A follow up to my corn dish contribution last year (can you tell I love corn??). Imagine if cornbread and creamed corn had a baby and you’d get this dish. This super simple recipe is a bit decadent, but hey, that’s why I only make it once a year!

Ingredients

• 1 8 ounce box of Jiffy Corn Muffin mix
• 15 oz can whole kernel corn (frozen corn is even better if you have it)
• 1 15 oz can creamed corn (not drained)
• 1 cup sour cream
• 1 egg
• ½ cup melted butter
• ½ tsp of salt
• Black pepper to taste

Instructions

1. Preheat the oven to 350 degrees.
2. In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ pan.
3. Cook uncovered for 45-50 minutes or until lightly browned.

This remains the most vital recipe in my arsenal for a family Thanksgiving. Booze usually helps!

Ingredients

• 2 quarts apple cider or juice
• ½ cup packed brown sugar
• 3 cinnamon sticks
• ½ tsp ground allspice
• ⅛ tsp salt
• 1 pinch ground nutmeg
• 1 large orange; quartered with peel
• Whiskey or other alcohol of choice (optional, but important)

Instructions

1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks.
2. After simmering, add whiskey or another alcohol of choice, if desired. Or just add to your own mug… live your truth.

Filipino chicken and rice soup – a quick comforting wintertime meal!

Ingredients

• 2 Tbsp veg oil
• 5 cloves garlic, minced
• ½ cup ginger, sliced into strips
• 1 medium onion, chopped
• 3-4 boneless chicken thighs, chopped
• 1 cup jasmine rice
• 4 cups chicken broth
• 2 Tbsp patis (fish sauce)
• 4 hard boiled eggs
• Green onion for garnish

Instructions

1. Saute garlic in oil over medium heat until golden brown. Spoon out and transfer to a paper towel. Set aside.
2. Add ginger and onion and cook until translucent. Add chicken and brown for about 5-7 minutes.
3. Add rice, broth, patis and cover and simmer on med-low. Stir frequently and simmer until chicken and rice are cooked. (25-30 minutes).
4. This makes for a very thick soup, so add more broth or water if you want it more soupy.
5. Serve in bowls, top with garlic, sliced egg, chopped green onions and a squeeze of lemon or calamansi. To reheat, add more liquid.

If anyone remembers the amazing sandwich shop, Naked Lunch in North Beach, you will remember their incredible sweet tea. Their owner blessed me with the recipe and it’s great for all family functions.

Ingredients

• 2 large black tea bags (yields a gallon)
• Water
• 6 cups sugar
• Cinnamon sticks (20 small or 10 large)
• 6 lemons

Instructions

1. First, I just use simple black tea. I like to find the large tea bags that yield a gallon. Use two bags and steep them in two quarts of boiling water for five minutes. Then, remove the tea bags and add 5 quarts of tap water (remember, we’re leaving a quart of water out because of the water in the simple syrup).
2. Meanwhile, get your simple syrup working. Put six 8 oz cups of sugar in a pot with six 8 oz cups of water. Go ahead and add your cinnamon sticks as well (about 20 small sticks or 10 large ones). Put it on the stove and bring it to a boil, then let it simmer at a low boil for about an hour in order to extract all of the flavor from the cinnamon. Then, strain the sticks out (using a china cap, chinoise, or regular colander) and add to your tea.
3. Finally, I like to add the juice of about 6 lemons. Of course you can add a few and see how many you like, tasting as you go.

We love potatoes here at Skona. This is for the the folks who like thier potatoes flavorful, and crispy – not mashed.

Ingredients

• ½ pound dried black mission figs or other dried figs
• 1 ½ cups brewed black tea, more if necessary
• 2 pounds fingerling potatoes
• 1 head garlic
• 5 sprigs of thyme
• ⅓ cup olive oil
• Salt and black pepper to taste

Instructions

1. Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
2. Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
3. Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

I made this for the Skona office one fine fall day and it was a hit! This cake is perfectly moist and not too sweet — just how we like it. With the crunch from pepitas on top and the saltiness from the maple butter, it’s perfect for this cozy season. Enjoy with your favorite cuppa!

Ingredients

Pumpkin Bread:

• Nonstick vegetable oil spray
• 2½ cups all-purpose flour
• 2 tsp. ground cinnamon
• 2 tsp. kosher salt
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. freshly grated nutmeg
• ⅛ tsp. ground cloves
• 2 large eggs
• 1 15-oz. can pumpkin purée
• 1 Tbsp. plus 1 tsp finely grated ginger (from about one 3″ piece fresh ginger)
• 1½ cups plus 1 Tbsp. sugar
• 1 cup extra-virgin olive oil
• ½ cup raw pumpkin seeds

Salted Maple Butter:

• 1½ sticks (¾ cup) unsalted butter, room temperature
• ¼ cup pure maple syrup
• ¾ tsp. flaky sea salt, plus more for serving

Instructions

1. Preheat oven to 325°. Lightly coat a 9×5″ loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
2. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
3. Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
4. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
5. Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.
6. MAPLE BUTTER: Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and ¾ tsp. sea salt and beat, scraping down sides of bowl once more, just until incorporated.

