FINE DINING MONSTER

  Thanksgiving Leftovers Casserole Ingredients cooking spray 3 cups leftover stuffing 4 cups chopped leftover roasted turkey 2 cups leftover cooked vegetables ¾ cup mayonnaise 3 cups leftover mashed potatoes 1 cup shredded Cheddar cheese ⅛ teaspoon ground paprika Directions Gather Ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread stuffing evenly in the bottom of the prepared baking dish. Mix turkey, vegetables, and mayonnaise together in a bowl until well combined; spoon over stuffing and spread into an even layer. Mix mashed potatoes and Cheddar cheese until well combined; spread over the turkey mixture. Sprinkle paprika over top. Bake in the preheated oven until heated through, 30 to 40 minutes.  

  Pumpkin Tiramisu Ingredients 1 (15-ounce) can pumpkin puree 1/2 cup light brown sugar 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch of freshly grated nutmeg 3/4 cup granulated sugar 1 1/2 cups mascarpone cheese 2 1/2 cups heavy cream 2 cups brewed coffee, cooled 2 (7-ounce) packages dry ladyfingers Chocolate shavings and candied ginger, for garnish Directions In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat. In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of six ladyfingers in the ...

  Butterscotch Pudding Parfait with Gingersnap Crumble Ingredients BUTTERSCOTCH PUDDING 1 1/2 cups heavy cream 2 cups whole milk, divided 1 cup packed dark brown sugar 1 1/4 teaspoons kosher salt 4 large egg yolks 1/4 cup cornstarch (about 1 1/8 ounces) 2 tablespoons (1 ounce) dark rum or Scotch whiskey 2 teaspoons vanilla extract 1/2 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces WHIPPED CRÈME FRAÎCHE 1 cup heavy cream 1/2 cup crème fraîche or sour cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract ADDITIONAL INGREDIENT 2 cups gingersnaps (about 6 3/4 ounces), crushed (about 1 3/4 cups) Directions Make the butterscotch pudding Stir together heavy cream, 1 1/2 cups milk, brown sugar, and salt in a large saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar. Meanwhile, whisk together egg yolks, cornstarch, rum, vanilla, and remaining 1/2 cup milk in a heatproof bowl until sm...

  Spiced Chocolate Fondue Ingredients 1 1/2 cups heavy cream 1/4 cup whole milk Eight 4-inch cinnamon sticks, crushed 2 teaspoons cardamom pods 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 pound bittersweet chocolate, coarsely chopped Directions In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes. Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.  

  Ravioli Butternut Squash ingredients Pasta dough 300 g Butternut squash 1 small Garlic 1 Clove, (sliced) Mascarpone cheese 100 g Parmesan cheese 75 g, freshly and grated Marjoram 0,5 g Nutmeg 1/4, grated Sage 1 bunch Butter 125 g, unsalted Preparation To make the filling for the ravioli peel and remove the seeds from the butternut squash, cut into small pieces and boil in salted water like you would a potato. Remove from the water and place into a collinder to cool down. Take half of the butter and fry the garlic with it until the garlic is soft. Add the marjoram and the cooked butternut squash; using a wooden spoon mash the butternut squash and cook for about 10 minutes or until the mixture appears quite dry. Add the mascarpone, seasoning and the grated nutmeg. Leave to cool. Roll out your fresh pasta as fine as your pasta machine will let you, make sure that the size of the fresh pasta sheet is no less than 12cm width and no more than 60 cm length. I...

  Pumpkin-Shaped Dinner Rolls Ingredients 1 cup warm milk 1 (.25 ounce) package active dry yeast 1 tablespoon honey, or more to taste 4 tablespoons melted butter 1 teaspoon fine salt 3 cups all-purpose flour, or more as needed kitchen string (4 per roll) vegetable oil, or as needed Directions Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms. Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed. Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss ...

  Lime Gelatin Salad Ingredients 1 cup boiling water 1 (6 ounce) package lime flavored Jell-O® mix 1 (20 ounce) can crushed pineapple, drained with juice reserved 1 (8 ounce) package cream cheese, softened 2 cups heavy cream 1 cup chopped pecans Directions Gather the ingredients. Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerat...

