Page 23 - Florida Sentinel 12-14-18

Recipes
Multigrain Pasta With Sweet Potatoes and Leeks
INGREDIENTS:
• 12 ounces multigrain penne • 4 teaspoons olive oil
• 3 leeks (white and light green parts), cut into half- moons
• 3 cloves garlic, thinly sliced • 1/4 cup fresh sage, chopped
DIRECTIONS:
• 2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces Kosher salt and pepper
• 3/4 cup grated Parmesan • 1/4 teaspoon ground nut- meg
– Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. – Heat the oil in a large skillet over medium heat while the pasta cooks. Add the leeks and cook, stir- ring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potatoes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes. Stir in 1/2 cup of the Parmesan and the reserved cooking water and sim- mer, stirring, until the potatoes are fully tender, 2 to 4 minutes. Add the cooked pasta and nutmeg and toss.
– Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pep- per.
Classic Eggnog Recipe
INGREDIENTS:
• 2 cups milk
• 1/2 tsp. ground cinnamon, plus more for garnish
• 1/2 tsp. ground nutmeg
• 1/2 tsp. vanilla extract
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/3 cup bourbon or rum (optional)
Whipped cream, for serving
DIRECTIONS:
– Combine milk, cinnamon, nutmeg, and vanilla in a small saucepan over low heat. Slowly bring mixture to a low boil.
– Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
– Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160o.)
– Remove from heat and stir in heavy cream and, if using, booze. – Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.
Browned Butter and Rosemary Dinner Rolls
INGREDIENTS:
• 1/4 cup browned butter • 3/4 cup milk
• 2 tablespoons brown sugar
• 1 egg
• 2- 1/2 cups bread flour • 1 teaspoon salt
• 1/2 teaspoon freshly- ground black pepper
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons bread ma- chine yeast
DIRECTIONS:
– Melt butter on stove and turn to lowest temperature and allow to turn brown. (Careful not to go too far and let it burn.) Add to bread machine bowl.
– Heat milk in microwave for 1 minute on HIGH. Add to bread ma- chine bowl along with remaining ingredients in order given. Select dough cycle and start.
– When dough cycle completes, dough should be risen to double. If not, allow to sit in machine until it is.
– Remove dough to a floured surface. Divide dough into 15 equal pieces and make into smooth balls. Arrange on a round pizza pan 13-inches or larger, in a single or double circle as illustrated in the pictures above. Cover and allow to rise until almost double.
– If desired, brush with melted butter and chopped rosemary. Sprinkle lightly with sea salt.
– Bake in preheated 375 degree oven for 12 to 15 minutes until golden brown.
FRIDAY, DECEMBER 14, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 11-B