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NOVEMBER 2016

NOVEMBER 16 • SUPPER CLUB SOCIAL

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On a recent job, a friend mentioned how she did not like Thanksgivings and thought it was very middle-America. I was about to jump on board and agree with her, but I couldn’t. Thanksgiving is my favorite holiday, and what I believe to be one of the best days of the year. The best day of the year is the day after Thanksgiving, #LeftoversandChristmas.

Thanksgiving is about more than the food and football. Not by much, but it is. Thanksgiving is about bringing friends and family together around the table. Whatever the origins of the holiday, your personal issues, or whatever you happen to be offended about today, Thanksgiving is simply about sharing a meal with people you love and giving thanks. That’s it. If you are stuck in a new town, working long hours, can’t fly home, or have no desire to cook, grab some friends and order in that day. You don’t have to have a meal with all the fixings, but it should be a meal shared with someone. For a couple years, Andrew and I had it made. We had a hard and fast rule that until we had kids, there was no extended family for holidays. It was just him and I. Between law school, despising traveling during the holidays, and the high pressure of the actual day, I just stopped it. We could see family on the days surrounding, but on the actual day, it was just us. It was wonderful, we created some traditions I know we will have for years to come, tried out so many new recipes, and have leftovers until New Years. This year, and last year, we have compromised, we can spend the big day with family, as long as we don’t travel that day. I have to say, spending the day surrounded by my favorite family, is even better. Even if I do have to share the leftovers. xo Kimime 2

SUPPER CLUB SOCIAL•NOVEMBER 16


N OV EM B ER SUBSCRIBE

THIS MONTH 6

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SET THE TABLE

SNAPCHAT

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FALL FLORAL PARTY Our best tips and menu for a fall party

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HAPPY HOUR Don’t skimp on the apps, this is a marathon of eating, not a sprint

53 COOK THE COVER Our four favorite stuffings for every diet, preference, and picky eater.

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PO-TATE-OH VS PO-TAT-OH Either way, these starchy recipes will delight

58 NOT YOUR GRANDMA’S PUMPKIN PIE Our twist on classic desserts

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66 #BESTDAYEVER How to use those leftovers

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68 CRESCENT ROLL WAFFLE SANDWICHES The recipe we hope is our legecy

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say thanks with a tablescape There are few things I look forward to more than setting the table. I get just as much joy from setting the table for a Tuesday dinner as I do for a dinner party like Thanksgiving. There is no better way to say thank you to your loved ones than a dressed up table and hot meal. A well-set table is a compliment to the food. Don’t you dare slave away in the kitchen all day, or week, to just put your dishes out on your standard everyday table. Grab some fall napkins, your best china, even if it is from Ikea, light some candles, and absolutely skip the plastic! Now is the time to use the real glasses and flatware. Today is not the day to skimp. As long as you try, you cannot do wrong with a Thanksgiving tablescape. You cannot go to big, only too small. And don’t forget the place cards, it is the easiest way to make your guest feel special. Plus, it lets you keep Aunt Rita from showing your new in-laws those baby photos you thought you burned. 6

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Gather

some small fall foliage

and tie them together with brown twine.

Add

some kraft paper and

write down your guest names

If

you are lucky enough to live in

a city that is full of colorful fall

leaves, pick some up and place them on your table.

Write

your guest

names on your favorite leaves.

Placecard holders are a great option that you can use over and over again. Cut some white rectangles out and write you guest names in a fun color. 8

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DIY PLACE CARDS

These table,

placecards will fit on any from black tie dinner to a

family feast. you

Mini

They are ready to go, just need to add the names.

pumpkins

are

in

front

of

practically every grocery store this time of year.

Pick a couple up to use

as decor around the house until the big dinner. just add the names with a sharpie before your guest arrive

• Cut enough 3 1/2” by 5” white rectangles so each of your guest has one. Cut a couple extra to be safe. Fold in half. • Cut out feathers in 3-6 different colors. • Glue feathers onto white card, leave enough room to write the name.

• Cut enough 3 1/2” by 5” gold rectangles so each of your guest has one. Cut a couple extra to be safe. Fold in half. • Cut out hat, white belt, and gold buckle. • Glue each part together. Let dry. • Write name in black or white.

NOVEMBER 16 • SUPPER CLUB SOCIAL

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THE FOOD YOU SPEND DAYS SLAVING AWAY DESER TABLESCAPE. DO YOUR FOOD THE HONOR OF DECK ACCOUTERMENTS AR

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RVES FAR MORE THAN THE EVERYDAY KING OUT YOUR TABLE WITH THE BEST ROUND.

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MAKING BAKING EASY AGAIN E IN TW le le LIFTS

le DUTCH OVEN le HERBS le THE RMOM ETER

le BAKER 12

SUPPER CLUB SOCIAL•NOVEMBER 16


le dish le weights

le blender

le server

le plate NOVEMBER 16 • SUPPER CLUB SOCIAL

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DON’T DROP THE BOAT

Noritake Dinnerware Gravy Boat $65

Renaissance Neoclassical Gravy Boat $150 Hermes Gravy Boat available here

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SUPPER CLUB SOCIAL•NOVEMBER 16


Gravy boats may seem a bit “old-time” to some, but until a better method for pouring gravy over your entire plate is found, we are sticking with the boat. Gravy boats have been enjoying comeback on the Thanksgiving table, no longer are you stuck with just the classic silver boat. There is everything from ceramic, to dark and manly, to neo-classical designs. We have no plans of letting our favorite gravy boat go anytime soon.

The Cambridge Collection Gravy Boat On sale for $39.96

Grand Versailles Gravy Boat $175 Ceramic gravy boat on sale for $15.96 Sophie Conran for Portmeirion White Porcelain Gravy Boat $38.50

NOVEMBER 16 • SUPPER CLUB SOCIAL

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THE HOLI

PRE-DESIG STAMPS • CUS

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SUPPER CLUB SOCIAL•NOVEMBER 16


IDAY SHOP IS NOW OPEN!

GNED AND CUSTOM HOLIDAY CARDS • CUSTOM RETURN STOM TAG STAMPS • ENVELOPE ADDRESSING • AND MORE! CLICK HERE TO VISIT THE SHOP

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fall is in the air There is nothing more inviting than a festive smelling home. Adding some holiday cheer to your home is as easy as boiling water. Add some of our favorite holiday mixes (on the right) to a pot of water and your home will instantly smell like New England foliage. Or dehydrate some citrus (instructions on the next page) and have your home smelling fresh for days. There is no need for pricey candles, however we can never say no to them, in order to have your home smell festive all season long.

Place your favorite scent combination in a weck jar for the perfect holiday gift. They make wonderful hostess gifts and mail easily to share with friends and family across the country. Weck jars available via Amazon

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Cooking and baking during November is enough to make any home smell like the best part of fall. But on the days you aren’t whipping something up in the kitchen, or you just want to step up your scent game, a stove top simmer is just the trick. Add these reliable combinations to your favorite pot, add enough water to cover it all, and bring to a low simmer. Your house will be smelling like fall all day long

CINNAMON STICKS

ORANGE SLICES

APPLE SLICES

CINNAMON STICKS

CLOVES

CINNAMON STICKS

ORANGE PEEL

PINE NEEDLES

ORANGE PEEL

CRANBERRIES

ROSEMARY

CLOVES

BAY LEAVES

ROSEMARY

CLOVES

APPLE SLICES

Lodge Dust Oven $60 Amazon

Staub Oval Cocotte Oven $160 Amazon

Calphalon Stock Pot $85 Amazon

Staub Mini Round Cocotte $68 Amazon

NOVEMBER 16 • SUPPER CLUB SOCIAL

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Place slided citrus on a baking sheet in the oven at 200° for 4 hours. Turn off oven and let fruit remain in oven over night. Use citrus as potpourri, garland, or to garnish gifts

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toast ho s t The only thing we like as much as setting the table for holidays, is picking out hostess gifts. So much work goes into hosting any event, that we should never forget to say thank you to our host with a little something

For the sweetest host

$36

For the design nerd

$10

For the For the jetsetter $24

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SUPPER CLUB SOCIAL•NOVEMBER 16


For the

For the spa lover $20

spicy host

$14

For the breakfast lover

barkeep

$18

$30 For the planner

$58 For the baddass women $21.42

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B LO O DY M A R

IT IS NO SECRET THAT OUR FAVORITE HOSTESS GIFTS FOCUS ON EASING COCKTAIL PARTY OR THE REAL DEAL THANKSGIVING, IT IS LIKELY TO BE A BEST HAIR OF THE DOG RECOVERY KIT FOR YOUR HOST BELOW. IT IS SO EA

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COOK THE BACON

PACK THE BACON

Cook the bacon at 350° for 15 minutes. Cooking instead of frying makes the bacon cook flat and not bunch up. Cook the bacon on a stick to easily add it to any bloody mary. Either weave it through a single slices or place it in between two slices, prior to baking

Let the bacon cool and wipe off any excess grease. Place the bacon sticks in a cellophane bag and wrap with twine. If you are giving the box immediately, place the bag in the box. If you are prepping this ahead, store the bacon in the fridge.

