Maple Glazed Acorn Squash with Sausage, Apple and Sage

October 31st, 2014

Acorn Squash Stuffed 1

If ever you are looking for a dish that epitomizes Fall, this would be the one.  Acorn squash, apples, parsnips, kale, sage, sausage and pecans are all at their peak in Autumn.  I found this recipe on a lovely website called Feasting at Home.  Sylvia is a caterer and her blog reflects the meals that she cooks at home.  The minute I saw this recipe I pinned it to my “Recipes to Try” file on Pinterest.

Acorn Squash stuffed 2V

It was well worth it.  We enjoyed it immensely.  This past week has been a glorious Fall spectacle.  The leaves are at their peak, the skies have been blue and the temperatures have been warm.  We were able to enjoy our stuffed squash on the porch with a lowering sun shining on the lake.  Nature and food at its finest.  I tried to hold on to the moment because winds of change are closing in on us.  Tonight the rains will come, the temperatures will drop and by morning we may have snow.

Acorn Squash stuffed 3

More changes are in store.  We leave for Florida the first of next week.  Closing the cottage for the winter is always a bittersweet affair.  Putting away the beach towels, emptying the freezer of reminders of a summer well spent, bringing in the deck furniture and saying goodbye to our comfy cottage is never easy.  But our Florida house is ready for us, at least for this season.  One of these years I would like to experience winter in the North Carolina mountains. The changing seasons have their appeal.

Acorn Squash 4

Enjoy this taste of Autumn.

MAPLE GLAZED ACORN SQUASH WITH SAUSAGE, APPLE, AND SAGE ( Recipe from Feasting at Home)

Serves 6
3 small acorn squash
2 Cups peeled and diced parsnip ( two medium sized)
1 Cup Italian sausage, browned
1 Cup diced apple ( fuji or gala)
1/2 onion, diced
1 Cup (packed) chopped kale
2 T  packed, chopped sage
2 T Maple syrup
1/2 Cup maple glazed pecans (recipe below) or toasted pecans
3T Olive oil
Splash white wine, or hard cider
kosher salt
Pepper
fresh nutmeg
Preheat oven to 400F
Cut Acorn Squash lengthwise and scoop out seeds with a spoon. Brush insides with a mix of 1 T olive oil and 1 T maple syrup. Sprinkle generously with salt and pepper and lay skin side up on a greased baking sheet, and roast in a hot oven for 30-40 minutes,  until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges in tact, and let cool. Place in a baking dish.
While squash is roasting in the oven, brown Italian sausage, set aside and wipe out pan. In the same pan, saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples and sage, and saute 5 more minutes, until apples are  tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.  Splash with a little white wine and add kale and pecans. When wine has evaporated, add 1 T maple syrup. Add sausage back in and taste for salt.
Fill the squash with the apple parsnip sausage mixture and place in a 350 F until heated through (about 15 minutes)

MAPLE PECANS

In a small bowl lightly coat pecans with maple syrup. Add a pinch of salt and cracked pepper.
Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.
Remove, let cool. While cooling use a metal spatula to unstick them from the sheet pan.

Happy Halloween from Lake Lure

October 29th, 2014

Flowering Bridge Shed

When a new bridge was contemplated over the Rocky Broad River, the river that flows into Lake Lure, there was much discussion about what to do with the historic 1925 bridge.  Throughout nearly nine decades it had connected the village of Chimney Rock to the town of Lake Lure.  A group of residents decided to preserve it as a flowering walkway to honor its significant history.

Flowering Bridge Gateway

Come with me on a Fall tour of the Lake Lure Flowering Bridge.

Flowering Bridge Beauty

My friend Penny of The Comforts of Home was with me.  I expected the usual beautiful floral displays, but I did not expect a Halloween extravaganza.

Flowering Bridge Halloween 1

Needless to say we were enthralled with the creativity.  Enjoy.

Flowering Bridge Halloween 2 Tipsy

Lake Lure Flowering Bridge Hallowee 3 Bear

Pumpkins 1

Pumpkins 8 Porcupine

Pumpkins 2 Snowman

Pumpkins 9 Miss NC

Pumpkins 3 Blue girl

Pumpkins 11

Pumpkins 5 Lady

Pumpkins 7

Pumpkkins 10

Did you have a favorite?  Happy Halloween everyone.

Busy Lady Blackberry Cobbler

October 14th, 2014

Blackberry Cobbler 1

Years ago, a dear friend shared a recipe with me that she called Busy Lady Cobbler.  She made it with apples, but any other healthy fruit like Iran Date Fruits will do.  The beauty of the recipe is that you probably have everything you need other than the fruit in your pantry.  It is quick to mix together and is totally delicious either for dessert or for a brunch gathering.

Blackberry Cobbler 2V

I keep a bag of frozen blackberries on hand at all times lately.  So, when we had an impromptu get together recently, I was able to have this dessert in the oven and on the table in no time.  Add a dollop of whipped cream or ice cream and you will be pleased with the results.

