When you want something different from the traditional bread stuffing on Thanksgiving, wild rice stuffing is a great alternative. Wild rice has an earthy appeal that is so well suited for fall and winter meals. It is generously filled with complementary fall flavors with grains, wild mushrooms, caramelized onions, and toasted nuts. To liven up these woodsy fall notes I added dried cranberries for a sweet and tangy zing and lots of fresh herbs. It is everything you expect in a stuffing recipe minus the bread.
I love wild rice and have always wanted to make wild rice stuffing, yet it has taken me all these years to finally do so. Tradition has a strong hold on what I make for our holiday meal. If it were only up to me, I would experiment and try new recipes every year. Yet, tradition overrules. Everyone has their favorite food that must be on the menu because Thanksgiving is not Thanksgiving without it. For my sons, that special holiday dish is pineapple stuffing, for me, it is all of the side dishes, but I particularly like my favorite stuffing recipe and pumpkin pie.
Wild Rice Stuffing
In the past, I sampled wild rice stuffing made with all wild rice and aromatics. As much as I like wild rice, I prefer it in a blend with long grain white or brown rice. The rice blend flavor is less overpowering and doesn’t compete with the other foods. Within this recipe layers of flavor builds from slowly caramelizing the onions then sautéing the mushrooms in the same pan. These flavors take time to develop, so be patient and cook the onions slowly until they turn golden and sweet. I promise it is worth it.
I adapted this recipe from an old Thanksgiving Menu article in Bon Appetite Magazine, Wild Rice Stuffing with Wild Mushrooms. My cookbook collection is filled with binders of old food magazine articles I read since the early 1990’s. At the time, any recipe for Thanksgiving and Christmas were hard to part with as I was dreaming of the day when it will be my turn to host a family holiday meal. I own binders full of recipes from old food magazines that still hold my interest 20 years later.
You have two choices for finishing the stuffing. One, stuff the turkey with the wild rice stuffing. Or, bake the stuffing in a baking dish. Both options have their advantages. If you stuff the turkey with wild rice stuffing, the stuffing absorbs the flavors of your turkey and gets very moist. The opposite happens, if you bake the stuffing. The stuffing stays moist, but the top gets crispy. The crunchy bits are Joe’s favorite part of the stuffing.
If you choose to stuff the turkey with wild rice stuffing, you must cook the stuffing until it reaches an internal temperature of 165°F (74°C) because it is cooked inside a raw turkey. Often, the turkey finishes cooking before the stuffing reaches an internal temperature of 165°F. If that is the case, remove the stuffing and finish it in a baking dish covered with foil in a 350°F (176°C) oven, until it reaches the proper temperature.
Stuffing or Pilaf?
You can prepare this recipe with two options. First, prepare the wild rice stuffing as directed using the two-stage cooking process. However, if you want to make this for a regular dinner, as a side with a roast pork or chicken, serve the rice after it finishes cooking on the stove. The rice is plenty done plus it saves you 40 minutes if you skip the baking. For extra flavor toast the wild rice and white rice in butter and make this recipe as a pilaf.
Dietary Challenges Creating a Holiday Menu
When I make a holiday meal for my family, there are many types of diets I must take into consideration. Generally speaking, my meal needs to satisfy an omnivore diet, plus vegetarian, vegan, and gluten-free diets. Sometimes dairy-free, low salt restrictions, and nut free restrictions need consideration. Satisfying everyone in the family requires some thoughtful planning.
Fortunately, wild rice stuffing is one of those side dishes that easily fits into all my dietary considerations. It is in the one size fits all category. First, it is gluten-free, so you can check consideration off your list. Second, cook the rice in vegetable stock and bake it in the oven for a plant-based meal. You get bonus points with your vegetarian and vegan friends because combining wild rice, white rice, and nuts create a meal with complementary proteins. Low or no salt store-bought stocks are good options, but homemade stock is even better for keeping salt intake down.
Fortunately, when I host a holiday meal, I do not have to make it all by myself. People enjoy contributing to a portion of the dinner. It makes them feel connected to the event and not burden the host with all the work and expense. Recruit as much help as you need and don’t be shy about it.
Wild Rice Stuffing with Mushrooms and Cranberries
Wild rice stuffing is a great alternative to bread stuffing. It has all the flavors you love in stuffing from the caramelized onions, sautéed wild mushrooms, and toasted walnuts with an added boost from dried cranberries and fresh herbs. This is a great gluten-free stuffing alternative that all will enjoy.
