Sorry I had to rant in my previous post. It’s been something I’ve been wanting to talk about for a long time now. You know, kinda brewing… but Thanksgiving is tomorrow…and so is my birthday this year!! We are super blessed with all good things – our children and their mates are happy and healthy and we are too! My brother and his wife in CT are hosting Thanksgiving this year, so I can be a real queen for the day, on my birthday. How cool is that?
I’m so excited for tomorrow. After all, this is my favorite holiday and usually I love cooking for it but I have to tell you, this year, with all that’s going on business-wise, I’m DELIGHTED to take a step back. And I know there’ll be great wines. You all should check out my connoisseur brother’s wine blog – he’s amazing!!
So I wanted to share with you the one recipe for Thanksgiving that has been in my repertoire forever. It is a riff on the original Candied Yams recipe from — drum roll please — Joy of Cooking!! Yes! I received that cookbook from my sewing teacher, Mrs. Mellor, as a wedding shower gift. Julia Mellor was also the mother of one of my brother’s best friends and she taught Home Economics at the public high school. Of course, I went to the Catholic all-girls private school, where they didn’t even teach home ec. (go figure) My mother wanted to insure I knew how to sew… don’t ask. And this original recipe is from that “bible” of American cooking back then. It has withstood the test of time. Of course, I’ve changed it…
The great thing about his recipe is that you can make it ahead of time and then just slip it in the oven to glaze while your turkey is resting, right before you serve your meal. Easy peasy and nice!
Enjoy!!
May you and yours have a very blessed Thanksgiving holiday!! Cook, eat and serve with LOVE!
CANDIED YAMS RECIPE – serves 4 – adapted from Joy of Cooking
3 yams
Kosher salt
1 Tbs. butter for yams
Extra butter for greasing
Fresh ground pepper
Sweet paprika
Powdered ginger
1/4 cup maple syrup
Preheat oven to 375 degrees.
Cook the yams in boiling salted water for 25 minutes or until fork tender. Drain and let cool, peel and slice lengthwise.
Butter the baking dish and place the yams in it in a single layer. Salt and pepper the yams. Lightly sprinkle on sweet paprika and powdered ginger to taste. Cut butter into small pieces and place on top. Drizzle a quarter cup of maple syrup on the yams.
Bake in the oven for 20 minutes.
Remove and spoon the glaze on top of the yams. Serve with LOVE and don’t eat too much! 🙂
