Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.

Soy Curls Picatta Over Buttered Noodles (Vegan)

 

Recipe from Simply Veganized

Husband-Tested in Alice’s Kitchen

Serves 4

This was comfort food for certain.  I’ve cooked with soy curls just a few times.  We are amazed at how “meaty” it is.  The lemony sauce with the capers ticks all the boxes for me.  Serve this delicious dish with a crisp salad or roasted or air fried green beans for a perfect meal good enough for company.  You can purchase Butler Soy Curls through the Butler company or from Amazon.  The package of soy curls should be stored in an airtight container in the fridge and not the pantry. 

Eggless ribbon noodles (or other vegan pasta)

1-2 Tablespoons vegan butter for noodles

2 Tablespoons chopped fresh parsley

8 ounces Butler Soy Curls

3.5 cups No Chick’n Vegetable Broth

4 Tablespoons flour, divided (I used whole-wheat flour.)

1 lemon

Kosher salt, to taste

Freshly ground pepper, to taste

3 Tablespoons olive oil

1/4 cup vegan butter

1/2 cup white wine

1/4 cup capers, drained

Cook noodles according to package directions.  Toss with 2 Tablespoons vegan butter and parsley and set aside.

Bring 2 cups of the broth to a boil. Set aside and place the soy curls in the broth.  Soak the curls for 10 minutes.  Drain and squeeze out as much liquid as possible.  

Zest the lemon and add the zest to 3 Tablespoons of flour.  Season with salt and pepper.  Mix well and then toss the soy curls in the flour mixture.

In a large non-stick skillet over medium high heat, add the olive oil.  Place the soy curls in the skillet and sauté until well browned, approximately 8 minutes.  Place the soy curls on a plate and set aside.

Return the skillet to medium heat.  Melt the vegan butter and then whisk in the remaining 1 Tablespoon flour to create a roux.  Whisk until smooth, about 1-2 minutes.  Gradually stir in the remaining broth whisking continuously until it comes to a boil.  Add the juice of 1/2 the lemon, white wine and the capers.  Simmer 3 minutes, whisking occasionally.  Return the soy curls to the skillet and simmer 2-3 minutes.  

Serve the soy curls with the sauce over the noodles.

Green Spring Risotto

Serves 4-6

Recipe from Ina Garten

Alice Husband-Tested this recipe in Ellen’s Kitchen

While visiting my good buddy, Ellen, we made this delicious risotto.  It was absolutely delectable!  We prepped the ingredients before cooking it and then while I stirred, Ellen seared some scallops to go with.  What a lovely way to celebrate the best of spring.

1½ Tablespoons good olive oil


1½ Tablespoons unsalted butter


3 cups chopped leeks, white and light green parts (2 leeks)


1 cup chopped fennel


1½ cups Arborio rice


2/3 cup dry white wine


4 to 5 cups simmering chicken stock, preferably homemade


1 pound thin asparagus


10 ounces frozen peas, defrosted or 1½ cups shelled fresh peas


1 Tablespoon freshly grated lemon zest (2 lemons)

Kosher salt

Freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/3 cup mascarpone cheese 


½ cup freshly grated Parmesan, plus extra for serving


3 Tablespoons minced fresh chives, plus extra for serving (Optional)

Cut the asparagus diagonally in 1½-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) Place the asparagus on a dry towel. Set the asparagus and the peas aside.

Whisk the lemon juice and mascarpone together in a small bowl. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks
and fennel and sauté for 5 to 7 minutes, until
tender.

Add the rice and stir for a minute to
coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has
been absorbed.

Add the chicken stock, 2
ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper.

Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.

Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Salmon Vegetable Chowder

Serves 4-6

Recipe from Food Network Magazine

Husband-Tested in Alice’s Kitchen

Preparing this tasty chowder took a bit of prep, but my husband said, “I could eat this every day” and so I would say it was worth the effort.  Make it on a weekend and have it for lunch during the work week or make this delicious (and pretty) chowder for a casual dinner party for friends.

4 slices bacon, chopped

6 shallots, peeled and chopped

1/3 cup chopped fresh dill, divided (I used 1 heaping Tablespoon of dried dill since fresh wasn’t in season.)

