Sweet Potato Puree with Brown Sugar and Sherry

This is an intriguing recipe I found in my epicurious app and adapted a bit with marshmallows. The thing I absolutely loved about this dish is the hint of sherry. This is the second sweet potato dish I have placed on the website. You might be able to tell, I love sweet potatoes. If you don’t use 4 pounds of potatoes, reduce the amount of Sherry.

Ingredients:

  • 2 pounds medium-sized red-skinned sweet potatoes (yams)
  • 2 pounds medium-sized tan-skinned sweet potatoes
  • 10 TBS (1 1/4 sticks) butter, room temperature
  • 1/4 cup (packed) golden brown sugar
  • 5 TBS dry Sherry
  • 1 bag mini marshmallows
  • Salt and pepper to taste

Directions:
Preheat oven to 425 degrees. Pierce all sweet potatoes with fork and bake until tender, about 55 minutes. Cool slightly. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar, using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to a baking pan and cover with one layer mini marshmallows. Bake for 6-8 minutes at 400 degrees or until marshmallows are tanned.

Mom’s Apple Pie

 

My mom makes the best apple pie. I always try to produce a pie worthy of her but it has been a difficult road. I am not giving up because my mom’s apple pie is my all-time favorite food. It is not the same without mom’s pastry recipe that has been passed down throughout the generations in her family. You have to make this pastry the day before.

Mom’s Pastry

Ingredients;

  • 5 cups flour
  • 1 pound lard
  • 1 tsp salt
  • ¼ tsp baking powder

Directions;

Mix the above 4 ingredients together in a large bowl, use fork to start than by hand (I use my Cuisinart mixer for the entire recipe and it does a fabulous job).

  • Beat 1 egg in a measuring cup
  • Add 2 tsp white vinegar
  • Then add water to make ¾ cup

Add to flour mixture and mix. Mix until lard is almost absorbed. Mixture will be very sticky. Roll into log and cut into 6 even pieces. Wrap in tin foil and freeze for at least 1 day. Thaw and roll out with lots of flour.

Mom’s Apple Pie

Ingredients;

  • 1 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • Dash of salt
  • 8 cups thinly sliced apples, I use granny smith for their tartness but you can use whatever you like. (About 8 medium)
  • 2 TBS butter

Directions;

Preheat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir in the apples. Turn into pastry lined plate. Dot with butter. Cover with top crust and cut slits in top. Seal and flute edges. Cover edges with 3 inch flute of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits.

 

Chocolate Chip Pumpkin Bread

Thanksgiving is almost here, that means feasting on holiday food, one of my favorite things. This is a recipe I found in a Halloween themed magazine years ago. I don’t remember the name. I made this for a family gathering and it was very popular. It is a super easy recipe.

Ingredients:

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 eggs
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups semisweet chocolate chips

Directions:

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir in the dry ingredients just until moistened. Fold in the chocolate chips. Pour into two greased 8 inch x 4 inch x 2 inch loaf pans.
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wires racks.

Beef Bourguignon

One of the reasons I bought Julia Child’s book, Mastering the Art of French Cooking, was for this recipe. I finally decided to try it and although it is a lot of work, I would have to agree with Julia Child that it is one of the most delicious beef dishes concocted by man, or maybe a woman concocted it. Regardless, its worth the effort. I recommend a pan that is stove top and oven adaptable. I used a stock pot for cooking and served in a casserole dish.

Ingredients:

  • 6 oz chunk of bacon
  • 1 Tbs olive oil
  • 3 lbs lean stewing beef
  • 1 sliced carrot
  • 1 sliced onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs flour
  • 3 cups of a full-bodied, young red wine such as Chianti
  • 2-3 cups brown beef stock
  • 1 Tbs tomato paste
  • 2 cloves garlic, mashed
  • 1/2 tsp thyme
  • A crumbled bay leaf
  • 18-24 small white onions, brown braised in stock (recipe follows)
  • 1 lb quartered fresh mushrooms sauteed in butter (recipe follows)

Directions:

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 in long) Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Saute the bacon in the oil for 2-3 minutes, remove to side dish. Saute the beef in bacon fat until nicely browned on all sides, set it aside with bacon.

Saute the carrots and onion in the same fat then pour out the sauteing fat. Add the beef and bacon to the vegetables and toss with salt and pepper. Sprinkle the flour and toss to coat. Set in oven uncovered, middle rack, for 4 minutes. Toss again and return to oven for 4 more minutes. Remove and turn down oven to 350 degrees.

On the stove top, stir in the wine, stock, tomato paste, garlic, herbs, and bacon rind. Bring to a simmer then cover and set in lower third of oven for 2 1/2 to 3 hours. Assure the meat if covered with liquid at all time and it’s simmering slowly.

While the beef is cooking prepare the onions and mushrooms. Set aside as needed.

Brown Braised Onions

Ingredients:

  • 18-24 peeled white onions about 1 inch in diameter
  • 1 Tbs butter
  • 1 1/2 Tbs oil
  • 1/2 cup beef stock, wine, or water. (red or white wine is fine)
  • salt and pepper to taste
  • A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.

Directions:

When the butter and oil are bubbling in the skillet, add the onion and saute over moderate heat for about 10 minutes. Pour in the liquid, season to taste, add the herbs. Cover and simmer for 40-50 minutes.

Sauteed Mushrooms

Ingredients:

  • 2 Tbs butter
  • 1 Tbs oil
  • 1/2 lb fresh mushrooms

Directions:

Heat the butter and oil and as soon as it starts to foam add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned lightly remove from heat.

Back to the Bourguignon:

When the meat is tender pour the contents into a sieve over a saucepan. Return the beef to pan and distribute the cooked onions and mushrooms over the meat. Skim fat off the sauce and simmer down until a consistency you like. Pour sauce over meat and simmer 2-3 minutes. Serve