Recipe of the Week: Savory Sweet Potato & Goat Cheese Puffs

I have been an obsessive foodie for years, but the demands of balancing family duties with my life as an artist has significantly cut into the time I am able to spend on meals. (Isn't this something we all struggle with in some way or another at some point?) I've come to accept the fact that I'm lucky to have three square meals a day, nonetheless eat something that is both healthful and interesting, but I like a good challenge. This recipe is one of many I've come up with that applies the bygone days I've spent in gourmet cookbooks with the need to put something good together, quickly.

Savory Sweet Potato and Goat Cheese Puffs
(created by K. Sitko for brunch with the girls)

1 sheet frozen puff pastry
1/2 can sweet potato puree (This can be found in most grocery stores these days. If you can't find this, cut sweet potatoes into 1" cubes and steam for 40 - 45 minutes or roast in the oven at 400 degrees for 50 to 60 minutes, or until soft when squeezed - with an oven mit, of course.)
Dried, rubbed Sage to taste
Pepper, to taste
1/4 c crumbled goat cheese (the goat cheese really is what makes this treat, so don't be afraid to use more)
9 fresh sage leaves for garnish (optional)

1. Preheat oven and let puff pastry rest at room temperature according to instructions on the packaging (Mine read 375 degrees F and 10 minutes, for example) then cut into nine equal squares and place on parchment lined baking sheet. Set aside.

2. In small bowl, mix puree with sage and pepper and spoon dollups of the mixture into center of puff pastry squares. Cook according to instructions on pastry packaging, until pastry is golden brown. (Mine was 15 - 20.)

3. Let cool for 5 minutes before crumbling goat cheese evenly over each pastry. Serve warm or cool.

(* For variation, try butternut squash puree with rosemary, thyme and sage with ricotta cheese.)

Coffee with Friends

Nothing quite says coffee date with the girls quite like fresh biscotti. This Thursday, we required two pots to brew at once.

(By popular demand --- the recipe)

Cranberry Almond Biscotti

1 1/2 c slivered almonds (toasted, unsalted)
1 tsp baking powder
2 1/2 c all- purpose flour
1 1/4 c sugar
1/8 tsp salt
3 large eggs
2 egg yolks
1 tsp almond extract
1 c dried cranberries (Trader Joe's Orange Cranberries are divine)

1. Heat over to 350 degrees F. Combine baking powder, flour, sugar and salt in large bowl. In medium bowl mix eggs, yolks and almond extract. Add to dry ingredients; mix until sticky dough is formed. Stir in nuts and dried fruit.
2. Turn dough out onto well-floured board and knead slightly (adding flour if neccessary.) Shape into rectangular log, about an inch tall. Transfer to parchment covered baking sheet. Bake until golden brown, 25 - 35 minutes. Let cool about 10 mins. Reduce over to 275 degrees F.
3. Transfer log to cutting board and cut into 1/2" thick slices. Return pieces, cut side down, to baking sheet. Bake until lightly toasted, about 20 minutes. Flip onto other cut side and bake about 20 minutes, or until dry.