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Brooke’s Zucchini Bread

By
Keith Recker
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0
zucchini bread sits on a green plate, a few slices are cut from the front of the bread.

This quick Zucchini Bread recipe appears at most Recker family gatherings, and it does not last long. Its delicious sweetness and dense texture make it irresistible. For decades, Brooke Recker has kept the recipe as a top-secret sort of thing. Unless she likes you and you ask very nicely for it. Now that the cat’s out of the bag, she suggests you follow the recipe, slather it with room-temperature butter from a local farm, and enjoy every bite.

Why Use Cold Butter Only in Zucchini Bread?

Using cold butter in zucchini bread is a crucial technique for achieving a tender and fluffy texture. Cold butter, when mixed with dry ingredients, creates small pockets of fat throughout the dough. As the bread bakes, these pockets of butter melt, releasing steam and creating air pockets that result in a lighter, more tender crumb. If you were to use softened or melted butter, the fat would be absorbed into the flour, leading to a denser, more cake-like texture.

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zucchini bread sits on a green plate, a few slices are cut from the front of the bread.

Brooke’s Zucchini Bread

  • Author: Brooke Recker
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Description

A zucchini bread for the ages straight from the Recker family.

Ingredients

Scale
  • 3 cups flour
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp cold butter

Instructions

  1. Grease two loaf pans. Preheat oven to 325 degrees.
  2. In a large mixing bowl, whisk dry ingredients together.
  3. Add oil, eggs, and vanilla and stir to combine.
  4. Add zucchini and stir until combined.
  5. Pour into greased loaf pans.
  6. In a medium-sized mixing bowl, combine brown sugar, cinnamon, and cold butter with a fork until combined coarsely. Use half of the mixture to sprinkle in a line running down the center of each loaf.
  7. Bake for 75 minutes. Check for doneness with wooden skewer.

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Recipe by Brooke Recker
Story and Styling by Keith Recker
Photography by Dave Bryce
Platter by Frank Defabo, FDP Ceramics 

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Croskey Quince Jelly

By
Keith Recker
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0
Quince jelly is an old farmstead treat that was considered a luxury because of its many cups of sugar.

Quince was Eileen Croskey’s late father-in-law’s favorite jelly. “His old farmstead, like most in Western Pennsylvania, had a quince tree. Everything that was grown was made the most of. Nothing was wasted. Quince jelly was quite the treat because of its tartness and because of the amount of sugar used. It was a bit of a luxury,” she says when asked about the jelly’s backstory. The recipe yields a gleaming, amber-brown jelly whose sweet-and-tart taste is exquisite as part of a cream cheese sandwich on pumpernickel toast. You can add slices of grilled pear or plum, and even a scattering of sprouts or a bit of fresh radicchio.

QUINCE JELLY RECIPE

INGREDIENTS

5 cups of fresh quince, peeled, cored, and cubed into 1/2 pieces

1/2 cup water

¼ cup lemon juice

1 package pectin

7 ½ cups sugar

9 pint canning jars (you’ll have a little left over)

(Note: Preparing the quince cubes is not easy because the fruit is tough…but persevere!)

INSTRUCTIONS

1.     Place quince cubes and water in a heavy saucepan and bring to a boil. Stir occasionally, especially as the water cooks down.

2.     When the quince reaches the consistency of applesauce, it is ready. You may need to add a dash of water here and there if the water cooks away too quickly.

