Dip Recipes: December 2012

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It’s the holidays, right? We still have time to sneak in a few indulgences? Good, just the excuse I need for these creamy garnet sweet potatoes splashed with smoky bourbon. Funny thing is, if you looked in our liquor cabinet, you would find all sorts of wonderful things to drink—vermouth, marsala, madeira, rum, calvados, JD, Maker’s Mark—yet nobody in our family actually drinks anything beyond an occasional glass of wine or beer. Or maybe a small glass of sherry or port. All those high octane bottles are for use in cooking, including the bourbon. I love the taste of bourbon, with its slightly smoky edge. But I’m a lightweight when it comes to alcohol, so only use it for flavoring something wonderful, like chocolate bourbon cake, a New Orleans bread pudding, or these sweet potatoes.

For those of you who avoid alcohol in cooking, I’m afraid this recipe is not for you. Obviously you can easily make the mashed sweet potatoes without the bourbon; it will be great, just add some nutmeg and cinnamon to spice it up a bit. I did experiment with reducing the alcohol content in this recipe by boiling the bourbon first, to accelerate the evaporation, but while the alcohol was reduced, so was the taste of the bourbon. So if you want the wonderful note that the bourbon provides, you’ll just have to add it as is.

3 pounds garnet sweet potatoes, peeled and cut into 1 inch chunksSalt3 to 4 Tbsp of bourbon whisky4 Tbsp butter (more or less to taste)4 Tbsp brown sugar (more or less to taste)2 teaspoons vanilla extract

1 Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes.

2 Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir. Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.

Yield: Serves 6-8 as a side dish.

Indexed: Bourbon, Sweet Potato, Vegetables

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Christmas Tree Savory Rolls Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Subscribe Shop Taste of Home Free Newsletters Digital Editions Share Your Recipe Log In Join Us

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Topped with festive pepper stars, this appetizer tree consists of tender yeast rolls with a savory cream cheese filling. It's good with or without the crabmeat. —Maryalice Wood, Langley, British Columbia

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[X] Christmas Tree Savory Rolls Recipe Prep: 1 hour + rising Bake: 25 min. + cooling Yield: 22 Servings 60 25 85 Ingredients 4 to 4-1/2 cups all-purpose flour2/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar1 tablespoon active dry yeast2 teaspoons grated lemon peel1 teaspoon salt3/4 cup 2% milk2/3 cup water1/3 cup canola oil1 tablespoon lemon juiceFILLING:1 package (8 ounces) cream cheese, softened, divided2 tablespoons mayonnaise2 teaspoons lemon juice, divided1 teaspoon lemon-pepper seasoning1 teaspoon dried parsley flakes1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, optional1 each small green and sweet red pepper1 medium lemon Directions In a large bowl, combine 3 cups flour, sugar, yeast, lemon peel and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon-pepper and parsley; mix well. Stir in crabmeat if desired; set aside. Turn dough onto a lightly floured surface; roll out into a 22-in. x 14-in. rectangle. Spread prepared filling to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices. Cover a baking sheet with foil and grease well. Place one slice near the top center of prepared baking sheet. Place two slices in the second row with sides touching. Repeat, adding one slice per row, until tree has five rows. Repeat last row. Center remaining two slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes. Bake at 325° for 25-30 minutes or until golden brown. Carefully transfer rolls with foil onto a wire rack to cool completely. Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry or plastic bag; fill with cream cheese mixture. Pipe onto rolls for garland. Cut peppers in half vertically; remove stems and seeds. Using a 1-1/2-in star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers. Yield: 1 tree (22 rolls).

Nutritional Facts 1 roll (calculated without crabmeat) equals 191 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 170 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Christmas Tree Savory Rolls in Country Woman Christmas Annual 2009, p110