Cream of Sweet Potato Soup

This soup is a great autumn/winter dish to warm your kishkas: somewhat sweet, slightly savory (in that familiar, autumny pumpkin pie kind of way), and creamy. And does anybody not like sweet potatoes?

Bowl of Cream of Sweet Potato Soup

I’ve been meaning to post this for a while now. I had actually made this on Thanksgiving–I had planned my entire dinner and dessert course, but all of my guests were from out of town, so there was still breakfast and lunch to deal with. Seeing how I couldn’t be troubled with more cooking, I instead decided to whip up a hearty soup mid-day with the promise of an early dinner that would be worth the wait. This soup fit the bill–not heavy enough to keep them from enjoying an early dinner, but not so light that you don’t feel like you ate anything. And hey, you’re getting your vegetables (sure its a vegetable that you can haveclick to read more…

6 Comments

Rugelach

Living in a more rural part of Florida, there isn’t exactly much in the way of good Jewish food down here–no fresh bagels, no matzo ball soup, no latkes, and more importantly, no rugelach.

Rugelach

Now I’ve discovered that even though I take it as a given, not everyone has had or heard of rugelach before, so just in case: rugelach is essentially a Jewish pastry/cookie with some sort of sweet (usually fruity) filling. Whenever I’ve had rugelach before, I never had just one kind–there was always a selection. So in keeping with both that and my inability to make up my mind (committing to one flavor and being tied down?), I made three different kinds of rugelach. The first is a fairly traditional filling of apricot, golden raisins, and walnuts. The second is a bit sweeter, with honey, dates, and pecans. Finally, the third: chocolate hazelnut. I was inspired to make rugelach after seeing click to read more…

11 Comments

Roasted Garlic Mashed Potatoes

Mashed potatoes are a really easy side dish that always please a crowd and hit the spot with so many dishes. Everybody brings certain expectations to the table, and this is an easy way to finish a meal strong.

Garlic mashed potatoes

This recipe is really rich as I like to work a lot of dairy ingredients into the mash. I also like to add a small amount of goat cheese to give a very subtle tang to the potatoes that you can’t quite put your finger on, but it just adds that little something extra. That and I am also a sucker for goat cheese. Richness aside, the potatoes also have that distinct roasted garlic taste which is sweet, garlicky (shocker!), and kind of nutty and is complemented by the parmesan and the notes of chives that pair so wonderfully with potatoes (my reason for entering Weekend Herb Blogging, hosted this week by Briciole).… click to read more…

12 Comments

Poached Pear Bourbon Bread Pudding w/Candied Hazelnuts

I have always loved bread pudding, but I’ve found a new twist on an old favorite: bourbon bread pudding, meet poached pears.

Poached Pear Bourbon Bread Pudding w/Candied Hazelnut Topping

So first off, I’ll be honest: when I made poached pears, I didn’t do it for just that. Sorry pears, I was using you–just a rebound dessert, an in between sweet to get me to something better. Forgive me.

With that heavy confession off my chest, I had high hopes for this dessert, but even with high expectations, I was still pretty impressed with the result. Everybody loves bread pudding (just agree), but bread pudding by itself can be one of those desserts that is kind of…predictable? The poached pears really brought something new and exciting to a familiar favorite of mine. The pudding itself was tasty and moist, with a sweet hint of bourbon and the wonderful flavor of fresh vanilla (beans are so much better than extract).… click to read more…

9 Comments

Creamy Sausage Mushroom Stuffing

Stuffing is one of my (and probably everybody else’s) favorite side dishes that you only have once a year with your Thanksgiving turkey. For such a rare treat, you might as well spoil yourself a little:

Stuffing, fresh out of the oven

There seem to be an endless variety of ways you can prepare stuffing–from a bag, from inside the turkey, from fresh cornbread, apples, raisins, celery, squash, chestnut, oyster, cranberry–anything in season is pretty much fair game. This particular recipe was inspired by one that I saw online a while back that sounded delicious and slightly different from what I had grown up on. The end result was amazing: rather than the traditional cornbread croutons, you have the tang of sourdough bread, the heartiness of sausage, the earthy flavor of mushrooms, and the creaminess of leeks and goat cheese. There are a lot of really rich, heavy flavors at play in… click to read more…

Related Posts Plugin for WordPress, Blogger...

No Comments