Mustard and Sherry Glazed Sweet Potatoes

by Geraldine Duncann
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Serves 6 to 8

When I was a kid I loved those sweet and sticky candied yams with lots of brown sugar, butter and a topping of marshmallows.  Then I grew up.  I think you will find this thoroughly urbane recipe a delectable alternative to the traditional greasy kid stuff. 

  • About 4 cups of yams * that have been peeled and cut into a bit bigger than bite size chunks
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 tablespoons of Sweet an Hot Brown Mustard
  • 1/2 cup inexpensive cream Sherry
  • A few gratings of nutmeg
  • 1/2 teaspoon of dry dill weed or 1 tablespoon of fresh (if using fresh, add it just before serving)
  • Salt and fresh, coarse  ground black pepper to taste

Boil the chunks of yam until they can just be pierced with a fork.  You do not want them to be mushy.  They need to hold their shape.  As soon as they are done, drain them and set them aside.

Put the oil and butter into a large skillet and melt together.  Add the mustard and sherry and whisk together until well blended.  Add the remaining ingredients and continue whisking over a moderate heat for about a minute.  Add the cooked yam and toss about gently in the glaze until all the pieces are well coated.  If you are using fresh dill weed, this is the time to add it.  Serve hot.

* There is quite a bit of confusion about what is a yam and what is a sweet potato.  In general, you can’t get true yams in most American markets.  However, there are two distinct varieties of sweet potato available.  One is a pale yellowish color and the other a deep pinkish orange, almost pumpkin like color.  This latter is often called a yam and that is the type that I use in this recipe.  The pale colored ones have a rather stringy texture and are less sweet and more starchy.

Mushroom Soup in Broth

by Geraldine Duncann
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Serves 6 to 8

Attention mushroom lovers!  This lovely, light soup is the perfect prelude to a hearty meal.  It also makes an excellent light lunch or supper dish.  It’s an excellent alternative to cream of mushroom soup, particularly if you are lactose intolerant.  Make it with Court Bouillon instead of beef or chicken stock and it make an elegant dish for vegetarians and vegans.  Served with garlic toast snippets this is a beautiful dish.  Served with Garlic_Toast_Snippets  or Herb Parmesan Biscuits, this makes an elegant beginning to a meal or a lovely light meal on its own.

  • 1 or 2 tablespoons of olive oil
  • 1 medium size yellow onion, cut into thin slices
  • 2 to 4 cloves of garlic, sliced very thinly
  • About 3 cups of sliced mushrooms
  • 1 teaspoon mixed dry herbs – (Italian seasoning) or favorite fresh herbs, minced
  • 1/2 teaspoon ground nutmeg
  • 6 cups of Chicken or Beef stock or broth – (1, 49.5-ounce or 3, 15.5-ounc cans of commercial) – (vegetarians and vegans use court bouillon)
  • 1/2 cup of inexpensive cream Sherry
  • Salt and fresh, coarse ground black pepper to taste
  • About 2 tablespoons chopped fresh tarragon

Heat the olive oil in a large heavy pot and gently sauté the onion rings and garlic, only until the onions are soft, pinkish and translucent.  Add the mushrooms, herbs and nutmeg and continue to sauté just until the mushrooms are hot through and slightly curled around the edges.  Be aware that mushrooms are very thirsty.  You may need to add another spoonful or two of olive oil.  Add the broth or stock and simmer until hot.  Stir in the Sherry, and season to taste with salt and pepper.  Add the tarragon just before serving.

Cosmic Crisp apple beaming into markets

by Dana Leilehua Yuen

The latest apple variety to start coming to the American market is the Cosmic Crisp. Released for market in the fall of last year, it’s a cross between Honeycrisp (the official state fruit of Minnesota!) and Enterprise. Named for the star-like lenticels dotting the deep red skin, I’m sure SOMEone involved in its development was a Trekkie.

