Category Archives: Vegetarian

Mac and Cheese with Rosemary

White Cheddar and Gruyere Mac and Cheese Cups

Mini Mac and Cheese Cups

Turn ordinary Mac&Cheese into mini bites of delish

There’s nothing that says comfort food like Mac and Cheese!  I have tried dozens of variations of recipes over the years and there are 2 key parts to success:  1. Making a roux and 2. Using really, really good cheese.  Yeah, the orange stuff out of the box is easy, but a few simple steps can take ordinary Mac to Mac Daddy level!  These are baked in cupcake or muffin tins and are easy to transport to any tailgating party.  You can even make them in large quantities, freeze and reheat before the big game.  

Mac and Cheese with Rosemary

Sprigs of rosemary can add color and a beautiful, fresh touch to any platter.

Mini Mac and Cheese

For added color, pop a mini sprig of rosemary in the middle of your Mac and Cheese Muffin!

Looking for a great beer pairing?  Serve Mini Mac & Cheese Cups with a Belgian Blond Ale.

The creamy, full flavor of these Mac & Cheese cups need a beer to compliment it, so try a Belgian blond ale that is dry, fruity and lightly spiced.  The smooth malt sweetness extends over the whole palate with a balance of subtle bitterness that lingers and enhances the nutty notes of the Gruyere cheese.

Mac and Cheese Beer Pairing

Pair Mac & Cheese cups with a Belgian Blond Ale that is fruity and lightly spiced.

White Cheddar and Gruyere Mini Mac and Cheese Cups
Take ordinary Mac and Cheese to the next level with really great cheese and a presentation your guests will eat up!
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Ingredients
  1. 1 stick butter
  2. 3 cups milk
  3. 1 cup heavy cream
  4. pinch of kosher salt plus more to taste.
  5. 1/2 cup flour
  6. 1 cup gruyere
  7. 2 cups white cheddar (plus more for sprinkling on top)
  8. 1 box of macaroni
Instructions
  1. Cook macaroni according to package directions to al dente. Make sure to salt your pasta water! Drain and set aside.
  2. Melt 1 stick of butter in a large saucepan.
  3. Add 1/2 cup flour and stir until roux thickens.
  4. Slowly add in milk, cream and salt. Continue stirring until mixture is smooth, about 3-5 minutes on medium heat.
  5. Add in gruyere and white cheddar and stir until cheese melts.
  6. Pour in drained macaroni to cheese mixture and coat all the pasta.
  7. Scoop mac and cheese into greased muffin/cupcake tins.
  8. Sprinkle extra cheddar on each cup.
  9. Bake at 375 degrees for 25 minutes until browned on top.
What's on Parker's Plate? http://whatsonparkersplate.com/
Balsamic Cherry Crostini

Balsamic Cherries with Whipped Goat Cheese on Crostinis

Balsamic Cherry Crostini

Tangy and sweet balsamic cherries on crostinis slathered with goat cheese, sprinkled with almonds

I love cherries in the summer— and as I learned from my research on “foods that cool”– not only are cherries water dense, they are very anti-inflammatory, so they decrease the bloat!  This recipe has just a few simple ingredients, and if you don’t have goat cheese, you can substitute cream cheese instead.  I just love the tangy, sweet flavor of the balsamic vinegar/brown sugar combination and the goat cheese gives the bite a luscious earthiness.  Sprinkling the almonds on top adds some texture– I used a package of honey glazed almond slivers that are usually sold by the salad fixins at the grocery store.  You can make your own crostinis simply by slicing french bread, melting salted butter on the stove top, and to make it easy, I pour it all into a big bowl and stir until the bread is soaked with butter.  Then, just spread the pieces out on a baking sheet with a sprinkle of garlic powder (not garlic salt since the butter is salted already) and baking at 375 for about 30 minutes until crisp.  I usually flip them over after 15 minutes to make sure they get browned evenly.

These were a hit on my AMHQ segment!  

balsamic cherries

My Balsamic cherry appetizer featured on The Weather Channel

The great thing about this recipe is that you can make the cherries, the crostinis and the whipped goat cheese ahead, then put together and serve before your guests come over!  

