Some families often challenge one another to create the year's scariest jack-o'-lantern. Roasted pumpkin seeds, seasoned with a generous sprinkling of salt, are a bountiful by-product of this annual competition.
I've updated this seasonal favorite by using such flavorful seasonings as coriander, cinnamon, ginger and freshly ground black pepper. For best results, pumpkin seeds must be dried in the oven before tossing them in the spices.
Whether for cooking or carving, choose an unbruised pumpkin that feels heavy for the size of the pumpkin; it will keep, uncarved, in a cool, dry place for up to a month.
RECIPE
SWEET-AND-SPICY PUMPKIN SEEDS
Makes 1 cup
Ingredients:
1 cup pumpkin seeds from 1 medium pumpkin (about 5 to 6 pounds)
6 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch freshly ground black pepper, or to taste
1 1/2 tablespoons vegetable oil
Directions:
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Open pumpkin from the bottom, removing seeds with a long-handled spoon. Remove pumpkin seeds from flesh and set seeds aside; discard flesh. Spread seeds on baking sheet in an even layer. Bake until dry, stirring occasionally, about 50 minutes. Let cool.
In a medium mixing bowl, combine 4 tablespoons sugar, salt, coriander, cinnamon, ginger and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to attain a golden color, about 1 minute. Transfer seeds to bowl with spices using a slotted spoon and toss seeds in spices to coat. Let cool. Seeds may be stored in an airtight container for up to 1 week.
Grilled whole tomatoes, a summertime favorite, can be prepared indoors on your stovetop with the aid of a grill pan. The ridges on the bottom of the pan replicates the effect of an electric indoor grill or a charcoal outdoor grill. Rub ripe, juicy tomatoes with olive oil, and cook them in the heated pan until they're slightly charred and fragrant. For a delicious sandwich, layer grilled whole tomatoes with basil, olive oil and balsamic vinegar between two thick slices of hearty bread.
Grill pans are widely available in department stores, cookware stores and chef's catalogs.
SOURCES
11-inch square Calphalon grill pan 12-inch round Claphalon commercial nonstick grill pan
The American love affair with tomatoes has always been present. Especially when scientific research shows the health benefits from this tasty fruit. The tomato has traditionally been a popular source of vitamins A and C and minerals. Recently, researchers discovered that tomatoes were natural sources of the element lycopene. This antioxidant has been shown in tests to dramatically reduce the risk of cardiovascular disease and many cancers, including prostate and colon cancers.
Grilled Tomatoes SERVES 4 AS APPETIZERS
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off. To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
The dressing for this fresh fruit dish is made from dark reddish-brown aged balsamic vinegar. The vinegar is a thick reduction of the juice of white grapes. Balsamic vinegar boasts a rich, sweet-sour note that complements the fruit and wakes up the taste buds.
Ingredients:
2 cups chilled, seeded and cubed watermelon and/or honeydew melon
2 cups chilled, seeded and cubed cantaloupe (see Note below)
1 to 2 teaspoons sugar
1/4 cup aged balsamic vinegar
1 teaspoon freshly ground black pepper (optional)
Directions:
Divide the chilled watermelon and cantaloupe cubes among 4 dessert dishes. Stir the sugar into the vinegar until the sugar is dissolved.
Drizzle some of the vinegar mixture over each serving dish. Sprinkle the fruit lightly with freshly ground pepper, if desired.
*NOTE: Rather than cubing the melons, you can choose to make simple ribbon slices. Just shave the peeled and seeded watermelon, honeydew and cantaloupe melons into thin ribbon pieces with a vegetable peeler.
TIPS ON CHOOSING MELONS
The test for a ripe watermelon lies in looking at the rind of the melon. Scratch the surface of the rind with your thumbnail. If the outer layer of the rind shrinks back easily when scratched, the melon is ripe and ready to use. You can also check for ripeness by examining the small spot on the bottom of the watermelon. It should be yellow, not white, in color.
The test for a ripe honeydew melon is smell. A ripe honeydew melon has a sweet, flowery fragrance, whereas an unripe melon will have no aroma at all. Also, feel the skin of the melon. It should feel like soft velvet to your fingertips.
Looking for more holiday appetizers to serve to family and guests for Christmas Day dinner? Try these clever and tasty Puff Pastry Cheese Sticks.
Puff Pastry Cheese SticksRecipe Makes 36 Cheese Sticks
Ingredients:
1 17-1/4 oz. package of store-bought frozen puff pastry dough, thawed in the refrigerator
1 egg white, lightly beaten
Paprika
Cayenne pepper (optional)
1 1/2 cups finely grated sharp cheddar cheese
Directions:
Preheat the oven to 375 degrees Fahrenheit. Open one sheet of the puff pastry onto a cutting board. Brush the surface of the pastry lightly with the beaten egg white. Sprinkle the surface lightly with paprika (and, if desired, a pinch of cayenne pepper for added spice). Sprinkle the surface of the pastry with 3/4 cup of cheese, and spread the cheese so that it evenly covers the surface of the dough. Lightly roll a floured rolling pin over the puff pastry to gently press the cheese into the dough.
Cut the puff pastry into long 12-inch-wide strips with a pastry cutter. Holding the strip with one hand at either end, gently twist the strip several times to produce a corkscrew-shaped pastry twist. Place the strips 1 inch apart on a parchment-lined baking sheet. Repeat the above procedure with the remaining sheet of puff pastry dough.