Several red Cosmic Crisp apples on a branch, among green leaves.
Cosmic Crisp image from Wikipedia Commons

Even more crisp than the Honeycrisp, and long-lasting like the Enterprise, it is expected to take over a large part of the Red Delicious market share. The old standby, which helped make Washington State a leader in the apple industry, also helped that industry collapse, through over-reliance on a single cultivar.

If you remember the Red Delicious of your childhood as being far more delicious, you are right. The fruit originated in 1880 and enjoyed great popularity, but genetic drift and mutations have resulted in the variety tending toward a more starchy and bland taste. The Cosmic Crisp seeks to rectify that.

NPR has a podcast on the apple that you may enjoy.

Whether you have the new Cosmic Crisp, or other varieties on hand, in addition to eating them out of hand, you’ll enjoy Geraldine’s apple recipes. It’s logical!

Welcome to the Questing Feast!

Geraldine Duncan memorial image

The Questing Feast was created in April of 2008 by Geraldine Duncann, writer, artist, historian, chanteuse, and bon vivant.

Geraldine, descendent of those hardy souls who leavened California with their personalities, was born on a Sunday, Mother’s Day, May 9, 1937. She died on Tuesday, February 18, 2020, aged 82.

An on-and-off smoker since age 18, she had begun showing signs of lung cancer in 2013. Geraldine’s parents were old-stock farmers, self-sufficient and determined. They also followed the nutritional teachings of Adelle Davis, and had helped Ms. Davis with testing the recipes she published in her books. A firm believer in “Let thy food be thy medicine,” Geraldine opted to avoid medical intervention, instead, focusing on treating herself through nutrition. She remained active and appeared healthy until just a few months before her death.

Geraldine has variously been described as everything from “a Renaissance woman” to “a force of nature.” She was so very many things. In her youth, she was the California State high diving champion and an ardent basketball player. She attended the California College of Arts and Crafts in the 1950s, earning her BA in Color and Design.

CCAC was where she met her first husband, Donald Namohala Yuen. In addition to being art students, they were scuba divers, and salvaged artifacts from the waters of the Bay Area. On land, they also salvaged the beautiful windows, woodwork, doorknobs, and such from the wonderful old Bay Area houses which were being torn down at that time. These were used in building a replica Dutch Galleon, The Pele, which plied the estuaries of Northern California. Threatened with loss of academic standing, they finagled a way to have the boat recognized as an art project for their respective degrees.

An active part of the Bay Area arts scene, she and Don were contemporaries and consociates of people such as Don Clausen, Jade Fon, Betty Pleshe, Frank Porpet, and Will Summers.

A principal in the bars The Aardvark, The Aardvark II, and The New Orleans House, Geraldine was influential in giving a start to numerous young bands which later became a major part of the Bay Area music scene.

Those who remember the arts festivals and fairs of 1960s through 1980s California may remember her hawking her ceramic wares and jewelry from Haight-Ashbury in San Francisco to “Beautiful Downtown Burbank” in Los Angeles.

Her third husband, Robert Orser, supported and facilitated much of her work in researching and documenting the food, cookery, and lifestyles of the early British Isles, and made possible much of her work and service for the Renaissance Pleasure Faire and Society for Creative Anachronism.

Geraldine was an influential part of the Society for Creative Anachronism and the Renaissance Pleasure Faire. She was close friends of Phyllis Patterson, Marion Zimmer-Bradley, Diana Paxton, Tracey Blackstone, the Andersons, and other foundational members. In the words of her ex-husband Robert Orser and her friend Tracey Blackstone, “Geraldine invented SCA feasting! She set the standard. Before that, we just had pot lucks.”

She was an author, educator, entertainer, designer, ceramicist, chanteuse, and much more.

Her favorite quote was from Aunty Mame, “Life is a banquet, and most poor suckers are starving to death!”

It was my great fortune to have a final few months living with Geraldine, my mother. During that time I was able to glean more grains of wisdom and family lore from her fertile field.

It was her sincere wish that her work continue, and that people be inspired to fill their platters to heaping at life’s banquet.