Baked Brie with Cranberries and Pecans

 

A luscious, elegant appetizer for fall and winter is baked brie. It looks fancy but is easy to make. This appetizer is perfect for all holiday parties and dinners. I love adding cranberries and nuts to baked brie in fall and winter. My choice of nuts is pecans, but you could also use walnuts if you prefer their taste.  Both work well with baked brie. 

 

 

 

 

 

Baked Brie with Cranberries and Pecans

Use organic when available. Makes 8 Servings Time: about 25 mintues

Perfect for all holiday parties

 

Ingredients

• 1 (13.4-ounce) round brie 
• 1/2 cup roasted pecan pieces
• 1 (12-ounce) bag fresh cranberries
• 1/2 cup water
• 1/2 cup maple syrup
• Zest and juice of 1 orange
• 1 teaspoon chopped fresh rosemary

 

Instructions

• Preheat oven to 350 F or 150 C
• In medium saucepan, combine cranberries with maple syrup & water over medium-high heat; bring to boil & then reduce to medium-low heat
• Cook stirring occasionally, until cranberries have popped & mixture has thickened (8 to 10 minutes); remove from heat & stir in orange zest, juice, & rosemary
• Place brie in a baking dish lined with parchment paper or a small cast iron skillet
• Bake 8 to 10 minutes until center of brie is soft
• Place brie on serving platter and top with cranberries & pecans
• Serve immediately with crackers, toasted bread, and apple slices.

 

 

 

 

 

 

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Rich & Creamy Pumpkin Soup

When the temperatures turn cooler in fall, I always think of a warm, thick soup with crusty bread. Living in Florida, it’s not that cold, but I still want soup as our temperatures drop.  Everyone has their favorite pumpkin soup recipe.  Here’s my spin on the autumn classic.  Feel free to adapt by adding spices or whatever pleases your palate or pantry.

 

 

My thick soup is creamy with a depth of flavor without adding cream.  I use yogurt, but if you have to avoid dairy, you can substitute coconut or almond milk.   Simmering pumpkin with garlic and onion is the key to the taste. You can use the real deal with small cooking pumpkins, or if you’re pushed for time, substitute prepared pumpkin puree. Nuts and seeds add a crunchy aspect to  the velvety pumpkin soup. Try toasting some sliced almonds in a dry pan set on a low flame until lightly browned. You can substitute pecans, walnuts, pignoli nuts, or seeds.

 

 

Rich & Creamy Pumpkin Soup With Nuts

Use organic when available. Serves 4 to 6

Ingredients

• 2 tbsp olive oil
• 2 lbs fresh pumpkin, peeled, seeded, chopped (Sub 2 1/2 cups puree)
• 2 medium onions sliced
• 2 cloves of garlic
• 3 cups vegetable or chicken stock
• 1 cup plain Greek yogurt (coconut or almond milk)
• 1/2 cup roasted nuts (almonds, pecans, walnuts, pignoli nuts, croutons, or seeds) 

Instructions

• Over medium heat, add oil to pot and saute onions for 1 minute 
• Add pumpkin and garlic and saute for a couple of minutes
• Add stock and salt and pepper and bring to a boil
• Reduce heat and simmer until pumpkin is tender about 30 minutes
• Blend with immersion blender or let cool slightly and remove to regular blender
• Return to pot and add yogurt
• Cook 1 minute on medium
• Serve in soup tureen or individual bowls
• Optional 1 tablespoon yogurt to swirl through the soup or drop into soup
• Garnish with roasted nuts, seeds, croutons, or roasted chickpeas

 

 

 Enjoy!

 

 

 

 

 

 

 

 

 

 

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Pumpkin Pie Spice & Pumpkin Dip For Fall Holidays

 

Many autumn dishes call for pumpkin pie spice. It's really just a simple mix of cinnamon, nutmeg, ginger, and allspice.  I save a few glass spice jars with lids (wash, air dry) for my inexpensive homemade mixes like this.  Pumpkin Pie spice is easy to make and economical too. Be sure to annually review your herbs and spices for freshness. Although they theoretically don't expire or become unsafe, they do lose flavor, color, and aroma over time. NOTE:  Some pumpkin spice blends sold commercially contain cloves too. I personally do not like cloves. You can add and subtract a spice and change amounts to personal preference.

  

Pumpkin Pie Spice

Use organic when available. Time about 5 minutes Makes 1 cup

Ingredients

• ¼ cup ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 1 tablespoon ground allspice

Instructions

• Combine cinnamon, nutmeg, ginger, and allspice together in a bowl
• Store in air-tight container with lid
• Label with name & date mixed

  

 

 

 Now for Pumpkin Dip:

 

 

 

 For all your autumn get-togethers, there's nothing like a bowl of pumpkin dip with a tray of apple slices, ginger snaps, graham crackers, pretzels, or even vanilla wafers.   It's so easy to make and will disappear fast. It's also perfect for afterschool snacks or family night in front of the TV. I suggest you place your cream cheese on the counter until it softens before mixing to avoid lumps.

  

Pumpkin Dip for Fall Holidays

Use organic when available. Makes 4 cups or about 32 Servings in 15 minutes!

For smaller amount, half the ingredients.

 

Ingredients

• 1 cup  confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract 

Instructions

• Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth
• Gradually blend in pumpkin
• Add & mix cinnamon, pumpkin pie spice, and vanilla until well blended
• Chill in the refrigerator until served
• Serve with apple slices, ginger snaps, vanilla wafers, graham crackers, or pretzels 

  

 

 

 

 

 

 

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Kale, Apple & Feta Salad

 

  

 

Today's recipe is a delicious fall salad of massaged kale, apple, and feta with a garnish of dried cranberries and pine nuts. It's perfect for fall and holiday meals. Choose your kale. If you don't like kale, try baby kale which is softer. Wash well, dry, and remove stems from leaves before chopping. Dice apple and toss with lemon juice.

Kale, Apple, & Feta Salad

Use organic when available. Serves 4 to 6

Ingredients

Salad

• 5 to 6 cups chopped kale
• 1 tsp salt
• 1 large apple diced - I like Granny Smith
•  1 tbsp lemon juice
• 1/2 cup feta cheese
• 1/2 cup dried cranberries, cherries, or raisins
• 1/4 cup pine nuts (or pumpkin seeds, pecan or walnut pieces)

Dressing

• 1/3 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar or white wine vinegar
• 1 garlic clove minced
• 1 tbsp Dijon mustard
• 1 to 2 tbsp maple syrup or honey
• salt and pepper to taste

Instructions

• In a small bowl, combine dressing ingredients
• Whisk until well combined, taste, adjust ingredients as needed
• Place kale in large salad bowl
• Sprinkle vinaigrette on kale and massage with fingers for 2 minutes
• Taste kale & pour more vinaigrette if needed & toss to coat
• Garnish with apples, cranberries, pine nuts, and feta
• Optional garnish of pumpkin seeds or walnut or pecan pieces instead of pine nuts

 

 

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