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Whipped Sweet Potatoes with Coconut and Ginger

Published October 23, 2013 by jenmatteson

Whipped sweet potatoes, take two.

Whipped Sweet Potatoes with Coconut and Ginger

This recipe is just a small tweak from yesterday’s basic whipped sweet potato.  The coconut cream keeps these potatoes rich and creamy, while the ginger adds a fresh pop!  I’m definitely a traditionalist when it comes to my Thanksgiving table, but sometimes I like to explore a little outside the box.  This would certainly be a fun way to surprise your family this season, but if they’re like mine and are suspicious of anything new or different, just make them any ol’ day of the week this fall.  These are so quick to whip up, and a great source of antioxidants and beta-carotene, why wouldn’t you?  Oh, and if you’re wondering what to do with all that leftover coconut cream, use this helpful tip!

Whipped Sweet Potatoes with Coconut and Ginger

Whipped Sweet Potatoes with Coconut and Ginger

Source: Adapted from Food and Wine
Servings: 10 to 12

Ingredients:

6 lbs sweet potatoes (about 6 large)
1 stick unsalted butter, softened or melted
3/4 cup unsweetened coconut cream
1 1/2 tbsp freshly grated peeled ginger
kosher salt
fresh ground black pepper
unsweetened finely shredded coconut, for garnish

Directions:

1. Preheat oven to 400 degrees.  Pierce the sweet potatoes several times with a fork.  Place on a foil lined baking sheet and bake for about 1 hour, until tender.  Let cool slightly.

2. Peel and roughly chop sweet potato, then transfer to food processor.  Add butter, coconut cream and ginger.  Puree until smooth.  Season with salt and pepper to taste.  Serve and garnish with shredded coconut.

Crab Ravioli with Shallot Cream

Published September 19, 2013 by jenmatteson

How many daily emails do you get?  How many do you get that you just erase before even opening, either because you know what it is and you don’t want it, or because you don’t even care what it is?  I don’t remember when I signed up for daily emails from Food and Wine, but I started getting them a few weeks ago.  BIG MISTAKE.  Not because I’m not interested, and not because I don’t want to see what’s in it.  Just the opposite.  They send daily recipes, in which most sound absolutely amazing.

Crab Ravioli with Shallot Cream

This one was no different.  A few great things about this recipe.  One: Crab.  YUM.  Two: Ravioli, without the hassle of making homemade pasta (I will do this some day…soon hopefully).  Three: No cheese.  Okay, for some (pretty much all) of you, this might sound like a not-so-great-thing, but it was wonderful for me, and still tasted rich, creamy and decadent.

I loved this recipe, though Nate thought it was too rich.  While it is creamy, the crab paired with the tarragon and shallots gives a very fresh, bright flavor.  The recipe says it makes 8 servings, but I got 16 ravioli out of this recipe, so it’s more like 4.  Maybe my wonton wrappers were larger, or I just filled them twice as much.  My grocery store didn’t have clam broth, so I bought seafood stock instead.  I know it’s not the same, but figured it couldn’t be too different.  I also used half-and-half instead of heavy cream for both the filling and the sauce.  In the sauce, I added just a touch of arrowroot (cornstarch would work just as well) to thicken it a bit.  Everything was melded very well and I really loved this recipe.  I would make it for company, but only when Nate wasn’t there since he didn’t care for it as much.

Crab Ravioli with Shallot Cream

Crab Ravioli with Shallot Cream

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

For crab filling:
1/2 tbsp unsalted butter
1/2 tbsp flour
1/4 cup half-and-half
1/2 lb lump crab meat, picked over
1 large scallion, only white part, minced
1 tsp fresh tarragon, minced
1/2 tsp Dijon mustard
salt and white pepper (black is fine if you don’t have white, white just looks better)
32 wonton wrappers

For shallot cream:
1 tbsp olive oil
1 shallot, minced
1 cup half-and-half
1 cup clam broth
1/2 tsp arrowroot or cornstarch
2 tsp Dijon mustard
1 tbsp flat leaf parsley, minced
salt and white pepper (again, black pepper would be fine here)

Directions:

1. Melt butter in medium sauce pan over medium heat.  Add flour and whisk until combined, about 30 seconds.  Add half-and-half and continue to whisk until very thick, about 1 minute.  Remove from heat and let cool.  Fold in crab meat, scallion, tarragon and mustard.  Season with salt and pepper.

2. On a work surface, lay out 4 wonton wrappers and lightly brush with water.  Scoop about 2 tbsp of crab filling into the middle of each, and top with another wonton wrapper.  Push out any air pockets and firmly press edges of wonton wrappers together.  Trim excess dough with a 2 1/2 inch biscuit cutter, round or fluted edge (I don’t have a biscuit cutter, so I trimmed the edges – unevenly – with a pizza cutter).  Transfer to baking sheet in single layer and repeat with remaining filling and wonton wrappers.

3. In a deep skillet, heat olive oil over low heat.  Add shallot and cook until softened but not browned, about 4 minutes.  Add half-and-half, clam broth and arrowroot or cornstarch, bring to a boil over high heat.  Once thickened slightly, remove from heat and whisk in mustard and parsley.  Season with salt and pepper.  Cover and set aside.

4. Cook ravioli in a large pot of boiling salted water.  Ravioli will float to top when they are done, about three minutes.  Remove with slotted spoon and add to shallot cream sauce.  Toss gently over low heat and serve immediately.  Garnish with more parsley or chopped chives.

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