SUPPER CLUB SOCIAL•NOVEMBER 16


RY I N A B O X

THE MORNING AFTER FOR THE HOST. WHETHER IT IS A FREINDSGIVING WILD NIGHT. WHICH MEANS A ROUGH MORNING. WE PACKED UP OUR ASY, YOU’LL WANT TO MAKE AN EXTRA TO HAVE ON HAND FOR YOURSELF.

PACK UP THE TOPPINGS

PACK IT UP AND SAY THANK YOU!

Pack up your favorite bloody mary toppings in small, individual jars. We love olives, pickles, and tomato salt on ours (our tomato salt recipe can be found here). You can even add in a mini bottle or two of vodka to be sure they are covered.

Add a jar of your favorite bloody mary mix (our homemade recipe, and favorite, can be found here). Pop them all in a box, wrap it up, add a tag and you are good to go. Your bound to be your hosts favorite guest the next morning.

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A

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PA R T Y

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With the holidays coming up, the holiday parties, hostess gifts, center pieces, and thank you gifts, are lining up too. I would love to be able to present a beautiful looking bouquet to my friend as a hostess gift. Or have a couple arrangements lined up for holiday meals. I have learned, that like anything, practice makes better. The more I pick up flowers and play around with them, the better looking the arrangements become. So I try to create a bouquet every week. I have also learned that most things are far more fun when done with friends. So a few weeks ago, I invited a couple friends over for brunch and an afternoon spent creating some fall arrangements. You can find the tips for creating your own arrangements to the right, and the menu on the next page.

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4 TIPS FOR PERFECT ARRANGEMENTS

One of my goals is to improve my floral arranging “skills.” I have some friends who can pick up a couple bouquets at the grocery store and whipped out beautiful arrangements. These same friends regularly go to the Flower Mart and instinctively know just what flowers to buy and will go together perfect. Me, I wonder around the flower mart for hours and walk away with the most mismatch items.

1 When you unwrap your flowers from the store, take one stem at a time and remove all the leaves except the one closest to the blossom. This eliminates any cluttering in the vase and makes sure the water doesn’t get moldy.


TOOLS OF THE TRADE

Gardening shears are a must when trimming and arranging flowers. The springs allow you to cut through thick steams with ease. Fiskar Shears $11.49

Have droopy or sagging flowers? Bring them back to life using floral wire and tape. Just wrap the stem along the wire and pop it in to the arrangement like any other bloom. Tape $5.12 Amazon Wire $9.99 Amazon

Picking the right vase is just as important as picking the right flowers. You can’t go wrong with versatile glass vases. Look for ones that have wide openings so you are not limited on the amount of blooms you can have. Target Vase $6.95

2 Start short and work up. Have your first layer of flowers be just tall enough to sit along the rim of the vase. This will allow stability as you add stems of various lengths. Work from the outer edge, inward.

3 Invest in a proper cutting tool so you can cut through stems effortlessly and get a clean cut. Cutting the flowers at an angle allow the stems to hydrate properly and last longer.

4 For a mixed flower arrangement, you should start with your woody or green foliage first, add the bigger faced flowers and then add smaller accent flowers or vines last.

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is a fall floral party

without a proper fall menu?

I

whipped up my favorite

autumn dishes to

munch

on while we arranged our bouquets.

WARM FALL VEGGIE SALAD RECIPE CLUB RECIPE

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MENU

What

My

WARM FALL VEGGIE SALAD

absolute favorite fall dish. it is the

perfect mix of fall root veggies, citrus, and creamy cheese.

The

recipe can be

found here in the recipe club archive

PARMESAN HERB MADELEINE’S

A savory fall twist on a classic French sweet. page 40


SPICED CHAI BUNDT CAKE

The

perfect amount of chai and sweet

allows this bundt cake to be enjoyed for breakfast and dessert. page

64

WILD RICE, CRANBERRY, AND QUINOA STUFFING My

very

LA,

vegan, gluten free and

quinoa stuffing. page

54

ZUCCHINI FRITTATA

The

frittata is filled with caramelized

onions, goat cheese, and just enough veggies to make it healthy. page

34

CIDER RUM PUNCH

With or without the rum, this cider drink is perfect for fall. page 34

SALTED CARAMEL BITTERSWEET CHOCOLATE TART

i have dreams about this tart. page 60

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CIDER RUM PUNCH Serves 8

INGREDIENTS 12 oz apple cider or juice 3 T mulling spices 2 C sugar 1 1/2 C water 6 springs thyme Dark rum Club soda Dashes of Bitters Sprigs of thyme, garnish 1. Apple wheels, garnish INSTRUCTIONS 1. To make the cider, place a small pot over medium heat. Add in cider and mulling spices. Bring to simmer, let sit for 15 minutes Remove cider and let cool. 2. To make the thyme simple syrup, place a sauce pan over medium heat. Add in water, sugar, 6 sprigs of thyme and bring to boil. Reduce and let simmer for 5 minutes. Remove and let cool. 3. To pre make the cocktail, place cider, syrup, 8 oz rum, 4 oz club soda, and 8 oz of bitters in a large pitcher. Stir well and serve over ice. Garnish with a sprig of thyme and an apple wheel. 4. If you are offering this as a self serve option, mix the syrup and cider together in a pitcher. Place ice glass and fill half way with cider. Add 1 1/2 oz rum, a dash of club soda, 1-2 drops bitters and stir. Garnish with a sprig of thyme and an apple wheel.

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ZUCCHINI FRITTATA WITH CARAMELIZED RED ONION AND GOAT CHEESE

Serves 4

INGREDIENTS 2 zucchini, thinly sliced 2 small red onions, thinly sliced 4 T butter, dived 2 T balsamic vinegar 1 clove garlic, minced 4 large eggs Leaves from 10 sprigs thyme Zest of 1 lemon 1/4 C milk Salt and pepper 8 oz goat cheese INSTRUCTIONS 1. Preheat oven to 350 2. Heat a skillet over high heat. Add half of the butt and saute the onion for about 6 minutes, until soft. Add vinegar and saute for another 5 minutes. Remove onion from pan. 3. In the same pan, add the other half of the butter and cook the zucchini until browned and soft, adding the garlic halfway through. 4. In a large bowl, whisk together the eggs, thyme, zest, and milk. Season with salt and pepper. 5. In an oven proof skillet, combine the zucchini and onions. Pour the egg mixture on top and then crumble the goat cheese over the whole dish. 6. Bake the frittata for 30 minutes, until set and golden brown. Remove from oven, serve warm.