3.     Add lemon juice and pectin and bring to a rolling boil.

4.     Stir in sugar. Boil for 4 minutes, stirring continuously.

5.     Pour into sterilized canning jars and seal. When cool, place in fridge for safekeeping.

STORY BY KEITH RECKER / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try some of TABLE’s grilled treats after you’ve had a glass of white wine and a Quince Jelly tartine:

Grilled Porch Chops with Grilled Pineapple

Skirt Steak and Scallion Salsa

Faith in BBQ

Don’t miss a single delicious thing:

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Spiral Ratatouille

By
Keith Recker
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0
Colorful spiral ratatouille sits proudly in a bowl

Annette Atwood’s Italian heritage gifted her with a balanced sense of what’s traditional and correct. Her innate good taste leads her to what’s new and worth trying. When she happened upon a camera-ready Spiral Ratatouille recipe, she tried it, tweaked it, and delivered it to our studio for a photo finish. It was not only ready for its close-up, but it was downright booming with bright flavors and inviting textures.

How did Ratatouille Get Its Name?

Yes, Ratatouille is also the name of the classic and heartwarming film about a rat that wants to be a chef and gets into various hijinks to achieve his culinary dreams. But, thankfully for your health, there are no rats in an actual spiral ratatouille dish. The name “ratatouille” comes from the French word “ratatouiller,” which means “to stir up.” This reflects the usual method of preparation. Traditionally, ratatouille is a Provençal vegetable stew made with ingredients like tomatoes, zucchini, eggplant, bell peppers, and herbs, making it a rare meal that is healthy, upscale, and delicious. In this version, evenly sliced veggies are arranged over a layer of flavorful tomato sauce, making the dish into something that provokes visual delight for the eyes as well as culinary delight for the tastebuds.

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Colorful spiral ratatouille sits proudly in a bowl

Spiral Ratatouille

  • Author: Annette Atwood
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Description

Both gorgeous and delicious, this dish checks two boxes essential to hosting a great dinner party.

Ingredients

Scale
  • 2 eggplants, long and narrow
  • 6 plum tomatoes
  • 2 yellow squashes, long and narrow
  • 2 zucchinis, long and narrow
  • 3 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 red bell pepper, diced
  • 1 Cubanelle pepper, ribs and seeds removed, diced
  • 28 oz can San Marzano crushed tomatoes
  • 10 fresh basil leaves, chopped
  • Salt and pepper to taste
  • 10 fresh basil leaves, chopped
  • 1 tsp garlic, minced
  • 2 tbsp chopped fresh parsley
  • 2 tsp fresh thyme
  • Salt and pepper to taste
  • 4 tbsp olive oil
  • ¼ tsp red pepper flakes

Instructions

  1. Preheat the oven to 350 degrees. With a sharp knife or a mandolin, slice the eggplant, tomatoes, squash, and zucchini into 1/8-inch discs.
  2. In a cast-iron skillet, heat the oil. Add onion, garlic, and peppers. Cook until tender. Add the crushed tomatoes, basil, salt, and pepper. Stir for a minute or two until bubbling. Decant sauce into a large round braising pan with lid.
  3. Starting at the outer edge of the braising pan, place vegetable slices in a spiral, in a regular, repetitive sequence: eggplant, tomato, squash, zucchini.
  4. Once the surface is covered with the vegetable spiral: in a small bowl, stir together basil, garlic, parsley, thyme, salt, pepper, olive oil, and red pepper flakes. Brush over the vegetable slices.
  5. Place lid on the braising pan and place in oven for 50 minutes. Uncover and let roast for another 15 minutes, or until vegetables are tender but not overdone. Then you have your spiral ratatouille!

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Story and Styling by Keith Recker
Photography by Dave Bryce

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Diwali Desserts

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staff-author
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A dark background with a deep, rich red surface where a purple scalloped shallow bowl holds a Diwali dessert next to gold candle sticks.

What’s a holiday feast without the desserts? In honor of Diwali, try these Indian desserts. The Mango Rasmalai is a “milky, creamy, sweet” North-Indian specialty. It features tender bites of cheese curds (Sankaran’s version uses baked ricotta) nestled into a sweet-cream sauce blended with mango puree, cardamom, and saffron. Slivered almonds and rose petal garnishes complete the treat.

