Executive Chef Fred Duerr of the Rising Sun Inn joined the Sunrise crew with some new twists to Thanksgiving side dishes.
The Rising Sun Inn is also hosting a Thanksgiving Day Dinner from 1:00 to 6:00 p.m. If you would like to make reservations for the dinner, please visit:
Cranberry Fool
1 pt. and 4 ounces heavy cream
1 cup sugar
1 tablespoon vanilla
8 ounces cranberry relish
4 ounces cranberry relish for garnish
Whip cream till soft peaks add sugar vanilla fold in 8 oz.
cranberry chill 15 minutes and serve in wine glass top
with remaining relish.
Sweet Potatoes
Ingredients:
4 medium sweet potatoes (about 1¾ pounds)
1 cup granulated sugar
½ cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup packed dark brown sugar
½ cup pecans, chopped
¼ cup all-purpose flour
¼ cup oats
6 tablespoons unsalted butter, at room temperature
Directions:
1. Preheat the oven to 375°. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400°.
2. Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy – you don’t want it to be perfectly smooth.
3. In a separate bowl mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
4. Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all of the top. Bake until golden brown, about 30 minutes.
Cranberry Relish
Ingredients:
2 12 oz. bag fresh cranberry
2 oranges
1 cup granulated sugar
1 oz. or more orange liqueur
Directions:
1. Cut rind off orange. Reserve ½ of an orange rind.
2. In food processor, combine all ingredients including the reserved ½ orange rind. Puree or pulse to a fine consistency.
3. For sweeter taste add more sugar.
Fresh Whipped Cream
Ingredients:
2 cups heavy cream
½ cup confectioner sugar
1 teaspoon vanilla
Directions:
1. Whip cream until soft peaks form.
2. Add sugar and vanilla
3. Whip until stiff peaks form.
Maple Bourbon Pecan Pie
Ingredients:
9 inch pie crust, unbaked
½ cup light corn syrup
½ cup good honey
¼ cup pure maple syrup
4 tablespoons (1/2 stick) unsalted butter, melted
½ teaspoon pure vanilla
3 extra-large eggs, lightly beaten
1 tablespoon bourbon (Maker’s Mark)
½ teaspoon kosher salt
2 ½ cups pecans, halves or pieces (9 oz.)
1. Preheat oven to 350°.
2. Line a 9-inch pan with pie crust.
3. In a large bowl, combine all ingredients. Stir and pour into unbaked pie shell.
4. Bake for 50 to 55 minutes on center rack. Set aside, cool, serve.
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