Lamb Briouats

Ingredients

2T olive oil
1 medium onion, finely diced
1½ tsp. whole cumin seeds, toasted* (or 1 ½ tsp. ground cumin)
1½ tsp. salt
1 tsp. pepper
1 tsp. paprika
¼ tsp. cinnamon
1-pound ground lamb
3 eggs, slightly beaten

1 package Phyllo /Filo dough, defrosted
½ cup butter, melted

1. Preheat the oven to 400° F.

2. In a medium sauté pan over medium heat, heat the olive oil; once warm add the onions and sauté 4-6 minutes or until soft. Add the ground cumin, salt, pepper, paprika, and cinnamon. Stir until combined and cook for 1 minute.

3. Then add the meat, stirring and breaking the meat up into small pieces. Cook until meat is brown and cooked though; about 5 minutes more.

4. Add the beaten eggs and stir constantly until the eggs are cooked and there is no liquid left. Remove from heat and let cool completely.

5. Unroll the sheets of the phyllo dough on a flat surface and cover with a towel. Place 1 sheet on the counter and brush the sheet lightly with butter. Place another sheet on top. Using a knife or scissors, cut the dough into four 2-inch strips. Place all the strips except one under the towel so that they will not dry out.

6. Place a tablespoon of the meat mixture in the bottom corner of the stripe of dough. Take a left corner and fold it over to the right, making triangle. Continue folding the dough left, right up the column of dough ending with the cute little triangle shaped package. Brush the edge with butter and fold over to seal close. Place on a baking sheet. Repeat with all the phyllo dough and meat mixture.

7. Place the baking sheet into the oven and cook until golden brown, about 15-20 minutes.

8. Serve warm.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine grind.

TIPS & TRICKS

• You can substitute the ground lamb with ground beef or turkey.
• I like to make the filling the day before so that it is really cold.
• Briouats can be prepared then frozen. Place the briouats on a sheet pan in the freezer, once they are completely frozen place them in an air tight container until ready to use. Once ready to serve, remove directly from the freezer and bake in a 350º oven for 20-25 minutes until golden brown.
• I double the filling since you have enough phyllo dough to make two recipes, or use leftover phyllo for another use.

Candied Glazed Butternut Squash

Ingredients

3T butter, room temperature
¾ cup granulated sugar
1tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
1 tsp. salt
black pepper
5 lbs. butternut squash, (8 cups)
½ cup toasted walnuts, rough chopped

1. Preheat oven to 400º F.

2. To cut the squash cut it in half, then run the knife down the sides to remove the skin. Scoop out the seeds then cut into 1/2inch cubes.

3.In a large bowl, combine the butter, sugar, cinnamon, nutmeg, cloves, salt and 4 -5 grinds of black pepper. Mix until combined into a paste.

4. Add the butternut squash and toss until well coated.

5. Spread the squash onto a baking sheet in a single layer and roast until caramelized and soft, about 35-45 minutes. Turn once during cooking.

6. Transfer the cooked squash and candied glaze on to a platter and top with walnuts. Serve.

• To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

• You can cut up the squash 3 days before baking and place in zip lock bag or container. You can purchase precut squash. 2 pounds of precut squash yields about 8 cups. You may need to cut the pieces into small cubes.

• You can prepare the squash in the morning and then reheat it right before serving.

• Pumpkin, acorn squash, carrots and sweet potato are also divine candied.

• Pecans, almonds or hazelnuts work well.

Pumpkin Spice Crème Brûlée

Ingredients

3 cups heavy whipping cream
½ cup granulated sugar
5 egg yolks
1 can (15oz. pure pumpkin)
1T vanilla bean paste or vanilla extract
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
½ cup granulated sugar (for topping)

1. Pre-heat the oven to 325° F. Place oven rack in center of the oven.

2. Place ten ¾ cup ramekins in a large ceramic or metal roasting pan. (you may need 2 pans)

3. In a medium saucepan over medium heat, add the cream, and sugar. Let the sugar dissolve; heat the mixture until its come to a simmer.

4. Bring a teakettle or a saucepan full of water to a boil and set aside.

5. In a medium bowl, whisk the egg yolks, pumpkin, vanilla and spices until blended. Slowly add the hot cream mixture and whisk until well blended.

6. Pour the mixture into each ramekin to about ¾ full. Place the roasting pan holding the ramekins onto the oven rack, and then fill the pan with enough hot water to come halfway up the sides of the ramekins, being careful not to get any water into the custard. Bake the custard until the center is almost set, about 30-35 minutes.

7. Remove ramekins from the pan, place on a cooling tray, and cool for 30 minutes. Place into refrigerator and chill at least 4 hours.

8. When ready to serve, sprinkle 1-2 teaspoon of sugar onto the top of the custard in each ramekin. Using a blowtorch or the broiler, melt the sugar until bubbly and light brown, but be careful not to burn the sugar. Serve!

TIPS & TRICKS

• Pour the pumpkin mixture back into the measuring cup for easy filling of the ramekins.

• If you use ½ cup ramekins and the recipe yield 12 serving.

• You can make the custard 3 days is advance.

• Freeze the egg whites for another use.

• Place the pan with the filled ramekins in the over before filling the pan with hot water.

• Use a kitchen towel to careful grab the cooked custard and remove them from the water.