5th December 2007

    Sweet Potato-Bourbon Pie

    Another catch-up post; Lisa made this as an alternative addition to the usual pumpkin pie at Thanksgiving. This recipe comes from Cooking Light; the crust was somewhat of a disappointment, but we loved, loved, loved the filling.

    Lisa says:

    What’s this “we”? Not all of us loved the filling.

    Chris says:

    What? You’re nuts — I was stealing leftovers every time I walked by the fridge. How can you not like it? It has *bourbon* in it!

    Lisa says:

    I didn’t like the consistency; I think I should have blended it a bit more. I wanted it smoother. And I hated the crust. Stupid Cooking Light.

    Chris says:

    I think if you made it the exact same way but just used a ready-made pie crust it would be perfect.

    Lisa says:

    *Maybe*. I just wish we had more of those brussels sprouts.

    Chris says:

    …or you could make it the same way except leave everything out but the bourbon, and instead of slicing it you could just pour it in a glass.

    Sweet Potato-Bourbon Pie
    —————-
    2 tablespoons sugar
    2 tablespoons stick margarine
    1/4 teaspoon salt
    1 ounce block-style fat-free cream cheese (about 4 teaspoons)
    1 teaspoon vanilla extract
    1 large egg
    1 1/4 cups all-purpose flour
    4 medium sweet potatoes (about 2 1/4 pounds)
    3/4 cup packed brown sugar
    3 tablespoons bourbon or 1/4 teaspoon rum extract and 3 tablespoons water
    2 tablespoons stick margarine
    2 teaspoons vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    2 large eggs
    Cooking spray
    2 teaspoons water
    1 large egg white, lightly beaten
    1/4 cup chopped pecans
    Preparation
    Preheat oven to 400°.

    Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light and creamy. Add vanilla and 1 egg; beat well. Gradually add flour, beating at low speed until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 1 hour.

    While dough chills, bake sweet potatoes. Bake at 400° for 55 minutes or until very tender. Cool. Reduce oven temperature to 350°. Peel potatoes; place potato pulp, brown sugar, and next 8 ingredients (brown sugar through eggs) in a large bowl. Beat at medium speed of a mixer until smooth; set aside.

    Roll dough, still covered, into an 11-inch circle. Remove 1 sheet of plastic wrap, and fit dough into a 9-inch tart pan coated with cooking spray. Remove top sheet of plastic wrap. Spoon potato mixture into prepared crust. Combine 2 teaspoons water and egg white, and brush edges of dough with egg white mixture. Sprinkle potato mixture with chopped pecans. Bake tart at 350° for 1 hour or until puffy and set. Cool on a wire rack.

    10 servings

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    posted in Desserts | 0 Comments

    5th December 2007

    Asparagus Rolls with Herbed Butter Sauce


    Playing catch-up; Abbie actually cooked these for our Thanksgiving feast! They were delicious — asparagus is rolled in phyllo dough, baked, and smothered with butter. Sounds healthy, right? C’mon, it’s veggies!

    Abbie says:

    Don’t forget to brush more butter on the top! Mmmm… butter…

    Chris says:

    These are awesome, but I can’t wait until later! You know what they say about asparagus

    Lisa says:

    DON’T say it.

    Chris says:

    Don’t have to; linked it.

    Rolls:
    1 pkg phyllo pastry, thawed
    4 tablespoons melted butter
    16 young asparagus spears, trimmed (not cooked!)

    Sauce:
    2 shallots, finely chopped
    1 bay leaf
    2/3 cup dry white wine
    12 tablespoons (1.5 sticks) butter, softened
    1 tablespoon chopped fresh herbs (whatever you like – I used thyme, parsley, garlic and dill)
    salt & pepper
    chopped chives for garnish

    Preheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge to give it a wedge shape.
    Lay 4 asparagus spears on top at the longest edge and roll up toward the shortest edge. Repeat for each roll.
    Put the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake for 8 minutes or until golden brown.
    Meanwhile, put the shallots, bay leaf and wine in a pan. Cover and cook over high heat until the wine is reduced to 3 – 4 tablespoons.
    Strain the wine mixture into a bowl. Whisk in the butter a little at a time until sauce is smooth and glossy. Stir in the herbs and salt & pepper to taste. Keep sauce warm until rolls are out of the oven. Serve with sauce on the side or drizzled over the rolls. Or both! Mmm, butter.