WE CAN’T STOP THE JUNK MAIL, BUT WE CAN SEND YOU REAL MAIL. Sign up for Supper Club Socials Recipe Club and each month, we will send a new recipe to your mailbox. Your actual mailbox, not your inbox While we can’t always invite everyone over for our new favorite new dishes, we can send you them on a card. We hope by passing along our favorite recipes, you are encouraged to bring your friends and family together to share the dish! Your email address and home address will NEVER be shared, sold, or published. We have no desire to increase your junk mail amount. Thank you for trusting your information with us, and we promise to keep it safe.

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hors d’oeuvre hour Just like with any dinner party, appetizers should not be overlooked when planning the menu. If anything, they should be given extra attention since they will the main thing guest are snacking on throughout the day. The best appetizers can be made in the days leading up to Thanksgiving, and then warmed up in the oven just before your guest arrive.

BUTTERNUT SQUASH TART WITH FRIED SAGE serves:

8

I N GRED I EN TS

1 sheet of frozen puff pastry, thawed 1 egg beaten with 1 teaspoon water 12 1/8”-thick rounds peeled butternut squash 1/4 C honey 1 thinly sliced jalapeño

i nstructio n s

3 T olive oil 12 fresh sage leaves 1/4 C shaved Parmesan Salt and pepper

1. Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out puff pastry on a floured surface to a 10” square. Transfer to prepared sheet. 2. Brush pastry with egg wash. Arrange butternut squash over pastry, overlapping as needed and leaving a 1/2” border. 3. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.) 4. Bake until top begins to puff, about 10 minutes. Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with olive oil and season with salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25-30 minutes longer. 5. Meanwhile, combine honey, jalapeño, and 2 T water in a small saucepan. Bring to a boil over medium heat. Boil until thickened slightly and syrupy, about 5 minutes. 6. Heat 2 T olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain. 7. Slice tart. Sprinkle Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and black pepper. 36

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BUTTERNUT SQUASH TART 37 WITH FRIED SAGE

NOVEMBER 16 • SUPPER CLUB SOCIAL


Spiced Nuts serves: 8-10

I N GREDI EN TS

1 egg white, lightly beaten 1/4 C sugar 1 t salt 1/2 t chili powder 1/4 t ground allspice 1/2 t ground cumin 1 3/4 t cayenne pepper 2 1/2 C or assorted nuts

i nstru ctio ns

Marcona Almonds With Smoked Paprika serves 6-8

Marcona

almonds can be found at natural and

specialty foods stores

I n gredi en ts

2 C Marcona almonds 1 T olive oil 1 t smoked paprika Flaky sea salt

Instructions

1. Preheat oven to 300°. 2. Beat egg white until foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in nuts until well coated; spread mixture in single layer onto an ungreased baking pan. 3. Bake nuts for 15 minutes, then remove from oven. 4. Using a spatula, stir, and separate nut clusters. 5. Reduce oven to 250° and return nuts to for 10 minutes, until brown. 6. Remove from oven; toss, and stir again. 7. Let cool, they will crisp as they cool, break up any that large chunks. 8. Store in an airtight container for up to 2 weeks.

Maple Bacon Spiced Nuts

serves: 8-10 total time: 40 minutes

I n g redi en ts

2 C mixed raw nuts 1 egg white, lightly beaten 2 T firmly-packed dark brown sugar 1 T sea salt 1/2 t ground cumin 1/4 t ground cinnamon 1/4 t cayenne pepper 1/4 t ground ginger 4 bacon slices 1 T maple syrup

1. Preheat oven to 350°. 2. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread in a single layer and toast, tossing occasionally, until golden brown, 8–10 minutes. Transfer to bowl, sprinkle with salt, and toss to coat. i nstru ctio ns Let cool. 3. Nuts can be made 1 week ahead. Store 1. Preheat an oven to 350°. Line a rimmed baking sheet with parchment paper. airtight at room temperature. 38

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2. Place nuts in a bowl and add the egg white. Toss to coat the nuts evenly. 3. In another bowl, stir together the brown sugar and spices. Add the mix to the nuts and toss to coat evenly. 4. Scrape the nuts onto the prepared baking sheet and spread in a single layer. 5. Bake until the nuts are lightly toasted, 1520 minutes. 6. Remove from oven and transfer nuts to plate. Spread in a single layer to cool. 7. Brush bacon slices with the maple syrup and arrange in a single layer on clean baking sheet. Bake until crisp, about 20 minutes. 8. Transfer bacon to paper towels to drain. Let cool, then break into small pieces. 9. In a serving bowl, toss together the bacon and the toasted nuts, then serve.

Baked Lobster and Brie Dip serves: 12 active time: 20

minutes

total time: 1

hour

I N GRED I EN TS

2 T olive oil 2 cloves garlic, minced 6 C baby spinach 1 C shredded mozzarella cheese 1/2 C plain Greek yogurt 1/2 C cream cheese, softened Juice from 1/2 a lemon Pinch of cayenne pepper 1 1/2 C chopped cooked lobster meat 1 1/2 C Brie, diced (7 oz) 2 T fresh chives, chopped 2 T fresh flat-leaf parsley, chopped Salt and pepper

to food processor and pulse until combined. 6. Scrape cheese mix into bowl with spinach. Stir in lobster, Brie, chives and parsley. Season with salt and pepper. 7. Transfer dip to a shallow oven proof dish and place dish on a baking tray. Bake for 15 - 18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes.

BAKED BRIE WITH ROSEMARY, HONEY, and CANDIED WALNUTS I N GREDI EN TS

1 1/2 C walnut halves 1/4 C pure maple syrup Salt 8-12oz. wheel of brie* 3 T honey 4 sprigs fresh rosemary Crusty french bread, for serving Candied nuts, for serving (such as maple bacon nuts on previous page)

I NSTRU CTIO NS

1. Line a rimmed baking sheet with parchment paper, and set aside.

I NSTRU CTIO N S

1. Preheat oven to 375°. 2. In a large skillet, heat oil on mediumhigh. Add garlic and spinach. Cook until spinach is just wilted. 3. Transfer to a colander, let cool for 2-3 minutes and press to drain excess water. 4. Cool to room temperature and transfer to a large mixing bowl. Set aside. 5. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne NOVEMBER 16 • SUPPER CLUB SOCIAL

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2. Preheat skillet over medium-high heat. Add walnuts, syrup, and salt. Stir. 3. Cook, stirring constantly, until the maple syrup has thickened and sticks to the walnuts. 4. Pour nuts onto the prepared baking sheet, and spread them out to avoid clumping. Let cool, then store at room temperature. 5. Preheat the oven to 350°. 6. Place brie in the center of a rimmed baking sheet. Place a sprig or two of fresh rosemary on top, and drizzle with honey. 7. Place in oven and bake for 10-12 minutes, until honey is bubbling and cheese is soft 8. Remove from the oven and let cool before serving. 9. Top with additional honey and bits of rosemary. Serve with crusty bread and candied walnuts.

Grilled Pear Crostini Serves: 6-8

I n gredi en ts

1 French baguette, cut into ½ inch slices Brie, rind removed and thinly sliced 2 pears, halved, cored and thinly sliced 4 T honey Fresh rosemary, finely chopped

Di rectio ns

1. Preheat the oven to 400°. Place baguette slices on a large baking sheet. Place one slice of cheese on each baguette slice. Bake for 5-7 minutes, until the brie is melted. 2. While the bread is baking, brush the pear slices with honey and grill on each side until soft. 3. Place a slice of pear on top of each piece of bread. 4. Drizzle with honey and garnish with fresh rosemary.

Parmesan Herb Madeleines serves: 8-12 total time: 20 minutes

I n gredi en ts

1/3 C flour 1 t baking powder 1/4 t salt 1 large egg, lightly beaten 1/3 C plain yogurt 1/4 C freshly grated Parmigiano-Reggiano 1 T fresh rosemary, minced

I nstru ctio n s

1. Preheat your oven to 425. Butter Madeleine pan. 40

SUPPER CLUB SOCIAL•NOVEMBER 16


2. Combine flour, baking powder, salt, egg, and yogurt in food processor. Blend well. 3. Add cheese and rosemary. Mix until combined. 4. Spoon the batter onto the Madeleine molds. 5. Bake for 10 minutes, until firm and golden. 6. Cool the Madeleine’s for a few minutes before serving. Serve warm.

