Sweet and Savory Glazed Baked Cauliflower

 Sweet and Savory Glazed Baked Cauliflower

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-40 minutes

Ingredients:

* For the Cauliflower:

* 1 large head of cauliflower, cut into florets

* 2 tablespoons olive oil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* For the Glaze:

* 1/4 cup maple syrup (or honey or agave)

* 2 tablespoons soy sauce (or tamari for gluten-free)

* 1 tablespoon sriracha (or hot sauce of your choice)

* 1 tablespoon rice vinegar

* 1 teaspoon sesame oil

* 1 clove garlic, minced

* 1/2 teaspoon ginger, grated or minced

* For Garnish:

* Fresh parsley, chopped

* Sesame seeds (optional)

* Lemon wedges

Instructions:

* Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

* Prepare the Cauliflower:

* Cut the cauliflower into medium-sized florets.

* In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Make sure they are evenly coated.

* Roast the Cauliflower: Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

* Prepare the Glaze: While the cauliflower is roasting, whisk together all the glaze ingredients in a small bowl: maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger.

* Toss with Glaze: Once the cauliflower is tender, remove it from the oven. Pour the glaze over the roasted cauliflower and toss until all the florets are evenly coated.

* Bake Again: Return the cauliflower to the oven and bake for another 5-10 minutes, or until the glaze is bubbly and slightly thickened. Watch closely to prevent burning.

* Garnish and Serve: Remove the baked cauliflower from the oven and transfer it to a serving dish. Garnish with chopped parsley and sesame seeds (if using). Serve immediately with lemon wedges on the side.

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Sherry Cocktail Recipes

 

Everything You Need to Know About Sherry Wine

• Julia Child Sherry Cocktail

• The Perfect Low-ABV Sherry Cocktail

• Up-to-Date Sherry Cocktail

• The Nice One Sherry Cocktail

• Bamboo

• The Gage Cobbler

• Sherry Cobbler

• Simple Syrup

These are the 2 cocktails we offered at Minnesuig Acres, 2025

• Up-to-Date Sherry Cocktail
  
  
• Julia Child Sherry Cocktail

Tuna Melt

 

https://www.delish.com/cooking/recipe-ideas/a26146096/tuna-melt-recipe/

Chicken Piccata Meatballs

 Chicken Piccata Meatballs this year? 👀 Tap the link in @allrecipes bio to get the full recipe or keep reading:

Ingredients:
2 shallots, finely minced
1/4 cup freshly grated Parmesan cheese
1/4 cup half and half
1 cup seasoned bread crumbs, divided
2 tablespoons finely minced parsley, divided
1 large egg
2 tablespoons capers, divided
1 pound ground chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
3 tablespoons olive oil, plus more as needed
1/4 cup white wine
1 1/4 cups chicken stock
1 1/2 tablespoons fresh lemon juice
3 tablespoons cold butter, cut into cubes

Directions
• Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Roughly chop 1 tablespoon capers and add to the bowl; add ground chicken. Season with salt, pepper, and garlic powder. Mix gently together until everything is well incorporated.
• Add remaining bread crumbs to a work surface or shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in bread crumbs to coat and to help shape the meatballs.
• Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.
• Add remaining shallot and capers to the skillet and cook stirring constantly, for 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, 6 to 7 minutes.
• Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well incorporated and slightly thickened. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately.

 Bread Dipping Oil

This is from Chef Stuart O'Keefe 

Bread Dipping oil Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup finely chopped black olives
• 2 cloves garlic, minced 
• 1 tablespoon Greek Seasoning - ChefStuart.com
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 2 tablespoons Grated Parmesan

Instructions:

On a plate, combine the olive oil, chopped olives, minced garlic, seasoning, red pepper flakes, and black pepper.

Add the balsamic vinegar, parmesan and mix everything well.

Let the mixture sit for at least 10-15 minutes to allow the flavors to meld together.

Serve with warm, crusty bread and enjoy!

Aperitif Ideas

The Art of the Aperitif

Lillet Rose ideas

Easy: Lillet Rose & Bubbles. I LIKE THIS ONE.

Why wouldn’t you pair grape-based Lillet Rose with Champagne? This cocktail takes two seconds and is guaranteed to impress at your next brunch or afternoon garden party.

Instructions: In a coupe, combine 1 1/2 ounces of Lillet Rose and 3 ounces of Champagne. Give a quick stir and garnish with a lemon peel, twisting over the surface of the glass to spray its citrus oils; then discard that peel and garnish with an orange half-moon.

7 Lillet Rose Cocktails

https://www.lillet.com/en-us/cocktails/lillet-rose-spritz/

Best Ever Pumpkin Roll Recipe

 Recipe via Marci Fritz

https://sweetpeaskitchen.com/best-ever-pumpkin-roll-recipe/?fbclid=IwY2xjawGyzC1leHRuA2FlbQIxMAABHSjPYEV0xeCzpRgzFCl6SX-mE_wxfUUGKgnbKN_fUVjC_rnq76gJaXe0sA_aem_WUhyoLHCLqykkzLYj_SYaQ