Holiday Sausage, Mushroom and Cheese Turnovers

 

hey guys..the holidays are rapidly approaching and we all know what that means…parties, parties and more parties…full of friends and family sharing delicious food and drinks together. It’s the best time of the year!

Sausage Mushroom Cheese Turnovers


I recently did some recipe development and a photo shoot for one of my clients, Seven Barrels, maker of premium infused Italian olive oils and vinegars with delicious flavors from natural ingredients.¬†For the holidays I created a series of recipes featuring their Raspberry Balsamic Vinegar and Meyer Lemon Olive Oil – a delicious, sweet and tart flavor pairing that’s perfect for the holidays.

Sausage Mushroom Cheese Turnovers

I decided to make some party food because we all like parties and appetizers / small bites are the way to go to keep them fun and social! My recipe for Sausage and Mushroom and Cheese Turnovers is an absolute flavor bomb and they’re super easy to make!

Sausage Mushroom Cheese Turnovers

They’re stuffed with sweet Italian sausage, ricotta cheese, green onions, mushrooms, cranberries and mozzarella all wrapped up in buttery flaky baked puff pastry topped with sesame seeds. They’re the perfect crunchy, savory, cheesy bite in your mouth, with a hint of sweet and tart from the cranberries, lemon olive oil and raspberry vinegar for dipping.

Sausage Mushroom Cheese Turnovers

You’re definitely gonna want to make these for all your holiday parties..trust me, they won’t last long ūüėČ

Sausage, Mushroom and Cheese Turnovers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 18 (4-inch) turnovers.

Serving Size: 1 turnover

Ingredients

  • 2 tablespoons Seven Barrels Meyer Lemon Olive Oil
  • ¬Ĺ pound sweet Italian sausage, casings removed
  • ¬Ĺ cup green onion, sliced (about 4 scallions)
  • ¬Ĺ cup baby bella mushrooms, chopped
  • ¬Ĺ cup dried cranberries or tart cherries
  • ¬ĺ cup ricotta cheese
  • 1 ¬Ĺ cups mozzarella cheese, shredded
  • 2 eggs, beaten, divided
  • 1 tablespoon Seven Barrels Raspberry Balsamic vinegar, plus extra for dipping
  • Dash of Italian seasoning
  • Sea salt and freshly ground black pepper, to taste
  • 1 package (17.25 ounce) frozen puff pastry, thawed (2 sheets)
  • 2 tablespoons sesame seeds, for garnish
  • Coarse sea salt, for garnish
  • Chopped rosemary, for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.
  3. In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.
  4. On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.
  5. Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.
  6. Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.
  7. Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.

Notes

You can also substitute spicy Italian sausage or ground beef for the sweet Italian sausage. To make a thicker dipping sauce (Balsamic Glaze), heat the vinegar in a saucepan over medium high heat until it reduces by half, drizzle over turnovers or serve as a dipping sauce on the side.

http://www.theartfulgourmet.com/2017/11/09/holiday-sausage-mushroom-and-cheese-turnovers/

Happy July 4th :: Best Deviled Eggs Ever

Best Deviled Eggs Ever

Hey guys, it’s the 4th of July! One of my favorite holidays ever. Sunshine, pool parties, beach days, picnics on the patio, campfires, grilling, and the season of FUN.

Best Deviled Eggs Ever


I’m sure you’ve had your fill of July 4th recipe posts this week and to be honest, so have I. We all love to grill and have backyard BBQs with tons of picnic salads, burgers, ribs, chicken, hot dogs, strawberry shortcakes and berry pies. Thanks to everyone who has shared their recipes as I always love to see what everyone is making and get some fun ideas for future posts and food parties!¬†So, this year I’ve decided to actually ENJOY my holiday — by relaxing, reading, hanging out with the fam, cooking, eating and drinking, and spend less time working, stressing and blogging. I always think it’s the perfect time to focus on blogging and my portfolio because I have extra time, but I really just need a BREAK. I’m sure you can relate.

Best Deviled Eggs Ever

But, I couldn’t pass up posting this outta control good recipe for my Best Deviled Eggs EVER – they’re creamy with mayo and mustard and eggs, with a delicious tang of vinegar and hot sauce and seasonings, plus an irresistible crunch from the dill pickle relish, finely minced celery and sweet onion. OMG. I could eat the whole tray. REALLY. (And I”m pretty sure you will too, my deviled egg lovers in the universe! ūüôā

Happy July 4th and celebrate the season!

