Squash Bread with Cranberries

I’m thinking about Thanksgiving even though this year we won’t have our usual family get-together. We all know why. We’re just waiting this whole Covid era out. Then we will have a proper holiday celebration.

But I am roasting a turkey because roasted turkey is one of my favorite things to eat. Unfortunately my daughter, our family carver, won’t be around to slice her perfect slices.

I’m also making my usual baked cranberries, sweet potato casserole and a green vegetable, probably Brussels sprouts.

Not sure I’ll bother with stuffing.

But definitely making this squash bread with fresh cranberries, because it’s rich and gently seasoned and not-too-sweet so it’s perfect with dinner, but also is a good snack or breakfast treat the day after.

Dessert? Probably baked apples.

Squash Bread with Cranberries

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon grated nutmeg

• 1/2 teaspoon ground ginger

• 1/8 teaspoon ground cloves

• 3/4 cup brown sugar

• 6 tablespoons vegetable oil

• 2 large eggs

• 1 cup mashed cooked winter squash (such as butternut, acorn, kuri)

• 3/4 cup fresh cranberries

• 1/3 cup water

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set it aside. Beat the brown sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Add the squash and cranberries and beat the mixture to blend the ingredients thoroughly. Add the flour mixture, stirring only enough to blend in the dry ingredients. Mix the water and lemon juice and add it to the batter with the vanilla extract. Stir to blend the ingredients. Pour the batter into the prepared pan and bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes, then invert onto a cake rack to cool completely.

Makes one loaf. 

Cranberry Kumquat Conserve

There are so many delicious “November foods.” Like sweet potatoes, pears, cranberries, persimmons and so on.

Not as many people know about kumquats though.

In case you don’t know what they are or haven’t used them, kumquats are a small citrus fruit. They look like oval mini-oranges.

They aren’t everybody’s taste. Kumquats are tart, so the flavor is something you love or hate immediately.

I love them. In fact, one of my favorite treats is candied (sugar coated) kumquats.

You can eat kumquats raw. Cut them into a salad — they’re especially good with greens or Brussels sprouts and a soft goat’s milk cheese.

But the pungent flavor mellows beautifully when cooked, so kumquats are especially wonderful in chutneys, relishes and preserves. If you need a pretty hors d’oeuvre that goes beyond ordinary for a party or New Year’s Eve guests, check out my mascarpone crisps with kumquat preserves.

The recipe here for cranberry conserve, is a really good option for Thanksgiving. This dish has several virtues:

1) it goes with turkey, so it’s perfect for Thanksgiving.

2) it’s quick and easy to prepare — about 30 minutes from start to finish.

3) it’s colorful, making it a festive addition to your holiday table.

4) it lasts for a week or so in the fridge, so you can make it ahead and also rely on leftovers.

5) best of all, it is really tasty.

Happy Thanksgiving.

Cranberry Kumquat Conserve

• 3 cups fresh cranberries

• 10-12 kumquats

• 1/2 cup honey

• 1/2 cup orange juice

Rinse the cranberries and place them in a saucepan. Cut the kumquats in half and remove the seeds. Chop the kumquats and add them to the cranberries. Add the honey and orange juice. Stir the ingredients and bring the liquid to a boil over high heat. Turn the heat to medium and simmer the ingredients for about 20 minutes, stirring occasionally, or until thick.

Makes about 2 cups

Bread Stuffing with Sour Cherries

Every year I make at least two stuffings for Thanksgiving dinner. For old time’s sake one is usually my Mom's (Nana’s) barley-shape noodle "filling" or a sorghum-based version of that.

I just put one of those Nana ones in the freezer.

Once I made a fabulous Bread Stuffing with Figs and Hazelnuts. This year I want dinner to be completely nut-free though, so, maybe I’ll redo that one some other time.

I have prepared gluten-free stuffings for certain guests and once made one based on spelt bread.

A while ago a friend of mine gave me a jar of sour cherries, so I used some recently in an experiment to see if they would be tasty in a stuffing for a turkey dinner.

They were!

This recipe is versatile though. If you don’t want to buy a bottle of sour cherries, you can use grapes or fresh or dried cranberries.

