Brussels Sprouts

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Brussels Sprouts

by Nanny Bubby

When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 
Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1.25 Lbs. of Green Brussels Sprouts trimmed and halved
  • 1.25 Lbs. of Purple Brussels Sprouts trimmed and halved
  • 3 Tbs. Olive oil
  • 1/4 c. Butter 1/2 stick
  • 2 Tbs. Yellow Mustard Seed
  • 1/4 c. coarse grained French Mustard
  • 1/2 tsp. salt and fresh ground pepper
  • 3/4 c. dried cranberries

Directions

  • Pre heat oven to 375 degrees
  • Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.
  • Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts. Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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Pumpkin Mousse

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Pumpkin Mousse

by Nanny Bubby

I love Thanksgiving!  It is simply my most favorite holiday of the year.  When I was a very young child, I always remember my grandmother’s family traveling to Las Vegas from Los Angeles to be with us for Thanksgiving.  I loved everyone “Gathering” together in the kitchen each family member making their most prized dish for the holiday table.  I remember eating things on Thanksgiving that we never ate any other time of year.  Like stuffing, Apple Streusel, Kishke, (don’t ask) and homemade cranberry sauce!  I used to look forward to this holiday because of the people who we only could share love with once a year, and the foods that brought us all together.  
I always want to re-create that love every year for myself and my family who were not even on the planet when I began to experience this kind of love in the kitchen.   This recipe is by Ina Garten.  I have tried many times to change this mousse to make it my own, but nothing can re-create the magic that Ina has put into this recipe.  Any one ingredient put in or left out would be noticed and change the perfection of her creation.  This is the most amazing dessert to put into Tiger Pumpkins and it can be done many hours before dinner.  Enjoy!

Total Time:

Serves:

Ingredients

To Roast the Pumpkins

  • Miniature Tiger Pumpkins one for each one of your guests
  • Organic coconut oil spray

To Make the Pumpkin Mousse

  • 1 c. half-and-half
  • 1 29-ounce can pumpkin puree
  • 2 c. light brown sugar lightly packed
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 extra-large egg yolks
  • 2 packages 4 teaspoons unflavored gelatin
  • 2 ripe bananas finely mashed
  • 1 tsp grated orange zest plus more for garnish, optional
  • Topping:

Topping

  • 2 c. cold heavy cream
  • 1/2 c. granulated sugar
  • 1/4 tsp pure vanilla extract

Directions

To Roast the Pumpkins

  • Pre-heat oven to 300 degrees.
  • Cut off the tops of the pumpkins.
  • With a grapefruit or serrated spoon, scrape out the meat and seeds, being careful not to scrape the bottom too thinly.
  • Once hollowed out, spray the inside of the pumpkin with the organic coconut oil spray.
  • Sprinkle with salt.
  • Wipe the outside of the pumpkins with a paper towel to remove the extra oil so they do not char in the oven.
  • Place upside down on a cookie sheet lined with a cooking rack and bake with the tops off but also in the oven for 15 minutes. Watching closely to be sure they do not crack or split. You will know they are done when they no longer smell raw and have a sweet pumpkin aroma to them.

To Make the Pumpkin Mousse

  • Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
  • Add the banana, and orange zest to the pumpkin mixture and mix well.
  • Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, Set aside to cool.
  • For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
  • Pour the mousse into each individual Tiger Pumpkin and pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled. Enjoy!

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Mummy Dogs

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Mummy Dogs

by Nanny Bubby

This is such a fun recipe to make with kids and it’s delicious! The quick clean-up is a nice bonus too.  Enjoy! 

Total Time:

25 minutes

Serves:

5

Ingredients

  • 1/4 lb. Hebrew National Hot Dogs
  • 8 oz. Pillsbury Crescents
  • Betty Crocker Dessert Decorations Candy Eyeballs

Directions

  • Slice the crescent rolls lengthwise on the long end of the triangle in 1/4 inch slices.
  • Wrap the dogs like messy bandages with the 1/4 inch slices, leaving a small space for the eyes on the top.
  • Place in oven at 375 degrees for 17 minutes or until brown.
  • Let cool before using mustard or ketchup to apply the eyes. Enjoy!

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Sheet Pan Dinner

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Sheet Pan Dinner

by Nanny Bubby

If there is a food trend right now that is in style, it is “sheet pan dinners”.  I Actually had never heard of such a thing till a friend shared this trend with me a few months back.  It seems this trend is hotter than a Harvey Wallbanger Cake in the 70’s.  My daughter, who is a working mom like most of you, loves sheet pan dinners and uses many different variations all of the time.  For those of you who are vegans or vegetarians can substitute any non-meat Italian sausage in place of the chicken.  And, if like in my family, half of you eat meat, and the other half or vegetarians, you can split this between two different sheet pans, and put a vegan sausage in one of the pans.  Enjoy!

