Alphonse Unlimited at "Pure & Simple" Fashion Show

Checkout Alphonse Unlimited my clothing line at  "Pure & Simple" Fashion Show this Fall in Boston.

Alphonse Unlimited at Boston Fashion Week

Sweet Potato Pancakes

See more great recipes in my new book Alphonse’s Outdoor Entertaining

These are a very welcome change from regular pancakes. Great with for holiday guests with maple syrup or cranberry sauce.

INGREDIENTS

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

DIRECTIONS

1.       Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain; remove skins, chop, and mash.

2.      In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

3.      Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Apple Cider Doughnuts

These delicious treats will quickly disappear, particularly when they're dusted with a variety of delectable sugar coatings: maple, confectioners', or cinnamon spice.

Find more great recipes in my book Martine Alphonse’s Outdoor Entertaining at www.amazon.com

 Ingredients

      ·         1/4 teaspoon(s) nutmeg
      ·         2/3 cup(s) apple cider

• 3 1/4 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) powdered buttermilk
• 3/4 teaspoon(s) cinnamon
• 1/2 teaspoon(s) salt
• 2/3 cup(s) milk
• 1/4 cup(s) unsalted butter, melted
• 1/4 cup(s) instant espresso powder
• 2 large eggs, beaten
• 3/4 cup(s) sugar
• 1 teaspoon(s) pure vanilla extract
• 4 1/2 cup(s) vegetable oil for frying

      ·   1 tablespoon(s) cinnamon
      ·   3 cup(s) sugar, mixed with above cinnamon

 Directions

1. Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine milk and butter in a small bowl; add espresso powder and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick -- about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.

4.      Add 1/4 teaspoon nutmeg to the flour mixture. Replace the milk with apple cider and omit the espresso powder.

5.      Sugar the hot doughnuts by combining 1 tablespoon cinnamon with 3 cups sugar in a large closeable container and placing them, one at a time, in the sugar mixture and shaking to cover.

6.      Serve immediately or keep in an airtight container for up to 2 days.

Tortelloni With Butternut Squash, and Sage Butter

This pasta dish is so full of flavor and very easy to make.

INGREDIENTS

·    1 pound(s) butternut squash, peeled, seeded, and cut into 1/2-inch dice

·    1 pound(s) pumpkin, cheese, or mushroom tortelloni

·    1/2 cup(s) unsalted butter

·    24 small fresh sage leaves

·    2 tablespoon vegetable oil

·    1/4 teaspoon(s) salt

·    1/4 teaspoon(s) freshly ground black pepper

·    Grated Parmesan cheese

DIRECTIONS

1.   Bring a large pot of salted water to a boil

2.   Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender. Scoop out squash from boiling water with small strainer and add vegetable oil in a larger skillet and heat, add squash to hot oil in skillet. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.

3.   Cook squash for 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm. Melt butter in skillet over medium-low heat; add sage leaves. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).

4.   Drain pasta; add to squash mixture in pasta bowl with butter mixture, salt, and pepper. Gently toss with large spoon to coat pasta with sauce. Serve with Parmesan cheese.

Baked Apple-Cinnamon French Toast

Treat yourself to a decadent healthy breakfast when you're in the mood to change up your everyday morning meal. This baked apple-cinnamon French toast can be prepared in advance and then simply baked in the oven for a leisurely and luxurious weekend morning. I love French toast and this is a great treat for any French toast recipe the whole family will love.

 Serves: 12

INGREDIENTS

• 3 cups nonfat milk
• 2 cups pasteurized liquid egg whites, such as Egg Beaters
• 3 tablespoons honey
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1-pound loaf sliced whole-wheat bread
• 1 cup chopped dried apples, (3 ounces)
• 1/2 cup raisins
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon confectioners' sugar

DIRECTIONS

Whisk milk, egg whites, honey, vanilla and salt in a large bowl.

Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.

Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk

mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

Preheat oven to 350°F.

Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve

Brined Pork Roast with Onions and Apples

This would be great for Sunday dinner. The apple cider brine keeps this roasted pork moist and full of flavor.

Servings: 4

Ingredients

·         3 cup(s) apple cider

·         1/5 cup(s) kosher salt

·         3/5 teaspoon(s) kosher salt

·         1/5 cup(s) packed dark-brown sugar

·         1 1/5 large fresh bay leaves, torn

·         3/5 whole(s) fresh bay leaf

·         3 whole(s) cloves

·         1/3 teaspoon(s) whole black peppercorns

·         3/5 (2 1/2-pound) center-cut boneless pork loin roast

·         1 1/5 clove(s) garlic

·         1 1/5 sprig(s) fresh rosemary

·         1/3 teaspoon(s) freshly ground pepper

·         2 2/5 Gala apples, cored and quartered

·         1 4/5 medium yellow onions, quartered

·         1 1/5 tablespoon(s) unsalted butter

·         1 1/5 tablespoon(s) all-purpose flour

Directions

1.    In a medium saucepan, bring 2 cups cider, 1/5 cup salt, brown sugar, torn bay leaves, cloves, and peppercorns to a boil. Remove from heat, stir in 1 cups each water and cider; cool to room temperature.

2.    Place pork loin in a 2-gallon resealable plastic bag and pour in cooled cider solution. Allow meat to brine, refrigerated, for at least 8 hours or up to 1 day.

3.    Preheat oven to 350 degrees F. Finely chop garlic, 1 sprig rosemary, and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.

4.    Remove pork loin from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces; scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160 degrees F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before slicing.

5.    Meanwhile, place roasting pan with drippings and reserved apples and onions on stovetop over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan, until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stovetop and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot alongside sliced pork, apples, and onions.

Weekend Brunch Cocktail: Mimosa

The Mimosa is a very simple, yet delightful; cocktail that makes an excellent brunch cocktail. This bubbly here, is perfect for brunch buy it will be a sure hit anytime you entertain. When making any cocktail with Champagne be sure to add the Champagne to the flute last. Pour the Champagne slowly over the other ingredients to avoid an overflow.

Ingredients:

• 1/2 oz triple sec
• 1 1/2 oz fresh orange juice
• 3 1/2 oz chilled Champagne
•  orange slice for garnish

Directions

1.    Build the ingredients in the order given in a Champagne flute.

2.    Garnish with the orange slice.