A HARVEST BANQUET
(Page 3 of 5)
October/November 1998
By LUCINDA HUTSON
Preheat the oven to 400°F. Stuff the reserved mushroom caps
loosely with the cheese filling, mounding slightly, and place them
in a shallow pan. (If not serving within 15 minutes, cover with
plastic wrap and refrigerate.) Drizzle lightly with olive oil and
bake for 10 minutes, or until lightly browned.
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Place a handful of greens on each chilled salad plate. Mound the
chopped fennel bulb on the greens. In a small bowl, combine all the
ingredients for the vinaigrette except the olive oil, then whisk in
the oil. Drizzle each salad with vinaigrette. Place a warm mushroom
cap in the center and sprinkle with the parsley, green onions,
fennel leaves, thyme, and red bell pepper.
Sherried Sweet
Potatoes with Chipotles and Sage
Serves 12
No marshmallows in these sweet potatoes, which blend the
spirited flavors of incendiary chipotle chiles, sherry, fresh sage,
and sweet roasted garlic (I often use elephant garlic). Use less of
the chipotles if you can’t stand the heat! Prepare this dish a day
or two in advance to allow the flavors to mellow.
4 large sweet potatoes (about 1 pound each), scrubbed
1 to 2 heads garlic, cloves separated
Olive oil
1/3 of a 7-ounce can chipotle chiles in adobo sauce, or to taste
(reserve the rest for another use), chopped
2 to 3 tablespoons dark brown sugar
4 tablespoons medium-dry sherry
4 tablespoons butter, softened
2 tablespoons minced fresh sage
1 bunch green onions with some green tops, chopped
1/2 cup or more shredded Parmesan cheese
Salt to taste
Fresh sage sprigs for garnish
Preheat the oven to 400°F. Place the sweet potatoes and garlic
in a roasting pan. Drizzle the garlic lightly with olive oil.
Roast, turning occasionally, for 45 minutes, or until the sweet
potatoes are tender. As the garlic may take less time to cook,
check it periodically and remove it as soon as it begins to soften
and brown.
Reduce the heat to 350°F. Peel the roasted garlic and place in a
small bowl with the chipotles, brown sugar, and sherry; blend
lightly with a fork.
Peel the sweet potatoes and mash them lightly with the butter.
Stir in the garlic mixture along with the sage, green onions,
Parmesan cheese, and salt. Turn the mixture into a buttered 2-quart
casserole and cover. Bake for 30 minutes, or until golden. Serve
garnished with fresh sage sprigs.
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