3 medium Yukon gold potatoes, peeled and diced

6 medium carrots, peeled and diced

4-5 cups water

Kosher salt, to taste

10 oz. sliced mushrooms

10 oz. Brussels sprouts, halved (or quartered if large)

2 large egg yolks

1 cup half-and-half

3 Tablespoons dry white wine or fresh lemon juice

¾ pound skinless, deboned* salmon fillet, cut into bite-sized pieces

Freshly ground pepper, to taste

Cook the bacon in a soup pot over medium heat until crisp, about 5 minutes.  Stir in the shallots and half the dill and cook until the shallots are soft, about 3 minutes. 

Add the potatoes, carrots, and 1 teaspoon salt.  (You can add 1 cup more water if the soup seems too thick at this point.)  Cook until the potatoes and carrots are almost tender, about 6 minutes. 

Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes.

Meanwhile, whisk the egg yolks, half-and-half, and the wine in a small bowl.

Reduce the heat to medium-low, add the salmon and cook until opaque, about 2-3 minutes.  Gently stir in the egg mixture and cook until the soup thickens just slightly, 1-2 minutes.  Season with salt and pepper.

Divide the soup among bowls and top with the remaining dill.

Nutritional Info per Serving:  567 calories; 23 g fat (9 g saturated fat); 184 mg cholesterol; 58 g carbohydrates; 8 g fiber; 33 g protein

*I keep a pair of tweezers in my kitchen gadget drawer just for this purpose.  Run your finger along the salmon fillet and you’ll feel the bones.  Grasp a bone with the tweezers and pull.  The bone will slide right out. 

Basic But Perfect Roast Chicken

Basic But Perfect Roast Chicken with Pan Sauce and 

Roasted Purple Potatoes and Carrots

Recipe from Martha Stewart’s Cooking School

Husband-Tested in Alice’s Kitchen

Serves 4

When it’s cool enough outside to heat up the oven I like to roast a whole chicken every week or so.  Having roasted chicken meat in the fridge comes in handy for soups, salads, casseroles and pasta dishes.  I even use the carcass to make a delicious Homemade Chicken Stock.  This particular recipe is very basic, but delicious enough to serve to company along with the pan sauce drizzled over mashed potatoes or Easy Tasty Couscous.

For Chicken:

1 fresh whole chicken (about 4 pounds)

Kosher salt, to taste

Freshly ground pepper, to taste

1 lemon, cut into ¼ inch rounds or wedges

4 sprigs of rosemary (other herbs can be used as well if rosemary isn’t available)

3 garlic cloves, peeled and crushed

2 Tablespoons unsalted butter, room temperature

For Pan Sauce:

½ cup dry white wine or basic chicken stock

1 Tablespoon unsalted butter

1 teaspoon Dijon mustard (This is optional, but I think it’s a quite nice addition.)

Heat the oven to 450 F.  Remove giblets and liver (if any) from the cavity and discard or reserve for another use.  Let the chicken rest at room temperature 1 hour.  Trim excess fat from cavity.  Rinse chicken thoroughly under cold water, inside and out, then pat dry, making sure the cavity is as dry as possible.  Season cavity with salt and pepper, then stuff with lemon, herbs, and garlic.  Rub the skin with 2 Tablespoons butter.  Tuck the wings under and tie the legs together using kitchen twine.  Season all over generously with salt and pepper.

Place the chicken in a large ovenproof skillet or small roasting pan.  Roast until an instant-read thermometer inserted into the thickest part of the thigh (avoid the bone) registers 165 F, about 50 to 55 minutes.  Transfer chicken to a platter.  Allow the chicken to rest about 10 minutes or so before carving.

Spoon and discard the fat from the juices in pan; pour accumulated juices in chicken cavity and plate into pan.  Place the pan over medium high heat.  Pour in wine or stock (and mustard, if using) to deglaze the pan, stirring and scraping up browned bits with a wooden spoon.  Cook until reduced by half, and then pour though a small fine sieve into a liquid measuring cup.  Return to skill and add 1 Tablespoon butter, swirling pan until melted and incorporated.  Carve chicken and serve with the pan sauce.

Now, here's a plate of lovely comfort food.

Here's the chicken along side carrots and 

purple potatoes ready to go in the oven.