October 9, 2014. Behind The Scenes
Posted by Hollis
Thanksgiving is fast approaching, and in honour of this we’ve gathered some of the favourite recipes from around the office.
Jesse’s Pear and Cranberry Crisp (from Martha Stewart)
- 3/4 cup old-fashioned rolled oats (not quick-cooking)
- 1/3 cup plus 2 tablespoons packed light-brown sugar
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup blanched almonds, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, room temperature
- 3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
- 1/4 cup finely chopped crystallized ginger (optional)
- 1 cup dried cranberries
- 2 tablespoons cornstarch
- Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
- In a large bowl, gently toss together pears, 2 tablespoons brown sugar,ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
- Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.
Hollis’ Brussel Sprouts
- 30 (ish) brussel sprouts
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt & pepper
- Brown sugar
- 1/2 cup chicken stock
Slice brussel sprouts in half lengthwise. Saute in butter and oil with salt and pepper. Sprinkle sugar on and saute until caramelized. Flip them over and saute until golden. Add chicken stock and simmer until chicken stock is reduced to a thicker and desirable consistency.
Brianna’s Candied Pecan Yams
- 4 cups of cooked yams
- 2 tablespoons of cream
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- 1 teaspoon of salt
- ½ cup brown sugar
- 1/3 cup butter
- 1 cup of pecan halves to cover casserole
Step 1: Place yams on a baking sheet and bake until very tender. This will take about an hour and twenty minutes. Remove the yams from the oven and let cool slightly. If you’re in a rush you can always boil and drain the yams.
Step 2: When the yams have cooled enough to handle, cut in half and scoop the flesh into a bowl. Mash until smooth. Then add cream, nutmeg, paprika and salt and mix well. Transfer into a square baking dish.
Step 3: Heat brown sugar and butter over low heat, stirring constantly until butter is barely melted. Place pecans on the top of the casserole and then drizzle butter/sugar mixture over top. Transfer to oven and bake at 350 degrees for about 30 minutes.
Photo courtesy of http://lexiscleankitchen.com/