Courtesy of Cooking Light
Active Time: 20 Mins
Total Time: 55 Mins
Yield: Serves 12 (serving size: 1 potato stack)
Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.
1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
Preheat oven to 375°F.
Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.
Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.
Preheat broiler to high.
Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.
16 oz shelled frozen edamame, thawed
12 oz fresh green beans
12 oz fresh peas
12 oz fresh sugar snap peas
1/2 bread crumbs
2 tablespoons olive oil
.75 oz fresh mint
Open edamame, set aside. Slice beans diagonally, steam for 5 minutes. Add edamame, peas and sugar snaps, steam for another 7-10 minutes or until tender.
Heat oil in skillet, tossing bread crumbs until golden brown. Finely chop half of mint. Zest and juice lime into bread crumbs. Lightly salt and pepper.
Place vegetables in warm serving platter, sprinkle with 2 tablespoons lime juice and the bread crumb mixture. Garnish with remaining mint.
From Chef Diana Penn of Bakeology 101
26.5 oz can of pumpkin puree
1 oz pastry flour
5 grams cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon ground cloves
5 grams salt
10 oz brown sugar
2 oz honey
10 oz eggs (4-5)
20 oz milk
2 raw 9″ pie crusts
Whisk flour, cinnamon, nutmeg, ginger, cloves and salt in small bowl. Place pumpkin with in mixer paddle attachment. Beat in spice blend on low for 2 min. Add brown sugar and honey, mix on medium for 2 min. Stop and scrape sides.
Whisk eggs in bowl. Slowly add half of eggs to pumpkin at medium speed. Stop and scrape. Repeat with remaining eggs. Mix on low and slowly add milk until combined.
Remove attachment and allow custard to rest at room temperature for 35 minutes. Prepare 2 pie crusts. Preheat 400 degrees.
Quickly whisk custard by hand and divide into crusts. Bake for 20 minutes at 400. Reduce temperature to 225 and bake for 25-30 minutes. Remove and cool.
1 pacakages yeast
2 tablespoons sugar
1/2-3/4 cup warm water
1/2 pound butter, room temp.
2 egg yolks, room temp.
2 whole eggs, room temp.
6 oz. sour cream, room temp.
5+ cups flour
1/2 teaspoon salt
1 cup sugar
Activate yeast with 2 tablespoons sugar and water, set aside. Blend eggs, butter, sour cream. Add yeast. Mix flour, salt and sugar. Combine with wet and mix.
Mix in saucepan on low 2-4 tablespoon butter and 4lbs poppyseed, about 1 cup milk, 2 egg yolks.
Preheat 350˚. Divide into 4 rolls, let rise 30 minutes. Bake 45 min-1hour.
1 c butter
2 c flour
4 T sugar
2 t vanilla
2 c finely chopped pecans
Cream butter and sugar. Add flour, vanilla, and pecans.
Roll into balls and bake on an ungreased cookie sheet at 350 for 30-45 minutes.
Roll in confectioners sugar while still slightly warm, then cool and roll again.
From the Hangen Kitchen.
via Bon Appetit
1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.