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{living well food & family}

tasty traditions from our CharlottesvilleFamily to Yours

Fall Favorite Sweet Potatoes Theresa, Bookkeeper This is my favorite way to have sweet potatoes. It was discovered years ago when I was attempting to try something new for our family's Thanksgiving holiday. This one-time experiment has since turned into a frequent request at my house. It has received some revisions, namely more olive oil, and has earned its place as a favorite in the family. 3 Medium sweet potatoes, peeled & chopped 1 Red onion, chopped 1 Clove garlic, crushed 1 ½ Tablespoon of dried rosemary 3+ Tablespoon extra virgin olive oil Salt & pepper to taste ½ Cup parmesan cheese, shredded • Preheat oven to 375 degrees F. • Mix the first six ingredients together in large bowl, and poor into 9x13 baking dish. • Bake for 45–55 minutes or until desired doneness, stirring frequently and adding extra oil if getting dry. • Remove from oven and sprinkle with Parmesan cheese. Allow to sit for 5–10 minutes. • Serve warm.

A Family-Type of Pecan Pie Danielle, Graphic Designer The way my grandmother always told it, 'Our family was reared on pecan pie.' Now, I am not talking about those pre-fab frozen store-bought ones that you claim as your very own. No, I am referring to those honest-togoodness, we’ve gotta hand-pick each single nut from Uncle Earl’s backyard, make sure to use a gallon of Crisco, kids screaming, not sure what actually did end up in that pie type of family tradition. Every year though, no matter whether we liked it or not, we can attest to it being made with love. Pastry dough ¾ Stick of unsalted butter 1 ¼ Cups packed light brown sugar ¾ Cup light corn syrup 2 Teaspoons pure vanilla extract ½ Teaspoon grated orange zest ¼ Teaspoon salt 3 Large eggs 2 Cups pecan halves (½ pound) Whipped cream or vanilla ice cream (for serving; optional) • Preheat oven to 350 degrees F with a baking sheet on middle rack. • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round that fits into a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 10 minutes). • Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture. • Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set—50 minutes to one hour. Cool completely. **Tip: Bring to room temperature before serving

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November 2017

CharlottesvilleFamily's BLOOM November 2017  

Volume 18 Issue 11

CharlottesvilleFamily's BLOOM November 2017  

Volume 18 Issue 11