Happy July 4th :: Best Deviled Eggs Ever

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4-6 servings

Serving Size: 2-4 deviled eggs

These are the best deviled eggs ever. Creamy and crunchy with finely chopped celery and onion, dill pickle relish and seasonings...these will be a hit at your July 4th party and gone in seconds!

Ingredients

  • Sea salt
  • 12 large eggs
  • 4 1/2 tablespoons mayonnaise
  • 4 tablespoons very finely chopped celery
  • 3 tablespoons finely chopped dill pickle relish
  • 3 tablespoons very finely chopped sweet onion
  • 3 teaspoons yellow mustard
  • 2 teaspoons white vinegar
  • 1 teaspoon Nature's Seasons seasoning blend (Morton's)
  • 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
  • 2 dashes hot sauce (RedHot or Crystal), plus more for serving
  • Dash of paprika, plus more for garnish
  • Freshly ground black pepper

Instructions

  1. Place eggs in a large pot of salted water. Bring to a boil. Reduce to a simmer and cook eggs 7 minutes. Turn off heat and let eggs sit in hot water for about 5 minutes. Drain and rinse eggs in cold water and transfer to a bowl of ice water; let sit until cool. Peel eggs under cold water once cooled.
  2. Meanwhile, whisk mayonnaise, celery, dill relish, sweet onion, mustard, vinegar, herb seasonings, and hot sauce in a mixing bowl; season with salt and pepper to taste.
  3. Halve eggs lengthwise. Mix the egg yolks into mayo-mustard-relish mixture andplace whites on a plate.
  4. Gently mash into a dressing; season with salt and pepper. Using a small fork or spoon, fill egg halves with yolk mixture.
  5. Top eggs with freshly cracked pepper and more paprika and serve with hot sauce.

Notes

Make Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.

You can also garnish the eggs with some minced chives or green onion or bacon.

Recipe adapted from Hillstone Restaurant Group

http://www.theartfulgourmet.com/2017/07/04/happy-july-4th-best-deviled-eggs-ever/

Happy Memorial Day + Some Favorite Recipes

Happy Memorial Day

Happy Memorial Day!

Happy Memorial Day! A time to reflect all of those brave soldiers and military servicemen and women who have sacrificed their lives and families for the safety of ours.  Big applause and respect goes out to them and grateful we have a safe and secure country to live in because of them.

Memorial Day Cake


In honor of the holiday, I rounded up a few of my favorite recipes to celebrate. Wishing you all a lovely holiday, hopefully filled with family and friends, food and drink and grateful hearts to our heroes.

Dr Pepper Ribs

Spicy Dr. Pepper Ribs

Beach BBQ Burger

Beach BBQ Burgers

Thai BBQ Shrimp

Thai BBQ Shrimp

Sambal Chicken Skewers

Grilled Sambal Chicken Skewers

Lobster and Potato Chip Rolls

Lobster and Potato Chip Rolls

Coffee Marinated Steak

Coffee Marinated Steak 

Grilled Corn and Poblano Salad

Grilled Corn and Poblano Chile Salad

Watermelon Feta & Mint Salad

Watermelon Feta & Mint Salad

Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Summer Berry Shortcake

Summer Berry Shortcake

Happy Memorial Day

Hope you enjoy the weekend and here’s a few more links to Memorial Day recipes and menu ideas!

http://chicago.cbslocal.com/2017/05/26/memorial-day-recipe-guide/

http://www.foxnews.com/food-drink/2017/05/29/memorial-day-weekend-barbecue-recipes-best-dishes-for-summer-cookout.html

http://www.tasteofhome.com/recipes/holiday—celebration-recipes/memorial-day-recipes

http://www.foodnetwork.com/holidays-and-parties/packages/memorial-day/memorial-day-picnic-

Sausage & Orzo Jambalaya

Sausage Orzo Jambalaya

Sausage Orzo Jambalaya

On gray rainy days in New York (esp. at the beginning of so-called
‚ÄúSummer‚ÄĚ), there‚Äôs nothing better than staying home and cooking up a big pot of comfort food. It seems to make the rain almost pleasant to listen to and watch, knowing that you‚Äôre tucked up indoors away from the rest of the world, cooking something cozy and delicious.

