kale and sausage bread pudding

kale and sausage bread pudding | A Brown Table

Visiting M's parent's on their little farm out in Virigina, is always a treat! It's quiet, the internet is slow so you're basically cut off from the world but in many ways it's a blessing. You get to disconnect from everything else that's going on and you're forced to relax. You get to appreciate everything you have in your life a little more and start to pay attention to things around you. In many ways it's the best gift we could give ourselves. A brief respite from our lives. 

For some reason, it was apparently colder in CA than it was here on the East Coast, this Christmas. It's been raining like crazy, the fields were soaked in water and there were many moments that I almost slipped and broke my behind in the muck when I went to visit the mules and animals on the farm. M's mom loves her animals and raises goats that she milks herself to make goat milk soap. A couple of years ago, she taught me how to milk a goat, it's an interesting experience! I don't even know how to describe it. They now have two donkeys and they protect the goats from coyotes! I had no idea donkeys could scare coyotes off. 

Christmas morning, I baked a batch of popovers from Bon Appetit Christmas issue and some cheddar biscuits with herbs. Basically, we've been eating constantly every day. There is no rest for the tummy when we go to visit family. I think it is the general theme of our family vacations for both of us as we don't visit that them often so our trip transforms into a daily request of all our favorite dishes that we've missed.  

On one morning, I baked a kale and sausage bread pudding with M's mom. So here she is cooking with me in the kitchen and we're cooking a savory bread pudding (in many ways this is also a casserole). 

I'm also giving away this gorgeous baking dish from Le Creuset! All you need to do is a leave a comment and tell me what you want to cook in it and I will pick a randomwinner! The contest is only open to legal US residents and ends on January 3rd 2016 at 12 pm. Have an amazing New Year friends!!!

Mouth of Wilson, Virginia | A Brown Table
Goats and Sheep, Mouth of Wilson, Virginia | A Brown Table
Mules at Mouth of Wilson, Virginia | A Brown Table
Mules at Mouth of Wilson, Virginia | A Brown Table
Mouth of Wilson, VA | A Brown Table
Mouth of Wilson, VA | A Brown Table
Christmas at the Farm Mouth of Wilson, VA | A Brown Table
Christmas Day Breakfast Scene | A Brown Table
Jersey Cows and a Donkey, Mouth of Wilson, VA | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding | A Brown Table
kale and sausage bread pudding| A Brown Table
DSC_4377 - Version 2.jpg

Here are some kitchen tips that you might find useful when preparing this dish;

  • I added less salt than I normally would since the sausage I used was heavily seasoned. Adjust your salt amounts if you know that how the sausage will taste. I prefer to stick to the lower amount because you can always sprinkle a little salt later over the pudding when serving.
  • Use whatever type of kale or bread you like. Mustard greens and chard leaves will also work well in this recipe. 
kale and sausage bread pudding | A Brown Table
Peacock in Virginia | A Brown Table

kale and sausage bread pudding

yields: 2 servings

ingredients

2 1/2 cups whole-wheat or rye bread country style, diced into 1" cubes

1/4 cup extra virgin olive oil

1/2 cup cooked Italian breakfast sausage (I used spicy pork)

2 cups whole milk

2 large eggs

1 teaspoon baking powder

1/4 teaspoon kosher sea salt

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper, freshly ground

1 cup packed kale leaves, torn (midrib discarded)

5 fresh sage leaves, julienned

1. Place a wire rack at midlevel in the oven and preheat to 375F. Take a baking sheet and line it with parchment paper. Mix the cubes pieces of bread along with the olive oil in a large mixing bowl. Spread this out on the lined baking sheet and bake in the preheated oven for 10 to 12 minutes until the bread is browned and crispy. Remove from oven and allow to cool on a wire rack. 

2. Take a medium-sized skillet and heat on medium-high heat. Crumble the sausage and cook until the sausage is completely cooked and lightly browned.  Drain the fat and keep the sausage aside. 

