| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Appetizer, Christmas, Thanksgivin, Vegetable |
12 |
Servings |
INGREDIENTS
| 1 |
|
Orange |
| 1 |
sm |
Lemon |
| 2 |
ts |
Fresh coriander |
| 1 |
c |
Cranberries |
| 2 |
ts |
Grated fresh ginger root |
| 1 |
ts |
Maple syrup |
| 1 |
lg |
Sweet potato |
| 5 |
c |
Peanut oil; for frying |
| 4 |
sm |
Fresh mint leaves; for garnish |
INSTRUCTIONS
CRANBERRY AND ORANGE RELISH:
SWEET POTATO BASKETS
PREPARATION: For the Cranberry and Orange Relish, with a sharp knife,
remove the orange zest and then peel the orange, cutting right down to the
flesh to remove all the white pith. Cut sections from membrane. With a
knife, remove zest from lemon in strips. Chop coriander. Process the orange
zest, orange sections, lemon zest, coriander, cranberries, and ginger
briefly in a food processor. The relish should retain some texture, not be
reduced to a pur.e. Stir in the syrup.
Relish can be made 1 day ahead.
COOKING AND SERVING: Peel potato and cut off 12 very thin slices. In a deep
fryer or large, heavy pot, heat the oil to 350°F. Put a potato slice into a
potato-basket maker. Or put a slice into a 2-ounce ladle and insert a
1-ounce ladle into the 2-ounce ladle, pressing the slice into a cup shape.
Holding the ladles or potato-basket maker together submerge into the hot
oil and cook potato for 1 minute. Remove from oil. Carefully separate the
ladles and remove potato cup. Drain on paper towels. Repeat.
Fill each cup with Cranberry and Orange Relish and top with a mint leaf.
NOTES : A charming holiday garnish. Recipe by: Cook's Magazine November
1987
Posted to recipelu-digest Volume 01 Number 258 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 15, 1997
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