Timbales with Cranberry Puree|
Yam Timbales with Cranberry Puree
1 lb Fresh yams
2 lg Eggs
1 lg Egg yolk
1 c Heavy cream (I use nondairy)
1 tb Light brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1 cn (8 oz) whole cranberry sauce
1/4 c Water
2 tb Lemon juice
Preheat the oven to 400 F. Bake the yams for 30 to 40 minutes or until
tender. Cool until comfortable to handle; then peel and cut into 1"
pieces. Reduce oven temperature to 350 F.
With the metal blade in place, add yams to a food processor. Pulse 5
times; then process the yams continuously until smooth, about 1 minute,
stopping once to scrape down the side of the bowl. Add the eggs, egg yolk,
cream, brown sugar, salt, and cinnamon; turn the machine on and off 5
times, scrape down the bowl, and then process for about 5 seconds.
Generously butter six 1/2-cup timbale molds or custard cups (I used metal
molds) and fill them with the yam mixture. Choose a baking pan large
enough to hold the molds with a little space between them and pour in
boiling water to a depth of 1". Put the timbales in the water, cover
loosely with foil and bake for about 45 minutes or until a knife inserted
in the center comes out clean.
Let stand for 10 minutes while you prepare the Cranberry Puree. (I prepare
the puree a day or two in advance) Then run a knife around the edge of
each mold and invert onto a platter. (I serve them on individual saucers --
not everyone likes cranberry) Spoon the Cranberry Puree over the tops.
Makes 6 servings.
Cranberry Puree: Use the metal blade of a processor to process the
cranberry sauce, water and lemon juice until thick and smooth, about 45
seconds. Transfer to a 1-quart saucepan and stir over moderate heat until
warm. Makes 1 1/2 cups.
Posted to JEWISH-FOOD digest V96 #74
Date: Sun, 10 Nov 1996 22:30:42 -0500 (EST)
From: Paula Miller Jacobson