November 23, 2011
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I ate this tonight and it was goood.
November 14, 2011
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Whiskeyed Yams from the kitchen of Chris Monday
For this recipe you will need 5 large yams and a 9×12 casserole dish.
Preheat oven to 425 degrees.
Peel and cut the yams to your desired size of yam bite, being careful to not make them too large, and put them in the casserole dish. In a bowl, mix:
1/2 cup Jim Beam whiskey
1/2 cup real maple syrup
1/2 cup sorghum or molasses
4 tablespoons honey
1 teaspoon salt
2 teaspoons fresh ginger (finely cut)
3 dainty pinches ground cloves
2 big pinches ground cinnamon
a dash of allspice
Whisk into a sauce.
Pour mixture of the yams being sure to cover them all. Sprinkle generously with brown sugar and 1 cup of chopped walnuts. Cover and bake for 30 minutes. Remove from the oven and stir. Bake for another 25 minutes. Optional: sprinkle with marshmallows.
This is one of my favorite recipes because other than baking time, preparation is fairly quick with extremely delicious results. Because of the yams, this dish has made its way onto the plate with many popular entrees but it is secretly dessert, which means you get to eat dessert while you are eating your food and then still get more dessert later.I used Jim Beam for this recipe.I consider Jim Beam to be one of the finest bourbons there is and it mixes well with both sweet and savory dishes. Jim Beam is not absolutely essential, but I suggest using bourbon over other kinds of whiskey for these recipes because of Kentucky’s wonderful method of charred barrel aging.
Coming next: Cranberry-Orange Whiskey Biscuits!