'OCTOBER SYMPHONY' ~ CHICKEN PECAN QUICHE SPINACH, BASIL & PLUM SALAD

"October is a symphony

of permanence and change."

~ Bonaro W. Overstreet

Autumn Abstract

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CHICKEN PECAN QUICHE

~ Symphony of flavors, perfect for an autumn brunch

(adapted from Jan. 1999 Southern Living)

1 cup flour

1 cup shredded Cheddar cheese

3/4 cup chopped pecans

1/2 tsp. coarse salt

1/4 tsp. Hungarian paprika

1/3 cup vegetable oil

1 cup sour cream

1/2 cup organic chicken broth

1/4 cup good mayonnaise

3 large lightly beaten organic eggs

2 - 2 1/2 cups finely chopped cooked chicken

1/2 - 3/4 cup shredded Cheddar cheese

1/4 cup minced onion

3 drops Tabasco sauce

1/4-1/2 cup pecan halves

• Preheat oven to 350-degrees.
• Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
• Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)
  
  
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  SPINACH, BASIL & PLUM SALAD

  ~ Memorable salad from June 2007 Food & Wine

  
  

  2 Tbsp. extra-virgin olive oil

  2 Tbsp. fresh lemon juice

  2 Tbsp. fresh orange juice

  1 Tbsp. balsamic vinegar

  1 tsp. grated orange juice

  1 tsp. grated lime zest

  coarse sea salt (preferabley red)

  freshly ground black pepper

  2 5-oz. bags baby spinach

  2 cups torn fresh basil leaves

  2 halved, pitted and thinly sliced black or red plums

  
  

  • In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
  • In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.
    
    

RELAXING ON THE PORCH ~ LEMON-WALNUT SCONES with CRANBERRY CREAM CHEESE

"I said my prayers and ate some cranberry tart for breakfast."

~ William Byrd

~ Sunbathing on sunporch

(Cyclamen persicum)

The Cyclamen Society

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LEMON-WALNUT SCONES with CRANBERRY CREAM CHEESE

~ At only 149 calories , try these warm and nutty 'almost guilt-free' goodies enjoyed since last holiday (Cooking Light Nov. 2007)

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1 cup plus 2 Tbsp. all-purpose flour (about 5 oz.)

1/2 cup whole-wheat flour (about 2 1/2 oz.)

1/4 cup finely ground walnuts (short pulses to avoid making walnut butter)

1 Tbsp. baking powder

2 tsp. finely grated lemon rind

1/2 tsp. salt

3 Tbsp. chilled butter, cut into small pieces

1/2 cup fat-free milk (or buttermilk)

1 large organic egg

Cranberry Cream Cheese:

3/4 cup dried cranberries

1 (8oz.) softened package fat-free cheese

• Preheat oven to 425-degrees.
• To prepare scones: lightly spoon flours into dry measuring cups and tablespoons; level with knife. Combine flours, walnuts, baking powder, rind, and salt in large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
• Combine milk and egg in small bowl; add milk mixture to four mixture, stirring just until moist(dough will be sightly sticky). Turn dough our onto baking sheet lined with parchment paper, and pat into 8-inch circle (abut 1/2-inch thick). Cut dough int 12 wedges, cutting into, but not through, dough. Bake for 14 minutes or until golden. Cool slightly on wire rack; break into wedges.
• Cranberry cream cheese (can prepare ahead and refrigerate): Place cranberries in small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in small bowl; add cranberries, stirring just until combined. Yield: 12 servings.

FAREWELL FAIR FEAST! ~ THANKSGIVING WEEKEND STRATA / TURKEY CARCASS SOUP

~ November beauty

(flower of the month)

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THANKSGIVING WEEKEND STRATA

~ Delicious use of several leftovers ... stuffing, turkey, rolls, and cranberry sauce (old Free Press clipping from Whole Foods Market)

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4 cups leftover Thanksgiving bread stuffing

4 cups cubed bread (any will do like leftover dinner rolls a great option)

2/3 cup whole milk

2/3 cup half & half

6 organic eggs

1 1/2 Tbsp. Dijon mustard

1 Tbsp hot sauce (optional)

1 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 Tbsp. butter

1 1/2 cups white or assorted quartered mushrooms

2 1/2 cup cook leftover diced turkey

1/3 lb. shredded cheddar cheese (or favorite melting cheese like Pepper Jack and Gorgonzola)

