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< all recipes Beet & Avocado Salad w/ Miso Braised Beet Greens I am always drawn to beets at the farmers market but usually stand staring at them for a good 5 minutes trying to think of something brilliant to do with them, before deciding that I always make them the same boring way and awkwardly moving on. Today I decided was the day to a) not look like an idiot at the farmers market and b) explore the exciting possibilities out there of beet cookery. What draws me to beets is the ability to use the whole thing, root to leaf, but not many recipes take advantage of this. Beet greens get very little love but they are just as delicious and versatile as swiss chard - and they come already attached to the beet. Bonus! So while there are more steps to this recipe than I might normally like, it is totally worth it. Beet & Avocado Salad w/ Miso Braised Beet Greens Serves: 4-6 side servings Ingredients 1 lb beets, greens removed and set aside 1 lb baby bok choy 2 tbl Dijon mustard 3 tbl rice vinegar ½ cup toasted sesame oil, plus more for sautéing greens 1 avocado 3 scallions, white and green parts sliced thinly 2 tbl soy sauce 1 tbl grated fresh ginger 1 tsp miso paste Print Preparation Preheat oven to 425˚F. Wrap each beet in foil (individually wrapping the beets allows for more precise cooking) and place them all on a rimmed baking sheet or in a shallow casserole dish. Cook for 20-45 minutes – start testing the small beets after 20 minutes, they are done when a knife pierces to the center. Meanwhile, clean and dry beet greens. Remove stems, roughly chop the leaves, and keep in the fridge until ready to use. Do the same with bok choy. When the beets are cool enough to handle, use a paper towel to rub off the skins, cut beets into bite-sized pieces, and set aside. Wisk together the mustard and rice vinegar, whisk in the sesame oil. Cut avocado into cubes (same size as the beets), combine with beets, scallions and dressing. Heat 2-3 tablespoons of toasted sesame oil in a sauté pan, add beet greens and bok choy and stir until just starting to wilt (1-2 minutes). Pour ¼ - ½ cup water into the pan (enough to just cover the bottom of the pan), cover and let simmer 5-7 minutes. Meanwhile, whisk together soy sauce, ginger, and miso paste. When greens are done, turn off heat and stir in the soy sauce mixture. Plate with greens underneath beets and avocado or toss everything together – either way will be delicious. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Carrot Cake w/ Cream Cheese Frosting If I were a cake, I’m pretty sure I would be a carrot cake. Its not super fancy or fussy, more suited to the home cook than restaurant chef – a tuxedo t-shirt kind of cake if you will – those luscious swirls of cream cheese frosting can make it look formal on the outside but on the inside its a nutty carrot-filled party. Not that i’ve thought much about it or anything. But seriously, wouldn’t you like a big slice right now? Nothing like a sugar rush to get you through the afternoon and into the weekend!! Happy Friday! Carrot Cake w/ Cream Cheese Frosting Serves: 1 9"cake Ingredients For the Cake: 3 eggs (about 150g) 1½ cups / 330g brown sugar 1 cup / 225g safflower oil (or other vegetable oil) ⅓ cup / 90g sour cream 1 tsp vanilla 2 cups / 240g flour 1 tsp / 4g baking powder 1 tsp / 6g baking soda 1 tsp salt 1 tsp cinnamon ½ tsp ground ginger 3 cups / 390g grated carrots 1 cup / 160g golden raisins 1 cup / 100g walnuts, toasted and chopped Cream Cheese Frosting: 8 oz / 227g unsalted butter, at room temp 16 oz / 454g cream cheese, at room temp 1 lb / 454g confectioner's sugar, sifted ¼ cup / 56g heavy cream pinch of salt 1 tsp vanilla extract Print Preparation To Make the Cake: Preheat the oven to 350˚F. Grease and line (w/ parchment) two 9" cake pans. In the bowl of an electric mixer, combine the eggs and brown sugar and using the whisk attachment, beat on medium speed until light and thick (about 3-4 minutes). In a separate bowl, whisk together the sour cream, oil, and vanilla. With the mixer on low, slowly pour this into the egg/sugar mixture - give the sides and bottom of the bowl a good scrape and mix just to combine. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger. Using a spatula, fold the dry ingredients into the batter. When most of the flour has been incorporated, add the carrots, raisins and walnuts and mix just until combined. Divide batter between prepared cake pans and bake for 45-60 minutes, until center is set and edges start to pull away from the sides of the cake pan. Let cool completely before icing. To Make the Frosting: Cream the butter and cream cheese in an electric mixer with the paddle attachment, until light and fluffy (about 3 minutes). Turn the speed down and slowly add the sifted confectioners sugar, scraping the sides and bottom of the bowl. Once all the sugar is in, turn the speed back up to medium and beat until fluffy and a little glossy (3-4 minutes). Finally add the cream, vanilla and salt. Beat to combine. