Green Beans With Hazelnuts and Blue Cheese

A few years ago for Thanksgiving, my mom made green beans with blue cheese and toasted hazelnuts and after helping myself to seconds, thirds, heck, probably even fourths, that night… I haven't been able to stop thinking about them.  Cut to 4 years later and I finally decided to attempt to recreate said blessed recipe for Friendsgiving.  And you know what?  Every last nibble of the green beans were gone.  I got a text message a few days later from Julie begging me for the recipe.  The power of the blue cheese green beans lives on!!

Now, I should them you know that I really love blue cheese.  It's my preferred pizza topping, it goes of almost all of my salads and I pop handfuls of crumbles into my mouth.  I like the strong stuff, the mild stuff and everything in-between.  I blame my mother, she got me hooked early.

If blue cheese doesn't make your skirt fly up, that's ok.  I'll convince you sooner or later.  For the time being, try a buttermilk blue cheese in this recipe.  It has enough flavor to satisfy a seasoned veteran like me, but is mild enough to ease the unexperienced in.

If you were wondering, this recipe is quick to make, easy to store and a dream to reheat (…if there are even any leftovers).
 
Green Beans With Hazelnuts and Blue Cheese
Ingredients

• 2 pounds green beans, trimmed
• 1 1/2 tablespoons butter
• 3/2 cup whole hazelnuts
• 3/4 cup crumbled Gorgonzola cheese
• Salt and ground black pepper, to taste

Directions

1. Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
2. Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.
3. Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.

Red Wine Cranberry Sauce

Last night was the first annual Friendsgiving, which is, in my opinion, the greatest holiday of all time.  If you haven't yet heard of Friendgiving (for shame!), I will tell you.  It is a holiday that celebrates friendship and Thanksgiving; a feast of Thanksgiving fare with friends, plus lots and lots of wine.  No seriously, lots of wine starting at 2pm and ending well after the desserts of done.

For the feast, I as assigned to bring a pumpkin cheesecake and green beans… but being who I am I also brought cranberry sauce, pumpkin chocolate fudge and homemade whipped cream.   But you know what?  I don't think anyone was complaining, and if they were, I didn't really care because more food equals more material for my blog.

If this is any indication of how much food I ate, I had to wear a high waisted skirt as to accommodate my Thanksgiving belly.  Julie brined a whole turkey (which I tried a little bit of!), Rachel made mashed potatoes and rolls, Gabe and Christine made cranberry relish and the boys brought a lot of tree previously mentioned wine.  After we were all done eating until we couldn't get up (really, we had to crawl out of our chairs), we played some makeshift charades using "Apples to Apples."  Confused?  We would use the 'red' cards and act out what was on them.  Some one were easy to guess like "diamond"… but it's a little more difficult to act out "Meg Ryan."

Next came dessert… oh boy.  There were three types of pie and that doesn't count the fudge.  Coconut cream pie from Dahlia Bakery, my pumpkin cheesecake and an apple pie by Brandon.  I thought I wouldn't be able to eat for days, imagine my surprise when I woke up hungry this morning.

But the cranberries.  I don't even like cranberries and I loved this sauce.  I knew, generally, how to make cranberry sauce; cranberries + sugar + water.  Simple enough, but I wanted to shake it up a bit.  I thought, why not replace the water with wine?  There's citrus zest in mulled wine, why not add it into the sauce?  Obviously to balance out the sweetness of the cranberries, I had to throw in some sugar (but not too much).  It really seemed to be a hit!  Even the sauce snobs on the groups loved it and Julie asked if she could keep the leftovers!  I don't know about you, but that's the highest compliment I can get!

I'm really going to rush and try and get all my "Thanksgiving" themed recipes up quickly so you might get some inspiration for your own Thanks(or Friends)giving feast!

Red Wine Cranberry Sauce


Ingredients:

• 1 ⅓ cup sugar
• 1 ½ cup dry red wine
• 1 cinnamon stick (optional)
• 24 ounces package cranberries
• Zest of one lemon

Directions:

1. In a saucepan over medium heat, combine the sugar, wine and cinnamon and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves and the wine has reduced slightly, about 4 minutes.
2. Add the cranberries and the zest. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Remove from the heat; remove and discard the cinnamon. Set aside to cool for at least several minutes and up to several hours. Serve warm. (Do not refrigerate; the flavor is muted by the cold.)

Pumpkin Cheesecake with Fresh Spiced Whipped Cream

Happy Thanksgiving!  This year our group was even smaller than usual - just my mom, dad, grandma, grandma, and me. Caroline was in Oregon spending Thanksgiving with her roommate, Sarah.  BUT they were able to go to this bridge that was in the Twilight movie.  Along with the other two pies on the table (pecan and pumpkin, made by my mom), my mom requested that I make this cheesecake.  Of course I didn't complain because, one, I love cooking.  And two, it's more material for the blog because I know I've been lacking posting an material lately. What can I say?  It's my senior year of college right at the beginning of finals and term papers… I've been eating one too many cans of soup and peanut butter sandwiches that I'd like to admit.

