Sweet Potato Spoon Bread

November 29, 2011 by Leave a comment

Sweet Potato Spoon Bread

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

From the first time we tasted this decadent recipe, we knew we’d found a keeper. Delicious enough to be desert, this rich and creamy spoon bread is a sweet and savory blend of vegetables and spices. Sweet potatoes are baked until their natural flavors literally ooze through their skins, then they are combined with a medley of spices, pureed and baked into a rich custard. Whether served with roasted poultry or glazed pork, this is a luscious taste of home-baked goodness your family will ask for time and again.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 4 large sweet potatoes, about 4 pounds
  • 1/4 cup yellow cornmeal
  • 2 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream

DIRECTIONS

  1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Side Dishes, Vegetables Tagged with , , , , , , , , , , , , ,

Simple Sauerkraut

November 25, 2011 by Leave a comment

Simple Sauerkraut

A staple in German cuisine, our Simple Sauerkraut puts a quick and delicious spin on a cultural classic.

When I lived in Dallas, I used to frequent a little German restaurant called Henk’s European Deli and Black Forest Bakery, because I loved their sauerkraut and sausages. When I moved to Ohio, I quickly discovered that the buckeye state’s culture and geography resemble certain places in Germany. Communities like MainStrasse Village in Covington and German Village in Columbus are steeped in a rich Germanic heritage and still hold many ties to the Rhineland. Here in Porkopolis, aka Cincinnati, German cuisine is easily accessible, and numerous festivals celebrate Germanic culture, like Oktoberfest downtown, the GoettaFest in Newport, Kentucky and the Sauerkraut Festival in Waynesville, Ohio. But you don’t have to wait for a festival or even go out to eat at one of our German restaurants to satisfy your sauerkraut cravings. It is quite simple to prepare at home, and it delivers health benefits like vitamins A and C, is high in phytonutrient antioxidants and anti-inflammatory properties, which some studies indicate may help combat some cancers.

PREP: 15 minutes
COOK: 40 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, halved and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 head red cabbage, cored and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/3 cup apple cider or apple juice

DIRECTIONS

  1. Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 5 minutes.
  2. Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to a saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30 – 35 minutes.

TIPS: Serve over hot dogs, on Reuben sandwiches, or with bratwurst and mashed potatoes for a German-inspired meal.

YIELDS: About 4 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Food, Side Dishes, Vegetables Tagged with , , , , , , , , , , , , , ,

Citrus Glazed Sweet Potatoes

November 7, 2011 by Leave a comment

Citrus Glazed Sweet Potatoes

A sweet addition to a savory meal, our Citrus Glazed Sweet Potatoes are like nature's candy, pairing the flavors of tart citrus with cinnamon and brown sugar.

When the weather turns cold, we start eating a lot more root vegetables like carrots, parsnips and our favorite, sweet potatoes. Rather than making the candied yams with marshmallow topping that many families like, which is usually for too sweet for our tastes, we prefer to enhance the sweetness of these vegetables naturally. Here, we add lemon and orange juice, cinnamon, and brown sugar to make a tasty treat that goes perfectly with turkey, roasts, and any combination of sautéed greens.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • 1/2 cup orange juice
  • 2 teaspoons grated lemon zest

DIRECTIONS

  1. Peel sweet potatoes and cut into ½-inch thick rounds. Arrange in a 1 1/2-quart casserole and pour melted butter over top.
  2. Add sugar, lemon juice, orange juice and cinnamon stick.
  3. Cover with a lid or aluminum foil. Bake at 350°F for 30 minutes or until tender. Uncover and discard cinnamon stick; stir. Sprinkle with lemon zest. Cook, uncovered, 15-30 minutes, or until top is crisp.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Cajun Cuisine, Food, Side Dishes, Southern Cuisine, Vegetables

Basic White Rice

November 3, 2011 by 2 Comments

Basic White Rice

Basic White Rice is a great "meal stretcher" that can be incorporated into a wide variety of cuisines.

Rice is a staple in many cultures, from Asia to South America, and yes, even in our home here in Cincinnati. Like potatoes or pasta, it is one of those “meal stretchers” that is inexpensive and tasty. We love it in soups, with beans, or even as a base for dishes like Hoppin’ John or Kung Pao Chicken with Peanuts. Perhaps because we make it so frequently, we didn’t realize until recently that many of our readers are used to making quick-cooking rice rather than our traditional method which takes longer to prepare, but is fluffier, healthier, and more flavorful. So for all of you who have requested our basic white rice recipe, we apologize that it has taken us so long to deliver it and hope that you’re soon making rice as frequently as we do.

COOK: 30 minutes + 30 minutes resting time

INGREDIENTS

  • 2 cups long-grain white rice
  • 1 1/2 teaspoons kosher salt
  • 3 cups water

DIRECTIONS

  1. Pour the rice and salt into a medium saucepan. Cover with water and stir briefly to combine. Don’t over-stir or your rice will be gummy.
  2. Bring to a roiling boil over high heat. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for 20 minutes, until it has absorbed all the water. Remove from the heat and let the rice sit, covered, for 30 minutes. Fluff with a fork and serve.

TIPS: This may seem like a lot of rice, but any leftovers may be frozen or refrigerated in a resealable plastic bag or container. Use extra rice to prepare quick fried rice, add it as a filler to soups, melt a little butter over it then serve it with a fried egg, or make any other number meals in minutes with this favorite staple.

YIELDS: 2 quarts

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Cooking Basics, Food, Side Dishes Tagged with , , , ,

Corn, Tomato, and Black Bean Salsa

October 18, 2011 by 1 Comment

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Filed under Appetizers, Food, Side Dishes, Southwest American Cuisine Tagged with , , , , , , , , , , , , ,

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