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autumn recipes

Recipe for Pumpkin and Goat Cheese Risotto

by Joi on October 29, 2009

Recipe for Pumpkin Goat Cheese Risotto!

Pumpkin and Goat Cheese Risotto Recipe

1/2 onion, minced
2 cloves garlic, fine chopped
1 small pumpkin, peeled, seeded and medium diced (can substitute with butternut squash or acorn squash)
1/2 can pumpkin puree
4oz goat cheese
1-1/2 cups Arborio rice
5 cup hot chicken stock
½ cup white wine
1 tbsp grated parmesan cheese
2 tbsp whole butter, unsalted
1-2 tbsp kosher or sea salt
1/2 tsp fresh ground pepper
2 tbsp olive oil
1 Bay Leaf, dried
chives, thyme or parsley, chopped

Directions:

Steep the bay leaf in your chicken stock.

in a heavy bottom stock pot, saute rice with pumpkin and onions over medium heat til onions are translucent and rice has a toasty aroma with a golden color. Add garlic and sauté briefly.

Deglaze with white wine, add bay leaf.

While stirring vigorously add stock one cup at a time.

It will take a few minutes to absorb the stock, so this is a labor-heavy task.

Continue adding the stock 1 cup at a time until it is absorbed. You will use almost, if not all of the stock depending on how you like it, al-dente or fully cooked. Before adding the last cup of stock stir in your pumpkin puree.

Once your rice is cooked to your liking you should season it with salt and pepper and add your cheeses while stirring.

Finish by adding in your butter, stirring until it is completely melted.

Stir in your chopped herbs allow to site for a minute before serving so it can allow all of the flavors to marry.

This wonderful recipe is courtesy of Chicago’s Millennium Knickerbocker Hotel’s Executive Chef Kerry Heiber. Thanks so much for sharing it with us!

Delicious Recipes Featuring Honey and Apples

by Joi on September 23, 2009

Delicious honey in spoons.... yum!

Below are some fantastic recipes from the National Honey Board that call for two of my all-time favorite flavors in the world: Honey and Apples. Yum! One of the reasons I think I love apples so much is they taste like Autumn to me. Since it’s my favorite time of the year, I’m good with that. As for honey, I know why I’m so in love with it – it’s a little thing we call a sweet tooth and my head is full of them. When these two flavors team up, Joi is one happy, happy Kentuckian.

Apple Gem Jelly Recipe
Makes 24 servings

1 cup apple juice
1 1/2 cups honey
1 tablespoon fresh lemon juice
2 red apples, grated with peel on
3 ounces liquid pectin

In a 5-quart saucepan, combine apple juice, honey, lemon juice and grated apples. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in liquid pectin. Skim off foam. Ladle into hot sterilized jars. Seal according to manufacturers instructions. Makes three 1/2-pint jars.

Recipe for Candied Honey Apples
Makes 6 servings

1 cup brown sugar, packed
1/2 cup butter
1/2 cup honey
1/4 cup heavy cream
1/4 teaspoon ground cinnamon
6 small apples
6 wooden sticks
1/3 cup nuts, chopped

Combine all ingredients except apples, sticks and nuts in 2-quart saucepan. Cook over medium-high heat to 265°F; stir constantly. Remove from heat. Cool 5 minutes. Insert stick into top of apple. Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 6 apples.

Honey Yogurt Dumplings with Apples Recipe
Makes 8 servings

Dumpling Batter:
1 cup flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
6 tablespoons plain yogurt
1 tablespoon honey
1 tablespoon milk
1 teaspoon orange peel, grated

Apple Mixture:
4 cups apple slices
2 cups cranberry juice
1/2 cup honey
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine flour, baking powder, cinnamon and salt in large bowl. Mix together egg, yogurt, 1 tablespoon honey, milk and orange peel in separate large bowl; stir into flour mixture to form moist batter.

