Quote:
Originally Posted by mussel
I'd like some updated recipes with a modern twist on the old standby.
In stead of candied yam, you can try orange yam souffle. Cut the yam length, brush with butter and roast cut side up until done and caramelized. Scoop out yam flesh and mash it with orange zest, fresh OJ, and heavy cream. Separate eggs, beat yolks until pale yellow and ribbons formed, fold the yolks into yam mixture. Beat egg whites until soft peak, fold 1/3 of egg white into the yam mixture then fold the remaining 2/3. Bake the yam in individual soufflle dishes (more elegant) or in one large ramekin (for easy cleaning).
Or you can sub pumpkin pie with pumpkin panna cotta with sun-dried cherry compote and maple roasted pecan.
