View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Maple Roasted Sweet Potatoes

Cook time: 1 hour 15 min

Ingredients:

• 2 ½ lbs sweet potatoes, peeled and cut into ½ to ¼ inch pieces
• ⅓ cup maple syrup
• 2 Tbsp melted butter
• 1 Tbsp lemon juice
• salt
• pepper

Instructions:

1. Preheat your oven to 400°. Spread your cut sweet potatoes on a parchment lined baking sheet.
2. In a small bowl, combine the maple syrup, lemon juice, butter, salt, and pepper. Drizzle the mixture over the potatoes, tossing to coat. 
3. Cover with foil and roast for 15 min. Remove the foil, toss the potatoes, then roast for another 45 min or until browning. Serve. 

Hashbrown Casserole

Cook time: 1 hour

Ingredients:

• 40 oz frozen hashbrowns, thawed
• ½ cup (1 stick) unsalted butter, melted
• 10 oz heavy cream
• 1.5 tsp chicken bouillon 
• 16 oz sour cream
• ½ cup green onion, thinly sliced
• 2 cups shredded cheese (we used cheddar and Parmesan)
• 1 tsp salt
• ½ tsp pepper

Instructions:

1. Preheat your oven to 375°. Mix all ingredients in a large bowl, then transfer the mixture to a lightly greased baking dish. Smooth the top, then bake for 35-40 min.
2. Next, broil until the top is golden, about 10 min. 
3. Serve topped with more green onion. 

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Honey Jalapeno Cornmeal Cake

Cook time: 1 hour 10 min

Ingredients:

• Pickled jalapeños
• ½ cup honey
• ½ cup olive oil
• ½ cup yellow cornmeal
• 1 cup buttermilk
• ½ cup sour cream
• 2 large eggs
• ¼ cup sugar
• 1 cup flour
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder

Instructions:

1. Heat the oven to 375°. Grease a square pan and line it with parchment paper. Arrange the sliced jalapeños on the bottom of the pan. Pour the honey over the top of the jalapeños.
2. In a large bowl, whisk oil, cornmeal, buttermilk, sour cream, eggs and sugar. Once smooth, mix in the flour, salt, baking soda, and baking powder.
3. Pour the mixture in the pan and bake for 25 to 30 minutes or until golden. Let cool, then flip onto a serving tray.

Salted Honey Parker House Rolls

Cook time: 2 hours 45 min

Ingredients:

For the Rolls:

• 1 Tbsp unsalted butter, (for the baking pan)
• 4 ½ cups all-purpose flour, (562 g)
• 2 envelopes Instant Yeast, (½ oz or 4 ½ tsp)
• 2 tsp kosher salt
• 1 ⅓ cup whole milk
• ¼ cup unsalted butter, melted
• 4 Tbsp honey
• 1 large egg
• 2 large egg yolks

For Egg Wash:

• 1 large egg, (beaten, for egg wash topping)

For Honey Butter:

• ¼ cup unsalted butter
• 2 Tbsp honey
• Flakey sea salt

Instructions:

To make the dough:

1. Butter a 9×13-inch baking pan or multiple pans if needed.
2. In a stand-up mixer with the hook attachment, combine flour, yeast, and salt.
3. Warm milk, butter, and honey on medium-low heat until butter is melted and lukewarm.
4. Pour the liquid mixture into the dry ingredients. In a separate bowl, beat egg and egg yolks, then add to the flour mixture. Knead for 5-7 minutes until smooth.
5. Transfer the dough to a medium oiled bowl. Cover and let rise for 30-40 minutes at room temperature or 12-24 hours in the fridge.

To assemble the rolls:

1. Divide the dough into 15 equal pieces weighing about 64g each.
2. Roll the dough into balls, ensuring a smooth top.
3. Place the rolls in the buttered pan and let rise for 1-1 ½ hours until doubled in size.
4. Preheat the oven to 350º. Brush the rolls with egg wash and bake for 20 minutes until golden brown.

To make the honey butter:

1. Melt butter in a saucepan and add honey. Mix until smooth.
2. Once the rolls are baked, brush the tops with the honey butter mixture and sprinkle with flakey sea salt.

