Horseradish Mashed Potatoes

½ cup sour cream

1 tablespoon butter

2 tablepsoons cream cheese

1 teaspoon kosher salt

¼ teaspoon peper

2 teaspoons granulated garlic

2 lbs potatoes (red, white, or yukon-skin scrubbed)

1 tablespoon prepared horseradish

2 tablepsoons finely chopped chives, optional

Potato 2Potato 3

Cut potatoes in half ( or cut to an inch thick) and cover with water, in a medium pot.  Bring to a boil, cover and simmer on medium low heat, about 20 minutes, or until fork tender. Drain well, add the remaining ingredients and mash. Keep warm in the oven until ready to serve. Sprinkle with chopped chives as a garnish.

Advertisements

Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

IMG_1351IMG_1354

Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

Parsnip Gratin with Gruyere and Thyme

1 lb Parsnips
1 small yellow onion
3 Cups heavy whipping cream
Butter, for greasing the pan
1/4 tsp ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 tablespoon fresh Thyme or rosemary, finely chopped
1 tablespoon all purpose flour
3 large minced cloves garlic
1 generous cup grated gruyere cheese OR swiss cheese

Preheat oven to 400 F

Parsnip 1

Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. The thinner the slices the better. If you don’t have a mandolin, slice them as thinly as possible. Thinly slice the onion and grate the cheese. Generously grease a 9 x13 inch baking dish with butter.

Layer the parsnips and onion and 1/2 of the cheese and 1/2 of the thyme, reserving the bigger pieces of parsnips for the final layer. Press down and make sure layers are even. It’s OK if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows.

In a small pot heat 3 Cups whipping cream. Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and the Parsnip 3garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies. Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg.

Parsnip 4

Cover securely with a lid or foil and bake for 50 minutes on the middle rack. Remove foil, pierce with fork, parsnips should be al dente. (If not- your parsnips were perhaps cut thicker that 1/8 of an inch, and you may need to cook longer with the foil on) Don’t worry if it seems watery at this point, bake another 15 minutes uncovered, or until golden and bubbly. It is important to let it sit at room temp for 15-20 minutes before serving, so it sets and thickens.

Apple Cider Sangria OR Warm Mulled Apple Cider Spiced Wine

IMG_1336

3 cinnamon sticks (plus more for garnish)

2 honey crisp apples, chopped

1 orange, thinly sliced

1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)

2 cups Crampton’s Apple Cider or store-bought

1/2 cup brandy

1/4 cup orange juice (or juice from 2 medium oranges)

Juice from 1 lemon

Club soda, to taste

Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 – 24 hours. (Not: if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave, or even a small bit of stevia)

Fill a glass with ice, pour in the sangria with fruit and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

*****NOTE: You can make this into a delicious mulled wine as well. Follow the directions below (omit the chopped apple and club soda):

Add wine, cider, ¼ cup honey, orange, orange juice, and lemon juice to a 3-quart or larger slow cooker. Stir to combine. Add the 5 whole cloves, 4 green cardamom, pods, 2 cinnamon sticks, 1 tsp vanilla extract (or half a vanilla bean) and 1 star anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy.

Ladle into mugs and serve with an orange slice and cinnamon sticks, if desired. To keep the wine warm, leave the slow cooker on the “keep warm” setting. If your slow cooker does not have a warm setting, alternate between “low” and off.

Hot Buttered Rum Apple Cider

12 tbsp unsalted butter, softened
1 tsp vanilla paste or extract
1 tsp ground cinnamon
1/2 ginger
1/4 tsp nutmeg
1 1/2 liters Crampton’s Apple Cider
1 1/2 cups golden rum
Whipped cream for serving, optional
Bring the applce cider to a simmer in a saucepot over medium low heat. Remove from the heat, and whisk in butter, vanilla, cinnamon, ginger, and nutmeg. Stir in rum.  (OR you can portion the rum into each cup and pour over warm apple cider) Serve with whipped cream if desired!
Serves 8-10 people.

Spiced Apple & Pumpkin Crumble

This is a great “make ahead” desert for Thanksgiving or Christmas; in fact it tastes even better the next day! To reheat, just simply pop into a warm oven and heat to the middle! YUMM!!!
Crunchy Oat Topping
2.5 cups oats
1.5 cups brown sugar
1 cup flour
1 cup melted butter
Pinch of salt
Spiced Apple and Pumpkin Filling
8 cups apple, peeled and sliced thin (about 10 fist-sized apples)
4 cups pumpkin, peeled and sliced thin
3/4-1 cup white sugar
Juice of 1 lemon
1 tbsp cinnamon or pumpkin pie spice
2 oz dark rum
1 tsp vanilla
Combine topping and set aside. Combine apples, pumpkin, lemon juice, cinnamon, rum, and vanilla and pour into a baking dish. Top with crumble topping. Bake at 350 for 45-60 minutes, or until the apples and pumpkin are soft and the crumble is crisp. Serve warm with vanilla ice cream, caramel sauce, or yogurt.

Winner of Crampton’s First Annual Chili Cook Off! Sarawak Chorizo Chili

Chili

3 MB tomatoes

2 sweet potatoes. diced
1 MB jalapeno, de-seeded
3 MB garlic cloves
1 MB red pepper, de-seeded
2 16oz cans black beans, drained and rinsed
1 tbsp olive oil
1 MB chorizo sausage, sliced
1 MB cooking onion, diced
1/2 tbsp cumin
1 tsp paprika
1 tsp Sarawak white pepper
1 tsp cinnamon
1.5 cups chicken stock
1 cup MB Fred corn
2 tbsp tomato paste
1 tbsp corn starch
Pinch of salt & pepper
Topping
1 avocado
Juice of 1 lime
1 tsp cumin
Salt & Pepper
Garnish
Green onions, chopped
Goat cheese, crumbled
Directions
1. Roast tomatoes, sweet potatoes, peppers and garlic at 350 degrees for 40 minutes
2. Blend tomatoes, peppers and garlic in a food processor
3. Fry chorizo slices in non-stick pan with olive oil
4. Add onions to pan and saute for 2 minutes
5. Stir in tomato mixture, stir for 2 minutes
6. Add all ingredients to pan except chorizo and bring to a boil for 3-5 minutes
7. Turn down to simmer, add chorizo, simmer for 40 minutes
Topping Directions
1. Mash avocado
2. Add other ingredients, taste-testing often!
Serve hot, garnish with avocado mixture, green onion and goat cheese.