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How to Prep a Butternut Squash

YumSugar — Wed, 18 Nov 2009 06:50:09 -0800

Recently, I praised butternut squash for its mild sweetness and versatility - but I was surprised when so many of you said you'd never prepared one before, or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at home (unless you can afford $400 for an automated butternut squash peeler!), I thought I'd help you out with instructions on how to prep it yourself. Here's a step-by-step lesson.

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Turkey Roulade Two Ways - Beginner and Expert

YumSugar — Wed, 18 Nov 2009 05:50:33 -0800

This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result? A platter that looks more elaborate and grand than any run-of-the-mill roasted turkey.

Ironically, despite the dish's opulent appearance, a roulade is rather simple, and can make for an ideal entree at a beginner's Thanksgiving. Lean on gourmet canned vegetables, like marinated artichokes and mushrooms, to create the filling for your rolled turkey. Or, if you're up to the challenge, make a traditional roulade that's served with from-scratch stuffing and a cider gravy. Does either interest you? Then read more.

How-To: Create Festive Fall Votives

CasaSugar — Wed, 18 Nov 2009 05:30:22 -0800

Want to add some pretty autumnal style to your Fall Thanksgiving table? Then try this great, simple trick from Better Homes and Gardens for transforming a holiday Autumn table. For a beautiful twist on boring old votives, collect colorful leaves from your backyard or nearby park. Then, tie the leaves to the votive with ribbon, twine, or yarn. Voila! You have a no-cost centerpiece for your Thanksgiving table. Just be careful not to get any of the leaves close to the flame. While I do love the fiery reds of Autumn leaves, I don't actually think that I want them on fire.

For another votive idea, read more.

If you have some extra time, you can also decoupage leaves onto the votive's exterior. This will give the votive a frosted effect, and will illuminate the leaves.

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You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Happy Hour: Cran-Limoncello

YumSugar — Mon, 16 Nov 2009 15:00:49 -0800

Every few months, I host a book club in my home, and find it a lovely occasion to try out a new cocktail. This time around, I couldn't wait to incorporate ingredients that evoke the holidays, like cranberries and the zesty Italian after-dinner favorite, limoncello.

This three-ingredient sipper couldn't be easier to pull together; it simply calls for seltzer, limoncello, and cranberry juice - no shaker required. Yet the payoff is in spades: "What went into this? Can I have the recipe?" friends asked me throughout the night. I assured them that even the most bar-challenged could make this drink. For a pretty garnish that's a hint of what's to come, toss in a few fresh cranberries, too. Keep reading for the recipe.

The Basics: Pear Crisp

partysugar — Mon, 16 Nov 2009 04:00:13 -0800

A crisp is a deep-dish fruit dessert that's topped with a crumbly oat, butter, and flour mixture. It's a fabulously easy and versatile finish to any home-cooked meal. Once you know the basic topping ingredients, you can use whatever fruit is in season. Apple crisp is my dad's favorite, but when I made this, I decided to use pears. As the crisp bakes, the topping browns and the fruit caramelizes. Crisps are best enjoyed warm out of the oven and are especially wonderful when paired with a scoop of vanilla ice cream. This old-fashioned and comforting dessert is always a crowd pleaser, so learn how to make it and read more.

Pear Crisp
From Ina Garten

Ingredients

4 pounds ripe Bosc pears (8-10 pears)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

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Tips For Cleaning the Yard Without Breaking Your Back

FitSugar — Fri, 13 Nov 2009 14:30:53 -0800

The cool temps of Fall mean yard work for me. How about you? There are piles of fallen leaves to rake, and I also like to plant colorful flowers to brighten up the upcoming rainy Winter.

I'm sure many of you are knee-deep in yard work as well, and while it's a great way to burn some calories, you want to do it safely so you don't end up injuring your bod. Here are some tips.

