INGREDIENTS:

2 ½ C                                   all-purpose flour

½ C                                       whole wheat flour

1 t                                         salt

1 t                                         ground nutmeg

1 t                                         cinnamon

1 t                                         ginger

1 t                                         baking soda

2 t                                         baking powder

½ C                                       granulated sugar

1/3 C                                   brown sugar

1 ½ sticks                                                 COLD, unsalted butter

1 ¼ C                                   skim milk

½ C                                       sour cream

¼ C                                        pumpkin puree

2 ea                                      eggs

METHOD:

Preheat oven to 350 degrees.  Coat a mini non-stick muffin pan with pan spray and line with paper liners.  Set aside

In the work bowl of a food processor combine flours, sugars, baking powder, salt, spices and baking soda.  Cut COLD butter into small pieces and add to dry mixture in processor.  Using a quick pulsing motion, cut butter into dry mix until it resembles a coarse meal.  Set aside

Combine skim milk, sour cream, pumpkin and eggs and whisk well.

Remove dry mix from food processor and place in a large bowl.  Add the wet ingredients and mix until ingredients are fully combined.  Take care not to overmix.

Scoop muffin mix into prepared muffin pan and bake until golden and a toothpick inserted in the center comes out clean, 10-12 minutes.  Cool slightly.  Remove from tins and apply desired toppings.

Toppings:

Cinnamon Sugar:  Stir together  1 C granulated sugar and 1 T cinnamon.  Lightly brush tops of still warm muffins with 1T melted butter.  Dip tops in cinnamon sugar mixture.

Powdered Sugar:  Omit the butter and dust tops of muffins with powdered sugar

Chocolate:   3 T butter, 2 T heavy cream, 1 T corn syrup and ¼ C chopped bittersweet chocolate together.  Cool slightly and dip tops of muffin into  glaze.  Allow glaze to set slightly before servings

Makes 2 dozen mini muffins

Facebook

Twitter

Pinterest

email

PUMPKIN WHITE HOT CHOCOLATE INGREDIENTS:

1 C                           whole milk

2T                            sugar

pinch                       salt

1 T                           pumpkin puree

1 pinch ea               nutmeg, cinnamon, and ginger

1 C                           skim milk

2 t                            corn starch

4 oz                         white chocolate, chopped

METHOD:

Combine whole milk, salt, pumpkin puree, 2 T sugar and spices.  Whisk to combine.  Heat until mixture is warmed and bubbles appear around the edges.  In a separate bowl, combine skim milk and corn starch.  Slowly add to whole milk mixture, whisking constantly, and cook 1 minute.  Add chopped chocolate and whisk until smooth.

GINGER MARSHMALLOW TOPPING INGREDIENTS:

½ oz                         powdered gelatin

2                              egg whites

2 C                           sugar

1 t                            powdered ginger

1 tiny pinch             white pepper

METHOD:

Combine gelatin and ½ C water in a small bowl.  Allow to bloom until gelatin has softened.  Set aside.

Using a medium saucepan, combine sugar with  ½ C water.  Bring to boil over medium heat and cook until mixture registers 250degrees on an instant read thermometer (10-12 minutes).

Meanwhile, whip egg whites, powdered ginger, and white pepper using a stand mixer or electric hand mixer until soft peaks form, or about 3 minutes.

When sugar water has reach 250 degrees, remove from heat and add softened gelatin mixture.  Mixture will bubble up – stir until dissolved.

With mixer running drizzle hot sugar mixture into egg whites and whip until egg whites have tripled in volume.  This should take about 7 minutes.

Spoon marshmallow mixture over pumpkin white hot chocolate and brule top using a blow torch.  Alternately, marshmallow topping can be spread in a rimmed baking sheet coated with pan spray and heavily dusted with powdered sugar.  After the cool, cut into squares and placed on top of hot chocolate.

Serves 2

Facebook

Twitter

Pinterest

email

During the 18 years I had my restaurant I prepared thousands of takeout Thanksgiving dinners.   I was particularly happy to help with smaller families who might not have had a Thanksgiving dinner if I had not prepared it.  Many home cooks feel preparing a whole turkey or even a turkey breast is just too much work for 2 or 3 people.  What a shame!  This is an easy recipe that comes together in less than an hour.  Add another hour for the sides and you could get a Petite Thanksgiving feast on the table in a couple of hours.

INGREDIENTS:

24 oz pkg             1  turkey beast tenderloin without additional flavorings or marinades

1 bunch                spinach, washed

¼ #                         prosciutto, very thinly sliced

2 T                          olive oil

1 T                          flour

Salt and pepper

¼ C                         shallots, minced

2 T                          garlic, minced

¼ C                         white wine

2 C                          low sodium chicken broth

3 T                          half and half

2 t ea                     fresh thyme leaves & sage leaves, minced

METHOD:

Butterfly the tenderloin.  Lay the tenderloin vertically on your cutting board.  Using a sharp knife, begin cutting the tenderloin in a horizontal motion about ¾” thick.  Slice almost all the way to the opposite side of the tenderloin.  Push back the portion on top and repeat the cutting motion again.  Imagine you are unrolling a roll of paper towels or gift wrap.  Sprinkle with salt, pepper.  Set aside.

Blanch the spinach.  In a shallow sauté pan boil ½ C lightly salted water.  Add cleaned spinach and remove from heat.  Allow spinach to wilt slightly.  Remove to paper towels and blot dry.  Cool and set aside.

Lay the blanched spinach on top of each prepared tenderloin.  Top with a single layer of prosciutto. Roll the tenderloin and secure with kitchen twine.  Sprinkle with additional salt, pepper, ½ minced herbs and all of the flour.

Preheat oven to 350 degrees.  Heat oil in a large over proof sauté pan over medium high heat.   Place the tenderloins in the pan seam side down and brown well on all sides.  Remove tenderloins from pan.

Add shallots and sauté briefly.  Add garlic and sauté 1 minute longer.  Add white wine to deglaze, taking care to scrape browned bits from the bottom of the pan.  Reduce until almost all liquid has evaporated.  Add broth and ½ and ½.  Return tenderloins to pan and place in preheated oven for 15- 18 minutes or until internal temperature reaches 165 degrees.

Remove tenderloins from pan and tent with foil to keep warm.  Finish sauce on stove top. Add remaining herbs and reduce until thickened slightly.  Remove twine and slice tenderloins into ½” thick slices.  Pass sauce.

Serves 2-4 with leftovers 

Facebook

Twitter

Pinterest

email

INGREDIENTS

Walnut Vinaigrette 

4 T Extra Virgin Olive Oil

1 Shallot, finely chopped

¼ C Walnuts, toasted
3 T  sherry vinegar
2 tablespoons fresh chives
1 teaspoon maple syrup

2 t granulated sugar (optional – depending on how sweet you maple syrup is)
1 tablespoon Dijon mustard
Salt/pepper, to taste
Salad

1 pound Brussels Sprouts, shaved

½ Red onion, thinly sliced

1 C toasted walnut pieces

METHOD

Prepare vinaigrette. Set aside.  Combine shaved sprouts,walnuts and red onion.  Toss all ingredients in a large bowl to combine. Season to taste with salt and pepper.

Facebook

Twitter

Pinterest

email