• Salty Honey Panna Cotta with Crushed Raspberry Sauce

    I’m baaaaaaack! It’s been a while, I know. Here’s the thing, I’ve been all over (mentally and physically), but really what happened was I went to England (!!!) to visit my sister Clare and then for some reason I needed several weeks to recover. I won’t go into all the details but we had the most wholesome time and I saw everything from the Tower of London to the (haunted) Viaduct Tavern. We did SO much walking, got our ears pierced (sorry Mom), and we saw SO many sights and quite frankly I’d like to move there thank you. But to be honest, I have been trying to write this same blog post for three weeks now, and I don’t know WHY its taken me so long to get it out because this was such a delicious and easy dessert to make.

    It all started when I was home and bored and flipping through my two (2) Alison Roman cookbooks because why not? It was a Saturday and I was looking for something to entertain me, I didn’t really want to go outside, after all. I came across this recipe and it sounded like the perfect combination of lazy and fancy, which is my entire Aesthetic™️. It’s made with several different types of dairy, including buttermilk, heavy cream, and sour cream, and topped with a bright and perfect raspberry smash, and all I’m saying is that people should expect this dessert at all my dinner parties for the rest of ever, thanks.

    If memory serves, this is one of the first Alison Roman recipes I’ve written about on Sweet D, I can’t believe it! She is a powerhouse of cooking things and I aspire to be as chic and clever as she is and basically what I’m getting at is that this might as well be an Alison Roman stan blog from now on. The most fun part about this recipe is that you can pour the custard into any containers you’d like really, which is why I used my collection of martini glasses and my brand new English tea cup, because who wouldn’t love to be served dessert from a tea cup, I ask you.

    Okay anyway, that’s enough of me ranting, here are 5 things to be happy about before we start cooking. Baking? Preparing? I don’t really know how to describe it for this particular dessert. Ah well, here we go!
    ONE. Taking a nice long walk on an unseasonably warm day.
    TWO. The sound of rain hitting the windows outside.
    THREE. Getting your hair blown out and feeling incredibly fancy for a day.
    FOUR. Being barefoot in your own house.
    FIVE. The feeling of being on vacation.

    Okay let’s go!

    Ingredients

    1 envelope (¼ ounces) unflavored gelatin
    ¼ cup water
    3 cups heavy cream, divided
    ½ cup plus 2 tablespoons honey
    1 cup buttermilk
    1 cup sour cream
    2 teaspoons vanilla bean paste
    Pinch of salt
    6 ounces fresh raspberries
    1 Tablespoon red wine vinegar


    Steps

    In a measuring cup, add the water and pour the envelope of gelatin over it. Allow to sit for 2 to 3 minutes so that it softens and hydrates.

    In a small pot, add the softened gelatin, ½ cup cream, and ½ cup honey. Heat over low heat, swirling until the gelatin is dissolved. Do NOT simmer, as it will denature the gelatin and prevent it from firming back up.

    Gently whisk the sour cream, buttermilk, vanilla, the remaining 2½ cups cream, and salt into a large bowl. Slowly whisk the warm gelatin mixture over the cream mixture, but make sure not to whisk so hard that air bubbles form. Divide the mixture among the glasses, it will be 6 to 10 glasses, depending on their size. Chill until set, 1 to 2 hours.

    In the meantime, add the raspberries to a bowl with the vinegar and 2 tablespoons of honey. Crush the raspberries with the back of a fork so that the juices are released, and stir to combine. To serve, top each panna cotta with the portion of the raspberries, and a drizzle of honey, if you’d like!

    YUM!!

