Bourbon-Glazed Sweet Potato Tarts
Bourbon-Glazed Sweet Potato Tarts
My friend Samantha's grandmother was called Nola. She made these tarts for dinner, they could easily be dessert. When I asked her how she made them, she said she drank half the bottle of bourbon and then started on the sweet potatoes.
Read more about these tarts at Adventures in Slaw. This recipe was featured in the Root Source Challenge #11: Bourbon.
Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin.
Read more about this recipe at the Washington Post.
Here is a recipe for an exceptional goose: crisp and golden on the outside and perfectly moist within. Serve the goose with rice or stuffing and reserve fat for a decadent side dish of sautéed potatoes.
Read more about this recipe in Diane Morgan's The Christmas Table.
Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness.
Read more about this recipe at The Washington Post.
Pumpkin pie is the quintessential holiday dessert for many Americans and this recipe wakes up the flavor with fresh grated ginger. The velvety custard is made with heavy cream and whole milk.
Brussels Sprouts With Glazed Pecans
Brussels Sprouts With Glazed Pecans
The blend of sweet, salty and bitter flavors in this dish may convert even those who do not like Brussels sprouts. For ease, use store-bought glazed pecans.
Read more about this recipe at the Washington Post.
To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
