Thanks to our friends at Mother Nature Network for this great recipe:

If you’ve never roasted pumpkin seeds before, follow these easy steps.

1. Separate the pumpkin seeds from the pulp while it’s all still wet. Once the pulp and the seeds dry, it’s more difficult to separate them.
2. Rinse the pumpkin seeds under cold water to remove any remaining pulp stuck to them.
3. Toss the seeds in a small amount of olive oil or other healthy oil (like canola).
4. Sprinkle with salt or other seasonings (see suggestions below).
5. Bake at 325°F for 25 minutes, stirring every 10 minutes or so.
6. Allow to cool. Store in an airtight container.
   

Seasoning suggestions:

• 1/4 tsp salt, 1/16 tsp garlic salt, 1 teaspoon Worcestershire sauce for each cup of seeds
• 1 tablespoon of seafood season (like Old Bay) for each cup of seeds
• 1/8 cup sugar, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper for each cup of seeds
• Tabasco sauce and salt – adjust to your taste
• Italian seasonings, Parmesan cheese, salt and pepper – adjust to your taste
• Pumpkin pie seasoning – adjust to your taste
  

Labels: directions, Roasted pumpkin seeds recipe

As posted on Mother Nature Network

Ingredients:

• 1 cup chopped walnuts
• 3 1/2 cups all-purpose flour
• 2 cups packed dark brown sugar
• 2/3 cup white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup coconut milk
• 2/3 cup flaked coconut
  

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon. Add the pumpkin puree, oil and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.

Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

The special moistening ingredient is coconut, both in shredded and milk form. Coconut has been revered in many tropical nations as a “cure-all”, and according to coconutresearchcenter.org is linked to many health benefits, including an increased immune system and helps prevent development of Osteoporosis.

Labels: Super Moist Vegan Pumpkin Bread

As posted on Boston.com

• 8 tablespoons (1 stick) unsalted butter, melted, plus extra for greasing the pan
• 1 sleeve of honey graham crackers, finely crushed (1 3/8 cups crumbs)
• 20 assorted “fun-size” candy bars such as Snickers or Heath, chopped (about 2½ cups)
• ½ cup chopped raw nuts
• ½ cup unsweetened coconut flakes
• ¾ cup sweetened condensed milk
• ½ cup assorted small candy pieces such as candy corn or M&M’s (or other topping suggestions in Kitchen Aide)
• 1 full-size chocolate bar, melted (see Kitchen Aide)
• Fleur de sel or other coarse sea salt, for sprinkling (optional)
  

Heat the oven to 325 degrees and place a rack in the upper position. Grease an 8-by-8-inch or 9-by-9-inch pan with butter. In a medium bowl, combine the 8 tablespoons melted butter with the graham cracker crumbs. Press the mixture into the prepared baking dish using your fingertips. In layers, add the chopped candy bar pieces, nuts, and the coconut, then drizzle evenly with the sweetened condensed milk. Bake until the edges are browned and bubbling, about 25 minutes. Remove from the oven and immediately press in the assorted candy toppings. Using a fork, drizzle melted chocolate over the surface and sprinkle with ¼ teaspoon sea salt, if using. Cool bars completely, then cut into 16 squares. Serve immediately or store at room temperature in an airtight container for up to a week.

Hotel Chocolat, an 'innovative European chocolatier and cocoa-grower committed to real authentic chocolate,' just opened its first US store on the ever-elegant Newbury Street in Boston.

Captivate Cooking was dying to know more, so we chatted with the US CEO Nicki Doggart about her experience with Hotel Chocolat.

Thanks Nicki and Hotel Chocolat for this great information!

Captivate Cooking: HOW DID YOU GET STARTED IN THE INDUSTRY?
Nicki Doggart: It was a spectacular confluence of timing, personal passion and business background. I am passionate about good food, love working in a dynamic innovative environment and created a business ethics forum during my MBA program in Britain. I learned about Hotel Chocolat’s extraordinary ethical business practices and was hooked. I’m now the CEO of US operations.