Bread Stuffing with Sour Cherries

• 3 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 stalks celery, chopped

• 2 medium apples, peeled, cored and chopped

• 6 cups 1/2-inch diced bread

• 1 cup sour cherries

• 2 teaspoons grated orange peel

• 1 teaspoon dried rosemary (1 tablespoon fresh, chopped rosemary)

• 1 teaspoon dried thyme (1-1/2 teaspoons chopped, fresh thyme)

• 1 cup chicken or vegetable stock

• salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees. Heat the vegetable oil in a sauté pan over medium heat. Add the onion, celery and apples and cook, stirring occasionally, for 3-4 minutes or until slightly softened. Add the bread cubes, cherries, orange peel, rosemary and thyme. Toss ingredients to distribute them evenly. Pour in the stock and sprinkle with salt and pepper. Toss the ingredients to moisten the bread. Spoon the stuffing into a casserole, cover the casserole and bake for 30 minutes. Remove the cover and bake for another 12-15 minutes.

Makes about 8 cups

Sweet Potatoes with Raisins and Ginger

Is it just me or does everyone else think that life goes from holiday to holiday?

Rosh Hashanah/Yom Kippur — Sukkot — weren’t they just a few days ago?

And now, Thanksgiving is coming. I already ordered a turkey. Already have my menu planned.

It includes this sweet potato dish which I served recently to much acclaim.

Bonus to this dish? You can prepare this ahead up to adding the raisins and ginger. How easy is that?

Sweet Potatoes with Raisins and Ginger

• 3 medium sweet potatoes

• 3 tablespoons vegetable oil

• 3 tablespoons honey or maple syrup

• cinnamon, salt

• Cayenne pepper (or use Aleppo pepper), optional

• 1/4 cup raisins

• 1/4 cup chopped crystallized ginger

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the sweet potatoes, cut them into bite size pieces and place on the baking sheet. Heat the vegetable oil and honey together until warm and easy to combine; pour over the pieces and toss to coat them. Sprinkle lightly with cinnamon, salt and pepper if used. Roast for 14-15 minutes, turning the potatoes 2-3 times, or until softened. Add the raisins and crystallized ginger, toss and continue to bake for another 5-6 minutes or until the potatoes are crispy and tender..

Makes 4 servings

Beet and Chickpea Salad

I realize beets are available throughout the year. We are a beet-loving family, so I buy them all the time. Throughout the year.

And yet, I still associate beets with autumn. In my memory, September, October, November — those months are the real “season” for harvesting beets. In fact, I remember them as an integral part of the meals during Jewish holidays.

Sukkot, the “harvest holiday” is a good time to include beets on the menu. Look for beets with the greens still attached — they are from a current harvest. They are sweeter and tastier. Lovely however you cook them, including this salad, which you can make ahead. Serve it at room temperature.

Beet and Chickpea Salad

• 4 large beets

• 1 15-ounce can chickpeas, drained and rinsed

• 1 tablespoon olive oil

• 2 teaspoons fresh thyme leaves

• sea salt

• 3 tablespoons olive oil

• 3 tablespoons white wine vinegar

• 2-3 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Preheat the oven to 450 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. While the beets are cooking, place the chickpeas on a foil-lined baking sheet. Pour the one tablespoon olive oil on top and shake the pan to coat all the chickpeas. Sprinkle with thyme and sea salt to taste. Shake the pan again. Roast for 20 minutes, shaking the pan every 5 minutes or so, or until golden brown and crispy. Add the roasted chickpeas to the beets. Pour the remaining olive oil over the vegetables and toss, then pour in the white wine vinegar and toss again. Sprinkle with parsley and salt and pepper to taste. Let rest for 10-15 minutes before serving.

Makes 8 servings

Chick Pea and Carrot Salad

Of course, of course we will be slicing apples and dipping them in honey on Rosh Hashanah. (which begins at sunset on September 29th).

But chickpeas are on the menu too. In his Encyclopedia of Jewish Food, the late rabbi and food authority Gil Marks wrote that “chickpeas are a traditional Rosh Hashanah food, a symbol of fertility, abundance and a wish for a well-rounded year to come.”

I usually make chickpeas into hummus, but sometimes I serve them whole, as a snack, roasted, the way my mother made them when I was growing up – a recipe called nahit. She coated the chickpeas with vegetable oil, sprinkled them with salt and paprika and baked them until crispy.

