PLUM GOODIES FOR THE SWEET TABLE!

 

PLUM GOODIES

Plum Goodies B copyFigs and prunes seldom get the respect they deserve, but when they’re combined with walnuts and formed into delicious, bite-sized nibbles, they command much more than just respect. They get a blast of loving attention with smiles. Serving these at small gatherings as little after-lunch confections, I noticed guests reaching for seconds and thirds.

These little tidbits not only become desirable confections on the dessert tray, but they also make healthful treats to include in school kids’ lunchboxes or a between-meal snacks for little ones who need a healthful energy boost during the day.

They’re great keepers, too! Just pile them into a plastic container with a cover and set them aside on the countertop so they’re convenient for frequent nibbling—especially for the little ones.

For holiday parties, we tend to pull out all the stop. After all, the holidays come only once a year and we just have to go all out and prepare a fun sweet table loaded with everything from cookies and bars to truffles and confections. Be sure to add these little two-bite treats to your repertoire of collected recipe favorites. They might just become new favorites.

I made a batch of these for our own pleasure and put a heaping mound of them on a dish when a neighborhood friend came over with a loaf of his delicious sourdough bread. With enthusiasm, he popped one into his mouth and nodded with a smile of approval. As we sat at the table with our foodie friend and chatted about recipes, we noticed he kept reaching for another Plum Goodie, and another, and another. When he took the last one, he looked at me in wonder and asked, “Did I just eat the whole plate of these?”

Of course, my husband and I just giggled. It was the best testimonial I have ever encountered.

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They disappeared so quickly I didn’t have the chance to plate them. That means I have to get to work and bake up another batch — soon! I love that this recipe makes a hearty quantity of about 40 little squares.

Because these tasty confections are so unique, they would even make a lovely homemade hostess gift to bring when visiting friends during the holiday season. Consider these as a delicious holiday gift for Grandma, who doesn’t need another scarf or pair of slippers but  loves to nibble on sweet treats.

Dried fruits are a holiday bonus, providing pleasant diversity from the limited variety of fresh fruits like apples, pears, and oranges available during the winter season. To vary this recipe, try replacing the prunes with dried apricots or peaches. Both would offer delightful flavor paired with the definitive flavor of the sesame seeds that cover both the top and bottom of these treats.

PLUM GOODIES

 Yield: about 40 one-inch squares

10 ounces dried calmyrna or golden figs, trimmed and snipped in half

1 1/4 cups pitted prunes

12 pitted dates, snipped in half

3/4 cup water

2 3-inch cinnamon sticks

2 to 3 whole star anise

 

1/4 cup plus 3 tablespoons organic sugar

1 or 2 tablespoons water, as needed

1 tablespoon fresh lemon or lime juice

1/2 teaspoon ground cinnamon

 

3 cups walnuts

 

3/4 cup toasted sesame seeds

Combine the figs, prunes, dates, water, cinnamon sticks, and star anise in a 2 to 3-quart Plum Goodies A copysaucepan. Cover the pan and bring to a boil over high heat. Decrease the heat to low and steam for 10 minutes.

Discard the cinnamon sticks and anise and transfer the mixture to a food processor, including any liquid remaining in the pan. Add the sugar, water, lemon juice, and ground cinnamon and process until smooth and completely pureed. The mixture will be very thick.

Spoon the mixture into a medium bowl and add the walnuts. Mix well with a large spoon to incorporate the walnuts evenly throughout the mixture.

Preheat the oven to 200 degrees and have ready two large rimmed baking sheets. Cut 2 pieces of parchment to fit the baking sheets. Place one piece of parchment directly on the countertop, and set the other aside.

Sprinkle 1/3 of the sesame seeds into the center of the parchment and spread them evenly over a 6-inch diameter.

Carefully drop small spoonfuls of the walnut-fig mixture to cover the sesame seeds, and flatten the mixture with the back of a spoon, spreading it out to create a rectangle about 11 inches by 14 inches. Sprinkle the next 1/3 of the remaining sesame seeds over the top, pressing them down with the back of a spoon or your fingers. Sprinkle tiny bits of the remaining sesame seeds over sparsely covered areas, and set the remaining seeds aside.

Lift the parchment with the sesame-covered slab and place it into one baking sheet. Bake for 1 1/2 hours.

Remove from the oven and place the remaining piece of parchment over the top. Cover with the remaining baking sheet and invert the pans.

