A Southern Gallimaufry
Coat potatoes with vegetable oil and placie in a very hot oven for about an hour; bake an extra potato so you’ll have enough to over-stuff. Cool potatoes, slit and scoop out the pulp, mix with butter and brown sugar, honey, or molasses–my favorite–to taste, and about a tablespoon each of feta and chopped nuts per potato depending on the size of the spuds. Stuff skins with mix, top with more feta, and bake until browned. Sprinkle with pecans before serving.
Since the 2006 release of the film V for Vendetta, Guy Fawkes, the best-known member of he best-known member of the Gunpowder Plot, an attempt to blow up the House of Lords in London on 5 November 1605, has been redeemed, and instead of being burned in effigy as a symbol of disorder and insurrection, Fawkes has become a rallying persona for protest groups of many stripes.
Guy Fawkes Night is still celebrated on Nov 5 in Britain and the Commonwealth ostensibly to celebrate the king’s escape from assassination by lighting bonfires, setting off fireworks, and putting out a table, but nowadays instead of Fawkes, effigies of whoever happens to be the current target of public derision are set ablaze. Dishes similar to this are made throughout the West Indies as well as Bermuda, where it’s traditionally served on Guy Fawkes Night by evil heathen royalists as well as those noble democratic souls who like good food. The texture is fudge-like, very dense and intensely flavorful. The toasted coconut flakes seen here as a topping can be added to the pudding mix, but do not use raw grated coconut or it will get gummy.
Mix 1 1/2 pounds cooked pureed sweet potato with 2 cups cream of coconut, 1 stick melted butter, juice of 1 lime and 1 cup brown sugar until smooth. Blend in by spoonfuls 1 cup flour; add 1 cup raisins (optional), a tablespoon each of vanilla and lime juice, and a teaspoon each ginger, cinnamon, and nutmeg. A generous slosh of dark rum is a nice touch. Pour batter into a well-oiled 8-inch cake pan and bake at 350 for about an hour until firm then cool. Best served chilled; this recipe easily provides a dozen servings.
1 ½ cups butter, softened
2 cups sugar
1 teaspoon vanilla extract
6 large eggs, separated
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
2 cups finely grated sweet potato
1 cup chopped pecans
Preheat oven to 350 degrees. Spray 3 (8in) cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, beating until combined. In a medium bowl, combine flour, baking soda, ginger, cinnamon, salt and nutmeg. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. In a medium bowl, beat egg whites at high speed with a mixture until stiff peaks form. Gently fold into batter. Gently stir in sweet potatoes and walnuts. Spoon batter into prepared pans. Bake for 20 to 23 minutes or until a wooden pick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans, cool completely on wire racks. Cake layers can be made up to 1 month ahead; wrap cooled layers tightly in plastic wrap and freeze.
1 (4oz) white chocolate baking bar, chopped
1/3 cup heavy whipping cream
1 cup butter, softened
16 oz. cream cheese softened
2lbs. powdered sugar
In a small sauce pan, combine chopped white chocolate and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat, and cool for 1 hour. In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add powdered sugar, beating until smooth. Spread frosting on frozen cake layers and thaw. Store thawed cake, covered, in refrigerator up to 3 days before serving.
