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thewayneCornbread Dressing with Pancetta, Apples, and Mushrooms
VERY good recipe, the full recipe makes an absolutely huge amount of dressing, so I always make a half recipe. Make sure you get or make three different types of bread: this year I made Guinness bread from a Krusteaz mix.
This is also an extended make: you either need to leave the bread out a day or two to dry, or plan on baking it for an hour or so to dry it out.
Wayne Note: unless you’re serving a VERY large group, make a half serving!
Ingredients
* 4 cups Cornbread, cut into 1-inch cubes or smaller
* 4 cups French bread, cut into 1-inch cubes or smaller
* 4 cups crusty artisan bread, cut into 1-inch cubes or smaller
* 32 ounces white button or crimini mushrooms
* 4 tablespoons canola oil
* 3/4 teaspoon kosher salt, divided
* 1/2 pound pancetta, diced
* 2 cups diced onion
* 5 Granny Smith apples, cut into fine dice
* 5 tablespoons brown sugar
* 1 cup white wine, can substitute chicken stock or broth
* 32 fluid ounces very low-sodium chicken broth
* 1 teaspoon ground thyme
* 1/2 teaspoon turmeric
* 2 teaspoons minced fresh rosemary leaves (or powdered)
* Freshly ground black pepper
* Minced fresh parsley leaves
Directions
Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
Preheat the oven to 500 F.
Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
Reduce the oven to 375 F.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes.
IMPORTANT NOTE: if you are using a disposable aluminum pan for making a half version of this recipe, BE SURE TO PUT A SHEET TRAY UNDERNEATH IT IN THE OVEN AND WHEN CARRYING IT! Otherwise you’re in for a nasty surprise and quite a mess!
https://www.foodnetwork.com/recipes/ree-drummond/cornbread-dressing-with-pancetta-apples-and-mushrooms-recipe-1922426
When it came to making the Brussels Sprouts, the recipe calls for pomegranate molasses, which wasn't available to me. But I could get a jar of pure pom juice, which I was able to cook down into a molasses. Here's the recipe:
Pomegranate Syrup or Molasses
Ingredients
4 cups pomegranate juice (32 oz/1 qt/1 ltr bottle)
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Directions
1. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
2. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
https://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe-1947699
The butter for the Brussels Sprouts is fantastic and you can use it for a number of dishes. It took a lot longer for me to roast the sprouts, and I also found it best to cut all of them in half along the axis of the sprouts.
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Ingredients
* 6 tablespoons unsalted butter, slightly softened
* 1 vanilla bean, seeds scraped
* 1/4 cup toasted pecans, chopped
* Salt and freshly ground black pepper
* 1 pound Brussels sprouts, trimmed
* 3 tablespoons canola oil
* 3 tablespoons pomegranate molasses
* Seeds from 1 pomegranate
* 1 lime, finely zested
* 1 tablespoon finely grated orange zest
Directions
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Preheat the oven to 375 degrees F.
Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.
https://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pomegranates-and-vanilla-pecan-butter-recipe-1922429
I'm not posting my eggnog cookie recipes as I've already posted them here, but I did make a change to the non-chocolate recipe. For MY stove, I'm changing the temperature to 330f and the bake time to 20 minutes. They were coming out decidedly under-done.
VERY good recipe, the full recipe makes an absolutely huge amount of dressing, so I always make a half recipe. Make sure you get or make three different types of bread: this year I made Guinness bread from a Krusteaz mix.
This is also an extended make: you either need to leave the bread out a day or two to dry, or plan on baking it for an hour or so to dry it out.
Wayne Note: unless you’re serving a VERY large group, make a half serving!
Ingredients
* 4 cups Cornbread, cut into 1-inch cubes or smaller
* 4 cups French bread, cut into 1-inch cubes or smaller
* 4 cups crusty artisan bread, cut into 1-inch cubes or smaller
* 32 ounces white button or crimini mushrooms
* 4 tablespoons canola oil
* 3/4 teaspoon kosher salt, divided
* 1/2 pound pancetta, diced
* 2 cups diced onion
* 5 Granny Smith apples, cut into fine dice
* 5 tablespoons brown sugar
* 1 cup white wine, can substitute chicken stock or broth
* 32 fluid ounces very low-sodium chicken broth
* 1 teaspoon ground thyme
* 1/2 teaspoon turmeric
* 2 teaspoons minced fresh rosemary leaves (or powdered)
* Freshly ground black pepper
* Minced fresh parsley leaves
Directions
Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
Preheat the oven to 500 F.
Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
Reduce the oven to 375 F.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes.
IMPORTANT NOTE: if you are using a disposable aluminum pan for making a half version of this recipe, BE SURE TO PUT A SHEET TRAY UNDERNEATH IT IN THE OVEN AND WHEN CARRYING IT! Otherwise you’re in for a nasty surprise and quite a mess!
https://www.foodnetwork.com/recipes/ree-drummond/cornbread-dressing-with-pancetta-apples-and-mushrooms-recipe-1922426
When it came to making the Brussels Sprouts, the recipe calls for pomegranate molasses, which wasn't available to me. But I could get a jar of pure pom juice, which I was able to cook down into a molasses. Here's the recipe:
Pomegranate Syrup or Molasses
Ingredients
4 cups pomegranate juice (32 oz/1 qt/1 ltr bottle)
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Directions
1. For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
2. For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
https://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe-1947699
The butter for the Brussels Sprouts is fantastic and you can use it for a number of dishes. It took a lot longer for me to roast the sprouts, and I also found it best to cut all of them in half along the axis of the sprouts.
Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Ingredients
* 6 tablespoons unsalted butter, slightly softened
* 1 vanilla bean, seeds scraped
* 1/4 cup toasted pecans, chopped
* Salt and freshly ground black pepper
* 1 pound Brussels sprouts, trimmed
* 3 tablespoons canola oil
* 3 tablespoons pomegranate molasses
* Seeds from 1 pomegranate
* 1 lime, finely zested
* 1 tablespoon finely grated orange zest
Directions
Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
Preheat the oven to 375 degrees F.
Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.
https://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pomegranates-and-vanilla-pecan-butter-recipe-1922429
I'm not posting my eggnog cookie recipes as I've already posted them here, but I did make a change to the non-chocolate recipe. For MY stove, I'm changing the temperature to 330f and the bake time to 20 minutes. They were coming out decidedly under-done.
