Recipe caRds Sweet potato pancakeS Yield: 4 servings 2 medium north carolina sweet potatoes oil, as needed 1 1/2 c. all-purpose flour 2 t. sugar 3 t. baking powder 1 t. cinnamon 1/2 t. nutmeg 1/2 t. salt 1 1/2 c. buttermilk, half & half or whole milk (can substitute 1 c. eggnog and 1/2 c. milk; if so, adjust the sugar to 1 t.) 2 large eggs 2 t. butter, melted, plus more as needed Maple syrup, for serving Method (1) preheat oven to 350˚F. Rub outside of sweet potatoes with oil; wrap separately in foil. place in a baking pan; bake 45-60 minutes; remove, and let cool. (2) In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. In separate bowl, combine milk, eggs and butter. pour wet ingredients into dry mixture, whisking all the while. (3) peel sweet potatoes, and mash with fork. Fold 3/4 mashed sweet potatoes into batter. If needed, add additional milk, as the batter should be thick but easy to pour. (4) Heat a buttered pan over medium heat. pour on batter, and let it cook until you see bubbles, 3-4 minutes. Flip over, and cook an additional 2 minutes; repeat with remaining batter. Garnish pancakes with remaining mashed sweet potato; serve with maple syrup. Wine pairing: Domaine Ste. Michelle Brut Sparkling wine nV (washington) Recipe credit: Melba Wilson, chef/owner, Melba’s, New York City, Photo credit: North Carolina Sweet Potato Commission, Benson, alMonD SunRISe ceReal Yield: 5 5-oz. servings 4 1/2 oz. almonds, skin-on, ground to 1/16”-1/8” in food processor 16 oz. cold water 1/4 t. salt 1/2 oz. light brown sugar 1/2 oz. almond flour, skin-on 2 oz. almond milk, unsweetened 1 1/2 oz. almond butter truffle honey, if desired Fresh raspberries and blueberries, if desired Roasted apples, if desired Date purée, if desired Method (1) In a heavy-bottomed sauce pan, toast the almonds over medium heat until golden brown, stirring often. (2) add water, salt and brown sugar, simmering for about 15 minutes. Stir occasionally, assuring mixture does not boil over. Slight foaming is normal. (3) add almond flour and almond milk, and simmer for another 5 minutes. (4) Stir in almond butter to richen just before service. Serve hot with choice of toppings, such as truffle honey, fresh raspberries and blueberries, roasted apples or date purée. Wine pairing: Saratoga Spring wildberry Sparkling water “essence” (new York) Recipe credit: Kor Food Innovation, Ashland, Va., Photo credit: Almond Board of California, Modesto, wIlD MuSHRooM anD SpInacH QuIcHe Yield: 12 servings (2 pies) 1/3 c. olive oil, divided 1 lb. assorted wild mushrooms Salt and pepper, as needed 1 1/2 t. garlic, minced 8 c. baby spinach leaves 4 c. flour 8 oz. cold unsalted butter, cut in small cubes 2/3 c. ice water 12 large eggs 3 c. heavy cream 1 t. fresh thyme, chopped 1/4 t. fresh ground nutmeg 2 c. fontina cheese 2/3 c. green onions, sliced Method (1) Heat 3 t. olive oil in large pan over medium heat. add mushrooms; cook until golden, 5 minutes. Season with salt and pepper. Remove from pan; set aside. (2) to same pan, add remaining oil. add garlic and spinach. cook until spinach is wilted, 2-3 minutes. add mushrooms. (3) Heat oven to 350˚F. In food processor, add flour, 1/8 t. salt and butter. pulse just until mixture is pea-sized. add ice water; pulse until dough starts to form ball. Remove dough; form 2 balls, then flatten. Refrigerate, wrapped in plastic, 15 minutes. (4) Spray-coat 2 10” tart pans with removable bottoms. Roll out balls on lightly floured board to 12” circle. Fold each pastry in half; place in pans. unfold; press into pan. place on baking sheets. (5) Blend eggs, cream, 1/2 t. each salt and pepper, thyme and nutmeg. Sprinkle 1 c. fontina into each tart. top with spinach-mushroom mixture. (6) pour egg mixture into each crust. Sprinkle with green onions. (7) Bake 40-45 minutes until golden and firm. let stand 10 minutes; cut into 6 wedges. Wine pairing: willamette Valley Vineyards chardonnay “Dijon clone” 2007 (oregon) Recipe credit: Heather Terhune, executive chef, formerly of Atwood Café, Chicago, Photo credit: American Egg Board, Park Ridge, Ill., 8 | Chef