All posts by ricksmat

Dad, grandpa, long time geek, photographer, scout leader, teacher, writer.

Bourbon Yams

Ingredients:

5 large yams
Cointreau or Triple Sec 1/3 cup
Butter 6 T.
1/2 c. sugar
1/4 c. bourbon
1 tsp. cinnamon
1/ tsp. nutmeg
1/8 tsp. clove
1/2 tsp. salt
1/8 tso ground white pepper

Brush yams with vegetable oil. Bake for 30 minutes at 450 degrees.

Cool, peel and cut them into 3/4 inch slices.

Heat other ingredients in a sauce pan.

Layer yams with sauce.

Bake 20 minutes at 350 degrees covered.

Take the cover off. Mix gently and put 2 last T butter on top.

Bake 20 minutes more uncovered

Note: This recipe is from the Spinelli/ Moore’s favorite cajun cookbook. They brought this
for Thanksgiving one year and its become a tradition in our home ever since.

Author of My Turkey ’tis of Thee

My Turkey 'tis of Thee
My Turkey ’tis of Thee

I first learned this song from my old friend, Tim Leonard. The song is a tradition in his family and is attributed to their distinguished ancestor, the Reverend Doctor Thornton Bancroft Penfield (1867-1958). The Reverend Doctor was born to missionaries in India but grew up in the US, graduating from Columbia in 1890.

He wrote a fair amount of poetry and had a sense of humor. He did time as class poet at Columbia and he edited various college publications.  He also published a book of poems called The Four-Leaved Clover.

[Updated!]

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