Sweet Potatoes with Ginger Maple Syrup

I love the spiciness of fresh ginger

I think I've finally recovered from Thanksgiving (unfortunately ending up with a migraine today).  It was such a fun week, with my sister and her husband coming into town for Thanksgiving with friends here in DC on Thursday, and then all of us traveling up for a Turkey Day encore with family in New Jersey on Friday. 2 in a row - Woof.  A lot of great food, drink, family, friends and festivity - I just love this Holiday.

Our friends Alex & Elisa hosted at their new home on Thursday, where I had my first rotisserie turkey, and it was amazing. Flavorful, moist and tender. I've got to get their secret for it. Friday I was able to try my Grandmother's recipe for dressing (excellently prepared by my Aunt Keri) for the first time - sagey, sausagey, and oh so good.  Definitely going to be adding that to the mix the next time I make the Thanksgiving spread.

I didn't do anything fancy for either meal - on Thursday I contributed some canapés (one of the recipes here), and made three different versions of potatoes - mashed potatoes, savory sweet potatoes, and sweet sweet potatoes.  On Friday, it was an apple tart and my favorite pumpkin pie (recipe here).

The sweet sweet potatoes (i.e. candied yams, etc.) are a staple at a lot of thanksgiving tables, but never at mine growing up - we're more of a savory family. So, I decided to take a whack at making these sweet and delicious, but with a little something different. Here's what I cam up with.

Ingredients:

Maple Syrup at the source

• 1 1/2 cups of pure Grade A Vermont maple syrup
• 1 4 inch length of ginger, peeled and cut into strips
• 4-5 sweet potatoes, peeled and cut into large dice
• 1 tsp ground cinnamon
• 1/2 stick of butter, melted
• Brown sugar
• S&P
• Candied pecans (my sister made these, so I'll have to get her recipe!)

Preheat the oven to 425 degrees.

To start, prep the ginger, and put into a saucepan with the maple syrup. Turn the heat onto low and let the ginger steep in the syrup, stirring occasionally and making sure that it doesn't boil, approximately 15-20 minutes or until the syrup tastes nice and spicy

Meanwhile, prep the potatoes, and place into a large bowl.  When the syrup is ready, remove the ginger and discard, and pour it over the potatoes along with the melted butter.  Sprinkle with the cinnamon, S&P and toss to coat.  Pour into a buttered glass baking dish, large enough so that the potatoes aren't stacked too high.

Sprinkle with a little bit of brown sugar, and then bake until the potatoes are fork tender, and the sauce is beginning to caramelize. I can't remember how long this actually took - I'd start the timer at 15 minutes, and check every 5 minutes after that until done.

Serve with a sprinkle of chopped candied pecans on top.  Next time I make these, I'll probably get some of that yummy crystalized ginger, and sprinkle that on top too, to really kick up the ginger-ness of the dish. 

Thanksgiving - Family & Food: What Could be Better?

The Original Eating Keatings!
Clockwise from top left: #1 Keri,

#2 Pat, #3 Maureen, #5 Kathleen,

#6 Laurie, #4 Nancy

As far as the modern definition goes, I have a big family. Blame it on the Catholics and the rhythm method. Blame it on the Irish. Blame it on the booze.  Or better yet, all of the above.  In any event, I LOVE my big family and wouldn't trade them for the world. My Dad is the oldest of seven awesome siblings, and my Mom is in the middle of six girls (they're the namesake Keatings).

Yes, six daughters!!  You might pity my grandfather for having so many girls, but you would be wrong.  Each and every one of them is a Daddy's girl, and he just LOVEs his girls. It's kind of crazy - they all look the same, sound the same, and are an amazing example of a true family unit. Sure, there are tiffs here and there, but when it comes down to it, they love each other, they love their husbands, their kids and/or pets, their parents, and they bring so many amazing things to the proverbial table (and the actual table, too).  

Grown Ups! L to R:#5, #3, #1,

(bride Liza), #2, #4, and #6

The next best thing about my amazing aunts, is my fantastic cousins. In a big family like ours, it's hard for outsiders to keep track of who's who.... so we use things like "I'm number three's number one" - translation: my mother is the third child, and I'm her oldest child. 

