Spiced Apple Cider Soup With Sweet Potato Dumplings Quince And Dates Food

SPICED APPLE CIDER SOUP WITH SWEET POTATO DUMPLINGS, QUINCE, AND DATES

Steps:

• Prepare the Spiced Apple Cider: In a large pot, combine apple cider, apples, ginger, peppercorns, mace, cloves, cinnamon, and star anise. Bring to a simmer; cook until apples break down, about 2 hours. Allow to cool overnight; pour through a strainer lined with cheesecloth.
• Prepare the Sweet Potato Puree: Preheat oven to 325 degrees. Wrap sweet potatoes in parchment-lined aluminum foil, and place over a bed of salt on a baking sheet; bake until soft, 1 to 1 1/2 hours. Allow to cool.
• Using a spoon, remove flesh into a bowl, and stir in 2 teaspoons of salt. Pass through a food mill, fitted with a fine disc, into a medium bowl. You'll need 1 cup of puree for the dumplings.
• Form a well in center of puree. Add flour, egg, and sugar; mix until incorporated. Transfer to a pastry bag fitted with a large round tip; set aside.
• Prepare the Poached Quince: In a medium saucepan, combine 6 cups water, sugar, star anise, and vanilla bean. Bring to a boil over high heat; reduce to a simmer. Add quince, and cover with a parchment paper round; weight with a small heatproof plate to keep the quince submerged. Poach until tender, testing with a knife, about 30 minutes. Allow to cool.
• When completely cooled, remove quince, and cut in half lengthwise. Discard poaching liquid. Remove core, and cut into 1/2-inch pieces; set aside.
• Prepare the Fried Pine Nuts: Heat grapeseed oil in a small skillet over medium-high heat; add pine nuts, and toss continuously until browned. Add sugar and salt, tossing to coat. Drain on a paper towel. Allow to cool.
• Just before serving, reheat Spiced Apple Cider. Bring a large pot of water to a boil; squeeze 1/2-inch long tubes of sweet potato mixture into water. Poach for 1 minute.
• Meanwhile, divide quince and dates among six warmed serving bowls. Place a dollop of whipped cream on one side of each bowl. Using a slotted spoon, remove poached dumplings and place over fruit; ladle warm cider into bowl opposite the cream. Serve immediately.

SPICED SWEET POTATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 6-8 hours or until vegetables are tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to slow cooker and heat through. If desired, top servings with pumpkin seeds.

SPICED HOT APPLE CIDER

Steps:

• Place first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose spice mixture; tie securely with string., Place cider and spice bag in a 3-qt. slow cooker. Cook, covered, to allow flavors to blend, 2-3 hours. Discard spice bag. If desired, stir in rum.

SPICED APPLE CIDER

Steps:

• In a large saucepan, combine the apple cider, cinnamon sticks, lemon zest and nutmeg. Insert a clove into each apple slice; add to cider., Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 1 minute. Discard lemon zest strip. Ladle into mugs.

SPICY SWEET-POTATO SOUP

Steps:

• Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
• Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
• Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.

SWEET POTATO AND APPLE CIDER SOUP

Steps:

• Toss together the sweet poatoes, parsnips, garlic and olive oil.
• Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes.
• Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock.
• Pour into a large saucepan.
• Repeat with the remaining vegetables and stock.
• Add the apple cider and tobasco and heat through.
• Season to taste.
• Serve with the diced apples and minced parsley.