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Author Archive | Katy Daume Lopez

Roasted Sweet Potato Ravioli with Sage and Hazelnut Brown Butter

Makes 6 Servings

RAVIOLI

4 large skinned sweet potatoes, medium dice
2 tablespoons olive oil
3 tablespoons light brown sugar (packed)
1/2 teaspoon ground nutmeg
1/2 cup mascarpone cheese
1 teaspoon cinnamon
2 teaspoons salt
60 wonton wrappers
2 large egg whites beaten

SAUCE

2 sticks butter
1/4 cup coarsely ground hazelnuts
1/4 cup heavy cream
2 tablespoons chopped sage
1 tsp ground nutmeg
salt and pepper to taste

For Ravioli:

Preheat oven to 425°.…

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Guacamole

5 large ripe avocados
1/4 cup red onion, diced small
1/4 cup tomato, seeds and pulp removed, diced small
1 tablespoon garlic, chopped
4 limes, juiced
1 tablespoon cilantro leaves, chopped fine
Salt and pepper, to taste

Cut and pit each avocado and scoop out avocado from the peel.…

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Bacon Wrapped Stuffed Jalapenos

24 large fresh jalapenos
24 slices of bacon
8 oz cream cheese, softened
1/2 cup shredded pepper jack cheese
1 tablespoon fresh garlic, chopped
24 toothpicks (soak in water to prevent burning)

Mix the cream cheese, shredded cheese and garlic together and place in a zip seal freezer bag.…

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Grilled Balsamic Peaches

peaches

Yield: 4 servings

4 ripe peaches, halved and pitted
1/2 cup balsamic vinegar
1 tablespoon local honey
2 tablespoons brown sugar
1 teaspoon fresh ground black pepper
Pinch of salt

Mix together balsamic vinegar, honey, brown sugar, salt and pepper in sauce pan and bring to a simmer, 2-3 minutes.…

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Blueberry Cream Cheese French Toast

blueberries

Yield: 8 servings

1 loaf challah bread, crust removed, cut in 1” cubes
2 ½ cups fresh local blueberries (Farmers Markets or Local You-Picks
are good places to find local berries)
5 oz. cream cheese, cubed
8 large eggs, beaten
1/2 cup milk
1/3 cup maple syrup
1/4 cup melted butter
1 tablespoon ground cinnamon
1 teaspoon salt
3 tablespoons powdered sugar
Maple syrup for serving

Pre-heat oven to 350*.…

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Goat Cheese and Spinach Chicken Roulades

4 boneless, skinless chicken breasts
8 ounces Deborah’s Farmstead chevre
2 ounces cream cheese
1/2 lb fresh baby spinach
3 cloves garlic, minced
4 T shallot, chopped
3 T unsalted butter
Butcher string and/or toothpicks

Pat chicken dry and pound it out one at a time in between a piece of plastic wrap until 3/8” thick.…

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