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Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

Source https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy Change Log Added prochini mushrooms. Ingredientes ½ cup extra-virgin olive oil ½ small onion, finely chopped (½ cup) 113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup) 28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped 64 grams (½ cup) all-purpose flour 4 to 5 cups vegetable stock 1 teaspoon soy sauce, more to taste ½ teaspoon kosher salt ¼ teaspoon black pepper Preparation In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

I finally decided to try making a pumpkin pie using a real live pumpkin as opposed to canned pumpkin. I picked up a nice sized pie pumpkin at the Dekalb Farmer’s Market, found a recipe, and set out to make the pie. It was simple, easy, and required very little effort. All redundant statements- just to underscore how crazy easy it us to use a fresh pumpkin. I’ll never buy a can of pumpkin puree again! ...

Notes Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Ingredients 3 tablespoons vegetable oil 1 ½ pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces 1 ½ pounds parsnips, peeled and cut diagonally into 1/2-inch pieces ¾ cup apple cider 1 tablespoons maple syrup Salt and pepper ½ teaspoon minced fresh rosemary Preparation Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes. Whisk apple cider, maple syrup, and 1 teaspoon salt in small bowl. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in rosemary and season with salt and pepper. Serve.

This is Mom’s famous pie. Special Equipment 9" Deep Dish Pie Plate One recipe Pâte Brisée Preheat Oven Preheat oven to 375°F Ingredients 1 19 oz can Cherry Pie Filling 1 14 oz can Whole Cranberry Sauce ¼ cup Sugar 3 tablespoons Quick Cook Tapioca 1 tablespoon Lemon Juice ¼ teaspoon Cinnamon 2 tablespoons Butter Preparation Combine all ingredients, except butter, let stand 15 minutes. Pour in in a crust lined 9" deep dish pie plate. Cut butter into small pieces and scatter over mixture. Place a top layer of crust over mixture and seal. Sprinkle sugar over top of pie. Cut holes to allow air escape and expansion. Bake Bake about 1 hour

I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread. Source Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms Notes To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes. Special Equipment 13 by 9-inch baking dish Preheat Oven Preheat oven to 400°F Ingredients 680 grams (1.5 lbs) 1.5x recipe of Corn Bread 3 ½ tablespoons unsalted butter ½ cup extra-virgin olive oil Salt and pepper 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick 230 grams (8 ounces) kale, stemmed and chopped coarse 1 onion, chopped 5 garlic cloves, smashed and peeled 2 tablespoons minced fresh sage 230 grams (8 ounces) sweet Italian sausage, casings removed 2 ½ cups chicken broth 3 large eggs, lightly beaten Preparation Prep Foil, Oven Racks, and Pans Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Grease a 13 by 9-inch baking dish with 1 tablespoon butter. Grease a 15 by 11-inch sheet of aluminum foil with ½ tablespoon butter. Combine Cornbread Toss together in a large bowl then spread evenly on rimmed baking sheet: Cornbread ¼ cup oil ½ teaspoon salt Combine Vegetables In the now empty bowl, combine and then spread on second rimmed baking sheet: Mushrooms Kale Onion Garlic Sage Remaining ¼ cup oil ½ teaspoon salt ½ teaspoon pepper Break sausage into ½-inch pieces and distribute evenly over vegetables. Bake Bread & Vegetables Bake bread mixture on upper rack and vegetable mixture on lower rack until bread is golden brown but still tender inside and vegetables and sausage are golden, about 30 minutes, stirring halfway through baking. Transfer sheets to wire racks and let cool slightly, about 10 minutes. Combine Dressing Combine toasted bread and vegetable mixture in large bowl. Stir broth and eggs into bread-vegetable mixture until liquid is absorbed. If making ahead, stop here, cover bowl and refrigerate up to 24 hours. ...

Special Equipment 9" Pie Plate One-half recipe Pâte Brisée Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 200 grams (1 cup) dark brown sugar 2/3 cup cane syrup 1 ½ teaspoons Vanilla Extract 2 tablespoons Bourbon Whiskey 55 grams (4 tablespoons) Unsalted Butter, melted 3 eggs, slightly beaten ¼ teaspoon Salt ¼ cup heavy cream 1 cup Pecans, chopped ½ cup Chocolate Chips Preparation Prepare crust; place in 9" pie pan; refrigerate while preparing pie filling. Sugar Syrup In a large saucepan, heat until boiling, stirring constantly Brown sugar Cane syrup Vanilla Bourbon Butter Remove from heat and let cool until tepid. Eggs Meanwhile, in a separate bowl, whisk Eggs Salt Cream Combine Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust. Into the cooled sugar syrup, beat in the egg mixture. Pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean). If you find the edges of the pie crust are over browning during baking, cover with foil Cool Remove from oven and place on a wire rack to cool Serve warm or at room temperature with whipping cream.

