Fall Recipe: Pumpkin Cheesecake with Brûlée Topping

by Melody Kettle in ,


Here's an easy recipe for a creamy pumpkin cheesecake with a bit of brûlée crunch. 

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Thanksgiving Recipe: Turkey Brine from Highlawn Pavilion

by Melody Kettle in ,


Chef Mitchell Altholz from Highlawn Pavilion passed along his recipe below for brining and cooking a turkey. He chose this recipe because it's one simple thing the home cook can do to really improve the taste and quality of the central part of most Thanksgiving dinners.  

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My First Love: Bread + Butter

by Melody Kettle in ,


Before I graduated to pork products, bread and butter was my first true love. A simple, complimentary, truly harmonious pair - if only every relationship could be like bread and butter! 

 

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Meatless Monday - Guaca-Verde-Mole

by Dianne Wenz in ,


I'm not really into sports, but I've been told that Superbowl Sunday takes place this coming weekend. I recently read that about 53 million pounds of avocados are consumed on this one particular Sunday annually. While I'm not really a fan of football, I am a big fan of avocados. In this recipe, I've altered everyone's favorite guacamole dip but crossing it with salsa verde and coming up with a salsa-guacamole hybrid. Despite the two jalapenos, this salsa-mole doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes a lot of dip, so there will be plenty for all of your friends at your Superbowl Party this Sunday.
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Meatless Monday - True North Inspired Brussels Sprouts

by Dianne Wenz in ,


I was quite upset to see John Lee report that True North Osteria had closed it’s doors last weekend. It was one of my favorite places for vegan dining in New Jersey and it was home to Montclair’s famous life changing grilled pizza. One of True North’s best dishes was their Pan Seared Brussels Sprouts with Shallots and Pistachios – a dish that surely changed diners’ opinions on the much maligned vegetable. Since I can no longer order this tasty dish out in the restaurant world, I set about recreating it in my own kitchen, and I was quite pleased with the results.
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Meatless Monday - Chocolate Peanut Butter Truffle Pie

by Dianne Wenz in ,


Need a last minute dessert idea for your New Year's Eve festivities? This sweet treat comes together so quickly it gives new meaning to the phrase "easy as pie"! And it's so delicious that your fellow party-goers won't even notice how healthy it is!
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Meatless Monday - Chocolate Chip Candy Cane Cookies

by Dianne Wenz in ,


This festive twist on the classic chocolate chip cookie is sure to please your friends and family this holiday season. I made a giant batch of them last weekend when Team Hot From the Kettle baked up holiday treats at Williams Sonoma and they were eaten in record time!
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Meatless Monday - Curried Pumpkin Peanut Soup

by Dianne Wenz in ,


This soup is one of the dishes I made at the recent team Hot From the Kettle cooking demos at Williams Sonoma, and it was a big hit. It's hearty enough to served as meal, but in small amounts it also makes an excellent appetizer.

(Note: Team Hot From the Kettle will be back at the Willams Sonomo in Upper Monclair on Saturday, December 8th cooking up holiday treats!)

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Meatless Monday - Pumpkin Chocolate Chip Muffins

by Dianne Wenz in ,


Halloween is just a few short days away, and with it comes all sorts of sinful sweet-treats. Most of America will probably be on a sugar high from Wednesday until January 1st, when they resolve to quite those little white granules once and for all. But what to do when you want to partake in the autumnal festivities but you’re trying to get a jump-start on your healthy resolutions?
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Meatless Monday - Apple Crisp Recipe

by Dianne Wenz in ,


I recently went apple picking and then came home to find an abundance of apples in my co-op share, so my fridge is currently jam packed with ripe red fruit. I don’t mind though, as baked apples are a favorite dessert, and fall just doesn’t seem like fall until there’s an apple crisp baking in the oven and the house is full of the scent of the warm fruit mixed with cinnamon. This no-guilt version doesn’t have any refined sugar or processed oil, so it’s healthier than the average crisp, which means you can eat more of it!
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