  Waldorf Salad Ingredients ½ cup mayonnaise 1 tablespoon white sugar 1 teaspoon lemon juice ⅛ teaspoon salt 3 apples — peeled, cored, and chopped 1 cup thinly sliced celery ½ cup chopped walnuts ½ cup raisins (Optional) Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl. Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.

  Roasted Butternut Squash Salad Ingredients 1 medium butternut squash, halved lengthwise and seeded 1 tablespoon olive oil, or as needed 6 slices bacon 1 cup sliced onion 8 cups chopped romaine lettuce ⅓ cup pecans, toasted and chopped ⅓ cup raisins 2 tablespoons maple syrup, or to taste Directions Preheat the oven to 450 degrees F (230 degrees C). Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil. Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, u...

  Thanksgiving Won Tons Ingredients 1 ½ cups cooked turkey breast meat, shredded ⅔ cup dried cranberries ⅓ cup slivered almonds ½ cup cranberry sauce 1 (14 ounce) package wonton wrappers 1 quart vegetable oil for frying Directions Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal. Heat the oil in large skillet or deep fryer. Fry the wontons in the hot oil until golden brown. Drain on paper towels.

  Turkey Cheese Ball for Thanksgiving Ingredients Cheese Ball: 2 (8 ounce) packages cream cheese, softened 3 ½ cups shredded sharp Cheddar cheese 1 (1 ounce) package Ranch-style dressing mix 2 cups chopped pecans For the Turkey: 1 cup whole pecans 7 whole-wheat crackers ¼ red bell pepper 1 black olive ½ teaspoon cream cheese, softened 1 slice yellow zucchini Directions Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight. Decorate the turkey: Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body. Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small doll...

  Roasted Pumpkin And Pear Soup INGREDIENTS Pears 2 each, peeled and ripe, quartered, cored Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks Tomatoes 2 each, medium, cored, quartered (optional) Onion 1 red, peeled, quartered Garlic 2 cloves, crushed Olive oil 30 ml Salt 2,5 g, divided Pepper To taste, ground Vegetable stock 1 l Chives 3,15 g (or scallions), thinly sliced Cream 80 ml Preparation Preheat oven to 205°C - 400° F. Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g salt and pepper in a large bowl and toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring occasionally, until the veggies are tender (40-55 minutes). Let cool slightly. Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half). Add to soup pot, add the rest of the salt, and ...

  CHICKEN AND BROCCOLI CASSEROLE Ingredients 1 rib celery, sliced 2 Tbl. butter 1/2 medium onion, chopped 4 cups chunked or cubed cooked chicken, about 3 – 4 chicken breasts (stewed with 1 bay leaf) 2 – 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like 1 can (10-3/4 ounces) condensed broccoli soup, undiluted 1 can (10 .5 oz.) cream of mushrooms soup 1/4 cup heavy mayo 1/3 cup milk 1/4 tsp. each: coarse ground black pepper and garlic powder 1 (6 oz.) box chicken stuffing mix, dry / do not prepare 2 cups shredded Mexican blend cheese, divided   Instructions Preheat oven to 350° F. Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 – 4 minutes until crisp-tender. Set aside. In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender. In large bowl, combine soups, mayo, milk, pepper, and gar...

  Fromage Fort   Ingredients ½ pound cheese pieces 1 garlic clove ¼ cup dry white wine Black pepper Salt Directions Put cheese pieces in the bowl of a food processor. Add garlic clove and dry white wine and a big grinding of black pepper. Process mixture for 30 seconds or so, until it is creamy but not too soft. Taste, and add salt if needed. Transfer fromage fort to a serving dish, or to an airtight container to store until you are ready to eat. You can also spread it on bread and broil it for a few minutes until brown and bubbly.  