A fantastic pie which is fairly easy to make; albeit somewhat time-consuming. My changes to the recipe yield a tarter and naturally flavored pie. The crumble topping can be swapped for a traditional crust. If so desired, make full batch of Pâte Brisée and include the spices from the crumble with the apple maceration. Source http://joythebaker.com/2014/11/apple-cranberry-crumble-pie/ Change Log This recipe has been modified from the original source: Dropped the source crust recipe in favor of my own. Filling: Reduced each of the sugars by 50%. Filling: Added bourbon to the rendered liquid. Crumble: Reduced sugar by 25%. Oven temp: Reduced to 375°F (less risk of burn). Cook time: Increased to 1 hour. Special Equipment Pie dish Rolling pin Small saucepan Mesh strainer Apple peeler/corer Prerequisite Recipes Pâte Brisée Preheat Oven Place a rack in the middle of the oven. Preheat over to 375°F. Ingredients Filling About 900 to 1000 grams (about 2 pounds) apples, peeled, cored and sliced ¼-inch thick. Granny Smith and/or Honey Crisp. 1 Tablespoon freshly squeezed lemon juice 25 grams (1/8 cup) light brown sugar, packed 25 grams (1/8 cup) granulated sugar ½ to 1 ½ teaspoons ground cinnamon ¼ teaspoon nutmeg, preferably fresh grated ¼ teaspoon salt 30 grams (2 Tablespoons) unsalted butter 2 tablespoons Bourbon 1 Tablespoon plus 1 teaspoon cornstarch 1 heaping cup fresh cranberries Crumble 65 grams (½ cup) all-purpose flour 75 grams (1/3 cup) packed light brown sugar 1/3 cup old-fashioned oats ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger 1/8 teaspoon ground cloves ¼ teaspoon salt 55 grams (4 tablespoons) cold unsalted butter, cut into cubes ¼ cup coarsely chopped salted pistachios Preparation Crust Prepare the Pâte Brisée. On a lightly floured surface, roll dough out into a 13-inch round. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge to chill while you prepare the filling. Filling Apples In a large bowl, combine and toss to mix: Apples Lemon juice Brown sugar Granulated sugar Cinnamon Nutmeg Salt (if omitting the crumble topping, add the cinnamon, nutmed, ginger, and cloves from the crumble ingredients) Place the apples in a fine mesh strainer set over the large bowl. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. The mixture will release at least ½ cup of liquid. Transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared. Syrup In a small saucepan, combine: Apple liquid Butter Bourbon Boil to reduce the liquid to about 1/3 cup, or until syrupy and lightly caramelized. Combine Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.) Transfer the apple and cranberry mixture to the pie shell. Crumble In a medium bowl, whisk together: Flour Sugar Oats Spices Salt Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. Toss in the pistachios. Sprinkle the crumble over the apple and cranberry mixture. The apples should be completely covered with crumble mixture to prevent burning. Bake Pie Place pie on a rimmed baking sheet and bake for 1 hour, until the edges bubble and the apples are cooked through. Allow to cool for at least an hour before serving.

This cake is a composite of a few different recipes, modified to yield a small, two serving cake. A variety of fruits or berries can be used to top the mascarpone creme filling. Equipment 9" square cake pan (greased) Stand mixer Preheat Oven Preheat oven to 350°F Ingredients Cake 30 grams all-purpose flour 5 grams natural cocoa powder, sifted if lumpy ½ teaspoon baking powder ¼ teaspoon salt 57 grams (4 tablespoons) unsalted butter, room temperature 50 grams granulated sugar 1 large egg white ¼ teaspoon vanilla 2 tablespoons milk 2 tablespoons hot coffee or water Mascarpone Creme filling ½ cup mascarpone cheese 3/4 cup heavy creme 1.5 tablespoons granulated sugar 1 teaspoon vanilla Fruits 1 cup of berries (whole blueberries or raspberries, or sliced strawberries) Preparation Cake In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium bowl, cream butter and sugar until light and fluffy. Whisk in egg white and vanilla until well-combined. Into the butter/sugar creme mixture, add each item below, in sequential order, mixing each just till combined: Stir in half of the flour mixture. All of the milk The remaining flour mixture. Stir in hot coffee (or hot water). Note: Mixture will be thin. ...