Novi Friends of the Library Recipe Update

White Cheddar Mashed Potatoes
10 pounds Yukon gold potatoes
1 quart half and half
1 pound butter, salted
1 pound Black Diamond white cheddar cheese, diced or shredded
salt and white pepper, to taste

Boil potatoes until soft. Drain well. Mix with remaining ingredients.

Pumpkin Caramel Bread Pudding
1 large cans pumpkin, solid pack
1 cup sugar
1/2 quart half and half
1/2 teaspoon salt
1/2 tablespoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 cup raisins
1 large loaves white bread, cut up
1/2 jar caramel sauce
1/2 dozen eggs

Break bread into small pieces. Mix all ingredients except caramel. Place into ½ sized steam table. Bake in water bath for 45 minutes at 350º F. Top with caramel sauce.

Hiller’s Grilled Beef Tenderloin
1 beef tenderloin
1/2 cup teriyaki marinade (or enough to cover meat)
1/2 cup red wine, use merlot
1 tablespoon rosemary
1 tablespoon Montréal steak seasoning, or as needed

Grill tenderloin to obtain grill marks. Finish in oven for 25 to 35 minutes at 350º F. Let rest for 15 minutes before slicing.

Candied Acorn Squash
3 ea. acorn squash, split in half
1/2 cup brown sugar
6 pats butter
1/4 cup honey
1 teaspoon cinnamon
1 cups orange juice
1 oranges, sliced

Remove seeds from squash. Place squash face down into pan. Add orange juice. Bake covered until squash is tender. ( approx. 1 hr.) Flip squash over. Add brown sugar, honey, butter, and cinnamon into each squash. Bake for an additional 25 minutes. Top with orange slice then serve.

Poached Salmon Fillet
6 pieces Atlantic salmon, or 6 whole fillets
1 cups white wine
6 each sprigs of fresh dill
white pepper
kosher salt

Place salmon into baking pan. Add white wine. Top each salmon fillet with sprig of dill. Season with salt and pepper. Cover pan with foil. Bake at 350º F for 25 to 35 minutes.

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