L ifestyles /C ulture
and chili powder in a small
bowl. Rinse the turkey under cold
water, inside and out. Pat it
dry with paper towels. Drizzle
olive oil over the turkey and,
with your fingers, coat the
turkey skin. Sprinkle the spices
on the turkey, including the
cavity. Then rub in the spices.

Lightly cover the turkey with
aluminum foil and refrigerate
for 3-6 hours before roasting.

Preheat your oven to 325
F. Set up a roasting pan with
a rack. Spray the rack with
nonstick spray. Place turkey on
the rack and roast it, uncov-
ered, for 3 hours, or until the
juices run clear, not pink, at
the bone. An instant-read
thermometer inserted into the
thickest part of the thigh, near
the bone, should read 180 F.

Remove the turkey from the
CANDIED YAMS |
PAREVE OR DAIRY
Serve 6-8
Nonstick vegetable spray
3 large yams
1½ inches ginger root
8 tablespoons dairy-free
margarine or unsalted
butter ¾ cup white sugar
¼ cup dark brown sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt
3 tablespoons maple syrup,
preferably Grade A Amber
1 teaspoon vanilla
Coat a 10-inch-by-15-inch
baking dish, such as Pyrex,
with nonstick vegetable spray.

Preheat the oven to 350 F.

Peel the yams. Rinse them
³R ¨ ÁR0
R ȳ0 I« x
ç È« R x0ِ
Name: HOK
Width: 3.625 in
Depth: 5.5 in
Color: Black
Comment: -
Ad Number: -
'RQ
WOHDYH\RXU KRXVHZH
OOVKRS\RXU
JURFHULHVPHDWILVK DQGWDNHRXWIRU\RX
DQGGHOLYHULWWR\RXU GRRU
6KRSRQOLQHDW +RXVHRINRVKHUFRP
RUGRZQORDGRXU )5((+286(2)
.26+(5$33 :$17725(&(Ζ9(
28563(&Ζ$/6" (PDLO6XEVFULEHWR
VKDQL#KRXVHRINRVKHUFRP RU7(;7VLJQPHXSWR
³Á «0R È«³ ³ɖȇƳƏɵٮáƺƳȇƺɀƳƏɵيזxٮז¨x
ÁǝɖȸɀƳƏɵيזxٮ׏׎¨x IȸǣƳƏɵيזxٮד¨x
א׏דِהווِז׏׎׎ىחז׎ה ȳÁn0Á zà0ِ
¨RXn(0n¨RXً¨׏ח׏׏דىR ȳ0 Ik ³R0«ِ! x 20
NOVEMBER 12, 2020
from_my_point_of_view / iStock / Getty Images Plus
Continued from Page 19
oven and let it rest on a cutting
board for 10 to 15 minutes
before slicing.

7KDW
VZKDWZHFDOOKRXVHWRKRXVHVHUYLFH Food
under cold water and pat them
dry with paper towels. Slice
them into ½-inch disks. Cut
the larger disks in half. Peel the
ginger. Dice it and then chop it
fine. Reserve.

Cut the butter, if using, into
12 pieces. In a medium-sized
pot, melt the margarine or
butter on a medium-low flame.

Add the ginger, along with the
white sugar and brown sugar
and stir until dissolved. Add
the cinnamon, ground cloves,
salt and maple syrup. Stir again
until well combined. To avoid
a flare up, remove pot from
the flame and add the vanilla,
stirring well.

Move the yams to the
prepared pan. Pour the warm
mixture from the pan over the
yams and stir to coat each piece
well. Bake for 45-55 minutes,
stirring every 10 minutes, until
the yams are softened. Serve
immediately. CARAMELIZED SHALLOTS
AND HARICOTS VERTS
(FRENCH GREEN BEANS) |
PAREVE Freshly ground pepper to
taste 1 teaspoon lemon zest
Rinse the haricots verts in
a colander under cold water.

Drain them on paper towels.

Reserve. Peel the shallot, then cut
them into slices and separate
them into rings.

In a large skillet, drizzle
in olive oil and heat over a
medium flame until warm. Add
the shallot rings and sprinkle
them with salt and pepper. Stir
until softened and fragrant.

Add the haricots verts and
stir to coat them with oil. Sauté
until the haricot verts are slightly
wilted but still green and the
shallots are caramelized. Add
more oil at any time, if needed.

Check the salt, and add more if
needed. Move it to an attractive
serving bowl and sprinkle with
lemon zest. Serve immediately.

PEAR CRISP |
DAIRY OR PAREVE
2 teaspoons lemon juice
½ teaspoon ground
cinnamon ¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon cardamom
1 tablespoon white sugar
⅛ teaspoon salt
Coat an ovenproof pan with
nonstick spray. Preheat your
oven to 350 F.

Place the pears in a large
bowl. Add the lemon juice,
spices, sugar and salt. Mix
gently with a wooden spoon.

Move the pear mixture to the
prepared pan. Sprinkle the
topping below over the pears.

Topping ½ cup unsalted butter or
dairy-free margarine at
room temperature
1¼ cups blanched almonds,
chopped 1 cup brown sugar
¾ cup flour
1½ pounds haricots verts
2 shallots 2 tablespoons olive oil, or
more if needed
Kosher salt to taste
Place the topping ingredi-
ents in a bowl and mix with a
fork until crumbly. Sprinkle
Equipment: 7-inch-by-11-inch the topping evenly over the
ovenproof pan, such as Pyrex
pears. Bake for 45 minutes,
or until the pears bubble and
Pear Layer
the topping turns golden
Nonstick vegetable spray
and crunchy. Cool to warm
and serve. The recipe can be
8 pears, peeled, cored and
reheated. l
sliced JEWISH EXPONENT
JEWISHEXPONENT.COM Serves 6-8
Serves 6-8