Monday, March 14, 2011

Purple Potato Pirate Pie

I have a confession to make; I'm related to William "Captain" Kidd by marriage. This fact has been a source of amusement for friends and new acquaintances, as well as polite assertions of innocence ("he was framed") by family members. It's a fact that intrigues me as much as the tale my Aunt Jean used to tell of my paternal great grandmother who was known for dispensing wisdom and arranging marriages in a small Polish town. 

Sometimes family stories have a way of getting into what you eat. Though I don't have recipes from my great grandmother (Edouard De Pomiane's "The Jews of Poland: Recollections and Recipes" might offer a clue) it's easy to find out what European pirates enjoyed as a result of their seafaring ways. Salamagundia hodgepodge of chopped meat, anchovies, onions, eggs, vinegar, oil and spicesis well known. Dessert is another story though honey cake seems to show up occasionally and makes sense when one thinks of honey's ability to preserve food when combined with spices.

The immediate thought that comes to mind for most people considering the foodways of pirates is what the scallywags drank. Rum was extremely popular, though beer, grog, sherry, brandy and port are other documented favorites. Since I am a Kydd by marriage (K"y"dd when the family moved from Scotland to England) and pirates were known to travel and trade in spices, I've decided to use dark rum, dark muscovado sugar and a spice mixture of my own creation to make a decadent sweet potato pie. Though my connection to Captain Kidd is tenuous at best, I think he'd enjoy the rich color of the Stokes Purple Sweet Potato and relish each bite as he would his treasured drink.

















Purple Potato Pirate Pie
Recipe by Michelle Krell Kydd
Yield: Two Pies

Ingredients:
·      4 cups Stokes® Purple Sweet Potatoes (baked, cooled and mashed with a ricer)
·      1 cup India Tree® Dark Muscovado Sugar (firmly packed, can use brown sugar if not available)
·      1 cup light coconut milk
·      4 tbsp. dark rum*
·      2 tsp. Mexican vanilla extract
·      4 large omega-3 eggs
·      4 tbsp. cornstarch
·      2 tsp. ground China cassia cinnamon
·      1 tsp. ground ginger
·      1 tsp. ground mace
·      ½ tsp. ground allspice
·      ½ tsp. ground cloves
·      1 tsp. non-iodized sea salt
·      (2) Arrowhead Mills® prepared 9-inch Graham Cracker Pie Crust

Instructions:
Preparing the Potatoes
·      The day before you make the pie prepare 5 medium Stokes® Purple Sweet Potatoes for baking.
·      Preheat oven to 400F.
·      Gently rinse each potato using your fingers to rub off any surface dirt. Pat potatoes dry with a paper towel and check the potatoes to make sure they aren’t bruised, (if they are cut out what can’t be used and discard).
·      Using the tines of a fork poke holes in the surface of the potato. Wrap in aluminum foil with the poked side facing up. This will allow air to escape and prevent the potato from bursting in the oven.
·      Bake for 50-60 minutes at 400 degrees. When done, open the foil carefully (the purple juice can stain clothing and hands) and allow each potato to cool before re-wrapping and placing in the refrigerator overnight.

Preparing the Pies
·      Preheat oven to 325F.
·      Remove the skins from the potatoes and cut into half inch slices. Fill a potato ricer to the half point and mash the potatoes through the ricer, putting pressure on the ends of the handles for maximum efficiency. Repeat until you can fill your mixing bowl with four cups of mashed potatoes.
·      In a separate bowl whisk together eggs, dark rum, vanilla, and light coconut milk.  Add dark muscovado sugar and mix well.
·      In a small bowl sift China cassia cinnamon, ginger, mace, allspice and cloves. Add salt and cornstarch and mix thoroughly. Add the spice mixture to the wet mixture.
·      Add dry ingredients to wet ingredients and incorporate.
·      Using a ladle fill two pie crusts with the sweet potato custard, smoothing the tops with the end of the ladle to ensure even baking.
·      Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
·      Cool on a rack for at least an hour.
·      Refrigerate or freeze until ready to use. Serve with a dollop of non-fat whipped cream.

Notes:
The North Carolina farmers who grow the Stokes Purple Sweet Potato used to be tobacco farmers. Their story is an interesting one. The Stokes Purple contains high concentrations of the phytochemical anthocyanin and is a variety of sweet potato native to North Carolina. When you buy them you support good health and local farming practices. You can buy Stokes Purple Sweet Potatoes at select Whole Foods stores or you can purchase them online.

The best dark rum for Purple Potato Pirate Pie is one that has been used to soak raisins for pastry work. The resulting infusion contains the essence of dried fruit which adds flavor. You can make Glass Petal Smoke's Rum Raisin Scones and save the remaining dark rum for Purple Potato Pirate Pie (or Glass Petal Smoke's original Purple Sweet Potato Pie recipe).

Dark muscovado sugar has an intense aromatic bouquet. Unlike regular brown sugar (which has been washed, rinsed and colored) dark muscovado sugar retains all of the molasses and minerals present in sugar. This is immediately evident when you open up the bag and are greeted by a bouquet that includes notes of molasses, burnt caramel, coffee, oak, tobacco, cloves and chocolate. Dark muscovado sugar is the sugar of choice for making genuine rum hence its inclusion in this recipe.

Mexican Vanilla Extract sold by Vanilla Saffron Imports is extraordinarily fragrant and high in vanillin (a naturally occurring molecule in vanilla bean responsible for its rich, creamy character). An eight ounce bottle costs $6.50 though you may want to buy a larger size to economize if you bake often. Vanilla Saffron Imports also sells some of the finest certified Iranian Sargol Saffron available online. Glass Petal Smoke utilizes this spice in G√Ęteau Baiser De Safran (Saffron Kiss Cake).

Curious about the history of Captain William Kidd? Read "The Pirate Hunter: The True Story of Captain Kidd," by  Richard Zacks. You can find an excerpt here.

September 19th is National Talk Like a Pirate Day. Talk Like a Pirate is the go-to site for fans of pirate history. It includes a Pirate-English generator.

The painting that accompanies this post is titled "Captain Kidd in New York Harbor".  It  was painted in 1920 by Jean Leon Gerome Ferris.