Oh my! It’s been way too long since I posted a new recipe. But when I saw René Marie’s hilarious post of this recipe on Facebook, I knew it was time to recharge the blogosphere batteries! After getting her permission to post this fun and good-humored recipe, I went to work getting all the materials together. It is good timing, too, since René Marie has just been nominated for a Grammy in the Best Jazz Vocal category. It is very much deserved, especially since all the material on her new CD, Sound of Red, is original. Go René Marie and many many congrats! You’ve definitely got my vote. 🙂
Check out the title track from her new CD and then go and buy the whole project and listen to it while you make this recipe! I’ve posted the official video below.
Sound of Red from the CD, Sound of Red
René Marie – Vocalist, Composer, Arranger, Actor and Teacher
In a span of two decades, 11 recordings and countless stage performances, vocalist René Marie has cemented her reputation as not only a singer but also a composer, arranger, theatrical performer and teacher. Guided and tempered by powerful life lessons and rooted in jazz traditions laid down by Ella Fitzgerald, Dinah Washington and other leading ladies of past generations, she borrows various elements of folk, R&B and even classical and country to create a captivating hybrid style. Her body of work is musical, but it’s more than just music. It’s an exploration of the bright and dark corners of the human experience, and an affirmation of the power of the human spirit.
The newest installment in her ever-expanding body of work is Sound of Red, a CD released on Motéma in April 2016. It’s her first album of all-original material, an 11-song set that provides insightful glimpses into the many small but profound turning points that are part of an individual life. René’s clever songcraft and sensual vocal delivery make those personal moments not only meaningful but enlightening to a broad audience.
René Marie’s Sweet Potatoes with Bourbon-Infused Apricots Recipe:
1. Pour 2 fingers of bourbon into a rocks glass.
2. Sip the bourbon.
3. Get 7-8 dried apricots and use kitchen shears to snip into 1/2 inch pieces. …Put in a small bowl.
4. Take another sip of bourbon.
5. Pour 1/3 cup of bourbon (or enough to cover) over the apricots and set aside.
6. Take 6 LARGE unpeeled sweet potatoes, scrub them clean, grease ’em up real good with butter, pierce with a fork and bake in oven on 400 until done.
7. While they cookin’, put your feet up, honey, and sip your bourbon.
8. When potatoes are done, remove from oven and let them cool enough to handle without burning yourself (about 20 min). If you by chance burn your fingers, soothe the pain with a sip of bourbon. If you didn’t burn your fingers, hooray! celebrate with another sip of bourbon
9. Remove the skins and place potatoes in a large casserole dish.
10. Add 1/3 cup brown sugar; 1/4 cup maple syrup; 1/3 cup of real butter from grass fed cows; 1 tsp real vanilla flavoring; mash it all together with a potato masher or fork until mixture is slightly chunky .
11. Take another sip of bourbon
12. Take your dish of apricots and bourbon and mix it in with the potatoes real good. Spread it all out nice and even in the casserole dish.
13. Bake, uncovered in a 375 degree oven until hot in the center – about 30 minutes. Or refrigerate up to 3-4 days until you’re ready to warm it up on the oven. Enjoy with a SOB (sip of bourbon!)