Sage-Rosemary Popovers

Sage-Rosemary Popovers

Yesterday we talked Christmas morning, and today I’m taking us back to Christmas dinner. The Christmas dinner bread basket, to be precise. I’m also drawing on my own upbringing for this post, as popovers were something of a Christmas dinner tradition in our house.

Sage-Rosemary Popovers

Our Christmas dinner was a tradition, the same every year: the main event was a beef tenderloin, roasted to perfect medium-rare and swimming in a rich, beautiful Burgundy-mushroom sauce. On the side would usually be a congealed salad of sorts (they’re a Texas thing!), some other veggies (that I probably never ate), and last but certainly not least – popovers. I think the popovers were my favorite part of the table.

Sage-Rosemary Popovers

And thus, I decided I cannot possibly blog any longer without sharing a popover recipe! Popovers were a treat in our house, certainly not an everyday thing. And while I know they showed up a few more times a year than just on December 25th, the Christmas dinner table holds my fondest memories of them.

Sage-Rosemary Popovers

Sage-Rosemary Popovers

I just loved pulling them apart with my fingers and watching that steam escape, and always feeling marvel at the fact that they were hollow inside. It’s just so cool! And who doesn’t love the popover texture? It’s unlike anything else you could ever find in a bread basket. I love the soft chewiness and the eggy flavor.

Sage-Rosemary Popovers

I looked to King Arthur Flour for a basic, foolproof popover recipe, which they of course provide, and then I jazzed it up a little with some fresh herbs, which you can leave out but I highly recommend not leaving them out. They really add a pop of freshness and earthiness and make the popovers scream holiday table. Enjoy!

Sage-Rosemary Popovers

Source: slightly adapted from The King Arthur Flour Baker’s Companion

Ingredients:
3 large eggs
1 ½ cups whole milk
Scant 1 ½ cups all-purpose flour
½ tsp kosher salt
¼ cup (1/2 stick) unsalted butter, melted
6 large sage leaves, finely chopped
Leaves from 3-4 medium rosemary stems, finely chopped

Directions:
Preheat your oven to 450 F. Place all of the ingredients, except for the sage and rosemary, in the blender in the order indicated above. Blend for 30 seconds, stopping halfway through to scrape down the sides of the blender. Add the herbs and blend just a few seconds to combine. Allow the batter to rest for 15 minutes.
You can also make the batter a day ahead of time and stick it in the refrigerator. Let it sit out at room temperature for 30 minutes before baking.
Use a nonstick cooking or baking spray and thoroughly grease either a 12-cup standard muffin tin or a 6-count popover tin. Be sure to grease the area around the tins themselves if using a muffin tin.
Fill the cups of either baking apparatus about two-thirds full with the batter. Bake 20 minutes, then reduce the heat to 350 F and bake an additional 10 minutes. Do not open the oven door at all during this process.
Remove the baked popovers from the oven, pierce the tops with a sharp paring knife, and allow to cool in the pan for 5 minutes. Gently turn them out of the pan and onto a wire cooling rack. Serve warm.

Gingerbread Doughnuts

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Let’s talk Christmas morning. Christmas morning brunch, to be more exact. It was always a big thing in my house growing up. My mom made sausage balls, every year without fail, and every year without fail, we would stuff our faces after tearing open our presents. And, as it turns out, at least where I’m from, Christmas brunch is a big deal indeed.

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Some families have their traditions, like we did, while others vary it up from year to year. If you fall into the first category, carry on strong, my friend. If you happen to fall into the second category though, then right about now you’re probably brainstorming ideas. And I’m here to give you one!

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Thanks to the wonder that is Pinterest, it’s impossible to not see enough Christmas morning brunch ideas to give you a seizure. And many of them look very delicious but also very time-consuming! Cinnamon rolls, monkey bread from scratch, homemade bagels… And that’s all well and good. It all sounds great, I don’t judge.

