Making these chef recipes won’t just surprise your guests, you’ll surprise yourself!
Frosted Banana and Raspberry Shrubs
2019-04-09 11:48:32
Ingredients
- 2 bananas, sliced
- 2 cups ice cubes
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup apple juice, or pineapple
- 1 pint raspberry sorbet
- Mint sprigs, for garnish
- Orange slices, for garnish
Instructions
- Place the bananas, ice cubes, lemon juice and apple juice in a blender. Blend on low speed until the ice cubes are crushed. Blend on high until thoroughly smooth.
- Pour the banana mixture into chilled shrub or wine glasses.
- To serve, place one scoop of raspberry sorbet into each glass and garnish with mint and orange slices.
Health Journal https://www.thehealthjournals.com/
Pumpkin Soup with Cinnamon Sour Cream and Toasted Pumpkin Seeds
2019-04-09 11:55:43
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 3 stalks celery, coarsely chopped
- 7 cups vegetable stock
- 1 to 1 ½ pound sugar pumpkin, roasted (see directions below)
- ½ teaspoon ground cinnamon, divided
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 2 teaspoons chipotle chili in adobo sauce, pureed
- ½ cup light sour cream, dividedSalt and freshly ground pepper
- Garnish: ½ cup toasted pumpkin seeds
Instructions
- Preheat oven to 400 degrees.
- Quarter and seed the sugar pumpkin. Place on a baking sheet, cut side down, and roast for 40-45 minutes, or until tender when pierced with the tip of a knife.
- Remove from the oven and allow to cool. Peel the skin from the pumpkin pieces.
- Puree the pumpkin flesh in a food processor until smooth.
- Measure 1 ½ cups and set aside.
- Heat the butter in a large saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the vegetable stock and bring to a boil. Reduce heat; simmer for 20 to 30 minutes.
- Strain stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
- Bring to a simmer and add the ¼ teaspoon cinnamon, spices, honey, and chipotle. Cook for 15 to 20 minutes. If the soup is too thick, thin it with a bit of water.
- Remove from heat and whisk in ¼ cup of sour cream; season with salt and pepper to taste.
- Mix together the remaining sour cream and 1 teaspoon cinnamon until combined.
- Garnish with cinnamon sour cream and a sprinkling of pumpkin seeds.
Health Journal https://www.thehealthjournals.com/
Holiday Arugula Salad with Strawberry-Honey Vinaigrette
2019-04-09 11:58:30
Ingredients
- 2 cups arugula, local preferred
- 2 ounces fresh goat cheese
- 1 pear peeled and sliced, grilled and diced4 strawberries, sliced
- 1 ounce pecans, lightly roasted and chopped
1 ounce dried and plumped cranberriesVinaigrette
- 2 tablespoons olive oil
- 4 large strawberries
- 2 tablespoons honey
- Salt and pepper
- 1 tablespoon red wine vinegar
Instructions
- Heat a sauté pan on the burner (medium-high) for 30 seconds. Add oil and berries. Let rest in pan for 10 seconds, then start to stir.
- When golden brown, add honey and cook for 1 minute on medium. Remove from stove and cool.
- Add to blender with vinegar and salt and pepper to taste, and adjust with water or olive oil for desired consistency.
- Toss salad ingredients with the vinaigrette.
- Excellent served with roast chicken or turkey.
Health Journal https://www.thehealthjournals.com/