Sweet Pecan Ice Cream
1 14-ounce can sweetened condensed milk
2 12-ounce cans evaporated milk
1 quart heavy cream
1 Tablespoon vanilla
10 egg yolks
2 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pound mashed sweet potato
1 cup chopped pecans
In a medium saucepan, bring milk, cream, and vanilla to a boil over medium-high heat.
Meanwhile, in a medium bowl, whisk egg yolks, sugar, ginger, cinnamon, and nutmeg until smooth. Gradually whisk cream mixture into egg-yolk mixture while whisking to avoid cooking the eggs.
Add sweet potato mash and place boil over a pot with boiling water stirring constantly, until it thickens and coats the back of a spoon, do not boil or it will curdle.
Remove saucepan from heat; refrigerate custard until well chilled, at least 2 hours, but no more than overnight. Freeze in ice cream maker as directed by manufacturer. Just before mixture begins to freeze add the chopped pecans.
Caribbean Pork & Sweet Potato Salad
1/2 cup Lawry’s Caribbean Jerk Marinade with papaya juice, divided
3/4 pound boneless pork loin chops, sliced into thin strips
2 8.25-ounce cans pineapple tidbits, drained, reserving 2 Tablespoons of juice
1/3 cup sliced green onions, including tops
1 small sweet potato, peeled, cut into chunks and parboiled or 1 15-ounce can sweet potatoes, drained
1 Tablespoon honey
1/3 cup salted peanuts, optional garnish
In resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade and pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork; discard used marinade. In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes. In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining marinade; gently toss to coat. Sprinkle with peanuts, if desired, before serving either warm or chilled. Serve over bed of warm or chilled pasta or leaves of butter lettuce. Makes 4 servings.
Note: If you are short on time, omit marinating the pork. Instead, cook pork then toss with 1/3 cup marinade. Add other ingredients.
Sweet Potato Beggar’s Purse
Filling:
4 large Louisiana sweet potatoes (peeled and cut into a large dice)
3 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1 sprig fresh rosemary, lightly chopped
1 small shallot, minced
1 stalk celery, small diced
1 Tablespoon dried cranberries, optional
Salt and pepper to taste
2 ounces soft goat cheese, crumbled
1/4 cup pecans, chopped, toasted and cooled
Purse:
6 sheets frozen phyllo dough, thawed in refrigerator
3 Tablespoons melted unsalted butter
Long stemmed chives for tying
Plate sauce:
4 Tablespoons olive oil
2 teaspoons red wine vinegar
1/2 teaspoons smooth Dijon mustard
Salt and pepper to taste
Filling:
Bring a large pot of salted water to a boil over high heat. Add sweet potatoes and cook for 10-12 minutes, or until very soft. While sweet potatoes cook, heat 3 tablespoons olive oil in a medium frying pan over low heat. Add the garlic, shallots, cranberries, celery and rosemary and cook for 8-10 minutes, stirring occasionally, until very fragrant, and making sure celery is tender. Turn off heat. Once the potatoes have finished cooking, drain them and transfer to a mixing bowl. Smash, using the back of a fork or a potato masher. Fold in softly, the garlic, oil, shallots, cranberries, celery and rosemary mixture to potatoes. Gently stir in the pecans and crumbled goat cheese being careful not to stir too much — you want there to be little clumps and streaks of goat cheese.
Assembly:
Carefully unwrap the phyllo pastry and unroll flat. Cover with a damp dish towel to prevent the dough from drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter.Add a sheet on top of this one, brush with butter and repeat until you have 3 sheets. Cut the sheet into 4 rectangles. Place 1/3 cup into the middle of the rectangle. Fold the centers of the sides inward to prevent the mixture from spilling out. Fold over and slightly twist each long end toward the center to create a cinched “purse” shape.
Take two or three long strands of chives and tie around each purse. Repeat with rest of mixture and sheets of phyllo pastry. Place beggar’s purses on an ungreased cookie sheet. When all purses on on the sheet, place the cookie sheet with purses in the freezer for 5-10 minutes, chilling until firm. Preheat oven to 400 degrees. Bake for approximately 15 minutes until golden brown. Remove from oven. Take a fresh long stemmed chive or two and tie around each purse. Serve hot.
Sauce:
In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon Dijon. Salt and pepper to taste. Place in a squeeze bottle and drizzle a fancy zig-zag design onto bottom of plate. Place purses and serve hot.
Sweetpotato.org, Samantha Schaffer, Brunswick, OH
https://ift.tt/2Dj8AW2
إرسال تعليق