3. Lightly butter a 1 quart oval baking dish and keep aside. In a medium-sized mixing bowl, whisk the milk, eggs, baking powder, salt, cayenne pepper and black pepper. Fold in the kale, sage, and sausage. Carefully fold in the toasted croutons. Pour the mixture into the baking dish, lightly wrap with cling film and refrigerate for 45 minutes to 1 hour. 

4. Place a wire rack at midlevel in the oven and preheat to 400F. Remove the cling film and bake the pudding for 30 to 35 minutes until the center is firm to touch. A knife should come out clean from the center of the bread pudding. Remove from oven and allow to cool for 5 minutes on a wire rack. Serve warm. 

Disclaimer: Thank you to Le Creuset for sponsoring this giveaway. All opinions expressed are purely my own.

peppermint mocha bundt cake

peppermint mocha bundt cake (butter free) | A Brown Table

The week before Christmas and especially if you're traveling is kinda intense in every way. I wanted to get the bathroom remodeled before we left but that was too grand of an ambition. So it's going to be pushed to my list of things to focus on next year. Next week, I'll be visiting family and friends in Virginia, my MIL wants me to make her Sam's cake, I have to let our youngest nephew play in cake batter because he has a kid's chef set and likes to stir things (I'd be happy if he likes to wash dishes too), and one of my SIL's wants me to make her something I cooked for her a while back but to make it spicy, the problem is none of us can remember what it was. I'm really excited about visiting my in laws, sleeping in late and doing nothing at the farm. I'm looking forward to antique store shopping with my MIL (who encourages this much to M's vexation) and eating a lot of Southern food. Even though, I don't care for snow that much, I'm looking forward to the possibility of it snowing hard at the farm so we can go sledding down the hills. I'm excited to go back to Virginia after two years!

If you're looking for some wonderful baking ideas and treats, I have a biscotti a recipe in the holiday special issue of King Arthur flour's magazine Sift. And the magazine is a Christmas treat in itself for any baker!

Holiday baking | A Brown Table

I'm used to making most of my cakes with butter or nut oils or avocado but never coconut oil as the sole source of fat. The butter swap turned out to be trickier than expected and with coconut oil, I'm always a little concerned about the fragrance that it might impart to whatever dish I'm using it in. Thankfully with chocolate it's easy and in this peppermint mocha cake, it's practically undetectable!

Every Christmas I look forward to a few traditional things, some of them being eggnogg and peppermint because they taste delicious! Califia Farms makes some tasty versions of these drinks and for this holiday season, I've used their peppermint mocha drink to make a very chocolatey and "pepperminty" flavored bundt cake. Since, I'm not a huge fan of sugar frostings, I used a chocolate ganache type of frosting to decorate the cake and then studded the top with crushed candy canes. This might be the closest, I'm getting to making a very cutesy cake this year.

I've also realized as M has pointed out to me on multiple occasions, I keep referring to candy canes as peppermint sticks! I gotta stop making that mistake. 

peppermint mocha bundt cake (butter free) | A Brown Table
peppermint mocha bundt cake (butter free) | A Brown Table
peppermint mocha bundt cake (butter free) | A Brown Table
peppermint mocha bundt cake (butter free) | A Brown Table
peppermint mocha bundt cake (butter free) | A Brown Table
peppermint mocha bundt cake (butter free) | A Brown Table

Here are some of my kitchen tips when preparing this cake:

  • Do not over mix the flour in to the batter, the cake uses coconut oil and if you mix it too much, the final texture can be dry. I noticed that in the second iteration of this recipe.
  • You can use cake flour in this recipe, just keep the weight the same as it is for the whole wheat pastry flour.
  • I used regular cocoa powder over dark because that gets very intense in this combination. 
  • Store the cake at room temperature in an airtight container, avoid refrigerating it as coconut oil will harden making the texture of the cake a bit hard.
peppermint mocha bundt cake (butter free) | A Brown Table

peppermint mocha bundt cake

yields: 12 servings (one 2 quart bundt cake mold is what I used)

ingredients

226gm coconut oil, melted but cooled + 2 tablespoons to grease the mold

3 cups (726gm) whole-wheat pastry flour

1/4 cup (30gm) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine grain salt

1 cup Califia peppermint mocha milk

3 large eggs + 1 large egg yolk, cold

1 1/2 cups (340gm) finegrain/baking sugar

1. Grease the bundt cake pan with the two tablespoons of melted coconut oil. Then Take 1 tablespoon of the flour and dust the pan with the flour evenly. 