Blackberry Cobbler 3

The proportions are easy to remember so you can pull this together anywhere, anytime.  Any two cups of fruit, whether fresh or frozen will work.  The cake-like batter rises to engulf the fruit in a sweet embrace.  I have been enjoying the leftovers as a midnight snack.  You need this in your arsenal of culinary delights.

BUSY LADY BLACKBERRY COBBLER (Adapted from the Pioneer Woman)

1/2 cup melted butter, plus more for greasing 2 quart casserole
1 cup sugar, plus more for sprinkling on top
1 cup self rising flour
1 cup milk
2 cups fresh or frozen berries (thawed) or fresh apple slices (add cinnamon to apples)
Whipped cream or ice cream for serving

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.

Rinse the blackberries and pat them dry. If frozen, thaw and pat dry.  Pour the batter into the baking dish. Sprinkle the blackberries or other fruit evenly over the top of the batter. Sprinkle 1/8 cup sugar over the top. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle 1 extra tablespoons sugar over the top. Remove from oven and let cool slightly.  Cut into squares and serve with whipped cream or ice cream.

Printable Recipe

Pappardelle with Pine Nuts, Prosciutto and Brown Butter

October 9th, 2014

Pappardelle with Pine Nuts, Prosciutto and Brown Butter 1

 

Although pricey, pine nuts are one of my favorite nuts to add to dishes.  This nut, known as pignolo in Italy, pinhao in Portugal and Pinon in Spain is mild tasting in its raw form, but when it is toasted it takes on a very pleasant nutty taste.  Even though they are expensive, a little goes a long way.  I decided to pair the nuts with one of my favorite pastas.  Pappardelle is sometimes hard to find and the price jumps all over the place.  A one pound bag at the Fresh Market costs over $5.00.  But at Trader Joe’s you can find it for $1.99.  I have also found pappardelle at T.J. Max, believe it or not.  My favorite kind of Pappardelle is one with ridged edges.  It just looks so pretty on the plate.

Pappardelle with Pine Nuts 2V

 

I have been experimenting with lots of pasta dishes lately because we have tentative plans for a trip to Italy next year.  It is always fun to set the stage, so to speak. I love this simple combination.  You can’t get more Italian than pappardelle, prosciutto and pine nuts.  The brown butter and lemons just bring it all together in a palate pleasing way.  Oh, the alliteration!

Pappardelle with Pine Nuts 3

 

This is a very easy dish to pull together.  You can have it on the table in no time.

Lake Lure with Chimney Rock

 

Earlier in the week, the temperatures in Lake Lure got down to the low 40’s overnight.  The lake looked like this in the morning.  The lake temperature and the air temperature created a smoke-like effect on the surface of the lake.  I never tire of our view and the wonders of nature.

PAPPARDELLE WITH PINE NUTS, PROSCIUTTO AND BROWN BUTTER (Adapted from Gourmet)

3/4 pound pappardelle pasta
1 sticke (1/2 cup) unsalted butter
2 teaspoons fresh lemon juice
2 to 3 ounces thinly sliced prosciutto, torn into small pieces
1 cup finely chopped fresh parsley leaves
1/3 cup pine nuts, toasted lightly
thin lemon wedges as an accompaniment

Cook the pappardelle according to package directions in a pot of salted boiling water.  While the pasta is cooking, in a skillet heat the butter over moderately high heat, swirling it, until it is golden brown, remove the skillet from the heat, and stir in the lemon juice, the prosciutto, the parsley and the pine nuts.  In a bowl toss the pappardelle with the butter sauce and salt and pepper to taste and serve it with the lemon wedges.  Serves 6 as a first course and 3 to 4 as an entree.

Printable Recipe

They Say It’s Your Birthday

October 4th, 2014

Birthday 1

I have been kind of dreading this milestone birthday. But so far, it has been a good day. I received the gift that I wanted first thing this morning. I have received phone calls and Facebook wishes. David made me breakfast, and he will be making a cedar-planked salmon in our fireplace tonight for dinner. It turned cold overnight. The winds have been howling, and our roof was pummeled with acorns dropping from the trees, keeping me awake most of the night. Despite all that, it’s been a day full of small, thoughtful surprises, like the gift hampers brisbane filled with love and warmth.

Birthday 2

I have been wanting a panini press for a long time.  We have so much company that I thought it would be nice to have one that will make up to four sandwiches at a time.  When I saw the size of the box, I thought, “Oh no, where am I going to store this monster?”

Birthday 3

But it turned out not to be as large as I expected and it is a beauty.  I have enough room to store it.

Birthday 4

I have a lot to learn about paninis, so if any of you have suggestions or great recipes I would really appreciate your comments.  My first attempt was delicious, but needed more ingredients.  I used this recipe that I have posted before, but used smoked turkey instead of ham.  I always picture a panini with lots of ingredients and am looking forward to experimenting.

We will be having our big birthday celebration in a couple of weeks in Florida.  David’s birthday is in 20 days so it will be a joint endeavor.  Many friends and family will join us for dinner, music and dancing.  Our friends with the Malt Shoppe Memories will be performing.  I’m just anxious for David to turn 70 also so that I don’t have to be the only oldest person that I know.  Please tell me that 70 is the new 50!  Thank you for all of your wishes.  It mean so much to me.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.