ROASTED BEET HUMMUS

Just sharing a quick one with you today, because November is right around the corner and I want to talk about the official beginning of something that may inspire your inner domestic deity or fill you with existential dread: hosting season. Like it or not, the holidays are prime dinner party time, and in the coming weeks, you're likely to be either the host or the host-ee at a number of soirees revolving around eating. Not sure what to serve, and even less sure what to bring when asked to contribute? My answer is the same for both situations: ROASTED BEET HUMMUS. It's earthy, savory with a touch of sweetness that only deeply roasted beets can bring, virtuous without committing the sin of being boring. Best of all, it's violently bright pink, so it will command attention on any table in the midst of lesser pale dips and boring side dishes. 

The art of hosting is really all about knowing how to compose a great snack plate: whether you've got weeks to plan the menu or five minutes to throw some tasty morsels together on a plate at the last minute, knowing what to set out to tempt guests' appetite is a true art. Seasonal fruit always looks beautiful, and offers a little something sweet to nibble on. Blushing grapes or perfect figs not in season? Dried fruit is a great alternative in the winter months, so reach for cranberries, dates, or anything else you fancy. Cheese is a must. Don't even think about putting together a snack plate without at least two varieties (I like one soft, one firm) of cheese. Something salty (a little dish of olives, smoked almonds or cornichon pickles) is non-negotiable as well, it will keep guests sipping their beverages and hitting the sweet options to balance. Finally, choose a dip that commands attention, like this shockingly magenta, shockingly good roasted beet hummus. If unexpected guests are a common problem around your house, it couldn't hurt to keep a freshly made bowl of this on standby in the fridge at all times. You're welcome--and happy feasting!

Roasted Beet Hummus

1 large beet (about the size of your fist), well scrubbed
1/4 cup olive oil, plus extra for drizzling
1 15 oz. can of chickpeas, drained
3 tablespoons tahini
1 clove garlic
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
salt, to taste

Preheat oven to 375. Drizzle beet with a small amount of olive oil, just until lightly coated, then wrap in a square of parchment and twist paper tightly to close. Roast beet for an hour, or until very soft and tender, then remove and let cool completely. The skin should slip off easily at this point (don't worry too much about stained hands at this point, but do be careful of your wooden cutting board!), after which cube the beet into 1" pieces.

Place beet cubes in food processor with 1/4 cup olive oil, plus the chickpeas, tahini, garlic, lemon juice & zest, blend into a paste. Taste and add salt as preferred. Serve immediately with pita wedges, carrot sticks, cucumber slices, crackers, or anything else your ideal snack plate requires! Can be stored in an airtight container in the fridge for about a week...if it lasts that long.

DARK CHOCOLATE ALMOND BUTTER CUPS

Halloween is coming, and around here, that means one thing......time to bust out some serious sweet treats. I have a well-documented sweet tooth, it's true, although it's also fairly well controlled. I tend to limit my sweets to: a. things I have to buy because I'm baking, b. fancy-ass ice cream, or c. the occasional square of very dark chocolate because I am A Damn Grownup. Still, there's something about the chill of fall in the air and the thrill of seeing Halloween costumes creep into all the stores that also makes my mind spin back to childhood, thinking of only one thing: OMG CAAAAAAANDY. The ubiquitous, orange-wrapped peanut butter cups of my youth continue to take center stage as my number one candy craving around All Hallows' Eve. Does anyone actually buy peanut butter cups year-round? I know they're available during the other months, yet I never seem to do it. Only around the season of witches, pumpkins and ghouls do I tend to remember how much I love them, and how much fun it would be to eat an entire bag of them myself. Last year at this time I was extreeeemely pregnant....and may have done exactly that! This year I have no such excuse, so I won't be buying and hoarding a bag of the orange-wrapped delights all to myself. No, this year I have an even better, wicked plan.

Enter the homemade, dark chocolate almond butter cup! It's rich, it's complex, it's even marginally more healthy for you (ANTIOXIDANTS YO). Layers of velvety dark chocolate give way to a toothsome center of sweet & savory almond butter, finishing with a slight crackle from a sprinkle of flaky sea salt. This is a Halloween treat fit for A Grownup.