  Thanksgiving Leftover Dinner Bombs Ingredients 1 package refrigerated flaky biscuits  ½ cup cream cheese 3 tablespoons cranberry sauce 1 cup grated Swiss cheese 1 cup crumbled leftover stuffing 1 cup chopped leftover roasted turkey 1 tablespoon butter, melted flaked salt to taste ground black pepper to taste 1 cup gravy (Optional) Directions Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate. Roll out biscuits, 1 at a time, into a thin rough 7-inch circles. Spread the center of each circle with 1 tablespoon cream cheese. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up around the filling, pinching it together. Work your way around until the filling is fully encased in the biscuit bomb. Place bombs on the pie plate, seam-side down. Repeat with remaining biscuits, cream cheese, cranberry s...

  Pumpkin Risotto with Sage in Hollowed-out Pumpkin Ingredients Rice vinegar 280 g, for risotto Yellow pumpkin 625 g, the flesh Onion 1 Butter 1 tbsp Vegetable stock 3 1/4 cups, canned Parmesan cheese 55 g, grated Salt to taste Pepper to taste Sage some leaves to garnish Preparation Preheat oven to 180°C. Scoop the flesh out of the pumpkin, remove the seeds and finely dice the flesh. Wrap in aluminum foil and cook in the oven at 180°C degrees for 30 minutes. Meanwhile, peel and chop the onion and saute gently using 1 tablespoon butter. Add the rice and saute gently until translucent. Then gradually add the vegetable stock, stirring frequently. The rice should be cooked when it has taken up all the stock (about 30 minutes cooking time). 10 minutes before the end of the cooking time carefully stir in the diced pumpkin. Before serving mix in the rest of the butter and the Parmesan cheese and season to taste with salt and pepper. If you wish, serve the r...

  Spicy Pumpkin With Beef Ragù Ingredients Pumpkin 4 each, small Beef 500 g, minced Onion 2 each Garlic 2 cloves Green pepper 1 Red pepper 1 Chili pepper 2 each Vegetable oil 2 tbsp Tomato puree 2 tbsp Beef stock 1 litre Chili pepper 1 tbsp Salt to taste Pepper freshly ground Preparation Cut a lid off each pumpkin, hollow out and dice the flesh. Peel and finely chop the onions and garlic. Wash, halve, core and dice the peppers. Wash the chillies, slit open lengthwise, then remove the seeds and chop the flesh very finely. Heat the oil in a large pan and sweat the onions and garlic until translucent. Add the mince and brown over a high heat, breaking it up to make sure it is browned all over. Season with salt and pepper. Add the tomato puree, diced pumpkin, chilli and peppers. Fry briefly, then add the stock. Add the chilli powder, cover and simmer over a low heat for about 30 minutes. Check the seasoning and serve in the 4 hollowed-out pumpkin...

  Sweet potato and chive damper Ingredients (9) Flour, for dusting 2 cups self-raising flour 1/2 tsp salt 60g butter, chopped 1 cup mashed orange sweet potato  3/4 cup milk, plus extra for brushing 1/4 cup fresh chives, finely chopped 1/4 cup fresh flat-leaf parsley leaves, finely chopped Butter, to serve Method Step 1 Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Step 2 Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray. Step 3 Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, sco...

  Cranberry, chorizo and orange couscous salad Ingredients (11) 150g fresh chorizo sausage, skin removed, diced 2 red onions, cut into wedges 500ml (2 cups) chicken stock 1 tsp ground cinnamon 1 tsp salt 310ml (1 1/4 cups) orange juice 570g (3 cups) couscous 140g (1 cup) dried cranberries 140g (1 cup) pistachio kernels, lightly toasted, coarsely chopped 1/3 cup chopped fresh coriander Method Step 1 Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, stirring often, for 2-3 minutes or until crisp and the oil is released. Use a slotted spoon to transfer to a large bowl. Add onion to the pan. Cook, stirring often, for 10 minutes or until soft. Add onion to chorizo. Step 2 Meanwhile, place the stock, cinnamon, salt and 250ml (1 cup) of the orange juice in a saucepan. Bring to the boil. Add couscous, stir once, then remove from the heat. Cover and set aside for...

