Light and Lemony Fish Cakes

It's official.  Crab cakes are my favorite food. 

Since moving to Denver, I forgot how much I love crab cakes. Back in PA, the Fiance used to make fun of me- if we ever went out to eat, and crab cakes were on the menu- well, everyone knows what I'm ordering! I can't help myself!  They're just so wonderful! Especially when in Maryland with the Fiance's family. 

This recipe may not be seasonally appropriate, but I found myself in a small crisis recently. My refrigerator is broken. Which means everything in the freezer is defrosting, including a bag of frozen tilapia. FISH CAKE TIME!

You can really taste the lemon in these cakes, it's light and refreshing.  I dusted the cakes with paprika, chili powder, and fresh pepper before pan-frying and it made for a nice crispy exterior, the cakes flaking apart easily with a fork. These fish cakes are chock full of fish, not a lot of filler here.  Just like a fish cake (and crab cake) should be.  

One of my favorite things about this recipe is it's perfect for make-ahead meals.  You can make these fish cakes, freeze them, and then just pop them out when needed for a quick, delicious, light meal. Serve with your favorite tartar sauce, or even better- homemade tartar sauce. 

Light and Lemony Fish Cakes

Adapted from Martha Stewart's recipe

1 lb fresh or frozen tilapia fillets 
2 tbsp olive oil
2 egg whites, lightly beaten
2 tbsp mayonnaise
1 1/2 tbsp fresh lemon juice
2 tbsp dijon mustard
6 tbsp panko breadcrumbs
3 tbsp chopped fresh parsley
2 shallots, minced (about 2 tsp)
3 dashes hot sauce
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp freshly ground pepper 
salt and pepper to taste

1. Preheat oven to 400 degrees. Place fish fillets in a baking dish and rub with a tsp of olive oil. Bake 15 to 20 minutes, until fish is cooked through.  Remove from oven and cool completely.  Pat excess moisture off with a paper towel when cool.
2. In a large bowl, mix together the egg whites, mayo, lemon juice, mustard, breadcrumbs, parsley, shallots, and hot sauce. Season with a bit of salt and pepper.  When fish is cool, flake it with a fork into small chunks (being careful not to mash it!) and add it to the bowl. Mix well. Form into 6 equal size patties. Place on a clean baking sheet in the freezer for 15 minutes before cooking.  At this point, you can leave them in the freezer until frozen, remove them and double wrap in plastic wrap and store in ziploc freezer bags for one month if you are making ahead. Defrost before cooking.
3. After patties have gotten a little stiff after being in the freezer for 15 minutes, remove them and heat 2 tbsp olive oil in a large skillet over medium heat. In a small bowl, mix together the paprika, chili powder, and fresh pepper. Sprinkle this mixture over both sides of the patties. 
4. Once oil is hot, place the patties in the pan and saute until a nice golden brown, about 2 minutes per side.  Adding the fish cakes before the oil is hot will make it soggy- the most important step here is waiting for the oil to be hot enough. 
5. Serve immediately. 

Veggie Loaded Meatloaf

Meatloaf. 

It sounds so boring. So plain. Some meat. In a loaf form. Woo. 

But I love meatloaf. It never sounds exciting, but I everytime I find myself shoveling forkfuls into my mouth (in a most lady-like manner, of course), scooping up all the crumbs I've dropped on the table (and the floor, in the most lady-like fashion). 

The thing about meatloaf is it's really not that healthy. You've got a bunch of meat- usually a mixture of beef and fatty pork, traditionally topped with a bunch of bacon, loaded with bread crumbs, topped with some form of ketchup/ sugar combo.  

So I 'healthified' it. I skipped bacon. In place of regular 'ole beef I used grassfed beef (85% lean). In place of pork I used ground turkey.  And in place of bread crumbs I used crushed almonds. Add in a bunch of healthy veggies like kale, carrots, peppers, and even apple, and there you have it- my version of a healthier meatloaf. 