Need something last-minute to take to a costume party this weekend, or something for the big kids to snack on while tiny trick-or-treaters make the rounds on Halloween night? This is the goodie for you! Best of all, you won't have to share--urban myths being what they are, I don't know any parent that would let their little one accept unwrapped homemade trick-or-treats--so have at them, and pass out brightly wrapped, commercially made goodies to the kids instead! Happy Halloween, Grownups!

Dark Chocolate Almond Butter Cups

Makes 12 cups

14 oz. dark chocolate (I prefer 70%)
1/2 cup all natural almond butter, well stirred (look for one that is nothing but almonds)
1 tablespoon maple syrup
1 tablespoon coconut oil
flaky sea salt of your choice

Melt chocolate in the top part of a double boiler until smooth. Prepare a muffin tin with 12 silicone liners, and pour 1/4" chocolate into the bottom of each. Place in freezer to chill.

In a mixing bowl, combine almond butter, maple syrup, coconut oil, and a small pinch of sea salt to taste. Remove muffin tin from freezer, spread about a tablespoon of almond mixture onto the chilled chocolate base, then pour remaining chocolate over each, gently smoothing tops with the back of a spooon or spatula. Sprinkle lightly with sea salt, place back in freezer and chill until completely set. Remove before serving, serve at room temperature for a properly smooshy, nutty, chocolately experience.

ON HOLIDAY CHEESE BALLS AND GRATITUDE

Thanksgiving is hitting me right in my tender feels this year, friends. I'm always grateful for family and friends in that general, distracted way that most of us are--glad they're around, but in need of a holiday-themed reminder to actually stop and take account of how precious our loved ones are. This year (at almost nine months pregnant, to date), the gratitude is unavoidable. I am surrounded by warmth and kindness from loved ones offering to take me shopping or to lend a sympathetic ear, shower us with baby gear, to fill our freezer with goodies, or just to take a simple walk around the lake in our local park. This year, amidst so much turbulence in the world, "thankful" doesn't even begin to cover what I'm feeling. But it is a start.

Other little things I'm grateful for?

Cooler fall weather.

My sweet little dogs.

The ability not only to do a job that I love, but to do it from home, giving me time to get our little nest ready for the whirlwind of changes that are coming.

Hair elastics, which have allowed me to continue wearing jeans (at nearly thirty-six weeks, all my zippers are laughing at me).

Cheese balls.

YES, I said cheese balls! Let's talk about cheese balls for a second, shall we? This year, I'm on a mission to rescue the humble cheese ball from jokey punchlines and mid-century obscurity. These holiday classics get seemingly no respect, when in fact they deserve adoration. Creamy, rich, dense or fluffy, liberally sprinkled with sweet or savory mix-ins like toasted almonds, caramelized onions, fresh sage, pistachios and juicy pomegranate arils....cheese balls are a vintage-inspired treat that belong on every holiday table this year. When the master cheesemakers at Wisconsin-based Roth Cheese reached out to me about creating a recipe perfect for holiday entertaining, my first thought was.....here it comes, this is the cheese ball's moment in the spotlight. WELCOME TO THE YEAR OF THE CHEESE BALL.

Of course, the kind folks at Roth were kind enough to send me a wide array of cheeses to sample, including 3 Chile Pepper Gouda (mellow sweetness meets peppery heat), Horseradish Havarti (full of chives, horseradish and mustard seeds), Prairie Sunset (whose golden, nutty sweetness is truly addictive), and Grand Cru Reserve (an aged, Alpine-style cheese that reminds me of Gruyere). Inspired by so much delicious variety, I decided to create a holiday cheese plate spread that would allow all of them to shine, accented by other savory and sweet treats. Pairing the mellow butterscotch notes of Prairie Sunset with rich, caramelized onions, fresh sage and golden toasted almonds was an easy decision; while the nutty flavor of Grand Cru seemed destined to blend with pistachios and jewel-like pomegranate seeds.

What to serve alongside such holiday riches? I like to set out an array of rustic bread and crisp crackers (the perfect vehicle for delivering creamy bites of cheese), along with a contrasting variety of other spreads that make friends easily with cheese. This year, I chose a truly decadent, sweet compound butter (blended with juicy dates and maple syrup) and a surprisingly spicy cranberry chutney to cut through the richness of so much delicious cheese. Fresh winter fruits like slices of citrus and pomegranate not only look beautiful, but make for easy snacking between bites of those addictive cheese balls. Finish the cheese plate with a few small bowls of nuts (in this case, smoked almonds and whole pistachios), and you've just created the centerpiece of your holiday appetizer table. 

