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Posts Tagged ‘Sweet Potatoes’

Do you ever have a difficult time deciding what kind of wine to serve with Thanksgiving dinner?  Of course you do….more than half of your guests like red wine and we all know white wine is the appropriate wine to serve with fowl.  Should it be a strong Malbec or Cabernet?  Or perhaps a Pinot Noir or Zinfandel?  And what white wine should you serve?  Pinot Grigio, Chardonnay, Chablis, Sauvignon Blanc?   Well you can see it’s really a conundrum, so I suggest you stick to Apple Cider.

Apple Cider, the traditional Autumn harvest drink, is the perfect non-alcoholic beverage to accompany your Thanksgiving feast.  I see these cocktails being served before dinner because I think the traditional Thanksgiving meal is on the sweet side.  I try to keep the sweetness to a minimum; No marshmallows on my sweet potatoes, even my cranberry sauce is tart;  I make it with grated ginger and sherry vinegar.  

Which one of these cider concoctions will you be serving this year?

1. Cider & Pomegranate Margaritas:   Coarse salt,  1/2 oz. simple syrup,  1/2 oz. fresh lime juice, 2 oz. tequila,  2 oz. pomegranate juice,  4 oz. apple cider. Dip the rim of the glass in water, then in the salt.  Combine all ingredients and ice in a cocktail shaker.  Shake vigorously, strain.

2. Citrusy Cider Scotch & Lavender:  1 sprig fresh lavnder,  lemon wedge,  1/2 oz. simple syrup,  3/4 oz. fresh lemon juice,  2 oz. scotch,  4 oz. apple cider.  Combine main ingredients and ice in a cocktail shaker.  Shake vigorously.  Garnish with the lemon wedge and lavender.

3.  Cider Dark & Stormy: lime wedge,  4 oz. ginger beer, 1/4 oz. fresh lime juice, 2 oz. dark rum, 2 oz. apple cider.  Combine the cider, rum, and lime juice in an ice-filled glass.  Top with the ginger beer. Garnish with the lime wedge.

Don't Forget the Mint Sprig

Don’t Forget the Mint Sprig

4.  Gingery Cider with Tequila:  1 spring mint, 1 small piece sliced fresh ginger, 1 strip lemon zest, 1 TBS fresh mint leaves, 1/2 oz. fresh lemon juice, 1 tsp agave, 2 oz. tequila, 4 oz apple ciderMuddle mint leaves, ginger, lemon zest and agave in a cocktail shaker.  Add cider, tequila, and ice.  Shake vigorously.  Strain over crushed ice and serve with the mint sprig.

5.  Cider Shandy:  1 orange slice, 6 oz. lager, 6 oz. apple cider.  Combine the lager and cider.  Serve with an orange slice.

6.  Smoke & Spice Cider:  1 sprig mint,  3 slices jalpeno, 1 TBS fresh mint leaves, 1/4 oz. simple syrup,  3/4 oz. fresh lime juice, 2 oz. mescal, 4 oz. apple cider.  Muddle the mint leaves and jalapeno in a cocktail shaker.  Add remaining ingredients and ice.  Shake vigorously and pour into the glass. Serve with the mint sprig.

Apple Cider Champagne

Cider Bellini

7.  Cider Bellini: 1 spring fresh rosemary, sparkling wine like Prosecco,  1/2 oz. apple cider. Pour the cider into a champagne flute.  Top with sparkling wine.  Serve with the rosemary sprig.

8.  Fall Cider Sangria: 1 sliced apple, 1 sliced pear, 1 sliced orange, 8 oz, apple brandy, 1 bottle white wine, 32 oz. apple ciderCombine all ingredients in a large pitcher.  Chill at least 4 hours and up to overnight.

9.  Spiked Cider Tea:  2 thin lemon slices, 1 black tea bag, 1/2 tsp pure vanilla extract, 2 oz. gin, 8 oz. apple cider.   Bring the cider and vanilla to a boil.  Remove from heat and add the tea bag;  steep 3 minutes. Remove tea bag and stir in the gin.  Serve with a lemon slice.

10. Rum & Pineapple Punch: 1/2 sliced fresh pineapple, 1 oz. fresh orange juice, 1 oz. simple syrup, 1 1/2 oz. lemon juice,  2 oz. brandy,  4 oz. rum,  16 oz. apple cider.  Combine the pineapple, cider, rum, brandy, lemon juice,  simple syrup, and orange juice in a punch bowl.   Chill at least 4 hours and up to overnight.

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A sweet potato.

Image via Wikipedia

TASTY TIDBITS TUESDAY

Last week in the New York Times, there was an article heralding the merits of Sweet Potatoes and their rise in culinary popularity.  Lighter in sugars than yams and with a bit of protein, they are now appearing on menus all around town; sweet potato fries, baked sweet potatoes and mashed sweet potatoes.  This recipe is is a favorite of mine and I think more suited to a Christmas dinner than Thanksgiving!  This could be the beginning of the  Count-Down to Christmas Dinner.

2 3/4 lb sweet potatoes, peeled, cut into 1″ cubes

8 TBS of Canola oil

3 garlic cloves minced

1 1/2 tsp salt

1 1/2 tsp coarsely ground pepper

1 1/2 lb red onions (3 medium), halved lengthwise, cut crosswise into 1/4″ slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set one rack in center and one on lowest position – preheat oven 375 degrees.

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS of oil.  Sprinkle with garlic, 1 1/2 tsp salt and 1 tsp pepper – toss to coat, then spread in a single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining 1 tsp salt and 1/2 tsp pepper, toss to coat.  Spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around the edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven for about 10 minutes.

Combine potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper.


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