Creamy Cauliflower Chowder

Put a comforting, warm bowl of cauliflower, corn, and bacon chowder on the menu tonight! Packed with veggies and topped with an array of delicious garnishes, this is one of our favorite winter soups. Warm, hearty, and creamy -- this soup is sure to become a family favorite.

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Creamy Cauliflower Chowder
Serves 4 - 6

Ingredients:
4 slices bacon, cooked and reserved for garnish
1 onion, diced
2 cloves garlic, minced
4 stalks celery, diced
4 carrots, sliced
3 tablespoons flour
2 bay leaves
3 sprigs of thyme
Pinch of cayenne
1/2 tsp Kosher salt, more to taste
1/2 tsp black pepper
4 cups chicken broth
1 head cauliflower, cut into bite-sized pieces
2 cups frozen corn
1-1/2 cups half-and-half
Kosher salt and pepper, to taste
1 cup sharp cheddar, for garnish
4 green onions, sliced for garnish

Directions:

1. Fry the bacon in a Dutch oven or large soup pot. Drain on a paper towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon grease.

2. Prepare the vegetables by slicing and dicing. Sauté the onion, celery, and carrots in the remaining bacon grease. Add the garlic and continue to sauté until the onions are translucent and soft. Sprinkle the flour over the sautéed veggies and stir while cooking for about two minutes.

3. Add the chicken broth and diced cauliflower. Add the bay leaves, thyme, cayenne, salt, and pepper. Bring to a boil, then simmer until the cauliflower is fork tender, about 15 minutes. Remove the bay leaves and thyme stems.

4. Once the cauliflower is tender, scoop about two cups of the soup carefully into a blender and then blend until very smooth. Add the pureed mixture back to the soup to help thicken the chowder.

5. Add the corn, and half-and-half. Simmer for another 5-10 minutes or until the soup is thickened and warm throughout.

6. Serve with garnishes of crumbled bacon, green onion, and cheddar cheese.

Mocha Mousse with Bourbon Whipped Cream

Light and airy, yet densely rich, the contrasting character of mousse creates a magical ending to any meal. Consider making mousse your signature dessert! With a few key ingredients and specific techniques, each bite will elicit a chorus of ooh's and ahh's. A sweet ending perfect for this Valentine's day!

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Mocha Mousse with Bourbon Whipped Cream
Serves 6

Mousse Ingredients:
2 eggs, separated yolks and whites
4 tablespoons sugar, divided
2 cups cold heavy whipping cream, divided
1 ounce espresso or very strong coffee
1 teaspoon vanilla extract
6 oz semi-sweet chocolate chips
1/8 teaspoon salt

Bourbon Whipped Cream Ingredients:
Makes about 2 cups

1 cup cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 teaspoon bourbon
1/2 teaspoon vanilla extract

Directions:

1. In a stand mixer, or with a bowl and hand mixer, beat the egg yolks and 2 tablespoons of the granulated sugar until fully incorporated. The mixture will change color becoming a lighter yellow, and will about double in volume.

2. Meanwhile, in a small saucepan over medium heat, warm 1 cup heavy whipping cream until hot, about 170 degrees F. Be careful NOT to boil the whipping cream. Pour the hot cream into the egg mixture slowly in a thin stream on low speed, (or while continually whisking) until combined. The slow stream and continuous movement will help keep the egg mixture from curdling.

3. Return the combined egg and cream mixture back into the saucepan. Over low heat, stir constantly until thickened into a custard, and the mixture reaches 160 degrees F. Take care NOT to boil the mixture. The mixture should be thick enough to coat the back of a spoon.

4. Remove the mixture from the heat, and stir in the espresso, vanilla extract, and the chocolate chips. Stir until the chocolate is fully melted. Let the mousse base cool slightly.

5. Prepare the egg white mixture. Set up a large heat-safe glass or metal bowl over a saucepan with simmering water (this set-up is also a version of a bain-marie). Add the egg whites and remaining 2 tablespoons of sugar to the glass bowl. Whisk until the sugar has dissolved and the mixture reaches 160 degrees F. Then, using a stand or hand mixer, beat the egg white mixture until soft and shiny peaks are formed.

6. Mix in about one third of the egg white mixture into the mousse base. Stir until combined. Then, gradually fold in the remaining egg whites taking care to keep as much airiness in the mixture as possible.

7. Prepare the whipped cream. Whip the remaining heavy cream in a cold mixing bowl until stiff peaks begin to form. Next, carefully fold the stiff whipped cream into the mousse base until fully incorporated and smooth.

8. Dish the mousse by spooning into small ramekins, silicone molds, or dessert dishes. Cover and chill for at least 4 hours.

9. Prepare the gelatin. Stir 1 teaspoon of unflavored gelatin with 4 teaspoons of water until combined. Let the gelatin sit for 5 minutes until the granules are all well-dissolved. Heat in the microwave for 5-10 seconds, and then stir in 1 tablespoon of the whipping cream. Mixing the gelatin with a little cream will help the gelatin incorporate more easily into the whipping cream in the next step. Whip the cream. Combine the whipping cream, powdered sugar, bourbon and vanilla extract and whip with a stand mixer until soft peaks are formed. Slowly drizzle the gelatin mixture into the whipped cream while continuously mixing. The whipped cream is finished when stiff peaks are formed. Be careful to not over-mix because it can change from whipped cream to butter in just a few seconds!

10. Serve with a sprinkle of flake salt, grated dark chocolate, and a swirl of bourbon whipped cream.

Lobster Mac and Cheese with a Crispy Shallot Herbed Crust

Elevating a classic dish always results in something to celebrate! This extra special lobster mac and cheese features nutty cheeses and sweet lobster. The combo creates a reliably, award-winning pasta bake. Indulgent, yet approachable, this dish deserves to be shared with those you love!

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Lobster Mac and Cheese with a Crispy Shallot Herbed Crust
Serves 4-6

INGREDIENTS:
1 lb cavatappi pasta
1/2 lb large cold-water lobster tails (about 4 lobster tails)
3/4 cup butter, melted, plus 4 tablespoons butter, divided
1 yellow onion, finely diced
4 cloves garlic, minced
6 tablespoons flour
1/2 cup vegetable broth
3 cups whole milk, room temperature
1/2 cup half-and-half, room temperature
4 cups shredded cheddar cheese (roughly 12 oz)
2 cups shredded Gruyère cheese (roughly 6 oz)
1 cup shredded parmesan cheese, plus 1/4 cup (roughly 4 oz)
1-1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon nutmeg
1/4 cup vegetable oil (for frying)
2 shallots, peeled and thinly sliced into rings
1/2 cup Panko breadcrumbs
Flat leaf parsley

DIRECTIONS

1. Preheat the oven to 450°F. Cut the just thawed lobster tails in half vertically (butterfly method). Place the tails on a baking sheet and brush them with 2 tablespoons melted butter. Bake the lobster tails for 10-15 minutes until the meat is firm and just opaque. Remove the lobster tails from the oven, and reduce the oven heat to 375°F. Remove the meat from the shells, and roughly cut the lobster tails into 1" pieces.

