sweet potato meringue tart

unnamed (7)

Again, straying away from the classics! We love the idea of replacing the traditional sweet potato casserole with this yummy dessert. It provides nearly all the same flavors, but is certainly a departure from the norm. We bet your guests will be oohing and aahing!

Sweet Potato Meringue Tart

Makes: 8-10 servings
Total Time: 4 hours

Ingredients:
for the crust-

  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • 1 large egg
  • ½ teaspoon vanilla

for the filling-

  • 4 (8oz) sweet potatoes, peeled and cut into chunks
  • ½ cup dark brown sugar
  • 3 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  • ½ cup heavy cream

for the meringue-

  • 1 cup granulated sugar
  • 1/3 cup water
  • 3 large egg whites
  • Pinch of salt
  • 1 teaspoon vanilla extract

Directions
To make the tart dough – add flour, sugar and salt in a food processor and pulse a few
seconds, until combined. Add butter and pulse until mixture is crumbly and resembles coarse meal. Add egg and vanilla and pulse until the dough no longer looks dry and starts to stick together. Be careful not to pulse too much, the dough should still be crumbly.

Turn the dough onto a lightly floured surface and form into a ball. Flatten slightly with your hands to form a disc. Then wrap in plastic. Refrigerate for at least 1 hour. At this point the dough can be refrigerated up to 3 days or frozen up to one month.

After at least one hour, take the dough out of the fridge and let sit on the counter for 5
minutes. Then roll out on a lightly floured surface to an 11-inch circle. Gently transfer to a 9-inch tart pan and press in firmly. Use a knife to trim away the excess then cover with plastic and place in the freezer for about 30 minutes. Freezing the dough will help with shrinkage while baking.

Preheat the oven to 375°F.

Cover the crust with parchment or aluminum foil and fill with pie weights or dried beans. Blind bake for 20 minutes then remove and let cool on a wire rack.

Turn oven down to 325°F.

Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Transfer to a bowl and let cool.

Transfer cooled sweet potato to a clean food processor bowl and puree until smooth. Add
brown sugar, eggs, vanilla and bourbon and pulse until blended. Add cream and blend until incorporated.

Pour filling into the crust and bake for 45-50 minutes, until set and the top looks dry. Remove from oven and let cool completely.

Preheat the broiler.

In a small saucepan, combine the granulated sugar and water. Bring to a boil then cook over high heat without stirring until a candy thermometer registers 240°. This should take about 5 minutes. Meanwhile, beat egg whites in the bowl of a stand mixer with salt until soft peaks form. Slowly drizzle in the hot syrup and beat at high speed until the egg whites are stiff, glossy and warm to the touch. Add in vanilla and beat until incorporated.

Mound the meringue over the pie, swirling decoratively. Broil the pie for about 30 seconds until the meringue is lightly browned. Cut into slices and serve.

Advertisements

garlic herb pork roast

unnamed (6)

You read that right, we’re talking about a main that isn’t turkey! We know and agree that turkey is a mainstay on the Thanksgiving table, but sometimes the crowd size requires multiple proteins or you may just feel a little adventurous this year! Either way, this recipe certainly gives turkey a run for its money with the savory herbs and roasted garlic.

Rosemary Garlic Pork Roast

Makes: 6-8 servings
Total Time: 1.5 hours + marinating time

Ingredients:

  • 3 lbs. pork tenderloin
  • ½ cup olive oil
  • 1 ½ tablespoons fresh thyme, stems removed
  • 1 ½ tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • Zest and juice from 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 2 bulbs garlic, cut in half
  • Rosemary sprigs

Directions
Combine the olive oil, thyme, rosemary, parsley, garlic, Dijon, lemon zest, lemon juice, salt and pepper in a large resealable bag. Add the pork and turn to coat. Squeeze out the air and seal the bag. Marinate in the refrigerator for at least 3 hours or overnight. Preheat the oven to 400°F and remove the pork from marinade and dispose of bag.

Heat 3 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown. Add garlic bulbs and rosemary sprigs to the pan and transfer to the oven to roast for 70-80 minutes or until the internal temperature reaches 145°-155°F.

Remove from the oven and place on a cutting board. Cover with aluminum and let rest for at least 15 minutes before cutting and serving. Serve with roasted garlic.

garlicky green beans

unnamed (5)

Whether you’re looking for a simple side to complement everything at the table or maybe you’re in a crunch for a last minute recipe to contribute — this is the recipe for you. Fast, simple and quite delicious this veggie side dish is sure to be a crowd pleaser! The homemade crunchy onions are certainly our favorite part, but if you’re in a serious time crunch we won’t tell if you buy them instead!

Garlicky Green Beans with Crispy Onions

Makes: 6 servings
Total Time: 25 minutes

Ingredients:

  • 1 large yellow onion, halved and thinly sliced
  • ¼ cup all-purpose flour
  •  2 tablespoons panko
  •  ½ teaspoon salt
  • Freshly ground black pepper
  • Canola oil
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 lb green beans, trimmed
  • ½ cup chicken broth
  • Freshly ground black pepper
  • Kosher salt
  • 1 cup Parmesan

Directions
In a large mixing bowl, toss the onions with flour, breadcrumbs, salt and pepper. Shake onions in your hand to discard excess flour.

Heat ½-inch of oil in a 12-inch cast iron skillet until very hot. You can drop a splash of water in to test, if it’s hot enough the water will hiss.

