ROOT and SNAP Thanksgiving Recipes with The Reverend Michael Alan Pt. I
This year for Thanksgiving, Art in the Age has teamed up with resident cooking guru, The Reverend Michael Alan, to create a series of ROOT and SNAP inspired food and drink recipes for the holiday. These recipes are easy to prepare, and great for entertaining. Pick up a bottle of ROOT and/or SNAP and try them out with family and friends.
Potato Parsnip Gratin with AITA ROOT from Art In The Age on Vimeo.
Root Potato Parsnip Gratin
1 1/2 pounds Potatoes
1 pound parsnips
1 Cup Heavy Cream
2 cloves Garlic, minced
2 teaspoons Root
1 teaspoons Salt
1/2 teaspoon Pepper
1/2 teaspoon Nutmeg
1/4 Cup Butter
1 Cup Gruyere, shredded
1 Cup Breadcrumbs (homemade is preferred)
1/4 Parmesan Cheese
Preheat an oven to 425 degrees.
Wash and peel the potatoes and parsnips (I prefer to leave the skins on), and slice into 1/8″ thick rounds. Mix together in a bowl and set aside.
In a small sauce pan, warm the cream with the garlic, Root, salt, pepper and nutmeg to infuse the flavors together.
In a buttered 9″x13″ baking dish, spread a layer of 1/2 of the potatoes and parsnips. Pour over 1/2 of the cream mixture, dot with 1/2 of the butter and sprinkle with 1/2 of the Gruyere cheese. Then repeat.
Cover and bake for 35 minutes. Then, uncover (it will be all nice and bubbly) and sprinkle on the breadcrumbs and Parmesan cheese. Return to the oven uncovered for 10 minutes or until the top is golden brown.
Allow the gratin to sit for 10-15 minutes before slicing in.
Baba au Snap (a variation on a delicious recipe from the lovely Barefoot Contessa)
4 Tablespoons Butter, softened, plus 1 Tablespoon Butter, melted
1/2 Cup Milk
1 package Yeast
2 Tablespoons Sugar
2 Eggs
1 2/3 Cups Flour
1/2 teaspoon Salt
Brush the melted butter all over the inside of a bundt pan.
Heat milk to 115 degrees, and put into a mixing bowl with the sugar and yeast. Let stand for about 5 minutes, until it is foamy.
With a mixer on low add the eggs- then the flour, salt and finally, the softened butter, a little bit at a time.
Once incorporated, mix on high for 5 minutes. Cover the bowl and let rise for 1 hour in a warm place.
Punch down the dough, it will be very sticky- and transfer into the bundt pan. Cover and then let rise again for 1 hour.
Bake at 375 for about 35 minutes, or until its golden brown, the cake starts to pull away from the pan and cake tester comes out clean.
Allow to cool for about 5 minutes before inverting onto a wire rack. Slather the warm cake with Snap syrup, cool and slice. Serve thick slices with whipped cream.
Snap Syrup (for Baba)
1 Cup Sugar
2/3 Cups Snap
1/3 Cup Water
Combine all the ingredients in a small sauce pan over medium heat until all the sugar is dissolved and it slightly thickens, about 10-12 minutes.
