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KIMCHI TO THE RESCUE

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KIMCHI TO THE RESCUE

There are people who are frightened by kimchi. It’s too… too much. Too fermented, too cabbage-y, too hot, too salty. It’s like the inside of a subway car in July. It explodes when you open the jar (much like a subway car).

This is not for them.

But if you’re feeling puny, overwrought, in dire straits, in need of restorative potions, this might cure what ails you. I originally found the recipe on Epicurious and of course made some changes, partly because I could not find the gochujang (Korean hot pepper paste) required. I made do with what I had. I used King brand kimchi, available in every supermarket here (it would be even better if you get some real kimchi from a Korean store, but it will cost more).

This isn’t for sissies, kittens, Lawrence Welk fans, or the fearful. If you have to have chop suey and sweet & sour pork at Chinese restaurants, if you’re the girl in the horror movie who is running from the monster and sprains her ankle – open a can of Cream of WTF instead.

HOT KIMCHI AND TOFU SOUP

  • 1 16-ounce package soft tofu, cut into 1″ pieces
  • 1 tablespoon vegetable oil
  • 1 14-ounce jar cabbage kimchi, drained (reserve the scary orange liquid)
  • 2 tablespoons chile-garlic paste or Sriracha or sambal oelek
  • 4-6 green onions, cut into 1″ pieces
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon  sesame oil

Bring a pot of salted water to a boil, reduce heat, and carefully add the tofu.

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Under the best of circumstances, tofu doesn’t look too exciting.

Let simmer about 4 minutes, then drain and set aside. (The original recipe said to remove the tofu to a “medium” bowl and you can certainly do that if you don’t mind washing an extra “medium” bowl.)

Open the kimchi carefully – it is still fermenting, which is why the jar lid may be bulging.

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Drain the orange liquid off the kimchi and save it.

Heat a tablespoon of vegetable oil in a large saucepan and add the drained kimchi plus the 2 tablespoons of whatever hot chile paste you have. If you can get the gochujang, more power to you, but don’t obsess over it if you can’t.

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Saute the kimchi and chili paste over medium-high heat until it starts to brown. (This may smell pungent, in which case open a window.) Then add the kimchi liquid and 6 cups water, bring to a boil, and reduce heat to a simmer.

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Let simmer about 35-45 minutes until the kimchi cabbage gets tender.

Then add the green onions, soy sauce, and tofu.

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Let this simmer very gently for 25 minutes to allow the tofu to absorb the flavors.

Stir in the sesame oil; season (if necessary, though I don’t think it will be) with salt and pepper.

You can serve as is.

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Or you can add an egg yolk, to cook very lightly by the heat of the broth, and some toasted sesame seeds. To toast sesame seeds:

Put sesame seeds in a dry frying pan over medium heat. Shake and/or stir the seeds very frequently.

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When the seeds are lightly browned, remove them from the pan right away; otherwise they will continue to brown and burn by residual heat.

If you wanted some more body to this, some rice noodles (the silken type used in pho) would be a good addition, or some shrimp tossed in the last five minutes of simmering. Some fresh basil leaves – especially Thai basil – or mint leaves or cilantro would be nice shredded and used as garnish, though that might just be window dressing and not really required.

 

GUINNESS CAKE (WITHOUT CHOCOLATE)

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GUINNESS CAKE (WITHOUT CHOCOLATE)

My great-great grandfather was born in Ireland, but that was only because that was where the boat happened to be docked when his Danish parents were on their way to America and Mama Davison went into labor. From there he made his way to California, where he enlisted in the Union Army at a very small town called Volcano and later became the first mayor of Chico.

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I think he may be the gentleman in the second row standing behind the severe-looking woman with the white cap. Or maybe not.

 

At least, that was the story I grew up with.

It turned out to be only partly true, as I discovered recently when I did a little online research and found he had his own Wikipedia page and was also given space in an 1891 volume called  A Memorial and Biographical History of Northern California. Who knew? Not me, that’s for sure. He certainly set the bar high for his family, and I think I can safely say without fear of contradiction that most of his descendants never bothered to try to equal his accomplishments and good works. Underachievers R Us.

Anyway. Ireland. Guinness.

