Soy-Glazed Sweet Potatoes, from Eating Well
Jon Riddle ’16
3 large sweet potatoes, scrubbed and quartered lengthwise
1/4 cup water
2 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin or sweet sherry
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon sesame seeds
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Place sweet potatoes in a single layer in the prepared pan. Mix water, brown sugar, soy sauce, mirin (or sherry), sesame oil and garlic in a small bowl. Pour over the sweet potatoes.
Cover tightly with foil and bake until nearly tender, 35 to 45 minutes.
Meanwhile, toast sesame seeds in a small dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Remove foil and baste the sweet potatoes with the sauce. Continue baking, uncovered, until fully tender, 10 to 15 minutes longer. Spoon glaze over the sweet potatoes, sprinkle with sesame seeds and serve.
Wild Rice Pilaf, from Martha Stewart
Hannah Evans ’14
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store-bought low-sodium chicken
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
Roasted Vegetable Medley
Wouter Hammink ’14
1 part Brussels sprouts (halved)
1 part beets (1 inch cubes)
a bunch of fresh rosemary
some delicious pancetta (optional)
a bit of Extra Virgin Olive Oil
Bake, uncovered, for 40ish minutes at 400ish ºF, stirring occasionally.
Apple Butter, adapted from My Baking Addiction
Sara Staszak ’14 (The idea was Michelle Lee’s)
6 1/2 pounds apples – peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
Blend the apple butter until smooth.
Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
Gluten-Free Pumpkin Cheesecake with Salted Caramel Topping
Rebeccah Erdman ’14
1 1/2 cups gluten-free gingersnap cookie crumbs
(Midel brand is yummy)
5 tablespoons unsalted butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Preheat oven to 350 F. Wrap outside of a 9-inch diameter spring form pan with foil to catch drips. Place gingersnaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the spring form pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
1.Blend the room temperature cream cheese and sugar in a food processor or heavy-duty mixer until smooth.
Add pumpkin, eggs, vanilla, and spices. Mix or process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
Bake cheesecake until the center is set (doesn’t slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don’t make it any more than a day in advance.).
Run a knife around between the crust and side pan sides; remove sides.
Cover with whipped cream (homemade is best!)
Make salted carmel, then drizzle on top
FOR SALTED CARAMEL:
1 cup sugar
1/4 cup water
3/4 cup heavy cream (MUST be room temperature)
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt.
Transfer the caramel to a dish and cool.