Tag Archives: holidays

Feb17

Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

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Fennel and Rosemary Beef Tenderloin with Creamy Mustard Sauce

Serves 6-8

For You Meat Lovers Out There

Very easy and delicious!!!

 

Ingredients:

  1. 1 Tblsp. olive oil
  2. 1 Tblsp. finely chopped rosemary
  3. 1 ½ Tsp. ground fennel seed
  4. 1 Tsp. salt
  5. 1/2 Tsp. cracked black pepper
  6. 2 ½ to 3 lb. beef tenderloin roast
  7. 1/2 C. Crème fraiche
  8. 2 Tblsp. Dijon mustard
  9. 2 Tsp. lemon juice

Directions:

  1. Position rack in the center of the oven and heat the oven to 375.
  2. In a small bowl, combine the olive oil, rosemary, fennel seed, salt and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1 ½-inch intervals. The roast can be seasoned and refrigerated up to 4 hours in advance.
  3. Put the roast on a rack in a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120F for rare; 125-130F. for medium-rare; or 135F for medium.  40-50 minutes.
  4. Meanwhile, in a small bowl, whisk together the crème fraiche, mustard and lemon juice.  Seasons lightly with S&P.
  5. Transfer the roast to a carving board (preferably with a well to collecting juices) and let it rest uncovered for 10 to 15 minutes before carving it into 1/3-1/2 inch thick slices.
  6. Serve the beef, passing the mustard sauce at the table.
  7. Additional info: minutes of cooking at 375F is: 18 min. per lb. for rare; 20 min. per lb. for med; 22 min. per lb. for well done.
Feb17

Lemon Lovers Asparagus

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IMG_3241

Lemon Lovers’ Asparagus

Serves 4

This is a beautifully colored dish to serve and it’s also one that is delicious. I served it with King Salmon but really, it would go well with almost anything.

 

Ingredients:

  1. 2 bunches of asparagus, tough ends cut off
  2. 2 lemons (I used Meyers) thinly sliced
  3. 2 Tblsp. olive oil
  4. 4 Tsp. chopped fresh oregano or 1 Tsp. dried
  5. 1/2 Tsp. salt
  6. 1/2 Tsp. ground pepper

 

Directions:

  1. Preheat oven to 450
  2. Toss asparagus, lemon slices oil, oregano, S&P on a large rimmed baking sheet.  Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp—13 to 15 minutes.

 

Jan23

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa

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sugar cin. tortilla strips

Oven Baked Cinnamon Sugar Tortilla Strips and South of the Border Berry Salsa for appetizers

Serves 8

This is such an easy delectable tidbit to make as an accompaniment to a nice fruit dish or even just for a good nibble or as guest appetizers (and maybe even desert?).  I served it with a Mexican breakfast consisting of my Mexican Egg Casserole which I served with Peppered Corn Muffins and a beautiful bowl of freshly made Poached Pears with Cinnamon and Fennel.  Of course, kids will really go for these and probably you will too.  So beware—put them away before you or your family  eat them all.

Ingredients:

  1. 8 inch Corn or Flour Tortillas—at least eight—the fresher the tortilla the better
  2. 1/2 C. Sugar
  3. 1 Tsp. Cinnamon

Directions:

  1. Preheat oven to 375.
  2. Cut the tortillas with a pizza cutter or a serrated knife in 8 long strips.
  3. Mix the sugar and cinnamon together.  I put this mixture in an empty spice bottle that had a shaker top on it. I actually did not use all of this mixture.
  4. Arrange the wedges on a large cookie sheet lined with parchment paper and spray the strips with nonstick cooking spray (I used olive oil spray).
  5. Immediately sprinkle the wedges with the sugar/cinnamon mixture—as much or as little as you wish.
  6. Bake the wedges in a preheated 375 degree oven for 10-12 minutes or until lightly brown and crisp.
  7. Let them sit for a minute or so.  If you are not going to use them immediately, place them in a paper bag and seal till ready to serve.

