Cinnamon Palmiers

Found in SL March 2024 issue here

All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator
1 large egg
3/4 cup granulated sugar
1 Tbsp. ground cinnamon

On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together sugar and cinnamon in a separate small bowl until combined. Brush pastry sheet with some of the egg, and sprinkle with half of the sugar mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg, and sprinkle with remaining sugar mixture.

Using a floured rolling pin, roll out to a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.

Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Let cool completely, about 15 minutes. Serve. 

Chicken Cordon Bleu

Found in SL March 2024 issue here

4 (7-oz.) boneless, skinless chicken breasts
1 1/2 tsp. kosher salt, divided, plus more for sprinkling
1/2 tsp. black pepper, divided
4 (1-oz.) Swiss cheese slices, each cut into 3 strips
4 (1-oz.) deli ham or leftover Honey-Glazed Ham slices, halved lengthwise
1/4 cup all-purpose flour
1 large egg, beaten
1 1/2 cups panko breadcrumbs
Canola oil, for frying
Herby Dijonnaise (recipe follows)

Preheat oven to 350°F. Place an oven-safe wire rack inside a rimmed baking sheet, and set aside. Place chicken between 2 pieces of parchment paper; use a kitchen mallet or rolling pin to flatten to about 1/4" thickness.

Place chicken breasts, smooth sides down, on a plate. Sprinkle evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place 3 Swiss cheese strips crosswise in the center of each chicken breast; place ham slices on top of cheese.

Fold each chicken breast in thirds, like an envelope, over ham and cheese to seal; secure with wooden picks.

Place flour, egg, and panko in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and 1/4 teaspoon pepper into panko. Working with 1 chicken breast at a time, dredge in flour, and shake off excess. Dip in egg, letting excess drip off. Dredge in panko to coat, pressing to adhere. Place on prepared wire rack.
 

Pour oil to a depth of 1/4" in a large skillet, and heat over medium. Working in 2 batches, place breaded chicken in hot oil; fry until golden brown, 2 to 4 minutes per side. Return chicken to prepared rack.

 

Bake in preheated oven until chicken is cooked through, 5 to 7 minutes. Remove from oven; lightly sprinkle with additional salt. Remove and discard wooden picks. Serve chicken with Herby Dijonnaise.

Herby Dijonnaise
Whisk together 1/3 cup each mayonnaise and sour cream, 1/4 cup chopped fresh tender herbs (such as chives, tarragon, and flat-leaf parsley), 1/4 cup buttermilk, 3 Tbsp. Dijon mustard, and 1/4 tsp. each kosher salt and black pepper in a bowl. Cover and refrigerate until ready to serve.
ACTIVE 5 MIN. - TOTAL 5 MIN. MAKES ABOUT 1 CUP 

 

Crispy Ham Carbonara with Peas

Found in SL March 2024 issue here 

3 oz Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish
3 oz pecorino Romano cheese, grated (about 3/4 cup)
7 large egg yolks
1/2 tsp black pepper
1# spaghetti
2 tbsp olive oil
8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)
1 cup fresh or frozen sweet peas
1 medium shallot, thinly sliced (about 1/3 cup)
2 tsp finely chopped garlic (from 2 cloves)
1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese. 

 

All About Hog Jowl

We can only speak from kunekune hog jowl, but never skip getting this back from the butcher. 

If found this article on SL and wanted to save it for future reference.

 

What is hog jowl?

 If you’ve ever wondered why those New Year’s black-eyed peas and collard greens taste so good, it’s because of hog jowl.

Usually a lump of inexpensive meat that comes uncut on the “rind,” wrapped in food film at the pork end of the meat case—hog jowl lends rich flavor to beans, peas, and greens. It tastes a lot like bacon but has a silkier texture.

Hog jowl is the same cut Italians call "guanciale," and who doesn’t love that in their spaghetti carbonara or on a bountiful charcuterie board, thinly sliced to complement pungent cheeses? You also find it in other parts of the country labeled pork cheek (though hogs are larger and older).