One more entry on my "things I'm thankful for" list goes to Roth Cheese, for sponsoring this post. Find out more about them, including where you can pick up these cheeses locally, by following the link to their site. Happy holiday entertaining season to one and all!

Pomegranate & Pistachio Cheese Ball

This recipe was lightly inspired by one from How Sweet It Is, whose "jeweled", pomegranate-studded cheese ball is a true masterpiece.

1 cup grated Grand Cru Reserve cheese
6 oz. whipped cream cheese
1/4 cup chopped pistachios
1 teaspoon milk
pepper, to taste
1 cup fresh pomegranate arils

Combine the first four ingredients in a large mixing bowl, mix thoroughly. Taste, and add pepper as needed. Gather cheese mixture into a ball shape, wrap tightly in plastic wrap and chill for at least 30 minutes. Remove and unwrap, roll cheese ball in pomegranate arils until covered. Rewrap cheese ball and store in fridge for up to a day, or serve immediately.

Golden Almond & Sage Cheese Ball

1 tablespoon butter
3/4 cup diced white onion
1 cup grated Prairie Sunset cheese
6 oz whipped cream cheese
1/2 teaspoon minced sage
1 teaspoon milk
3/4 cup toasted sliced almonds

Heat a skillet over medium heat, add butter and onions and cook, stirring regularly, until onions are brown and caramelized. Set aside and let cool. Combine grated cheese, cream cheese, sage, milk, and 1/4 cup of the toasted almonds in a large mixing bowl, mix thoroughly. Gather cheese mixture into a ball shape, wrap tightly in plastic wrap and chill for at least 30 minutes. Remove and unwrap, roll cheese ball in remaining almonds until covered. Rewrap cheese ball and store in fridge for up to a day, or serve immediately.

Date Butter

8 tablespoons butter
8 Medjool dates
1 tablespoon maple syrup
pinch of salt

Place butter, dates and maple syrup in the bowl of a food processor, blend into a creamy paste. Taste, add salt according to preference. Serve immediately, or chill in refrigerator for later use (serve warmed to room temperature for better flavor & spreadability, if not serving immediately).

Spicy Cranberry Chutney 2 cups cranberries
1/4 cup cranberry juice
1/2 cup brown sugar
1/2 teaspoon freshly grated ginger (or ground ginger)
1/2 teaspoon red pepper
1 teaspoon orange zest

Place cranberries, cranberry juice and sugar in a saucepan, bring to a simmer over medium heat. Cook, stirring often, until cranberries have softened and burst, about 9 minutes. Add ginger, red pepper (feel free to adjust this amount up or down depending on the level of heat you prefer) and orange zest, cook for another minute, then remove from heat and let cool.

CREAMY PUMPKIN ALE SOUP WITH SAGE

October, the month of tricksters and changes. It's been an uneasy month over here, between my entrance into the third trimester of pregnancy and the weather's stubborn refusal to do anything but tremble precariously on the edge of autumn. Heat still rises in shimmering waves from the sidewalk, and underneath summer dresses, my flushed and always sweaty body slowly continues to swell like a Halloween pumpkin. I am simultaneously fanning myself and dreaming of fall's creamy soups and warm apple cider, dreaming of the trio that will be our family going apple picking this time next year. Weather permitting, of course.

Speaking of the third trimester, it's starting to wear me down a bit, finally. Things ache and parts of me complain at the slightest movement--my bones literally feel unsteady, like my spine might just teeter off its axis and come crashing down onto my pelvis. Unlikely, I know. But the pain is real. And yet every time it all feels overwhelming, the little human inside me kicks ripples into my belly and I realize, you're here, you're real, you'e coming soon, this is all part of the most amazing thing I've ever done, and then I'm washed clean again and smiling comes a bit easier. On those days when I'm hot and cranky and bone-weary and everything feels just a little bit impossible, I like a nice, easy evening meal. This simple pumpkin soup--given an earthy edge by a splash of ale, sharpness from cheese, and just a hint of sage & cream--is perfect for the days of late October no matter what the temperature outside (and whether or not you're gestating a tiny human). Paired with something savory and green (I love it with a hearty schmear of my kale pesto on a slice of bread), it's a complete fall meal in almost no time at all.

