The weather is cooling and filling the house with good smells is one of the best activities! Our October magazines arrived and fall is officially ushered in – at least in our kitchens. We talked about magazines we would review and we have chosen four but the reality is – you can’t go wrong with any of the fall magazines. I have Bon Apetit and Cooking Light in my menu plan ideas with several recipes marked. All of the magazines have wonderful, seasonal recipes and there is a good chance you will see a few more recipes featured here during October and November.
Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.
Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.
Food Network Magazine (Alaina) – I love this edition of Food Network. The recipes all look wonderful and again it was such a hard decision. How can you go wrong with a pull-out full of 50 delicious Panini ideas?! And the use of fall ingredients is impressive.
I’m still planning to make the Pumpkin Waffles with Trail Mix Topping and the Slow-Cooker Squash Stew and perhaps a few more! The Caramel Apple Cake, Pumpkin Pie Parfaits, Honey-Mustard Chicken & Apples, and Portabella Fries all sound so good.
After many requests for more side dish recipes, I decided to try a couple of the recipes included in this magazine. So, we enjoyed Sweet Potato Mash and Sesame Broccoli. We really liked both dishes.
SWEET POTATO MASH
(Food Network, October 2010)
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Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.
(Food Network Magazine, October 2010)
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Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes. Pulse a 1-inch piece peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice vinegar, and a pinch each of sugar and salt in a mini food processor. Drizzle over the broccoli and sprinkle with toasted sesame seeds.
Midwest Living (Heather) — Although Midwest Living is not technically a food magazine, the Sept/Oct issue included a huge spread focused on cranberries. The article was so beautiful and inspiring that I felt it was worth mentioning here.
The cranberry article included things such as cranberry scones, cranberry layer cake, and cranberry apple sweet potatoes. I chose to try the Crimson Slaw and it was delicious. The color, taste, and texture were right on and paired perfectly with my baked ham, roasted sweet potatoes, and steamed green beans.
(Sept/Oct Midwest Living 2010)
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1/3 cup olive oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. dry red wine (optional — but added a great depth)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1 6-ounce package dried cranberries (I used half this amount)
1/4 to 1/2 of a medium red onion, thinly sliced
For vinaigrette: in screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper, and mustard. Cover and shake well.
In a large bowl, toss together cabbage, cranberries and onion. Pour the vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. (I had to serve it immediately and it was great.)
Victoria (Heather) — Victoria has always been my favorite magazine. The beauty and romance of its pages capture my heart. I enjoyed flipping through this magazine while on our recent “staycation”. Since I am a devoted Anglophile (more precisely a UK-phile), I particularly enjoyed this issue.
Page 38 contains a beautiful photo of an amazing cake: who knew it was gluten-free?! I had to make it. The result was beautiful, but strangely tinny. After some reflection I realized the recipe had been altered in translation and the “tablespoons” should be read as “teaspoons”, especially where baking powder is concerned!!! So, if you’re going to make this cake, be sure to follow the recipe below, or remember the proper translation when you read the magazine!
APPLE AND CINNAMON CAKE
(Victoria Magazine, Sept/Oct 2010)
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1 1/2 cups butter, softened (margarine can be used if you can’t use butter)
1 1/2 cups confectioner’s sugar, sifted
1 1/2 cups all-purpose, gluten-free flour (I used Bob’s Red Mill with great results)
4 tsp. gluten-free baking powder
2 tsp. xanthan gum
2 tsp. ground cinnamon
6 large eggs
4 apples, peeled and coarsely grated
garnish: 1/4 cup walnuts, toasted and roughly chopped; 1/4 cup dried cranberries
Preheat oven to 325F. Grease and line two 9-inch cake pans.
Using a stand mixer fitted with a paddle attachment at medium-high speed, beat together butter and sugar until smooth.
In a medium bowl, sift together flour, baking powder, xanthan gum, and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.
In a medium bowl, combine eggs and grated apple; fold into butter mixture.
Divide batter between prepared pan, and bake for 40 minutes, or until wooden pick inserted near the center comes out clean.
Cool cakes in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.
To assemble cake, place one cake layer on plate and spread half of the icing over top; top with second cake layer, and spread remaining icing over top. Garnish with walnuts and dried cranberries, if desired.
8 oz. cream cheese, softened
1/2 cup confectioner’s sugar
1/2 tsp. vanilla
2 cups heavy whipping cream
Place all ingredients in the bowl of a mixer and whip (slowly at first) until cheese is thoroughly mixed in and mixture has thickened.