Friday, November 30, 2012

blueberry liqueur


3 cups fresh blueberries
2 cups vodka
lemon zest

mash mixture and let sit in cool dry place for 2 months. strain several times, make a simple syrup to taste, let sit another month.

Thursday, November 29, 2012

rainy day delight chili

sweet chili

ground round
fire roasted tomatoes
tomato sauce
tomato paste
kidney beans 2 cans
chili powder
brown sugar

sour cream
cheddar cheese

honey butter biscuits

Wednesday, November 28, 2012

Monday, November 26, 2012

turkey panini

turkey panini


Sunday, November 25, 2012

pear and butternut soup...

with rosemary croutons

Butternut Squash and Pear Soup
Recipe courtesy Dave Lieberman

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar


In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

Saturday, November 24, 2012

roasted veggies

Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes

1 small sugar pumpkin or other winter squash
2 sweet potatoes
2 red onions
2/3 cup olive oil
5 fresh thyme sprigs
1 garlic head, halved crosswise
2 Tbs. fresh lemon juice
2 tsp. maple syrup
1 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper
1 pint grape or cherry tomatoes
Preheat an oven to 400°F.

Cut the pumpkin into quarters and remove and discard the pulp and seeds. (Alternatively, rinse and roast the seeds separately and use to garnish the dish later.) Cut each pumpkin quarter into 3 wedges. Quarter the sweet potatoes lengthwise. Peel the onions and cut into wedges.

Place the pumpkin, sweet potatoes and onions in a large bowl. Add the olive oil, thyme, garlic, lemon juice, maple syrup, the 1 tsp. salt and the pepper. Toss to mix well and then spread the vegetables out in a large roasting pan or on a baking sheet lined with parchment paper. Roast until all the vegetables are cooked through and golden brown, about 45 minutes.

Add the cherry tomatoes to the roasting pan and toss to coat with the olive oil. Return the pan to the oven and roast until the tomatoes just begin to soften and release their juices, about 15 minutes more. Sprinkle with salt and serve directly from the pan. Serves 4.

Friday, November 23, 2012

mini pumpkin pie

mini pumpkin pie

1 package refrigerated pie crusts
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice

Preheat oven to 425°F.

Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.