Butternut Squash and Sage Risotto
Roasted Brussels Sprouts
Pear Crumb Cake
Crostini with Gorgonzola and Honey
These simple toasts are both sweet and savory and make a scrumptious pre dinner snack. I suggest using a medium/soft gorgonzola cheese, something in between dry and crumbly and gooey and soft.
Serves 8
Ingredients
- 1 French baguette
- 8 ounces of gorgonzola cheese
- about 1/4 cup good quality honey
Preheat oven to 375 degrees F. Slice the baguette 1/3 inch thick, at an angle. Place bread slices on a large baking sheet, and bake until golden brown, about 10 minutes, flipping half way through baking. Toast can be cooled and stored in a plastic zip lock bag overnight.
Place about 1 tablespoon of gorgonzola cheese on each bread slice and position all the toasts on a large baking sheet. Broil on high heat until cheese starts to melt, about 3 minutes. Place the toasts on a large serving platter and drizzle with honey. Serve warm.
Butternut Squash and Sage Risotto
There is nothing exotic about this risotto, however the classic combination of butternut squash and sage is so warm and comforting and therefore perfect for risotto, an equally warm and comforting dish.
Serves 6
Ingredients
- 10-12 cups vegetable stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound butternut squash, peeled, cut into 1/2 inch cubes
- 1 cup diced leeks
- 1/4 cup fresh sage, stems removed, plus more for garnish
- 2 cups Arborio rice
- 1/2 cup parmesan cheese, plus more for garnish
- salt and fresh ground pepper
Heat the vegetable stock in a medium saucepan and bring to a simmer. Meanwhile, in a medium size heavy bottom saucepan heat 1 tablespoon of the butter and the olive oil over medium heat. Add the diced leeks and cook, stirring occasionally, for 3-4 minutes or until soft. Add the butternut squash, season with salt and pepper, and sauté with the leek for 3/4 minutes more, or until tender and slightly caramelized. Reduce the heat to medium/low and add the rice and the fresh sage and stir all the ingredients together for 1 minute more. Ladle approximately 3/4 cup of the hot vegetable stock into the rice. Continuously stir and once the rice has absorbed almost all the stock (after about 3-4 minutes) ladle another 3/4 cup of stock into the rice. Repeat this process of adding 3/4 cup of stock into the rice once the previous stock has been absorbed until the rice is tender, about 35-45 minutes. Once the rice is tender, stir in the parmesan cheese and the remaining butter. Taste for more salt and pepper. Serve immediate and top with parmesan cheese and sage.
Roasted Brussels Sprouts
If you think you don't like brussels sprouts try them roasted before you settle on your decision. Roasting brussels sprouts in the oven until they are caramelized and crispy takes away that gaggy cabbage flavor and brings out a wonderful nuttiness.
Preheat the oven to 425 degrees. To trim the brussels sprouts, removed the outer leafs and cut off the stem end. In a large roasting pan toss the brussels sprouts with salt, pepper and olive oil. Roast for 25-35 minutes or until the brussels sprouts are caramelized and golden brown. Serve warm.
Pear Crumb Cake
One bite of this cake brings me back to Rossana’s table in Italy. The scent of almond extract and a hint of lemon give this simple cake the freshness and flavor that epitomizes a typical rustic Italian dessert. The delicate flavor and texture of the pear perfectly compliments the lightness of this cake. This light winter cake is the perfect contrast after a heartier meal.
Serves 8
Ingredients
Topping
- 1/2 cup all purpose flour
- 1/2 teaspoon almond extract
- pinch of salt
- 1/4 cup light brown sugar
- 3 tablespoons cold unsalted butter, cut into 1/4 inch pieces
Cake
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla bean extract
- 1/4 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 eggs
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
Pears
- 2 firm pears
- 1 teaspoon fresh lemon juice
- pinch of salt
- 1/4 teaspoon vanilla bean extract
To make the topping combine the flour, almond extract, salt and sugar. Use your fingers to rub the cold butter into the dry ingredients until it resembles coarse crumbles. Refrigerate until needed.
Preheat the oven to 375 degrees F. Lightly grease a 9 inch springform pan with butter. Line the bottom of the pan with parchment paper.
To make the cake, cream the butter and sugar together until light and fluffy, about 4 minutes on medium speed with a mixer. Add the lemon zest, vanilla bean extract and almond extract. Add the eggs, one at a time, mixing after each addition. Gently stir in the dry ingredients (flour, baking soda and salt). Pour the batter into the prepared pan.
Peel and core the pears, then slice into approximate 1/4 inch by 1/2 inch slices. Toss the pears with the lemon juice, salt and vanilla extract. Pour the pears on top of the cake batter. Finally, evenly distribute the crumb mixture on top of the pears. Bake for 50-60 minutes or until the cake is golden brown on top and is cooked in the center. Let the cake cool for 15 minutes, then remove the sides of the springform pan. Use a spatula to slide the cake off the bottom of the pan and peel off the parchment paper, or leave pan bottom on cake. Serve warm or at room temperature with a dollop of whipped cream.
