Pumpkin Pie Sangria

pumpkin sangria
Recipe and photo credit: http://www.delish.com/cooking/recipe-ideas/recipes/a56371/pumpkin-pie-sangria-recipe/

INGREDIENTS

  • 1 bottle white wine, chilled
  • 1 bottle sparkling cider, chilled
  • 1/2 c. pumpkin pie vodka
  • 1 pear, chopped
  • 1 apple, chopped
  • 1/4 c. sugar
  • 1/2 tsp. pumpkin spice
  • Cinnamon sticks, for garnish

DIRECTIONS

  1. On a small shallow plate, combine sugar and pumpkin spice and mix to combine. Rim glasses with a piece of apple and dip glasses into mixture. Set aside.
  2. In a large pitcher, combine wine with cider and pumpkin pie vodka. Add chopped fruit and stir to combine. Pour into glasses and garnish with a cinnamon stick.
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Pumpkin Pie by Paula Deen

pumpkin pie
Recipe & Photo credit: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe-1941963

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 2 cups canned pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1 piece pre-made pie dough
  • Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pumpkin Spice Latte

Photo and recipe credit: http://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-spice-latte-3363265

pumpkin spice latte

Ingredients

  • 1 cup milk
  • 2 tablespoons pure pumpkin puree
  • 1 tablespoon sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for sprinkling
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup hot espresso or strong brewed coffee
  • Sweetened whipped cream, for serving

Directions

Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

The Kale Mary Recipe

Recipe and photo credit: http://www.seriouseats.com/recipes/2012/03/the-kale-mary-kale-juice-tomato-celery-recipe.html

Kale Mary

Ingredients:

  • 1 teaspoon prepared horseradish
  • 1 tablespoon soy sauce
  • 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes, see note)
  • 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
  • 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
  • 2 tablespoons (1 ounce) juice from 2 lemons
  • Dash hot sauce
  • Garnish: celery rib

Directions:

Mix horseradish and soy sauce in a glass. Add tomato juice and stir well until horseradish is well distributed. Add kale juice, celery juice, lemon juice, and hot sauce. Stir well. Serve with celery rib garnish, over ice if desired.

Catfish Piccata

Recipe and photo credit: http://www.foodnetwork.com/recipes/food-network-kitchen/catfish-piccata-recipe-2107222

Catfish August

Ingredients

  • 4 6-ounce catfish fillets
  • Kosher salt and freshly ground pepper 
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 lemon (1/2 zested and juiced, 1/2 cut into wedges) 
  • 3 cups mixed salad greens
  • 2 tablespoons capers, drained and rinsed
  • 1/2 cup fresh parsley leaves

Directions

  1. Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
  2. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice.
  3. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
  4. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish.
  5. Serve with the salad and lemon wedges.

Photograph by Antonis Achilleos

Zucchini, Banana, and Flaxseed Muffins

Recipe and photo credit: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins#Zucchini%20and%20Summer%20Squash%20Recipes%7C/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide%7C851872

INGREDIENTS

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed ripe banana (from 1 large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

     

  2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Grilled Pork Porterhouse with Peach Agrodolce

Recipe and photo credit: http://www.myrecipes.com/recipe/grilled-pork-porterhouse-with-peach & http://www.myrecipes.com/recipe/peach-agrodolce

Peach August

Agrodolce (agro: sour; dolce: sweet), a traditional Italian sweet-and-sour sauce made with vinegar and sugar (or sweet ingredients such as fresh peaches and raisins), adds fresh summer flavor to the granddaddy of all pork chops. Thick-cut pork porterhouse includes a juicy portion of the tenderloin on one side and a large cut of the loin on the other.

Peach Agrodolce:

Ingredients

  • 2 tablespoons raisins
  • 2 tablespoons tawny port wine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 large fresh, ripe peaches, peeled and diced into 1-inch pieces
  • Salt and freshly ground pepper

How to Make It

Cook raisins, port, and 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, 5 minutes. Remove from heat; whisk in parsley, vinegar, and oil. Stir in peaches and salt and pepper to taste.

 

Grilled Pork Porter House with Peach Agrodolce:

Ingredients

  • 4 (1 1/2-inch-thick) pork porterhouse chops (about 2 1/2 lb.)
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Peach Agrodolce

How to Make It

Step 1

Let pork stand at room temperature 30 minutes. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Brush pork with olive oil, and sprinkle with salt and pepper.

 

Step 2

Grill pork over lit side of grill, covered with grill lid, 4 minutes on each side; transfer pork to unlit side, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer registers 150°. Let stand 5 minutes. Arrange pork on a serving platter, and top with Peach Agrodolce.