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Author Archive | Beverly Thomas

Japanese Sweet Potato Casserole

japaneseSweetPotato

by Beverly Thomas, Cold Springs Farm, Weatherford

Serves 8

For the Casserole

2 lb Japanese sweet potatoes, peeled and cut into large cubes
1 stick (8 tablespoons) unsalted butter, softened
1 cup light-colored honey
½ cup granulated sugar, or to taste
2 teaspoons Mexican vanilla extract
2 farm-fresh eggs
½ cup golden raisins

For the Topping

1 ½ cups pecan halves
½ stick (4 tablespoons) unsalted butter, melted
½ cup firmly packed light brown sugar

Prepare the Casserole:

  1. Preheat the oven to 350°F.
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Chilled Watermelon Soup

 

chilledWatermelonSoup

By Beverly Thomas, Cold Springs Farm, Weatherford

From Edible Dallas & Fort Worth: The Cookbook

Serves 6

1 small jalapeño chile, seeded, deveined and finely chopped
2 tablespoons chopped fresh lemon basil
1 tablespoon extra-virgin light olive oil
1 tablespoon balsamic vinegar
3 cups diced seeded watermelon
1 seedless cucumber, peeled and cubed
1 cup fresh orange juice
1 cup fresh pineapple juice
½ cup buttermilk
3 tablespoons fresh lime juice
Salt
Freshly ground black pepper
For the garnish
6 ounces fresh feta cheese, crumbled
Fresh mint leaves

  1. Place the jalapeño, lemon basil, olive oil and vinegar in a food processor and pulse until blended.
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