I must say, I really did love this cheesecake.  In fact, I am eating the last little bit as I type (now there is some of the filling on the keys of my keyboard…).  The pumpkin flavor wasn't overwhelming, but was just enough.  It also gave the cheesecake a wonderful golden color.  While I did use a a graham cracker crust, I think a gingersnap crust would compliment the cheesecake well.  Just substitute the same amount of ginger snaps as graham crackers. 

I also did use homemade spiced whipped cream to top the pies with.  Just a general rule of thumb for making whipped cream: start of slow (for about 3 to 5 minutes) and work up to beating at a higher speed.  Only whip until the peaks hold their shape, no longer, or the cream will begin to curdle.  Also, while I used a hand-mixer, if you are whipping by hand, make sure that you incorporate air into the cream by lifting the whisk out of the cream as you are beating… otherwise it will take forever to transform into whipped cream.

And as a side note, sorry for the awkward color and quality of the photo.  For obvious reasons, I didn't take my light box home to my parents house and had to shoot at 800 ISO under compact fluorescent lights; not really a winning combination for food photography.

Pumpkin Cheesecake

Ingredients:
Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of ground nutmeg
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

1. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

1. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
2. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Spiced Whipped Cream

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmet 
• 1/2 teaspoon vanilla extract

1. Add all ingredients and whip until peaks hold their form.

Crockpot Applesauce

I had a bunch of apples sitting around from my trip to the farmers market last Saturday.  I bought (and used in this applesauce) Empire Apples.  The reason?  They are a good apple for eating & for cooking with, and when I bought the apples I wasn't totally sure what I wanted to use them for.  If you've never had homemade applesauce and own a crockpot, I really recommend you try making this.  You can either have your crockpot on high for 4 hours (what I did) or on low for 8 to 10 hours.

Ingredients:

• 1 peck of apples (about 10 to 12 apples)
• 1/3 cup brown sugar
• dash of nutmeg
• 2 TBPS (more or less to taste) of ground cinnamon
• 1/3 cup of water
• 1/3 cup apple cider
• a dash of salt

Directions:

1. Peel and core the apples, cut into quarter inch slices.  Put in crockpot.
2. Pour sugar, water, apple cider, and spices over top of the apples and combine with a spoon.
3. Let cook for desired amount of time (3-4 hours on high or 8-10 hours on low).
4. After done cooking, mash with a potato masher if you want to have a "chunkier" texture or mash the apples, wait for them to cool, and puree in your food processor or blender (I just did this).
5. ENJOY!

Roasted Pumpkin Pie with an Easy No-Roll Pie Crust

Dear Les Voyageurs & Others who were at The Cabin tonight,

As promised, here is the pumpkin pie recipe… posted as SOON as possible.  I made this earlier today using some pumpkin puree I had frozen a few days earlier.  However, I had two different varieties of pumpkin puree - which I think added a little something to the pie.  One was a small (early autumn) Sugar Treat pumpkin I bought at the farmers market in the middle on September and made into a puree and froze.  The other was from a Small Sugar pumpkin I bought at Trader Joe's on Monday (and once again, made into a puree and froze).  While I recipe I used called for the pie to be baked for 55 minutes, I had to bake it for about 25 minutes longer (I'm starting to think it's because of my shoddy student housing kitchen, not the recipes).  But what really matters is that the center of the pie is "firm" when you take it out of the oven.  ALSO - I used a no-roll pie crust.  It is literally as easy as just mashing it into the pie pan.  So please, never ever buy a pie crust from the store again.  Now, little LV's/other people at dinner tonight, go and make this pie ASAP and impress your mother when you can make it for Thanksgiving dinner!

Love,

Kat

No-Roll Pie Crust

Adapted from Joy the Baker

Ingredients:

makes 1 9-inch pie crust

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 2 Tablespoons sugar
• 1/8 teaspoon baking powder
• 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
• 1/4 cup vegetable oil (I used almond oil)
• 1 Tablespoon cream cheese, at room temperature
• 2 Tablespoons cold milk

Directions:

1. In a medium sized bowl combine flour, salt, baking powder and sugar.  Whisk together.  
2. Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.  With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they're in well incorporated into the flour.  I like to think that the texture was comparable to "wet sand."
3. Combine the milk and oil.  Whisk together.  Add all at once to the flour and butter mixture.  With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.  The mixture will (and should) be shaggy; just dump the dough into a clean 9-inch pie plate.  With your fingers,  press the dough evenly into the bottom of the pie plate and up the sides.  Try to get the dough as even as possible.
4. Place the prepared crust in the freezer while you preheat the oven and prepare your filling.  DONE!  That easy!

Roasted Pumpkin Pie

Ingredients:

• 2 cups pumpkin puree
• 1/2-1 cup brown sugar
• 3 eggs
• 1/2 cup cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/2  teaspoon salt
• A dash or so of apple pie spice
• A splash or so of vanilla

Directions:

1. Combine all filling ingredients in a large mixing bowl, and whisk until combined.
2. Pour into pie crust
3. Bake at 350 degrees for 45-55 minutes, or until filling is firm, and a knife, when inserted in the middle of the pie is clean when removed.