Tuesday, November 25, 2008

Mashed Sweet Potato with Nutmeg and Sour Cream

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

on 4shared

Sunday, November 23, 2008

Pear and Cherry Buckle

1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving

Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

Place 8 paper towels over slow cooker bowl and secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

on 4shared 

Saturday, November 8, 2008

Invitations & Place Cards

Psst... I had to share these.....

Monday, November 3, 2008

Asian BBQ Pork

1 Pork Tenderloin
2 TBSP Soy Sauce
1 TBSP Hoisin Sauce (I like Iron Chef)
1-2 TBSP Asian or other Hot Chili Sauce,
1 clove garlic, 1/2 tsp Asian Five-Spice (or similar)
Combine all and cook in pan on high heat to brown.
Transfer to oven at 425, cook 25-30 minutes.

Hot Relish:
Asian or other Red Pear, diced
2 TBSP Chopped Dates or Raisins
1 Chile or other Hot Pepper, minced
1 TBSP Honey
Lemon Zest and/or 2 TBSP Lemon Juice
2 Scallions, finely Chopped
Optional: Chopped Walnuts & Fresh Chopped Mint
Sauteed lightly and serve over sliced pork


Pork Tenderloin
Asian or other Red Pear
Chile or other Hot Pepper

Cards made with Digital Kit Harvest Kitchen,
a collab by Saxon Holt & Tracey Monette at SBE