Baked Honey Lime YamsServes 6 to 8
3 large yams (about 4 pounds)
1/2 cup water
6 tablespoons honey
4 tablespoons unsalted butter, at room temperature
Juice of 4 limes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Crema, crème fraiche, or sour cream, for garnish
Pink peppercorns, for garnish (optional)
Preheat the oven to 350 degrees.
Wash the yams and place in a baking dish with the water. Bake until the yams are soft and the skins puffy, about 1 1/2 hours. Set aside to cool slightly (leave the oven on).
Peel the yams and place in a medium baking dish. Add the honey, butter, lime juice, salt, and pepper. Stir and mash well with a potato masher. Cover with aluminum foil and return to the oven for 15 to 20 minutes, until heated through. Sprinkle the top with crema, creme fraiche, or sour cream and serve hot. We love to take leftover Honey Lime Yams and turn them into yummy quesadillas stuffed with cotija cheese and caramelized onions. Add a little blue cheese for an interesting twist.
Cumin Roasted Cauliflower and CarrotsIf you have time, cut the cauliflower and carrots so each piece has a flat side to it. This will help intensify the flavor and the toasted cumin seeds add an earthy dimension.
1 pound carrots, peeled and cut into 1/3-inch slices on the diagonal
1 pound cauliflower, peeled and cut into florets
2 Tablespoons cumin seeds
3 or 4 Tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Juice of 1 lime
Heat a heavy bottomed pot with a cover and plenty of surface area over high heat and add olive oil. Toss in cauliflower, carrots and cumin seeds and sear, tossing gently to lightly brown. Sprinkle with sea salt and freshly ground black pepper. Reduce heat to medium and cover the pan and continue to shake frequently cooking the vegetables evenly.
When vegetables are well seared and just cooked, taste and adjust seasoning then drizzle with a little fresh lime juice. Serve immediately.
Roasted Turkey with Root Vegetable StuffingWe prefer to go heavy on the vegetables, especially root vegetables, for our stuffing. Feel free to choose a variety of your favorite herbs like parsley, sage, oregano and thyme.
1 (12 to 14 pound) fresh, free-range turkey
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 (1 pound) loaves crusty, country white or wheat bread
1 cup unsalted butter
2 large onions, diced
Sea salt and freshly ground pepper to taste
1 bunch celery ribs
1 pound celery root, parsnip, or rutabaga, or mixture of all, peeled and diced
1/2 pound button mushrooms
1 bunch Italian parsley leaves, roughly chopped
1 cup fresh sage leaves, roughly chopped
1 to 2 cups turkey stock
Tear the unsliced bread into 1/2-inch chunks and let dry on sheet pans or in large bowls overnight.
Make a paste of salt, pepper, and olive oil. Rub turkey all over, inside and out, with paste and set aside on rack in roasting pan.
In a large heavy pot, melt the butter over moderate heat. Sauté the onions with salt and pepper until transparent. Add all the vegetables, turn up the heat, and cook, stirring occasionally until vegetables are limp, about 15 minutes. Add herbs and 1 cup of turkey stock and bring to a boil. Adjust seasoning.
Place dried bread pieces in large bowl, reserving 2 cups. Pour 3/4 of vegetable mixture over bread, mixing well with your hands. Adjust with more bread or vegetables until the stuffing is an even combination of bread and vegetables. To test for consistency, try to squeeze a piece in your hand to form a ball. If too dry to hold together, adjust with additional stock.
Stuff turkey, loosely filling cavity. Truss with metal skewers or sew with needle and thread. Place remaining stuffing in a casserole and dot with butter.
Preheat oven to 425 degrees F. For extra crisp skin, cover the breast with 4 layers of cheesecloth. Baste with melted butter and place in the oven. Roast turkey for 15 minutes, then reduce heat to 350, basting occasionally with pan drippings. Turkey is done when drumstick wiggles loosely, about 15 minutes per pound. Let sit 10 minutes before carving. |
