Unlike the song that drags on and on about partridges in pear trees, the next twelve days are going to fly by. I hope. The plan, which like any that feels ambitious, also feels quite exciting. Each of the next day twelve days before Christmas, I plan to cook, photograph and blog about one Christmas-y dish. To kill two birds (or partridges) with one stone, I’ll also make a good dent in my Christmas baking.
I have a general idea of what I am going to make, but there are spots available that I am open to suggestions to fill. Do you have a favourite Christmas dish you’d like to share? Interested in a recipe using a certain ingredient? Talk to me, let’s decide what to cook together.
In no particular order:
1. Sweet and Spicy Yam Wedges
8. Pecan and Raisin Butter Tarts
I’m starting with the Sweet and Spicy Yam Wedges, partly because they’re delicious and I feel like eating them now, and partly because they’ll go equally well with my baked salmon as they would with a roast turkey. They’re as spicy as you decide you want them to be. In my home they’re really spicy. I like to feel my mouth burn.
- 1 large yam, cut into wedges
- ½ – 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground fennel seeds or fennel pollen
- ¾ teaspoon sea salt
- Olive oil
- Preheat oven to 420 degrees
- Place yam wedges in a bowl and coat with oil
- Add remaining spices and toss to coat
- Bake on a baking sheet for 40 minutes, turning once, until brown and crispy on the outside