Hi everyone! I will be signing off until Sunday to engage in some thanksgiving festivities! I wanted to send you off with some beautiful table setting ideas for your Thanksgiving and also with some delicious recipes!
I hope you all have an amazing holiday, I am thankful for all of you!
-Alex
Stuffed Sweet Potatoes with Pecan and Marhsmallow Streusel
Ingredients
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows
Directions
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
1 large sweet potato
1 white onion, peeled and coarse chopped
2 tbsp butter
1 large carrot, peeled and boiled until soft, reserve 1/2 cup boiling liquid
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp clove
1/4 cup bread crumbs
Salt and pepper to taste
12 sheets phyllo pastry
1/2 cup clarified butter
1 cup balsamic vinegar
1/2 cup hazelnuts, lightly roasted
Step 2: While squash is cooking, gently sweat the onions in the butter until soft.
Step 3: Purée carrot and onion together with maple syrup adding some of reserved boiling liquid if necessary to make it smooth.
Step 4: Scoop out cooled squash and sweet potato into a mixing bowl, add carrot and onion, spices and bread crumbs, and blend evenly.
Step 5: Lay out a sheet of phyllo and brush with the butter then layer another sheet on top gently pressing down repeating the process until it is four layers thick.
Step 6: Using a miniature muffin tin as a guide, cut the layered phyllo into squares 1" larger than the holes.
Step 7: Press the squares into the tin folding the corners to the centre.
Step 8: Bake in a 350°F oven for 8–10 minutes or until golden brown.
Step 9: Bring balsamic to a boil, reduce heat to medium and simmer until volume has decreased by 30%. Let cool. Will keep refrigerated for several weeks.
Step 10: Spoon or pipe filling into cooked phyllo shells, top with hazelnuts and gently warm in oven for 3 minutes. Remove and top with reduced balsamic.
Makes 24 tartlettes
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.
Butternut Squash Tartlettes
Ingredients:
1 butternut squash, halved and seeds removed1 large sweet potato
1 white onion, peeled and coarse chopped
2 tbsp butter
1 large carrot, peeled and boiled until soft, reserve 1/2 cup boiling liquid
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp clove
1/4 cup bread crumbs
Salt and pepper to taste
12 sheets phyllo pastry
1/2 cup clarified butter
1 cup balsamic vinegar
1/2 cup hazelnuts, lightly roasted
Instructions:
Step 1: Roast sweet potato and squash in 350°F oven for 45 minutes or until soft, remove and let cool.Step 2: While squash is cooking, gently sweat the onions in the butter until soft.
Step 3: Purée carrot and onion together with maple syrup adding some of reserved boiling liquid if necessary to make it smooth.
Step 4: Scoop out cooled squash and sweet potato into a mixing bowl, add carrot and onion, spices and bread crumbs, and blend evenly.
Step 5: Lay out a sheet of phyllo and brush with the butter then layer another sheet on top gently pressing down repeating the process until it is four layers thick.
Step 6: Using a miniature muffin tin as a guide, cut the layered phyllo into squares 1" larger than the holes.
Step 7: Press the squares into the tin folding the corners to the centre.
Step 8: Bake in a 350°F oven for 8–10 minutes or until golden brown.
Step 9: Bring balsamic to a boil, reduce heat to medium and simmer until volume has decreased by 30%. Let cool. Will keep refrigerated for several weeks.
Step 10: Spoon or pipe filling into cooked phyllo shells, top with hazelnuts and gently warm in oven for 3 minutes. Remove and top with reduced balsamic.
Makes 24 tartlettes
*Images via Google, Recipes via Food Network and House and Home
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