Feeds:
Posts
Comments

Hi everyone, it’s Faith from An Edible MosaicBrandy and I are happy to announce that it’s time to submit your Thanksgiving recipes!  Your recipes can be for anything that say Thanksgiving to you, and you can submit as many recipes as you want.  If you have a blog, please be sure to include a link to All Through the Year Cheer in the post for the recipe you’re submitting.  You can submit your recipes by linking to the Linky Tools List at the bottom of this post, or by emailing us if you prefer.  The deadline to submit your recipes is Tuesday, November 23rd at 9PM EST.  The recipe roundup and winner will be announced on November 24th, and the winner gets a one-year subscription to Bon Appétit Magazine!

The last Thanksgiving recipe I’m offering you is Apple-Cranberry Chutney.  Here’s my little secret:  I make it with canned whole-berry cranberry sauce.  I know it’s really easy to make cranberry sauce from scratch and doing so allows you to control how much sugar goes into it, but the fact of the matter is that sometimes you just have to use canned.  Here’s why I had to use canned a couple years ago…two years ago on the day before Thanksgiving, my mom and I were starting to prepare our family’s feast.  We were brining the turkey, roasting squashes, baking pies, and kneading breads.  In all our preparatory hustle and bustle we realized that we had both overlooked the cranberries.  No problem, I thought, as I headed off to the store to buy some.  I got there and they were sold out of both fresh and frozen cranberries.  Same thing at the next store.  I wasn’t about to go to the next town looking (especially since more likely than not, they were also sold out), so I grabbed a couple of cans of whole-berry cranberry sauce and this is how we ended up preparing them.  We still use this recipe, not just for the sake of nostalgia, but also because it’s really fantastic.

If you prefer a from-scratch cranberry sauce, don’t worry, we have you covered there too!  Feel free to check out Brandy’s recipe for Ginger-Laced Cranberry Orange Sauce, or my recipe for Warm-Spiced Cranberry JamEasy Apple-Cranberry Chutney

(Yield:  About 2 3/4 c chutney)

1 very large or 2 medium sweet-tart apples

1/4 c golden raisins (sultanas)

1 c cranberry juice

1/4 tsp ground cinnamon

Pinch freshly grated nutmeg

1 (14 oz) can whole berry cranberry sauce

Wash, dry, and dice the apples (I like to leave peel on); you should end up with about 2 c apples.  In a medium saucepot over medium-high heat, combine the apples, raisins, cranberry juice, cinnamon, and nutmeg; bring up to a boil (uncovered), then turn heat down slightly and let it boil gently (uncovered) for about 5-7 minutes (the apples should be tender but not mushy and the raisins should be starting to plump up).  Add the cranberry sauce and bring the mixture up to a boil; once the mixture is boiling gently, cook 2-3 minutes and turn off heat.  The chutney will thicken upon standing.

A Couple of Notes:  The chutney thickens significantly if left to sit for a couple hours or overnight.  If you need to, you can make it up to five days ahead and keep it refrigerated, or make it up to a month ahead and keep it frozen.  It tastes amazing served hot, cold, or room temperature.

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Maple Baked Beans

Hi everyone! It’s Brandy from Nutmeg Nanny :)

Now I know I usually am one to make sweets but today I wanted to share something a little savory.  Growing up baked beans were always found at the holiday table. I was usually found next to the dish picking the bacon off the top, eating the bacon and then running away so my grandmother would not know that it was me that stole it.  Somehow she still always knew it was me.

Now truth be told, except for the bacon, I’m not a huge fan of baked beans. Now there is nothing really wrong with them, they are just not my favorite.  Especially beans from a can….gross!  However, these beans totally changed my mind!  They had just a slight hint of sweetness, lot of bacon and tons of delicious baked bean flavor.  They do take some time to make, but if you have the time I would recommend it. They would be a fantastic addition to any Thanksgiving table.  I used an oven to bake my beans but I think a crock pot would work nicely too.  Going this route might be nice because it would free up the oven. Enjoy!!!

Maple Baked Beans:

1 pound dried navy or great northern beans
4 tablespoons brown sugar
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 tablespoons spicy brown mustard
4 tablespoons molasses
1/2 cup ketchup
1 cup pure maple syrup
1 lb. thick cut bacon – chopped
1 medium onion – chopped

1. In a large pan, cover the beans with water. Bring to a boil and simmer until tender, about 1 hour.

2. Preheat oven to 300°F.

3. In a large skillet fry bacon until brown and a little crispy. Drain bacon but leave grease in pan.

4. Saute onion in bacon grease until soft and translucent.

5. In a bowl, combine everything and stir in the beans.

6. Place 1 bacon strip at the bottom of a large ovenproof dish or Dutch oven. Pour the bean mixture over it, then push the other strip in.