This goes very nicely with another appetizer:

SOUTH OF THE BORDER BERRY SALSA

Combine 1 cup fresh blueberries, 1 cup fresh sliced strawberries, 1 cup fresh raspberries, 1 seeded and finely chopped yellow bell pepper and 1 seeded and minced jalapeño chili in a medium bowl; toss gently. Add 2 tablespoons each of finely chopped red onion, finely chopped green onion and finely chopped cilantro; toss lightly. Combine 1 tablespoon each of cider vinegar, olive oil, freshly squeezed lime juice, orange juice and honey in a small bowl; mix well. Drizzle vinegar mixture over berry mixture; toss to coat. Serve in a large bowl or in individual bowls with the tortilla chips mentioned above.   Makes 8- ½-cup servings.

Jan22

Linzer Torte and an option of mini-tortes and a bonus of Meringue Kisses

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Linzer TorteLinzer Torte

Serves 8 (but don’t expect any leftovers)

Festive for anytime of the year

 

linzer torteindividual-mini-ltmeringue-kisses

 

Linzer Torte ( in a large spring form pan or mini kinds)

Serves 8 or makes 36 mini Linzer Tortes

Bonus recipe for no-waste egg white Meringue Kisses (makes 30)

Ingredients:

  1. 1 ½ C. sifted flour
  2. 1/4 Tsp. salt
  3. 1 C. sifted sugar
  4. 1 C. sweet butter, room temperature –2 cubes
  5. Grated rind of 1 lemon
  6. 3 egg yolks (keep them separated in their shell half) and save the egg whites in another bowl
  7. 1 C. slivered almonds, blanched or un-blanched (I mostly use the blanched ones); grind them in a grinder( I use my mini-Cuisinart) and then add 1/2 Tsp. cinnamon and 1/4 tsp. ground cloves and grind the nuts with these spices a bit more.  
  8. 1- 10 or 12 oz. jar jam (NOT JELLY or it will leak like mad) of your choice. If you wish, you can mix in well 1 ½ Tblsp. Brandy in it.   Traditionally the torte was made with Lingonberries but you can use your imagination for whatever you wish however makes sure that the filling is of a substantial consistency.  I use the Red Raspberry Preserve bought straight from the store.
  9. Turbinado Sugar for light dusting before baking.
  10. Confection sugar for the final dusting just before serving; Fresh berries for final décor.                                                                                                            Directions:
  1. Preheat oven to 375F AFTER your dough has been refrigerated for an hour or more.
  2. In a bowl, sift the flour once more with the salt.
  3. In a larger bowl, cream the sugar with the butter with electric beaters until the mixture is light and fluffy.(about 3 minutes).
  4. Add the grated rind of 1 lemon to this mixture (juice the grated lemon for the meringues) and then add the 3 egg yolks (one yolk at a time) beating well after each addition. (Save 2 of the egg whites in a separate bowl and let sit at room temp to make easy and delicious meringues. See recipe below.)
  5. Gradually add the dry ingredients (in about 3 divisions for each) to the creamed mixture alternately with the 1 C. ground almonds which has been already mixed with the cinnamon and cloves.
  6. Chill the dough in the refrigerator for an hour or more. If it becomes too cold to be pliable when you remove it, leave it out for a bit and keep testing it for the right pliability.
  7. Prepare an 8”,9”,or 10” spring-form pan. This will take a bit of time so patience please. First measure the round pan pieces on parchment paper; with a pencil draw its circle and cut it out. Save the left over pieces to fit around the pan sides. Before placing the parchment paper in the pan, brush the bottom and sides with Crisco oil, then place the parchment paper pieces on the oiled bottom and around the oiled sides. Then brush the parchment side and bottom once more with Crisco oil. Then lightly dust some flour on the bottom and shake the pan all over so that the sides get flour dusted as well. Then carefully shake out any residual flour.
  8. First, before placing the dough on the bottom of the pan, save a fist full of dough for making the top decorative strips. You’ll probably want about 6-8 strips. (See picture above.)The remainder of the dough place on top of the bottom of your prepared pan. Then with your knuckles, gently spread the dough over the bottom and up the sides about one and a half inch up.
  9. Spread the dough with the jam of your preference. I use a rubber spatula to do this. If you have homemade jam, all the better—but no jelly please.
  10. Now is the time to roll with your hands several long thin strips to use as a lattice. Intertwine the strips so that it’ll look pretty when served and place each on top of your torte. If the strips break when placing them on top don’t worry—just combine them in any way to make a long strip.  Rustic is the theme here.
  11. Then, lightly sprinkle it all with Turbinado Sugar which will make the top look a little shinny.
  12. Place the torte on a pizza or cookie sheet that has been lined with parchment paper (not aluminum foil because of possible extra heat conducting).This is because your torte may possibly leak.
  13. Bake the torte in your preheated 375F oven on the middle rack for 30-45 minutes till it is golden brown on top and the jam is slightly bubbling. I watch it carefully so that it doesn’t get overdone and too brown because then the crust will be tough.
  14. Cool the torte thoroughly and then gently run a steel spatula or a sharp knife around the sides to make sure it’ll release properly after unlatching. Then place the torte, covered with aluminum foil or saran wrap, in the refrigerator for several hours or even overnight. It must be very cold to release properly. Then unlatch the pan and the torte should release easily. Then you can run a knife under the bottom or just under one tiny side just to make sure that it will lift. At this point, I can usually tip the torte (with the pan’s bottom still on) on its side. It should come apart easily. At this point you can tear off your bottom parchment sheet. Place the torte on whatever dish you wish to use to serve it. I many times use a Chinette plastic plate for the top and bottom which then allows me to wrap it well, store it in the refrigerator for a week or so or wrapped well in the freezer safely without fear of breakage. The torte freezes just beautifully and you’ll be hard pressed to notice it when serving it. Before last minute serving, if you wish, you can spread a little more jam in the holes and dust it all with powdered sugar. Then you can surround your torte with fresh raspberries which does present a nice look.
  15. You can also make mini-cupcake like Linzer Tortes. I use the mini-cupcake paper liners which I brush lightly with the Crisco oil and follow the same directions as for a large one. Bake them in a mini-cup cake pan from anywhere from 12 to 15 minutes in a 375F oven. Watch carefully so they won’t get overdone.  Use your middle oven rack.  One recipe will make 36 mini-cupcake-like Linzer Tortes.            