Sausage Orzo Jambalaya


One of my favorite things to make is spicy Cajun and Creole food (New Orleans is one of my fav cities ever..the #FOOD though!) and I had grand visions of creating a kickass recipe this week for my blog. And considering it’s going to be a rainy Memorial Day weekend, why not make a big pot of something wonderful to stay indoors and savor while I’m at it?

Sausage Orzo Jambalaya

I had some Aidell‚Äôs Andouille Sausage on hand and tons of bell peppers, garlic, onions and tomatoes in the pantry so I decided to make a big pot of Jambalaya for my afternoon project. I also had some Flour City Pasta ‚ÄėBon Vivant Orzo‚Äô I‚Äôve been dying to try, so I decided to whip up a twist on ordinary Jambalaya using that instead of rice. The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne – and I thought it would add some more layers of flavor to the dish.

Sausage Orzo Jambalaya

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil. Then I added the vegetables and sautéed everything together with some spicy Creole seasoning (Tony Chacere’s is the bomb!). I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend of herbs and spices like onion, black pepper, chili pepper, parsley, oregano, basil, savory, marjoram, bay, thyme, rosemary, garlic and cumin and added a dash of hot paprika for an extra kick of spiciness and flavor. You can also substitute some dried thyme and oregano or whatever dried herbs you like instead if you can’t find something similar.

Sausage Orzo Jambalaya

Then I added the broth and tomatoes and orzo and brought everything to a boil, and let it all simmer for about 10 minutes or so until the orzo was cooked through. The pasta will soak up the liquids and get thicker the longer it sits, so be careful not to overcook it or it will get mushy. If you’re using rice instead, let the ingredients simmer for longer, about 20 minutes.

Once it all comes together with a consistency you like, serve it with some chopped green onions and fresh parsley with¬†a dash of hot sauce (traditional Frank’s RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.

Sausage Orzo Jambalaya

All I know is I have a long holiday weekend to savor my delicious Jambalaya, along with lots of naps and Netflix.

Let it rain. J

Sausage & Orzo Jambalaya

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Sausage Orzo Jambalaya is a twist on traditional Creole Jambalaya using multi-colored orzo instead of rice, with the addition of some corn. It has a medium-spice heat to it with lots of veggies including red, yellow, orange and green peppers, onions, garlic, tomatoes - a savory, heartwarming dish for any occasion.

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds Andouille sausage cut into 1-inch pieces
  • 1 ¬Ĺ cups onion, chopped
  • 1 ¬Ĺ cups bell peppers, chopped (red, yellow, orange, green)
  • 1 cup yellow corn kernels
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon Creole seasoning (Tony Chacere‚Äôs)
  • 2 teaspoons Zesty Seasoning Blend (Kroger)- optional
  • 1 teaspoon hot paprika
  • 2 cups chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 cups orzo
  • Sliced scallions, for garnish
  • Chopped fresh parsley, for garnish
  • Hot sauce, for garnish (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Heat oil over medium-high in a large Dutch oven or pot. Add the sausage and cook for about 8 minutes until browned on all sides about 8 minutes. Remove from pot and set aside.
  2. Add the onions, peppers, corn, garlic and bay leaves along with the herbs and spices and saute over medium-high for a few minutes. Add the broth and diced tomatoes and bring to a boil.
  3. Stir in the orzo and reduce heat to a simmer and let cook for about 10 minutes until the orzo is cooked through and soft.
  4. Garnish with sliced scallions and chopped fresh parsley and a dash of hot sauce and freshly ground black pepper, to taste for an extra kick.

Notes

Note: you can also substitute traditional white rice for the orzo, just cook it in the pot longer, about 20 minutes instead of 10 minutes.

You can also add chicken or shrimp to the recipe, swapping out 1 pound for the andouille sausage.

Recipe adapted from Southern Living Magazine.

http://www.theartfulgourmet.com/2017/05/26/sausage-orzo-jambalaya/

Happy Holidays! A few of my favorite holiday recipes

Happy Holidays

Happy Holidays

Well the holidays have finally arrived – my favorite time of year! I love having some time to rest and relax and enjoy quality time with friends and family, especially around the table sharing delicious food and wine. So to celebrate the season,¬†I’ve rounded up some of my favorite holiday recipes¬†that I’ve created over the years¬†–¬†either for myself or a few of my clients (KitchenAid, Colavita and Seven Barrels), that I wanted to share with all of you. From appetizers, to salads, to desserts, entrees and cocktails, they all have that special magic touch perfect for the holidays.

