3 lbs sweet potatoes
2 eggs
¾ cup brown sugar
¼ cup butter (melted)
salt to taste
1 tsp cinnamon
1 tsp vanilla
½ t nutmeg
½ cup orange juice
1 cup chopped pecans
Cut sweet potatoes in thirds and boil until tender. Drain water and cool potatoes, enough so you can peel them (the peel will slip off). Mash well.
Add ¼ cup of the brown sugar, orange juice and seasonings.
Beat eggs and add to potatoes
Put into a 2 quart casserole. Sprinkle with chopped pecans and the rest of the sugar. Pour butter over the top. Cook for 30 minutes at 375 F, uncovered.
Source
Showing posts with label oranges. Show all posts
Showing posts with label oranges. Show all posts
Monday, September 19, 2011
Squash-Apple Soup with Thai Red Curry
2 teaspoons olive oil
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
1 small butternut pumpkin, peeled, seeded and cubed (about 4 cups)
1 apple, cored, peeled and diced
2 leeks, white part only, washed and sliced
1 small carrot, peeled and sliced
½ stalk celery, finely chopped
1 T chopped fresh basil
2 teaspoons Thai red curry paste
4 cups basic vegetable stock
2 cups water
1 T brown sugar
2 teaspoons sea salt or more to taste
thinly sliced chives
Thin strips of orange zest
In a 4-quart saucepan, heat the olive oil over medium heat. Add the squash, apple, leeks, carrot, celery, and basil and cook, stirring often, until the vegetables are softened; do not brown.
Add the curry paste and cook, stirring constantly, for one minute.
Add the stock, water, brown sugar, and salt. Reduce the heat to medium-low and simmer for 45 minutes, or until the vegetables are very soft.
Cool for 30 minutes, then puree until absolutely smooth.
Reheat and taste for seasoning, adding salt if needed. Serve very hot, with a sprinkling of chives and orange zest, if desired.
Source
Persian Eggplant
4 medium-sized baby eggplants or 8 small Japanese eggplants, stems on
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
6 ripe Roma tomatoes, diced
2 shallots, peeled and diced
2 teaspoons garlic, peeled and thinly sliced
2 ripe fuyu persimmons, peeled and thinly sliced (OPTIONAL)
2 cinnamon sticks, or ½ teaspoon ground cinnamon
1 ½ cups green beans, trimmed into 1 ½ inch long pieces
2 T extra virgin olive oil
2 T balsamic vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sumac powder
1 t sea salt
½ t fresh ground pepper
1 teaspoon crushed red pepper (can substitute ½ teaspoon cayenne pepper)
¼ cup fresh lemon juice with ½ of a lemon rind
½ cup freshly squeezed orange juice (preferably blood orange) with ½ of an orange rind
2 bay leaves
walnuts
Place the eggplants in a 9x 14 inch baking dish and puncture each one a few times with a knife or fork.
Mix the rest of the ingredients in a bowl and pour evenly over the eggplants. Cover and bake at 400 F for 45 minutes or until eggplants are soft and buttery.
Meanwhile, toast walnuts in a dry pan until golden brown. Sprinkle with cinnamon and toss. Set aside to cool.
If using Japanese eggplants, serve whole. Otherwise, cut eggplants in half, widthwise. Sprinkle with walnuts and serve hot with basmati rice. (Or even almond basmati rice.)
Source
Butternut Pumpkin Flan
1/3 cup plus ¼ cup packed light brown sugar
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
3 T fresh orange juice
3 cups milk (or soymilk)
4 extra-large eggs
¾ cup cooked pureed butternut squash*
1 t ground cinnamon
1 t vanilla extract
finely grated zest of 1 orange
In a small saucepan, combine 1/3 cup of the brown sugar and the orange juice, and cook over low heat until the sugar is melted and bubbles form across the surface of the syrup, about 3 minutes. Divide the syrup evenly among six 6-ounce ramekins.
In a medium saucepan, combine the milk and ¼ cup brown sugar. Heat over medium heat, stirring constantly, to dissolve the sugar. Set aside to cool.
In a bowl, whisk the egg . Add the pumpkin, cinnamon, and vanilla.
Stir in the cooled milk mixture. Strain the custard through a fine-mesh sieve to remove any traces of the pumpkin fibre.
Add the orange zest.
Divide the custard evenly among the ramekins, filling to within ¼ inch of the rim.
Place the ramekins in a rectangular baking pan with high sides and carefully pour 1 inch of boiling water into the pan. Cover each ramekin tightly with foil and bake on the middle rack of the oven for 30 minutes, or until the custards are no longer jiggly in the center and a toothpick inserted in the center comes out clean. Remove from the oven, take off the foil, and let the custards cool in the water bath. Once they are cool, remove from the pan, cover, and refrigerate for at least 3 hours.
To unmold, press gently around the edge of each flan to break the seal. Invert onto a dessert plate. If you prefer, the flan may be served right in the baking dish.
Top with seasonal fruit, and serve.
*Can bake by cutting the pumpkin in half and laying it cut side down on an oiled baking dish (use parchment paper if you want to have an easier clean up) and baking the squash at 350F for 30-45 minutes or until soft.
Source
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