Balsamic Cherries with Whipped Goat Cheese and Almonds on Crostinis
An easy summer appetizer that you can prep ahead and wow your guests with!
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For the balsamic cherries
  1. 3 cups pitted cherries
  2. 1/4 cup balsamic vinegar
  3. Drizzle of olive oil
  4. 1 Tb brown sugar
  5. pinch of kosher salt
  6. honey almond slivers for topping
For the whipped goat cheese
  1. 6 oz of goat cheese
  2. 1/4 cup creme fraiche (or sour cream)
  3. 1/2 tsp honey
  4. For the crostinis
  5. 1 loaf sliced french bread
  6. 1 stick salted butter
  7. garlic powder
For the cherries
  1. Preheat oven to 400
  2. Roughly chop the cherries (don't make the pieces too small)
  3. Mix cherries with vinegar, olive oil, brown sugar and salt in a bowl.
  4. Spread mixture on a rimmed baking sheet.
  5. Bake for 30 minutes-- move cherries around on the pan about half way through to ensure even cooking.
For the whipped goat cheese
  1. Put goat cheese, creme fraiche and honey into food processor or mixer and whip together until smooth.
For the crostinis
  1. Preheat oven to 375.
  2. Put french bread slices into a bowl and pour butter on top, making sure all pieces are buttered.
  3. Spread out on a baking sheet and sprinkle with garlic powder.
  4. Bake for 30 minutes, flipping crostinis after about 15 minutes.
  5. Top crispy crostinis with whipped goat cheese, balsamic cherries and sprinkle almonds on top.
Notes
  1. You can substitute cream cheese for goat cheese and sour cream for the creme fraiche.
What's on Parker's Plate? http://whatsonparkersplate.com/

Honeybell Cake with a Grand Marnier Glaze

unnamed-5I’m not really a cake kinda girl.  But this is like, um, YES. Let them, LET ME EAT CAKE. NOW.  A lot of it.  I adapted this from an Ina Garten recipe and Parker-ized it by adding some Grand Marnier, Honeybells and a really decadent glaze.

After I made it the first time, I woke up still thinking about the delicious factor and turned it into bad ass french toast the next morning. See what I did there???

unnamed-4I got my Honeybell recipe inspiration down in Vero Beach, Florida with the super cool family who runs Countryside Citrus. I spent the day learning about Honeybell history (they’re a hybrid between grapefruit and a tangerine, btw).  And there’s only a week or two left in Honeybell season, so you’ve got to order them STAT or you’ll have to wait an entire year until next January….

Enjoy, Honeys!

unnamed-7

With Rusty Banack from Countryside Citrus.

 

Honeybell Cake with a Grand Marnier Glaze

Ingredients

    For the cake
  • 2 sticks butter softened
  • 2 cups sugar
  • 4 eggs
  • 1/3 cup orange zest (about 2 Honeybells)
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup honeybell juice
  • 3/4 cup buttermilk
  • 1 Tb vanilla
  • For the glaze
  • 1 small can of sweetened condensed milk
  • Juice from 1/2 a Honeybell
  • 2 Tb Grand Marnier (you can substitute 1 Tb orange extract)

Instructions

  1. Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
  2. Sift together the flour, baking soda, baking powder and salt.
  3. In another bowl, combine Honeybell juice, buttermilk and vanilla.
  4. Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
  5. Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
  6. Bake at 350 for 45-50 minutes until a toothpick comes out clean.
  7. Let cakes cool.
  8. Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!
  9. For the glaze
  10. Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
  11. Take cakes out of pans and turn over before slicing and serving.
http://whatsonparkersplate.com/2015/01/honeybell-cake-with-a-grand-marnier-glaze/

Honeybell Marmalade

unnamed-2This is my first attempt at making jelly.  Getting knee deep in pectin and the whole process always freaked me out, but this is super easy and no pectin is needed to get the jelly to set up.  I was so inspired after spending the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They brought me down to their gorgeous grove to shoot a segment for The Weather Channel.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

With Rusty Banack from Countryside Citrus, shooting my segment for AMHQ.

