Ingredients

• Topping:

  • 3/4 cup coarsely chopped gingersnaps
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/4 cup (packed) dark brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes

  
  Pudding:

  • 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
  • 3/4 cup half and half
  • 1/2 cup orange juice
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons orange marmalade
  • 1 3/4 teaspoons pumpkin pie spice
  • 4 large egg yolks
  • 5 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar

Directions

For topping:

Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

For pudding:

Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.

Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.

Bake pudding until puffed and brown, about 45 minutes. Serve immediately.

Ingredients

• Sherry gastrique:

  • 2 cups cream sherry
  • 1 1/2 cups low-salt chicken broth
  • 2/3 cup sherry wine vinegar
  • 1/4 cup (packed) dark brown sugar

  
  Veal chops:

  • 6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
  • 1 1/2 teaspoons ground allspice
  • 2 tablespoons chopped fresh thyme
  • All purpose flour
  • 2 tablespoons chicken fat or olive oil, divided
  • 1/3 cup low-salt chicken broth
  • 1 1/2 teaspoons cornstarch

Roasted Peperonata

Directions

For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.

For veal chops:

Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.

Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.

Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.

What to drink:

This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 large garlic cloves, chopped, divided
• 2 tablespoons (or more) curry powder
• 1 cup French green lentils
• 4 1/4 cups (or more) water, divided
• 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
• 1 tablespoon fresh lemon juice
• 2 tablespoons (1/4 stick) butter
• 2 green onions, thinly sliced 1 lemon, cut into 6 wedges

• Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Directions

1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
   
   Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
   Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Re-warm before continuing.
   
   Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Ingredients

• 2 tablespoons chicken fat or olive oil
• 1 1/2 cups chopped white onion
• 1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise
• 3 3/4 cups low-salt chicken broth
• 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish)
• 2 teaspoons chopped fresh ginger
• 4 1/2 tablespoons frozen apple juice concentrate, thawed
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• Coarse kosher salt
• Chopped fresh mint

Directions

1. Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper.
   Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.

Pumpkin Tea Bread

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings  

Original Recipe Yield 1 - 9x5 inch loaf