 

Meringue Kisses—makes about 30

Ingredients:

  • 2 large egg whites @ room temp
  • 2 tsp. fresh lemon juice
  • 2/3 C. granulated white sugar

 

Directions:

  • Preheat oven to 225F.
  • Line a large baking sheet with parchment paper.
  • In a medium size bowl, with your electric beaters using the whisk attachment beat the egg whites at a medium-low speed until foamy.
  • Add the lemon juice and beat at medium speed until the whites begin to form soft peaks.
  • Add the sugar one third at a time, then increase the speed to high and beat until stiff peaks form.
  • With a spatula and a small butter knife to help slip the mixture off, pick up some of this mixture and drop onto your parchment covered baking sheet. Let your drops go upwards to form the “kiss” mode (like those chocolate ones).  The size can be around 2” circumference rounds. You should be able to place all of the kisses on a 17” X 12” pan.  Also, you can place around 4 or 5 across—they don’t spread much.
  • If you wish you can sprinkle sifted good chocolate unsweetened cocoa and a dusting of fun colorful cake décor sprinkles. (see picture)
  • Bake for about 60 to 70 minutes until they are firm to the touch and seem thoroughly dry.
  • Store the “kisses” in an airtight container for up to 2 months.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Dec30

Lox Salad Spears Topped with Dill Sauce

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lox spears

Lox Salad Spears Topped with Dill Sauce

Up to you as to how many you want to make

I love good lox.  Having lived in Beverly Hills, CA, I frequented Nate ‘n Als (established in 1945) a lot and they had the best lox ever.  Oh well, that was awhile ago and now I’m in a place where we do not, so far, have a  Nate ‘n Als. I wish we did so that I could revisit my childhood delights more frequently. I don’t travel much to Beverly Hills anymore and even though Nate ‘n Als supposedly delivers most everywhere in the US, that’s pretty pricey.  In any case, if you also like lox and some good unpackaged lox is available here in the valley, here’s a simple appetizer dish that is always a hit.

Ingredients needed:

  • Buy as much of good lox (preferably not pre-packaged) you wish to use.
  • Buy a combination of Belgium Endives and fresh Romaine Lettuce (as much as you visualize that you’ll need.  Left over’s always makes for a great salad.
  •  Also you’ll need the ingredients listed below for the Dill Sauce.