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However……. Raise your hand if, by the time December 25th actually arrives, you’re exhausted from the holiday season hoopla and all that it entails – the parties, the tree saga, the gift shopping, the gift wrapping, the church events, the kids’ activities, the family stuff. It goes on and on, and often, by the time Christmas morning actually rolls around, we’re a little bit over it, and the idea of getting up and making an involved, time-consuming brunch makes us think that maybe Scrooge was onto something.

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So I’m here to offer you one of the easiest, quickest, yet most delicious and perfect Christmas brunch ideas out there. Your family will love that you made them doughnuts, but they’re baked, so the oven does most of the work. It’s largely hands off for you. You don’t have to soften butter. You need no electric mixer, neither stand nor hand.

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Of course the gingerbread is perfectly seasonal, and this doughnut is deep flavor without being too spicy. The texture is so moist and light, with that wonderful glaze draped over the tops. They’ll be devoured in no time, you’ll have exerted minimal effort, and yet you’ll look like a rock star. Winning! I hope you and your family enjoy these!

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Source: ever so slightly adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
DOUGHNUTS:
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground allspice
¼ tsp kosher salt
1 large egg
¼ cup sour cream
1 tbs honey
1 tbs molasses
2 tbs canola or vegetable oil
2 tbs whole milk

GLAZE:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
2-3 tbs whole milk*

Directions:
Preheat your oven to 350 F. Grease a 6-count round doughnut pan. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a small bowl, whisk to combine the egg, sour cream, honey, molasses, oil, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Spoon the batter into either a pastry bag fitted with the round piping attachment, or simply into a quart-sized Ziplock baggie. If using the Ziplock, use kitchen shears to snip off one of the corners. Pipe the batter into the prepared doughnut pan, just about 2 tbs each, until they are just over half full. Be careful not to overfill.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into the center of one comes out clean.
While the doughnuts are baking, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, ginger, and milk until well combined and you see no lumps. See the starred note below for how much milk to use.
When the doughnuts come out of the oven, let them cool slightly, then carefully pop them out onto a wire rack. While they are still warm, dip them one at a time into the glaze, then set them back on the wire rack. Put something underneath the rack, as the glaze will drip. You can spoon extra glaze on the doughnuts to get it all. Why would we waste glaze??

*This depends on how thick you want your glaze. If you want it thicker, like a cake glaze, use 2 tbs milk. If you want it thinner, which will make it resemble doughnut shop glazed doughnuts, use 3 tbs milk. I went with thinner, doughnut-shop-glazed doughnuts myself.

Cranberry Noels

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Today is a good, fun day – yep, it’s Secret Recipe Club reveal day! However… this reveal day is extra special, because we did a virtual holiday cookie exchange! When we got our assigned blogs, we all picked a cookie recipe to make and “swap.”

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I was assigned My Hobbie Lobbie, a wonderful blog written by Trisha who lives in Sydney, Australia with her husband. She used to have a corporate career but left that a couple years ago to pursue her passion of baking and crafting.

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Since this is a holiday cookie exchange, I went with these cranberry noels; it seemed like the right thing to do. But I was very tempted to bake up Trisha’s chocolate pistachio biscotti, or possibly her chocolate chocolate chip cookies. These cranberry and pecan (or walnuts!) slice and bake cookies were quite delicious. I did not go wrong here!

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These would be welcome at your non-virtual, three-dimensional cookie swap, for sure. I highly recommend. Not too sweet, just sweet enough, with a crisp exterior and a very soft and crumbly, shortbread-y interior. Matt told me to get them out of the house, for fear he would eat them all.

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So I did. I took them to the animal shelter where I volunteer once a week, where they were immensely enjoyed by the people and more than one dog begged for a cookie!

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This was such a fun SRC event, I hope we make this an annual thing! And I hope all of you enjoy these delicious cookies!

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Source: ever so slightly adapted from My Hobbie Lobbie

Ingredients:
1 cup butter, room temperature
3/4 cup sugar
2 tbs milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup pecans, chopped

Directions:
In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and milk and beat until just combined. Gradually add the flour, beating after each addition, then turn off the beaters and stir the cranberries and pecans in by hand until fully combined.
Divide the dough into 2 portions and roll each portion into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 375 F. Line 2 baking sheets with silpats or parchment paper.
Using a sharp knife, cut the logs into about 3/4-inch-thick slices and transfer to the prepared baking sheets.
Bake until edges are golden, about 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.


