CULINARY CORNER

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To celebrate the flavors of the season, the kitchen has provided a few recipes to prepare and enjoy at home. Bon appétit!

CANDIED SWEET POTATOES

2 Sweet Potatoes
1/4 Cup Butter
1/2 Cup Packed Brown Sugar
1/4 Cup Orange Juice

Boil cut-up sweet  potatoes or bake whole sweet potatoes at 350 degrees.

In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized (about 20 minutes).
If syrup is too thin, add a bit more brown sugar.

CREAMY PARMESAN BRUSSELS SPROUTS

1 Tablespoon Butter
4 Cups Sliced Brussels Sprouts
1 1/4 Cups Heavy Cream
1/4 Cup Freshly Shredded Parmesan Cheese
1 Clove Garlic, Minced
Salt & Ground Black Pepper to Taste
1 Pinch Ground Nutmeg

Preheat oven to 300 degrees. Generously grease a 9x9 baking dish with butter.

Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream,
parmesan cheese, garlic, salt and black pepper until thoroughly combined. Pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.

Cover the dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake uncovered until the top has browned (about 15 minutes).

 

Chef Clayton Holt
Executive Chef
cholt@gulllakecc.com

 

Chef Joseph Sedore
Sous Chef
jsedore@gulllakecc.com