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Apple Recipes



Wash apples well, core and slice.
Use at least two or three different varieties - such as macs, cortlands and empire. Add a few golden delicious for flavor
Put apples in a large pot and add water. Use ½ the volume ofapples.
Bring to a boil, lower heat, and simmer until apples are soft.
Using a Foley food mill, strain, using softened apples and juice, discarding the skins.
Add sugar and red cinnamon (red hot cake decorations) or cinnamon to taste. 
If you don't have a strainer, peel and core apples, and follow above directions, and use a potato masher.
NOTE: Apple sauce may be frozen.]
Place in jars, 1 ½ to 2 inches from top. Place cap on top and freeze.



  • 16 medium to large apples     (mix of Macintosh, Cortland & Golden Delicious)

  • 1 cup sugar

  • 1T cinnamon

  • Dr. Davies Apple Cider


  1. Peel and core apples and slice thicker than pie slices

  2. Mix sugar and cinnamon and add enough apple cider to make a loose syrup

  3. Put sliced apples into large shallow baking dish.

  4. Pour syrup over apples.

  5. Bake at 350* for 45 minutes to 1 hour, stirring occasionally until apples are soft

Jan Davies' Apple Slices

Servings: 8

Prep Time: 5 min

Total Time: 25 min




Recipe Coming Soon!

Servings: 8

Prep Time: 5 min

Total Time: 25 min

apple pie


  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 6 to 7 cups thinly sliced peeled tart apples

  • 1 tablespoon lemon juice

  • Pastry for double-crust pie (9 inches)

  • 1 tablespoon butter

  • 1 large egg white

  • Additional sugar

  • Steps 

  • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. 

  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.

  • Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. 

  • Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

  • Apple Pie !

    apple cake

    Honey Glaze:
    1 cup confectioners' sugar
    2 tablespoons honey
    2 tablespoons milk
    Apple Cake:
    3 cups diced Granny Smith apples, about 2 apples
    1 cup lightly toasted chopped walnuts
    2 teaspoons vanilla extract
    2 teaspoons ground cinnamon
    3 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups sugar
    1 1/4 cups vegetable oil
    3 eggs


    Apple Cake 

    Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
    Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
    In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
    Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
    Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
    Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
    Drizzle the apple cake with some of the honey glaze, serve and enjoy!

    cranberry mulled cider


    • 1 gallon Dr. Davies apple cider

    • 2 cinnamon sticks

    • 1 inch fresh ginger peeled and thinly sliced

    • 3 whole allspice berries

    • 4 whole cloves

    • ½ teaspoon fresh nutmeg grated

    • 2 cups pineapple juice (optional)

    • 1 cup fresh cranberries

    • 1 orange thinly sliced

    Cranberry Mulled Dr. Davies Apple Cider

    Servings: 16

    Prep Time: 5 min

    Total Time: 2 hours


    Prepare Mulling Spices

    Using an unfiltered coffee filter or piece of cheesecloth, place cinnamon sticks, allspice, cloves, and ginger. Tie off with butcher twine.

    Slow Cooker Mulled Apple Cider

    Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the slow cooker.

    Cook on low for 4-6 hours or on high for 2-3 hours. Remove the bundle of spices and serve. 

    Stove-Top Mulled Apple Cider

    Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in heavy-bottomed stock pan.

    Bring to a boil then reduce heat to low. Simmer for 1-2 hours, watching closely. Remove spices and serve.

    banana bread


    • 2 cups all-purpose flour

    • 1 teaspoon baking soda

    • ¼ teaspoon salt

    • ½ cup butter

    • ¾ cup brown sugar

    • 2 eggs, beaten

    • 2 ⅓ cups mashed overripe bananas


    1T lemon zest

    1/2 cup crushed walnuts

    Banana Bread

    Servings: 12

    Prep Time: 15 min

    Total Time: 1 hour 5 min


    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

    2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

    3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

    Soups and Starters

    Cauliflower soup

    Cauliflower Cheddar Soup Recipe

    Servings: 6

    Prep Time:15 min

    Total Time: 1 hour


    • 2 Tbsp butter

    • 2 cups sliced onion

    • 1 1/2 cups sliced celery (about 2 to 3 ribs)