The kale I added had already been sauteed in garlic with tomatoes (the acid in tomatoes will cut the bitterness in kale- I almost always add tomatoes when making kale). I added the apple for a little sweetness to further combat the bitter kale (The Fiance sure does hate kale). I threw in every other veggie I could find in the fridge, which admittedly, wasn't much. To hold the meatloaf together, I pulsed some almonds in a food processor until ground but not powder to replace the bread crumbs/bread. It worked out well- the almonds added a bit of crunch, though it is a more delicate meatloaf than one made with bread crumbs.  Definitely let cool 10 minutes before you attempt to slice or it'll fall apart. Use the sharpest knife you have to slice. 

Funny story. The Fiance is all like 'what can I do to help?!'  (This means he wants me to say 'nothing, sit down, have a beer')  I say ' Peel these carrots'.  

'I don't know how to do that!' says The Fiance.  I cock my eyebrow.  'Just use this peeler and peel it!'

I continue on tornado-ing around the kitchen, flinging random sauces at walls and throwing crumbs on the floor. I look over at him.  He's peeled the carrot. And kept on peeling until all he's got is shaved carrot. 'I thought you wanted Juliet carrots!' he says to me.  JULIET CARROTS. Not julienne. I almost died. 

I took over the peeling from there. 

So take caution if asking your hubby for help in this recipe, it can get a little sketchy :)

Veggie Loaded Meatloaf

Meatloaf:

1 lb grass-fed beef (I used 85% lean)

1 lb turkey sausage

3 carrots, peeled and shredded with a shredder

3 stalks celery, diced small

1 bell pepper of your choice (I used half yellow pepper, half orange- what I had on hand)

4 shallots, peeled and minced

1/4 apple, diced

1/2 cup cooked kale

1 egg

1 cup whole almonds, placed in food processor to make 3/4 cup almond crumbs.

1/4 cup fresh parsley, chopped

1 tsp salt

1 tsp pepper

Caramelized Onion Topping:

1/4 cup caramelized onions

1/2 cup ketchup

6 tbsp raw honey

1 tsp dijon

2 tsp sriacha or hot sauce of choice (increase or decrease based on your preference)

Preheat oven to 325. 

1. Drizzle extra virgin olive oil in a saucepan over medium heat. Add the bell peppers. Saute 10 minutes, until beginning to soften. Add the shallots.  Saute another 10-15 minutes, until peppers are mostly soft.  Remove from heat and let cool. 

2. Add the meat to a large bowl, and add the carrots, celery, cooled peppers, apple, kale, almonds, parsley, salt and pepper. Use your hands (clean hands) to mix well. Get in there, don't be shy! Form into a loaf, Using your hands to 'smack it' into a loaf form.  Place on baking sheet, and throw in oven.  It will bake for about an hour, until internal temp reaches about 155 to 160 degrees. 

3. In a small bowl, mix together the ketchup, raw honey, dijon, and sriacha.  Divide this mixture into two small bowls. Into one bowl, add the caramelized onions. Pour the ketchup/caramelized onion mixture onto the meatloaf in the oven.  About 15 minutes before the meatloaf is done, pour half of the remaining ketchup mixture on top. 

4. When meatloaf is done, let cool 10-20 minutes before slicing. Serve with remaining ketchup sauce. 

Healthier Sweet Potato Casserole

One of my favorite things in the world is sweet potato casserole.  Probably due to the insane amounts of sugar that are added to this side dish.  Brown sugar is usually mixed in and some sort of candy coating goes on top- often marshmallows (made with sucralose and gelatin- gelatin is made from animal hooves and bones) and more sugar.

 So I've made a healthier, less sweet version. Sweet potatoes are naturally sweet (duh), so I don't see a reason to load up on added sugar.  I added 1 tsp of honey to 2 cups mashed sweet potato, and then added a granola topping mixed with a bit of turbino sugar (also called muscavado sugar- a brown sugar made by adding mollasses to white sugar). Turbino sugar gives a nice sugary crunch. 

Sweet potatoes are also considered one of the world's healthiest foods, so don't wait until Thanksgiving to eat! They give you a big dose of beta-carotene, are high in vitamin B6, vitamin C, and also contain vitamin D, vitamin A, iron, fiber, potassium  and magnesium- the 'relaxation and anti-stress' mineral- necessary for healthy artery, blood, bone, heart, muscle, and nerve function. Read more about sweet potatoes health benefits here.  

