Lentil chocolate mousse

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You would have no idea that the base of this creamy mousse is lentil puree… but it is! You can substitute pasteurized eggs if you are making this for children, the elderly, or pregnant women. Serves: 4-6 as a dessert Time: 1 hour Ingredients: ¼ cup red lentils 2 eggs, divided 3 tablespoons sugar, divided… Read more »

Bacon Cream Cheese

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This cream cheese is great on a bagel, but is amazing on zucchini or pumpkin bread. Even better, stuff it into a jalapeno, wrap in bacon and grill! Yield: 2 cups ½ cup cooked bacon, rough chopped into very small pieces 1/3 cup heavy cream 1 lb cream cheese, room temperature 2 Tbsp rendered bacon… Read more »

Fall Fried Brussel Sprouts

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1 pound brussesl sprouts, ends removed and peeled oil for frying seasalt 1 cup pomegranate seeds ½ cup *tarragon vinaigrette 2 tablespoons *pomegranate gastrique 1 cup *spiced pecans Cut each brussels sprout in half through the core. Score each by cutting in half again lengthwise, but not cutting completely through stem so that sprout will… Read more »

Apple Cider Custard with Graham Streusel

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Apple cider custard is the perfect fall dessert!   Ingredients: Custard 2 cups high quality apple cider ½ cup sugar ½ cup sour cream 1 tablespoon + 1 teaspoon tamarind concentrate (available at Asian grocery stores, online, and possibly Whole Foods) 4 eggs, beaten 1 tablespoon cornstarch 1 tablespoon butter, softened   Graham Streusel ¾… Read more »

Brown Butter Pumpkin Soup

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1 small pumpkin, about 3-4 pounds, halved and seeded 1 tablespoon butter 1/2 onion, sliced thin 1 apple, peeled and rough chopped ¼ fennel bulb, sliced thin 1 clove garlic, smashed ¼ cup white wine 1 ½ cups of apple cider ¼ cup brown butter ½ cup heavy cream, plus more for garnish Salt to… Read more »

Roasted Poblano Vinaigrette

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This vinaigrette is simple to prepare and makes a great marinade!  Only use ¾ cup to marinate and save the rest to brush onto the finished meat.  Grilling the poblanos brings out some of the extra smoky flavor.   Yield: 1 cup Poblanos, roasted, peeled and seeded ¼ cup EVOO ¼ cup Tamarind ¼ cup Parmesan… Read more »

Kabocha Squash Mashed Potatoes

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In addition to imparting a light orange hue, the squash also adds beta carotene and fiber.  Ingredients: 2 pounds yukon gold potatoes, peeled 1 tablespoon garlic confit (see recipe below) 6 ounces kobocha squash meat, roasted and scooped 1 cup heavy cream 2 ounces butter Cook potatoes in salted water until fork tender.  While potatoes are… Read more »

Mushroom Ragout

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This hearty, vegetarian stew is amazing over pasta, your favorite whole grain or roasted squash.  For a beautiful presentation, roast delicata squash until tender and fill with ragout.  Garnish with mushroom cream and a sprinkle of fresh herbs.  Most of the ingredients are available in an Asian grocery store. Yield: 2 qt Ingredients: 1 ½… Read more »

Smoky Bleu Cheese Dip

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This dip is great with all things tailgate… from wings to chips to fingers!  Make a double batch and cheer on your team! Yield: 2 cups Ingredients: ¾ c heavy cream 4 oz Rogue Smoky Bleu cheese (about ½ cup crumbled), divided ¼ teaspoon dark brown sugar ¼ tsp chili flake ¾ cup sour cream… Read more »

Apple Cider Muffins

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Homemade apple sauce packs an extra apple punch, and leaves you with a little extra to enjoy on its own!  If you can’t find gjetost, don’t sweat it, you can substitute a caramel glaze.  Ingredients 4 granny smith apples 2 – 2 ½ cups apple cider  2 cups all purpose flour 1 tsp baking powder… Read more »