On this Thanksgiving Day, I am grateful for so many things and one of them is YOU my followers!
I hope you have a wonderful holiday and that ALL of your turkey’s are brown, crispy and juicy!
XoXo
Lorie
Thanksgiving Inspiration- 2 Scrumptious Recipes
Every year I teach a cooking class called The Thanksgiving Table; it gives me a chance to get creative with traditional fall flavors for that big meal everyone is anticipating.
I’m sharing a few of my favorites from this year in hopes of inspiring YOU!
Of course, the turkey is always the star of the Thanksgiving meal. If you only like white meat, consider skipping the huge bird and opt instead for a few turkey breasts, either way, my Citrus Roasted and Glazed Turkey is moist, juicy and filled with flavor.
These beautiful acorn squash make the ideal cooking cups for cornbread OR your own stuffing recipe! The key is to pre-roast the squash first so it gets tender, be sure you salt and pepper it liberally too.
Cooking time for the cornbread will be a bit longer than when using a baking dish too, so keep that in mind!
Citrus Roasted and Glazed Turkey
2 large turkey breasts
Salt and pepper
4 tablespoons butter
3 oranges, divided
3 lemons, divided
¼ cup brown sugar
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, pressed
11 teaspoon ground sage
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 onion quartered
1 cup white wine
Preheat oven to 425 degrees. Prepare the glaze by first zesting and juicing 2 of the oranges and 2 of the lemons. Add the juice and zest to a small sauce pan with 2 tablespoons of butter, sugar, honey, mustard, garlic, sage and herbs and bring to a boil. Reduce the heat and simmer until mixture is thick, like syrup. Let turkey breast come to room temperature, about 30 minutes, before slathering with 2 tablespoons butter. Liberally salt and pepper the breasts. Quarter the remaining fruit and place that along with the onion in a greased glass baking dish. Position the turkey breasts on top of the fruit and onions and add white wine to the dish. Reduce oven temperature to 350 degrees and bake turkey until a thermometer reads 125 degrees. Remove the dish from the oven and baste with glaze. Continue to baste every 15 minutes until the internal temperature reaches 165 degrees. Let turkey rest for at least 20 minutes tented with foil before carving.
Acorn Squash with Cornbread Filling
4 acorn squash
1 tablespoon olive oil
1 ½ cups yellow corn meal
½ cup flour
2 teaspoons baking powder
½ cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
¼ cup butter melted and cooled
1 ½ cups milk
2 eggs
½ red bell pepper finely diced
½ green bell pepper finely diced
Salt and pepper
Preheat oven to 400 degrees. Cut squash in half and remove seeds. Bush the surface of the squash with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment paper and roast for 30 minutes. Prepare cornbread by combining dry ingredients in a bowl and whisk together. Add wet ingredients to a separate bowl along with peppers and mix very well. Add the wet ingredients to the dry and mix just until combined. Pour batter into the squash and bake for 28-32 minutes until cornbread is firm and beginning to brown. Allow to cool before serving.
Happy Thanksgiving!
Coming UP Roses Tart
It’s important to celebrate life’s little victories.
This beautiful apple tart I’ve named, Coming Up Roses, was made in a cooking class I taught last week. Even the picture makes me happy!
The recipe is fairly simple, the hardest part is slicing the apples, best done on a mandolin so they can be cut very thin. The key here is to really pack the apples tightly as you layer them around the tart.
It’s apple season so grab a bushel and serve a slice of this gorgeous tart to the people you love and you’ll be coming up roses too!
Coming up Roses Tart
1 sheet of puff pastry
4 Honey-crisp apples
1 tablespoon flour plus more for work surface
¼ cup plus 1 tablespoon sugar, divided
3 tablespoons butter
¼ cup apricot jam
1 teaspoon water
Preheat oven to 400 degrees. Roll puff pastry out to eliminate the creases and so it will fit into a 9-inch tart pan. Place the pastry into the pan and press it firmly up the sides and on the bottom. Prick the bottom well with a fork. Line the crust with a sheet of greased foil and add pastry weights or dried beans to the top. Bake the crust for 12 minutes until it is beginning to brown. Remove from the oven and reduce heat to 375. Prepare apples by slicing them in pieces off the core and cut into very thin slices or use a mandolin and slice through whole apple, then cut the apple shards in half at the core. Sprinkle the bottom of the crust with first flour then 1 tablespoon of sugar. Begin arranging the apples on the outer edge of the prepared tart crust. Place apples peel side up, making rows and winding towards the center. Continue arranging apples very tightly working towards the middle. Roll several thin slices into a coil to form the center. The exposed peel will look slightly pink on the finished tart. Sprinkle the tart with remaining sugar and dot with butter. Place pan on a baking sheet and into the oven for 30-40 minutes until apples are tender and browning on the tops. Remove from the oven and glaze the top of the tart by heating the jam with the water until it is smooth. Paint the tart surface with the glaze using a pastry brush. Allow to cool before serving.