2. Bring a large pot of water to boil. Add a dose of salt and cook the pasta until al dente according to package instructions.

3. In a large saucepan over medium heat, melt 3/4 cup butter. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and sauté for another 30 seconds. Add the flour into the butter, garlic, and onion mixture and continuously whisk for 3 minutes, or until barely golden. Gradually whisk in the broth.

4. While continuing to whisk, slowly add the milk and the half-and-half. Bring the mixture to a low simmer over medium heat and continue stirring and cooking until the sauce is thick and smooth. Remove the saucepan from heat and stir in the cheddar cheese, Gruyère, 1 cup parmesan, salt, pepper, cayenne, paprika, mustard powder, and nutmeg. Stir until the cheese melts and all ingredients are fully combined.

5. Gently stir in the cooked pasta and the lobster pieces. Transfer all to a greased 9 x 13 baking dish.

6. In a small saucepan, melt 2 tablespoons butter over low heat. Add the breadcrumbs and stir until well-coated with the butter and lightly toasted. Sprinkle the breadcrumbs and remaining parmesan cheese over the top of the pasta and bake until golden and bubbling, roughly 20-25 minutes.

7. While the lobster mac and cheese bakes, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate. Chop the shallot into small pieces as needed.

8. Top the lobster mac and cheese with the crispy shallots and the flat leaf parsley. Serve immediately. 

Bucatini All'Amatriciana

This recipe is a variation on a classic dish from the Italian town of Amatrice. Traditionally made with guanciale (cured pork cheek), we used diced pancetta (cured pork belly) instead. The delicious red sauce is layered with flavor from the red onion, white wine, and the salty savoriness of the cured meat. This pasta dish comes together quickly and features wonderfully deep flavors. It might just become one of your new go-to dishes!

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Bucatini All'Amatriciana
Serves 4

SAUCE INGREDIENTS:
1 tablespoon olive oil
8 ounces pancetta, diced
1 red onion, thinly sliced
3 cloves garlic, thinly sliced
1/4 teaspoon fresh ground pepper
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 (28 oz) can crushed tomatoes
4 ounces tomato paste
1 tablespoon butter

PASTA:
1 box (12-oz.) bucatini (or spaghetti)

GARNISHES:
grated Pecorino or Parmesan cheese
1 tablespoon fresh parsley, chopped

1. In a large Dutch oven or sauté pan, cook the pancetta over medium high heat in olive oil. After about 5 minutes, add the sliced red onion and continue cooking. When the onion begins to soften, add the garlic and a generous grind of fresh black pepper and about 1/8 teaspoon crushed red pepper flakes (feel free to add more if you like things a little spicier!). Continue sautéing until the onions are almost completely cooked.

2. Add the white wine, and simmer until reduced, then add the crushed tomatoes and tomato paste, then cover. Stir occasionally and simmer for 25 to 30 minutes or until the sauce is thickened and flavors are well-combined.

3. While the sauce is simmering, boil the pasta in heavily salted water until it is cooked al dente. We like to take a minute or two off the suggested cooking time to ensure that the pasta isn't over-cooked. The pasta will continue to cook to a perfect al dente during the next step.

4. Add the cooked pasta to the finished sauce. Toss in the butter, and about 1/2 to 1 cup of reserved pasta water (as needed to thin), and stir until the noodles are well coated with the sauce.

5. Garnish with a healthy handful of cheese and chopped parsley! Buon Appetito!

Creamy Skillet Chicken with Peppers and Spinach

This creamy and rich skillet chicken dinner is what pan sauce dreams are made of! The red peppers and spinach offer a healthy serving of veggies and a bright pop of color to the plate. Serve this easy skillet chicken over a bed of orzo pilaf for a satisfying supper.

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Creamy Skillet Chicken with Peppers and Spinach
Serves 4 - 6

Ingredients
6 thinly-cut chicken breasts (or 3 breasts butterflied and then cut in half)
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons butter2 tablespoons olive oil
2 tablespoons shallots, finely minced
2 cloves garlic, minced1 red pepper, thinly sliced
1/4 cup dry white wine1 cup chicken stock
1 cup whipping cream
3 ounces fresh spinach

Orzo Pilaf
2 tablespoons shallot, minced
1/2 small onion, minced
2 tablespoons butter
1-1/2 cup orzo
1/2 teaspoon Kosher salt
3 cups chicken broth
1/4 cup Parmesan cheese, grated

Directions

1. In a large Dutch oven, warm the olive oil over medium heat. If you are using whole chicken breasts, butterfly and then cut them in half to make thinly-cut pieces. Or skip this step and purchase thin chicken breast cutlets.

2. In a shallow bowl, mix the flour, salt, pepper, and cayenne. Dredge each chicken breast in the flour mixture until lightly coated. Add additional pepper after dredging, if desired.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter and 2 tablespoons of olive oil and allow to melt and heat.

4. Place the coated chicken breasts in the hot skillet. Allow the chicken to cook on the first side until golden. Turn, and cook the second side until also golden brown and the chicken is cooked through. Cook the chicken until the internal temperature reaches 165°F. The thinly-cut pieces should cook fairly quickly. Cook the chicken breasts in batches, as needed depending on the skillet’s size.

5. Place the finished chicken on a heat tolerant plate, and place in a 200°F oven to keep warm while the remaining cutlets are sautéing and while the sauce is made.

6. Mince the shallot and garlic, and slice the red pepper. In the same skillet used for cooking the chicken breasts, sauté the shallots for 1 minute. Add additional olive oil for sautéing the shallots, if needed. Add the red pepper and cook until they are softened. Add the garlic and sauté an additional minute, or until the garlic is fragrant.

7. Deglaze the pan by adding the white wine to the skillet. Stir and scrape up the browned bits, also known as fond. The fond will add flavor to the sauce. Add the chicken stock and cream and reduce the heat to a simmer. Allow the juices to reduce by half or until the sauce has thickened.

8. Add the spinach and stir until just wilted.

9. Plate the warm chicken breasts and ladle the sauce on top. Serve with a side of orzo pilaf, potatoes, or roasted broccoli.

Orzo Pilaf

1. In a saucepan over medium-high heat, sauté the shallot and onion in butter until translucent

2. Add the orzo and salt. Stir and heat for a few minutes, then add the chicken broth.

3. Bring to a simmer, then turn to low and cover for 13-15 minutes or until the orzo is cooked to al dente. If needed, remove the lid and continue to stir until all excess liquid is absorbed.

4. Stir in the Parmesan cheese and serve hot.

Butternut Squash, Kale, and Lentil Soup

Looking for a winter soup that satisfies? Look no further! Hearty lentils pair with creamy butternut squash in this heart-warming soup worthy of adding to any weeknight rotation. And, because lentils don't need any pre-soaking, this soup comes together in a snap. Serve with hearty buttered bread for a truly delicious meal!

