Seeing as how Thanksgiving is my favorite holiday, why not celebrate it twice a year? The second Monday in October is Thanksgiving Day in Canada, and, since Ted was born in Canada (Belleville, outside of Toronto), we decided to make a celebratory feast in his honor last year. This year will be no different, and I’ll make some turkey, stuffing, yams, veggies and cranberry sauce. I’ll be giving thanks for my Canadian born husband, my Canadian conceived daughter, and our neighbors to the north.
I hope that next month, on Thanksgiving Day in the U.S., I’ll be giving thanks for good election results. Keep your fingers crossed.
Since this post is way too short, I’m throwing in a bonus for you all. Here is the recipe for Yummy Candied Yams, which is in our New Basics Cookbook.
Yummy Candied Yams
4 small yams
2 tblsp unsalted butter
1/2 cup maple syrup
1/4 cup bourbon
1/4 cup chicken broth
Peel and quarter the yams.
Place the yams in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer until they are just tender but still firm, 20 minutes. Drain well.
Melt the butter in a skillet. Add the maple syrup and bourbon and cook over low heat, stirring occasionally, until the mixture is slightly reduced, 15 minutes.
Add the yams and stir until lightly coated. Then add stock and simmer over low heat for 10 to 15 minutes. Serve immediately.
The only bad thing about this recipe is that yeah, they still taste like yams. Blech. But Ted and Maya love them, and yams have a lot of vitamins, so I make them. 🙂