What Is Hog Jowl?
Logistically, hog jowl is the cheek of the hog. Typically a tough cut, it’s often smoked and cured and can be used just like bacon or salt pork. Sometimes you can even find jowl bacon at the grocery store, and you should buy it immediately if you do. The cut is known for its rich marbling and tender texture.

Hogs don’t use their jowl muscle much. Consequently, less stress is placed on this cut of meat, lending a silkier texture and sweeter flavor than traditional back bacon. It also has a higher meat-to-fat ratio and is usually attached to a rind of skin, much like pork belly.

The tough rind can be removed, and the hog jowl can be sliced like bacon. Or, for extra flavor, the entire cut can be thrown in a pot of soup, beans, or greens. 
 

How Do You Prepare Hog Jowl?
The humble hog jowl shines as a seasoning agent in dishes like black-eyed peas, collard greens, and cornbread. Typically, you will find it already smoked and cured at the store, but when purchased raw, it can be braised, seared, grilled, or slow-cooked. 

Any Southerner knows bacon is magic for vegetables like Brussels sprouts or in corn medleys like maque choux. Hog jowl amps those dishes up with umami and a more buttery texture. 

A versatile ingredient, hog jowls can replace ham hocks in soups, fried up for breakfast like bacon, and the drippings make a dish of hoppin’ John sing. 

Hog jowls themselves may be high in fat and, therefore, high in calories, notes Carolyn O'Neil, MS, RDN. So use hog jowl in moderation—you only need a few ounces for the whole recipe to add a lot of wonderful flavors to big pots of vegetables, soups, and stews.
 

Why Do We Eat Hog Jowl On New Year’s?
Hog jowls are often utilized as a part of the traditional New Year’s Day feast to ensure health and wealth in the coming year. Pigs have held this symbolic distinction for a long time, dating back to when having a supply of fatty meat meant survival in cold winters.

Pigs also symbolize progress, because they cannot turn their heads to look back without turning their whole body around. They are always moving forward, foraging towards the future, making them the perfect symbol for New Year’s celebrations when we leave our past behind.

The high-fat content and rich flavor of hog jowls signify wealth in the coming year in the American South. In China, jowls are braised or slow-cooked in stews, vegetables, and buns. In Germany, Norway, and Denmark, marzipan pigs decorate tables and are given as gifts to ensure luck in the coming year. In Cuba, a roasted pig seals good fortune ahead, and the bigger the pig, the fatter your wallet. 

So, be a pig this New Year’s, or at least throw some hog jowl in your black-eyed peas and collard greens for prosperity in the coming year.

Is hog jowl expensive?
Hog jowl is usually a budget-friendly cut of meat. It's made from the cheek of a hog and has a flavor similar to bacon, but it's thicker and costs less.
 

Can you freeze pork jowls?
Yes, you can freeze hog jowls. It's best to eat them within five days after preparing them, but if you package them properly, they can be frozen for up to three months.

Honey Glazed Ham

Found in SL March 2024 issue here

 

Ham: This recipe calls for one 9- to 10-pound fully-cooked bone-in spiral-cut ham. If your ham is larger or smaller, adjust the ingredients and cook time accordingly.
Orange marmalade: This spread has some sweetness, but marmalade is really contributing a lot of tart, citrus-forward tang to the honey glaze.
Honey: We love the floral flavor of orange blossom honey, but you can use whatever honey you have.
Rice vinegar: A bit of tartness from the vinegar balances the honey and marmalade so this isn't a sticky-sweet final dish.
Fresh thyme: Mild, tender floral notes come from the fresh thyme.
Grated fresh ginger: This adds incredible bite and kick to the glaze without being spicy or overwhelming.
Kosher salt and black pepper: For seasoning.
Citrus fruits: Sliced oranges, halved tangerines, and kumquats can be used to garnish the serving platter.

