GOURMET SIDE DISHES to accompany the turkey. ABCs Nikki Batiste talks with Rick Rodgers, author of “The Big Book of Sides, to learn about Thanksgiving dishes with a Bourbon twist! RECIPE FOR Sweet Potato, Apple, Bacon, and Bourbon Casserole: Ingredients: 3 large yams, peeled and cut into 1/2 inch rounds 4 slices of bacon 2 tablespoons unsalted butter 1/2 teaspoon cornstarch 2 tablespoons bourbon, such as Four Roses, or apple juice 1/4 cup maple syrup 3 Granny Smith apples, peeled, cored and sliced salt and ground black pepper 1/3 cup toasted chopped pecans Directions: 1. Preheat oven to 400 degree. 2. Boil the prepared yams in a large pot of salted water until they are just beginning to soften. Drain and rinse the yam slices. 3. Cook the bacon in a large skillet until it is crisp, and remove from pan to drain on paper towels. Use the bacon fat from the skillet to coat the inside of a shallow 13 x 9 x 2 inch baking dish. 4. Melt the butter in a small saucepan. Mix the corn starch into the bourbon in a small dish. Add the maple syrup and the bourbon mixture to the butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat. 5. Arrange the yam pieces in the bottom of the baking dish. Place the apple pieces between the yam slices. Pour the syrup over the yams and apples. Sprinkle salt and pepper lightly over the yams and pears. 6. Bake for 30 minutes, occasionally basting the potatoes and apples with the syrup from the bottom of the pan. (If desired, you can cool the baked dish and store in the fridge for up to 1 day at this point. Reheat at 300 degrees, covered.) 7. Sprinkle the chopped bacon and toasted pecan pieces over the top, and bake for 5 minutes to heat the topping. Serve hot.
Posted on: Wed, 26 Nov 2014 10:59:17 +0000
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