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Ore-lda®Steam n’ Mash™ are real
potatoes you microwave, then
mash your way. Try all
4
kinds:
Original, Garlic, Sweet Potato
and Red Potato.
Sfe^VA n HVASW.COPA
©H
.J, He
inz
Company
, L
.P
,
2009
, A
ll rights
reserved
,
fOOd THANKSG
IV
ING
REC
IPES
PUM PKIN CO RN BREAD
“I add a little masa harina—a fine corn
flour—to give the bread light texture with
nice corn flavor," says Justin. Find masa
harina in the ethnic section of supermarkets
or in Mexican markets.
PREP: 30 MIN. BAKE: 22 MIN. OVEN:350°F
6
Tbsp. butter, melted
2
cupscornmeal
1/3
cup sugar
2
Tbsp. masa harina or corn flour
2
tsp. baking powder
1
tsp. baking soda
1
tsp. salt
V
4
tsp. pumpkin pie spice
1
cup buttermilk
1
8
-oz. carton sour cream
1
egg, lightly beaten
3/4
cup canned pumpkin
Whipped butter (optional)
1
. Heat oven to 350oF. Generously brush a
12
-inch cast iron skillet with 2 tablespoons
of the butter; set aside remaining butter.
2
. In large mixing bowl combine cornmeal,
sugar, masa harina, baking powder, baking
soda, salt, and pumpkin pie spice. In another
bowl combine remaining butter, buttermilk,
sour cream, egg, and pumpkin; whisk into
cornmeal mixture. Pour into prepared pan.
3
. Bake for 22 to 25 minutes or until a
toothpick inserted off-center comes out
clean. Cool on wire rack; serve warm with
whipped butter. MAKES 12 SERVINGS.
PUMPKIN CORN MUFFINS Prepare as above
except brush 22 1 3/4-inch muffin-tin cups
with the 2 tablespoons butter. Spoon in
batter. Bake 8 to 10 minutes or until toothpick
inserted off-center comes out clean.
EACH SERVING
217cal, 11 g fat, 44 mgchol,
444 mg sodium, 27 g carbo, 2 g fiber, 4 g pro.
>
MAKE AHEAD Prepare and bake as
directed above. Wrap cooled corn
bread in foil. Store in refrigerator up to
2 days. Reheat, wrapped in foil, in a 350OF
oven, for 15 minutes or until warm.
CHARDO NNAY GLAZED CARROTS
“Verjus (vair-ZHOO), the pressed juice from
unripe grapes, has a sweet-tart flavor and is
similar to, but less sharp than, vinegar. I use
Kendall-Jackson Chardonnay verjus because
it’s not as acidic, but any white verjus will work."
For more on verjus, see
page 221.
PREP: 15 MIN. COOK: 25 MIN.
2
lb. assorted carrots
1
cup Chardonnay verjus
orV
4
cup white
grape juice +
V
4
cup white wine vinegar
i
/2
cup honey
2
Tbsp. unsalted butter
1
tsp. kosher salt
1
cinnamon stick
2
bay leaves
2
Tbsp. sliced chives
1
. Peel large carrots. Slice carrots lengthwise
and/or crosswise. Heat a large skillet over
medium-high heat. Add verjus, honey, butter,
salt, cinnamon, and bay leaves. Bring to
boiling, stirring to combine. Add carrots;
return to boiling. Reduce heat to medium.
Cook, uncovered, 25 minutes, stirring often,
until carrots are tender and glaze thickens.
2
. Remove from heat. Remove and discard
cinnamon stick and bay leaves. Sprinkle
with chives. MAKES 8 SERVINGS.
EACH SERVING
156 cal, 3 g fat, 8 mg chol,
314 mg sodium, 28 g carbo, 3 g fiber, 1 g pro.
FROM TH E
GARDEN
“My favorite
way to bring
interesting
vegetables to
the table is to
grow them. This
year I grew
Thumbelina
carrots—small
round carrots
that look similar
to turnips. I
just love their
sweet flavor.”
210
NOVEMBER
2009
BETTERHOMES AND GARDENS