7. Add just enough boiling water to the pot to cover everything.

8. Cover the pot with aluminum foil, then a lid. Bake for 5 hours, checking hourly to make sure the beans aren’t drying out. (Add more water as necessary to keep them submerged.) Uncover for the last half hour to brown the top, if desired.

Source: Slightly adapted from Epicurious

For the full recipes, please see my post on An Edible Mosaic.

Hi everyone! It’s Brandy from Nutmeg Nanny!

This weekend I had extra special guests over to my house for lunch.  I wanted to make something special and this cake totally fit the bill!  It’s perfect for Fall and would easily fit onto your Thanksgiving table.  I sadly do not have a picture of the inside of the cake because we devoured it….eek!  What kind of food blogger am I!  The good thing is that it was really delicious and hopefully you will trust me on that :)   The cake was perfectly spiced and the addition of crystallized ginger really brought the lovely warm ginger flavor front and center.  The biggest thing to remember about this cake is to make sure you do not over bake…it is not forgiving!  When perfectly cooked it remains dense but moist and packed with flavor.  Enjoy!!!

The original recipe called for maple coated pecans which I left off (not a huge fan of nuts) but I will include the recipe because I know I tend to be the odd ball out when it comes to not liking nuts….

Maple-Gingerbread Layer Cake with Salted Maple Caramel Sauce:

Maple-Coated Pecans:
3/4 cup pecan halves, toasted
1/4 cup pure maple syrup (preferably Grade B)
Coarse kosher salt

Cake:
2 1/2 cups all purpose flour
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
1 cup maple sugar
3/4 cup (1 1/2 sticks) unsalted butter –  room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored (light) molasses

Frosting:
1 1/3 cups chilled crème fraîche
1 1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar
* I added a couple dashes of chinese five spice to add some flavor…I recommend this!

Salted maple caramel sauce (recipe below)

Maple-Coated Pecans:

Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour.
DO AHEAD Pecans can be made 1 day ahead. Store airtight at room temperature.

Cake:

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions. Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.

Frosting:

Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour.
DO AHEAD Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

Salted-Maple Caramel Sauce:

1/4 cup (1/2 stick) unsalted butter
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/8 teaspoon coarse kosher salt
5 to 6 drops imitation maple extract 

Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD Can be made 1 week ahead. Cool, cover, and chill.

Source: Bon Appetit

Hello, it’s Faith from An Edible MosaicBrandy and I are thrilled that the holiday season is upon us once again.  It’s all about warmth, comfort, and family and friends this time of year, and the foods of the season have a way of reflecting that.  Squash, corn, and cranberries are a few things that come to mind when we think of Thanksgiving, and we can’t wait to see what foods fit this time of year for you.  Here is our posting schedule:

Nov. 2:    Faith Announces Thanksgiving Event & Posts Recipe
Nov. 7:    Brandy Posts Recipe
Nov. 14:  Brandy Posts Recipe
Nov. 20:  Faith Posts Recipe and Announces MckLinky Opening & Recipe Submissions
Nov. 23:  MckLinky Closes & Recipes Due by 9PM EST
Nov. 24:  Faith Posts Round-Up & Announces Winner

Brandy and I will be posting more seasonal recipes on our own blogs to give you more inspiration.  As always, you don’t need to have a blog to participate.  Remember, your recipe can be for anything that says Thanksgiving to you, and you can submit as many recipes as you want.  (For more information on how to participate, see our Rules.) 

And of course there’s a prize for the winner…

The winner gets a one year subscription to Bon Appétit Magazine!

My first Thanksgiving-y recipe isn’t for Thanksgiving dinner or even dessert…it’s for my favorite meal of the day, breakfast!  It’s full of cozy fall flavors, like cinnamon, apple, and pumpkin, it’s easy enough to make any day, and it’s pretty enough to serve as a special occasion breakfast or part of brunch.Apple-Pumpkin Breakfast Polenta

(Yield:  1 serving)

1 medium-small sweet apple, washed, cored, and diced (not peeled)

1/2 c pumpkin puree (canned or homemade)

1/2 c low-fat or fat-free milk

1 c water

3 TB yellow corn meal

1/4 tsp cinnamon

Pinch freshly grated nutmeg

Pinch salt

1 TB walnuts, chopped

1 tsp pure maple syrup (more or less to taste)

In a small-medium saucepan over medium-high heat, stir together the apple, pumpkin, milk, water, cornmeal, cinnamon, nutmeg, and salt.  Bring up to a gentle boil, then turn the heat down to medium-low and simmer while stirring constantly, until it reaches your desired consistency (about 6-8 minutes for me); remember that the polenta will thicken more as it cools.  Transfer the polenta to a serving bowl, then top with walnuts and maple syrup.

