Celebrate November with Squash

Fall is a time of transition. It’s the smell of apples baking and the sight of jack-o-lantern grins. It’s a walk in the woods with crunching leaves underfoot. It’s that feeling when something warm and comforting is brought to the table. 

This butternut squash casserole is rustic and warm and highlights the best of the season – creamy squash, sweet apples and caramelized fennel. It’s paired with sweet Italian sausage and topped with a layer of Gruyere cheese resulting in a hearty and flavorful dish perfect for any autumn evening. Add a little green with a sprinkling of fresh sage leaves and fennel fronds. Enjoy!  

Butternut Squash Casserole with Sausage and Fennel

6 servings  

2 pounds butternut squash, peeled and cut into 1 inch cubes

2 apples, peeled, cored and cut into 1 inch cubes

2 tablespoons olive oil

Kosher salt to taste

1/8 teaspoon freshly ground black pepper

2 tablespoons pure maple syrup

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

1/2 pound sweet Italian sausage, casings removed and crumbled

1 medium sized fennel bulb, stalks and fronds removed, cored and sliced

1 medium onion thinly sliced

1 cup Gruyere cheese, grated

Fresh sage leaves and fennel fronds for garnish

Heat oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray.

In a large bowl, combine squash and apples cubes, olive oil, salt to taste, pepper, sage, thyme, and 1 tablespoon of the maple syrup. Spread mixture evenly on baking sheet. Roast for about 30 minutes or until squash is tender.

In a large skillet, add a small amount of olive oil and cook the sausage until brown. Remove from pan. Add in the onion and fennel and sauté until both are caramelized. Remove from pan and add to sausage.

When the squash and apples are roasted. Remove from oven turn the oven to broil.

In a large bowl, combine the sausage mixture, the squash and apples, the remaining 1 tablespoon of maple syrup and salt and pepper to taste.

Spoon into an 8 x 8 casserole dish. Top with Gruyere cheese and broil for a few minutes until the cheese is bubbly and browned.

Garnish with fresh sage leaves and fennel fronds.

Cheesy Baked Zucchini

Everyone has dishes they remember from childhood. This one reminds me of when my family was living in the quaint town of Grand Haven, Mich. in the late 70s. On summer weekends, neighbors would take turns hosting evening get-togethers after we all spent the day at the beach. My mom would bring a similar zucchini dish to these parties - it was always a hit!

Cheesy Baked Zucchini

6-8 servings

3 tablespoons extra virgin olive oil
6 medium zucchini, cut into 1/4-inch thick slices
1 1/2 cups of mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
1/2 cup Italian seasoned breadcrumbs
4 tablespoons butter, melted
Salt to taste

Heat oven to 350 F. Pour oil into the bottom of a 2-quart or 8 x 8 casserole dish.

Layer zucchini, mozzarella cheese, Parmesan cheese, salt and basil. Repeat until all ingredients are used.

Top casserole with breadcrumbs and drizzle with butter. Bake for 1 hour or until breadcrumbs and cheese are brown and bubbly. Loosely cover with foil if the cheese and breadcrumbs brown too quickly.

Potato Salad with Sour Cream and Bacon

There's no better way to kick off summer than with a big bowl of homemade potato salad. My grandma, my mom and I make ours with sour cream, bacon, fresh parsley and a generous sprinkling of paprika. Happy Memorial Day!

Potato Salad with Sour Cream and Bacon

5 pound bag of red potatoes, peeled and cut into 1-inch cubes (Leave a bit of skin for color)

5 pieces bacon, cooked crisp then crumbled

1 medium Vidalia onion, diced

1 cup light sour cream

1 cup light mayonnaise

Salt and freshly ground black pepper to taste

Fresh parsley, chopped

Paprika

Cook potatoes in salted, boiling water then allow to cool.

In a large bowl, combine potatoes, bacon, onion, sour cream, mayonnaise and salt and pepper. 

Sprinkle with paprika and top with fresh parsley. 

Plates and Places: A day-trip to Orchard on Catawba Island

Spring is here in all its glory. The beauty of the season presents us with great opportunities to hop in our cars and head out for day-trip adventures.

Catawba Island is an especially gorgeous spot to visit this time of the year. There is something about the afternoon light that sparkles on Lake Erie’s waves as they roll into the shore, providing stunning views around every corner of the road.

A visit to Orchard Bar and Table and the adjacent Orchard Farm Stand, located at 3266 NE Catawba Rd., provides multiple dining options, a fabulous shopping opportunity, and a lovely spot to relax and enjoy the warm air while strolling through the property’s vineyards and orchard.

Orchard Bar and Table offers European inspired American cuisine including an array of seafood dishes, a signature Wagyu Burger, and craft-made cocktails. The restaurant affords a spacious outdoor patio with soothing water features, views of the apple orchard, and live music. Dinner is available Monday through Sunday. Lunch and brunch options are offered on weekends.

At Orchard Farm Stand, which is situated just across the parking lot from the restaurant, visitors will find a unique selection of local produce, honey, jams and jellies, coffee, wine, baked goods, kitchen items, gifts, home décor and more.

A recent addition to the farm stand is a pizza and sandwich kitchen which features a variety of applewood fired pizzas, handcrafted sandwiches, wine, ice cream and to-go charcuterie boxes. The farm stand is open seven days a week. 

Spring style takes a cue from soft hues

Spring has sprung, and Easter is peeking right around the corner. Allow nature’s soft palette to inspire your Easter table décor this season. Include a centerpiece in subtle shades of blush and green, creamy candles in varying heights, and whimsical moss-covered bunnies.

