Recipes from "At Home with Melinda Keifer: Live Green Tennessee Special"
- 1 cup sugar
- ½ cup white Karo syrup
- 1/3 cup water
- 1 cup Spanish (skin on) peanuts
- 1 T. butter
- ½ t. salt (our family likes a little more salt)
- ½ t. vanilla
- Candy Thermometer
- Sheet pan that has been buttered
- Combine sugar, Karo syrup, and water in an iron skillet and heat till mixture reached 250 degrees.
- Add the peanuts and continue to cook, stirring constantly, to 295 degrees and light puffs of smoke lift from the skillet. The color should begin to be golden.
- Add butter, salt and soda and continue stirring constantly as golden color intensifies.
- Remove from heat – be careful – mixture will be extremely hot – and add the soda stirring well.
- Immediately pour hot mixture onto buttered sheet pan and spread to an even layer.
- Allow to cool and then break into pieces.
Fall Kale Salad with Roasted Butternut Squash
- 1 bunch of kale
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1 large acorn squash
- Preheat oven to 375.
- Scrub acorn squash and cut in half (no need to peel!).
- Scrape out seeds and slice into half-moons about 1/2 inch think and toss the squash in 2 tablespoons of olive oil and salt and pepper to taste.
- Place on a baking sheet lined with parchment paper and roast for 25 minutes or until squash is tender and slightly golden brown.
- Meanwhile, Wash and chop kale and put in salad bowl.
- “Massage” kale by gently rubbing squeezing it with your hands to tenderize the greens
- Add in dried cranberries and seeds and toss.
- Once squash has cooled slightly, rough chop into cubes and place onto salad.
- Toss with dressing lightly adding a couple of tablespoons at a time until you reach desired amount.
Substitutions and additions: use any winter squash like butternut squash or delicata squash instead of acorn squash. Substitute sunflower seeds or sliced almonds instead of pumpkin seeds. Use another favorite dried fruit instead of cranberries. Add some crumbled blue cheese or feta!
- 2 T. maple syrup
- 1 T. Dijon mustard
- 2 T. apple cider vinegar
- 1/3 cup extra virgin olive oil
- Salt and freshly ground pepper
- Whisk together the maple syrup, mustard and cider vinegar.
- Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies.
- We use a jar with lid and shake!!
Fresh Cranberry Sauce
- 1/2 cup fresh orange juice
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
- In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil.
- Add the cranberries, orange zest, and salt and return to a boil.
- Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open. (You may need to mash them a bit with a spoon.)
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Make-Ahead/Freezing Instructions: Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.