Brussels Sprouts Holiday Salad

November 10, 2021 by Leave a Comment

sprout salad

The holidays are fast approaching and menu planning is on the way. Brussels spouts have long been a tradition on holiday tables. Some people have a fondness for them and some do not, but brussels sprouts have come a long way since I was a kid.

This salad uses raw, shaved sprouts, you may think they would taste bitter raw but actually they taste mild compared to the old way of boiling or over cooking them.

shredded brussel sprouts salad

With all the rich heavy foods that are served up during the holidays it’s nice to have something fresh, green and lighter on the table as well as a festive presentation.

Another reason I like serving this salad is because it holds up really well at room temperature, so you don’t have to worry about it wilting as it sits out.

holiday salad

Fresh grapes, dried golden raisins, decadent marcona almonds with lots of shredded parmigiano make up this fresh take on a brussels sprouts salad.

I hope you give it a try, even the leftovers are good the next day!

brussels and sausage

If you’re looking for cooked brussels sprouts here are two of my favorites, this delicious combination of roasted sprouts with Italian sausage and balsamic glaze, and you can even have some fun with the presentation using the glaze.

smashed sprouts

And finally these addicting smashed sprouts with parmesan and lemon aioli, they’re made similar to the popular smashed potatoes but on the healthier side. They’re crispy and caramelized on the outside and tender on the inside, another perfect side dish to your holiday table and they’re gluten free!

Brussels Sprouts Holiday Salad
 
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Shaved brussels sprouts with fresh and dried fruits and nuts makes up a colorful and festive holiday salad.
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Ingredients
  • 4 heaping cups shaved brussels sprouts, prepare them by cutting off the stems and tearing off any brown leaves and thinly shaving them by hand with a knife, mandoline or food processor
  • ½ cup plus more, for finishing the salad of freshly grated parmigiano reggiano cheese
  • 1 cup fresh red grapes, sliced in half
  • ½ generous cup of plump golden raisins
  • ½ cup marcona almonds
  • handful of mixed greens or arugula
  • DRESSING
  • 1 part fresh lemon juice to 3 parts olive oil
  • pinch of red pepper flakes
  • 1 small garlic clove grated
  • a dollop of djon mustard
  • a teaspoon of honey
  • salt and pepper to taste
Instructions
  1. Whisk up or shake in a jar all the dressing ingredients, taste to your liking by adding more or less of the ingredients.
  2. Place all the salad ingredients into a large bowl, tossing everything together then spoon in the dressing ( you don't want it soggy, add a little at a time).
  3. Taste for seasoning then either mound it high in a pretty bowl or serve it spread out on a pretty platter.
  4. Shower the top with additional grated parmigiano reggiano.
  5. Enjoy

 

 

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Pumpkin Tiramisu the Ultimate Fall Dessert

October 26, 2021 by Leave a Comment

tiramisu

Yes it’s October and we’re deep into all things pumpkin. This pumpkin tiramisu that I’m featuring is perfect for any fall gathering that you might be having. It’s very quick to make, no baking involved, easy for the upcoming holidays and it doesn’t include any raw eggs in the ingredients like the classic tiramisu does.

Espresso soaked layers of store bought lady fingers with just a hint of your favorite liquor, slathered with a pumpkin mascarpone cream mingled with whipped cream and warm spices.

pumpkin dessert

I like making my tiramisu freeform without a pan just layered onto a platter similar to my pistachio tiramisu. If you’re making a larger amount, maybe doubling the recipe it would be best to use a glass pan like a 9×12.

cake presentation

This is such an easy dessert to pull together and fun to make with your kids and grandchildren. You can omit the liquor and decorate the top however you wish.

pumpkin tiramisu loaf

So this fall and the upcoming holiday season you might want to add this twist on the classic tiramisu as a delicious alternative to pumpkin pie!

Pumpkin Tiramisu the Ultimate Fall Dessert
 
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A twist on the classic tiramisu and perfect for the fall season.
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Ingredients
  • 1 package of savoiardi lady fingers or 18 total
  • 8 oz, mascarpone cheese, room temperature
  • ½ cup pumpkin puree, (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • ¼ cup brown sugar
  • ½ teaspoon vanilla
  • 1-1/2 cups heavy cream
  • 2 tablespoons white sugar, 1 for the espresso and 1 for the whipped cream
  • 1- ½ cups brewed espresso, cooled down
  • 2 Tablespoons liquor of choice like amaretto, spiced rum, kahlua or you can just leave it out or use less.
  • nuts to garnish the top or a dusting of chocolate
Instructions
  1. Brew your espresso, when cooled pour into a flat bottomed bowl and add the liquor which is optional and 1 tablespoon of the white sugar, mix well to disolve.
  2. TIP: If you open your canned pumpkin puree and you notice a lot of moisture and it's watery I like to briefly cook it on the stove in a pot or a skillet on medium low with constant stirring so it doesn’t stick or burn. Don't overcook it, just let it release some of the liquid and then let it completely cool down making sure you yield ½ cup puree.
  3. In a large bowl add the room temp mascarpone cheese, brown sugar, pumpkin pie spice, vanilla and the pumpkin puree, with a hand mixer just mix till blended, don't over mix, mascarpone can curdle.
  4. In a small bowl add the heavy cream and the 1 remaining tablespoon of white sugar, beat til you reach medium peaks.
  5. Fold the whipped cream into the mascarpone pumpkin mixture until well incorporated.
  6. Have your flat bottomed platter ready for plating and one by one quickly dip the lady fingers into the espresso, don't let them get soggy just a quick dip will do.
  7. When you have 6 in a straight row smear on a generous layer of the pumpkin cream, then repeat with next layer of dipped ladyfingers on top of the others, more pumpkin cream on top of that then one last layer.
  8. All together you should have three layers using 18 lady fingers in total.
  9. Make sure the top layer is nicely covered with the pumpkin. cream and then garnish with chopped nuts or a dusting of chocolate or a sprinkling of pumpkin spice.
  10. Then into the fridge it goes so the flavors can meld together either overnight or at least for four hours.
  11. Serve in slices.
  12. You can get 6 to 8 slices depending how big you cut them.

 

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Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

October 8, 2021 by 1 Comment

parm squash

Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.

One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.

 

spaghetti squash

One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.

You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.

cooked squash

It looks just like spaghetti doesn’t it?

brown butter and sage

You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.

toasted sage and hazelnuts

Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.

squash and parmesan

I’ve made this many times as a side to a light protein and it always gets rave reviews.

Or you can just grab a fork and eat it as is!

5.0 from 1 reviews
Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage
 
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Take advantage of squash season with this side dish or entree of creamy and flavorful spaghetti squash
Author:
Ingredients
  • 1 large spaghetti squash
  • 1 stick of unsalted butter
  • 1 large handful of fresh sage
  • 3 finely crushed or grated garlic cloves
  • a showering of grated parmesan as much as you like
  • toasted hazelnuts split in half
  • olive oil
  • salt and pepper to taste
Instructions
  1. Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you'll also be able to remove them after it's roasted.
  2. Drizzle the cut squash with some olive oil, salt and pepper.
  3. Add parchment paper to a rimmed sheet pan and place the squash cut side down.
  4. Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You're looking for an al dente feel.
  5. When squash is done cooking flip over to cut side up and let the 2 halves cool down.
  6. When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the "spaghetti".
  7. FOR THE BROWNED BUTTER SAUCE
  8. On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it's finished and the sage should be somewhat crispy, then add in the toasted nuts.
  9. You can remove the garlic if it gets too dark (optional).
  10. Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
  11. Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
  12. Top with a few crispy sage leaves for garnish.

 

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