2. In a large mixing bowl, dry whisk the remaining flour and all the dry ingredients up to the salt. Keep aside until ready to use.

3. In the bowl of a stand mixer, add the eggs, sugar and remaining coconut oil. Whisk on medium-high speed until pale yellow, this should take about 4 minutes. Replace the whisk with the paddle attachment, then add half of the whisked dry ingredients and half of the peppermint mocha milk into the batter. Whisk on low-speed until just combined, then add the remaining flour mix and peppermint mocha milk to the cake batter. Pour this batter into the prepared bundt pan and bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through the baking process. The cake will rise and should be firm to touch when done. A skewer when inserted should come out clean through the center. 

5 . Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a plate lined with parchment paper and let it sit in the mold for 5 minutes. The cake should release easily, transfer the cake to a wire rack and allow cool completely to room temperature before glazing it.

chocolate ganache and peppermint glaze

yields: about  1 1/2 cups

ingredients

1 1/2 cups semisweet dark chocolate chips

1 tablespoon coconut oil

1/4 cup crushed candy canes, coarse

1. Melt the chocolate and the coconut oil in a thick bottomed saucepan placed over a bowl of simmering water. Stir until the chocolate is smooth and has a shiny sheen. Pour the hot melted chocolate glaze over the top of the cake while it is sitting on a wire rack. You can use a parchment paper to collect the extra chocolate that drips to the bottom. 

2. Sprinkle the crushed candy canes over the top of the cake and allow the chocolate to set before cutting. 

 

Disclaimer: A big thank you to Califia Farms for sponsoring this post. All opinions expressed are solely mine.

masala chai gingersnaps

masala chai gingersnaps | A Brown Table

I know cakes generally get a lot more attention than cookies year round but come holiday season, cookies take over the show! In many ways, I feel that they take on their own little personalities, some acquire shapes and sizes, special flavors, and some will bring back fond memories. I used to do a better job of baking a lot of different cookies for Christmas gifts and I've slacked quite a bit this year. So bad that I'm only making gingersnaps, my holiday staple.

Like I said earlier, I don't make cutout cookies every Christmas holiday or nankhatais but I will bake gingersnaps every single year! It's because ginger is by far my favorite spice/ingredient to bake with. I've been known to nibble on spicy little bits of crystallized ginger which is probably too gross of a habit to share publicly but that the sweet zing that comes in every bite is so good!

For this version of gingersnaps cookies, I've used a recipe from my favorite peeps, America's Test Kitchen and made a few changes: I've added some whole wheat flour, flavored it with ground black tea leaves and folded in my masala chai mix. This is one flavorful gingersnap cookie that goes well with a cup of hot tea or coffee and even cocoa. Instead of preparing a tea infusion, I used the tea leaves directly in the form a powder in the cookies to give a more robust flavor.

This year for the holidays, I've partnered with the folks at   America's Test Kitchen to giveaway three of my favorite cookbooks from their store: The Cook's Illustrated Baking BookThe Science of Good Cooking and their latest book, 100 Recipes. These books contain a lot of valuable information and will teach you how to master the basic techniques of cooking and baking at home.All you need to do to win your copy of the books is to leave a comment below and tell me about your favorite holiday baking memory and follow America's Test Kitchen and me on Instagram. The contest will end on December 21st at 12pm and is open to legal residents of the US only. I will randomly pick a winner and announce him/her in a separate post next week. Good luck and happy cooking, folks!

masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table
masala chai gingersnaps | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing these cookies;

