It’s not just about pumpkin lattes! Chef Carla Hall shows Sherri dessert recipes perfect for sweater weather.
RECIPES:
White Chocolate Sweet Potato Mousse and Vanilla Cranberry Shortbread:
White Chocolate Sweet Potato Mousse
Makes 2 cups
6 ounces white chocolate
1 tablespoon water
1 cup heavy cream
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sweet potato puree (Roast whole sweet potato until soft. Peel. Pass through ricer.)
Place an aluminum bowl, over a pot of simmer water. Combine premium white chocolate and water and stir until melted. Remove from heat, then add sweet potato puree, spices and salt. Set aside to cool.
Whip cream on low until soft peak. Loosen sweet potato mixture with half the cream, then gently fold the remaining cream into the mixture. Serve in a bowl with an almond tuile.
Vanilla Cranberry Shortbread
Makes about 36 cookies
2 cups all purpose flour
8 oz unsalted butter, room temperature
½ cup granulated sugar (blended in blender until extra fine)
1½ cups sweetened dried cranberries
1 teaspoon pure vanilla extract
½ tsp pure almond extract
½ tsp salt
Preheat oven to 350 degrees F.
Butter the sides of 9×13 baking pan. Line the baking pan with the baking mat.
Place the finely ground sugar, flour and salt in the bowl of the food processor fitted with the metal blade. Pulse for 20 seconds to mix the dry ingredients. Add the cranberries and pulse for 30 seconds until they’re in smaller pieces. Add in the butter, vanilla and almond extracts and pulse until the mixture starts to come together and looks like breadcrumbs. Dough should be soft and come together when you press it with your fingers. If it’s too dry and crumbly, continue to pulse.
Pour the mixture onto the prepared baking sheet. Press the mixture firmly into the pan. Prick the shortbread in a desired pattern with the tines of a fork or with a skewer. Score the dough with a knife making 3”x1” pieces.
Place the pan on the middle rack and bake for 30-35 minutes or until light golden and firm. Let cool slightly, then cut into 3”x1” fingers . Cool completely. Store in an airtight container.
HOT APPLE CIDER SPICE MIX
Makes 4 8-ounce Mason Jars
2 cups brown sugar
1 cup granulated sugar
3 tablespoons ground cinnamon
2 teaspoons ground clove
2 teaspoons ground nutmeg
2 teaspoons ground allspice
1 orange (zested)
apple juice (warmed, to serve)
Directions:
In a large bowl, stir together the brown sugar, cinnamon, clove, nutmeg, allspice and orange zest.
Divide the mixture evenly between four 8-ounce mason jars to store until used.
To serve, stir 1 tablespoon of spice mixture into 1 quart of warm apple juice. Add more spice mixture to taste
Note: Great for gifts.
Spiced Cider Syrup
1 cup hot apple cider spice mix
1 cup apple juice
In a small pot combine the spice mix with the apple juice. Over medium high heat, bring the mixture to a boil, then reduce to a simmer. Simmer for 5minutes. Remove from heat and then chill. Store in a jar or airtight container in the fridge.
Spiced Cider Soda (or Cocktail!)
Makes 1 drink
¼ cup Spiced Cider Syrup
¾ – 1 cup Sparkling Water
Small orange slice
Cinnamon Stick
ice cubes
Fill a tall glass filled with ice. Pour in the simple syrup and then the Sparkling water. Stir well to mix. Garnish with orange slice and cinnamon stick.
For a cocktail add a shot of vodka, tequila, rum, bourbon or whiskey.
