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food HOUSTON HOME JOURNAL * v Jb ' >r ** ■ •' : §> \ \ j| : *ss3Bibf .• blbl v -«y '. yr'sjtiagk *y > t ,. '* ■'«, Louisiana Sweet Potato Commission Combining two great all-American traditions, this sweet potato pie is topped with pecans. Countdown to Christmas Sweet potatoes for your holiday table By CHARLOTTE PERKINS Journal Staff Writer Many foods were imported to this country from England and Europe as ships sailed to the new world, but the ones that were native to the New World seem to have a special place in our hearts. That list includes - among many oth ers - such stars as chocolate, coffee, corn in all its varieties, pecans and sweet potatoes. It’s likely that all of these foods will show up on your holiday table in one form or another, and the sweet potato will show up in fancy dress, turned into pies and casseroles loaded with brown sugar, crushed pineapple, cinnamon, marshmallows and more. The humble ‘tater has come a long way over the years. For generations of Southerners fighting to wrest a living from the land, it was a staple, grown in backyard patches and buried in ‘tater hills to keep for the winter. Children ate them cold for a snack. Soldiers in the civil war roasted them. They were good. They were filling. And fortunately, they were also nutritious, and still rate high with food experts for being packed with fiber, fat free, and a super source of Vitamin 86, Vitamin A and Vitamin. They also remain part of our holiday expectations. What Christmas feast would be complete without at least one sweet potato casserole and one slice of ‘tater pie. Sweet Potato Pecan Pie Here are some recipes to try this Christmas. Combine two great Southern traditions with a Sweet Potato Pecan Pie. 1 refrigerated 9-inch pie crust 1 (15 oz.) can sweet potatoes drained and mashed 2 large eggs, divided 1/4 cup light brown sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 3 large egg whites 2/3 cup dark corn syrup 1/2 cup sugar 2 tsp. vanilla extract 2/3 cup pecans, chopped Preheat oven to 350 degrees. Lay pie crust in a 9 inch pie dish. In a mix ■■tHp I 1 ipp , I H| ing bowl, blend together the sweet potatoes, 1 egg, brown sugar, cinnamon, and nutmeg. Spread evenly on bottom of pie crust. In a mixing, bowl, beat togeth er the remaining egg, egg whites, corn syrup, sugar, and vanilla until mixture is frothy. Stir in pecans. Carefully spoon over sweet potato layer. Bake for 50 to 60 minutes or until filling is set around edges or until a knife inserted halfway between the center and edge comes out clean. Cool and serve. Makes 8 servings. Created by Louisiana Sweet Potato Commission See SWEETS, Page iB Stocking stuffer fop chocolate lovers For the chocolate addict on y9ur shopping list, here’s a Santa who won’t last long. Made of dark chocolate by Godiva, he’s 5 1/4 inches tall and will make a great stocking stuffer for kids or adults! About $6. To order, visit Godiva.com PEPPEHa^NT PARTY LIKE IT’S CHRISTMAS Party planning for the first time? Simplify! f fijfflfeat&j | Yvonne Sutherland yvonnes@windstream. invite the guests. If you are giving a formal party with written invita tions, they should go out two weeks before the party. On the other hand, I see no problem with just calling or e-mailing close friends and family to invite them to an informal gather ing. My advice for novice cooks is to simplify. When I was a young mother, I sometimes attempted com plicated recipes with the washer going and the children demanding my attention. That is a mistake; the hostess should not be exhaust ed before the party begins. Hors d’oeuvres and punch make a great afternoon tree-trimming party or New Year’s Eve celebration. The following menu is festive but easy: I ss£•** ' JWf g]iijfflßß|aH&. By CHARLOTTE PERKINS Journal staff writer The stores are full of apples of all varieties now, and there’s a lot to be said for just eating them raw, but they are also one of a cook’s best friends when it comes to family treats. They are natural partners for cinnamon and brown sugar, for any kind of pastry or crunchy topping, and a great ingredient for moist