Sweet Potatoes with Bourbon and Maple

I made it for Thanksgiving and everybody loved it.



8-10 servings

Recipe by Victoria Granof

Ingredients

1 1/2 cups strong hot coffee
9 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
1/2 teaspoon instant espresso powder
1/3 cup bourbon
9 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
3 tablespoons olive oil
1/2 cup chopped smoked almonds (or toasted almonds)

Preparation

Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.


Read More http://www.bonappetit.com/recipes/2012/11/sweet-potatoes-with-bourbon-and-maple#ixzz2EKP4elYX

Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar

2 large Ruby Red grapefruits
1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced

Preparation

Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.


Read More http://www.bonappetit.com/recipes/2007/04/grapefruit_and_avocado_salad_with_ginger_cassis_dressing#ixzz2EKQEa2Oq

Pomegranate Champagne Cocktail

Ingredients

1 tsp pomegranate (fresh, arils optional)
4 ozs champagne
1/2 tsp pomegranate juice (store bought)
1 tsp cassis

Источник: http://www.yummly.com/recipe/Pomegranate-Champagne-Cocktail-Food-Network

Roasted Cod, Tomatoes, Orange & Onions

Сделала сегодня на ужин, получилось очень и очень вкусно.

Ingredients

1 pound ripe but firm small round or plum tomatoes, cut into 1/2-inch-thick wedges
2 medium yellow onions, cut into 1/4-inch-thick wedges
1 tablespoon finely slivered orange zest (see Tips)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves, plus sprigs for garnish
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
1 pound boneless, skinless cod (see Tips) or other thick-cut, firm-fleshed fish, cut into 4 equal portions.

Preparation

Preheat oven to 400°F.
Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine.
Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven. Increase oven temperature to 450°F.
Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish.
Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes. To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.

Источник: http://www.eatingwell.com/recipes/roasted_cod_tomatoes_orange_onions.html