I’ve never see a fruit like this— Honeybells are basically the love child of tangerines and grapefruit.  Super juicy and sweet– nectar of the Gods kinda good!  And they’re only in season in January, so order yours now!  You’ll be so happy you did!

And, um, by the way, this marmalade was so dang good, I gave up my low-carb mantra for 3 days and feasted on grilled, buttered bread with the Honeybell marmalade.  OOOHHHHHEEMMMMGGGGG.

Honeybell Marmalade

Ingredients

  • 5-6 Honeybells
  • 1 cup Honeybell rind cut into matchsticks
  • 1 cup water
  • 2 cups sugar
  • 1 Tb vanilla
  • 2 Tb fresh ginger

Instructions

  1. With a sharp paring knife, remove the peel and white pith of the Honeybells. Cut the peel into thin matchsticks. Cut up the Honeybells and remove the seeds. Place Honeybells in food processor and pulse for 2 minutes. Pour the pulp into a pool, add the peel and put in the fridge for 3 hours-- overnight is fine.
  2. Pour the pup, peel and water into a heavy pot. Add sugar, vanilla and ginger and bring to a boil. Keep boiling for 30 minutes, making sure the bottom of the pan doesn't burn.
  3. Prepare the jars. Sterilize 3 half pint jars and bands. I just simmered them in hot water for about 5 minutes. Spoon the marmalade into jars, leaving about 1/2 inch from the top.
  4. Place in a pot with a rack and cover with 2-3 inches of water. Bring to a boil and boil for 10 minutes. Remove the jars and place on a rack to cool.
http://whatsonparkersplate.com/2015/01/honeybell-marmalade/

Shaved Fennel and Honeybell Salad

unnamedI recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil.  It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal.  Just use a veggie peeler and slowly shave the bulb.  It’s a bit high maintenance, but worth it!  I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome.  Keep it chilled in the fridge until serving…you won’t even need dessert.

I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!)  You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG.  Delish.

unnamed-9

The Countryside Citrus Honeybell Grove in Vero Beach, Florida.

 

Shaved Fennel and Honeybell Salad

Ingredients

  • 1 bulb of fennel shaved
  • 2 Tb fresh mint
  • 2 Honeybells (cut up, white pith and seeds removed)
  • 1/2 red onion sliced into thin rings
  • 1/2 lemon juiced
  • 1/2 Honeybell juiced
  • 2 Tb olive oil
  • sprinkle of kosher salt

Instructions

  1. Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
  2. Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.
http://whatsonparkersplate.com/2015/01/shaved-fennel-and-honeybell-salad/

Celery Gruyere Gratin and Roasted Radishes with Rosemary Brown Butter

Celery gratinWhen it comes to holiday side dishes, celery is like the wallflower of the party— barely noticed, while the big personalities like green beans and mashed potatoes take the spotlight.  But the normally overlooked celery takes center stage in this recipe, by Food and Lifestyle Expert, Chadwick Boyd and Josie’s Organics.  OMG.  Add some cheese and cream and prepare to be transported to celery HEAVEN.  Plus, it’s low carb!  You can see by the pic below that Chadwick’s recipes have transported me to heaven!

chadwick beets

Next up on the Veggie Hall of Fame: RADISHES!  I always think of the fairytale, Rapunzel when I cook with radishes…Remember, the poor husband who stole radishes from the witch’s garden to satisfy the cravings of his pregnant wife?  Then the witch took Rapunzel as his debt to her!  Well, this recipe has a happily ever after in your belly!  You will feel like stealing scarfing down these radishes when you taste them…

stealing radishes

I swear, a little roasting and radishes take on the flavor and consistency of potatoes.  Try them!  The rosemary brown butter is the finishing touch that makes them #meltinyourmouth.  OMG.

radishes

Celery Gruyere Gratin and Roasted Radishes with Rosemary Brown Butter

Ingredients

    For the celery
  • 1 bunch Josie’s Organics celery
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon fresh thyme leaves, plus a few sprigs for garnish
  • 1 teaspoon Kosher salt
  • 1½ cups low sodium chicken stock
  • ¾ cup heavy cream
  • 1 cup Gruyere cheese, finely grated
  • Kosher salt and fresh black pepper to taste
  • For the radishes
  • 1 bunch Josie’s Organics radishes, washed, roots and stems/leaves removed and set aside*, cut in half
  • 2 Tablespoons olive oil
  • ¾ teaspoon Kosher salt
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons fresh rosemary, finely chopped

