3 Harvest style appetizers

These are three of the harvest table appetizers I used when guests came over. These are also a great idea for around the holidays if you have people coming over for drinks or before dinner.

Fallen log celery sticks
Celery
Peanut butter
Dried cranberries

Clean and cut up celery sticks. Cut each stick into 3 sections. Fill with peanut butter and add some dried cranberries on top. I tried this combination and it turned out so well that I will line the entire top with the dried cranberries next time.

Stuffed mushrooms
Fresh button mushrooms
Herb cream cheese

Clean the mushrooms and remove the stems with care. Fill each mushroom with herb cream cheese. Back on a cookie sheet in a 400F/200C oven for about 25 minutes. Serve immediately.

Pesto-ham rolls
Frozen puff pastry
Raw ham
Green pesto
Parmasan cheese

Thaw a sheet of frozen puff pastry. (We are able to get it in little square sheets about 6 inches square. If you need to do so, roll out to a square of 6 inch.) Make pesto from a dry herb mix or use ready made from a pot. Spread a thin layer on the dough. Lay raw ham over the pesto. Sprinkle with some parmasan cheese. Roll tightly into a long spiral roll. Using a serrated knife, cut into 8 slices and lay onto a piece of wax paper. Bake for 15 to 20 minutes in a 350F/175C oven.

Bon appitit or eet smakelijk!
Heidi

Butternut-Apple Harvest soup

I have been adding recipes under the theme of 'Taste of Autumn' and will continue this throughout the month of November. These are recipes that really give us the taste of an autumn day. You can find them all by using the side bar catagory 'Taste of Autumn'.

Butternut-Apple Harvest soup

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• 1/4 cup dry white wine (optional)
• 1/2 cup light cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Recipe found on Allrecipes.com

I had some friends over recently and made an autumn harvest buffet. It was snacks and soup for our afternoon coffee and drinks. It was fun putting together things with an autumn theme. I included small diced olive cheese which is a special cheese from the north of Holland which contains Italian spices and olives. A basket of fresh and warm ciabatta with Tuscan cream cheese which again is a fresh product from the north of Holland. The first of the recipes I want to share from my buffet is the butternut-apple harvest soup. It is the most delicious soup. I served it in small mugs to start off our buffet.

Bon appitit or eet smakelijk!
Heidi

Brown sugar applesauce

A favorite each autumn in apple season is eating fresh homemade applesauce. There is just nothing like it. Apples are readily available for low prices at this time of year. So if you are used to eating canned applesauce, try this recipe.

I switched to using dark brown sugar as we really like the taste but you can use white or light brown sugar if you prefer. I do not measure often when I cook as I just see and smell if it is correct. Try this recipe as it is so simple to make your own...

Brown sugar applesauce

7 or 8 sweet apples (I used Elstar)
3 or 4 tablespoons dark brown sugar
1 or 2 tablespoons white sugar
cinnamon to taste (I put in about a teaspoon I think as we love this spice)
1 tablespoon water

Core, peel and cut apple into chunks. Place in a pan with a heavy bottom. Mix in dark brown sugar, sugar, cinnamon and water. Bring the mix to high heat almost boiling. Now turn back the heat to simmer low until apples are soft and so tender that they mash as you stir the applesauce. 4 servings

It really is that simple and tastes amazing. Once you eat homemade applesauce, there is no going back. *grins*  Turn this into a wonderful dessert by placing a serving from the applesauce in a bowl. Add a ball of vanilla ice cream and drizzle with maple syrup. The apples combined with the nuttiness of the maple syrup make this a taste of the autumn harvest.

Bon appitit or eet smakelijk!
Heidi

Roasted chestnuts

It is autumn and time to gather things that give us the taste of the season...

We took a walk in the woods in the north of Holland and found chestnuts aplenty.

Luckily, I had a rain hat in the pocket of my coat. I turned it inside out and we filled it with our harvest. Be careful of the prickly shells while you get out the chestnuts.

Once home, I cut a cross into the side of the chestnut and put some in a 200C / 400F  oven to roast for about 15 minutes or until they pop open as shown in the photo. Be sure you do check on them as they can burn easily. Let them cool slightly and peel them. 

That evening I added them to our meal. Combine Brussel sprouts, potatoes, onion, bacon bits and chestnuts all tossed in a hot pan with olive oil for a truly autumn taste. 

Bon appitit or eet smakelijk!

Heidi