Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 160 of 217

Yam, Kale & Leek Bubble 'n' Squeak Yield: 4 portions • Prep time: 20 minutes, plus baking time for the yams (if not using leftovers) • Shelf life: at least 4 days This famous English nursery dish is traditionally made with leftover mashed potatoes and cabbage from a Sunday roast. It's said to take its name from the sound the ingredients make in the pan while cooking—or the sound it makes in your stomach while eating it. Here, it's dressed up and modernized: healthy, colorful and not a lot of fat. unsalted butter, plus 2 tablespoons softened butter for the topping 4 tablespoons extra-virgin olive oil, divided 3 ounces leeks, thinly sliced (white and pale green parts only) 1 bunch lacinato kale, trimmed and center ribs removed, leaves thinly sliced (about 7 ounces trimmed) 1½ pounds cooked yams, mashed 1½ teaspoons salt or to taste freshly ground black pepper ¼ cup panko breadcrumbs ¼ cup grated Parmigiano Reggiano 1. Heat the oven to 400 F. Grease a 2-quart gratin dish with butter. 2. In a large, deep skillet over medium-high, heat 1½ tablespoons of the oil. Add the leek and saute until wilted and golden, 3 to 4 minutes, stirring occasionally. Add the remaining oil and kale and saute until the leaves are wilted and bright green, 5 to 6 minutes, stirring often. Scrape into a large bowl. Add the yams and salt and pepper to taste; stir to blend. 3. Spread the mixture evenly in the gratin dish. In a small bowl, toss together the panko, Parmigiano Reggiano and remaining 2 tablespoons of butter and sprinkle over the potato mixture. Bake until hot and the topping is golden brown, about 30 minutes. Nutritional Data (per portion): Calories: 370; Cholesterol: 30 mg; Sodium: 660 mg; Fat: 28 g; Dietary Fiber: <1 g Sticky Toffee Pudding Cupcakes with Salted Caramel Frosting Yield: 12 cupcakes • Prep time: 45 to 50 minutes including baking and frosting cupcakes • Shelf life: best in 2 days Sticky toffee pudding is a beloved English sweet. Traditionally, it's baked in a pudding mold and served with a sauce or whipped cream. This updated version features dates and walnuts in a cupcake form, frosted with salted caramel buttercream. For the cake: 1 cup pitted dates, finely chopped 1⁄₃ cup walnuts, chopped 3 ounces cream sherry mixed with 3 ounces hot water 1 teaspoon pure vanilla extract 11⁄₃ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 6 tablespoons unsalted butter, softened ¾ cup packed light brown sugar 2 large eggs, lightly beaten For the frosting: 2¼ cups confectioners' sugar, sifted 11 tablespoons unsalted butter, softened ¼ cup premium caramel sauce or dulce de leche 1 teaspoon pure vanilla extract ½ teaspoon salt 1. Fill a 12-cupcake baking tin with paper liners. Heat the oven to 350 F. Fit a pastry bag with a decorative star tip. 2. In a small bowl, pour the sherry-water mix over the dates and walnuts, add the vanilla and set aside. 3. Sift the flour, baking powder, baking soda and salt into a bowl. In another bowl, cream the butter and brown sugar until light and fluffy. Stir in the eggs, then the dry ingredients and mix until smooth. Scrape in the date-walnut mixture and blend well. 4. Spoon the batter into the liners and bake until the tops spring back when lightly touched with a finger, about 20 minutes. Remove and let cool completely. 5. While the cupcakes cool, using a handheld mixer, beat the confectioners' sugar and butter until smooth. Stir in the caramel sauce, vanilla and salt. Spoon the frosting into a pastry bag and pipe onto the FIND cupcakes. Nutritional Data (per cupcake): Calories: 330; Cholesterol: 45 mg; Sodium: 120 mg; Fat: 21 g; Dietary Fiber: 2 g Joanna Pruess is a regular contributor to Specialty Food Magazine. @ INGREDIENT cost worksheets at specialtyfood.com/ onlinehighlights.

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