upr y S e l Pecan Sweet Potatoes Map INGREDIENTS: 2 pounds sweet potatoes 2 tablespoons softened butter 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 cup packed brown sugar 2 eggs, well beaten For topping: 1/2 cup pure maple syrup 2 tablespoons butter 2 tablespoons heavy cream 1/2 cup toasted, chopped pecans 8 pecan halves for garnish (optional)
PROCEDURE: 1. Wash, peel and cut sweet potatoes into large cubes and place in a large saucepan. Cover with cold water and cook over medium high heat until tender. Drain water from potatoes and place over medium heat for 1-2 minutes to remove any remaining moisture. 2. Beat potatoes with a hand-held mixer until smooth. Add butter, cinnamon, nutmeg and brown sugar and mix well. Add a small amount of potatoes to the egg and stir together. Add egg to sweet potatoes and mix well. 3. Preheat oven to 375 degrees. Spray eight small ramekins with cooking spray and arrange on a shallow baking pan. Divide mashed sweet potatoes among the ramekins
or pipe into ramekins using a pastry bag and a large star tip. Bake 10-15 minutes until set. 4. Meanwhile, in a small saucepan over medium-high heat, bring maple syrup to a boil. Reduce heat to medium and cook syrup 4-5 minutes until slightly reduced. Stir in butter, heavy cream and chopped pecans. Drizzle over baked sweet potatoes. Add a pecan half to each ramekin to garnish. Makes: 8 servings An original recipe by Joyce Giffin.
Chocolate Trues INGREDIENTS: 10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted, softened butter 1/2 cup heavy cream 1 tablespoon light corn syrup 1/4 cup brandy, bourbon or strong black coffee 1/2 cup cocoa powder 8 ounces semisweet chocolate, chopped fine PROCEDURE: 1. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Add the 10 ounces of chocolate and butter to a medium glass mixing bowl and pour the cream over; let stand for two minutes. 2. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all the chocolate and butter is melted and smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8x8-inch glass baking dish and refrigerate for one hour. 3. Using a melon baller, scoop the chocolate into rough ball-like shapes and place on a parchment paper lined tray. Refrigerate 30 minutes. 4. Place the 8 ounces of chocolate in a small mixing bowl over a pan of water and bring to a simmer. Reduce heat and melt chocolate, stirring occasionally. Chocolate should not be heated over 94 degrees. Test temperature with a thermometer or test a small amount on the inside of the lip. It should just feel warm; maintain temperature. 5. Remove truffles from refrigerator and roll into balls, wearing powder-free vinyl gloves. 6. Place cocoa powder in a shallow pie pan. Dip an open ice cream scoop into the melted chocolate, turn upside down to remove excess, place a truffle in the chocolate and turn to coat. Drop truffle in cocoa powder, cover and roll to coat and let the truffle sit in the cocoa powder to set up while you make additional truffles. 7. Begin removing first truffles from the pan to a parchment lined tray to make room for additional truffles. Repeat until all truffles are coated. 8. Let set for one hour; store in airtight container in the refrigerator. Makes: 2 1/2 dozen Source: adapted from Alton Brown, Food Network.
12 Madison Living
er p p e P d e R Cranberry Refrigerator Jelly
INGREDIENTS: 4 large red bell peppers 1-2 serrano peppers, cut in half and deseeded 1 cup apple cider vinegar 1 cup apple juice 1 (14 oz.) can whole berry cranberry sauce 3 cups sugar 1/2 teaspoon salt 1 (1.75 oz.) package original pectin 1/2 tablespoon butter 1 tablespoon oil 1 tablespoon orange zest 1 egg + 1 tablespoon buttermilk, lightly beaten
PROCEDURE: 1. Dice half of one red pepper in very small pieces and set aside. 2. Cut remaining red peppers in 1-inch pieces. 3. In a large saucepan over medium high heat, combine red pepper chunks, Serrano pepper halves, vinegar, apple juice, cranberry sauce, sugar and salt. Bring to a boil, reduce heat to medium and let simmer approximately 15 minutes. 4. Strain all liquids through a fine mesh strainer and set liquid aside. 5. In a small saute pan, heat canola oil over medium heat, add diced pepper and cook until tender, approximately five minutes. Add cooked peppers to saucepan with liquids. Add pectin and butter and turn heat to medium high. Using a thermometer, cook, stirring constantly to 215 degrees. 6. Carefully pour into hot sterile jelly jars and cover with hot lids. Cool to room temperature and store in refrigerator for up to two months. Makes: 6 (1/2 cup) jars Source: flirtingwithflavor. com.