Black & White Cheese Appetizers | Poached Pear Brie

Poached Pear Brie Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.com

Having an hors d’ oeuvre party during the holidays can be a challenge.  One of the biggest challenges is to know how to say that fancy word that really just means small food.  So many foods to pick from.  Crudites, canapes, en croute, petite fours, etc…  Let’s be real.  Why do we insist on keeping names of foreign foods, when we don’t speak French?  It’s not like those items can’t be explained using American names.  Names that we can all understand.  Crudites is another name for fresh vegetables.  Canape’s are basically little open faced sandwiches with the crusts cut off.  En croute is basically a turnover or pie.  Another name for Petite fours are mini cakes.  See, when you break it down to terms you can understand, it’s a lot easier.

Poached Pear Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.comPoached Pear Brie Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.comNot all food for an appetizer party has to be complicated.  Some of the best loved appetizers are ones you can simply put on a plate or in bowls.  Foods like cheese, olives and crackers are visually attractive, easy to put together and really tasty.  For our second round of black and white appetizers, we chose the old standbys brie with wine poached pears and sliced almonds, and feta cheese with oil cured olives and crackers.  Salty, creamy are two words that best describe these party foods.  The best part of these options is that you can easily substitute any other cheese, olives or crackers.  The salty qualities of the cheeses and olives is a great way to get people eating.  Once they start, they won’t stop.Feta Olive Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.comFeta Olive Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.comWhen deciding on what kind of food to choose for a party, it’s good to consider a few basic principles.  Taste, texture, temperature and time are all things to think about.  With taste it’s good to have a combination of salty and sweet items.  For texture think of foods that have different textures like crunchy, smooth, liquid or creamy.  Temperature refers to having both hot and cold items.  Time means don’t pick too many foods that are labor intensive.  If you take the time to make soup shooters and fried cheese triangles, make sure you have easy to make items as well.  Your guests certainly don’t want you slaving in the kitchen all night.Feta Olive Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.comFeta Olive Appetizers Black and White Holiday New Years Eve Party  | www.littlerustedladle.com 

Well, we’ve shown a few different appetizer ideas, but there are a few more to show you before New Years, so check back next week for more ideas.  Until then, remember to cook with love and live to cook.

 

Jim & Jena

Poached Pear Brie with Almonds Recipe
 
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Author:
Recipe type: Appetizer
Ingredients
  • 2 small pears, pealed
  • 1 bottle of riesling wine
  • ½ c. honey
  • 1 12 oz. round of brie at room temperature
  • ¼ c. blanched sliced almonds
Instructions
  1. In a sauce pan bring wine and honey to a simmer.
  2. Add pears and cook over low heat for 30-40 minutes until pears are tender.
  3. Remove pears from wine and let cool. Refrigerate until ready to serve.
  4. To serve, sprinkle almonds over brie. Slice 1 pear ¾ through and chop remaining pear. Fan over Brie.
  5. Serve with crackers and additional chopped pear.

 

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Black & White Appetizers | German Onion Soup & Morel Cheese

Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com

Jena and I love small things.  Since Jena and her husband Brandon are expecting their first child very soon, I think its safe to say they like small things a little more than I do.  However, when it comes to small food, I think we are on the same page.  Who doesnt love little food during the holidays?  As a kid, little food meant it was Christmas eve.  Mom would make various appetzers that could never be considered gourmet but at the time they were pretty fun for a kid like me.  Cocktail weenies in barbecue sauce, shrimp cocktail, meatballs, and the best, cannibal sandwiches, which were simply raw beef tenderloin, spread on a piece of mini rye bread and topped with raw onions.  White trash beef carpaccio so to speak.  I know, it sounds disgusting to many of you, but for me it meant the holidays.  We may have more sophisticated pallets now, but small food still rules.