It may not be Thanksgiving but I'm enjoying sweet potatoes year round.  If it WAS Thanksgiving, this is a nice make-ahead dish.  You can add the sweet potato mixture to a glass baking dish and store in refrigerator a day or two.  Just add the granola topping right before you pop in the oven or it'll get soggy in the fridge. 

Sweet Potato Casserole

Sweet Potatoes
2 cups mashed sweet potatoes
1 tsp honey
2 tbsp melted butter
1/2 tsp vanilla
1 egg
1/4 cup milk

Granola Topping
1 1/2 cups granola 
2 tbsp melted butter
1/4 cup turbino sugar (can also use brown sugar if you have on hand)

Preheat oven to 325.

1. Lightly beat egg. Add all sweet potato ingredients to bowl and mix well. Pour into 8 x 8 glass baking dish.

2. Toss all granola ingredients together. Sprinkle on top of sweet potatoes. 

3. Bake 45 min to an hour, until granola topping a light brown in color. 

Raspberry Grapefruit Bundt Cake

Tis the season of raspberries!

And since I've been on a grapefruit kick, why not balance the sweetness of these fresh raspberries with grapefruit's tartness? 

-Enter Raspberry Grapefruit Bundt Cake- 

This is your basic pound cake recipe, with the addition of fresh squeezed ruby red grapefruit juice and those plump red raspberries. Bake in a bundt pan, tube pan or make a regular 'ole pound cake, enjoy the deliciousness in any form!

This recipe makes a one buttery pound cake. It's ever so moist, with a slightly crisp exterior and large delicate crumbs. 

The grapefruit gives it just a slight hint of tart, which gives it a nice flavor as opposed to regular pound cake (though equally delicious). The red raspberries are thrown in whole when pouring batter into the pan, making for a pretty slice of bundt heaven. 

I though about drizzling the cake with a glaze- I was thinking white chocolate or maybe grapefruit. But the cake was just perfect naked.  :)  

My favorite part about this cake is that it's make-ahead and freezer friendly. Make ahead for company, or make the cake for yourself and freeze what you can't eat. 

To freeze, wrap tightly with plastic wrap and put in a ziploc freezer bag (after its cooled entirely). For best results and the moistest cake, try to freeze chunks, not slices. Freeze the whole cake, half a cake, a quarter of the cake.. unsliced. I'll be honest, I only had a little tiny wedge left to freeze (maybe 1/8 of a cake), as I ate almost the whole cake myself in 2 days. That'll be our secret. 

Raspberry Grapefruit Bundt Cake

Ingredients:

1/2 pound unsalted butter, plus extra for greasing pan

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all purpose flour, plus more to dust pan

1/2 tsp salt

1/2 tsp baking powder, plus more for raspberries

1/2 cup milk

1/2 cup fresh squeezed grapefruit juice

1 tsp pure vanilla extract

1 pint fresh raspberries

Preheat oven to 350 degrees. 

Have ingredients at room temp. 

1. Cream butter and shortening together using a mixer. Add sugar, 1/2 cup at a time, allowing to incorporate into butter. Then add eggs one at a time, mixing just until incorporated before adding the next. Stop mixing immediately after egg is mixed in/you see no more yellow from the yolk. 

2. Mix together the flour, salt, and baking powder. Gradually add the flour to the mixing bowl a little bit at a time, alternating with the milk. Add a bit of flour, mix, add a bit of milk, mix, etc. when you run out of milk, use the grapefruit juice. End with the flour.  Mix in the vanilla. 

3. Toss the raspberries in a bowl with a tsp of baking powder. This will keep them from sinking. Grease and flour your pan of choice. Pour in a layer of batter, and then toss in a handful of raspberries, keeping them away from the edges of the pan. Add another layer of batter, making sure to cover raspberries. Throw another handful of raspberries on top, trying to place in different areas where last raspberries fell. Layer with batter, covering raspberries. Repeat until your out of batter/raspberries. Make sure there are no raspberries visible, they should all be covered with batter. 

4. Bake 1 to 1 1/2 hours, until a toothpick inserted comes out clean (only took 1 hour for me but I'm at a higher altitude, lower altitudes will take longer). 

5. Let cool completely on a wire rack before slicing. Enjoy! 

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Key Lime Bars

The ultimate summertime dessert. 

