|Author: Chef James R. Kirkley, IV
Served to Assistance League of Santa Barbara, CA
Ginger Sweet Potatoes
2 1/2 pounds, Sweet Potatoes/Yams – scrubbed
3 tablespoons, unsalted butter – heaping
1 1/2 tablespoons, fresh ginger (do not substitute, ginger must be fresh) – grated
1/3 cup, brown sugar (depending on sweetness of potato/yam, amount of brown sugar should be increased or decreased)
Salt and pepper to taste (don’t skip the pepper, pepper creates great contrast taste to brown sugar)
1/2 cup, pecans (optional but adds to the appearance and presentation of dish) – toasted
- Preheat oven to 375 degrees
- TO BOIL
- Place the whole sweet potatoes or yam in a large pot and cover (plus a good inch) with water.
- Bring to boil and cover
- Adjust heat to maintain a fast simmer, continue to boil until potato is soft and tender, about 30 minutes
- Drain and allow to cool slightly
- Peel and cut into 1/2″ pieces
- In a small skillet, melt butter until shimmery, allow to cool
- Add the ginger and brown sugar to cooled butter
- Add the butter mixture to cooked sweet potato/yams and stir well
- Potatoes will have a “Chunky Applesauce” consistency
- Season to taste with salt and plenty of pepper and stir well again
- Transfer to a lightly buttered baking dish
- Cover with foil
- Bake for about 45 minutes or an hour
- Remove the foil, stir and continue to bake for another 15 minutes
- Serve immediately with a heavy dusting of toasted of pecans
|Author: Laura S. Kirkley
Rustic French farmhouse style tart is easy as pie
2 pounds, apples – peeled, quartered and cored
1 tablespoon, lemon juice
1/4 cup, superfine sugar
1/4 cup, butter
1 pie crust (9 inch)
- Cut each cooking apple quarter lengthwise into two or three slices. Sprinkle with lemon juice and sugar. Toss to combine.
- Melt butter in a large heavy frying pan over medium heat and add the apples. Cook stirring frequently, for about 12 minutes until the apples are just golden brown. Remove the frying pan from the heat and set aside.
- Preheat oven to 375 degrees.
- Place prepared pie crust on a baking sheet.
- Spoon apples onto the pastry round, heaping them up, and leaving a 2 inch border all around the edge.
- Turn up the pastry border and gather it around the apples to enclose the outside apples.
- Bake the tart for 35 to 40 minutes until the pastry is crisp and browned.
- Serve warm, with whipped cream.