Captivate Cooking: WHAT TYPE OF TRAINING IS INVOLVED IN BEING A CHOCOLATIER?
Nicki Doggart: A combination of eco-agriculture, culinary, and business experience is routinely called in to service for the process of sourcing, cultivating, creating recipes and marketing our premium quality chocolate.

Captivate Cooking: WHAT IS THE BEST PART OF WORKING FOR HOTEL CHOCOLAT?
Nicki Doggart: Chocolate is a purchase that makes you cheerful, so its gratifying to bring smiles to people. And when they taste our chocolate and experience how delicious it is, we love their sense of satisfaction. Beyond that I’m proud of the company’s social ethics so knowing the commitment behind this leadership and philosophy is

Captivate Cooking: HOW MUCH CHOCOLATE DO YOU EAT PER DAY?
Nicki Doggart: Hmmm, I probably shouldn’t admit that. I love chocolate and we have so many tempting flavors that chocolate is definitely part of my daily diet.

Captivate Cooking: WHAT SHOULD PEOPLE KNOW BEFORE TRYING A PRODUCT BY HOTEL CHOCOLAT?
Nicki Doggart: That the purity of the chocolate is higher than what they’re used to, making the flavor incomparably authentic and a surprising departure from typical commercial brands that are much higher in sugar content and additives, what we call “nasties.” We are the chocolate equivalent of a fine estate wine as would be appreciated by a trained sommelier accustomed to quality. Chocolate aficionados with a global viewpoint know us and love us, so we’re definitely worth checking out! You will be rewarded with an incomparable flavor experience.

Captivate Cooking: WHAT IS THE WEIRDEST (MOST UNIQUE) CHOCOLATE COMBINATION YOU HAVE TRIED?
Nicki Doggart: I was surprised by the delicious flavor of chili and pink peppercorn 72% dark organic bar. It’s a very unexpectedly enjoyable combination. Some of my other favorites are Mango Strips with mango liqueur sealed in Dark Chocolate and Ginger Canapes – dark chocolate top with ginger. Devine!

Captivate Cooking: WHAT ONE PIECE OF CHOCOLATE BEST REPRESENTS HOTEL CHOCOLAT?
Nicki Doggart: Our Purist library series of organic and single estate bars are top notch for flavor, quality and purity.

Visit Hotel Chocolat at 141A Newbury Street, Boston, MA 02116 (Telephone: 617 391 0513) or on the web at http://www.hotelchocolat.com/

Labels: Interview with Hotel Chocolat's US CEO

Recipe from Mother Nature Network, courtesy of The Microbrew Lover's Cookbook

Ingredients:

• 3 1⁄2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground nutmeg
• 3 eggs
• 1⁄2 cup sugar
• 2 tablespoons mild vegetable oil
• 1 cup dark honey
• 1 1⁄4 cups dry stout
• 1 teaspoon powdered sugar
  

Directions

1. Preheat the oven to 325˚F.
2. Coat an angel-food pan with cooking spray and dust the inside with flour.
   Sift the flour, baking powder, salt, cinnamon, cardamom, cloves and nutmeg together into a medium bowl.
3. In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened.
4. Add the oil and honey and beat on medium speed until smooth.
5. Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition.
6. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.
7. Pour the batter into the prepared pan. Lift the pan an inch off the counter and drop it; repeat twice (to release any large air bubbles).
8. Bake on the middle shelf of the oven until a cake tester comes out clean, 1 hour to 1 hour and 10 minutes.
9. Let cool on a wire rack before removing from the pan.
10. Dust the top with powdered sugar before serving.
    

Yield 16

Good to know
Stout replaces coffee in this version of a traditional Jewish holiday dessert. It’s a dense, homey spice cake, with cardamom sounding the highest note. The aroma, flavor and texture from the stout get stronger with age. The aroma and flavor from the stout get stronger with age, and the texture is also better on the second day. It will keep for up to four days. Serve plain, or perhaps with some strawberries or other fresh fruit.

