NOVEMBER RECIPES By Stacey Svendsen
for the best ways to make the most of the autumn harvest. So here they are — my top four fall recipes to get the most out the season’s best flavors. Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella, and Maple Butter.
It’s been fall for over a month and although the Conway weather has yet to get the memo, I’ve been craving the season. With delicious foods like apples, cranberries, squash, kale, and pumpkin being in season, I’ve been looking
Pizza with Crispy Kale (from thekitchn.com) Makes two 10” pizzas
To prepare the butternut squash, heat the oven to 450°F. Peel and dice the squash into small 1/2-inch cubes. Toss the cubes with a drizzle of olive oil and salt. Spread on a baking sheet in a single layer so the cubes aren’t too crowded (roast in two batches if necessary). Roast the cubes for 30 minutes, stirring halfway through, until soft. Set the cubes aside until needed. Dice the bacon. Warm a skillet over medium-high heat and fry the bacon until cooked through, but not totally crispy. It will cook a little more in the oven. Set aside to drain on a paper towel. Wash the kale. Spin it in a salad spinner or pat with a clean kitchen towel to get the kale as dry as you possibly can. Strip the leaves from the stems and tear into small 1/2-inch pieces. Toss the kale with a little olive oil just before assembling the pizza to toss with oil. Heat the oven to 500°F or as hot as it will go. To assemble and bake the pizzas, divide the dough into two halves and shape each into 10inch rounds. Working one round at a time, brush them with olive oil and sprinkle lightly with salt. Cover the dough with mozzarella and arrange 1/2 cup of the roasted squash and half the bacon across the dough. Scatter half of the kale over top. Transfer the pizza to the oven. Bake for 7-10 minutes, until the kale is crispy and the crust is dark golden. Let the pizzas cool slightly before slicing and serving.
butter
pizza
INGREDIENTS
1 small butternut squash, 1 1/2 - 2 pounds 4 strips thick-cut bacon 4 big leaves kale (roughly 1/4 bunch) 8 ounces mozzarella 1 pound pizza dough, storebought or homemade 1-2 tablespoons olive oil Salt 250mL pure maple syrup ¼ teaspoon vegetable oil (helps prevent syrup from boiling over)
Maple Butter I’m a huge maple syrup fan, so maple butter is a practical way of getting more maple syrup into my belly. It’s great on toast, pancakes, oatmeal, between two cookies, or even just by the spoonful. Stirring takes about half an hour so I’d recommend making it while watching TV, or having a friend to share the stirring duty. Combine the ingredients in a medium sauce pan and bring to a boil on medium-high heat. Continue to boil the syrup for 10 more minutes. Transfer the boiled syrup into a medium mixing bowl and place in freezer to chill until room temperature. With a spoon or a mixer, slowly stir the syrup until it becomes tan, opaque and creamy, totaling 20-30 minutes.
THEPROFILEONLINE.BLOGSPOT.COM
16