Party Appetizers | Black and White Food for New Years | www.littlerustedladle.comParty Appetizers | Black and White Food for New Years | www.littlerustedladle.comAppetizers Black and White Holiday New Years Eve Party 9 96WMJena had this idea of doing a black and white theme with food.  All the food being either black or white, or both.  Great idea, but what about little food?  It is not easy to come up with small, yummy food that is also black or white, but we decided to give it a try.  For our first appetizer, we chose to do a variation of French onion soup.  We substituted a black IPA beer from New Glarus Brewing Co. called Black Top for the customary sherry that would normally be used.  You can also substitute a dark stout beer instead of the IPA we used for the beer.  

Beer Party Appetizers | Black and White Food for New Years | www.littlerustedladle.comOnion Party Appetizers | Black and White Food for New Years | www.littlerustedladle.com
There is one glaring problem with trying to make a mini sized onion soup recipe though.  French onion soup is very messy to eat.  Greyere cheese is melted over large crostini making it a difficult soup to eat anytime, let alone in a small appetizer version.  The thought of molten gooey cheese falling on party goers holiday outfits sounded like a bad idea.  But what if the cheese was contained in an easy to eat fried triangle that could be dunked into the hot soup? This could work.  To add to the German theme, we decided to use a Wisconsin morel leek jack cheese from Renard’s cheese Co., and breaded them with rye bread crumbs.
Morel Cheese Party Appetizers | Black and White Food for New Years | www.littlerustedladle.com

Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.comAppetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com

Appetizers | German Onion Soup | Black and White Food | www.littlerustedladle.com

A German Onion Soup with Morel Cheese Triangles.  Sounds like a great starter to our black and white themed holiday party.  What’s next?  Check back soon!  Until then, remember to cook with love and live to cook.

Jim & Jena

German Onion Soup
 
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This is a mini version of a classic soup. We've substituted beer for the sherry, and rye breaded cheese for the crouton and gruyere.
Author:
Recipe type: Appetizer
Cuisine: German
Serves: 4 cups
Ingredients
  • 3 Tbsp. Unsalted butter
  • 1 Med. Red onion, cut into thin strips
  • 1 Med. Sweet yellow onion, cut into thin strips
  • 1 Bottle(12 ozs.) Dark stout or IPA beer
  • 4 Cups Reduced sodium beef broth
  • 2 Sprigs Thyme
  • 1 Ea. Bay leaf
  • Salt & pepper to taste
Instructions
  1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring often until caramelized.
  2. Add beer and cook until beer is reduced by half.
  3. Add broth, thyme and bay leaf. Cook for 30-40 minutes.
  4. Remove thyme sprigs and bay leaf, then season to taste with salt and pepper.
  5. Pour soup into shooter glasses topped with morel cheese triangles.
Notes
If you don't feel like serving this soup in shooter glasses, feel free to serve it in bowls or crocks.

To make serving easier, strain liquid into a glass measuring cup and keep warm until needed, reserving onions. When ready to serve, spoon a small amount of onions into 12 shooter glasses. Pour warm soup into glasses to ¾ full. Serve with morel cheese triangles on top or on the side.

Morel Cheese Triangles
 
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These crunchy and gooey cheese triangles are great served with onion soup, or on their own.
Author:
Recipe type: Appetizer
Cuisine: German
Serves: 24
Ingredients
  • 12 Ozs. Morel leek jack cheese, cut into 24 triangles.
  • 2 Cups Rye bread crumbs (about 4 rolls, dried and processed into crumbs)
  • 1 Cup Flour
  • 2 Lg. Eggs, beaten
  • 3 Cups Vegetable oil
Instructions
  1. Transfer rye bread crumbs, flour and eggs into 3 pie plates or shallow bowls. Starting with the flour, roll one cheese triangle into flour, then egg, then crumbs. Dip in egg again, then into crumbs, creating a double coat. Transfer to a baking sheet or container.
  2. Repeat process with remaining cheese triangles.
  3. Freeze triangles until ready to fry.
  4. Heat vegetable oil in a large skillet over medium heat to 350 degrees.
  5. Carefully place 4-5 frozen cheese triangles in hot oil and fry for 2-3 minutes or until dark brown and cheese has melted (cheese will start to ooze out of triangles).
  6. Transfer to a paper towel lined baking sheet to drain.
  7. Repeat with remaining cheese triangles. Serve, or keep warm in oven.
  8. Serve with German Onion Soup.
Notes
To make serving easier, pre-fry all cheese triangles, then freeze until about 20 min before serving. Place triangles single layer on a baking sheet as needed and bake at 425 degrees for about 10-12 minutes or until cheese barely starts to come out of triangles. Remove from oven and serve.

