Harvest Meal

This one might be a little tricky to understand because there will be a recipe and then some things in said recipe will be made using another recipe and it's all really confusing and don't think of it too much or you will get a headache....trust me i have one right now. Okey-dokey artechoky. So this one here is the harvest meal made for thanksgivings and i know its a little late but i think valentines day is the next holiday so make this deliciousness then and suprise your special someone...why do they say special someone why not just the dude I'm seeing....oh well say what you want.

Curried Pumpkin Soup- Appetizer

Ingredients:

• 2 medium onions, finely chopped (2 cups)
• 2 tablespoons unsalted butter
• 2 large garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoons salt
• 3/4 teaspoon dried hot red pepper flakes
• 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
• 4 cups water
• 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
• 1 (14-oz) can unsweetened coconut milk (not low-fat)
• 1/4 cup olive oil
• 2 teaspoons brown mustard seeds
• 8 fresh curry leaves

Directions:

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

http://www.epicurious.com/recipes/food/views/Curried-Pumpkin-Soup-232968#ixzz26TbpKJNh


Basic Vegetable Stock- Use In Appetizer

Ingredients:

1 tablespoon olive oil 1 large onion 2 stalks celery, including some leaves 2 large carrots 1 bunch green onions, chopped 8 cloves garlic, minced

8 sprigs fresh parsley 6 sprigs fresh thyme 2 bay leaves 1 teaspoon salt 2 quarts water

Directions:

1.	Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2.	Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3.	Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4.	Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea? http://allrecipes.com/recipe/basic-vegetable-stock/  Pumpkin Puree- Use In Appetizer Ingredients: 1 sugar pumpkin Directions: 1. Preheat oven to 325 degrees F (165 degrees C). 2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. 3. Bake in the preheated oven, foil side up, 1 hour, or until tender. 4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags. http://allrecipes.com/recipe/pumpkin-puree/ Homesteader Cornbread-Bread Ingredients: 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil Directions: 1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. 2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. 3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. http://allrecipes.com/recipe/homesteader-cornbread/ Spiced Cider- Drink Servers: 16Cups Ingredients: 4 Litters of apple cider 24 whole cloves 2 teaspoon allspice 6 cinnamon sticks 8 tablespoons lightly packed brown sugar Directions: Place all ingredients except the orange or lemon in a pot and simmer for 30-60 minutes. After simmering, drain to ensure removal of cloves and cinnamon sticks. Drink while warm. http://recipeinvestigator.wordpress.com/2013/01/04/spiced-cider/ Roasted Autumn Harvest Salad- Side 1 Ingredients For Roasted Vegetables 1/4 cup extra-virgin olive oil 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed 8 shallots, peeled and cut in half if large 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise) 6 long carrots, scrubbed well or peeled, halved lengthwise Coarse salt and freshly ground pepper 2 tablespoons fresh rosemary leaves (from 2 sprigs)

For Salad

• 2 bunches arugula, trimmed and washed well (6 cups)

Directions

1. Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
   
2. Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
   
3. Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
   
4. Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
   
5. Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

http://www.marthastewart.com/334909/roasted-autumn-harvest-salad

Shallot Vinaigrette-Use for Salad

Total Time: 10 min

Prep 10 min

Yield: about 1 cup

Ingredients

• 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons finely minced shallots
• 2/3 cup extra-virgin olive oil

Directions

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

http://www.foodnetwork.com/recipes/food-network-kitchens/shallot-vinaigrette-recipe/index.html

Yummy Sweet Potato Casserole- Side 2

Ingredients:

4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk

1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2.	In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3.	In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4.	Bake in the preheated oven 30 minutes, or until the topping is lightly brown. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=21261&origin=detail&servings=12&metric=false Glazed Chicken Breasts with Apples and Pears-Main Yield: 3-4 servings Time: 25 minutes Ingredients 2 large firm-ripe pears 2 medium tart apples 3 tablespoons grape seed oil 4 skinless, boneless chicken-breast halves Scant teaspoon finely chopped shallot, optional 1 cup apple cider or chicken stock, or combination of both 1 tablespoon balsamic vinegar 2 teaspoons cornstarch Parsley sprigs for garnish, optional Directions 1. Wash, core and peel pears and apple. Slice each into 6-8, 1/4-inch wedges. 2. Lightly season one side of chicken breasts with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoons of oil over until medium high heat. Working in batches, if necessary, add chicken and sear 4 to 5 minutes on each side, depending on the thickness of breast, or until juices run clear when thickest part is pierced with tip of knife. Transfer chicken to plate. 3. In same skillet, reduce heat to medium and add an additional tablespoon grape seed oil and cook pear and apple wedges and shallot, if desired, 3 to 4 minutes or until lightly browned and just tender. 4. Meanshile, in a small bowl, mix cider or stock, vinegar, and cornstarch; add to skillet with pears. Over high heat, bring mixture to a slow boil 1 minute. Reduce heat and return chicken and any juice on plate to skillet; heat through and serve garnished with a parsley sprig if desired. http://www.annarbor.com/entertainment/food-drink/glazed-chicken-breasts-with-apples-and-pears/ Maple Cheesecake with Roasted Pears- Dessert Yield Serves 6 to 8 Ingredients 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup pure maple syrup 1 cup cold heavy cream 2 tablespoons confectioners' sugar 1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers Nonstick cooking spray 2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick Directions In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day). Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears

Easy Press-in Pie Crust-Use for Dessert

Ingredients

• 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
• 3 tablespoons sugar
• 1/4 teaspoon coarse salt
• 5 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
   
2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely
   in plate on a wire rack before filling.

http://www.marthastewart.com/329041/easy-press-in-pie-crust