I changed her recipe somewhat -- I use olive oil, kosher salt and fresh thyme, or sometimes za’atar, as seasonings. Nahit is a delicious snack and a healthy one too: chickpeas are a good source of protein, minerals (including calcium) and fiber.

For this coming holiday though I’ll be making a chickpea and carrot salad to serve with dinner. Carrots are another symbolic ingredient of the holiday, so this recipe is a double-up of special ingredients of festive food for the holiday table. It’s a dish that can be made in advance, which makes it a good choice at such a busy time. And it is colorful too, fit for any celebration, including Break-the-Fast. 

Chick Pea and Carrot Salad

• 1 15-ounce can chickpeas

• 4 medium carrots, sliced thin

• 1/2 chopped red onion

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint

• 1 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• salt to taste

Rinse the chickpeas under cold running water; let drain and place in a bowl. Add the carrots, onion, parsley, mint, cumin and cayenne pepper and toss to distribute the ingredients evenly. Pour in the olive oil and lemon juice. Toss to coat the ingredients evenly. Taste for seasoning and add salt to taste.

Makes 6 servings

Stuff It: Matzo Stuffing

Matzo Stuffing with Apples and Portobello Mushrooms

Almost everyone I know makes brisket for the first Seder.

But my grandma, and then my mother — for all the years that I remember — served turkey. So, so do I.

I may also make a brisket, depending on how many people are coming to celebrate with us. Or, I may make brisket for the second night. Depends.

But there’s always a turkey. And that means stuffing.

And so, the chosen stuffing for this year: crushed matzo with apples and portobello mushrooms. It’s easy and can be prepared in advance; just pop it in the oven to cook about 40 minutes before serving time. Sometimes I add thyme to this dish, sometimes I don’t, depending on the crowd. It’s delicious either way, although of course, the fresh herb gives it a bit more flavor.

Matzo Stuffing with Apples and Portobello Mushrooms

• 6 pieces of matzo, broken up into little pieces

• 1-1/2 cups chicken or turkey stock (or vegetable stock)

• 3 tablespoons vegetable oil

• 1 large onion, chopped

• 1 large stalk celery, chopped

• 2 large Portobello mushroom caps, chopped

• 2 tart apples, peeled and chopped

• 1/2 cup golden raisins

• 3 tablespoons chopped fresh parsley

• 2 teaspoons fresh thyme leaves, optional

• salt and freshly ground black pepper to taste

• 2 large eggs, beaten

Preheat the oven to 375 degrees. Place the matzot in a bowl and pour the stock over them. Let soak for 5-6 minutes or until liquid has been absorbed. Set aside. While the matzot are soaking, heat the vegetable oil in a saute pan over medium heat. Add the onion and celery and cook for 1-2 minutes. Add the mushrooms and cook for 3-4 minutes. Add the apples, raisins, parsley and thyme, if used, and cook for another minute. Spoon the contents of the pan into the bowl with the matzot. Sprinkle with salt and pepper. Toss ingredients to distribute them evenly. Add the eggs, mix the ingredients thoroughly. Spoon the ingredients into a baking dish. Bake for about 40 minutes or until the top is crispy.

Makes 6-8 servings

Roasted Cauliflower with Crumbs

Roasted Cauliflower with Crumbs

I recently read Mark Twain’s novel “The Tragedy of Puddin’head Wilson,” a story about what happens after two babies are switched and their real identities are lost almost forever.

In addition to being a good read, filled with humor and irony, this book also includes a character who keeps a diary where he writes wise sayings.

I always wondered where this famous Twain quote came from: “Cauliflower is nothing but cabbage with a college education.” Now I know.

I recommend the book. Also recommend this cauliflower dish, which is so easy to prepare you don’t need a college eduction to make it.

Roasted Cauliflower with Crumbs

• 3/4 cup Panko

• 1 large clove garlic, finely chopped

• 2 tablespoons chopped fresh dill

• 1/4 cup olive oil

• 2 teaspoons Dijon mustard

• 1 large head cauliflower, cut into florets

Preheat the oven to 425 degrees. Mix the Panko, garlic and dill together and set aside. In a large bowl, mix the olive oil and mustard together until thoroughly blended. Place the cauliflower in the mustard-oil bowl and toss to coat the pieces on all sides. Place the coated pieces on a baking sheet. Scatter the Panko over the pieces and toss to coat the pieces lightly. Roast for about 15 minutes or until crispy and tender, turning the pieces once or twice. Most of the crumbs will separate from the cauliflower. Place the cauliflower in a serving dish, scatter the crumbs on top.