 

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Pierre Zabbal - Impressing work Jena ! I like the color treatment… simple and striking

Robin Mercurio - Really nice. Love the shallow depth of field on the beer shot!

Wisconsin Cheese Holiday Gift Basket

Holiday Wisconsin Cheese Spread Basket | www.littlerustedladle.com

The season of gift giving us upon us.  What better way to show people that you care by sending a homemade Wisconsin five cheese spread along with other local treats?  Our basket that we put together for the Wisconsin Milk Marketing Board‘s online magazine, Grate. Pair. Share. consists of the homemade cheese spread, spiced nuts, brandy, crackers, cranberries and dried apricots.  Check out our article and the recipe with Grate. Pair. Share. here.

Holiday Wisconsin Cheese Spread Basket | www.littlerustedladle.comHoliday Wisconsin Cheese Spread Basket | www.littlerustedladle.comHoliday Wisconsin Cheese Spread Basket | www.littlerustedladle.comHoliday Wisconsin Cheese Basket Crackers | www.littlerustedladle.com

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Cali Zona - That is an adorable gift!

Thanksgiving Stuffing Pull Apart Bread

 

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com Thanksgiving is a magical time of the year.  It’s the beginning of more than a month of traditions and celebrating with family and friends.  Of course today Jena and I will be getting ready to partake in all the festivities like everyone else, which reminds me of a tradition my mom started when I was a kid.  Every holiday season, my mom would make the most unbelievable caramel rolls.  They were crunchy yet gooey on the outside, and perfectly moist on the inside.  It wasn’t the holidays without them.  I would find out, many years later, that these rolls are commonly called “monkey rolls”.  Monkey rolls are made by combining ingredients like Rhodes frozen bread dough rolls, which have been thawed, butterscotch pudding mix, butter, brown sugar and cinnamon.  You let it all rise in a pan overnight, then bake them in the morning, creating a symphony of smells that can only be described as eye opening.  They are literally eye opening, because the smell will wake you from a heavy slumber.

The thought of those caramel rolls gave us an idea.  Why not use the Rhodes frozen bread dough rolls, but use savory stuffing ingredients instead of sweet ones?  Think about it, all the flavors of stuffing in a tender, buttery, pull apart bread?  Genius!  So, Jena and I tackled this idea head on, and I must say after a couple versions, they turned out exactly as we had hoped for.  Tender rolls, enveloped with the flavors of celery, onions, sage, parsley and poultry seasoning, with the additional twists of fresh cranberries, spicy pork sausage and swiss cheese.  The result is delicious.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.comThanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.comThanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com

Making this pull apart bread is quite simple.  Start by sauteing onions, celery and precooked pork sausage crumbles (we used a Jimmy Dean Pre-Cooked Hot & Spicy Pork Sausage) in a large skillet with melted butter until veggies are softened.  Add your herbs and chopped cranberries.  Let cool for a few minutes then fold in the swiss cheese.  Cut 9 0r 10 Rhodes Traditional Rolls into quarters and gently fold into the reserved vegetable mixture in batches, so the roll pieces don’t stick together.  Transfer the mixture to a greased bread loaf pan, cover and let rise in a warm place until doubled (about an hour).  Bake in a 350 degree oven for about 35 minutes or until golden brown and firm to the touch.   Let cool, then serve in or out of the pan.

Thanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.comSilver Leaves and Bread Tin - www.littlerustedladle.comThanksgiving Stuffing Pull Apart Bread - www.littlerustedladle.com

We thought that this additional Thanksgiving post and recipe might help you create some new traditions at your house this year.  Enjoy, and may your Thanksgiving be filled with family, friends and a healthy dose of thanks.  Stop back soon.  Jena and I have an extra special December planned with great ideas for appetizers to spruce up your holiday parties.  Remember to cook with love and live to cook.

