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Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

Happy Hour: The Normandy

YumSugar — Mon, 02 Nov 2009 14:00:03 -0800

Over the weekend, something monumental happened: I discovered what is quite possibly the world's most perfect Fall cocktail. The Normandy, as it's called, has cool weather written all over it, with ingredients like cranberries, green apples, and Calvados, a type of French apple brandy from - you guessed it - Normandy.

The tipple balances all the elements you'd ever hope for in a drink. It's simultaneously cool and warm, sweet and tart. Despite being incredibly basic, its elegant simplicity has more sophistication than most of today's overthought cocktails. My only problem? Now that the pursuit for The Thanksgiving Cocktail is over, what do I look forward to? The drink to end all other Autumn drinks, when you read more.

10 Dishes to Get You Excited For Thanksgiving

partysugar — Mon, 02 Nov 2009 06:50:50 -0800

Just ask YumSugar, there's no one who gets more excited about Thanksgiving than yours truly. It's my favorite holiday and while I've been telling myself not to worry about it, the time has come: We are officially in November and I'm ready to talk turkey. And mashed potatoes. And gravy. And cranberry sauce. Well, you get the idea! To encourage you to start thinking about the big day, I rounded up our best Thanksgiving recipes.

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Fall Style: A Seasonally Colorful Corner

CasaSugar — Mon, 02 Nov 2009 06:15:06 -0800

Lovely Little Vignettes member Deemurph created this colorful Fall corner in her home with a handsome Danish bar cart and some other finds from her favorite vintage store in Los Angeles, 45 Three Modern Vintage. I love how the warm colors are seasonal, but not in a kitschy way. I don't see any pumpkins or Indian corn here, but this lovely little vignette certainly feels timely.

The great thing, she points out, is that it will be "easy to change up this corner as the seasons transition." She says, "All I have to do is change the painting and my flowers . . . and VOILA! . . . a whole new scene!" Looks great, don't you think?

Have you created any lovely little vignettes in your home recently? Please add them to our group!

Know Your Ingredients: Solid Pack Pumpkin

YumSugar — Mon, 02 Nov 2009 04:00:10 -0800

Recently, a co-worker came to me with a number of questions about canned, solid pack pumpkin: Is it sweetened? Does it have spices in it? What is it used for?

Well, Alexis - and anyone else curious to know - here's the answer you've been waiting for. Solid pack pumpkin is exactly that: just pumpkin, and nothing else (despite the misleading pumpkin pie that is often on the label). It's sometimes called pumpkin purée or "100% pure pumpkin" to distinguish it from the similarly named canned pumpkin pie filling, which contains sugar and spices.

Although you can make it yourself, buying solid pack pumpkin - which is free of preservatives - saves you the effort of seeding, roasting, scooping, and blending pumpkin flesh until smooth. The purée can be used as a time-saving measure when making pumpkin pie, pumpkin bread, and pumpkin soup.

Have you ever bought solid pack pumpkin? What did you use it for?

Happy Hour: Sage Sangria

partysugar — Fri, 30 Oct 2009 16:00:50 -0700

Just because Summer is long gone but that doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using a warm-weather fruit like peaches, this sangria is infused with Fall's most woody herb, sage. The recipe is simple, but the resulting drink is complex and earthy, perfect for sipping in front of a roaring fire. Honey adds a subtle sweetness and the sage makes this concoction an ideal pairing for any Autumnal dinner. Want the easy recipe? Keep reading.

Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Must Read: Field Guide to Candy

YumSugar — Fri, 30 Oct 2009 10:30:04 -0700

With tomorrow being Halloween, we've unofficially opened the Pandora's Box that is Fall sweets season. That's why the Field Guide to Candy ($16) couldn't have come at a better time. Pastry chef Anita Chu, who authored the Field Guide to Cookies, has come out with a second book, which promises to teach you "how to identify and make virtually every candy imaginable." Does it live up to its promise? To find out, keep reading.