  • Freshly ground spices taste best in this recipe, so try to use a freshly made mix of gingersnap cookies.
  • I used a dark Darjeeling tea (orange pekoe leaves). Make sure the powder is super fine, sift it through a strainer if possible.
  • I like sparkling sugar over granulated sugar because it gives a delicious crunchy texture to the cookie. 
masala chai gingersnaps | A Brown Table

masala chai gingersnaps (adapted from Cook's Illustrated: The Baking Book)

yields: 80 cookies

ingredients

1 1/2 cups (180gm) all-purpose flour

1 cup (113gm) whole wheat flour

2 teaspoons baking soda

1/2 teaspoon fine grain salt

2 teaspoons chai masala mix (see recipe below)

1 1/2 tablespoons darjeeling tea leaves, ground to a fine powder

12 tablespoons unsalted butter

1 1/4 cups packed dark brown sugar

1/4 cup dark molasses

1 large egg + 1 large egg yolk

1/4 cup packed crystallized ginger, finely diced

1/2 cup granulated sugar or sparkling sugar

1. Whisk the flours, baking soda, salt, chai masala, and ground tea together in a bowl. Heat the butter in a 10-inch skillet over medium heat until melted. Lower heat to medium low and continue to cook, swirling pan frequently, until foaming subsides and the butter starts to brown, 2 to 4 minutes. Transfer butter to the bowl of a standmixer, allow to cool for 2 minutes then and add brown sugar, molasses and whisk using the whisk attachment. Add the egg and yolk and whisk until combined on medium-high speed. Now using the paddle attachment, combine the flour mixture and mix until just combined and there are no visible flecks of flour. Fold the crystallized ginger into the cookie dough mixture. Cover the dough tightly with plastic wrap and refrigerate until firm, about 1 hour.

2. Place oven racks at upper-middle and lower-middle positions and heat to 300F. Line 2 baking sheets with parchment paper. Place granulated/sparkling sugar in a shallow dish or small bowl. Divide the dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls on prepared sheets, 20 dough balls per sheet.

3. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes , transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken on the edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies on parchment paper, to wire rack to cool completely before serving. Let baking sheets cool and repeat step 2 with remaining dough balls. 

 

masala (spice mix) chai mix blend

yields: about 1/4 cup or less

ingredients

6 whole green cardamom pods, crushed

2 black cardamom poda, crushed (optional)

1 inch piece cinnamon stick (optional)

10 black peppercorns, crushed (optional)

6 whole cloves, crushed (optional)

2 tablespoons ginger powder

1. Discard the cardamom pods and place the seeds along with the rest of the ingredients in a small spice grinder or coffee mill. Pulse until you get a fine powder. Store the powder in an airtight container for up to 4 months.

peppermint white chocolate ice cream and gingersnap cookie crust pie

peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

One of my favorite parts about working in the city is working close to the Williams-Sonoma store by Union Square and during the holidays, it's a fun time because the store overlooks the tall Christmas tree in the square that's lit from top to bottom. Sadly, the founder Chuck Williams who recently celebrated his 100th birthday, passed away over the weekend. He was one of the early pioneers in the food industry, who traveled around the globe to find quality kitchen tools that we are now accustomed to and love. He helped make our cooking experiences richer and even more exciting by researching and introducing new kitchen tools and appliances, he will be missed!

Two layers, one dark and one white and embedded in it, a layer of red and white stripes. Peppermint bark, you're the best! Though, I have many holiday desserts that are favorites, peppermint is on my list and this one from Williams-Sonoma is probably one of the best I've tasted in a while. The chocolates (white and dark) are both smooth, the peppermint is cool and doesn't get sticky by absorbing moisture from air. Consequently, it's quickly become a part of my arsenal when it comes to pimping up my holiday desserts. This time, when I decided to make a holiday dessert with the peppermint bark, I knew it should involve pie and ice cream because holiday ice creams are a special category in themselves. But an ice cream pie is well, pie made better especially if it's all that ice cream is loaded up in a gingersnap crust!