Then you’ll make Pistachio Burfi, a fudge-like confection. Many varieties of this dessertnare prepared throughout India, from coconut to cashew. For a quick hack, Sankaran uses pistachio butter rather than ground nuts, mixed with milk powder and sugar syrup. Rolled then pressed into a pan, it is traditionally served cut into diamonds and topped with edible silver and gold foil.

Lastly a Carrot Halwa recipe is soft and pudding-like. This halwa features carrots slow-cooked in luscious, sweetened milk. A scrumptious topping of golden raisins, cashews, and pistachios sautéed in ghee adds a beautiful textural element.

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A dark background with a deep, rich red surface where a purple scalloped shallow bowl holds a Diwali dessert next to gold candle sticks.

Mango Rasmalai

  • Author: Veda Sankaran
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Description

Tender cheese curds in a mango puree.

Ingredients

Scale
  • Neutral oil for greasing muffin tins
  • 2 lb whole milk ricotta cheese, drained
  • ¾ cup sugar
  • 1 tsp crushed cardamom seeds, divided (½ for cheese, ½ for sauce)
  • 1 cup whole milk
  • 2 cups half and half
  • ½ cup sugar
  • ⅓ of a large can mango puree
  • Sliced almonds to garnish
  • Dried edible rose petals for garnish

Instructions

  1. Preheat the oven to 350 degrees. Grease a shallow muffin tin with neutral oil.
  2. Mix together the ricotta cheese, sugar, and cardamom. Scoop spoonfuls into the muffin tins, filling it not quite half way. Bake for 25-27 minutes. Take it out of the oven and let it cool slightly. Then, loosen edges with a butter knife and gently lift each piece out and place in a flat container.
  3. While the cheese is baking, heat a heavy-bottomed pan and add the milk, half and half, sugar, and cardamom. Stir until the sugar begins to dissolve and the milk begins to slow-boil. Reduce the heat and simmer for 10 minutes.
  4. Take the milk off the heat and once it’s cooled slightly, spoon in the mango puree a little at a time. Do not add the mango puree all at once as that will make the milk curdle. If by chance it does curdle a little, it will still taste good, it’s more for appearance’s sake that you want to be careful.
  5. Then pour the mango malai over the baked cheese. Cover and place in the refrigerator and let the flavors soak into the cheese. Bring the dessert to room temperature and garnish with the sliced almonds and rose petals before serving.

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Pistachio Burfi

  • Author: Veda Sankaran
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Description

Pistachio butter makes this recipe a breeze.

Ingredients

Scale
  • 1 tbsp ghee + enough to grease your plate
  • 1 cup water
  • 1/2 cup sugar
  • 6 oz pistachio butter
  • 1/3 cup milk powder
  • 1/2 tsp crushed cardamom powder
  • Edible gold or silver foil

Instructions

  1. First, use a little ghee to grease a flat plate or tray and set aside.
  2. Next, heat a nonstick skillet on medium heat. Combine the water and sugar in the pan, stirring to dissolve. Continue heating the sugar water and stirring until the syrup becomes tacky and reaches a one-string consistency.
  3. At that stage, lower the heat and stir in the pistachio butter quickly followed by the milk powder and cardamom powder. Place in the ghee and stir to combine everything; it will form a ball which you will quickly have to place on your greased plate.
  4. Use the back of your spoon to flatten onto the plate. Work quickly as it will harden as it cools. Use your hands to press after you initially flatten with the spoon. Be careful as it will be hot. Once it is an even ¼-inch thick, let it cool and set for 2 hours.
  5. Use a sharp knife and grease the blade with ghee before carefully slicing into diamond shapes, greasing your blade between each cut. Decorate with gold or silver foil and serve.

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Carrot Halwa

  • Author: Veda Sankaran
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Description

Like a pudding but even better.