This recipe is slightly adapted from Bon Appetite Magazine, Wild Rice Stuffing with Wild Mushrooms, I believe dating back to 2000.
You can prepare the wild rice stuffing a day or two in advance kept covered in the refrigerator then bake in the oven when needed. This recipe is easily scaled up or down as needed.
- 4-5 onions around 2- 2 ½ lbs (1 kg
- 1 cup (3 oz / 87 g) walnuts
- 8 TB (113 g) butter, divided one stick
- 1 ¼ lb (575 g) assorted wild mushrooms like crimini and shiitake stemmed and sliced
- 3 TB chopped fresh thyme
- 1 tsp Kosher salt divided
- 2 TB (30 ml) Brandy or Dry Sherry optional
- 5 cups (750 ml) vegetable or chicken stock
- 3 tsp fresh sage minced
- 1 1/3 cup (226 g / 8 oz) wild rice
- 1 ¼ cup (245 g / 8.5 oz) long grain white rice
- 1 cup (123 g) dried cranberries
- 2 tsp fresh rosemary minced
- 6 -8 large sprigs of Italian Parsley
Peel and slice the onions in half lengthwise then thinly slice each half in half-moons. Set aside.
Heat a heavy-duty skillet over high heat, to just before smoking hot. Toast the walnuts in the hot skillet. Keep the walnuts moving and jumping around the skillet so they do not brown and burn. The walnuts are toasted when you get a nutty aroma and the skillet seems shinier from the oils released from the walnuts, about 2-3 minutes. Immediately turn off the heat and tip the walnuts onto a plate to cool. Set aside.
Melt 4 TB (56 g) butter in a large pot or skillet over medium-high heat. Once the butter stops sizzling, add the onions slices and turn down the heat to medium-low. Stir to coat the onions with butter and cook the onions until caramelized about 30 minutes or longer. It is important to caramelize the onions slowly otherwise they will burn. Stir the onions every now and then to make sure the onions do not stick to the bottom of the pan and burn. The browner you let the onions get the more flavor they bring to the wild rice stuffing. Add in a pinch of Kosher salt.
Once the onions are caramelized, scrape them into a bowl and set aside. Place the pot or sauté pan back on the stove with the heat up to medium-high.
Melt the remaining 4 TB (56 g) butter then add the mushrooms, pinch of the Kosher salt, and 1 tsp minced thyme. Stir to coat the mushrooms with butter, then sauté until the mushrooms release their liquid and cooked all the way through. There are too many mushrooms in on pot for them to brown, but if you get some browning on the mushroom all the better as it adds flavor. Add the brandy or sherry (optional), and cook until the liquid is almost evaporated. Add the mushrooms to the bowl with the onions.
Meanwhile, while the onions and mushrooms are cooking, heat up the stock with 2 tsp minced sage and 1 TB thyme and remaining Kosher salt in a large Dutch Oven with at least a 5 qt capacity to a boil. Add the wild rice and bring back to a boil, then cover the pot and turn down the heat to a simmer. Simmer for 25 minutes.
Mix in the white rice and cover. Simmer until the white rice is just getting tender and most of the liquid is absorbed about 15 minutes.
Stir in the caramelized onions, mushrooms, cranberries, walnuts with the remaining tablespoon of thyme, 1 tsp minced sage, and 1 tablespoon of minced fresh rosemary. Cover and cook for 5 more minutes.
Finish by stuffing the turkey with the wild rice stuffing or bake the stuffing in a 9 x 13 x 2-inch (23 x 33 x 5 cm) baking dish.
To bake stuffing in the turkey:
Chop 4 of the parsley sprigs and add to the wild rice stuffing. Stir to combine. Loosely fill the neck and main cavities of the turkey with the stuffing. Loosely sew the skin flap over the neck area to secure the rice in place. Truss the legs of the turkey together. Add the remaining stuffing to a buttered baking dish large enough to hold the leftovers. Cover with buttered foil and bake in the oven with the turkey, until heated through about 25 minutes. Uncover stuffing then bake until the top of the stuffing is slightly crisp.
