On this Recipe Wednesday, Chef Leigh Hesling at Printworks Bistro at the Proximity Hotel in Greensboro gives us a taste of fall.
He showed Shannon Smith some new ways to enjoy apples, sweet potatoes and figs.
Plus, want to get your family to eat Brussels sprouts? Just add bacon.
Here are the recipes:
Sweet Potato Gratin
- 4 sweet potatoes
- 2 cups mascarpone cheese
- salt & pepper to taste
- 1 ½ cups heavy cream
- 1 ½ cups grated aged cheddar
- ¾ cup breadcrumbs
- 4 tablespoons butter
Peel and roast sweet potatoes and then slice into ¼ inch rounds.
Grease a casserole dish and divide your ingredients to make two layers.
Layer potato rounds into bottom of casserole, sprinkle with salt & pepper to taste and then top with ¾ cup mascarpone cheese. Top with a second layer of potatoes, salt & pepper and then ¾ cup mascarpone. Pour cream over and top with grated cheddar and then breadcrumbs. Crumble butter over the top and bake at 350 degrees until heated through.
Baked Brie En Croute
- 1 sheet 10 X 15 puff pastry sheet
- 1 wheel of brie, 2.2 pound
- 7 tablespoons fig preserves
- 1 egg
- 2 tablespoons water
Beat together egg and water and then set egg wash aside.
With a rolling pin, roll out puff pastry sheet until large enough to wrap over wheel of brie.
Spread the fig preserves evenly over the puff pastry sheet.
Place brie in center and wrap the pastry over, completely covering the brie.
Trim off any excess pastry dough.
Place on baking sheet seam side down.
Use excess pastry dough to decorate top of puff pastry.
Brush with egg wash.
Bake in a 400-degree oven for about 15 minutes or until golden brown.
- 3 ½ pound pork loin – butterfly
- 4 tablespoons soft butter
- 1/3 cup maple syrup
- juice from 1 orange
- salt & pepper to taste
- 2 tablespoons butter
- 6 ounces chopped Nueske’s bacon
- 1 medium onion – fine chopped
- 2 cups breadcrumbs
- 14 ounces local apples – peel, core, dice
- zest from one orange
Place butterflied pork loin between two sheet of plastic wrap and pound with a meat mallet to an even thickness of about ½ - ¾ inch. Set aside.
Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add bacon and cook for 3-4 minutes. Add chopped onion and sauté until soft (about 4-6 minutes).
Add diced apples and sauté for 3 minutes. Remove from heat and toss in breadcrumbs and orange zest. Set aside.
Preheat oven to 375 degrees.
Lay loin out on a roasting pan. Season with salt and pepper.
Spread stuffing over the pork loin, leaving about 1 ½ inches uncovered on all sides. Roll up loin and secure with twine in several places. Rub outside of pork loin with softened butter and season with salt and pepper.
Whisk together maple syrup and the juice from one orange. Baste the loin with the mixture. Place the pork loin in the oven and roast until a meat thermometer inserted in the center reaches 160 degrees. Continue to baste loin every now and then while cooking.
When 160 degrees is reached, remove from oven and transfer to a cutting board to rest before slicing.
Pour pan juices into a sauté pan and reduce.
Apple Crumble Tart
Pre-heat oven to 400 degrees.
Place filling in the center of the dough.
Sprinkle tart with the topping.
Place in 400-degree oven on middle rack for 15 to 17 minutes, or until dough is golden brown. Cool tart on a wire rack.
- ½ cup melted unsalted butter
- 2 cups melted unsalted butter
- ½ teaspoon almond extract
- 1 cup toasted almond slivers
- 1 cup 10X sugar
- 4 teaspoons salt
- 5 cups all purpose flour
Preheat oven to 350 degrees.
Toast almond slivers, cool and then process until ground.
Place a bottomless tart shell mold on a sheet tray.
Butter bottom (tray) and sides with ½ cup melted butter.
In the bowl of a stand mixer, combine 2 cups melted butter, almond extract, ground almonds, sugar, and salt. Stir to blend. Gradually incorporate flour to form a soft smooth dough ball.
Place dough in center of buttered pan. With fingertips, press the dough evenly on the bottom and sides of the pan. Dock.
Place in center of oven and bake just until dough is firm and lightly browned, about 8 minutes.
- 4 pounds Granny Smith apples
- 2 pounds Red Rome or Fuji apples
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
Peel and core apples. Cut each apple into 6 wedges. Cut each wedge into 3 equal pieces. Toss apples with sugar and lemon juice and set aside.
- ¾ cup toasted almond slivers
- ½ cup all purpose flour
- 1/3 cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter
Pulse almonds, flour, sugar, cinnamon and salt in a food processor until almonds are very small.
Add butter and pulse until mixture resembles sand. Pulse only seconds more until mixture starts to clump together.
Brussels Sprouts & Bacon Chiffonade
- 2 pound fresh Brussels sprouts
- 8 ounces chopped Nueske’s bacon
- ½ cup Riesling
- salt & pepper to taste
Trim stems from sprouts and remove any rusted tough outer leaves.
Wash thoroughly in cold water.
Slice each sprout diagonally into very thin slices (chiffonade).
Place bacon in a hot sauté pan and cook for 3 minutes.
Add sprouts and season with salt and pepper. Sauté until tender.
Deglaze pan with Riesling. Simmer for 2 minutes.