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Caramelized Onion & Gruyere Mashed Potatoes

Prep: 20 minutes; Cook: 30 minutes; Serves: 8

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into large chunks (about 5 medium)
• 1 large yellow onion, chopped
• 1 tablespoon olive oil
• 1 cup grated Gruyere cheese
• 4 tablespoon unsalted butter, cut into pieces
• 2 tsp salt
• 1/4 tsp. white pepper
• 1 pinch nutmeg

Directions

• In a large, covered saucepot, heat potatoes and enough salted water to cover by 1 inch to a boil over high heat. Reduce heat to low simmer, uncovered, 20 minutes or just until potatoes are fork tender. Drain potatoes, transfer to a large bowl.
• Heat medium saucepot over medium-high heat until hot. Add onion and oil; cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 15 minutes or until onion is browned.
• Add cheese, milk, butter, salt, pepper, and nutmeg to potatoes; with mixer on medium-high speed beat potato mixture 2 minutes or until smooth. Stir in onions. Makes 6 cups.

Festive Purple Slaw

Ingredients for dressing

• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1/4 cup sugar (or granulated sugar substitute)
• 1 teaspoon celery seed

Ingredients for coleslaw

• 1 cup coarsely chopped nuts (walnuts, pecans or hazelnuts work best)
• 1 cup dried cranberries (cherries, raisins or currants)
• 4 cups thinly sliced purple cabbage
• 1/4 cup very thinly slivered red onion

Directions

• Mix the dressing ingredients; then toss with the slaw ingredients. Cover and put in the fridge for a few hours. Taste and add salt, if needed.
• If you have the inclination, toast your nuts for 6-7 minutes at 350 degrees to bring out their fragrance and add them (once cooled) to your slaw just before serving. This will give the slaw added crunch.

DoD Cyber Scholarship Program

Students interested in the DoD's Cyber Scholarship Program should go to www.gillibrand.senate.gov/cyberacademy and click on the DoD Cyber Scholarship Program link to apply. This page will continue to be updated as the DoD refines its application process. The application for the 2025-26 academic year is open through Feb. 1, 2025.

Cinnamon Sugar Apple Caramel Hand Pies

Chef Michelle Thiebeault shared this simple and delicious recipe. It's perfect for apple-picking season! 

Yield: 8

Ingredients

4 Granny Smith apples

2 tbsp maple syrup

1 cup brown sugar

¾ water

1 tsp vanilla

1 tsp cinnamon

½ tsp ginger

Pinch of nutmeg

Pinch of salt

Dough

2 ½ cups all-purpose flour

1 tsp salt

1 tbsp sugar

1 c. cold unsalted better

¼ to ½ cup of water

Salted Caramel

Cinnamon and sugar

Egg wash

Peel and dice apples

Combine all ingredients in a sauce pan, cover and simmer for 8-10 minutes

Cool completely

Dough

Combine dry ingredients and cubed butter in a food processor

Pulse until it feels like wet sand

Gradually add water until dough comes together; remove and form into discs; wrap and chill for one hour

Make the hand pies:

Roll dough out and cut into desired shape; brush the bottom piece with egg wash; add compote and caramel

Cover with top layer and press edges to seal; if not using a hand pie form, use a fork to seal

Brush with egg wash and make a small steam hole

Sprinkle with cinnamon sugar

Bake at 350 degrees for about 12-15 minutes until golden brown

Let cool at least five minutes before enjoying