Maple Sweet Potatoes with Bourbon
Serves 8 to 10
1 cup strong hot coffee
1 cup pure maple syrup
3 tablespoons (packed) dark brown sugar
1/2 teaspoon instant espresso powder
1/3 cup bourbon
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
3 tablespoons olive oil
Arrange racks in upper and lower thirds of oven; preheat to 425°. In Large bowl, toss sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. No turning needed on a Stoneware Bar Pan. DO AHEAD Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Re warm before continuing.
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. A wide pan, will help reduce the sauce quickly! Try this one!Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425°. In Large bowl, toss sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. No turning needed on a Stoneware Bar Pan. DO AHEAD Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Re warm before continuing.
Transfer potatoes to a serving platter. Drizzle some warm sauce over. Pass along extra sauce.
Wild Mushroom and Spinach Stuffing
10-12 servings
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
6 cups (generous) day-old ciabatta bread with crust (about 3/4 pound) cut 1-inch cubes
6 cups ( generous) day old cornbread. cut into 1 inch cubes
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth
Preheat oven to 350°F. Divide bread between 2 Large Bar Pans. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Butter 13x9x2-inch baking dish, My Fav for this, Shallow Baker. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
Roasted Cranberry Sauce
Serves 6
1 (12 ounce) Bags fresh Cranberries
1 thinly sliced shallot
1 cup light Brown Sugar
1 tsp lemon zest
¼ cup fresh orange juice
Toss and Roast at 350F in Medium Stoneware Bar Pan
Sautéed Brussels Sprout Leaves with Pistachios and lemon
This recipe can be prepared with Shredded Brussels sprouts! But its really nice with the leaves if you don't mind the extra work
3 tablespoons grapeseed oil
1 tablespoon minced shallot ( Can SUB 2 cloves Garlic, pressed)
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded
3/4 cup shelled unsalted natural pistachios
2 tablespoons fresh lemon juice
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.