Fried Eggplant, Tomatoes, and Burrata serves: 4 total time: 30 minutes

i n g redi en ts

1 small eggplant, cut into 1/2 inch rounds 1/2 C flour 2 eggs, whisked 1 C panko or bread crumbs 1 pint cherry tomatoes, halved 5 basil leaves, torn, plus more for garnish 2 T Olive oil Vegetable oil, for frying Burrata Salt and pepper

I n stru ctio n s

1. Prepare the dredging station; Place eggplant slices on a plate, place flour in one bowl, beaten eggs in another bowl, and bread crumbs, salt and pepper in another bowl. 2. Take one piece of eggplant dip it in the flour, then the eggs, and finally the bread crumbs. Place on a plate and repeat with remaining pieces of eggplant. Refrigerate for at least 20 minutes. 3. Meanwhile, in a small bowl mix the cherry tomatoes, basil, and olive oil. Season with salt and pepper and toss. Store in fridge until ready to use. 4. Heat a large skillet over high heat.

Add enough vegetable oil to cover the bottom of the pan. When the oil begins to smoke, add the slices of eggplant. 5. Fry on both sides until golden brown. Remove and salt both sides of the eggplant. Repeat until all eggplant slices have been fried. 6. Place eggplant slices on plate, top with burrata pieces and tomatoes. Sprinkle additional basil. 7. Serve immediately while eggplant is still warm.

Brie and Jam Pinwheels

serves: 8-12 total time: 18 minutes our favorite jam to use on these pinwheels is

blackberry, but feel free to use your favorite flavor, or whatever is in your kitchen. these are best served immediately out of the oven, but if you make them ahead of time, just pop them in your oven on the

warm setting for about 10 minutes prior to serving.

i n g redi en ts

1 frozen puff pastry, thawed 1 C jam 8 oz brie, thinly sliced

I nstru ctio ns

1. Preheat oven to 400°. Prepared baking sheet with sheet of parchment paper. 2. Roll out thawed puff pastry. Spread a thin layer of jam across entire dough. Place slices of cheese evenly across dough. 3. Roll dough over ingredients into a tight roll. Seal off edges. Cut into 1/2 inch slices. 4. Place slices onto prepared baking sheet. 5. Bake for 12 minutes. Remove and let cool. 6. Serve warm.

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YOU SAY POTATO, I SAY POTATO, EITHER WAY, WHICH IS WHICH? There are no shortage of potato options at the grocery store this time of year. But which variety will make your recipe shine? We broke down the 5 most common options to help you negative the aisles. 42

SUPPER CLUB SOCIAL•NOVEMBER 16

RUSSET potatoes with recognized by

their dark brown skin and few eyes. They are the most widely grown potato in North America and most likely the one you will use in a recipe. Russet are best used for smooth and fluffy mashed potatoes, baked potatoes, and hash browns.


FINGERLING POTATOES are a small, stubby, finger-shaped type of potato. They tend to come in a variety of colors, and are best mixed. Fingerling’s are varieties that naturally grow small and narrow. Fingerling’s are best for roasting whole

YUKON GOLD potatoes are

distinctly characterized by their thin, smooth eye free skin and yellow tinged flesh. They tend to yield waxy potatoes. Yukon Gold are best for rich and creamy mashed potatoes and potato au gratin.

SWEET potatoes are large, starchy,

sweet-tasting, tuberous roots and considered a root vegetable. They are also commonly referred to as yams. Sweet potatoes are best used in baked goods, roasted, and in soups.

RED potatoes are deep-eyed and round

with dark red skin and white waxy flesh. Red potatoes are best smashed with skin on, scalloped/au gratin, and in potato salad.

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oh, butter! 44

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Mashed potatoes are literally the glue that holds Thanksgiving together. While they tend to be a simple dish, they should not be over looked as they will mix with everything else on your plate. Plain and boring mashed potatoes, leads to a plain and boring meal and leftovers. If you are not a fan of potatoes, fear not, the mashed potato dish no longer has to be made from poatoes. Other starchy vegetables substitute in very well and produce a similar dish. Find our favorite mashed potato, and mashed potato like recipes below. SOUR CREAM MASHED POTATOES

Serves 8

This recipe calls for a ricer, if you do not have one, you can use a pastry blender or even just a fork. Potatoes can be made 6 hours ahead of time. Reheat on stove, adding milk to loosen.

INGREDIENTS 3 lb russet potatoes, peeled, cut into 2” pieces 1 lb Yukon Gold potatoes, peeled, cut into 2” pieces 1 C heavy cream 1 C whole milk 1/2 C butter; plus more for serving 1/2 C sour cream Salt and pepper INSTRUCTIONS 1. Place cut potatoes in a large pot and cover with cold water by 2”. Season with salt and bring to a boil. 2. Reduce heat and simmer until tender, 10–15 minutes. Drain and transfer potatoes to a baking sheet; let dry, 10–15 minutes. Set pot aside. 3. Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper. 4. Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.

INGREDIENTS 3 lb baking potatoes, peeled and cut into 2-inch pieces 6 cloves garlic, halved 1 bay leaf 28 ounce seasoned chicken broth with roasted garlic 1 C whole milk 1/4 C butter Salt and pepper 2 T chopped scallions INSTRUCTIONS 1. In slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture. 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 3. Drain potatoes, keeping the cooking liquid. Discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher, or fork. 4. In a small saucepan, heat milk and butter until steaming and butter almost melts. 5. Add milk mixture, salt, and 2 T of reserved cooking liquid to mashed potatoes. 6. Transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. Garnish with scallions.

CHEESY LEFTOVER MASHED POTATO PANCAKES

PREP: 20 MINUTES COOK: 5 MINUTES YIELD: ABOUT 12 PANCAKES

RUSTIC GARLIC MASHED POTATOES

Leftover mashed potatoes will vary in consistency depending on how much liquid was added to the original batch. If the pancake mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture achieves desired consistency.

These potatoes can be made up to 2 hours ahead. Return mashed potato mixture to slow cooker; keep on low or warm setting. If mixture is too thick, stir in more of the reserved cooking juices to reach desired consistency.

INGREDIENTS 3 C leftover mashed potatoes 2/3 C shredded cheddar cheese 2 T chopped scallions, green and white parts

Makes: 12 servings Prep: 25 mins Slow Cook: 3 - 8 Hours

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1 egg, lightly beaten 3 T flour 1/2 C flour 3 T Butter Sour cream Salt and pepper IN ST R U CTI O N S 1. In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 T flour until combined. 2. Scoop about 1 T of mix into your hand. Roll into tight ball. Place on cookie sheet and flatten to about 12 inch thick. 3. Place remaining 1/2 C flour in a shallow dish and dredge each pancake in the flour. 4. Heat butter in a large pan over medium heat. 5. Fry the pancakes, in batches, until they are crispy on both sides, 3 - 4 minutes. Add butter to pan as needed. Transfer the pancakes to a paper towellined plate and sprinkle them with salt. 6. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

SALT-ROASTED POTATOES WITH ROSEMARY BUTTER

Serves 4

INGREDIENTS 2 lb coarse crystal sea salt 4 potatoes, scrubbed 4 T butter, room temperature 2 T chopped fresh rosemary Salt IN ST R U CTI O N S 1. Heat the oven to 400°. 2. Spread a 1/2-inch deep layer of salt on the bottom of an heavy bottom baking pan. 3. Nestle the potatoes in the salt, then pour the remaining salt evenly all around the potatoes. 4. Bake for an hour. Test the potatoes with a fork to test tenderness. If a fork goes in easily, they are done, if not, put them back in the oven for 15-30 minutes before they’re tender. 5. Mix together soften butter and 1 T rosemary. 6. When potatoes are done baking, cut the center open. Top with a tablespoon of butter. Season with salt and additional rosemary if desired.

