Beets with Lemon and Almonds

From America's Test Kitchen Season 14:

WHY THIS RECIPE WORKS: We sought a streamlined recipe for beets that maximized their sweet, earthy flavor. To achieve this goal in less than an hour, we braised the halved beets on the stovetop in minimal water, reduced the residual cooking liquid, and added light brown sugar and vinegar. This flavor-packed glaze was just thick enough to coat the wedges of peeled beets. For flavor and texture contrast, we added toasted nuts (or pepitas), fresh herbs (or scallions), and aromatic citrus zest (or pungent freshly grated ginger) just before serving.

Serves 4 to 6

To ensure even cooking, we recommend using beets that are of similar size—roughly 2 to 3 inches in diameter. The beets can be served warm or at room temperature. If serving at room temperature, wait to sprinkle with almonds and herbs until right before serving.

INGREDIENTS

• 1 1/2pounds beets, trimmed and halved horizontally
• 1 1/4cups water
• Salt and pepper
• 3tablespoons white vinegar
• 1tablespoon packed light brown sugar
• 1shallot, sliced thin
• 1teaspoon grated lemon zest
• 1/2cup whole almonds, toasted and chopped
• 2tablespoons chopped fresh mint
• 1teaspoon chopped fresh thyme

INSTRUCTIONS

1. 1. Place beets, cut side down, in single layer in 11-inch straight-sided sauté pan or Dutch oven. Add water and ¼ teaspoon salt; bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and tip of paring knife inserted into beets meets no resistance, 45 to 50 minutes.
   2. Transfer beets to cutting board. Increase heat to medium-high and reduce cooking liquid, stirring occasionally, until pan is almost dry, 5 to 6 minutes. Add vinegar and sugar; return to boil; and cook, stirring constantly with heat-resistant spatula, until spatula leaves wide trail when dragged through glaze, 1 to 2 minutes. Remove pan from heat.
   3. When beets are cool enough to handle, rub off skins with paper towel or dish towel and cut into ½-inch wedges. Add beets, shallot, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper to glaze and toss to coat. Transfer beets to serving dish; sprinkle with almonds, mint, and thyme; and serve.

Rainbow Jello Mold

Ingredients:

• 6-1/4 cups boiling water, divided
• 5 packages (4-serving size each) Jello, any 5 different flavors, divided
• 1 cup vanilla yogurt, divided

Directions:

1. Stir 1-1/4 cups boiling water into 1 package gelatin in a small bowl at least 2 minutes until completely dissolved.
2. Pour 3/4 cup of the dissolved gelatin into a 8-cup ring mold sprayed with cooking spray.
3. Refrigerate 30 minutes for first layer about 15 minutes for each layer after than or until set but not firm (gelatin should stick to finger when touched)
4. Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
5. Gradually stir in 3 tablespoons of vanilla yogurt.
6. Spoon over gelatin in ring mold.
7. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
8. REPEAT process with each remaining gelatin flavor.
9. Be sure to cool dissolved gelatin to room temperature before pouring into mold.
10. Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
11. REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Serve with whipping cream (optional)

How to UNMOLD Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Credits: Picture taken by Me!

Mashed Sweet Potatoes Marshmallow Casserole

Ingredients

Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.

After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.

Mix Brown sugar, salt, butter and egg yolks together. Fold into mashed sweet potatoes.

Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown.

Ingredients:

• 2 cups mashed sweet potatoes (real not canned)
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 2 Tablespoons butter
• 2 egg yolks
• marshmallows

Directions:

1. Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.
2. Mix Brown sugar, salt, butter and egg yolks together.
3. After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.
4. Fold ingredients into mashed sweet potatoes.
5. Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown. Enjoy!

Credits: Pictures taken by Me!