Slashfood

Thanksgiving Recipes - Honey-Glazed Ham

Sarah LeTrent — 2009-11-09T17:45:00+00:00

Filed under: Recipes, Pork, Thanksgiving, Fall

Honey-baked ham is an old-fashioned holiday staple. If turkey is the star of the Thanksgiving spread, honey-baked ham is the best supporting actor.

Get the recipe to this classic along with many others after the jump.

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LeNell It All - Jamaica

LeNell Smothers — 2009-11-09T15:00:00+00:00

Filed under: Recipes, Cocktails, Cocktail Hour

Dried hibiscus flowers. Photo: empracht, Flickr.

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the proprietress of LeNell's liquor store. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.

My first truckload of household goods from the States arrived in Mexico this past week. As soon as the refrigerator powered on, we headed to the market for groceries. First stop was a stand labeled "Semillas," meaning "seeds," where we found nuts, spices and dried hibiscus known as "jamaica" heaped tall in metal tubs and baskets. Tired of the boring jamaica we've found in restaurants -- over diluted and often made with jamaica concentrate -- Demian and I were excited to make a big batch of deep ruby red, tart jamaica as one of the first things to put into Casa Cóctel's refrigerator.

Alberta Straub, aka Miss Flighty, is a bartender committed to organic, natural ingredients in her drink making. She introduced me to making cocktails with jamaica. Miss Flighty loves using it as a replacement for cranberry juice and has been quite the evangelist for jamaica's refreshing, inexpensive and kidney-cleansing benefits. Jamaica is one of Alberta's bar essentials and she proved to me how delicious and versatile it is. Now it's a bar essential for me, too.

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Thanksgiving Recipes - Ray's Sweet Potato Pie

Sarah LeTrent — 2009-11-09T14:45:00+00:00

Filed under: Recipes, Thanksgiving

Sweet potato pie is a classic pie that adds a sweet ending to many a Southern Thanksgiving. To save time, this recipe uses a pre-made pie crust.

Get the recipe to this classic along with many others after the jump.

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Thanksgiving Recipes - Green Bean Casserole

Sarah LeTrent — 2009-11-09T13:45:00+00:00

Filed under: Recipes, Thanksgiving

Green bean casserole, America's favorite Thanksgiving side dish, is traditionally creamy by way of Campbell's cream of mushroom soup and crispy with the help of French's canned fried onions. This version gets a healthy, from-scratch makeover with sweet caramelized onions and a homemade mushroom sauce.

Get the recipe to this classic along with many others after the jump.

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Raspberry Zinger Cake

Jennifer Iserloh — 2009-11-09T13:00:00+00:00

Filed under: Dessert, Recipes, Baking, The Skinny Chef

Raspberry Zinger Cake. Photo: Jennifer Iserloh.

Is it the flavor profile or the fat that makes us so enamored with baked goods?

Either way, you can still enjoy a lower-sugar treat that's made with real ingredients like coconut and jam without having to worry about getting a trans-fat and preservative overload. Sugar, water and high-fructose corn syrup are usually the first and most prevalent ingredients used in store-bought baked goods, not to mention artificial coloring and a whole host of other unpronounceable things you didn't bargain for.

Here's a comparison of nutritional stats between store-bought and homemade raspberry zinger cake:

One store-bought portion:
Calories 160, total fat 7g, sat fat 3g, sodium 100 mg, total carbohydrate 24g, protein 1g

One comparable home-made portion:
Calories 127, total fat 5g, sat fat 1g, sodium 100 mg, total carbohydrate 19g, protein 2g

Find the Skinny Chef's recipe for Raspberry Zinger Cake after the jump.

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Tip of the Day - Homemade Butterscotch Sauce

Sarah LeTrent — 2009-11-09T09:00:00+00:00

Filed under: Dessert, Recipes, Tip of the Day

Butterscotch sauce is a rich and buttery treat that makes a great seasonal dessert topper in place of chocolate or whipped cream.

