Thanksgiving Sweet Potato Casserole

from the November 1998 issue of Bon Appétit (via epicurious.com)

• 1 C (packed) golden brown sugar
• 1/2 C chopped pecans (about 2 ounces)
• 1/4 C (1/2 stick) chilled butter, cut into 1/4-inch pieces

• 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2-inch pieces

• 4 large eggs
• 3 T pure maple syrup
• 2 T vanilla extract
• 1 T fresh lemon juice
• 2 t salt

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter 13 x 9 x 2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

German-Style Fried Potatoes

from the October 2009 issue of Bon Appetit (via epicurious.com)

Served with brats.

“Boiling the potatoes and chilling them overnight makes them easy to cut and sauté.”

4 pounds unpeeled medium-size red-skinned potatoes

4 1/2 T olive oil

3 T malt vinegar or white wine vinegar

1 T Dijon mustard

6 T lard, rendered bacon fat, or olive oil, divided

Coarse kosher salt

6 T lager beer, divided

2 1/2 C finely chopped red onions, divided

1/3 C chopped fresh chives or green onions (green parts only)

Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.

Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.

Three-Bean Salad

from March 2007 issue of Gourmet (via epicurious.com)

• 1 1/2 cups frozen shelled edamame (8 ounces)
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

1. Cook edamame in a 1 1/2 – to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
2. Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
3. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

Golabki

1. Prepare about 6 cups buckwheat groats, barley, or a combination.
2. Brown 1 chopped onion in salt pork and butter.
3. Grate 1 small potato and add with onions to barley or groats.
4. Boil cabbage, separating leaves.  Drain and trim.
5. Place a large spoonful of filling in each cabbage leaf.
6. Fold: left side, then bottom, then right, and roll into package shape.
7. Place cabbage rolls in buttered baking dish(es).  Dot with butter.  Cover with extra cabbage leaves.  Pour sauerkraut juice (or broth) over all.  Cover tightly with foil.
8. Bake 1/2 hour at 400 degrees and then 1 1/2  hours at 325 degrees.

 

Pierogi

For sauerkraut filling:

1. Drain one jar of sauerkraut.  Rinse and place in a saucepan.  Cover with water and boil 15 minutes.
2. Add shredded cabbage and cook until cabbage is limp.
3. Drain, squeeze out liquid, and chop finely.
4. Brown a small amount of chopped onions in butter.  Add sauerkraut mixture, salt, and pepper and fry all together.

For potato filling:

1. Boil and then mash 2 to 3 peeled potatoes.  Use no milk.  Season as desired.

For dough and assembly:

1. Mix 6 C flour, 3 large eggs, and water as needed into a stiff dough.
2. Roll dough to 1/8 inch thick.
3. Cut into circles and fill each.
4. Moisten edges with water and fold over.  Press edges with fork to seal.
5. Sprinkle lightly with flour and cover with lightweight towels.  (May sit–not in the sun–for up to 2 hours.)

To cook and serve:

1. Boil in salted water for about 10 minutes.  Rinse and drain.
2. Meanwhile, brown chopped onions in butter to spoon over cooked pierogi for serving.

 

Holiday Black Cherry Jello Mold

1. Make on large package of black cherry jello with half cherry juice from can of dark cherries and half sherry.
2. Pour liquid into mold and place in refrigerator.
3. Just as jello begins to solidify, push cherries (optionally studded with pecans) into mold evenly.
4. Chill until completely solid.

Yorkshire Pudding

“Ishbel’s Yorkshire Pudding” from epicurious.com

1. Combine 1 C flour (less?), 1/4 t salt, and 1 C milk until well blended.
2. Incorporate 3 eggs and blend until batter is smooth and liquid.  Let batter stand at room temperature 1 hour.
3. Preheat oven to 375°F.
4. Place 6-cup muffin pan in oven and heat 10 minutes.
5. Melt 2 ounces fat, which can be butter (which I used), lard, oil, or–ideally–fat from beef roast.  (They needed more than 2 ounces!).
6. Pour equal amounts of fat into each muffin cup and continue heating in oven for 10 to 15 minutes.
7. Pour equal amounts of batter into each muffin mold and bake 15 to 20 minutes or until golden brown.  Serve immediately.

Sirloin Tip Roast

For a 2.5 pound sirloin tip roast …

1. Remove from refrigerator to let stand at room temperature for about an hour.
2. Preheat oven to 200.
3. Sprinkle generously and rub with salt and pepper
4. Stud with fresh garlic slivers.
5. Sear in hot oiled skillet about 3 minutes per side.
6. Place atop a wire rack inside a rimmed cookie sheet.  Add a little water to the sheet.
7. Roast around 2 1/2 hours for medium-rare (140).