St. Patrick’s Day came by about a week ago. I made the standard American tribute to Irish food, corned beef and cabbage (which I believe is unknown in Ireland, but never mind). We had guests for dinner and I had planned to make Nigella Lawson’s Guinness Cake until I read the recipe and realized it was basically a chocolate cake: one of our guests is not a chocolate fan. I figured that someone out there on the internet had devised a recipe for a Guinness cake sans chocolate, and sure enough, I found one on A Beautiful Plate.

This was fun and interesting to make, and it was delicious to eat. Despite a cup of molasses and a cup of mixed sugars, it was not very sweet; it was more like a deeply mysterious velvety spice cake with only the suggestion of sweetness. I can’t imagine it appealing much to children or anyone who loves those ghastly Crisco-frosted bakery cakes from supermarkets. It looks fiddly, but the three parts (Guinness-molasses, egg-sugar-oil, flour-spices) are all easy to assemble separately and at your own pace. Just be sure you have them all completed before mixing the final batter. A couple of caveats:

  • Use a REALLY big pan to boil the Guinness and molasses together because when you add the baking soda, you will create your very own Hiroshima in the kitchen and trust me, you do not want to have to clean that up.
  • I used a microplane to grate the fresh ginger, and it takes a rather large piece of ginger to yield 1 tablespoon grated ginger. Don’t omit it: it really oomphs up the cake flavor.
  • Spray the inside of the measuring cup with nonstick spray before measuring the molasses: it will pour out much more easily.
  • I can’t think of anything that replicates the blackness, dark mineral taste, and satiny texture of Guinness. I suppose if you really had to, you could substitute very, very dark espresso coffee, but then you couldn’t really call it Guinness Cake, could you?

Slightly adapted from the original. This is best the day it’s made, but will keep for one or two more days.

GUINNESS CAKE

  • 1 cup Guinness
  • 1 cup  dark molasses
  • 1 1/2 teaspoons baking soda
  • 3  eggs
  • 1/2 cup granulated sugar
  • 1/2 cup  firmly packed brown sugar
  • 3/4 cup  vegetable oil
  • 2 cups unbleached flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 tablespoon grated ginger root

Preheat oven to 350 Fahrenheit. Grease  two 9″ cake pans (or spray with cooking/baking spray or a product like Baker’s Joy) . Line them with parchment paper and grease or spray them again.

Here I pieced parchment paper together to fit the pans, which works just fine.

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Pop open your Guinness. Measure out one cup and either drink the rest or recap with a cork. For God’s sake, don’t waste it.

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Combine the Guinness and the molasses in that really big pan, whisk together, and bring to a boil over medium-high heat.  It will start to foam up. This is not the time to walk away to answer the phone.

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Remove from the stove and whisk in the baking soda. It will foam way, way up. This is why you need a large pan.

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Let it sit and cool for about 10-15 minutes, stirring occasionally.

Meanwhile:

Beat together the eggs with the granulated sugar and brown sugar, being careful to either dissolve or remove any teeny hard lumps of brown sugar. Then whisk in the oil, which will try to resist being incorporated with the eggs.

In a large-ish bowl, combine the flour, baking powder, and all the ground spices, plus the grated ginger.016

Here is the only slightly tricky part:

Slowly pour the Guinness-molasses mixture into the egg-sugar-oil mixture. You do not want to pour it all at once: slowly pour in about 1/3 cup and then whisk it into the eggs thoroughly.  Again, slowly add about 1/3 cup more and whisk again. Keep adding and whisking until all liquids are combined. This is so you do not heat the eggs too fast and risk scrambling them – they need to be heated (“tempered”) slowly.

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Once that’s all done,  pour half of the liquid into the flour mixture and combine with a spoon.

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Then pour in the other half and mix until just combined and there are no pockets of flour in the batter.

Scrape half of the batter into each prepared cake pan. Bake  about 28 to 35 minutes. Do not open the oven door until 28 minutes has passed; this cake has a tendency to fall in the middle. Close the oven door carefully. When the cake is done, it will spring back when touched lightly.

Remove cakes to cooling rack for about 15 minutes.

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Remove cakes from pan. Invert each one carefully onto your hand or a plate and peel off the parchment paper. Re-invert and let cool completely on the rack.

