Orange Liquor Yams Food

MASHED YAMS IN ORANGE CUPS

Steps:

• Pierce each yam all over with fork. Working in 2 batches, cook yams in microwave 15 minutes. Turn yams over; cook until tender, about 12 minutes longer. Cut yams in half; scoop pulp into bowl. Add 3/4 cup marshmallow creme, butter, and syrup; mash until smooth. Season with salt and pepper. Whisk in eggs. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Cut thin slice from top and bottom of each orange to make flat surfaces. Cut oranges in half. Scoop out pulp; reserve for another use. Place orange cups on 2 baking sheets. Divide yam mixture equally among cups. Top each with dollop of marshmallow creme and 2 pecan halves. Bake until beginning to brown, about 30 minutes.

AMARETTO YAMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix crushed cookies with 1/2 cup butter in a bowl. Mash sweet potatoes with 1/4 cup butter in separate bowl; add brown sugar, marmalade, amaretto liqueur, and ginger to sweet potatoes. Mix well. Pour sweet potato mixture into a 9x9-inch baking dish; top with cookie mixture.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

SWEET YAMS IN ORANGE LIQUEUR

Steps:

• Combine orange juice, sugar, liqueur in a 4-cup measure. Heat in microwave and mix well.
• Drain yams and place in 13x9x2 baking dish.
• Pour sauce over yams. Bake at 325°F for 45 minutes. Neither temperature nor time is critical; the yams just need to heat through.

ORANGE LIQUOR YAMS

Steps:

• Directions Preheat an oven to 425 degrees F (220 degrees C). Scrub and dry the potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 1 hour. Remove and allow to cool briefly. Cut the ends off the yams and discard; transfer the yams to a large bowl. Add the honey, melted butter, cardamom, cinnamon, tangerine juice, and orange liqueur to the yams. Beat with a hand-held electric mixer until combined.

ORANGE LIQUEUR YAMS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Scrub and dry the potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 1 hour. Remove and allow to cool briefly.
• Cut the ends off the yams and discard; transfer the yams to a large bowl. Add the honey, melted butter, cardamom, cinnamon, tangerine juice, and orange liqueur to the yams. Beat with a hand-held electric mixer until combined.

ORANGE LIQUEUR

Steps:

• Wash the oranges well with soap and water.
• Pare very thinly the bright-colored rind from the oranges (no white).
• Blot the peel on paper towels to remove any excess oil.
• Put the peel in a 4 cup screw-top jar.
• Add 2 cups vodka.
• Close jar.
• Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
• Remove the peel and add the remaining vodka, along with the superfine sugar.
• Close the jar and store in a cool dark place at least 1 month to age.

BLOOD ORANGE LIQUEUR

Steps:

• Make simple syrup by heating 2 1/2 cups water and 3 cups sugar in a saucepan over medium heat until it comes to a boil. Lower heat and simmer 5 minutes. Let cool before using. Any extra will keep in the refrigerator for a month or so, and is good for sweetening iced tea, etc.
• Wash, dry and peel the zest from the oranges and lemons, being careful not to take any of the pith. Place in a large glass jar.
• Remove pith from two of the oranges. Cut up the fruit and add to the jar. (You will not use the remaining oranges in this recipe).
• Stir to smash the fruit a bit, add the vodka, ginger and lemon and seal the jar.
• Place in a cool, dry spot, away from sunlight for two weeks, swirling it about occasionally.
• Stir in the simple syrup, reseal, and again set aside for two weeks, swirling occasionally.
• Strain the liqueur.
• Filter it through a double layer of cheesecloth into a pitcher.
• Filter a final time through 2 new layers of cheesecloth into the final bottle.

YAMS IN ORANGE SHELLS

Steps:

• Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact.
• Remove membrane from oranges, then chop/dice the pulp, & set it aside.
• In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender.
• Preheat oven to 350 degrees F.
• Drain & peel yams.
• Mash yams together with the butter & preserves.
• Fold in the orange pulp, then season to taste with salt.
• Spoon yam mixture into the orange shells, & bake 15 minutes until heated through.

ORANGE MARMALADE GLAZED YAMS OR SWEET POTATOES

Steps:

• 1. Preheat Oven to 350 degrees F.
• 2. Drain Yams, reserving syrup.
• 3. Place yams side by side into a 8" x 8" baking dish.
• 4. Mix the marmalade with the reserved syrup.
• 5. Boil the mixture, stirring constantly, until it is the consistency of corn syrup.
• 6. Pour over the sweet potatoes.
• 7. Dot butter over top.
• 8. Sprinkle the top with coconut.
• 9. Bake 10 minutes covered with foil . remove foil and bake 5-10 minutes longer or until the coconut is golden.