Remember that roasting vegetables gives them a sweetness that can’t be achieved in any other manner. These are tossed in a cider- bourbon  reduction prior to being placed in the oven and the sauce glazes the apples and onions with a hint of color and a taste that will absolutely knock your socks off. Finish it with a bit more thyme.

You can make the sauce a day ahead and then finish the dish an hour before serving. I  got the recipe from November Bon Appetit but I adjusted some of the components and added the bourbon. Give this a try, I think you will like it.

Let the pan that you have the reduction in cool off before you start licking it out. You could really burn your tongue. Not that I did that. I am just sayin’.

You can leave the bourbon out if you like, either add another couple of tablespoons of cider or balsamic vinegar.You end up with tender, sweet, crispy, tangy, earthy, spicy yumminess that just cannot be denied.

Roast Apples, Onion, and Thyme

• 4 cups organic spiced apple cider
• 4 tablespoons of bourbon
• 1/2 cup cold, unsalted butter cut in chunks
• Pinch of Kosher salt
• 1 tsp coarse black pepper
• 4 Vidalia or 1015 onions peeled and quartered
• 1/8 cup chopped fresh thyme
• 6 Honeycrisp or MacIntosh apples; peeled, cored and cut in wedges

1. Boil the cider until reduced to 2/3 cup. This will take about 15 minuts.
2. Whisk in the bourbon and either flame or boil for 1 minute longer.
3. Whisk in the butter one or two chunks at a time.
4. Add a pinch of salt for seasoning
5. Set aside
6. Preheat the oven to 425F
7. Toss the onions with half of the thyme and half of the reduction. Place in a buttered pan
8. Toss the apples with the other half of the thyme and the rest of the reduction and place in another buttered pan
9. Roast apples and onions, stirring once in awhile, for  30 minutes.
10. Increase heat to 475F and roast until caramelized and done, about  15 minutes more. Watch carefully to prevent scorching
11. Sprinkle with a little extra thyme and serve hot

Serves 8

images : marye audet

Post from: Baking Delights

Rather than subjecting anyone else to this tag torture you can just do it if you want and leave a comment and a link so I can go read it..’k?

1. Where is your cell phone? Store
2. Your hair? Gorgeous
3. Your mother? Dead
4. Your father? Ditto
5. Your favorite food? Chocolate
6. Your dream last night? Leather
7. Your favorite drink? Coffee

8. Your dream/goal? Christ-likeness
9. What room are you in? Bedroom

10. Your hobby? Myriad
11. Your fear? Abandonment
12. Where do you want to be in 6 years? Unsure
13. Where were you last night? Home
14. Something you aren’t? Liar
15. Muffins? Blueberry

16. Wish list item? Passion
17. Where did you grow up? Everywhere
18. Last thing you did? Cooked
19. What are you wearing? Jeans
20. Your TV? Off
21. Your pets? Many
22. Friends? Love
23. Your life? Purposed
24. Your mood? Nevermind

25. Missing someone? Yes
26. Vehicle? Ram
27. Something you’re not wearing? Rings
28. Your favorite store? Antiques

29.Your favorite color? Burnt-orange
30. When was the last time you laughed? Today
31. Last time you cried? Today
32. Your best friend? Jesus
33. One place you go to over and over again? Grocers
34. One person who e-mails you regularly? Karen
35. Favorite place to eat? Home

image: marye audet

Post from: Baking Delights

Thanksgiving is usually a no brainer around here. I made a menu over ten years ago and we pretty much go by it completely, adding a new dish or two every year to try. It is just that everyone has things they just “have to have” and adding something new is impossible without taking away something old, comfortable, and traditional so…we don’t.

What I have found is that it is great to make Thanksgiving foods other times during the month. It allows us to try new things without sacrificing the almighty menu. Everyone is happy.

Today’s blogsurfing is  is made up of the cool dishes I have found that you might like to try. Not all of these are from blogs, but they are all things that just looked really good to me. I am woefully behind on the posts that I promised last week, not just because I am behind on posting but because I am behind on cooking! I need life to slow down just a tiny but. Heading in to Christmas? Not likely to slow down, is it?

1. Green Beans with Ginger and Cashews
2. Green Beans with Caramelized Shallots
3. Bacon Ranch Potatoes
4. Scalloped Potatoes with Caramelized Onions
5. Soy Glazed Sweet Potatoes with Sesame Seeds
6. Cider Glazed Butternut Squash
7. Turkey Cranberry Strudel
8. Glazed Baby Carrots and Brussels Sprouts
9. Whipped Carrots and Parsnips
10. Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds
11. Roasted Onions with Gruyere Croutons
12. Creamy Broccoli with Cashews

In a couple of days I will do a roundup of the past Baking Delights Thanksgiving recipes. Enjoy your weeked!

image: marye audet

Post from: Baking Delights

When I saw this recipe for chipotle cranberry sauce in Bon Appetit I was somewhat skeptical. But I made some adjustments to it, and made it and you know what?

