Fabulous Food Fabulous Food
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EatingGiving Fresh In Style The Holiday – Foodie
Fall
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ust because the temperatures are starting to cool and the leaves are starting to change, it does
ith the holidays approaching, thoughts naturally not mean that your access to fresh produce is going away. There are loads of local, fresh finds Pumpkin Bread turn to food, friends and family. Here are available now that can be incorporated into very 2tasty cupsand flour healthy meals. some healthy alternatives to the abundance of 2 tsp cinnamon cookies that are always around this time of year. Better 1 tsp baking soda options for you and great for gift-giving as well! FALL ROASTED BRUSSELS SPROUTS – Serves 4
Healthy Apple Walnut Muffins – Makes 12
2 cups flour
APPLE AND 1 tsp baking sodaBRIE 1/4 tsp groundPORK cinnamon STUFFED 1/4 tsp ground ginger TENDERLOIN – Serves 4
1/4 classic tsp ground allspice of pork The combination 1/4 apples tsp ground nutmeg further and is highlighted 1/4 tsp salt with the addition of creamy Brie. • 2 1eggs tablespoon olive oil cuppounds plus 2 Tpork appletenderloin juice • 1 1½ frozen diced and thawed • concentrate, 1 medium onion, 2/3 cup buttermilk • 1 large Granny Smith apple, cored and diced • 2 2½ tablespoons apple cider vinegar T oat bran • 2 1small cup Granny chickenSmith broth, low-fat, reduced sodium apples, peeled, cored and chopped • 1/3 1 teaspoon Dijon mustard cup walnuts, chopped • 1 1small tablespoon mapleapple, syruppeeled cored and cut into 12 thin Granny Smith • slices, 4 thyme sprigs for garnish • 2 rosemary sprigs Preheat oven to 375 degrees. Prepare muffin pan by spraying or lining with • 4 ounces Brie cheese 12 muffin papers. • ¼ pecan chopped Mixcup together flour,pieces, baking soda, cinnamon, ginger, allspice, nutmeg and
salt Preheat oven to 400º. in a medium bowl. Mix together eggs, apple juice the andonions buttermilk a largeAdd bowl. the and flour Heat the oil in a skillet and sauté for 2 in minutes. theStir apples mixture into the egg mixture until the dry ingredients are just moistened, continue to sauté until the onions are translucent and the apples have caramelized. being notinovermix. Gently stir in the and diced apples andthe nuts. Add thecareful vinegar.toStir the mustard, maple syrup herbs, adding stock as Spoon batter into the prepared pans, filling cups about 2/3 full. Garnish necessary for consistency. an apple slice. for stuffing. Once the silver skin has been removed, use your with Prepare tenderloin Bake until lightly and through, about 25 minutes. Transfer knife to run down thegolden length of thecooked tenderloin, cutting a pocket as opposed to cutting to a wire rack to cool completely. through. Be careful when doing this, perhaps only going ¼ inch deep at a time as you really don’t want to cut the loin in half. a gift? Place muffins a pretty cheese. basketRoast lined the withtenderloin a cloth for Giving Add theas cheese, top with stuffing and in additional napkin. Tie cinnamon sticks around a decorative spoon include jar of 20-25 minutes or until the internal temperature reaches 145 and degrees. Tent awith foil preserves. and let rest for 5 minutes. Slice and top with pecan pieces as desired.
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loaf,oven or you can make multiple smaller ones. large Preheat to 425º. Sift the flour, cinnamon, baking soda, baking powder and salt together. In a large skillet over medium heat, add the olive oil and diced pancetta. Cook In a separate bowl, mix the sugar, vegetable oil, eggs and vanilla. pancetta until crispy (about 5 minutes). Remove pancetta from the pan and set aside, Combine both mixtures and fold in the shredded pumpkin and pumpkin leaving the remaining oil and fat drippings in seeds. When all are incorporated, pour into pans. the pan. Bake one large loaf for 30 minutes or until cooked throughout. (Smaller Add the diced onion and sauté loaves will take less time, so check!) Cool for 15 minutes in the pan. until translucent. Then add sweet Remove and put loaf on a cooling rack to cool completely. potato and Brussels sprouts. Stir together until well coated Giving as a gift? Wrap tightly and put into a pretty basket or box. and remove from heat. Spread Give with small decorative plates and a pretty knife. If this is for a coffee this mixture onto a sheet pan lover, why not give with coffee and coffee mugs. that has been lined with foil and sprayed to prevent sticking. Sprinkle with rosemary. Give the Gift of a Personal Roast seasoned sweet potatoes and Brussels sprouts in 425º oven about 25- Chef this holiday season! 30 minutes, or until tender. Our gift certificates are Remove from the oven and put into a serving bowl. Pour the orange juice over the always a welcome surprise top and serve.
Stephanie Hopkins
Cutting Board
Creations
1/4 tsp baking powder Brussels sprouts roasted with sweet potatoes, pancetta and fresh 1/2 tsp salt squeezed orange juice. 1 1/2cups sugar • 3 tbs olive oil cupdiced vegetable oil • 3/4 6 oz pancetta large • 3 ¾ cupeggs onion, diced 1 tsp • 1 lbvanilla Brussels sprouts, halved (from the top of the stem) cups shredded fresh pumpkin • 3 1 large sweet potato, peeled and diced into 1-inch cubes 1 cup toasted pumpkin seeds • 2 tsp rosemary, chopped • ¼ cup oven orange juice, fresh Preheat to 350 degrees. Prepare pans. This recipe will make one
13 Celebrating Celebrating12 14 Years Years of of Delightingour ourClients! Clients! Delighting
Visit www.cuttingboardcreations.com Stephanie was professionally Stephanie was trained at the Culinary Business professionally trained at the Academy, is a Certified Culinary Business Academy, Personal Chef, a Certified Food is a Certified Personal Chef, Safety Manager, and Finalist a Certified Food Safety for the USPCA Personal Chef Manager, and Finalist for the of the Year in 2012 and 2013. USPCA Personal Chef of the Services are provided on a first Year in 2012 and 2013. come, first served basis and For theremore are noinformation contracts – ever! on services or Gift Forour more information on our Certificates, references, services or Gift Certificates,and fees, contact references, andCutting fees, Board Creations, LLC today! contact Cutting Board Stephanie StephanieHopkins Hopkins Creations, LLC today. Certified Personal Chef Certified Personal Chef
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