Cornish Game Hens with Sausage Red Wine Sauce over Polenta #SundaySupper

Cornish Game Hens with Sausage Red Wine Sauce over Polenta

Welcome to Sunday Supper! Our theme this week is Libational Recipes, a fun one indeed. Who doesn’t love cooking with an alcoholic beverage of some sort? I certainly do.

So in choosing which recipe to feature today, I wanted to keep with the December-appropriate theme I’m doing all month long, so today I’m posting a dish appropriate for a small but elegant Christmas dinner gathering, or perhaps a small holiday dinner party. Game hens are so adorable, and I think it looks so lovely and fancy to give everyone their own little baby chicken on their plate.

Cornish Game Hens with Sausage Red Wine Sauce over Polenta

Then the adorable game hens swim in this velvety, luscious, rich red wine sauce with savory sausage and sweet red grapes for the whole sweet-salty yin-yang thing we all love. All atop a mound of creamy, cheesy polenta. It’s really a beautiful dish. One I hope you all enjoy!

Cornish Game Hens with Sausage Red Wine Sauce over Polenta

Source: slightly adapted from Tyler’s Ultimate by Tyler Florence

Ingredients:

GAME HENS:
4 (1-1 ½ lb.) Cornish game hens
Kosher salt and fresh cracked black pepper
2 tbs unsalted butter, at room temperature

SAUCE:
Olive oil
½ lb. sweet Italian sausage, casings removed
2 tbs all-purpose flour
2 cups red wine
2 cups chicken stock
1 ½ cups halved red seedless grapes
Kosher salt and fresh cracked black pepper

POLENTA:
5 cups chicken stock
1 ½ cups instant polenta
¼ cup heavy cream
1 ½ tbs unsalted butter
¾ cup grated Parmesan cheese
Kosher salt and fresh cracked black pepper
Fresh flat-leaf parsley, to garnish (optional)

Directions:
Preheat your oven to 400 F. Grease a rimmed baking sheet and set aside. Season the outside and cavities of the game hens with salt and pepper. Using kitchen twine, tie the legs together, then tie the wings flat against the body. Dot the butter all over the game hens, then carefully transfer them to the prepared baking sheet. Roast about 45 minutes, until a meat thermometer inserted into the center of one breast registers 165 F.
Start the sauce as soon as you get the birds into the oven. Preheat a large skillet over medium-high heat. Add a drizzle of olive oil, then crumble in the sausage. Cook until no traces of pink remain. Dust the flour over the sausage and stir to combine. Add the wine and stir quickly to scrape up any browned bits off the bottom of the pan. Then stir in the chicken stock. Bring the mixture to a simmer, and keep it at a simmer for about 20 minutes, until the sauce is thick and velvety. Add in the grapes right before you’re ready to serve. If the grapes make the sauce too thin, boil it on high heat, stirring frequently, for a few minutes to thicken it up.
Make the polenta: bring the chicken stock to a boil in a large stockpot. Sprinkle in the polenta and whisk quickly to combine and make sure there are no lumps. It will thicken up in minutes. As soon as it thickens, turn the heat to low. Add in the cream, butter, cheese, and season to taste with salt and pepper.
To serve, cut the strings off the game hens. Mound a few spoonfuls of polenta onto 4 dinner plates. Rest a bird on top of each, then generously spoon the sauce over the birds. Garnish with parsley if desired.

Libations

Savory and Sweet Libational Dishes

Libational Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Vegetarian Pâté with Chestnuts and Porcini

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Pâté seems to be the perfect elegant party food, especially around the holidays. It appears to be most likely featured in the December issue of popular food magazines, and even cookbook entries tend to extoll its December-y seasonal virtues.

