RecipeHive

Author Archives: Catherine

 

About Catherine

Wildlife educator and volunteer at Audubon Zoo in New Orleans, Founder of Wildtimes Education Programs - a program promoting wildlife conservation and education in the local New Orleans area. I am a stay at home mom with three children. Love cooking, birdwatching, hiking, camping, reading, traveling and animal rescue work.
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Mashed Sweet Potato Casserole with Bourbon and Streusel topping

Posted by in Shared Member Recipes

Bourbon adds a complex, woody flavor to this twist on the holiday sweet potato casserole, keeping things from veering off into kids’-table territory. Roasted sweet potatoes are mashed so they stay chunky, then mixed with melted butter, bourbon, milk, some cinnamon and nutmeg, and orange zest for loads of flavor without being too boozy-tasting. This glorious mash is packed into a buttered casserole dish, and topped with a pecan-and-brown-sugar streusel that turns crunchy as it bakes. Pair with our easy apple streusel for dessert.

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Duck Ragù with Creamy Polenta

Posted by in Shared Member Recipes

INGREDIENTS

1 (4 1/2-pound) whole duck, cut into pieces, skin scored

Sea salt and cracked black pepper

1 leek, white part only, sliced

4 cloves garlic, sliced

3 1/2 ounces smoked pancetta, chopped

10 sprigs thyme

2 tablespoons tomato paste

1/3 cup malt vinegar

1 (14-ounce) can chopped tomatoes

2 1/2 cups port

Amaranth leaves, to serve

Creamy Polenta:

1 liter milk

1 cup instant polenta

1/4 cup (1/2 stick) unsalted butter, chopped

1/2 cup whipping cream

1 1/2 cups finely grated Parmesan, plus extra to serve

Sea salt and cracked black pepper

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Curried Lamb Potpie

Posted by in Shared Member Recipes

PASTRY

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 stick cold unsalted butter

diced 1/4 cup ice water

CURRY

3 tablespoons extra-virgin olive oil

2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes

Salt Freshly ground pepper

1 medium onion, chopped

2 teaspoons curry powder

2 1/2 tablespoons all-purpose flour

1/3 cup dry white wine

2 cups chicken stock

2 cups peeled butternut squash, cut into 1-inch dice (10 ounces)

2 cups chopped Tuscan kale

1 medium carrot, chopped

1 cup unsweetened coconut milk

2 tablespoons chopped parsley

1 large egg lightly beaten with 1 teaspoon of water

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Franken Guac

Posted by in Shared Member Recipes

Play the mad scientist this year and bring a monster to life. He’s frightfully fun and delicious! –Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Bigo’s Hunter’s Stew

Posted by in Shared Member Recipes

Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand. This version is a Polish hunter’s stew that features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

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Orange Pomegranate Salad with Honey

Posted by in Shared Member Recipes

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! –Carol Richardson Marty, Lynwood, Washington