Foodbuzz. Orange-Honey Butter Recipe Print Page. Pumpkin Biscuits with Orange-Honey Butter Recipe Print Page. Bibb Lettuce Salad with Persimmons and Candied Pecans Recipe at Epicurious. Pecan Fig Bourbon Cake Recipe at Epicurious. Photo by Romulo Yanes yield Makes 12 to 16 servings active time 40 min total time 3 1/2 hr Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe. For cake 1 pound dried Black Mission figs, hard tips discarded 2 cups water 1/2 cup bourbon 1 teaspoon pure vanilla extract 3 cups sifted cake flour (not self-rising; sift before measuring) 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1 3/4 cups pecans (7 ounces) 2 cups packed light brown sugar 1 cup vegetable oil 3 large eggs, at room temperature 30 minutes For icing 1 cup confectioners sugar 4 1/2 tablespoons heavy cream 2 teaspoons bourbon 1/4 teaspoon pure vanilla extract Preparation Preheat oven to 350°F with rack in middle.
Reviews write your own review Great cake! More Recipes from Bon Appétit. Chestnut, Leek, and Apple Stuffing Recipe at Epicurious. Photo by John Kernick yield Makes 8 servings active time 1 hr total time 1 1/2 hr Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Preparation Preheat oven to 350°F with racks in upper and lower thirds.
Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. Increase oven temperature to 450°F. Meanwhile, Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes. Cooks' note: Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool).
Chestnut Ice Cream with Chocolate Grand Marnier Sauce Recipe at Epicurious. Yield Makes about 2 quarts ice cream active time 45 min. total time 4 hr. For ice cream 1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole) 3 cups whole milk 1 1/3 cups heavy cream 6 large egg yolks 1 1/2 cups packed dark brown sugar 1/4 teaspoon salt 1 (4-inch) strip fresh orange zest, removed with a vegetable peeler 1 teaspoon vanilla For sauce 1 cup heavy cream 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 cup) 2 tablespoons unsalted butter 3 to 4 tablespoons Grand Marnier, or to taste Preparation Make ice cream: Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes.
Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat. Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Serve ice cream with sauce. Chestnut Soup Recipe at Epicurious. Photo by Beatriz da Costa yield Makes 6 to 8 first-course servings (makes about 8 cups) active time 30 min total time 1 hr Preparation Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni. Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Cooks' note: Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered. Chestnut Risotto with Butternut Squash Recipe at Epicurious.
Photo by Brian Leatart yield Makes 6 first-course servings A touch of cream Sherry amplifies the sweetness of the nuts and the squash. Preparation Bring chicken broth and Sherry to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Meanwhile, heat oil and 2 tablespoons butter in heavy large saucepan over medium heat. Brussels Sprouts with Chestnuts Recipe at Epicurious. Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette Recipe at Epicurious. Photo by Sang An yield Makes 6 first-course servings active time 45 min total time 45 min An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette. Preparation Put oven rack in middle position and preheat oven to 450°F. Cut off stem end of squash, then put cut side down and halve lengthwise. While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine.
Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss together chicory, roasted acorn squash, and chestnuts. Seckel Pear Tart with <em>Poire William</em> Cream Recipe at Epicurious. Make shell: Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary.
Transfer to tart pan, gently fitting dough into pan without stretching. Trim overhang to 3/4 inch, cutting off corners. Fold overhang inward to reinforce side, then trim flush with edge of pan. Reserve excess pastry for another use if desired. Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes. Preheat oven to 375°F with rack in middle. Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes. Poach pears: Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it. Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds.
Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Remove side of tart pan. Fig and Thyme Jam Recipe at Epicurious. Celery, Apple, and Fennel Slaw Recipe at Epicurious. Tuscan Kale Caesar Slaw Recipe at Epicurious. Photo by Maren Caruso yield Makes 4 to 6 servings The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb. Preparation Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Separate egg white from yolk. Toss kale and dressing in a large bowl to coat. Farro with Acorn Squash and Kale Recipe at Epicurious.
Yield Makes 2-4 servings Farro, an ancient Italian grain similar to barley, is available at specialty foods stores and Italian markets. Preparation Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Heat oil in a large ovenproof skillet over medium heat. Melt 2 tablespoons butter in same skillet over medium heat. Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Maple Pots de Crème with Almond Praline Recipe at Epicurious. Photo by Dan Forbes yield Makes 4 active time 40 minutes total time 4 hours The crunchy praline is a nice contrast to the smooth, rich custard.