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Winter Squash & Kale Ragu This is a no frills no fuss kind of recipe that is delicious. Chris told me that was all I needed to say and not to overthink these things. Having forced him to eat this for a week straight at this point, I think he is allowed an opinion. Except I really need to share my latest discovery and obsession because they were the inspiration for the ragù recipe and will be making regular appearances this winter. Hudson Valley Harvest , founded in 2011, is a company dedicated to helping farmers expand their reach beyond the farmers market to large-scale buyers like restaurants, schools and other institutions. To do this they provide local farmers with the processing and packaging facilities to turn surplus produce into value-added and shelf-stable products which means a little extra (and often much needed) income for farmers and their families. The package labels even tell you exactly where the produce was grown and how many miles it traveled to be packaged (usually under 20). Oh and the BEST part of all this is that you can find these babies at Whole Foods and Fresh Direct! Winter Squash & Kale Ragu Serves: 4-6 servings Ingredients 2 tbl oil 8 oz spicy sausage or ground turkey* 1 yellow onion, diced 3 cloves garlic, minced 8 oz (about 2 cups) kale, chopped (I like frozen because it is already steamed and chopped) 2-3 tbl fresh sage, minced 1 cup white wine (or ¼ cup vinegar ¾ cup water) 1 cup tomato puree 2 cups butternut squash or pumpkin puree 2-3 cups pasta water, stock or water 1 lb pasta (i like gemelli but use your favorite) salt and pepper Parmesan for serving Print Preparation Put a large pot of water on to boil for the pasta. Heat a tablespoon or two of oil in a large sauté pan and remove the sausage from its casing, breaking it up into pieces. Add the sausage to the hot pan, breaking up any big clumps and stirring occasionally. Once the meat has some color and it mostly cooked through (5 minutes or so) add the onion and garlic to the pan, seasoning everything with a generous amount of salt. Cook until the onions are translucent (another 5-7 minutes) then add the kale and sage. If you are using frozen kale, cook until totally thawed, if using fresh kale, cover the pan to help create some steam and cook until the kale is tender - both will take about 5 minutes. Season again with salt and some pepper. Deglaze the pan with wine, scraping the bottom to get any stubborn bits unstuck. Stir in the tomato and squash purees and turn the heat down while you cook the pasta. Season your pasta water and cook pasta according to package instructions. Ladle some pasta water into your ragù - as much or as little as you like depending on how thick you want the sauce (i like it nice and thick, a hearty stew consistency). Taste the sauce for seasoning, it will likely need salt and probably some pepper too. Drain the pasta and add it to the ragù. Serve hot with some freshly grated Parmesan. Notes *I like using a spicy pork or lamb sausage because they are more flavorful than ground turkey and they stay in bigger chunks which i can fish out later when picking at the leftovers - use less oil in the pan if using sausage as the fat in them renders out nicely coating the pan, ground turkey is usually quite lean so it will require more oil to start with. Also note that the meat is totally optional as this makes a deliciously hearty vegetarian/vegan dish as well. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Winter Citrus Salad with Toasted Za’atar Breadcrumbs So clearly I have not been doing much cooking lately. Or lets just say what I’ve been putting on the table for dinner is not fit for a close up of any kind. It’s gotten so bad that my poor hubs, after a long day of work, will text me on his way home to gauge whether or not he should pick up a sandwich from the corner deli. Because what I might consider a perfectly delicious dinner, he would call fridge scraps. But a sandwich with a side of fridge scraps…thats a gourmet meal right there! The trick is to disguise your fridge/pantry scraps as something fancy – a Winter Citrus Salad perhaps. All of these ingredients have a pretty decent life span so what I usually do is get some grapefruit or other citrus for weekend breakfasts and whatever we don’t eat becomes fancy salad fixins. Pure Magic. The za’atar is optional but you can definitely find it at whole foods and its one of my favorite seasonings to add to salad dressings, hummus, tzatziki, anything. Winter Citrus Salad with Toasted Za’atar Breadcrumbs Serves: 4-6 servings of dressing Ingredients for the breadcrumbs 2-3 tbl olive oil 1 cup panko 2 tbl za'atar* salt for the dressing ¼ cup citrus juice - from whatever is going into the salad 1 tbl white wine vinegar 2 tbl dijon mustard ¾ cup olive oil lots of salt and pepper the salad citrus segments - my faves are blood orange and grapefruit but use anything you like leafy greens - i like kale for its heartiness and arugula for its peppery bite Print Preparation To make the breadcrumbs: heat olive oil in a small sauté pan. Add the panko and za'atar and cook, stirring constantly until golden and fragrant. Remove from heat immediately and cool. To make the dressing: whisk together the citrus juice, mustard and vinegar. Very slowly drizzle in the olive oil, whisking constantly until all of the oil has been added and emulsified. To segment the citrus: slice both ends off of the citrus and place one of those side down on the cutting board. Starting at the top of the fruit, cut downwards through the peel and pith, following the contour of the fruit. Rotate and repeat all the way around. Then, using a small paring knife, slice along the membranes towards the center to remove each segment. Squeeze remaining juice from what is left - keep for the dressing if needed. Dress the greens and either add the citrus to the bowl or for a more elegant presentation, arrange the segments once greens are plated. Finish with breadcrumbs. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Holiday Sugar Cookies I absolutely love making cookies for people (especially myself) all year long, but during the holidays I really just cant help myself. All of those glittering sugars start calling to me, they come in every color you could possibly imagine and with names like disco dust, how can one resist? This holiday sugar cookie recipe is great for decorating and gift-giving but it is also perfectly delicious all on its own. I have discovered this year that making this holiday sugar cookie recipe is an effective way to procrastinate while still feeling productive. Even at this very moment, I should be finishing a 20-page research paper due tomorrow, but at least i'm not watching tv! I suggest trying it the next time you really don't want to do laundry or clean your apartment. Tools: Rolling Pin and Rubber Band Ring attachments: these are an incredibly useful tool to roll anything out evenly! You can find them on amazon or at stores like Williams Sonoma. Cookie Cutters Piping bags: you can find cloth or disposable bags at specialty food stores Decorating Tips (optional): if you want to get fancy with your decorating these are great but definitely not necessary – all of my decorations were done just cutting a tiny hole in my disposable bag Colorful Sprinkles and/or Food Coloring Holiday Sugar Cookies Serves: 24 cookies Ingredients 6oz butter, at room temperature ½ cup sugar ¼ cup honey 2 eggs 1 tsp vanilla 2 cups flour 1 tsp salt ⅛ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon Print Preparation Cream butter and sugar together until light and fluffy. Add the vanilla and honey and beat again until fully incorporated and fluffy. Beat eggs in one at a time and scrape the sides of the bowl. In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour and mix until just incorporated. Form dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to several days). Preheat oven to 350˚F. Roll dough out between two pieces of parchment and refrigerate for 10-15 minutes (or stick in freezer for 5). Once rolled dough is firm, peel top piece of parchment away from dough, place it back and flip dough over. Remove parchment and cut out cookies (using a cutter or stencil).* Bake cookies for 15-20 minutes, until edges and bottom are golden brown. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Breakfast Farro w/ Cherries, Honey and Toasted Coconut This breakfast bowl is inspired by my Mom who is so over the whole boxed cereal thing for breakfast but has a hard time finding something as easy to have on hand that can be put together quickly in the morning. A cooked pot of grains will last you all week in the fridge and when you think about it, we eat oatmeal for breakfast so why not farro!? I LOVE this cherry, coconut combo. It has such a deep nutty warmth and yet taste wonderfully fresh. Even frozen, thawed cherries would work here, even adding a bit of a sauciness. Yum. Breakfast Farro w/ Cherries, Honey and Toasted Coconut Serves: 2 bowls Ingredients 1 cup cherries, pitted and halved a pinch of sugar 1 cup plain greek yogurt 1 tbl honey 1 cup cooked farro or barley ¼ cup coconut flakes, toasted (i used Bob's Red Mill) Print Preparation Sprinkle cherries with a touch of sugar and let sit anywhere from a few minutes to overnight in the fridge. Stir honey into greek yogurt - adding more or less according to your taste. Divide farro into two bowls, top each with a large dollop of yogurt, cherries and the toasted coconut. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Bacon Roasted Brussels Sprouts Thanksgiving menu item #2 . Bacon had to make an appearance somewhere on the buffet table, it is an American holiday all about food after all. Bacon seems quite appropriate. And all those vegi-phobes will be giving extra thanks. I used thick slabs of bacon so that the pieces held up when tossed with the sprouts, as opposed to crumbling into bacon bits. Cooking bacon in the oven is a new technique for me but I have found that it is not only ridiculously easy but it also allows for uniform crispiness - which seems to elude me every time I make bacon in a frying pan. It will also save your clothes and arms from hot grease splatter. I am sold. Bacon Roasted Brussels Sprouts Serves: serves 4-6 as a side Ingredients 1 lb Brussels sprouts 4 oz thick-cut bacon salt and pepper Print Preparation Preheat your oven