Food Network Magazine - (10)October 2020

Aperol Whiskey Sour

1 1/2 ounces whiskey

1 1/2 ounces lemon juice,

plus 1 lemon slice

1/2 ounce simple syrup

1/2 ounce aquafaba (liquid from

a can of chickpeas), optional

1 ounce Aperol

1 maraschino cherry

Combine the whiskey, lemon juice, simple syrup and aquafaba, if using, in a

cocktail shaker full of ice. Shake vigorously, then pour the ice and cocktail into

a Food Network™ Pinch Rocks Glass. Pour the Aperol into the cocktail. Garnish

with the lemon slice and cherry.

Yield: 1 cocktail

Active time: 5 minutes

Total time: 5 minutes

Ease of preparation: easy

3-pc. Essential

Textured Bakeware Set

Baked Apples with Cranberries and Pistachios

6 Gala apples

4 tablespoons unsalted butter,

at room temperature

1/4 cup packed light-brown sugar

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

Pinch kosher salt

1 cup apple cider

1/4 cup sweetened dried cranberries

1 tablespoon honey

1/4 cup shelled pistachios, chopped

Lightly sweetened whipped cream, for

serving

Preheat the oven to 400°F.

Stem the apples and halve crosswise. Scoop out the seeds and cores with

a melon baller and discard. Arrange the apples cut-side up in the Food

Network™ 3-pc. Essential Textured Bakeware Set - 9x13” Cake Pan.

Combine the butter, brown sugar, cardamom, cinnamon and salt in a small

bowl. Spread about a heaping teaspoon of the butter mixture on top of

each apple. Add the cider to the pan and sprinkle the cranberries all over.

Bake, basting halfway through, until the apples are tender when pierced

with the tip of a paring knife, about 40 minutes. Remove 1 tablespoon of the

hot liquid from the pan to a small bowl; stir in the honey, then the pistachios.

Serve the apples warm or at room temperature, topped with the cranberries

Yield: 6 to 8 servings from the pan, the honey mixture and whipped cream.

Active time: 20 minutes

Total time: 1 hour

Ease of preparation: easy

Pinch Rocks Glasses

Cheesy Gnocchi with Butternut Squash Sauce

2 tablespoons unsalted butter

4 cups cubed butternut squash (about 1

pound)

3 cloves garlic, smashed

1 tablespoon plus 1 teaspoon chopped fresh

thyme

2 cups milk

1 teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper

Two 17-ounce packages gnocchi

1 cup shredded white cheddar (about 4

ounces)

1 cup shredded yellow cheddar (about 4

ounces)

Preheat the oven to 350°F.

Heat the butter in Food Network™ 10-pc. Ceramic Cookware Set - 3-qt.

Covered Sauté Pan over medium-high heat. Add the squash, garlic and 1

tablespoon thyme. Cook, stirring occasionally, until the squash is softened

and beginning to brown at the edges, about 8 minutes. Stir in the milk,

nutmeg and 1 teaspoon each salt and pepper. Bring to a simmer, reduce the

heat and simmer, stirring occasionally, until the squash is fork-tender, about

15 minutes. Transfer to a blender and puree until smooth.

Cook the gnocchi according to the package instructions. Drain, reserving

1/2 cup cooking water.

Return the squash mixture to the pan over medium heat. Stir in the gnocchi,

cooking water and ½ cup of each cheese; cook until the cheese melts into a

loose sauce. Season with salt. Sprinkle with the remaining cheese and

1 teaspoon thyme.

Bake until the cheese is melted, 10 to 12 minutes. Let stand 5 minutes before

serving.

Yield: 6 to 8 servings

Active time: 45 minutes

Total time: 1 hour 5 minutes

Ease of preparation: easy

10-pc. Ceramic Cookware Set

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  A D V E RTISEMENT • •


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let's eook better. together. •

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