Great Day Kitchen, 11/8/18 - Sweet Potatoes, Mincemeat, Cookies & Drinks

Chef Carolyn making Scalloped Sweet Potatoes in the Great Day Kitchen

Chef Carolyn Ocheltree from the Tree of Life Cafe and Bakery, and Wendi Hammond, co-owner of Moravia Winery, visited the Great Day Kitchen to make some delicious food and spirits.

Click here to learn more about Tree of Life Cafe & Bakery online or call Highlights info row image (559) 663-7776.

Click here to learn more about Moravia Winery or call (559) 843-2140.

Scalloped Sweet Potatoes


  • 1 Tbsp. unsalted butter
  • 3 pounds (about 4-5 medium or 3 large) sweet potatoes, peeled and thinly sliced
  • 3 cups Half and Half
  • 1/2 tsp. fresh thyme, chopped
  • 1 1/2 tsp. fresh sage, chopped
  • 1 1/2 Tbsp. fresh chives, chopped
  • 3/8 tsp. salt
  • 3/8 tsp. white pepper
  • 1/4 tsp. ground mace or ground nutmeg
  • 2 Tbsp. unsalted butter
  • 16 thin slices of Havarti cheese (10 oz.)


  • Grease a 9x13 pan with 1 Tbsp. unsalted butter. Spread bottom of pan with half the peeled, thinly sliced sweet potatoes.
  • Combine Half and Half, chopped herbs, salt and pepper. Pour 1/3 of the mixture over the sliced sweet potatoes in the bottom of the pan. Lay 8 slices of Havarti cheese on top of sweet potatoes.
  • Layer other half of sweet potatoes on top of cheese. Pour 1/3 of the Half and Half mixture over the sweet potatoes. Dot with 2 Tbsp. unsalted butter. Top with remaining 8 slices of Havarti cheese. Pour remaining 1/3 of Half and Half mixture over the entire top of the casserole.
  • Cover with foil. Bake in preheated 325-degree F oven for 1 1/2 hours. Uncover casserole. Turn up oven to 400-degrees F. Bake for an additional 1 hour and 15 minutes, until the top of the Scalloped Potatoes are caramelized.

Pomegranate & Port Holiday Sparkler

  • 1/2 ounce triple sec
  • 2 ounces Moravia Tawney Port
  • 2 ounces pomegranate juice
  • Top off Brut Sparkling
  • Garnish with pomegranate with generous pour of Moravia seeds, orange slice and a cinnamon stick.

Fall Caramel Apple Sangria

  • 1 ounce apple cider
  • 4 ounces Moravia Chardonnay
  • 1 teaspoon of caramel syrup
  • Garnish with apple slices of different colors and a cinnamon stick.

Grandmother Crane’s Filled Cookies


  • 1 cup granulated sugar
  • 1 egg
  • 3 1/2 cups All-Purpose Flour
  • 2 tsp. baking powder
  • 1 cup shortening
  • 3/4 cup milk
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • Fruit Jam or Mince Pie Filling


  • In a bowl, cream shortening, milk, egg and sugar. Add flour, salt and baking powder. Refrigerate dough for 1-3 hours.
  • Place chilled dough on a floured surface. Roll out dough to 3/8” thickness. Cut with round biscuit cutter (3” across).
  • Place 1 tsp. jam or mince pie filling on one side of round dough circle. Fold dough over filling, forming a half circle. Seal the edges with a fork. Prick a fork through the top of each cookie for steam vents.
  • Place cookies on parchment-lined cookie sheet. Bake at 350-degrees for 10 minutes, or until cookies are golden brown on top.

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