This month, we are proud to feature Nicholas Mayberry of ND Life and Entertainment Group, a local caterer within our community. He and his business and life partner, Dexter share the styling, catering and event planning firm in Atlanta. We explore his transition from a love for cooking and entertaining to developing a business around his passions and how any of us can do the same.
Services:
Image Consulting, Personal Shopping, Makeovers & Event Preparation, Home Interior Design Planning and Execution, Holiday Design & Custom Artwork, Event and Wedding Planning, Private Dinners, Daily/Weekly Meal Plans & Full Service Catering
www.ndlegroup.com info@ndlegroup.com
As the holidays are coming upon us with Thanksgiving on November 24th and lasting through to New Year’s Day brunches, please consider this guy if you would love to take the stress off of cooking for many this year and still wow your guests. You might want to book him quick. To give you a sample of what he can do, he has provided us with a simple yet savory dish an 8 year old could prepare. There’s more where that came from.
Maple Bourbon Bacon Mashed Sweet Potatoes:
Yield: serves about 4
Duration : 1 hour
Ingredients:
6 sweet potatoes
4-6 slices thick-cut bacon
10 sage leaves
1 tablespoon butter
1/3 heavy cream
2 tablespoons dark brown sugar
2 tablespoons maple bourbon
1/4 teaspoon pepper and salt
6 sweet potatoes
4-6 slices thick-cut bacon
10 sage leaves
1 tablespoon butter
1/3 heavy cream
2 tablespoons dark brown sugar
2 tablespoons maple bourbon
1/4 teaspoon pepper and salt
Preparation:
Add the potato chunks to a large pot of water and bring to a boil. Cook until they are fork tender, about 20 to 30 minutes. While the potatoes are boiling, heat a large skillet over medium-low heat and add the chopped bacon. Cook the bacon until crispy and fat has been rendered.
Remove the bacon with a slotted spoon and place it on a paper towel to drain. Remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl. To the same skillet, add the butter and heat it over medium heat. Add the sage leaves and cook until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain.
Remove the bacon with a slotted spoon and place it on a paper towel to drain. Remove about 1 tablespoon of bacon fat from the skillet and set it aside in a bowl. To the same skillet, add the butter and heat it over medium heat. Add the sage leaves and cook until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain.
Drain the potatoes thoroughly and add them back to the pot. Mash with a potato masher. Once mashed add in the reserved bacon fat, the heavy cream, the bourbon and the butter. Whip the potatoes with a hand blend until everything is combined. Taste the potatoes and add the salt and pepper, seasoning more or less if desired.
Heat the oven to 325 degrees and top the potatoes with the bacon. Bake them for 25 to 30 minutes, then remove them from the oven and crumble the sage over top.
Heat the oven to 325 degrees and top the potatoes with the bacon. Bake them for 25 to 30 minutes, then remove them from the oven and crumble the sage over top.
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