Food Network Magazine - (11)November 2020

ALEX GUARNASCHELLI’S

PUMPKIN SPICE SWEET POTATO WEDGES

4 medium sweet potatoes

⅓ cup packed dark brown sugar

2 teaspoons pumpkin pie spice

Preheat the oven to 375 ̊. Bake the potatoes in the center of the oven until tender but still

firm in the center, 35 to 40 minutes. Let cool slightly, about 30 minutes. Cut each sweet

potato lengthwise into 6 wedges and arrange cut-side up in a single layer on a baking sheet.

Drizzle with olive oil (about ¼ cup) and sprinkle with salt. Bake until crisp and browned

around the edges, 25 to 30 minutes. Bring the brown sugar and ¾ cup water to a simmer

in a small saucepan. Stir in the pumpkin pie spice and cook over medium-low heat until

syrupy, 3 to 5 minutes. Arrange the sweet potatoes on a platter and drizzle with the sauce.

KATIE LEE’S

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

1½ cups fresh ricotta cheese

2 tablespoons extra-virgin olive oil

1 teaspoon chopped fresh rosemary

Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer

to a serving plate and use a spoon to create a well in the center. Fill with a little olive oil

and sprinkle with the rosemary, flaky sea salt and pepper. Serve with grilled bread.

JEFF MAURO’S

STUFFED PEPPADEW PEPPERS

⅓ pound gorgonzola or other blue cheese, cut into 24 small cubes

24 small fresh basil leaves (or 12 large leaves, sliced in half from tip to stem)

24 sweet piquante peppers, such as Peppadews

Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff

into a pepper. Repeat with the remaining ingredients.

GEOFFREY ZAKARIAN’S

EVERYTHING BAGEL STICKS

1 sheet frozen puff pastry (half of a 17-ounce package), thawed

1 large egg, beaten

1 tablespoon everything bagel seasoning

Preheat the oven to 375 ̊. Line a baking sheet with parchment paper. Cut the puff pastry sheet

in half crosswise, then cut each half into nine 1-inch-wide strips and twist each strip a few

times. Transfer to the baking sheet, brush each twist with the beaten egg and sprinkle with

the everything bagel seasoning. Bake for 18 minutes, then rotate the pan and continue baking

until the pastry is golden brown, another 4 minutes. Let cool.

SUNNY ANDERSON’S

CRANBERRY AND GOAT CHEESE CROSTINI

8 ounces goat cheese, at room temperature

20 store-bought crostini

¼ cup canned whole-berry cranberry sauce or cranberry chutney

Spread the goat cheese on the crostini, then top with the cranberry sauce.

54 FOOD NETWORK MAGAZINE ●NOVEMBER 2020

fun

cooking

/. -~ .,_

~~~~·'-.~·, ·- ·-... ~-

.... C$ojl• • •

l • .. "\

. ,.~-~
.... ~.·