can smell them, they’re ready. Remove from the oven and set aside.
7. Increase the oven’s temperature to 400°F. Lightly sprinkle two large baking sheets with flour.
8. Divide the dough in half and return one half to the refrigerator. On a lightly floured surface, roll out the dough to 1 ⁄ 8 -inch thickness and sprinkle with half of the pumpkin seeds. Continue to roll the dough to 1 ⁄ 16 -inch thickness, pressing the pumpkin seeds into the dough. Using a pastry brush, paint the dough with the egg wash.
9. Cut the dough into strips or wedges. Using a spatula, transfer the pieces to the prepared baking sheets and sprinkle with kosher salt. Bake until crisp, about 12 minutes, switching the position of the baking sheets halfway through baking. Transfer the flatbread to baking racks to cool. Repeat with the remaining half of dough.
Make ahead? Sure. Suzy says they keep in an airtight container up to 3 days.
For large crowds: Make as many as your appreciative friends can eat — which is a lot.
Salads for Fall
Molded Cranberry Salad with Lemon Mayonnaise
Recipe from Albertina’s Restaurant , Portland, Oregon
Serves 6
A perfect make-ahead salad for November. Fresh cranberries are in supermarkets for only a brief period, so don’t miss the opportunity.
Ingredients
1 (3-ounce) package raspberry gelatin
2 tablespoons sugar
1 ⁄ 2 cup boiling water
1 small orange, unpeeled, cut into chunks, seeds removed
1 ⁄ 2 cup sliced celery
1 ⁄ 2 cup fresh cranberries
1 ⁄ 2 cup walnut pieces (optional)
1 ⁄ 2 cup crushed pineapple, drained (reserve the juice)
1 ⁄ 2 cup reserved pineapple juice
1 1 ⁄ 2 teaspoons lemon juice
Lettuce leaves
Lemon Mayonnaise
1 ⁄ 4 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
Instructions
1. Dissolve the gelatin and sugar in the boiling water in a heatproof bowl. Cool to room temperature.
2. Put the orange chunks in a food processor and chop with the metal blade. Add the celery, cranberries, and walnuts, if using, and pulse until finely chopped. Add the orange mixture to the cooled gelatin. Stir in the pineapple, pineapple juice, and lemon juice.
3. Pour 1 ⁄ 2 cup of this mixture into each of six 1-cup molds. Chill overnight in the refrigerator.
4. Make the lemon mayonnaise: Whisk the mayonnaise and lemon juice together in a small bowl; chill.
5. Place a lettuce leaf on each of six small plates. Unmold the gelatin onto the lettuce and spoon a little lemon mayonnaise on top of each serving.
Unmolding a Molded Salad
First, sprinkle a few drops of water in the bottom of the mold; you can also accomplish the same thing if you rinse the mold with cold water but don’t dry it. (I know this doesn’t seem logical, but it really works.) Add your gelatin mixture and chill. When the gelatin is well and truly set, run the tip of a sharp knife around the edge, between the salad and the mold itself; your goal is to break the vacuum and allow some air in.
Next, put a serving plate (or saucer, if you’re using individual molds) on top, hold it tightly, and turn the whole shebang upside down. Wet a dish towel with hot water, wring it out, and hold it against the mold for about 10 seconds. Shimmy the mold gently, and lift. If the mold doesn’t come off cleanly, repeat the wet dish towel for a few more seconds. But resist the temptation to go longer; if the gelatin melts, there’s no fixing it.
Salads for Fall
Solidarity Salad
Recipe from Trudy Ludwig, Soup and Solidarity , Portland, Oregon
Serves 6
This salad has a wonderful mix of flavors — some sweet, some savory, some tangy — and textures. Plus it’s packed with protein from eggs, cheese, and nuts. And Trudy’s dressing is marvelous.
