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The sweet potato version of the pumpkin custard.

Adapted from Williams Sonoma

savory sweet potato custard What you need:

  • 2 tbs EVOO
  • 4 med leeks, white and light green only, cut in half lengthwise and then cut crosswise into thin half-moons
  • 1/2 Vidalia onion
  • 1/2 c balsamic vinegar
  • 2 1/2 c raw cream
  • 2 garlic cloves, finely chopped
  • 3-4 drops of hot sauce
  • 1 tbs chopped fresh rosemary
  • 3 c sweet potato puree (about 5 sweet potatoes)
  • 4 oz rosemary jack cheese
  • 4 eggs
  • Freshly ground sea salt and black pepper
  • Caramelized Onion Apple Jam*

What you do:

  • Heat oven to 325˚.
  • Spray 8 ramekins.
  • In sauté pan heat EVOOand add leeks.
  • Cook, stirring often, until translucent, about 5 min.
  • Add balsamic, scraping any browned bits from sides of the sauté pan.
  • Simmer until liquid evaporates.
  • Remove from heat and set aside.
  • In med saucepan over med-high heat, bring cream, garlic, hot sauce and rosemary.
  • Remove from heat and set aside.
  • In food processor combine pumpkin, leek mixture and cream mixture.
  • Add cheese.
  • Season with salt and pepper.
  • Add eggs, one at a time, pulse to combine.
  • Spoon mixture into ramekins.
  • Bake until top is browned and jiggles slightly, about 25-30 min.
  • Top with Caramelized Onion Jam*

 

*Caramelized Onion and Apple Jam

What you need:

  • 1 tbs rosemary-flavored EVOO
  • 1 large Vidalia onion
  • 3/4 c apple cider
  • 3 tbs unsalted butter
  • 2 lg apples, peeled, cored and cut into 1/4″ pieces
  • 1 tbs bourbon
  • 3 bs brown sugar
  • 3 tbs chopped fresh parsley
  • Freshly ground sea salt and black pepper

What you do:

  • Heat EVOO in saucepan.
  • Add onion, season with salt and pepper, and cook over med-high heat until onions begin to soften.
  • Reduce heat, add cider and cook until liquid is absorbed.
  • Add apples and butter and increase heat to med-high.
  • Cook, stirring often, until apples begin to soften, about 5 min.
  • Add bourbon and brown sugar.
  • Cook until sugar dissolves.
  • Remove from heat and add parsley.
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