Lemon bars have always been one of my favorite sweet treats.  I love the tartness, sweetness, and bright yellow color.  They look, feel, and taste like summer.

So why not key lime bars? 

Key limes are more tart and aromatic than your traditional supermarket lime, and a bit sweeter than lemons. These little fruits have been around for thousands of years and have been traced back to the Indo-Malayan region, North Africa, Palestine, and Mediterranean Europe.  Key limes now flourish in the Florida Keys, hence the origination of their name, though they have also been called the Mexican lime and West Indies lime. This is why the Florida Keys allegedly have the best Key Lime Pie! 

I was looking for a quick and easy dessert to bring to a small farm picnic.  I'm part of a group at a local CSA (Community Supported Agriculture) and we participate in a workshare.  In English, we work for 2 hours a week on a farm, and in return receive a bag with farm fresh produce. This is an excellent way for a farm to gain some help without having to pay for workers, and we get the pleasure of getting my hands dirty, learning all about gardening, weeding, and farming in general, AND we get to harvest my own vegetables.  I've been harvesting tons of spinach, swiss chard, kale, mizuna, lolla rossa, misc lettuces, radishes, and turnips.  We're still waiting for the tomatoes, carrots, peppers, and tons of other veggies to be ready. 

We are so excited about the gorgeous lettuces we've been harvesting that we decided to have a farm picnic after we work at the farm. We make a big salad with just-harvested greens, bring a few sides and a few beers, and enjoy the farm! This past week I brought these key lime bars, and they were a hit. Creamy, tart custard on a graham cracker crust, topped with fresh whipped cream. How can you go wrong? I baked them on parchment paper for easy removal from the pan to get pretty bars.

This recipe does make a tart key lime bar. I like tart.  If you desire a less tart, sweeter bar, reduce the amount of lime zest by half, and add an extra 1/4 cup sugar. These are fast and easy to make, but remember they must be refrigerated at least 4 hours after baking, preferably overnight, so allocate enough time for yourself.  Although I consider these a great BBQ/picnic dessert, they should be kept cool, so keep them in a cooler unless you want key lime soup  ;)

Happy picnicking!

Key Lime Bars

This is based on Martha Stewart's recipe

Makes about 16 bars

1 cup finely ground graham cracker crumbs

1/3 cup plus 3 tbsp sugar, divided

5 tbsp unsalted butter, melted

3 large egg yolks

1 1/2 tsp finely grated lime zest

2/3 cup fresh Key lime juice (about 23 limes)

1 (14 oz) can sweetened condensed milk 

Parchment paper

1/4 cup heavy cream

2 tbsp confectioners sugar

1/2 tsp vanilla extract

2 Key limes, thinly sliced, for garnish

1 tsp grated lime zest, for garnish

1. Make the crust. Preheat oven to 350 degrees. Cut the parchment paper to line a 8 inch glass baking dish- leave two sides hanging over the dish so you can easily lift the bars out. In a bowl, mix together the graham cracker crumbs, 3 tbsp sugar, and melted butter. Dump this mixture into the baking dish and firmly press the crumbs down until an even layer is formed. Bake for 10 minutes, let cool completely on a wire rack, leaving the oven on.
2. Make the custard filling. Use an electric mixer to whisk the egg yolks and lime zest. Whisk on high until the mixture is very thick, about 5 minutes. Reduce speed to medium and add the condensed milk in a slow, steady stream, mixing constantly. Raise speed to high and mix until thick, about 3 minutes. Reduce speed back to low again and add lime juice; mix until just combined.  Spread mixture on top of cooled graham cracker crust. Bake 10 minutes, rotating halfway, until the top is set and barely jiggly. Cool completely on wire rack. Refrigerate at least 4 hours, or overnight.
3. Make whipped cream. In a large bowl or electric mixer, whip cream until large peaks just start to form.  Add the confectioners sugar and vanilla and beat just until stiff peaks form. 
4. Get bars ready for serving. Remove bars from refrigerator and use the parchment paper to lift the entire square out of the baking dish. Use a large, sharp knife to cut bars into desired size. Wipe the knife after every single cut you make to achieve pretty, clean bars. Decorate with whipped cream in whatever fashion you desire. I cut the tip off a ziploc bag and used a decorating tip to pipe the whipped cream on top of the bars, sprinkled some lime zest on top, and finished the bars with a thin slice of lime. 
5. Refrigerate.  The bars can be kept for up to 3 days in a airtight container before they are topped with whipped cream. Once topped with whipped cream, they should be eaten the same day. 