Dill Sauce Recipe 😦 makes about 2/3 Cup)

  1. 1/3 C. mayonnaise
  2. 1/3 C. sour cream
  3. 1 Tblsp. finely chopped onion
  4. 1 Tsp. lemon juice
  5. 1 Tsp. prepared horseradish
  6. 3/4 Tsp. dill weed
  7. 1/4 Tsp. garlic salt
  8. Pepper to taste

Instructions:

  • Mix the above Dill Sauce ingredients in a small bowl.  You can make this at the last moment however if you refrigerate this sauce for several hours it’ll make it taste even better.
  • On individual Belgium Endive and Romaine leaves, place a bit of lox and top it with the dill sauce and finalized with some capers.
  • Place on a pretty dish surrounded by some lemon slices.
Dec29

Caesar Salad Spears

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Caesar Salad Spears

Serves around 6-8

 

This is a wonderful light and delicious hors d’oeuvres to have-particularly before a hearty dinner.   For a faster version, I have used pre-made Caesar bread crumbs and anchovy paste—but the homemade version is a bit tastier I think.  No matter, you and your guests will enjoy this and beware-they do go quickly.

 

Ingredients:

  1. 2 C. 1/4 –inch-diced white bread or for shortcut use somewhat crushed Caesar store bought croutons
  2. 1/4 C. grated Parmigiano-Reggiano cheese plus some for garnish
  3. 5 Belgian endives
  4. Lemon wedges for garnish and additional color

For Dressing: (you can double this recipe because it’s good for a left-over salad dressing)

  1. 2 minced anchovies or a comparable amount of anchovy paste
  2. 1 egg yolk
  3. 1 clove garlic, minced
  4. 2 Tblsp. grated Parmesan
  5. 1 Tblsp. red-wine vinegar
  6. 1 Tblsp. lime juice
  7. 1 Tsp. Dijon mustard
  8. ¼ tsp. Worchestershire sauce
  9. 2 dashes Tabasco
  10. 1/2 Tsp. salt
  11. 1/2 Tsp. ground black pepper
  12. 1/2 C. olive oil

 

Directions:

  1. If you wish to make your own croutons, preheat oven to 350.  In a medium bowl, toss the bread with 2 Tbls. of the olive oil and season with salt and pepper.  Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. In a food processor, blender or by hand, whisk together ingredient #4 through #14. When well blended slowly add the olive oil.  Taste to see if you wish to add more S&P.
  3. Trim the endives and remove the largest leaves from 3-4 of the heads. If you wish you can stack the leaves and trim them to about 4 inches. (I don’t do this.)
  4. Thinly slice the remaining endive and toss with the dressing and the croutons.
  5. Spoon the salad onto each spear and garnish with grated cheese.
  6. Note: If you wish you can use a combination of endive and romaine heart leaves to fill and also you can chop very finely some of the romaine for the inclusion in your salad mixture.  So then you would have a mixture of endive and romaine hearts.  I personally like this combination.  It’s also more financially economical.
Nov9

Red and Green Salad Featuring Pears, Cheese and a Cranberry Vinaigrette

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5 pearsRed and Green Salad featuring Pears, Cheese and a Cranberry Vinaigrette

Serves 8

 

Ingredients:

Vinaigrette:

1/2 C. cider vinegar

splash of balsamic(careful! put balsamic in bottle’s cap before pouring into dressing; taste before adding more)

1/4 C. whole cranberries

1/4 C. olive oil

2 Tsp. sugar

1/8 Tsp. salt

Ground pepper to taste

Salad:

2 firm Bartlett pears or Anjou pears ( or apples if you prefer)

2 heads romaine lettuce, rinse dried, torn into bite-size pieces

2 medium heads Belgian endive, wash,dried, and chopped

Additional add-on ingredients:

1/2  C. chopped toasted walnuts

1/2 C. crumbled Gorgonzola cheese or other blue cheese

Instructions:

Vinaigrette:

  1. Combine vinegar and cranberries in a saucepan and cook over medium heat until the cranberries are softened—7-10 minutes.
  2. Remove from heat and add olive oil, sugar and S&P.
  3. Place in blender and mix until smooth.  Refrigerate until chilled.

