Tuesday, I came home from work after a drive by Trader Joe's. I scored organic carrots, pomegranate juice, and of course, the macaroni and cheese. I may or may not have picked up a bag of Druid Circles. That's for me to know and nobody else to find out. I was going to finish my charting and make the Pomegranate Glazed Carrots from the Thanksgiving issue of Fine Cooking. I'm trying to pound out my turkey day menu and try out new things ahead of time. On Saturday, I made some mashed sweet potatoes with fresh ginger. I liked the dish, but I was the only one who ate them. About a week or so ago, in fact, it was the day of the pedicure, I was talking of boycotting Thanksgiving. I wanted to go serve in a soup kitchen and make reservations for myself for dinner out. Well, it seems every place has the volunteers they need for that day, so it's back to the original plan of slaving in the kitchen on the holiday.
Back to the glazed carrots...well, let's just say they weren't as pretty as the picture in the magazine and the carrots had no tooth, but they were sweet, tart and very tasty. Next time, I'll use the right ingredients and cook the them in smaller batches so they brown before turning too soft. The honey, balsamic and pomegranate juice cooked down to a sort of muddy looking glaze though. I'll admit it here, I didn't have any chicken broth, so I cannibalized a package of Ramen noodles, stole the broth packet and used that. I didn't have fresh mint, either, and used dried. I think if you want a dish to turn out right, you should start with the correct ingredients.
Back to my personal ad title: In Search of Patty's Perfectly Glazed Sweet Potato Recipe.
My mother in law made three things perfectly that I can't figure out. The first was her chicken and dumplings. Not the poofie dumplings, the perfectly flat, wanna be a noodle type of dumpling. Her pot roast was the best I ever tasted and the carrots she served with the roast were perfectly seasoned and caramelized. And that woman, God rest her soul, made the best baked sweet potatoes that were swimming in a glaze that tasted of brown sugar and butter. I've tried and tried, but can't duplicate it to save my life. The glaze was perfect, and the sauce never broke like it does when I make it. Which one of you can duplicate that for me or at least come close? I'm willing to try any marshmallow free recipe that you send my way.
So, do you have a recipe that sounds close? Can you help a girl out?