What do you get when you combine Roughly mash potatoes with mellow butternut squash and finish with fresh sage leaves crisped in brown butter? A hit!

This combination will be a crowd pleaser at the Thanksgiving table, as well as for family dinners throughout the fall and winter.

RECIPE: SMASHED POTATOES & BUTTERNUT SQUASH WITH BROWN BUTTER & SAGE

Ingredients

1. COOK potatoes and squash: In 3-quart saucepan, cover the vegetable chunks with water; add 1 teaspoon salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12 to 15 minutes. Meanwhile…

2. COMBINE 2 tablespoons of the butter and all the sage in small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until the butter foams and begins to brown. Keep warm.

3. DRAIN the cooked potatoes and squash, return to pan and shake 1 to 2 minutes over low heat. Roughly mash with a hand masher, leaving the mixture chunky. Over low heat, gently mix in the remaining tablespoon of butter and enough milk for consistency desired.

4. SEASON with salt and pepper. Spoon into a serving bowl and drizzle with the brown butter and sage.

MASHED POTATOES VS. SMASHED POTATOES

What’s the difference? Unlike mashed potatoes, which ideally are almost as smooth as a purée, smashed potatoes are a rough mash. More rustic (chunky) in appearance, they taste the same and require less labor to mash. A win!
  

Few desserts are more impressive than a towering triple-layer cake. This beauty is paired with raspberries and brandied whipped cream.

While Thanksgiving menus tend to favor pie (apple, mince, pecan, pumpkin, sweet potato) rather than cake, if you set a fancy table, this cake is a fitting ending to your feast.

Prep time is 30 minutes, bake time is 25 to 30 minutes. Assembly time is 10 minutes.

RECIPE: PUMPKIN LAYER CAKE WITH RASPBERRIES
& BRANDIED CREAM

Ingredients For 10 To 12 Servings

For The Cake

 
*TIP: If the raspberries aren’t sweet enough, roll them in granulated sugar.

Preparation

1. PREHEAT the oven to 350°F. Lightly butter three 8-inch round cake pans. Line the pan bottoms with parchment paper (we like these the best—the pre-cut parchment rounds have handles for easy removal of the cake layer). Dust the insides with flour and tap out the excess.

2. SIFT together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.

3. BEAT until foamy, in a large bowl with an electric mixer—on high speed, the granulated sugar, oil and eggs (about 1 minute). Reduce the mixer speed to low. In thirds, beat in the flour mixture, alternating with two additions of the pumpkin. Mix, scraping down the sides of the bowl as needed, just until smooth. Spread evenly into the cake pans.

4. BAKE the layers until a wooden toothpick inserted in the center of a cake comes out clean, 25 to 30 minutes. Let cool in the pan on wire cake racks for 10 minutes (check out this three tier cooling rack). Run a knife around the inside of each pan and invert onto a rack to unmold the cake. Remove the parchment paper and turn right side up. Let cool completely. (The cakes can be individually wrapped in plastic wrap and stored at room temperature for up to 2 days.)

Fresh raspberries. Photo by J. Eltovski | Morguefile.

5. MAKE the brandied cream: Use a medium bowl and an electric mixer on high speed to whip together the cream, confectioners’ sugar and brandy. Whip until the mixture is stiff. The cream can be refrigerated for up to 8 hours. If it separates, beat until stiff.

6. ASSEMBLE. Set one-third of the raspberries aside to garnish the cake. Using a small knife, split the remaining raspberries down their sides so they can be opened flat. Put one cake layer on a serving plate. Spread with one third of the cream and add one-half of the split berries. Add a second layer and repeat with another third of the cream and the remaining split berries. Top with the last layer of cake and remaining cream, garnish top with the reserved raspberries. The assembled cake can be refrigerated for up to 2 hours (then the whipped cream starts to deflate). Serve chilled.

For the holidays, how about traditional Dijon mustard mixed with gingerbread spices? It’s a French specialty.

In French it’s called moutarde au pain d’epices; pain d’epices, which translates to spice bread, is the French word for gingerbread.

Gingerbread is one of the specialties of the Burgundy region of France. So it’s no surprise that creative cooks decided to finely grind and mix it with honey and mustard.

The subtly flavored mustard is delicious served with white meats or sausages, ham or pork. You can spread it on a sandwich, serve it with an omelet, turn it into a dip, or add it to a stuffing mix for roast chicken in a vinaigrette for for salad and crudités.

It’s something special for a foodie holiday gift. We found the Fallot brand at BienManger.com and the Pommery brand on another website, website.

Maille also makes a version with white wine, gingerbread and chestnut honey.