Sweet potato marshmallow gratin
Serves 4
Ingredients:
• 1 / 4 teaspoon cinnamon
• 1 / 4 teaspoon nutmeg
• 1 tablespoon vanilla extract
• 1 / 2 cup orange juice
• 5 sweet potatoes, peeled and cut into 1 / 8-inch-thick slices
• 2 Russet potatoes, peeled and cut into 1 / 8-inch-thick slices
• 11 / 2 cups mini marshmallows, divided
• 1 tablespoon brown sugar
• Cooking spray
Directions:
1. Preheat oven to 350 F. Mix cinnamon, nutmeg, vanilla extract, and orange juice in a small bowl. In a large bowl, combine potatoes. Pour orange juice mixture over the potatoes; toss to coat well.
2. Spritz an 8” x 8” baking dish with cooking spray. Place potatoes, a handful at a time, in the dish and spread them so that the orange and white slices are evenly distributed. Sprinkle 10 to 12 mini-marshmallows on top of this layer. Repeat process, creating five layers, until you almost reach the top of the baking dish.
3. Cover dish with aluminum foil and seal tightly to hold in moisture; bake for 1 hour.
4. Top with remaining marshmallows and brown sugar.
5. Re-cover with foil and bake 30 more minutes. Let stand at least 15 minutes before serving.
Raisin Scones
Serves 10-12
Ingredients:
• 2 cups all-purpose flour
• 1 / 2 teaspoon baking soda
• 1 / 2 teaspoon cream of tartar
• 1 / 4 cup butter
• 1 / 4 cup superfine sugar
• 1 / 3 cup raisins
• 2 / 3 cup milk
• 1 teaspoon fresh lemon juice
• Confectioners’ sugar, for dusting
Directions:
1. Preheat oven to 425 F. Grease and lightly flour a baking tray.
2. Sift the flour, baking soda and cream of tartar into a large mixing bowl. Lightly cut in the butter until the mixture resembles coarse breadcrumbs.
3. Stir in the sugar and raisins. Make a well in the center and pour in the milk and lemon juice. Mix to a soft dough and turn out onto a lightly floured work surface.
4. Knead lightly until smooth and roll out to a 1 / 2-inch thickness. Cut out rounds using a 2-inch cookie cutter. Re-roll the scraps and cut out more rounds.
5. Place the scones on the baking tray and bake for 10 to 15 minutes, or until cooked through and golden. Cool on a wire rack. Dust lightly with icing sugar.
Orange drink with star anise and brown sugar
Serves 4
Ingredients:
• 10 ounces freshly squeezed orange juice
• 1 teaspoon vanilla rooibos tea
• 2 tablespoons brown sugar
• 1.5 ounces rum, to taste
• 4 cinnamon sticks
• 4 star anise
Directions:
1. Place the orange juice in a pan with 11 / 4 cup water and bring to a boil.
2. Add the tea, remove from the heat and leave to infuse for about 5 minutes.
3. Strain through a sieve. Sweeten with brown sugar and mix in the rum to taste.
4. Divide into 4 glasses, garnish each with 1 cinnamon stick and a star anise and serve
“ Food, in the end, in our own tradition, is something holy. It’ s not about nutrients and calories. It’ s about sharing. It’ s about honesty. It’ s about identity.”
- Louise Fresco
SOUTH � FALL’ 25 � 11