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Posts tagged ‘sweet potato’

Thanksgiving Pies And The Wine

I bake pies, lots of pies for Thanksgiving. Not just for me but for some friends as well. For my family it’s just a pumpkin and pecan. I am also making sweet potato, pumpkin and apple for friends. It wouldn’t be Thanksgiving without pie, it’s a staple and everyone loves it.

A very Happy Thanksgiving to everyone that celebrates the holiday and to all that don’t I hope you have a wonderful day also. The holiday season officially starts after Thanksgiving and it’s a very short time until Christmas. Have a wonderful day with friends and family and enjoy a fantastic meal, there is so much to be thankful for and on this day we want to remember just how lucky we are to have each other, delicious food on our table and the warm home that we live in,

Sweet Potato Pie

Sweet Potato Pie

I use Joy the Bakers recipe for the sweet potato pie. If you have never had one you should try it, it’s delicious. I actually prefer to pumpkin pie. Joy’s recipe is fantastic.  I made a couple of very minor changes to Joys recipe, I bake the sweet potatoes until they are very soft and caramelized, then I process in the food processor until they are silky smooth. She uses two 5 oz cans of evaporated milk, I use 5 oz of half and half and 5 oz of heavy cream. I also omit the coriander.  It’s very similar to Meta Givens Pumpkin pie rccipe which is what I use for my pumpkin pie. NOTE: The baking time for the sweet potato pie was different than that in the recipe. Joy has you bake at 450 for 10 minutes then reduce the heat to 325 and bake for 1 hour. well my pie was completely baked in 45 minutes and my oven temperature was accurate. Every stove varies so this doesn’t mean it will not take an hour for your pie but mine did not.

Pecan Pie

Pecan Pie

I also make Pecan Pie, I posted the recipe last year so click on the link to see the recipe. It’s tooth achingly sweet but that is the way pecan pie is and it’s absolutely delicious.

Here is my favorite recipe and at least for me it’s no fail pie dough or pastry whichever you would like to call it. It’s from the master, Julia Child and is simple and foolproof. She uses butter and shortening, all purpose and cake flour. I like to use leaf lard instead of the shortening. I gave instructions if you want to use a food processor, for me it’s by hand only for a flaky pie crust. I like to use the food processor for tart dough (pate sucre’)

Julia's Kitchen Wisdom

Julia’s Kitchen Wisdom

Juilia Childs Pastry Dough

Makes enough dough for a double crust 9 inch pie

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter cut into tbs size pieces

4 tbs shortening or leaf lard cold

1/2 cup ice cold water

You can make this either by hand or in the food processor. To make by hand, put flours, salt, butter, lard or shortening into mixing bowl, use pastry cutter to combine until it resembles pea size crumbs. Add water mix with fork, gather with your hands, divide dough into a 2 discs and cover with plastic wrap. Refrigerate for 1 hour.

In Food Processor, add the flours, salt, butter and shortening or lard into the bowl of the processor. Pulse a few times until the mixture resembles pea size crumbs. Add the water and pulse a few times until it becomes a cohesive dough.  Divide dough into two discs and wrap in plastic and refrigerate for 1 hour.

Apple Pie

Apple Pie

For the Thanksgiving meal I feel like picking a wine is like a crap shoot. There is such a variety of dishes how do you pick something that compliments the meal? I know with poultry or fowl you usually pair white wine but I like red with my meal. I purchased a variety of wines but the star of the show for the meal will be 2010 Christian Bernard Fleurie Select Block Gamay – Beaujolais I got a magnum. I feel that it will not compete with the meal but compliment. Hope I’m right. I can’t take credit for picking out the wine, my friend and owner of Gnarly Vines in Brooklyn is the expert and he guides my choices. Excuse the messy table I quickly shot a pic of the wine before it went into the wine cooler. What wine are you serving with your Thanksgiving feast?

Thanksgiving wine

Thanksgiving wine

Bake Together-Caramelized Pecan Sweet Potato Skillet Souffle

Sweet Potato Skillet Souffle

This months Bake Together with Abby Dodge is a skillet souffle, Abby’s beautiful caramelized pear souffle was the base recipe and as always we are given creative license to make it our own, I used the basic recipe switching pecans for pears and sweet potato puree for the mascarpone, I made a few other little tweaks to the recipe and I must say this is like a super light pecan pie. It was not without mishaps, I had to make it three times, the first time I burnt the pecans (multi tasking doesn’t work when you have time sensitive food on the stove) the second time I didn’t burn the pecans but I caramelized the pecans in the brown sugar and found that when the souffle was done the brown sugar and pecans turned to hard candy, it was overcooked. To remedy this I roasted the pecans in the butter, added the brown sugar, syrup and rum and just let it sit until I was ready to put the souffle in the pan. This yielded the gooey caramel sauce i wanted.

I just want to give a shameless plug for Abby’s new book,  Mini Treats & Hand-Held Sweets I made her triple threat chocolate squares and they are so good, rich and fudgy I recommend you get this book, I want to make every single recipe.

Sweet caramel pecans

3/4 cup pecan halves
3 tbs butter
2 tbs firmly packed brown sugar
1 tbs Lyles golden syrup
1 tbs  dark rum
Melt butter in non stick oven safe 8 inch saute pan, add pecans and saute for 2 minutes or until you can smell the nuts, add the brown sugar, rum and golden syrup stir to combine  spread the pecans evenly in the pan and let sit until you are ready to add the souffle.
Souffle
2 large eggs at room temperature separated
1/4 cup sweet potato puree
2 tbs heavy cream
1 tbs brown sugar packed
2 tbs flour
pinch of salt
Pre heat oven to 425 degrees, wash sweet potato or yam, wrap in foil place on baking sheet and bake for 40-60 minutes depending on the size of the potato. You will know its done by pressing on it with your finger and it will feel very soft. Remove from oven and let cool.
When potato can be handled comfortably blend in food processor or blender until very smooth
Make the souffle
 In a medium bowl, whisk the yolks, sweet potato puree, heavy cream and vanilla until well blended and smooth. Add the flour, 2 tablespoons brown sugar and salt and whisk until well blended.

In a (very clean) medium bowl ( you can use a stand mixer, if you’d like. I did.), beat the egg whites with an electric mixer fitted with a whisk attachment on medium speed until the whites are frothy, 30 – 45
seconds. Increase the speed to to medium high and beat until the whites are very foamy and barely soft peaks. Add the remaining 1 tablespoon brown sugar, increase the speed to high. Continue beating until the peaks are glossy and
form soft, floppy peaks (see pic above). Scrape the beaten whites into the yolk mixture and gently fold until just blended.

Heat the skillet (with the pecans) over medium low heat.  Gently pour/scrape the souffle mixture into the skillet and smooth the top. Reduce heat to low and cook until the edges begin to look dry, 3 to 4 minutes.

Using a potholder, slide the skillet into the oven and bake until the top is puffed, golden brown and the center springs back when lightly pressed, 5 to 7 minutes. Working quickly and using potholders (the
handle is super hot), move the skillet to a wire rack (or cool stovetop and dust the souffle with a light coating of confectioners’ sugar. Gently place the serving plate on top of the souffle and invert. Carefully
lift off the skillet. Using a small serrated knife, cut into wedges and serve immediately.