Bake the stuffing in the turkey until the turkey is done, and remove the stuffing while the turkey rests. Immediately check the internal temperature of the stuffing. The stuffing is done when it reaches 165°F (74°C). If the internal temperature is lower than 165°F (74°C) remove the stuffing from the cavities and place in a baking dish and cover with foil. Continue to bake the stuffing until the temperature reaches 165°F (74°C)
Remove the stuffing from the cavities and spoon into a serving bowl. Mince the remaining parsley and sprinkle over the top. Keep warm until time to serve. Serve hot.
To bake stuffing in a baking dish:
Butter a 9 – 13- 2-inch baking dish. Add half of the minced parsley to the rice stuffing and stir to combine. Tip the rice stuffing into the baking dish then cover with a buttered piece of foil, butter side down. Bake in a 350°F (176°C) for 30 minutes or until heated through. Remove the foil and bake until it starts to crisp on top, another 20 minutes or so. You do not have to concern yourself with the internal temperature reaching 165°F (74°C) because it was not cooked inside a turkey. Chop the remaining parsley and sprinkle over the top. Serve hot.
I believe the wild rice stuffing is delicious and ready to serve just after cooking on the stove. If you do not want to go through the extra step of baking it, however, this extra step gives you a crispy top, feel free to do so. Wild rice with mushrooms and cranberries makes a great rice side dish. This is a hearty flavored rice meal and will work well with oven roasted or grilled meats, and fish like sea bass, tuna, salmon or swordfish.
You can substitute the long grain white rice with long grain brown rice. Cooking times will vary and take longer with brown rice.
Extra mushroom flavor
For extra wild mushroom flavor, add 1 tablespoon of porcini mushroom powder to the stock. You can also reconstitute some dried wild mushrooms like porcini or chanterelle mushrooms, then chop them up. Add them to the sautéed mushrooms.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
If you ever want to impress someone with an incredible meal, there is no need to look further then this recipe. Apple cider brined, hickory smoked turkey is impressive and the best turkey I have ever had. I am not exaggerating. Oh my god, this smoked turkey is so good you will dream about it and want to eat turkey more than once a year.
What is so special about hickory smoked turkey? Everything. First off, the turkey bathes in an apple cider brine for 24 hours. This is not your ordinary brine, but one built with layers of flavor from oranges, fresh ginger, cloves, garlic, and bay leaves. Next, more flavor permeates the turkey from the smoke in a charcoal grill. Hickory wood chips scattered over hot briquettes create a smoke with sweet and woody notes that pair nicely with the apple cider infused turkey. The end result is a turkey that is moist and tender, with a fall fruit-smokiness and love in every bite.
I realize that I am on a trend of making absolute, “This is the one recipe you ever need” statements like I also made for my roasted vegetable stock recipe. I promise not to make this a habit because when I do say it, I want you to believe it. Honestly, I have never tasted turkey so good. Even my daughter-in-law, who does not like turkey, stated she loves this smoked turkey and will eat it without any hesitation or obligation. You know the meal is a success when everyone keeps picking away at the remaining pieces of turkey on the platter throughout the night. I started to wonder if there was going to be any leftovers for turkey sandwiches.
Mastering Smoked Turkey
First off, the brine recipe and smoking technique are from my trusted grilling source, Weber.com. I own a kettle charcoal grill, so this recipe is written using a charcoal grill. If you own a gas grill, brine the turkey with the apple cider brine then, follow these directions for smoking a turkey on a gas grill.
Other than the turkey and brining ingredients, you also need some special equipment.
- Container large enough to hold the turkey with the brine, or large plastic bag
- Cooler or refrigerator
- A couple of bags of ice for the cooler
- 2-3 large heavy-duty aluminum roasting pans. One for the bottom of the grill to fill with water, the other for the turkey. I use two pans to hold the turkey for extra reinforcement.
- 100% cotton kitchen string to tie the legs together
- Charcoal for a charcoal grill
- Hickory wood chips for smoking
- Charcoal chimney
- BBQ gloves
- Instant read thermometer
- Oven thermometer if your grill does not have a built-in temperature gauge.
Grilling and Smoking a Turkey
The biggest challenge for outdoor grilling during the fall/winter season in the northeastern part of the US is getting the coals lit and maintaining the temperature of the grill. When I mentioned this at dinner, one son responded, “If you want to get it “lit”, you need loud music and more booze.” As fun as that sounds, whenever you are cooking over an open flame, I recommend keeping the parting to a minimum, at least until the food is cooked and the fire is out.
