Drunken sweet potatoes

The most memorable Thanksgiving dish I recall from childhood wasn't my mom's turkey, fabulous oyster stuffing, candied yams or pumpkin pie. It was her festive relish tray.

The patchwork of black olives, spiced cranberries, sweet gherkin pickles, homemade pickled watermelon rind and pickled herring, my dad's personal favorite, was a feast unto itself. Those one-bite delights offered a crisp and tangy contrast between nibbles of mashed potatoes and green bean casserole that accompanied the bird. The relish tray made a lasting impression, and to this day provides me with comfort and familiarity of carrying forward a family tradition.

But when my sister called me to make menu arrangements this year, she assured me the relish tray was covered. Would I please make my brandied sweet potatoes? she asked, a dish I have made every Thanksgiving and Christmas for at least 23 years.

Happy Turkey Day, everyone!

Brandied Sweet Potatoes

4 medium sweet potatoes
2/3 c. brown sugar, firmly packed
1/4 c. water
2 tbsp. butter
1/4 c. seedless raisins
1/4 c. cognac

Wash the sweet potatoes, but do not peel them. Boil in water to cover until barely soft, about 15 minutes. Drain, cool and peel. Slice into a greased casserole. Preheat oven to 350 degrees. Bring the brown sugar, water, butter and raisins to a boil. Add the cognac and pour the mixture over the sweet potatoes. Bake, uncovered, for 30 minutes, basting several times with the syrup in the casserole.

Serves four.

Gather, all ye plant and herb lovers

This weekend is the Anniversary Festival at Colorfield Farms.

There will be educational demonstrations on container gardening, low volume irrigation, hydroponics and my favorites — culinary classes and tastings!

Owner Anne Pidgeon will demonstrate how to use herbs in salad dressings and making pesto and meat sauces at noon tomorrow.

The weekend (Nov. 21 and 22) festivities begin at 10 a.m. and end at 5 p.m., Come on by.

Colorfield Frams, Inc.

8221 State Road 674

Wimauma, FL

(813) 833-2545

For the love of buttah!

I make a continental breakfast for the Ruskin Chamber of Commerce's monthly board meeting, each time preparing something different to keep things fresh.

On my agenda this month, I baked banana nut muffins and cranberry muffins. To keep them both company, I made cranberry-orange butter, which appealed to me because its easy-peasy, and I love its unusual pink color and tart sweetness. Hey. It's gotta be good. It's buttah!

The recipe comes from my friend Shari of The Saucy Gourmet, who made it to go along with cranberry scones.

Just think of all the other possibilities...

CRANBERRY-ORANGE BUTTER

1 1/2 cups butter, softened

1/2 cup fresh or frozen cranberries, chopped

2 tablespoons confectioner's sugar

1/2 teaspoon orange peel, grated

In a small food processor or small bowl, cream the butter. Pulse or stir in the cranberries, sugar and orange peel. Blend well. Cover and refrigerate for at least 1 hour.

Congratulations Sue Romeo!

Thanks to all of you that stopped by with a recipe, to say hi, or to help tether my tent down at the Ruskin Seafood Festival.

I'm happy to announce the winner of the catered dinner for two. Her name was drawn from the many who submitted favorite seafood recipes: Sue Romeo, owner of Canadian Meds South in Apollo Beach.

Sue calls her recipe MSR [my special recipe] Shrimp, which she serves with thin spaghetti and a big salad.

Sue, I'll be in touch.

My Special Recipe Shrimp

(Sue Romeo's recipe)

1 pound raw or cooked shrimp

1 pound box thin spaghetti, cooked until tender

1- 14.5 ounce can diced tomatoes

15 - 20 Kalamata olives, pitted and halved

2 tablespoons olive oil

1 tablespoon chopped garlic

1 tablespoon chicken bouillon

Garlic powder to taste

Hot pepper flakes for seasoning

Grated Parmesan cheese

In a large saute pan, over medium heat, add the oil and garlic. Saute' for two minutes. Add the shrimp. Saute' for three minutes. Add the diced tomatoes, bouillon, olives, and garlic powder. Continue to saute' for two minutes.

In a large bowl, toss the pasta with the shrimp mixture. Season with hot pepper flakes. Garnish with cheese. Serves six.