Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
A message from our sponsor: Crafted in Greensboro Since 1917 From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
From holiday dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family traditions. Try Neese’s and you’ll see why we’ve been the sausage of choice for more than a century.
Spiced Crème Fraîche: 1 cup crème fraîche ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon nutmeg, grated ¼ teaspoon ground ginger Pinch of sugar
Sweet Potato Cakes: 1 pound Neese’s Extra Sage Sausage 2 pounds sweet potatoes 1 yellow onion, thinly sliced 3 eggs, beaten ¼ cup, plus two tablespoons potato starch 1 teaspoon kosher salt, plus more to taste ¼ cup clarified butter, more as needed
In a small bowl, mix the spices into the crème fraîche and set aside.
In a skillet, cook the sausage over medium heat until fully cooked, breaking apart as you go. Once cooked, spoon from the pan and place in a bowl.
Peel the sweet potatoes and chop into large pieces. Using a food processor, shred the sweet potatoes and place in a large bowl. (If you don’t have a food processor, you can use a grater.) Add the cooked sausage, onion, eggs, potato starch, and salt. Mix well.
In the skillet, heat clarified butter over medium-high heat. When it begins to smoke, take a heaping scoop of sweet potato batter, shaping into a ball with your hands, and place into the pan. Use spatula to flatten into a pancake.
Cook for about 3 minutes. When it browns around the edges, lift slightly with a spatula to make sure it has also browned in the middle. If so, flip it over and finish on the other side.
Place on a roasting rack-lined sheet pan and reserve in a 200° oven while repeating the process with remaining batter.
When ready to serve, top potato cakes with a dollop of crème fraîche.
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