On a windy day, it is important to watch the fire in the charcoal chimney and make sure the paper fire catches and lights the coals. Once lit, the charcoal will heat up in about 15 minutes.
The few times I grilled a turkey for Thanksgiving dinner was when the temperature was mild for a November day in New York. That means, above freezing and preferably around 40°F (4.°C) or above. However, if you have a grill that is well insulated, keeping your grill at 350°F (177°C) should not be so difficult.
It takes around 3-4 hours to cook a 12 – 15 lb. (5.4 – 7 kg) turkey in a grill. To keep the coals hot and burning, locate your grill outside in a protected area with easy to access to and from your kitchen. To maintain the grill’s temperature at 350°F (177°C), add fresh charcoal to the hot fire, every hour. Keep track of the temperature with an oven thermometer placed on the grill rack, or a built-in temperature gauge on the grill.
If you are lucky enough to live in a milder climate you should not have any problems maintaining the temperature.
For the smoke, I used hickory wood chips, but any purchased wood chips will work. Each type of wood has its own unique flavor so pick one you like. If you can find apple wood chips, they will complement the apple cider brine nicely.
When cooking with poultry it is important to keep food safety in mind, especially when brining a turkey for 24 hours. It is crucial the brine and turkey stays between 35°- 40°F (1.6°- 4.4°C). If the temperature in your cooler goes above 40°F you run the risk of developing harmful bacteria like salmonella, which will make you very sick.
Brining a turkey for 24 hours in a refrigerator is the safest and easiest option. However, if there is no room in your refrigerator, a good quality cooler is the next best thing. Fill the space in the cooler around the plastic bag filled with brine and the turkey, with ice and close the lid tightly. Periodically check the cooler to see that the ice is not melting. Replenish the ice as needed. A good quality cooler will maintain the temperature for several hours, just make sure you fill it with fresh ice before you go to bed.
Some words of advice
Brining and cooking a turkey is an involved process, even when you cook it conventionally in the oven. All the steps are not so difficult; however, it takes time and constant monitoring. If you can, buy a fresh turkey and save yourself 4-5 days of worrying about defrosting the turkey. I often use frozen turkeys, but it adds 4 more days to your timeframe just to defrost the darn thing in the refrigerator.
I quickly thaw a frozen turkey by submerging a sealed turkey in a leak-proof bag in my cooler filled with ice water. A 14-pound turkey will defrost in about 8 hours if the temperature of the ice water is between 38-40°F (3.3 – 4.4°C). It is important to check the temperature of the ice water every hour until the turkey is fully thawed.
Because you are brining the turkey, make sure the turkey you buy is not already injected with a saltwater solution. Some commercial brands, like Butterball and Kosher Turkeys, have a saltwater solution already injected in their turkeys. Carefully read the label to make sure.
If you are having difficulty maintaining the temperature of your grill at 350°F, preheat your oven and finish cooking the turkey in the oven. You will not get as much of the smoked flavor, but you will get a properly cooked turkey and that is what is important.
You can do this. Cooking a turkey is an occasion by itself and just think how ecstatic you will feel when you are done. Although, this recipe might not be the easiest starting point if you never cooked a turkey before, or you are a novice griller. It is good to have some experience before one starts to experiment. Fortunately, the apple cider brine adds lovely fruit flavor and moisture to turkey no matter how it is cooked. So, feel free to use it for a conventional roast turkey.
Over the weekend when I shared this meal with my family, an overwhelming sense of gratitude and love filled my heart and home. It was the generosity of spirit and the positive attitudes from each of my children and their significant others, that moved me more than anything. As delicious as the food was, it was only the exclamation mark to a wonderful time, not the meaning or purpose. It was an I don’t want this evening to end, kind of night. Don’t wait for Thanksgiving to show gratitude and love and make something delicious and unexpected to share. Seize the moments as they come. Light up your life with family, friends, and food in your own special way creating those moments you never want to end.
Hickory Smoked Turkey
This is one of the best recipes for making a turkey I know. Like any roast turkey recipe, it takes time and constant monitoring, but it is well worth the effort. The hickory smoke steeps into the apple cider brined turkey, creating a light smoke flavor that is sweet and woodsy with dark and crispy skin.
To determine the size turkey you need, the general rule of thumb is 1 - 1½ pounds (500 - 750 g) of turkey per person. You want leftovers for sandwiches and turkey pot pie, so you cannot err on the side of buying too much turkey. Keep in mind the smaller the turkey the lower ratio of meat to bone.