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Cheesy Corn Pudding

Cook time: 1 hour

Ingredients:

• ½ cup (1 stick) unsalted butter, melted, plus more for baking dish
• 3 large eggs
• 15.25 oz can whole kernel corn, drained
• 6 oz cheddar, coarsely grated (about 1½ cups)
• ½ cup sour cream
• ½ cup heavy cream 
• 1 tsp salt
• ½ tsp freshly ground pepper
• ½  tsp chili powder
• 8.5 oz box cornbread or corn muffin mix (preferably Jiffy)
• 1 Tbsp chopped chives

Instructions:

1. Place a rack in middle of oven; preheat to 350°. 
2. Brush an 8×8″ glass or ceramic baking dish all over with butter. Whisk eggs, corn, cheddar, cream, sour cream, salt, pepper, chili powder and ½ cup butter in a medium bowl until combined.
3. Add cornbread mix and stir with a rubber spatula until no lumps or dry bits remain. Scrape batter into prepared baking dish and spread into an even layer.
4. Bake corn pudding until a tester inserted into the center comes out clean, 45-50 minutes. Let cool 5 minutes.
5. Serve topped with chives.

Honey Ginger Glazed Carrots

Cook time: 25 min

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 Ib. carrots, peeled, cut into 4×1 pieces
• ½ cup fresh orange juice
• ¼ cup honey
• 4 Tbsp unsalted butter
• 2 tsp finely grated peeled ginger
• 1½ tsp Diamond Crystal or 1 tsp kosher salt
• 1 Tbsp parsley leaves with tender stems
• Lemon wedges (for serving)

Instructions:

1. Heat oil in a medium skillet over medium-high. Add carrots and toss to coat, then add orange juice, honey, butter, ginger, salt and ½ cup water and bring to a boil. Cover pan and cook until liquid has thickened slightly, about 7 minutes.
2. Uncover pan, reduce heat to medium, and cook until glaze is reduced to almost ¼ cup, is darkened and sticking to sides and bottom of pan, and looks like it is breaking, about 3 minutes. Reduce heat to low, add 2 Tbsp water, and cook, stirring constantly, until emulsified, about 1 minute.
3. Transfer carrots to a platter and top with parsley. Serve with lemon wedges for squeezing over.

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Honey Glazed Brussels Sprouts

Cook time: 35 min

Ingredients:

• 1½ lb brussels sprouts, trimmed and halved
• ¼ cup extra-virgin olive oil
• ½ tsp kosher salt, plus more
• Freshly ground black pepper
• ¼ cup honey
• ⅓ cup sherry vinegar or red wine vinegar
• ¾ tsp crushed red pepper flakes (optional)
• 3 Tbsp unsalted butter
• 3 scallions, thinly sliced on a diagonal
• 1 tsp finely grated lemon zest

Instructions:

1. Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
2. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
3. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
4. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
5. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Sweet Potato Pie

Cook Time: 1 hour 40 minutes

Ingredients:

Pie Filling:

• 1 pastry for a single crust pie
• 2 lb sweet potatoes, about 5 medium
• 2 Tbsp unsalted butter softened
• 2 egg yolks
• 1 whole egg
• ⅓ cup granulated sugar 
• ¼ cup maple syrup 
• ½ tsp salt
• ¼ tsp allspice
• ¼ tsp ground nutmeg
• ½ tsp cinnamon
• 1 tsp vanilla 
• ½ cup buttermilk

Topping: 

• 3 tablespoons unsalted butter 
• 3 tablespoons packed light brown sugar 
• 3 tablespoons pure maple syrup 
• 1 ½ tablespoons milk ¾ cup chopped pecans

Instructions:

1. Prepare the pastry and line a 9-inch pie pan. Trim the dough and crimp the edges as desired. Place the pie shell in the refrigerator for 60 minutes. This will help control shrinkage during the blind bake.
2. Preheat oven to 425°F. Line the chilled pastry with two sheets of heavy-duty foil, then fill with 2 cups dried beans or pie weights. Bake for 20 minutes. Remove the foil, beans or weights and return the pastry to the oven. Bake until light golden brown, about 10 minutes longer. Remove from the oven and reduce the oven temperature to 350°F.

