GOOD EATS
Top pancakes with marshmal-
low spread and drizzle chocolate
syrup, or top with syrup.

PARTY-PERFECT POTATOES
Almost every holiday meal calls
for side dishes to complement
the main course, and as one of
the most versatile base ingre-
dients available, potatoes often
provide home chefs with a mul-
titude of options.

Served mashed, fried, scal-
loped, sliced, diced, boiled,
roasted or just about any style
in-between, potatoes are ideal
for matching with the center-
piece of your family meal. These
Browned Butter Smashed Pota-
toes with Butternut Squash call
for Wisconsin yellow-flesh pota-
toes to achieve a dense, creamy
texture with their just-buttered
appearance. Find more dishes for your hol-
iday gatherings at eatwisconsin-
potatoes.com. 3 tablespoons butter,
divided 8-10 fresh (2-3-inch) sage
leaves, stacked and cut
into 1/4-inch strips
1/2 cup 1% milk
freshly ground black
pepper, to taste
In 3-quart saucepan, cover
potatoes and squash with water;
add 1 teaspoon salt.

Bring to boil over high heat;
reduce heat, cover and cook
until tender, 12-15 minutes.

In small saucepan over
medium heat, mix 2 tablespoons
butter and sage. Tilting pan and
watching closely, cook about 3
minutes, until butter foams and
begins to brown; keep warm.

Thoroughly drain potatoes
and squash, return to pan and
shake 1-2 minutes over low heat.

Using hand masher, roughly
mash to create chunky mixture.

Over low heat, gently mix in
remaining butter and milk.

Season with salt and pepper,
BROWNED BUTTER
to taste.

SMASHED POTATOES WITH
Spoon into serving bowl and
BUTTERNUT SQUASH
drizzle with brown butter and
Prep time: 25 minutes
sage. Cook time: 15 minutes
Serve Up a Savory Sweet
1 pound (3 medium)
Wisconsin yellow-flesh
potatoes, cut into
3/4-inch chunks
1 small butternut squash
(about 1 pound), peeled,
seeded and cut into
1-inch chunks
water 1 teaspoon salt, plus
additional, to taste,
divided Browned Butter
Smashed Potatoes
with Butternut
Squash No holiday gathering is com-
plete without dessert, and you
can take your sweets to the next
level with this rich, creamy Black
Forest Cake recipe.

Tart cherries and whipped
cream are combined with Dom-
ino Golden Sugar – a less pro-
cessed option which is made
from pure cane sugar and works
cup-for-cup just like white
sugar, but with a golden color
and distinct hint of molasses
flavor – for a contrasting pro-
file to put a spin on a seasonal
classic. Find more holiday dessert
ideas at dominosugar.com.

BLACK FOREST CAKE
Servings: 8
CHERRY FILLING:
1/2 cup Domino Golden
Sugar 22
Black Forest Cake
WashingtonFAMILY NOVEMBER 2019
1 tablespoon cornstarch
1/2 cup water or
unsweetened cherry
juice 2 cups fresh or frozen
pitted tart
(Montmorency) cherries
2 tablespoons cherry
brandy (optional)
CAKE: 1 2/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking
soda 1 teaspoon salt
1/2 cup butter, softened
1 1/2 cups Domino Golden
Sugar 2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
STABILIZED WHIPPED CREAM:
1 teaspoon unflavored
gelatin 2 tablespoons cold water
2 cups (1 pint) heavy
whipping cream
2 tablespoons Domino
Golden Sugar
chocolate curls or shavings,
for garnish (optional)
To make cherry filling: In
medium saucepot, whisk sugar
and cornstarch with water or
juice then bring to boil over
medium heat. Stir in cherries
and cherry brandy, if desired,
and boil 2-3 minutes, stirring,
until sauce is thick and translu-
cent. Drain cherries from sauce
and set both aside.

To make cake layers: Heat
oven to 350 F.

Line bottoms of three 8-inch
round cake pans with parchment
paper. Grease and flour bottoms
and sides.

In medium bowl, sift flour,
cocoa powder, baking soda and
salt. In mixing bowl, cream butter
and sugar 2 minutes on medium
speed. Add eggs and vanilla; beat
1 minute. Stir in flour mixture
and buttermilk.

Pour batter evenly among
cake pans and bake 20-22 min-
utes, or until toothpick inserted
in center comes out clean.

Cool and remove layers from
pans. To make stabilized whipped
cream: In small pan or micro-
waveable bowl, combine gelatin
and cold water; allow gelatin to
bloom. Heat until gelatin melts
and dissolves; set aside.

In chilled bowl, whip cream
with chilled beaters until soft
peaks form. Add sugar and gela-
tin; beat until stiff.

Prick tops of two bottom lay-
ers with fork and brush cherry
filling over layers. Sandwich
bottom layers with a 1/4-inch-
thick spread of stabilized
whipped cream. Sandwich sec-
ond and top layer with same
whipped cream. Spread remain-
ing whipped cream over top
layer and sides.

Garnish with shaved choco-
late, if desired, and decorate with
any remaining whipped cream.

Find more holiday recipe
inspiration at Culinary.net and
auntjemima.com. ■
— Family Features



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