Serves 4
1 1/2 cups balsamic vinegar3/4 cup olive oil
3/4 cup warm honey   (4) 6-ounce chicken breasts, flattened
1 1/2 tablespoons fresh lemon thyme, chopped  1 tablespoon butter
1 pint wild blueberries  1/4 cup Sloe Gin liqueur
1 tablespoon sugar      1/8 teaspoon salt
1 pound yams, peeled, grated      2 eggs, beaten
2 teaspoons syrup       1/2 teaspoon black pepper
1/4 teaspoon coriander 5 tablespoons flour
1/2 teaspoon salt         Vegetable oil, as needed

In a small bowl, combine the vinegar, oil, honey and thyme and whisk well.  Place the chicken in a container or ziploc bag.  Pour the marinade over the chicken and marinade for 3 hours.  In a large skillet, melt the butter over medium heat.  Add the blueberries and saute' for 2 minutes.  Add the liqueur, sugar and salt and reduce glaze to a syrup.  Set aside.  In a medium bowl, combine the yams, eggs, sugar, black pepper, coriander, flour and salt and mix well.  In a medium skillet, heat 1/2 inch vegetable oil over medium heat.  Add 1/4 cup of the yam mixture to skillet.  Fry the yam cakes for 2 minutes on each side.  Remove from heat and drain on paper towels.  To serve, place 2-3 yam cakes on a plate.  Top with a piece of chicken and drizzle the blueberry glaze over the chicken.  Garnish with thyme sprigs.
Adirondack Cuisine