CHEF'S CHOICE
State Park Thanksgiving recipes
by: Linda Allison-Lewis
Supplement to "Thanksgiving Feast Out"
PRALINE CRUNCH YAMS
Recipe by Bill Ware
3 (40 oz) cans cut yams in syrup
2 tsps ground cinnamon
1 tsp ground allspice
1 tsp white pepper
1 lb brown sugar
1/4 C cornstarch
1/2 C cold apple cider or apple juice
2 cinnamon sticks
Praline Topping
1 C granulated sugar
1 tsp ground cinnamon
1 Tbsp butter
1 C water
1/4 tsp vanilla extract
3 C medium pecan pieces
3 C miniature marshmallows
To make yam glaze, in heavy saucepan, cut the ground cinnamon, allspice, and white pepper into the brown sugar with the cornstarch. Mix in apple cider or juice, then add yam syrup and cinnamon sticks and whisk together. Cook on stovetop until thickened. Grease a 9” x 13” glass baking dish with shortening. Spread the yams evenly in the pan, then pour the hot glaze over them. For pralines, mix granulated sugar and cinnamon in a bowl. Spread 1 Tbsp butter in small heavy-bottomed saucepan. Over medium heat, stir in the water and cinnamon-sugar. Bring to a boil and stir constantly for 5 minutes. Add pecan pieces and vanilla extract; bring back to a boil for 2 minutes. Spread pralines over yams, top with marshmallows, and bake at 400° for 10 minutes or until topping is golden brown. Serves 12.
BANANA PUDDING
Recipe by Bill Ware
1/2 C cornstarch
1/2 gal whole milk
1 stick margarine or butter
3/4 C granulated sugar
6 extra-large eggs
1 tsp vanilla flavoring
8 bananas
1 lb vanilla wafers
Meringue
6 egg whites
1 tsp cream of tartar
1/4 C sugar
To make custard, blend cornstarch with 2 cups of milk until smooth in a pan. In steam kettle or double-boiler, pour remaining milk, margarine, and sugar. Whisk together and heat until milk is hot and margarine has melted, whisking occasionally. Slowly whisk in eggs one at a time, and then the cornstarch slurry. Stir constantly to avoid lumps and keep at medium heat until reaching desired pourable consistency. Blend in vanilla flavoring. Remove from heat and set aside.
To make meringue, whip egg whites and cream of tartar until foamy; add sugar a tablespoon at a time to dissolve, then whip until stiff peaks form.
Spray 9” x 13” glass baking dish with no-stick cooking spray. Pour quart of custard in bottom of pan, slice 4 bananas over layer, then add half the wafers. Cover with another quart of custard, then add another layer of 4 sliced bananas and rest of wafers, covered again by custard as needed. Top pan with meringue (should be 2” to 3” thick and fluffy) and place in 400° oven for 4 to 6 minutes until golden brown. Serve warm. Serves 12.
CHEF BILL'S AWESOME PIT HAM
Recipe by Bill Ware
1 pit ham, about 20 lb
2 C maple syrup
2 C Dr Pepper
2 C orange juice
1/2 C honey
Score ham on “up” side in criss-cross diamond pattern, about a half-inch deep. (A pit ham is a precooked, whole boneless sugar-cured ham.)
Combine remaining ingredients separately and pour glaze over ham in a deep roasting pan. Wrap pan containing ham in parchment paper then foil. Cook in a low oven (300° maximum) for 1 hour. Turn ham over onto the cut side, re-seal with foil, and bake an additional 30 minutes. Remove paper and foil, return ham to the cut-side up, and baste with glaze every 5 to 10 minutes for about 30 more minutes, until ham registers 145° internally. Serves about 50.
CRANBERRY SALAD
Recipe by Bill Ware
1-1/2 C fresh cranberries, coarsely ground
1/2 C sugar
1 orange, seeded and coarsely ground
2 (3 oz) pkgs orange gelatin
1/4 tsp salt
2 C boiling water
1-1/2 C cold water
1 Tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 C walnuts
Combine cranberries, sugar, and orange and set aside. In large glass bowl, mix gelatin with salt and boiling water; stir to dissolve thoroughly. Add cold water, lemon juice, cinnamon, and cloves to gelatin mixture. Chill in refrigerator until thickened, but not set. You may need to check it often. Fold cranberry mixture and walnuts into gelatin mixture. Place in serving dish and let set up overnight. Serves 6-8.
KEYWORD EXCLUSIVE: MORE PARKS RECIPES
For those who say it’s not Thanksgiving without turkey, try the Holiday Smoked Turkey recipe, or there’s a Country Ham recipe as well. If banana pudding is not your style, then Bread Pudding with Espresso Sauce is sure to hit the spot. For these three additional Kentucky State Parks recipes, go to Thanksgiving recipes.
To read the Kentucky Living November 2010 feature that goes along with this supplement, go to Thanksgiving Feast Out.
Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.
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