I'm getting ready for a mini-reunion with some family - my Sister and her husband are coming up from Georgia early next week, and then we're all heading up to south Jersey to meet up with Keating daughter #1, Keri, and her family - which includes Favorite Uncle, Jay,  my three awesome cousins Eliza, Margot, & Sarah (Eliza - pictured at her wedding on the right - just welcomed a new baby boy into the family!!!) and their guys. We'll be celebrating Thanksgiving a day late together, and I can't wait, especially to meet the new baby!  I'm still trying to decide on what to bring food-wise..... that will likely take some serious brainstorming this weekend. 

Come home soon, Ryan!

Thanksgiving is probably my favorite holiday.  I really appreciate the fact that this is a holiday that has been relatively uncorrupted by materialism, and that it stays true to its roots of appreciation, and gathering with those you love.  The awesome spread of food is a definite bonus though.  While this year will be great, I'll be missing my parents and littlest sister back home, as well as my west-coast family that I normally spend the holiday with.  Perhaps most importantly, our whole family will be missing my little sister's husband, Ryan, who is in the Army and currently deployed in Afghanistan.  I'll definitely be keeping all of our troops who are far from loved ones in my thoughts, but will be keeping Ryan especially in mind.  Come home safe, and soon, Ryan!!  

Best Pumpkin Pie EVER. Period. The End.

YUMMMMMY!
Photo courtesy of foodnetwork.com

My best friend, Angie, called me today looking for a pumpkin pie/pumpkin cheesecake recipe to take to a dinner she was going to tonight.  I was happy to instantly have a fantastic recipe to share with her.  I wish I could take credit for this amazing deliciousness, but is owed entirely to Paula Dean.

I've made this for Thanksgiving and other fall festivities for the past few years, and everyone loves it.  Even people who say they don't like pumpkin pie.  A couple of notes about the recipe - this makes a ton of filling, and I've found it's more than enough to fill my pie dish. I like to take the extra, and put it into buttered ramekins to bake up little individual "pumpkin cheesecake soufflés."  Also, the recommended cook time is not accurate - it actually takes much longer.  Just keep baking until  a toothpick comes out clean from the center of the pie.  I wish I had a correct cook time to share, but I've never actually tracked it, I just know it takes longer than the recipe says it does.  If your crust starts to get too brown while you're waiting for the pie to finish, just crimp some aluminum foil around the crust and you should be fine.  Lastly, the recipe says "optional" to the ground ginger, but I think that the ginger adds a delicious and slightly unexpected flavor note, so don't skip it!

So, Angie, what did you think???

Paula Dean's Pumpkin Pie
Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream

Inventing a New Thanksgiving Side Dish, Take 1

Close, but no cigar.

Thanksgiving is one of my favorite holidays, and the food that my family makes that day is something I look forward to all year. Seriously, all year (I will be sure to blog about that meal later on).  With the exception of a few people in the bunch, we're generally not much into sweets, so candied yams have never been all that popular, but they do make an appearance (something that green been casserole will NEVER do).

Today I was thinking about how I could take something like candied yams, and make it more to my liking, so I started to brainstorm.  I knew that if I was going to make anything sweet, I would want to have a savory component in the dish to counter that flavor note.  So, what I came up with was oven roasted sweet potatoes, goat cheese, and honeyed pecans with sage and crispy shallots.  They came out very pretty, and the hubby liked them, but I wasn't totally jazzed with the overall result.  Kind of reminded me of someone who's very attractive, but as you get to know them you find out they don't have much substance and aren't actually very enjoyable.

Whenever you make up a new recipe, you take the risk that it won't come out super well.  Don't be deterred!  Having a dish come out to an "ehh...." review isn't a bad thing.  There's nothing like room for improvement.  So, to all you aspiring home cooks, just keep chugging away!  You learn each time you cook - so take note of what you do: what you liked, what you didn't like, and improve it the next time around.

With that said, no recipe just yet. I'll work on this and hopefully have one to share, soon!