roasted sweet potatoes with orange-maple butter

the ingredients:

a dozen baby sweet potatoes

1/2 stick unsalted butter (at room temperature)

2 tbsp. maple syrup (i used bourbon maple syrup, but good ol’ maple syrup will work just fine.)

2 tsp. dark brown sugar

1 orange (zested)

kosher salt (to taste)

the method:

preheat the oven to 425, and arrange the sweet potatoes on a parchment-lined baking sheet.

bake the sweet potatoes for 45 minutes.

in the meantime, combine the remaining ingredients in a small bowl, and stir together. taste for what’s needed (a bigger pinch of salt, more syrup, etc.).

once the sweet potatoes are done, remove them from the oven, and make a slit in the center of each one. glob some of the butter in there, and allow it to melt. feel free to brush some on the skin as well. transfer to a serving platter, and enjoy!

honey-pulled pork

yields: 4-6 servings

the ingredients:

2 lbs. boneless pork butt

1 cup dry white wine

3 garlic cloves (minced)

kosher salt and freshly ground black pepper

1 tsp. paprika

1/4 cup honey (taste the pork after its cooked; you might want to add some more.)

a pinch of cayenne (however big or small you like it hot; keep in mind the spice will be muddled as it cooks.)

the method:

season the pork liberally with salt and pepper.

in a skillet, brown the pork on high heat on all sides. transfer it to the slow-cooker.

reduce the heat to medium, and add the garlic. after minute or so, add the wine, paprika, honey, cayenne, and a little more salt and pepper (to taste). bring the liquid to a boil, and pour it over the pork in the slow cooker.

cook on low for 8-10 hours or on high for 4-6 hours.

recommended: serve with a crusty baguette. create impromptu sandwiches, or just use it for dipping. either way, you can’t go wrong.

adapted from a brooklyn supper recipe.

hands-off risotto

yields: 4-6 servings

the ingredients:

1 1/2 cups arborio rice

5 cups simmering chicken stock

1 cup freshly grated parmigiano reggiano cheese

1/2 cup dry white wine

3 tbsp. unsalted butter (diced)

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 cup frozen peas

the method:

preheat the oven to 350.

place the rice and four cups of the chicken stock in a dutch oven. cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

remove from the oven, and add the remaining cup of chicken stock, the parmigiano, wine, butter, salt, and pepper. stir the risotto vigorously for a couple of minutes, until the rice is thick and creamy. add the peas, and stir until heated through. serve immediately.

courtesy of the barefoot contessa.

chicken with white wine and tarragon

the ingredients:

1/4 cup olive oil

4 1/2-lbs. chicken (i used thighs and drumsticks.)

kosher salt and freshly ground black pepper

10 oz. pearl onions (trimmed and peeled; i bought these frozen to simplify things.)

4 garlic cloves (halved)

1 cup white wine

3 cups low-sodium chicken broth

1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons

the method:

generously season the chicken with salt and pepper. in a large skillet, heat the oil over high heat. brown the chicken on both sides, and transfer it to the slow cooker. leave the frying pan as is.

over medium-high heat, add the onions and garlic, and season with salt and pepper, to taste. cook, stirring frequently, until softened, about five minutes. increase the heat to high. add the wine, and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. add three cups of chicken broth and a half cup of tarragon, and bring the mixture to a boil.

pour the sauce over the chicken in the slow cooker. cook on high for four to six hours or on low for eight to ten. once cooked, transfer the chicken pieces to a serving platter. pour the sauce over them, and serve.

adapted from a giada de laurentiis recipe.

caramel layer cake

the ingredients:

for the cake:

2 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 sticks unsalted butter (at room temperature)

1 1/2 cups sugar

2 large eggs (at room temperature)

3 large egg yolks (at room temperature)

2 tsp. pure vanilla extract

1 cup low-fat buttermilk (at room temperature)

for the icing:

2 sticks unsalted butter (at room temperature)

2 cups confectioners sugar

1/2 cup caramel

1/2 tsp. pure vanilla extract

a pinch of salt

the method:

for the cake:

preheat the oven to 350, and generously spray two 8″ round cake pans.

in a medium bowl, combine the dry ingredients, and whisk together.

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. add the eggs and yolks one at a time and then add the vanilla. begin adding the dry ingredients and alternate with the buttermilk until both are fully incorporated, scraping down the sides of the bowl if necessary.

evenly divide the cake batter between the two pans, and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.

for the icing:

in the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed for a few minutes. reduce the speed to low, and gradually add the confections sugar. once combined, add the rest of the ingredients, and beat until smooth.

place one layer, flat side up, on a flat plate or cake pedestal. with a knife or offset spatula, spread the top with frosting. place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. cut, and serve.

cake recipe courtesy of martha stewart.