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Butternut Squash, Kale, and Lentil Soup
Serves 6-8

Ingredients
3 tablespoons olive oil
1 yellow onion, chopped
2 stalks celery, chopped
5 garlic cloves, minced
1 butternut squash, peeled and diced into 1" cubes
1 1/2 cups green lentils
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 bay leaves
14.5 oz canned, diced tomatoes
8 cups vegetable broth
2 teaspoons red wine vinegar
1 cup fresh Italian kale, ribs removed and torn into pieces

Garnish
Parmesan (optional, for garnish)

Directions

1. In a large Dutch oven, warm the olive oil over medium heat. Add the chopped onion and celery. Cook, stirring often, until the onion is translucent, about 5-7 minutes.

2. Add the garlic, and cook for another minute. Add to butternut squash, lentils, cumin, turmeric, cayenne, thyme, salt, pepper, bay leaves, diced tomatoes, and vegetable broth and increase the heat to high, bringing the soup to a boil.

3. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the butternut squash is tender and the lentils are fully cooked.

4. Remove the bay leaves. Add the red wine vinegar and kale and stir, cooking until the greens have softened, about 2 minutes. Remove from heat.

5. Garnish with parmesan and additional salt and pepper to taste. Serve with bread and butter if desired.

Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette

A medley of hearty, winter root vegetables are roasted to perfection in this colorful bowl packed with healthy nutrients -- all without sacrificing flavor! Paired with chewy, nutty farro, and drizzled with a warm, walnut vinaigrette, this bowl makes for a powerful meal that’s perfect for kickstarting the New Year!

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Roasted Root Vegetable and Farro Bowl with a Walnut Vinaigrette
Makes 4 bowls

Bowl Ingredients:
4 cups vegetable stock
1 cup uncooked farro
1 fennel bulb, stalks removed
1/4 red cabbage
4-5 rainbow carrots
1 parsnip
1 turnip
10 fingerling potatoes
3 golden beets
3 tablespoons olive oil
2 stalks celery
1 sweet red apple
1/4 cup dried cranberries
1/4 cup unsalted almonds

Walnut Vinaigrette Ingredients:
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 tablespoon fresh lemon juice
1/4 cup walnut oil
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Garnish:
Flat leaf parsley

Directions:

1. Preheat the oven to 400°F. Bring the vegetable stock to a boil in a medium saucepan over medium-high heat. Add the farro, stir, and boil for 5 minutes, stirring often so that the farro does not stick to the pan. Cover and reduce the heat to low, and simmer. Continue to stir frequently until the farro is tender and the stock has been absorbed, roughly 60 minutes. Remove the farro from heat, drain any excess liquid, and let stand, covered, until ready to serve.

2. Meanwhile, prepare the vegetables for roasting. Slice the fennel and red cabbage into thin wedges. Peel and slice the carrots and parsnip on the bias. Slice the turnip. Halve the potatoes. Peel and cube the beets.

3. Spread the prepped vegetables on a rimmed sheet pan, drizzle with olive oil, and bake for 40 minutes, tossing halfway through until vegetables have been have been cooked to tenderness and have begun to brown.

4. While the vegetables and farro are cooking, whisk together all of the dressing ingredients in a wide-mouthed jar. Set aside.

5. Wash and dice the celery, and core and cube the apple. Toss the apple, celery, cranberries, almonds, and half of the dressing in with the farro. Top the farro with the roasted vegetables, and drizzle with the remaining dressing.

6. Garnish with flat leaf parsley, and add additional salt and pepper to taste.

Antipasto Skewers and a Cardinal Cocktail

New Year’s Eve is the time to let appetizers and aperitifs shine! A tray of loaded antipasto skewers pairs perfectly with libations and cheeseboards alike. Packed full of snackable showstoppers like roasted tomatoes, gouda cheese, and Soppressata, the skewers are drenched in a homemade marinade for extra flavor. Add our bonus cardinal cocktail, and be ready for New Year’s Eve. Let’s go, 2022!

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Antipasto Skewers and a Cardinal Cocktail
Makes 24 skewers

SKEWER INGREDIENTS:
24 skewers - 6” length
1 pint cherry or grape tomatoes
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
6 oz. farfalle pasta24 slices salami
24 quartered artichoke hearts,marinated
2 8 oz. tubs mozzarella ciliegine
24 Kalamata olives, pitted
8 oz. Soppressata, thinly sliced into 24 pieces
7.2 oz jar roasted red or yellow peppers, sliced
8 oz. Gouda cheese, cut into 1/2" cubes
24 Castelvetrano olives, pitted
24 small fresh basil leaves
1/2 cup balsamic vinegar
Additional salt and pepper, to taste

MARINADE:
3/4 cup olive oil
1/4 cup white wine vinegar
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
10 fresh basil leaves, cut chiffonade style
1/2 small shallot, finely minced
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 tablespoon freshly squeezed lemon juice
1 teaspoon fresh lemon zest, plus more for garnishing

DIRECTIONS:

1. Preheat the oven to 350°F. Toss the tomatoes in the olive oil, salt, and pepper, and spread them on a parchment-lined, rimmed baking sheet. Roast the tomatoes for 30-35 minutes or until browned and just about to burst. Do not over roast! The tomatoes will be much harder to skewer if they have broken open.

2. While the tomatoes roast, bring a pot of water to a full boil. Generously salt the water and cook the pasta according to the package, until al dente. Drain the pasta and set aside.

3. Whisking all of the marinade ingredients together in a wide-mouth jar and set aside.

4. In a small saucepan over medium low heat cook the balsamic vinegar until it has reduced by at least half roughly 10 minutes. Remove from heat let cool, and set aside. Tip: The balsamic reduction will be done when it is thick enough to coat the back of a spoon. Be sure to remove it from heat immediately once reduced. It will continue to thicken as it cools.

5. Skewer the blistered tomatoes, basil, pasta, salami, artichoke hearts, mozzarella, Kalamata olives, soppressata, roasted red pepper, gouda, and Castelvetrano olives. Repeat with all of the skewers.

6. Place the skewers on a large rimmed baking sheet and drizzle with the marinade. Cover the skewers with plastic wrap and refrigerate for 45 minutes until flavors blend. Remove the plastic wrap and plate the skewers. Drizzle with balsamic reduction and sprinkle with salt and pepper to taste. Serve with a cardinal cocktail.

How to Make a Cardinal Cocktail:

Ingredients:

Lemon twist for garnish
ice
1 oz Campari
1 oz Reisling
2 oz dry gin

1. Rub the rim of an old-fashioned glass with a lemon twist, then fill the glass with ice.

2. Add the Campari, Riesling, and gin. Stir.

3. Garnish the cocktail with a lemon twist.

French Onion Soup

French onion soup is a winter must! Caramelized, sweet onions and umami-loaded broth make this classic soup something truly swoonworthy. Topped with cheesy, toasted bread, this warming dish is perfectly satisfying for cool nights by the fire.

