November 2008

Savory Butternut Squash 20 Spinach Salad with Gorgonzola, Pistachios and Pepper Jelly Vinaigrette 92 Gingered Pear and Brandy Cocktail 95 Arugula Salad with Goat Cheese, Bacon, and Balsamic Fig Dressing 95 Orange-Chipotle Spiced (nut) Mix 97 Vegetable Pastry Purses (AD) 97 Feta-Baked Hummus 98 Spicy Red Pepper Hummus 98 Feta-Baked Hummus 98 Caramelized Sweet Onion Dip 100 Onion and Cranberry Chutney 105 Turkey Cutlets with Pancetta-Sage Sauce 106 Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction 108 Marinated Beef Tenderloin with Caramelized Onion and Mushroom Ragout 110 Maple-Sage Roasted Pork Tenderloin 114 Parmesan and Root Vegetable Lasagna 116 Soft Polenta with Wild Mushroom Sauté 125 Basic Beer-Cheese Bread - Apple Cheddar - Manchego Jalapeno 130 Flaky Buttermilk Biscuits 132 Chunky Chai Applesauce 133 Apricot Mustard Sauce 133 Pistachio-Cranberry Scones 136 Orange-Fennel Dinner Rolls 136 Cranberry-Oatmeal Bars 142 Pear Pie with Streusel Topping and Caramel Sauce 144 Old-Fashioned Gingerbread 146 Chocolate Roulade 147 Limoncello 154 Lemon Shortbread / Brown Sugar Shortbread 158 Garam Masala 159 Herbes de Provence 159 Ham with Bourbon-Peach Glaze 168 Tuscan Pork Tenderloin 168 Roasted Butternut Squash and Shallot Soup 170 New Potatoes with Roasted Garlic Vinaigrette 172 Chicken Tamale Casserole 186 Turkey and Wild Mushroom Hash Cakes 190 Turkey (chicken/shrimp) Curry 192 Turkey and Potato Soup with Canadian Bacon 196 Hamburger Stroganoff 208 Peanutty Baked Chicken Cutlets 208 Roast Butternut Squash Soup with Apples and Garam Masala 215 Indian-Spiced Roast Potatoes 217 Orange-Balsamic Caramelized Fennel 218 Oat-Crusted Pecan Pie with Fresh Cranberry Sauce 228