I keep a small pot of peppermint growing and even though I've had it for over a year, I have to say, I'm almost a little ashamed that I've done absolutely nothing with it until now. Fresh peppermint makes amazing ice cream, it's one of the strongest infusions that's sweet but not harsh. So always try to keep some growing if you can!

I've adapted the basic ice cream recipe from Jeni's Splendid Ice Creams while the cookie pie crust recipe is one that I adapted from King Arthur.

peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this ice cream pie,

  • Waterproofing the pie crust by brushing with about 2 to 3 tablespoons of melted white chocolate can help to protect the crust from getting too soggy (I didn't do it this time).
  • The ice cream should be soft and pliable to work with.
  • Use your favorite gingersnaps, however, I will recommend skipping those that contain chunks of ginger as it might be overwhelming when it comes to balancing the flavors of the dessert.
  • I use fresh peppermint leaves but you can also use add 1/4 teaspoon peppermint extract (edible grade) to the ice cream base once it is chilled.
peppermint white chocolate ice cream and gingersnap crust pie | A Brown Table

peppermint white chocolate ice cream and gingersnap crust pie

peppermint white chocolate ice cream

yields: 1 quart

ingredients

2 cups whole milk

1 cup heavy cream

1/2 cup sugar

2 to 3 tablespoons fresh peppermint leaves, chopped

1/4 cup white chocolate chips

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons plain full-fat cream cheese, at room temperature

1/4 cup peppermint bark, chopped1. Place all the ingredients from the milk to the white chocolate in a medium-sized thick bottomed saucepan and heat on medium-high heat. Bring the contents to a rolling boil and cook for 3 minutes with constant stirring, then reduce the heat to a gentle simmer.

2. While the contents of the saucepan are simmering, quickly whisk the cornstarch and water in a small mixing bowl. Increase the heat to medium-high and quickly whisk in the cornstarch slurry, allow the mixture to boil for about 2 minutes with constant stirring until it thickens and acquires a thick custard like consistency. Remove from stove and pass the liquid through a strainer to remove any peppermint leaves and clumps.

3. Whisk the hot ice cream base slowly into a large bowl containing the cream cheese and whisk until smooth and completely combined.  Transfer the ice cream base to a gallon ziploc bag and keep it in an ice cold water bath. Prepare the ice cream using the chilled ice cream base by following your ice cream maker's manufacturer's instructions. Fold the chopped peppermint bark in to the prepared ice cream. Transfer the ice cream to a freezer proof airtight container and freeze until ready to use. 

gingersnap cookie crust pie

ingredients

yields: one 9" crust

260gm gingersnap cookies

5 tablespoons unsalted butter, melted + a little extra to grease the pie pan

2 tablespoons fine-grain sugar

1/2 cup peppermint bark, finely chopped

1. Place a wire rack at mid-level in the oven and preheat to 350F. 

2. Place the cookies in a food processor and pulse for about 20 seconds, four times until you get a fine powder. Transfer the powder to medium size mixing bowl.

3. Using a silicone spatula mix in the melted butter and sugar to form a "dough".

4. Lightly grease a 9" oven and freezer safe baking pan with the extra butter. Line the base of the pan with a circle of parchment paper cut to size. Transfer the cookie "dough" to the pan and press it gently with your fingers pushing it gently to coat and cover the pan. Level the edges of the crust with a small offset spatula. 

5. Bake the pie crust in a preheated oven for 8 to 10 minutes or until you can just smell the gingersnap cookies. Remove the baked pie crust from the oven and allow to cool on a wire rack for 1 hour. Wrap the crust in the pie pan carefully and freeze for at least 2 hours before using. 

6. When ready to assemble, soften the peppermint white chocolate ice cream in the refrigerator for about 30minutes. Unwrap the pie and transfer the ice cream, flatten it out using an offset-spatula. Freeze the pie for one hour. Decorate the outer edge of the pie with the chopped peppermint bark by sprinkling it to form a circular border that's around 1 inch in width. Wrap the pie and freeze for at least 2 hours until firm. Cut the pie using a warm and sharp serrated knife.