Makes 6 servings

Cranberry Pie with Dried Figs and Cashews

There’s more to Thanksgiving than the turkey. It’s cranberry season too! And the folks at Squaremealroundtable.com are featuring a recipe collaboration that showcases all sorts of recipes using cranberries.

Here’s mine, a riff on pecan pie. Because of allergies I can’t cook with pecans, so over the years I’ve learn to develop recipes using substitutions. This pie, which is on my Thanksgiving menu, has cashews. And because cashews are sweeter than pecans, I wanted something tart for some balance.

Cranberries!

I also added some dried figs because why not! I’ve also made this pie using dates. Cut up dried plums would work too.

Thanks to Squaremealroundtable and Whatannieseating for organizing this fun and festive cranberry collaboration.

After the recipe you can find a list of some of the other recipes people submitted.

Cranberry Pie with Dried Figs and Cashews

• 2/3 cup honey

• 1/3 cup sugar

• 3 large eggs

• 3 tablespoons melted coconut oil, butter or margarine

• 2 tablespoons all-purpose flour

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 cup fresh cranberries

• 1 cup halved cashews

• 1/2 cup chopped dried figs or dates

• 1 unbaked 9-inch pie crust

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and coconut oil in a bowl and whisk the ingredients until well blended. Stir in the flour, cinnamon, salt and vanilla extract and blend in thoroughly. Stir in the cranberries, cashews and dates. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

Makes one pie

Here are some of the other recipes:

LaLaLunchbox Cranberry Orzo Salad

SquareMealRoundTable: http://www.squaremealroundtable.com/recipes/cranberry-orange-streusel-pie

WhatAnniesEating: WhatAnniesEating.Com

RonnieVFein: http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

rumblyinmytumbly:_www.rumblytumbly.com

shortgirltallorder: https://shortgirltallorder.com/vegan-cranberry-orange-sweet-buns

aforkfulofyum: www.aforkfulofyum.com/http://aforkfulofyum.com/chocolate-cranberry-almond-bars/

siftandsimmer: https://www.siftandsimmer.com/white-chocolate-cranberry-cookies/

fufuinthekitchen: https://fufuskitchen.com/cranberry-orange-biscotti/bavettemeat.com

joyosity: https://the-cooking-of-joy.blogspot.com/2016/12/cranberry-curd-tart.html

jessiesheehanbakes: https://www.jessiesheehanbakes.com/2017/12/06/cranberry-buckle/

wildflourchi:www.wildflourchi.com

Ciao Chow Bambina: https://www.ciaochowbambina.com/cranberry-pecan-cracker-spread/

bakingthegoods: http://bakingthegoods.com/2017/11/13/cranberry-apple-brown-butter-crumble-pie/

katiebirdbakes: https://www.katiebirdbakes.com/cranberry-sauce-breakfast-rolls/

crumbtopbaking: https://www.crumbtopbaking.com/cranberry-orange-overnight-oatmeal-muffins/

tinykitchencapers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

pieladybakes: https:/youcanliverichonless.com/cranberry-tarts/

Mashed Potatoes, Two Ways (dairy-free and dairy-loaded)

In our nuclear family of 11, there are the pro-potato people and the no-potato people.

I am a top level pro-potato person.

And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.

The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.

Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.

dairy-loaded Mashed Potatoes

• 2 pounds boiling potatoes (such as Yukon Gold)

• 4 tablespoons butter, cut into chunks

• 4 tablespoons cream cheese, cut into chunks

• 1/2 cup dairy sour cream

• 1/4 cup warm milk, approximately

• salt and freshly ground black pepper to taste

Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.

Makes 6 servings

DAIRY-FREE Mashed Potatoes

• 5 medium all-purpose potatoes such as Yukon Gold

• 1/4 cup olive oil

• 1 small onion, chopped

• 1 large clove garlic, chopped

• 3 tablespoons lemon juice

• 3 tablespoons chicken or vegetable stock

• salt to taste

• pinch or two of cayenne pepper

• 3 tablespoons fresh bread crumbs

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.

Makes 6 servings