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Monterey County Herald

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November, 2009

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Acorn Squash Stuffed With Apples, Kale And Bacon

(Monterey County Herald, November, 2009)

(Servings: 4) 2 large acorn squash (about 1 lb. each) 2 T.
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Apple Caramel Pie

(Monterey County Herald, November, 2009)

Crust: 2 cups sifted all-purpose flour ¾ cup Crisco Dash of salt ¼ cup milk or more as needed Filling: 6 medium Granny Smith apples, peeled, cored and sliced 2 medium red apples such as Gala,
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Basturma

(Monterey County Herald, November, 2009)

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Brown Sugar And Maple Syrup Brine

(Monterey County Herald, November, 2009)

(Makes: 1 gallon) This recipe is from John Ash of the John Ash & Co.
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Brussels Sprout Slaw With Mustard Dressing

(Monterey County Herald, November, 2009)

and maple-glazed pecans (Serves: 8) All the components of this slaw can be made in advance and assembled before serving.
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Chantilly Crčme

(Monterey County Herald, November, 2009)

2 cups heavy cream 50 grams powdered sugar 1 vanilla bean Steps: Whisk together cream, sugar and vanilla bean (split lengthwise and scrape out contents, discarding pod) until soft peaks are formed.
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Cheese Bread

(Monterey County Herald, November, 2009)

This easy bread from Jim Lahey's My Bread: The Revolutionary No-work, No-knead Method is studded with chunks of pecorino cheese.
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Chef Rassallat’s Signature Chocolate Soufflé

(Monterey County Herald, November, 2009)

(Fills 15 ramekins) 1,200 grams fresh egg whites (about 38 eggs) 300 grams powdered sugar 500 grams extra bitter chocolate, 61 percent (such as Valrhona) Steps: Brush soufflé ramekins with
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Concord Grape Pie

(Monterey County Herald, November, 2009)

For a firmer pie use up to ¼ cup of quick-cooking tapioca. Favorite crust for a 9-inch double crust pie 4 cups of Concord grapes ½ cup sugar 1½ T.
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Cosmoh

(Monterey County Herald, November, 2009)

1.5 oz. Ohzone ¾ oz. triple sec 1 oz. cranberry juice .5 oz. lime juice Ice Steps: In a shaker full of ice, add Ohzone, triple sec, cranberry and lime juice.
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Cranberry Pear Frangipani Pie

(Monterey County Herald, November, 2009)

For the cranberries: 12-oz. package fresh cranberries ½ cup sugar ¼ cup water For the filling: 9-inch prepared pie shell, raw 8-oz.
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Cranberry Sauce

(Monterey County Herald, November, 2009)

Serve this tasty cranberry sauce with Lolly's Roast Chicken with Sage Stuffing (above), as we do at the restaurant at Christmas.
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D’arrigo Fully Loaded Turkey Meatloaf

(Monterey County Herald, November, 2009)

(Serves 6) 4 slices white bread, crusts trimmed, torn into pieces 8 small sage leaves 1½ lbs.
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D’arrigo Pancake Syrup Salad

(Monterey County Herald, November, 2009)

2 T. extra-virgin olive oil 1 T. cider vinegar 2 tsp. pure maple syrup 1½ T.
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Dover Sole Meuni Re

(Monterey County Herald, November, 2009)

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Dry-Brined Turkey

(Monterey County Herald, November, 2009)

This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh that is delicious as is.
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Garlic-Cranberry Chutney

(Monterey County Herald, November, 2009)

This recipe comes from Madhur Jaffrey's cookbook East/West Menus for Family and Friends.
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Grilled Marinated Swordfish

(Monterey County Herald, November, 2009)

4 swordfish steaks 4 cloves garlic 1/3 cup white wine ¼ cup lemon juice 2 T.
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Hallelujah Banana Bread

(Monterey County Herald, November, 2009)

2 cups all-purpose flour 1 cup granulated sugar 2 tsp. baking powder ½ tsp.
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Honey Verjus Sherbet

(Monterey County Herald, November, 2009)

The tart flavor of chardonnay verjus, the unfermented juice of sour grapes, replaces the more common citrus in this honey-sweetened sherbet.
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Humboldt Squid In Umido

(Monterey County Herald, November, 2009)

Note: You may substitute octopus if you cannot find Humboldt squid.
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Kimchi Pancakes

(Monterey County Herald, November, 2009)

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Kumquat Chutney

(Monterey County Herald, November, 2009)

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Lemony Lemon Squares

(Monterey County Herald, November, 2009)

When our first café baker carried these lemon squares down the path from the prep kitchen to the café, people would clamor after him.
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Lolly’s Roast Chicken With Sage Stuffing

(Monterey County Herald, November, 2009)

(Serves 4 to 6) Stuffing 3 T. butter 1½ large onions, chopped 4 ribs celery, chopped 2 T.
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