Ingredients
1 (10-ounce) bag mixed salad greens
1 ⁄ 3 cup candied pecans or walnuts (see facing page)
4–6 ounces crumbled feta cheese
1 avocado, peeled, pitted, and diced
1 ⁄ 2 English cucumber, partially peeled and diced
1 ⁄ 2 red onion, cut in half lengthwise and thinly sliced
1 yellow
7. Increase the oven’s temperature to 400°F. Lightly sprinkle two large baking sheets with flour.
8. Divide the dough in half and return one half to the refrigerator. On a lightly floured surface, roll out the dough to 1 ⁄ 8 -inch thickness and sprinkle with half of the pumpkin seeds. Continue to roll the dough to 1 ⁄ 16 -inch thickness, pressing the pumpkin seeds into the dough. Using a pastry brush, paint the dough with the egg wash.
9. Cut the dough into strips or wedges. Using a spatula, transfer the pieces to the prepared baking sheets and sprinkle with kosher salt. Bake until crisp, about 12 minutes, switching the position of the baking sheets halfway through baking. Transfer the flatbread to baking racks to cool. Repeat with the remaining half of dough.
Make ahead? Sure. Suzy says they keep in an airtight container up to 3 days.
For large crowds: Make as many as your appreciative friends can eat — which is a lot.
Salads for Fall
Molded Cranberry Salad with Lemon Mayonnaise
Recipe from Albertina’s Restaurant , Portland, Oregon
Serves 6
A perfect make-ahead salad for November. Fresh cranberries are in supermarkets for only a brief period, so don’t miss the opportunity.
Ingredients
1 (3-ounce) package raspberry gelatin
2 tablespoons sugar
1 ⁄ 2 cup boiling water
1 small orange, unpeeled, cut into chunks, seeds removed
1 ⁄ 2 cup sliced celery
1 ⁄ 2 cup fresh cranberries
1 ⁄ 2 cup walnut pieces (optional)
1 ⁄ 2 cup crushed pineapple, drained (reserve the juice)
1 ⁄ 2 cup reserved pineapple juice
1 1 ⁄ 2 teaspoons lemon juice
Lettuce leaves
Lemon Mayonnaise
1 ⁄ 4 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
Instructions
1. Dissolve the gelatin and sugar in the boiling water in a heatproof bowl. Cool to room temperature.
2. Put the orange chunks in a food processor and chop with the metal blade. Add the celery, cranberries, and walnuts, if using, and pulse until finely chopped. Add the orange mixture to the cooled gelatin. Stir in the pineapple, pineapple juice, and lemon juice.
3. Pour 1 ⁄ 2 cup of this mixture into each of six 1-cup molds. Chill overnight in the refrigerator.
4. Make the lemon mayonnaise: Whisk the mayonnaise and lemon juice together in a small bowl; chill.
5. Place a lettuce leaf on each of six small plates. Unmold the gelatin onto the lettuce and spoon a little lemon mayonnaise on top of each serving.
Unmolding a Molded Salad
First, sprinkle a few drops of water in the bottom of the mold; you can also accomplish the same thing if you rinse the mold with cold water but don’t dry it. (I know this doesn’t seem logical, but it really works.) Add your gelatin mixture and chill. When the gelatin is well and truly set, run the tip of a sharp knife around the edge, between the salad and the mold itself; your goal is to break the vacuum and allow some air in.
Next, put a serving plate (or saucer, if you’re using individual molds) on top, hold it tightly, and turn the whole shebang upside down. Wet a dish towel with hot water, wring it out, and hold it against the mold for about 10 seconds. Shimmy the mold gently, and lift. If the mold doesn’t come off cleanly, repeat the wet dish towel for a few more seconds. But resist the temptation to go longer; if the gelatin melts, there’s no fixing it.
Salads for Fall
Solidarity Salad
Recipe from Trudy Ludwig, Soup and Solidarity , Portland, Oregon
Serves 6
This salad has a wonderful mix of flavors — some sweet, some savory, some tangy — and textures. Plus it’s packed with protein from eggs, cheese, and nuts. And Trudy’s dressing is marvelous.
Ingredients
1 (10-ounce) bag mixed salad greens
1 ⁄ 3 cup candied pecans or walnuts (see facing page)
4–6 ounces crumbled feta cheese
1 avocado, peeled, pitted, and diced
1 ⁄ 2 English cucumber, partially peeled and diced
1 ⁄ 2 red onion, cut in half lengthwise and thinly sliced
1 yellow
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