The original recipe suggested a Bailey’s Irish Cream frosting, and you can do that if you want, but I personally can’t see whatever it is people seem to like about Bailey’s. It’s just a big bleah nondescript sweet creamy liqueur to me. I made a Jack Daniel’s frosting instead; cognac, rum, or other booze would work too. Or just flavor frosting with vanilla or almond extract.

Whiskey Cream Cheese Frosting

  • 4 tablespoons softened butter
  • 1 8-ounce bar cream cheese, softened
  • 1 1/2 cups powdered (confectioner’s) sugar
  • pinch salt
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons whiskey of your choice

Combine softened butter and cream cheese, then mash in the powdered sugar (this takes patience and it looks like it won’t work, but go slowly and keep mashing the sugar into the cream cheese & butter) . Then add salt, vanilla, and whiskey; stir until combined. Taste and add more sugar or whiskey as you prefer. If this seems a little liquid-y, store in the refrigerator until ready to frost the cake.

This makes enough to frost tops of each layer. You can, of course, make more frosting to cover the entire cake, but I loved the look of the nearly-black cake with the white frosting.

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Let sit, covered, a couple of hours before slicing and serving. A few strawberries and perhaps a big pillow of sweetened whipped cream would go well with this.

 

 

 

LESS SUGAR PUMPKIN BREAD

If you buy a small (16 ounces) can of pumpkin, that is just enough to make one pumpkin pie. But if you buy the big can of pumpkin because it’s cheaper, you might still only make one pie, and then you have half a can of pumpkin left over. You will put it in a dish in the fridge and intend to make it into muffins or pancakes, or you might put it in the freezer and intend to make a pie out of it, and we all know how that winds up, right?   Recently I threw out an unmarked frozen glob in the freezer which I realized about a week later was frozen pumpkin puree from God knows when.

I have been making pumpkin puddings – which is pumpkin pie filling baked without a crust – because it’s way easier than pie, and far fewer calories and less fat, and that works out very well, except when there’s half a can of pumpkin left over.  To that end, I thought pumpkin bread would be a good solution.

I found a Bobby Flay recipe at Epicurious for Pumpkin Bread, and I adapted it a little bit, primarily by cutting the sugar way down, but this is still plenty sweet. If you have leftover baked sweet potato or winter squash like Acorn or Butternut, use those in place of the pumpkin. This would be an excellent bread to serve thinly sliced with coffee or tea. It also toasts very well the next day.

LESS SUGAR PUMPKIN BREAD

  • 1/2 cup golden raisins
  • 1/3 cup chopped pitted dates
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/4 cup vegetable oil
  • 3/4 – 1 cup sugar (depending on how sweet you like your bread)
  • 1 16-ounce can pumpkin puree or half of one 29-ounce can (NOT canned “pumpkin pie filling”)
  • 2 large eggs
  • 1 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Preheat oven to 350 F. Generously grease (I use vegetable oil) and flour a glass loaf pan.*

[To grease and flour a pan: take about 1 tablespoon oil, Crisco, or other fat, and smear it around the inside of your pan, being sure to get up on the sides and in the corners. {I don’t recommend butter for this because butter is not entirely fat, and the fat-less portions will not coat a pan – leaving places where batter will stick.} Then toss in a generous tablespoon of flour and tilt the pan around to get all of the greased areas covered with flour. You might need a little more flour. Pour out any big excess of flour.)

Bring 2 cups water to a boil in a saucepan and add the raisins and dates. Turn off heat and let sit 5 minutes, then drain thoroughly and set aside. This will remove any sulfur (used to keep dried fruit soft; it can cause allergic reactions and is unbelievably nasty if it seeps into the rest of the bread) and also soften and plump the dried fruit. (if you have more time, steep the rinsed fruit in hot tea or hot orange juice.)

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Combine softened butter, oil, and sugar, and cream with a wooden spoon until sugar is fully incorporated. Stir in the pumpkin, then add eggs, one at a time, until combined.

Add the flour, salt, and spices.

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Mix to completely incorporate dry ingredients. Mix in dates and raisins.

Scrape into greased and floured loaf pan. It will be a little soft and gooey and pudding-like, but don’t worry.