    • 1/2 cup sliced carrot (1 small carrot)

    • 1 1/2 Tbsp minced garlic

    • 2 Yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups

    • 6 cups chicken stock

    • 6 cups roughly chopped cauliflower 

    • 2 bay leaves

    • 1 1/2 t fresh thyme leaves, or 1 t dried thyme

    • 1 t kosher salt

    • 1/8 t freshly ground black pepper

    • 1 ½ - 2 cups grated sharp cheddar cheese (about 6 ounces)

    • 1 t Worcestershire sauce


    1. Sauté the onions, celery, carrots, garlic: Heat butter in a large 5- to 6- quart Dutch oven on medium high heat. Add the onions, celery, and carrots.

    2. Cook for 5 - 8 min until the onions are softened. Add the minced garlic and cook 1 min.

    3. Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring to a simmer. Lower heat, simmer, partially cover and cook for 12 - 15 min, or until the vegetables are completely tender.

    4. Purée until smooth: Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.

    5. Add the cheddar cheese and Worcestershire: Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

    6. Add salt and pepper to taste, if needed.

    purple cauliflower soup


    • 1 large head purple cauliflower (about 2 pounds), cut into bite-size florets

    • 3 T extra-virgin olive oil, divided

    • Fine sea salt

    • 1 medium red onion, chopped

    • 2 cloves garlic, pressed or minced

    • 4 cups (32 ounces) vegetable broth

    • 2 T unsalted butter

    • 1 tablespoon fresh lemon juice, or more if needed

    • Scant ¼ t ground nutmeg

    • For garnish: 2 T finely chopped fresh flat-leaf parsley, chives and/or green onions

    Purple Creamy Roasted Cauliflower Soup

    Servings: 4 bowls

    Prep Time: 15 min

    Total Time: 1 hr 10 min

    Calories: 230



    Make ahead and freeze for a quick warm up any time!


    1. Preheat the oven to 425℉. Line a lg baking sheet with parchment paper.

    2. On baking sheet, toss the cauliflower with 2 T olive oil until lightly and evenly coated in oil. Arrange in single layer and sprinkle lightly with salt. 

    3. Bake until tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

    4. Once almost ready, In a Dutch oven or soup pot, warm 1 T olive oil over medium heat until shimmering. Add the onion and ¼ t salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5-7 min.

    5. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

    6. Reserve 4 of the prettiest roasted cauliflower florets for garnish.

    7. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, reduce heat to gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

    8. Remove from heat and cool 5 minutes. Transfer the hot soup to a blender, working in batches if necessary. 

    9. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt and lemon, to taste. (Use purple cauliflower and see the awesome colors when you add lemon!)

    10. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. 

    butternut soup


    • 2 T butter

    • 1 small onion, chopped

    • 1 stalk celery, chopped

    • 1 medium carrot, chopped

    • 2 medium potatoes, cubed

    • 1 medium butternut squash - peeled, seeded, and cubed

    • 1 (32 fluid ounce) container chicken stock

    • salt and freshly ground black pepper to taste


    1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

    2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

    Butternut Squash Soup

    Servings: 4

    Prep Time: 25 min

    Total Time: 1 hr 10 min

    Calories: 305

    butternut soup 2


    • 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered

    • Unsalted butter, melted, for brushing

    • 1 tablespoon kosher salt, plus 1 t

    • 1 t freshly ground white pepper, plus 1/2 t

    • 3 cups chicken or vegetable broth

    • 1/4 cup honey

    • 1 t minced fresh ginger

    • 1/2 cup heavy cream

    • 1/4 t freshly grated nutmeg

    Butternut Squash Soup 2

    Servings: 6-8

    Prep Time: 10 min

    Total Time:50 min


    1. Heat the oven to 400 degrees F.

    2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 t of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. 

