Farmer’s Market Box November 27ht, 2024

December 3, 2024 Sandra Ruiz 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Honeypatch Squash – Row 7 Seeds
Herbs Holiday Mix – JR Organics
Yellow Wax Beans – Two Peas in a Pod
Baby Broccoli – Fresno Evergreen
Broccoli Spigarello – Weiser Family Farms
Badger Flame Beets – Row 7 Seeds
Upstate Abundance Potatoes – Row 7 Seeds
Nantes Carrots – Weiser Family Farms
Pink Lady Apples – Cuyama Orchards
Valencia Oranges – Polito Family Farms
Meyer Lemons – Rancho Del Sol Organics

Farmer’s Market Box Recipes

Roasted Honey Patch Squash and Spigarello Pasta

Serves 6 to 8

1 Honey Patch squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch Spigarello, tough stems removed, washed, spun dry, cut into 1/2-inc ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese

Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
In a large bowl, combine the squash, onion, spigarello, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.

Spigarello Mac and Cheese

Serves 8

For the Topping
1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil 
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth     
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped

Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and sauté for 2 to 3 minutes until wilted.
Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
Whisk in the cheeses, and season with Tabasco and salt.
Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
Transfer to the prepared baking dish and spread the topping over the top of the casserole.
Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

Roasted Honey Patch Squash Soup with Candied Bacon

Serves 8

1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pink lady apples, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
4 to 5 cups peeled Honey Patch squash cut into 1-inch pieces
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, apples, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
Do-Ahead: At this point, the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
Add the cream, and parsley, and heat to serving temperature.
When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

Candied Bacon

8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper

Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
Lay the bacon across the baking sheet, but do not overlap the slices.
In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and cool.
Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

Old Fashioned Thanksgiving Dressing

Serves 8

8 cups stale bread cubes
½ cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
½ cup mixed holiday herbs, finely chopped
1 to 2 cups chicken or vegetable broth
1 large egg
Salt and pepper
¼ cup unsalted butter, melted

Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Put the bread cubes into a large bowl.
In a large skillet, heat the butter, sauté the onion, celery and herbs until the vegetables are softened, about 5 minutes.
Transfer to the bowl with the bread cubes. Add 1 cup of broth and the egg and mix together. The Dressing should begin to soften the bread cubes, add more broth until the mixture is well combined.
Taste for seasoning, adding salt, pepper, or additional herbs.
Transfer the mixture to the baking dish. Brush the top with melted butter, cool, cover and refrigerate for up to 3 days.
Preheat the oven to 350 degrees, and bake the dressing covered for 20 minutes, uncover, and bake another 10 to 15 minutes, until the dressing is golden brown.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Roasted Honey Carrots

Serves 4

1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
In a bowl, combine the carrots, honey, cumin and Sriracha.
Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
Carrot tops can also be made into pesto.

Carrot Cake with Orange Cream Cheese Frosting

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon extract.

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioner’s sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed

Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Baby Broccoli Frittata

Serves 6

2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
½ pound baby broccoli, chopped
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

Preheat oven to 350 degrees.
Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, sauté for 2 to 3 minutes to soften the leek. Add the broccoli, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the broccoli, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs)
Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Warm Yellow Bean Salad with Bacon Vinaigrette

Serves 4

1-pound yellow wax beans, ends trimmed, and cut into 1-inch pieces
6 strips thick cut bacon cut into 1/2-inch pieces
2 garlic cloves, minced
1/2 cup thinly sliced shallots
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper

Bring 4 quarts of salted water to boil and cook the beans for 4 minutes until crisp/tender. Drain and season with salt and pepper.
In a skillet, cook the bacon until crisp, add the garlic and shallots, and cook until they are softened, about 2 minutes. Add vinegar, sugar, and Dijon, and bring to a boil. Taste for seasoning and adjust.
Pour over the beans and serve warm or at room temperature.