Spinach, Feta, and Fresh Mint Pastries

Filo dough it one of the greatest things, if you ask me.

So flaky, so shapeable to savory or sweet recipes.

I was looking for a most delicious appetizer to serve for a holiday meal, and this was a winner.  

This is pretty much a recipe for Spanakopita, a classic Greek pastry.  I do love Greek food, and these little flaky triangles can be made 3 (yes 3!) days in advance.  (Cover, refrigerate, and bake as directed when ready)

If you've never worked with filo dough before, I must say it requires a bit of patience, understanding, and finesse.  These thinner-than-paper sheets can get the best of you if you're in a rush, so set aside some time and read through the instructions carefully first.

I don't want to scare you off, I actually find filo dough very easy to work with, but some unfamiliar with it and pressed for time... well.. they wind up of that TV show Snapped. 

The secret is lots of butter and keeping the filo dough moist.  When not using the pile of filo dough, you must place a damp rag on top to keep the moisture in.  If you don't the sheets crack and are flaky and IMPOSSIBLE to handle. 

Follow those steps and it'll be a breeze.  

Spinach, Feta, and Fresh Mint Pastries

Makes 30 triangles

1 1/2 lbs spinach, tough stems removed
1 1/2 cups crumbled feta cheese
1/2 cup freshly grated Parmesan or Pecorino cheese
4 eggs, lightly beaten
2 tbsp chopped fresh mint
1/2 tsp nutmeg
1/2 lb filo dough (20 sheets), thawed if frozen
1/2 cup unsalted butter, melted and cooled

In a large stockpot, heat a few drizzles of olive oil over medium heat.  Add the spinach, and saute until wilted.  Pour into a colander and let cool.  Squeeze out as much liquid as you can and place on cutting board.  Chop spinach and place in a large bowl.  Add all cheese, eggs, mint, nutmeg, and salt and pepper to taste.  Mix well. 

Preheat oven to 375.

Lightly butter a baking sheet.  Have the melted and cooled butter in a bowl or pot, and the spinach mixture in a bowl nearby. Cut the filo dough lengthwise into thirds, so you have 3 long strips.  Get a rag moist and cover the filo until ready to use.  Place a large piece of parchment paper on your countertop.  Using a pastry brush, coat the parchment paper with a layer of butter.  Remove one of the 3 stacks of filo dough from underneath the rag.  Place one piece of the paper thin filo dough on your buttered parchment paper.  Use the pastry brush to cover that piece with butter, paying special attention to the edges and corners. Place another sheet of filo directly on top, and coat with butter. In the top corner of the filo sheet, place a teaspoon of the spinach mixture.  Fold one corner over the the filling on the diagonal to form a triangle.  Fold down again, keeping the triangle shape.  Continue folding until you've reached the bottom and you have a triangle shaped pastry.  Place on baking sheet and repeat.  Don't worry if a sheet rips, the butter will reattach it.  

Bake until golden, about 15 minutes.  Can be served hot, warm, or at room temp.

Scalloped Potatoes

Winter Comfort Food

These scalloped potatoes are so quick and easy to prepare.  Perfect accompaniment to hearty meat entrees like pot roast, ham, turkey, and roast chicken.

The perfect accompaniment to a cold winters night, if you ask me.

If you feel daring, add some diced prosciutto, pancetta, or bacon and throw in some chives.

Scalloped Potato Gratin 

Adapted from Tyler Florence's recipe

2 lbs russet potatoes, peeled and cut into 1/8 inch slices
1 1/2 cups heavy cream
2 sprigs thyme
2 garlic cloves, chopped
1/4 cup fresh flat leaf parsley, chopped
1/2 tsp ground nutmeg
1/2 cup freshly grated Parmesan, divided in half
1/4 cup freshly grated swiss cheese
salt and pepper
butter

In a saucepan combine the cream, thyme, and garlic.  Heat until just warm, but do not boil.  Remove thyme stems.