Which beer should I drink with this?
Stout (sweet or dry), barley wine

Labels: Oktoberfest recipe: Honey Cake with Stout

From Mother Nature Network, courtesy of The Microbrew Lover's Cookbook

Ingredients

• 3 tablespoons mild oil
• 2 large white new potatoes, scrubbed and diced
• 1 large onion, thinly sliced
• Freshly ground black pepper
• 1 to 11⁄2 pounds cod fillet
• 1⁄2 teaspoon kosher salt
• Juice of 1 lemon
• 1 cup dry hard cider
• 2 tablespoons chopped parsley
  

Directions

1. Heat the oil in a large skillet over medium heat.

2. Cook the potatoes until they begin to brown.

3. Add the onions and half the salt and pepper and cook until the onion softens.

4. Preheat the oven to 350˚F, season the fish with the remaining salt and pepper and the lemon juice and lay it in a shallow bake-and-serve dish.

5. Transfer the potatoes and onions to the baking dish.

6. Deglaze the skillet with the cider and add it to the fish.

7. Sprinkle with parsley, cover with a lid or foil and bake until the fish and the potatoes are tender, about 30 minutes.

Serve from the baking dish.

Yield 4

Good to know
Cod and its relatives hake and whiting are frequently cooked and served with dry hard cider in the “cider belt” of northwest Europe, from the Celtic northern coast of Spain through Brittany to England and Ireland. Until the West Coast microbrew industry gives us a really dry cider, try this with the driest one you can find.

If you have a shallow flameproof casserole that can go from the stovetop to the oven to the table, it’s ideal for this dish. Otherwise, start it in a skillet and finish in a baking dish.

Which beer should I drink with this?
The same cider used for cooking, or hefeweizen.

Labels: Oktoberfest recipes: Cod Baked in Cider

Recipe from Mother Nature Network, courtesy of The Microbrew Lover's Cookbook:

Ingredients

• 1 beef rump roast, 2 to 2 1⁄2 pounds
• Kosher salt and freshly ground black pepper
• 4 tablespoons oil
• 2 pounds onions, thinly sliced
• 2 tablespoons flour
• 2 cups unsalted beef, veal, or poultry stock, or low-sodium canned beef broth
• 12 ounces not very bitter ale
• 1 tablespoon wine or cider vinegar
• 1 bay leaf
• 1 sprig fresh thyme, or 1⁄4 teaspoon dried thyme
• Sugar to taste, if needed
  

Directions

1. Preheat the oven to 250˚F.
2. Trim as much fat as possible from the roast and slice the meat across the grain into 1⁄4-inch slices. Season the slices well with salt and pepper (go easy on the salt if using canned broth).
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat and sear the meat, a few slices at a time, until nicely browned on both sides. Transfer to a plate as they are done.
   Reduce the heat to medium-low; if the meat has released a lot of liquid, let it cook until the skillet is nearly dry but not in danger of scorching. Add the remaining 3 tablespoons oil and the onions and cook, stirring and turning with a long fork, until the onions are soft and lightly browned, about 10 minutes.
4. Push the onions to one side of the pan and stir in the flour. Cook, stirring and scraping the pan, until the flour mixture turns a medium brown; keep an eye on the onions so they do not burn.
5. Add the stock, ale, vinegar, and accumulated juices from the meat plate to the pan and stir everything together.
6. Bring to a simmer, cook until any lumps of roux are dissolved, and season to taste.
7. Spoon a little of the sauce mixture into the bottom of a covered baking dish. Arrange the beef slices in the dish, then top with the onions and sauce, bay leaf and thyme.
   Cover and bake 2 hours. Taste the sauce for balance, and add a little sugar if the sauce is on the bitter side. If the meat is not yet fork-tender, continue baking for another 1⁄2 hour or so.
8. Let the stew stand for a few minutes out of the oven, then skim off any excess fat around the edges. Or refrigerate it for up to several days and remove any hardened fat before reheating in a low oven.
   

