Tag Archives: Holiday

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with Sesame Seeds

Brussel Sprouts and Pearl Onions

Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times  The Brussel sprouts are fresh as the growing time is autumn to early spring.  A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller.  Leaves that have perforations in them are to be discarded as it indicates aphids within.

Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer.  To cook, steam Brussel sprouts between 3 to 5 minutes before freezing.  Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur.  Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.

Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed

The nutritional profile of Brussel sprouts is excellent for vitamins K and C.  Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.

Pearl Onion 

The pearl onion is a relative to the leek.  They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion.  The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.

Sesame Seed

The tiny sesame seed is chocked full of nutrients:  copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber.  The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.

Enjoy a side dish which is rich in beneficial vitamins and minerals.

Brussels Sprouts and Pearl Onions
 
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A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 1 pound fresh Brussels sprouts
  • 1 cup fresh pearl onions
  • 2 teaspoons unsalted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sesame seeds, toasted
Instructions
  1. Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
  2. Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
  3. Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
  4. Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
  5. Drain onions.
  6. Cut the end off the onions and squeeze the onion out of the outer skins.
  7. Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
  8. Add toasted sesame seeds prior to serving.
Notes
Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with sesame seed

Another Menu Suggestion:

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Fresh Cranberry Orange Salad

Thank you for the  Cranberry

Fresh Cranberry Orange Salad

Fresh Cranberry Orange Salad

 The fresh glossy tart red berries of winter celebrations are here in abundance as Thanksgiving and winter holidays begin. Cranberries are at their peak from October through December.  Although available all year in juices, canned, dried and frozen cranberries, there is something more festive and delicious to use the fresh cranberry.  Bags of fresh cranberries are readily available to freeze and have during the year. 

Nutritional Benefits

The cranberry belongs to the same genus as the blueberry and a good source of ellagic acid, an antioxidant compound.  Cranberry juice is known for the healing power of prevention and treating urinary tract infections.  The cranberry antioxidant provides important anti-inflammatory benefits to the cardiovascular system, digestive tract and protection against breast, colon, prostate cancers. 

The maximum nutrients and taste of cranberries are retained best when used  fresh and not prepared in a cooked recipes.  When frozen they can be chopped in a blender for fresh cranberry salads, or unfrozen tossed in salads or added to a favorite fruit juice.  Dried sweetened cranberries provide another source of the nutritional benefits to add to cereals, salads, rice, breads, cakes and brownies or a serving size of 1/3 cup to eat by the handful.

Cranberry Cooking

o   Combine cranberries with apples, oranges and  pineapple pecans and sweeten with honey or fruit juice for a salad.  o   Red gelatin combined with  whole cranberry sauce, crushed pineapple, chopped apple and  chopped walnuts makes an attractive salad for the holiday table.                                                                                                                                            o   Cooked sweeten cranberries make a good side dish to serve with roast turkey or ham.  Boil one cup of water, one cup of sugar, add 3 cups of cranberries.  Cook 10 minutes, or berries pop, pour into serving dish; let cool to room temperature.   The sauce can be refrigerated and served cold.                                                                                                        o Dried cranberries can be utilized in salads, breads, and with entrees such as Cranberry Balsamic Glazed Chicken.                                                                                                     


Cranberry Orange Salad
 
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A salad when served on lettuce or relish to be served with entrees of turkey, ham or pork . Cranberry Orange Salad for all seasons, not just Thanksgiving.
Author:
Recipe type: Salad or Relish
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder, cherry, orange, or lemon
  • ¼ cup coarsely chopped pecan
Instructions
  1. Chop cranberries in blender or food processor.
  2. Pour into large bowl.
  3. Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  4. Add the orange pieces to cranberries.
  5. Stir in the sugar, gelatin powder and pecans.
  6. Cover; refrigerate at least 2 hour to dissolve sugar and cool.
Notes
Fresh Cranberry Salad can be frozen after it is made. Thaw salad in the refrigerator........................................................................................................... .cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Look at these interesting Cranberry Recipes:

Annie’s Eats – Glazed Cranberry Lemon Cake

Simply Recipes – Jalapeno Pepper Jelly

cuisinart – Apple Cranberry Stuffed Pork Roast

cookbookinabox – Cranberry Balsamic Glazed Chicken

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Pumpkin Roll

Pumpkins and more pumpkins:  Holiday Treat

Pumpkin Roll

Pumpkin Roll ready for Halloween

Pumpkins for Halloween continue into pumpkin pies, breads, cakes, cookies and muffins for Thanksgiving and Christmas.  You don’t think of a pumpkin dessert for New Year’s Eve.