Remove the top piece of parchment and discard it. Sprinkle the remaining sesame seeds over the uncovered areas. Press them into the surface, and bake 30 minutes longer.

Remove and cool the walnut-figgy slab. Using a flatware knife, cut the slab into 1-inch squares. Place the squares onto a large platter and leave them at room temperature for 4 to 8 hours to firm and dry slightly.

Store in a covered container in the refrigerator for up to 6 months. Covered in plastic wrap and stored at room temperature, the Walnut and Figgy Bites will keep for up to 2 months. For longer storage, put the confections in heavy-duty zip-lock bags and freeze for up to 6 months.

 

 

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NAUGHTY LITTLE NIBBLES MAKES US HAPPY!

CHOCOLATE FIREBALLS and TAHINI PEANUT CONFECTIONS

Homemade fruit and nut confections are often considered non-glamorous and too homespun by some. True, they may not be perfectly shaped and are a bit out of round, but let’s look from a different point of view. By others, they’re beloved, delicious, and most appreciated because they’ve been lovingly hand-made by someone whose desire is to bring a tasty little treat to the table or to offer as a sweet gift.

I’ve made two happily concocted confections to share on this blog–Chocolate Fireballs and Tahini Peanut Confections. Each one is vastly different from the other, yet they pair well together.

First, the Chocolate Fireballs: Most people find chocolate a total charmer. It’s no wonder–chocolate has compelling flavor that hits the tongue and totally wins you over. I say, “Go ahead–devour the chocolate!” These little treats contain no sugar, yet they’re deliciously sweet with nothing more than the earthy gifts of Mother Nature.

A little heads-up: These babies contain cayenne within the confections and also in the coating. I would judge the heat level to be between mildly spiced to just a tad more–not at the medium level, though. But, since everyone has a different spice tolerance, I thought it would be helpful to prepare you for a delightful little touch of heat and provide a little warning to those with sensitive taste buds.

If you know your guests enjoy spicy foods, say nothing and let the touch of spice be a pleasant surprise. You can enjoy watching them light up when that tiny blast of heat hits those little receivers on the tongue.

One day, when unexpected relatives dropped in for a visit, I reached into the freezer for these treats and arranged them on a dessert platter lined with a doily. Unwilling to wait for them to defrost, the cousins snapped them up and devoured them with gusto. That defining moment revealed that the confections were just as enjoyable eaten at room temperature or taken directly from the freezer. These tasty nibbles also make ideal gifts for the grandparents on your holiday list.

CHOCOLATE FIREBALLS

Yield: about 25 one-inch confections

Confections

1 1/2 cups whole almonds

1 1/2 cups walnuts

3 cups pitted dates, snipped in half

5 tablespoons raw cacao powder or unsweetened cocoa powder

1/4 cup plus 1 tablespoon maple syrup

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon caramel extract

1/2 teaspoon black pepper

1/2 teaspoon cayenne

5 to 6 tablespoons water

Coating

6 tablespoons almond meal

4 tablespoons unsweetened cocoa powder

3 tablespoons organic sugar

1/4 teaspoon cayenne

TO MAKE THE CONFECTIONS, put the almonds and walnuts in the food processor and process until the nuts are finely ground but still retain a little texture. If you prefer a confection with a little crunch, process briefly so the nuts still retain their crunchy nature. Process a little longer for a smoother texture. Transfer the nuts to a large bowl.

Put the dates, cacao powder, maple syrup, vanilla, cinnamon, caramel extract, pepper, and cayenne in the food processor. Add 5 tablespoons of the water and pulse and process until the ingredients are smooth and creamy or lightly textured as desired.

Pour the date mixture into the bowl with the nuts and use your hands to thoroughly combine the ingredients. If the mixture seems too stiff, add the remaining 1 tablespoon of water and mix well to incorporate it completely. Set aside for 5 minutes.

TO MAKE THE COATING, combine the Coating ingredients in a separate bowl. Using your hands, roll the confection mixture into 1-inch balls or small logs, then, roll them in the coating, covering them completely.

Put the confections in a covered container. If using within a week or two, store the confections in the refrigerator. For longer storage, put them in the freezer. Frozen, the confections will keep for up to 3 months.

There are several ways to enjoy the confections. Some people enjoy them right from the freezer. Others prefer them partially defrosted, about 10 minutes out of the freezer. They’re also delicious served completely defrosted.

Notes:

When preparing this recipe, be sure to snip the dates in half with a kitchen scissors to avoid date pits that might damage the food processor.

