Caramelized Garnet Yams With Garam Masala Recipes

CARAMELIZED GARNET YAMS WITH GARAM MASALA

Steps:

• Preheat the oven to 350 F. Trim the ends of the yams. Rub the yams with a little olive oil and season with salt and pepper. Place the yams on a rimmed baking sheet and roast until completely soft and cooked through, about 40 to 60 minutes.
• Remove the yams from the oven. Let them cool to room temperature; then place them in the refrigerator overnight.
• Remove the yams from the refrigerator and cut them into 3/4-inch slices. Heat a large nonstick sauté pan over medium-high heat. Drizzle the remaining olive oil into the pan. While the oil is heating, season the sliced yams on one side with salt, pepper, and half the garam masala.
• Lay the yams in the pan in a single layer, seasoned side down. Season the other side of the yams with salt, pepper, and additional garam masala. Using a fork, turn the yams over and continue to brown the other side. Remove the browned yams to a rimmed baking dish. Repeat with the remaining slices.
• Preheat the oven to 425 F. Drizzle the maple syrup over the browned yams, and dot with the butter. Bake the yams for 10-15 minutes.
• Remove the yams from the oven and serve immediately.

RAGHAVAN'S GARAM MASALA

Steps:

• Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
• When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.

GARNET YAMS WITH MAPLE SYRUP, WALNUTS, AND BRANDIED RAISINS

Steps:

• Combine brown raisins, golden raisins, and brandy in small bowl; toss to blend. Let soak at least 30 minutes and up to 1 hour.
• Cook yams in large pot of boiling salted water until just barely tender, about 8 minutes. Using large slotted spoon, transfer yams to baking sheet to cool.
• Meanwhile, bring 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter to boil in heavy medium saucepan over medium heat, stirring until brown sugar dissolves. Boil 2 minutes.
• Butter 15x10x2-inch glass baking dish. Drain raisins (reserve brandy for another use). Place raisins in very large bowl. Add cooked yams, then maple syrup mixture and toasted walnut pieces. Toss gently to coat evenly, being careful to keep yams intact. Transfer yam mixture to prepared baking dish. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake yams uncovered until syrup is thick and bubbling, basting occasionally, about 55 minutes. Let stand 10 minutes and serve.