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Sweetpotato Crostini with Red Wine California Figs

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Sweetpotato Crostini with Red Wine California Figs

Start your holiday party with this easy appetizer, pairing sweet-savory California sweetpotatoes and wine-plumped California figs. The combination is irresistible!

Sweetpotato Crostini with Red Wine California Figs - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Sweetpotato Crostini with Red Wine California Figs

Makes 30 crostini

Ingredients:
1 large baguette, sliced into thirty 1/4-inch rounds

For the sweetpotato spread

1 pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon orange zest
1/2 teaspoon salt
1/8 teaspoon pepper

For the red wine California figs

1/2 cup dry red wine
1/4 cup fresh orange juice (from 1 orange)
1 tablespoon light brown sugar
1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)

Instructions:

  1. Preheat the oven to 350°F.

  2. Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.

  3. Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.

  4. In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.

  5. Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.

  6. To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.

Recipe and photo by Annelies Zijderveld

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Ash-Roasted Sweetpotatoes with Chipotle-Orange Sauce

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Ash-Roasted Sweetpotatoes with Chipotle-Orange Sauce

Inspired by the signature sweetpotato dish at the acclaimed Cala restaurant in San Francisco, this simple, sublime recipe--created by Carolyn Jung of TheFoodGal.com--will make you look at sweetpotatoes in a whole different light. It features whole sweetpotatoes buried in ash, and roasted until blackened on the outside, and sweet, smoky, and luscious within. The flesh gets spread on warm tortillas with a dollop of creamy chipotle sauce. Sounds amazing, right? Visit Carolyn's site for the recipe.

Ash-Roasted Sweet Potatoes with Chipotle-Orange Sauce

Photo by Carolyn Jung/FoodGal.com

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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