Southern Comfort Coconut-Sweet Potato Mash
Yeild: Makes 12 servings
• 2 cups coconut milk
• 2 cups sugar
• ½ cup Southern Comfort
• 1 1/2 pounds sweet potatoes, peeled and finely grated
• 1/4 cup raisins, preferably golden
• 1 tablespoon canola oil
• 1/2 tablespoon pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Pinch sea salt
• ½ cup grated sweetened coconut
Preheat oven to 350F. Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside.
In a large bowl, combine coconut milk, sugar and Southern Comfort; stir until the sugar dissolves. Add the remaining ingredients and stir well to combine. Pour into the prepared baking dish, top with grated coconut and carefully transfer on the baking sheet to the center of the oven. Bake 1 hour. Serve warm.
Jack Daniel’s Tennessee Honey Whiskey Glazed Ham
10 to 12 servings
½ cup Jack Daniel’s Tennessee Honey Whiskey
½ cup orange marmalade
1 cup brown sugar
1 tsp. ground allspice
1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
1/8 cup whole cloves
Preheat oven to 350 degrees F.
Combine first four ingredients in a medium saucepan and cook on stovetop over low heat for 10 minutes or until brown sugar dissolves, stirring occasionally. Set aside.
With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the Jack Daniel’s Tennessee Honey glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.
Sonoma-Cutrer Chardonnay Butternut Squash Soup
Yeild: Makes 6 to 8 servings
• Vegetable oil spray
• 1 2-pound butternut squash, halved lengthwise and seeded
• 2 cups vegetable broth
• 1/2 cup Sonoma-Cutrer Chardonnay
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• Pinch of grated nutmeg
• 1 cup milk or half-and-half
• Kosher salt and freshly ground black pepper
Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, Chardonnay,the brown sugar,cinnamon,thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
Ladle the soup into warmed bowls.
Rolled Smoked Salmon Crepes with Tarragon and Mustard Cream
- ½ cup cream cheese
- 1 tbsp. grainy mustard
- 1 tbsp. roughly chopped tarragon leaves (or other fresh herb)
- Salt, black pepper
- 4 9-inch crepe shells
- 4 slices smoked salmon (1/2 lb.)
Combine cream cheese,mustard,and herbs. Add salt and pepper to taste. Spread crepes with cheese mixture. Roll up each salmon slice tightly. Place 1 tightly rolled salmon slice along the edge of 1 crepe. Roll crepe firmly around the salmon. Wrap in plastic wrap. Twist the ends to secure. Repeat with remaining filling, salmon, and crepes. Refrigerate rolls 1 hour. Remove plastic wrap. Trim untidy ends with a serrated knife. Cut each rolled crepe into 5 slices, alternating between diagonal and straight cuts. Serve chilled or at room temperature.