Yield Serves 6

Notes: The instructions here call for a heavy skillet for the stovetop cooking steps and another covered casserole dish for slow cooking in the oven. If you have a suitable covered pan that can go straight from the stovetop to the oven (an enameled cast-iron Dutch oven, a deep, stainless-lined sauté pan or some type of flameproof earthenware), you can do everything in that one pan, nestling the browned beef slices into the sauce and onion mixture before baking.

Good to know
Probably the most famous dish cooked with beer is carbonnade flamande, beef slices stewed Flemish style in beer with an ample amount of sliced onions made sweet by slow braising. Just as coq au vin can be cooked with whatever wine is at hand, carbonnade can in theory be made in many different “flavors” by varying the beer. In northern France near the Belgian border, the beer is mainly reddish, fruity ale. At least one authentic Flemish version would be made with one of that region’s tart-flavored wheat beers, such as lambic or gueuze. In search of a West Coast version of this dish (carbonnade cascadienne?), I have made this dish with various West Coast beers, from hefeweizen (which makes a tasty but rather pale stew, especially with a little extra vinegar) to a brown ale like Lost Coast Downtown Brown (my favorite for both flavor and deep brown color) to porter and stout. Feel free to experiment, but watch out for highly hopped ales, or the stew can come out too bitter.

Which beer should I drink with this?
It’s hard to go wrong serving the same beer you cook with, but you can also serve something with more hop bitterness than would be good in the dish.

Labels: Oktoberfest recipes: Carbonnade of Beef Braised in Beer

From Mother Nature Network, courtesy of The Microbrew Lover's Cookbook

Ingredients

• 1 pound live mussels
• 1⁄2 cup wheat beer
• 1 tablespoon chopped shallot or green onion
• 1 teaspoon minced parsley or chervil
• Pinch of freshly ground black pepper
• 1 or 2 tablespoons butter (optional)
• Lemon wedges (optional)
  

Preparation:

Scrub and debeard the mussels, discarding any open ones that do not close when handled.

Place in a skillet or saucepan with the beer, shallot, parsley, pepper and butter.

Cover, bring to a boil and steam until the shells are all open.

Serve in bowls, with a soup spoon and bread for dipping in the broth. A separate bowl for the empty shells is a nice touch.

Squeeze a little lemon juice into the broth in your bowl if you like, but taste it first!

Yield
2, as an appetizer

Good to know
The trickiest thing about steaming mussels or clams in beer is finding the right beer, assuming that you want to slurp up the broth along with the shellfish. Again, it’s the old hops problem: Boil down a hoppy beer and you concentrate its bitterness. The Belgians, among the world’s most enthusiastic mussel eaters, figured this out a long time ago, and the favorite beer there for steaming mussels is a sour-tasting lambic, which is made with hops that have been aged to reduce their bitterness. I have yet to taste a domestic beer that comes close to the flavor profile of lambic, but a lightly hopped domestic hefeweizen or a wheat beer in the “wit” style works pretty well.

Even if you like lemon in your wheat beers, don’t assume that this dish will be improved by a squeeze of lemon in the bowl. I’ve tried it both ways and prefer it without lemon.

Which beer should I drink with this?
Clearly, the same beer you cook the mussels in.

