Here’s some recent things I wrote that are on the internet and, in some cases, not on the internet:
Now that Thanksgiving is upon us, I thought I’d share a recipe from my last book for brown sugar sweet potatoes. I’m often struggling to figure out how to squeeze everything in the oven on the big day, so moving one dish to the cooker is a big help. The potatoes steam in the cooker before being sliced in two. Each half is topped with a brown sugar topping and quickly broiled right before serving. Lightly sweet with a little crunch on top, these sweet potatoes are a top-notch Thanksgiving side.
Sweet Potatoes with Brown Sugar Topping
from The Instant Pot Electric Pressure Cooker Cookbook
Serves 6 to 8
1 cup water
6 medium sweet potatoes, pricked a few times with a fork
4 tablespoons butter, cubed
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 pinch salt
- Add water to the pot and place a steamer basket or trivet on top. Arrange the sweet potatoes on the basket or trivet. Secure the lid.
- Cook at high pressure for 12 to 18 minutes (12 for small potatoes, 15 for medium, 18 for large).
- In a small bowl, mix together the remaining ingredients. Use your fingers to press the mixture together until a crumbly topping is formed.
- Once the cooking is complete, use a natural release for 10 minutes followed by a quick release.
- Preheat the oven to broil.
- Carefully transfer the potatoes to a large baking sheet. Slice each in half lengthwise and lay cut-side up. Sprinkle each half with 1 heaping tablespoon of topping and broil for 3 to 5 minutes, until lightly crispy.
I can’t believe I just typed the date and it says December. But here we are. I’ve been writing per usual, and here are some examples:
Also find me on Twitter.
Thanksgiving is upon us! I’ve been running myself ragged making 30 pies for a fundraiser, all the while writing the usual Thanksgiving articles. My recent piece for Van Winkle’s titled “Keep Thanksgiving Alive with These Day-After Brunch Dishes” is one of my favorites because of the recipes involved. I wrote a Sweet Potato Waffles with Cranberry Sauce recipe and a Turkey and Dressing Eggs Benedict recipe, both of which are made from scratch. But, in all honesty, these recipes are much easier if you use glorious turkey day leftovers. Below I’ve adapted my recipes to utilize leftover turkey, dressing, gravy, cranberry sauce, and sweet potato casserole. Use them to create a day after brunch that will rival your Thanksgiving feast!
Turkey and Dressing Eggs Benedict
8 slices or more leftover sliced turkey
4 cups leftover stuffing/dressing
1 cup leftover gravy
8 fresh eggs
- Preheat the oven to 350 degrees.
- Grease a muffin tin. Put 1/2 cup of leftover dressing in each tin (8 tins total) and press down. Cook for 10 minutes.
- Meanwhile, reheat the turkey and gravy (separately) in the oven, microwave, or on the stove. Keep covered to keep warm.
- Poach your eggs. Get some hot tips for better poached eggs here.
- To plate, place two stuffing mounds on a plate. Top each with turkey followed by a poached egg. Top with warmed gravy.
Sweet Potato Waffles with Cranberry Sauce
serves 3 to 4
1 cup leftover sweet potato casserole, without the topping
½ cup milk plus 2 tablespoons
1 egg yolk
2 tablespoons melted butter
1 scant cup flour
1 ½ teaspoons baking powder
3 egg whites
1 cup leftover cranberry sauce
- In a large bowl, mix together the sweet potato, milk, egg yolk, sugar and butter.
- In a separate small bowl, mix together the flour, baking powder, spices and salt.
- Preheat the waffle iron. Add the flour mixture to the large bowl of sweet potato mixture and mix just until combined.
- In a separate medium bowl, beat the egg whites until soft peaks form. Fold half of the egg whites into the batter, being careful not to over-mix. Add the rest of the egg whites and fold in just until combined.
- Spray the preheated waffle iron with nonstick spray and spoon in enough batter for one waffle, spreading as needed. Cook according to your waffle iron’s directions, until lightly browned and cooked through.
- Serve topped with cranberry sauce along with maple syrup or a dusting of powdered sugar.
Thanksgiving this year was a Friendsgiving of 12 people I hold near and dear. I made a few things for the group: challah dressing/stuffing (I call it dressing, you call it stuffing– let’s call the whole thing off), deep fried brussels sprouts, a giant apple crumble, and maybe my favorite part of the meal: sweet potato biscuits.
The recipe stated it would make 8 big biscuits. I own a normal sized biscuit cutter and therefore assumed it would make, at most, 16. I therefore doubled it, so that everyone could have at least 2 biscuits. Granted, I may have rolled mine a bit thinner that some might like, but I got 45 biscuits. Woo. Good thing they were really tasty.
I followed the recipe pretty much exactly, but when I cut mine out I flash froze them on a tray (I made them the day before), and once they were frozen, transferred them to a container. I put them out on a baking tray while the oven preheated and they baked up just right. I still have some frozen, un-baked ones in the freezer that are going to come in very handy one morning. Oh, and make sure you don’t over-work the dough!