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

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 large pan, sizzle the cumin seeds in the oil for a few seconds until they have toasted.
• Add the sweet potatoes, onions, ginger, chillies, coconut cream, water, salt and lentils, and bring to the boil. Lower the heat, cover, and simmer for 20 minutes.
• Allow to cool a little, then purée. Add the lime juice to taste, and adjust the seasoning if necessary.

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.

APPLE SOUP WITH APPLE DUMPLINGS

Steps:

• Combine the sliced apples, water, riesling, sugar, cinnamon stick and lemon zest in a large soup pot.
• Bring to a boil over high heat, then reduce the heat to low and simmer, covered, till the apples are soft, about 15 minutes.
• Stir in the raspberry jam, bread crumbs and lemon juice and simmer till the apples are almost mushy, 10 minutes.
• Remove the soup from the heat and cool slightly.
• Place the soup in a food processor and pulse several times, but do not puree. Allow the soup to cool, then place in the refrigerator at least 2 hours.
• To make the dumplings, combine the grated apples, bread crumbs, calvados, sugar, cinnamon, lemon zest, and egg in a large bowl.
• Stir well to mix, then refrigerate the dumpling mixture for about 15 minutes.
• in a large enameled saucepan, combine the wine, water and sugar. Bring to a boil, stirring to dissolve the sugar.
• Reduce the heat to medium low.
• Using a melon baller, form the dumpling mixture into balls about 1 inch in diameter.
• Drop the dumplings into the liquid and poach until they rise to the surface, about 3 minutes.
• Remove the dumplings with a slotted spoon, cool an dadd to the soup.
• Return the soup to the refrigerator to finish chilling.
• Serve 3 or 4 dumplings in each bowl of soup.