Cooking Class Sneak Peak Recipe
I am so excited for the cooking class I am teaching on December 11th-just small plates with a yummy holiday twist to each one and a fantastic wine pairing! So here is a sneak peak at one of the recipes (this one is adapted from rachel ray magazine) that the class will be making! And I promise pear and cider soup recipe coming soon as well as peppermint granola!
Happy Thanksgiving!
Sweet Potato Soup Shots with Cranberry Cream
Makes 16 Shots
1 tablespoon extra-virgin olive oil
1 granny smith apple—peeled, cored and chopped
1/2 large onion, chopped
2 cups cooked sweet potato, mashed
1/2 cup stuffing (homemade or stovetop)
One 32-ounce container (4 cups) chicken broth
Salt and pepper
3 tablespoons plain greek yogurt
3 tablespoons cranberry sauce (see recipe below)
- In a dutch oven, heat the olive oil over medium heat. Add the apple and onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in the sweet potatoes and stuffing and cook to heat through. Add the broth and bring to a boil; season with salt and pepper.Lower the heat and simmer for 20 minutes. Using a food processor or immersion blender, puree the mixture.
- Meanwhile, in a small bowl, combine the yogurt and cranberry sauce. To serve, dollop the soup with the cranberry cream.
Cranberry Sauce:
½ pound fresh cranberries (2 cups)
1 cup water
1 cup sugar
Rinse cranberries with cool water, and remove any stems or blemished berries.
Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally. Refrigerate about 1 hour or until chilled
buy local. cook fresh. eat pure,
Amanda