Plan ahead and give yourself lots of extra time to cook the turkey. 24 hours for brining the turkey. 1 hour to prep the vegetables, bring the turkey up to room temperature, soak the wood chips and light your coals. Cook the turkey for 15 to 20 minutes per pound depending on the temperature of your grill.
This recipe and grilling technique is by Jamie Purviance on weber.com
- 2 qt. (1 liter) apple cider
- 1 lb. (2 cups packed / 456 g) light brown sugar
- 1 cup (250 ml) kosher salt
- 3 qt. (1.5 liters) water
- 3 oranges quarter
- 4 oz. (125 g) fresh ginger peeled and sliced thin
- 15 whole cloves
- 6 bay leaves
- 6 large garlic cloves peeled and smashed
- 1 recipe Apple cider brine
- 1 12 -15 lb. (5.4 - 6.8 kg) turkey (thawed if frozen)
- 1 orange cut in wedges
- 1 lemon cut in wedges
- Enough extra virgin olive oil to coat the turkey
- Kosher salt
- Black pepper
- 1-2 TB Herbs de Provence
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 2 ½ cups (600 ml) chicken stock
Make the Brine
Pour the apple cider in a saucepan and place on a burner set at high heat. Add the sugar and kosher salt and bring to a boil. Stir occasionally to make sure the sugar and salt dissolve. Cook at a boil for 1 minute then remove the pan from the heat to cool. If using the same day, cool the brine to room temperature before adding to the turkey. You can make the brine 24 hours in advance and keep in the refrigerator overnight in an airtight container.
Brine the Turkey
You need a five-gallon food grade bucket, or another large food-safe container large enough to hold your turkey and brine, or 2 large plastic bags (I use two to prevent the brine from leaking.)* Add the remaining brine ingredients to your container, stir to combine then submerge the turkey in the liquid.
If you are using plastic bags, place the bags in the cooler or container first, then add the turkey. Mix the apple cider brine and remaining ingredients in another bowl then add to the turkey. Bring the bag ends together in a way that shapes the brine around the entire turkey. Tie a knot near the top of the turkey to seal the bags and prevent the brine from leaking.
Place the turkey with the brine in the refrigerator or cooler for 24 hours. If you are using a cooler, add ice to either side of the turkey and check the temperature periodically to ensure the cooler is maintaining a constant 36°- 40°F (2.2 - 4.4°C) temperature. You do not what the temperature to go above 40° F. Add ice to the cooler as needed. Make sure to add fresh ice to the cooler just before you go to sleep for the night.
Prepare the turkey
Remove the turkey from the brine after 24 hours. Discard the brine and place the turkey on a rimmed baking sheet. Pat the turkey dry with paper towels and allow it rest on the counter for one hour to bring it up to room temperature.
Meanwhile, add 4 large handfuls of hickory wood chips in a pan and spread out in an even layer. Add water to cover the chips and soak them for a minimum of 30 minutes. Set aside.
Just before you want to start grilling, dry off the turkey again with paper towels. Stuff the cavity with orange wedges, lemon wedges, and fresh herbs. If the legs are floppy, tie the drumsticks together at the tips with kitchen string. Baste the entire surface of the turkey with the olive oil then season with Kosher salt, black pepper, and Herbs de Provence.
Add the chopped celery, carrots and onion to a large heavy-duty aluminum roasting pan in an even layer.
Add the chicken stock to the vegetables then place the turkey, breast side down in the pan.
Prepare your Grill
Light your coals 20 minutes before you want to begin grilling. When the coals are ready, place a large aluminum foil baking pan in the center of the lower grate and arrange the hot coals around the pan in a horseshoe shape. Fill the pan with a tea kettle amount of warm water. Add some more coals to the hotbed of coals and allow them to heat up for a few minutes.
Add two handfuls of the soaked wood chips evenly over the hot coals. Place your grill grate in the grill. Cover your grill with the vents open all the way and wait for the smoke to appear.
Cook the Turkey
Once you see smoke, position the roasting pan with the turkey on the grill grate with the legs pointing to the hottest part of the grill, the arch of the horseshoe. Cover the grill with the vents open. Cook for one hour.
After an hour, carefully turn the turkey over and position it the breast side up. Add more charcoals if needed and more wood chips. Cover the grill and continue roasting. After an hour and a half check the turkey and cover the wing tips and drumstick tips with foil if they are getting too dark. Add more coals and wood chips as needed. Maintain the grill temperature at 350 °F (177°C) for the duration of time while cooking the turkey.