  Red Skin Potato Mash Ingredients 6 pounds red potatoes, scrubbed and cut into 2-inch chunks Kosher salt 2 sticks (1/2 pound) unsalted butter, softened 2 cups milk, warmed 2 scallions, thinly sliced Freshly ground black pepper Directions Gather the ingredients. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper. Serve warm.  

  Rainbow Vegetable Gratin Ingredients 1 tablespoon olive oil, for greasing  1 cup panko 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)  2 tablespoons chopped fresh thyme  2 ½ teaspoons kosher salt, divided  ½ teaspoon plus 5 pinches black pepper, divided  1 large red onion  2 medium-size Yukon gold potatoes, unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 medium-size purple or orange sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 large zucchini, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  1 large yellow squash, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  2 large heirloom tomatoes (about 1 1/2 pounds), sliced crosswise into 1/4-inch-thick slices (about 3 cups)  Directions ...

  Creamy Swiss Chard Gratin with Crispy Gnocchi Ingredients 1 1/2 pounds Swiss chard (about 3 bunches) 1/4 cup unsalted butter, divided  1/4 cup extra-virgin olive oil, divided  2 (12-ounces) packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi), divided  1 1/2 teaspoons kosher salt, divided   3/4 teaspoon black pepper, divided  1 large red onion (about 12 ounces), thinly sliced (about 2 1/2   cups)   1/3 cup all-purpose flour (about 1 1/2   ounces)   3 1/4 cups whole milk 2 ounces Gruyère cheese, shredded (about   1/2   cup)   2 ounces Parmigiano-Reggiano cheese, grated (about   1/2   cup)   1 1/2 tablespoons Dijon mustard 1 teaspoon grated garlic  1/4 teaspoon cayenne pepper  1/4 teaspoon ground nutmeg  Directions Prehea...

  Roasted Beet Salad with Horseradish-Cashew Cream Ingredients Beets 2 pounds trimmed multicolored baby beets (from about 3 pounds beets with greens, or 12 to 14 beets), unpeeled, scrubbed, and cut into 1-inch wedges 5 unpeeled garlic cloves 3 (3-inch) rosemary sprigs 1 ½ teaspoons olive oil 1 ¼ teaspoons fine sea salt ¼ teaspoon black pepper Crisps 2 tablespoons golden flax seeds or brown flax seeds 2 tablespoons water 2 tablespoons chia seeds 1 ½ tablespoons poppy seeds ⅛ teaspoon fine sea salt Horseradish-Cashew Cream ¾ cup raw cashews, soaked in water at least 1 hour or up to 12 hours ¼ cup fresh lemon juice, plus more for serving ¼ cup water 2 tablespoons freshly grated horseradish 2 tablespoons apple cider vinegar 1 tablespoon nutritional yeast flakes (optional) ¼ teas...

  Air-Fryer Brussels Sprouts Ingredients 1 pound brussels sprouts 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 cup toasted halved hazelnuts 2 tablespoons balsamic vinegar 1 tablespoon fresh thyme leaves Directions Preheat air fryer to 375°F. Trim brussels sprouts and cut in half lengthwise. Place brussels sprouts in a large bowl and toss with olive oil and salt to coat. Transfer brussels sprouts to air fryer basket (be sure to keep them in a single layer). Air-fry brussels sprouts until browned and crispy, about 10 minutes, shaking basket or stirring halfway through. Return brussels sprouts to bowl, toss with hazelnuts, balsamic vinegar, and thyme and serve. Formun Üstü  

  Roasted Spiced Cranberry Pie Ingredients 1 ¼ pounds fresh or frozen (unthawed) cranberries (about 6 cups) 1 ½ cups granulated sugar, divided 1 (5-inch) lemongrass stalk, bruised 1 tablespoon gochugaru ½ teaspoon kosher salt 1 cup unsweetened cranberry juice 3 ounces dried unsweetened mango slices, thinly sliced crosswise (about 3/4 cup) ¼ cup quick-cooking tapioca (such as Kraft Minute) 1 teaspoon grated lime zest plus 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons grated fresh ginger (from 1 [1-inch] piece peeled ginger) 1 (9-inch) prepared piecrust Directions Preheat oven to 425°F. Toss together cranberries, 1/2 cup sugar, lemongrass, gochugaru, and salt on a rimmed baking sheet. Spread in an even layer. Bake in preheated oven until cranberries just begin to burst and release juices, 15 to 20 minutes, stirring once after 10 minutes. Remove fr...