How To Make Honey-Glazed Ham
You'll find the full recipe for honey-glazed ham below. Here's a brief outline of the process before you get started:
Step 1. Make the glaze: Cover a roasting pan with aluminum foil, and place a roasting rack inside the pan. Mix together the glaze ingredients.
 

Step 2. Glaze and bake: Brush the glaze all over the ham, then flip the ham upside down in the roasting pan. Cover with aluminum foil, and bake about 1 1/2 hours. Remove the ham from the oven, and take off the foil. Baste the ham with the pan drippings and more of the honey glaze. Put the ham back in the oven, and bake another 30 to 40 minutes or until the ham registers 140°F. While it's in this final bake, baste the ham with pan drippings and more glaze every 10 minutes.
 

Step 3. Garnish and serve: Move the ham to a serving platter. Arrange the fresh thyme sprigs and citrus fruits around the ham, and serve.

1 9-10# fully cooked bone-in spiral-cut half ham
1 cup orange marmalade
2/3 cup orange blossom honey
1/4 cup rice vinegar
1 tbsp chopped fresh thyme, plus sprigs for garnish
2 tsp grated fresh ginger
1 tsp kosher salt
1/2 tsp black pepper
Oranges, tangerines, and kumquats (optional)

Prepare oven and roasting pan:
Preheat oven to 350°F. Let ham stand at room temperature 30 minutes. Line a roasting pan with aluminum foil; top with an ovenproof rack.

Make glaze:
For glaze, stir together marmalade, honey, vinegar, thyme, ginger, salt, and pepper in a small bowl.

Add glaze to ham:
Place ham on rack in prepared pan; brush 2/3 cup of the glaze over ham and in between slices.

Bake ham:
Turn ham fat side down, with bone running parallel to bottom of pan, and pour 3 cups water into pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. 

 

Baste ham:
Remove from oven; remove and discard foil. Baste with pan drippings; brush 1/3 cup of the glaze over ham and in between slices.
 

Continue to bake and baste ham:
Return to oven, and bake at 350°F until a thermometer inserted in thickest portion of ham registers 140°F, 30 to 40 minutes, basting ham with pan drippings and brushing with 1/3 cup of the glaze about every 10 minutes.
 

Garnish and serve:
Remove ham from oven. Carefully transfer it to a serving platter. Garnish with fresh thyme sprigs, sliced oranges, halved tangerines, and kumquats, if desired.

Five Ingredient Morning Buns

Found in SL Jan/Feb 2026 issue here

1/3 cup packed dark brown sugar
2 1/2 tsp pumpkin pie spice, divided
1 17oz pkg. frozen puff pastry sheets, thawed according to pkg. directions
2 tbsp unsalted butter, melted and divided
1/2 cup granulated sugar

Preheat oven to 375°F with racks in upper and lower third positions. Line 2 rimmed baking sheets with parchment paper. Stir together brown sugar and 1 1/2 teaspoons pumpkin pie spice in a small bowl; set aside.

Unfold 1 pastry sheet on a work surface; roll into a 12- x 10-inch rectangle. Brush with 1 tablespoon butter; sprinkle with half of brown sugar mixture. Starting on long side, roll into a 12-inch log. Place seam side down, and cut log crosswise into 12 (1-inch) pieces. Place slices on 1 prepared baking sheet, tucking the end of each roll under to secure. Repeat with remaining pastry sheet, 1 tablespoon butter, brown sugar mixture, and prepared baking sheet.

Bake until lightly golden and puffed, about 24 minutes, rotating pans from top to bottom halfway through baking time. Meanwhile, stir together granulated sugar and remaining 1 teaspoon pumpkin pie spice in a medium bowl. Remove buns from oven; toss in sugar mixture. Let stand 10 minutes before serving. 

 

Pimiento Cheese Taquitos

Found in SL Jan/Feb 2026 issue here

Southern Living Test Kitchen Tips:
*Choose your tortillas wisely. If you use corn tortillas that are too thick, they’ll break upon rolling. We recommend La Banderita tortillas for a good supermarket brand.
*Microwave tortillas first. Microwaving tortillas in a damp towel before rolling makes them more pliable and less likely to break. You could also heat them over your stovetop.