 

 

Cocoa Powder vs. Raw Cacao

Most supermarkets sell unsweetened cocoa powder, while natural food markets sell both unsweetened cocoa powder and raw cacao powder. Between them there’s a world of difference.

Unsweetened cocoa powder has shed all or most of its natural fat content, leaving only a minute amount of its natural cocoa butter intact. Raw cacao powder is considerably more expensive, but some cooks consider it worth the extra price. Because it still contains its natural cocoa butter (the magical fat that boosts the flavor of the chocolate), raw cacao delivers richer flavor with more depth.

The two points to consider when deciding which chocolate to buy for baking or confections are flavor and fat content. If you’re aiming for lower fat foods, stick to the unsweetened cocoa powder. If the fat content is not a consideration, go for the more intense flavor and choose the raw cacao powder.

Caramel Extract: Caramel extract is not available in grocery stores. I order it online from J.R. Watkins – https://www.jrwatkins.com

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TAHINI PEANUT CONFECTIONS

If you’re invited to dinner or a holiday party, bring some of these confections along as a hostess gift and watch the recipients beam with joy. With their captivating sesame flavor and date-sweetened goodness, these little tidbits make outstanding holiday gifts. Prepare these well ahead and keep them frozen so you can be ready when the festive season comes along. The act of giving is reward itself, but you’ll receive extra gratitude when you present these treats in an attractive jar or box attractively wrapped in their holiday best.

My hubby is a happy camper when he can reach into the freezer any time year-round and pluck a sweet frozen treat from the plastic container I attempt to keep filled. He claims they taste better when frozen–personally, I think he just doesn’t want to wait the ten or fifteen minutes for them to reach room temperature.

Yield: 45 to 50 confections

2 cups firmly packed pitted dates, snipped in half

1 cup roasted unsalted peanuts

1/2 cup tahini

2 to 6 tablespoons water

1/4 teaspoon caramel extract

Coating

1 cup natural or toasted sesame seeds

TO MAKE THE CONFECTIONS, combine the dates, peanuts, tahini, water, and caramel extract in the food processor and pulse and process until well blended. Longer processing will create a smoother confection. If you prefer a chunkier confection, you can control the texture by shorter processing and stopping the machine frequently to check the results.

Form the mixture into balls, using about one teaspoon for each confection. Roll, squeeze, and use your fingers to form the mixture into balls or ovals.

TO COAT THE CONFECTIONS, put the sesame seeds in a small, deep bowl and roll each ball in the seeds, coating it completely.

IF PLANNING AHEAD FOR GIFTING, put the finished confections in a covered container and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Be sure to thaw the confections completely before wrapping them for gifting.

TO SERVE THE CONFECTIONS AT HOME for your own family or guests, line an attractive dish with a doily, arrange the confections on the dish, and garnish with a sprig of fresh mint. They’re delicious eaten at room temperature, chilled, or even frozen.

LET’S GET READY FOR A VEGAN THANKSGIVING DINNER

PISTACHIO AND SWEET PEA TORTE

WITH ROASTED TOMATO AIOLI

Vegan Thanksgiving yearns for a classic signature dish that becomes a cherished must-have for the Thanksgiving main course. Deliciously seasoned with flamboyant flavors, captivatingly aromatic, and visually appealing, this unique torte is a first-rate holiday entrée that delivers plenty of pizzazz. If you favor sauces to dress up the presentation, include the irresistible Roasted Tomato Aioli, an elegant complement to the torte. Both the torte and the aioli can be prepared a day ahead.

I’ve served this main-dish torte at other times during the winter and spring seasons and it’s always a hit. But mostly, I save it for Thanksgiving or Christmas dinner–that makes it special, and I change it out with other main dishes so it maintains its special status.

I know the long list of ingredients makes it look scary, but it actually comes together rather well. I’ve even made it two days ahead because it keeps perfectly. And when I bring it to the table, it always gets a few WOWs–feels really nice to hear them.

Although I’ve specified shredded carrots as part of the garnish, sometimes I use sliced persimmons or half slices of oranges. The orange colors set this dish up for an eye-appealing presentation.

Important: Because there are ingredients that require advance preparation, read the recipe thoroughly well in advance of preparing it. That way, you can have the rice cooked and ready, the pistachios roasted and ground, and the frozen peas completely thawed.

