Orange Scented Yams With Chestnuts Recipes

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

Steps:

• To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don't have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
• Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
• Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.

Steps:

• Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact.
• Remove membrane from oranges, then chop/dice the pulp, & set it aside.
• In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender.
• Preheat oven to 350 degrees F.
• Drain & peel yams.
• Mash yams together with the butter & preserves.
• Fold in the orange pulp, then season to taste with salt.
• Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.

Steps:

• 1. Place the chestnuts and water in a small bowl, and let sit several hours or overnight until the chestnuts have softened. 2. Preheat the oven to 400°F. 3. Transfer the chestnuts and soaking water to a large mixing bowl along with the remaining ingredients. Mix well. 4. Place the ingredients in a baking dish; cover and bake 45 minutes, or until the yams are tender. Adjust the seasonings, if desired. 5. Serve immediately. For a Change . . . • Substitute nutmeg or mace for the cardamom.

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.

Steps:

• Preheat oven to 375°F.
• Peel and slice the cooked potatoes very thin and place one layer in butter baking dish. top with a layer of orange slices, dot with butter, and sprinkle with sugar. Continue layering until you have 3 layers, ending with potatoes, butter, and then sugar.
• Mix the orange juice and lemon juice together; pour over and bake 1-1/2 hours.