Tree Boy Recipes

These are the recipes from the segment with Tree Boy this morning. For more great recipes for a twisted Thanksgiving; pick up a copy of the new Indianapolis DINE magazine.

Cranberry-ginger Relish
Recipe By : Thom England
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Mandarin orange -- Quartered
20 ounces Cranberries
1/2 Cup Maple syrup
1/2 Cup ginger root -- Peeled

Combine all ingredients in a food processor and pulse. Adjust taste as needed with more sugar or lemon juice if acid needed.


Sweet Potato Hash Browns (latkes)
Recipe By : Thom England
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium Sweet Potato -- Peeled and Grated
1 small yellow onion -- peeled and grated
2 Each Egg
1 1/2 Tablespoons Flour
2 Tablespoons Kosher salt
1 teaspoon Black Pepper
1/4 Cup Peanut Oil
2 Tablespoons Apple Butter

Combine Sweet Potato, Yellow Onion, Egg, Flour and Salt in a bowl. Mix thoroughly.
Using an ice cream scoop, scoop out the latke mixture and press out to form small round potato pancakes.
Heat a saute pan with the Corn Oil. Place Latke into hat pan and cook on each side until crisp. About 2 minutes on each side. Remove to a plate lined with paper towel. Reserve in a warm place.
Spread a layer of Apple Butter on Hash Browns for a little extra flavor boost.

The nest 2 recipes are available in Indianapolis Dine Magazine (Written by Ivy Tech Students).

Twisted Crispy Yam S’more Stacks
By Sarah Nunery
Difficulty: 4
Portions: 12-14

3 large yams (about 3 pounds)
2 to 3 TBS Extra Virgin Olive Oil
Salt (to taste)
1 Dozen large Marshmallows (roasted)
2 cups Tempered Chocolate (melted)
1 cup Graham Crackers (crushed)

Starting with the Yams-
Preheat oven to 375 degrees. Wash the yams well, rub them with some of the olive oil, and sprinkle salt. Prick the yams with a fork, and then bake for about 35 to 45 minutes, until a skewer can just barely go to the center. Allow the yams to cool until you can handle them. Then, without peeling them, cut crosswise into ½ to ¾ inch thick rounds.

When ready to build stacks, heat the remaining oil in a nonstick skillet over medium heat. Add yam slices and fry until crisp on both sides and hot through. 1 to 2 minutes. OR You can grill the yams by brushing them with oil and grilling them over a low fire to keep from burning.

Marshmallows-
Simply roast marshmallows over a low flame until golden brown on the outside and soft and hot on the inside.

Building Stacks-
-Place two roasted marshmallow between two rounds of yams, like a sandwich.
-Drizzle the tempered chocolate over top of yam stack.
-Sprinkle crushed graham crackers over top the chocolate.

Serve hot!

Serves: 6 Time for prep and cooking: 1 hour Difficulty Level: 5 Pretty Easy


Twisted Inside-Out Green Bean Casserole



By Rob Gaston
Difficulty: 4
Portions: 4 mushrooms
Ingredients
4 portabella mushroom caps
3 Tbsp Oil
Salt and pepper, to taste
2 large onions
½ cup port wine
3-4 sprigs thyme, leaves removed
8 ounces goat cheese, crumbled
1 ½ cups fresh green beans

· Preheat oven to 350 degrees.
· Run a knife horizontally around the portabella cap to remove the black gills. Drizzle the cut side with oil, then season with salt and pepper.
· Cut the onions into thin slices, and cook in a sauté pan over medium heat. When the onions have become soft and translucent, turn the heat down to low. Cook for another 15-20 minutes until onions begin to caramelize.
· Stir the thyme leaves into the onions and heat briefly. Then add the port wine and cook until absorbed by the onions.
· Using ¼ of each ingredient, place the onions on the portabella mushroom, top with goat cheese. Put the mushrooms in the oven for 20 minutes.
· Lay the green beans flat on a cutting board and lightly run a peeler along the green bean to create thin shavings. You may need to rotate the green bean after each shaving.
· Pile the green bean shavings on top of the mushrooms, and return to the oven for another 15-20 minutes, until the goat cheese and some of the green beans have started to brown.