Could we start a thread of Thanksgiving dishes that didn't go over so well? I'll start...

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orchid

Well-known member
I always like to try something new to add to our favorite all time favorites. This year I decided to try a recipe from November's Bon Appetit that I thought sounded interesting. We don't really care for the typically sweet potatoes dishes so I thought maybe this would be good. I scaled it in half (for just the two of us) and made it in a 7" spring-form. We just did not like it.

SPICED SWEET POTATO GRATIN

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

4 pounds red-skinned sweet potatoes (yams; about 3 1/4 pounds)

1 tablespoon curry powder

1 tablespoon ground cumin

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon (scant) salt

1 1/2 cups sour cream, divided

3 cups shredded extra-sharp white cheddar (about 12 ounces)

Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.

Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.

Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.

Makes 10 servings.

Bon Appétit

November 2006

Epicurious.com © CondéNet, Inc. All rights reserved.

http://www.epicurious.com/recipes/recipe_views/views/236482

 
This was tasty but did not set up...

Blue Mountain Blueberry Pie
Jo Anne Merrill
1 batch pie dough, enough for two-crust pie
4 cups blueberries
4 teaspoons lemon juice
¾ cup sugar
¼ cup all-purpose flour
1 teaspoon lemon peel -- grated
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Have an 8-inch double crust pieshell ready. Sort, rinse and drain blueberries. Sprinkle lemon juice over berries. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well. Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450-degree oven for 10 minutes. Lower heat to 350 ° and continue baking 30-35 minutes more. Cool pie before slicing.

 
orchid, I'd be interested in hearing...

what you didn't like about the dish.
I also am not a fan of the sugared, sweetly spiced yam dishes (unless served in a pie shell with whipped cream).
The one you linked looked like something I might be tempted to try.

 
Just asked hubby to help me with a description of what was wrong.>>>

It's hard to describe. The curry jumped out to much, and we like curry, but it wasn't right with the sweet potatoes. And the texture of the sour cream just wasn't right. I know that doesn't make sense but somehow it just didn't work. I predict that you are going to be so curious now that you are gonna give it a go! LOL Let me know if you do.

 
Tried to be different than the usual pumpkin pie - I'll try again...

Found this recipe from Barefoot Contessa that got 5 stars so I figured it would be a great change of pace.

Pumpkin Banana Mousse Tart:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24929,00.html

Tasted before baking and it was very banana-ey (and I used a little one) so I added 1/2 tsp pumpkin pie spice. It helped but the baked product still tasted too much like banana and not nearly enough like pumpkin.

Oh well, the consistency was great.

 
If you mean ratings at Food Network, you gotta watch them. I suspect it sometimes is groupies

who gush about everything their favorite makes whether they make it or not. I remember checking out a recipe a that was on Nigella's first show...think it was a chili recipe...and it had already been rated by several people. It took longer to make than the time since the recipe had aired. Just makes me wonder if they really made it.

 
In that vein - don't you love when people rate a rec they haven't tried yet?

They'll give a recipe high marks because it looked really good on t.v. and they plan on trying it.

 
Actually....

I probably won't try it. I have so many recipes printed to try that have gotten rave reviews that I'd rather not waste ingredients and time on those that fell short.
So, I appreciate your input, and respect your opinion.

If you'd like to try a sweet potato recipe that does have what I consider a nice curry flavor, check the Yam Latkes from Epicurious.

http://www.epicurious.com/recipes/recipe_views/views/974

 
Or...what makes me insane is when they rate a recipe but didn't use>>>

(whatever)and substituted (whatever), changing at least 3 ingredients and say they didn't like it all and would never make it again!? It seriously makes me crazy!

 
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