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Bake at 350 Fahrenheit for 1 hour, 15 minutes. Remove to a rack to cool 15 minutes. Loosen around the loaf with a knife. Place a cooling rack on top of the bread, hold the pan and the rack, and flip it upside down to release the bread.

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While it is tempting to slice it right away, it will crumble if you do so. Let it cool at least 15 minutes and it will slice much more evenly.

Serve as is, or with softened butter or cream cheese. Let cool completely before wrapping for longer storage. A brown paper bag is really better than plastic wrap – the bread won’t sweat and get ugly and moldy.

Variations:

  • Add powdered or diced candied ginger.
  • Add up to 1 cup toasted chopped nuts.
  • Substitute brown sugar or turbinado sugar for all or part of the sugar.
  • Use all unbleached flour, OR all whole wheat flour.
  • * To use a metal loaf pan: preheat oven to 375 degrees and bake as above.
  • If you don’t want to use the raisins and dates, increase sugar to 1 cup. But you will find that if you soften the fruit in hot water as above, that it simply seems to melt into the bread rather than stay intact like odd little lumps. Also, golden raisins (sometimes called white raisins) are much more tender than black raisins.

 

 

WALDORF: NOT JUST SALAD

WALDORF: NOT JUST SALAD

Years ago I read a rather sweet story, possibly in one of my old cooking magazines, written by an elderly man about his one experience at the Waldorf-Astoria Hotel.

He was an army private during WWII, on leave at home in New York one Christmas. He wanted to propose in a spectacularly romantic fashion to his girl (this was before flash mobs and YouTube) but was on a limited budget. So he wrote to the maitre d’ at the Waldorf Astoria. He explained that he would like to take his girl there for dinner on New Year’s Eve and propose to her at midnight, and told the maitre d’ his budget. I don’t remember now what the budget was, but it was low. Very low for the Waldorf-Astoria, but he didn’t know that.

Eventually he got a note back from the Waldorf-Astoria saying there was a table reserved for two on New Year’s Eve. He and his girl dressed in their finest and arrived at the hotel and were escorted to their table. They were presented with a hand-watercolored paper menu outlining what they would be served: consomme, breast of chicken, baked potato, vegetables.

The two lovebirds enjoyed their dinner. Afterwords, at a word from the maitre d’, the house band struck up their song, and they stepped onto the dance floor – where the young man proposed.

I don’t remember now what the bill was, or if it was comped by the Waldorf-Astoria, or how that was worked out. She said yes and that was the important part. It was only years later that the young man realized that his budget could not ever have covered the cost of the dinner, and that he had been given a great gift courtesy of the Waldorf-Astoria.

So I told you all that to get around to this.

I’m always a little surprised when people tell me they have never heard of Waldorf Salad. My mother always made it at Christmas and Thanksgiving. We never had it any other time, and I don’t know why not because it’s easy to make and goes with a lot of other foods. And I never think to make it except for a holiday dinner. It is credited to Oscar of the Waldorf  but actually was made elsewhere before he got credit. No matter.

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WALDORF SALAD

  • fresh crisp apples, preferably with pretty peel color
  • fresh crisp celery, preferably not stringy
  • walnuts
  • mayonnaise

This isn’t even a recipe: Chop apples, celery, and walnuts. Mix together with mayonnaise. Refrigerate until serving time. Proportions are up to you.

This can be varied in 58948594 ways. Grapes are a good addition, and so is avocado. Try sour cream instead of mayonnaise. Olives, chopped chicken, capers, oranges, cucumber, a spoonful of horseradish, yogurt, whipped cream….

This keeps well several days in the refrigerator.

 

 

 

 

 

SWEET POTATO SOUP

SWEET POTATO SOUP

After many years, I finally learned which is a sweet potato and which is a yam. There are a lot of botanical differences that don’t matter much to me, but at least I know now: the orange-y fleshed ones are yams. The pale fleshed ones are sweet potatoes.

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Photo from thekitchn.com

Sweet potatoes and/or yams are wildly nutritious and are at their best in the fall and winter. My husband loves them and I have been looking for good ways to prepare them – I am not a fan of the marshmallow-gunk-topped ones.  Despite what Alton Brown says, roasting is the best way to cook them. It takes time but they turn out wonderfully sweet.

