- 1 tablespoon olive oil
- 3 pounds sweet potatoes, peeled and cubed
- 2 carrots, peeled and quartered
- 2 onions, peeled and quartered
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- Zest and juice of 1 lemon
- 2 cups chicken or vegetable stock
- 4 cups water
Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve.
Appetizers and Snacks
- 3 pounds sweet potatoes
- 1/3 cup milk
- 1 egg
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 baguettes, sliced and lightly toasted
Peel sweet potatoes and cut into chunks. Place chunks in a large saucepan, cover with water and bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain. In a large bowl, beat the sweet potatoes, milk, egg, brown sugar, salt, vanilla and cinnamon until smooth. Transfer to a 1 1/2-qt. baking dish coated with cooking spray and bake, uncovered, at 350 degrees for 25-30 minutes or until sweet potatoes are heated through. Spoon onto baguette slices and garnish with freshly ground pepper. Serve hot. Makes 16-20.
- 3-4 heads chicory (red and white)
- 4 tablespoons olive oil
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- 1 cup Roquefort, crumbled
- 1 cup walnuts
- 1 cup arugula
- 1 teaspoon freshly chopped chives
Slice the base off the chicory and peel off the leaves until you reach the core. Slice and arrange on a plate. Drizzle with a little olive oil and season with salt and pepper. Top with apple slices, Roquefort, walnuts, arugula and chives.
Cinnamon-Honey Glazed Turkey with Pecan Rice Stuffing
- 1 (8-pound) turkey
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup coarsely chopped pecans
- 1/2 cup raisins
- 1 tablespoon butter or margarine
- 3/4 teaspoon cinnamon, divided
- 1/4 teaspoon salt
- 4 cups cooked rice, cooked in chicken broth
- 3/4 cup honey, divided
Remove giblet packet from turkey; rinse turkey with cool water. Drain; set aside. Saute onion, celery, pecans and raisins in butter in large skillet over medium-high heat until vegetables are tender-crisp. Add 1/2 teaspoon cinnamon and salt; cook 1 minute.
Combine vegetables with rice in large bowl. Stir in 1/4 cup honey. Spoon rice into cavity of turkey. Use wooden picks, soaked in water, to enclose filling.
Place turkey breast side up in roasting pan on rack coated with cooking spray. Roast at 325 degrees for 2 to 2-1/2 hours or until internal temperature registers 180-185 degrees.
Combine remaining 1/2 cup honey and remaining 1/4 teaspoon cinnamon in small bowl to use as glaze. Glaze turkey occasionally during last hour of roasting. (Cover with foil to prevent excess browning.) Let rest for 15 minutes to absorb juices and serve.
- 2 pounds Russet or Yukon Gold potatoes
- 7 tablespoons butter, diced
- 7 tablespoons heavy cream, divided
- 4 egg yolks, divided
- 4 tablespoons bread crumbs
- 1 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon sugar
- 2 teaspoons French tarragon, finely chopped
- 1 tablespoon garlic chives, finely snipped
- 1/2 teaspoon white pepper, freshly ground
- 1 cup sliced mushrooms
- 1 cup Monterey Jack cheese
- 2-3 teaspoons diced sun-dried tomatoes for garnish
Peel the potatoes and place them in a pot. Fill it with cold water until the potatoes are barely covered. Bring to a boil, add 1/2 teaspoon of salt; and reduce the heat to medium high. Cook 20-23 minutes until potatoes are fork-tender. Drain and let cool. Once the potatoes are cool enough to handle, mash them with butter.
Preheat the oven to 400 degrees. In a mixing bowl, beat 3 egg yolks with sugar for about 2-3 minutes until a pale yellow foam appears. Stir in nutmeg. Pour the egg yolks over the mashed potatoes; stir in the herbs, breadcrumbs and 6 tablespoons of heavy cream. Mix well and season with salt and pepper. Form into small patties and place 2 inches apart onto parchment-lined sheet pans. Using a fork, beat the remaining egg yolk with 1 tablespoon of heavy cream. Lightly brush the egg wash over the potatoes, coating the entire outer surface. Top with cheese, sliced mushrooms, salt, pepper and minced sun-dried tomatoes. Bake 10-15 minutes or until heated through. (For golden brown medallions, broil for an additional 2 minutes or so.) Serve hot. Makes 8 servings.