Yesterday, the addition of fresh sage plus maybe 50% more carrots than usual to my instant turkey stock recipe helped it produce the finest turkey gravy I’ve ever had. The magic mix:
I also tried my hand at producing a sweet potato casserole, which I’d never made before, using the best ideas from a handful of recipes after reviewing a few dozen online. I measured nothing and decided on quantities by taste alone as I added each ingredient. Of course, when you combine sweet potatoes roasted at 400F/200C for 80 minutes, dark brown sugar, molasses, vanilla, cinnamon, nutmeg, toasted pecans, oats, and double cream – now available in the Jersey cow variety near me – it really can’t help but taste good, but this, too, was the best example of the dish I’ve had. My visiting best mate said, “Oh, my. This is the only way I want sweet potatoes from now on.” I’m not one to argue with impeccable taste.
If I were to add an egg or two, I think I’d then call this sweet potato pie filling
James Martin’s Croissant Butter Pudding topped off the evening quite nicely.