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French Onion Soup
Serves 4 - 6

INGREDIENTS:

3 red onions
3 yellow onions
2 shallots
6 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons olive oil
1/2 cup dry white vermouth
1 tablespoon dry sherry
4 cups beef broth, low sodium
4 cups chicken broth, low sodium
2 tablespoons flour
1 bay leaf
1 teaspoon Worcestershire sauce
3 stems fresh thyme
1 fresh rosemary sprig
Salt to taste
Freshly ground black pepper, to taste

TOPPING:
6 slices French bread (2-3 day-old bread is best)
2 cloves garlic
2 tablespoons olive oil
6 oz. Gruyére cheese, coarsely shredded
Additional fresh thyme to garnish

DIRECTIONS:

1. Peel and slice the onions in medium slices, pole to pole. Peel and thinly slice the shallot. In a large soup pot, melt the butter in the olive oil. Once melted, add the onions, shallot, and one teaspoon of salt, tossing to coat. Cover and cook over medium-low heat for 10 minutes. Uncover and continue to cook for 30-40 minutes, stirring often, until the onions and shallot are brown and caramelized. Deglaze the pan by adding the vermouth and sherry.

2. Add 1 cup of beef broth to the onions, allowing the liquid to evaporate and the pan to become nearly dry. Sprinkle 2 tablespoons of flour over the top of the onions. Stir for 3 minutes allowing the flour to cook and to form a roux with the onions. 

3. Add a second cup of broth to the onions and deglaze the pan once more. The mixture will thicken slightly. Add the remaining beef broth, chicken broth, bay leaf, Worcestershire sauce, thyme stems and rosemary sprig. Allow the soup to simmer, covered, for 20-30 minutes.

4. While the soup is simmering, slice the bread into 1" slices. Rub the garlic cloves on both sides of the sliced bread as well as on the inside of the soup bowls. Cut the bread into 1" cubes and toss the cubed bread with the olive oil to coat. Place the bread cubes in a single layer on a baking sheet and toast under the broiler for 2-3 minutes. Turn the cubes and toast for another minute. Watch closely to avoid burning.

5. Ladle the onion soup into broiler-safe bowls, removing the thyme and rosemary stems. Float the croutons in a single layer on the soup's surface. Top each bowl with a generous sprinkle of shredded Gruyére cheese. Place under the broiler for 2- 4 minutes, or until the cheese is fully melted and bubbly. Serve immediately.

Beef Tenderloin with a Peppercorn Cream Sauce

Our take on this roasted beef tenderloin features the tenderest of meat cuts and complements it with a dreamy peppercorn cream sauce. A very special holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top-notch delivery of flavor. With a few simple preparation steps and a digital thermometer, a perfectly roasted beef tenderloin is easy to achieve for any special occasion.

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Beef Tenderloin with a Peppercorn Cream Sauce
Serves 6

Our take on this roasted beef tenderloin features the tenderest of meat cuts and complements it with a dreamy peppercorn cream sauce. A very special holiday entrée, this recipe is a showstopper with it’s spectacular presentation and top-notch delivery of flavor. With a few simple preparation steps and a digital thermometer, a perfectly roasted beef tenderloin is easy to achieve for any special occasion.

BEEF TENDERLOIN INGREDIENTS:
1 (3 lb) beef tenderloin roast
Kosher salt (1/2 teaspoon per pound of beef)
Freshly ground black pepper (1/4 teaspoon per pound of beef)
1 tablespoon fresh rosemary leaves, minced
1 tablespoon fresh thyme leaves, minced
2 tablespoons vegetable oil

PEPPERCORN CREAM SAUCE INGREDIENTS:
4 tablespoons butter1 cup minced shallots
1/2 cup brandy
1 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
2 cups beef stock
2 cups heavy whipping cream
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

DIRECTIONS:
1. Bring the beef to room temperature for about 20 minutes. Meanwhile, preheat the oven to 400° F.
2. Tie the beef tenderloin with butcher's twine to ensure even roasting. Generously season the beef with the kosher salt, pepper, rosemary, and thyme.
3. In a large, heavy-bottomed pan, heat the vegetable oil and sear the beef on all sides until well-browned.
4. Prepare the roasting pan by placing a wire rack over the roasting or sheet pan. You can cover the sheet pan with aluminum foil for even easier clean-up. Place the seared beef on top of the wire rack.
5. Roast in the oven for 30-35 minutes or until the internal temperature reached 120°F for medium rare.
6. While the tenderloin roasts, prepare the sauce. In the skillet or sauté pan used to sear the tenderloin, remove excess oil, but leave any browned bits of fond from searing the beef. This fond will help season the sauce. Melt the butter. Add the minced shallots and sauté until tender, about 5 minutes.
7. Add the brandy, and cook until it reduces completely. Then, add the crushed peppercorns and the beef stock, and boil until reduced by half the volume.
8. Add the heavy whipping cream ad lower to a simmer. Simmer uncovered for about 10-15 minutes, stirring occasionally to allow the flavors to blend. Simmer the sauce until it reduces to about 2 cups.
9. Finish the sauce by stirring in the lemon juice, Dijon mustard, and Worcestershire sauce.
10. Let the roast rest on a cutting board for 10 minutes to allow the juices to reabsorb and distribute throughout the meat. Slice the beef and serve with the sauce.

Homemade Peppermint Patties

Today we're making homemade peppermint patties! Soft, creamy peppermint filling is coated with rich dark chocolate in this classic holiday treat! This recipe may be made with family members young and old, and is perfect for gifting and enjoying together this holiday season! Make a double batch and freeze some to enjoy all winter long!

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Homemade Peppermint Patties
Makes 50 patties

Ingredients:
1 can (14 oz) sweetened condensed milk
1/4 cup light corn syrup
1-1/4 tsp peppermint extract, plus more if desired
1/2 tsp vanilla extract
7 cups powdered sugar, plus more for sprinkling
3 cups dark melting chocolate discs
1 tablespoon coconut oil
1/4 cup crushed peppermint candy for sprinkling (~14 peppermint discs)

1. In a stand mixer with the paddle attachment, mix the condensed milk, corn syrup, peppermint extract, vanilla extract, and powdered sugar until combined. Taste peppermint 'dough' and add a few more drops of peppermint extract if desired.

2. Remove the mixture from the bowl and form two discs. Cover with plastic wrap and refrigerate for 30 minutes.

3. Once chilled, unwrap one of the discs and place on parchment paper that's been dusted lightly with powdered sugar. Use a rolling pin to roll out the doughy mixture into a roughly 1/4" thick slab. Use a 1-1/2" cookie cutter to cut out peppermint rounds. Peel back the extra dough from the circles, roll out again and repeat the cutting process until all of the mixture has been used.

4. Place patties on a rimmed sheet pan lined with wax paper and place in the freezer for 20 minutes. Repeat the rolling and cutting process with the second batch of 'dough'.

5. Use a double boiler to melt the chocolate and coconut oil (or microwave in a microwave safe bowl for 1 minute and 20 seconds, stirring halfway through), stirring to ensure there are no lumps and that all of the chocolate has melted.

6. Remove the patties from the freezer and use a fork or a candy dipping tool to dip the patties into the chocolate until fully coated. Tap to remove any excess chocolate. Transfer the chocolate-coated patties back to the wax paper and top with crushed peppermint before the chocolate sets. Let the chocolates cool and harden. Store in an airtight container in the refrigerator or the freezer until ready to enjoy.

