Smoked Paprika Lamb Chops
with Fresh Grape Sauce
1 teaspoon smoked paprika
1 teaspoon kosher salt, plus additional, to taste, divided
1/2 teaspoon freshly ground black pepper, plus additional, to taste, divided
4 boneless sirloin leg lamb chops (3/4-inch thick each, about 1 1/2 pounds total)
1 tablespoon olive oil
3/4 cup dry riesling wine
2 shallots, minced
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme
1 1/2 cups seedless Grapes from California, rinsed
1 tablespoon unsalted butter
In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.
In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm.
In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes. Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.
Nutritional information per serving: 359 calories; 31 g protein; 14 g carbohydrates; 17 g fat (42% calories from fat); 105 mg cholesterol; 565 mg sodium; .9 g fiber.
Brulee Pumpkin Pie
Prep time: 45 minutes Cook time: 1 hour Servings: 8
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
8 tablespoons Country Crock Plant Butter, cold and cut into cubes
2 tablespoons chilled vegetable shortening, cut into pieces
4 tablespoons ice water
1/2 cup maple syrup
1 tablespoon vanilla
1 can (15 ounces) pumpkin puree
1/4 cup coconut cream
1 cup Country Crock Plant Cream
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1/8 teaspoon ground clove
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons white granulated sugar
2 cups Country Crock Plant Cream, chilled
1/4 cup powdered sugar
2 teaspoons vanilla extract
To make pie crust: Preheat oven to 350 F.
In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
With food processor running, add ice water. Process until mixture clumps together.
On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
Before serving, sprinkle pie with white sugar and, using kitchen torch, brulee until sugar is melted and dark brown.
To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
Slice and serve with whipped topping.