Month: November 2015

Highmadefood recommends these recipes for your Thanksgiving Holiday!

BREADS/MUFFINS

May 27 042 Apricot White Chocolate Scones

May 4 004 Chunky Apple Muffin

IMG_2669 Cranberry Orange Scone

IMG_2671 Cranberry Pistachio Bread

May 20 031 Orange Pecan Muffin

10-1-3 002 Pear Ginger Muffin

10-16-14 010 Pumpkin Cranberry Muffins

SALADS

IMG_2164 Broccoli Salad

IMG_2512 Brussels Sprout Salad

May 283 004 Farro and Beet Salad

10-23-14 018 Quinoa with Roasted Butternut Squash

July 18 056 Spinach Salad 

SIDES

10-21-14 016 Apple Cranberry Chutney

IMG_1606 Chili Spiced Pecans

11-26-14 007 Cranberry Compote

10-21-14 017 Red Onion Marmalade

SOUPS

9-17 010 Corn Chowder

July 18 063 Cream of Cauliflower

May 283 006 Curried Butternut Squash

SWEETS

039 Carrot Cake 

June 26 003 Chocolate Chipotle Tart

July 18 061 Italian Cream Cake 

11-26-14 017 Maple Pumpkin Creme Brulee

10-30-14 018 Molasses Spice Cookie with Orange Glaze

IMG_1823 Pears Poached in Red Wine

IMG_2609 Pumpkin Cheesecake

11-4-14 011 Pumpkin Tart

IMG_1617 Vanilla Bean Creme Brulee

June 42 002 White Chocolate Apricot Bread Pudding

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Cranberry Orange Scones with Glaze

(recipe makes 8 large or 10 smaller scones)

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2 1/2 sticks butter, cut into a small dice and chilled in the freezer

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4 C flour
1/4 C sugar
2 T powder
2 t salt
1 t cinnamon

The best cinnamon. Available online.

The best cinnamon. Available online.

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4 eggs
Zest from one orange
1 t orange extract

1 1/2 C fresh cranberries, cut in half

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Heavy cream

Egg wash (one egg beaten with 1/4 C heavy cream, mix well with a fork)

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Glaze:

Juice from one orange
1 C powder sugar
1/2 t cinnamon
(Combine ingredients and whisk until smooth. Add additional amounts of powdered sugar to achieve a thick, smooth consistency.)

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Place eggs, extract and zest into a pourable container.
In the bowl of a stand mixer, place flour, sugar, baking powder, salt and cinnamon. Using the paddle attachment, stir to combine well. Break up chilled butter pieces into the flour mix making sure to avoid large clumps of butter. Pulse mixer to combine. Add eggs to the flour/butter mix, one at a time, while pulsing the mixer to incorporate. Add cranberries…always pulsing the mixer to combine. The dough will look “sandy”. Add small amounts of cream while pulsing the mixer to combine. You just want to pull the dough together. It should not be wet.

Evenly press dough into a 10-inch cake pan that has been sprayed with non-stick baking spray.

Place dough in the freezer for about 15 minutes.

Preheat the oven to 400 degrees. Remove dough from freezer and invert the cake pan onto a wooden cutting board that has been lightly floured. Cut dough into 8 or 10 portions. Place portions on a baking sheet that has been sprayed with non-stick baking spray. Brush tops of scones with egg wash. Place into oven and bake for 12 minutes. Rotate baking sheet and cook for another 12-13 minutes or until the thickest part of the scone feels “set”. Remove scones and allow cooling for about 10 minutes on the baking sheet. Then, remove scones to a cooling rack for further cooling. Once cool, drizzle with glaze.

Cranberry Pistachio Bread

(recipe makes 5 smaller loaves)

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3 C flour
1 T baking powder
1/2 t baking soda
1/2 t salt

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1 1/2 C fresh cranberries, cut in half
3/4 C pistachios

10 T butter, softened
Zest from 2 oranges
1 C sugar
2 t orange extract

1 1/2 C plain yogurt

Turbinado sugar for topping

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In a mixing bowl, combine flour, powder, soda and salt. Whisk to combine. Add cranberries and pistachios. Stir to combine.

In the bowl of a stand mixer, add butter and orange zest. Using the paddle attachment, beat until smooth and well combined. Add sugar and orange extract. Beat until smooth and lightened.

With machine on lowest speed, add flour mix and yogurt alternately beginning and ending with the flour mix. Finish incorporating by hand.

Divide mix evenly into loaf pans that have been sprayed generously with non-stick baking spray. Sprinkle a generous amount of turbinado sugar on tops of loaves. Place loaves into a preheated 375 degree oven. Bake for 15 minutes, rotate baking sheet and bake for another 15 minutes or until just set on top. Remove loaf pans to a cooling rack for about 10 minutes before unmolding.