Food

HOLIDAY RECIPES

WRITER: TONYA S. GRACE

Tiffany Bolinger’s mind wanders toward thoughts of a holiday feast as Thanksgiving nears, but it’s not the traditional bird that she prefers to take center stage on her own dinner table. “When I think about Thanksgiving, I think most people think turkey,” says Bolinger, the Christian County extension agent for family and consumer sciences. “For me, I prefer ham.”

But whether it’s turkey or ham or corned beef (another main dish mentioned by Bolinger), the important thing is the quality time family and friends spend together as they share a meal.

As she’s aged, Bolinger says the holidays are less about certain dishes and foods and more about making memories.

“Sometimes now my family will think outside the box,” she says of sharing a meal at Thanksgiving or Christmas.

“We might have soups or steak instead of turkey or ham,” she adds. “We’ve even talked about having a Mexican-themed meal. No matter what you’re eating, it’s about those relationships and being able to spend that quality time with family and friends.”

In a year caught unawares by the appearance of COVID-19, Bolinger also notes that the ongoing virus will likely have an impact on family gatherings during the holidays.

More families might gather with just a few of its members and maybe a grandparent, she suggests. There may be family members who can’t take the risk of a large gathering because of pre-existing conditions, and Bolinger notes that current technology allowing phone calls, Face time and Zoom can help people get together even though they can’t do so in person.

She hesitates to recommend any specific foods for families’ holiday dinner tables, noting that in situations where different sides of a family are gathering or perhaps where there are different cultural backgrounds, it can be difficult to know what’s important without knowing the family dynamics.

The extension agent does, however, offer several suggestions from Plate It Up Kentucky Proud Recipes, an initiative of the University of Kentucky’s family and consumer sciences extension service that incorporates fresh fruits and vegetables, i.e., apples, broccoli, asparagus and others, into its dishes.

“I do think it is nice when we can use locally grown produce for our holiday meals,” Bolinger notes of those recipes.

Here are several of the Plate It Up recipes provided and others are available by visiting http://fcs-hes.ca.uky.edu/piukp-recipes#

Butternut and Acorn Squash Soup

Makes 7, 1-cup servings ingredients

1 butternut squash, halved and seeded 1 acorn squash, halved and seeded 1 tablespoon olive oil 1/3 cup chopped sweet onion 4 cups chicken broth 3 tablespoons peanut butter 1/3 cup packed brown sugar 1/2 teaspoon ground black pepper 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg Fresh parsley for garnish directions

1. Using a vegetable peeler, remove the skin from the butternut and acorn squashes and cut into 1-inch cubes. 2. In a large soup pot, heat the oil on medium high. Add the onion, and cook 1 to 2 minutes until it starts to become translucent.

3. Add cubed squash, and cook 4 to 5 minutes. 4. Add chicken broth, and bring to a boil. Lower heat, and simmer 30 to 35 minutes, until the squash is fork tender. 5. Allow to cool slightly, then blend until smooth in a food processor or blender. Return mixture to the pot, and heat to medium low.

6. Add peanut butter, brown sugar, pepper, cinnamon, and nutmeg. Stir until well blended. Garnish with fresh parsley. Serve warm.

Makes 18 muffins ingredients

1¼ cups all-purpose flour 1¼ cups whole-wheat flour 1¼ teaspoons baking soda ½ teaspoon salt 1½ teaspoons ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 1¼ cups honey 2 large eggs 1½ cups fresh pureed pumpkin ½ cup canola oil 2 cups Granny Smith apples, finely chopped directions

1. Preheat oven to 325 degrees F. 2. In a large bowl, combine flours, baking soda, salt and spices. 3. In a small bowl, combine honey, eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. 4. Fill greased or paper lined muffin cups, two-thirds full. 5. Bake for 25 to 30 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Note: Can substitute two cups granulated sugar for honey, decrease baking soda by ¼ teaspoon and increase oven temperature to 350 degrees F.

Fall Harvest Salad

Makes 8, 1 cup servings ingredients

5 cups torn leaf lettuce 2 ½ cups spinach leaves 1 medium red apple, chopped 1 medium pear, chopped 4 teaspoons lemon juice ¼ cup dried cranberries ¼ cup feta cheese crumbles ½ cup chopped walnuts Dressing: 2 ½ tablespoons olive oil 2 tablespoons balsamic vinegar 1 ½ teaspoons Dijon mustard 2 teaspoons Kentucky honey ½ teaspoon salt

directions

1. Combine leaf lettuce and spinach leaves in a large salad bowl. Mix apples and pears with lemon juice in a small bowl and add to lettuce mixture.