PISTACHIO AND SWEET PEA TORTE

WITH ROASTED TOMATO AIOLI

 

Makes about 10 to 12 servings

Torte

1 1/2 cups water

1/2 cup cashews or walnuts

1 tablespoon plus 14 teaspoon white vinegar or rice vinegar

2 1/2 cups old-fashioned rolled oats

2 teaspoons baking powder

1 3/4 teaspoons salt

1/2 teaspoon baking soda

1/2 cup plus 3 tablespoons coarsely ground roasted pistachios

 

2 medium onions, diced

2 medium carrots, diced

1 stalk celery, diced

1 red bell pepper, diced

6 cloves garlic, minced

1 (2-inch) piece fresh ginger, peeled and grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon poultry seasoning

1/2 teaspoon fennel seeds, coarsely ground with a mortar and pestle

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon ground turmeric

Pinch cayenne

Freshly ground pepper

 

3 cups cooked short-grain brown rice

1 pound frozen peas, thawed

1 medium carrot, shredded, for garnish

3 tablespoons minced fresh parsley, for garnish

Aioli

1 pound Roma tomatoes, cut in half lengthwise

1 cup water

1/2 cup cashews or walnuts

2 cloves garlic

1 tablespoon plus 2 teaspoons freshly squeezed lemon juice

3/4 teaspoon salt

1/4 teaspoon ground smoked paprika or liquid smoke

TO PREPARE THE PAN, cover the base of a 9-inch springform pan with a piece of parchment paper 2 inches larger. Snap the collar back onto the base, and cut away the excess paper with scissors. Lightly oil the sides of the pan, place it on a baking sheet, and set aside.

TO MAKE THE TORTE, pour 1 cup of the water and the cashews into a blender. Process on high speed until smooth and milky. Transfer to a small bowl, stir in the vinegar and set aside to sour.

Combine the oats, baking powder, salt, and baking soda in a large bowl and mix well. Stir in 1/2 cup of the ground pistachios.

Preheat the oven to 375 degrees F. Combine the remaining 1/2 cup of water, onions, carrots, celery, red bell pepper, garlic, ginger, cumin, coriander, poultry seasoning, fennel seeds, oregano, marjoram, turmeric, cayenne, and pepper in a large skillet. Cook and stir over medium-high heat for 10 to 12 minutes, or until the vegetables are softened. Add 1 or more tablespoons of water as needed to prevent burning.

Add the cooked vegetables and the cooked rice to the oat mixture and combine well.

Put the peas in a food processor. Process until creamy, stopping occasionally to scrape down the work bowl. Add the peas and the soured cashew milk to the vegetable mixture and mix well.

Spoon the mixture into the prepared springform pan and spread to the edges, packing the mixture firmly. Smooth the top and sprinkle with the remaining 3 tablespoons of pistachios. Bake for 55 to 60 minutes, or until the torte is firm when gently pressed. Let cool at least 30 minutes before serving.

TO MAKE THE AIOLI, put the tomatoes on a baking sheet, cut side up, and broil about 3 inches from the heat for 15 to 20 minutes, turning twice while broiling, until completely soft.

Meanwhile, put the water, cashews, and garlic in a blender. Process until smooth, stopping occasionally to scrape down the blender jar. Add the broiled tomatoes, lemon juice, salt, and paprika to the cashew mixture. Process until smooth and creamy, stopping occasionally to scrape down the blender jar. Transfer the sauce to a 1-quart saucepan and simmer over medium heat for about 5 minutes.

TO SERVE THE TORTE, place the springform pan on a large serving platter. To unmold, run a knife around the edge to loosen the torte. Carefully lift off the collar. Garnish the edge of the platter with the shredded carrot and minced parsley. Cut the torte into serving-size wedges and serve with aioli on the side.

AMBROSIAL VARIATIONS ON A CHESTNUT BUTTER THEME

AMBROSIAL VARIATIONS ON A CHESTNUT BUTTER THEME

Chestnuts are certainly not a familiar food item in most households. That’s largely because our once flourishing American chestnut trees suffered devastating blight that killed them all. By the 1950s all the millions of chestnut trees growing along the slopes of the eastern Appalachian had died.

And no one was able to make a delicious Chestnut Butter!

Three cheers for The American Chestnut Foundation that’s making great progress to bring the trees back using plant pathology technology, but it will be several years before we will see commercial crops of chestnuts available from those trees.