I came across a recipe for Sweet Potato Bisque in Anna Thomas’s Love Soup cookbook.  Her version included a celery root, which I did not have on hand and didn’t feel like driving to buy. I figured some regular old celery would work just fine. I made some other adaptations and simplified her recipe.  I much prefer yams over sweet potatoes but Yam Soup just doesn’t have that certain cachet, so Sweet Potato Soup it is.

SWEET POTATO SOUP

  • 2 large yams
  • 2 celery stalks, chopped
  • broth of your choice (vegetable, chicken, mix of water and white wine, whatever)
  • 1 large onion, chopped
  • olive oil
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • cayenne
  • salt and pepper

Wash the yams, stab them all over with the point of a knife, and put them on a piece of aluminum foil on the rack of the oven. Turn the oven temperature to 350 and cook the yams until they are tender (give them a squeeze with a mitt-protected hand) and oozing caramelized juices (this is why you use foil). Remove from oven and let cool until you can handle them without burning yourself.

Heat about a tablespoon of olive oil in a skillet and add the chopped onion. Cook over medium heat, stirring often, until onion is lightly browned and caramelized. After about 20 minutes, add the sage and thyme and let them cook with the onions another 10 minutes or so.

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Peel the yams and cut into slices. Put them in a large-ish pot with about 4 cups water or broth and the chopped celery. Bring to a simmer and let cook slowly about 20-30 minutes.

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Add the onions to the yams and cook them together another 10 minutes. Turn the heat off and let them cool a bit, then puree them in batches in a blender or food processor. You will probably need more broth to puree the yams.

Return pureed soup to soup pot. Add a good sprinkle of cayenne and more broth if needed to make it the consistency you like. Taste for salt and adjust seasoning.

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Serve as is, or stir in some cream/half and half. Garnish with some toasted sliced almonds or some salsa/Sriracha.

This makes about 2 quarts.

HOMEMADE CINNAMON ROLLS: EASIER THAN YOU THINK

HOMEMADE CINNAMON ROLLS: EASIER THAN YOU THINK

My husband was badgering me to make cinnamon rolls and actually, that sounded like a pretty good idea. But I have tried recipes that did not turn out well before, so I was reluctant to put the time and effort in for nothing. Finally I put my trust in  Jane and Michael Stern’s Coast-to-Coast Cookbook: Real American Food and tried Mary’s Cafe Cinnamon Rolls recipe (Mary’s Cafe in Casey, Iowa). They were sublime. I substituted butter for lard, but otherwise I pretty much followed the recipe.

MARY’S CAFE CINNAMON ROLLS

  • 1 cup milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract

Scald the milk with the butter, salt, and sugar. (That means heat them together until bubbles appear around the edge of the pan. Stir occasionally so the sugar dissolves and doesn’t stick to the bottom of the pan. ) Let cool to tepid, then mix in the egg and vanilla.

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  • 2 tablespoons dry yeast
  • 1/4 cup 110-degree water
  • 1 teaspoon sugar

Proof the yeast in the water and sugar.

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Measure three cups flour into a bowl. (I used half unbleached and half whole wheat, but use all unbleached if you like.) Pour in the yeast mixture, then the milk mixture, and stir to form a soft, sticky dough.

Scrape dough out onto a floured board and knead about ten minutes, adding flour as necessary. A dough scraper could be helpful here.

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Wash the bowl, dry it, and oil it with 2 tablespoons vegetable oil all over the inside. Plop the kneaded dough into the bowl, turn it over so it is coated with oil, and cover with a double layer of plastic wrap.

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Put the bowl in a warm-not-hot place for about an hour. It should be doubled.

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Punch the dough down and turn out onto a floured board. Roll it into a rectangle about 1/4″ thick. If it looks more like a map of Minnesota than a rectangle, that’s okay. Do the best you can.

Melt 2 tablespoons butter and distribute over the rectangle. Then sprinkle with 1/3 to 1/2 cup sugar (depending on how sweet you like your cinnamon rolls) and about 1 1/2 to 2 teaspoons cinnamon. If you like raisins, nuts, dates, etc., feel free to add them before rolling the dough up.

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Now, starting from the side away from you, roll up the dough. You will need to work on one place, then another, rather than try to roll the whole thing up like a rug.