Ingredients

Scale
  • 1 tbsp ghee + 1 tbsp ghee
  • 8 slender carrots, peeled and grated (3 1/2 cups)
  • 3/4 cup whipping cream
  • 1/3 cup water
  • 1/2 cup condensed milk
  • 8–10 cardamom pods, remove outer husk and crush the seeds into a powder

For garnish: 

  • 1 tsp ghee
  • ¼ cup cashews
  • ⅛ cup pistachios
  • ⅛ cup of golden raisins

Instructions

  1. Heat a pan. Add 1 tablespoon of ghee. Place in the grated carrots and cook for about 4 minutes, stirring often.
  2. Then pour in the whipping cream and water. Stir and bring to a boil.
  3. Next, lower heat and simmer for an additional 5 minutes or until carrots become tender and cream evaporates.
  4. At this point add the condensed milk. Cook, stirring occasionally until the condensed milk becomes incorporated and evaporates.
  5. Place in 1 tablespoon ghee and cardamom powder and stir. Cook stirring often until the color of the carrots begins to change and darken. This may take up to 25 minutes. Stay near the stove and monitor so it doesn’t burn.
  6. Once the carrots have softened and darkened in color, remove from the heat and set aside.
  7. Warm a teaspoon of ghee and add cashews and pistachios. Lightly toast the nuts before adding in the raisins. After a few seconds place this garnish on top of the carrot halwa and serve warm.

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Recipes and Styling by Veda Sankaran
Photography by Dave Bryce

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Diwali Chole Bhatura

By
staff-author
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0
Chole and Bhatura eaten during Diwali.

Chole Bhatura is a savory breakfast recipe for Diwali. This dish starts with masala made from a bevy of toasted and ground spices: red chili, coriander, cumin, green and black cardamom, bay leaf, cloves, fennel, star anise, black peppercorn, amchur, cinnamon, and turmeric. Sautéed onions, ginger, garlic, green chili, and tomatoes round out the chickpea stew, served with bhatura, a puffy fried bread made from all-purpose flour “with a little semolina added for crispiness,” says Veda Sankaran.

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Chole and Bhatura eaten during Diwali.

Diwali Chole Bhatura

  • Author: Veda Sankaran
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Description

An authentic Indian breakfast.

Ingredients

Scale

For the masala: 

  • 6 red chilis
  • 1 tbsp cumin seeds
  • 2 black cardamom pod
  • 4 green cardamom pods
  • 1 large bay leaf
  • 4 cloves
  • 1 tsp fennel seeds
  • 1 small star anise
  • 1 tbsp black peppercorns
  • 1 2 ½-inch piece cinnamon
  • 6 tsp coriander powder
  • 1 tsp turmeric
  • 1 ½ tsp amchur powder

For the chole:

  • 2 tbsp oil
  • 2 green chilies sliced vertically
  • 1 large onion finely chopped
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • 1 tbsp ground masala
  • 1–14.5 oz can diced tomatoes
  • 1–15.5 oz can chickpeas
  • 1 cup water
  • Salt to taste
  • 2 tsp ghee

For the bhatura:

  • 2 cups all-purpose flour
  • 2 tbsp fine semolina
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp suga
  • 2 tbsp oil
  • 4 tbsp room-temperature milk
  • 1/2 cup plain yogurt

Instructions

For the masala:

  1. Dry-roast all the spices except the coriander powder, turmeric and amchur powder.
  2. After cooling and finely grinding the spices, stir in the coriander, turmeric, and amchur powders. There will be enough masala to make the chole at least 3 times.
  3. Store in an airtight container.

For the chole:

  1. Heat a pan and add 2 tablespoons of oil. Once heated, place in the split green chilies, followed by a little of the chopped onions, the ginger, and garlic. Stir and then add the remaining chopped onions with a little salt.
  2. Cook, stirring occasionally until onions become lightly golden, approximately 4-5 minutes on medium heat. At this stage, add the tablespoon of the ground masala. Stir and within 30 seconds or so, add the chopped tomatoes. Use the side of your spoon to crush the tomatoes.
  3. Cook until tomatoes darken in color and raw masala smell goes away, continuing to crush the tomatoes with your spoon. After 10-12 minutes, place in the chickpeas with 1 cup of water, stir and cover. Lower heat and simmer for 15-20 minutes, occasionally uncovering to stir and smoosh some of the chickpeas. Place in the ghee at the end before removing from the heat, serve with bhatura or chapatis.

