Tzimmes with Gnocci

Since the weather is ever so slowly turning to Fall, I decided to attempt to recreate a dish we had eaten at Kachka a while back called Tzimmes. Their version was served with gnocci (pre-packaged, regrettably) instead of the more traditional sweet potatoes or yams. After a bit of digging around on the internet, I found this recipe which was the closest to what I remember – but left out the squash and doubled the carrots.  Also, like Kachka’s version, the dish was topped with sour cream and chives.

• • • • • • • • • •

I went with a bottle of the Gypsy Tart from The Bruery Terreux.

Honey Roasted Pork Tenderloin, Maple Stout Baked Beans, Mémére’s Mac & Cheese

Since we had skipped doing a Labor Day Barbecue this year, I decided to cook this before Summer was completely over. The pork tenderloin and mac & cheese recipes are tried and true, but I tinkered with this baked beans recipe – originally from The Beeroness.  I used all pinto beans instead of half navy beans and replaced the bacon with some shredded carnitas I got from Trader Joe’s. And since I do not have a crock pot, I cooked it in a cast iron Dutch oven on low heat.

• • • • • • • • • •

I decided to go with a bottle of the Blueberry Sahalie – aged in Domaine Drouhin Pinot Noir barrels – from The Ale Apothecary.