Instructions

    For the celery
  1. Preheat oven to 400°.
  2. Remove leaves from celery, wash leaves and place in a small bowl of ice water. Finely chop one rib of celery and place in the ice water with the leaves. Set aside.
  3. Trim ends of remaining ribs of celery and peel the outer strings with a vegetable peeler. Cut ribs into 3-4 inch pieces.
  4. Heat a large skillet on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and onion and cook until softened, about 5 minutes. Place celery pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celery is just tender (use a knife to test).
  5. Transfer ingredients to a 9×13-inch baking dish. Pour cream over celery and sprinkle Gruyere evenly on top. Season with Kosher salt and pepper and garnish with sprigs of thyme.
  6. Bake, uncovered, for 30 minutes until golden and bubbly.
  7. Remove reserved celery bits and leaves from water, pat dry and scatter on top.
  8. DRESS IT UP! Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyere over the celery during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celery bits and leaves before serving.
  9. For the radishes
  10. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
  11. Preheat oven to 425°.
  12. Toss radishes in olive oil and salt in a medium mixing bowl.
  13. Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
  14. Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
  15. Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
  16. Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
  17. Serve immediately.
  18. DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.
http://whatsonparkersplate.com/2014/11/celery-gruyere-gratin-and-roasted-radishes-with-rosemary-brown-butter/

Sauteed Red Chard and Roasted Sweet Baby Broccoli

Sauteed Chard

My friend and the fabulous food and lifestyle expert, Chadwick Boyd, is back in the Atlanta Plugged In kitchen this week, cooking up delish with Josie’s Organics.  How cute are we, by the way??!

chadwick chard

Today, he’s making Sautéed Red Chard and Lemon Baby Broccoli.  This is especially inspiring for me, because vegetables are the LAST thing I think about when preparing meals….I can’t tell y’all how many times I’ve sat down to dinner with JP and he’s like,  “Um, babe?  Did you forget to make a vegetable??”  Uh, yeah….I did.  I will not have that excuse again, because these recipes are ah-mazing!

broccolini

Red Chard and Roasted Sweet Broccolini

Ingredients

    For the chard
  • 2 bunches Josie’s Organics red leaf chard, washed, stems removed and chopped into 1-inch pieces; leaves roughly chopped
  • 2 Tablespoons olive oil
  • 6 strips bacon, chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup dry red wine
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • Sea salt and fresh ground pepper to taste
  • For the broccolini
  • 1 bunch Josie’s Organic sweet baby broccoli, washed and trimmed; leaves removed, chopped and set aside for the gremolata
  • 1 lemon cut into 1/8-inch slices
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt and fresh ground black pepper
  • For the gremolata
  • ¾ cup pecans, toasted and finely chopped
  • 4 large garlic cloves, minced
  • Zest plus juice of 1 large lemon
  • ½ cup (packed) Josie’s Organics Italian flat leaf parsley, finely chopped
  • 1 cup Parmesan cheese, finely grated
  • 2 Tablespoons unsalted butter, melted
  • ½ teaspoon Kosher salt (add more to taste if needed)
  • ½ teaspoon fresh ground black pepper (add more if desired)

