As the leaves begin to change and even the LA weather starting to take an occasional dip, the JP team has been inspired to start thinking about their own holiday celebrations. As all of us started discussing our fondest Thanksgiving memories, conversation suddenly started turning into a recipe exchange. Turkey is great and honey-baked hams are all fine, but here at JOWY Productions the sides are what really steal the show. Side dishes not only add flare to your table, but they also incorporate some of the yummiest flavors of the season. Here are a few of our favorite recipes:
Randi’s Persimmon Steamed Pudding
*A dear family friend
3 Medium Persimmons- pureed
Add: 2 tsp. baking soda to puree. Mix well with spoon.
Set aside in bowl and cover with plastic.
Cream Mixture
1/2 C. Butter
1 1/2 C. Sugar
Add pureed persimmons to above mixture
2 eggs
1 tsp. lemon juice
1 tsp. vanilla
2 T. milk (I use 1%)
Add in:
1 C. Flour
1 tsp. Cinnamon
Mix well.
OPTIONAL:
ADD:
1 C. raisins
½ C. nuts
**YOU MUST HAVE A STEAM PUDDING MOLD WITH A SECURE TOP!
Spray the pan with a non-stick spray, such as Pam.
In large, tall soup pot, boil water about 4-6 inches high, just so it reaches the steamer or whatever you place your pudding mold on.
Once it boils, lower to simmer and put your mold into pot, making sure your lid is secure.
(I use an old fashioned steamer (which opens up like a flower) for vegetables, to elevate the Pudding Mold from the water.)
Steam the pudding for 2 1/2 hours, Check water level and add more as needed - do not let water evaporate!
Take out of pot, remove mold top and let cool for 10 - 15 minutes. Place the steam pudding mold face down on a plate and shake gently to unmold.
It's best-served warm - (not hot) or serve @ room temperature. (Sarah’s family prefers to serve it warm). This dish is a great re-heat and it can be made before the celebration. Randi even suggested making two batches, one for Thanksgiving and one to stick in the freezer until Christmas since persimmons will no longer be in season. Reheat by wrapping in foil and sticking it in the oven at 300-350 degrees for 10 minutes.
Jen’s Sweet Potato Casserole
Makes 12 servings
Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees.
Coat a medium-size casserole dish with nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.
Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.
Allow to set at least 30 minutes before serving. (The brown sugar and pecan crust should be slightly browned and crunchy.)
Stay tuned as we countdown to Thanksgiving by giving you many more recipe and design ideas for your holiday celebrations!
Thursday, November 22, 2012 at 2:58PM 