Nienaber'sFarm Market

At Nienaber’s Farm Market

The Pumpkin Roll recipe is a favorite of many community cookbooks or in the Sunday newspaper recipes.  I have used it for several years as it was given to me by a friend.   I finally read the label on Libby’s® Pumpkin l and there it was.  So I  give Libby’s credit for this easy and attractive dessert.  Of course over time, cooks have tweaked it to their taste of hand-me-down recipes.

Baked Pumpkin Roll Cake

Baked Pumpkin Roll Cake, a sponge cake texture

HOW-TO DO A PUMPKIN ROLL

The cake of the pumpkin roll is a sponge cake; it has a light, springy texture, like a sponge. The batter is baked into a thin layer in a jelly roll pan. Many sponge cakes use eggs as the leavening agent, this recipe has 3 eggs plus  baking powder and  baking soda.  Having ingredients at room temperature is important habit for baking.  If using separated eggs as in some sponge cakes, the egg whites whip to more volume at room temperature. 

It is important to  have the 15 1/2 x 10 1/2 x 1-inch baking pan greased and lined with parchment paper also greased and floured before using.  This enables the thin flat cake to come out of the pan for easy rolling. I use a damp cloth to turn the cake onto, roll up and cool in the refrigerator for one hour. Don’t get the cloth too damp as it will tear up the cake. Some recipes advise using flour or powdered sugar to  turn the cake on and let it cool at room temperature.  When removing the sponge cake from the oven, place the pan on a wire rack for 1 minute to cool and slightly pull away from the sides of the pan; run a knife around the edge.  Turn the cake onto the prepared cloth, peel the parchment paper off.

The short end of the  cake is rolled up in the cloth to set the shape as well as to let it cool.  I cool in the pumpkin roll in the refrigerator 1 hour, then  remove and unroll the cake to be filled. Spread the filling within 1/2 inch of the edges.  It will fill to the edge  as the cake is rolled up.  Carefully roll up the cake and filling, pulling the cloth from the cake.  Place the pumpkin roll  on a serving platter, seam side down.  Powder sugar can be sprinkled on top just before serving.  The sugar will dissolve into the cake if sprinkled too soon before serving.

I do not make 2 pumpkin rolls as a rule.  Since we had a Halloween Party to attend, I doubled the recipe and made the 2 rolls, putting them in a 9 x 13 cake pan for carrying.  They were a hit in the dessert line, just add a bit of whipped cream. One roll will make 10, 1/2 inch slices. 

2 Pumpkin Rolls Ready for the Halloween Party

2 Pumpkin Rolls Ready for the Halloween Party

Pumpkin Roll
 
Prep time
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A popular autumn dessert of moist Pumpkin Cake Roll filled with cream cheese and powder sugar filling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
  • CAKE
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • FILLING
  • 6 ounces cream cheese
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 1 cup sifted powdered sugar
Instructions
  1. Jelly roll pan 10 x 15, greased, lined with parchment paper, greased and floured.
  2. Preheat over to 375 F.
  3. Sift together all the dry ingredients, set aside.
  4. In large mixer bowl, combine eggs, sugar, pumpkin and lemon juice.
  5. Beat on high speed for 5 minutes.
  6. Gradually add dry ingredients into the egg/sugar mixture beating until smooth.
  7. Pour into the prepared pan.
  8. Bake 15 minutes at 375 F.
  9. After baking flip cake on damp cloth, roll up from short end, cool in refrigerator 1 hour.
  10. Combine cream cheese, vanilla, butter and powdered sugar.
  11. Mix until blended and smooth.
  12. Assemble Pumpkin Roll:
  13. Unroll the cake on the cloth.
  14. Spread filling on the cake leaving ½ inch from the edges.
  15. Reroll the cake, peeling away the cloth.
  16. Lift roll on serving plate with the seam side down.
  17. Sprinkle with powdered sugar just before serving sliced cake.
Notes
This recipe can be doubled to make 2 pumpkin rolls. 2½ cups batter will be needed to fill the 2 jelly-roll pans and 1¾ cups of filling for each roll.--------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet
Cookery® cookbookinabox® All rights reserved.
Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Enjoy these pumpkin desserts.

Pumpkin Bread – cookbookinabox

Pumpkin Bread

cookbookinabox – Pumpkin Bread                                                                                                             

Simply Recipes – Old Fashioned Pumpkin Pie

Sally’s Baking Additions – Whole Wheat Mini Pumpkin Muffins

 

 

 

 

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia  Ann cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabo.  All rights reserved.