My go-to potluck dish. Easy to make, a refreshing salad/side dish, and travels well. And who doesn’t like roasted corn?

Ingredients

• 4 cups corn (approximately 24 oz frozen)
• 1 Tbsp olive oil
• 1 red bell pepper, diced
• 1 bunch fresh cilantro minced; save a few leaves for garnish
• 1 jalapeno, diced
• ½ large red onion, diced
• 1 avocado (chopped, optional)
• ½ cup cotija cheese shredded/crumbled
• 3 Tbsp sour cream
• 2 Tbsp mayonnaise
• 4 Tbsp fresh lime juice (approximately 2 limes)
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp kosher salt
• ¼ tsp chili powder

Instructions

1. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
3. In a small bowl, add all dressing ingredients and mix well until smooth.
4. Add dressing to large bowl with corn and mix well. Add ½ cotija cheese and mix well.
5. Add remaining cheese and some cilantro.
6. Serve or cover and store in fridge for up to 8 hrs before serving. Mix in optional cut up avaocado before serving.

A deliciously warm Mac n Cheese with a fun Thanksgiving twist!

Ingredients

Brown Butter Sage Breadcrumbs:

• 2 Tbsp unsalted butter
• 16 large fresh sage leaves
• 1 cup panko breadcrumbs
• ½ cup grated parmesan

Pumpkin Mac & Cheese:

• 16 ounces short pasta of choice
• 4 Tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cloves garlic, finely chopped or grated
• 3 cups whole milk
• 1 cup heavy cream
• 1 14-ounce can pumpkin puree
• 20–24 large fresh sage leaves, finely chopped (about ¼ cup)
• 2 tsps ground mustard
• ¼ tsp freshly ground nutmeg
• ¼ tsp cayenne pepper
• 2 ounces gruyere, freshly grated & divided (about 2 cups)
• 2 ounces sharp white cheddar, freshly grated & divided (about 2 cups)
• ¼ cup grated parmesan
• Kosher salt & ground black pepper to taste

Instructions

1. Begin by preheating the oven to 350F. Lightly grease a 9×13 baking dish and set it aside. Thoroughly review this recipe from start to finish and prepare the necessary ingredients—measure the flour, milk, and spices, chop the garlic, grate the cheese, etc. Keep in mind that the breadcrumbs and cheese sauce require timely attention and come together rapidly once cooking begins.
2. Proceed with boiling the pasta: Bring a generously-sized pot of water to a boil. Add the pasta and cook, stirring intermittently, until the pasta is 2-3 minutes shy of reaching the al dente stage (refer to package directions for typical “al dente” cooking time). Drain the pasta and set it aside.
3. Prepare the brown butter sage breadcrumbs: In a medium pot over medium-high heat, combine the butter and sage leaves. Cook for 2-3 minutes until the butter browns and the sage leaves become crisp. Remove from heat. Add the panko breadcrumbs, ensuring they are coated in the browned butter. Transfer the breadcrumbs to a medium bowl, add the parmesan, and stir to combine. Set aside.
4. Roux: Wipe the pot used for the breadcrumbs with a paper towel, removing any browned butter or breadcrumb residue. Place the pot back over medium heat, add butter, and once melted, incorporate the flour. Whisk vigorously to avoid any lumps in the roux. Cook the roux for 1-2 minutes, stirring constantly until it turns golden brown. Add the garlic and cook for an additional 30 seconds until fragrant.
5. Pumpkin mornay sauce: Gradually pour the milk and heavy cream into the pot, whisking continuously to avoid lumps in the roux. Cook for 3-4 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon (nappe). Add the pumpkin, fresh sage, ground mustard, ground nutmeg, and cayenne, stirring to combine. Include ¾ of the gruyere and sharp white cheddar (1 ½ cups each) and the grated parmesan, stirring until the cheese is melted. Cook for an additional 1-2 minutes, stirring constantly. Remove from heat. Taste and adjust seasoning with additional kosher salt or ground black pepper, as desired.
6. Pumpkin mac & cheese assembly: Combine the cooked pasta with the pumpkin mornay sauce, ensuring even coating. Carefully transfer the pumpkin mac & cheese to the prepared baking dish. Top with the remaining gruyere and sharp white cheddar (½ cup each), and sprinkle the brown butter sage breadcrumbs over the top. Cover with foil and bake.
7. Bake the pumpkin mac & cheese for 25-30 minutes, removing the foil in the last 5 minutes of baking time, until the cheese is melted and the breadcrumbs are golden. Serve immediately. Enjoy!

This tasty dish came about as an option to share with both vegetarian and dairy-sensitive friends and family. It’s since become a favorite, requested staple because it’s just too good to pass up. Bonus: it’s also gluten-free!