Cook the turkey until the internal temperature reads 165°F (74°C) at the thickest part of the thigh away from the bone. Check the breast meat for the same temperature reading. Usually, unstuffed turkey takes 15-20 minutes per pound to cook. While the turkey is smoking, check the coals periodically to make sure it maintains a constant 350°F temperature.
Once the turkey is done, remove it from the grill and roasting pan and place on a cutting board. Cover loosely with aluminum foil and rest for 15 – 20 minutes before carving.
Use the pan juices for gravy. Remove the vegetables with a slotted spoon and discard or serve them with the turkey if they are not spent. I was able to save the carrots and onions, but the celery was overdone. Pour the pan juices in a fat separator or skim off the top layer of fat from the pan juices with a spoon. Pour the pan juices in a saucepan and bring to a boil.
Turn down the heat and simmer until ready to serve. The pan juices have a lot of flavor from the apple cider brine and smoke, so it should not need any seasoning. Taste first before you add any salt or pepper. This makes a light sauce, not a gravy, which is how I like it.
If you want a thicker gravy-like sauce, make a roux then add the warm pan juices. Melt 1 -2 TB of unsalted butter in a saucepan then add the same amount of all-purpose flour to the pot. Whisk the flour and butter together and turn down the temperature to medium. Cook the roux, until it has a light golden color and the flour taste is gone. Add the hot pan juices to the roux and whisk until smooth. Taste and correct the seasoning. Simmer for 5 minutes stirring occasionally until ready to serve.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Looking over my blog posts I felt I needed some more dessert recipes, especially cake recipes. It is always good to collect dessert recipes ranging from easy to more challenging that you feel comfortable with. To add to my collection, I set out to publish a post for a yellow cake with chocolate ganache recipe today, but things did not work out as planned.
It all started when I made a cake from a recipe from Joanne Chang’s Baking with Less Sugar. Baking with less sugar is a goal of mine and a personal passion for Joanne Chang because her husband does not tolerate sugar well. I found, with this recipe, that just because there is less refined sugar does not mean it is low in fat. Quite the contrary.
Her cake was lovely, but the ganache frosting was an epic fail. Ganache is sometimes temperamental depending on the type of chocolate one uses. From my experience ganache sets easily by cooling it on the counter. This time something was off. Everything was fine until I put the ganache in the refrigerator as directed to set the ganache. This was the catalyst that turned everything upside down. The ganache hardened so much I could not penetrate the surface with a spoon. Almost as hard as a bar of chocolate. I whipped it with my hand-held mixer and it looked like seized chocolate mixed with over-whipped cream. It was awful.
Ughhh! I blame it on the butter. Immediately I made a second batch of ganache, without refrigerating it, and finished frosting the cake. Unfortunately, I did not love it. The ganache was very bitter, and I did not love the texture. Also, after a couple of hours the cake dried out.
Instead of coming up with a new layer cake recipe, I decided to put together a post with links to some of my dessert recipes. Also included are a couple of links to dessert recipes from other websites. Everything in one place for easy access.
The spring is a time of celebration whether for graduations, new beginnings, and major life events. Make your celebrations special by making a homemade dessert. Here is a collection ranging from quick and easy to involved. All are tested and delicious.
Dessert Recipes for Cake
Nifty Cake made with a sponge cake and whipped cream frosting with fresh fruit. I used to make this for my Dad’s birthday cake in July. Berries are available now, although not quite in season in my area, so instead of peaches, make the cake with strawberries and or blue berries. It is a cake version of strawberry shortcake and always a crowd pleaser.
If you want a gluten free cake, I have a Gluten Free Nifty Cake made with gluten free oat flour instead of all-purpose flour.
For a special occasion, like for a bridal shower, birthday or graduation, this recipe for Pink Champagne Cake is lovely. My recipe differs from the traditional recipe because I made it with an Italian buttercream not with the traditional American buttercream. Pink champagne cake has a subtle strawberry and champagne flavor that grows on you. I love this cake and can’t wait for a special occasion to make it again. Then again, why wait? My recipe is adapted from the cookbook American Cake by Anne Byrn.
