Our Cinnamon-Pear Balsamic has a warm fall flavor that's great on dessert, but it's certainly worthy of the dinner table as well. Here's a quick and easy recipe for a tasty side, enjoy!
Ingredients:4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic
2 tablespoons Butter Infused Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
Preparation:Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
SATURDAY, NOVEMBER 11th from 6-8pm
Sharpen your knives and ready your zester for a chace to win a $50 gift card from Arome. Interested? Email: firstname.lastname@example.org to sign-up today!
We are accepting reservations for up to 10 home chefs to bring their favorite holiday savory side dish and 10 to bring their favorite holiday dessert. The dishes will be taste tested and voted on by the home chefs and two independent judges and then opened up for tasting to the audience. The two winners will be announced at the event and presented with $50 gift cards to Arome. Arome will be providing beverage refreshments. All home chefs in the contest will receive 25% off all items in the store the day of the event.
When you RSVP, please indicate if you intend to bring a savory side dish or dessert and if you are interested in sharing the recipe. All dishes need to indicate if they include wheat, nuts, soy, dairy and meat.
Truffled Cualiflower Gratin
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste
Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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