Debbie Macomber's Cedar Cove Cookbook (28 page)

1.
Preheat oven to 400°F. Poke each sweet potato several times with a fork; bake for 45 minutes, or until tender. Cool slightly; cut in half lengthwise. Using spoon, scoop pulp into bowl of food processor. Puree until mostly smooth.

2.
In a small saucepan over low heat, warm half-and-half and butter until blended. Stir in vanilla. With the processor on, carefully pour warm butter mixture into potatoes; process until smooth. Season with salt and pepper; transfer to a serving bowl.

TIP

Whatever they are called, remember that smaller sweet potatoes usually have sweeter flavor than the larger ones.

1.
In a medium saucepan, cover potato chunks with salted water. Bring to a boil over high heat. Reduce the heat to medium and simmer 15 minutes, until the potatoes are tender.

2.
Drain potatoes; return to the warm pot set over low heat. Add cream cheese. Using a potato masher, mash the mixture until cream cheese melts. Mash in sour cream and milk. Season with salt and pepper. Transfer to a buttered casserole. Let cool.

3.
Preheat oven to 375°F. Bake casserole 30 to 40 minutes, until potatoes are warmed through. Serve hot, sprinkled with the chives.

TIP

The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and kept at room temperature. Alternatively, cool them, cover tightly with plastic wrap and refrigerate for up to 1 day.

1.
Preheat oven to 350°F. Lightly butter and flour a 9-by-5-inch loaf pan. In a medium bowl, whisk flour, baking powder, soda and salt.

3.
In a large bowl, whisk eggs and sugar until blended. Stir in melted butter. Mix the milk with the rosewater, if using, and stir into the eggs and sugar. Fold in dry ingredients just until blended, then add the cranberries and nuts. Scrape batter into prepared pan; smooth top.

4.
Bake for 55 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack; cool for 10 minutes. Run a knife around pan edges; invert cake onto wire rack. Cool completely.

TIP

Look for rosewater in the spice section of your supermarket. If unavailable, you can leave it out of the recipe.

1.
Preheat oven to 450°F. Place a baking sheet in the oven to warm.

2.
Using a paring knife, slice out the core of each pear half. Cut pear halves lengthwise into thin slices.

3.
In a large bowl, toss pears with butter and sugar. Spread pears in single layer on preheated baking sheet. Roast about 10 minutes, until browned. Flip each slice and roast 5 minutes longer, until deep golden brown and tender. Let cool on baking sheet.

4.
Meanwhile, in blender or food processor, blend vinegar and shallots. With machine running, gradually add oil. Season with salt and pepper.

5.
In a large serving bowl, combine romaine and radicchio. Toss with enough vinaigrette to coat. Garnish salad with pears, cheese and pecans, if using.

TIP

This recipe makes more dressing than you will need. It will keep, tightly covered, for several days in the refrigerator.

1.
Preheat oven to 350°F. Remove giblets and neck from turkey cavity. Wash and dry turkey.

2.
Stuff turkey cavity with apple, onion, celery and rosemary; sprinkle cavity with salt. Truss bird; sprinkle generously with salt. Place on V-rack in large, heavy roasting pan.

3.
In a small saucepan, warm butter and maple syrup over low heat until butter melts. Pour mixture over turkey, coating as much of the bird as you can. Add 1 cup water to bottom of roasting pan.

4.
Roast turkey 10 to 12 minutes for each pound. Baste with pan juices every 20 minutes. Tent turkey with foil if skin becomes too brown. Turkey is done when an instant-read thermometer inserted into thigh registers 180°F. Breast meat should reach 170°F. Transfer turkey to cutting board. Let rest for at least 20 minutes before carving. If desired, garnish turkey platter with rosemary sprigs and lady apples.

TIP

For big roasts, a meat thermometer is important to determine doneness. The popup thermometers that come with turkeys are unreliable.