Maple Blueberry Sweet Potatoes
The Clare has its own twist on the traditional sweet potato side dish. "We use nice, tender, baby sweet potatoes sautéed with maple syrup and a touch of brown sugar. Sprinkling in blueberries adds color and flavor. Then we add a touch of corned beef in little cubes," says lead cook Eugene Chambers. "If we called this hash, probably nobody would eat it. But this is an upscale version of corned beef hash."
4 pounds baby sweet potatoes
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon allspice
2 pinches of sea salt
1/2 cup pure maple syrup
2 ounces butter
8 ounces cooked corned beef, diced
1 pint fresh blueberries
Optional: fresh or dried lavender blossoms
Preheat oven to 375 degrees.
Peel sweet potatoes and cut into ½-inch dice. In a bowl, toss the diced sweet potatoes with nutmeg, cinnamon, allspice, salt and maple syrup.
Place the potatoes on a baking sheet and dot with pieces of butter throughout. Roast until the potatoes begin to caramelize from the maple and spices. At this stage add the cooked corned beef.
Once the potatoes are soft and begin to release their aromatics, remove from the oven, add the blueberries and finish with fresh or dried lavender blossoms.
213 calories per 5 ounce serving; 1.5 grams of fat
Pickled Ginger Pear Cranberry Chutney
The Clare Chef Thomas Schaefer describes this Pickled Ginger Pear Cranberry Chutney as a jumbled fruit marmalade with both savory and spice. Schaefer says the ginger is not only flavorful, but aids in digestion. "It helps prepare for the heavy dishes, so people don't feel stuffed. We want them to feel like they have room for dessert!"
2 ounces butter
3/4 cup sugar
1 pound fresh cranberries
1/2 cup water
3 Bartlett pears, unpeeled, cut into medium dice
2 tablespoons pickled ginger (pink or natural sushi ginger will do)
1 tablespoon orange and lemon zest for garnish
Optional: fresh mint
Melt the butter over medium heat, add the sugar and allow to reduce to a light caramel. Add the fresh cranberries and cook down 5-7 minutes. Add the water, pears and pickled ginger and continue cooking for an additional 8-10 minutes.
At this stage more sugar can be added to adjust sweetness to personal liking. Spoon the sauce into a serving dish and serve warm or cool down completely and use the next day. Top with orange and lemon zest to garnish or chopped mint.
Tips: use 2-3 day old pears that are past their peak of ripeness as the sugars begin to form, this will add natural sugar and juice to the cranberry sauce.
80 calories per 2 ounce serving; 0 fatCopyright © 2014, The Baltimore Sun