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Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4oz heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Braised Chicken, 40 cloves of Garlic, and a Hometown Brew

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Elsa’s Let Winter Go Raspberry Coconut Margarita

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Linguine Vongole

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.
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