Sweet Potato Gratin with Crispy Onions
Yield: 4 servings
3 large Sweet Potatoes, peeled
1 ½ cups Heavy Cream
1 tsp Brown Sugar
1/2 Tbsp Red Pepper Flakes
3 oz Blue Cheese
1 tsp salt
Using a mandolin or sharp knife, cut sweet potatoes into very thin circles.
In a small pot bring the cream to a light simmer. Add red pepper flakes and brown sugar and whisk until fully combined. Crumble blue cheese into the hot cream and whisk until fully melted and combined.
In a square baking dish, no larger that 8 x 8 inches, place a single layer of sweet potatoes on the bottom. Cover with ¼ cup of cream mixture. Place another layer of sweet potatoes and ¼ cup of cream. Complete until all ingredients are used, ending with sweet potatoes on the top. Tightly cover the dish in foil and place in a 350 degree oven for 1 hour. Remove the foil and allow to cook for another 15 minutes.
1 small sweet onion, sliced very thin
1/2 cup rice flour
2 cups canola oil
Bring a small pot of oil to 225 degrees.
Toss shaved onions with rice flour and shake off any excess. Fry in small batches so that the pan is not over crowded. Onions should fry for about 2 minutes per batch, until they are golden brown. Remove from oil to a paper towel lined plate. Sprinkle with salt.
Sausage & Apple Stuffing
1 loaf white bread, unsliced
1 lb country pork sausage, loose
2 Fuji or Jonagold apples, sliced
1 medium yellow onion, julienned
2 cups cremini mushrooms, sliced
1/3 cup This Little Goat Went to Southeast Asia
2 cups beef stock
Cut white bread into large cubes. Allow to sit out and dry for at least 4 hours, but up to a day ahead.
Preheat oven to 350 degrees.
Sauté onions and mushrooms over medium heat. Once tender, add apples and cook for another 5 minutes. Add Southeast Asia sauce and toss to coat. Remove to a sheet tray to cool slightly.
Brown sausage and allow to cool slightly. Do not strain fat.
Toss bread cubes, sautéed vegetables, and browned sausage with beef stock and eggs.
Place in a casserole dish and bake for 30 minutes, until golden brown.
Pecan Not Pie
Brown butter kulfi with candied pecans and crumbled pie crust
2 c heavy cream
1 c sugar
¼ c water
¼ c sweetened condensed milk
8 egg yolks
1 stick (4 oz.) butter
in a small sauce pot, melt butter and look cook until brown (dark brown). strain through sieve, reserving the pot and the liquid. (flavor coming from the bits in the pan)
add cream to the pot and let simmer very lightly just to infuse flavor. remove cream and chill completely then whip to stiff peaks and set in fridge.
clean out sauce pot. add in ¼ cup water then 1 cup sugar. bring to a boil. meanwhile in stand mixer, whip egg yolks and condensed milk until ribbon. while still whipping on mendium speed, slowly and carefully drizzle in the sugar. leave mixer going until the mixer bowl feels cool. fold in the whipped cream. transfer to a container to freeze.
brown butter reserved from above
1 c dark brown sugar
1 c heavy cream
¼ t salt
1 cup pecan pieces
bring butter, sugar and cream to a boil. add in salt and pecan pieces. let sit until ready to serve. serve lightly warmed over scoops of kulfi with pie crust crumbles.