Valentine Amuse Bouche

Tonight for service in the restaurant (we are not open Sundays) we went kind of Valentine's themed for our menus. I was on the garde-manger station, and part of my responsibilities was to create the amuse-bouche for the night. I definitely wanted to go with something heart-shaped, something red or pink, and something decadent. Here is what I devised:
- Heart Shaped Cranberry Cracker
- Foie Gras Ganache
- Honeyed Bakeapple
- Candied Pistachio

Rustic Sweet Potato Pistachio Bread

Rustic Sweet Potato Pistachio Bread
approximately two medium sweet potatoes
2 cups whole wheat flour
2 Tablespoons tahini or nut butter
1 Tablespoon baking powder
1 Tablespoon sweetener of choice (blackstrap molasses, maple syrup, sugar, etc.)
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 - 1/2 cup chopped pistachios (peeled if desired)
nondairy milk or water, as needed

First cook the sweet potatoes. Peeled sweet potatoes are best for this recipe, though when I can I do like to eat the peel as well - it is full of fiber!
I think roasted sweet potatoes are best for this recipe as they caramelize in the oven, but boiled, steamed, or microwaved will work just as well. They just need to be cooked until they are soft enough to mash. A few chunks are ok, it doesn't have to be completely smooth. This step can be done in advance or make use of leftover sweet potato.

Combine all ingredients in a large bowl and mix until no dry flour remains. Mixture should have the consistency of wet drop biscuits, if it is too dry, add liquid a little at a time. Pat mixture onto a baking sheet lined with parchment paper. If you want a less rustic look, pat it into an 8-inch round pan, or try an 8x8 inch square pan. Or drop in individual biscuits if you wish (baking time will be shorter). Bake at 400◦F for abut 30 minutes or until bread is cooked through. Great warm or cold!

This is a really easy and nutritious quickbread or biscuit recipe. I love the combination of sweet potato and pistachio, making the bread both moist and crunchy! It's also vegan.

Pistachio-Crusted Mint Chocolate Cream Pie

This pie is a triple Saint Patrick’s Day treat with the green pistachio crust, minty chocolate filling, and green clover on top. It is also a healthy option because it contains no refined sugars and no added fats. It is still creamy and tasty. The avocado clover on top is optional, but it does add a nice presentation and you don’t really taste the avocado too much.

Pistachio-Crusted Mint Chocolate Cream Pie

CRUST

1 cup unsalted pistachios

½ cup golden raisins

1-2 Tablespoons water

FILLING

3 cups milk (non-dairy will work)

¼ cup cornstarch

¼ cup maple syrup

3 Tablespoons unsweetened cocoa powder

1 teaspoon mint (peppermint) extract

TOPPING

½ ripe avocado

2 Tablespoons honey

1 teaspoon lemon juice

CRUST: Pulse the nuts and raisins until well grounded. Dribble in the water, a little at a time, until mixture just begins to come together. Press into a nine inch pie plate.

FILLING: In a medium saucepan, whisk together one cup of milk and the cornstarch. Whisk in the remaining milk, then the maple syrup and cocoa. Bring mixture to a boil, then boil lightly for about eight minutes until thickened. Remove from heat and stir in the mint extract. Pour into prepared crust and place a piece of parchment paper or plastic wrap directly on the filling to prevent a skin from forming. Cool, then chill for a few hours until firm.

TOPPING: Mash together the avocado, honey, and juice until smooth. Spread in a clover pattern on top of the filling. Garnish with additional pistachios.

 

Pistachio Mint Swirl Cake

Pistachio Mint Swirl Cake
1 package (two layer size) marble cake mix
1 package (four serving size instant pistachio pudding)
4 large eggs
1/2 cup buttermilk
1/2 cup oil
1/2 cup water
1 cup mint chocolate chips, divided

Preheat oven to 350◦F. Grease a tube or bundt pan.
In a large bowl, beat together all ingredients except the chips and chocolate swirl mix until smooth. Remove one cup of batter and stir in the chocolate swirl packet and 1/2 cup chips.
Pour half of the plain batter in prepared pan. Spoon chocolate batter over top. Top with remaining batter. Gently swirl a knife through batter a few times. Then sprinkle with remaining chips.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool before unmolding.

This cake may look fairly basic from the outside, but as you can see from the slice placed on top, it is a nice light green color from the pistachio, with a chocolate swirl in the middle. The mint chips add another depth of flavor that pair well with both the pistachio and the chocolate.