November 20, 2015

Puff Pastry With Roasted Yam, Goat Cheese and Sage

by Marjan
This year, we have had an abundant harvest of yams from our garden.  So as you can imagine, I have creatively incorporate them in most of my recipes.  I must admit I have become somewhat addicted to making roasted yams.  It has become my newest muse as I enjoy cutting them up thin like French fries and with a little olive oil, salt and pepper roast them at 400 degrees F.  They are sinfully sweet and comforting; so much for controlling my daily carb intake this fall!
Thanksgiving is right around the corner, so this year I have plans to serve bite size roasted yam puff pastry delights. These tasty bite size appetizers are elegant, delicious and easy to prepare.

At my last party, I used my left-over roasted yams (yams were peeled, chopped and dressed with salt, pepper, olive oil and roasted at 400 degrees F. for 35 minutes) and served them in bite size puff pastry with goat cheese and fried sage leaves. These crunchy, sweet and savory bite size appetizers were a crowd favorite. Pleasing to the eyes and taste buds, easy to make and nutritious is the perfect combination for Holiday entertaining.
The next time you have yams or even sweet potato mash from Thanksgiving, make these beautiful appetizers.

Using muffin pans, cut out puff pastries approximately 3x3 inches and placed them in each individual greased slot. Egg wash puff pastries and bake them in the oven for 15 minutes at 350 degrees F  (follow packet instructions). Place 1 tablespoon of mashed roasted yam in the middle of each individual puff pastry. On top, dabble 1 teaspoon of goat cheese sprinkled with a dash of salt and pepper. Place them back in the oven for an additional 10 minutes. Remove puff pastries from the oven and garnish with sage leaves fried in olive oil for 4-6 minutes until crispy.
Do you have any creative ideas for yam? Share it with us! Check out previous years recipes and posts for more delicious ideas for your Holiday celebration.

November 7, 2015

Supereasy Lemon Pine Nuts Cupcakes

by Anja

Usually November gives us plenty of cold, dark, foggy and rainy days, often we even get the first snow here in Switzerland. This year however, we feel like living in California. Days are sunny and warm - with temperatures reaching the mid sixties. Not at all what we would ever expect for this time of the year. November is truly spoiling us. Of course we soak it all in as much as we can. Candles, teamugs and blankets still stored deeply in the cabinets, the fireplace neglected. Instead we head out whenever we can. There have been a couple of very spontaneous picnics these days. And whenever I am not prepared, yet still want something sweet and delicious to take, I come back to these supereasy and yummy lemon pine nuts cupcakes. Put together in 5 minutes, and after just 15-20 minutes in the oven, you're ready to head out for the picnic.

I hope your November is as lovely as ours.

October 24, 2015

Savory Brioche Pudding

by Marjan

When two savorychicks get together, what mischief would you conjure to transpire? Eating? Cooking? Both? If you guessed the latter, you know us well! If not, what were you thinking?
Earlier this year, when Anja traveled from Switzerland to Southern Cali, we spent a lovely day at the Ranch sharing some of our favorite recipes, cooking, baking and enjoying scrumptious meals together. The memory of those days warms my heart and lifts my spirit- not to mention make my mouth water remembering all the good food!
One recipe I was anxiously waiting to share and prepare for Anja was my Savory Brioche Pudding. I had made it multiple times for brunch and it was a crowd favorite. Without fail, most of my guests asked for a second serving or the recipe. Anja tried my recipe and loved it; therefore, I am enthusiastic to share it with you as well!
Brioche bread, herbs, Gruyere cheese, and cranberries are all baked to a fluffy, creamy custard perfection with eggs and milk; if that isn't tantalizing enough, pudding is top baked with crispy prosciutto! This easy to prepare pudding can be made the night before and baked in the oven the following day for brunch or even appetizers. I can't wait for you to try this recipe and let us know what you think.

Serves 8-10

1 loaf (approximately 1 lb) of brioche bread- 2 days old cut up into bite size cubes
1 large onion- finely chopped
1 cup of Gruyere cheese- shredded
3 tablespoon of finely chopped parsley
1 tablespoon of finely chopped chives
1/2 cup of dried cranberries
6 large eggs
3 cups of milk
10 slices of prosciutto
5 tablespoons of butter
salt and pepper
1 casserole dish

Over medium low heat, melt butter and saute onions until translucent and soft. Sprinkle with a dash of salt and pepper and make certain onion does not burn or brown (approximately 6-7 minutes). Add parsley and chives, stir in with onions for about a minute and turn the heat off.
Butter the sides and bottom of casserole dish. Place half of the bread cubes evenly spread on the bottom of the dish. Top with 1/2 of the onion mix, followed by 1/2 of the shredded cheese, and topped with all the cranberries (all ingredients evenly spread through out the dish).  Repeat again with remaining bread, onion mix, and cheese.
In a large bowl, whisk well eggs, milk, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Gently pour milk mixture evenly over the bread into the casserole. Place prosciutto slices over the pudding mix to cover the entire top portion. Crack black pepper over the prosciutto slices to taste. Cover dish with aluminum foil and let it sit in the fridge overnight or for at least 4 hours.
Thirty minutes prior to baking, remove casserole out of the fridge and sit at room temperature.
Preheat oven to 370 degrees. Remove foil from the dish and bake casserole for 45 minutes until side brioche cubes are golden brown and the prosciutto slices are crispy.
Serve immediately.

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