I’d love to hear in the comments below what some your favorite holiday recipes are too – feel free to post them and share a link below, and if you want to¬†share my recipes online please include¬†a link back to my site and credit to Kristen Hess¬†/ The Artful Gourmet and @artfulgourmet¬†on social media (Facebook, Twitter, Instagram, Pinterest and Tumblr).


Wishing you all a Merry Christmas, Happy Hanukkah and a joyous and prosperous New Year 2017!

 

BloodOrangeCake_StrawberrySauce

Blood Orange Olive Oil Cake with Strawberry Chocolate Sauce 

PumpkinPearTart

Pear and Pumpkin Tart

Mini Holiday Tarts

Mini Sweet and Savory Holiday Tarts

Roasted Squash Salad

Roasted Squash Salad with Spiced Pecans

Holiday Brunch Strata

Holiday Brunch Strata

Almond Cookies

Almond Shortbread Cookies with Blood Orange Glaze

Parmesan-Garlic-Artichoke-Dip

Hot Parmesan Artichoke Dip with Homemade Pita Chips

Maple Walnut Pie

Maple Brown Sugar Walnut Pie

Swedish Meatballs

Braised Swedish Meatballs

Butternut Squash Ricotta Tart

Three Cheese Butternut Squash Tart with Bacon

Choc Thumbprint Cookies

Chocolate Thumbprint Cookies

Truffled Pancetta 3 Cheese Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic

Whiskey Sour and Stuffed Mushrooms

Holiday Cocktail Party! Appetizer and Cocktail recipes 

Sweet and Spicy Asian Chicken Bites

Sweet and Spicy Asian Chicken Bites

Brussels Sprouts

Glazed Brussels Sprouts with Bacon, Shallots and Balsamic

SpinachSalad-Vinaigrette

Spinach Salad with Blood Orange Vinaigrette

ChocolateChipotleShortRibs

Chocolate Chipotle Braised Short Ribs

3-Cheese Butternut Squash Tart w/ Bacon

3 Cheese Butternut Squash Tart w/ Bacon

3 Cheese Butternut Squash Tart w/ Bacon

It’s the holidays and we all know what that means..time to cook and bake,¬†and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?

3 Cheese Butternut Squash Tart w/ Bacon


It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?

3 Cheese Butternut Squash Tart w/ Bacon

It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash¬†with maple syrup and of course, bacon. Then it’s topped with a drizzle¬†of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me.¬†

Roll Dough

First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.

RoastSquash

Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.

Bacon

Cook that delicious bacon, drain and set aside to crumble on the tart later.

Ricotta

Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.

Add Ricotta

Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)

Add Cheese

Top it with some of that luscious grated Gruyere cheese.

Top w/ Squash

Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.

3 Cheese Butternut Squash Tart w/ Bacon

Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!

3 Cheese Butternut Squash & Bacon Tart

Yield: Makes 2 tarts, serves 12.

Serving Size: 1 tart square (6 per tart)

This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!

Ingredients

  • 2 large eggs
  • 14 ounces frozen all-butter puff pastry, thawed
  • 2 packages butternut squash, precut into 1-2" cubes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup or honey
  • Sea salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • 6-8 slices bacon
  • 1 pound fresh ricotta cheese
  • 1 tablespoon whole milk or cream
  • 2/3 cup shredded parmesan cheese
  • 1 cup shredded gruyere cheese
  • Balsamic glaze, for garnish
  • fresh thyme, for garnish

Instructions

  1. Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
  2. Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
  3. While pastry is chilling, preheat oven to 450 degrees.
  4. Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
  5. Bake for 15 minutes and set aside.
  6. Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
  7. Reduce heat in oven to 375.
  8. Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
  9. Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
  10. Sprinkle with shredded gruyere cheese and crumbled bacon.
  11. Top both pastries with the butternut squash and sprinkle with some fresh thyme.
  12. Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
  13. Cut into squares after cooling on a rack and serve warm.
  14. Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.
http://www.theartfulgourmet.com/2016/12/14/3-cheese-butternut-squash-tart-w-bacon/

3 Cheese Butternut Squash Tart w/ Bacon

Gosh I love the holidays.

3 Cheese Butternut Squash Tart w/ Bacon

Wishing you a great one!

