Truffled Mashed Potatoes
3 pounds baking potatoes peeled and diced
2 cups chicken stock
½ cup heavy cream
4 tablespoons butter
1 tablespoon Truffle Cream
2 tablespoons Black truffle oil
Finish with Truffle Salt
In a heavy bottom sauce pan, heat potatoes in chicken stock. Cook until potatoes are fork tender. Drain all but about ½ cup of liquid off of potatoes. Mash potatoes with cream, butter and truffle cream until smooth and creamy. Drizzle truffle oil over potatoes and finish with truffle salt
just prior to serving.
Lemon Fig Squash
3-4 pounds butternut squash peeled and chopped into wedges
1/3 cup Fig Balsam vinegar
1/3 cup Lemon EVOO
½ teaspoon salt
¼ teaspoon red pepper flakes
½ cup chopped pecans
Preheat oven to 400 degrees. Toss squash with oil and vinegar, salt and pepper and place on baking sheet. Roast for 20 minutes, then flip the squash and cook another 15 minutes remove and toss again this time adding pecan. Return to oven for another 2-4 minutes.
Strawberry Jam Cranberries
1 12 ounce package of fresh cranberries
¾ cup sugar
Zest and juice of 1 lemon
1 jar Strawberry Champagne Jam
Place all ingredients into a heavy bottom sauce pan. Cook over low heat for about 10 minutes until sugar dissolves. Increase heat to medium and continue to cook until cranberries pop and mixture is thick. Pour cranberry mixture into a bowl and chill for at least 2 hours before serving.
2 pounds fresh green beans cleaned
1 teaspoon Herb Butter Provence
¼ cup Basil EVOO
¼ cup Cranberry Vinegar
½ jar Sun Dried Tomatoes
Steam green beans until tender crisp about 10 minutes. In a small bowl whisk oil, vinegar and herbs together pour over warm green beans and toss with tomatoes.