11.25.2017

OUR WEDDING: PART I [AND SWEET POTATOES WITH POMEGRANATE AND MINT]

wedding part i

Back in January, we had this crazy idea to bring all our favourite people to a place we love for a weekend of wedding festivities. It was important to us to get more than one evening with our guests, and the County seemed like the perfect place to do that. So we set out to plan a weekend that we knew we would love, and hoped that our friends and family would love it too.

The weekend started with a welcome dinner at County Road Beer Co. We've loved Hinterland Winery ever since our first trip to the County, so we knew that their neighbouring brewery would not disappoint. They worked with us to develop a beautiful seasonal menu, we set out some of our favourite bubbly, and we let the evening just run its course. We lucked out with the weather, allowing us to take advantage of their large outdoor patio, and guests just mingled, chatted, laughed, ate and drank. It was the perfect start to the weekend.

MENU //

beer battered pickerel - smashed peas - tartar
grilled chicken - garlic - lemon - cumin
roast sweet potato - pomegranate - mint
fall tabbouleh - roast squast - nuts + seeds - dried fruit
kale salad - apple - pecan - maple dressing
baguette






sweet potatoes with pomegranate and mint

SWEET POTATOES WITH POMEGRANATE AND MINT // serves 4

Its funny how we barely got to eat the food we so carefully picked out for our friends and family. I blame it on bride stomach -- hungry, yet far too excited to eat. I had a bite of the sweet potatoes and remember them being so simple, yet totally delicious. Easily replicated at home once life calmed down a bit.

Ingredients:

3 medium sweet potatoes, scrubbed
2 T honey
1 T apple cider vinegar
1 T olive oil
pinch of red pepper flakes

seeds from 1 pomegranate
1/4 cup fresh mint, chopped

What to do:

Preheat oven to 350. Poke holes in the sweet potatoes, then wrap each one individually in aluminum foil. Place on a baking tray and roast for 70 minutes. Remove from the oven, unpack from foil and let cool.

While cooling, prep your pomegranate and set aside.

Preheat oven to 450. Cut each potato in half lengthwise, then either break into smaller pieces, or cut randomly. Whisk together the honey, vinegar, oil and red pepper flakes, then toss with the potatoes. Spread the potatoes, skin side down, onto a foil lined baking tray. Roast for 20-30 minutes until edges start to crisp. Remove from oven, toss with pom seeds and mint and serve immediately.

Sweet potatoes adapted from Bon Appetit

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