yield: 4 –5 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
- 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt — no not table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Courtesy of Pastry Chef Christina Lee
Recette – New York City, N.Y., USA
Yield: 16 servings
Butter, soft 28 g
Coconut oil 85 g
Sugar 225 g
Eggs 5 each
Vanilla extract 1 TBS
Salt 1/2 tsp
Pastry flour 195 g
Baking powder 1 tsp
Coconut flakes 1/2 C
Condensed milk 14 Oz
Evaporated milk 12 Oz
Coconut milk 16 Oz
Basil seeds, bloomed in 1 C cold water 2 TBS
Jalapeño, brunoise 1 each
Pineapple sorbet as needed
1. Combine butter and coconut oil in a standing mixer with a paddle attachment, cream together and then add sugar and cream until light and fluffy.
2. Turn mixer to a lower speed and add eggs, 1 at a time, until fully combined, then add vanilla and salt.
3. Sift together pastry flour and baking powder and set aside.
4. Add coconut flakes to egg mixture and fold in flour mixture just until combined.
5. Pipe batter into individual 2.5-ounce silicon molds coated in cooking spray and bake in a preheated 350-degree F oven until centers spring back and cakes are light golden brown on top, about 16-minutes. Cool before unmolding cakes.
6. Whisk together condensed milk, evaporated milk and coconut milk and then divide milk sauce in half.
7. Combine half of milk sauce with bloomed basil seeds and jalapeños and set aside.
8. Soak cakes in remaining milk sauce for at least 20 minutes. Remove cakes from sauce and serve at room temperature or slightly warm with pineapple sorbet and basil seed-jalapeño sauce.
For the Sorbet:
1/2 cup sugar
1 pineapple, cored, trimmed, reserving 6 large wedges for garnish, puréed in a blender, and forced through a fine sieve (3 cups strained purée)
1 1/2 cups well-chilled milk
2 tablespoons fresh lemon juice
fresh mint sprigs for garnish if desired
In a small saucepan combine the sugar and 1/2 cup water, bring the mixture to a boil, and simmer it for 5 minutes, or until it is reduced to 1/2 cup. Let the sugar syrup cool completely. In a bowl whisk together the pineapple purée, the sugar syrup, the milk, the lemon juice, and pinch of salt. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer’s instructions. Serve the sherbet in scoops on dessert plates with Coconut Tres Leches above
2 pieces of Hanger steak, about 1 ½ pounds
For the marinade:
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Marinate for about 2 hours.
Grill over a gas grill or charcoal until internal temperature is 120-degrees F. Let stand 5-minutes, before slicing against the grain. Can also be prepared in a grill pan and finished in the oven.
Serve with grilled Asparagus and either baked russet or sweet potato.
Black japonica rice
Rice is the staple food of over half the world’s population. Black Japonica is a combination of Asian black short-grain rice and medium-grain mahogany rice that were grown together in the same field. It is available in well-stocked food stores, gourmet shops, and through mail order. When cooked it provides a nutty mushroom flavor coupled with a subtle, sweet spiciness and juicy texture that goes well as a side dish, in rice salads, casseroles, as a stuffing for turkey or bell peppers, or in stir-fried foods. It also combines well with other rices. Its dark color turns the cooking water a purplish brown. Black Japonica rice is full in natural vitamins, minerals and fiber and is very healthy ingredient.
Cooking Black japonica rice
- 1 cup black japonica rice
- 2 cups water or broth
- 1 tablespoon butter
- Combine in rice-cooker; takes about 50 minutes to cook.
- Alternately place in pot, cover with tight sitting lid, bring to boil, simmer on low 50 minutes or until all water is absorbed.
- Butter may be omitted.