Tip: Make sure the centers have been fully frozen before dipping! If they are still warm, they may begin to melt under the heat of the chocolate, causing the patty to lose its form.

Cinnamon Almond Dutch Letters

When we want to make something a little special for the holidays, we reach for our Dutch letter recipe. This flaky, sugary pastry wrapped around a cinnamon almond filling pairs perfectly with a cup of coffee. The sweet morsels beg to be enjoyed often, and prove great for gifting. Keep this recipe at the front of your holiday recipe folder!

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Cinnamon Almond Dutch Letters
​Makes 16 pastries

Ingredients - Almond Filling
​1 cup water
​1-1/2 cups almonds
​1-1/2 cups confectioners' sugar
​1/4 teaspoon salt
​1/2 teaspoon cinnamon
​1/4 teaspoon nutmeg
​1/3 cup granulated sugar
​3/4 cup packed brown sugar
​2 egg whites
​1-1/2 teaspoons almond extract

Ingredients - Pastry Dough
​4-3/4 cups all-purpose flour
​1/2 teaspoon salt
​2 cups cold butter, plus
​2 tablespoons, cut into 1/2" slices
​1 egg, beaten
​1 cup ice water
​1/4 cup coarse sugar
​1/4 cup whole milk

Directions - Almond Filling
​1. Start by blanching the almonds. Boil 1 cup of water. Place the almonds in a medium bowl. Once the water is boiling, pour the boiling water into the bowl, just covering the almonds. Soak the almonds for 1 minute, then strain the almonds through a colander and rinse with cold water until the almonds are cool. Pour almonds onto a paper towel-lined plate and pat dry. Remove the almond skins by pinching one end of the almond (the nut should slip out of the skin easily). Remove and discard all of the almond skins. Let the almonds dry. (If you want to skip this step, substitute the same quantity of almond flour/meal.

2. Place the blanched and dried almonds in a food processor. Cover, and process the almonds until smooth. Add the confectioners' sugar, salt, cinnamon, and nutmeg and blend until combined. Add the egg whites and almond extract, and process until smooth. Transfer to a small bowl and stir the granulated sugar and brown sugar in with the almond mixture until combined.

3. Remove the almond paste from the food processor, scraping the sides. Wrap the paste in plastic wrap and refrigerate until ready to use.

Directions - Pastry Dough
​1. In a large mixing bowl, mix together the flour and salt. Add the butter slices to the flour and toss to ensure the butter pieces are coated and not sticking together.

2. In a small mixing bowl, use a fork to combine the egg and ice water. Pour the egg mixture into the flour mixture and use a wooden spoon to combine. The flour will still be somewhat dry and the butter will retain its shape.

3. Turn the dough onto a lightly floured surface and knead the dough to form a ball. Repeat this about 5 times. Once kneaded, form the dough into a rectangle.4. Using a lightly floured rolling pin, roll the dough into a 15 x 10-inch rectangle. Fold the two shorter sides into the center of the rectangle to meet each other and then fold the rectangle at the center crease, creating 4 layers.

5. Roll out and fold the dough again in the same way. Then wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes. Once chilled, repeat the same rolling and folding steps 2 more times. Chill again for another 20 minutes until ready to prepare the Dutch letters.

6. Use a knife to cut the dough into 4 equal pieces. Wrap 3 of the pieces in plastic wrap and chill in the refrigerator. Roll the remaining piece onto a lightly floured surface to form a 12 x 10-inch rectangle. Use a sharp knife to cut the rectangle of dough into 4 equal 2.5 x 12-inch rectangles.

7. Form the almond filling into a rope approximately 11" long and 1/2" thick and place it along the center of a strip of dough. Roll the strip lengthwise and use a pastry brush to brush the edges with milk. Pinch the edges to seal, leaving the ends open. On an uncreased baking sheet, place the strip seam side down and shape it into an "S." Use a pastry brush to lightly brush the top with milk and sprinkle with the coarse sugar.

8. Repeat this process until all of the letters have been prepared.

9. Place letters seam side down on ungreased baking sheets. Bake in a preheated oven at 375°F for 25 minutes or until letters are golden. Remove from the oven and cool on cooling racks. 

Pecan Sticky Buns

Everyone loves freshly baked pecan sticky buns! Prepare the dough the night before, then roll-up and bake the next morning for a delicious breakfast this holiday season! These buns are easier than you think to make. Once baked, the warm buns and gooey pecans are sticky sweet and wonderfully satisfying. Your family and guests will swoon at your baking abilities!

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Pecan Sticky Buns
Makes 12 large rolls

Dough Ingredients:
1 cup of warm water (110-115°F)
1 pkg (2-1/4 tsp) active dry yeast
1/2 cup white sugar
1/4 cup plain yogurt
2 teaspoons Kosher salt
2 eggs
6 tablespoons butter, melted
5 - 5.5 cups all-purpose flour, divided
Vegetable oil for greasing bowl 

Filling Ingredients:
6 tablespoons butter, softened
1 cup brown sugar
1-1/2 tablespoons cinnamon
1 teaspoon cornstarch 

Pecan Topping Ingredients:
2 cups (8 oz) pecan halves
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/3 cup pure maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Directions:

1. In the bowl of a stand mixer, or a large mixing bowl, pour in the warm water and sprinkle the top with the yeast granules. Allow the yeast to dissolve and bloom without stirring or disturbing the bowl. (If you like, add a pinch of the sugar into the warm water prior to adding the yeast – this provides some food for the yeast.)

2. In a separate, small bowl, stir together the sugar, yogurt, salt, and eggs until evenly combined. Melt the butter, allow it to cool slightly, then add to the yogurt-egg mixture. Pour into the bowl with the yeast, and combine on a low setting in a mixer outfitted with the paddle. 

3. Add 3 cups of the flour and beat on a low setting until a thick, even batter is formed. Scrape down the sides of the bowl as needed. Add the remaining flour a cup at a time until a shaggy dough forms. 

4. Change the mixer’s attachment to the dough hook and knead on the mixer’s low setting for 5 minutes. The dough will be a rather sticky one, but becomes less so as it is kneaded and the glutens form. 

5. Remove the dough from the mixing bowl and form into a smooth ball using your hands. Place the dough in a well-oiled large bowl, roll it around so that all surfaces of the dough ball become oiled. Cover the bowl and allow to rise until doubled in size – about 1 – 1.5 hours depending on the ambient temperature.

6. After the dough’s first, full rise, punch down the dough in the bowl. Gather the dough together and with a couple quick kneading motions, reform a compact dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours overnight, or up to 48 hours. This refrigeration step allows the yeast fermentation to continue and flavors to deepen. As well, chilled dough is much easier to handle. (It also allows for a do-ahead preparation of the dough and baking at a later time).

7. An hour prior to baking, remove the dough from the refrigerator and knead a few times to eliminate any air bubbles. Dust the working surface with a small amount of flour to keep the dough from sticking. Press, stretch, and roll the dough into a large rectangle, approximately 16” x 20”.