For the bhatura:

  1. Add all dry ingredients into a large-mouthed, shallow bowl.
  2. Stir together using your fingers or a fork. Then, pour in the oil, using your fingers to incorporate.
  3. Next, pour the milk in a little at a time to bring the mixture together. Place in the yogurt by the spoonful, working it into the flour between each spoonful to form a dough ball.
  4. Knead the dough for 8-10 minutes until the dough is smooth. Use the heels of your hands to roll and knead. The dough should not be too dry or too sticky.
  5. Cover with a damp paper towel or cloth and place in a warm place for at least an hour or up to 3 hours.
  6. Divide the dough into 8-10 balls depending on what size you want the bhatura to be, cover again, and let sit for 10 more minutes.
  7. When ready to prepare, roll into circles that are not too thick. Don’t roll too many at the same time as the dough will dry out.
  8. Heat oil and place one of the rolled-out dough circles in the oil, spooning the hot oil over it. Use your spoon to lightly press on the dough as this will help the bhatura to puff up. Flip the bhatura over once to evenly cook the other side.
  9. Remove and place on a paper towel-lined plate to drain off any excess oil. Serve immediately.

Notes

To reduce the spiciness, simply reduce the number of red chilis in the masala and reduce or omit the green chili.

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Recipes and Styling by Veda Sankaran
Photography by Dave Bryce 

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Diwali Falooda

By
staff-author
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0
Three tall glasses with a layered Falooda dessert for Diwali.

Falooda is a refreshing and vibrant way to enjoy Diwali. This Persian treat, brought to India by the Mughals in the 16th century, can be likened to a milkshake. It’s festive with layers of rose Jell-O, corn sev, soaked basil seeds (or substitute chia seeds for a similar look and texture), rose syrup, milk, and ice cream. To top things off, sliver pieces of pistachios for a bit of crunch.

The rose syrup, basil seeds, and falooda sev can all be found at your nearest Indian grocery store. But, if you need to substitute, you can use chia seeds instead of basil seeds and regular vermicelli instead of the falooda sev.

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Three tall glasses with a layered Falooda dessert for Diwali.

Diwali Falooda

  • Author: Veda Sankaran
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Description

Sweetened with the floral essence of roses.

Ingredients

Scale
  • 1 packet unflavored gelatin
  • 2 tbsp rose syrup
  • 1 drop of red food color
  • 1 ½ tbsp basil seeds
  • 1 small packet falooda sev (corn vermicelli)
  • 2 cups full-fat milk
  • 4 scoops vanilla ice cream
  • Slivered pistachios
  • Edible dried rose petals

Instructions

  1. Follow the directions on the box of unflavored gelatin. Once the gelatin is dissolved, add the rose syrup and red food coloring, stir, and let set in the fridge.
  2. About 30 minutes before you are ready to make the falooda, soak the basil seeds in enough water to generously cover them. They will expand as they soak up the water, so err on the side of more rather than less water as you will be draining the soaked seeds.
  3. As the seeds are soaking, boil the sev following the directions on the package. Drain, then use kitchen shears to cut the thin noodles to about 6 inches long.
  4. To assemble, place cubes or small scoops of rose gelatin in the bottom of a tall glass. Then place some of the soaked basil seeds you’ve drained, followed by some of the sev.
  5. Next, drizzle some rose syrup along the inside of the glass. Pour in some milk, then repeat the layering. Finally add the scoop of ice cream and garnish with slivered pistachios and rose petals.

