Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste.
Ingredients
8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal® all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted
Directions
Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
Bake uncovered about 25 minutes or until golden brown.
BUYING LEEKS
When you’re looking for leeks, choose those that have a crisp, bright green top and blemish-free white bulb.
How to Trim, Cut, and Wash Leeks – Gourmet Magazine
Made with mashed sweet potatoes and topped with crunchy pecans and brown sugar, this recipe is so easy to make and is a perfect side dish for your holiday meal. Using canned sweet potatoes is a real time saver!
Easy Sweet Potato Casserole
Recipe Type: Vegetable Side Dish
Cuisine: Southern U.S.
Author: Southern Living November 2006
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
3 (40 oz.) cans cut sweet potatoes in syrup, drained
1 1/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup milk
2 large eggs
1 1/4 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cups firmly packed brown sugar
1 1/4 cups finely chopped pecans
1/2 cup all-purpose flour
1/3 cup butter, melted
Instructions
Beat sweet potatoes and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a lightly greased 13×9-inch baking dish. Combine 1 1/4 cups brown sugar and next 3 ingredients. Sprinkle evenly over top of sweet potato mixture.
Cassava Pie! It just wouldn’t be Christmas without it!
Filled with chicken, pork, or both, cassava pie is a delicious menu choice for the holiday season.
Ingredients
5 lb. cassava
1 lb. sugar
1 can sweetened condensed milk
13 eggs
1 lb. butter
1-½ tbsp. salt
1 tsp. McCormick Ground Nutmeg or more to taste
1 tsp. McCormick Vanilla Extract
6 lb. cooked boneless chicken
Directions
1. Place cassava in large bowl. Cover with sugar. Let stand 15 minutes.
2. Add condensed milk, eggs, butter, salt, nutmeg, and vanilla.
3. Mix well.
4. In large dish, add a layer of cassava, then a layer of chicken, and top with a layer of cassava.
5. Cook in oven at 350°F for one hour and then reduce heat to 250°F and cook 2-2½ hours until done.
It just wouldn’t be a party without Bermuda’s favourite appetizer – Codfish Balls!
A mixture of codfish and potato seasoned with garlic, pepper, and parsley rolled into balls and then deep-fried until golden brown. Serve with garlic aioli for dipping. (more…)
Long a cookie jar favourite, these soft, fudge-like cookies puff up while baking creating a crinkled appearance and a striking contrast between the exposed inner dark chocolate cookie dough and the outside coating of white confectioners’ sugar. Super delicious, and a pretty presentation for the holidays or any time of year.
Chocolate Crinkle Cookies
Recipe Type: Cookies
Prep time:
Cook time:
Total time:
Serves: 60
Ingredients
4 oz unsweetened baking chocolate, melted, cooled
1/2 cup vegetable oil
2 cups white granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
Instructions
In large bowl, mix vegetable oil, melted chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours or overnight.
Preheat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with parchment paper.
Roll dough into 1-inch balls. Drop balls into confectioners’ sugar; and roll around to coat. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes. Cool 1 minute before moving from cookie sheets to cooling racks.
Ingredients:
1½ oz Gosling’s Gold Rum
6 Fresh Cucumber chunks
½ oz Fresh Lime Juice
8 Fresh Mint leaves
¾ oz Ginger Syrup
Club Soda
Remove skin from cucumber and cut into chunks; add ½ oz fresh lime juice, ¾ oz Ginger syrup and mint in a Boston shaker.
Muddle the ingredients well.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over fresh ice into a Collins glass, top with Club soda and garnish with a lime wedge and mint sprig.
Ginger syrup
Rinse fresh ginger, cut into slices and add to equal parts sugar and water, gently bring to a boil and cook for 20 minutes, strain and allow to cool.
Made with mashed sweet potatoes and topped with crunchy pecans and brown sugar, this recipe is so easy to make and is a perfect side dish for your holiday meal. Using canned sweet potatoes is a real time saver!
Cassava Pie! It just wouldn’t be Christmas without it!
It just wouldn’t be a party without Bermuda’s favourite appetizer – Codfish Balls!
Long a cookie jar favourite, these soft, fudge-like cookies puff up while baking creating a crinkled appearance and a striking contrast between the exposed inner dark chocolate cookie dough and the outside coating of white confectioners’ sugar. Super delicious, and a pretty presentation for the holidays or any time of year.