It was good. Not just like..mmm..yeah..good...But more like...WHOA, now that’s GOOD!

This would be great warmed up over a brick of cream cheese and served with gingersnaps or Carrs Water Crackers. I am thinking it would make incredible phyllo appetizers as well. You get the tart-sweet tastes of the cranberry and cinnamon and then the smoky heat from the chipotle..and a little whisper of garlic at the end – like the smell of perfume in the house the morning after a party. Faint…but there.

If you love your traditional orange- cranberry sauce you may not like this as a substitute. To me it was more of an appetizer, something to be eaten with cheese, apples, and crackers. Give it a try, if you like southwestern flavor you are gonna love this.

Chipotle Cranberry Sauce

• 2 canned chipotles in adobo sauce, mashed
• 1 lb cranberries
• 1 1/3 cup sugar
• 1/4 cup apple cider
• 1 clove of garlic, minced
• 1/4 tsp cinnamon
• 1/4 tsp cumin

1. Combine chipotles, sugar, cider, garlic, and cranberries in a pan.
2. Cook, stirring, over medium heat until sugar melts and cranberries pop. You may need to add a little more cider.
3. Add cinnamon and cumin and simmer about five minutes.
4. Let cool.

Makes about 1 1/2 cups

images:marye audet

Post from: Baking Delights

This recipe is based on one in the November issue of Bon Appetit. I liked the way that the bread held up to the other ingredients, and how the flavors melded together. Now, flavors…..first bite is sweet apple and raisins…chewy, tangy sourdough…then the complexity of the fresh sage and sausage..and finally the smoky heat of the chipotle.  I think that this is good enough to be a casserole dish all by itself.

It isn’t at all difficult to make, and only takes an about 45 minutes in the oven. And the aroma? Amazing.

Sausage, Apple, and Raising Stuffing

• 1 1/2 lb loaf of artisan sourdough, cubed
• 1 lb sage flavored breakfast sausage (bulk)
• 2 cups chopped onions
• 2 cups chopped celery
• 2  tbs chopped chipotle in adobo
• 4 tbs butter, divided use
• 4 large Granny Smith apples, peeled and chopped
• 2 cups golden raisins or dried cranberries or a mix of the two
• 2 tbs chopped fresh sage
• 2  cups organic chicken broth
• 1/2 cup Calvados or apple cider
• 2 eggs

1. Spread bread cubes in a flat pan and toast at 350F for 12-15 minutes
2. Spoon bread into a large bowl
3. Saute sausage until done, remove from pan and stir into bread cubes
4. Add onion and celery to drippings in pan and saute until tender…stir into bread cubes
5. Melt 2 tbs butter in the same pan and add the apples and saute until tender.
6. Add apples and raisins to bowl with bread.
7. Melt the remaining butter in the pan and add sage. Stir for 30 seconds and then pour over bread.
8. Stir to mix evenly.
9. Whisk eggs and chicken broth and pour over bread.
10. Toss to blend evenly.
11. Check seasoning and add salt and pepper as needed.
12. Spoon into a greased casserole dish.
13. Bake uncovered at 350F for 45 minutes to an hour.
14. Let stand 10 minutes

Makes 16 servings

Post from: Baking Delights

These are one of the types of cookies I sent to Chris in the Middle East a few weeks ago. They took nine days to get there and he said that they were great, unbroken and still very fresh tasting. They are based on one of the recipes in my Everything Cookies and Brownies Cookbook.

Chris, as are all my kids, is a big tea drinker. He likes all kinds of tea. I wanted to make something a bit different, and wanted to stay away from dairy fillings so I used this recipe (which calls for water in the filling) and used a strong infusion of Earl Grey instead. Another great possibility would be coffee. I also used unsalted Plugra because it has a higher fat content than American butter. I think when you are shipping using a higher quality butter will make a huge difference. And don’t…Do NOT…DESIST…just don’t even think about using margarine or shortening in these.

These aren’t an especially sweet cookie and they are not only pretty on a cookie plate but are perfect with a cup of tea or coffee in the afternoon (or evening, or for breakfast).

The cookies are crumbly, melt in your mouth delicate and yet not one was broken in shipping. I used the method I outlined in Shipping Cookies Overseas without Tears. Here are some pictures from that baking extravaganza…

This butter is awesome for keeping baked goods fresh.