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Makes 12 servings Total time: 1 Hour, 5 Minutes

Muffin cups flares slightly, so start your stack with smaller slices, add wider slices in the middle and end with smaller slices at the top. Potato stacks will shrink when cooking, so fill tins past the top line. Gruyère cheese is a good substitute for of mozzarella.

INGREDIENTS 1 1/2 lb small sweet potatoes, peeled and thinly sliced 2 t chopped fresh thyme, divided, plus more for garnish 1 C shredded mozzarella cheese, divided 2/3 C heavy cream 1 garlic clove, pressed Salt and pepper I NSTRUCTI ONS 1. Preheat oven to 375°. Lightly greased muffin pan. 2. Layer half of sweet potatoes in tins. Sprinkle with 1 1/2 t. Thyme and 1/2 C cheese. 3. Top with remaining sweet potato slices. 4. Microwave cream, garlic, salt and pepper and remaining thyme for 1 minute. 5. Pour cream evenly over mixture into muffin tins. 6. Bake covered with aluminum foil for 30 minutes. 7. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden. 8. Let stand 5 minutes. Run knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish with thyme.

CAULIFLOWER, PARSNIP AND ROASTED GARLIC MASH

Serves 6 - 8

INGREDIENTS 4 large parsnips, peeled and finely chopped 2 heads cauliflower, finely chopped 1 head garlic 1 C heavy cream, warmed 1/2 C butter, room temperature 2 t minced thyme Salt and pepper I NSTRUCTI ONS 1. Fill a large pot with water and bring to a boil. 2. Add parsnips and boil for about 6 minutes. Add cauliflower, boil for an additional 10 - 12 minutes, until parsnip and cauliflower are tender. Drain 3. To roast garlic: Preheat oven to 375˚F. Slice off the top 1/2 inch of a head of garlic. Place garlic head on the center of a small piece of foil. Drizzle the garlic


with a small amount of oil and lightly season with salt and pepper. Wrap foil around garlic and place directly onto the center rack. Roast for 30 to 35 minutes. Allow garlic to cool for about 10 minutes, uncovered. Remove cloves and peel. 4. Add roasted garlic and mash mixture. Add remaining ingredients and continue to mash until mixture is smooth and creamy. 5. Adjust seasonings and serve.

CAULIFLOWER AND RICE GRATIN

INGREDIENTS 2 lbs cauliflower, chopped 1 C cooked rice 2 T butter 2 garlic cloves, minced 1/4 red onion, minced 2 T flour 1 1/2 C milk, room temperature 1/4 t nutmeg 1/4 t cayenne 1/2 t Italian herb 1/2 C grated Parmesan, plus more for topping 3/4 C shredded Gruyère, plus more for topping Fresh chopped, parsley for garnish Salt and pepper IN ST R U CTI O N S 1. Preheat the oven to 400° . Grease an 8x8 pan. 2. Steam cauliflower for 5m minutes until softened. 3. Combine the cauliflower and rice in a mixing bowl, set aside. 4. In a saucepan, warm butter over medium heat. Add the garlic, onion, salt and pepper. Cook until soft. 5. Add the flour, cook another minute. Slowly start adding the milk, continuing to stir to combine. 6. Lower heat and let the roux thicken. Add the nutmeg, cayenne and Italian herbs. Stir in the parmesan and Gruyère until just melted in. 7. Pour the warm cheese mixture over cauliflower and rice, add another few pinches of salt and pepper and stir to combine. 8. Pour the mixture into baking dish and sprinkle with grated Gruyère, parmesan and pepper. 9. Bake on the middle rack for 20 minutes, until the edges start to bubble. 10. Turn the heat up to 500° and cook another 6-10 minutes until the top is golden brown. Remove and let it cool. Sprinkle the top with fresh chopped parsley and serve warm.

WE MIGHT NOT BE ABLE TO SEND YOU BREAKFAST IN THE MAIL, BUT WE CAN SEND YOU RECIPES.

Sign up for Supper Club Socials Recipe Club and each month, we will send a new recipe to your mailbox. Your actual mailbox, not your inbox! While we can’t invite everyone over for our new favorite new dish, we can send you them on a card. We hope by passing along our favorite recipes, you are encouraged to bring your friends and family together to share the dish! Your email address and home address will NEVER be shared, sold, or published. Thank you for trusting your information with us, and we promise to keep it safe.

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SUPPER CLUB SOCIAL• SHAVED GREENNOVEMBER AND KALE16SALAD


salads do not tend to be known for their make ahead properties. they are more of a make right before. dish however with thanksgiving, every item on your menu needs to be able to be prepared early and remain delicious. the key for make ahead salads is to make the dressing and greens separately, and combine just before serving. SHAVED GREENS AND KALE SALAD WITH TRUFFLE PARMESAN DRESSING SERVES: 4 SIDE SALADS TOTAL TIME: 20 MINUTES

INGREDIENTS

2 C kale leaves, thinly sliced 1/2 lb broccoli, thinly shaved 1/2 lb Brussels Sprouts, trimmed, and thinly shaved

TRUFFLE PARMESAN DRESSING

3 whole large egg yolks 2 small garlic cloves, FINELY MINCED 1 t Dijon mustard juice of 1/2 lemon 1/3 olive oil 1 t truffle oil 4 t finely grated parmigiano-reggiano cheese, plus more salt and pepper

CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD SERVES: 4 TOTAL TIME: 25 MINUTES

INGREDIENTS

1 bunch of asparagus, bottom 2" trimmed off 1 T olive oil 1/2 C quinoa 1 C water 1/3 C chopped pecans 2 oz. crumbled goat cheese 1 t red wine vinegar 1 t olive oil 1/4 t garlic powder Salt

INSTRUCTIONS

1. Preheat oven to 400 2. Add asparagus to a baking sheet. Drizzle olive oil and salt over asparagus. Toss to coat. lay Asparagus in a single layer on the baking sheet. INSTRUCTIONS 3. Bake for 20 minutes. Remove and let cool. 1. Place the sliced kale in a large salad Once cool enough to handle, cut into bite bowl AND MASSAGE FOR 3-5 MINUTES. ADD IN size pieces, set aside, BURSSEL SPROUTS AND BROCCOLI, TOSS AND Set 4. In a medium saucepan, bring 1 C water to aside. Boil. add quinoa and reduce heat to simmer. 2. In a medium mixing bowl, whisk the egg cover and Cook for 15 minutes or until yolks. WHISK IN GARLIC, MUSTARD, AND LEMON liquid is evaporated. Once the quinoa is JUICE. SLOWLY POUR IN OLIVE OIL WHILE done, fluff with a fork. WHISKING. WHISK IN TRUFFLE OIL. Add cheese 5. Add quinoa to a medium bowl along with and season to taste with salt and pepper. chopped asparagus, pecans, goat cheese, red 3. POUR THE DRESSING OVER VEGGIES AND toss wine vinegar, olive oil, garlic powder, and until evenly COATED. ( salt to season. Toss everything together 4. garnish with shavings or finely grated and serve! parmigiano-reggiano cheese. NOVEMBER 16 • SUPPER CLUB SOCIAL

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CHICORY SALAD WITH ANCHOVY DRESSING

BRUSSELS SPROUT AND APPLE SALAD WITH CIDER VINAIGRETTE

TO MAKE AHEAD, COMBINE THE VEGETABLES, AND MAKE THE DRESSING. STORE SEPARATE. THE DRESSING CAN BE STORED IN AN AIRTIGHT CONTAINER AND REFRIGERATED FOR UP TO 5 DAYS. SHAKE WELL BEFORE USING.

