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Patricia’s Candied Sweet Potato Casserole

My mother created this take on a classic Thanksgiving side dish. She was not a great cook; she simply did not have the time—a career and six children were her priorities. Cooking was something she delegated, but she took immense pride in doing it herself for Thanksgiving, and we all looked forward to the treat.

Making a traditional sweet potato casserole was too time consuming for my mother, and so she did it her way, creating a cross between classic candied yams and a sweet potato casserole. Smothered in marshmallows, one of my favorite childhood treats, this was an irresistible, sweet, sticky, indulgent side dish. For my mother, the sweeter the better. This adjusted version offers a little restrained sweetness, and just the right amount of buttery flavor with a bit of crunch. You can leave out the marshmallows, but in our home, they are always included.

Many supermarkets use the terms “sweet potatoes” and “yams” interchangeably, although yams and sweet potatoes are two different plants, grown in various parts of the world. The sweet potato is in the morning glory family, while yams are related to palms and grasses. Yams are found in Africa, Southeast Asia, the Caribbean, and Central America. Sweet potatoes are grown in the United States, with North Carolina leading the way. What you are likely buying is an American-grown sweet potato. True yams are imported and a rare find outside of specialty grocery stores. For this recipe, any orange-fleshed varieties like Jewel or Garnet will work well.

Recently, the New York Times shared Timeless Recipes from the Archives, and included sweet potatoes baked with lemonattributed to a Gage & Tollner’s chef named Edna Lewis. My father’s family frequented this restaurant for three generations, beginning in the late 1800’s, and so I cannot help but wonder if this recipe had an influence on my mother’s creation. My mother liked to bake her potatoes in an old cast-iron pan. She said it was easier as it only requires one oven mitt, not two. 

Prep Time: 15 minutes

Cook Time: 38 minutes

Yield: Serves 8-10

Annie’s Smokey Turkey Chili

Chili tastes are highly personal, and this recipe is one I developed for my family.  We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat.  In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma. 

Lapsang Souchong Tea

Yield: Makes 12 cups

Chocolate Chia Smoothie

Chocolate is nature’s way of making up for Mondays and this smoothie is my way of starting the week off right. It is a sublime chocolate experience without any of the guilt, adapted from No Sweeter Than the Ripest Cherry, a comic-book/cookbook written and illustrated by the talented raw-food chef Suzie Bohannon. I received this seasonal, fresh food–inspired recipe book as a gift while staying at The Ashram retreat in California.

The vanilla, almond, and cacao make this smoothie a delicious family favorite, but it’s filled with healthy ingredients, too. The addition of chia seeds adds fiber, protein, calcium, and Omega-3s. A dash of E3Live (a nutrient-dense organic algae in powder form) and maca powder (from a radish-like root that grows in the mountains of Peru) raises this drink to super-food status.

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We’ve all heard about the benefits of eating a small amount of dark chocolate, but cacao—chocolate in its raw, unprocessed state—is filled with natural antioxidants that may benefit your heart health and increase longevity.

You’ll start to look forward to Mondays.

Yield: Makes about 2 (1 1/2 cup) servings

Pumpkin and Apple Picking

Three of my favorite stops for apple picking, pumpkin picking, fresh fall treats and more:

  1. If your house if full of children this fall, Hank’s is a terrific place to take the family for apple and pumpkin picking; and there’s a market full of fresh vegetables, fruits, pies and lots of homemade treats and decorations to bring home.  You’ll find gourds in every shape and color to decorate your holiday table, mums and oversized pumpkins for indoors or out. While you’re shopping you can enjoy fresh, sweet, roasted corn.  There are hayrides, playsets and mazes for an afternoon of family fun.
    Hanks Pumpkin Town
    240 Montauk Highway
    Watermill, NY
    (631) 726-4997
    www.hankspumpkintown.com
  2. With more than 20 varieties of apples to choose from The Milk Pail is a wonderful place to pick your own apples for any fall recipe.  The easy-to-reach dwarf apple trees make for easy pickin’s and the pumpkin patch is a delight.  The market includes fresh fruit, vegetables and flowers – all grown on site. Arguable, the best cider in the Hamptons is sold here. Great for young adults and gourmands.  
    The Milk Pail
    50 Horsemill Lane
    Water Mill, NY
    (631) 537-2565
    www.milk-pail.com
  3. A corn maze, u-pick pumpkin patch, corn cannon and a variety of fresh produce makes Fairview another terrific destination to spend the day with children of any age.  They also offer terrific gift baskets – perfect for a hostess gift!  You choose from a variety of fresh, local ingredients and they do the rest.
    Fairview Farm
    69 Horsemill Lane
    Bridgehampton, NY
    (631) 537-6154
    www.fairviewfarmatmecox.com

Carving Out New Ideas for Pumpkins

When one thinks of autumn, pumpkins always come to mind. They are quintessential symbols of the season and using them in interesting ways can add the right ambiance to any autumnal celebration. Their versatility ranges from décor to crafts to menu options. Here are five ways to enjoy pumpkins this fall. 

  1. Roasted pumpkin seeds: a treat that everyone loves. It’s fun to create new variations on this seasonal favorite such as Creole, jerk, pumpkin-pie and Hamptons sea salt – all of which my family loves! Simply toss clean, dry seeds with olive oil and your favorite spices. Spread the seeds in a single layer on a baking sheet and bake for 40 minutes or until golden brown, in a preheated oven (300 degrees F., 150 C.).
  2. Potato-Crusted Halibut with Squash Two Ways and Arugula Pesto: this is my absolute favorite squash recipe by chef Gabriel Kennedy featured in Hamptons EntertainingRoasted squash and squash puree make the best of autumn’s bounty. When I prepare this, I opt for cod instead of Halibut and when in season, roast pumpkin instead of squash; the results are delicious every time.
  3. Pumpkin-Spiced Crème Brulée: one of my all-time favorite pumpkin desserts, it’s truly autumn in every bite! Try Judith Giulian’s recipe, featured in Hamptons Entertaining.
  4. Place Cards: Create a unique place card by perching a mini pumpkin at each place setting; and with a silk ribbon, attach a tag to each stem and write your guests’ name on the tag.
  5. Scooped out pumpkins: To repurpose pumpkins, the Giuliani’s used small, scooped out pumpkins as soup bowls. What a special way to elevate the everyday. For table decoration, I like to add a glass vase into a medium sized scooped out pumpkin and fill it with fresh flowers.

As fall breezes into town and it is time to go pumpkin picking, keep in mind that they can be used for more than just carving!