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    posted in Sides | 3 Comments

    22nd November 2007

    Golden-Crusted Brussels Sprouts

    Lisa has been trying to convince me to make this brussels sprouts dish that she found on Heidi’s 101 Cookbooks site, and since we had at least one other sprout-lover (Abbie) coming over for Thanksgiving, I decided to give this one a try. The verdict? Pretty gouda! The sprouts never get mushy and don’t really have that bitter taste. However, in my stubbornness to continue hating brussels sprouts, I’m just going to refer to these as tiny cabbages instead.

    Abbie says:

    Look at you makin’ brussels sprouts — I’m so happy and proud!

    Lisa says:

    I think this was my favorite dish of the night!

    Golden-Crusted Brussels Sprouts
    ——————————-
    24 small brussels sprouts
    1 tablespoon extra-virgin olive oil, plus more for rubbing
    sea salt and freshly ground black pepper
    1/4 cup grated gouda

    Wash the brussels sprouts, removing any wilted outer leaves. Cut in half lengthwise and rub each half with olive oil, keeping it whole.
    Heat 1 tbsp of olive oil in your largest skillet over medium heat. Place the brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for about 5 minutes, or until lightly browned and just tender.
    Uncover, turn the heat to high, and cook until the flat sides are deep brown and caramelized. Use a spatula or shake the pan to get a couple of the rounded sides browned. Season with more salt, pepper, and the grated cheese. Serve immediately.

    4 Servings

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    posted in Sides | 3 Comments

    22nd November 2007

    Sangria

    Hooray, an excuse to make Sangria — friends coming over for some early-afternoon eatin’ on Thanksgivin’!

    Chris says:

    Hey, this hits the spot! More please.

    Lisa says:

    Wow, I love that picture you took! By the way, make sure people know I doubled the recipe shown below.

    Sangria
    ——-
    1 orange
    1 lemon
    1 lime
    1/4 cup sugar
    1 750-ml bottle chilled red wine
    2 cups orange juice
    1/4 cup triple sec
    1/4 cup brandy

    Slice the fruit, then mash at the bottom with the sugar. Add the wine, orange juice, triple sec, and brandy, and chill. Serve over ice, and garnish with additional fruit.

    Makes 5 1/2 cups

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    posted in Beverages | 6 Comments

    22nd November 2007

    Borani (Spinach and Yogurt Dip)

    The first dish of the day for our Thanksgiving feast was Borani, a Persian spinach and yogurt dip. This recipe comes from The Moosewood Restaurant Cooks at Home cookbook.

    Lisa says:

    This is delicious! And even better after it’s been chilled.

    Chris says:

    Yeah I really like this — next time we have people over I’ll have to make it again, but double the recipe. Hey, I’m thirsty.

    Lisa says:

    Good thing I made Sangria!

    Borani
    ——
    1 bunch fresh spinach, well rinsed, stemmed, and chopped
    1 cup chopped onions
    3 scallions, chopped
    1 clove garlic, minced
    1/4 cup olive oil
    1 tbsp minced fresh dill
    1/3 cup feta cheese
    2 tbsp light plain yogurt
    salt and ground pepper to taste

    After rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.
    Saute the onions, scallions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach and dill and heat for about 2 minutes. Use a slotted spoon to press out any extra liquid and transfer to a bowl. Stir in the feta and yogurt and add salt and pepper to taste. Chill for at least an hour.
    Serve with bread or pita.

    Makes approx. 2 cups

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    posted in Appetizers, Moosewood Cooks at Home | 9 Comments


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