Thanksgiving Recap Continued

In an attempt to recap the rest of Thanksgiving, here is my plate:



We had an incredible amount of food and each dish just complemented the rest! It was a great evening and I am already looking forward to next year! My mom and I made popovers from a recipe she received from a friend... through a quick good search, I believe I found the original recipe... so hopefully I credited it right! My absolute favorite dish is candied sweet potatoes from a recipe my aunt's mother used to make. I just love it!

My mom's BFF helped prep basil, julienne style, for our broccoli dish... look at what a great job she did!



Popovers
I believe it's Laurent Tourondel's BLT recipe... 
12 to 14 popovers

Ingredients:
4 cups milk (warmed)
8 large eggs
4 cups flour
1 1/2 tsp. salt
2 1/4 cup grated gruyere cheese

Directions:

1. Place the popover pan in the oven. Heat the oven and pan to 350F.
2. Gently warm the milk over low heat and set aside.
3. Whisk egg until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this mixture and gently combine until mostly smooth. Once the mixture and gently combine until mostly smooth. We mixed all the gruyere into the batter by mistake but it tasted really good that way.
5. Once combined remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slight warm or room temperature, fill each popover cup with 3/4 full.
6. Top each popover with approximately 2 1/2 Tbsp. of grated gruyere. (We omitted this step as it was mixed in the batter.)
7. Bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking.
8. Remove from the oven, remove from the pan and serve immediately

Look at how light & fluffy they are!

Candied Sweet Potatoes

recipe from Mary Nevius (my aunt's mother)

6 medium sweet potatoes

1/4 cup butter or margarine
1 cup brown sugar, firmly packed
1/4 cup orange juice
1/2 tsp salt
1 tsp grated orange rind (or cinnamon)
chopped walnuts

Boil sweet potatoes, with skins on, for about 30 minutes or until you can pierce with a fork. Once cooked, peel potatoes & cut lengthwise.

Combine butter, brown sugar, juice, salt & rind/ cinnamon and add to an electric skillet.

Bring mixture to a boil, stirring about 2 min. Add sweet potatoes to syrup & simmer 10 min spooning syrup over potatoes & turning. Serve hot, garnish w/ chopped walnuts.

I couldn't get a photograph of these that could capture the incredible goodness these potatoes are....