Bring neutral elements to your table by tucking wooden eggs and natural moss into egg cups. Convert eggs to place cards by writing guests’ names on them using a calligraphy pen.

Fashion a centerpiece from fresh or faux florals in shades of white, pink and green. Keep its height low so it doesn’t block the view of the person across the table.

Serve a sparkling rosé or blush wine to complement Easter brunch as well as enhance the tablescape.

Layer pink and white plates over natural woven placemats. Slide in pretty, floral cloth napkins between the layers. Complete the place settings with pastel green drinking glasses embossed with bunnies. Here's to a warm and happy spring from my table to yours!

 

Valentine's Day Treats: Mini Bundt Cakes are Big on Flavor

Love is in the air! Your sweethearts will adore you even more after you make them mini Bundt cakes for Valentine's Day. These little cakes are adorable and the perfect size for little hands and for big ones too!

To make the cakes, I recently purchased a Mini Bundt Maker by Dash at Target. The small appliance costs less than $20 and comes with recipes for different cakes as well as glaze options for them. For my cakes, I chose to make simple vanilla cakes drizzled with vanilla glaze. I also made red velvet cakes topped with a rich cream cheese glaze.

If you decide to make these cakes, I have a few suggestions. Back off on the suggested cooking time or your cakes may be a little dry. For example, the vanilla cakes were done in about 6 minutes rather than 9 and the red velvet cakes took about 9 minutes instead of 12.

I also filled the well with a bit more than the 1/3 cup batter that is suggested. I ended up with one less cake per recipe; however, I was able to get a prettier design on the top of the cakes with this modification. Lastly, I did not coat the appliance with cooking spray each time I added batter. The spray seemed to build up after the first few cakes were baked. I did, however, reapply the spray when I started to make the second batch of cakes.

I hope you have fun creating these mini cakes and a very sweet Valentine’s Day.

Vanilla Bundt Cakes with Vanilla Glaze
Makes 5 cakes
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter, softened
½ cup sugar
1 large egg
½ cup whole milk
1 teaspoon vanilla extract

Vanilla Glaze
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons whole milk, room temperature

Plug in Mini Bundt Maker and preheat for 10 minutes.

In a medium bowl, combine flour, baking powder, baking soda and salt.

In a large bowl, beat butter and sugar with a handheld mixer on medium until they are fluffy and light. Add egg, milk and vanilla, and blend until mixed. Using slow speed, mix dry ingredients into the wet until just combined. Small lumps are okay.

Brush Mini Bundt Maker and removal tool lightly with butter or baking  spray. Add batter until Bundt maker is ¾ full.

Bake for 9 minutes (see above note) or until a toothpick comes out clean when inserted into the cake.

Lift out cake using removal tool. Cool cake completely on a baking rack before glazing.

For the glaze: In a small bowl, mix all ingredients together until well combined.

Red Velvet Bundt Cakes with Cream Cheese Glaze
Makes 6 cakes
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk, full or reduced fat
1 large egg
1 ½ teaspoons white vinegar
½ teaspoon vanilla extract
2 teaspoons red food color
6 tablespoons unsalted butter, softened
¾ cup sugar

Cream Cheese Glaze
½ cup cream cheese, room temperature
1 cup confectioners’ sugar
3 tablespoons whole milk, room temperature

Plug in Mini Bundt Maker and preheat for 10 minutes.

In a small mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt.

In a measuring cup, whisk together buttermilk, egg, vinegar, vanilla and red food color.

In a medium mixing bowl, beat butter and sugar with handheld mixer on medium until fluffy and light. Add 1/3 of dry ingredients, blend, then ½ wet ingredients. Repeat until combined.

Brush Mini Bundt Maker and removal tool lightly with butter or baking spray. Fill the well ¾ full .

Bake for 12 minutes (see above note) or until a toothpick comes out clean when inserted into the cake.

Lift out cake using removal tool. Cool cake completely on a baking rack before glazing.

For the glaze: Place cream cheese in mixing bowl. Sift in the sugar. Add the milk and stir vigorously until the glaze is smooth and creamy.

(Recipes adapted from Dash)

  

Super Bowl Snacks: Pepperoni Pizza Pinwheels

You’ll be on a roll this Super Bowl Sunday when you serve a huge platter of Pepperoni Pizza Pinwheels. These tasty appetizers take only a few minutes to prepare and they bake up quickly. They can be filled with just about anything you can top a pizza with, so feel free to get creative. Serve pinwheels to your hungry football fans along with a zesty pizza sauce.

Makes 24
1 can refrigerated crescent rolls
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
4 ounces sliced pepperoni, chopped
2 tablespoons each diced mushrooms, onions, green peppers and black olives
1 teaspoon of Italian seasoning
¼ teaspoon garlic powder
Parmesan cheese for sprinkling
Pizza sauce for dipping

Heat oven to 350 F. Coat a mini muffin pan with non-stick cooking spray.

Separate crescent rolls into 4 rectangles. With a rolling pin, slightly roll out in both directions.

Layer each rectangle with mozzarella and provolone cheeses, pepperoni, olives and veggies. Sprinkle with Italian seasoning and garlic powder.

Carefully roll up each rectangle then slice them into 6 pieces.

Place pinwheels into wells of the prepared muffin pan. Bake for 10 minutes or until dough is lightly browned and cheese has melted.

Sprinkle with Parmesan cheese and serve with pizza sauce.