Volume 9, Issue 115 - December 9, 2005

Hello Recipe Club Member,

It is Friday already? This is where I take a moment to thank our host, Patricia Rain from Vanilla.com for all her great recipes. The Spiced Sweet Potatoes with Tangerine and Bourbon in today's issue sounds just wonderful. I put that one in my "Must Try" folder. This is the last chance to sign up to win one of Patricia's cookbooks. Simply sign up here. If you are looking for that one of a kind gift for that special person on your holiday gift list, you should take a moment to visit the Vanilla.com Boutique  All of the products that she sells are pure, natural, environmentally safe and cruelty-free!

It is time to start planning for holiday parties of all kinds. If you are looking for menu ideas, there is no better place than our Holiday Recipe Guide. Check out these categories. And look for Gift Giving Link. Check out the Great Gift Ideas from our Holiday Guide Sponsors

Be Safe, Stay Cool!
Ethnic New Year's Recipes
New Year's Eve Buffet
Personal Chef Holiday Recipes
Holiday Cookie Gift Tray
Caroling Party & Dessert Table
Cookie Exchange
Decadent Vanilla Dessert Recipes
Hanukkah - Supper
Tree-Trimming Brunch
Christmas Day Buffet

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Roast Leg of Lamb With Cranberry Vanilla Wine Sauce

Roast baby whole potatoes alongside lamb roast.

Makes 8 servings

Ingredients:

1 leg of lamb, rolled if desired
salt and pepper to taste
1 teaspoon pure ground vanilla bean powder
1 teaspoon dried thyme leaves
1 teaspoon paprika

Sauce:

2 teaspoons olive oil
1/3 cup chopped shallots (scallions okay)
5 whole cloves
1/2 teaspoon allspice
8 ounce can jellied cranberries
1 cup red wine
1/2 teaspoon balsamic vinegar
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

Mix salt, pepper, vanilla bean powder, dried thyme leaves and paprika in a small bowl. Make slits in leg of lamb and then rub with the dry mixture.

Roast in 325 degree oven fat side up until thermometer reads 160 to 165 for rare or 175 to 180 for well done.

Remove from oven and allow to stand for 10 minutes before carving. Pour meat juice into a small bowl and skim off fat layer. Set aside.

Sauce:

Heat olive oil in a saucepan. Add shallots or scallions and sauté over medium heat until lightly golden, about 3 minutes. Add cloves, allspice, jellied cranberries and red wine and bring to a boil. Reduce heat and simmer for 1 minute, stirring occasionally. Remove from heat, strain into a clean pan and return to a boil. Pour in reserved meat juice and vinegar. Remove from heat and add pure vanilla extract and salt and pepper to taste. Serve alongside lamb.

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Spiced Sweet Potatoes with Tangerine and Bourbon

This can be made with any of the varieties of sweet potatoes (sometimes called yams). You can also use butternut squash or pumpkin.

Ingredients:

3 pounds sweet potatoes
1/2 cup brown sugar or maple syrup
3 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla extract
3/4 cup tangerine juice
1/4 cup Bourbon (or just use another 1/4 cup tangerine juice)
1 teaspoon grated tangerine rind
salt and pepper to taste
sliced toasted almonds (optional)

Preparation:

Bake sweet potatoes until soft. Peel or scoop out centers. Mash or run through a food processor with juice. Add balance of ingredients and bake in a hot oven for about 15 minutes. Garnish with toasted almonds if desired.

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Extremely Delicious Apple Crisp

Fresh cranberries can be substituted for some of the apples if desired.

Ingredients:

Crisp Topping:

1 3/4 cups flour
1 1/4 cups oats
1 1/2 cups sugar
1/2 cup Rain's Choice Vanilla Sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 cup cold unsalted butter

Apple Mixture:

6 to 7 tart apples, peeled, cored and sliced
2 tablespoons sugar
2 teaspoons cinnamon
2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract

Preparation:

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan.

For the Topping:

Mix together the flour, oats, sugar and spices in a large bowl. Using the large holes of a grate, grate the butter into the bowl. Blend until the mixture just begins to come together, being careful not to over mix.

For the Apple Mixture:

Toss the apples in a large bowl with the sugar, cinnamon, lemon juice and vanilla. Spoon into the baking pan and sprinkle the topping mixture over the fruit.

Bake for 45 minutes, or until the apples are tender and the topping is browned and crisp. Serve warm with cream or vanilla ice cream.