fig and pecan tapenade with goat cheese – oh yeah!

Looking for the perfect appetizer for the upcoming Thanksgiving holiday? Or… any holiday… any occasion… any day at all, really? Yeah. I’ve got it for you. Fig and Pecan Tapenade with Goat Cheese on Crackers (say that ten times fast). Go check ‘em out at FGG. You can thank me later.

getting boozy for the holidays

Looking for a signature drink to serve at your Thanksgiving get-togethers next week? My friends… come with me. I have something I want to show you. It’s called a Smashing Pumpkin Martini and it’s like pumpkin pie in a glass. Really.

Infusing your own vodka is really very easy — we do sweet tea vodka in the summer, so decided to give pumpkin vodka a go for the fall season. You’ll need to plan ahead because this needs to hang out in the fridge for at least a week before serving — but, once you’ve roasted the pumpkin and thrown it all together, it just steeps and develops on its own — no further work needed until it’s time to put the martinis together. How much easier does it get?

Make this vodka. Then make these martinis. You’ll absolutely wow your guests. For that matter, you may wow yourself! Fair warning though… they are boozy and may not be for the faint of heart. But they are OH. SO. GOOD. Now get out there and get to it! Good luck with all of your holiday preparations and enjoy!!!

Smashing Pumpkin Martini
(adapted from Epicurious)
2 ounces spiced pumpkin vodka (recipe follows)
2 ounces Amaretto

In a shaker filled with ice, shake spiced pumpkin vodka and Amaretto. Strain into a chilled cocktail glass.

***

Spiced Pumpkin Vodka
(adapted from Epicurious)
2 cups pumpkin meat, cut into 1/2 inch pieces
2 tablespoons honey
1 tablespoon ground nutmeg
2 tablespoons ground cinnamon
1 cup vanilla vodka
2 cups vodka
6 cinnamon sticks
2 whole vanilla beans
1/2 teaspoon whole cloves

Preheat oven to 375 degrees F.

Arrange pumpkin pieces on a non-stick cookie sheet. Drizzle with honey and sprinkle with nutmeg and cinnamon. Roast for 45 minutes or until tender. Remove from oven and allow to cool to room temperature.

Combine vodkas in a bottle or other glass or plastic container. Add cooled pumpkin meat, vanilla beans and cloves and let sit for 1-2 weeks in the refrigerator. Strain before using in a cocktail.

Pumpkin Bread

Anyone else working hard to pack all the wonderful flavors of fall into these final couple of weeks before Thanksgiving? Join us for some Pumpkin Bread over at FGG!

a taste of the holidays

Does anyone else struggle with how quickly time seems to go once we cross the threshold of Halloween? It seems as though the trick-or-treaters have barely left my doorstep when the holiday deluge begins… and I know, in the blink of an eye and amidst all of the holiday festivities, we’ll be taking down the Christmas tree and welcoming in a new year. So, this year, I’m determined to enjoy every minute!

Remember last month when I told you about the nice people over at POM Wonderful offering to let me sample some of their wonderful, all-natural POM pomegranate juice? The good news is that I still have a few bottles hanging out in my fridge and I’ve got a great new recipe to share with you.

Mulled beverages (cider, wine, you name it) make me think of the holidays and there’s nothing better than the smell of something mulling on the stove… hints of cinnamon and cloves wafting through the house. Makes me want to drag out the sweaters and the twinkle lights!

The addition of pomegranate juice to a classic mulled cider brings an interesting sweet-slash-tangy twist to the drink. But – even better than that – a splash of port or brandy adds a whole other level of goodness. (Add the alcohol directly to the glasses of those who care to partake and leave the pot alcohol-free for the kids and non-drinkers among you.)

This recipe halves and multiplies easily to fit your needs… whether that be a cozy night in for two or a holiday party for twelve. And, you can store any leftovers in the fridge and heat up a mug in the microwave the next day.

