Foothill dining: Holland House and Angostura

By From page B2 | February 04, 2013

Marsala whipped sweet potatoes


3 pounds orange-flesh sweet potatoes (red garnets)
1 teaspoon salt
1/2 cup Holland House Marsala Cooking Wine
6 tablespoon butter
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Grated peel of 1 orange
1/4 cup whipping cream (optional)
Toasted pecan pieces


Fill a six-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.

In a small microwaveable bowl or 1-cup glass measuring cup, heat marsala cooking wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.

When potatoes are cooked, drain water from pot. Add marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve. Garnish with pecans.


Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.


Sweet-salty-bitters glazed nuts

Crisp, crackly and oh so dee-lish. Takes 5 minutes to put together, 25 minutes to roast and cool. So easy you’ll be back for more.


2 tablespoons butter
2 tablespoons Angostura aromatic bitters
6 tablespoons sugar
1 1/2 teaspoons Kosher salt
1/2 teaspoon cinnamon
3 cups raw nuts (pecan or walnut halves, whole almonds or cashews)


Preheat oven to 300 degrees F. Place oven rack in the middle of the oven.

Melt butter with Angostura bitters in a six-cup bowl in the microwave or in a four-quart pan on the stovetop. Stir, then add sugar, salt and cinnamon; stir well. Sugar does not have to be completely dissolved, but a warm sauce will coat nuts more thoroughly. Add nuts to bowl (pan) and stir until well coated. If needed, warm up mixture a little.

Line a large, rimmed sheet tray with parchment paper. Spread nuts out evenly on paper, separating them as much as possible. Roast 13 to 16 minutes or until golden brown; remove from oven. Let cool 10 to 15 minutes, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store in an airtight container.

Makes three cups.


If you do not have parchment paper, line tray with heavy-duty aluminum foil, dull side up. Roast 13 to 16 minutes or until nuts are golden brown; remove from oven. Let stand 2 to 3 minutes only, then stir nuts frequently until cooled and no longer sticking to the foil. If nuts stick to foil too much as they cool, pick up foil and remove nuts to another flat surface with your fingers. Keep nuts separated; do not put them in a bowl until completely cooled.

Pre-roasted cashews are fine for this recipe.

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