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Using a sharp knife, cut the roll in half, then each half in half, and those halves in half again until you have cinnamon rolls.

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You can oil a cookie sheet, though I like to line the sheet with parchment paper (cleanup is easier). Carefully transfer the rolls to the cookie sheet.

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At this point you can cover them with a towel and let rise, or you can cover them with plastic wrap and a towel, and put them in the refrigerator to bake later. If you put them in the fridge, take them out about two hours before you want to bake them. Let them rise until puffy.

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Preheat oven to 325. Bake rolls about 20 to 25 minutes. Check the bottoms to make sure they don’t burn.

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Combine 2 cups powdered sugar, 3 tablespoons softened butter, 1 teaspoon vanilla extract, and 3 to 4 tablespoons milk to make a frosting.(It may look hopeless at first, but trust me, this will all work out – just keep mixing.) Frost rolls while they are still warm.

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Remove from cookie sheet. Eat right away or let cool and freeze.

SWEET POTATO SWIRL PIE

SWEET POTATO SWIRL PIE

So some friends did something really, really, REALLY nice for us. Since we cannot ever repay them for their gesture, we invited them over for a homemade Mexican dinner. Homemade chips and homemade salsa, chicken-avocado enchiladas, chile rellanos, pinto beans.  I needed a dessert that was both special and would go well with Mexican.

I thought perhaps a sweet potato pie would be good, but then thought about a pineapple cheesecake I once had after a very hot Mexican meal – the perfect antidote. That lead to thoughts of a sweet potato cheesecake. Eventually I found this recipe. I adapted this a bit.

I didn’t want to buy a box of gingersnaps for the crust, and minced nuts get stuck in my husband’s braces, so I went with a regular pie crust. I don’t like the title “Marbled” – it doesn’t sound right when applied to a dessert. Swirl sounded better.

What I used was technically a yam, but there’s something awkward about “Yam Swirl Pie.” It sounds like a bar band. You don’t have to cook a sweet potato – you could use a 1-pound can (drained), or a 1-pound can of pumpkin. Or use leftover butternut squash, acorn squash, etc. And I used low-fat cream cheese.

This would make a good Thanksgiving or Christmas dessert.

SWEET POTATO SWIRL PIE

  • 1 16-ounce sweet potato or yam
  • 2 8-ounce packages cream cheese, room temperature
  • 1/2 to 3/4 cup sugar, depending on how sweet you like your pie
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1 9-inch pie crust, unbaked

Preheat oven to 350 Fahrenheit.

Cook the sweet potato (or suggestions as above). I washed the potato, stabbed it all over with a knife, then microwaved it until cooked (about 7 minutes). When it cools enough to handle, peel and mash it thoroughly.

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Combine cream cheese, eggs, sugar, and vanilla, and beat with electric mixer until completely smooth. If it seems grainy, beat until the sugar is dissolved (this can be a problem if you use organic sugar, which doesn’t seem to dissolve as easily as plain white granulated sugar).

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Now remove about 1 cup of the cream cheese mixture and set it aside.

Mix the mashed sweet potato into the remaining cream cheese mixture along with the spices.

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Again, beat until lump-free and smooth.

Now, pour about half of the reserved cream cheese mixture and half of the sweet potato mixture into the pie crust.

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And swirl with a knife:

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Repeat the layers and again swirl with a knife.

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Bake at 350 until filling is still slightly jiggly but mostly set,  about 30 to 45 minutes, and remove to a rack to cool. If you won’t be serving within a couple of hours, put the cooled pie in the refrigerator.

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As you can see the edges of the pie crust completely flopped over in a couple of places. If anyone criticizes you, tell them that’s how you know the pie is homemade and not mass-produced.

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A few suggestions and variations:

I think it’s important here to not attempt to swirl the two components together too much. Leave definite areas for each filling type.

Sweeten with pure maple syrup instead of sugar.

Add sufficient spice to the sweet potato filling to really pump up the flavor. Or consider substituting almond extract for the vanilla, or use some of both.

You could add a good hit of rum or brandy (or other compatible booze) to one of the fillings.

And some sweetened whipped cream would not be amiss here to top it.

 

 

 

 

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