Food Humor

 

Roasted Fall Squash Salad

 

 Stunning side dish with savory goat cheese, salty pumpkin seeds, sweet maple and squash, and tart pomegranate seeds.

 

Ingredients

SQUASH

2 to 3 pounds of acorn squash

2 tablespoons Butter with Olive Oil & Sea Salt, melted

1 tablespoon maple syrup

1 teaspoon salt

1/4 teaspoon pepper

 

DRESSING

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

3 tablespoons real maple syrup

1/2 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper

 

TOPPING

4 ounces goat cheese, crumbled

1/3 cup pomegranate seeds 

1/3 cup roasted salted pumpkin seeds

 

The oven should be heated to 375 degrees Fahrenheit.

Remove the seeds by halving the squash. Make slices of 1/2 inch thick. Toss with 1 tablespoon maple syrup, 1 teaspoon salt, and 1/4 teaspoon pepper along with melted butter with olive oil and sea salt. Place on a baking sheet with parchment paper in a single layer. After 20 minutes, flip the squash. Continue roasting for another 15-20 minutes, or until the meat is tender and browned.

In the meanwhile, mix all dressing ingredients in a small dish. The dressing should be drizzled over the roasted squash before goat cheese, pomegranate seeds, and pumpkin seeds are added. Whether hot or cool, serve.

Brookies

 

 A cookie that gives you a dessert from both worlds. Fudge and cookie!!!

 

Ingredients

BROWNIE BATTER:

3/4 c. salted butter, plus more for greasing pan

5 oz. dark chocolate bars, chopped

3 tbsp. unsweetened cocoa powder

1 tsp. instant coffee

1 1/4 c. granulated sugar

2 tsp. vanilla extract

1 large egg + 1 large egg yolk

1 c. plus 2 tablespoons all-purpose flour

1/4 tsp. baking powder

 

COOKIE DOUGH:

1/2 c. salted butter, softened

1/2 c. firmly packed light brown sugar

1/4 c. granulated sugar

1 large egg

1 1/2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1/4 tsp. baking soda

1/4 tsp. salt

1 c. chocolate chips, or chopped dark chocolate

 

Set the oven to 350 degrees. A 9x13-inch baking pan should be greased and lined with parchment paper, leaving two longer sides that hang approximately 2-inches over the pan's long sides.

When making the brownie batter: Melt the butter over medium-low heat in a medium saucepan. Add the chopped chocolate and continue to whisk until it is melted and smooth. Add the instant coffee and chocolate powder, then whisk to mix. After turning off the heat, let the pan to cool for five minutes.

 

Add sugar, vanilla, the egg, and the egg yolk, and stir just until mixed. With a rubber spatula, gently stir in the flour and baking powder after adding them. Place aside.

Regarding the cookie dough The butter and sugars should be combined in a large mixing dish. For about 3 minutes, beat at medium speed until fluffy and light. Once mixed, add the egg and vanilla.

 

Mix the flour, baking soda, and salt in a small mixing dish. Just until combined, add to the butter mixture. Mix the remaining chocolate chips into the cookie batter after setting aside 1/4 cup of them.

Drop generous spoonfuls of the brownie batter and cookie batter alternately around the prepared pan. To settle the batter and fill in any gaps, gently tap the pan on the counter. Add the final quarter cup of chocolate chips.

 

A toothpick put into the middle should come out with a few moist crumbs after baking for 20 minutes. After that, cover the pan with foil and bake for an additional 10-15 minutes. After approximately an hour, let the brookies to cool fully in the pan. By pulling on the parchment paper's edges, take out the brookies and place them on a cutting board for simple slicing.

Ginger Pumpkin Pie with Streusel Topping

 

 Traditional handmade pumpkin pie with a delicious topping of chopped walnuts, brown sugar, and ginger.

 

TOPPING

¼ cup chopped fresh ginger root

¼ cup sugar

¼ cup all-purpose flour

⅓ cup light brown sugar

½ cup all-purpose flour

¼ cup cut into ½ cubes

¾ cup chopped walnuts

 

PASTRY

½ cup (1 stick) cut into ½-inch cubes and freeze

1¼ cup all-purpose flour

¼ teaspoon salt

3 Tablespoons ginger paste

2-3 Tablespoons of very cold water

FILLING

⅔ cup sugar

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

½ teaspoon salt

2 large eggs

1 can (15 oz.) pure pumpkin puree

1 can (12 oz.) evaporated milk

 

TOPPING

Combine the ginger root and 1/4 cup sugar in the bowl of a food processor fitted with a knife blade attachment. Pulse several times to finely chop the ginger before adding 1/4 cup flour. To use in pastry, use 3 Tablespoons of this ginger paste. To the remaining ginger paste, add brown sugar and 1/2 cup flour, and pulse to combine. Add 1/4 cup of butter cubes. When the mixture resembles coarse crumbs, pulse it. Take out of the food processor bowl, combine with walnuts, and leave aside.

PASTRY

In a food processor fitted with a knife blade attachment, combine the flour and salt. Process for approximately 10 seconds. Add the cold butter cubes and pulse 8 to 10 times, or until the majority of the butter is the size of a pea. Avoid overmixing. the ginger paste you set aside. While the processor is operating, add water through the food chute. Only add enough water to wet the dough so that it starts to clump. Place in a food storage bag, shape into a 4-5 inch disk, and chill for 30 minutes before rolling. On a lightly dusted surface, roll out the dough into a 12" circle, then fit the crust into a 9-inch pie pan. Before filling, freeze the crust.

 

FILLING

Set the oven to 425 °F.

Blend all ingredients thoroughly in a mixing bowl.

Fill prepared pie shell that has been frozen.

a 20-minute bake. Reduce heat to 350 degrees and bake for 20 minutes.

Sift topping over pie and bake for 20 to 25 minutes, or until topping is brown. Slice only after the full cooling.