Tasty Recipes All of these recipes have been kitchen tested and biker approved. This month’s recipes are some of my favorites for the holidays when we are invited as guests for dinner. They are delicious and always a hit!
PUB CHEESE If I am asked to bring an appetizer for a holiday meal this is one of my favorites. Inspired by the cheese spread at the Golden Bee, I created this recipe after a few visits to the Broadmoor in Colorado Springs. 1 1/2 lbs sharp cheddar cheese (I use the extra sharp cheese) 6 Tbs unsalted butter 1/3 cup mayonnaise 1 1/2 tsp Worcestershire sauce 1/4 tsp hot sauce, such as Tabasco 1 1/2 Tbs dry sherry 2 tsp dry mustard 1 1/2 Tbs fresh lemon juice Put the butter and half the cheese in food processor; pulse for about 5 minutes. Add remaining cheese and all other ingredients and mix until smooth, do not over process the mixture or the cheese and butter will begin to separate. Chill for at least 4 hours. Serve with crackers, flatbread or cocktail bread.
WHIPPED POTATOES These potatoes are absolutely fantastic! They are a great way to amp up the normal mashed potatoes at a holiday dinner. 12 medium potatoes, pared and quartered 1/2 cup butter or margarine 1/2 cup half-and-half 2 tsp salt 1/8 tsp pepper 2 tsp salt 2 Tbs grated Parmesan 3/4 tsp paprika Cook the peeled potatoes in boiling salted water to cover until tender; drain. Beat potatoes, butter, half-and-half, 1 Tbs of Parmesan, salt and pepper until smooth. Spread potatoes in buttered baking dish, 13 ½ x 8 ¾ x 1 ¾ inches. Potatoes can be prepared to this point 4 hours in advance; cover with plastic wrap and refrigerate. Heat oven to 350°. Mix remaining 1Tbs cheese and paprika. Sprinkle over potatoes (uncover if you have refrigerated them). If you have refrigerated your potatoes increase your baking time to 35 to 40 minutes. Bake until potatoes are golden, 25 to 35 minutes if you have not refrigerated them.
www.thunderroadscolorado.com
SWEET POTATO SOUFFLÉ This is easily one of the most requested dishes I make for the holidays. It is like having a pie without the crust and the candied orange rinds are delicious! This recipe earned me the nickname of “crash” by Patrick. I allegedly had sweet potatoes all over the place including (allegedly) the ceiling of the kitchen the first time I made this recipe. With that said; I have some advice for you, do not whip the potatoes and egg yolks on anything but low until everything is incorporated. 1 cup toasted chopped pecans 1 large 40 ounce can of sweet potatoes or yams in syrup 1/2 cup melted butter 1 cup packed brown sugar 6 fresh eggs separated 1 Tbs lemon peel grated 1 cup orange juice 1 whole orange peel candied (recipe follows) 1/4 Tbs ground cinnamon 1/2 tsp nutmeg 1 tsp ginger 1 tsp vanilla Drain and lightly rinse the sweet potatoes. Mash and whip the sweet potatoes. Add the butter and ¾ cup of sugar. Separate the egg yolks and egg whites Beat the egg yolks and add them to the potato, butter and sugar mixture a small amount at a time (see above reference to “crash”). Add lemon zest, orange juice and spices to the whipped sweet potatoes. Fold in 1 cup of toasted chopped pecans. Stiffly beat the egg whites. Fold the egg whites into the whipped sweet potatoes. Pour into a well greased and sugared soufflé dish. Sprinkle top of mixture with candied orange peel and ¼ cup of brown sugar. Bake in moderate oven at 350 degrees for about one hour. Serve hot and while it is still “poofy”.
CANDIED ORANGE PEEL
One orange 1 ½ cup of granulated sugar 1 cups water Peel oranges and cut into strips. Carefully remove the white off of the oranges. In a small saucepan place all of the water and 1 cup of sugar. Put orange peels into water and sugar mixture. Boil on medium high for 10 - 15 minutes. Place 1/2 cups of sugar in small bowl. Remove orange peels from water and dredge in sugar.
November 2015
Thunder Roads Magazine® Colorado 27