Sausage, Collard Greens and Brioche Dressing

You’ll love this southern inspired dressing for your Thanksgiving table!  Buttery brioche is the base of this dressing mixed with italian sausage, leeks, collard greens and lots of fresh herbs. It’s super easy to toast your own bread for this dressing and layer your flavors. I love using leeks in place of the onions for a more subtle onion taste. Just be sure to clean them well before using them, they can have some dirt. I suggest soaking them a  little in water before cutting. When cooking with leeks use the white parts only and discard the green tops.
From by the bay, wishing you collard green food memories!
Maryann
blog stuffing 14 1

Sausage, Collard Greens and Brioche Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings approximately 2 cups chopped

1 bunch collard greens

3 stalks celery, minced ( include the leaves)

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

2 teaspoons rubbed sage

1 teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

blog stuffing 14 2

Apple Bourbon Cranberry Sauce

Making cranberry sauce couldn’t be easier….this version combines some of my favorite flavors- of course cranberries, sweeten with juicy apples , apple cider and finished off with a little bourbon! You’ll love this recipe and it’s great to use through out the holiday season!!

From by the bay wishing you, red cranberry food memories

Maryann

blog cranberry14

Apple Bourbon Cranberry Sauce

Ingredients

½ cup apple cider

1 cup fine sugar

1 12oz, package whole fresh cranberries

3/4 cup apples, peeled, seeded and chopped

¼ cup bourbon

¼ teaspoon ground cinnamon

Directions

Combine apple cider, bourbon and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries, apples and cinnamon. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Top Thanksgiving Turkey Recipes

Enjoy from by the bay my top Roast Turkey recipes to plan your Thanksgiving Feast………

blog pom turkey

Spiced Pomegranate Molasses Glazed Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
1 cup fine sea salt
1 cup light brown sugar
4 cloves garlic
3 oranges
2 tablespoon black peppercorns
2 onions , peeled and quartered
3 sprigs rosemary
To roast turkey
2 oranges, cut in half
1 pomegranate cut in half
1 bunch rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup pomegranate molasses
1 tablespoon Dijon mustard
Directions
Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turkey 14

Apple Sage Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine sugar
2 apples , quartered
3 sprigs fresh thyme
3 springs fresh sage
2 tablespoon black peppercorns
1 bouquet garni
2 onions , peeled and quartered
To roast turkey
1 bunch fresh sage leaves
1 bunch fresh thyme
1 apple quartered
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper. Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turkey 2012

Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
3 cloves
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Directions
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

 

Sage Gravy

There is nothing like homemade gravy for your Thanksgiving Turkey and you’ll love this sage gravy. You can make most of this gravy in advance by making a flavorful stock as your base and then flavoring the gravy with the turkey drippings at the end. This gravy is perfect used with my  Apple Sage Roast Turkey.

http://blog.entertainingbythebay.com/2014/11/apple-sage-roasted-turkey/

From by the bay wishing you turkey gravy food memories!

Maryann

blog sage gravy

Sage Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

6 sage leaves

1 teaspoon black peppercorns

Gravy

1 cup white wine

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

2 tablespoons chopped sage

Directions for gravy base

Combine into a soup pot chicken stock, carrot, onion, celery, bay leaves, sage, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the wine. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, mix in sage adjust seasoning with salt and pepper. Serve with turkey.

Apple Sage Roasted Turkey

It’s time to start planning the Thanksgiving menu and of course the turkey is the centerpiece. I like to experiment each year with flavors and this is a perfect combination of autumnal tastes with apple and sage. I like to brine the turkey overnight , resulting in a juicy roast turkey. I like to paste my turkeys with butter and something sweet, in this case honey which makes the turkey skin crispy and lacquered in appearance. Let the Thanksgiving planning begin with this delicious turkey as your star!

From by the bay, wishing you very sage turkey food memories!

Maryann

blog turkey 14

Apple Sage Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water , or more to cover turkey

8 cups chicken stock

1 cup fine sea salt

1 cup fine sugar

2 apples , quartered

3 sprigs fresh thyme

3 springs fresh sage

2 tablespoon black peppercorns

1 bouquet garni

2 onions , peeled and quartered

To roast turkey

1 bunch fresh sage leaves

1 bunch fresh  thyme

1 apple quartered

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup honey

Directions

Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper.  Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F.   For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

Pumpkin Cider Bread

Here is another great treat made not only with pumpkin but also apple cider for the perfect autumn food pairing. This easy pumpkin bread taste perfect just as it is moist and spicy or kick the taste up another notch by slathering some cider cream cheese frosting on top. It’s wickedly good!

From by the bay wishing you cider and pumpkin food memories!

Maryann

blog cider pumpkin cake

Pumpkin Cider Bread 

Makes 1 Loaf or 4 mini loaves

Adapted from Gourmet October 1991

Ingredients

  • 1 cup apple cider
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup raisins

Directions

In a saucepan boil the cider until it is reduced to about 1/4 cup, add raisins and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, and the reduced cider. Into the bowl sift together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, nutmeg and cloves and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

blog cider pumpkin cake with icing

Cider Cream Cheese Icing

For the icing
1/2 cup apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners’ sugar

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners’ sugar, the reduced cider, and a pinch of salt until the icing is smooth.

Sweet Treats – Best Baking with Pumpkin Recipes

With Halloween less than a week away, I thought this would be a good time to share three of my favorite recipes for making sweet treats with pumpkin! I think you will find it hard to pick a favorite!

From by the bay wishing you sweet pumpkin food memories!