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Recipes and Stying by Veda Sankaran
Photography by Dave Bryce

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Diwali Onion Bhaji and Dahi Papdi Chaat

By
staff-author
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0
Diwali Onion Bhaji and Dahi Papdi Chaat on gold serve ware with red accent decorations.

Add these two recipes to your Diwali spread this year. Onion Bhaji are deep-fried snacks similar to veggie fritters or pakoras. Crunchy, salty, rich, and spiced, their chickpea flour batter is spiked with ginger, cumin, coriander, turmeric, and chili powder. Be sure to have a bright dipping sauce, like this mint and cilantro chutney.

Chaat on the other hand is a very popular street food that’s tangy and sweet and spicy. These snacks always include “something crunchy, something starchy, fresh toppings, and chutneys,” says Sankaran. This recipe starts with deep-fried pooris, a type of crunchy cracker. Next come the boiled potatoes, chaat masala-infused yogurt, red onion, cilantro, sev (small bits of crunchy chickpea-flour noodles), pomegranate seeds, tamarind and date chutney, and cilantro and mint chutney.

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Diwali Onion Bhaji and Dahi Papdi Chaat on gold serve ware with red accent decorations.

Onion Bhaji

  • Author: Veda Sankaran
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Description

Crunchy, salty, and deliciously deep-fried.

Ingredients

Scale
  • 2 medium onions, cut in half and thinly sliced (about 3 cups)
  • 2 tsp grated ginger
  • 1 finely chopped green chili
  • 3/4 tsp cumin powder
  • 1/2 tsp Kashmiri chili powder
  • 3/4 tsp coriander powder
  • 1/4 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • ¾ cup besan or chickpea flour
  • 4–5 tbsp water as needed, to bring the batter together

Instructions

  1. Place the sliced onions in a medium-sized bowl. Add in the grated ginger and finely chopped green chili along with the cumin powder, Kashmiri chili powder, coriander powder, turmeric, and salt. Use a fork to stir and evenly coat the onions with the spices.
  2. Next, add the baking soda, cornstarch, and chickpea flour. Stir to coat the onions and then slowly add 1 tablespoon of water at a time until a thick batter begins to form. Pour in only as much water as needed to bring the batter together.
  3. Heat at least 3 inches of oil to about 350 degrees. Once the oil is hot enough, take a spoonful of the onions and place gently in the oil. You can put 3-4 in at a time as long as there is space between each bhaji. (The temperature of the oil is important to regulate. If the oil is too hot, the center won’t cook while the outside burns. Also, when you place more than one bhaji in the oil the temperature reduces, so you may have to turn up the heat temporarily to raise it; otherwise, it draws in too much oil and you will end up with oily bhaji.)
  4. Fry each batch of bhaji for a few minutes on each side, remove, and place on a wire rack to drain. Serve immediately with cilantro-mint chutney.

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Dahi Papdi Chaat

  • Author: Veda Sankaran
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Description

A sweet, tangy, and spicy street food.

Ingredients

Scale
  • 1 boiled potato, peeled and coarsely crushed
  • ½ small red onion, finely chopped
  • Small handful cilantro, finely chopped
  • Pomegranate seeds
  • 1 cup plain full-fat yogurt
  • Chaat masala to taste
  • 25 papdis
  • Tamarind or tamarind date chutney
  • Cilantro-mint chutney
  • Fine sev

Instructions

  1. Prep all the ingredients: boil the potatoes, chop the onion and cilantro, prepare the pomegranate seeds, and stir together the yogurt and chaat masala.
  2. Assemble the chaat by placing the papdis on a large plate. Place a little of the crushed potatoes on top. Next, spoon on the yogurt and then drizzle on the tamarind and cilantro-mint chutneys. Then top this by sprinkling on the sev, followed by the finely chopped red onion and cilantro. Finally top with the pomegranate seeds. Serve immediately.

