sweet potato meringue tart

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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.

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garlicky green beans

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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!

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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!

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S’mores tart

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Chocolate S’mores Tart

Makes: 9-inch tart
Total Time: 2 hours 45 minutes

Ingredients
crust
1½ cups graham cracker crumbs
8 tablespoons butter
1/3 cup sugar
pinch of salt

filling
12 ounces semi-sweet chocolate, coarsely chopped
¼ cup unsalted butter, cut into pieces
1 ½ cups heavy cream

marshmallow fluff
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350°F.

Using a food processor or blender, grind graham crackers into crumbs. Add crumbs to a
medium bowl and mix with melted butter, sugar and a pinch of salt. Mix until well combined.

Press crumbs evenly into a 9-inch tart pan, making sure the crust is compact. Pre-bake for 10 minutes then remove from oven and allow to cool.

To make the filling, place chocolate and butter in a large bowl and set aside. In a small
saucepan over medium-low heat, heat the heavy cream while whisking constantly. Bring to a low boil then immediately remove from heat and pour over chocolate. Stir, using a wooden spoon, until chocolate and butter are melted and ganache is smooth.

Pour the filling evenly into the crust and place in the refrigerator to chill for at least 2 hours, or until completely firm.

Before serving, in the top of a double boiler or a metal bowl over a saucepan of simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed for 1 minute. Continue beating on low until a thermometer reads 160°F, about 5 minutes. Transfer to a large bowl, add vanilla, and beat on high until glossy, stiff peaks form and the mixture is slightly cooled, about 5 minutes.

cherry cream pie pops

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Who could turn one of these beauties down on a hot summer day? Certainly not us. We love that these pops combine some of our favorite things (did someone say: fresh summer fruit and creamy Greek yogurt!?) and they can be versatile with any summer fruit you’ve picked up at the market. Bring on the “fruit” and cream!

Cherry Cream Popsicles

Makes: 10 popsicles
Total Time: 4 hours 30 minutes

Ingredients
2 cups fresh pitted sweet cherries
¼ cup honey
juice of one lemon
¼ teaspoon almond extract
2 cups whole milk Greek yogurt
¼ cup honey
extra pitted sweet cherries, halved

Directions
Add 2 cups pitted cherries and ¼ cup honey to a blender or food processor and puree. Strain puree through a fine mesh strainer into a large measuring cup and discard any remaining solids.

Add the lemon juice and almond extract to the puree and stir to combine.

In a medium bowl, combine the yogurt and honey. Then add about half of the yogurt mixture to the cherry mixture and stir to combine.

Pour a small amount of the cherry mixture into 10 popsicle molds. Layer with the yogurt
mixture, dividing evenly amongst the molds. Top with remaining cherry mixture, leaving a little bit of room at the top.

Push a couple cherry halves down the side of each mold. Insert sticks and freeze until firm, about 4 hours.

strawberry biscuit cobbler

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Pies, cobblers, crumbles – oh my! Summer is not complete without these three things. This gooey, fruit cobbler is one to reckon with. Unlike pie crust, which can be somewhat hard to conquer, this cobbler is topped with a sweet biscuit dough that is oh so easy!

Strawberry Biscuit Cobbler

Makes: 8 servings
Total Time: 1 hour

Ingredients
8 cups fresh strawberries, hulled
½ cup granulated sugar
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla
juice from ½ large lemon

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
10 tablespoons cold butter, cut into pieces
¾ cup buttermilk
heavy cream or milk for brushing
1-2 teaspoons sanding sugar

Directions
Preheat oven to 375°F and lightly grease a large, deep pie dish, cast iron skillet or 9x13inch baking pan.

After washing and hulling the strawberries, lay them out on a towel and pat gently until dry.

To make the filling, toss strawberries, sugar, cornstarch, salt, vanilla and lemon juice in a
medium bowl. Pour into the prepared pan and spread evenly.

For the biscuit topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the butter pieces and cut them into the flour mixture using a pastry blender or fork, until the butter is in pea-sized pieces.

Stir in the buttermilk until the dough is just combined, making sure not to overmix. Use your hands to bring together the dough if needed.

Using a spoon or measuring cup, drop dough onto the strawberries in even portions, flattening slightly. Brush dough with milk or heavy cream and sprinkle sanding sugar over the top of the biscuits.

Bake for 35-40 minutes in the preheated oven until the biscuits are golden on top and the filling is bubbly.

oh me, oh my… sweet summer pie

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We know that the summer temperatures can make it tempting to avoid the oven at all costs— but with the bounty of fruit that summer provides, we highly discourage that! I mean how else would you bake up a gooey strawberry pie? If you just can’t bear to turn the oven on, we recommend turning to a fruity pie pop, homemade ice cream or a no-bake tart. This season doesn’t last long, so check out our recipes this week and take full advantage of this yummy time of year!

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greek meatballs with garlic yogurt sauce

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This easy, inexpensive recipe is perfect for doubling or even tripling for a weeknight crowd. It’s also comforting and full of flavor! Want to save yourself even more time? Make the meatballs ahead of time and freeze them —then reheat as many as you need for the meal.

Greek Meatballs with Herbs and Garlic Yogurt Sauce

Makes: 4 servings
Total Time: 30 minutes

Ingredients
2 tablespoons olive oil
1 lb. ground lamb, beef or chicken
1 yellow onion, grated
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
zest of 1 lemon
½ cup fresh parsley, chopped
2 teaspoons cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
kosher salt and pepper
mint, chopped for serving
cilantro, chopped for serving
parsley, chopped for serving
cooked orzo or couscous for serving

garlic yogurt sauce
1 garlic clove, chopped
½ teaspoon kosher salt
1 cup plain yogurt
1 tablespoon fresh lemon juice

Directions
Preheat oven to 425°F. Add 2 tablespoons olive oil to a deep cast iron pan. Place in oven while heating.

Add the meat, onion, breadcrumbs, egg, garlic, lemon zest, parsley, cumin, oregano, cayenne and a pinch of salt and pepper to a large bowl. Using either your hands coated in a bit of olive oil or a melon baller, roll the meat into 2 tablespoon size balls.

Remove the cast iron pan from the oven and drop in the meatballs. Transfer back to the oven and bake for 15-20 minutes or until the meatballs are crisp and cooked through.

Meanwhile, combine garlic, salt, yogurt and lemon juice. Taste and adjust seasoning as desired. Refrigerate until ready to use.

To serve, garnish meatballs with yogurt and chopped herbs with a side of couscous or orzo.