Ranch Hand Corn and Bean Salad

Serves 4 to 6

1-pound yellow beans, ends trimmed, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups corn cut from the cob or frozen and defrosted
1/4 cup finely chopped shallot
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 teaspoon fresh lemon juice
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

Cook the beans in boiling water until crisp-tender, about 4 minutes, and drain.
Toss the beans in a large bowl with salt and pepper, then add the corn [corn is raw] and scallions.
In another bowl, whisk together the mayonnaise, buttermilk, garlic, parsley, chives, tarragon, basil, oregano, salt, and lemon pepper.
Toss the beans and corn with some of the dressing and serve.

Make Ahead Mashed Potatoes

Serves 6

1-pound Upstate abundance potatoes, peeled and boiled till tender
1/2 cup sour cream
4 ounces cream cheese, softened
5 tablespoons unsalted butter
1/3 cup chopped chives (optional)
salt and pepper to taste
1/3 cup grated Parmesan cheese

Rub the inside of a 3-quart soufflé dish or a 9-inch baking dish with 2 tablespoons softened butter. Sprinkle 1/4 cup grated Parmesan into the dish, and tip the dish, so that the cheese adheres to the butter.
In the bowl of an electric mixer, beat the sour cream and cream cheese together.
Add the hot, drained potatoes, beating until smooth.
Add the butter, optional chives, salt, and pepper, continuing to blend the ingredients.
Turn the potatoes into the baking dish and dot with butter and sprinkle with additional cheese. Cover and refrigerate 2-3 days and bake at 350 degrees for 25 minutes, until golden. Serve 8-10.

Variations:

Instead of Parmesan, add ¾ cup blue cheese to the potatoes.
Substitute 8 ounces garlic herb cheese for the cream cheese.
Substitute ¾ cup grated white cheddar cheese for the parmesan and add ½ cup crumbled bacon to the potatoes.
For garlic mashed potatoes, peel 3 cloves garlic, and add to the potatoes while they are boiling. Then drain and mash them together with the potatoes and the other ingredients.

Roasted Salmon with Orange Salsa

Serves 4 to 6

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
2 Valencia oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons Meyer lemon juice
1 chipotle pepper in adobo, finely chopped
Salt and pepper

Preheat the oven to 400 degrees.
In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
Serve the fish with the salsa.
In a bowl, combine the oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper and serve.

Orange Glazed Chicken

Serves 6

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced 
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate and cover to keep warm. Add the shallot, and sauté for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Apple Blondies

Serves 8

1 cup chopped pecans
2 cups brown sugar
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla paste or extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups chopped peeled and cored pink lady apples

Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
Spread the pecans onto a baking sheet and bake for 8 to 10 minutes until fragrant. Cool the pecans.
In a mixing bowl, stir together the sugar, butter eggs, and vanilla.
Add the flour, baking powder, salt, reserved pecans, and apples, and stir until blended.
Transfer to the baking dish and bake for 40 to 45 minutes until a skewer inserted into the center or the brownies comes out clean. Allow the brownies to cool completely before cutting and serving.

Lemon Olive Oil Tart

Serves 6

For the Crust
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons water

Preheat the oven to 350 degrees and coat the inside of a tart pan with a removeable bottom with non-stick cooking spray.
In a bowl, whisk together the flour, sugar, and salt. Add the oil and water and stir until a dough begins to form.
Crumble the dough onto the bottom of the tart pan and evenly spread the dough up the sides and bottom of the tart pan.
Place the pan on a baking sheet and bake for 30 to 35 minutes, until the crust is a deep golden brown and firm to the touch.

For the Filling
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs plus 3 large egg yolks
1 tablespoon grated lemon zest
1/2 cup Meyer lemon juice
1/2 cup extra virgin olive oil

Five minutes before the crust is finished baking, whisk together the sugar, flour, and salt in a medium saucepan until combined. Whisk in the eggs and yolks, lemon zest and juice. Cook over medium low heat whisking constantly until the mixture thickens slightly and registers 160 degrees on an instant read thermometer about 7 minutes.
Pour the mixture through a strainer over a bowl. Pour the strained mixture onto the warm tart shell and bake for another 8 to 12 minutes until the filling is set and barely jiggles. Let the tart cool completely. Remove the ring of the tart pan, cut the tart into wedges, and serve with sweetened whipped cream.