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Pâté is traditionally made with cooked and pureed chicken livers, but today I wanted to share a vegetarian (vegan, actually!) version. Firstly, because your vegetarian friends and guests cannot eat the chicken livers, and secondly because many of your carnivore friends and guests probably won’t eat the chicken livers either.

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Chicken livers have gained of lot of foodie ground in the past decade or so, but they are still fully capable of dividing an otherwise peaceful room of people. Personally, I find them delicious and will eat them in whatever form except for over- or undercooked; but I am not everyone.

This particular pâté will solve all your problems. It’s still completely delicious, completely sophisticated and completely seasonal, but no one will lodge any complaints. (Except maybe your chicken liver loving friends… Nah, they’ll take one bite and get right over it!)

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This cocktail party favorite is very easy to throw together, and since it must chill before you serve it, it automatically falls into the make-ahead category, which we all know is ideal for hosting a party. Everyone will adore this one, promise. Enjoy!

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Source: Vegetarian Dinner Parties by Bruce Weinstein and Mark Scarbrough

Ingredients:
5 tbs olive oil, divided
1 large shallot, thinly sliced
1 large garlic clove, smashed and peeled
5 oz. (about 2 cups) thinly sliced cremini mushrooms
2 tbs brandy
¾ cup roasted, unsalted cashews
1/3 cup jarred roasted chestnuts
1 tbs finely ground dried porcini mushrooms
1 tsp dried sage
1 tsp dried thyme
½ tsp kosher salt
½ tsp fresh cracked black pepper
¼ tsp ground turmeric
Toasted bread slices, for serving
Cornichons, for serving
Radishes, stemmed and halved, for serving

Directions:
Set a medium high-sided skillet over medium heat for a couple minutes, then add 2 tbs olive oil. Add the shallot and garlic and cook, stirring often, until softened, about 4 minutes. Add the mushrooms and cook until softened, about 4-5 minutes.
Shut off the heat and carefully add the brandy. Swirl the brandy around gently, then turn the heat back on. Cook for about 1 minute, stirring to scrape up any browned bits on the bottom, then shut the heat off again and transfer the contents of the skillet to your food processor. Allow to cool for 5 minutes.
Add the cashews, chestnuts, dried porcini powder, sage, thyme, salt, pepper, turmeric, and the remaining 3 tbs oil. Process until very smooth, scraping down the bowl a few times to get every last speck of nuts of spices incorporated. Be patient, as this may take a few minutes.
Once the mixture is completely smooth, scrape the pate into a serving bowl. Cover and refrigerate at least 4 hours.
Serve with the toasted bread slices, cornichons, and radishes.

Roasted Brussels Sprouts with Vanilla Pecan Butter

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‘Tis still the season for Brussels sprouts, at least in my humble opinion, so today I shall share a potential side dish for your big holiday dinner, one that NEEDS to grace your table. If not for your Christmas dinner, then some other dinner, like on Thursday or something. Or tonight! These. Sprouts. Are. So. GOOD!!!

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I was about to write something along the lines of these being the best Brussels sprouts I’ve ever tasted, but I hedged a little; not because they aren’t indescribably delicious, but because it’s just SUCH a strong statement to say that any Brussels sprouts could, with any degree of real certainty, outdo sprouts topped with an obscene amount of prosciutto bread crumbs. Or sprouts nestled in with broccoli and scattered with bits of almonds. Or sprouts that have been deep-fried – really, yes, deep-fried!

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So you can see my hesitation to not quite go all the way there. But I can tell you with much certainty that this side dish is completely superlative. Vanilla in a savory dish is tricky, but it totally works here. It doesn’t scream vanilla by any stretch, it’s just an interesting and almost musky background note. The sprouts are perfectly charred, richly buttery, and the crunch of the pecans gives a lovely contrast to the softness of the Brussels.

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You really have to try this one. It’s easy, and so, so delicious.