Mulled Pom-Apple Cider
1 cup pomegranate juice
2 cups apple cider
2 tablespoons mulling spices
port or brandy

Warm the pomegranate juice, cider and mulling spices to a very low simmer in a large non-reactive pot over low heat. Allow to mull, stirring occassionally, until fragrant, 30-45 minutes. Do not to let the mixture boil. Strain and serve in clear mugs or glasses. For those inclined, add a splash of your favorite liquor. Serves four.

you say it’s your birthday?

It is! It’s my birthday! What better way to celebrate than with cupcakes?

And… because I stumbled across this over at The Boastful Baker… who pulled it from Brownie Points… (both of which are fantastic blogs!)… a little getting to know you quiz!

GETTING TO KNOW YOU QUIZ

Metal or non-stick?
Non-stick for now. The future is negotiable.

Cast iron or stainless?
Cast iron all the way.

Cutting board: silicone or wood?
Both!

Knife: carbon steel or stainless?
Carbon steel – I’m a Wusthof girl.

KitchenAid or hand mixer?
I love my KitchenAid. I bought it as a wedding gift for myself five years ago and still get excited when I get to bring it out.

Cooktop: gas, electric, induction?
Electric for now… though we just recently discovered that our kitchen has a gas line, so I’m hopeful that one day I can change that answer to gas!

Side-by-side, freezer on top, fridge on top?
Side-by-side in the kitchen… fridge on top in the garage.

Apron or whoops?
Whoops!

Mashed potatoes: by hand, ricer, or mixer?
Weeknight meals are by hand with a masher… for special occasions/holidays I do the mixer.

Sandwich or wrap?
Sandwich — I never, ever turn down bread… particularly a good sourdough.

PB & _________ ?
Strawberry All-Fruit… or milk chocolate… or dark chocolate… or bananas… on toast… or an English muffin… I could go on and on.

Pancakes: syrup or applesauce?
Syrup – even the cheap stuff. And, on really decadent days, peanut butter. Yummm…

Cake: scratch or mix?
Scratch. Without a doubt. Though I do have an undeniable love for boxed butter cake with uber-fudgy frosting.

Chili: beans or no?
With beans… unless we’re putting it on a hot dog or nachos or frito pie… then no beans.

Napkin: cloth or paper?
Paper.

BBQ: takes the whole weekend to make or take out?
Someday I’ll learn to truly BBQ, but until then sign me up for some take-out.

Chicken: white or dark?
White.

Ice cream: cone or dish?
Either is great. Both is fine, too.

the ultimate fall food… pumpkin pasta

Pumpkin is one of my favorite things ever. Put it into a pie, a bread, a cookie… a latte… you name it and I’ll love it. It’s why I love the arrival of fall (well… that and the departure of the heat and humidity of summer).

The one thing I’ve always been hesitant to try at home has been pumpkin pasta sauce. Sure, I’ve had pumpkin ravioli while out at restaurants… but I’ve always shied away from pumpkin pasta sauce at home.

With this dish, another fear has been broken. This pumpkin penne is so simple, yet so very flavorful — we’ll no doubt be whipping it up again and again this fall. I used chicken sausage because it’s what I had on hand at the moment, but a sweet/mild Italian sausage would taste great, too… as would the addition of sage. Time the sauce so it’s ready at the same time as your pasta and you’ve got a quick meal in minutes! Happy Fall, Y’all!

Pumpkin Penne Pasta
1 cup heavy cream
1/2 cup pumpkin puree
1/2 cup grated Parmesan cheese, plus some for sprinkling
1 teaspoon salt
1/2 teaspoon pepper
1 pound penne pasta, freshly cooked to al dente
2-3 links chicken sausage, heated and sliced

In a medium pot, combine cream, pumpkin puree and Parmesan cheese, salt and pepper. Bring to a simmer over medium heat and then reduce heat and simmer for 5-7 minutes.

Add the cream sauce to the cooked pasta and sliced sausages and stir gently. Plate and sprinkle with additional cheese if desired.