Thursday, August 16, 2018


   So it's mid-August already 😲. Out here on the Pacific Coast, though, cookout season runs a little past Labor Day in most places. In parts of California, it never really ends. People have been known to cook turkey outdoors for Thanksgiving and Christmas. 

    Thinking of California brings up the idea of oranges. I came across a really good recipe for cookouts lately, Candied Yams in Orange Cups. It sounds difficult, but is really rather easy to make. If a Special One comes by whom you'd like to impress with your cooking, it's not bad.

    And since your mind naturally is upon cups of a different sort, it's a recipe that takes very little prep time.

    To make this, cut three large oranges in half. You can then squeeze out the juice and drink it later. Scoop out the pulp carefully leaving the peel as a shell.

   Then, heat a two-pound can of sweet potatoes. Drain and mash well while hot with 2 tablespoons of butter, 1/2 of ground cinnamon, a pinch of salt and 3 oz. of Curacao. Then fill the orange cups with this mixture and bake on a baking sheet at 400 degrees for about 15 minutes. The orange peels can be eaten too, if desired. I usually do, but if you eat the peels be sure to have a sharp steak knife to slice them. An ordinary table-knife usually won't work.

    This was a recipe developed during the 1960's,specifically for outdoor parties, by the Hiram Walker Distillery. It's actually not too bad as a side dish with cooked meat, if you're tired of the usual fare. It's especially good with pork chops or ham; but good with beef steak or baked chicken too. I've not tried this, but have reliably informed that it is an excellent side dish to roast duck.

     Yams and sweet potatoes refer to the same plant. It's a member of the Lily family and believed to have its origins in Africa. Nigeria is still the leading yam producer in the world; accounting for almost 3/4 of global production. 

     At any rate, be sure and try this one. You won't be disappointed. 


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