Jim & Jena

 

Thanksgiving Stuffing Pull Apart Bread
 
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This pull apart bread combines all the flavors of stuffing, with a tender Rhodes bread roll. The added cranberries, sausage and swiss cheese add a deapth of flavor that will make them irresistible Try them in addition to your other holiday traditions.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 tbsp. butter
  • 2 stalks celery, diced
  • 1 med. onion, diced
  • ¾ cup pre-cooked pork sausage
  • 2 tbsp. chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 1 tsp. dried poultry seasoning
  • ½ cup fresh cranberries, chopped
  • 1 cup swiss cheese, cut into small cubes
  • 2 lg. eggs, beaten
  • ½ tsp. kosher salt
  • ¼ tsp. pepper
  • 10 ea. Rhodes frozen bread rolls, such as Multi-Grain and Texas Rolls, thawed and quartered.
Instructions
  1. Preheat over to 350 degrees. Grease a 9" X 5" bread loaf pan and set aside.
  2. Melt butter in a large skillet over medium heat.
  3. Add celery, onions and pork sausage. Cook until vegetables are softened. Remove from heat, then add cranberries. Let cool for a few minutes, then add cheese and egg. Toss to coat.
  4. Cut thawed rolls into quarters, adding to the cooled stuffing mixture, letting the butter coat each piece to prevent sticking.
  5. When all dough pieces have been added, layer the mixture in the greased loaf pan, alternating with dough and vegetable mixture until all has been added. Cover with a piece of plastic wrap that has been coated with non-stick spray.
  6. Let rise in a warm place for about an hour or until doubled in size.
  7. Remove plastic wrap and bake on middle rack of oven for 30-35 minutes or until golden brown.
  8. Transfer loaf to a wire rack to cool.
  9. Transfer loaf to a serving plate or serve out of the pan.
Notes
You can use any combination of Rhodes frozen bread rolls you wish for this recipe. Feel free to eliminate or add any ingredients you wish, such as sausage or cheese to suit your needs.

 

This article is a sponsored post.  All opinions and photography are Jim and Jena’s

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Rustic Thanksgiving Feast: Recipes & Styling Tips

Turkey | Stuffing | Squash | Thanksgiving Feast Recipes and Styling Tips | www.littlerustedladle.com

Is everyone ready for a plump, juicy turkey with all the trimmings headed our way next week?  I know I am.  That’s because I rarely get to eat any of the turkey that is made for the photography that we do.  Food stylists like myself, usually paint turkeys with coloring solutions to make them look perfectly browned.  However, the middle is always raw, and nobody likes turkey sushi.  So this year, Jena and I decided it was only appropriate to make another turkey dinner for Little Rusted Ladle.  Except this time we decided to make a turkey that anyone can make look and taste fantastic.  No raw turkey with this one.  We wanted an eater.  What’s the key you ask?  Here’s a few simple tricks from people who do it for a living.

Center Piece | Turkey | Stuffing | Squash | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comTurkey | Stuffing | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comOne big lie about turkey you see in a photograph or commercial is that the front of the bird is all puffed out, making it look like it has the biggest breasts ever.  Well, it’s usually stuffed with mashed potatoes.  However, you can create this look for real by stuffing fruits such as lemon, lime and orange wedges, herbs and vegetables like onion and celery under the skin in the neck and chest cavity of the bird to create the same look.  This will add great flavor to your bird, while creating that puffed up chest you see on the packages.  You can see that same look on just about every actress in Hollywood as well, but that did not happen with fruits and vegetables.  Skewer the skin tight against the body, so the skin will tighten as it cooks.  To avoid having the wings burn, simply tuck them under the bird.  It creates a more stable bird for cutting as well.

