Sweet Potato Salad & Mango Cocktail

24 Oct

Well, it’s been a while since I last blogged because life’s been a characteristic whirlwind of late. Chad also just completed a mini renovation project that had our kitchen in quite the state of disarray. To make up for my hiatus, I have some great new recipes to share with you! πŸ™‚

The first is a Halloween-coloured Mango Cocktail created by chef Colin Cowie, featured here, and on page 44 of The Oprah Magazine Cookbook. Oprah suggested we “kick-start the evening with these tangy cocktails spiked with vodka and Cointreau.So, last night, that’s exactly what we did.

The unique ingredient in this cocktail is mango puree, which I’d never bought before. I found it–vacuum-sealed and boxed–at Zellers of all places, so I guess it can’t really be that exotic. πŸ˜‰

The puree gave the drink a really intense syrupy mango flavour, which was a bit too tangy and thick for my liking, even though I’m a real mango lover. But by serving the puree, vodka, Cointreau, and lime juice concoction over a fairly generous (but uncalled for) amount of ice, this turned out to be quite a tasty drink indeed.

If you’re hosting a Halloween get-together this year, this cocktail would be wicked fun served in a martini glass with a plastic black spider on the rim!

Last night we also tried Art Smith’s Sweet Potato Salad. See page 32 of The Oprah Magazine Cookbook or click here. Though it doesn’t necessarily look like much in the photo, this side dish is super tasty and is definitely a make again.

Basically, this salad consists of 3/4-inch chunks of microwaved (easy!) sweet potatoes dressed in a blend of light mayo, dijon mustard, salt & pepper, and tossed with toasted pecans (yum!), fresh pineapple (double yum!), red pepper, celery, and green onion.

Not only is this dish full of super good-for-you foods, it’s simple to put together and has a winning combination of flavours. So, if you or your hubby like sweet potato (for some reason, I’ve never met a man who doesn’t like yams and sweet potatoes), you’ll want to give this recipe a try.

P.S. I just realized that the recipe posted online differs from the one in the book! The one in the book seems way easier. Follow the steps online, except for the following:
1. Halve the recipe (unless you want more like 8 cups instead of 4!)
2. Instead of oven-baking the sweet potatoes (too time consuming) just use a fork to “prick the sweet potatoes in several places. Microwave them on High about 8 minutes or until tender, turning over midway through cooking. Cool the potatoes until easy to handle.”

P.P.S. If you do happen to indulge in a cocktail or two at a Halloween party this year, please remember to drink responsibly. Never drink and drive.


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