We’re getting excited about Turkey Time. We’ve already checked in with our butcher, the fabulous Harvey Gussman, of Harvey Guss Meats in Miracle Mile. The Willie Bird turkeys are all doing well & on their way to us! For those who are not partaking of the bird, we have created some amazing vegetarian & vegan dishes to taste this year, as well as new salads & desserts. Exec Chef Em is going to start working on our stock for the jus, and we have begun our baking program! Below is a recipe for Emma’s newest favourite dish on our Gourmet2Go menu for 2010, Candied Yams with Ginger Marshmallows. If you don’t use all the marshmallows, they make great take home treats for your guests!
Candied Garnet Yams with Ginger Marshmallows
Preheat oven to 350 degrees (convection) 400 degrees (normal)
Peel 3 large garnet yams cut into cubes, toss in light olive oil, sea salt, white pepper, brown sugar & ginger powder.
Spray shallow baking dish & put yams in one layer. Bake for 45-50 minutes or until just fork tender & remove from oven. At this point you can leave ready to finish, or do the night before and store covered in the fridge.
30 minutes before serving, bring to room temp.Add marshmallows cut into cubes, scattered across top of yams & mixed through. Bake in high oven for no more than 3-5 minutes to glaze. Serve immediately . Serves 6 -8 ppl approximately!
Ginger marshmallow recipe
2 Tbsp gelatin
½ cup water
2 cups sugar
½ cup powdered sugar
2 tsp powdered ginger
Combine gelatin and first measure of water.
Swell for 10 minutes.
Heat second measure of water and sugar, dissolve gelatin over hot water, pour intosugar mix and boil. Boil steadily for 15 minutes cool until lukewarm and beat until thick and white.
Mix powdered sugar and ginger together.
Line sheet tray with cling film and dust with ¼ powdered sugar and ginger mix .Pour marshmallow in to tray to set, sprinkle with another ¼ of sugar /ginger mix. Leave at room temperature when dry completely cut into desired size and then toss in the remaining gingererd sugar
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