5-6 sweet potatoes (about 2 pounds)
4 Tablespoons butter
½ cup honey
1 cup orange juice
1 teaspoon salt
½ teaspoon cinnamon
½ cup figs chopped into small pieces
½ cup pitted prunes chopped into small pieces
Slice sweet potatoes, place in casserole dish and roast in 350 degree F oven for 35-40 minutes until cooked through. While the sweet potatoes are roasting, Melt butter in a separate saucepan. Add honey orange juice, salt and cinnamon to the butter. Mix well. When the sweet potatoes are cooked through, remove from oven, add butter mixture to sweet potatoes and mash lightly. Spread figs and prunes around and on top.
Cover with foil and bake at 350 degrees F for 20 minutes. Stir gently and bake uncovered for 10 minutes until crispy on top.
Image Credit: Edsel L
5 cups high-gluten flour
1 ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl. Place in a container and cover well. Allow to rise in refrigerator for at least 6 hours. Make the Sticky Sauce – recipe below.
Roll out the dough onto a floured work surface into a rectangle shape that is approximately 1/4-inch thick. Combine the brown sugar, cinnamon, and pecans. Sprinkle mixture evenly on the dough. Roll up the dough jelly roll style and slice the roll into buns about 1-inch thick. Spread the sticky sauce on the bottom of a pie plate and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place. I make this the night before and place in fridge. In the morning, I remove from refrigerator and allow to come to room temperature for one hour.
Preheat oven to 350 degrees F. Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Sticky Sauce
2 sticks pound butter
1 cup brown sugar
5 ounces honey
1/2 cup cream
1/4 cup water
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Set aside.
Image Credit: little blue hen
Honestly, this is my least favorite dish, but I do like a broth that has loads of flavor and is clear. Dill and carrots are a must. I make a stock using a chicken carcass, onions, carrots, celery and 1 gallon of water. I cook for 1.5 hours and strain.
To make the soup, I simply slice one carrot very thin into circles and add to the strained broth. Cook the carrots in the broth for about 20 minutes until cooked. To make the matzoh balls, I buy matzoh meal in the box.
4 egg yolks
1 tsp. salt
2 Tbsp. grated onion
2 Tbsp. melted chicken fat or butter
4 egg whites, stiffly beaten
3/4 cup matzoh meal
Beat together eggs, salt, onion, and fat until creamy. Gradually fold the matzoh meal into egg mixture. Chill at least one hour and can be left overnight. Moisten hands and shape into 1/2-inch balls. Cook in 1 gallon of well salted water in a covered saucepan 30 minutes (or longer). Makes about 24. Add to the chicken broth and carrots and top with a dill sprig.
Image Credit: cogdogblog
5-6 sweet potatoes (about 2 pounds)