There are a few growers in California and Washington whose trees were not affected by blight. Every year their chestnuts are harvested in September and become available for online orders in October. Scroll down to the bottom of the feature for links so you can enjoy making Chestnut Butter like I do every year.

The chestnut season is very brief–September through November. I like to place an early order and have some delivered in October and some delivered the week before Thanksgiving. They really add a special sweet touch to a savory stuffing. And they make a delicious Chestnut Butter.

Grocery stores, of course, will be brimming with imported chestnuts, mainly from China. Those will be available through the early spring months.

For cooking and peeling fresh chestnuts, visit my post for the visual, step-by-step process, so you can enjoy the pleasure of cooking and eating fresh chestnuts.

If you don’t plan to cook fresh chestnuts, there are definitely excellent alternatives. The markets will have jarred cooked and peeled chestnuts ready to eat. Many Asian and Middle Eastern markets will have vacuum-packed pouches of cooked, ready-to-eat chestnuts that you can put to work in your favorite recipes.

Now for the joy of Chestnut Butter and it’s many variations. The recipes are easy to make and will keep for up to one week in the fridge. Chestnut butter, so creamy and flavorful, makes a delightful spread on morning toast. It’s also great on crackers, but that’s not all. Consider putting a dollop on the dinner dish to dip into as a condiment, kind of like you might do with chutney.

My desire to create a delicious, low-fat, ultra creamy chestnut spread resulted in this awesome thick, satin-smooth spread that melts in the mouth. 

CINNAMON SPICE MAPLE CHESTNUT BUTTER

Yield: about 2 cups

2 cups coarsely chopped cooked and peeled chestnuts

6 tablespoons vanilla soymilk

1/4 cup maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon maple extract

1/4 teaspoon ground ginger

1/4 teaspoon salt

Combine all the ingredients in a food processor and process for a full 2 minutes to create a silky smooth butter. Transfer to an attractive serving bowl and provide a spreading knife. Enjoy!

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Quicker than making apple butter, this delicious fruity chestnut butter takes no more than 20 minutes to prepare from start to finish and offers a welcome change from jams and jellies for morning toast, bagels, pita bread, and even muffins. The standard PB&J tastes even better with this chestnutty spread standing in for the jelly. Throughout autumn and winter, when the weather brings us a few shivers, we crave hearty foods with zesty flavors. Count of this chestnut-based fruit spread to chase away the winter blues. 

APPLE CHESTNUT BUTTER

Yield: about 3 cups

3 cups dried apple rings, well-packed

1 1/4 cups water

1/2 cup organic sugar

1/2 cup golden raisins

1 rounded cup cooked, peeled chestnuts

1 teaspoon rosewater

1 teaspoon orange blossom water

1/2 to 1 teaspoon lemon juice

1/4 teaspoon ground cardamom

  1. Combine the apples, water, sugar, and raisins in a 2-quart saucepan. Cover and bring to a boil over high heat. Reduce the heat to low and steam 10 minutes.
  2. While the apple medley is cooking, place the chestnuts, rosewater, orange blossom water, lemon juice, and cardamom in the food processor and set aside.
  3. When the apple medley is cooked, add it to the food processor along with all the liquid in the pan. Pulse and process until the mixture is smooth and creamy. You may have to stop the machine, scrape down the sides of the workbowl, and process until all the ingredients are well incorporated.
  4. Spoon into a serving bowl and serve with spreading knives. To store, cover tightly with plastic wrap and refrigerate. Keeps for up to two weeks.

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With the addition of a bit of kitchen sorcery and a whirl in the food processor, this chestnut butter leans to the savory side. Naturally sweet and starchy chestnuts become transformed into an irresistible creamy spread that stands out on any variety of bread, bagel, or cracker. Consider this buttery spread as a tasty accompaniment to any savory dish, and use as you would a relish or a spread on your favorite bread or rolls.

GARLICKY CHESTNUT BUTTER

 Yield: about 1 1/4 cups

1/3 cup chopped onion

2 cloves garlic, coarsely chopped

1/4 teaspoon dried thyme

1/2 cup water, divided

1 1/4 cups cooked and peeled coarsely chopped chestnuts

1/4 teaspoon salt

1 sprig parsley, for garnish

  1. Cook and stir the onion, garlic, thyme, and 1/4 cup of the water in a medium skillet over medium-high heat for 3 to 4 minutes, or until the onion has softened. Add 1 or more tablespoons of water as needed to prevent burning.
  2. Transfer the mixture to a food processor. Add the chestnuts, salt, and the remaining 1/4 cup of water. Process for 1 or 2 minutes, or until smooth and creamy, stopping occasionally to scrape down the work bowl. Transfer to a serving bowl. Garnish with the parsley if desired.