Fall Dinner Party- 2019
Last year I participated in a huge dinner party with The Art of Living Beautifully and Unique Unique Designs, it was a blast so this year I decided to create a Fall Dinner Party Class on a smaller scale. It was really fun for me to get out my dishes and crystal wine glasses and set a beautiful table for my honored guests.
For the centerpiece I wanted to use copper pumpkins. These were perfect to go along with my copper chargers and I thought a little bit of metallic would reflect the lights. To make them, I bought fresh white pumpkins, the stems were taped off and then sprayed them with copper paint. Once they were dry, they were ready to be the focal point of the table arrangement.
To complete the design, pears, squash and lots of grapes were added. Using fresh foods as centerpieces is an idea that has been gaining popularity and it’s really smart because you can eat the arrangement after the party is over!
I still had plenty of fresh flowers in the house.
I was completely enchanted with these stunning roses that were the color of fire.
The table was set and the guests arrived!
All 12 were greeted with a Rosemary Grapefruit Sparkler, a tart refreshing cocktail, ideal for the unpredictable Texas fall season.
While we munched on appetizers of Focaccia Bread topped with Caramelized Onions and Fennel and Spicy Shrimp, we had a short cooking lesson.
I shared about my recent experience in Lake Como, Italy and how a special meal there inspired this menu.
Next up were beautiful salads topped with pear shards, blue cheese and my famous Sweet and Spicy Pecans, recipe below!
Dinner was a Roasted Vegetable Stuffed Pork Loin Roast served on a bed of root vegetables and alongside Fontina Mac and Cheese. Dessert was Chocolate Lava Cakes with Tuaca Ice Cream and I might have even gotten the bottle of Tuaca out for sampling…I will never tell!
The night was a huge success and I look forward to hosting many more events like this one!
In fact, I have a Holiday Luncheon scheduled for December 13th with only 2 seats left at the table. If you would like more information CLICK HERE and register TODAY!
Registration for all 4- 2021 ATOP trips to France is in full-swing. Request information TODAY and start to plan YOUR ATOP trip to France!
I hope you are all enjoying the fall season!
Sweet and Spicy Pecans
2 cup whole pecans
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon smoky paprika
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
¼ cup apple cider vinegar
Preheat oven to 350 degrees. In a large skillet, brown pecans in butter over medium heat. Add sugar, spices and toss until pecans are coated. Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated. Line a baking sheet with parchment paper. Pour pecans onto prepared pan and bake for 5-7 minutes until golden brown and pecans are dry to the touch. Remove from oven and let cool.
A Little Bit of France- A Simple Recipe You Will LOVE!
This yummy dish is called Tartouillat, (pronounced tart-o-ya) is from the Burgundy region of France and is typically made with cherries and brandy.
Apples and pears are in full season, so I created this dish to capitalize on their fantastic flavor for my French 2-Day cooking class a few weeks ago. Many of the class participants voted this dish among their favorites. The best news; it’s simple and practically fool proof to prepare.
It’s mostly fruit so nice for breakfast or for dessert with ice cream or even a drizzle of caramel sauce!
Do you love French foods? There are still a few spaces OPEN for A Day in France, it promises to be a stunning display of French foods!
The day begins with me demonstrating Pain Chocolat, as much fun to watch as it is to eat…who am I kidding? I crave these puffy morsels so I am EXCITED!!
We’ll be exploring Bistronomy a Parisian phenomenon and nothing is a better example than this gorgeous Beet and Goat Cheese Salad originally from the Ritz in Paris. To register email lorie@atasteofparis.net OR CLICK HERE
Tartouillat with Apples and Pears
4 Granny Smith apples peeled, cored and sliced into thin wedges
2 Bosc or Bartlett pears peeled, cored and cut into thin wedges
4 tablespoons butter
1 cup flour
2/3 cup sugar
2 ½ cups milk
6 eggs
½ teaspoon salt
1 tablespoon apple brandy
Preheat oven to 350 degrees. In a large chef pan, cook apples in butter until they become soft. Add pears to the pan and remove from heat. Grease an 8 x 11 glass baking dish, pour the fruit into the bottom of the dish. Beat the eggs with the sugar until it is pale and fluffy, add flour and salt and mix just until combined. Add milk and brandy and whisk until there are no lumps. Pour milk mixture over the fruit and bake for 38-45 minutes until top is beginning to brown and springs to the touch.
