Here’s a great Christmas side dish. You’ve got sweet, salty and buttery all one 1 plate. Does it get any better?
Roasted sweet potatoes and apples in maple sage butter print(4-6 servings)
- 2lbs of sweet potatoes, peeled and cut into wedges
- Olive oil
- Salt and ground black pepper
- 2 medium gala apples, peeled, cored and cut into wedges
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon pure maple syrup
- Preheat oven to 475 degrees F
- In a mixing bowl, add the potatoes and drizzle with olive oil, salt and pepper. Mix until coated.
- Spread onto a sheet pan and roast for 10 minutes.
- Turn the potatoes and continue roasting for another 5 minutes.
- Meanwhile, in a large skillet, over medium heat melt the unsalted butter and add the apples. Sauté until brown on 1 side, turn and brown on the other side.
- Add the chopped sage and maple syrup, transfer to a mixing bowl.
- Remove the potatoes from the oven and add to the apples, stir until the potatoes are covered with the maple butter.
Tis the season for cranberry’s, those pretty little berries are everywhere. If you’ve ever been tempted while cooking to pop one of those juicy looking berries into your mouth, DON’T! You will be puckered up for some time and regret it forever.
Again, I go back to my from scratch theory, if you are in the supermarket you can easily pick up the 4 ingredients for this easy recipe than pick up cans of the pre-made cranberry sauce. You can wow your dinner guests with this home made recipe that looks like it had to stew for hours and tastes oh, so much better.
Ingredients (4-6 servings) metric conversion print recipe
- 12oz fresh cranberries, washed and sorted for mushy or bad ones
- 1 cup fine sugar
- 1 teaspoon fresh orange zest
- 1 cup fresh orange juice
- In a medium saucepan add all the ingredients.
- As the liquid starts to heat up, you will hear popping, that’s just the skins of the cranberries.
- Bring to a boil, reduce heat and simmer for 10 minutes, or until you see the cranberries start to break down.
- If you see that some of the cranberries are not softening or haven’t popped, give them a little help by mashing them with your spoon.
- Remove from the heat and transfer to a bowl and allow to cool.
- The sauce will thicken as it cools.
Yukon gold potatoes make the creamiest mashed potatoes. What I like is they have thin skins and it’s nice to keep the skin on for the nutrients, so as you mash the potatoes, the skins seem to disintegrate into the potato. I’m always looking for new ways to spruce up regular mash, I’ve added turnip or rutabaga and parsnip. In this case, to go with last nights roast chicken dinner (recipe), I decided to add a sweet potato into the mix.
The combination of the creamy yukon gold potato and the sweetness of the sweet potato had me snacking on it (I mean, I was testing for seasoning), before dinner was even served. This mash is so comforting, I could have made a meal of it all by itself.
Ingredients (4 servings) metric conversion print recipe
- 1lb dutch yellow potatoes
- 1 large sweet potato
- 2 tablespoons of whipped butter (or regular if that is what you have)
- Ground black pepper
- Peel the sweet potato and cut into cubes.
- Quarter the dutch gold potatoes, no need to peel, there’s nutrients in the peel, but you can if you don’t like it.
- Add to a large pot of salted cold water, the potatoes will cook evenly if you start them in cold water.
- Boil the potatoes for 10-12 minutes until tender and drain.
- Return them to the pan to dry up any water that might be left.
- Press the potatoes through a potato ricer into a large bowl, add the whipped butter but you can use regular butter. No need to add salt, there is salt in the butter, but you can if you wish.
- Add the ground black pepper and mix. If you find the potatoes are dry, you can add warm milk or broth, add in small amounts so you don’t make them too wet.
Other recipes you might enjoy:
I like to cook Italian food, which is good because I’m married to a Sicilian and a favorite appetizer of ours is bruschetta. Since this is a ‘raw’ dish I don’t like to add chopped garlic into the tomato mixture because to bite down on raw garlic is too overpowering
and takes away the sweet flavor of the tomatoes. Instead, I like to rub a garlic clove over the crispy bread when it comes out of the oven. My local grocery store carries a variety of tomato called Kumato, it’s what they call a ‘brown tomato’. Second to heirlooms, this is the sweetest. most tasty tomato that I have tried. The Kumato was developed in Spain and is now grown in Belgium, Netherlands, Turkey, Greece, Switzerland and Canada. They even have a website Kumato.com.
Where that may sound a little strange since tomatoes are usually red, I find the Kumato never has a the ‘mealy’ quality that tomatoes usually get and the Kumato is juicy and sweet year round.
For this bruschetta recipe, I topped the tomatoes with crispy prosciutto to add a nice crispy salty bite.
Ingredients (serves 4) metric conversion print recipe
- 4 medium Kumato tomatoes (or vine tomatoes), chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 slices Prosciutto de Parma
- 1 ciabatta loaf, sliced
- Olive oil
- 1 clove garlic, peeled
- Preheat oven to 350 degrees F
- In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
- Mix and let sit for about 20 minutes so the flavors can meld.
- Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
- Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
- Remove the foil from the sheet pan and allow them cool on the foil.
- Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
- Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
- Remove the ciabatta slices from the oven and allow to cool.
- When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
- Top with the chopped tomato and basil mixture.
- Take the slices of prosciutto and crumble over tomatoes.
Pumpkin season is not over yet. This comforting pumpkin risotto is creamy and satisfying and a perfect match for the sweetness of acorn squash. And with the addition of sage, has all the tastes of the season.
Read more »