Have you always wanted to have an affair to remember? Not that kind? The food kind! In this new cookbook by Sandy Axelrod, a former caterer who has a Grand Diplome from “Le Cordon Bleu” and more than 40 years experience in the kitchen, cooks can learn how to easily prepare food for large and small parties. Axelrod also has a blog about food, restaurants, travel and life experiences.
The recipes are divided by category from Small Bites and First Courses to Pasta, Meat, Chicken, Seafood, Sides Dishes, Brunch and Sweet Endings and there are sample menus, information on how to cater your own party and a pantry guide.
The book has something for everyone, for any occasion, with recipes such as: Crispy Artichoke Fritters served with Ginger Lime Dipping Sauce; Iced Beet Borscht served in Bubble Wine Goblets; Shrimp with Fig Jam and Preserved Lemon; Miniature Beef Wellington’s and Chocolate Banana Coconut Cream Pie.
Here’s one to try:
Sweet Potato Bisque
Serves 8
The sweetness of the potato and the tartness of the apple join forces with the aromatic spiciness of the cinnamon and nutmeg for a beautiful and soul satisfying soup.
1 cup diced yellow onions
3 cloves garlic, minced
1 Granny Smith apple, peeled, cored and diced
1 1/2 tablespoons unsalted butter
2 cups boxed low-sodium chicken stock or broth
1 cup peeled and diced sweet potatoes
1 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
2 tablespoons snipped fresh chives, sour cream and freshly grated nutmeg for garnish
In a large, heavy-bottomed pot heat the butter over medium heat until the bubbles subside. Add the onions, garlic and apple to the pan and sauté until soft, about 3 to 5 minutes.
Add the potatoes and chicken stock to the pot and cook until tender over medium-high heat, about 15 minutes.
Transfer the contents of the pot to a blender or food processor. It you have an immersion blender, this is a great time to use it so you won’t mess up another container. Purée the mixture until smooth. If you used a blender or food processor pour the mixture back into your pot and add the milk, salt, pepper and cinnamon.
Adjust seasonings to taste. Heat over medium heat until starting to bubble.
At serving time divide between 8 soup bowls, top with a tablespoonful of sour cream, sprinkle on the chives and grate a dash of nutmeg over it all.
Recipe from AFFAIRS TO REMEMBER by Sandy Axelrod
Motivational Press/September 2015
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