TIP:
For the best results eat it the day you prepare it, it can hold over night but is not as good the next day.
Tune in Tomorrow on Fox 4 for Dinner Boards!
Tune in tomorrow, Tuesday, October 15th to see me making gorgeous Dinner Boards on Fox 4, KDFW. I will be on about 9:35!
This is a sneak Peek at the featured recipes:
Rotisserie Chicken Board
Maple Roasted Sweet Potatoes and Carrots
2 sweet potatoes cut into medallions
4 large carrots peeled and cut into sticks
2 teaspoons olive oil
2 tablespoons good quality maple syrup
½ teaspoon cinnamon
1 teaspoon fresh rosemary
Pinch fresh thyme
Salt and pepper
Preheat oven to 400 degrees. Place oil, syrup, herbs and cinnamon into a zip top bag and mix well. Add vegetable and toss to coat evenly. Spread vegetables onto a baking sheet, generously salt and pepper. Place into the oven and roast until fork tender 15-18 minutes.
Kielbasa Sausage with Parmesan Crusted Potatoes and Green Bean Salad
Parmesan Crusted Potatoes
3 pounds baking potatoes
1 teaspoon salt divided
½ cup melted butter
1 cup grated Parmesan cheese
½ cup panko bread crumbs
1 teaspoon dried rosemary
½ teaspoon garlic powder
¼ teaspoon pepper
Preheat oven to 400 degrees. Peel and cut potatoes into 1-2-inch chunks. Mix parmesan cheese, bread crumbs, rosemary, salt, garlic and pepper on a plate. Put potatoes in zip top bag, pour butter over and toss to be sure potatoes are coated. Next roll potatoes in bread crumb mixture before placing in a single layer on a greased cookie sheet. Bake uncovered for 45 minutes or until golden brown and tender.
Green Bean and Cranberry Salad
1 ½ pounds of tiny green beans washed and trimmed
½ cup dried cranberries
½ red onions sliced very thinly
¼ cup slivered almonds
Dressing
¼ cup red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons honey
1 garlic clove crushed
Pinch salt
Pinch pepper
¼ cup olive oil
Heat 2 quarts of water with 2 teaspoons salt in a saucepan until it boils. Add green beans and cook for about 4 minutes. Drain the beans and plunge into an ice batch to stop cooking. Make the dressing in the bottom of serving dish by whisking all ingredients together reserving the olive oil. Stream olive oil in slowly while continuing to whisk. Add first onions then beans and remaining ingredients to the serving dish. Cover and refrigerate until ready to serve. Just before serving toss salad well.
Take Out Pizza Board
Harvest Salad
Mixed greens
½ cup crumbled fresh chevre
½ cup dried cranberries
½ toasted walnuts
1 ½ cups cubed butternut squash
1 teaspoon olive oil
Salt and pepper
Vinaigrette
1 shallot minced
¼ cup red wine vinegar
1 Tablespoon Dijon mustard
2 Tablespoons honey
1/3 cup olive oil
Salt and pepper to taste
To prepare salad preheat oven to 400 degrees. Toss squash with oil and salt and pepper and place on a foil lined baking sheet. Roast for 8-12 minutes until squash reaches desired tenderness, remove from oven and set aside. To prepare dressing, combine vinegar, shallot, mustard, honey and olive oil in a small jar and shake well. Assemble the salad by combining all ingredients in a serving bowl, toss with dressing and serve.
Looking for a FUN Friday Night?
Will today finally feel like FALL?
When the first cool and crisp air blows in, I always feel like cooking. It’s the signal to my brain that the holidays, are just around the corner. Old recipes feel new again and I am invigorated to be in the kitchen.
I am welcoming fall with a nod to my precious time spent in Lake Como AND a first time ever, Friday Night Dinner Party on October 25th from 7:00-9:00.
With only 12 SEATS at the table, this will be a truly special evening of amazing food and FUN. Perfect for date night or night out just for YOU!
A quick demonstration style cooking lesson and then I will cook and serve YOU!
ON THE MENU:
Grapefruit Rosemary Sparkler Cocktail.
