Wednesday, September 28, 2011

Autumn Maple/Cinnamon Israeli Cous Cous with Napoleon of Sweet Potatoes and Maple/Brown Sugar Mascarpone

This month we've collected recipes for food made with or made to pair with our fall seasonal, Autumn Maple.  Today's comes from Happy Home Blog! Read below and check out their blog for some incredibly delicious food articles!

For the Cous Cous
2 cups Israeli cous cous
2 ½ cups Autumn Maple beer
½ cup vegetable stock
1 tsp cinnamon
For the Sweet Potatoes
2 large sweet potatoes, in ¼ slices lengthwise
2 tbsp brown sugar
2 tbsp butter
For the Mascarpone
¼ cup mascarpone
2 tsp ginger powder
1 tbsp brown sugar
For the Autumn Maple Sauce
2 cups Autumn Maple beer
¼ cup maple syrup
¼ cup brown sugar
  1. Preheat oven to 400*F
  2. Begin by bringing 2 ½ cups Autumn maple beer and ½ cup veggie stock to a boil.
  3. Add your cous cous and simmer, 8-10 minutes or until tender.
  4. Stir in cinnamon, and set aside, covered to retain heat.
  5. Butter a baking sheet and lay slices of sweet potato on the sheet
  6. Sprinkle with brown sugar and pats of butter.  Bake in the 400* oven until soft, about 10 minutes.
  7. In a separate bowl, cream together mascarpone, ginger, and brown sugar.  Transfer to a piping bag.
  8. In a medium-sized saucepan, heat 2 cups Autumn maple beer, ¼ cup maple syrup, and ¼ cup brown sugar.  Boil until reduced by half; watch to ensure the pot does not boil over.
  9. To assemble: Lay down a bed of Autumn Maple cous cous.  Place 1 slice of candied sweet potato, then pipe a line of mascarpone.  Alternate sweet potato and mascarpone for several layers.  Place Autumn Maple sauce in a separate ramekin for dipping.  Enjoy!
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