3 Cheese Butternut Squash Tart w/ Bacon

Now back to that tart I just made… ūüėČ

Classic Comfort Food :: Beef Bourguignon

Beef Bourguignon

So Old Man Winter is finally back in town, despite the crazy warm weather¬†we’ve been having lately in New York City. Temperatures drop and there’s nothing better than a big pot of comfort food and a bottle of red to make a girl happy, right? Sometimes it’s the simple things in life that make everything OK…(*sigh).¬†So I did just that this weekend, and made a huge batch of some classic¬†Beef Bourguignon..you know, the classic French¬†braised beef stew with veggies and red wine that¬†Julia Child¬†made famous.

Beef Bourguignon


I¬†made it¬†in a large 6-quart ceramic Dutch oven (KitchenAid¬†brand is my fav!), and it’s chock full of savory deliciousness – saut√©ed pancetta, braised beef, shallots, garlic and carrots saut√©ed into a roux with some flour, flambeed brandy (my secret ingredient!), a whole bottle of red¬†(yes, really!) and some beef stock, along with a bouquet garni of fresh herbs (1 bay leaf, 2 sprigs of fresh thyme, 3 sprigs of rosemary wrapped in cheesecloth) slow cooked in the oven for 2 hours.

Beef Bourguignon

The finishing touch of mushrooms and caramelized Cippolini onions sautéed in butter are added in at the end to add tons of buttery, savory flavor to the stew. YUM.

Beef Bourguignon

I don’t think I’ve ever tasted anything so delicious in my life –¬†and I’m quite sure if Julia was still alive, I would make her damn proud, if I do say so myself.

Beef Bourguignon

It’s a flavor bomb in a bowl, my friends, and perfect for a lovely ¬†holiday dinner party for a crowd. Serve in big bowls garnished with fresh Italian parsley over mashed potatoes, polenta or egg noodles, of course accompanied with a bottle of red (Pinot Noir or Burgundy) and some crusty French bread to mop up the sauce. All around¬†a big table of friends and family to partake in all the goodness.

Happy Holidays! 

Beef Bourguignon

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 10 to 12 servings

This is a delicious heartwarming French Beef Stew made with beef chuck, red wine, brandy, fresh herbs, shallots, garlic, cippolini onions, carrots and pancetta. Perfect one-pot dish for Winter or the holidays!

Ingredients

  • 5 pounds beef chuck, cut into medium-large cubes
  • Kosher salt and freshly ground black pepper
  • 1/2 pound pancetta, diced
  • 1/4 cup vegetable oil
  • 5 large shallots, finely diced
  • 3 large carrots, finely diced
  • 4 cloves garlic, finely diced
  • 1/4 cup brandy
  • 1/3 cup all-purpose flour
  • 1 bottle dry red wine (Pinot Noir or Burgundy)
  • 4 cups beef or veal stock
  • 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs Italian parsley)
  • 3 tablespoons unsalted butter (divided)
  • 5-7 small to medium Cippolini onions, quartered
  • 1 pound mushrooms, sliced (White button or Cremini)
  • Flat leaf Italian Parsley, minced, for garnish

Instructions

  1. Preheat oven to 350 degrees.
  2. Place beef in a single layer on a rimmed baking sheet and season with a couple teaspoons of Kosher salt and freshly ground black pepper.
  3. Heat a large Dutch oven or stockpot over medium-high heat for several minutes to get it hot.
  4. Add pancetta and cook until crispy and browned, drain on paper towels and set aside.
  5. Increase the heat to high and add the beef in to the pot in a single layer and brown on all sides, turning with tongs (be careful not to crowd or overfill the pot as you will need to cook beef in batches to get a nice browning).
  6. Place the browned beef back on to the baking sheet and set aside.
  7. Add the oil and diced shallots and carrots to the Dutch oven and cook for a few minutes. Lower the heat to medium-high and continue to saute until they begin to soften, about 10 minutes.
  8. Add the brandy and flambe (light it in the pan with a long lighter or match) and let the flames keep going for as long as possible, until they go out to burn off alcohol.
  9. Reduce heat to medium, add flour and stir together with the vegetables for a few minutes to make a roux base for the stew.
  10. Next deglaze the pan by pouring in the red wine, a little bit at a time, stirring well to incorporate and remove any lumps, scraping the brown bits off the bottom of the pan (these babies are full of flavor!)
  11. Add 3 3/4 cups of the stock, browned meat and bouquet garni and bring to a boil over high heat.
  12. Remove pot from the heat, cover and cook the stew in the oven for 2 hours, until meat is fork tender. (The meat should shred/fall apart easily when you pierce it with a fork - if not, place it back in the oven for another 15-20 minutes).
  13. While stew is cooking, caramelize the onions in a medium saute pan with 1 tablespoon of butter and salt and pepper, until the onions are lightly browned.
  14. Add the remaining 1/4 cup stock and cover, reduce heat to medium-low, and cook for about 15-20 minutes, stirring occasionally, until the onions are soft and glazed and liquid is evaporated.
  15. Transfer onions to a bowl and set aside.
  16. In the same pan, turn the heat up to high. Melt 2 tablespoons of butter, the mushrooms, salt and pepper to taste, sear over high heat until mushrooms are lightly browned, about 5 minutes. Remove from the pan and mix into the caramelized onions, set aside.
  17. Remove the stew from the oven and gently stir in cooked pancetta, mushrooms and onions. Adjust seasonings (salt and pepper to taste).
  18. Serve the stew in bowls with a sprinkling of fresh parsley over mashed potatoes, polenta or egg noodles, with a glass of red and crusty bread to mop up the sauce of course!