  Apple Butter Crumble Ingredients Streusel 1/2 cup plus 2 tablespoons all-purpose flour (about 2 1/2 ounces)  5 tablespoons oat flour (such as Bob’s Red Mill) (about 1 1/4 ounces) 4 1/2 tablespoons light brown sugar 1/4 teaspoons kosher salt 1/4 cup cold unsalted butter, cut into small pieces Apple Filling 6 cups peeled and 1/4-inch-thick-sliced Pink Lady apples (about 1 1/2 pounds) 3 cups peeled and 1/4-inch-thick-sliced Honeycrisp apples (about 1 pound) 1/4 cup packed light brown sugar 1/4 cup granulated sugar 2 tablespoons tapioca flour (such as Bob’s Red Mill) 1 tablespoon fresh lemon juice 1/4 teaspoon black pepper 1/4 teaspoon ground ginger 1/2 cup apple butter 2 tablespoons unsalted butter, cut into small pieces Whipped cream or vanill...

  Brussels sprouts and speck gratin Ingredients (5) 500g brussels sprouts, trimmed, halved 150g speck, rind removed, cut into batons 300ml double cream 75g (3/4 cup) coarsely grated gruyere 70g (1 cup) coarse fresh breadcrumbs, made from day-old crusty bread Method Step 1 Preheat the oven to 200C/180C fan forced. Cook brussels sprouts in a saucepan of boiling water for 3 minutes or until tender-crisp. Drain. Rinse under cold water. Pat dry with paper towel. Step 2 Cook speck in a non-stick frying pan over medium-high heat, stirring often, for 7 minutes or until crisp. Set aside. Step 3 Spray a 28cm oval ovenproof baking dish with oil. Arrange the brussels sprouts and speck in prepared dish. Pour over the cream. Season. Sprinkle over the cheese and cover the top evenly with breadcrumbs. Spray with oil. Bake for 45 minutes or until breadcrumbs are golden and the cream reduced.

  Warm green bean salad with prosciutto and almonds Ingredients (10) 1 tbsp olive oil 1 red onion, halved, thinly sliced 1 small fresh red chilli, seeded, finely chopped 6 slices prosciutto 1 garlic clove, crushed 400g green round beans 45g (1/4 cup) natural almonds, toasted, coarsely chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh continental parsley 15g butter Method Step 1 Heat oil in a large frying pan over medium heat. Fry the onion and chilli for 3 minutes or until soft. Add the prosciutto and garlic. Stir for 3 minutes or until aromatic. Step 2 Meanwhile, place beans in a heatproof bowl and cover with boiling water. Set aside for 3 minutes or until tender crisp. Drain. Step 3 Stir beans and almonds into prosciutto mixture for 2 minutes or until warmed through. Remove from heat. Stir in mint, parsley and butter. Season with pepper.  

  Pecan Pie with Cream Ingredients All purpose flour 200 g and a little for the work surface Sugar 75 g Eggs 1 Butter 125 g, in flakes and a little for the tin Sugar beet syrup 250 g Brown sugar 100 g Butter 50 g, melted Eggs 3 Whiskey 20 ml Pecans 250 g, halves Cream 100 ml Preparation For the pastry Mix the flour with the sugar and a pinch of salt and form into a mound on the work surface. Make a well in the centre and break the egg into the well. Dot the butter around the edge. Using a knife, chop all the ingredients together to form breadcrumbs, then quickly work by hand to form a smooth pastry. Shape into a ball, wrap in cling film and put in the refrigerator for around 30 minutes. 2 Heat the oven to 200°C (180°C in a fan oven), gas 6 and butter a tart tin. Roll out the pastry on a floured work surface to a thickness of approx. 4 mm and place it in the tart tin. Cut off any overhanging edges and cut leaf shapes out of the leftover pastr...