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A heavenly, light and buttery savory spread that makes eating bread shear delight. Quickly prepared, the chestnut-enhanced butter also serves as an appetizer spread on crackers or toasted baguette slices. Serve it over polenta or as a topping over other grains like rice, bulgur wheat, wild rice, or quinoa. Even baked potatoes will welcome a few dollops of the spread as a pleasant change from the familiar sour cream and chives.

SHIITAKE CHESTNUT BUTTER

Yield: about 2 cups

6 ounces fresh shiitake mushrooms, stems discarded, sliced

1 medium onion, chopped

2 tablespoons soy sauce

1 tablespoon extra virgin olive oil

2 tablespoons water, divided

1 small garlic clove, minced

1 cup well-cooked chestnuts

2 teaspoons lime juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon lime zest

Pinch cayenne

  1. In a large, deep skillet combine the mushrooms, onion, soy sauce, olive oil, 1 tablespoon of the water, and garlic. Cook and stir over high heat for about 5 to 7 minutes, or until the mushrooms and onions are softened, adding more water as needed to prevent burning.
  2. Transfer the mushroom/onion mixture to the food processor, add the remaining ingredients, and process until smooth and creamy. Transfer to an attractive serving bowl and serve with a spreading knife. Refrigerated, the creamy spread will keep for 1 week.

 

A DELICIOUS STARTER FOR THE HOLIDAY FESTIVITIES


SMOKY GARLIC STUFFED ENDIVE

Hosting a holiday party can make one a little crazy during the busy month of December, when so many parties and events fill the calendar. I thought if I could make an appetizer or two a day in advance, it would take the squeeze out of getting ready for a pack of hungry invitees.

Turns out this little easy starter was perfect. In fact, it has many attributes on the plus side, aside from being very tasty. First, it’s not drippy, so it definitely won’t spill on the furniture or the floor. Second, it requires no special utensils–it’s finger food, after all, but better serve it with extra napkins–just in case. And last, it’s easy to make.

This well-seasoned smoke-flavored and bold garlicky mixture makes endive a delicious two-bite treat that can be prepared up to one day ahead. The filling is versatile enough to work as a stuffing for raw button mushrooms, celery, and hollowed tomatoes.

SMOKY GARLIC STUFFED ENDIVE

Yield: 2 1/2 cups filling for about 40 endive leaves

5 to 6 heads endive

1 pound extra firm tofu

3 to 4 cloves garlic

4 to 5 tablespoons fresh lemon juice

3 tablespoon water

2 1/2 teaspoons natural hickory seasoning (also called liquid smoke)

1 1/2 teaspoons dried dill weed

1 1/2 teaspoons salt

1/4 teaspoon pepper

 

2 green onions, minced

1 (15-ounce) jar roasted red peppers, cut into thin julienne, or 2 to 3 fresh red peppers, roasted and cut into thin julienne

3/4 cup frozen green peas, thawed

Paprika (optional)

  1. Separate the endive leaves and set them aside on a dish. To make the filling, rinse the tofu and drain well. Break the tofu into several chunks, and put them in the food processor.
  2. Add the garlic, lemon juice, water, hickory seasoning, dill weed, salt, and pepper and process until smooth and creamy. Taste and adjust seasonings as needed. Transfer the mixture to a bowl and add the green onions.
  3. To assemble, use a small spoon to fill each leaf with the smoky garlic mixture.
  4. Garnish each stuffed endive with a strip of red pepper and 3 green peas. Sprinkle the tops with paprika, if desired.
  5. Store leftover filling in the refrigerator where it will keep for up to 1 week.

POMEGRANATE SALAD WINS THE HOLIDAY RIBBON!

Pomegranate Apple Salad5 copyPOMEGRANATE-APPLE SALAD WITH GINGER AND MINT

Taking full advantage of the fruits of the season, this sweet and tangy tart salad makes an eye-appealing side dish, adding diversity in flavor and texture. And, it’s so easy to assemble. You’ll quickly notice that with each bite of this zesty and flavorful fruit mélange, the plump, juice-filled pomegranate seeds release their rich, ambrosial juices, and deliver bracing sweetness with a pleasing crunch.

