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>> Recipes of Winter 2009
Preheat oven to 350°F. Wash and pat dry 6 sweet potatoes. Rub potato skins with vegetable oil, place on a lined baking sheet, and bake for about one hour or until spuds are soft. In a medium bowl, combine one 8-ounce package softened cream cheese, 2 tablespoons butter, 1/3 cup granular brown sugar, 1/3 cup toasted chopped pecans, 1/3 cup dried cherries, 3/4 teaspoon salt, dash of cayenne pepper and dash freshly ground black pepper. When potatoes are cooked, slice open and scoop out flesh, adding to cream cheese mixture and stirring to incorporate then spoon back into potato skins. Bake for an additional four minutes, remove briefly to add a handful of miniature marshmallows if desired, then put back in oven just to melt and brown.
-PEH
In a large sauté pan, heat 1/4 cup white wine (we like an un-oaked Chardonnay) and 2 tablespoons soy sauce on high heat and allow mixture to reduce slightly. Add diced meat from two grilled skinless chicken breasts, 1 cup chopped broccoli, 1/4 cup sliced carrots, 1/4 cup diced red bell pepper, 1/4 cup chopped sweet onion and 1/4 cup snow peas, stirring occasionally for about three or four minutes. Add 1/4 cup bean sprouts and 1/2 cup enoki mushrooms, stirring occasionally for about another two minutes; add a splash of soy sauce near the end. Serve over prepared steamed rice.
-PEH
For more recipes, please visit
VWL editor Patrick Evans-Hylton's blog
at www.patrickevanshylton.com
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