Friday, November 28, 2008

Day after


Thanksgiving Day Report: Dad & I enjoyed a lovely holiday. After assembling our dish and ingredients for a green salad, Dad & I were on our way to the first stop: Jonathon & Jo-Ann's. Everything was perky, even the new dog, Bobby. We caught them just at the right time when the table was set, things were in the oven and we could enjoy a chat. The kids were all dressed up and cute. It was nice to have a some Thanksgiving time with them!

Then we went on to Glen Ellen to spend the rest of the day with Linda, Yalda, Olivia & friends Joan & Greg. Linda made the beautiful turkey above, and went with her perfect instincts on when the turkey was done, despite the erroneous thermometer reading. Olivia wanted traditional holiday yams with melted marshmallows on top, which I brought. It was a lovely Thanksgiving for all, and great conversation.

Sweet Rum Yams

Sweet Rum Yams

1 stick butter
1/2 cup brown sugar
1/4 cup raisins
1 teaspoon rum extract
1 cup mini-marshmallows
2 large organic Jewel yams
~2 tablespoons water

Spray a large baking pan with Pam. Cut yams into sections to the size of the baking pan, leaving room at the top for topping. Put about 2 tablespoons of water in the dish, cover with lid or aluminum foil and bake at 350F for about an hour.

Prepare the sauce -- put remaining ingredients except marshmallows in a saucepan and melt together, over medium to low heat, stirring gently. Set aside until yams are done.

When the yams are cooked tender, pour off excess liquid, then pour the melted sauce over the yams. You can pause them here, warm and do the marshmallow step later if you like (I did). If you pause, you'll want to rebaste the yams in the sauce. When you are about 20-30 minutes from serving, sprinkle the marshmallows over the top, recover and cook at 350-375F until the yams are warm and marshmallows melted. Serves 6 or more.

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