Creamy Pumpkin Ale Soup

Makes 4 servings

1/2 cup chopped white onion
1 tablespoon butter
1 quart chicken stock
2 cups water
2 cans of pumpkin puree (30 oz total)
8 sage leaves
1/2 bottle mild ale
1/2 cup grated parmesan (another sharp, aged cheese like pecorino would also be great here)
2 tablespoons honey
salt & pepper to taste
2/3 cup cream
Handful of roasted salted pepitas (for garnish, optional but recommended)

Heat a large soup pot over medium, add butter and onion. Cook, stirring often, until onion is softened and translucent (about five minutes). Add stock, water, pumpkin, sage, ale and parmesan, then remove from heat and use an immersion blender (or carefully transfer to a standing blender) to blend until smooth.

Lower heat to medium and return soup to burner, allow to simmer uncovered for about 25 minutes. Remove from heat, add honey, taste and add salt & pepper until satisfied. Add cream and stir until fully incorporated into soup. Finish by ladling in bowls and garnishing with roasted, salted pepitas before serving.

THE THANKSGIVING NIGHTCAP

This isn't your typical Thanksgiving post, I guess. Today I'll be sitting down to some version of the meal we'll all be staring down the table at--and it's kind of comforting in its sameness, isn't it, with all that perfectly bronzed turkey glow, sweet potato predictability and green bean wonderfulness? But I'm not writing a stuffing recipe, or a pumpkin pie or an ode to cranberry sauce (although I looooooove cranberry sauce, with brown sugar and bourbon and orange zest, but that's a story for another day). I'm thinking ahead to the evening after the meal, Thanksgiving night.

After all, something unnatural happens when dinner takes place at three in the afternoon. Maybe you're sitting around, lazily doodling on a crossword or pushing game pieces around on a Settlers of Cataan board (no point in confessing that I'm a huge nerd after a sentence like that, I guess?). Maybe you're having that second, late-night gathering of friends, drifting together after family dinners and goodbyes to toast to the beginning of winter and all things holiday season. No matter where you are or what you're doing.....hunger strikes at ten o'clock that night. What to eat after a day of feasting? I have the solution for you, friends.

When the festivities are over, whether you're standing alone in the kitchen by the glow of the refrigerator light wondering if it's too soon to eat a leftover-turkey-and-mashed-potato sandwich, or whether you're surrounded by board games and late-night friends and holiday stragglers......you need the Thanksgiving Nightcap.

Technically, this is four suggestions in one. Two cocktails, one as buttery warm and soothing as a homemade piece of pumpkin pie, and one as briskly wintery and holiday-tasting as a holly wreath, if a holly wreath were delicious. And two dainty little snacks for in between sipping, one reminiscent of the day's iconic cranberry sauce (made fragrant, like my own cranberry sauce, with a hint of bourbon and orange zest), and one that's like an efficiently bite-sized pecan pie. 

Nobody needs or wants a loaded tray of snacks after a day spent consuming turkey, savory carbs and multiple pie slices, after all. Just a few little bites and a cocktail to send you off to bed feeling full, warm, and thankful. Happy holiday, everyone!

Cranberry Rosemary Cocktail

For the rosemary simple syrup:

1 cup sugar

1 cup water

4 sprigs fresh rosemary

2 oz. cranberry juice

1 oz. gin

1 oz. rosemary syrup

Ice

Fresh rosemary for garnish

Don't forget to make the rosemary simple syrup ahead of time, leaving enough time for it to cool completely. Bring sugar and water just to a boil in a small saucepan, then remove from heat. Roll rosemary sprigs lightly between your palms to release the oils, then submerge in syrup and let steep for 30 minutes. Strain out rosemary leaves, place in fridge to cool. This recipe will make enough for several cocktails, so keep any extra (if it's possible to have leftovers!) in an airtight container for up to three weeks.

Add cranberry juice, gin, rosemary syrup and ice to cocktail shaker, give it a good shake until cold, then strain into cocktail glass. Garnish with a tiny sprig of rosemary, sip & enjoy!

Candied Cranberries

1 1/2 cup sugar, divided

1 tablespoon water

2 tablespoons bourbon

1 cup fresh cranberries

1 teaspoon finely zested orange peel

In a small saucepan, combine 3/4 cup of sugar with water and bourbon. Heat over medium low, stir until dissolved and add cranberries. Let simmer for five minutes, then remove from heat. Pour into heatproof bowl, cover and refrigerate overnight.