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Beekman 1802 - Sicilian Glazed Carrots

Brent Ridge — 2009-11-06T15:00:00+00:00

Filed under: Farming, Vegetables, Recipes, Fall

Sicilian Glazed Carrots. Photo: Brent Ridge.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season. Catch them on the Farm to Table episode of 'Rachael's Vacation' on the Food Network.

We had a bounty crop of carrots this year. We sliced them and diced them every which way we knew how and still they kept coming. It seems like you can open almost any refrigerator in America and find a neglected bag of carrots. You use one or two in a salad and then get stumped as to what to do with the rest.

We turned to our friend Sandy Gluck who always helps us out with our overstock. The result is a sweet and spicy carrot dish that will definitely clear up crisper space in refrigerators across the nation.

Find the recipe for Sicilian Glazed Carrots after the jump...

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Oven-Baked Fries

Jennifer Iserloh — 2009-11-06T13:00:00+00:00

Filed under: Recipes, The Skinny Chef

Oven-baked fries. Photo: Jennifer Iserloh.

Like almost everyone on the planet, I love the smell and taste of golden, perfectly cooked french fries. Granted, though having the deep-fried variety is a once-in-a-while treat, I often prefer the baked version, which I can flavor any way I want. The secret is in the seasoning and technique.

Here's a step-by-step guide to making your own oven fries.

Step 1: Choose the right potato and slice 'em up.

Russet or sweet potatoes are best for fries. Sweet potatoes have to be peeled before slicing, but you can keep the skins on white potatoes. Cut the potatoes as uniformly as possible to ensure even cooking.

Step 2: Toss with oil and seasonings to coat.

Place the fries in a large bowl and start by drizzling a tablespoon of olive oil and seasoning with 1/2 teaspoon of salt. Then feel free to spice it up -- use one or two cloves of garlic (minced), one teaspoon chopped parsley or rosemary, 1 teaspoon hot or mild paprika, 1/2 teaspoon coarsely ground black pepper, or 1/4 teaspoon ground cumin or curry. Once you've chosen your spice(s), place the spice(s) in a small bowl and mix with 1 teaspoon cornstarch.

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Table for One - Peanut Stew

Sarah LeTrent — 2009-11-05T17:00:00+00:00

Filed under: Vegetables, Recipes, Soups/Salads, Vegetarian/Vegan

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

When we think of peanuts, we think Virginia, ballgames and a top hat-wearing, cane-holding, monocled mascot. However, peanuts are also a staple in West African cooking and used prominently in many dishes. One such typical meal is a hearty stew made with tomatoes, sweet potatoes and peanuts.

This vegetarian version of the soup relies on the saltiness and creaminess of peanut butter -- the pantry staple and venerated American spread that is an often unsung hero in meals that don't include jelly or two slices of bread.

Presenting a new (and more acceptable) way to eat peanut butter by the spoonful.

Find the Peanut Stew recipe after the jump.

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Worcestershire Sauce Secret Recipe Found in Trash

Sarah LeTrent — 2009-11-03T14:00:00+00:00

Filed under: Recipes

Photo: Lawrence Loo, Landov.

A 170-year-old food secret was almost lost to the trash heap.

The original recipe notes for Lea & Perrins Worcestershire Sauce have been unearthed in a dumpster near the sauce factory by former company accountant, Brian Keogh. It was unclear why he was digging through the trash.

The accountant passed away in 2006, but his discovery only recently came to light after his daughter Bonnie Clifford brought the notes to Worcester City Museums.

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Whole Wheat Linzer Cookies

Jennifer Iserloh — 2009-11-02T13:00:00+00:00

Filed under: Recipes, Baking, Thanksgiving, The Skinny Chef

Whole wheat linzer cookies. Photo: Jennifer Iserloh.

With Thanksgiving around the corner, baking season has officially begun. I consider desserts a special treat, but if I can find a way to make them lighter without compromising on taste, that's even better.

Here are some suggestions on how how to lighten up your baking.

