Around this time of the year when gatherings are abundant, we look forward to sharing a few seasonal recipes from The Swag and Trek Travel.

We wish you a happy holiday season.

The Swag’s Sweet Potato Bisque

From the  mountaintop setting of The Swag, Chef Ernest Bledsoe shares his favorite SWEET POTATO BISQUE SOUP.  Hearty, filling and simply delicious, this recipe can be served year round.

2 Tablespoons Olive Oil
1 Sweet Potato Peeled and Cut In To 1-Inch Pieces
1 Tablespoon Fresh Sage
1 Quart Water
1 Quart Heavy Cream
2 Shallots Chopped
1 Onion Chopped
3  Ribs Celery Chopped
¼ cup Honey
½ cup White Wine
¼ tsp Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Nutmeg
Kosher salt to taste
Ground black pepper to taste

In a large sauce pot on high heat add the oil first, then the onion, celery and shallots. Sauté until translucent and soft then deglaze with the white wine. Let the wine reduce by half then add the sweet potato, water and cream.  Simmer for 30-45 minutes or until the squash is soft. Add the sage and the spices, then puree in the blender until smooth. Now season with salt and pepper to taste.  Serves 4.

Tania’s Turkey Tacos from Trek Travel

Who says Turkey is only for Thanksgiving.  Trek Travel’s Guide-in -Chief Tania Burke is known for her Turkey Tacos filled with fixings.  Simple to make, nutritious and delicious, this recipe makes good use of leftovers.

Taco Ingredients

Mashed Potatoes
Mashed Sweet Potatoes or Squash
Shredded Cheddar Cheese
Sliced Avocado
Corn Tortillas

Cranberry Salsa

12 oz. Cranberries
½ Cup Chopped Cilantro
½ Cup Diced Green Onion
1 Diced Jalapeno Pepper
1 Lime Juiced
¼ Cup Sugar

Start by preparing the cranberry salsa. Either finely dice the ingredients and stir together, or mix them in a food processor. Warm the leftover turkey and potatoes in an oven or microwave. Dice the turkey into small cubes. Grill the corn tortillas individually until they puff and turn slightly brown in spots. Note: Tortillas are best grilled over the open flame on a gas stove, but can also be warmed in a skillet. Build the tacos to your desired taste using cheese, potatoes, turkey, avocado and cranberry salsa. Sprinkle cilantro on top and enjoy!

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