SERVES: 4 SIDE DISHES DRESSING CAN BE MADE AHEAD AND STORED IN THE FRIDGE FOR UP TO A WEEK. SALAD IS BEST SEVERED WARM, BUT DELICIOUS AT ROOM

SERVES: 4 TO 6 DINNER-SIZED SERVINGS

INGREDIENTS

1 lb mixed chicories, such as radicchio, escarole, and endive, trimmed and roughly torn into 1-inch pieces 1 fennel bulb, halved, cored, and thinly sliced 1 bunch radishes, trimmed, and thinly sliced 2 small daikon radishes, peeled and cut into thin half-moons 1 bunch green onions, thinly sliced 1/2 bunch fresh dill, chopped 1/2 bunch fresh flat-leaf parsley, chopped horseradish for garnish

FOR THE ANCHOVY DRESSING

juice from 2 lemons 1 t fish sauce 1 T red wine vinegar 2 T honey 18 oil-packed anchovy fillets, minced 6 garlic cloves, minced 1 c plus 2 t (freshly grated Parmesan cheese 3/4 c (olive oil 1/8 t chile powder or paprika powder 1 t horseradish salt and pepper

INSTRUCTIONS

1. To make the anchovy dressing: In a small bowl, whisk together the lemon juice, fish sauce, vinegar, honey, anchovies, garlic, Parmesan, sunflower oil, salt, pepper, chile powder, and horseradish. Cover and refrigerate until ready to use. 2. In a large bowl, combine the chicories, fennel, radishes, green onions, dill, and parsley. 3. Pour the dressing over the veggies and toss to coat evenly. Finely grate the horseradish over the salad and serve.

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TEMPERATURE TOO.

INGREDIENTS

1 lb brussels sprouts, trimmed and (quartered 1 t olive oil 1/2 t red pepper flakes 2 t maple syrup, divided 1/2 red onion, thinly sliced 6 fresh thyme sprigs 1/2 c walnuts 1 apple, cored and thinly sliced salt and pepper

FOR VINAIGRETTE: 2 t apple cider vinegar juice of half a lemon 1 t dijon mustard 1 t maple syrup 1/3 c olive oil salt and pepper

INSTRUCTIONS:

1. Preheat oven to 425. 2. toss brussels sprouts with olive oil, 1 t maple syrup, salt, pepper and red pepper flakes. 3. Spread sprouts in an even layer and roast for 10 minutes, 4. Add red onion, thyme and walnuts to baking sheet. Toss everything together 1 T maple syrup. Spread in an even layer on the baking sheet and roast for 10 more minutes. 5. While everything roasts, make vinaigrette. Whisk together vinegar, lemon juice, dijon and maple syrup, then slowly whisk in the olive oil. Season to taste with salt and pepper. 6. add apples. to baking sheet and Toss to combine, return to oven for 5 minutes. 7. Transfer to a serving bowl, toss with vinaigrette and pinch of salt. 8. Serve immediately. Vinaigrette.


BRUSSEL SPROUT AND APPLE SALAD

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SPICY SAUSAGE STUFFING pg 54


STUFFING VS DRESSING Dose anyone actually know the difference? I am sure many people do, but the most important to fact to remember, is neither should ever, ever come from a box. If done properly, stuffings should be the star of the meal. Full of veggies, herbs, meat, and carbs, these are dishes that are just waiting to be devoured. With so many combinations and flavor options out there, our favorite stuffings are constantly changing, and a new recipe is added to the table every year. Our favorite recipes for this year are on the next pages, including a LA- gluten free-vegan option. Stale bread has never tasted so good.

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SPICY SAUSAGE STUFFING

serves

4-6

this stuffing can be made ahead of time through step 6. before serving, bake for 30 minutes at 350°.

INGREDIENTS 6 T butter 1 loaf stale French bread, torn into bite size pieces 1 T olive oil 3/4 lb pork sausage, chopped 1 t red pepper flakes 1 large onion, finely chopped 3 celery stalks, finely chopped 3 garlic cloves, finely chopped 1/2 t fresh sage, finely chopped 1 1/2 t fresh rosemary, finely chopped 1 1/2 t fresh thyme, finely chopped 1 1/2 C chicken broth 1 large egg Salt and pepper

4 sprigs thyme, chopped 2 yellow onion, chopped 18 oz mixed mushrooms, chopped 4.5 oz sliced black olives 1 1/2 C cooked quinoa 1 C dried cranberries Salt and pepper

INSTRUCTIONS 1. Preheat oven 350°. Butter 9 x 12 baking dish. 2. In a pot bring chicken stock, half of thyme, and half of rosemary to simmer over medium heat. Add in wild rice. Cook until liquid has evaporate. Set aside. 3. Heat butter in a large skillet over medium. Add in garlic, remaining thyme and rosemary, onion and salt and pepper. Cook until onions are soft and golden, 5 minutes. 4. Add in mushrooms, stirring occasionally until mushrooms are soft and items are well mixed. 5. Pour mushroom mix into large bowl. Fold in wild rice, quinoa, and olives. Transfer to prepared baking dish. INSTRUCTIONS 6. Cover baking dish with foil and cook for 30 minutes. 1. Preheat oven 350°. 7. Remove foil and cook for an addition 30 minutes. 2. Heat olive oil in a large skillet over medium-high heat. 8. Let cool 10 minutes. Fold in cranberries and serve. Add sausage and red pepper flakes. Cook until browned, 8-10 minutes. Transfer to bowl with torn bread. 3. Melt butter in same skillet with the sausage drippings; GARLIC & HERB STUFFING add onion, celery, garlic, sage, rosemary, and thyme. serves: 10 to 12 Season with salt and pepper. Cook, stirring often until I N G R E D I E N T S softened and just beginning to brown, about 10 minutes. 1 loaf French bread, stale, torn Add to mixing bowl with the bread and sausage. 1 pan of cornbread, cubed 4. Butter baking dish. Whisk broth, egg and salt and 4 T butter pepper in a small bowl. 5 cloves garlic, minced garlic 5. Fold into bread and sausage mix until well combined 4 C chicken stock and bread has soaked up most of the liquid. 1/2 C fresh parsley, finely chopped 6. Transfer to greased pan. Cover with foil, and bake for 1 T fresh rosemary, minced 30 minutes. 1 t fresh thyme leaves, minced 7. Remove foil and bake until the top is browned and Salt and black crisp, 25-30 minutes. Serve warm. INSTRUCTIONS 1. Preheat oven to 350°. Grease a baking dish. WILD RICE, CRANBERRY, AND 2. Heat a large pot over low heat, add butter. Add in QUINOA STUFFING garlic and cook until fragrant. Add chicken broth to serves: 4-6 the garlic, increase heat and bring to a boil. 3. Stir in herbs, salt, and pepper. Remove from heat. INGREDIENTS 4. Combine bread and cornbread in a large bowl. Pour 3 C wild rice broth over bread cubes, in batches. Gently toss in 5 C chicken broth between adding more broth. 6 T butter 5. Transfer stuffing to baking dish. Bake for 30 minutes, 2 cloves garlic, minced until golden brown on top. 2 T fresh rosemary, minced 54

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WILD RICE, CRANBERRY, AND QUINOA STUFFING NOVEMBER 16 • SUPPER CLUB SOCIAL

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THE HOLIDAY SHOP IS NOW 56

PRE-DESIGNED AND CUSTOM HOLIDAY CARDS • CUSTOM RE STAMPS • CUSTOM TAG STAMPS • ENVELOPE ADDRESSING • AN SUPPER CLUB SOCIAL•NOVEMBER 16 CLICK HERE TO VISIT THE SHOP


W OPEN!

ETURN ND MORE!

CLASSIC STUFFING

serves

8

INGREDIENTS 3/4 C butter, cut into pieces 2 loaves sourdough bread, days old 3 T butter 12 oz bacon, chopped 2 onions, chopped 4 celery stalks, chopped 1 fennel bulb, chopped 2 T chopped sage 1/2 C dry white wine 2 large eggs, beaten 2 C turkey or chicken stock Salt and pepper INSTRUCTIONS 1. Preheat oven to 350°. Butter a baking dish and a sheet of foil. Place bread in a very large bowl. 2. Heat 1 T butter in a large skillet over medium-high. Add bacon pieces and cook, 7–10 minutes. Transfer to bowl with bread with a slotted spoon. 3. Add remaining 2 T butter, onions, celery, fennel, and sage to skillet, season with salt and pepper. Cook until onions are golden brown and soft. Transfer to bowl with bread. 4. Reduce heat to medium and cook wine until almost all evaporated, 1 minute. Add ½ cup butter; cook, until melted. Drizzle over bread mixture. 5. Whisk eggs and stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding stock 1/4 cup at a time, as needed, until combined. Transfer to prepared baking dish and dot with remaining butter cubes. 6. Cover with foil, bake 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.