Notes

The papdi, chaat masala, tamarind chutney, cilantro-mint chutney, and sev can all be purchased at your local Indian grocery store. The cilantro-mint chutney recipe for the onion bhaji can be used here if you want a homemade version. The chaat masala I used is from Spicewalla.

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Recipes and Styling by Veda Sankaran
Photography by Dave Bryce 

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Stuffed Cornish Hens

By
staff-author
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0
Herb-roasted Cornish hens stuffed with tart cherry, wild rice stuffing, and a pool of homemade gravy sit on a silver, rectangular serving tray.
Quelcy Kogel celebrates Friendsgiving with an easy, delicious alternative to turkey.

Skip the turkey and put something festive on each plate with herb-roasted Cornish hens stuffed with tart cherry, wild rice stuffing, and a pool of homemade gravy.

FRIENDSGIVING CORNISH HENS WITH GLUTEN-FREE WILD RICE STUFFING

For the brine:

(Note: This step can be done the night before.)

1 ½ cup kosher salt (or 1 cup table salt)

1 ½ gallons water

8 Cornish hens (about 3 lb each), giblets removed

In a large pot, bucket, or several large mixing bowls, dissolve the salt in the water. Add the hens, cover, and refrigerate for at least 2-3 hours, or overnight. Remove the hens from the brine, rinse them thoroughly, then pat dry. Prick the skin all over the breast and legs with the point of a paring knife.

For the basic wild rice preparation:

(Note: This step can be done in advance, and the rice can be refrigerated until you’re ready to prepare the Cornish hens).

3 cups low-sodium chicken or vegetable broth

1 ½ cups wild rice blend

Bring the broth to a boil in a large saucepan. Stir in the rice, bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and fluffy, about 40 minutes. Remove from heat, and fluff with a fork.

For the Wild Rice Stuffing:

4 tbsp unsalted butter

1 cup chopped shallots

½ cup minced carrot

½ cup minced celery

1 tsp grated fresh ginger

1/2 tsp kosher salt

½ tsp black pepper

2 tbsp chopped fresh sage (or a chopped poultry herb mix)

½ cup dried tart cherries

¼ cup chopped parsley

2 tbsp red wine vinegar

Zest of 1 orange

1.     Heat the 4 tablespoons of butter in a medium sauté pan, over medium-high heat. Add the shallots, carrot, celery, and grated ginger. Season with salt and pepper.

2.     Cook the vegetables until softened and starting to brown, 6-8 minutes.

3.     Stir in the chopped sage and cook for 1 minute.

4.     Add the cooked rice, tart cherries, parsley, vinegar, and orange zest. Reduce the heat to low, stir, and cook until the ingredients are evenly mixed, about 1 minute. Remove from heat and set aside (or refrigerate) until ready to stuff and cook the hens.

For the Cornish hens:

8 brined Cornish game hens

10 tbsp Highlands Butter Co.’s Barrel Rested Maple Butter, or unsalted butter, at room temperature

2 tbsp chopped fresh sage

2 tbsp chopped fresh thyme

4 tsp chopped fresh rosemary

Salt and pepper

1.     Adjust the oven rack to the middle position and heat the oven to 400 degrees. Place a wire rack inside a large-rimmed baking sheet (at least 19 x 13 inches). Repeat with a second rack and baking sheet.

2.     Divide the stuffing equally among the hens, spooning about ½ cup stuffing into the cavity of each hen. Tie the legs of each hen together with a 6-inch piece of kitchen twine.

3.     Generously butter the hens, then season with the chopped herbs, salt, and pepper.

4.     Leaving as much space as possible between each hen, arrange them on the prepared rack-lined baking sheets, breast-side down and wings facing out.

5.     Roast until the backs are golden brown, about 25 minutes.

6.     Roast until the hens are golden with some browning and an instant-read thermometer inserted into the stuffed cavity registers about 150 degrees, about 50-60 minutes.

