Thanksgiving~ For me, the most food centric holiday of the year, followed only by Christmas. There's a million ways to do the crucial yams for the holiday, but my favorite has become a yam lightened with pineapple and accented with pomegranate. This incarnation is mashed red garnets (boiled first, then peeled), with butter, a bit of 1/2 & 1/2, salt, pepper and some crushed pineapple, served warm with freshly culled pomegranate seeds as a garnish. It's light and delicious and really showcase all the individual flavors. For the holiday, I will slice the yams, rather than mash them, glaze them with the pineapple, butter and probably a bit of maple syrup and them bake them till they are a little bit caramelized and a lot a bit yum. Then sprinkle the pom seeds, just before serving.