Instructions

    For the chard
  1. Heat olive oil in a large skillet to medium-high. Add bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon and drain on a few layers of paper towel.
  2. Reduce heat to medium and add garlic to skillet. Stir until soft, 1-2 minutes. Place chard stems in skillet. Stirring frequently, cook until just tender, about 3 minutes. Transfer stems to a dish or bowl and set aside.
  3. Increase heat to medium-high. Add chard leaves to skillet in small batches, stirring with a wooden spoon until they start to wilt, about 3 minutes. Pour red wine over chard and cook another 2-3 minutes until the wine begins to evaporate and the leaves soften completely yet remain green. Add stems, raisins and red pepper. Toss well and season with salt and pepper to taste. Place on a platter and top with bacon.
  4. Serve immediately.
  5. For the broccolini
  6. Place sweet baby broccoli and lemon slices on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned, about 15-20 minutes. Remove from oven and place on a platter or in a shallow serving dish.
  7. While sweet baby broccoli is roasting, mix together broccoli leaves, pecans, garlic, lemon zest, parsley, parmesan, salt and pepper. Drizzle lemon juice and melted butter over mixture and mix well.
  8. Sprinkle gremolata over sweet baby broccoli and lemon slices, serve.
  9. DRESS IT UP! Sometimes an occasion feels even more like a celebration with extra fancy ingredients. Try swapping the pecans for Marcona almonds or macadamias. You can also quickly turn the gremolata into a baked crumble—just place the sweet baby broccoli and lemons in a deeper baking dish, generously top with gremolata, add a few pats of unsalted butter and pop it back into the oven until melted and browned.
http://whatsonparkersplate.com/2014/11/sauteed-red-chard-and-roasted-sweet-broccolini/

Pita with Skillet Freekeh, Cashew Mayo and Kale-Radish Slaw

freekehI had never heard of FREEKEH before, pronounced “FREAK-AH” (which I may or may not have been referred to after a few shots of Tequila back in the day, but I digress!)

Chef Linton Hopkins (from Restaurant Eugene and Holeman and Finch Public House fame) came on Atlanta Plugged In with some adorable kiddos to talk about fresh garden veggies.  I was blown away by the taste of this pita– and gave up my low-carb rule just to plow through one (or 3) of these pitas. I rarely post totally vegetarian recipes, but this one is FREEK-ING awesome!

chef linton

Pita with Skillet Freekeh, Cashew Mayo and Kale-Radish Slaw

Ingredients

    For the freekeh
  • 1 cup freekah
  • 1 tsp kosher salt
  • 1 tsp olive oil
  • 2 cups water
  • For the skillet freekeh
  • 1 cup cooked freekeh
  • 4 Tb olive oil
  • 2 Tb chopped parsley
  • 2 Tb chopped mint
  • 2 Tb lemon juice
  • 2 Tb orange juice
  • 2 tsp salt
  • For the cashew mayonnaise
  • 1 cup cashews
  • 1 tsp kosher salt
  • 1/4 cup water
  • 1 Tb lemon juuice
  • 2 Tb apple cider vinegar
  • 1 cup peanut oil (or neutral salad oil)
  • For the Kale and Radish Slaw
  • 5 large leaves of clean kale
  • 5 red radishes cleaned and trimmed
  • 1/2 tsp kosher salt
  • 3 Tb sorghum syrup
  • 2 Tb apple cider vinegar
  • 1 Tb extra virgin olive oil

Instructions

    For the freekeh
  1. Bring water, salt and olive oil to a boil. Add the freekeh, stir and cover with a lid and reduce heat to a simmer. Simmer for 30 minutes. Turn off heat and let stand for 5 minutes. Reserve and keep warm.
  2. For the skillet freekeh
  3. Heat the oil in a large skillet, spread freekeh in even layer across bottom. Heat the freekeh without stirring it in order for it to crisp on one side. Keep a steady watch. Once one side has become crispy add citrus and herbs. Season to taste.
  4. For the cashew mayonnaise
  5. Cover the cashews with water and soak for 8 hours. Strain. Place cashews, salt, 1/4 cup water, lemon juice and apple cider vinegar into a blender and process until smooth (about 2 minutes), scraping down the sides after 1 minute. Remove center cap from blender lid and while blender is running, add oil slowly until incorporated. Transfer to a bowl or storage container and chill for atleast 30 minutes for the best texture. Refrigerate for up to a week.
  6. For the Kale and Radish slaw
  7. For the gastrique, combine the sorghum and vinegar in a small pot and bring to a boil over medium high heat. Remove from heat, chill and reserve. Cut the kale into fine ribbons (chiffonade) and cut radishes into matchsticks. In a medium bowl combine the kale and radish, dress with the gastrique, toss with olive oil and season to taste. For best results, marinate for 30 minutes prior to serving.
http://whatsonparkersplate.com/2014/11/pita-with-skillet-freekeh-cashew-mayo-and-kale-radish-slaw/

