 oz. (or 1 pint) of fresh figs, halved
4 cups baby arugula
1/4 cup lemony balsamic dressing
- Take the chèvre out of the fridge to allow it to come to room temperature, this will make it easier to handle.
- Halve and deseed the squash. If you’re using kabocha or delicata squash, the skin is thin enough that it will be edible after cooking. If using acorn or butternut, peel first. Then, cut the squash into wedges and place into a large bowl. Sprinkle with salt and red pepper, tossing to coat, then drizzle with olive oil and maple syrup, tossing again.
- Line a baking sheet with parchment paper (you’ll thank yourself later when you’re doing the dishes) and spread the seasoned wedges out on a baking sheet so that they aren’t touching. Bake in oven for 30 to 40 minutes, flipping pieces halfway through. Remove from oven and let cool.
- Gently combine with remaining ingredients. Drizzle dressing.
FALL HARVEST QUINOA SALAD
1 cup (225g) uncooked tri-color quinoa
2 cups (235ml) water
1 1/2 teaspoons kosher salt, divided
2 to 1 1/2 pounds butternut squash*
6 tablespoons olive oil, divided
8 ounces (225g) brussels sprouts
1/2 medium red onion, diced
4 tablespoons lemon juice, divided
zest from 1 lemon
1/2 teaspoon paprika
1 medium apple (I used a braeburn apple), thinly sliced or cubed
3/4 cup (75g) crumbled feta
1/3 cup (40g) dried cranberries
1/3 cup (10g) chopped parsley
- Add quinoa, water, and 1/2 teaspoon salt into a saucepan and bring to boil. Reduce the heat to very low, cover the pan, and let the quinoa cook for another 15 minutes, until all the water has evaporated. Turn off the heat and cover the saucepan with a lid. Let quinoa sit for 15 to 20 minutes so the quinoa can fluff up. Spread out the quinoa over a baking sheet so that it can cool and dry out a little.
- Preheat oven to 375ºF (190ºC). Line a large baking sheet with parchment paper. Set aside.
- Chop off both ends of the butternut squash. Peel outer skin. If you are working with a short squash, split it right down the middle. If the squash has a long neck, cut off the neck first before cutting the bulb in half.
- Remove seeds and chop the squash into 1/2-inch chunks. Toss the cubed squash with 2 tablespoons of olive oil and 1/4 teaspoon salt. Spread the squash onto a baking sheet and bake for 25 to 27 minutes, until the squash is fork tender. Remove from the oven.
- Trim the bottoms of the brussels sprouts. Chop them in half, and then slice them into 1/4-inch strips.
- Heat another 2 tablespoons olive oil in a large pan over medium heat. Add onions and sauté them for about 2 minutes, until they start to soften. Add the sliced brussels sprouts and cook them for 4 minutes. Season the vegetables with 1/4 teaspoon of salt.
- Chop up the apple and toss it with 1 tablespoon of lemon juice. This helps keep the apple from browning.
- Add the cooled quinoa, butternut squash, onions, brussels sprouts, apple, feta, dried cranberries and parsley, 2 tablespoons olive oil, 3 tablespoons of lemon juice, lemon zest, paprika and 1/2 teaspoon salt to a large mixing bowl. Toss all the ingredients together. Taste and adjust the seasonings to your liking. Serve.
BUTTERY HERBED MASHED POTATOES
5 pounds Yukon gold potatoes, peeled and cubed
4 cloves garlic, peeled and smashed
1 cup whole milk or heavy cream
1 1/2 sticks (12 tablespoons) salted butter, at room temperature
8 leaves fresh sage, 6 whole leaves + 1 Tbsp chopped)
3 sprigs fresh thyme
3/4 cup crème fraîche
fresh black pepper
chopped fresh chives, for serving
- In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche.
- In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
- Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.
BROWN BUTTER BRUSSELS SPROUTS AND BACON RAVIOLI
1 pound cheese ravioli homemade or store bought
4 thick cut slices bacon, chopped
2 tablespoons extra virgin olive oil
3/4 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 medium shallot, thinly sliced
4 tablespoons salted butter
1/2 cup toasted hazelnuts or pecans, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon fresh thyme leaves
zest of 1 lemon
1 pinch crushed red pepper flakes
1/2 cup grated manchego or parmesan cheese
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat. Add the olive oil. When the oil shimmers, add the Brussels sprouts and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Add the shallots, cooking another 2-3 minutes, until caramelized. Remove the Brussels sprouts from the skillet to a plate. It’s OK if some of the shallots are left behind in the skillet.
- To the same skillet, melt together the butter and nuts over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Reduce the heat to low, add the apple cider, thyme, and lemon zest. Season with salt, pepper, and crushed red pepper flakes. Drop the ravioli into the sauce, gently tossing to combine.