to 450˚F and lay bacon strips in a single layer on a rack set on top of a rimmed baking sheet. Cook for 15-20 minutes (the time will really depend on how thick your bacon is) and once done, keep the rendered fat captured in the sheet pan. Prep the brussels sprouts: rinse and remove any discolored bits then make sure to dry completely (you can do this with a towel or just letting them air dry. Toss the sprouts in the bacon grease, coating fully. Season with salt and pepper (maybe some chili flakes if you like things spicy). Cook at 450˚F for 20-25 minutes, until nicely charred and can be pierced with a knife (with slight resistance, you don’t want complete mush). Chop the cooled bacon and combine with the cooked sprouts in a serving bowl, season with salt and pepper to taste. Serve warm. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Chermoula (the best sauce you’ve never heard of) Chaeeerr-mooou-laah. Doesn’t exactly roll off the tongue. Saying it reminds me of those embarrassing drama class exercises to warm up your facial muscles – i know you know what i’m talking about, you are probably trying some out at this very moment… unique new york , unique new york …no? just me? Chermoula is a North African sauce that combines bright herbs with warm spices and a salty/sweet kick from preserved lemons (yes! today is the day we are using them – hope you are ready!). It is also incredibly versatile – add some more oil and its a marinade for fish, add less and its a thick sauce for a roast chicken. For my spring-inspired version below I decided to use ramps for some garlicky spice – I realize ramps are only available for a hot second in early spring so I listed some other options in the recipe notes. Notes on PREPPING scallops: remove the foot (pictured above) – this is the muscle that attaches the scallop to its shell, some may not have one but its just a tougher chewier texture than the scallop itself rinse briefly in cold water pat dry with a paper towel season with salt and pepper just before cooking Notes on COOKING scallops: heat a cast iron or nonstick pan with a high burning temp oil (such as vegetable, safflower, grapeseed, etc) when the pan is just about to smoke, add the scallops – there should be no overlapping so do in batches if necessary turn each scallop after about 2 minutes, or when the bottom is nicely golden cook another 2-3 minutes on the other side and serve immediately Chermoula (the best sauce you’ve never heard of) Serves: about 1 cup Ingredients 1 1/ 2 cups ramps (or cilantro + 2 cloves garlic) 2 cups parsley leaves (about 1 lg bunch) 1 tbl preserved lemon rind, rinsed thoroughly and chopped* ¼ cup fresh lemon juice 2 tsp smoked paprika ½ tsp cayenne 1 tsp cumin 2 tsp honey ⅓ - ½ cup olive oil** Print Preparation Combine all of the ingredients, except the olive oil, in a food processor and pulse until finely chopped. With the processor on, drizzle in the olive oil. Taste for seasoning and add salt, pepper, or more cayenne as needed. Serve at room temperature or store in an airtight container in the fridge. It will keep for 3-4 days. Notes * if you do not have preserved lemons use the zest of 1 lemon ** if this is going to be a finished sauce, start by add ⅓ cup oil - you can always add more if you want it thinnerif its a marinade you will likely need the full ½ cup or a touch more Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Summer Farro Salad I have never been a fan of caprese salads, my reasoning being threefold: 1) from a nutritional standpoint, they are pretty lame 2) slabs of mozzarella just don’t do anything for me 3) in general, I try to avoid any dish that involves dousing with olive oil. Having gotten that off my chest, here is a caprese dish I can get along with. Farro and barley are nutritional superstars of the grain world – packed with dietary fiber, minerals, amino acids, and protein. From a culinary standpoint, they are incredibly versatile and add a nuttiness and depth of flavor to any dish. Summer Farro Salad Serves: 8-10 side servings Ingredients 2 cups uncooked farro or pearled barley 1/2 tsp salt 8oz mozzarella 1 pint grape tomatoes ¼ cup fresh basil salt and pepper, to taste dressing: 2 tsp balsamic vinegar 2 tsp honey ¼ cup olive oil Print Preparation Add the farro and salt along with 2 3/4 cups water to pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Spread out on a rimmed sheet pan and let cool completely. While the farro cools, cut the mozzarella into small cubes, and the tomatoes in half or quarters, depending on the size. Whisk together the vinegar, honey, and oil to prepare the dressing. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge to have on hand for snacking. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Vaccherin Another of my Mom's incredible recipes that is a perfect way to celebrate the summer and all the delicious berries it has to offer. Getting the stages of "peaks" down can be intimidating, but it is really just about understanding what you are looking for. Soft Peak is when the egg whites start to stiffen and will hold a peak momentarily before melting back into itself. Firm Peak is when you turn the whisk upside down and the peak holds but droops slightly. Stiff Peak is exactly as it sounds, turn the whisk over and the points should hold without drooping. *Take note of what the whites look like with the mixer running at each stage so as you do this more and more, you are able to identify the stage without having to check. Thats when you know you are a pro! Vaccherin Serves: 1 cake to serve 8 Ingredients Meringues: 6 large egg white, at room temp 1 1/2 cups granulated sugar 2 tsp vanilla Whipped Cream & Fruit: 1 1/2 cups heavy cream 2 tbl confectioner’s sugar 1 1/2 pints fresh mixed berries Red Raspberry Sauce: 1 pint raspberries 1/4 cup sugar 2 tbl fresh lemon juice Print Preparation Heat oven to 200°F and trace two 9-inch circle on two sheets of parchment, turn them over and use to line baking sheets. Place egg whites in bowl of electric mixer. beat on high until soft peaks form, about 2 minutes. With mixer on high slowly add 1/4 cup sugar. Continue adding the rest of the sugar, 1 tbl at a time, until whites are very stiff and glossy. Add 1 tsp vanilla, beat until just combined. Divide batter between traced circles and spread to edges of circle. Place in the oven and bake for 3 - 3 1/2 hours, rotating once, until firm and sound slightly hollow when tapped. Make Sauce: combine raspberries, sugar, and lemon juice in a small saucepan over low heat. cook until berries release their juice and just start to break down, about 5 minutes. use a rubber spatula to press berries through a sieve (fine mesh strainer), discard solids and refrigerate. Place on table when ready so everyone can pour the sauce over their own piece. Combine cream, remaining 1 tsp vanilla, and 2 tbl confectioner’s sugar in the bowl of a stand mixer and beat until stiff peaks form. Place one meringue on serving plate and spread 1/2 of whipped cream on top, then half of the berries. Place second meringue on top, rest of the cream and berries. Dust with confectioner’s sugar. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Kale Salad I made this for a potluck dinner because it is super quick (especially if you use bags of pre-cut kale), it can be done ahead of time, it is transportable, and it is best at room temp. When I volunteered my kale salad the response was less than enthusiastic and when I put it on the table, the girls graciously served themselves as small a portion as possible. Once they tried it, however, they loved it, eating every last morsel I brought. Kale Salad Serves: 4-6 servings Ingredients 2 bunches of kale juice of 1 lemon 2 tsp Dijon mustard ¼ cup olive oil 1 tbl salt 2 tsp pepper 2 bartlet pears 1 cup sliced almonds 1 tbl oil 1 tsp salt Print Preparation Steam kale: if you have a steamer, great, use that. If your kitchen (and budget) is too small for such luxuries, use a strainer/colander set over a large pot. Either way, get some water boiling while prepping the kale. If using whole bunches of kale, cut out the stem and chop up into whatever size pieces you like – I would cut each leaf into two strips, stack them, and then roughly cut into ¼ inch strips. Working in batches, steam kale for 3-5 minutes (the kale should turn a deeper shade of green but you don’t want it to start wilting). Put in the fridge to cool while getting the rest ready. Peel each pear and slice into similar size pieces as the kale. Whisk together lemon juice, mustard, salt, and pepper – then whisk in the oil. Pour over kale, toss, and add in the pears. Heat a tbl of oil in a pan, add in the almonds, and give them a toss to coat in the oil so when you now add a tsp of salt, it will stick. * If you are making this to have on hand for the week, I would keep the almonds in a Ziploc to add as you go. If you are serving it up immediately, toss ‘em in. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Spiced Pumpkin Butter I really think this pumpkin-spiced insanity has gone too far. Does it really need to start in august, must every store burn every spice candle at once, and do we really need our nail polish to smell fresh out of the oven? While Chris might argue that my feet could use such a product, I would argue that all this smelling is making me hungry and I’d rather eat my pumpkin-spice thank you. Preferably slathered on a warm piece of bread or muffin perhaps. for the hostess with the mostess – Instead of bringing another candle for your favorite holiday hostess, might I suggest making a big batch of pumpkin butter, finding some swanky little jars like mine , and raking in those brownie points. Aaaand if you are staying for the weekend bring some bread or baked goods to spread it on in the morning. Bonus! Spiced Pumpkin Butter Serves: 6 cups Ingredients 3 lbs (6 cups roughly) pumpkin or squash puree 1½ cups dark brown sugar 4 oz unsalted butter 1 tsp kosher salt 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg, grated ¼ tsp cloves Print Preparation Preheat the oven to 350˚F. In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven. Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through. Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for months. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast