Sweet Potato Bundt Cake with Maple Mascarpone Icing


2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 tablespoon pumpkin pie spice

1 cup vegetable oil

1 1/2 cups packed brown sugar

3 large eggs

1 tablespoon vanilla extract

2 cups mashed cooked sweet potatoes


8 ounces cream cheese, softened

8 ounces cold mascarpone cheese

1/2 cup heavy cream

1/3 cup (65 g) sugar

1 vanilla bean, split and seeds scraped out

2 teaspoons maple extract 


Adjust the oven rack to the center position and preheat the oven to 350°F (175°C).

Spray a standard 10-cup (2.5-liter) Bundt pan with cooking spray.

In a large bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In the bowl of a stand mixer, beat the oil and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the vanilla and sweet potatoes and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.

Pour the batter into the prepared pan and smooth the surface. Bake for
1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.

Meanwhile, make the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the mascarpone, heavy cream, and sugar, then mix on low until uniform. Scrape down the sides if needed to ensure everything is getting mixed in. Add the vanilla bean seeds and the maple extract to the bowl. Mix to combine, then increase the speed and beat for 1 to 2 minutes, until the icing is nice and thick. Put the icing in an 18-inch (46-cm) pastry bag. Snip off the tip.

When the cake is cool to the touch, use a back-and-forth motion to drizzle the top of the cake with the icing from the center to the outside and back again. Repeat until the entire cake is iced.

Soysage & Goat Cheese Stuffed Squash


Kosher salt

1/2 cup wild rice

2 (1-pound) acorn squash, halved lengthwise and seeds removed

4 tablespoons olive oil

Freshly ground black pepper

2 ribs celery, finely diced

1 large shallot, minced

1 tablespoon za’atar

1 pound bulk Italian soy sausage (in log form)

Grated zest of 1 lemon

2 ounces goat cheese, crumbled

4 teaspoons maple syrup


Preheat the oven to 450°F (230°C).

In a small saucepan, combine 1/2 teaspoon salt and 2 cups water and bring to a boil. Stir in the rice, reduce the heat to medium-low, and cover with a tight-fitting lid. Cook until the grains are puffed and tender, 45 to 55 minutes. Drain off any remaining water.

Meanwhile, start the squash. Brush the squash with 2 tablespoons of the oil and season aggressively with salt and pepper. Place the squash cut side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.

Warm the remaining 2 tablespoons oil in a skillet over medium heat. Add the celery and shallot and sauté until tender, about 3 minutes. Add the za’atar and 1/4 cup (60 ml) water, stir, and cook for 1 to 2 more minutes to disperse the spice flavor

Add the soy sausage to the skillet and stir to combine. Cook, stirring occasionally, until the soy sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.

Transfer the soy sausage mixture to a large bowl and toss with the rice and lemon zest. Fold in the goat cheese so that some large pieces still remain but are evenly dispersed. Taste and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut side up until golden brown, 10 to 12 minutes. Drizzle with the syrup before serving.

Carnivore version: Replace the soy sausage with 1 pound bulk Italian sausage. Follow the steps and cooking times as directed above.

Plant-based version: Replace the goat cheese with 1/2 avocado, diced. Follow the steps and cooking times as directed above.

Serves 4.

Ricotta Mashed Potatoes


3 pounds russet potatoes, peeled and cut into 11/2-inch pieces

Kosher salt

8 ounces full-fat ricotta

4 tablespoons butter, cut into pieces, at room temperature

2 cloves garlic, minced

2 teaspoons grated lemon zest

Freshly ground black pepper

1/4 cup whole milk (if needed), warmed


Put the potatoes in a large saucepan, cover with cold water, and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes.

Drain the potatoes and put them in the bowl of a stand mixer fitted with the whisk attachment. add the ricotta, butter, garlic, and lemon zest
and mix on low just until smooth, being careful not to overmix or the potatoes will become gummy. Season with salt and pepper. if the potatoes seem dry, add the milk to loosen them.

Serves 6

Green Bean Casserole


1 sweet yellow onion, sliced

1/2 cup bourbon

Kosher salt

3 pounds green beans, tops removed, cut in half

4 ounces shiitake mushroom caps, sliced

1 tablespoon olive oil

Freshly ground black pepper

4 cups mushroom broth

4 tablespoons unsalted butter, plus more for the casserole dish

1/4 cup all-purpose flour

8 ounces goat cheese

1/2 cup  heavy cream

3 sprigs fresh thyme, leaves stripped and chopped

1 cup cooked brown rice

4 ounces bread crumbs


Preheat the oven to 400°F (205°C).

In a sauté pan, simmer the onion in the bourbon until soft, about 5 minutes. Set aside.

Bring a large pot of salted water to a rolling boil. While the water heats, fill a large bowl with ice water and put a strainer in it. Drop the green beans into the boiling water and cook until crisp-tender, 6 to 8 minutes. Drain and immediately plunge the green beans into the ice bath to stop the cooking. Drain well.

Toss the mushrooms with the oil, season with salt and pepper, and spread on a baking sheet. Roast for 8 minutes. Set aside. 

In a small pot, heat the broth over medium heat until just under a simmer. Meanwhile, melt the butter in a sauté pan over medium heat. Stir in the flour and cook until golden brown, stirring constantly, about 4 minutes. Gradually add the hot broth to the butter and flour mixture, whisking constantly. Cook until it starts to boil, about 3 minutes. Add the cheese, cream, and thyme and season with salt and pepper. Toss the green beans and mushrooms in the warm sauce.

Butter a 9 by 13-inch (23 by 33-inch) casserole dish. Spread the rice in the dish and top with the green bean mixture. Cover with the bread crumbs and bake for 15 minutes. If additional browning is desired after baking, place under the broiler. Eat. Oh, green bean casserole really is wonderful!

Serves 8.


Posted on 2017-11-03 by Christine Fellingham