Happy #SundaySupper and thanks to T.R. of Gluten Free Crumbley for being such a great host.
I adore the Sunday Supper folks and the fun we have together. What I especially love is the community that Isabel has created. Supportive, giving and so very friendly. I visit every one of my fellow hosts each week and still can’t believe the incredible stuff that this group creates.
This week has been a gas. An actual, legit excuse to play with food. How could it be more fun?
I wanted to make something that looked like something completely different but that we’d enjoy eating afterwards too. Well, I’ve mashed potato fiends in my house and staring at them one day I realized how much they reminded me of french vanilla ice cream-which means sundaes to me.
I usually use Yukon Golds for my mash and they have a bit of a yellow tinge to them, coupled with a bit of pepper and nutmeg and you have mash that looks just like that rich vanilla stuff.
But what about the rest?
We needed a sauce for our sundae and I had in mind a dark one that could mimic chocolate sauce. I’ve loosely based this (VERY LOOSELY) on a Cumberland sauce. I started with cornstarch, black currant jam and a healthy dose of red wine. A bit of a whisk and I put this on a high heat, slowly adding beef stock to avoid lumps and letting the mixture thicken.
Fluffy,buttery mash made with nutmeg and pepper and placed in pretty glasses with my handy sorbet scoop.
A beet got carved into stand-ins for cherries on the top and sprinkles. Small one ate both of these herself.
- 2 T cornstarch
- 2 tsp black currant jam
- ¾ cup red wine
- 1½ cups beef stock
- (pepper to taste)
- Mashed potatoes:
- pinch nutmeg
- ½ tsp pepper
- 6 medium Yukon gold potatoes (peeled and quartered)
- ¼ cup butter
- ½ cup milk
- 1 tsp salt
- 1 beet (cut into 'cherry' shapes and finely diced for 'sprinkles')
- Mix cornstarch, jam and wine together with a whisk. Place on heat and slowly add-in beef stock letting heat to thicken.
- Bring potatoes to a boil with salt and cook until fork tender. Mash and add in the nutmeg, pepper, butter and milk. Let cool slightly (they form better scoops) and place in sundae glasses, top with gravy and decorate with beets.
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- Beer Jelly by Brunch with Joy
- Berry Smoothie Incognito by Lifestyle Food Aristry
- Mashed Potato Sundaes by Jane’s Adventures in Dinner
- Meatloaf Cupcakes by Bobbi’s Kozy Kitchen
- Roasted Broccoli Dip by Cooking Chat
- Honey Nut Baked Brie Bloomin’ Apple by Cupcakes & Kale Chips
Sides & Snacks
- Fool Fries by Amee’s Savory Dish
- Super green muffins by Caroline’s Cooking
- Minion Eggs by Family Foodie
- Mother-In-Law’s Tongue Pasta by La Bella Vita Cucina
- Shepherd’s Trifle by The Joyful Foodie
- Sneaky Veggie Spaghetti Sauce by Small Wallet, Big Appetite
- Meatloaf “Cupcakes” with Mashed Potato “Frosting” by Sew You Think You Can Cook
- April Fools’ Strawberry Pie by Curious Cuisiniere
- Skinny Fettuccine Alfredo & Peas by Momma’s Meals
- Chicken Pad Thai with Zoodles by Nosh My Way
- Middle Eastern Roast Chicken with Green Harissa by The Texan New Yorker
- Fake-out Sliders and Fries by The Redhead Baker
- Pot Luck Chili Cake by Palatable Pastime
- Frushi (Fruit Sushi) by Love and Confections
- Strawberry Fool by That Skinny Chick Can Bake
- Bacon and “Egg” Cupcakes by Hezzi-D’s Books and Cooks
- Spaghetti and Meatballs Cupcakes by Recipes Food and Cooking
- Poutine by A Kitchen Hoor’s Adventures
- Chocolate Cauliflower Cake by What Smells So Good?
- Fudgy Granola Bars by Pies and Plots
- Fruit Pizza by Whole Food | Real Families
- Mud Pies by Cindy’s Recipes and Writings
- Gluten Free Joker Cakes by Gluten Free Crumbley
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