Chocolate Stout Cake is a delicious chocolate cake made with chocolate chili stout. You won’t necessarily taste the stout, but it makes the chocolate more enhanced. The white chocolate cream cheese frosting is to die for especially with the chocolate stout glaze.
If a simple chocolate cake is what you are looking for, an old standby for me is Decadent Chocolate Cake by the Silver Palate.
This recipe from Fine Cooking is the one I should have published today because I have made it on several occasions. Four Layer Cake with Chocolate Buttercream. This cake is a yellow cake with raspberry jam and chocolate buttercream frosting. It is very impressive looking even though it is made with your basic cake components. You will have to click-through a couple of links to the yellow cake and chocolate buttercream frosting.
Dessert Recipes for Pies
On this blog I have a couple of recipes for galettes and one crust-less apple pie. Clearly, I need to make some more. Personally, I love the ease of galettes especially during the summer months. You can use the galette recipes as a base and substitute with seasonal fruit. Lemon plums are in season now and taste great in a galette made with mixed berries. Or make a galette with apples and dried apricots.
For a gluten free pie try Double Coconut Pie. This is like eating a giant macaroon cookie.
Other Dessert Recipes
For the Nutella lover in the family, Chocolate Nutella Pots de Creme. This is my husband’s favorite dessert. Smooth and silky with a little kick of sriracha with the chocolate.
For a refreshing custard, Spiced Figs with Yogurt Panna Cotta. Instead of figs you can substitute pears, or caramelized citrus. The panna cotta has a lovely tang from the yogurt and is silky smooth. This is a gelatin dessert, so it is not vegetarian.
Peaches and Berries with Bourbon Sabayon Traditionally sabayon is made with champagne or Marsala wine, but for this recipe I made it with bourbon to pair with the peaches. Sabayon is an elegant dessert made with whipped eggs combined with whipped cream. Sabayon should not be confused with Zabayon, a similar dessert made from whipped eggs, Marsala and served warm.
Lemon Mousse is one of my favorite desserts. This recipe is very light and airy from Maida Heatter’s New Book of Great Desserts. This mousse is perfect for this time of year when we are between winter and spring fruit availability.
Ever since I first made a pavlova, I put this dessert in the Five Star category. A classic dessert like early Hollywood actresses such as Catherine Deneuve and Grace Kelly It is exquisite with exceptional taste. Here is a recipe for Lemon Pavlova with Kiwi and Passion Fruit sauce. You can get the passion fruit pulp at your grocery store located in the Latin American food section of the frozen foods aisle.
Try making a vegan pavlova using Aquafaba Meringue with berries and coconut whipped cream. This recipe is from one of my first recipe posts when after three trials I could not whip coconut milk for the life of me. Since then, I have made whipped cream from the fat of full fat coconut milk with great success, especially when using Trader Joe’s brand.
My promise to myself and my readers is, I will post nothing on this website that I am not satisfied with. Even though my son and husband thought there was nothing wrong with the cake, I just did not love it. I did not feel this was the type of cake that people will find irresistible and sneak in a slice for a midnight snack.
On the other hand, the above recipes are tried and true. I am looking forward to a new season and learning new dessert recipes to share with you.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I feel like I am jumping the gun today by writing a post and recipe for succotash. It is March, almost April, and without a doubt corn and baby lima beans are summer vegetables. Yet, I have delicious memories enjoying succotash with my Easter dinner. This vegetable dish is one I could eat in any season in a year. Fortunately, good quality frozen vegetables are available making it possible to eat this light but hearty side dish whenever I please. I happen to love succotash, especially paired with ham.
My first introduction to succotash was after getting married and living in New York. Succotash was a regular vegetable dish at my in-laws Thanksgiving and Easter dinners. I clearly remember how my sister-in-law made it with corn, lima beans, green bell pepper and plenty of fresh ground black pepper. Green beans are sneaking into my memory recipe as well but not as clearly as the other ingredients. It was love at first bite. When I went for seconds, I usually came back with another helping of succotash.
There is just something about succotash that sings to me. Maybe because this meal has a simple nature implying ease and comfort. Or, because each vegetable compliments the other for a harmonious vegetable medley. The flavors taste fresh, sweet and light, even when made with frozen vegetables.
Also, what’s not to love about saying “Succotash” with its fun and jazzy rhythm. As it happens, Herbie Hancock believes succotash has a jazzy rhythm as well and wrote a song titled, “Succotash” on his Inventions and Dimensions album.
