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Bourbon and Marshmallow Whipped Sweet Potatoes

Brooke Lark | COOK, Our Table 2018

A heavenly take on the Thanksgiving classic.

4 large sweet potatoes, peeled and diced
¼ cup butter
¼ cup bourbon
½ tsp salt
½ cup marshmallow creme

1. Heat oven to 400 degrees.
2. Place sweet potatoes in a large pot. Fill pot with enough water to cover sweet potatoes.
3. Cover, bring to a boil, cooking until tender. Drain water from pot.
4. Add butter, bourbon and salt to sweet potatoes. Whip with an electric mixer until smooth.
5. Fold in marshmallow creme.
6. Spoon into oven-safe serving bowls.
7. Place under broiler just until toasted.
8. Garnish with candied pecans, if desired.

Best Ever Four-Cheese Macaroni and Cheese

Jo Packham, Kitchen Table | COOK, Our Table 2018

Nonstick cooking spray
1 (16 oz) package dried pasta
3 Tbsp butter
3 Tbsp all-purpose flour
½ tsp kosher salt
¼ tsp freshly ground black pepper
2½ cups milk
2 cups “fresh” Gouda cheese, shredded
1 cup “fresh” sharp cheddar cheese, shredded***
1 cup “fresh” Swiss cheese, shredded
½ cup grated “fresh” Parmesan cheese

NOTE: ***For a more unusual flavor substitute sharp cheddar with horseradish cheddar cheese

1. Preheat broiler with the rack 8” away from the broiler. Coat a 2½-3-quart broiler-safe au gratin or baking dish with cooking spray; set aside*. Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.
2. In a large saucepan melt 3 Tbsp butter over medium heat. Cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.
3. Add Gouda cheese, cheddar cheese, Swiss cheese and Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. To serve immediately, transfer mixture to smaller dishes or small copper pots to serve tapas style.

*To Brown the Top of the Cheese
1. Add the mixture to the prepared baking dish. Broil for about 5 minutes until the top of the cheese is brown.
2. Cool 5-10 minutes before serving. NOTE: The dish will be very hot.

“FRESH CHEESES”: FRESH CHEESE is cheese that has not been cut longer than 5-7 days. It is always best to purchase your cheese from a deli with rinds or blocks of fresh cheese rather than the plastic wrapped grocery store varieties.

Southern Cornbread

Kim Leggett | COOK, Holiday 2018


6 Tbsp bacon drippings
2 cups self-rising cornmeal
¾ cup milk
Small pinch salt
Small pinch ground black pepper
1 brown egg (white egg may be substituted)

1. Preheat oven to 400 degrees.
2. When oven reaches required temperature, add bacon drippings to medium cast iron skillet. Return skillet to oven. Do not turn off oven.
3. Combine ingredients in a bowl to make cornbread batter and mix thoroughly while drippings are heating.
4. Once you have prepared batter, carefully remove iron skillet containing drippings from oven.
5. Pour approximately ½ of drippings into batter. The drippings will sizzle in batter. Stir drippings throughout batter.
6. Pour batter into remaining drippings in skillet making sure batter is distributed evenly in skillet.
7. Return to oven and bake for approximately 20-30 minutes. Edges will appear brown and top will be slightly golden. Cornbread is done if center is firm when touched. Turn skillet over to empty cornbread onto a plate or tray. Let cornbread cool for approximately 30 minutes.

Cardamom Cake with Rosewater Honey Buttercream

Rakhee Yadav | COOK, Summer 2018


Softened butter and flour for pans
350 grams all-purpose flour
1½ tsp crushed cardamom (I used Malabar Coast, but you can use any good quality cardamom pods)
4 tsp baking powder
½ tsp salt
180 ml milk, at room temperature
1 Tbsp pure vanilla extract
200 grams butter, at room temperature
350 grams sugar
4 large eggs + 1 egg yolk, at room temperature
125 grams sour cream

1. For the cake, preheat oven to 350 degrees.
2. Butter and flour, three 6” circular cake pans. Tap the pans to dump out excess flour.
3. Combine the flour, cardamom, baking powder, and salt in a medium bowl and set aside. Mix the milk and vanilla together in a large measuring cup.
4. Add the butter and sugar to bowl of an electric mixer fitted with the paddle attachment. Cream the butter on low until blended. Increase the speed to high and beat until pale and fluffy, about 5 minutes.
5. Reduce speed to medium-low and add the eggs one at a time, beating until combined after each addition. Add sour cream here.
6. With the mixer on low, alternate adding ¼ of the flour mixture followed by ⅓ of the liquid mixture, beating until combined after each addition. Scrape the bowl with a spatula between additions.
7. Divide batter between cake pans and smooth with a spatula. Bake until golden and a skewer inserted in the center of the cake comes out clean, about 30 minutes.
8. Cool the cakes for 15 minutes and then carefully turn out on a wire rack to cool completely.

Rosewater Honey Buttercream

COOK, Summer 2018 | Danielle Jackola

4 large egg whites
1 cup + 2 Tbsp sugar
Pinch of salt
1⅔ cups butter, softened
1 tsp vanilla extract
¼ cup honey
¼ tsp rosewater

1. Cube the butter and bring to room temperature.
2. Combine the egg whites, sugar and salt in the bowl of a standing mixer.
3. Simmer a wide pan of water. Carefully place the metal mixing bowl into the pan of simmering water. The bowl will get hot so use a dishtowel when holding the handle.
4. Whisk the ingredients continuously until the sugar dissolves and the mixture is warm to the touch. It should feel smooth when you rub it between your fingers.
5. Turn off the heat and carefully remove the bowl from the water and attach it to the stand mixer with the whisk attachment.
6. Start mixing on low and gradually increase speed to medium-high. Whisk until stiff peaks form and mixture becomes glossy and fluffy.
7. Cool about 10 minutes until bowl cools to the touch.
8. Mix on medium-low while adding butter a few cubes at a time.
9. Once all of the butter is incorporated add the vanilla, honey and rosewater mixing well between additions.
10. Change to the paddle attachment and mix on low speed a few minutes until the bubbles are eliminated.
11. Scrape down bowl with a rubber spatula, blending until the frosting is smooth.
12. Can be used immediately or stored in an airtight container and refrigerated for up to 3 days. If chilled, bring to room temperature and beat in the mixer to return to original consistency before using.

1. First level all the cakes. Place one of the cakes on a cake stand dome-side up. Using a serrated knife, move the knife back and forth in a sawing motion to remove the crown. Keep the knife level as you cut. Repeat with the other two cakes.
2. Place the first layer of cake on a stand. Spread approximately 1 cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reach the desired thickness. Repeat with the second and third layer.
3. Use an offset spatula to apply a thin layer of frosting to the sides and top of the cake. Decorate as desired.