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Source: Bobby Flay’s Bar Americain Cookbook by Bobby Flay

Ingredients:
1 ¼ lbs. Brussels sprouts, trimmed and halved
2 tbs olive oil
Kosher salt and fresh cracked black pepper
1 vanilla bean
6 tbs unsalted butter, softened
¼ cup finely chopped toasted pecans

Directions:
Preheat the oven to 375 F. Put the Brussels sprouts in a large mixing bowl and toss with the oil, plus salt and pepper to taste. Spread them out in a single layer on a rimmed baking sheet. Roast in the oven until light golden brown and a knife inserted into the centers goes in without resistance, about 35-45 minutes.
Meanwhile, make the butter: split the vanilla bean and use a small paring knife to scrape out the seeds. Add the seeds to a small bowl with the softened butter. Add in the pecans, then season lightly to taste with salt and black pepper. Stir until well combined, then place the butter on some plastic wrap. Use the plastic wrap to shape the butter into a log, then encase it in the plastic wrap and refrigerate for 30 minutes. Bring it out about 5-10 minutes before you need to use it.
When the Brussels sprouts are done, remove from the oven and immediately transfer to a large serving bowl. Slice the butter off in small pats and immediately add them to the sprouts. Toss to melt the butter. Keep tossing until it’s all melted and all the sprouts are coated.
Serve right away.

Parmesan Thyme Cocktail Crackers

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Well, I think the holiday season is officially upon us. For some corporations people, the season has been breathing down our throats alive and kicking since the end of October, but I dislike getting involved in anything that smacks of the merry holiday spirit until after Thanksgiving. But, it’s now December, so here I am, merry spirit and jingling bells!

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All month long I’ll be sharing ideas appropriate for the season. Personally, I grew up celebrating Christmas, so in the spirit of write what you know, I’ll be sharing some recipes appropriate for Christmas dinner or brunch, but my hope is that most of them could be translated/adapted to a table for whichever holiday you celebrate.

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I’ll also be posting several ideas for the holiday cocktail parties! Because we all get invited to or host them all month long; sometimes we’re asked to bring a dish, other times we host it ourselves and do all the work. Either way, you have to make some food decisions, and I’m going to hook you up with elegant, delicious, small bites that would be perfectly at home in any seasonal cocktail party.

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Starting with these beautiful, amazing little crackers, perfect to nibble accompanied by a cocktail or glass of wine. They are about two bites each, require no utensils whatsoever, and your guests will go nuts for them. Elegant AND adorable, full of flavor, perfect chewy texture, and the pop of fresh thyme is really what makes these. I loved them, and hopefully you will too. Enjoy!

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Source: ever so slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

Ingredients:
8 tbs (1 stick) unsalted butter, at room temperature
4 oz. (about 1 cup) grated Parmesan cheese
1 tsp minced fresh thyme leaves
½ tsp kosher salt
½ tsp fresh cracked black pepper
1 ¼ cups all-purpose flour
Up to ¼ cup water

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt and pepper, and combine.
With the mixer still on low, add the flour a little at a time and combine until the mixture is in large crumbles. Slowly add the water, 1 tbs at a time, until the dough begins to come together.
Dump the dough on a floured cutting board, press it into a ball, and shape the ball into a 9-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 F. Cut the log into about ½-inch-thick rounds with a sharp knife. Place the rounds on a baking sheet lined with parchment paper or a silpat. Bake 17-22 minutes, rotating the baking sheet once halfway through. Cool and serve at room temperature.

Cranberry Chocolate Pecan Pie

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Pecan pie is probably one of the first desserts I ever learned how to make. Unless dipping strawberries in whipped cream counts. Likely not.

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You see, my grandfather, Pawpaw, is probably the world’s biggest pecan pie fiend, so when we weren’t sure what to get him for Christmas, my mom and I would bake him a pecan pie and that would be his Christmas present. More often than not, in my family pecan pie made an appearance at Christmas dinner as well as Thanksgiving.

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So that probably figures into why I feel completely comfortable sharing a pecan pie with my dear readers even though it’s December and Thanksgiving leftovers are already a thing of the past.

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I’ve shared a very special version of pecan pie in the past here, and this one is quite different enough that I don’t feel redundant. Today we’re adding chocolate (!!!) and fresh cranberries. Because chocolate ALWAYS works, and because I’m firmly in the camp of believing cranberries belong on December menus all month long.