First the dough is crumbly.

Then it forms a ball...more or less.

Roll in the sugar.

That’s it! It was fun for Kyrie and I, Chris and some of his friends enjoyed them..and everybody wins!

Brown Eyed Susans

from Everything Cookies and Brownies, by Marye Audet

• 1 cup unsalted butter
• 1 tsp vanilla
• 1/4 cup sugar
• 2 cups flour
• 1/2 tsp salt
• Sugar for rolling
• 1 cup confectioner’s sugar
• 2 tbs Hershey’s Special Dark Cocoa
• 1 tbs strong hot Earl Grey Tea infusion
• 1/2 tsp vanilla (or orange juice)

1. Preheat the oven to 375F
2. Beat the butter, vanilla, and sugar until light and fluffy
3. Blend in the flour and salt
4. Shape teaspoons of dough into balls and roll in sugar. You can use colored sugar for the holidays
5. Place on a silpat covered baking sheet
6. Press thumb down in the dough to create an indentation
7. Bake for 8 to 10 minutes or until golden
8. Remove from oven and press the center down again if it need it
9. Cool
10. Combine confectioner’s sugar and cocoa.
11. Add the hot coffee and vanilla – stir until smooth
12. Fill the depression in each cookie with the chocolate mixture
13. Add a pecan half, or apricot, or whatever you desire as garnish if you like.

Makes about 4 dozen but I think I made them bigger than teaspoon size.

images:marye audet

Post from: Baking Delights

Now, the odd thing is that, believe it or not, I don’t drink. A glass of wine once in awhile is about it for me. So, even if you don’t drink there is probably a place for alcohol in your kitchen. I made cheese ravioli with a poblano pasta. Adjust the amount of poblano puree you use to adjust the heat of the pasta. I wanted a delicate flavor with just a little kick in the finish. You can make the ravioli large or small. For aesthetics in the future I will keep the ravioli tiny, about the size of the shrimp.

When I tasted the combination it was delicious but I felt I was still missing something. I decided to serve the combination over a bed of wilted balsamic spinach but you can leave that out if you like. This is also my contribution to this week’s Presto Pasta Nights, created by Ruth of Once Upon a Feast hosted by Chaya of Sweet and Savory Says It All

Ravioli is messy...but fun.

Seal the ravioli carefully

Simmer gently. Fresh pasta cooks quickly.

Poblano Pasta

• 2 cups flour
• 1 poblano pepper – roasted
• 1 tbs olive oil
• Pinch of salt
• Water as needed

1. Puree the roasted pepper and measure out 1/2 cup puree
2. Mix salt and flour
3. Add puree and olive oil and knead in to make a stiff dough, add a little water if needed for correct consistancy
4. Knead until smooth and elastic – about five minutes
5. Let rest 20 minutes
6. Cut in fourths and put through a pasta machine according to directions

Poblano Ravioli

• 1 lb whole milk ricotta
• Salt to taste
• Poblano pasta sheets

1. Mix ricotta and salt and check for seasoning
2. Lay out sheets and place  spoonfuls of ricotta mixture along the sheets. Amount depends on the size of the ravioli you want.
3. Moisten around the cheese with a little water and lay another sheet of pasta on top. press down around the cheese mounds to seal.
4. Cut with biscuit cutter or a knife. Be sure edges are sealed completely
5. Drop pasta gently into simmering salted water and cook for about 3 minutes or until tender. Drain and toss with olive oil. Keep warm

Vodka Shrimp

• 1 lb (or more) shrimp, cleaned, peeled and deveined
• 1/2 cup vodka, divided use
• Olive oil
• 5 cloves garlic, minced
• 1 onion finely chopped
• 2 slices of bacon
• 1/4 tsp. cayenne
• Salt and pepper, to taste
• Grated Parmesan
• Italian flat-leaf parsley, chopped

1. Marinate the shrimp in the vodka, garlic, and onion for 30 minutes.
2. Meanwhile cook bacon until crisp and crumble. Set aside.
3. Add olive oil to a pan and saute the shrimp mixture until it is cooked.
4. Add the remaining vodka and either cook for another 2 minutes OR light it on fire and allow the alcohol to burn off. This looks cool but if you are clumsy it is not a great idea.
5. Check seasoning

Toss the ravioli and the shrimp together and serve.

This serves about 8 very generously.

