Cranberry Upside-Down Cake

Ingredients:

For the Topping:

1/4 cup (1/2 stick/2 oz./56g) unsalted butter
3/4 cup firmly packed brown sugar
3/4 pound fresh or frozen cranberries

For the Cake:

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick/4 oz.) unsalted butter

1 cup granulated sugar

2 eggs, separated

1 tsp. vanilla extract

1/2 cup milk
1/8 tsp. cream of tartar

Instructions:

To Make the Topping:
Butter a 9-inch (23cm) round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside. Preheat oven to 350°F

To Make the Cake:

In a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a silicone or rubber spatula, fold in the flour mixture in three additions, alternating with the milk. In a bowl, using a whisk or an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter. Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool on a rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off the pan. Makes one 9-inch cake; serves 8 to 10.

Acorn Squash and Apple Puree

this dish is a healthier and in my opinion more flavorful version of a mashed potato. I doubled the recipe and had enough to serve 10 people. Also I used onions instead of shallots so either can be used. I made the recipe a couple hours in advance and put the pureed dish in a low oven for about 20 minutes just to warm it up again before serving. The picture makes it look more like an applesauce but although it has some of that sweetness from the apples it is a savory dish.

Ingredients
2 1/4 pounds acorn squash (2 medium to large), halved and seeded
3 tablespoons, plus 4 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup finely chopped shallots
2 Fuji or Gala apples, peeled, cored, and diced
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup vegetable or chicken stock or broth

Directions
Preheat the oven to 350 degrees F.
Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.
Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..
Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.
Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.