Maryann

blog pumpkin coffee cake

Pumpkin Coffee Cake with Brown Sugar Streusel
Serves 6-8
Ingredients

Streusel Topping

3/4 cup all purpose flour
1/4 cup
granulated sugar

1/2 cup dark brown sugar
1/2 cup chopped walnuts

2 teaspoons cinnamon powder
1/4 teaspoon fine sea salt

6 tablespoons melted unsalted butter

Filling
1/2 cup dark brown sugar
2 teaspoons cinnamon

Cake

8 tablespoons unsalted butter, room temperature

1/2 cup dark brown sugar

1/2 cup granulated sugar

2 eggs
1/2 cup pumpkin puree ( canned)
1/2 cup sour cream
1 1/2 cups all purpose flour
2 teaspoons baking powder

2 teaspoons cinnamon powder
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees F. Butter and flour an 8” square baking pan. ( I find an 8″ square glass baking dish works best). Make the topping for cake by combining all dry ingredients in a bowl. Stir in melted butter and make large chunky crumbs, between 1/4″ to 1/2″ inch depending on preference. Place crumbs onto a parchment lined baking sheet and put into the refrigerator to cool for about 15 minutes. To make filling combine the dark brown sugar and cinnamon in a bowl and set aside.To make cake batter sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a bowl. Use an electric mixer to cream butter and sugars together until fluffy. Add eggs one at a time and beat well. Mix in the flour alternately with the sour cream and pumpkin puree and mix well. Once combined pour half the batter into the prepared baking pan and spread out with a spatula. Sprinkle the filling evenly atop the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the streusel topping over the top of the batter. Place in the oven to bake until golden brown and a cake tester comes out clean, when inserted into the center of the cake. This is approximately 50 to 55 minutes. Remove the cake from oven and let cool on cake stand about 20 minutes before removing from pan to serve.

blog pumpkin muf

Pumpkin Cream Cheese Muffins

Makes 12 muffins

Ingredients

For Filling
4 ounces cream cheese
1/4 cup confectioners sugar
1/4 teaspoons vanilla
For Muffins
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 cup pumpkin puree
3/4 cup vegetable oil
2 eggs
roasted and salted pumpkin seeds (pepitas) to garnish top of muffins
Directions
In a small bowl mix the cream cheese, confectioner’s sugar and vanilla together. Place on a piece of plastic wrap and shape into a log. Place in the freezer for at least one hour. Preheat oven to 375 degrees F. Use a 12 cup muffin tray and line each cup with a paper baking cup, preferably unbleached. In a medium size bowl add the ingredients for the batter except the pumpkin seeds. Mix well. Fill each cup about 3/4 full. Remove the cream cheese from the freezer and cut into 12 rounds or pieces about 2 teaspoons each. Place the cream cheese into the batter, it should be level with the batter and showing the cream cheese in the center. Top each muffin with 5 ot 6 pumpkin seeds. Place in the oven and bake for 20 to 25 minutes until a tester
comes our clean from the batter part of the muffin, don’t use the tester in the cream cheese. Remove from oven and let cool 5 minutes before removing from the muffin tray. Serve warm, cold or at room temperature.
blog pumpkin muffins

Pumpkin Muffins

Makes 12 muffins

Muffin batter

1 ¾ cup flour

¾ cup fine granulated sugar

½ cup dark brown sugar

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground ginger

2/3 cup sour cream

½ cup vegetable oil

1 tablespoon honey

2 eggs

½ cup pumpkin puree

Topping

1 tablespoon fine granulated sugar

½ teaspoons ground cinnamon

Directions
In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.

Marinated Olives with Orange and Cranberries

Here is an easy recipe to make ordinary olives, extraordinary – bursting with flavor and color!  The combination of orange, cranberries and rosemary is what makes this recipe so delicious and it only takes a few minutes.

From by the bay, wishing you some marinated food memories!

Maryann

blog olives 2

Marinated Olives with Orange and Cranberries

Ingredients

  • 1/2 pound green pitted olives, such as manzanilla
  • 1 shallot, minced
  • 1/4 fresh orange cut into 1 inch pieces, with rind
  • 1 tablespoon fresh orange juice
  • 2 tablespoons olive oil
  • 1/4 cup dried cranberries
  • 1 teaspoon rosemary leaves

Directions

Bring 1 cup water to boil in small sauce pan.  Remove from heat and add cranberries. Let sit 15 minutes and drain and cool in mixing bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

blog olives 1

Curried Butternut Squash Soup

There is nothing like a warming soup during the first cool days of autumn especially one that captures the vibrant colors of fall – like this curried butternut squash soup. It’s so easy to prepare and rich in flavor – with the subtle heat of curry balanced with the smooth, slightly sweet taste of coconut milk. It’s a perfect combination.

From by the bay wishing you squash food memories!

blog curried butternut sq soup

Curried Butternut Squash Soup

Serves 4 – 6 

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, chopped
  • 32 ounces butternut squash 1″inch cubes ( peeled and seeded)
  • 3 cloves garlic, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken or vegetable stock
  • 1 (15 ounce) can unsweetened coconut milk
  • 1/4 cup toasted pumpkin seeds
  • chopped chives to garnish

Directions

In a large stock pot melt butter and cook onion and garlic for about 5 minutes. Stir in the curry, salt, and pepper and cook for 5 minutes until onion is soft. Add the stock, coconut milk and butternut squash, bring to a simmer, and cook uncovered for 20 minutes or until squash is tender. Use an immersion blender or food processor to puree. Season with salt and pepper. Serve the soup hot, garnishing each serving with pumpkin seeds and chives.

Lemon Pound Cake

One of my grandmother’s favorite recipes  was this delicious pound cake.  My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!

Maryann

blog pound cake

Lemon Pound Cake

Ingredient

  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 egga, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon

Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.