2 cored and diced large apples, sprinkled with lemon juice to prevent browning

1-2 cups leftover cranberry sauce

• Butter 9x12x2-inch baking dish.
• Combine leftover stuffing and cubed bread in large bowl. Place half of mixture at bottom of baking pan and set aside.
• Whisk together milk, half & half, eggs, Dijon mustard, hot sauce, salt & pepper; set aside.
• Heat butter in pan and saute mushrooms and onions quickly on high heat. Combine mushroom and onion mixture with half of the green onions, leftover turkey, cheddar cheese and apples.
• Arrange mixture evenly on stuffing and bread mixture on top. Slowly pour liquid mixture into baking dish, making sure to distribute evenly. Sprinkle remaining green onions on top for garnish. Press down on bread cubes, if necessary, to ensure that all bread is coated with liquid. Refrigerate several hours or overnight.
• When read to bake, preheat oven to 350-degrees. Bake strata, uncovered, until top is golden and knife inserted into center comes out clean, approximately 60 minutes.
• Remove from oven and let stand for 10 minutes before serving. Serve with cranberry sauce on the side. (4-6 servings)

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TURKEY CARCASS SOUP

" To make a good soup, the pot must only simmer, or 'smile'."
~ French Proverb

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Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun.

Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat', slip in some leftover gravy when no one is looking). Bring stock to a boil. Add 1 large chopped sweet or Spanish onion, 3-4 chopped garlic cloves, 3-4 stalks celery plus leaves, 4-5 large chopped carrots, 1 chopped green onion, 1 chopped red onion, 1 cup white wine, 1/2 cup chopped parsley, 1 heaping tsp. savory, 1 heaping tsp. thyme, heavy dashes of Lawry's Seasoned Pepper, coarse salt & cracked pepper to taste. Simmer on the back burner for 20-30 minutes until vegetables are cooked. Return some shredded or chopped roasted turkey back into pot. Adjust seasonings and savor the essence of Thanksgiving ... until next year!

'AUTUMN JOY' ~ CHICKEN PECAN QUICHE / SPINACH, BASIL and PLUM SALAD

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. "

~Stanley Horowitz

~ Autumn joy

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CHICKEN PECAN QUICHE

~ Delicious blend of flavors, perfect for an autumn brunch

(adapted from Jan. 1999 Southern Living)

1 cup flour

1 cup shredded Cheddar cheese

3/4 cup chopped pecans

1/2 tsp. coarse salt

1/4 tsp. Hungarian paprika

1/3 cup vegetable oil

1 cup sour cream

1/2 cup organic chicken broth

1/4 cup good mayonnaise

3 large lightly beaten organic eggs

2 - 2 1/2 cups finely chopped cooked chicken

1/2 - 3/4 cup shredded Cheddar cheese

1/4 cup minced onion

3 drops Tabasco sauce

1/4-1/2 cup pecan halves

• Preheat oven to 350-degrees.
• Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
• Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)

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SPINACH, BASIL and PLUM SALAD

~ Memorable salad from June 2007 Food & Wine

2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

2 Tbsp. fresh orange juice

1 Tbsp. balsamic vinegar

1 tsp. grated orange juice

1 tsp. grated lime zest

coarse sea salt (preferabley red)

freshly ground black pepper

2 5-oz. bags baby spinach

2 cups torn fresh basil leaves

2 halved, pitted and thinly sliced black or red plums

• In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
• In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.

FOLLOWING THE WINE TRAIL ~ BLACK STAR FARMS (LEELANAU PENINSULA) / BAKED BLUEBERRY BRUNCH

"Good wine is a necessity of life for me."

~ Thomas Jefferson

~ Sunrise at Black Star Farms

"Black Star Farms is a popular agricultural destination located on the beautiful Leelanau Peninsula in northern Michigan. Our Winery and Distillery produce some of the best Michigan wines and spirits. Our luxurious B&B Inn is the perfect place to host private special events including weddings, corporate retreats, and family celebrations. Artisanal cheese and a farm market round out our Suttons Bay site. To try our wines, visit any of our three tasting rooms in Suttons Bay, Traverse City and on the Old Mission Peninsula ...)

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BAKED BLUEBERRY BRUNCH

~ One of the favorites at the Inn at Black Star Farms (BED & BREAKFAST INN ONLINE)

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24 Slices of bread, cubed(may use French bread, brioche, or any type white bread).

1 lb. Cream cheese - cut into cubes

2 C. Blueberries

1/4 C. Orange zest

24 Large eggs

1 qt. Milk

1 C. Maple syrup

Sauce:

3 C. Sugar

2/3 C. Cornstarch

3 C. Water

3 C. Blueberries

1 T. Lemon juice

3 T. Butter

• Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2 C. of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
• Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
• Preheat oven to 350°. Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
• For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
• Stir in blueberries and simmer until berries burst. Remove from heat and stir in butter and lemon juice. Keep warm.
• To serve: pour about 1/4 to 1/2 C. sauce over each portion. Serve hot.

