The trees are still green, and the days are warm. It doesn’t really seem like fall. And yet … we know the busiest time of the year is on the way. In just a few weeks, we’ll be ushering in another holiday season that starts with pumpkins and ends with “Auld Lang Syne.” Now is the time to take a moment and savor the first quiet moments of the season with these sumptuous recipes.
Camembert and Toasted Pecan Pate
Recipe Name: Camembert and Toasted Pecan Pate Camembert and Toasted Pecan Pate Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 14 ounces Camembert cheese, rind removed
- 8 ounces cream cheese, cubed and at room temperature
- 2 tablespoons lime juice
- ¼ cup plus 1 tablespoon finely chopped pecans, toasted and divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Red bell pepper strips
- Toasted baguette slices
Instructions
- Place the Camembert, cream cheese and lime juice in a food processor and process until smooth. Transfer to a mixing bowl and stir in ¼ cup of the pecans as well as the salt and pepper. Sprinkle with the remaining pecans and serve immediately
- *
- with red bell pepper strips and toasted baguette slices.
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Honey Roasted Clay Cooker Chicken
Recipe Name: Honey Roasted Clay Cooker Chicken Honey Roasted Clay Cooker Chicken Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4–6 servings
Author: Tammy Algood
Ingredients
- 1 (4 to 4½ pound) whole roasting chicken (it will have a pop-up thermometer already inserted)
- 2 lemons
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter, melted
Instructions
- Soak a clay pot roaster in cold water for 15 minutes. Meanwhile, remove the giblets from the chicken and discard or save for another use. Remove the roaster from the soaking water and dry. Place the chicken with the breast side up in the bottom of the roaster. Cut one of the lemons in half and squeeze all over the chicken. Place the used lemon halves in the cavity and sprinkle the outside with the salt and pepper. Cover and place in a cold oven. Turn the oven on to 400 degrees and cook for 1 hour. After 55 minutes, whisk together the juice of the remaining lemon, honey, Worcestershire sauce and melted butter. Pour the honey mixture over the top of the chicken, cover and cook another 45 to 55 minutes or until the thermometer has popped up and the chicken is done. Allow to rest uncovered for 10 minutes. Slice and serve warm.
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Roasted Asparagus
Recipe Name: Roasted Asparagus Roasted Asparagus Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 2 pounds fresh asparagus, trimmed and cut in 2-inch pieces or left whole
- 1–2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees. Place the asparagus on a rimmed baking sheet and drizzle with the oil. Sprinkle evenly with the salt and pepper. Roast for 20–25 minutes or until crisp yet still tender. Serve warm.
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Spinach Risotto with Mushroom Medley
Recipe Name: Spinach Risotto with Mushroom Medley Spinach Risotto with Mushroom Medley Description: This will take some time to make the risotto, but it is so worth it! The mushrooms can be made the day ahead if necessary. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 1 tablespoon olive oil
- 3 cups sliced white mushrooms
- 3 cups sliced brown mushrooms
- 2 cups sliced shitake or oyster mushrooms
- ⅔ cup chopped shallots, divided
- ¾ cup dry white wine, divided (or additional chicken stock)
- 1½ teaspoons chopped fresh rosemary
- 1½ teaspoons chopped fresh thyme
- 1 large garlic clove, peeled and minced
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- 2 cups Arborio rice
- 48 ounces low-sodium chicken stock
- 6 ounces shredded smoked Gouda cheese
- 4 cups chopped spinach
- ¼ cup grated fresh Parmesan
Instructions
- Place the olive oil in a very large skillet over medium-high heat. When hot, add the white and brown mushrooms and saute 5 minutes. Add the shitake mushrooms halfway through the cooking process. Stir in ⅓ cup of the shallots and ¼ cup of the wine. Add the rosemary, thyme and garlic and saute 1 minute or until the wine is absorbed. Remove from the heat and sprinkle with ¼ teaspoon of salt and the black pepper. Cover to keep warm.
- Place the butter in a large saucepan over medium heat. When melted, add ⅓ cup of the shallots. Cover and cook for 2 minutes. Stir in the rice and cook 2 minutes, stirring constantly. Add ½ cup of the wine and ½ teaspoon of the salt; cook 30 seconds, stirring constantly. Add ½ cup of the stock at a time, stirring constantly until the liquid is absorbed before adding the next ½ cup. This will take around 30 minutes, so don’t rush the process.
- Stir in the Gouda and allow to melt before adding the spinach. Cook just until the spinach wilts and remove from the heat. Divide the risotto evenly among 6 individual warmed bowls and stop with the mushrooms. Sprinkle each with the Parmesan and serve warm.
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Gingerbread with Buttermilk Glaze
Recipe Name: Gingerbread with Buttermilk Glaze Gingerbread with Buttermilk Glaze Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12–14 servings
Author: Tammy Algood
Ingredients
- 1 cup unsalted butter, softened and divided
- 2 cups granulated sugar, divided
- 1 cup sorghum syrup or molasses
- 1 egg
- 2½ cups all-purpose flour
- 3 teaspoons baking soda, divided
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup hot water
- ½ cup buttermilk
- 1 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1½ cups freshly whipped cream, optional
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 13-by-9-inch baking dish and set aside.
- Place ½ cup of the butter in the bowl of an electric mixer and beat at medium speed until creamy. Gradually add 1 cup of the granulated sugar, beating well. Stir in the sorghum or molasses and egg and beat well.
- In a separate bowl, stir together the flour, 1½ teaspoons of the baking soda, the salt, cinnamon, ginger and cloves. Add alternately to the butter mixture with the hot water, beginning and ending with the flour. Mix on low speed.
- Transfer the batter to the prepared pan and bake 35–40 minutes or until a tester inserted in the center comes out clean.
- Meanwhile, place the remaining butter, granulated sugar and baking soda in a large saucepan over medium heat. Add the buttermilk and corn syrup, stirring to blend. Allow to come to a boil and cook 4 minutes, stirring constantly until the glaze is golden brown. Remove from the heat and stir in the extract. Set aside to cool slightly.
- Remove the cake from the oven and place on a wire rack. Drizzle evenly with the buttermilk glaze. Cool completely in the pan. If desired, serve with a dollop of freshly whipped cream.
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*Or for later use: Do not garnish. Cover and refrigerate up to 1 day. Bring to room temperature for 30 minutes before serving.
