Cranberry Chutney with Figs Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com makes 2 cups For the figs 4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces 2 tablespoons Cointreau 2 tablespoons orange juice For the chutney 1 1/4 cup apple or grape juice 1 tablespoon lemon juice 1/2 cup organic sugar 2 cinnamon sticks 1 teaspoon freshly grated ginger (use...
Read More
Bacon Cranberry StuffingRecipe by The Kitchen Cafe, Boulderwww.thekitchencafe.com Ingredients: 1 quart organic or natural chicken stock or broth 1 loaf of good sourdough bread, with a nice crust 1/2 cup good-quality extra-virgin olive oil, divided Salt and pepper, to taste 1/4 pound sliced bacon 2 cups dried organic cranberries 2 cups crimini mushrooms, quartered 2 stalks celery, chopped into 1/4-inch dice 2...
Read More
Maple–Glazed Brussels Sprouts with Chestnuts Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com serves 8 1 tablespoon sea salt for the blanching water 2 lbs Brussels Sprouts – ends trimmed and cut in half 2 tablespoons unsalted butter 4 tablespoons extra virgin olive oil 2 tablespoons maple syrup 6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers) 3 large...
Read More
Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com serves 8 For the mushrooms 12 sprigs fresh Italian parsley – stems removed 8 thyme sprigs – leaves removes from stems 2 sprigs winter savory or rosemary – leaves removes from stems 4 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 1/2 lbs fresh...
Read MorePineapple Pumpkin Walnut Cake This cake resembles a spicy carrot cake. You can modify the sugars to your own taste – more brown or darker brown for more molasses flavor. If you really love the cream cheese frosting, just double that recipe for a taller layer of frosting. The pumpkin puree can either be homemade or canned. You may also want to modify the spices to your taste… some prefer more spice than others....
Read More
Roasted Butternut Squash with Garlic and Sage Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com serves 8 2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices 2 small bunches fresh sage – leaves removed from stems 16 large garlic cloves – unpeeled and left whole 1 teaspoon sea salt or to taste freshly ground...
Read More
