January 3, 2012: Acorn Squash Crescents Recipe

Here’s a side dish loaded with flavor but slim on calories. It makes a beautiful accompaniment to a piece of chicken or fish, rice and a fresh, green salad.

Acorn Squash Crescents

1 acorn squash

1 T. butter

¼ t. curry powder

¼ t. kosher salt

1 T. apple juice or apple cider

Cut squash in half lengthwise; scoop out seeds and tough fibers. Place each half cut side down on a cutting board and cut into ½ inch thick slices. Arrange in a single layer on a rimmed baking sheet.

In a small saucepan, melt the butter and add seasonings; brush over squash.

Cover squash and bake in a 375 degree oven for about 20 minutes, until tender. Remove from the oven and sprinkle with apple juice, turning each slice to coat. Bake uncovered for another five minutes until tender and glazed.

Serves 6

December 15, 2011: Natural Fragrance For Your Christmas Party

Every year I always want to entertain at Christmas but for some reason or the other, never actually plan a party. Not so this year! We are having a cocktails and hors d’oeuvres party Saturday night. Of course, I can’t just go buy premade food and beverages and put them on the table. I’ve got to plan and bake and plan and cook so that everything is just perfect for my guests.

One thing to keep in mind when planning a holiday party is that you should think about all five senses. Not only do you want your guests to taste delicious food and see spectacular decorating, you will want them to smell something yummy when they walk through the door. Here’s two easy ways to do this.

Clove-Studded Oranges

I’ve been making these at Christmas time for decades and I still enjoy the sight and smell of these easy decorations. Simply take several oranges and poke whole cloves through the skin. Feel free to get creative with designs. You don’t need to cover the entire skin of the orange with cloves, either, although the more you use, the more fragrant it will be.

The mini carnations in the vase? My husband got them for me for our anniversary - 3 WEEKS AGO!

In this picture, I’ve taken my oranges and put them into three wine glasses of varying heights. They also look good grouped together in a crystal bowl or vase or even placed in a row on a silver tray.

Simmering Spiced Apple Cider

A traditional Christmas drink, spiced apple cider not only tastes good, but it smells good as it simmers away. Either place all the ingredients in a kettle on the stove or use a crock pot to keep this drink warm until guests are ready to imbibe.

Spiced Apple Cider

1 gallon real apple cider (thick and murky, and definitely not the powdered packets)

1 medium-sized orange, thinly sliced

2 cinnamon sticks

½ t. ground cloves

½ t. ground nutmeg

2 cups dark rum (optional)

Place all ingredients in a kettle or crock pot. Simmer over very low heat for up to two hours.

November 23, 2011: Sweet Potato, Cheddar and Cider Gratin Recipe

I’m not a fan of gooey, super sweet yams with marshmallows on top. There, I’ve said it.

Unfortunately, my husband loves my DMIL’s recipe for yams in a buttery, sugary sauce. At least there’s no marshmallows on top, but for my tastes it is just too sweet.

If you’re like me, you’re going to love this savory sweet potato casserole for your Thanksgiving meal.

Sweet Potato, Cheddar and Cider Gratin

4 T. olive oil

2 large onions (sweet Vidalia or white), peeled and thinly sliced

2 – 2 ½ lbs. sweet potatoes or yams, peeled and thinly sliced

½ pound cheddar cheese (extra sharp or smoked)

Salt and freshly ground black pepper to taste

Ground nutmeg to taste

1 ½ cups apple cider

Preheat oven to 375 degrees. Brush one tablespoon of olive oil over bottom and sides of a 13x9 inch baking pan.

Heat remaining oil in large, heavy skillet over medium heat. Add the onions and sauté until soft, about 15 minutes.

To make the gratin, make alternating layers of onion, sweet potatoes and cheese in prepared pan. Sprinkle each layer with salt, pepper and nutmeg. End layers with sweet potatoes on top and reserve last t bit of cheese. Pour cider over all.

Cover pan and bake for ½ to one hour, until vegetables are quite tender when pierced with a knife. Uncover and bake another half hour. During final 15 minutes of baking, add reserved cheese.

Serves 8 to 10