Salad:

  1. Core and julienne one pear; core and dice the other
  2. Combine the romaine, endive, diced pears, walnuts and Gorgonzola in a large bowl.  Drizzle with enough dressing to coat and toss gently.
  3. Top with julienned pear.

Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Sep28

Brussel Sprouts and Artichoke with Green Olive Dip

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Brussel Sprouts and Artichoke with Green Olive Dip

OK— this is not something for everyone, however, I like it so much that I wanted to share before the holidays.  This is a nice hors d’oeuvres that’s healthy and tasty.  The reason it’s not for everyone is because it consists of Brussel sprouts and olives.  Those two are not on everyone’s  favorite list.  But, they happen to be within my best loved list. Hope you might see my point.

Ingredients:

1 large artichoke—Cook it your way or mine

As many Brussel Sprouts as you believe you may need

Olive Oil—3 Tblsp. for the roasting of perhaps one pound of Brussel Sprouts

Lemmon Juice—to taste

S&P

For the Dip:

1/2 C. chopped parsley

5 Tblsp. olive oil

2 Tblsp. sliced green olives with pimentos (you can buy a jar of them)

1 Tblsp. drained capers

1 Tblsp. lemon juice

1/2 Tsp. Dijon mustard or Dijon Poupon with horseraddish

1/8 Tsp. salt

Directions:

To Roast Brussel Sprouts:

Pre-heat your oven to 400-425 degrees.

Wash and split the sprouts in 1/2 length wise

Mix 3 Tblsp. olive oil with some S&P and a squirt of lemon juice in a bowl large enough to generously coat the sprouts.

Line a high sided baking pan with parchment paper and place the sprouts cut side down in the pan, as many near the outer edge as possible without crowding.  Place in oven for 15 minutes.  No need to turn them over.  Test them for doneness and be aware that they will be very brown with some burnt edges after 12 minutes or so.   Don’t worry about the burnt edges—that’s part of the roasting veggies scenario and actually adds extra to the flavor.

The Artichoke:

With the artichoke, I cut the individual leaf ends off so that the thorns are removed; cut both ends (the stem close to the choke and also the very top off about 1/2 inch) and wash. I then place the artichoke, bottom up, in a steamer placed in a tall pot or just in the pot itself, with water that goes about half way up the artichoke.  In the water I add a dash of olive oil, a bay leaf, a garlic clove and a squirt of my favorite vinegar or lemon juice.  You can also add fresh tarragon or thyme.

In CA I lived nearby where these edible thistles grew in beautiful fields.  In  fact I had several plants in my very own yard so I garnered very fresh chokes that barely needed to be cooked at all.  However, here, transported, it usually takes a bit longer. I start watching the doneness at 20 minutes because overcooking an artichoke can create a mushy one and under cooking can create a very hard biting one. As well, I’ve found that the smell can tell you when they are done.  Cover the pot when cooking and steam it at least 15 to 20 minutes if truly fresh.  They are usually done when a leaf can be removed easily but make sure to taste.  A well traveled choke can take as long as 45 minutes to cook, however, if longer than that you usually have procured a very old choke.

Frankly, I like to eat my artichoke plain without any butter, olive oil or mayonnaise.  But if you so insist, a very simple combination of olive oil or melted butter with a dash of minced garlic, lemon juice and S&P will be perfect.  One more combination that I make and everyone loves is half or more cup of mayonnaise with a dash of curry powder in it.  Well, use your imagination.  That’s what cooking and eating is all about, isn’t it?

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Apr20

Reverse Irish Coffee

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Reverse Irish Coffee Just In Time For St. Pat’s