'LEADING UP THE PATH OF KNOWLEDGE' ~ CHATEAU CHANTAL / CINNAMON RAISON FRENCH TOAST SOUFFLE

"The scope of the subject of wine is never ending, [as indeed,] so many other subjects lie within its boundaries. Without geography and topography it is incomprehensible; without history it is colorless; without taste it is meaningless; without travel it remains unreal. It embraces botany, chemistry, agriculture, carpentry, economics – any number of sciences whose names I do not even know. It leads you up paths of knowledge and by-ways of experience you would never glimpse without it."

~ Hugh Johnson

~ Early morning mystery

~ Vista and Vines

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~ Chateau Chantal

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"Think of it as your very own, perfectly charming, winery and Old World Inn. Offering breathtaking views of both East and West Grand Traverse Bay. Open all year, our gracious staff will offer wine tasting and sales-from dry to sweet to sparkling. Immerse yourself in our year-round B&B ~ stay a night or come for a wine seminar, cooking class, or plant private event ..."

~ Wineries of Old Mission

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CINNAMON RAISON FRENCH TOAST SOUFFLE

~ Delightful breakfast served complete with recipe (Autumn Pond Bed & Breakfast)

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1 large loaf Cinnamon Raisin Bread

(chopped in 1/2 - inch cubes enough to fill 9 x 13 inch pan)

12 oz. softened cream cheese

6 oz. softened butter

3/4 cup real maple syrup, divided

10 eggs (prefer organic)

3 cups half & half

1/2 cup cinnamon sugar

(1/4 cup sugar & 1/4 cup cinnamon mixed together)

powdered sugar

additional warm maple syrup

• Place chopped cinnamon raisin bread in 13 x 9 inch glass pan coated well with cooking spray.
• Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.
• Beat eggs, half & half and 1/2 cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Uncover and bake 50-55 minutes. Cut into 15 squares and sprinkle with powdered sugar. Drizzle with additional warm maple syrup, if needed. (15 servings)

~ 'God's gift'

... sunlight and the remains of the day

Note: for more photos including the last year harvest, click ...

( http://joeyrandall.blogspot.com/search?q=chateau+chantal )

'DELICIOUS AUTUMN' ~ (FALL BRUNCH) ROASTED PEPPER & FRESH BASIL STRATA

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns."

~ George Eliot

ROASTED PEPPER & FRESH BASIL STRATA

~ Wondering what to do with your fresh basil harvest? A lovely easy recipe to tuck away ...
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10 cups dried (1/2-1 inch cubed) favorite hearty bread
(wheat, herb, sour dough, brioche, etc.)
8 Tbsp. unsalted butter
1 large thinly sliced red or sweet onion
1-2 cups thinly sliced baby bella mushrooms (or mushrooms of choice)
2 cups crumbled feta cheese
2 cups sliced roasted red and yellow peppers
(roast peppers yourself or try Trader Joe's jars of combined)
1/2 cup packed thinly sliced fresh basil
5 large organic eggs
1 cup whole milk or sour cream
1 healthy tsp. Coleman's dry mustard
1 tsp. coarse salt
freshly ground pepper to taste
1 cup crumbled feta or grated Parmesan cheese
freshly chopped parsley or dried parsley

• Melt butter in skillet and saute onions and mushrooms until soft and beginning to brown, about 10 minutes. Toss with dry bread cubes, feta, roasted pepper and fresh basil.
• Whisk eggs, milk (sour cream), dry mustard, salt and pepper. Pour over bread, onions and mushroom mixture.
• Spray baking dish or casserole with Pam. Shovel and pack bread & egg mixture into prepared pan. Top with additional feta or Parmesan and fresh or dried parsley. Cover tightly with plastic wrap and hide in refrigerator overnight.
• Preheat oven to 350-degrees. Remove plastic wrap and place baking dish on baking sheet. Bake for 40-50 minutes or until puffed and golden brown. Serve with either a delicious seasonal salad (with grapes or pears) or simple thick sliced tomatoes, topped with a drizzle of good olive oil, balsamic vinegar, coarse salt, freshly cracked pepper, and more sliced fresh basil. (serves 8-10)
  

WEEKEND BRUNCH ~ CROQUE MONSIEUR STRATA & CHERRY COMPOTE

~ 'Winter Beauty'

(Cyclamen)

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CROQUE MONSIEUR STRATA

~ Make ahead and sleep in late.

