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

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)

a little sprinkle of sweetness

20130214-184442.jpg

20130214-184427.jpg

20130214-184413.jpg

20130214-184403.jpg

20130214-184348.jpg

So, my little man said “We make cookies mommy?” Anything he wants! I just melt when he calls me mommy with his sweet little grin and sparkling almond-shaped eyes. We danced to We Got It All, we were covered in flour, rolling dough, cookie cutting, baking, icing and sprinkling love on a cold Valentine’s Day afternoon. Filled with hot coca in our bellies, if these kids in my life know anything, I hope they know that I love them madly. I love them, I love them with everything that I am. And any holiday that encourages cookie consumption in the name of love is a holiday I’m delighted to celebrate. Happy Valentine’s Day!