*Freeze the rolled tortillas. This ensures the cheese filling won’t melt too quickly while crisping in the oven. 

*Brush taquitos with egg before baking. This will help them stay rolled in the oven. 
*Don’t skip the homemade pimiento cheese. While you can use store-bought pimiento cheese, we recommend making your own as store-bought may melt too much, causing it to seep out of the taquitos. 
*Add your own variations. To bulk up these taquitos, try adding pulled pork, or throw in some scallions or cilantro. 
Editor's Note: This recipe was developed by Craig Ruff; the head note was written by Melinda Salchert. 

2 cups shredded sharp Cheddar cheese 8 oz
1 7-oz jar diced pimientos, drained
1 4-oz can chopped green chiles, drained
3/4 cup cooked and crumbled bacon, 9 slices
3 tbsp mayonnaise
3/4 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper, divided
16  6" corn tortillas, lightly coated with cooking spray
1 large egg, beaten
2 tbsp canola oil
1/2 cup ranch dressing
Chopped fresh cilantro
Chopped fresh dill

Stir together Cheddar cheese, pimientos, green chiles, cooked bacon, mayonnaise, kosher salt, garlic powder, and 1/4 teaspoon cayenne pepper in a large bowl until combined. Set aside.
 

Stack 8 tortillas (coated with cooking spray); wrap in damp paper towels. Place on a microwavable plate, and cover tightly with plastic wrap. Microwave on HIGH until hot and pliable, about 1 minute, 30 seconds.

Working with 1 hot tortilla at a time, brush egg on 1 half of each tortilla. Spread 2 tablespoons cheese mixture over other half of each hot tortilla.Starting with the cheese-covered half, tightly roll into a log (about 1" thick). Transfer to a plate, seam side down. Repeat microwaving and filling process with remaining 8 tortillas, egg, and cheese mixture. Freeze rolled tortillas 30 minutes. Place a large rimmed baking sheet on bottom rack of oven; preheat to 450°F.

Brush rolled tortillas with oil; place seam side down on hot baking sheet. Bake until crispy, 10 to 14 minutes, turning after 6 minutes of baking.

Stir together ranch dressing and remaining 1/4 teaspoon cayenne pepper in a bowl. Transfer taquitos to a platter; garnish with cilantro. Top ranch mixture with dill before serving. 

 

Greek Diner Lemon Chicken

Found in SL Jan/Feb 2026 issue here

1 tbsp chopped fresh oregano, plus more leaves for garnish
1 tsp paprika
1/2 tsp black pepper
2 tsp grated lemon zest, + 1/4 cup fresh juice from 1 lemon, divided, + more zest and wedges for garnish
2 tsp kosher salt, divided
4 8oz boneless, skinless chicken breasts
3 tbsp olive oil, divided
1 small white onion, sliced (about 1 cup)
6 garlic cloves, thinly sliced (about 2 tbsp)
1 cup uncooked white basmati rice
2 cups unsalted chicken broth
Crushed red pepper

Preheat oven to 350°F. Stir together oregano, paprika, black pepper, lemon zest, and 1 1/2 teaspoons salt in a small bowl. Rub spice mixture all over chicken; set aside.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add chicken; cook until browned, 4 to 5 minutes per side. Remove chicken from skillet; set aside on a plate.

Add remaining 1 tablespoon oil to skillet; heat over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Stir in rice; cook, stirring occasionally, until lightly toasted, about 1 minute. Stir in broth and remaining 1/2 teaspoon salt; bring to a simmer over medium, scraping up any browned bits from bottom of skillet. Return chicken to skillet, gently pressing into rice mixture. Remove from heat.

Cover and bake until a thermometer inserted into thickest portion of chicken registers 165°F, about 20 minutes. Remove from oven; let stand, covered, 10 minutes. Add lemon juice, and fluff rice with a fork. Top with more lemon zest, oregano leaves, and crushed red pepper. Serve with lemon wedges. 