2. Prepare dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat.

3. Sprinkle salad with cranberries, feta cheese and walnuts. Serve immediately. Makes 12 servings ingredients

½ cup whole wheat flour ½ cup all-purpose flour 1½ teaspoons baking powder 1 pinch salt 1½ cups sugar (divided) 1 cup skim milk ½ cup unsalted butter 4 cups fresh peeled peaches 1 tablespoon lemon juice 1 teaspoon ground nutmeg or cinnamon

directions

1. Preheat the oven to 375º F. Combine the flour, baking powder, salt and ¾ cup sugar in a large mixing bowl. Add the milk and mix only until the dry ingredients are wet. 2. Melt the butter and pour into a 13 x 9-inch baking dish or pan. Add the flour mixture on top of the butter. Do not stir. 3. In a saucepan, heat the peaches, ¾ cup sugar and lemon juice until the sugar is dissolved and the peaches are coated. Pour evenly over the flour mixture. Do not stir. Sprinkle with nutmeg or cinnamon. 4. Bake for 40 minutes or until crust is golden brown. Remove from oven and serve warm.

Green Bean Medley

Makes 6, 1 cup servings ingredients

1 pound fresh green beans 6 tablespoons light soy sauce 1 1/2 teaspoons balsamic vinegar 1 1/2 tablespoons lime juice 2 1/2 tablespoons sesame oil 4 teaspoons minced garlic 1 medium red bell pepper, sliced to narrow lengthwise strips 2 cups sliced mushrooms 2 cups yellow sweet corn, fresh or frozen

directions

1. Place the green beans in a large saucepan with one inch of water. Bring to a boil, cover and steam for 5 minutes. Green beans should still be firm. Drain. 2. In a small bowl stir together soy sauce, balsamic vinegar and lime juice; set aside. 3. Heat the sesame oil in a large skillet over medium heat. Add minced garlic and cook until it starts to brown. 4. Add red bell pepper and mushrooms; stir to coat with oil. Cook 3 minutes. 5. Add corn and green beans; stir to coat with oil. Cook an additional 2 minutes. Stir in the soy sauce and lime juice mixture and simmer for a couple of minutes, uncovered to reduce the sauce. Serve.

SEASONS’ SWEETENED

WRITER: METRO CREATIVE CONTRIBUTED:

MAEGAN SAALWAECHTER

Certain foods are synonymous with particular holidays or times of year. For example, few people can imagine celebrating Valentine’s Day without ample supplies of chocolate on hand. And what summer barbecue is complete without grilled hot dogs and hamburgers? While these foods and others are must-haves during certain times of the year, that doesn’t mean they cannot be enjoyed whenever a craving arises.

Apples, and particularly apple pie, are a staple of many holiday season celebrations. But apple pie is just as delicious in March, April, May, etc., as it is during the weeks between Thanksgiving and Christmas. That’s especially true when the apples are fresh. Whether yours is a seasonal or non-seasonal craving for apple pie, be sure to satisfy it with this recipe for “French Apple Pie” from Mollie Cox Bryan’s “Mrs. Rowe’s Little Book of Southern Pies” (Ten Speed Press).

PHOTO BY: MAEGAN SAALWAECHTER

Makes one 9-inch pie Makes two 9-inch pie crusts

ingredients

Raisin Filling

2⁄3 cup raisins 6 tablespoons water 1⁄2 teaspoon lemon juice 1⁄4 cup light corn syrup 11⁄2 teaspoons all-purpose flour 11⁄2 teaspoons sugar

Apple Filling 2 apples (preferably a tart variety) 1⁄4 cup brown sugar 1⁄2 cup sugar 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 11⁄2 teaspoons cornstarch

Icing 1 cup confectioners’ sugar 2 tablespoons water 1 tablespoon butter, softened

directions

1. To make the raisin filling, combine the raisins, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes. 2. Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

3. Preheat the oven to 400 F. Line a 9-inch pie plate with 1 rolledout crust.

4. Peel the apples, cut them into thin wedges, and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed. 5. Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center. 6. Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool. 7. To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving. ingredients

2 cups all-purpose flour 1 teaspoon salt 2⁄3 cup vegetable shortening 5 to 7 tablespoons cold milk

directions

1. Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened. 2. Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1⁄8 inch. Use a light touch and handle the dough as little as possible.

Mini Apple Pies

Makes 12 individual pies

utensils

Must use standard 12-ct muffin pan

ingredients

Apple Filling 2 apples (preferably a tart variety) 1⁄4 cup brown sugar 1⁄2 cup sugar 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 11⁄2 teaspoons cornstarch

directions

1. Pre-heat oven to 425 degrees F. 2. Cut twelve 3.5 inch circles from the pie crusts. They should nestle into the muffin pan up to the edge and not over. Combine and reroll dough as needed. 3. Peel and chop apples into small pieces and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.

4. Use any leftover crust to decorate the tops. 5. Bake for 25 minutes or until golden brown. 6. Top with ice cream, caramel or other toppings and serve.