2 Tbsp. unsalted butter

2 chopped onions

1 tsp. dried thyme

1 tsp. rosemary

coarse salt & freshly ground black pepper

1 tsp. sugar

1 Tbsp. dry vermouth

3 cups (1/2-inch) cubed baguette

1 cup Boar's Head rosemary ham (or Black Forest)

1 1/2 cup grated Emmenthal or Gruyere cheese

6 organic eggs

1 1/2 cups half & half (or milk)

1 Tbsp. Dijon mustard

1/2 tsp. Hungarian paprika

freshly chopped parsley

• Melt butter in saucepan and saute onions, thyme, rosemary, and salt & pepper until soft. Add sugar and vermouth and cook until caramelized, stirring often. Set aside.
• Combine bread, ham and half the cheese into onion mixture. Spread evenly into greased casserole.
• Whisk eggs with milk, Dijon and paprika. Pour evenly over bread and onion mixture. Sprinkle remaining cheese over top. Cover and set in refrigerator several hours or overnight.
• Bake in preheated 350-degree oven about 40 minutes or until cooked through and custard set. Remove from oven and let stand 10 minutes before serving. ((4-6 servings)

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CHERRY COMPOTE

1 can (21-oz) red tart cherry pie filling

1 can (15-oz) pineapple chunks with syrup

1/2 cup dried apricots

1/3 cup dried cherries

3/4 tsp. cinnamon

Combine cherry pie filling and untrained pineapple chunks. Mix in dried apricots, dried cherries and cinnamon. Bake at 350-degrees 1-1/2 hours.

Gardener's Note: For more information on Cyclamens

visit ~ The Cyclamen Society.

HOLIDAY BRUNCH ~ CRAB & ARTICHOKE CASSEROLE / MANDARIN ALMOND SALAD

"Keep your Christmas-heart open all the year round."

~Jessica Archmint

CRAB & ARTICHOKE CASSEROLE

~ Rich 'but worth the calories' 30 year old favorite adapted from Bon Appetit/Nov 1977

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1/2 cup unsalted butter

3 Tbsp. minced onion

1/2 cup flour

1 quart cream

1/2 cup Madeira

1 tsp. white pepper

coarse salt

2 Tbsp. fresh lemon juice

4 cups good lump crab meat

3 cups drained artichoke hearts

2 1/2 cups cooked penne pasta

2-3 cup grated Gruyere cheese

fresh chopped parsley

paprika

• Preheat oven to 350-degrees. In saucepan, heat cream to boiling point.
• Melt butter in large saute pan. Add onion to sizzling butter and saute until golden. Stir in flour and cook over low hear until flour is pale yellow. Remove from heat. Add cream and whisk vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and white pepper.
• Pour lemon juice over crab meat and toss lightly. Combine crab, artichoke hearts, cooked pasta, and sauce. Spoon in to buttered 6-quart casserole. Sprinkle with cheese. Top with chopped fresh parsley and dust with paprika.
• Bake for 25-30 minutes or until heated through. (10-12 servings)

Note: Can make a day ahead and refrigerate. Bring to room temperature before baking.

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MANDARIN ALMOND SALAD

1/2 cup slivered almonds

1/4 cup sugar

1/4 cup vegetable oil

2 Tbsp. red wine vinegar

1 Tbsp. fresh parsley

1/8 tsp. coarse salt

3 drops Tabasco sauce

1 Tbsp. sugar

8 cups fresh greens (Spring mix, romaine, bibb or spinach)

1 11 oz. can drained mandarin oranges

1/2 thinly sliced red onion

• Cook almonds and 14 cup sugar in small saucepan over medium heat, stirring constantly for 10 minutes or until almonds turn golden. Spread in single layer on lightly greased wax paper; cool 20 minutes and break into pieces.
• Combine oil, vinegar, parsley salt, pepper, and sugar in jar with tight lid. Shake well and chill until ready to serve.
• Toss together lettuce, oranges, and onion. Drizzle with dressing and top with caramelized almonds. (6 servings)

THANKSGIVING BRUNCH ~ STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

"I said my prayers and ate some cranberry tart for breakfast."

~William Byrd

~ Thankful

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STUFFED FRENCH TOAST with CRANBERRY MAPLE SAUCE

~ From Ramsey Canyon Inn (AZ) comes this delicious seasonal recipe, an ideal brunch before heading downtown for the annual Thanksgiving Day parade or Detroit Lion game.

