Paula Wolfson, wtop.com
WASHINGTON – Shopping isn’t the only Black Friday tradition.
The day after Thanksgiving, we also deal with all those leftovers.
For inspiration, WTOP turned to Adam Sobel, executive chef at Bourbon Steak in Georgetown.
He says there are few holiday foods better than a good old-fashioned turkey sandwich or a hearty soup made from the turkey carcass and other leftovers.
But for something totally different, he suggests taking those sweet potatoes and turning them into ice cream or using the meat off a turkey leg for a post-shopping spree frittata.
Below are the recipes for each.
1. Sweet Potato Ice Cream Yields about 1 quart
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- Table salt
- 5 large egg yolks
- 1 cup cooked, mashed sweet potato or yams
- 1 vanilla bean scraped
- Pinch of ginger
- Pinch of nutmeg
- Pinch of cinnamon
Instructions
In a medium sauce pan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes.
An instant-read thermometer should read 175
