DAY Recipe

INGREDIENTS

1 1/4 cups fresh lemon juice , plus
1 tablespoon fresh lemon juice
1/3 cup fresh orange juice
3/4 cup simple syrup, plus
2 tablespoons simple syrup
1 pint fresh blackberries , juiced (about 1/3 cup)
blackberries (to garnish)
4 1/2 cups ice cubes
4fresh mint sprigs

DIRECTIONS

In a small bowl, stir together the 1 1/4 cups lemon juice, the orange juice and the 3/4 cup simple syrup. Set aside.
In another small bowl, stir together the blackberry juice, the 1 teaspoons lemon juice [...]

INGREDIENTS

2 medium sweet potatoes , peeled, cut into 1/2 inch pieces
4 parsnips , peeled and sliced 1/4-inch thick
3 tablespoons unsalted butter
1/4 cup milk
3 tablespoons light brown sugar , packed
1/2 teaspoon salt

DIRECTIONS

Bring large saucepan of salted water to a boil and add potatoes and parsnips.

Boil gently until tender, about 12 minutes.

Drain well and transfer to a food processor.

Add butter and puree until smooth.

Add milk, brown sugar, and salt and blend [...]

INGREDIENTS

4 lbs yams (red-skinned sweet potatoes)
1/2 cup butter

DIRECTIONS

Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour.
Cool slightly.
Melt butter in heavy large skillet over medium heat.
Cook until butter turns light brown, about 5 minutes.
Scoop flesh from yams into processor. Process until smooth.
Blend in brown butter.
Season to taste with salt. (Can be made 1 day ahead. [...]

INGREDIENTS

3 lbs whole sweet potatoes , pricked with a fork
1/2 teaspoon salt & freshly ground black pepper, to taste
1/2 cup buttermilk
1/2 cup whole milk
6 tablespoons butter

DIRECTIONS

Adjust oven rack to upper-middle position; heat to 425 degrees.
Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender.
Peel when cool enough to handle.
Puree with salt and pepper in a food processor.
With motor running, gradually add milks through feeder [...]

INGREDIENTS

2 large eggplants
2 large red onions , quartered
1/3 cup tahini or peanut butter
1/2 cup lemon juice
1 teaspoon salt
4-8 teaspoons olive oil
4 garlic cloves
2 teaspoons pepper

DIRECTIONS

Char roast eggplants by piercing them several times with a fork.
Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them [...]