Sweet Potatoes with Caramelized Apples

This dish can be assembled up to a day in advance and refrigerated; allow it to come to room temperature before baking.

Ingredients;
6 (about 4 lbs) sweet potatoes
1 tsp. kosher salt
3 Granny Smith (or similar) apples, peeled and cored
9 Tbs. (1 stick plus 1 Tbs.) unsalted butter
1/4 cup plus 2 Tbs. packed dark-brown sugar
1/4 cup plus 2 Tbs. heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice

~ Preheat oven to 425 F. Prick each potato several times with a fork or paring knife. Bake the potatoes until tender when pierced with the tip of a knife, 40-45 minutes. When potatoes are cool enough to handle, peel and place the flesh in a medium bowl; add the salt and mash with a fork.
Meanwhile, slice the apples into 1/8-inch-thick wedges, and place in a medium-sized bowl. Add the lemon juice, and toss.
In a medium skillet, melt 3 tablespoons of butter over medium-high heat. Add 2 tablespoons of brown sugar, and cook, stirring, until the sugar dissolves. Cook the apple slices in the butter and sugar mixture in batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer them to a plate, and set aside.
In a medium skillet, melt 3 tablespoons of butter over high heat. Add 2 tablespoons brown sugar, and cook until sugar dissolves. Stir in 1/4 cup cream and the Calvados or brandy, and cook until slightly thickened, about 1 minute. Remove from heat, and add sweet potatoes, mixing well to combine. Transfer the potato mixture to a buttered 3-quart ovenproof casserole dish. Arrange the apple slices over the potatoes; set aside.
In a medium skillet, melt the the remaining 3 tablespoon of butter over medium-high heat. Add the remaining 2 Tbs. of brown sugar, and cook until dissolved. Add remaining 2 Tbs. cream, and cook, stirring for 30 seconds. Stir in the orange juice, and cook for 1-2 minutes, until thickened and dark brown. Pour over apples, and cover with aluminum foil.
Bake until heated through, about 30 minutes. Remove from the oven and serve immediately, or let stand at room temperature up to 30 minutes before serving.

Pumpkin Soup

Ingredients:

1 pumpkin, weighing about 3 lbs

1 1/2 cup water

1 tsp olive oil

1 cup chopped leeks or onions

1/2 tsp black pepper

1 tsp cinnamon

1 tsp cumin

1 tsp curry powder

1/2 tsp cloves, ground

2-3 cups vegetable stock

1 Tbs. tamari sauce

1 cup milk, or soymilk (may be low-fat)

nutmeg

~Preheat oven to 350 F. Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves facing down in a baking pan. Pour in the water and cover with foil. Bake for 30 minutes, or until inserted knife pulls out easily from the pumpkin. Cool, then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. You should have about 3 cups of pumpkin pulp. Heat a soup pot over medium heat and add the oil. Add the leeks/onions and spices. Sauté for 4-5 minutes or until the leeks/onions are translucent. Add some stock if the mixture begins to dry. Add the pumpkin pulp and continue to sauté for another 3-4 minutes. Add the tamari and brown the pumpkin slightly. Add enough vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for 10 minutes. Using a blender or food processor, puree the soup to a smooth and creamy consistency, adding to milk as you puree the soup.

Return the soup back to the pot and reheat if necessary. Garnish with a sprinkle of nutmeg.  

Caramelized Roasted Parsnips

Serves 10-12.

Ingredients:
8 Tbs. (1 stick) unsalted butter, melted
2 Tbs. granulated sugar
2 tsp packed light-brown sugar
3 lbs parsnips, cut into 1/4 x 3-inch julienne
1 tsp. finely chopped garlic
kosher salt and freshly ground black pepper
1 Tbs. snipped chives

~ Preheat the oven to 350 F. Place melted butter, garlic, and granulated and brown sugars in a large roasting pan; whisk until incorporated. Add the parsnips; toss. Season with salt and pepper; toss. Cover with aluminum foil; bake for 20 minutes.
Remove foil; stir. Roast parsnips , uncovered, until lightly browned and easily pierced with the tip of a knife, about 20 more minutes. Stir; season with salt and pepper. Garnish with chives, and serve.

Fresh Mint Jelly

You can use any mint for this jelly; spearmint is milder, while peppermint is stronger.

Ingredients:
2 cups lightly packed fresh mint leaves
3 1/2 cups water
1/2 cup white wine vinegar
1 pkg fruit pectin crystals
4 cups granulated sugar

~ In a saucepan, combine mint with water; bring to a boil over high heat, gently mashing with a wooden spoon. Remove from heat. Cover; let stand for 15 minutes.
Pour mint mixture into a damp jelly bag suspended over a large glass measure or bowl. Let drip, without squeezing bag, until mint infusion measures 3 cups, about 2 hours.
In a large Dutch oven, stir together mint infusion, vinegar and pectin. Bring to a boil over high heat, stirring often. Gradually stir in sugar; return to full rolling boil over high heat, stirring often. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill water canner two-thirds full of water; cover and heat.
Place (empty) jars that are clean and free from nicks or cracks in the hot water 10 minutes before filling them.
Fill hot  1-cup canning jars, leaving 1/4-inch headspace. Cover with with discs (only use new discs, and ones that have been heated in a saucepan of hot--but not boiling--water) and screw on bands. Place jars in water canner and make sure there is 1-inch water covering the jars. Boil in a water canner  for 10 minutes, covered.
Turn off heat. Uncover pot and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.

Glazed Carrots

Ingredients:
2 lb small thin carrots
2 Tbs. butter
1 Tbs. liquid honey
1/2 tsp. granulated sugar
pinch of salt
1/3 cup water
1/2 cup unsalted pistachios, chopped

~ Cut carrots in half, then cut bottoms on the diagonal. Halve tops lengthwise.
In a large skillet, cover and bring carrots, butter, honey, sugar, salt, and water to a boil over high heat; cook until carrots are slightly tender, about 4 minutes.
Reduce heat to medium-high; cook, uncovered and stirring occasionally, until the carrots are tender and liquid has evaporated, 3-4 minutes. Serve sprinkled with pistachios.