Notes

Recipe adapted from Mother's Best Comfort Food Cookbook.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.theartfulgourmet.com/2015/12/20/classic-comfort-food-beef-bourguignon/

Beef Bourguignon

Other Beef Bourguignon recipes you may enjoy:

Julia Child’s Beef Bourguignon

Slow-Cooked Beef Bourguignon The Kitchn

Martha Stewart Beef Bourguignon

Sweet & Savory Mini Tarts

Sweet & Savory Mini Tarts

With the holidays approaching, it’s time to start thinking about fun food to make for all the parties and get togethers with family and friends. I love making appetizers, mini tarts, and small bites for potlucks and parties because it’s fun to experiment with different flavor combinations and they’re generally easy to transport.

One of my favorite things to make are ¬†Sweet and Savory Mini Tarts, and I‚Äôve used my KitchenAid¬ģ¬†Professional-Grade Nonstick Mini Pie Pan¬†to whip up two delicious tarts that you can bring to your next holiday soiree. I love this pie pan because its nonstick professional-grade construction¬†and removable bottoms make it easy to work with. And the pre-engraved ridges for the crust ensure that all of your tarts and mini pies come out looking perfect!


Cranberry Almond Mini Tarts

My Mini Cranberry Apple Almond Tarts are super delicious ‚Äď sweet and tangy with a little bit of crunch, made with fresh cranberries, orange juice, honey, apples, cinnamon and chopped almonds.

Mini Savory Tarts

I also made some savory Mini Bacon, Veggie and Cheese Tarts that are great for a holiday brunch or even a small evening get together with friends and family. They‚Äôve got tons of good stuff inside too ‚Äď eggs, cream, shredded cheese, crispy bacon and lots of fresh saut√©ed veggies like zucchini, mixed bell peppers, green onion and garlic with a touch of fresh thyme for garnish.

Mini Sweet & Savory Tarts

So easy to make and so delicious and fun for a holiday party!

I‚Äôd love to hear in the comments below what you would make in the mini pie¬†pan for your holiday party ‚Äď sweet or savory? Or both? What flavors and ingredients would you use? How would you change up the crust? Be sure to share your take on these sweet and savory tart¬†recipes with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Happy holidays!

Check out how i made them with my KitchenAid mini pie pan Stainless Steel cookware and get the #recipes on the Kitchenthusiast blog HERE!

Disclaimer: As a Kitchenthusiast Contributor, I have been compensated by KitchenAid for this post, but this post represents my own opinion.*

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Maple Recipes for the Holiday

Well it’s that time a year again…the holidays are here, and we all know what that means…PIE. And lots of cooking. With lots of yummy Winter comfort food and ingredients, like maple syrup.

maple syrup cookbook


Every year I try to make a new pie and experiment away from the traditional pumpkin, cherry and apple pies. I got a new cookbook title The Maple Syrup Cookbook with some awesome recipes in it and was inspired to make some of them for Thanksgiving this year with the family.

Maple Brown Sugar Walnut Pie

This French Canadian Maple Brown Sugar Walnut Pie is super delicious and was a hit at the table this year!