Total Time:

11 hours 30 minutes

Serves:

6

Ingredients

  • 1 lb. halved Brussels sprouts
  • 1 large butternut squash
  • ½ small red apple sliced thin
  • ½ small green apple sliced thin
  • 1 small thinly sliced red onion
  • 6 small heirloom carrots sliced ¼ inch thick
  • 1 zucchini sliced lengthwise in quarters and cut into ½ inch pieces
  • ¼ c. good olive oil
  • 2 Tbsp. apple cider vinegar
  • 8 chicken sweet Italian sausages
  • Handful of fresh thyme leaves and stems
  • Kosher salt and freshly ground pepper
  • Apple Cider & Mustard Vinaigrette recipe below
  • Tip: Steam the Brussel sprouts or microwave them for 2 minutes prior to putting them on the sheet pan; they roast easier that way.

Apple Cider & Mustard Vinaigrette

  • 1/3 c,. good olive oil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. whole grain mustard
  • 3 Tbsp. chopped fresh Thyme
  • 2 Tbsp. amber maple syrup
  • 1 Tbsp. finely chopped dill
  • 1 small minced shallot
  • Kosher salt and freshly ground black pepper to taste

Directions

  • Pre-heat oven to 400 degrees.
  • On a rimmed sheet plan lined with a silicone liner or parchment paper, toss the Brussels sprouts, butternut squash, zucchini, carrots, onion, apples, and sausage together with the oil and vinegar, salt and pepper. Sprinkle with the fresh thyme leaves and place into the oven for 25 minutes.
  • Toss the ingredients and then rotate the pan and roast for another 20 minutes.
  • Pour the vinaigrette evenly over the sheet pan and toss and place into a serving platter sprinkled with more fresh thyme sprigs.

For the vinaigrette

  • In a medium bowl, whisk all vinaigrette ingredients except the oil until smooth. While whisking slowly pour in the oil and whisk till emulsified. Add salt and pepper to taste.

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Holiday Trifle

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Holiday Trifle

by Nanny Bubby

When I was about 10 years old my Aunt Irene began to invite us to her home along with other family and friends for all of the Jewish holidays. Each holiday she served this amazing Berry Trifle. What we loved about her trifle as kids is that she used those amazing Nilla Vanilla Wafer cookies to layer the trifle. That just got us all excited and made us laugh. We could hardly wait to dive in. At 10 years old, I hated sweets and never ate them. But this one, I loved! Maybe because she made it with love and I could taste it. This recipe uses either pound cake or vanilla wafers, which ever strikes your fancy. Enjoy!
TIP: It’s best to serve this beautiful dessert in a large Trifle bowl. This is a clear, glass bowl on a pedestal that allows the lovely layered dish to show through the glass. It is also known as a pedestal bowl or glass footed bowl.

Total Time:

2 hours

Serves:

9

Ingredients

For the Grand Marnier Cream

  • 3 c. whole milk
  • 10 large egg yolks at room temperature
  • 1 c. sugar
  • 4 Tbsp. sifted corn starch
  • 1 tsp. pure vanilla extract
  • 2 tsp. Grand Marnier liqueur
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. heavy cream

For the Trifle

  • 2 frozen pound cakes or 1 ½ boxes Nilla Vanilla Wafers
  • 1 c. seedless raspberry jam
  • ½ c. Grand Marnier liqueur
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries

For the Topping

  • 1 C. cold heavy cream
  • 2 Tbsp. sugar
  • ½ tsp. pure vanilla bean paste

Directions

For the Grand Marnier Cream

  • First, make the Grand Marnier Cream.
  • Heat the milk in a medium saucepan over medium heat and bring to a strong steaming simmer just before the boiling point. Remove from the heat.
  • Beat the egg yolks and sugar on medium high speed in the bowl of an electric mixer fitted with the paddle attachment until eggs are pale and thick. About 3 to 5 minutes depending on the mixer.
  • With the mixer on low, sprinkle on the cornstarch. Beat on medium speed until combined, scraping down the bowl as you go with a rubber spatula.
  • Very slowly, pour the hot milk mixture into the egg mixture while mixing on low speed and then pour the entire mixture back into the pan.
  • With extreme patience cook over low heat, stirring continually until the mixture thickens about 5 to 7 minutes. Do not take your eye off of it. When it begins to thicken it goes very quickly and will become scrambled eggs unless you continue to stir and remove it from the heat.
  • Immediately pour the mixture through a fine sieve over a large bowl. Use a spatula to scrape and help the custard ease through the sieve into the bowl.
  • Stir in the vanilla, Grand Marnier, butter and heavy cream and place plastic wrap directly on the custard and refrigerate until cold.

For the Trifle

  • Next, make the Trifle.
  • Cut the pound cake into ¾ inch slices.
  • Sprinkle each slice with Grand Marnier liqueur and spread raspberry jam over one side.
  • Place a layer of cake jam side up (or a layer of Vanilla wafers spread with jam on top) on the bottom cutting or breaking the pieces to fit.
  • Top with a layer of combined berries and then the Grand Marnier cream on top. (Save some raspberries to decorate the top of the trifle.)
  • Repeat the layers adding three or more layers depending on your bowl size. End your last layer with cake or wafers covering the top, jam side down.

For the Topping

  • Finally, make the Topping.
  • Whip the cream in the bowl of an electric mixer with a whisk attachment for about three minutes on high until it begins to thicken.
  • When it thickens slowly add the sugar and vanilla paste, and continue to whip until it forms soft peaks.
  • Decorate the top of the trifle with the whip cream in two concentric circles on the outside edge and in the middle. Top with the remaining fresh raspberries.

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