Wednesday, December 1, 2010

Thanksgiving - Vegetables

First of all, I must say that I'm using the term "vegetables" very, very loosely. After adding butter and sugar and marshmallows, at a certain point I think these vegetables ceased to be vegetables.

Sweet Potatoes with Marshmallows

3 large sweet potatoes or yams (About 2 pounds), peeled and cut into 1-1/2 inch chunks
1/2 cup packed brown sugar (dark or light is fine)
1/4 cup whipping cream
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 vanilla bean, halved lengthwise
1 cup mini marshmallows

In a covered saucepan, cook potatoes in enough boiling water to cover for 12 to 15 minutes or until just tender; drain and mash. Add brown sugar, cream, butter, cinnamon, allspice, and the scraped out insides of the vanilla bean - use a sharp, pointy knife to get all the grains out. Stir gently to combine. Transfer to a casserole dish. (this part can be done a day in advance)

Bake, covered in a 375 degree oven for about 15 minutes or until heated through, Remove from oven and top with marshmallows. Return to oven and bake 10 more minutes or until the marshmallows are golden.

The original recipe I was working off called for crushed anise seeds, black pepper, and more vanilla. However...I think sweet potatoes taste pretty good on their own so they really don't need a lot of additional flavor.

Here's the brussels sprouts hash recipe again, because it's just so good. I didn't get a picture of it though. You could easily cut down on some of the butter in this recipe...but why would you want to do that?

6 Tbl. (3/4 stick) butter
1/2 pound shallots, thinly sliced
kosher salt
2 Tbl. apple cider vinegar
4 tsp. sugar
1 1/2 lbs. brussels sprouts, trimmed
3 Tbl. extra virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8 inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of the water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots, season with salt and pepper.

Funny I'm rereading this right now I realized I used brown sugar instead of regular. So you can go either way.

And that, ladies and gentlemen, is my Thanksgiving feast. Delicious. Now I can move on to Christmasy chocolately pepperminty treats.

No comments:

Post a Comment