Oven-Roasted Autumn Vegetables

You’ll love these flavour combinations

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
The Best of Bridge http://www.bestofbridge.com/
 
 

Cornmeal Currant Griddle Cakes with Apple Cinnamon

Cornmeal and currants – you gotta try this!

Cornmeal Currant Griddle Cakes with Apple Cinnamon
Cornmeal and currants
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Ingredients
Syrup
  1. 2 cups (500 ml) apple juice
  2. 1/2 cup (125 ml) apple jelly
  3. 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
  1. 1 cup (250 ml) flour
  2. 1/2 cup (125 ml) cornmeal
  3. 3 Tbsp. (45 ml) sugar
  4. 2 tsp. (10 ml) baking powder
  5. 1 tsp. (5 ml) baking soda
  6. pinch of salt
  7. 1/3 cup (75 ml) currants
  8. 1 1/4 cups (310 ml) plain yogurt
  9. 2 large eggs
  10. 1/4 cup (60 ml) melted butter
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
  1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
The Best of Bridge http://www.bestofbridge.com/

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Sweet Potato Supreme

Sweet Potato Supreme
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Ingredients
  1. 4 cups cooked, mashed sweet potatoes 1L
  2. 2 Tbsp. cream or milk 30mL
  3. 1 tsp. salt 5mL
  4. 1/4 tsp. paprika 1 mL
  5. 1/2 cup brown sugar, packed 125mL
  6. 1/3 cup butter 75mL
  7. 1 cup pecan halves, to cover casserole 250 mL
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
  2. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
Notes
  1. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
The Best of Bridge http://www.bestofbridge.com/

Great with ham or turkey.
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