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cornerofmadnessI'm done. The grades are in. Whee! I'm off until the fourth! God, it's good to be a professor. I was lucky to get a day off as a doctor. This kind of freedom, can't beat it.
I'm home with hot chocolate and rum. I'll be writing and having happy thoughts about not having to do anything for a while. (other than, you know, prep for next semester...)
and since i did promise (and as for in return) recipes for the holidays, here's one by request
Maple bourbon sweet potatoes
6 pounds sweet potatoes
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1 1/2 teaspoons salt
1 teaspoon white pepper
Pecan Crumb Topping, optional
Preheat the oven to 375 degrees F.
Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Note...you can get by without setting it on fire and it tastes fine
Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
*This method does not "burn off" the alcohol.
Pecan Crumb Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch dried thyme
1/2 cup chopped pecans
5 tablespoons butter, chilled and cut into bits
Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms
I'm home with hot chocolate and rum. I'll be writing and having happy thoughts about not having to do anything for a while. (other than, you know, prep for next semester...)
and since i did promise (and as for in return) recipes for the holidays, here's one by request
Maple bourbon sweet potatoes
6 pounds sweet potatoes
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1 1/2 teaspoons salt
1 teaspoon white pepper
Pecan Crumb Topping, optional
Preheat the oven to 375 degrees F.
Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Note...you can get by without setting it on fire and it tastes fine
Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
*This method does not "burn off" the alcohol.
Pecan Crumb Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch dried thyme
1/2 cup chopped pecans
5 tablespoons butter, chilled and cut into bits
Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms
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no subject
Date: 2007-12-14 10:32 pm (UTC)no subject
Date: 2007-12-14 10:35 pm (UTC)no subject
Date: 2007-12-14 10:38 pm (UTC)no subject
Date: 2007-12-14 10:56 pm (UTC)no subject
Date: 2007-12-15 12:43 am (UTC)no subject
Date: 2007-12-15 03:14 am (UTC)also delicious cocoa plus butterscotch schnapps and bailey's irish cream
no subject
Date: 2007-12-14 11:01 pm (UTC)no subject
Date: 2007-12-14 11:13 pm (UTC)Sweet potato balls
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.
no subject
Date: 2007-12-14 11:21 pm (UTC)no subject
Date: 2007-12-15 12:19 am (UTC)no subject
Date: 2007-12-15 10:46 am (UTC)no subject
Date: 2007-12-15 03:29 pm (UTC)