Note: A huge thank you to Williams-Sonoma for sponsoring this post as part of their #BarkYeah campaign. All opinions expressed are purely my own. 

You can find most of the products I used in this post at Williams-Sonoma: Cuisinart Ice Cream maker , Offset Spatualas, Christmas Dessert plates ,and All Clad Saucepans

sweet potato crostinis

sweet potato crostinis | A Brown Table

I never appreciated the rain when we lived on the East coast but now when it rains here in California, I get excited and I'm game to walk the dog when it's wet. Snoopy doesn't share my enthusiasm. Wet rainy weekends are the best and this past weekend, I took some time to get things a little more organized in our home and to get the ornaments out of the boxes. We hung our stockings and pulled out the lights to decorate with. 

Holiday parties and events started a little earlier than usual this year or so it seems. I attended two before Halloween, then two more just before Thanksgiving. I think I even saw a Bûche de Noël at one of these events. A bit too soon if you ask me and this is coming from someone that would love to celebrate Christmas year round. But it's finally time (at least for me) to start talking about what to cook for holiday parties (and what to eat).

Crostinis make the best appetizers because they're flexible little boats to carry whatever tasty thing you can come up with. These sweet potato crostinis are easy to make and I've included two of my favorite ones, a fresh mozarella and thyme topping and a date wrapped in proscuitto that's topped off with salt flakes. Pair this off with the delicious Pinot Noir from Dark Horse Wine and you will have a tasty appetizer that's a fun take on the usual crostini.

sweet potato crostinis | A Brown Table
sweet potato crostinis | A Brown Table
sweet potato crostinis | A Brown Table
sweet potato crostinis | A Brown Table

Here are some of my kitchen tips when preparing these crostinis,

  • You can bake the sweet potato slices a little longer to make them crispier on the edges.
  • I sometimes like to add a little marinara sauce under the mozarella cheese and even play around with the herbs I use. Oregano and rosemary are two of my favorites that I also add to the cheese topping.
  • Maldon salt flakes - use the smoky variety for an added flair but the regular kind works great too!
sweet potato crostinis | A Brown Table

sweet potato crostinis

servings: 4

ingredients

2 large sweet potatoes (any color is fine but preferably pick ones that are long)

1/4 cup olive oil

1/2 teaspoon fine grain sea salt

1/2 teaspoon white pepper, freshly ground

1. Place a wire rack at midlevel in the oven and preheat to 350F. Wash the sweet potatoes under running cold tap water and scrub any soil off. Pat dry with a clean paper towel.

2. Using a sharp knife slice the sweet potatoes across their length into 0.5cm thick slices (you should get at least 6 slices depending on the width of your sweet potato). 

3. Brush each slice with a little olive oil on both sides and place them on a wire rack. Season each slice with a little salt and pepper. Place the slices on a baking sheet lined with parchment paper. Proceed to the toppings and choose which ever one you want to.

toppings

a. Mozarella and Thyme (for 12 slices)

12 fresh mozarella Ciliegine

12 sprigs of fresh thyme

1. Place a piece of mozarella over a prepared slice of sweet potato. Add the sprig of thyme over the cheese and gently press it down. Prepare the rest of the slices similarly. Bake in the preheated oven for at least 15-20 minutes or until the sweet potato is tender. Serve warm.

b. Salted Date and Proscuitto

12 medjool dates, pitted

12 slices of proscuitto

1/2 teaspoon Maldon sea salt flakes (smoked or regular) (you might need a little more or less)

1. Wrap each date with a slice of proscuitto and place it over the prepared slice of sweet potato. Sprinkle a little maldon sea salt flakes over the proscuitto wrapped date. Prepare the rest of the slices similarly. Bake in the preheated oven for at least 15-20 minutes or until the sweet potato is tender. Serve warm.

Note: This post was sponsored by Dark Horse Wine. All opinions stated here are purely my own.