History of Succotash
Succotash dates back to New England Native Americans from the word, msíckquatash, meaning boiled cut corn kernels. Back in the 17th century succotash mostly consisted of corn and native beans like cranberry beans. The English settlers soon adopted this hearty and nutritious stew and made it throughout the year from dried corn and beans.
Succotash grew in popularity throughout the US during the great depression and other eras of economic hardship. The ingredients were readily available and inexpensive and made a meal with a lot of sustenance. Over time, succotash evolved from a stew into a lighter side dish made with additional vegetables added to the corn and beans. Any succotash variation is acceptable, as long as corn and beans feature prominently in the ingredients.
With the invention of refrigeration and frozen foods, we can enjoy succotash year-round. However, make this with fresh corn during the summer months when corn is sweet and beans are fresh and just harvested. You will need to soak and cook the beans ahead, but the corn will quickly cook with the other vegetables after the fresh kernels are cut right off the cob.
Serve succotash with a grain like brown rice or farro for a plant-based main entrée meal. When legumes and grains combine they create a complete protein with all the essential amino acids accounted for.
During the winter months, substitute the zucchini with winter squash.
Make succotash with corn, cranberry beans and green beans with a splash of cream and choice of a fresh herb.
Use succotash for the filling of a pot pie, either with grains or other proteins like chicken or turkey.
Make succotash into a vegetable soup just by adding vegetable or chicken stock with some aromatics. Or, turn it into a crab and succotash chowder with fresh crab and cream.
Succotash is a vegetable dish traditionally made with corn, and cranberry beans. This recipe builds up from the traditional recipe by adding to the corn lima beans, zucchini, sweet bell pepper, onion and fresh herbs. Any fresh herb like sage, thyme, tarragon, chervil or basil will nicely compliment the corn and vegetables.
For a plant-based main entrée, serve succotash with a grain such as farro or brown rice.
- 1 lb (16 oz / 454 g) frozen corn 4 ears of fresh corn
- 10 oz (285 g) frozen baby lima beans
- 2 TB extra virgin olive oil
- 1 large Vidalia onion about 10 oz (300 g)
- 1 red or green bell pepper 7-8 oz (219 g)
- 1 tsp Kosher salt, divided
- 1 clove garlic
- 2 zucchini about 1 lb (454 g)
- 3 sprigs fresh thyme
- 3 oz (87 g) grape tomatoes
- Several rounds Freshly ground black pepper
- 5-6 leaves fresh sage tarragon, basil, chervil, lemon thyme
Prep the Vegetables
Defrost the frozen corn and lima beans. If using fresh corn on the cob, slice the corn kernels off the cob and set aside. Peel and dice the onions. Cut the bell peppers in half lengthwise and remove the seeds and white pith. Cut into long 1/2-inch (1.5 cm) strips then dice into 1/2-inch (1.5 cm) pieces. Peel, remove the green germ and mince the garlic. Cut each zucchini in half lengthwise, then each half into quarters, lengthwise. Cut across each wedge into pieces about a half-inch wide (1.5 cm). Slice the grape tomatoes in half. Set each vegetable aside in separate piles.
Sauté the Succotash
Place a large sauté pan or skillet, about 12-inches (30 cm) or larger, over medium-high heat. Add the extra virgin olive oil and heat up. Before the olive oil gets hot and smoky, add the diced onions and bell pepper. Stir to coat the vegetables with olive oil, and add ¼ teaspoon of Kosher salt. Sauté until the onions are translucent but not browned, and the vegetables have softened, about 4-5 minutes
Add the minced garlic. Stir and cook until the garlic releases its aroma, about a minute.
Add the zucchini and stir to mix the vegetables together. Add the thyme sprigs, another ¼ teaspoon of Kosher salt and several rounds of fresh black pepper, and stir. Continue to sauté the vegetables until the zucchini starts to soften, about 4 minutes, but is not cooked all the way through.
While the zucchini is cooking, slice the fresh sage leaves, chiffonade cut, and set aside.
Add the corn, lima beans and tomatoes. Stir, taste and correct the seasoning with more salt. Sauté the vegetables until they are cooked through and the corn and lima beans are warm, about 4 minutes. Add the sage and stir. Taste for seasoning and add more salt, sage, or black pepper if necessary. Turn off the heat.
For another version of succotash, make it with corn, lima beans, green beans with a splash of cream. Season with herbs like tarragon, chervil or basil.
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