Maple Glazed Pumpkin Muffins

 Maple Glazed Pumpkin Muffins

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all purpose flour
• ¾ cup whole wheat flour

glaze

• 2 cups confectioner's sugar
• 4 Tbsp cream, half and half or milk
• 1/2 tsp maple extract

Instructions

1.                Preheat oven to 375F Spray or line a muffin tin with paper liners

2.                In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.

3.                Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.

4.                Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.

5.                Fill 10 muffin cups to the top. Bake for about 25-27 minutes.

6.                Cool the muffins on a rack before glazing.

7.                While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.

8.             Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before eating.

Spicy Potatoes with Garlic Aioli

 Spicy Potatoes with Garlic Aioli

Ingredients

• 3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• AIOLI:
• 1-1/2 cups mayonnaise
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1/8 tsp onion powder
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 1. Preheat oven to 375°. Place potatoes in a pot or Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-15 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a parchment covered baking sheet. With hands toss potatoes in oil and minced garlic to coat evenly.
• 2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; toss with potatoes to coat. Spread into a single layer. Bake until crispy, about 25-30 minutes.
• 3. For aioli, combine ingredients until well mixed. Refrigerate until ready to serve. Serve potatoes warm with chilled aioli.

 

Mushroom Barley Soup

 Mushroom Barley Soup

Ingredients

• 1 ½ cups pearl barley, rinsed
• salt and fresh cracked black pepper
• 2 pkgs mushrooms
• 4 Tbsp butter
• 2-3 large shallots, minced, about a cup.
• 1 cup finely sliced inner celery stalks (and leaves)
• 1/4 cup flour
• 48 ounces chicken stock or vegetable broth
• ¼ tsp dried sage
• 1 ½ tsp Worcestershire sauce
• 1 cup half and half or heavy cream

garnish

• grated Parmesan cheese

Instructions

1.       Bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.

2.       While the barley is cooking clean the fresh mushrooms. Slice them.

3.       Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery until tender. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit. Sprinkle the flour into the pot and stir to cook briefly.

4.       Slowly add the chicken stock to the pan, along with the Worcestershire sauce and the sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.

5.       Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.

6.       Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.