Combine apples, juice, remaining 1/2 cup honey, cinnamon stick and nutmeg in heavy large skillet; mix well. Bring to a boil over medium-high heat. Reduce heat to low.

Drop tablespoonfuls of batter over hot apple mixture. Cover and simmer 15 to 20 minutes or until dumplings are cooked through and wooden pick inserted near dumpling center comes out clean.

Harvest Honey Spice Cake Recipe
Makes 12 servings

1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups tart apples, peeled and chopped
1/2 cup slivered almonds, toasted
1/2 cup dried cranberries
Powdered sugar
Additional toasted sliced almonds, for garnish

Using electric mixer beat together honey, oil and coffee. Beat in eggs. Combine dry ingredients; gradually add to honey-egg mixture, mixing until well blended. Stir in apples, almonds and cranberries. Pour into lightly greased and floured Bundt or tube pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired.

***** This is a little off-topic, but if you or anyone you love happens to get whatever it is going around (the coughing, sore throat, chest congestion, sneezing nightmare) – put honey in tea and drinketh a lot! The honey soothes the throat like nothing else can or will and the natural sweetness makes you feel as though you just may live. If your throat is sore and inflamed, drink your honey-sweetened tea cold – it’ll put out the fire and make the inflamation go down. If your throat isn’t sore, but you have a lot of chest congestion, drink your honey-tea warm.. it’ll open you up and you’ll re-discover a little something we call breathing.

Granny Smith Apples

Sweet Potato Custard Pie

by Joi on November 1, 2008

Yay!!! November 1st is here and that means several things:

I can break out my Thanksgiving and Christmas decorations (yes, I’m one of those early birds – an early bird draped in red, green, and gold).
College basketball will soon be in full swing and we UK fans will soon become living room coaches, referees, players, and announcers. We rest up all year for this.
Hot chocolate!

And….and….and – Sweet Potato and Pumpkin Pie! I’m a pie fanatic, I love to make them and I love to eat them. It just seems that I don’t make many during the spring and summer. I’m more into cakes, puddings, cheesecake, and cookies in the warmer months. But when God turns His thermostat down a little – that’s when I go all Pie lady. Apple pie, Pecan pie, Pumpkin pie, Chess pie, Coconut pie, Chocolate pie, etc.

It seems like most people have a preference between Sweet Potato and Pumpkin Pie. My husband greatly prefers Sweet Potato, and my middle daughter (Brittany) greatly prefers Pumpkin. As for Stephany, Emily, and me – our favorite is whichever one happens to be in front of us.

The one below will be our next favorite (I’ll make a pumpkin one next, Brittany!). This recipe is from a little recipe booklet titled “Halloween Food & Fun” from Taste of Home. I keep it handy throughout the year, though, because it’s filled with fantastic recipes. Like this one!

Sweet Potato Custard Pie

2 small sweet potatoes, peeled & chopped
3/4 cup marshmallow creme
1/2 cup butter, cubed (butter – not margarine)
1 can (5 ounces) evaporated milk
3 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup sugar
1/4 cup packed brown sugar
1 TBS all-purpose flour
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 unbaked pastry shell (9 inches)
Whipped topping

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat. Cover and simmer for 10 minutes or until tender.

Drain potatoes and place in a large mixing bowl. Mash. Add marshmallow creme and butter and beat until smooth. Add eggs, milk, and extracts. Mix well.

Combine sugars, flour, cinnamon, and nutmeg. Gradually beat into potato mixture until well blended.

Pour into pastry shell. Bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack and serve with whipped topping. Refrigerate leftovers.

You may also be interested in the following Pie Recipes:

Sawdust Pie
Peanut Butter Pie
Fudge Pie

P.S. When making pies, it’s a lot of fun to make your own pie crust – just be sure your water is as cold as possible and always remember the number one tip: Get a “Pie Crust Ring” to protect the edges of the crust from becomming overly brown. So unattractive! If you can’t find one of these rings, make one out of aluminum foil – it’ll save your pie. Maybe even your day.