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  • Pumpkin Biscuits with Bacon and Hot Honey Butter

    Well well well, another Tuesday is here, and boy do I have another fall recipe for you. This week, Pumpkin biscuits, but not JUST pumpkin biscuits. These babies are studded with crisp, salty bacon, AND just when you thought it couldn’t be better, I give you two words. Hot. Honey. Yes, honey infused with chiles, aka the best combination of sweet and spicy and an excellent addition to the softened butter you’ll be slathering on these guys as soon as they leave the oven. That’s right, hot honey butter is also included in this deal, and it is a MUST. Borrowed from a similar recipe in Southern Living and tweaked until just right, prepare for these biscuits to be your multi-purpose treat for soups, breakfast sandwiches, or anything else you can think of!

    Don’t we look cute!!

    This weekend, we tried to jam all the fall activities into three days and it was just lovely. With my sisters home for the long weekend, we did an Apple Festival on Saturday, where I stocked up on apples for some life-changing apple fritters (recipe coming soon!). Then on Sunday, we drove out to the South Fork of Long Island to the Hamptons and Montauk to window shop, eat food, and just all around enjoy the fall atmosphere. Columbus Day was saved for the decorating of our house, breaking out the bins of Halloween knick knacks and venturing to the garden center for mums, corn stalks, and pumpkins. A pot of Bolognese and the aforementioned fritters were also on the menu, so all ingredients for a good day.

    But now with all this talk of good days, here are 5 things to be happy about to make your today a little better:

    ONE. Finding that perfect pumpkin.
    TWO. Long weekends, making Sunday night less terrible.
    THREE. Hand pies.
    FOUR. Dogs with food names.
    FIVE. Bed and breakfasts.

    Anyway, enough from me, let’s bake!

    Makes: Approximately 12-16 biscuits
    Prep Time: 20 minutes
    Bake Time: 15 minutes

    Pumpkin Biscuit Ingredients
    adapted from Southern Living magazine

    6 oz. bacon, finely chopped
    2 cups all-purpose flour
    2½ tsp baking powder
    ¼ tsp baking soda
    6 Tbsp salted butter, grated
    ¾ cup canned pumpkin
    ½ cup buttermilk
    1½ extra Tbsp salted butter (divided into 1 and ½ Tbsp.)

    Hot Honey Butter Ingredients

    1 stick salted butter, at room temperature
    4 Tbsp. hot honey (or regular honey if spicy isn’t your thing)

    Steps

    ONE. Preheat your oven to 400ºF. Cook bacon in a cast iron skillet on medium high heat until the bacon is crispy. Drain the bacon on a paper towel lined plate and save the rendered bacon fat in a heat-safe cup or small bowl, we’ll need it in a bit! Wipe down your skillet with a paper towel and then place in the oven to heat.

    TWO. Combine the flour, baking powder and baking soda in a large bowl. Add the butter and cut into the flour mixture using your hands or a pastry blender. I like to grate my butter for this because I find that a) it’s way easier to break up quickly with my hands without overheating it (warm butter = no flaky biscuits!), and b) the smaller bits are easier to distribute evenly throughout the whole dough. When coarse crumbs of dough begin to form, pop the bowl in the freezer for 10 minutes to chill.

    THREE. In a small bowl, whisk together the pumpkin and buttermilk, then add the crisped bacon. Add this mixture to the flour mixture in the large bowl and stir until just combined, it’s very important that you don’t over-mix this or the biscuits will be too tough.

    FOUR. On a lightly floured surface, roll out your biscuit dough to about an inch thickness. Using a 2½ inch round cutter, cut the dough into 8 biscuits. Remove your skillet from the oven and melt a ½ Tbsp. of butter with a ½ Tbsp. of the bacon fat from before and swirl to coat the entire pan. Arrange the biscuits in the skillet so that they’re all cozy and the sides are all touching. Brush the tops with another tablespoon of melted butter. Bake for about 15 minutes, or until the tops are puffed and golden brown.

    FIVE. While the biscuits are baking, combine the stick of butter with the 4 tablespoons of honey. Chill in the refrigerator for 10 minutes or so if the mixture seems too soft. These biscuits are best eaten fresh out of the oven, halved, and generously buttered.

