Yam Timbales With Cranberry Puree

Most of the world insisted on excellence; that's how you succeeded in life. But the church was content with mediocrity. Individual Christians weren't necessarily content with mediocrity, of course; in their particular jobs, they could be just as outstanding as their peers. But in a grace-filled church arena-in ministry, music, literature, and the pursuit of understanding-there seemed to be an unwritten rule that whatever we do in the name of the Lord is good enough, even when it isn't our best.

Chris Tiegreen

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

1	lb	Fresh yams
2		Eggs
1		Egg yolk
1	c	Heavy cream, I use nondairy
1	T	Light brown sugar
1/2	t	Salt
1/2	t	Ground cinnamon
		Boiling water
1		8 oz whole cranberry sauce
1/4	c	Water
2	T	Lemon juice

INSTRUCTIONS

Preheat the oven to 400 F.  Bake the yams for 30 to 40 minutes or
until tender.  Cool until comfortable to handle; then peel and cut
into 1" pieces. Reduce oven temperature to 350 F.  With the metal blade
in place, add yams to a food processor.  Pulse 5  times; then process
the yams continuously until smooth, about 1  minute, stopping once to
scrape down the side of the bowl.  Add the  eggs, egg yolk, cream,
brown sugar, salt, and cinnamon; turn the  machine on and off 5 times,
scrape down the bowl, and then process  for about 5 seconds.
Generously butter six 1/2-cup timbale molds or custard cups (I used
metal molds) and fill them with the yam mixture.  Choose a baking pan
large enough to hold the molds with a little space between them and
pour in boiling water to a depth of 1". Put the timbales in the  water,
cover loosely with foil and bake for about 45 minutes or until  a knife
inserted in the center comes out clean.  Let stand for 10 minutes while
you prepare the Cranberry Puree.  (I  prepare the puree a day or two in
advance)  Then run a knife around  the edge of each mold and invert
onto a platter. (I serve them on  individual saucers -- not everyone
likes cranberry) Spoon the  Cranberry Puree over the tops. Makes 6
servings.  Cranberry Puree: Use the metal blade of a processor to
process the  cranberry sauce, water and lemon juice until thick and
smooth, about  45 seconds.  Transfer to a 1-quart saucepan and stir
over moderate  heat until warm.  Makes 1 1/2 cups.  Posted to
JEWISH-FOOD digest V96 #74  Date: Sun, 10 Nov 1996 22:30:42 -0500 (EST)
From: Paula Miller Jacobson <paulaj@erols.com>

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 127 Total Fat: 14.1g Cholesterol: 556.5mg Sodium: 1315.6mg Potassium: 194.5mg Carbohydrates: 4.5g Fiber: <1g Sugar: 1.3g Protein: 15.4g