  Thanksgiving Yams Ingredients 2 (29 ounce) cans sweet potatoes 2 tablespoons butter 1 tablespoon lemon juice ½ (16 ounce) package gingersnap cookies 1 (16 ounce) package miniature marshmallows Directions In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.  

  Bay roasted smashed potatoes Ingredients (3) 1 kg small waxy potatoes, such as Coliban 120ml extra virgin olive oil 6 fresh bay leaves, torn Method Step 1 Preheat oven to 220C/200C fan forced. Line a roasting pan with baking paper. Season the potato and place in prepared pan. Add 1 tbs of the oil. Stir well to coat. Roast for 30 minutes. Step 2 Remove pan from the oven and use a potato masher to squash the potatoes until ‘smashed’. Add the bay leaves and remaining oil to the pan. Stir well and season again with salt and pepper. Return to the oven for a further 20 minutes or until the potatoes are crisp and golden. Transfer to a serving platter.

  Tofurkey Roll with Mushrooms Ingredients Mushrooms 1 kg, champignon Extra virgin olive oil 30 ml Garlic 1 clove Parsley 15 g, chopped Soy cream 100 ml Cornstarch 10 g Salt Pepper Tofu 300 g, silken Vegetable stock 125 ml Onion 80 g, chopped Wheat 230 g Nutritional yeast flakes 30 g Salt 6 g Paprika 3 g Oregano 2 g, dried Brisée dough 1 roll Preparation For the filling Clean the mushrooms and cut them into small pieces. Cook the mushrooms in a pan with a little oil, garlic, salt and pepper, for about 20 minutes. Turn off the heat and add the parsley, soy cream and cornstarch. Stir and set aside. For the roll Put the dry ingredients in a bowl and mix. Pour the liquid ingredients and the dry ones in a food processor and mix until a spongy douhgh. Roll out the dough on alluminum foil, creating a square of about 35cm x 25cm. Pour the mushrooms in the center of the square and roll it in the aluminum. Roll it very tight and cook in the steamer...

Mashed Potato With Pumpkin and Sage Ingredients Potatoes 800 g, floury Pumpkin 500 g Salt Nutmeg Milk 125 ml Cream 100 g Butter 2 tbsp White wine 50 ml, dry Stock 1 tsp Clarified butter 4 tbsp Sage some leaves Garlic 1 clove Preparation Peel, wash and roughly dice the potatoes. Roughly dice the pumpkin flesh and cook both in salted water for 25-30 minutes. Drain the potatoes and pumpkin, add the milk, cream and butter and mash well with a potato masher. Season with salt and pepper. Peel the garlic and cut into sticks. Wash the sage, dry thoroughly and chop or tear into small pieces. Heat the clarified butter in a small saucepan and fry both briefly. Drain on paper towel. Season the mashed potato and pumpkin with salt and nutmeg. Transfer to small bowls and scatter with the sage and garlic. Serve hot with meat.  

  Lasagna with Pumpkin, Goat's Cheese and Hazelnuts Hokkaido squash 1, approx 800 g Butter 2 tbsp Hazelnuts 150 g, blanched Goat's cheese 200 g Vegetable stock 100 ml White wine 50 ml, dry Chili pepper 1 good pinch Salt Nutmeg Pepper Lasagna 16 sheets Oil 2 tbsp Sage 1 - 2 sprigs Preparation Cook the lasagne sheets in plenty of boiling, salted water with 2 tbsp oil, until al dente. Carefully take out of the water and lay separately on a board. Wash the sage and shake dry. Chop about 8 leaves. Peel, deseed and dice the squash. Heat the butter and briefly saute the squash. Add the stock and white wine. Season with salt and pepper and add chilli powder and nutmeg to taste. Simmer until the squash is soft. Roughly chop the hazelnuts and toast in a dry frying pan. Crumble the goat's cheese. Arrange the ingredients in layers on ovenproof plates, starting with a sheet of lasagne, then squash, nuts, cheese, another sheet of lasagne etc.... and fi...