    3. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

    Side Dishes

    honey rainbow carrots


    • 2 pounds (1 kg) rainbow carrots washed and peeled (or unpeeled)

    • 1/3 cup butter

    • 3 T Dr. Davies honey

    • 4 garlic cloves minced

    • 1/4-1/2 t salt plus more for seasoning

    • Cracked black pepper

    • 2 T fresh chopped parsley

    Honey Garlic Butter Roasted Rainbow Carrots

    Servings: 8

    Prep Time: 5 min

    Total Time: 25 min


    1. Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.

    2. Trim ends of carrots and cut into thirds.

    3. Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

    4. Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. 

    5. Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

    6. Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

    7. OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze.Season with a little extra salt and pepper if desired. Garnish with parsley.

    brussels bacon


    • 1 stalk Brussels sprouts

    • 2 T olive oil

    • kosher salt

    • black pepper

    • 10 cloves garlic

    • 1 lemon

    • 6 strips Amish bacon

    Grilled Brussels Sprouts Bacon Weave

    Servings: 6

    Prep Time: 15 min

    Total Time: 1 hour

    Calories: 104


    1. Heat the smoker or grill to 375F degrees with indirect heat.

    2. Drizzle the olive oil, salt and pepper over the entire stalk of sprouts.

    3. Peel the garlic and slice each clove. Tuck the cloves into the sprouts.

    4. Cut lemon in half. Save one half for later. Slice the other half into small slices and tuck into the sprouts.

    5. Slice the bacon in half vertically. Weave the strips of bacon around the cloves throughout the stalk.

    6. Place stalk on the grill and cook for 45 min to an hour, until the sprouts are soft.

    7. Squeeze the remaining lemon over the entire stalk.

    cauliflower 4 ways


    • Basic roasted cauliflower

    • 1 large head of cauliflower

    • 2 to 3 T extra-virgin olive oil, as needed

    • ¼ t fine sea salt

    • Freshly ground black pepper, to taste

    • For the Italian version, you’ll also need:

    • ¾ cup (about 1 ½ ounces) finely grated Parmesan

    • 1 t finely chopped fresh Italian parsley, for garnish

    • Finely grated lemon zest, for garnish

    • Red pepper flakes (omit if sensitive to spice), for garnish

    • For the Mexican version, you’ll also need:

    • ½ t ground cumin

    • ¼ t chili powder

    • ¼ cup raw pepitas (hulled pumpkin seeds)

    • 1 t finely chopped fresh cilantro, for garnish

    • Finely grated lime zest, for garnish

    • For the Indian version, you’ll also need:

    • ½ t curry powder

    • 1 t finely chopped fresh cilantro, for garnish

    • Red pepper flakes (omit if sensitive to spice), for garnish

    Roasted Cauliflower
    (Four Ways!)


    1. Preheat the oven to 425℉. Line a lg baking sheet with parchment paper.

    2. Cut cauliflower into florets, ½″ wide slices.

    3. Place the cauliflower on the prepared baking sheet, drizzle with 2 T olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil.

    4. Basic roasted cauliflower, arrange in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 - 35 min.

    5. Italian version:, arrange in even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle Parmesan over the cauliflower. Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 - 20 min. Sprinkle with parsley, lemon zest, and red pepper flakes.

    6. Mexican version, sprinkle cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 min. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan. Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 min. Sprinkle the cauliflower with cilantro and lemon zest.

    7. Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

    mashed potatoes


    • 3 lb. potatoes (about 4 large, combo of russets and Yukon Golds)

    • Kosher salt

    • 1 stick butter, plus 2 T for garnish

    • 1/2 c. milk

    • 1/2 c. sour cream

    • Freshly ground black pepper

    Best Mashed Potatoes

    Servings: 6-8

    Prep Time: 25 min

    Total Time: 30 min


    1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.

    2. Use a potato masher to mash potatoes until smooth.

    3. Meanwhile, in a small saucepan, melt butter and milk until warm.

    4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.

