There’s something so wonderful about fall baking, and it all seems to kick off with pumpkin season! So here are three of my favorite cookies and bars with pumpkin as the star! Whether it’s for your Thanksgiving dessert table or Christmas cookie exchange, these treats will get you in the holiday spirit in the most delightful way!
I rarely throw out old cookbooks. On the contrary, the older and more well-worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthful chicken salad that’s perfect for spring and summer!
I rarely throw out old cookbooks. On the contrary, the older and more worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose, though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthy chicken salad that is perfect for spring and summer!
There is no middle of the road when it comes to this vegetable. You either love Brussels Sprouts or you don’t. But if you would trust me on this one, you’ll find that this is the recipe that will change your mind if you’re not a fan of the little leafy bulb. Prepared much like the cabbage for Coleslaw, this Brussels Sprouts Salad with Dijon Horseradish Vinaigrette will introduce you to a brand new and incredibly delicious way to experience the vegetable that is generally sautéed or roasted.
Years ago, in our great-grandparents generation, the Brussels sprout had a much more bitter taste. But with new farming and breeding techniques, the bitterness has decreased while the nutrient value has increased, spurring a renaissance in production and consumption of the “new” better-tasting Brussels sprout.
For this recipe, we have Chef Ryan Clark, the executive chef of Agustin Kitchen in Tucson, to thank. Chef Clark, a three time Iron Chef winner, two-time World Margarita Champion, and author of “Modern Southwest Cooking,” prepared this salad for a Fall Festive Entertaining event at AJ’s Fine Foods in Tucson this month, and the dish absolutely wowed the crowd. With the holidays upon us, Chef Clark’s Brussels Sprouts Salad is the perfect make-ahead dish for a large gathering. It is also a wonderful side, or even a main meal salad when served with hearty fresh French bread and butter!
By the way, I’ve been fortunate to host the AJ’s Festive Entertaining Series for 3 years now. Our final event is November 15th at AJ’s at 44th St. and Camelback. Stop by and meet top chefs like Ryan Clark. Again, if you trust me on this one, fresh shaved Brussels sprouts salad with this sensational vinaigrette will be a brand new favorite!