Purchase a lightweight rake made out of plastic instead of metal. The plastic glides more easily on the grass compared to the metal, making less effort needed on your part.
When raking, keep your core stable and upright, and use your arms to pull the leaves toward you instead of hunching over. It'll tone your upper body and prevent pain in your back and neck.
If you have woods on your property, rake leaves into small piles that you carry away on a tarp. Don't try to pull too much at once, as that's a good way to strain a muscle. If you have to bag your leaves, bend your knees out to the sides and squat down to pick up piles instead of bending at your waist. This will work your booty and also prevent lower back pain.
If you have heavy things like tree stumps and rocks to clear off your lawn, use a wheelbarrow instead of carrying them yourself.
Bring a bottle of water outside and drink often. Even though you may not be at your gym, it's still a good workout.
Take breaks often. No need to do all three hours of lawn work at once. Do 20 minutes and then stretch for five. Also know when to call it a day. You can always do more yard work tomorrow.

Come Party With Me: Bold Flavorful Thanksgiving - Drinks

partysugar — Thu, 12 Nov 2009 15:00:49 -0800

Jump-start your Thanksgiving with a bold, flavorful cocktail like this appropriately named pear and rum concoction, spice. It's a mixture of dark spiced rum and pear and lime juices. Freshly grated nutmeg is a special garnish that makes it particularly festive.

For the rest of the meal, stock up on sparkling wine, dry rosé, and a light, fruity red like Pinot Noir. Don't forget to set pitchers of water on table as well. Flavor them with orange slices, mint, or cucumber.

To look at the cocktail recipe, read more.

Spice
From Food & Wine

Ingredients

Ice
2 large mint sprigs, torn and bruised
1 1/2 ounces spiced rum
1 ounce pear nectar or juice
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
Pinch of freshly grated nutmeg
1 thin slice of pear

Directions

Fill a cocktail shaker with ice. Add all of the ingredients except the pear slice and shake well.
Strain into a chilled martini glass and garnish with the pear slice.

Makes 1 drink.

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In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Grade Your Hikes

FitSugar — Thu, 12 Nov 2009 08:00:00 -0800

I love hiking in the Fall because of the beautiful scenery and perfect weather - the crisp air never leaves me too hot or too cold. On the weekends I often go on all-day or multi-day hikes in Yosemite valley or the Lake Tahoe region. Some of my friends equate hiking with a leisurely stroll through the woods, but anyone who hikes regularly knows this isn't always the case. Whether it's steep, rocky, or exposed terrain, a hiking trail can be quite difficult.

One way I prepare for an all-day hike is by researching the difficulty of the trail I'm walking. I'll use guidebooks and the Internet as resources, as well as the Yosemite Decimal System (YDS). The YDS is a three-part classification system that rates the difficulty of walks, hikes, and rock climbs based on categories of terrain, length, and level of danger. Not all routes are graded in each category - generally speaking, rock climbs are the only routes that use all three grading systems of the YDS.

To learn how hikes are classified, read more.

Classifying a route's terrain is what's most applicable to hiking trails, especially longer, more intense hikes such as the John Muir trail or Half Dome hike. Here's a general breakdown of the different terrain class types found in the YDS:

Class 1: Walking on a relatively flat trail with little chance of injury. Many backpackers compare a class 1 route to walking on a sidewalk.
Class 2: A simple trail that might have a slight incline. You may have to use your hands to balance while scrambling up rocks.
Class 3: You'll definitely need to use your hands and feet to find balance along parts of the trail while scrambling up rocks. There may be exposed terrain during the hike, though a fall should not prove fatal.
Class 4: This hike will involve climbing up steep terrain, and even though the route will have some natural protection, a fall could prove fatal.
Class 5+: Reserved for rock and aid climbing. Protection and gear recommended for these climbs as a fall will prove fatal.

Keep in mind that the YDS is a somewhat subjective grading system and there can definitely be some overlap and debate over a class assignment. I continue to use it as a guide because I can search for harder or easier trails depending on my mood that day. I'm also finding that more and more backpackers are using the YDS lingo when describing a trail to one another.

You can also keep a journal with details of your favorite trails and try rating them for yourself. If you do assign a class rating to a trail, the class assignment should reflect the hardest part of the hike. (For example, if you went on a hike that was mainly class 1 but had a few elements of a class 3 route, classify the hike as a class 3 route.)

Tell me, what class of hikes do you usually stick to?