A Source To Inspire Your Season Episode 3

Just in time for turkey day, I am sharing the first Thanksgiving recipe I learned!  Homemade cranberry sauce is the easiest thing to make and way more delicious than anything out of a can.  Watch my video for the demo and get the ingredients below-

Honey Simple Syrup;

1 cup of water

1/2 cup of honey

Combine ingredients in a saucepan, bring to a boil then reduce to a simmer.  Stir mixture together and turn off heat

12oz of fresh cranberries, rinsed

1 tbsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground all spice

1/2 tsp ground nutmeg

The juice and zest from one orange.

Combine all ingredients with the honey simple syrup. Put on high heat and bring to a boil, stir mixture together.  Once you hear the cranberries starting to pop reduce the heat to a simmer for 10 minutes.  Remove from heat and allow mixture to cool, place in an airtight container and refrigerate till ready to use.  Should be made at least one day in advance. 

Pumpkin Sticky Buns

The second video from my series, "A Source To Inspire Your Season" is here.  These pumpkin sticky buns are a real treat and I am excited to show you how to make them!  

Ingredients;

2 sheets of puff pastry, thawed

12 tbsp unsalted butter brought to room temperature

1/3 cup dark brown sugar

1/4 cup of pecans

1/2 cup of pumpkin butter

Cinnamon to sprinkle

Flour for dusting

Preheat oven to 350º.

With an electric mixer, combine butter and sugar on a low speed.  Scoop about a tablespoon of the mixture into a standard 12 count muffin tin.  The muffin tin should be on a baking sheet lined with parchment. Cover each with a few pecans.

Lightly dust a floured surface and place pastry dough down.  Spread pumpkin butter onto dough, leaving a one inch border clean.  Sprinkle with cinnamon.  Begin to roll the dough away from you using your fingertips.  As you being to gather more dough start to use your palms.  Smooth dough over, trim the ends and cut into 6 equal pieces. Repeat with second sheet of puff pastry.  Add the rolls to the muffin tin. Bake for 30 minutes.

Remove from oven and allow to cool for about ten minutes. Invert the muffin tin onto the baking sheet to release buns. Add any pecans that may have fallen off back to buns.

Enjoy! 


Autumnal Salad

This salad is my latest obsession.  I have eaten it so many times over the last few weeks and hope you will be inspired to recreate it in your own home.  

Serves 4

Ingredients;

2 cups of arugula

1 cup of thinly sliced red cabbage

1 acorn squash (preparation below)

1/2 cup crumbled feta

1/2 cup of pumpkin seeds

2 shallots thinly sliced

Dressing;

1/2 cup of extra virgin olive oil(plus more for roasting)

1/4 cup of honey balsamic

1 tbsp of whole grain dijon

1.5 tsp of salt

1 tsp of fresh cracked pepper

Preheat oven to 375º. Cut the top of the acorn squash off, take a spoon and scoop the seeds out. Slice the squash in half then take each half and cut into .5 inch slices. Place onto a baking sheet, drizzle with olive oil, salt and pepper.  Roast for 25 minutes, the squash will begin to brown and soften.  Remove from oven and allow to cool to room temperature.  

On a large platter layer salad ingredients. Begin with arugula, cabbage, squash, shallots, cheese and sprinkle with pumpkin seeds.  

Combine dressing ingredients together in bowl, whisk with a fork and drizzle over salad. Enjoy!