Saturday, November 17, 2012

Sweet Potato and Pear Tzimmes

This recipe comes from one of my favorite cookbooks, Veganomicon. Tzimmes are a fall staple at our house!

Sweet Potato and Pear Tzimmes

2 lb sweet potatoes, washed and cut into 3/4 inch pieces
3 firm red pears, cut into 3/4 inch pieces
1 TBS vegetable oil
2 TBS mirin or any sweet cooking wine
1 TBS pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 pecan halves
3/4 raisins (I always use regular, but golden could be good here)

Preheat the oven to 350 F.

Place sweet potatoes and pears on a rimmed baking sheet. Sprinkle with oil and mirin and toss until everything is coated. Add maple syrup, cinnamon, salt and pecans and toss to coat again.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and carefully turn in the raisins. Bake uncovered for 30 minutes more, tossing occasionally if needed.

Serve warm or at room temperature.

Thursday, November 8, 2012

Cranberry Salad

from Kelsey Nixon, Cooking Channel

One 10-ounce bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
One 20-ounce can crushed pineapple, drained
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds

Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least 2 hours or up to overnight.

Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.

Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.

Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.