Tag: medium

Sausage Stuffed Mushrooms

Mushroom lovers will go crazy for these! Stuffed with sausage and mascarpone cheese-what could be bad. This recipe comes from Ina Garten so you know it has to be good! Bake them until nice and crispy and serve these Sausage Stuffed Mushrooms at your next cocktail hour or holiday!

Sausage Stuffed Mushrooms Sausage Stuffed Mushrooms

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white baking dish

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Sausage Stuffed Mushrooms
 

Ingredients
  • 16 extra-large white mushrooms, caps and stems separated
  • 5 tablespoons, divided
  • 2½ tablespoons medium-dry sherry
  • ¾ pound sweet Italian sausage, casings removed
  • ¾ cup minced scallions, white and green parts (6 scallions)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ⅔ cup panko
  • 5 ounces Italian mascarpone cheese
  • ⅓ cup freshly grated Parmesan cheese
  • 2½ tablespoons minced fresh parsley

Instructions
  1. Preheat the oven to 325 degrees.
  2. Trim the mushroom stems and chop them finely. Set aside.
  3. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.
  4. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
  5. Add the sausage, crumbling it with a wooden spoon.
  6. Cook the sausage for 8 to 10 minutes till browned.
  7. Add chopped mushroom stems for 4 more minutes.
  8. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.
  9. Add panko.
  10. Add mascarpone until melted.
  11. Remove from heat and add Parmesan and parsley,
  12. Add salt and pepper.
  13. Cool a little.
  14. Fill each mushroom with the mixture.
  15. Place in baking dish and bake 50 mins.

3.4.3177

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Sweet Potato Marshmallow Casserole

I always thought it would be tough to beat sweet potatoes with marshmallows until I read this recipe from Damaris Phillips.  I have 5 words for you…mascarpone cheese and caramel sauce! That’s what makes these potatoes far superior to any others on the Thanksgiving table.  These are definitely a bit extravagant but why not indulge this fall?! This Sweet Potato Marshmallow Casserole is certainly worth it!

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Sweet Potato Marshmallow Casserole
 

Ingredients
  • 5 sweet potatoes (9 ounces each)
  • ½ cup mascarpone cheese
  • 3 T. light brown sugar
  • 1 tsp. cinnamon
  • ½ teaspoon plus ⅛ kosher salt
  • ¼ cup caramel sauce
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fork the skins of the potatoes and roast 1 hour till soft.
  3. When cool enough, slice in half and scoop flesh into mixer.
  4. Beat it with the mascarpone, brown sugar, cinnamon and ½ teaspoon salt.
  5. Once combined pour in pie dish and drizzle caramel on top.
  6. Clean the mixer and with whisk beat egg whites, cream of tartar and ⅛ teaspoon salt on medium speed until foamy. Increase to high and gradually add sugar until stiff peaks-4 mins.
  7. Spoon over potato and smooth our with offset spatula!
  8. Bake 25-30 mins.

3.4.3177

Adapted from Damaris Phillips

The post Sweet Potato Marshmallow Casserole appeared first on Hugs and Cookies XOXO.

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Beef Liver Paté with Pistachios


| © 2018 |


| © 2018 |

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté Topping
  • 500 g Beef liver, sliced
  • 50 g Ghee or butter
  • 2-3 Shallots, diced
  • 30 g Ginger, peeled and thinly sliced
  • 1 tbsp Brandy, optional
  • 1 tsp Pink sea salt
  • 1 tsp Mixed peppers (green, white, black and pink)
  • Large pinch of nutmeg
  • 5-6 Sage leaves
  • 100 ml Heavy cream
  • 4 tbsp Ghee or butter
  • 1 tsp Pink peppercorns
  • 2 tbsp Pinenuts
  • 1 tsp Hemp seeds
  1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
  2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
  3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
  4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
  5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

| © 2018 |

| © 2018 |

| © 2018 |

Eat,Drink And Be Merry!

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