 

Coconut Lime Loaf

Found in SL Jan/Feb 2026 issue here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lime juice, plus 1 tbsp grated lime zest (from 4 limes), divided, plus more as needed
1/2 cup sweetened shredded coconut
1 1/4 cups powdered sugar
Toasted coconut chips or toasted sweetened shredded coconut, for garnish
 

Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lime zest, and 3 tablespoons lime juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in sweetened shredded coconut.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons lime juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lime mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon lime juice in a small bowl until combined. If needed, gradually whisk in more lime juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more toasted coconut chips and lime zest. 

 

Grapefruit Poppy Seed Loaf

Found in SL Jan/Feb 2026 magazine here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh grapefruit juice, + 1 tbsp grated grapefruit zest (from 1 large grapefruit), divided, plus more as needed
2 tbsp poppy seeds, plus more for garnish
1 1/4 cups powdered sugar

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, grapefruit zest, and 3 tablespoons grapefruit juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in poppy seeds.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons grapefruit juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush grapefruit mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon grapefruit juice in a small bowl until combined. If needed, gradually whisk in more grapefruit juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more poppy seeds and grapefruit zest. 

 

Lemon Pistachio Loaf

Found in SL Jan/Feb 2026 magazine here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lemon juice, plus 1 tbsp grated lemon zest (from 3 lemons), divided, plus more as needed
3/4 cup chopped salted roasted pistachios, plus more for garnish
1 1/4 cups powdered sugar

Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lemon zest, and 3 tablespoons lemon juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in pistachios.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent overbrowning.

In the final 10 minutes of baking, stir together 4 tablespoons lemon juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lemon mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon lemon juice in a small bowl until combined. If needed, gradually whisk in more lemon juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more pistachios and lemon zest. 

Mama's Breakfast Casserole

 Found this in the SL Jan/Feb 2026 magazine and it seems perfect for our spicy family. Ivy says her mom never makes it the same way twice. If the eggs are small, she adds more, that type of thing.

12 large eggs
1/2 cup half-and-half
1/2 cup all-purpose flour
1 1/2 tsp baking powder
24-oz container whole-milk small-curd cottage cheese
3 (4-oz) cans diced green chiles, drained and patted dry
5 tbsp salted butter, melted
1 tsp kosher salt
4 cups shredded pepper Jack cheese (16 oz.), divided
Thinly sliced scallions

Preheat oven to 350°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.
Place eggs, half-and-half, flour, and baking powder in a blender; process on medium speed until smooth and slightly foamy, about 30 seconds. Transfer to a large bowl.
Stir cottage cheese, diced green chiles, melted butter, salt, and 3 cups pepper Jack cheese into egg mixture until just combined, and transfer to prepared baking dish. Cover with aluminum foil.
Bake 45 minutes. Uncover and sprinkle with remaining 1 cup pepper Jack cheese. Bake until center is just set but still slightly jiggly and cheese is browned around edges, 20 to 25 minutes more.

Remove from oven, and let cool 15 minutes. Garnish with scallions. 

 

Satsuma Upside Down Cake

From SL December 2023 

2 tbsp unsalted butter, melted

1c sugar, divided

1 tsp zest from Satsumas 

8 medium satsuma oranges, peeled and sliced

2 medium satsumas, juiced (1/3 cup) 

2c bleached cake flour (ie Swans Down)

1/4c packed light brown sugar

2 1/2 tsp baking powder

1 tsp kosher salt

1/4 tsp ground cloves

2/3c whole buttermilk, room temp

2 large eggs, room temp, beaten

1/3c canola oil (applesauce)

2 tsp vanilla extract

whipped cream

 

Preheat oven to 350°. Spray a round 2x9" cake pan. Line the bottom of the pan with parchment paper; coat the paper evenly with melted butter and 1/4 cup sugar.