Maple Brown Sugar Walnut Pie

It’s¬†similar to Pecan pie but has a touch of maple syrup and apple cider vinegar along with a big mess of chopped walnuts, brown sugar, brewed tea, and eggs all baked in a lovely crust. It has a nice balance of sweetness and tartness with lots of crunch and a gooey filling – super #delish!

Maple-Glazed Brussels Sprouts

I always make Brussels sprouts for the holidays, but this year I made Maple-Glazed Brussels Sprouts from the cookbook, using a touch of maple syrup for sweetness to the recipe instead of the balsamic drizzle I  normally use with the bacon, shallots and vinegar.

Riesling

They both went great with our Thanksgiving dinner and were absolutely divine with some lovely Riesling wine to go with.

Thanksgiving Dinner

I’m definitely a big fan of this cookbook and these new recipes and I hope you try them too – I’m thinking I’ll make the Maple-Bacon Bread Pudding that’s in the book this year for Christmas Brunch! Stay tuned for that one on the blog soon!

Thanksgiving Dinner

Happy Holidays! xo 

Thanksgiving Dinner

Maple Brown Sugar Walnut Pie

Holiday Recipes: Maple Brown Sugar Walnut Pie & Maple-Glazed Brussels Sprouts

Ingredients

  • Maple Brown Sugar Walnut Pie
  • 1 9-inch pie crust (homemade or frozen)
  • 3 eggs
  • 3/4 cup plus 2 tablespoons firmly packed brown sugar
  • 3/4 cup pure maple syrup
  • 6 tablespoons butter, melted
  • 1/4 cup brewed tea
  • 2 tablespoons plus 1/2 teaspoon apple cider vinegar
  • pinch of salt
  • 3/4 cup coarsely chopped walnuts
  • Maple-Glazed Brussels Sprouts:
  • 4 slices bacon
  • 1 tablespoon butter
  • 1 cup finely chopped sweet onion (or substitute shallots)
  • 1-1 1/4 pounds Brussels Sprouts, halved
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard (optional, I did not use)
  • Sea salt and freshly ground black pepper
  • 2 tablespoons pure maple syrup

Instructions

  1. Maple Brown Sugar Walnut Pie
  2. Prepare the pie shell according to the directions and line a 9-inch pie plate with the pie pastry and refrigerate or freeze. Preheat oven to 450 degrees.
  3. Whisk together eggs and sugar in large mixing bowl. Add maple syrup, butter, tea, vinegar and salt, whisking until smooth. Stir in the walnuts. Place the pie shell on a heavy baking sheet and pour in the filling.
  4. Bake on the center rack of oven for 10 minutes. Lower the oven temp to 350 degrees F and continue to bake for about 25 minutes longer until the center is set. Let cool on a wire rack. Serve warm or at room temp with whipped cream or ice cream. Also good cold.
  5. Maple-Glazed Brussels Sprouts:
  6. Cook the bacon in a large skillet until crisp. Transfer to paper towels and let cool. Spoon off all but 2 tablespoons of bacon fat from the skillet.
  7. Add the butter and onions to the skillet, and saute over medium heat until translucent, 7-8 minutes. Stir in the Brussels sprouts and cook for 2 minutes, stirring occasionally. Stir in chicken broth.
  8. Cover and braise the Brussels sprouts until not quite tender, about 3 minutes. Uncover the pan, stir in the mustard, and add salt and pepper to taste.
  9. Continue to cook uncovered, until sprouts are tender and liquid is reduced to a glaze, about 2-3 minutes. Stir in the maple syrup just before taking off the heat, and transfer to a serving dish and top with the cooked crumbled bacon. Serve immediately.
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Meatball Madness!

Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that‚Äôs easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness ‚Äď an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.


Meatballs are super fun and easy to make with the help of my KitchenAid¬ģ Copper Core 12‚Ä≥ Nonstick Skillet and my KitchenAid¬ģ Professional-Grade Nonstick Sheet Pans when I‚Äôm cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

Greek Meatballs

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,

Asian Meatballs

and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!

MeatballMadness-Group

You can mix and match different themes with different fillings and flavors for the meatballs, for example ‚Äď you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads ‚Äď the possibilities are endless and super fun to come up with!

CLICK HERE TO SEE THE RECIPES AND HOW I MADE THEM WITH MY KITCHENAID EQUIPMENT ON THE KITCHENTHUSIAST BLOG! 

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