But they don't know your secret shame. Your own personal nightmare. Every time you open up that fridge, you are haunted. Ingredients from recipes past are shoved into the back corner. It's a horrific food mausoleum. What ever are you going to do with those maraschino cherries, that quarter cup of heavy cream, and that bit of old fondant? You close the door and forget about it, but the skeletons keep piling up in your cold closet. You've got to end this never ending cycle. There is only one thing that can help you now.
I really don't know how bakers worked before the internet. Not only have I gathered a million different recipes from a million different food bloggers, but I also have the answer to all my left-over ingredient woes at my fingertips. Got some left over pineapple, carrots and apples? Here. Let me google that for you.
My last couple recipes left me with a large amount of buttermilk and about two cups of smashed yam. I don't like yummy things to go to waste (and I'm not about to dine on buttermilked-mashed yam for the next seven dinners) so I scoured the interwebs and came across an entry from one of my favourite blogs.
Now I must share the recipe with you - just in case you have a lot of yams and buttermilk. Or even just because you want to steer away from the mighty pumpkin pie this year and try something different. Different and really yummy.
adapted from smitten kitchen
1 1/4 cup cooked yams, mashed and cooled
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup buttermilk
1 pre-baked pie crust (we used this recipe. It is truly the best)
Melted marshmallow fluff or non-fat balkin-style yogurt, for serving
cinnamon sugar and pecans (optional for garnish)
1.) Preheat oven to 375 degrees. In a large bowl, whisk together the mashed yams, melted butter, lemon juice, nutmeg, cinnamon and salt. Set aside.
2) In a small bowl, whisk the yolks lightly. Add the sugar, and whisk until creamy (about 1 1/2 minutes). Add it to your yam mixture and stir with a wooden spoon to incorporate. The filling should now be a bright orange colour. Add the flour, little by little, while you stir. Add the buttermilk and stir until everything is smooth.
3) In a separate bowl, whip up the egg whites until they form a stiff peak. With your rubber spatula, fold the egg whites into your yam mixtures slowly and softly. Pour it into the prebaked crust and bake until the center doesn't wiggle anymore, about 35 to 40 minutes.
4) After the pie has cooled for a bit, top with melted marshmallow fluff or non-fat balkin-style yougurt and garnish with cinnamon sugar and pecans. Enjoy.