Peel 6 satsumas and cut crosswise into 3/8" thick slices; pat slices dry with paper towels. Arrange slices, cut sides down, in prepared pan, covering bottom of pan in a single layer; trim slices as needed to fit.

Add flour, brown sugar, baking powder, salt, cloves, and remaining 3/4 cup sugar to large bowl with zest, whisking until combined and no sugar clumps remain. Whisk in buttermilk, eggs, juice, applesauce (oil), and vanilla just until combined. Spread batter evenly over satsumas in pan.

Bake until toothpick inserted in the center comes out clean and cake starts to pull away from sides of pan, 38-42 minutes. Cool in pan on a wire rack for 10 minutes. Run a knife around edge of cake to loosen; invert onto a serving plate. Serve warm or at room temp. Top slices with whipped cream.

 

Pecan Pie with Cane Syrup

From SL Nov 25 here

1 piecrust
3 large eggs
1 cup cane syrup (such as Blackberry Patch or Steen’s)
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
4 tsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. kosher salt
2 cups pecan halves, divided

Preheat oven to 350°F. Gather all ingredients.
Roll out 1 piecrust dough into a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate, pressing dough into bottom and up sides of pie plate. Trim dough overhang to 1-inch; fold edges under, and crimp as desired. Freeze until cold and firm, about 5 minutes.
Whisk together eggs, cane syrup, sugar, melted butter, flour, vanilla, and salt in a large bowl until combined.
Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust.
Arrange remaining 1 cup pecan halves on top.
Bake in preheated oven until crust is golden brown and filling is set (center should not jiggle), 50 to 55 minutes, loosely tenting with aluminum foil during final 20 minutes of baking time to prevent overbrowning, if needed. Transfer to a wire rack, and let cool completely, about 4 hours. 

 

Sweet Potato Gnocchi

Found in SL Nov 2025 here

2# sweet potatoes (about 3 medium), peeled and cut into 1" chunks (about 8 cups)
1/2 cup whole-milk ricotta cheese, patted dry 
2 tsp kosher salt, plus more for salting water
1 1/4 cups all-purpose flour, plus more for surface
3 Tbsp unsalted butter, divided
1 Tbsp olive oil, divided
16 fresh sage leaves, divided
2 garlic cloves, minced (about 2 tsp)
1/4 cup grated Parmesan cheese (about 1 oz), plus more for serving
Black pepper

Arrange half of sweet potatoes in an even layer in a shallow microwavable dish; drizzle with 2 tablespoons water. Cover with plastic wrap, and microwave until just tender when pierced with a fork, about 6 minutes. Drain, and repeat with remaining potatoes.

Place drained potatoes in a large bowl; mash with a fork until mostly smooth and no large chunks remain.
 

Stir together mashed potatoes, ricotta, and salt in a large bowl; gradually add flour, stirring until a shaggy dough forms.

Knead dough until smooth, 2 to 3 minutes (dough will still be soft and sticky).
 

Bring a large pot of salted water to a boil over high. Divide dough into 8 pieces. On a floured surface, use floured hands to roll each piece into a long rope (about 3/4 inch in diameter). Cut ropes crosswise into 1-inch pieces; place on a paper towel-lined baking sheet.

Boil gnocchi in batches over medium-high until they puff and rise to the surface, 2 to 3 minutes; cook 30 seconds more. Transfer boiled gnocchi to a paper towel-lined baking sheet using a slotted spoon.
 

Melt 1 1/2 tablespoons butter and 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add half of sage; cook until just starting to crisp, about 1 minute. Add half of gnocchi, and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Add garlic; continue cooking, tossing occasionally, until gnocchi are golden all over, 1 to 2 more minutes. Transfer to a bowl; repeat with remaining 1 1/2 tablespoons butter, 1 1/2 teaspoons oil, sage, and gnocchi. Toss the entire browned gnocchi mixture with Parmesan, and sprinkle servings with pepper and additional Parmesan.