From Cranberry Spice Chutney to Pumpkin Cheesecake with Cinnamon Flavored Whipped Cream our “garden inspired’ menu was filled with the flavors of fall. It truly was a time to express gratitude for our new home as we celebrated with our most supportive Master Gardener friends.
We have loved our garden on Joe Field Road but are ready to begin anew with exciting plans in a large field on the property of Midway Hills Christian Church. We bring with us experience and as you can see from the smiles on our faces; we bring a camaraderie or esprit de corps that will enable us to plant the 100’s of plants and lay miles of drip irrigation in the coming year.
Remember us as you plan your Thanksgiving celebrations!
Bibb Lettuce Salad with Raspberry Maple Dressing
5 heads Bibb lettuce, torn into pieces
2 small purple onions, thinly sliced and separated into rings
2 cups (8 ounces) crumbled blue cheese or feta cheese
½ cup toasted pine nuts or sunflower seeds
⅔ cup vegetable oil
¼ cup raspberry vinegar
2 tablespoons maple syrup
- Arrange the lettuce and onion on 12 salad plates. Sprinkle evenly with the blue cheese and pine nuts.
- Combine the oil, vinegar and maple syrup in a jar with a tight-fitting lid. Shake until well mixed. Drizzle the desired amount over the salads.
Yield: 12 servings
Serve leftovers atop cream cheese as an appetizer, or spread on warm biscuits at breakfast.
1 cup chopped Granny Smith apple
1 medium onion, chopped
¾ cup chopped celery
1 cup raisins (golden)
1 cup sugar
1 cup white vinegar
¾ cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
1 (12-ounce) package fresh or frozen cranberries
- Bring all ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
- Serve alongside turkey, chicken, roast, or ham. Store covered in refrigerator.
Yield: 4 cups.
Roasted Vegetables with Pomegranate Vinaigrette
For the Roasted Vegetables
1 large head regular cauliflower (about 2 pounds), cut into small florets
1 pound baby Romanesco cauliflower, or regular, cut into small florets
2 medium sweet potatoes, peeled and cut into ½-inch wedges
1 pound brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
For the Vinaigrette
½ cup pomegranate juice
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup pomegranate seeds
- Roast the vegetables: Preheat oven to 425⁰. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
- Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
Yield: Serves 12.
Sweet Potato Crescent Rolls and Sour Cream Yeast Rolls
Sweet Potato Crescent Rolls
An “unnamed” family member said she once ate 10 of these dreamy little “puffs” of goodness. We’ll never tell!
2 packages dry yeast
1 cup warm water (105 to 115 degrees)
1 cup cooked mashed sweet potato
½ cup shortening
½ cup sugar
1 ½ teaspoons salt
5 ¼ to 5 ¾ cups all-purpose flour
¼ cup butter, softened
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sweet potato, shortening, sugar, egg, and salt; beat at medium speed of an electric mixer until thoroughly blended. Gradually stir in enough flour to make a soft dough.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide into 3 equal parts. Roll each into a 12-inch circle on a lightly floured surface; spread each circle with 1 tablespoon plus 1 teaspoon butter. Cut each circle into 12 wedges; roll up each wedge, beginning at wide end. Place on lightly greased baking sheets, point side down, curving slightly to form a crescent.
- Cover crescent rolls and let rise in a warm place, free from drafts, 30 to 45 minutes or until rolls are doubled in bulk. Bake at 400 degrees 10 to 12 minutes or until light golden brown.
Yield: 3 dozen
Sour Cream Yeast Rolls
½ cup sour cream
¼ cup butter
¼ cup sugar
½ teaspoon salt
1 (¼-ounce) envelope active dry yeast
¼ cup warm water (100° to 110°)
1 large egg, lightly beaten
2 cups all-purpose flour
- Cook first 4 ingredients in a saucepan over low heat, stirring occasionally, until butter melts. Cool sour cream mixture to 100° to 110°.
- Dissolve yeast in ¼ cup warm water in a large mixing bowl; let stand 5 minutes.
- Stir in sour cream mixture and egg. Gradually add flour to yeast mixture, mixing well.
(Dough will be wet.) Cover and chill 8 hours.
- Punch dough down. Shape into 36 (1-inch) balls; place 3 balls in each lightly greased muffin cup. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Bake at 375° for 10 to 12 minutes or until golden brown.
- Brush rolls with melted butter. Freeze up to 1 month, if desired. To reheat, wrap frozen rolls in aluminum foil, and bake at 400° for 15 minutes or until thoroughly heated.
Yield: 1 dozen.
This recipe from “The Peach Tree” Tea Room in Fredericksburg, Texas was published in the March 1989 issue of Gourmet Magazine. It is worthy of the honor.
1 ¼ cups graham cracker crumbs
½ cup finely chopped pecans
¼ cup brown sugar
¼ cup granulated sugar
¼ cup butter, melted
- Combine all ingredients and mix well. Pat mixture firmly into bottom only of a buttered 9” to 10” springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.
¾ cup granulated sugar
1 cup canned pumpkin
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
24 ounces cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk or whipping cream
½ teaspoon vanilla
- Mix ¼ cup sugar, pumpkin, eggs, cinnamon, nutmeg, ginger, and salt in a bowl. Set aside.
- Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
- Add cornstarch, evaporated milk, and vanilla, beating well after each addition.
- Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
- Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
- Turn off oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of cinnamon, sugar, and a few small pieces of toffee candy, if desired. Also would be good topped with praline sauce.
Yield: 14 to 16 Servings
Cranberry Pear Crisp
3 very ripe pears, peeled, cored, and cut into chunks
1 cup whole cranberries
¼ cup maple syrup
2 tablespoons lemon juice
½ cup oatmeal
¼ cup brown sugar
1 tablespoon flour
1 tablespoon butter
½ cup Enlightened Crème Fraiche
- Preheat the oven to 400°.
- In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
- In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 x 8-inch baking dish and spoon the dry mixture over it.
- Bake for 10 minutes or until the topping is brown and crisp. Reduce the heat to 350°
and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Crème Fraiche.
Yield: Serves 4
Pictures by Starla