Bake the strips in the preheated oven for 12 to 15 minutes, or until the cheese sticks are golden in color. Remove the cheese sticks from the baking sheet, and cool on a wire rack. These cheese sticks are best when served the same day, but they can be made in advance and stored overnight in an airtight container.
Give your guests something to nibble on while they're enjoying cocktails before the big meal. Try this simple appetizer for starters--Herbed Cheese Stuffed Tomatoes.
Herbed Cheese Stuffed Tomatoes MAKES 36 STUFFED TOMATOES
3 dozen cherry tomatoes, about 1 to 1-1/2 inches in diameter
2 tablespoons of homemade or commercially prepared pesto
1 small garlic clove, finely minced
2 tablespoons flat-leaf parsley, finely snipped
2 tablespoons fresh chives, finely snipped
1 tablespoon fresh tarragon, finely snipped
1 8-oz. package cream cheese
4 oz. fresh goat cheese
Fresh parsley or dill sprigs, for garnishing (optional)
With a sharp paring knife, cut off the top of each cherry tomato (the stem side). Hollow out the inside of the cherry tomatoes, using a small teaspoon or a melon baller. Invert the tomatoes onto a baking tray lined with paper towels and set aside. Place the pesto, garlic, parsley, chives, and tarragon in the bowl of a food processor. Process the mixture for 15 seconds. Add the cream cheese and goat cheese to the bowl. Process the mixture for an additional 30 to 45 seconds or until the mixture is smooth. Transfer the cheese mixture to a pastry bag fitted with a large star tip and pipe the mixture into each of the cherry tomatoes. Garnish the top of the mixture with a sprig of fresh parsley or dill. Transfer the stuffed tomatoes to a baking tray, cover with plastic wrap, and refrigerate until ready to serve.
Around Christmas and New Year's Day, you're sure to find yourself hosting or attending a holiday party or two. What to serve your guests (or bring to the party) can always pose a challenge. Vegetable platters with dip are the most obvious choices for a buffet, but this year, why not go for a little more gusto and incorporate cheese into your appetizers?
Cheese is one of the most versatile ingredients you can use to create impressive and delicious holiday appetizers. Light or heavy, rich or delicate, cheeses come in various shapes and sizes. Goat cheese (made from the milk of goats) can be purchased in logs, round disks, square blocks and even pyramid-like shapes. Fresh cheddar cheese is often sold in blocks that can be sliced or grated, depending on your recipe. Some imported cheeses, such as Brie, come wrapped in paper or covered with a natural fungus that acts as a natural ripening agent for the cheese.
When purchasing your cheese, keep the following in mind: Soft consistency cheeses tend to be mild in flavor, while firm consistency cheeses tend to be more pungent in flavor. Try to avoid purchasing cheeses that have been tightly wrapped in plastic (also known as "shrink-wrap"). And certainly avoid any cheese that has a dark black mold on it. The best place to store cheese is in the coldest part of your refrigerator. Keep the cheese loosely wrapped but not open to the air inside the refrigerator.
If you're going to be preparing a cheese platter, think about choosing cheeses that have contrasting flavors, textures and colors. Sharp cheddar, mild gouda, seeded herb, Roquefort or Swiss cheeses make a visually appealing layout along with crackers or sliced fruit.
Plum and cherry, grape and yellow pear--if these tomato varieties sound like the names of fruits, that's because tomatoes are fruits. Did you know that the tomato had a mysterious history? When it was first introduced in Europe, the tomato was called "The Apple of Love." With dozens of varieties available, there are numerous ways to enjoy these delicious fruits: salads, soups, juices, sauces, stews, baked dishes...the list can go on. As summer ends gather the last of the season's tomatoes and savor the taste of these healthy fruits while you can.
Grilled Tomatoes SERVES 4 AS APPETIZERS
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Preheat oven to 350°F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or if using smaller tomatoes arrange in a single layer in a foil-lined 15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until the cheese is bubbly. Carefully lift the tomatoes out of the pan with a large metal spatula to individual plates, allowing excess juices to drain off. To prepare on a grill, arrange the ingredients as directed above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly.
During the summer, there are always those inevitable spikes in the weather--one day, the temperature is a pleasant 80 degrees, two days later, the temperature climbs to 90 degrees. With weather like this, what can you serve for dessert that doesn't require turning on the oven? Seasonal fruit is always the best option. Fresh peaches are always a great treat in late summer, needing little enhancement to bring out their sweet flavor.
One fruit you can't forget about this time of year is the watermelon. Late summer is an ideal time for fresh watermelon; the long summer days have coaxed them to the point of ripeness, making them an ideal choice for a simple dessert in hot and humid weather. When serving watermelon, it's best to keep it chilled until you're ready to eat it. Warm watermelon isn't as good as when it's chilled. You can either serve watermelon in wedges just on their own, or with just a few simple ingredients, you can create a tasty syrup that will bring out the flavor of the melon, as you'll discover by following the recipe below.
RECIPE Watermelon Slices with Lime-Mint Syrup
Serves 8 to 10
1 teaspoon finely chopped fresh mint leaves
1/3 cup freshly squeezed lime juice
2 tablespoons honey
1 whole seedless watermelon, ends removed, quartered lengthwise, and cut into 1-inch-thick slices
In a small bowl, combine the mint, lime juice and honey. Arrange the watermelon slices on a serving platter and drizzle the slices with the lime-mint syrup. Serve immediately.