(Why start the day counting calories!)

*

1 8-oz. package cream cheese

2 Tbsp. sugar

1 tsp. vanilla extract

1/2 cup finely chopped walnuts

16 slices good quality French bread

8 organic eggs

1 1/2 cups half & half

1/4 cup sugar

1 tsp. vanilla extract

1 tsp. grated nutmeg

melted butter

2 cups cranberries

1 cup sugar

1 cup maple syrup

1 tsp. maple extract

• In medium bowl mix together the cream cheese, sugar, vanilla and nuts. Spread mixture on 8 slices of French bread. Top with remaining 8 slices of bread.
• In blender mix eggs, half & half, sugar, vanilla and nutmeg. Pour half of egg mixture into buttered 9x13 inch glass dish. Place French bread on top of egg mixture and pour remaining egg mixture on top. Cover and refrigerate overnight.
• The next morning brush the tops with melted butter. Bake in 350-degree oven for 30 minutes. Turn the broiler on to brown the top.
• While French toast is baking, in heavy saucepan combine cranberries, sugar, maple syrup and maple flavoring. Bring mixture to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until cranberries pop, about 20 minutes. Serve French toast topped with cranberry-maple syrup. ( 8 servings)

AUTUMN BRUNCH ~ SAVORY BREAD PUDDING with MUSHROOMS & PARMESAN CHEESE / APPLE WALNUT SALAD

"The autumn leaves drift by my window,

The autumn leaves of red and gold ..."

(http://www.johnnymercer.com/FAQ/Autumn%20Leaves.htm)

~ Autumn leaves of red and gold

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SAVORY BREAD PUDDING with MUSHROOMS & PARMESAN CHEESE

~ After a workout tidying up the garden for the winter, pop this 'make-ahead' rich savory custard (adapted from Bon Appetit-Nov 2006) into the oven. Put on Claude Debussy's 'Prelude on the Afternoon of a Fawn', toss a salad, grab a glass of wine and enjoy the fruits of your labor ...

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1 1-pound loaf crusty country-style white bread (like Great Harvest)

1/4 cup extra-virgin olive oil

4 tsp. chopped fresh thyme (still should be good from the garden)

1 large minced clove garlic

6 Tbsp. (3/4 stick) unsalted butter

1 pound thinly sliced assorted fresh mushrooms

(such as crimini, button, portobello, and stemmed shitake)

1 1/2 cup finely chopped onion

1 1/2 cups thinly sliced celery

1/2 cup finely chopped red pepper

1/2 cup finely chopped green or yellow pepper

1/3 cup chopped fresh parsley

3 1/2 cups heavy whipping cream or 1/2 & 1/2

8 large organic eggs

1 tsp. coarse salt

freshly ground black pepper to taste

1 cup finely grated Parmesan cheese

• Preheat oven to 375-degrees. Butter 13x9x2 inch glass or ceramic baking dish.
• Cut bottom crush and short ends off bread. Slice remaining bread with crush into 1-inch cubes (about 10 cups loosely packed).Place cubes n very large bow. Add oil, thyme, and garlic;toss to coat. Spread cubes or on large rimmed baking sheet. Sprinkle with salt & pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return coated bread cubes to same very large bowl.
• Melt better in large skillet over medium-high heat. Add mushrooms, onion, celery, and peppers. Saute until soft and juices have evaporated, abut 15 minutes. Add sauteed vegetables and parsley to bread cubes.
• Whisk heavy cream, eggs, salt & pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. Cover and refrigerated several hours or overnight.
• Preheat oven to 350-degrees. Bake uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving. (10-12 SERVINGS)

Note: Vegetarians invited for Thanksgiving? Consider this as a hearty option ...

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APPLE WALNUT SALAD

~ Flavors of the season blended to please the palate.

*

1 healthy head Boston Bibb
(or a mix of radicchio, frisée, Boston or Bibb and romaine lettuces)

1 tart sliced green apple like Granny Smith

1 sliced Red Delicious apple

4 oz. crumbled Gorgonzola or other blue-veined cheese

1/2 cup toasted chopped walnuts

Dressing:

1/3 cup extra-virgin olive oil

2 tsp. Dijon mustard

2 cloves minced garlic

1/2 tsp. white pepper

1/4 cup white balsamic vinegar

• Line a salad bowl or platter with a few lettuce leaves. Add the remaining bite-size pieces of lettuce, combined with the apples, cheese and walnuts.
• Whisk dressing ingredients and pour over salad. Lightly toss and serve immediately. (6 servings)