Faith and I would like to send out a HUGE thank you for participating in our little Halloween event. Everything looked amazing. I guess Halloween really makes everyone creative :)

Graveyard Cupcakes by The Heritage Cook

Monster Munch by Munchkin Munchies

Butterbeer by Recipe Rhapsody

Pumpkin Cheese Ball by Recipe Rhapsody

Monster Brownies by Amanda’s Cookin’

Homemade Candy Corn by Hoosier Homemade

Candy Pumpkins by Hoosier Homemade

Pumpkin Cupcakes filled with Pumpkin Mousse by Hoosier Homemade

Pumpkin Cream Cheese Bars by So I’m in Texas Now

Swirly Pumpkin Brownies by Chaya’s Comfy Cook Blog

Salted Caramels by An Edible Mosaic

Crumble Topped Pumpkin Bread by Nutmeg Nanny

Evil Brownies by From Donuts to Delirium

White Chocolate Cardamom Truffles by From Donuts to Delirium

Pretzel M&M Cookie Bars by Food For Thought

Pumpkin and Mummy Cookies by The Garden of Yum

Chocolate Spider Web Cupcakes by The Garden of Yum

Halloween Gingerbread Witches House by Not Quite Nigella

Homemade Snickers Candy Bars by Beantown Baker

Oreo Pumpkin Pops by Megan’s Cookin’

And finally our winner Megan! These little cookies just screamed Halloween!  I love the use of red gel to make the fingers look extra spooky.

Witch Finger Cookies by Megan’s Cookin’

Congratulations Megan! Please email Faith and I your address and your vanilla beans will be sent out ASAP :)

Also be on the lookout for our next holiday event….Thanksgiving!

 

Hi everyone! It’s Brandy from Nutmeg Nanny :) The time has come to submit your Halloween recipes! This recipe can be anything that says Halloween to you.  Also please feel free to submit as many recipes as you want. All we ask in return is that you link any post you submit back to All Through the Year Cheer.  You can submit your recipe by linking via the MckLinky (located at the bottom of the post) or by emailing us if that is easier. Faith and I have decided to extent the deadline this go around so you have until Wednesday October 27th, 2010 at 9pm EST to submit your recipes. The recipe roundup and winner will be announced on October 28th.  The prize for our Halloween winner will be fresh vanilla beans! Think of all the awesome things you can make with those :)

Ok now onto this delicious recipe :) When I think of pumpkin I automatically think of Halloween. All those cute little carved pumpkins sitting on porches and stairs. That is why this year I was bound and determined to finally use my pumpkin and bake a perfect (and festive!) pumpkin bread. I admit. Bread is not my thing. Whether it be simple or complex…it usually does not turn out for me. I don’t know why. Perhaps I’m just cursed? Well not this year ladies and gentleman!  I have finally found a recipe that not only worked for me but tastes good too! Oh and another great thing about this this recipe….it has a crumble topping. I love crumble topping. No I swear. I do. Whether it be savory or sweet, if it’s crumbly I’m down :)

Ok so why should you make this bread? Here is a list of reasons:

1. It’s awesome

2. It has a crumble top

3. It’s moist and perfectly spiced

4. It’s awesome

Need I say anymore?

Enjoy!!!

Crumble Topped Pumpkin Bread:

1/2 cup butter – softened
1/2 cup white sugar
1/2 cup light brown sugar
1/2 tablespoon vanilla
3 eggs
1 can(15 oz) Libby’s 100% Pure Pumpkin(not pumpkin pie filling)
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/3 cup buttermilk
1/2 to 1 cup toasted walnuts – chopped
Preheat the oven to 350.
Lightly grease TWO 8 x 3 3/4 x 2 pans (those disposable foil ones at the store)
Cream together butter and sugars until light and fluffy.
Add the vanilla
Add the eggs, one at a time.
In a separate bowl, whisk together the flour,salt,baking powder,pumpkin pie spice and cinnamon.
Add the dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour.
Fold in the pumpkin and toasted walnuts.
Equally pour into the pans and top with crumb mixture (recipe below).
Bake for 50-60 minutes, until toothpick inserted into the center comes out clean.

Crumb Topping:
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal (1 package of instant oatmeal)
1/2 cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles, well “crumbles”.
Mix in oatmeal and walnuts

Source: The Hungry Housewife

Enter Halloween Recipes Here!!!

Click here to enter your link and view this Linky Tools list…

Follow

Get every new post delivered to your Inbox.

Join 40 other followers