Having lived near “The City” aka, San Francisco, for many years, I did and still do always love to venture into the Buena Vista Café.  This fun-filled café which always features the most interesting souls is located at the lower turn stile of the famous Hyde St. cable car.  It has gorgeous views of the San Francisco Bay, but who looks at that when you are surrounded by all of these unique people.  Usually you are lucky to get any where near the bar and for heavens sakes, you certainly don’t go to have a deep conversation; for one thing the people noise usually is deafening. So what you do is gawk at everyone and imbibes the famous BV Irish Coffee—made famous by Stanton Delaplane, the travel writer for the San Francisco Chronicle.   He supposedly brought that drink to the USA after drinking it at the Shannon Airport, Ireland and the BV started serving it in November, 1952.  The original supposedly was conceived in the 1940’s by a group of American passengers who disembarked from a Pan Am flying boat on a miserable winter evening in the 1940’s.  Well, I can relate to that because in 1946 I was on a Pan Am Flying Boat Europe bound when we had to make an emergency forced landing in Newfoundland.  That was an interesting experience and even as an 8 year old, I could have well used an Irish Coffee. The following is an unusual version of this drink; how ever, it is good and a bit lighter on the calories than the more original version. It’s also to be served cold for a reverse.  Happy St. Pat’s everyone and enjoy!!!! (Hint: remember, not too many)

Main Tumbler Ingredient:

2 oz. Irish Whiskey

Coffee Foam Ingredients:

2 oz. Coffee Liqueur

1 Egg White (at room temp)

1. Combine whiskey and ice cubes in a tumbler. Top with 1 to 2 inches of coffee

foam.

2. For coffee foam: Gather an egg white from a room temperature egg in a small

bowl, add a splash of lemon juice and beat till fairly stiff.  Then put in 2 oz. of

coffee liqueur. Whip more.  Don’t worry, it won’t be as stiff as before, but it’ll

still be perfect to add as a topping for your Reverse Irish Coffee.

Your choices then are:

a.        Put the mixture in a chargeable whipped-cream dispenser, charge it up; shake vigorously and then add 1 or 2 inches more to your drink.

b.       Or if you don’t have the dispenser, just distribute one or two inches worth from your whipped egg white bowl and that’ll be just fine.

c.        Remember not to stir and to drink the bottom liquid through the foam.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

Apr19

Scalloped Yams and Parsnips

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IMG_2786scalloped yams and parsnips with orange

Scalloped Yams and Parsnips

Serves about 10-12

No one will guess what the middle layers (parsnips) are.  This is really a delicious dish full of good nutrients and though tasting very rich, is really quite light on the belly.  This is a perfect dish to accompany your plentiful Thanksgiving fare. It’s also an overnight dish so that makes it a bit easier for the cook making the big day fixings on Thanksgiving Day.

3 ½ lbs. yams

1 ½ lbs. parsnips

1 orange

1/3 C. brown sugar divided in 2 parts

4 oz. (1 cube)  unsalted butter divided in 2 parts

2 tsp. grated nutmeg

S&P

2 C. boiling water

2 Tblsp. honey

Pam spray 9 X 12 baking dish or 10” round pyrex

Preheat oven to 400

  1. Peel yams and parsnips and slice in ¼ inch thick slices. Roughly divide the yams in 3 parts and the parsnips in 2 parts to make layering easy.
  2. Zest 1 orange and after juice it. Then take the remainder of  the orange and place in a blender with a splash of water if necessary. Blend on liquidize and use half or more for this dish.
  3. Put in a dish the orange zest; put in a dish the pulverized pulp;  put  ½ of the brown sugar and the 2 oz. (1/2 a cube) of the sweet butter in a microwave dish, micro a minute or so  and then put in the nutmeg, and S&P to taste. These ingredients will be sprinkled over your five layers.
  4. Make 3 layers of yams with 2 layers of parsnips in between sprinkling on each layer the mixture ingredients listed in #3.
  5. Mix together orange juice, some more pulverized pulp if any is left, and the 2 C. of boiling water and pour over yams and parsnips. If you wish you can add 1 heaping Tblsp. of honey to this mixture.
  6. Cover the baking dish tightly with foil and bake in the upper third of a 400 degree oven for 20 minutes.  Reduce the heat to 350 degrees and bake 20 minutes more.
  7.  Put in frig. overnight.
  8. The next day remove dish from frig. and heat in microwave the other ½ of the brown sugar, 2 Tblsp. honey, and the other 2 oz (1/2 a cube). of butter and pour over top of dish.
  9.  Let dish get to room temp and place in a 375 degree oven for approximately 20 minutes or when more of the liquid is absorbed and the top is brown.  To decorate even more, you can sprinkle a bit of cranberry sauce on top.