Turkey Styling | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comCranberry Sage Stuffins | Stuffing Recipe | www.littlerustedladle.comCenter Piece | Mashed Potatoes | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comPomegranate Squash with Spiced Squash Seeds Recipe | www.littlerustedladle.comGreen Beans | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comFall Bird Cage Pumpkin Center Piece | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com

Some of us are equally excited about the fall decor!  Here are some helpful tips for your tables scapes:  Mix metals and metallics!  Our Thanksgiving table setting displays an eclectic arrangement of metal plates and metallic chargers.  Bronze, silver and pewter spray paint covers the real leaves and and a mix of real and fake pumpkins to scatter the table and fill the lanterns and bird cages.  Try your center piece off center!  Lanterns and bird cages are great for centerpieces!  Especially because they can change with the season:  Fill with pumpkins and leaves now, christmas bulbs and pine needles next month.  Hobby Lobby has a great selection and are often on sale.

Center Piece | Mixed Metals and Metallics Table Setting | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comCenter Piece | Mixed Metals and Metallics Table Setting | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.comFall Bird Cage Pumpkin Center Piece | Thanksgiving Table Scape Feast Recipes and Styling Tips | www.littlerustedladle.com
Add some creative sides such as Cranberry Sage Stuffins, Sweet Pomegranate Squash with Spiced Squash Seeds, Parsnip Potatoes, fresh green beans, and some creative decorations, and you have a meal that will not disappoint even the hardest to please in-laws.  We hope your Thanksgiving is filled with joy, laughter and an extra helping of thanks.  Until next time, remember to

Cook with love and live to cook.

Jim & Jena

 

Picture Perfect Roasted Turkey
 
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This recipe will help your turkey be the star it wants to be. Golden brown, beautiful skin and juicy meat. Just like in the commercials.
Author:
Recipe type: Main
Cuisine: American
Serves: 10
Ingredients
  • 1 12-14 lb. turkey, thawed, neck and giblet bag removed, rinsed and patted dry.
  • 4 cloves garlic, halved
  • 2 clementines, cut into wedges
  • 10 baby carrots, halved
  • 1 celery stalk, chopped
  • 1 lemon, quartered
  • 1 small onion, chopped
  • 1 sprig thyme, chopped
  • 2 sprigs sage, chopped
  • 1 sprig parsley, chopped
  • 3 cups reduced sodium chicken broth
  • 3 tbsp. reduced sodium soy sauce
  • 2 tbsp. unsalted butter, melted
  • 1 tbsp. turkey or rotisserie chicken seasoning
Instructions
  1. Position oven rack to lower third of oven.
  2. Preheat oven to 325 degrees. Meanwhile, in a medium bowl, combine garlic, clementines, carrots, celery, lemon, onion and herbs.
  3. Turn turkey upside down, then fill neck cavity with mixture. Pull neck skin over and fasten skin to turkey using wooden skewers or toothpicks. Turn turkey over and adjust neck area with your hands to make the front as rounded and smooth as possible.
  4. Spoon remaining mixture into chest cavity, packing it in as you go.
  5. Place turkey on a rack in a large roasting pan. Tuck wings underneath turkey. Bring chicken broth and soy sauce to a boil, then remove from heat.
  6. Place a piece of aluminum foil over chest cavity, so broth does not run into the cavity.
  7. Slowly ladle hot broth over entire turkey. The skin will tighten up and look cooked. Remove aluminum foil, and place turkey in the oven.
  8. Cook for 2½ hours, then remove turkey from oven.
  9. Brush melted butter over turkey using a pastry brush.
  10. Sprinkle seasoning over turkey.
  11. cover ends of legs with aluminum foil and place turkey back in oven.
  12. Roast an additional 2 hours, or until a meat thermometer reads 180 degrees in the thickest part of the thigh.
  13. Remove turkey from oven and loosely cover with foil.
  14. Let rest for 20-30 minutes.
  15. Carve and serve.

