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Herbed Stuffing

November 5th, 2008 by Jenny Ross

This all-around popular stuffing plays a great supporting role to the main event.


1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 teaspoon dried organic thyme
1/2 teaspoon dried organic parsley
1/2 teaspoon dried organic sage
1/2 teaspoon dried organic rosemary
or replace the 4 previous ingredients with 2 1/2 teaspoons Smith & Truslow organic poultry seasoning

1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten

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Fondue in a Pumpkin

November 3rd, 2008 by Lynn Hollenbeck

This was fun to make and serve on Halloween night, but it would also make for a festive fall or holiday appetizer. The oozing cheese and cream make for a very rich dish, so a crisp green salad complements it perfectly. I served it with Insalada del Campo, a perennial favorite at Delfina Restaurant in San Francisco. Delfina’s owner and chef Craig Stoll generously shared it in the San Francisco Chronicle. The pumpkin recipe is from my most recent issue of Gourmet. Here it is.

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Sambuca – Anise Seed Biscotti

November 3rd, 2008 by Jean Gleason

biscottiAt the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

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Pumpkin Pie with Coconut Milk & Anise Seed Crust

November 3rd, 2008 by Jean Gleason


Pumpkin Pie with Coconut Milk
Prep time

Cook time

Total time


I always get in trouble for changing traditional recipes at Thanksgiving. Since it’s still October, I figure I’m still safe. The filling is rich, flavorful and creamy. The crust has a little dramatic flair. Together they are a hit. We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo!
Recipe type: Dessert
Serves: 8

Pie Crust
  • 1⅓ cups flour
  • ¼ teaspoon fine sea salt
  • 2 Tablespoons sugar
  • 1 stick, cold unsalted butter
  • 1 egg yolk
  • 2 Tablespoons sambuca
  • 1 Tablespoon Organic Anise Seed

To make crust:
  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in syran wrap for 1 hour.
  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.
To make filling:
  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.





The Economy Sucks but my Creamy Frijoles Rock

November 3rd, 2008 by Lynn Hollenbeck

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they’re often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?

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