8. Prepare the cinnamon filling by stirring together the brown sugar, cinnamon, and cornstarch until evenly combined. Ensure that the butter is softened and easily spreadable. Spread the softened butter onto the rolled rectangle of dough. Sprinkle the brown sugar mixture evenly on top of the butter. 

9. Beginning on one of the dough rectangle’s long edge, begin rolling the dough. Place the rolled dough seam-side down.

10. Mark the dough with the edge of a knife at the halfway point, then the quarter point, etc. until twelve even pieces are marked. With a serrated blade, cut the roll into slices. Set the rolls with space between them on a piece of parchment to rise making the sticky sauce.

11. Prepare the sticky sauce. Melt the butter in a saucepan. Stir in the brown sugar, heavy cream, maple syrup and cinnamon. Stir and heat until bubbly and the sugar has dissolved (about 3-4 minutes). Remove from the heat and stir in the vanilla.

12. Grease a 9” x 13” pan with baking spray and then layer the pecans on the bottom of the pan. Pour the sticky sauce over the pecans. Place the twelve rolls on top of the sauce. To prevent spills in the oven, place a sheet pan on the rack underneath the baking pan.13. Allow the rolls to rise in the pan for about another 20 minutes. Meanwhile, preheat the oven to 350°F. Bake the rolls for about 30 minutes or until nicely golden brown or the internal temperature of the bread reaches 180°F. Cool on a wire rack. 14. Let the pan cool slightly, then turn upside-down on a platter to serve with the sticky sauce and pecans overflowing over the baked rolls. Enjoy while warm!

Turkey Roulade with Sausage Stuffing

A turkey roulade is an attractive alternative to roasting a whole turkey for the holidays (or any time!). Still sized for a crowd, this recipe requires a fraction of the time to roast, and is filled with savory deliciousness! Assembling the roulade takes a bit of patience, but it is easier than one might think. Get ready to dazzle your family and friends with moist, flavorful turkey this year!

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Turkey Roulade with Sausage Stuffing
Serves 6-8

Sausage Stuffing Ingredients:
2 tablespoons butter
1 cup diced onion
1 cup diced celery
1 pound sweet Italian sausage
2 tablespoons fresh sage, minced
1 tablespoon fresh rosemary, minced
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1 cup Panko bread crumbs
1/2 to 1 cup chicken broth

Turkey Ingredients:
2 boneless, skinless turkey breasts (about 3 pounds total) pounded very flat with a meat pounder
2 tablespoons butter, melted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
2 cups chicken broth
Kitchen twine for tying

Gravy Ingredients:
2 tablespoons butter
2 tablespoons flour
1 large shallot, (about 1/4 cup) minced
1/2 cup white wine
1-2 cups additional chicken broth (to add to roasting pan juices)
Salt and pepper, to taste

1. Prepare the Filling: In a large sauté pan, cook the onions and celery in two tablespoons of butter until softened and  translucent.

2. Add the sweet Italian sausage and cook until browned. Season the sausage and veggies with the rosemary, sage, Kosher salt, and pepper. 3. Stir in the Panko bread crumbs, and then add the chicken broth and fold together until just moistened.

4. Prepare the Turkey: Arrange the butterflied breasts in single layer on a large cutting board (or two) nested in a full  sheet pan.

5.Place a few layers of plastic wrap over the breasts. Use a meat mallet to flatten out the meat until it becomes a very large rectangle with an even thickness (about 1/4-inch to 1/3-inch thick).

6. Roll it Up! Spread the filling over the butterflied and pounded out breast in a single layer.

7. Roll the turkey and filling together lengthwise. Tie the turkey roll with kitchen twine about every two inches to keep the roll even and intact during roasting. You can tighten where needed with the kitchen twine to make a uniform roll-up.

8. Roast the Roulade: Preheat the oven to 350°F.

9.Rub 2 tablespoons of butter all over the rolled up breast and sprinkle with Kosher salt and pepper. Place the roulade on a rack over a sheet pan. Add 2 cups of chicken broth to the bottom of the pan. Bake until the center of each breast reads 165°F, about 40 to 45 minutes depending on the thickness of the roll.

10. Prepare the Gravy: Pour the roasting juices into a gravy separator or large bowl. Skim away most of the fatty layer leaving the rich roasting pan juices. Add additional chicken broth, if needed, to reach 2 cups of liquid. Set aside.

11. Meanwhile, melt the butter in a large skillet. Add the shallot, and sauté until translucent. Add the flour, and whisk until the roux turns a light brown. Add the fresh herbs and white wine; simmer until the wine reduces by half. Add one cup of the roasting juices, whisk, and simmer until the gravy starts to thicken. Continue to add a quarter cup of liquid at a time (up to an additional one cup) while continually whisking until the desired consistency is reached. Season with salt and pepper, to taste.

12. Slice and Serve: Once the turkey is roasted, let the roulade rest for 10 minutes before serving. Remove the kitchen twine, slice, and serve with the gravy.

Baked Ratatouille

This healthy, Provencal stew is all about presentation! Colorful layers of thinly sliced vegetables are arranged over a beautiful stew of tomatoes, onion, and red pepper to create a hearty, vegetarian dish that’s bound to receive raves. Enjoy with creamy polenta, or a loaf of crusty bread and butter.

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Baked Ratatouille
Serve 6

Ratatouille Ingredients:
2 zucchini
2 yellow squash
2 Japanese eggplant
2 teaspoons kosher salt, divided
6 small vine tomatoes
6 tablespoons olive oil, divided
1 medium onion, peeled and sliced
6 cloves garlic, chopped
1 red bell pepper, seeded and finely chopped
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
1/2 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 teaspoons chopped fresh thyme
1/4 cup grated Parmigiano Reggiano for topping
Fresh basil, julienned, for garnish

Directions:
1. Use a mandoline to slice the zucchini, yellow squash, eggplant, and tomatoes into thin rounds, approximately 1/16" thick. Toss the zucchini, yellow squash, and eggplant slices with 1-1/2 teaspoons salt in a colander and let sit for 30 minutes to release water. Lay the tomatoes on a paper towel-lined plate and sprinkle the tomatoes with another 1/2 teaspoon of salt, letting rest for 30 minutes. After 30 minutes, pat dry with paper towels.

2. Heat 2 tablespoons olive oil in a 5 qt oven safe braiser (or another heavy, oven-proof pot) over medium-high. In two batches, add half the zucchini, yellow squash, and Japanese eggplant and cook until the vegetables begin to brown slightly, about 5-7 minutes. Transfer to a bowl and repeat with another 2 tablespoons olive oil and the remaining zucchini, yellow squash, and eggplant. Remove and set aside. 

3. Preheat the oven to 375°F. In the same braiser, heat the final 2 tablespoons olive oil over medium heat and sauté the onions, garlic, and bell peppers until soft and translucent, about 5-7 minutes. Add the tomato paste and cook for another 10 minutes, then add the crushed tomatoes, vinegars, crushed red pepper, salt, pepper, and fresh thyme and stir and cook for another 2 minutes until the flavors are incorporated. 

4. Use a spoon to smooth the sauce, and arrange the zucchini, squash, Japanese eggplant, and tomato slices in a circle, alternating by color. Start the layering around the perimeter of the dish and work inward toward the center.