This year, step away from breads and cakes and use your bundt pan for stuffing! Nordic Ware Bundt Pan $12.95

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PUMPKIN PANNA COTTA TART WITH GINGERSNAP MACAROON CRUST pg 60

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Who are we kidding? We are all in it for the dessert. While the classics are nice, I could do without the typical Thanksgiving pies for the rest of my life. I want to see a twist on the standard pumpkin and apple desserts that show up on my table. In the following pages you will find our favorite, some what edgy, turkey day treats. They are guaranteed to be such a hit that no one will miss Aunt Joan’s pecan pie.

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PUMPKIN PANNA COTTA TART WITH GINGERSNAP MACAROON CRUST serves:

8

this tart may be made a day in advance. cover and store in fridge. allow tart to come to room temp before serving.

GINGERSNAP MACAROON CRUST 1 1/2 C Shredded, unsweetened coconut 1 T Flour 1 t ground ginger 2 T coconut oil, melted 3 T honey 1 T molasses Salt INSTRUCTIONS 1. Preheat the oven to 350°. 2. Combine coconut, flour, ginger and salt in a food processor, pulse until combined. 3. Add in oil, honey and molasses, pulse until combined. 4. Press the mixture into a tart pan. 5. Bake for 10 minutes. Rotate pan and bake for 10 additional minutes, until tart crust has turned golden. 6. Cool completely. Remove tart pan and place crust onto a baking sheet. PUMPKIN PANNA COTTA FILLING 8 oz coconut milk 1 t gelatin 1/2 C pumpkin 3 T maple syrup 2 t vanilla 1 t pumpkin pie spice Whipped cream, for serving INSTRUCTIONS 1. Place coconut milk into a small sauce pan. Sprinkle the gelatin over the coconut milk and mix gently. 2. Set aside and allow the gelatin to bloom for 10 minutes. 3. Add remaining ingredients. Heat over medium heat for 5 minutes, whisking constantly. 4. Pour into prepared crust. Refrigerate at least 3 hours before serving. Cut the tart into diagonal slices. Serve with whipped cream. 60

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SALTED CARAMEL BITTERSWEET CHOCOLATE TART serves:

8

prep time: 30 mins plus chill total time:1 hr 15 mins plus

chill time

INGREDIENTS Pie Dough 3/4 C heavy whipping cream 1/2 C whole milk 1 1/2 C pumpkin 12 oz. chocolate, chopped 1 C sugar 6 T butter, room temperature 1/2 C heavy whipping cream, room temperature 1 t salt INSTRUCTIONS 1. Preheat oven to 325°. 2. Roll pie dough out to 1/4 thick. Place into a tart pan with a removable bottom. Trim the dough so that it is even on the rim. 3. Place pie weights over crust and bake for 20 minutes, until golden brown. Allow to cool while preparing the filling. 4. In a medium saucepan over medium heat, add the cream and milk. Heat until the mix boils, remove from heat and stir in chocolate until the it becomes smooth. Stir in 3/4 C pumpkin. 5. Pour the filling into the tart and place in the oven at 325 for 25-30 minutes or until set. 6. Heat sugar in a small saucepan over medium heat, stirring constantly. 7. Once the sugar has melted completely, add butter. Continue stirring for 2 minutes, until the butter has completely melted. Add cream and remaining pumpkin. 8. Boil for 1 minute, remove from heat and add salt. Allow the pumpkin caramel to cool along with the tart for about 15 minutes. 9. Pour pumpkin caramel over tart. Place the tart in the fridge to chill for 2 hours. Before serving garnish with flecks of sea salt.


SALTED CARMEL PUMPKIN CHOCOLATE TART

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BRÛLÉED APPLE BUTTER PIE pg 64

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BRÛLÉED APPLE BUTTER PIE serves:

8

this pie may be made in advance. cover and store in fridge. allow pie to come to room temp before serving.

INGREDIENTS: 2 C apple butter 1 pie crust 3 eggs 1/4 C sour cream 1 T vanilla 2 T sugar 1 C heavy cream Egg wash (1 egg and 1 T water whisked) Sugar Salt INSTRUCTIONS 1. Preheat oven to 350°. 2. Roll out pile crust and place in pie pan. Place the dough on the bottom of pie pan, press with your fingers so the sides stick and trim the edges. Refrigerate for 1 hour. 3. Place cream, sugar and vanilla in a saucepan over medium heat. Bring to simmer and turn off heat. 4. In a medium bowl, whisk the apple butter, sour cream, eggs and salt. Slowly whisk in the cream. 5. Remove pie crust from fridge and brush the edges with the egg wash. Pour the filing into the pie crust. 6. Bake for 50 - 55 minutes until the center is firm. Remove and let cool. 7. Just before serving, sprinkle sugar on top of the pie and brûlée until the sugar has melted and turns a bit dark brown. Serve right away. SPICED CHAI BUNDT CAKE serves:

8

INGREDIENTS 2 chai tea bags 2 T boiling water 2 1/2 C flour 2 t baking powder 1/2 t salt 1 1/2 C sugar 2 t pumpkin pie spice 4 eggs 1 1/2 C milk 64

SUPPER CLUB SOCIAL•NOVEMBER 16

1 C butter, melted 2 t vanilla extract 2 T powder sugar INSTRUCTIONS 1. Preheat oven to 350°. 2. Place chai and water in a small bowl let steep for 5 minutes. 3. Place flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth. 4. Pour into a well-greased bundt pan and cook for 30–35 minutes. Tested with a skewer. 5. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan. 6. Dust with powder sugar before serving. SALTED CARAMEL PIE serves:

8

this pie may be made 5 days in advance. prepare the crust and filling, store separately, combine just before serving.

INGREDIENTS 2 1/2 C graham cracker crumbs 8 T butter, melted 1/2 C brown sugar 28 oz sweetened condensed milk 2 C heavy cream 2 T powder sugar Flakey sea salt INSTRUCTIONS 1. Preheat the oven to 350°. 2. Combine graham cracker crumbs, melted


3.

4.

5.

6. 7.

butter, and brown sugar in food processor. Pulse until combined. Press the crumbs evenly into a pie plate. Bake for 10 minutes, until lightly browned. Let cool. Increase the oven temperature to 425°. Place a sauce pan over medium heat. Pour in the condensed milk and sprinkle with 1/2 t sea salt. Bring to simmer, whisking periodically until the condensed milk is golden caramel and thickened. Scrape the caramel filling into the pie crust, smoothing the top. Cover the pie and refrigerate until the filling is chilled and set, at least 4 hours. In a mixer, beat the cream with the sugar until firm. Remove pie and top with whipped cream, sprinkle with salt. Cut and serve.

CHOCOLATE PUMPKIN PIE serves:

8

INGREDIENTS 9 oz chocolate graham cracker 1/4 C sugar 1/2 C butter, melted 15 ounces pumpkin 1 C sugar 1 T cinnamon 2 eggs

1 C 2 T heavy cream 2 T unsweetened cocoa powder 1/3 C bittersweet chocolate chips Salt INSTRUCTIONS 1. Preheat the oven to 350°. Butter pie pan. 2. Place graham crackers, sugar and 1 t salt in a food processor and pulse until mix has the consistency of sand. 3. Transfer to bowl and stir in melted butter, mix well. 4. Transfer to pie pan. Press the crumbs onto the bottom and sides of the pan to create an even layer. Set aside. 5. Using a mixer with whisk attachment, combine pumpkin, sugar, cinnamon, 1/2 t salt, eggs, and heavy cream. Whisk on low speed until just combined. 6. Transfer 1/2 cup of the pumpkin filling into a small bowl. Pour chocolate chips into the larger bowl of pumpkin filling, before pouring over the prepared pie crust in pie plate. Set aside. 7. Whisk cocoa powder into the pumpkin filling. 8. Pour the chocolate-flavored pumpkin filling on top of pumpkin filling in the pie crust. 9. Bake the pie for 50 - 60 minutes. Let cool and garnishing with cocoa powder before serving.