Use plain low-fat or non-fat yogurt (I especially love the thick, strained Greek non-fat yogurt) to cut back on a quarter or half the oil. Yogurt will reduce the fat, but not the moisture, and it adds protein.
1-percent buttermilk makes excellent, tender cakes and can be used in place of whole milk or heavy cream - it can also be used to lessen the amount of oil or butter.
Substitute fat-free or reduced-fat sour cream for full-fat sour cream. Either makes lovely coffee cakes and light fluffy muffins.
Use fruit puree, such as applesauce or blended canned pears or peaches in natural juice, to cut the butter or oil - or to cut back on the amount of sugar - to make brownies and cookie bars soft.
Substitute two egg whites for every whole egg to make baked goods lighter on fat without drastically changing the texture.

Find the Skinny Chef's Whole Wheat Linzer Cookie recipe after the jump.

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Butterscotch and Whiskey Bars - Feast Your Eyes

Alexa Weibel — 2009-11-02T10:00:00+00:00

Filed under: Recipes, Comfort Food, Feast Your Eyes

Photo: jwannie, Flickr.

Though we've never been able to choose sides on the vanilla-versus-chocolate debate, blondies as unique as these render the traditional brownie somewhat uninspired.

Frites & Fries' recipe for Butterscotch and Whiskey Bars inventively pairs the dulcet butterscotch with a not-so-subtle dash of whiskey (a quarter cup!), adding a pleasurably harsher nuttiness to what becomes a complex, sweet-savory confection. The grown-up recipe aims to please both those with a penchant for sweets and those with a weakness for whiskey -- and provides an easy, soul-warming wintery treat.

The flexible blondie serves as a vessel to showcase whatever ingredients you favor, from cranberry and white chocolate, to coconut and lime. What are your favorite blondie additions? Share your recommendations in the comments!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

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Curry Wurst

Jennifer Iserloh — 2009-10-30T13:00:00+00:00

Filed under: Recipes, The Skinny Chef

Curry wurst. Photo: Jennifer Iserloh.

When you don't have the foods you grew up eating, you sometimes get that sharp craving for specialties that simply don't exist where you live. My husband grew up in the land of pretzels, wurst and beer in a small town in northern Germany, and every six months or so, he looks off into the distance and utters longingly two words: curry wurst.

My first encounter with curry wurst was in Berlin -- soft tasty sausage and spicy curry ketchup sauce that's also slightly sweet. No one that I've spoken to seems to know the origin of this fast-food delight, which is still made with very high-quality products in Germany. My challenge was to make it with American ingredients and update it so we could enjoy curry wurst as a healthy meal that can be served for dinner with a side of steamed broccoli.

Get my updated curry wurst recipe after the jump...

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Table for One - Simple Saltimbocca

Sarah LeTrent — 2009-10-29T17:00:00+00:00

Filed under: Dinner, Poultry, Recipes, Baking

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

The time-honored Italian dish, saltimbocca, traditionally calls for veal cutlets, but the classic is easier and more practical for singletons to make with commonplace chicken breasts.

Saltimbocca, roughly translated, means to "jump into your mouth" -- and with thin slices of chicken wrapped in savory prosciutto and autumn sage, the translation seems fitting. Paired with roasted tomatoes on the vine, this 10-minute, one-pot meal yearns for a table under the Tuscan sun. In a concrete jungle, fresh sunflowers will have to suffice.

The beauty of this variation is that everything is cooked in the oven, at one temperature, in one pan. After all, when it's just one person doing the cooking, that same person has to do the cleaning too.

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Tip of the Day - Toasting Pumpkin Seeds

Sarah LeTrent — 2009-10-28T09:00:00+00:00

Filed under: Vegetables, Nuts/seeds, Recipes, Halloween, Tip of the Day, Fall

'Tis the season for pumpkin carving, but don't throw out the scraps! AOL Food's toasted pumpkin seed recipe and these tips make it easy to turn a pile of pumpkin seeds (or pepitas) into a tasty and healthy snack.