5. Cover with aluminum foil or an oven safe lid, and bake for 20 minutes until the ratatouille is bubbling. Remove from the oven, sprinkle with Parmigiano Reggiano, and cook for 15 more minutes until the cheese has browned. Remove from the oven, let cool for 5-10 minutes and serve with a side of rustic bread or a bowl of polenta.

Bread Pudding with Cherries and a Bourbon Cream Sauce

A classic, crowd-pleasing dessert, this bread pudding is embellished with cherries and a decadent bourbon cream sauce. Hands-down, this is our favorite way to transform bread into a custard-y sweet ending. A perfect way to celebrate the season!

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Bread Pudding with Cherries and a Bourbon Cream Sauce
Serves 6 - 8

Bread Pudding Ingredients:
1/2 cup dried cherries, soaked in 2 tablespoons of bourbon
6 cups bread cubes (8 thick slices or 1 loaf French bread), one or two day old bread works best!
1/4 cup butter
1/2 cup brown sugar
2 teaspoons vanilla extract
4 eggs
2 cups half-and-half
1 cup whole milk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Bourbon Cream Sauce Ingredients:
2 cups heavy cream
1 tablespoon vanilla extract
1/4 cup sugar
1 tablespoon cornstarch dissolved in 1/4 cup bourbon
1 tablespoon butter

Directions:

1. Preheat the oven to 350°F. Grease a 9” x 13” (or equivalent) casserole dish with butter.

2. In a small bowl, soak the cherries in the bourbon for 30 minutes.

3. Cube the bread into 1-inch cubes. Spread on a sheet pan and bake for about 12 minutes until the bread is lightly toasted. Place the toasted bread into the greased casserole dish.

4. In a bowl, prepare the custard mixture. Melt the butter and then whisk in the brown sugar, vanilla extract, eggs, half and half, whole milk, cinnamon, nutmeg, and salt.

5. Pour the custard mix over the cubed bread, cover, and refrigerate for at least one hour, or until the bread has soaked up all of the liquid. Once the pudding is ready to bake, pour the bourbon-soaked cherries over the soaked bread. Tip: Ensure all cubes are well-soaked with custard while resting in the refrigerator. Gently stir or mix if, needed.

6. Preheat the oven to 350°F. Bake for 45-50 minutes or until the pudding is set in the center.

7. While the pudding bread bakes, prepare the bourbon cream sauce. In a saucepan, warm the cream, vanilla, and sugar until it begins to simmer. Whisk the cornstarch into the bourbon, then add it to the sauce. Heat on a low simmer until the sauce is thickened slightly. As the final step, stir the butter in until melted.

8. Serve the bread pudding with the sauce. We poured one cup (or about half) of the sauce over the whole batch of freshly baked bread pudding, and then served the remaining sauce on the side for those who are looking for an extra drizzle of sweetness!

Pumpkin Bread with Brown Butter Frosting

Craving more of those seasonal fall pumpkin flavors? Here’s your recipe! Warm spices overflow in this rich pumpkin bread. The batter comes together in a snap, and the nutty brown butter frosting eliminates any worry about making just another plain pumpkin loaf. Pair it with morning coffee, or enjoy an after dinner slice for some sweet satisfaction.

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Pumpkin Bread with Brown Butter Frosting
Makes two 8” x 4” loaves

Pumpkin Bread Ingredients:
1-1/2 cups granulated sugar
1/2 cup light brown sugar
2 large eggs
1-1/2 cups melted unsalted butter, cooled slightly
1-1/2 cups canned pumpkin puree (one 15-oz. can)
 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/21 teaspoon cinnamon  
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves 
1/4 teaspoon ground ginger

Brown Butter Frosting:
1 cup (2 sticks) salted butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioner’s sugar
1 teaspoon cinnamon
10 pecans, chopped (for topping) teaspoon salt

Directions:
(1) Preheat the oven to 350°F. Lightly grease and flour the sides and bottom of two 1 lb loaf pans, tap out any excess flour, and set aside.

(2) In a stand mixer with the paddle attachment on medium speed, mix together the granulated sugar, brown sugar, eggs, and melted butter.

(3) Add the pumpkin puree and vanilla extract, and continue to mix until combined.

(4) In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and stir to combine.

(5) Gradually add the dry ingredients to the wet ingredients using a silicone spatula to stir slowly; fold the ingredients together until combined. Avoid over-stirring.

(6) Carefully pour the batter into the prepared loaf pans, filling each pan to be 2/3 full.

(7) Bake on the center rack for 45-55 minutes or until the loaf is browned and a toothpick comes out cleanly. Cool in the loaf pan for 10 minutes before removing from the pan. Remove and place on a cooling rack to finishing cooling.

(8) While the loaf cools, prepare the icing. Brown the butter in a sauce pan by heating it over medium high heat until it begins to foam. When the butter starts foaming, reduce the heat to medium and constantly stir the butter until it turns brown and begins to smell nutty. Remove the butter from the heat and let it cool for about 10 minutes.

(9) While the butter is still warm, whisk the vanilla and the cinnamon into the butter. Slowly whisk in the confectioner’s sugar 1/4 cup at a time until is the consistency of smooth, spreadable icing.

(10) Spread the icing onto the loaves and sprinkle with chopped pecans. Let the loaves sit for 30 minutes to let the icing cool. Slice and serve.

Roasted Chicken with Lemon, Herbs, & Root Vegetables

Bright flavors enhance this deliciously roasted chicken! Lemon lends its magic in two ways – the juice and the flavorful peel. The pairing of fresh rosemary and thyme with the lemon completes the delicious flavor profile. The chicken stays juicy thanks to the compound butter tucked under the skin of the chicken. The complementary roasted root vegetables make this chicken dinner a hearty and warming autumn meal.

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Roasted Chicken with Lemon, Herbs, & Root Vegetables
Serves 4-6

Ingredients:

1 (5-6 pound) whole chicken
8 tablespoons (1 stick) butter, softened
2 sprigs rosemary, leaves removed and minced
2 tablespoons thyme leaves, stripped from the stem
1 large lemon, zested, halved and sliced
6 cloves garlic, crushed
2 teaspoons Kosher salt
1 teaspoon freshly ground pepper
1 onion, sliced in chunks
3-5 carrots, sliced on a diagonal
3 beets, sliced in half moons
1 sweet potato, halved and sliced in 1 to 2-inch slices
2 Yukon gold potatoes, halved and sliced
Olive oil for drizzling for roasting vegetables

Directions:

(1) Preheat the oven to 400°F. Prepare the chicken for roasting by removing any chicken parts stored in the neck and/or inner cavities. (Do not wash or rinse the chicken – experts say the process of washing the chicken can disperse bacteria around the kitchen; better to handle less and roast the chicken well.) Place the chicken, breast-side up in a heavy roasting pan that’s been generously oiled.

(2) In a small bowl, with a sturdy fork or spoon, or by using a hand mixer on low speed, mix the butter, rosemary, thyme leaves, zest of one lemon, salt, and pepper. 

