4 sweet potatoes or yams, peeled and cut into wedges- 1/4 cup melted butter (coconut oil for dairy-free and vegetarian)
- 1 vanilla bean, halved lenthwise
- Zest from one orange
- Juice from two oranges
- Fresh grated nutmeg, salt, and fresh cracked black pepper to taste
- Preheat oven to 350 degrees.
- Scrape seeds from vanilla beans into melted butter and add seed pods.
- Toss butter/vanilla with potatoes.
- Roast until potatoes are soft – about 45 minutes to an hour.
- Remove potatoes from butter and set aside, tented with foil.
- Carefully pour butter from pan into a small saucepan with orange juice and zest.
- Simmer over medium heat until reduced by half and syruppy.
- Toss with potatoes.
- Season with fresh grated nutmeg, salt, and pepper to taste.
1 bag fresh cranberries- Juice of two oranges
- 1/4 cup water
- Zest of one orange
- 2 tablespoons fresh grated ginger
- 1 cup sugar (or use stevia or honey for paleo)
- Fresh grated cinnamon to taste.
- Place berries in a non-reactive saucepan.
- Add orange juice, water, sugar, ginger, and orange zest.
- Boil until cranberries begin to pop.
- Reduce heat to simmer and cook until cranberries release their pectin and sauce is desired consistency.
- Add cinnamon to taste.
- Refrigerate overnight before serving.
- 4 cups heavy cream
- Dash salt
- 2/3 cups sugar
- 1 vanilla bean
- Zest of one orange
- 12 egg yolks
- Pour 2 cups of heavy cream in a saucepan.
- Split vanilla bean in half and scrape out seeds. Put seeds and pods into cream in pan.
- Add sugar, salt, and orange zest.
- Heat to boiling over medium heat, stirring constantly.
- When cream boils, remove from heat and allow to steep for 15 minutes.
- Preheat oven to 300 degrees.
- Add remaining 2 cups of cream to steeped cream.
- Crack egg yolks into a bowl and whisk.
- Whisk cream mixture into yolks.
- Strain mixture through a fine mesh sieve into eight 4 to 5 ounce ramekins.
- Place ramekins in a 9 x 13 cake pan lined with a towel.
- Place pan in oven.
- Pour several cups of boiling water into the cake pan, being careful not to splash it into ramekins.
- Bake for 25-30 minutes, until custard is set in center but still wiggles around the middle.
- Remove from water bath to a wire rack. Cool to room temperature for about 2 hours.
- Cover with plastic wrap and place in refrigerator overnight.
- Sprinkle the tops of custards with about 1 teaspoon of sugar and caramelize with a kitchen torch.