Ingredients

Creamy Vegan Polenta:

• 3 cups veggie stock (or sub water with 1 tsp salt)
• 1 cup polenta (ground corn mean)
• ½ cup cashew cheese or other store-bought vegan cheese (optional)
• 1 cup cashew milk (or other vegan milk of your choice)
• 3 Tbsp nutritional yeast
• 1–2 Tbsp olive oil
• Salt to taste

Sauteed Mushrooms:

• 3 cups mushrooms; cleaned chanterelles, morel mushrooms, button mushrooms, cremini, maitake, shitake, or portobellos (a mix of whatever you like best!)
• 1–2 Tbsp olive oil, vegan butter, or coconut oil (a mix is nice)
• 1 shallot, diced
• 2–4 cloves garlic, roughly chopped
• 2–3 Tbsp red/sherry wine (optional)
• 1 Tbsp fresh sage (or sub rosemary or thyme)

Instructions

1. POLENTA: Heat the stock and milk together in a medium pot and bring to a boil. Once it is boiling, turn the heat down to low and gradually whisk in the cornmeal to the hot liquid while whisking vigorously to avoid any clumping.
2. Bring to a simmer, cover, and let simmer gently on low heat for 10 minutes, then give a good stir. (Start the mushrooms below!) Cover again, simmer for 10 more minutes, give another good stir. If using fine cornmeal, this should be close to done, if using a coarse polenta, you may need to cook a tad longer until the grains fully open.
3. When the polenta is tender and cooked through, add your choice of olive oil, vegan cheese, nutritional yeast, and spices to taste, stirring until fully incorporated. TASTE and adjust salt as needed. Turn off the heat, and cover until ready to serve.
4. MUSHROOMS: While the polenta is simmering, saute the mushrooms. Heat oil over med heat, add shallots, garlic, and mushrooms, and cook 6-7 minutes until mushrooms release their liquid, lowering heat if necessary. Season with salt and pepper. Let the liquid cook off and allow the mushrooms to brown (can leave them to crisp up for texture). At this point, you could splash with a little wine, letting this cook off too (optional). Add the sage leaves right at the end and cook for one minute. TASTE and adjust salt as needed.
5. Serve the mushrooms atop a bed of delicious creamy polenta.
6. Finish with a crispy sage leaf and a dash of fresh ground pepper.

This is a crowd-pleaser in our house! Plus you can change out the stewing meat for a vegetarian option with beans if you prefer!

Ingredients

• Beef stewing meat (cubed, about 1lb)
• 1 onion
• 2-3 cloves of garlic
• 32 oz of beef stock
• 1 Tbsp of paprika
• 1 bay leaf
• 2 Tbsp flour
• 2 20 oz tins of canned whole tomatoes
• 1 cup red wine
• Salt and pepper to taste

Instructions

1. Brown the meat and once finished, coat in paprika plus 2 Tbsp of flour to thicken the sauce.
2. Add 2 tins of whole tomatoes, red wine, garlic, bay leaf, salt pepper, beef stock to the meat.
3. Once it boils, cover and let it simmer on low heat for an hour or more. The longer it simmers, the softer the meat and the better it taste. This recipe is super flexible–you can chuck everything in at the same time, fry the onion and garlic first, or even add celery and carrot–just make sure the base stays the same.
4. Enjoy!

This is one of my go-to recipes whenever I’m in the mood for pasta with some kind of sauce but don’t really want to pay attention to the stove. If you have access to good, ripe tomatoes that’s great, but as tomatoes tend to get a bit sad (except in the summers) here in Sweden I always go for the canned ones. And yes, the recipe uses metric measurements.

Ingredients

• 800g of whole canned tomatoes (try to get one of the better brands – it will make a difference, trust me)
• 5-8 peeled garlic cloves
• 2 Tbsp of balsamic vinegar
• 75g of butter (cut into cubes)
• Black pepper
• Burrata
• Basil
• Salt (don’t be afraid to go quite heavy on the salt as the sauce will later be mixed with pasta)
• Pasta
• Optional: Chili – I use chili flakes made from my dad’s chilis which are a bit peppery and fruity, but you can use whatever kind of chili you like and the same goes with the amount

Instructions

1. Preheat the oven to 220 °C (or 200 °C if you have more time and can cook it for longer)
2. Pour the tomatoes into a baking dish and mash them with your hands or with a spoon (they do not need to be all smooth)
3. Add the whole cloves of garlic to the tomatoes. Drizzle over balsamic vinegar and scatter over the butter cubes, add chili (optional) + salt and pepper.
4. Bake in the oven for 30-60 minutes, depending on °C and how big the baking dish is (bigger the dish – shorter the time and vice versa)
5. Take out the dish and mush everything together with a fork, taste and add more salt and pepper if needed. Here you can also throw in a small spoon of honey if you want.
6. Cook the pasta al dente and add the sauce. I like to serve this with fettuccine but use whichever pasta you like.
7. Transfer it to a large serving dish and tear up 2-3 burrata on top and finish of with some basil leaves. Feeds 4.