Strain cranberries from remaining syrup, then place in a single layer on plate or baking sheet. Sprinkle with remaining 3/4 cup sugar, rolling berries to completely cover in sugar. Place in fridge and let dry for at least an hour (I have even stuck these in the freezer for a similar amount of time, for a really nicely chewy, chilly treat), then snack away!

Bourbon Maple Pumpkin Punch

2 cups milk

1 cup pumpkin puree

1/2 teaspoon pumpkin pie spice, plus more for garnish

1/2 cup maple syrup

1/2 cup (4 oz.) bourbon 

Cinnamon sticks for garnish

The amounts in this recipe make four servings, because when you're going to get all these ingredients together, heat them up and serve them. it might as well be to an adoring crowd! Feel free to adjust the amounts to suit your own gathering, though. 

In a small saucepan, whisk together milk, pumpkin and spices, heat gently over medium heat until steaming. Remove from heat, add maple syrup and bourbon, then immediately pour into four cups. Garnish with a cinnamon stick and a sprinkling of pumpkin pie spice, then serve while hot!

Maple Sea Salt Pecans

1 cup pecan halves

1/4 cup maple syrup

1 teaspoon vegetable oil

1/2 teaspoon coarse sea salt

Preheat oven to 350 degrees, then line a baking sheet with parchment paper. In a mixing bowl, toss pecan halves with maple syrup first until completely coated, then add vegetable oil and sea salt and continue to coat. Arrange in a single layer on baking sheet, roast for 20 minutes until pecans are nicely browned and shiny. Remove and let cool slightly, then break up clumps while still warm to make sure that pecans don't stick together.

IT'S NOT ALL KALE SALADS AROUND HERE.

Every once in a while, my sweetheart and I come down with matching headaches. We're both employed in jobs that we love, jobs that fuel both our creative passions and keep the roof of our beloved 1970s mini ranch house (someday, I've got to post a house tour of our nest....one day, when I can get all the cooking debris and dog toys and power tools cleared away simultaneously) over our heads. But still, headaches happen in even the best of jobs and circumstances. On those days, my one and only sometimes calls me from the road and asks warily, 'Sooooo.....do you want to have crappy pizza tonight and not actually cook anything?'

He says crappy pizza like it's a bad thing. I see it as more of a life preserver.

This is just to say, crappy-wonderful pizza happens from time to time, even in the supposedly glamorous culinary life of a food stylist. It's real, it's honest, it's covered in unidentifiable cheese and dubious bell peppers, and man, I kind of love it. Tonight, we'll be having bad pizza and great wine, and sitting on the couch watching a music competition show whose name I won't reveal. We'll get back to your regularly scheduled kale salads any moment now. This one below is a particularly good one, full of earthy, autumnal flavor in the form of a sweet-tart white miso and apple cider vinegar dressing. If you're not having one of those headache days yourself, this is exactly what I suggest you make for dinner. 

But if you are? 

Then I and my raised slice of utilitarian pizza salute you, and wish you better days (full of delicious, flavor-packed kale salads) ahead.

Kale Salad with Sliced Honeycrisps & Miso-Apple Cider Vinaigrette

Serves 2

For the salad:

1 head of Tuscan kale (size varies, but you'll need about 3 cups once it's washed & sliced) 

1 Honeycrisp apple, thinly sliced with peel still on (I love Honeycrisps, but when they're not available, I'd reach for a similarly crisp, sweet-tart apple like a Pink Lady or Gala)

1/4 cup grated or finely shaved Manchego

1/4 cup raw pepitas

For the dressing:

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup white miso paste

2 teaspoons honey

2 tablespoons minced shallot

salt & pepper, to taste

Rinse kale leaves and trim away stems with a knife, then slice into thin ribbons. I like to throw it into a colander at this point and rinse it again, while massaging with my fingers for a few minutes under warm running water. This gets it extra squeaky clean, and has the added benefit of softening up the kale so that it's nice and tender (kale leaves can be stubborn things sometimes). Let all the excess water drain from the colander, blotting kale with a towel if necessary, then transfer to a large serving bowl. 

In a mixing bowl, whisk together olive oil, apple cider vinegar, miso paste and honey into a thick, creamy dressing. Add shallots, a small amount of salt & pepper to taste (adjust as necessary), then pour dressing over kale and toss to mix thoroughly. Add sliced apples, Manchego and pepitas, toss gently a few more times to combine, then serve.