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We always baked Pawpaw a very traditional pecan pie, so I’m not sure how he’d feel about this one. But Matt and I did love it. I’m not gonna lie – it’s rich, as most pecan pies are, and I think the chocolate takes that over the top even more. But the pop of the tart cranberries was welcome to my palate, and I think this is a great pie to bake if you’re looking to shake up tradition a little. I hope you enjoy it!

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Source: slightly adapted from The Boozy Baker by Lucy Baker

Ingredients:
Pie dough for 1 (9-inch) pie, chilled
1 ½ cups fresh cranberries
1 cup granulated sugar
¼ cup bourbon
1 cup light corn syrup
Pinch of kosher salt
2 tbs unsalted butter
2 oz. good quality dark chocolate, rough chopped
3 large eggs
1 (8 oz.) bag of chopped, toasted pecan pieces

Directions:
On a lightly floured surface, use a floured rolling pin to roll out your pie dough into a 12-inch circle. Lightly grease a 9-inch pie plate and transfer the dough to the plate. Crimp the edges decoratively, then chill the pie shell in the refrigerator while you make the filling.
Preheat your oven to 350 F. Arrange a rack in the lower third of the oven.
To make the filling, combine the cranberries, sugar, bourbon, corn syrup, and salt in a medium saucepan. Bring to a simmer and cook until the cranberries soften and the mixture thickens, 4-6 minutes. Add the butter and chocolate and stir until melted. Remove the saucepan from the heat and allow to cool about 15 minutes.
In a small bowl, whisk the eggs until frothy and well blended. Very slowly pour in a small amount (about ¼ cup) of the cranberry chocolate mixture into the beaten eggs, whisking continuously. This will temper your eggs so they do not scramble when you add them to the pie filling. After your eggs are tempered, slowly pour them into the cranberry mixture, stirring continuously until combined. Now stir in the pecans.
Remove the pie shell from the refrigerator. Set the pie plate on a rimmed baking sheet. Pour the pie filling into the pie shell, and bake until the filling is just set and slightly puffed, about 45 minutes. Cool the pie completely on a wire rack. Cut into slices and serve.

Cranberry Hatch Chile Salsa #SundaySupper

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Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

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And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

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You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. ;)

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If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

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Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Roasted Garlic Hummus

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Alright, I’ve got one more Thanksgiving leftovers post to share with you, and this one does not involve turkey! This is for your leftover sweet potato mash that you are sick and tired of reheating and eating as is. What do you do? You turn it into hummus!

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Yep, you throw it into your food processor with some canned chickpeas, quick roasted garlic, which I’ll show you how to make, plus some tahini and give it a whirl. Once the food processor has done its thing, you have a delicious, nutritious snack that doesn’t resemble your Thanksgiving spread but also allowed you to not waste food. Win!

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I love hummus with carrot sticks, and frankly that’s all I had in the house the day I made this, but feel free to also use celery sticks, pita chips, red bell pepper slices, and whatever else you can dream up as dippers.

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Happy Thanksgiving tomorrow, everyone!! I hope you have a beautiful, delicious, and safe holiday! I’m out until Sunday. Enjoy!

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Source: slightly adapted from Pinch of Yum

Ingredients:
1-2 cloves garlic, unpeeled
2 tbs olive oil, plus more for roasting the garlic
2 tbs water, or more as needed
1 (15 oz.) can chickpeas, drained and rinsed
⅔ cup leftover mashed sweet potatoes
1 tbs tahini
½ tsp finely minced fresh rosemary (more to taste)
Kosher salt to taste

Directions:
To roast the garlic, simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. Remove the garlic with a slotted spoon, and when cool enough to handle, use your fingers to coax it out of its skins. Add to the food processor.
Puree all ingredients except rosemary and salt in a food processor until smooth. Add more oil or water as needed. Add the rosemary and salt and pulse a few times to incorporate.
Serve with dippers of your choice.