To make the pie filling:

1. Prick the sweet potatoes with a fork and place on a double layer of paper towels in the microwave. Cook at full power for 5 minutes then turn each potato over and cook another 5 minutes or until tender, but not mushy. Cool the potatoes for 10 minutes then cut each one in half crosswise. Scoop out the flesh with a spoon and transfer to a medium mixing bowl. Discard the skins. You should have 2 cups of flesh. Add 2 tablespoons butter and mash with a fork while the potatoes are still warm. A few small lumps of potato are fine.
2. In a medium mixing bowl whisk together the egg yolks, egg, sugar, maple syrup, salt, allspice, nutmeg, cinnamon vanilla and buttermilk. Add the egg mixture to the sweet potatoes and fold together gently with a rubber spatula until combined.
3. Place the pie crust on a foil lined baking sheet. Pour the sweet potato filling into the pie crust. Use little strips of foil to create a collar and shield the edges of the crust to prevent over-browning. Bake for 40 minutes.
4. After the pie is in the oven for 30 minutes, make the praline topping. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, maple syrup and milk. Cook, stirring constantly, until the mixture comes to a boil. With the pie still in the oven remove the foil from around the edge of the crust. Sprinkle the pecans over the partially baked pie then carefully pour the hot brown sugar mixture over the pecans. Bake for another 15 to 20 minutes or until the center of the pie appears set when shaken.
5. Cool on a wire rack for at least 1 hour. Cover and refrigerate until ready to serve. Pie keeps for up to 4 days.

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Acorn Squash Galette

Cook time: 1 hour

Ingredients:

• 1 pre-made pie crust
• 4 oz goat cheese
• ¼ cup pesto
• ½ sweet onion
• 1 acorn squash
• ¼ tsp cayenne
• ¼ tsp garlic powder
• ½ tsp thyme
• Salt
• Olive oil

Instructions:

1. Preheat your oven to 450º. Cut the acorn squash in half, scoop out the seeds, then cut into ¼ inch slices. Put the slices on a baking sheet, and drizzle with olive oil. Add a pinch of salt, then the cayenne, garlic powder, and thyme. Toss until the squash is coated, then put it in the oven for 25 minutes.
2. While the squash is baking, cut your onion into thin slices. Add olive oil to a pan over medium heat, then add your onions and saute until browned. 
3. In a small bowl, add your goat cheese and pesto. Mix until well combined. Roll your pie dough onto a baking sheet, then dollop and spread the goat cheese mixture in the middle, leaving a 2 inch border. Top with the onions, then layer the squash. Fold the edges of the pie dough over on top of the squash all the way around. 
4. Reduce the oven to 375º, then bake the galette for 25 minutes or until the crust is browned. Top with fresh basil to serve.

Fancy Green Bean Casserole

Cook Time: 1 hour 35 min

Ingredients:

• 2 lb green beans
• Kosher salt
• 2 Tbsp olive oil, divided
• 1 lb crimini mushrooms, sliced, divided
• 6 Tbsp unsalted butter, divided
• 4 large sprigs thyme
• 2 Tbsp all-purpose flour
• 1¼ cups whole milk
• 1 cup heavy cream
• 4 garlic cloves, finely grated
• ½ cup grated Parmesan
• Freshly ground black pepper
• ¾ cup French’s fried onions

Instructions:

1. Preheat oven to 375°. Working in batches, cook green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
2. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.
3. Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.
4. Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)

Pineapple Cheese Casserole

Ingredients:

• 2 (20-ounce) cans pineapple chunks, drained with 6 tbsp juice reserved
• 1 cup sugar
• 6 Tbsp flour
• 2 cups shredded sharp cheddar cheese
• 1 sleeve Ritz, crushed
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F. 
2. In a large bowl, mix the sugar, flour, and pineapple juice.  Then add the pineapple and stir until well combined. Pour the mixture into a baking dish, and sprinkle the cheese over the top. 
3. In a bowl, add the melted butter to the crushed cracker crumbs. Stir to coat them, then sprinkle them evenly over the cheese. 
4. Bake for 30 minutes, then let rest for about 10 minutes before serving. 

Rosemary and Grape Focaccia

Ingredients:

• Pre-made pizza dough
• Red grapes
• Fresh rosemary
• Olive oil

Instructions:

1. Preheat your oven to 375°.
2. Oil a quarter sheet pan, and stretch out your dough to cover the pan. Flip it as you stretch it out to make sure the dough gets oiled.
3. Press red grapes into the dough — make sure they’re pressed in well and not just sitting on top.
4. Pinch off the rosemary leaves, and press them into the dough. Sprinkle the dough with salt.
5. Bake for 25-30 minutes or until golden.

View this post on Instagram

A post shared by Table & Thyme | Caterer (@tableandthyme.co)