Blueberry Sweet Potato Cake with Honey Cinnamon Buttercream Frosting

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Honey Cinnamon Buttercream Frosting

3 sticks butter, unsalted, room temperature
1 t cinnamon
1/2 t salt
2 C confectioners sugar
1/4 C honey
1/2 C heavy cream

Whisk butter, cinnamon, salt until fluffy.
Add sugar and whisk slowly at first then on high.
Add honey until well combined then stream in cream.
Whisk on high until fluffy

Blueberry Sweet Potato Cake
 
350 F
9 inch round, sprayed with bakers joy
 
2 medium sweet potatoes
2 C all-purpose flour
1/2 C buckwheat flour
2 t baking soda
2 t baking powder
1/2 t salt
1 T cinnamon, ground
1 t ginger, ground
2 sticks butter, unsalted, room temp
2 C cane sugar
1 t vanilla
3 large eggs
1 C buttermilk
1 C blueberries, fresh

Cut sweet potatoes into rounds and steam until soft.
Run potatoes through a ricer and set aside to cool.
Combine flours, baking soda, baking powder, salt, cinnamon, ginger.
In a separate bowl using a paddle attachment cream the butter, sugar and vanilla.
Add the eggs, scraping between each addition.

Add 2 cups of sweet potato mash.

Alternating in thirds, incorporate the dried ingredients and the buttermilk.
Fold in the blueberries.
Pour into prepared cake pan and bake for 35 minutes or until a toothpick comes out clean.
Cool & frost with Honey Cinnamon Buttercream.

Bec’s Birthday Bird

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Sous vide Pheasant with Mushroom/Quince/Chestnut Puree

Ingredients:

1 Cup water
1/4 cup salt, kosher
2 pheasant breasts
2 oz pancetta
1 t thyme leaves
2 T duck fat
Mushroom/quince/chestnut sauce (see below)
Sweet Potato rounds with Asparagus(see below)
Delicata squash (see below)
Ravioli(spinach ricotta), precooked
Parsley, flat leaf

Bird Directions:

Dissolve salt in water then cool to room temperature.
Place pheasant in brine & refrigerate overnight.
Remove from brine & pat dry.
Sprinkle with thyme and add to vacuum bags.
Add pancetta and duck fat.
Sous vide at 62 C for 40 minutes.
Discard cooking liquid & pancetta.
Slice pheasant into strips.

Mushroom/quince/chestnut puree:

10 T butter, unsalted
4 shallots, medium, diced
1 quince, peeled, cored, diced
5oz shitake mushrooms, sliced
7 oz chestnuts, precooked
1/4 c cognac
1 t thyme, ground
black pepper, pinch
1 c heavy cream
salt

Heat butter in a large skillet and sauté shallots and quince until soft (4 min)
Add the mushrooms and sauté until almost dry.
Add chestnuts to heat through.
Add cognac and flame off.
Add thyme and pepper.
Add butter until melted.
Pour all into a blender and puree adding cream as necessary.
Continue adding cream until desired consistency reached. This should be thick.
Salt to taste.

Sweet Potato rounds with Asparagus:

12 asparagus spears, small
1 sweet potato, large
1 T butter
1 t lemon juice
salt

Cut sweet potato into 1/2 inch thick rounds and steam until easily pierced by a fork.
Steam asparagus until bright green & still crisp.
Melt butter and add lemon juice.
Cut a 1/2 inch hole in the center of 4 sweet potato rounds and set aside.
Cut the remaining sweet potato into 1/2 rounds.
Brush asparagus & sweet potato with butter/lemon mixture and salt lightly.

Delicata squash:

1 delicata squash, small
2 T butter
2 T honey

Cut squash in half lengthwise.
Scoop out seeds.
Place 1 T of butter and 1 T of honey in each half.
Bake at 350 F for 30 min.

To Plate:

On warmed plates, spoon 1/4 cup of Mushroom/quince/chestnut puree.
Top with ravioli & pheasant.
Place 3 asparagus spears in each of the 4 sweet potato sounds.
Add small sweet potato rounds and squash.
Garnish with parsley.

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