Limoncello Tiramisu

Serves 8

For the Lemon Curd
1 cup sugar
6 large eggs
1/2 cup fresh Meyer lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand, you will need at least 3 cups.

For the Mascarpone Creme
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
Add the mascarpone and beat together until blended. Refrigerate until ready to use.

For the Limoncello Brushing Liquid
1 cup Limoncello
1/3 cup water

Blend together the Limoncello and water and set aside.

Assembly
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers, maybe 3—depending on the lady fingers.
Cover and refrigerate overnight. Serve chilled.

Roasted Beet Salad with Burrata

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head leaf lettuce, washed spun dry and separated into leaves
2 Valencia oranges, peel and pith removed and cut into ½-inch slices
2 balls burrata (if you can’t fine burrata, use fresh mozzarella)

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce, arrange a few slices of orange and put pieces of burrata in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious, stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper

In a large skillet heat the oil, sauté the garlic and pepper for 30 seconds until fragrant. Add the greens, and sauté for 3 to 4 minutes until wilted.
If the skillet is dry add a bit of water or broth, to help wilt the greens.
Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In an electric mixer, cream together the butter and sugar until fluffy.
Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
Dissolve the espresso powder in the water.
Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioner’s sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add cocoa powder, sugar, and espresso powder. Beat until smooth.
Beat in the vanilla and some of the milk or water to a thin to a spreading consistency.
Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Sweet Potato and Apple Gratin

Serves 8

1 ½ pound sweet potatoes, scrubbed
1/2 cup (1 stick) unsalted butter, melted 
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry 
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 medium-size pink lady apples, peeled, cored, and sliced 1/4 inch thick

Preheat the oven to 400 degrees, prick the potatoes with the end of a paring knife, and bake for 50 to 60 minutes, until tender when squeezed with an oven mitt, 50 to 60 minutes. When cool enough to handle, cut in half and scoop out the flesh.
With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of butter, brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Hot Apple Cake with Toasted Caramel Pecan Sauce

Serves 14 to 16

4 sticks butter					
2 cups sugar
4 eggs	
1 tablespoon vanilla
3 cups flour
1/2 teaspoons ground nutmeg		
2 teaspoons ground cinnamon
2 teaspoons baking soda			
5 medium pink lady apples, peeled, cored, and finely chopped
1 cup chopped pecans

Preheat the oven to 350 degrees and grease a 13-by-9-inch cake pan or line a 15-by10-inch jelly roll pan with a silicone baking liner.
Beat the butter and sugar in a large bowl until light and fluffy.
Beat in the eggs, until well blended.
Add flour, spices, soda and beat until just incorporated.
Mix in the apples, nuts, and vanilla.
Spoon batter into prepared pan. Bake for 35-40 minutes for the 13-by-9-inch pan, 25 to 30 minutes for the sheet pan. Remove to a rack to cool. Wrap the cake in aluminum foil and refrigerate or freeze the cake.
Reheat the cake, covered with foil in a 350-degree oven for 10 minutes before serving.

This cake is delicious all by itself, but if you would like to make it and frost it, cream cheese frosting is the best!

Toasted Pecan Caramel Sauce

Makes about 2 cups

4 tablespoons butter
½ cup pecan halves
1 cup firmly packed light brown sugar
1 cup whipping cream

Melt the butter in a medium saucepan, over medium high heat.
Add the pecans and toast them in the butter for about 3 minutes.
Stir in the brown sugar and stir until it melts.
Add the whipping cream, and cook, stirring constantly, until sauce boils, and sugar dissolves.
Refrigerate for up to 1 week. To serve, place a piece of warm cake onto dessert plate. Serve with a scoop of vanilla ice cream and spoon hot caramel pecan sauce overall.

This sauce is wonderful served over vanilla ice cream, or chocolate cake.

Make Ahead Praline Apple French Toast

Serves 6 to 8

3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 pink lady apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar 
2 teaspoons ground cinnamon
1 tablespoon vanilla extract

Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
Put the bread and apples in a large bowl.
In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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