Add onions a handful at a time and fry until a light golden brown. Remove with a large slotted spoon, shaking off a bit of oil and spread on paper towels to drain. Repeat with remaining onions. Set aside until needed.

Heat a large sauté pan over medium-high heat. Melt butter with garlic and cook for 1 minute. Add green beans and broth. Season with salt and pepper.

Cover with lid to steam, cook until al dente, about 5-7 minutes. Sprinkle with Parmesan and cover again until melted.

Top with onions and serve immediately.

Time to set the table!

unnamed

The food filled day we’ve all been waiting for is almost here and you better believe we’re brainstorming our menu, planning our centerpieces and daydreaming about the mouth-watering dishes to come! This week we’re sharing some classic (and not so classic) recipes, as well as some tips to make hosting (or attending!) Thanksgiving dinner a breeze!

unnamed (2)

cake batter cookie bars

unnamed (17)

One word: SPRINKLES. Need we say more? Probably not, but these yummy bars, are a great treat that all ages can partake in making! From whisking, to using appliances, putting them in the oven to frosting…these bars have it all! Not to mention, how sweet the end result will be. We have a feeling the kids will be running to the kitchen for these.

Cake Batter Cookie Bars
Makes: 18 bars
Total Time: 45 minutes

Ingredients

cookie bars-
• ½ cup (1 stick) butter, at room temperature
• ½ cup sugar
• ¾ cup brown sugar, lightly packed
• 2 eggs
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup yellow cake mix
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sprinkles

frosting
• 1 cup (2 sticks) butter, at room temperature
• 3 cups powdered sugar
• pinch of salt
• 1 teaspoon vanilla
• 2-3 tablespoons heavy cream
• sprinkles for decorating

Directions
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Coat with butter and set aside.

In a large bowl (or the bowl of an electric mixer) whisk together the butter and both sugars until light and fluffy. Add eggs, one at a time whisking until incorporated. Add vanilla and mix.

In a small bowl combine flour, cake mix, baking powder and salt. Mix and then slowly add to butter/sugar mixture. Stir in sprinkles.

Spread batter evenly in prepared pan. Bake 22-24 minutes or until lightly brown. Remove from oven and let cookie bars cool completely in the pan.

To make the frosting, cream butter in the bowl of an electric mixer until pale and fluffy. Add 1 cup powdered sugar. Beat for several minutes, then add remaining powdered sugar, salt and vanilla. Beat until light and fluffy. Use heavy cream to thin as needed.

Spread frosting evenly over cooled bars and top with sprinkles.

homemade pizza roll-ups

unnamed (16)

This recipe combines a well-known and familiar meal with a homemade aspect — something that is incredibly important especially when it comes to getting your picky eaters in the kitchen. We recommend letting the kids dive into making their own pizza dough, but of course, feel free to pick up some pre-made dough for a quicker turnaround.

Homemade Pizza Roll-Ups
Makes: about 24 roll-ups
Total Time: 45 minutes

Ingredients
dough
• 1 ½ cups warm water
• 1 tablespoon honey
• 2 tablespoons olive oil
• 4 teaspoons instant yeast
• 1 ½ teaspoons salt
• 3 ½ – 4 cups flour

filling
• 2 ½ – 3 cups pizza sauce
• 8 ounces mozzarella cheese, freshly shredded
• 5 ounces pepperoni, chopped
• ¼ cup freshly grated Parmesan cheese

Directions
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.

To make the dough, stir together the water, honey, olive oil, yeast, salt and 1 cup of flour in a large bowl with a wooden spoon (or an electric mixer fitted with the dough hook). Continue adding flour while stirring (or mixing on low), until the dough starts to come together and no longer sticks to the sides of the bowl. It should start to form a soft, smooth ball. At this point, knead for 3-4 minutes with your hands. Cover the bowl, and let rest for 10-15 minutes.

After letting it rest, separate the dough into two pieces. On a lightly floured surface, roll out one portion of the dough into a thin rectangle about 14×10 inches.

Spread ½ – ¾ cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella and then half of the chopped pepperoni. Starting on the long side, begin to roll it up, just like making cinnamon rolls. At the end, pinch together the seam to close.

Cut the dough into 1-inch sections with a serrated knife and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining dough.

Once all the rolls are on the baking sheet, sprinkle evenly with parmesan cheese and bake for 15-20 minutes until golden.

Serve with extra pizza sauce for dipping.

homemade blueberry muffins

unnamed (15)

Muffins are a great place to start with kids in the kitchen! They’re simple and typically well loved. Let the kiddos give you some creative input by allowing them to brainstorm ideas for substitutions or additions. Maybe adding in a few chocolate chips? Topping with an oat crumble? Using half blueberries, half blackberries? We love them all! We bet you’ll love what they come up with and how creative they can be!

Blueberry Muffins
Makes: 12 muffins
Total Time: 45 minutes

Ingredients
• 1 cup granulated sugar
• ½ cup butter, softened
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk
• 1 ½ cups fresh blueberries
• 3 tablespoons turbinado sugar

Directions
Preheat oven to 375°F and grease 12 muffin cups or line with muffin liners.

In the bowl of an electric mixer, cream the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and whisk to combine.

Sift together the flour, salt and baking powder. Gradually add to the butter mixture alternating with the milk. Fold in the blueberries with a spatula until evenly distributed, making sure not to overmix.

Fill muffin cups to the top and sprinkle with turbinado sugar. Bake for 30-35 minutes thentransfer to a rack to cool completely.