cakes. * So get our your paring knife and your apple-corer and turn out an old-fash ioned masterpiece. Here are some recipes to start with. Microwave Applesauce You haven’t tasted really good applesauce until you’ve made your own, and the microwave has made it easy. You can use any combination of apples you like, but here are the suggestions of the New York Apple Commission: 2 medium Golden Delicious apples 2 medium Empire apples 2 medium Jonagold or Fuji apples (Total chopped apples = 6 cups) 1/4 cup water 1 tablespoon Thrbinado sugar (if desired) 1/2 teaspoon cinnamon Core and chop apples into small chunks of uniform size (1/2 inch). Place apples jn large microwave-safe bowl. Add 1/4 cup water to bowl. Cover and microwave on high 15 minutes. Stir apples. Continue to microwave, uncovered, until apples are very tender, about 5 minutes longer. Using potato masher, coarsely mash apples. If skins are too chewy, use a food processor to promote desired texture and break up apple skin. Mix in cinnamon and sugar (if desired). See APPLES, Page zB Bill ift ■m /x «" .# m \v r mmmSSMIKSKSttk aP J| PPp ( JI The holi days are a time to gather with friends and fam ily, but first-time hosts and host esses may find the idea of giving a party intimi dating. I have found that the key to stress free entertaining is planning ahead. First, you must Ice Wreath for the Punch Bowl Obviously, this can be made well in advance. You will need a ring mold (the kind you use for gelatin) and: Water Orange slices Maraschino cherries Fill a large pitcher with water and let it sit out overnight to elimi nate any bubbles. Fill the mold about 1/3 full with the prepared water. Set in the freezer until solid. Arrange the orange slices and mara schino cherries on top of the ice and add just enough water to cover but not enough to make the fruit float. Freeze again. When it is solid, fill the mold completely. Freeze until frozen through. To unmold, dip the mold quickly in hot water and invert. The ice wreath should fall out. If not, repeat until it does. (I have done this with rosemary and berries for shrimp cocktail. I surrounded the wreath with shrimp and set a bowl of cocktail sauce in the center.) Champagne Punch This is quick and easy and should be made up right before the party so it does not go flat. 64 ounces chilled pineapple juice 12 ounces frozen orange juice concen trate See Party, Page zB IS FOR [APPLESAUCE. (APPLE CRISP. APPLE CAKE... EGG NOG WEDNESDAY, NOVEMBER 28, 2007 Party Gameplan •Send out the invitations two weeks in advance. • Several days in advance, make the wreath for the punch bowl and keep it in the freezer. Make the spiced nuts and store. • Two days before the party, clean the house and set up the buffet table. • The day before the party, marinate the wings early in the morning. Make the dip for the veggies and refrigerate. Cut the bread circles for the Parmesan puffs and store in a plastic bag. Late in the afternoon brown the wings and put them into the bak ing dish. Cover and refrigerate. • On the day of the party, do any last minute tidying of the house. Take a long bubble bath and do your hair. • About 45 minutes before the guests arrive, set out the nuts and arrange the vegetables and dip on a platter. • Preheat the oven to 375 degrees. Meanwhile prepare the parmesan puffs (do not broil) and set aside. • Brush the wings with honey and bake according to directions. •While the wings are cooking, unwrap the cream cheese, spread with the jelly and surround with crackers. •Make the punch and pour over the ice ring. • Remove the wings from the oven and cover them with foil to keep them warm. • Broil the Parmesan puffs. • Put everything on the table, answer the door and enjoy your own party! -Yvonne Sutherland W ▼ 4^l ■■ fc . •** . • w*-- rw 0 i ■■ iipp% * ■ ■ 04® .* ■ v a‘. ■ Next Week: Great ideas lor gifts from the kitchen Perggy Bledsoe has some won derful ideas for food gifts, includ ing a Spicy Pork Rub, season ing and salad dressing mixes, all kinds of dessert mixes,Good Cheeer Holiday Crunch, Snap Brittle, Zucchini Walnut Bread. Get all the recipes in next Wedndesday’s Houston Home Journal. 1B