- Divide the ravioli between plates and top with the crispy Brussels sprouts, bacon, and cheese.
SMOKED PAPRIKA AND OREGANO SPATCHCOCK CHICKEN
1 (4 to 5) pound chicken
3 tablespoons canola, grapeseed, or peanut oil divided
Juice of 2 limes (about 2 tablespoons)
1/4 cup low-sodium soy sauce
2 tablespoons smoked paprika
1 1/2 tablespoons ground cumin
6 cloves grated garlic
4 teaspoons kosher salt
2 medium yellow onions sliced into 1-inch rings
1 1/2 pounds assorted fingerling potatoes halved
2 tablespoons fresh oregano leaves finely chopped plus more leaves for garnish
- Pat chicken dry with paper towels. Remove necks and any innards from the cavities and discard. To spatchcock, use a sharp pair of poultry shears or kitchen scissors to cut along the backbone; remove and discard. Place chicken, breast-side up, and press down to flatten it so it is lying completely flat.
- Combine 1 tablespoon of the oil, lime juice, soy, paprika, cumin, oregano, garlic and 3 teaspoons of the salt in a bowl and mix until thoroughly moistened. Rub half the mixture under the skin of the chicken getting under the breasts, thighs, and legs. Then rub 1 tablespoon of oil all over the skin on the outside.
- Heat oven to 450°F and arrange rack in the middle. In a medium bowl toss the onions and potatoes with the remaining paste, remaining oil, and remaining salt. Set aside while oven heats up, at least 20 minutes. (Alternatively, cover and refrigerate for up to 24 hours before roasting. Be sure to let the chicken rest at room temperature for at least 20 minutes before roasting so it cooks evenly.)
- Arrange onions and potatoes in the bottom of a a roasting pan or large baking dish. Place chicken on top, and roast until the thigh meat is no longer pink and an instant read thermometer inserted into the thigh registers 165°F, about 50 minutes. Let sit at least 10 minutes before carving. Garnish chicken with a few additional oregano leaves, and serve with onions, potatoes, and a spoonful of the pan juices.
PEAR CRISP AND VANILLA ICE CREAM
4 whole (to 5) Large Pears (Bosc Work Well)
2/3 cups Sugar
1/4 teaspoon Salt
1-1/2 cup All-purpose Flour
1/3 cup Sugar
1/3 cup Firmly Packed Brown Sugar
1/2 teaspoon Cinnamon
1/2 cup Pecans, Very Finely Chopped
1 stick Butter, Melted
- Preheat oven to 350 degrees.
- Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
- In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.
- Pour pears into a baking dish; top with crumb topping.
- Bake at 350 degrees for 30 minutes.
- Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
- Serve warm with vanilla ice cream.
CARAMEL PECAN PUMPKIN CAKE
3/4 cup (180 ml) canola or vegetable oil
4 large eggs
1 cup (200 g) white granulated sugar
1 tsp vanilla extract
1 15-oz can (425 g) pumpkin puree
2 cups (250 g) all-purpose flour
4 tsp (16 g) baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 recipe ‘Salted Caramel Buttercream’
1 recipe ‘Home-Made Caramel Sauce’
1 1/2 cups (190 g) chopped pecans
caramel chocolates, for garnish
- Preheat the oven to 350F and prepare 3, 8-inch round cake pans by spraying the sides with a baking spray and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla for 2 to 3 minutes, until smooth and creamy. Add in the pumpkin puree and whisk again until a uniform mixture forms. In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg and salt. Sift the dry ingredients into the batter, then whisk just until well incorporated.
- Divide the batter evenly between the three pans and use an offset spatula to level the batter. Bake in the preheated oven for 26 to 28 minutes, or until a toothpick inserted into the center comes out clean. Once done baking, allow the cake layers to cool completely on a wire rack.
- Meanwhile, prepare the caramel sauce and salted caramel buttercream. Allow the caramel sauce to cool before using in the cake; this can also be prepared the day before. Transfer about 2 cups of the buttercream into a large pastry bag tipped with a star tip.
- Once cake layers have cooled, assemble the cake. First, spread a generous amount of buttercream on to the layer, then pipe a barrier ring around the edge of the layer. This will help keep the caramel sauce inside. Add about 3 to 4 tablespoons of caramel sauce into the center, then top with a handful of pecans. Add the next layer and repeat the process.
- Frost the top and sides of the cake and level off with a spatula; watch my video recipe for step-by-step tutorial. Before garnishing the top, allow the cake to set in the refrigerator for at least 30 minutes. Garnish the top with dollops of cream, more pecans, and chocolate squares.
- Drizzle the caramel down the sides of the cake for a finishing touch.
- Keep cake refrigerated if not serving within a day. Remove the cake from the fridge at least an hour before serving to allow the layers to soften.