CUSTOM ADDRESS STAMPS ARE NOW AVAILBE IN THE HOLIDAY SHOP! VISIT THE SHOP BY CLICKING HERE!

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CRESCENT ROLL FALL VEGGIE QUICHE


THE DAY AFTER THANKSGIVING MAY BE THE BEST DAY OF THE YEARLEFTOVER THANKSGIVING FOOD AND THE START OF THE CHRISTMAS SEASON, WHAT COULD BE BETTER? THE DAY SHOULD BE FILLED WITH EXTRA CUPS OF COFFEE, CHRISTMAS DECORATIONS, TRIMMING THE TREE, AND OF COURSE EASY TO MAKE LEFT OVER RECIPES. YOU CAN FIND US EATING CRESCENT ROLL WAFFLE SANDWICHES ALL DAY. CRESCENT ROLL FALL VEGGIE QUICHE serves:

4-6

i have already bragged about my crescent roll waffle sandwiches above, and mentioned how much i love the warm fall veggie recipe on page

XX, so i combined the two. enter, the best day after breakfast.

INGREDIENTS 1 crescent roll can Leftover turkey Leftover warm fall veggies Feta cheese

6 eggs, beaten Parsley, chopped Salt and pepper

INSTRUCTIONS 1. Preheat oven to 350°. 2. Unroll crescent rolls. Using a rolling pan, roll together the crust into one piece. 3. Place crescent roll dough into removable bottom tart pan. Press dough into bottom and edges. Trim over hanging dough. 4. Place pie weights on crust and place in oven for 10 minutes. Remove and let crust cool. 5. In a large bowl, whisk eggs. Add in veggies, turkey, cheese, and salt and pepper. 6. Pour egg mixture into tart pan. Place in oven for 25 - 35 minutes, until quiche is set and slightly browned on top. 7. Let cool and top with cheese and parsley prior to serving. NOVEMBER 16 • SUPPER CLUB SOCIAL

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CHEESY BREAKFAST STUFFING CAKES

LEFTOVER THANKSGIVING WAFFLE

“chunky” like the bacon and sausage stuffing SANDWICHES on page XX, you will want to cut it down. either chop it up with these are my most favorite part of thanksgiving, and the dish a knife, or i like to use a pastry blender to break up the stuffing. i hope that i am remembered for. they use your favorite family if you stuffing is

INGREDIENTS 2 C leftover stuffing 1 large egg, lightly beaten 1/2 C grated cheese 3 T butter 6 large eggs Salt and pepper Optional toppings: leftover gravy, chopped fresh herbs, bacon, etc. INSTRUCTIONS 1. In a large bowl whisk 2 eggs. Add in the stuffing and cheese, stir to combine. 2. Use 1/4 C of stuffing and shape into a patty about 1/2-inch thick. Repeat until all mix has been used, you should have 4 patties. 3. Heat 2 T butter in a medium skillet over medium heat. Gently fry cakes on each side until they’re lightly crisp on each side. Repeat until all cakes have been fried. 4. Add remaining butter to skillet. Fry remaining 4 eggs until the yolk is nearly set, about 2 minutes per egg. 5. Top the cakes with any desired toppings, a fried egg, salt and pepper. Enjoy immediately.

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dishes and combine them into the absolute best day after sandwich.

INGREDIENTS 1 can crescent rolls Leftover turkey Leftover gravy Leftover mashed potatoes Leftover stuffing Leftover cranberries Brie INSTRUCTIONS 1. Preheat waffle maker, spray non stick, or brush waffle maker with butter. 2. Unroll crescent rolls, create squares with two pieces. 3. Place on waffle maker and cook according to manufactures instructions. 4. Remove waffle, top with cranberry sauce, mashed potatoes, stuffing, turkey, gravy, and brie. 5. Top with another waffle, cut in half. Eat while warm.


DAY AFTER THANKSGIVING WAFFLE SANDWICH

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KIELBASA, PEPPER, ONION AND POTATO HASH INGREDIENTS 6 T butter 14 oz sausage, sliced 1 green bell pepper, diced 1 yellow bell pepper, diced 1 red bell pepper, diced 1 orange bell pepper, diced 1 onion, diced 2 large potatoes, shredded 3 eggs Salt and pepper

CUSTOM STAMPS ARE NOW AVAILBE IN THE SHOP SEE THE FULL HOLIDAY LINE HERE

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INSTRUCTIONS 1. In a large skillet, heat 2 T butter over medium-high heat. 2. Brown the sliced sausage, 5 minutes. Remove sausage from pan and set aside. 3. Add 2 T butter, add in the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook or until softened, stirring occasionally. 4. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning. Remove potatoes and place on plate. 5. Add remaining 2 T butter. Fry eggs until yolk is almost set. 6. Pour onion and sausage mix over potatoes. Place eggs on top. Season with salt and pepper. 7. Serve warm. ACAI BOWL because even on the most indulgence of holidays, everyone could use some good stuff

INGREDIENTS 1 packet frozen acai berry blend 1 banana, frozen


1/4 C almond milk 1/4 C spinach, fresh or frozen Fresh berries/coconut/granola, to top

INSTRUCTIONS 1. Put parchment paper two large baking sheets. 2. Mix cranberries, brown sugar, sugar, orange zest and five-spice in a medium bowl. Set aside. INSTRUCTIONS 3. In a large bowl combine flour, sugar, baking 8. In a high-powered blender, combine the berry powder, cinnamon and salt. packet, frozen banana, spinach and milk. 4. In a small bowl beat whipping cream and egg Blend until completely smooth. until combined. Set aside. 9. Pour into a bowl and top with berries, 5. Cut 1 stick butter into 8 chunks and add to flour coconut, and granola. mixture. Using a pastry blender, work the butter into the flour until well mixed. HOLIDAY CRANBERRY AND ORANGE 6. Pour the cream-egg mixture over butter-flour SCONES mixture. Use a fork to whisk together. 7. Fold in cranberry mixture to dough. INGREDIENTS 8. Place dough on lightly floured surface and cut 1 C fresh cranberries, chopped into four, equal-sized pieces. 2 T brown sugar 9. Pat each piece into a dough round, about 3/4 2 T sugar inch thick. Place dough on parchment paper Zest from one orange and place the baking sheet in the freezer for 20 1/4 t five-spice powder minutes. 2 1/2 C flour 10. Preheat the oven to 400°. 1/2 C sugar 11. Remove dough from freezer, cut each round 2 T baking powder into four pieces for a total of 16. Place scones 1/2 t sea salt on baking sheet. In a small bowl whisk together 1 t ground cinnamon egg yolk and milk, brush scones with egg mix. 8 T unsalted butter, cut in 8 pieces 12. Place baking sheets in the oven for 12 minutes. 3/4 C heavy whipping cream Let scones cool 1 large egg 13. While scones are cooling, whisk together the 1 T milk powdered sugar, orange juice and zest. Drizzle 1 egg yolk over the scones. 2 C of powdered sugar Juice from 2 oranges

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STAY IN TOUCH! FOLLOW ALONG ON INSTAGRAM @_KIMMIENOEL READ THE BLOG WWW.THESUPPERCLUBSOCIAL.COM/BLOG SIGN UP FOR RECIPE CLUB BIT.LY/RECIPECLUBSIGNUP SHOP THE HOLIDAY COLLECTION WWW.THESUPPERCLUBSOCIAL.COM/SHOP

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November 2016  
November 2016  
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