    5. Season mashed potatoes generously with salt and pepper.

    6. Transfer potatoes to a serving bowl and top with remaining two T butter. Season with more pepper before serving.



    • 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)

    • tablespoon olive oil

    • Kosher salt, freshly ground pepper

    • 1 Fresno chile, thinly sliced

    • ¼ cup Hill Top Farm pure maple syrup

    • T unsalted butter

    • T apple cider vinegar

    • 6–8 dried bay leaves

    Hasselback Butternut or Honeynut Squash with Bay Leaves

    Servings: 8

    Prep Time: 10 min

    Total Time: 1 hour 25 min


    1. Place a rack in upper third of oven; preheat to 425°. Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (you should reach the deep orange flesh). Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–18 minutes.

    2. Meanwhile, bring chile, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high, stirring occasionally and removing chile as soon as desired heat level is reached (set aside for serving), until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.

    3. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through. Return squash to baking dish, scored sides up, and tuck bay leaves between a few of the slices; season with salt and pepper.

    4. Roast squash, basting with glaze every 10 minutes or so and using pastry brush to lift off any glaze in dish that is browning too much, until tender and glaze forms a rich brown coating, 45–60 minutes. Serve topped with reserved chiles.

    5. Do Ahead: Squash can be roasted 4 hours ahead. Let cool until just warm; cover and store at room temperature. Reheat before serving.

    delicata maple squash


    • 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices

    • 2 medium red onions, halved lengthwise and cut into 1/2-inch rings

    • 5 garlic cloves, peeled and smashed

    • 4 fresh thyme sprigs

    • 1/2 t red-pepper flakes

    • 3 T extra-virgin olive oil

    • 2 T Hill Top Farm  maple syrup

    • Kosher salt

    • freshly ground black pepper

    Maple-Roasted Delicata Squash with Red Onion

    Servings: 8

    Prep Time: 10 min

    Total Time: 40 min



    1. Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.

    2. Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.



    • 4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick

    • 1/4 tsp. smoked paprika

    • 1/8 tsp. cayenne pepper

    • 2 Tbsp. extra-virgin olive oil, divided

    • 3/4 tsp. kosher salt, divided

    • 2 Tbsp. red wine vinegar

    • 1/4 cup dried cranberries

    • 1 tsp. poppy seeds

    • 6 oz. brussels sprouts, leaves separated

    Roasted Carrot, Brussels Sprout, and Cranberry SaladServings: 2-4

    Prep Time: 20 min

    Total Time: 40 min



    1. Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, ~ 20 minutes.

    2. Bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). 

    3. Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. 

    4. Add brussels sprout leaves, carrots, and cranberries and toss to combine.



    • 1 large (about 5 pounds) and 1 medium (about 3 1/2 pounds) butternut squash

    • 2 cups heavy whipping cream, divided

    • 1 cup finely grated Parmesan (about 3 ounces), divided

    • 3 strips Amish bacon (about 3 ounces)

    • 4 T sugar, divided

    • 2 T finely chopped hazelnuts

    • 1 1/4 t kosher salt

    • 3/4 t freshly ground black pepper

    • 1/4 t freshly grated nutmeg

    • 3 T chopped chives, divided

    Twice-Baked Butternut Squash With Parmesan Cream and Candied Bacon

    Servings: 6- 8

    Prep Time: 45 min

    Total Time: 2 hrs 10 min



    1. Preheat oven to 400°F. Cut squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.

    2. Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).

    3. Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8–10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.

    4. Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.

    5. Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20–30 minutes.

    6. Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.

    7. Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.

    8. Do Ahead

    9. Squash shells can be filled (not baked) 2 days ahead; cover and chill.



    • 12 medium Yukon Gold potatoes (3½–4 pounds)

    • Kosher salt

    • 5 large egg yolks

    • 2 garlic cloves, finely grated

    • 1 1/4 cups heavy cream

    • 3/4 cup sour cream

    • 10 T unsalted butter, melted

    • 1 t pink or black peppercorns, finely ground

    Duchess Baked Potatoes

    Servings: 8

    Prep Time: 45 min

    Total Time: 1 hr 15 min



    1. Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.

    2. Preheat oven to 425°F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.

    Do Ahead!  Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

    coming soon!



    Recipe Coming Soon!

    Servings: 8

    Prep Time: 5 min

    Total Time: 25 min

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