Labels: Oktoberfest recipes: Mussels Steamed in Wheat Beer

By Max and Eli Sussman, authors of "Freshman in the Kitchen: From Clueless Cook to Creative Chef"

Serves 2-4

Ingredients:

• 1/2 pound dry spaghetti
• 3 tablespoons toasted sesame oil
• 1/2 cup crunchy peanut butter
• 1/2 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon chili sauce
• 3 tablespoons water
• 1 teaspoon brown sugar
• 1 small clove minced garlic
• 1 tablespoon minced ginger
• 1 carrot, shredded
• 3 green onions, thinly sliced
• 1 cucumber, medium dice
• 1 tablespoon sesame seeds
  
  1. Cook spaghetti according to directions on the box. Drain and
  rinse pasta, then toss with 2 tablespoons sesame oil.
  
  2. Combine peanut butter, soy sauce, seasoned rice vinegar, chili
  sauce, water, brown sugar, garlic, ginger, and remaining
  tablespoon of sesame oil in a mixing bowl.
  
  3. Toss the pasta with the peanut sauce mixture, 1/2 the carrot,
  1/2 the green onion, and cucumber.
  
  4. Transfer to a serving dish and garnish with sesame seeds,
  remaining carrot, and remaining green onion.
  
  

Labels: Sesame Peanut Noodles

Recipe by Chef Jon Ashton
Makes 8 servings

Ingredients:

• 6 ripe, but firm, golden delicious apples, cored and quartered
• 1 cup powdered sugar1 cup granulated sugar
• 1 cup heavy whipping cream
• 8 tablespoons unsalted butter
• 1/2 cup Van Gogh Double Espresso® Vodka
• 2 tablespoons butterVanilla ice cream
• Garnish sprigs of mint (optional)
  ·

Directions:

1. Caramelize the sugar in a medium sized pan placed over medium heat. Stir sugar as it liquefies. When it reaches a dark, golden color, carefully add the Van Gogh Double Espresso® Vodka and cream, then reduce heat. Stir in six tablespoons of butter. Let the butter melt and remove the pan from the heat.
2. Melt two tablespoons of butter in a sauté or frying pan over medium heat. Shower the apples with powdered sugar and place them in the pan. Cover the pan and cook for approximately 10 minutes or until tender. Turn apples once, halfway through the cooking time. Serve with a scoop of vanilla ice cream topped with the sautéed apples and drizzled with the Van Gogh Double Espresso Vodka caramel sauce. Garnish with mint, if desired.

*Chef Jon Ashton has worked with numerous celebrities such as Vince Vaughn Andy Garcia, Rachael Ray, and Giada De Laurentis to name just a few. He has also been featured on “The Tonight Show with Jay Leno,” “The Today Show” and is the food correspondent for the nationally syndicated show “The Daily Buzz.”

Labels: Sautéed Apples with Espresso Caramel Sauce

We want to give special thanks to Jarvis Green of the New England Patriots and his sister, Chef Shannah Spencer for providing this delicious recipe.

Jarvis and his sister have brought their love of food and football together to open The Capitol Sports Restaurant in Donaldsonville, La., their hometown.

Ingredients:

• 1lb penne pasta
• 1-2 pieces 6oz. boneless chicken breast (thawed)
• 1 cup Greek Vinaigrette dressing
• 1/4 cup white onion
• 1/4 cup green bell peppers
• 1/2 cup dice tomatoes
• 1/2 cup white wine
• 8 tbsp olive oil
  

Preparation:
1. In separate pan and add 4 tbsp olive oil, heat, and sauté white onion and green bell peppers
2. Sautee veggies until almost golden brown and add tomatoes, cook for 2 minutes
Add white wine, and let simmer

Chicken Preparation:
1. In separate pan add and add 4 tbsp olive oil, heat, and cook chicken breast, and cook until
completely done.
2. Remove chicken from pan
3. Dice chicken into square pieces
4. Add to White wine and veggie mixture and let simmer

Penne Pasta Preparation:
1. Take quart size pot and boil 1lb penne pasta until done
2. Remove from heat
3. Drain in cold water
4. Place pasta onto serving tray or plate
5. Add sautéed white wine chicken
6. Drizzle with Greek Vinaigrette dressing

Serve immediately
Yields: 1 - 2 servings

Labels: Chicken Penne Pasta