Shredded Brussels Sprouts with Bacon and Hazelnuts
Adapted from Cooking Light, November 2004
2 lb Brussels sprouts, thinly sliced
1/2 c chopped bacon (about 3 slices)
1/2 c chicken stock or water
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp chopped hazelnuts, toasted
Cook bacon in a large Dutch oven over medium-high heat for 4 minutes or until crisp. Remove the bacon from pan and set aside, reserving 1 1/2 teaspoons of drippings in the pan.
Add stock or water to pan and bring to a simmer.
Add sliced Brussels sprouts; cook 4 minutes or until crisp-tender, stirring frequently. Sprinkle with salt and ground black pepper, tossing gently to combine.
Sprinkle evenly with bacon and hazelnuts. Serve immediately.
Tip: Use a food processor’s thin slicing blade attachment to prepare the Brussels sprouts.
Homemade Cranberry Sauce
Recipe adapted from The Prairie Homestead
12 oz whole cranberries
3/4 c orange juice (about 2 large oranges for fresh-squeezed)
1/2 – 3/4 c honey
1 tbsp orange zest
In a medium saucepan, combine the orange juice, honey, and zest. Bring to a gentle boil, and simmer for about 5 minutes.
Stir in the cranberries and continue to cook them until they burst (about 15 minutes).
Spoon the cranberry sauce into a mold (or bowl; and refrigerate for 6 - 8 hours, or until set.
Roasted Hubbard Squash Pumpkin Pie
Amy Holmes Hehn, 2011 HFM Pumpkin Pie Contest winner
CRUST
Ingredients:
1 1/2 c flour 1 tsp white sugar
1/2 tsp salt 1/8 tsp baking powder
4 tbsp butter
5 tbsp shortening
1 egg yolk 2 tsp distilled white vinegar
3 ice cubes
1/2 c cold water
Measure butter & shortening onto a plate and place in freezer for about 20 minutes.
Measure flour, sugar, salt, and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Add the butter and shortening into the dry ingredients and pulse off and on for about 1 minute until the pieces of butter and shortening are pea-sized. Do not over-process.
In a measuring cup, mix egg yolk and vinegar together; add ice cubes and water. Chill for 3 - 4 minutes.
Remove flour and shortening from processor, put into a large mixing bowl.
Sprinkle approximately 4 - 5 tablespoons of the egg/water/vinegar mixture, a little at a time, into in the flour, mixing gently with a fork, until clumps of sticky dough begin to form and hold together. The key to this is keeping the dough from being too wet and not overmixing.
Place dough onto plastic wrap, press into a flat disk without kneading or overworking, and chill in refrigerator for at least 30 minutes.
Remove from refrigerator and roll out, lift into pie pan using a rolling pin, prick bottom with a fork and dress entire crust with egg white.
FILLING
Ingredients:
2 c Hubbard Squash puree
2 tbsp butter, cut into small pieces
2/3 c sugar 1/8 c bourbon (e.g., Wild Turkey)
1/2 tbsp molasses, 3 eggs, and 1 egg yolk, lightly beaten
2/3 c milk
1/2 tsp freshly grated nutmeg
1/4 tsp + 2 pinches salt pinch of cinnamon
pinch of powdered ginger 2 tsp vanilla extract
Preheat over to 350 degrees. Halve the squash and scoop out the seeds and fibers; cut into quarters. Place the squash in a baking dish and cover with foil. Bake until tender when pricked with a fork, about 40 minutes. While still hot, scoop the squash away from the rind and into a food processor. Puree until smooth.
Transfer 2 cups of squash puree to a large bowl and stir in the butter so it melts. Whisk in the sugar, bourbon, molasses, eggs and egg yolk, milk, nutmeg, salt, cinnamon, ginger, and vanilla until smooth.
Carefully pour the squash mixture into the unbaked crust. Sprinkle the edges of the crust with Sugar in the Raw. Bake the pie until the center is just set, 45 -60 minutes.
Cool the pie on a rack. Serve at room temperature or chilled.
