Sweet Potato Mini Tarts

Sweet Potato Mini Tarts

by | Nov 21, 2018 | Appetizers

These sweet potato tarts can be a perfect Thanksgiving Leftover Makeover using cooked sweet potatoes. Great as an appetizer or snack, they are simple to make using frozen fillo dough cups filled with a quick and easy sweet potato mixture. Then finished with pecan topping and marshmallows, they are baked up to crunchy perfection in under 15 minutes.

INGREDIENTS
30 fillo dough cups
1 cup mashed sweet potatoes
2 tablespoons dark brown sugar
3 tablespoons melted butter
2 tablespoons heavy cream
¼ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon grated nutmeg
¼  teaspoon kosher salt
1 egg, lightly beaten

Topping
¼ cup flour
¼ cup packed dark brown sugar
2 tablespoons chopped pecans
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, cubed and chilled
¼ cup mini marshmallows

Preheat oven to 350⁰F. Put fillo dough cups on a parchment-lined baking sheet. Combine the sweet potatoes, brown sugar, butter, cream, vanilla, cinnamon, nutmeg, salt, and egg. Fill each cup ¾ full of the sweet potato filling. 

To make the topping: Combine the flour, sugar, pecans, salt, and butter, Top each with one teaspoon topping and a couple of marshmallows. Bake until marshmallows are lightly browned, 12-15 minutes. Serve immediately.

Cranberry Cider Cake

Cranberry Cider Cake

by | Nov 19, 2018 | Desserts

Save some extra cranberry relish for this Thanksgiving Leftover Makeover moist tender cake. Full of warm winter spices, this delicious cider cake recipe converts leftover cranberry relish to an easy, tasty dessert.

INGREDIENTS
For the cake:
⅔  cup granulated sugar
⅔  packed cup dark brown sugar
½  cup grapeseed or canola oil
2 large eggs, room temperature
½ cup sour cream, room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½  teaspoon ground cardamom
1 teaspoon ground cinnamon
⅛ teaspoon ground clove
¾  teaspoon kosher salt
⅔  cup boiled cider or apple cider
1 cup homemade or high-quality cranberry sauce or relish (we used Williams Sonoma New England Style Cranberry Relish)
1 tablespoon maple syrup

For the glaze:
1 cup confectioners’ sugar, sifted
Pinch kosher salt
1 tablespoon unsalted butter, melted
1-2 tablespoons whole milk, more if needed
1 teaspoon pure vanilla extract

INSTRUCTIONS
Make the cake:
Position a rack in the center of the oven, and heat the oven to 350˚F. Line an 8×8” baking pan with parchment paper on the bottom and up two sides with some overhang. Butter and flour the pan and parchment paper, tapping out any extra flour.

In a medium bowl, whisk together the sugars and oil. Add the eggs, one at a time, whisking until completely combined. Whisk in the sour cream and vanilla. In a separate bowl, whisk the flour, baking soda, cardamom, cinnamon, clove, and salt. Using a wooden spoon, stir one-third of the flour mixture into the sugar mixture, and add one-half of the cider. Repeat with the remaining flour and cider, ending with the flour, and stir until the batter is smooth.

Whisk the cranberry relish with the maple syrup. Scrape the cake batter into the prepared pan, then evenly drop in teaspoons the cranberry mixture into the batter. Place the cake in the oven bake for 40-45 minutes or until a cake tester comes out clean in the center. Let the cake cool on a rack for about 15 minutes. Using the parchment overhang, remove from the pan. Remove the parchment then cool completely.

Make the glaze:
Stir together sugar and salt in a small bowl. Whisk together butter, 1 tablespoon milk, and vanilla. Add the sugar and stir until a mixture forms into smooth paste adding more milk if needed. Drizzle over the cake.

Pumpkin Gelato With Gingersnaps

Pumpkin Gelato With Gingersnaps

by | Nov 12, 2018 | Frozen Desserts

Sure, it’s cold outside. But we’re still eating frozen dessert because nothing beats the combination of freshly-made smooth and creamy pumpkin gelato and crunchy crushed gingersnap cookies. So get out that homemade ice cream freezer and join us. You won’t be sorry.

INGREDIENTS
1 cup pumpkin purée
1 1/2 cups whole milk
1 cups heavy cream
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
1 tablespoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 tablespoons maple syrup
Crushed gingersnaps

INSTRUCTIONS
Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions. Set a small metal bowl into a large bowl filled with ice.

Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.

Beat together the egg yolks and sugars until light and airy.

Slowly add half the warm pumpkin mixture into the egg yolk mixture, whisking to temper the warm mixture into the eggs. Pour the yolk/pumpkin mixture back into the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon. It should register between 170°F and 180°F on a digital thermometer.

Pour the mixture into the small bowl set into the large bowl filled with ice; occasionally stir to cool the mixture, then refrigerate overnight.

The next day, transfer the custard to an ice cream maker. Freeze according to the manufacturer’s instructions. When frozen, transfer to a container in thirds while layering in the maple syrup and crushed ginger snaps. Freeze for 3-4 hours before serving. Makes about 1 quart.

Southern-style Chicken and Dumplings

Southern-style Chicken and Dumplings

by | Nov 6, 2018 | Entrees, Soups

Baby, it’s cold outside! Keep warm with a bowl of delicious southern-style Chicken and Dumplings made with light, fluffy dumplings in a rich broth loaded with chicken, vegetables, and fresh herbs. It’s pure southern comfort in a bowl.

6 tablespoons butter
1 large onion, small dice
6 medium carrots, peeled, cut crosswise into thin rounds
2 ribs of celery cut into small dice
2 tablespoons fresh thyme, divided
2 ¼ cups flour, divided
2 boxes sodium free chicken stock
Kosher salt and
freshly ground pepper
8 boneless, skinless chicken thighs, cut into thin strips
2 tablespoons chopped fresh parsley
2 teaspoons baking powder
4 tablespoons chilled vegetable shortening, cut into cubes
1 cup whole milk

In a 5- to 6-quart heavy pot with a tight-fitting lid, heat butter over medium. Add onion, carrots, celery and 1 tablespoon of fresh thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, constantly stirring; season with salt and pepper. Nestle chicken and parsley in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

To make the dumplings: In a medium bowl, whisk together remaining 2 cup flours, baking powder, and 1 teaspoon salt. Using a pastry cutter or two knives, cut in the shortening into the flour until the flour is just mealy. Gradually stir in the remaining thyme and milk until the dough just holds together to form a moist and soft batter.

Drop the batter by rounded tablespoons in the simmering liquid, keeping them spaced apart. Simmer uncovered for 10 minutes, then cover and simmer until chicken is tender and dumplings are firm 10 minutes. Makes 10 servings.