As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.
C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year. We kept it warm in a crock pot while other dishes took up precious oven and burner space.
Tyler Florence's Roasted Sweet Potato Banana Puree
Preheat the oven to 400 degrees F.
Prick the sweet potatoes all over with a fork and put them on a roasting pan.
On another roasting pan prick bananas and lay out in a single layer.
Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
Remove both pans from the oven and allow to cool slightly.
In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas.
When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
Pour into an oven-proof dish.
Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.
We don’t live anywhere near a Nordstrom’s or the next best place for tomato soup, La Madeline. So we had to find a way to make it ourselves. Luckily, J found this recipe on Food.com. With a few tweaks, we could be back in San Antonio at La Madeline enjoying this soup by their fire.
6 tablespoons olive oil
4 large carrots, diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 (28 ounce) cans whole peeled plum tomatoes (84 ounces total) (diced will work too if you have a hard time finding whole, just make sure they aren’t seasoned!)
1 quart chicken stock (it’s better with stock but broth will work in a pinch)
1 pint heavy cream
salt and pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes (including juices!) and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
Allow the soup to cool somewhat, then purée until smooth in a food processor (Trust me, it’s much easier than in the blender).
We skip this step because we don’t mind a few chunks, but if a smoother texture is what’ you’re after, strain the purée before returning to the pot.
Add cream little by little over low heat, stirring gently. Do not boil it! Season to taste with salt and pepper and serve warm.
This makes more than we could ever eat, but it freezes beautifully and reheats wonderfully over the stove or in the crock pot. We’ve made this four or five times and it never disappoints. With a side of grilled cheese this is the perfect comfort food.
This wonderfully, light and decadent creme brulee was the perfect end to Christmas dinner. It’s adapted from Emeril Lagasse’s recipe on the Food Network.
2 cups heavy cream
1 cup milk
1/2 vanilla bean, split and scraped
6 large egg yolks
1/2 cup granulated sugar plus 6 tablespoons
Split and scrape the vanilla bean. Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture (1/2 a cup at a time) to the bowl and whisk vigorously to incorporate. Preheat the oven to 350 degrees. Boil a teakettle of water. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set. (If it giggles slightly, it’s cooked, If it looks like a hula dancer, it needs to cook another 5 minutes. Keep checking after five minutes.) When it is set, remove the custard from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. (We found it best to leave it cool overnight.) Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
This dessert is decadent. We tried using a candle lighter and found it wasn’t really hot enough. If you want to make this more than once, consider investing in a real blow torch. This recipe is worth trying at least once.