I’ve made this salad many times over the years and discovered it’s easy to vary its good looks by sometimes cutting the fruits into small dice, while on other days I make the salad much chunkier.whole-and-sliced-pomegranates

Unfortunately, this is not a salad you can make a day or two ahead because it rather dramatically loses its bright looks as well as fresh flavors. You CAN remove the seeds from the pomegranate a day or two ahead and refrigerate them.  If you make sure to have everything at hand, it’s a fairly quick assembly.

 POMEGRANATE-APPLE SALAD WITH GINGER AND MINT

 Yield: 6 servings

1 large pomegranate

2 sweet, crisp apples, unpeeled, choppedPomegranate Apple Salad5 copy

8 ounces edamame, cooked and shelled

1 navel orange, peeled and chopped

3 tablespoons maple syrup

2 tablespoons freshly squeezed lemon juice

2 tablespoons pomegranate molasses

1 tablespoon balsamic vinegar

2 to 3 heaping teaspoons minced peeled fresh ginger

3/4 teaspoon salt

1 to 2 tablespoons minced fresh mint leaves

  1. Carefully following the handy directions below, remove the pomegranate seeds, drain them well and put them in a large bowl.
  1. Add the apples, edamame, orange, maple syrup, lemon juice, pomegranate molasses, balsamic vinegar, ginger, and salt and toss well to distribute the ingredients evenly.
  1. Add half the mint leaves and mix well. Garnish the top of the salad with the remaining mint leaves. Serve immediately or refrigerate. Serve the salad within 2 hours to preserve the bright colors.

Two Techniques for Retrieving Pomegranate Seeds

Pomegranate-seeds1Removing the pomegranate seeds from a fresh pomegranate is easy. Here’s one handy technique:

  1. Put on an apron. Pomegranate juice will most likely splatter a bit, so protect your clothing. Have a deep bowl handy. Wash the pomegranate and cut it in half crosswise. Put the cut sides up and make a couple of cris-cross cuts into each half.
  2. Take one half, turn it upside-down over the bowl, and use your fingers and thumbs to break up the sections. Some of the seeds will begin to fall out. Tap on the top to release more seeds.
  3. Continue to use your fingers and thumbs to loosen the seeds from the pith by pushing on them until all the seeds are in the bowl. Use them immediately or put them into a covered container and refrigerate them. They’ll keep well for up to a week.

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Here’s another method that involves releasing the pomegranate seeds in water:

Ripe pomegranate on the branch. The foliage on the background.

Ripe pomegranate on the branch. The foliage on the background.

  1. Place a colander into a very large, deep bowl and fill the bowl with enough water to submerge a large pomegranate. A salad spinner is the perfect bowl and colander set-up.
  2. Put the pomegranate on a cutting board and cut the top off. Carefully, cut the pomegranate vertically into six sections.
  3. Working with one section at a time, lower it into the water with the seeds facing downward. Use your fingers to release the seeds into the water.
  4. Most of the seeds will sink to the bottom, while the pith floats to the top for easy removal with a skimmer. Repeat the process with the other pomegranate sections. Then, simply lift the colander and shake off the excess water.

For convenience, remove the pomegranate seeds a day ahead, put them in a container, and refrigerate them until ready to use. To prevent the naturally bright colors of the pomegranate seeds and edamame from becoming muddy looking, assemble the salad an hour or two before serving, and the salad will look bright and cheery and very inviting.

THE PERFECT ICE-BREAKER–A HOT BUBBLING APPETIZER!

Tomatoes overGARLIC TOMATOES AND SNOW MOUNTAIN

Who doesn’t welcome a warming, savory appetizer that invites the guests to “play in the pool” together! The perfect icebreaker and conversation starter for a holiday gathering, this dish urges everyone to dip chunks of sourdough bread into the steaming hot dish together. As the first dipper, you may need to demonstrate how to scoop some of the Garlic Tomato Sauce along with the Snow Mountain onto the bread. For squeamish dippers, providing spoons or spreading knives might make them more comfortable and is definitely less messy.

And don’t forget to provide plenty of napkins–this well-seasoned appetizer is outrageously delicious and lots of fun with everyone plunging into the bowl for the next bite–but it can also be a bit drippy.

This tangy and very winning appetizer is ideal for those extra-special times when you want to present a starter that stands apart. This is not one of those dishes everyone has in their repertoire–but you might be the first one to introduce it to your friends and family.