In a bowl, combine half of Parmesan cheese with all of swiss cheese.

Preheat oven to 375.

Butter a casserole dish and layer one third of the potato slices in 4 rows so slices are overlapping.  Pour a couple spoonfuls of the warmed cream over top and sprinkle with one third of the cheese mixture.  Arrange another layer of potato slices on top, pour a bit more cream over top, and sprinkle another third of the cheese mixture over top.  Repeat with final layer, using the rest of the cream and cheese mixture. 

Bake uncovered for 40 minutes. Pour the rest of the Parmesan over top of the potatoes, and bake another 10 minutes, until top is golden brown.  Let cool a few minutes before serving.

Butternut Squash Lasagna with Italian Sausage, Spinach, and Sage

 I asked The Boyfriend to describe this dish for me, and he said it was good.  I pressed him for more details, and he said 'I dunno.. it was cheesy?'

In his defense I'm asking him while he's half asleep on the couch.

I pressed him a bit further... he said it didn't feel like he 'rubbed it all over his face.' 

Yes, that's a direct quote.  

'It wasn't greasy and overly heavy, it was lighter and healthier than traditional lasagna. Therefore I did not feel like I rubbed it all over my face.' 

I get what he's saying.  It wasn't so loaded with cheese that I felt like I gained 110 lbs just by eating it.  The butternut squash and sage combination gave it a really delicate flavor, and sausage pairs beautifully with the squash, complementing it's sweetness.  

The white sauce made with mascarpone, parmigiana, mozzarella, and ricotta was not heavy or overbearing.  It really lets the flavors shine through. 

This recipe is a winner, and a really nice option for a make-ahead meal.  I made this for an upcoming ski weekend and froze it.  

Then I just took it out of the freezer, let it thaw all day while skiing, and popped it in the oven at night.  

Also a nice vegetarian option- simply skip the sausage and replace chicken stock with vegetable stock.  Don't skip the stock though, it thins out the cheese a bit so you don't feel like you 'rubbed it on your face.'

Wensleydale Apple Cranberry Tartlets with Thyme Shortbread Crust and Bourbon Glaze

Be the star of a holiday party- bring these delectable little tartlets.  

They're like little mini-apple pies, made with Wensleydale cheese with cranberries. 

Wensleydale is an English crumbly cheese that is supple and moist with a flavor of wild honey.

Wild Honey!

This Wensleydale has cranberries mixed in- adding just a bit of... tartness... to these tarts! 

An unexpected, but incredible herb-y thyme shortbread crust that balances out the sweetness of the apples. 

I found this Wensleydale with Cranberries at Whole Foods.  

It would be AMAZING on a leftover turkey sandwich after Thanksgiving.  

So as I'm baking these, The Boyfriend keeps asking me when he can have one.

Finally I give him one.  I turn around, turn back around, and it's gone.  GONE.  

He looks at me wide-eyed, like he doesn't know what happened. 

And takes another.   

Wensleydale Apple Cranberry Tartlets with Thyme Shortbread Crust and Bourbon Glaze

The Crust:

1 1/4 cup bread flour

3 tbsp sugar

1/8 tsp pure vanilla extract

1/4 cup thyme, leaves only, chopped

1/2 cup butter

2 tbsp ice water

The Tart:

4 Granny Smith Apples, peeled and sliced

2 McIntosh Apples, peeled and sliced

1/4 lb Wensleydale Cheese with Cranberries

3 cups sugar

1 cup plus 1 tbsp water

1 stick cinnamon

2 whole cloves

1 cup heavy cream

1 tbsp bourbon

*You'll also need some kind of little tart baking pans. I found mine at either Kitchen Kapers or ACMoore, I can't recall..

Make the Crust:

1. In a medium bowl, combine the flour, sugar, vanilla, and thyme. Cut in the old butter using a pastry blender or a knife until dough is crumbly.

2. Sprinkle 1 tbsp cold water over dough.  Quickly form into a ball, adding a few more drops of water if you need more moisture to hold it together. Do as quickly as possible, you don't want to handle the dough to long or the warmth from your hands will melt the butter, resulting in a less flaky crust.