    YUM! xoxoxoxoxD

  • Sweet Potato Gnocchi with Caper Brown Butter Sauce and Roasted Vegetables

    Hello! So as promised, I’ve returned with a recipe that’s NOT dessert.  This is one of those recipes that I tried on a whim a few years ago, and it worked out SO well that it keeps coming back. Believe it or not, it was inspired by a recipe from a cookbook we once bought in Disney World. The book is called Kitchen Magic With Mickey (hilarious, I know, but once you try this you’ll see they really weren’t lying!), and it features foods from the Disney locations. As a family in love with Disney World, buying this cookbook was a no-brainer, and it has paid off handsomely.

    This dish is a perfect combination of flavors- slightly sweet from the potatoes and honey, savory and rich from the brown butter, with just a touch of acidic kick from the capers. It’s a full meal in just one dish and when you make this for your friends or family, I am telling you they’ll be so impressed.

    This meal was much needed comfort food this weekend following the emotional hangover of seeing the love of my life (Harry Styles) in concert on Thursday night. For anyone who doesn’t know who that is, 10/10 would recommend looking him up. For those of you who do know who that is, you’ll understand why I needed to retreat into my pajamas and brown butter sauce to recover for two days straight after standing 20 feet from him!!!! But I digress, we’re here to talk about food and that’s what we shall do. Without further ado, let’s cook!!


    Serves: 
    8-10 people
    Prep Time: 45 minutes
    Inactive Time: 1 hour
    Cooking Time: 30 Minutes
    Total Time: 2 hours 15 minutes


    Ingredients

    4 sweet potatoes
    2 egg yolks
    4-6 cups all purpose flour
    1½ tsp kosher salt
    1 cup unsalted butter (2 sticks)
    2 tbs honey
    4 tsp capers, drained
    1 lb. brussels sprouts, halved
    1 lb. mushrooms, cleaned and sliced
    Olive oil
    Salt and pepper, to taste


    Steps

    1. Place the potatoes in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are soft, 15 to 20 minutes. Drain, and allow the potatoes to cool completely before removing the skins. *If you have a potato ricer, this step isn’t necessary, just peel and dice your potatoes, steam them until soft, then put through the ricer until smooth.

    2. For those not using a ricer (like me), pull the skins easily off the cooled potatoes and grate them using the smallest side on your cheese grater (I love this trick borrowed from Smitten Kitchen!!!) into a large bowl. Make a well in the center of the potatoes and add the egg yolks, the first 4 cups of flour, and salt.

    3. Starting with a spoon, mix the dough until it starts to combine and get sticky, then, switch to your hands and begin kneading the dough until completely incorporated, adding the remaining 2 cups of flour as necessary. The dough should be soft but not sticky.

    4. Working in sections, cut off pieces of the dough and roll into long, thin ropes. Slice the ropes into 1 inch pieces and toss with flour to keep the pieces from sticking together. Spread the gnocchi on flour lined baking sheets and chill for at least 1 hour.

    5. While the gnocchi are chilling, preheat your oven to 425ºF. Spread the sliced brussels sprouts and mushrooms onto a sheet pan and toss with olive oil, salt, and pepper. Bake for 10-15 minutes, until the veggies are roasted on the edges.

    6. To make the sauce, melt the 2 sticks of butter in a pan on medium high heat. Stir, cooking for 5-10 minutes until the butter is golden brown and smells rich and nutty. Add the honey and capers, and toss in the cooked vegetables, turning the heat down to low to keep everything warm while the gnocchi cooks.

    7. While the sauce is cooking, bring a large pot of salted water to a boil and cook the gnocchi in batches for 5-6 minutes, then add them directly to the sauce. The beautiful thing about boiling gnocchi is that they rise to the top of the water and remain there when they’re done cooking, so there’s no guess work!

    8. Once all the gnocchi are cooked and added to the sauce, toss everything together and serve immediately. Yum!!

    xoxoxoxoxD