Balsamic Spinach – optional

• 2 lbs baby spinach
• 1 tbs bacon fat or olive oil
• 2 tbs balsamic vinegar
• 1 tbs honey or sugar

1. Mix the vinegar, honey, and bacon fat and heat until boiling.
2. Pour over the spinach and toss to coat.

images:marye audet

Post from: Baking Delights

Vodka Shrimp and Poblano Pasta Ravioli

I always like to try new things along with the tried and true on the holidays. Paging through the November issues of Bon Appetit and Gourmet I have seen several things that pique my interest. Then there are the recipes I make that I want to share. So…here goes:

• Roasted Potatoes with Bacon, Onion, and Sage
• Yams with Maple, Walnuts, and Brandied Raisins (except I will be using ….yeah..bourbon)
• Thyme Roasted Apples and Onions
• Bourbon Sweet Potatoes
• Sausage Apple and Cranberry Stuffing
• Chipotle Cranberry Sauce

I will also be sharing a recipe for Vodka Shrimp with Poblano Pasta Ravioli, and the Chocolate Thumbprint Cookies (we used to call them Black Eyed Susans) that I sent to Chris in the Middle East…

Chocolate Thumbprints or Black Eyed Susans

AND if that wasn’t enough…on Saturday I will be doing a list with links of all the cool side dish recipes for Thanksgiving that I saw but couldn’t try.

Hows that?

images:Marye Audet

Post from: Baking Delights

Well, as cold as it was in October, so far November has decided to bring back nice days and warm temperatures. It has been a little odd but right now I am appreciating not having to turn on the heat. Not having a thyroid is difficult in the cold weather. I wish they would get my medications adjusted properly.

My granddaughter, Bella, and I at our Un-Halloween Party

I know that many of you have been wondering why I have been on such an emotional roller coaster lately. This is very difficult but I count my readers among my friends so I am going to take a deep breath and …here goes…

Marc has moved out and has asked me for a divorce. It was one of those things I never thought would happen to me… 30 years of marriage and really, rather happy years at that. I am not, however, the easiest person to live with and we have been through a lot in the past few years. Marc’s illness, his medications, my suddenly having a career after 28 years as a SAHM..midlife..finances…..it all adds up to serious stresses that apparently neither of us handled very well.

Marc is an incredible man and he will always be the love of my life. That has not changed since I feel in love with him in 1979.  I do not want this divorce and I am praying that he changes his mind.  We have a lot to work through if he does..and I have a lot to work through if he doesn’t. The next few months are going to be difficult any way you look at it. Your prayers are always appreciated and your support, even though you didn’t know what was going on, has been incredible. I thank you for that.

O.k…let’s dry our eyes and get on with….

• Curried Butternut Squash Soup
• Caramel Apple Bars
• Orange ,Rum, and Clove Glazed Pears
• Salted Caramel Pots de Creme
• Pumpkin Donuts

Please Please Please…got to the BonAppetit blog and vote for my pumpkin, maple, bourbon tiramisu! You have to register if you haven’t…but it is free…and the tiramisu is with the custards category…but if I win I get a weekend in New York…and I could use a vacay!

image: marye audet (taken by Erin Audet Myers)

Post from: Baking Delights

Chocolate thumbprints are ready to ship

I wanted to send a test batch to Chris in the Middle East, time how long it took them to get there, and how they were once they were there. I figured that way it would be documented and not rely on my memory. So, A few weeks ago Kyrie and I baked Chris two kinds of cookies; chocolate thumbprints and blueberry white chocolate drops. We wrapped them carefully and sent them out…and we waited.

…and waited….

…and waited….

We mailed them out on October 27 and they got to Chris on November 5. But..were they crumbly? Broken? Stale?

Chris said that they were perfect. Not one was broken, not one was stale. And he was having to fend off his friends. So this is a success story!

I first found this method of sending cookies in one of my World War II cookbooks. It was the recommended method for sending baked goods to loved ones all over the world in a time when mail was much slower than today. I figured if it worked then it would work now.

Here’s the method in pictures:

Set the cookie on cling wrap.

Lay a piece of parchment over the top.

Lay another cookie on top.

Wrap the two cookies securely.

Place bundles carefully in a plastic bin with a lid.

Fill in with parchment.

Once the cookies are all in there just gently fill in any empty space with parchment.

If you use a flat rate APO/FPO box you can send as much as you can get in there for 11.95, not bad. I am going to be making another batch to send this week. Chris wants me to figure out how to send homemade bread..we are wondering if it was sent in a vacuum sealed pack? I will let you know – he seems happy to be a guinea pig.

As long as you pack two cookies together you can send almost any kind of cookie without a problem. You dont want to send something cream filled or very perishable. In fact – I made a dairy free chocolate filling for the thumbprint cookies. I will post that recipe later this weekend. If you have my book it is in there, I just substituted earl grey tea for water in the chocolate part.

So what are you waiting for? Go send some cookies!

images:marye audet

Post from: Baking Delights