Cranberry Sage Stuffins
 
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These individual stuffing muffins are easy to make and very flavorful. The added crunch due to their smaller size is an added bonus.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
  • 3 lg. eggs, beaten
  • ½ c. reduced sodium chicken broth
  • ⅓ c. fresh apple cider
  • 1 tbsp. unsalted butter, melted
  • ½ c. finely chopped onion
  • 1 stalk celery, chopped
  • ¾ c. chopped apple (about 1 small apple, peeled and cored)
  • ⅓ c. fresh cranberries, halved
  • 1 tbsp. chopped fresh sage
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. turkey or rotiserie chicken seasoning
  • 2 c. dry stuffing mix or day old bread cubes
Instructions
  1. Preheat oven to 350 degrees.
  2. Meanwhile, spray a 12 muffin tin with non-stick cooking spray and set aside.
  3. In a medium bowl, combine eggs, broth, cider and butter.
  4. Add remaining ingredients and gently fold ingredients together.
  5. Let rest for 15 minutes. gently fold again, allowing bread to soak up all liquid.
  6. Spoon mixture into prepared muffin tin, mounding mixture if need be.
  7. Place on center rack of oven and bake for 20-25 minutes or until golden brown and heated through.
  8. Let cool on wire rack until cool enough to handle.
  9. Remove stuffins from pan and transfer to a serving plate or basket. Cover to keep warm. Serve
Notes
To make life easier on Thanksgiving, stuffins can be made in muffin cups, stored in containers overnight, and reheated just before serving.
Sweet Pomegranate Squash with Spiced Squash Seeds
 
Squash can be kind of boring by itself. However, when the seeds are spiced and roasted and sprinkled over the top with pomegranate arils, it adds a completely different flavor.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 10
Ingredients
  • 2 whole acorn squash, halved, seeds removed and set aside.
  • 1 lg. egg white, beaten until frothy
  • ½ tsp. jamaican jerk seasoning
  • 1 tsp. maple syrup
  • 4 tbsp. light brown sugar
  • ½ cup fresh apple cider
  • ¼ tsp. seasoned salt
  • ¼ tsp. fresh ground black pepper
Instructions
  1. In a small bowl, combine reserved squash seeds, egg white, jerk seasoning and maple syrup.
  2. Spread mixture unto a foil lined baking sheet sprayed with non-stick spray.
  3. Bake at 250 degrees for 20-25 minutes or until seeds are golden brown and crunchy.
  4. Remove from oven, let cool, then break up seeds. Set aside.
  5. While seeds are baking, bring apple cider to a boil in a small saucepan.
  6. Reduce cider by ¾ or until it is thickened to a syrupy consistency.
  7. Spoon cider glaze into each squash half.
  8. Spoon 1 tablespoon each of brown sugar and butter into each squash half.
  9. Sprinkle with salt and pepper.
  10. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes or until tender.
  11. Transfer to a serving dish and sprinkle with spiced squash seeds and pomegranate seeds. Serve.
Parsnip Potatoes
 
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Ask my kids what the best thing I make is, and they will without a doubt say my mashed potatoes. This version is the easy breezy version. Not as good, but better than plain instant. The key is the parsnips. They add just enough natural sweetness that perks up the potatoes. The added broth, cream and potatoes doesn't hurt either.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 4 small parsnips, peeled, and finely chopped
  • 2¼ c. reduced sodium chicken broth
  • 1 c. half & half
  • 1 stick unsalted butter, cut into 8 tablespoons, divided
  • 2 c. instant mashed potato flakes
  • hickory salt or kosher salt and pepper to taste
Instructions
  1. In a medium microwave safe bowl, combine parsnips, broth, half and half and 3 tablespoons of butter.
  2. Cover with plastic wrap and microwave on high for 5 minutes or until parsnips are tender.
  3. Stir in potato flakes and stir until smooth and creamy. Stir in 3 more tablespoons of butter and season with salt and pepper. Serve topped with 2 tablespoons of butter.
Notes
If you want really smooth potatoes, strain the parsnips from the liquid after cooking and smash them with the back of a fork, then add back to broth before adding potatoes.

Feel free to boil and mash fresh russet or yukon gold potatoes in place of instant flakes for a more gourmet flavor.

Hickory salt can be found in gourmet grocery stores or in specialty shops.
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I am baker - Seriously, seriously stunning. Just… WOW. You two blow me away with your talent!

Lovoni Walker - Beautiful as always. I will be trying the stuffins for sure!

Gale Reeves - beautiful photography!

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