Sweet Potato Cake

Sweet Potato Cake


For the Sweet Potato Puree:
2 sweet potatoes (target yield: 4 cups)

For the Frosting:
2 sticks unsalted butter, room temp
½ lb cream cheese, room temp
4½ cups confectioners’ sugar
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 tsp This Little Goat Went to India

For the Cake:
4 cups sweet potato puree (see left)
3 cups AP flour
3 tsp baking soda
2 1/2 tsp salt
1 1/2 tsp This Little Goat Went to India
1/3 cup unsalted butter, room temp
1 1/4 cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract


For the Sweet Potato Puree:
Preheat the oven to 350°F. Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin. Puree until very smooth.

For the Cake: Preheat the oven to 350°F if not already heated. In a medium bowl, combine the flour, baking soda, baking powder, salt, and India spice mix. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.

Transfer the batter to prepared cake pans and bake for 45 minutes, until a toothpick comes out clean. Cool cakes completely in pans on racks.

For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in sugar, scraping down bowl often. Beat in lemon juice, vanilla, and spice mix. Set aside.

Assembly: Cut around pan sides; turn out cakes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 2 hours.

Spiced Cheddar Apple Pie

Spiced Cheddar Apple Pie


For the Crust:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold
1 Tbsp cold water

For the Pie Dust:
½ cup AP flour
2 Tbsp sugar
1 tsp salt
½ cup shredded sharp cheddar 

For the Crumble Topping:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold

For the Pie Filling:
4 cups apples
1/3 cup brown sugar
3/4 cup granulated sugar
1 Tbsp cornstarch ½ tsp salt
½ Tbsp This Little Goat Went to India

For the Crust: In a stand mixer, mix all except water with paddle until butter is incorporated and still crumbly. Add water and bring together into one mass. Divide into 2 small dough balls. Roll flat between parchment paper, chill slightly, and form into 2 pie pans or freeze what you are not using.

For the Crumble Topping: In a stand mixer, mix all ingredients with paddle until butter is incorporated and still crumbly.

For the Pie Dust: In a bowl, mix all ingredients.

For the Pie Filling: In a bowl, mix all ingredients until well combined.

Pie Assembly and Baking (for one pie): Preheat oven to 325 degrees.

Fill one pie crust with 1/4 cup pie dust.

Divide pie filling in half. Layer over of pie dust-topped crust.

Top pie filling with 1 cup crumble topping.

Bake for 55 minutes.

Check occasionally. Continue baking until all of the filling is bubbling slowly and the crumble is golden brown.

Let cool completely before cutting.

Hong Kong Brined Turkey

Hong Kong Brined Turkey


Hong Kong Brined Turkey

For the Brine:
2 cups salt 2 cups sugar
3/4 cup This Little Goat Went to Hong Kong
2 ½ gallons water + more to cover the turkey

For the Turkey:
1 15 lb fresh turkey 1 bulb of fennel, chopped
2 Spanish onions, chopped
2 apples (Honeycrisp or Pink Lady), chopped
1 2-inch piece ginger, peeled and chopped
1 lb unsalted butter, softened
2 Tbsp This Little Goat Went to Hong Kong

For the Brine: Bring water to a boil in a large pot and add salt, sugar, and Hong Kong sauce. Let simmer until sugar and salt dissolve, about 4 minutes. Remove from heat and refrigerate until fully cooled. Brine cannot be warm before using or it will begin to cook the turkey.

For Brining the Turkey: Place turkey into brine bag. Cover with chilled brine. If needed, add more water to cover turkey. Tightly seal bag, refrigerate 12-24 hours. (Place sealed bag inside larger bag in case of leaks, if desired.)

For Cooking the Turkey: Preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and Hong Kong sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven.

As the turkey cooks, baste it with more compound butter every 30 minutes.

When the kitchen thermometer in the turkey reads 160 degrees, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests out of the oven. Let the turkey rest for 30 minutes before slicing and serving.

Sausage & Apple Stuffing

Sausage & Apple Stuffing


Sausage & Apple Stuffing

1 loaf white bread, unsliced
1 lb country pork sausage, loose
2 Fuji or Jonagold apples, sliced
1 medium yellow onion, julienned
2 cups cremini mushrooms, sliced
1/3 cup This Little Goat Went to Southeast Asia
3 eggs
2 cups beef stock

Cut white bread into large cubes. Allow to sit out and dry for at least 4 hours, but up to a day ahead.

Preheat oven to 350 degrees.

Sauté onions and mushrooms over medium heat. Once tender, add apples and cook for another 5 minutes. Add Southeast Asia sauce and toss to coat. Remove to a sheet tray to cool slightly.

Brown sausage and allow to cool slightly. Do not strain fat.

Toss bread cubes, sautéed vegetables, and browned sausage with beef stock and eggs.

Place in a casserole dish and bake for 30 minutes, until golden brown.

Green Bean Casserole

Green Bean Casserole


Green Bean Casserole

2 lbs green beans, blanched
2 cups cremini mushrooms, thinly sliced
1/4 cup This Little Goat Went to Southeast Asia
2 Tbsp unsalted butter
2 Tbsp AP Flour
1 cup heavy cream

Preheat oven to 350 degrees.

Sauté mushrooms in butter until tender. Deglaze pan with Southeast Asia sauce. Add flour and stir to distribute. Cook for 1 more minute before adding heavy cream and allowing to thicken for 2 minutes. Add green beans and toss to coat.

Place in a casserole dish and bake for 15 minutes. Garnish with your favorite crispy onions (that’s how we like it, at least), and serve hot.