Pumpkin Bread with Pecan and Ginger Snap Crust

pumpkinbreadThis is a recipe from my Grandma Ronnie’s cookbook.  Her sister, whom we called, Aunt Marj, was a phenomenal bread baker.  I modified her recipe slightly by adding the pecan and ginger snap crust— OMG.  Pumpkin Heaven.  Slather a little salted butter on that hot bread—- LIGHTS OUT.  I made it for my segment on The Weather Channel this morning and the crew completely devoured it!  Sign of a successful recipe if all you have are crumbs to clean up!

Pumpkin Bread with Pecan and Ginger Snap Crust

Ingredients

    For the bread
  • 2/3 cup butter softened
  • 2 2/3 cup sugar
  • 4 eggs
  • 1 (15oz) can pumpkin
  • 2/3 cup water
  • 3 1/2 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • For the crust
  • 1 stick butter
  • 1/2 cup chopped pecans
  • 1/2 cup ginger snap cookies pulsed in the food processor
  • 2 Tb brown sugar
  • 1/2 tsp cayenne

Instructions

  1. Preheat oven to 350. Grease 2 (9x5x3 inch) loaf pans.
  2. In a standing mixer, cream butter, sugar, eggs, pumpkin and water.
  3. Sift and blend into wet mixture: flour, baking soda, baking powder, slat, cinnamon, cloves, nutmeg and ginger.
  4. For the crust: Melt stick of butter in sauce pan and combine pecans, ginger snaps, brown sugar and cayenne. Set aside.
  5. Pour into pans and bake for 30 minutes. Take out of oven and scoop crust ingredients onto top of each loaf. Continue baking for another 30-35 minutes until a toothpick comes out clean.
http://whatsonparkersplate.com/2014/10/pumpkin-bread-with-pecan-and-ginger-snap-crust/

 

 

 

Grandma Ronnie’s Popovers

popover
In honor of “National Yorkshire Pudding Day,” I thought it would be the perfect time to share my grandmother’s signature recipe.  “Ronnie,” as she was lovingly called by our family, was the original culinary goddess…her roasts were legendary, and so were the popovers (or Yorkshire Pudding) that she made with them.  The key is adding some of the drippings from the roast to the batter– and then baking them until they are golden and popping out of the pan!  Remember to turn the temperature down after the first 25 minutes and then continue baking for another 15 minutes.  I have forgotten that little step before and then realized my popovers had deflated and wilted!  When they are baked to perfection, they stay “popped” in the pan after you take them out of the oven.

popovers

These golden gems are stand alone delicious, but the real food heaven happens when you drench them in gravy, in between bites of tender roast beef.  Just thinking about that decadent meal,  I am totally transported back to Ronnie’s kitchen in Connecticut, the rich smells wafting through the grand rooms of my grandparent’s house.  I used to lie on the kitchen couch (yes, she actually had a COUCH in her kitchen!) and watch her deftly wielding multiple pressure cookers while putting the finishing touches on her apple pie.  Ronnie LOVED to cook for a crowd (sound like someone else you know??)   I miss her every single day.  I just wish she had lived to see me turn into a great cook–  her passion for all things delicious continues to inspire my own culinary dreams.  I hope this recipe will inspire you!

In Ronnie's kitchen

In Ronnie’s kitchen

Grandma Ronnie’s Popovers

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Ingredients

  • 4 eggs
  • 2 cups milk
  • 2 cups flour
  • 1 tsp salt
  • drippings from roast turkey/beef

Instructions

  1. Heat oven to 450. Grease 12 deep popover cups or 15 medium muffin cups. With hand beater, beat eggs slightly, add mil, flour and salt and beat until just smooth.
  2. Add a tablespoon of drippings to each cup.
  3. Fill popover cups 1/2 full, muffin cups 3/4 full. Bake for 25 minutes.
  4. Lower oven temperature to 350 and bake for 15-20 minutes longer until deep golden brown. Immediately remove from pan and serve hot.
http://whatsonparkersplate.com/2014/10/grandma-ronnies-popovers/