hofrorkeil9r.
kernels, thawed
1 1/2 cup cooked, drained chick-
peas
1 /4 cup fresh chopped parsley
2 tsp. fresh finely grated lemon
zest or orange zest
salt and pepper to taste
Rinse rice in cold water, and drain
well. Bring 6 cups water and 2 tsp.
kosher salt to a boil in a large sauce-
pan over high heat. Add rice, and
bring to boil. Reduce heat, and sim-
mer uncovered until rice is tender but
still a bit chewy, about 45 minutes.
Transfer to a strainer, and drain well.
Transfer to a medium bowl.
While the rice is cooking, heat oil
in a large nonstick skillet. Add the
leeks, and saute for 2 minutes. Add
1 /2 cup water, and cook until the leeks
are tender, about 8 minutes. Add the
leeks, corn, chickpeas, parsley and
zest to the rice, and toss well. Add salt
and pepper to taste.
Serve warm or at room tem-
perature. May be made a day ahead,
covered and chilled in a covered,
microwave-safe container; reheat by
microwaving on high for 10 minutes.
SWEET GLAZED
BRUSSELS SPROUTS
2 lbs. Brussels sprouts, stem ends
trimmed (and halved if the sprouts
are large)
1 /2 cup water
1 /4 cup ( 1/2 stick) butter or mar-
garine
1 /3 cup packed brown sugar
1 Tbsp. balsamic vinegar
kosher salt and pepper to taste
Bring a pot of water to a boil over
high heat. Add the Brussels sprouts,
and cook for 10 minutes. Drain well.
Bring water, butter (or margarine) and
brown sugar to a boil in a large skil-
let over medium-high heat. Stir until
sugar dissolves; cook until the mix-
ture is reduced by half. Add Brussels
sprouts and vinegar, and cook, turning
the sprouts constantly, until the veg-
etables are well glazed. Serve hot.
STUFFING IN A PUMPKIN
Serve this stuffing in a hollowed
pumpkin for a dramatic presentation,
or cook the stuffing directly in the
pumpkin.
1 /4 cup butter or margarine
2 cups chopped onions
1 1/2 cups chopped celery
2 cups thinly sliced mushrooms
(optional)
12 cups good quality coarsely
crumbled toasted bread (or bagged
stuffing bread)
1 tsp. dried sage
3-4 cups chicken or vegetable
broth
salt and pepper
Cut off the top (stem end) of a medium-
sized pumpkin (keep the lid). Scoop out
the seeds and fibers. Set aside, and keep
the pumpkin, with lid replaced, chilled.
(You may do this a day ahead; a cold
garage is a natural refrigerator.)
Preheat the oven to 350 degrees.
Heat butter or margarine in a large
nonstick skillet over medium-high
heat. Add the onions and celery, and
saute until very soft, about 8 minutes.
Add the mushrooms, if using, and
cook, stirring every few minutes, until
the mushrooms are softened and have
released all their liquid.
Combine all the stuffing ingredients
(including the liquid from the mush-
rooms) — except broth, salt and pep-
per — in a large bowl, and toss well.
Pour 2 cups broth over the mixture,
and toss well with your hands. Add
more liquid, as needed, to make for
a moist mixture (not wet or soggy).
Season to taste with salt and pepper.
Spray a large baking dish with non-
stick cooking spray. Transfer the stuff-
ing to the dish, and cover with foil.
Bake for 1 hour. Remove the foil, and
bake for 20 minutes more, until the
top is browned. Transfer this mixture
to the room-temperature pumpkin.
Replace the pumpkin lid, and serve.
ALTERNATELY: Cook the stuffing in
the pumpkin: This must be made the
same day you plan to eat the stuffing.
Preheat the oven to 375 degrees. Spray
a baking dish, large enough to accom-
modate the pumpkin, with nonstick
cooking spray. Spoon the stuffing
into the cavity of the pumpkin, and
replace the pumpkin lid. Bake until
the pumpkin is brown and softened
(it will collapse a bit), about 1 hour.
Transfer the pumpkin to a serving
dish, and serve hot.
SPICED ORANGE PECAN
CRANBERRY SAUCE
1 14 oz. can mandarin oranges
with juice
3 /4 cup white sugar
1 12 oz. package fresh cranber-
ries
1 cup chopped pecans, lightly
toasted in a 325-degree oven for 10
minutes
1 /2 tsp. salt
1 tsp. ground cinnamon
1 /2 tsp. ground nutmeg
Combine all ingredients in a large
saucepan over high heat, and bring to a
boil. Cover, and simmer for 30 minutes,
stirring occasionally. Remove from heat,
and allow to cool to room temperature.
Chill until ready to serve. Let come to
room temperature before serving.
All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .
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