7.     Remove the hens from the oven and let them rest for 20 minutes.

8.     In the meantime, arrange them on a platter, and garnish, and prepare the gravy.

RECIPE, STORY AND STYLING BY QUELCY KOGEL

PHOTOGRAPHY BY JEFF SWENSEN

Follow your cornish hen feast with one of TABLE’s sumptuous sweets:

Earl of Darkness Chocolate Tart

Orange Olive Oil Cake

Saffron Panna Cotta

Don’t miss a single delicious thing:

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Turkey and Granny Smith Apple Sandwich

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staff-author
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A turkey and apple sandwich side up on a white plate next to chips.

Baby steps. Get your kids into the kitchen by first giving them simple tasks. Sandwich construction consists of little prep and few ingredients. Encouraging them to experience pairing different ingredients, like adding apple slices to a sandwich, is a great way to help them learn about creativity and experimentation with food. This is one way that Chef Alekka Sweeney teaches bridging the gap of the youthful flavor palette to one with a more adventurous approach. It seems simple, but you gotta start somewhere.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

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A turkey and apple sandwich side up on a white plate next to chips.

Turkey and Granny Smith Apple Sandwich

  • Author: Alekka Sweeney
Print Recipe

Description

Lunch doesn’t have to be a complicated ordeal.

Ingredients

Scale
  • 4 oz turkey breast, deli-style sliced
  • 1 apple, Granny Smith-thinly sliced
  • 1 tbsp mustard
  • 8 slices whole wheat bread
  • 1/2 cup spinach, or any greens-washed and dried

Instructions

  1. Spread mustard on 4 slices of bread.
  2. Add turkey, apple, and spinach to each slice.
  3. Place another piece of bread atop loaded slice.
  4. Serve with plantain chips, carrots or more apple slices.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Alekka Sweeney
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Chicken Satay with Cucumber Salad

By
staff-author
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0
Chicken Satay on a white plate.

Kids find skewering meat and making a sauce from peanut butter a fascinating thing. The easy preparation of this flavorful Chicken Satay by TABLE friend Chef Alekka Sweeney makes it a great family activity.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Satay on a white plate.

Chicken Satay with Cucumber Salad

  • Author: Alekka Sweeney
Print Recipe

Description

Easy and healthy dinner options that the kiddos can help with.

Ingredients

Scale
  • 1 lb chicken tenders
  • 3 tbsp smooth peanut butter
  • 1 cup coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tbsp honey
  • 1 tsp mild curry powder
  • Juice of 1 lime
  • 1 garlic clove, crushed
  • Wooden skewers-soaked in water for 10 min

For the cucumber salad:

  • 1 English cucumber-cut in half and seeds removed and cut into half moons
  • ½ red onion-sliced
  • ¼ cup white vinegar
  • ¼ cup water
  • 1 tbsp sugar
  • 1/3 tsp red pepper flakes

Instructions

  1. Thread the chicken onto wooden skewers and transfer to a plate while you make the satay sauce.
  2. To make the sauce put the peanut butter, coconut milk, soy sauce, honey, curry powder, lime juice and garlic in a blender and processuntil fully combined and smooth.
  3. Pour half the satay sauce into a saucepan and set aside.
  4. Brush or pour the rest of the sauce onto the chicken skewers so that they are all lightly coated.
  5. Cook the skewers under a medium grill for 10-15 minutes, turning once until they are evenly cooked and lightly browned on each side.
  6. While the chicken is cooking, gently heat the remaining satay sauce in the saucepan on a low heat until warmed through.
  7. Pour the sauce into a bowl and serve with the chicken skewers, rice and cucumber salad.

For the cucumber salad:

  1. Toss all ingredients in a bowl.
  2. Let sit for 10 minutes before serving.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Try some of TABLE’s other kid-friendly recipes:

Homemade Marshmallows

Turkey and Granny Smith Apple Sandwich

Chili-Lime Popcorn

Recipe by Alekka Sweeney
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

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