Appetizers: Spicy Shrimp with Basil and Focaccia with Caramelized Onions and Fennel
Salad Course: Grilled Pear and Gorgonzola Salad
Main Course: Menaggio Pork Loin served with Fontina Mac and Cheese and Assorted Roasted and Picked Vegetables– served family style
Dessert: Chocolate Lava Cake with Vanilla Tuaca Gelato $79.00
To register, email me lorie@atasteofparis.net or CLICK HERE
Fall and Holiday classes are booking fast, to see the complete list CLICK HERE
Eating in Paris
For me, eating in Paris is a magical experience.
Without fail, I start my day with my favorite bite, pain chocolate.
I will be in France when this post drops; thank goodness because my cravings for these little gems has been intense! I don’t worry about calories while I’m there. I eat what I want within reason and I walk…all day.
For lunch I usually try and find something on the run. This can be hard to do in a country whose culture supports sitting for meals for roughly 2 hours at a time.
Usually I grab a prepared sandwich at a boulangerie or a savory crepe eat as I go, very American!
In the afternoon, I almost always make a stop for a bite at one of my favorite chocolatiers!
For dinner, I usually sit and almost always order some version of roasted chicken or fish with vegetables.
Ratatouille is my favorite and I get very excited when I find it on the menu. Full disclosure, fish is rarely served like in this photo. It’s almost always brought to the table whole; head on!
Want to eat and cook your way through Paris with me? Registration for travel for 2021 is OPEN!!
A Taste of Paris April 12-18th
Want to just spend A Day in Paris, Cooking? Join me for:
A Day in France- Bistronomy Friday, November 1st 10:00-2:30 French bistros have changed over the years, many combining the classics along with gastronomic dishes all at affordable prices. Bringing an haute cuisine experience to the masses, this movement, now decades in the making is called Bistromomy and will be the inspiration for our class. We will enjoy crafting a French Blonde Cocktail, wine with the meal as well as a cheese course. For Petit Dejeuner, I will demonstrate Pain Chocolate, always my favorite, served with Homemade Yogurt and Fresh Fruit Compote and honey. Le Dejeuner will be comprised of a beautiful Savory Tart and Beet and Goat Cheese Mousse Salad a la Ritz, Paris. For diner, 2 dishes; sensational Salmon over Hash wildly elegant and Polenta Ratatouille, both will have your taste buds on high and served with Gougeres Swans! Dessert will be a bouquet of Roses, a stunning apple tart AND from Stohrer in Paris, chocolate Cake Stuffed with Cream and more chocolate! Tuition $89.00 Register HERE or by email to lorie@atasteofparis.net
A Favorite- Bistro 31
Do you have a place that no matter how many times you go; you ALWAYS have a fantastic time?
That’s how it is for me with Bistro 31 at Highland Park Village.
It all started about 6 years ago when Mark and I had date night here. We went to the upstairs bar, (hidden at the time) and ordered a bottle of champagne! What an absolute luxury! We had an amazing night and Bistro 31 became one of my favorites.
There are so many things to love about this place.
For starters, it is just fun to get “off campus” and do a little people watching.
The restaurant is intimate with a smallish main building and a greenhouse structure with a movable wall. When the weather is nice, they leave it open so you get an al fresco dining experience.
The cocktails are fabulous, they have a superb wine list and the food is always scrumptious.
Mark always gets the steak and frites but there is something for everyone; seafood, pasta and specials including a chef featured risotto of the day.
The furnishings are cool and comfortable, upholstered booths and chairs at the tables by the windows.
On this visit I had the Burrata Salad and the Roasted Chicken.
Such a lovely evening!
Bistro 31 was the site for lunch at the ATOP summer event; A Day of Dior.
I hope you will be inspired to give Bistro 31 a try soon, and let me know how you like it!
Heavenly Double Chocolate Pecan Cookies
Sometimes a girl just needs a nice hit of chocolate. Next time that happens to you, try this recipe!
If you enjoy my blog, please share it with friends and family that might enjoy it too!
Double Chocolate Pecan Cookies
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
3 eggs
1 cup dark cocoa
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
2 cups coarsely chopped pecans
Preheat oven to 350 degrees. Using an electric mixer cream together butter and sugar until it is pale and fluffy. Add eggs 1 at a time, add vanilla then cocoa and mix well to combine. Add salt, leavening and flour and mix just until incorporated. Stir in, chocolate chips and pecans. Drop cookies by tablespoons on a greased baking sheet and bake for 10-12 minutes.