Coastal Home Blog
From the galley
8 ounces premium white chocolate, finely chopped
1/3 cup dried cranberries, chopped and divided
1/3 cup roasted and salted pistachios, chopped and divided
1/4 teaspoon flaked sea salt
1. Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth.
2. Set aside 1 tablespoon each cranberries and pistachios.
3. Stir remaining cranberries and remaining pistachios into chocolate. Spread mixture onto parchment paper in an even (1/4-inch-thick) layer. Top evenly with reserved cranberries and pistachios, and sprinkle evenly with salt, pressing gently to adhere. Refrigerate 1 hour or until set. Break into bite-size pieces.
A coastal recipe perfect for the holidays. From The Galley: Cranberry-Pistachio White Chocolate Bark with Sea Salt.
Just in time for Thanksgiving dinner, The Crew at Our Boat House shares our favorite holiday recipe with you- Homemade Pumpkin Stuffing. This recipe continues to be all anyone talks about around the dining table leading up to Thanksgivng.
INGREDIENTS FOR THE STUFFING:
6 cups cubed pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onion
2 cups sliced crimini mushrooms
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth
INGREDIENTS & DIRECTIONS FOR PUMPKIN BREAD:
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup water
Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened.
Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).
DIRECTIONS FOR STUFFING :
Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.