Thanksgiving Day Taste Treats

These three recipes were served at the family festival of food... all received rave reviews and requests for the recipes (they appear in order of my least to most favorite). So here you go:

Shellacked Balsamic Pecans (I used almonds)
From Party Nuts! by Shelly Sampson
2 c lightly toasted pecan halves
1/2 c firmly packed brown sugar
1/3 c balsamic vinegar
1/2 t kosher salt
1/4 t chili powder or cayenne if desired

Line baking sheet with parchment paper. In large, heavy skillet, combined nuts,sugar and vinegar over medium heat, stirring until shugar melts, nuts are coatedand there is no liquid at the bottom. 3-5 min. Sprinkle evenly with salt andchili powder. Transfer to baking sheet, separating to individual nuts.

(Note -- I had a little too much goop, so I would consider adding more almonds and spreading to two sheets. Be warned -- they harden fast.)

Hot Cayenne Tabasco Almonds (My favorite)
From Party Nuts! by Shelly Sampson
2 c raw almonds, skin-on or blanched
2 T unsalted butter, melted
2 T any variety Tabasco sauce
2 t worcestershine sauce
1 t garlic powder
1/2 t dry mustard
1/2 t cayenne pepper
1.5t salt

Heat oven to 250.
Line baking sheet with parchment paper.
Place all ingredientsexcept salt in large bowl and toss until nuts are well-coated.
Place nuts on baking sheet in single layer.
Place in oven and bake, stirringevery 15 minutes, until nuts darken but are not burned. About 45 min.
Remove and cool, loosening with spatula and sprinkling with salt.

Jane's Sweet Potato Gratin
20 servings, more or less
5 lb sweet potatoes, peeled, sliced very thin
2 c milk
2T flour
2T butter
1T mustard
1/2 t nutmegs
alt and pepper
16 oz shredded, savory white cheeses: parmesan, jarlsberg, gruyere, swiss, etc.

Peel and slice sweet potatoes, using mandoline if possible.
Rinse in cold water, then blanch in salted water until slices are tender but not mushy. Al dente, as it were.
Drain and allow to cool until they can be handled.
Meanwhile, combineflour and butter in a heavy medium-size pot over medium heat until butter meltsand all flour is absorbed.
Add milk, whisking constantly until it begins tothicken.
Flavor with nutmeg, mustard, salt and pepper. 1/2 c buttermilk can besubstituted for equal part milk if you have it around.
Stir in half the cheeseuntil melted.I
n large buttered baking dish, layer sweet potatoes, sauce, and a sprinkle of remaining cheese, repeating until all parts are used up.
Top with last handfulof cheese.
Bake in 350 oven for 45 min to 1 hour, until top is brown and bubbly.

Note: Approximations. More flour might be necessary to thicken sauce.