Anne’s Honeyed Carrots

(For the 21st century)

Author’s Note: Honeyed Carrots were not a true Grand Harvest tradition at Indira, but Anne always wished it had been. As she was the one to create Survivor’s contribution to Hampton’s Grand Harvest, she took it upon herself to add honeyed carrots. Sweet and earthy, this is Anne’s own recipe, not Verna’s, and it has been adapted for your kitchens.  ~ Nkrumah

Ingredients:

µ     1 ½ Pounds Baby Carrots (cleaned and topped)

µ     2 tbs of Butter (melted)

µ     Coarse Salt

µ     ¼ Cup Local Honey

µ     ¼ tsp Ground Nutmeg

µ     ½ tsp Fresh Thyme

Instructions:

1)     Preheat oven to 400˚F.

2)     Toss carrots with butter, making sure they are well coated.

3)     Arrange carrots in a shallow pan.

4)     Drizzle with honey.

5)     Sprinkle salt and nutmeg.

6)     Cover and bake for 20 minutes.

7)     Remove cover, add thyme, and bake for an additional 10 - 20 minutes until edges are browned and caramelized.

8)     Remove from oven, enjoy hot.

Porynglond Apple Yam Casserole

(For the 21st century)

Author’s Note: Anne’s mother’s maiden name is Porynglond. This recipe was first adapted by Anne, as she had to utilize what she could find on the island of Hampton. I have modified it again, this time, for your enjoyment in this modern era. The “original recipe” uses brown sugar, alone, as well as cinnamon and pecans. On the island, Anne would have used simple syrup from sugar cane and honey in place of the brown sugar. She also had access to other spices such as, Cardamom, Ginger, Nutmeg, and Vanilla, but did not have pecans; she used chopped and roasted macadamia nuts. My adapted recipe combines Reyna’s and Anne’s while adding little modern twists. If you try it and love it, please let me know! ~ Nkrumah

Ingredients:

µ     4 Yams or Sweet Potatoes (approx. 2 – 3 lbs) – Med-sized Cubes

µ     3 Large Apples (I prefer Honeycrisp or Winesap… Granny Smith if you want some tang.) – Cut anyway you like.

µ     ½ cup unsalted Ghee, Butter, or Coconut Oil

µ     ½ cup Brown Sugar

µ     ¼ cup Maple Syrup or Agave Syrup (Honey can also be used)

µ     ½ tsp Vanilla Extract

µ     1 tsp of Fresh Ginger or ½ tsp Powdered Ginger

µ     ½ tsp Cardamom

µ     ½ tsp Nutmeg

µ     1 tsp Cinnamon (I like Vietnamese Cinnamon, if you have it)

µ     ¼ cup chopped Pecans (I like candied pecans or salted)

µ     Dash of Salt to taste

Instructions:

1)     Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.

2)     In a large pot, place your cubed yams (or sweet potatoes) and cover with water. Boil just until they begin to soften. The fork can go in but not all the way through.

3)     Drain and place the potatoes along with the apples into the prepared dish.

4)     In a bowl, add melted ghee, brown sugar, maple syrup, vanilla, ginger, cardamom, cinnamon, and nutmeg.

5)     Pour mixture over the apples and potatoes and stir well

6)     Bake for 25 minutes

7)     Remove from oven, top with pecans, and return to the over for 5 minutes.

8)     Remove and Enjoy!

Mme. Wemilo’s Pumpkin Juice

(For the 21st century)

Author’s Note: When Anne first tried Madame Wemilo’s pumpkin juice, she couldn’t believe how good it was. Well, I hope you feel the same. The recipe below is full of antioxidants, Vitamins A, C, E, and B-6. It’s great for cardiovascular health, maintaining weight, healthy hair & skin, boosts energy, and is anti-inflammatory.   Mme. uses pure sugar cane and honey to sweeten her juice and if you have sugar cane, please give it a go. This recipe has been adapted for everyone to enjoy. Let me know what you think. ~ Nkrumah

Ingredients:

µ     4 cups Pumpkin Purée

µ     4 Carrots, cooked until soft and puréed

µ     4 cups Apple Juice or Apple Cider

µ     3-inch Fresh Ginger, skinned and minced

µ     1/2 cup Honey

µ     ½ tsp Ground Cloves

µ     1 tsp Ground Cinnamon (I prefer Vietnamese if you have it)

µ     ½ tsp Ground Nutmeg

Instructions:

1)     In a medium saucepan over medium heat, bring apple juice (or cider) to boil and then slow it to a low simmer while adding the garlic, cinnamon, cloves, and nutmeg. Stir periodically for 10- 15 minutes 

2)     Mix together the pumpkin purée, carrot purée, and honey (to retain the nutritional value of the honey, add it to the puree do not cook with the apple juice)

3)     When the apple juice is ready, turn off the stove and slowly add in the pumpkin / carrot mixture. Stirring constantly.

4)     Once well blended, you’re ready to serve. Or you can chill and serve. Enjoy!

 ** Recipe Notes:

1)     I make my own pumpkin purée, but canned is fine. Just make sure to get pumpkin purée NOT pumpkin pie mix.  If you want to try your hand at making your own puree, there are several instructions on the internet. The pumpkins I prefer are: Baby Pam, New England Pie Pumpkin, Cinderella, and Fairy Tale. (The last two are difficult to cut… fyi)

2)     If you would like a sweeter juice, try using ½ cup sugar or brown sugar along with ½ cup of honey. I’d keep the honey for the nutritional benefits and warm flavor.