Brandied Yam Souffle and Cranberry Orange Compote

Brandied Yam Souffle
3 Ibs. yams, peeled, cut into 2″ pieces, boiled in water until tender
1/2 stick butter (2 oz.)
1/4 cup brown sugar
zest and juiee of I orange
4 egg yolks
1/2 tap. salt
1/2 tsp. nutmeg
1/4 cup brandy
4 egg whites, beillen until stiff peaks form

Drain the hot yams. Place in mixing bowl of mixer fit with paddle. Beat until smooth,
about I minute on medium speed. Add the butter, brown sugar, zest and juice of the
orange, 4 egg yolks, salt, nutmeg and brandy. (Can. be made ahead up to this point, then
beat egg whites Just before baking.) Remove bowl from mixer and fold in the beaten egg
whiles. Pour mixture into a buttered 2 quart souffle dish or decorative baking dish. Bake
at 400 degree for 20 -25 minutes or until puffed and golden. Serves 8-10.
Cranberry Orange Compote
1 bag fresh cranberries
1 cup water
1 cup sugar
1 Granny Smith or Pippin apple, peeled, cored and diced
1 Bartlett pear, cored and diced
juice and zest of I orange
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon

Bring all ingredients to a simmer in a 4 quart pot. Cook on low heat for 10 minutes or
until the cranberries start to pop and are softened. Remove from heat and cool to room
temperature. Chill several hours before serving. (This can be made 2-3 days ahead.)
Makes 8-10 servings.

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