(3) Separate the skin from the chicken in the breast area using a spoon or your fingers. Tuck in half the compound butter in these pockets under the skin. Place the lemon quarters and garlic cloves inside the chicken’s cavity. Tie the legs together using baking twine and tuck the wings under the chicken. Smear the remaining compound butter all over the outside of the chicken. Salt and pepper the outside of the chicken.

(4) Prep the roasting vegetables by slicing. Place the roasting vegetables in the pan and drizzle with a little olive oil. Rest the prepared chicken on top. Add the remaining lemon slices around the vegetables.

(5) Roast the chicken, uncovered, for 60-90 minutes. Continue roasting until the thickest part of chicken reaches 165°F. Loosely tent the top with aluminum foil if it is browning too quickly.

(6) Transfer the roasted chicken to a cutting board for carving, or to a platter if carving at the table.

Apple Crème Brûlée

Brûlée means “burnt cream.” The dessert consists of a vanilla-rich custard topped with a layer of caramelized sugar. The sugar transforms to a thin, hard crust with a subtle burnt flavor that perfectly complements the sweet custard. With just five ingredients, the making of crème brûlée is all technique. Once mastered – and it’s easy to do so -- this dessert will become a signature dish in your repertoire.

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Apple Crème Brûlée
Serves 6

Ingredients:
3 medium tart apples (we used Pink Lady apples this time), peeled, cored, 1/4" dice
2 tablespoons butter
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brandy
3 cups heavy cream
1/2 cup granulated white sugar, divided
1 tablespoon vanilla extract
6 large egg yolks
1/8 teaspoon Kosher salt

Topping:
1/4 cup white sugar
1/4 cup brown sugar

Directions:
1. Prepare the apples by peeling, coring, and dicing into a small 1/4” dice.
2. Sauté the apples for about 10 minutes. In a large skillet, melt the butter and sauté the apples until fully softened. Deglaze the pan with 2 tablespoons of brandy. Season the cooked apples with cinnamon, cloves, and nutmeg. Divide the cooked apples evenly into each of the ramekins.
3. Preheat the oven to 325°F. Place the ramekins in a large rimmed baking pan.
4.In a saucepan, heat the cream, and add 1/4 cup of the sugar. Add the vanilla extract and bring to a simmer – just short of a boil.
5. Meanwhile, in a medium mixing bowl with a hand mixer, beat together the egg yolks, the other half of the sugar (1/4 cup), and salt until well combined and slightly lightened in color.
6.Temper the egg yolk mixture by drizzling in a half a cup of the warm cream while continuously whisking. Repeat the addition of warmed cream in increments until all is added. Go slowly to avoid scrambling the eggs!
7. Pour the mixture through a fine sieve to remove any curdled egg. Skim off any foam that forms on the top of the mixture. Pour the strained mixture into the apple-filled ramekins filling them nearly to top.
8. Place the baking pan of ramekins in the oven. Carefully add water to the pan to surround the ramekins to a height halfway up the sides of the ramekins.
9. Bake at 325°F until the custard is set – that is, when the edges are set, and the center is thickened yet still has a little jiggle. Baking times will vary based on the type and size of ramekin used. For the ramekins we used (1/2-inch custard depth), we baked them for 35 minutes; bake deeper ramekins for a longer period of time – as much as 60 minutes.
10.Carefully remove the ramekins from the water and cool on a rack. Cover each ramekin with plastic wrap and chill thoroughly for 4 hours or up to 3 days.
11. Just prior to serving, remove the ramekins from the refrigerator and pat the tops of the custard with a paper towel to remove any condensation or weeping. Sprinkle superfine sugar on top of the custard to cover in a thin, even layer. Using a culinary torch, heat the sugar top using a sweeping circular motion to melt the sugar. When the sugar is melted and turning an amber color, move on to the next ramekin. The liquid, caramelized sugar will cool quickly and form a thin, hard crust on top. [Alternatively, place the ramekins under an oven broiler to caramelize the sugar. Frequently rotate the pan holding the ramekins for even exposure to the broiler’s heat. Watch carefully to avoid burning!]
12. Serve immediately for maximum crackle in the crust (vs. a softened crust which can happen over time). We like to serve our crème brûlée with demitasse spoons to savor each small bite.

Ricotta Gnudi with Brown Butter & Crispy Sage

Gnudi are on the menu tonight! Similar to gnocchi, gnudi are tender dumplings made with ricotta, semolina flour, egg yolks, salt, and Parmesan cheese. The light, pillows of flavor pair wonderfully with a simple brown butter sauce and crispy sage. These simple dumplings just might become this year’s fall favorite!

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Ricotta Gnudi with Brown Butter & Crispy Sage
Serves 4-6

Ricotta Gnudi Ingredients:
1 lb ricotta cheese
1 cup finely grated
Parmesan cheese
2 egg yolks, beaten
1 teaspoon Kosher salt
1 to 1-1/4 cups semolina flour, plus extra for rolling out

Directions:
1. Prepare the Ricotta Gnudi. Strain the ricotta with a piece of cheesecloth, or with a paper towel lining a strainer for about 5 minutes. Gently squeeze out any excess moisture, and place in a large bowl.
2. Add the Parmesan cheese, egg yolks, and salt to the strained ricotta, and stir until evenly combined.
3. Add 1 cup of the semolina flour into the ricotta mixture, and stir to combine until a loose dough ball is formed. If the dough appears too wet, add additional tablespoons of the semolina flour, up to a 1/4 cup, to reach a workable dough. (The consistency of the drained ricotta impacts how much semolina flour is needed.)
4. On a semolina-floured work surface, divide the dough in half. Gently cut each half in half again and form the four pieces into ropes, about 1-inch in diameter. The dough will be very tender and delicate, so work the dough with a light touch. Cut each rope into 1-inch long pieces. Place the cut gnudi on a parchment-lined baking sheet and refrigerate for at least one hour, or up to overnight.
5. Sizzle the Sage. Before the gnudi are ready to cook, prepare the brown butter sauce and the crispy sage
leaves. Melt the butter slices in a large skillet or braiser. Add the smashed garlic clove. Sizzle the sage leaves
until just crisp in the butter. Remove the sage leaves and let drain on a paper towel-lined plate. Remove the garlic and discard. Let the butter continue to heat until it turns a golden brown hue. Meanwhile, begin cooking the gnudi.
6. Cook the Gnudi. Use a large pasta pot and bring generously salted water to a gentle boil. Carefully add the fresh gnudi in batches, and boil for 1-2 minutes. Boil the gnudi in small batches taking care not to overload the pot. Avoid overcooking the gnudi -- they may begin to fall apart if cooked too long. Carefully scoop out the cooked gnudi with a slotted spoon or spider strainer, and place directly into the waiting brown butter.
7. Carefully stir the cooked gnudi until coated with the brown butter sauce. Add 1/4 cup reserved pasta water, as needed to ensure the sauce coats the gnudi. Taste the sauce and season with additional Kosher salt and pepper.
8. Serve the gnudi with a garnish of crispy sage leaves, and a generous dusting of finely grated Parmesan cheese.