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Seasonal Salads on the Grill

Gena Knox — 2009-10-27T14:00:00+00:00

Filed under: Recipes, How To, Grilling, Soups/Salads, Fall

Photo: Gena Knox.

There are very few nights when I sit down to a homecooked meal that does not include a salad that reflects the season. Even if I put little effort into the main dish, I always have fun creating new dressings and salad combinations. While there are hundreds of salad dressings on supermarket shelves, I encourage you to make your own. Not only are they better for you, homemade dressings are simple to prepare and have a delicious, clean flavor.

Fall is full of some of my favorite ingredients, and the colors and textures of all the seasonal fruits and vegetables create amazing salads. Grilling pears and apples adds a smoky flavor, and a good quality cheese and simple dressing brings the dish together. You can top salads with toasted nuts, pomegranate seeds or even pumpkin seeds. Grilled portobello mushrooms also lend a nice, earthy flavor during the cooler months.

Get creative with seasonal ingredients, buy local and use fall nights to create delicious grilled dinners for your family and friends.

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Kitty Litter Cake

Slashfood Editor — 2009-10-26T16:15:00+00:00

Filed under: Recipes, Sugar, Halloween, Fall

Michael Lehet, Flickr

If you really want to make your Halloween party guests squeal, raise the gross-out factor of the foods.

This Halloween concoction, meant to resemble kitty litter just might take the cake with the gross-out gourmets. And don't worry, those are Tootsie rolls.

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Homemade 'Takeout' Vegetable Fried Rice

Jennifer Iserloh — 2009-10-26T13:00:00+00:00

Filed under: Recipes, The Skinny Chef

Vegetable fried rice. Photo: Jennifer Iserloh.

As a teen, I had a real passion for fried rice and, since I was a vegetarian at the time, I thought that ordering takeout Chinese vegetable fried rice at least twice a week was a fairly healthy choice.

I could literally eat an entire takeout container and call it dinner. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious. The trick to making the best fried rice is to use day-old rice that has been in the fridge and slightly dried out. My version is made with hearty short-grain brown rice, and gives you two servings of vegetables (which usually means about half a cup).

Find a healthier version of Chinese vegetable fried rice after the jump.

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Halloween Party Pasta

Jennifer Iserloh — 2009-10-23T13:00:00+00:00

Filed under: Recipes, Halloween, Fall, The Skinny Chef

Pumpkin tortellini. Photo: Jennifer Iserloh.

I love to host a party around Halloween time -- dressing up is optional, eating is a must! Every year I'm reminded of a story my Granny tells at Halloween. She is the queen of holiday celebrations and always had plenty of food, decorations and guests.

One Halloween, as she was giving away the best treats in the neighborhood, my family cat, Ariadne -- black as night -- decided to show off by stretching and cleaning her paws in the window. Just then, a little boy from across the street rang the doorbell. "Hey lady, did you rent that cat?" he asked my Granny, who responded quickly, "Yes, we just got her yesterday but she expires tomorrow!"

After the jump, find a recipe for Pumpkin Tortellini with Sage and other menu ideas to host your own "Black and Orange" Halloween fest. The catch? You'll have to rent your own black cat!

Continue reading Halloween Party Pasta

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Beekman 1802 - Garden Party Recipe Contest Winner

Brent Ridge — 2009-10-23T11:00:00+00:00

Filed under: Recipes, Fall

Lamb stew. Photo: Brent Ridge.

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season.

Last month we concluded America's Oldest, Largest Garden Party by asking all of you to submit the best recipe you've concocted from ingredients from your own garden.

We were overwhelmed with all of the culinary talent out there, and we had to turn to our friend, celebrity chef and gardener Alice Waters, to help us choose the best of the best.

The recipe that emerged victorious was a succulent (and some might even say sexy) lamb stew that's just perfect for chilly autumn weekends.

Continue reading Beekman 1802 - Garden Party Recipe Contest Winner

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