3. Wrap dough in plastic wrap and chill for at least an hour, or a day or two.

4. Remove from fridge and roll out to about 1/4' thickness.

5. Cut out approximate shape of your tart pan, and lay dough over top.  Press into pan gently.  Use a rolling pin to roll over the TOP of the tart pan, giving you a nice even crust.

6. Cover with plastic wrap and refrigerate until needed.

Make the Tart:

1. Preheat oven to 350 degrees. In a medium saucepan, combine the sugar, water, cinnamon stick, and cloves. Bring contents to just a boil.

2. Reduce heat immediately and add all apples.  Cook until tender but not falling apart.  If it looks like the liquid is evaporating to quickly, add a bit of water to keep it moist.

3. Remove the apples, and lay out on parchment paper in one layer to cool off.  Reserve the poaching liquid.

4. Slice the Wensleydale cheese thinly.  Don't worry if it crumbles. 

Assemble:

1. Remove the crust from fridge.  Add a few of the apple slices that did not keep their perfect shape (the unsightly ones).  Top with a few slices (or crumbles) or cheese.  Pour 1 tsp of heavy cream over, letting it sink down (this is how much I used for tarts that were 3 inches across.  If you are making larger tarts, you may need to add a tbsp or two of heavy cream.  The cream shouldn't reach the top of the tart, rather just cover the bottom layers of apples and beginning to seep into the cheese layer).

2. Add the pretty, intact sliced apples on top, fanning them out decoratively.  At the base of the 'fan' add a crumble of cheese with cranberry for contrast in color.

3. Repeat with remaining tarts.

4. Bake in the preheated oven about 10 minutes, until edges of apples begin to darken and shortbread crust begins to turn golden.

5. Cool on a wire rack.

Glaze:

1. When tarts are cool, remove the cinnamon stick and cloves from the reserved poaching liquid. Add the bourbon.  Head the liquid medium high heat, reducing by half.  Liquid will get a bit sticky.

2. Brush the glaze over the tarts immediately. Let dry, and brush another layer over. 

Sweet Potato Bisque

I'm feeling a little under the weather.

Of course I still made dinner!  

The Boyfriend offered to pick up something, but oh no, you can't keep me out of the kitchen!

What's a better solution for the sniffles than a nice hot bowl of homemade soup and some crusty bread anyway?!

This soup was a culmination of ingredients on hand. 

It's a creamy medley of sweet potato and carrot, with some added rich sweetness from the caramelized onions. 

Ever the critic (which I greatly appreciate, do not get me wrong), 

The Boyfriend says to me..'It's good, but I don't taste any butternut squash..'

To which I replied 'That's cause it's Sweet Potato!!  =)

In his defense, I have been in a bit of a butternut squash rage lately.  

In fact, I garnished this soup with toasted butternut squash seeds for a nice salty crunch. 

Sweet Potato Croqettes

I love sweet potatoes. 

Sweet potato fries, casserole, mashed sweet potatoes, pie....

ahhhhhhhhhhh 

I took my love one step further and make these Sweet Potato Croquettes.  

This is a Southern recipe, though I've also seen 'Fried Yam Balls' in African cooking.

They are reminiscent of hush puppies, though hush puppies contain much more breading.

And if you don't know what a hush puppie is, you need to take a trip down south and find out. 

Anyways, these  are delicately crispy on the outside, soft sweet potatoes on the inside.

These would be perfect for an appetizer for a party, or served as a side to dinner for a little added fun-n-crunch.  I could see them being added to a brunch menu too.

I made these the day before- I roasted the sweet potatoes and added all the ingredients but bread crumbs and eggs.  The next day, I simply added the crumbs and eggs, and fried.  

I fried these in extra-virgin olive oil.  No they weren't slimy at all, as you may think would happen from frying in olive oil.  The fact is, olive oil's smoke point is 410 degrees.  When deep frying, oil is  somewhere between 250-350 degrees.  That means you most certainly CAN fry with olive oil- in fact it is healthier, and frys things a bit more delicately if you ask me.

You can use peanut oil or even vegetable oil if that's what you have on hand.

I'm pretty sure using leftover mashed sweet potatoes, adding the bread crumbs and egg, would work just great too!