Party hosts love this recipe because it’s a delicious, make-head dish and can be prepared in three convenient stages: making the Garlic Tomatoes, preparing the Snow Mountain, and heating the dish just before serving).

All this starter needs is a basket of dipping breads like chunks of sourdough, soft or toasted whole-grain pita wedges, quartered toasted whole-grain bread, baked corn chips, or toasted cocktail breads. I think sourdough bread makes one of the tastiest bases for this sumptuous appetizer, but other choices are equally as good.

Here’s the process in a nutshell: Chop tomatoes, onions, and garlic. Cook them with herbs. Transfer them to a deep dish pie plate and set aside. Make the snow mountain. Spoon it into the pie plate. Cover and refrigerate until serving time. Heat in the oven until bubbling and serve.

Tomato Ingredients

Tomatoes cooking

Herbs for seasoning

Tofu

Refrig appetizer

Tomatoes finishedIn addition to making a delightful appetizer, you might consider turning Garlic Tomatoes and Snow Mountain into a light lunch or dinner by providing a hearty salad before serving the bubbling starter. This is one of those dishes that’s really handy to have ready-made in your refrigerator when you’re busy shopping for holiday gifts, attending festive events, or rushing to the airport for out of town guests.

A NOTE ABOUT SEASONING DISHES IN GENERAL: I noticed that when I add salt at the end of cooking, the dish requires much less of the salt to bring up the flavor. This is especially true of tomato dishes that already contribute a rich, umami flavor–even without salt.

GARLIC TOMATOES AND SNOW MOUNTAIN

Yield: 10 to 12 servings as a starter or 5 to 6 as a light lunch or dinner

Garlic Tomatoes

2 1/2 pounds Roma tomatoes, chopped

2 large onions, choppedTomato Ingredients

7 to 8 cloves garlic, crushed

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 to 3/4 teaspoon salt

Snow Mountain

1 pound firm or extra firm tofu

1 tablespoon fresh lemon juiceTofu

1 tablespoon plus 1/4 teaspoon rice vinegar

2 large garlic cloves

3/4 teaspoon salt

3/4 teaspoon ground coriander

1/2 teaspoon plus 1/8 teaspoon dill weed

1/2 teaspoon onion powderTomatoes over

1/4 teaspoon ground black pepper

Garnish

Paprika

1 sprig fresh herbs (basil, mint, cilantro

  1. Have ready a 9- or 10-inch, deep-dish, heat-proof pie plate or an 8-inch square baking dish.
  2. TO MAKE THE GARLIC TOMATOES, combine the tomatoes and onions in a large, deep skillet and cook over high heat for 5 minutes, stirring frequently.
  3. Reduce the heat to medium and add the garlic, thyme, oregano, and basil. Stirring frequently, cook about 20 minutes, or until the tomatoes and onions are broken down, the liquid evaporated, and the sauce is thickened and chunky.
  4. Add the salt and mix well. Adjust the seasonings, if needed. Transfer the garlic tomatoes to the pie plate, and set aside.
  5. TO MAKE THE SNOW MOUNTAIN, drain and rinse the tofu, break it into pieces, and put it in a food processor. Add the lemon juice, vinegar, garlic, salt, coriander, dill weed, onion powder, and pepper and process until smooth and creamy.
  6. Spoon the tofu mountain into the center of the garlic tomatoes, forming a tall mound. Garnish with a sprinkle of parsley and place the herb sprig at the top of Snow Mountain. At this point you can refrigerate the appetizer until shortly before serving.
  7. PREPARE THE APPETIZER FOR SERVING: Preheat the oven to 350 degrees F. If you’re serving the dish shortly after preparing it, put the pie plate on a large, rimmed baking sheet for easy handling. Tuck the appetizer into the oven for 15 to 20 minutes, or until the mixture is bubbling.
  8. Remove from the oven, sprinkle very lightly with paprika, and add the fresh herb sprig. Bring the bubbling appetizer to the table and set it on a trivet–and don’t forget the dipping breads!

Important:

If you’ve prepared the dish in advance and have chilled it, bring it out of the fridge about 2 or 3 hours before serving. Then pop it into the preheated oven.

If you’re taking it right from the fridge and want to heat it, put it on a baking sheet and pop it in a cold oven. Set the temperature to 400 degrees F. and warm for about 20 to 25 minutes, or until it is bubbling. Refrigerated, the leftovers keep well for up to 5 days.

Tomatoes finished