Custard: 6 large egg yolks 1/3 cup maple sugar 2 tablespoons (packed) dark brown sugar 1/8 teaspoon imitation maple extract Pinch of coarse kosher salt 1 1/2 cups heavy whipping cream Praline: 2 tablespoons sliced almonds 3 tablespoons sugar 1 tablespoon water 1 teaspoon light corn syrup Pinch of coarse kosher salt Preparation For praline: Preheat oven to 375°F. Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. For custard: Preheat oven to 325°F. Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Bake custards until center is just set, about 35 minutes. Sprinkle praline over custards. Heirloom Squash Farrotto Recipe at Epicurious. Photo by Noah Sheldon yield Makes 4 main-course servings active time 50 minutes total time 1 hour 15 minutes For this twist on classic risotto, The Kitchen uses farro (hence the name "farrotto") instead of rice.
No endless stirring required! Preparation Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Preheat oven to 400°F. Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Mound farro mixture on 4 plates. Celery Root and Potato Puree with Roasted Jerusalem Artichoke "Croutons" Recipe at Epicurious. Photo by Nigel Cox yield Makes 4 to 6 servings active time 1 hour total time 1 hour 20 minutes Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash.
Roasted cubes of Jerusalem artichokes make a great finishing touch. Preparation Combine first 7 ingredients in heavy large pot. Preheat oven to 425°F. Place celery root and potato puree in serving bowl. Apple Fritters with Bourbon Ice Cream Recipe at Epicurious. Photo by Ture Lilegraven yield Makes 12 servings active time 50 minutes total time 50 minutes (fritters only) Another delicious thing about this addictive dessert? Fritter coating: 1 cup sugar 2 teaspoons ground cinnamon Apple filling: 2 tablespoons (1/4 stick) unsalted butter 1 pound Pink Lady apples (about 3), peeled, cored, cut into 1/3- to 1/2-inch cubes (about 3 cups) 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/2 cup sparkling apple cider 1 tablespoon apple cider vinegar Fritter base: 1 3/4 cups all purpose flour 1/2 cup sugar 1 teaspoon finely grated lemon peel 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2/3 cup buttermilk 2 large eggs, separated 2 1/2 tablespoons unsalted butter, melted 1/4 teaspoon coarse kosher salt Safflower oil (for deep-frying) Bourbon Ice Cream Preparation For fritter coating: Blend sugar and cinnamon in small bowl.
For apple filling: Melt butter in heavy large skillet over medium-high heat. Mound fritters on platter. Vanilla-Spiced Caramel and Pear Tart Recipe at Epicurious. For crust: Roll out pastry to 12-inch square and trim off corners, forming slightly rounded crust. (If using all-butter puff pastry, roll out to 12-inch round.) Transfer pastry to 10-inch-diameter springform pan, pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of pan. Freeze crust until firm, 1 to 1 1/2 hours. DO AHEAD: Can be made 1 day ahead.
Cover and keep frozen. For pears: Melt butter in heavy large skillet over low heat. For filling: Melt butter in small saucepan over low heat. Position rack in center of oven; preheat to 400°F. Bake tart until crust is deep golden and filling is set and brown at edges, about 1 hour. Just before serving, boil syrup in skillet until reduced to generous 1/3 cup, 1 to 2 minutes. Sweet Potato Pudding with Pecan and Gingersnap Topping Recipe at Epicurious. Photo by Hans Gissenger yield Makes 12 servings active time 45 minutes total time 2 hours 15 minutes The technique: Eggs change everything: The yolks add richness and texture, and folding in beaten egg whites elevates the sweet potato casserole to new heights. Topping: 3/4 cup coarsely chopped gingersnaps 1/2 cup toasted pecans, coarsely chopped 1/4 cup (packed) dark brown sugar 1/4 teaspoon pumpkin pie spice 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes Pudding: 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed 3/4 cup half and half 1/2 cup orange juice 2 tablespoons (1/4 stick) unsalted butter, melted 2 tablespoons (packed) dark brown sugar 2 tablespoons orange marmalade 1 3/4 teaspoons pumpkin pie spice 4 large egg yolks 5 large egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Preparation For topping: Toss first 4 ingredients in medium bowl.
For pudding: Preheat oven to 400°F. Preheat oven to 350°F. Mushroom and Lentil Pot Pies with Gouda Biscuit Topping Recipe at Epicurious.