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Cornbread 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.
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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:
( Read more... )
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
( Read more... )
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.
( Read more... )
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:
( Read more... )
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
( Read more... )
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.
