Tag Archives | Winter 2016-2017 Recipes


Recipe courtesy of chef Kathy Gold, In the Kitchen Cooking School

Serves 8 to 10

3 tablespoons extra-virgin olive oil (plus more as needed)
1 cup sliced leeks, white and pale green parts only
6 cups cubed butternut squash
2 pints assorted mushrooms, such as cremini or shiitake
3 cloves garlic, minced
½ cup chopped, fresh mixed herbs, such as thyme, rosemary and sage
sea salt
freshly cracked black pepper
3 tablespoons balsamic vinegar (or more to taste)
4 cups stock (vegetable, turkey or chicken)
3 eggs, beaten
1 loaf day-old brioche, ciabatta or sourdough bread, cubed (about 12 cups)
1 cup bourbon cherries, drained and halved (recipe follows)
1 cup grated Gruyère cheese

Preheat the oven to 425°F.

Place the squash cubes on a rimmed sheet pan, toss them with olive oil and roast until they starting to soften and caramelize in spots, about 20 minutes or so. Sprinkle them with salt and remove from the pan.

Turn the oven down to 375°F.

Heat the olive oil in a large skillet over medium-high heat. Stir in the mushrooms and toss quickly to coat. Sauté until the mushrooms release their juices and start to caramelize, then add the leeks. Season with salt and pepper to taste. Continue to cook until the leeks soften, about 5 minutes more. Add the garlic and cook about 1 minute. Add the herbs. Cook about 30 seconds, then add the balsamic vinegar. Taste and add salt and freshly cracked black pepper again as desired. Set aside to cool slightly.

In a large mixing bowl, whisk together the stock and the beaten eggs. Add the bread and toss to coat. Add the squash, mushroom mixture, cheese and cherries and toss gently. Pour the mixture into a large buttered casserole dish.

Cover the dish with foil and bake for 35 to 40 minutes. Remove the foil and continue baking for another 10 to 15 minutes or until the bread pudding is nicely browned on top.


1 cup bourbon
1 cup sugar
¼ cup fresh orange juice
1 one-inch strip of orange peel, pith removed
1 vanilla bean pod, halved and scraped
½ pound cherries, washed, dried and pitted

Combine the sugar, orange juice and orange peel in a small saucepan. Place the pan over medium-high heat and bring to a simmer, stirring until the sugar dissolves, about 5 minutes. Remove the pan from the heat and stir in the vanilla beans and bourbon.

Add the cherries. Pour into a sterilized container, seal and let cool to room temperature before refrigerating. Let this steep in the refrigerator for 3 to 4 days before using. (The cherries will keep for about a month.)

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Recipe adapted from Lomelino’s Cakes: 27 Pretty Cakes to Make Any Day Special

by Linda Lomelino (Roost Books)

Apple and Cinnamon Layers

1¼ sticks salted butter
3 large eggs
2/3 cup granulated sugar
2/3 cup light Muscovado sugar, firmly packed
¼ teaspoon vanilla extract
1¼ cups flour
2 teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons cinnamon
2/3 cup applesauce
9 ounces grated apple (about 2 apples)

Apple Compote

10½ ounces apples (about 2½ apples), peeled, seeded and coarsely chopped
1/3 cup water
¼ cup Muscovado sugar, firmly packed
¼ teaspoon vanilla extract

Browned Butter Frosting

1¾ sticks unsalted butter
1 cup confectioners’ sugar
1/3 cup whipping cream
pinch of cinnamon (optional)


1 or more tiny apples (such as crab apples)

Make the apple and cinnamon layers:

Preheat the oven to 350°F. Prepare two 6-inch cake pans with butter and flour, crumbs or parchment paper.

Melt the butter and let it cool. Beat the eggs, sugars and vanilla until the mixture is very light and fluffy. Mix in the butter and beat the mixture a little more.

Mix the flour, baking powder, baking soda and cinnamon in a separate bowl, then sift them into the egg mixture. Beat until the mixture is thoroughly blended.

Mix in the applesauce and grated apple and beat until the batter is smooth. Divide the batter evenly between the prepared cake pans. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Make the apple compote:

Mix all the ingredients for the compote in a saucepan and simmer, uncovered, for 10 to15 minutes or until the apples are soft. Pour the mixture into a clean jar and refrigerate.

Make the browned butter frosting:

Melt the butter in a saucepan over low heat. Simmer while stirring constantly, until the butter is a fine golden color. Stir until the butter stops sizzling and smells like toffee. If you want to remove the brown spots, pour the butter through a fine-mesh sieve, coffee filter or cheesecloth.

Pour the butter into a bowl and let it cool for a while. Cover it and refrigerate it until it starts to firm up. Beat the butter until it is white. Add the confectioners’ sugar, cream and if desired, a pinch of cinnamon. Beat the mixture until it is fluffy.

Assemble the cake:

Slice each layer in half horizontally so you will have four thin layers for the cake. Place the first layer on a cake plate or board. Spread on a layer of apple compote. Repeat until you have covered three layers. Place the last layer on top, cut side down.

Place the cake on a cake turntable. Cover the cake with the browned butter frosting. Garnish with one or more tiny apples.

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Celery Root: Four Ways





Peel, grate, and mix with mayonnaise, lemon juice, mustard, and salt and pepper for the classic celery root remoulade (perfect with fish).


Make a different take on latke by using grated celery root to make your fried pancakes this holiday season. Serve with the usual sour cream and applesauce


Peel it, and use a mandoline to slice it into thin (1/8-inch) sheets. Simmer in boiling water for 1 minute and drain well. Use instead of noodles to make your favorite lasagna or other layered pasta dish.


Swap out half the potatoes in your favorite potato soup (or even mashed potatoes) for cubed celery root. Celery root and potatoes work perfectly together—the celery root adds complex layers of flavor to otherwise humble dishes.

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