Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.
2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.
3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.
4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.
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Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.
Ingredients:
4 tablespoons butter, softened
1 cup granulated sugar
1 egg, beaten
4 apples, cored, peeled and diced (about 2 cups)
¼ cup walnuts, chopped
1 teaspoon each vanilla extract, baking powder, baking soda, salt, ground cinnamon and ground nutmeg
1 cup all-purpose flour
Method:
1. Preheat oven to 350°. Generously grease an 8-inch square cake pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well.
3. Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan. Serve warm or at room temperature with whipped cream or vanilla ice cream.
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Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
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Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
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Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Ingredients:
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
Method:
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.
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Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Ingredients:
1 pound Brussels sprouts
1 pear, halved and cored
3 tablespoons olive oil
¼ cup shelled pistachios, chopped
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Place Brussels sprouts on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Then, place pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces.
2. Roast for about 20 minutes, then turn the Brussels sprouts with a metal spatula so that both sides will get caramelized. After another 10 minutes, turn the Brussels sprouts again, also flipping the pear slices. Reduce the oven heat to 375°.
3. Add pistachios to the pan to toast slightly, removing the baking sheet from the oven after 5 minutes. Squeeze lemon juice directly over all the ingredients, then use a spatula to roughly chop pear halves. Toss thoroughly, check for seasoning, and serve warm.
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Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
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F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!
Ingredients:
F&L apple cake mix
2 eggs
2 apples, cored and diced
Toasted walnuts and cranberries
Method:
1. Preheat the oven to 350°. In a large bowl, combine the cake mix, eggs and diced apples with the toasted walnuts and cranberries from this week’s delivery, and stir well to combine.
2. Pour batter into a greased cake pan and bake for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
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