Kelley Cooks

    Made a pretty dope spread with some leftover Thanksgiving ingredients. Going for a Thanksgiving amuse bouche vibe. 🍠 sweet potato croquettes
🥖 challah…

    Fall appetizer spread

    Made a pretty dope spread with some leftover Thanksgiving ingredients. Going for a Thanksgiving amuse bouche vibe.

    🍠 sweet potato croquettes 🥖 challah toasts with butter and radish 🥓 cranberry bacon jam 🥧 pie scrap bites with bacon jam 🧄 sourdough discard crackers 🧈 compound butters with 1) herbs and 2) Calabrian chili/garlic/lemon zest

    For the croquettes:

    • Combine mashed sweet potato, sauteed shallot and garlic, butter, and smoked paprika
    • Roll into small balls, freeze for at least 20 minutes
    • Coat balls in egg and then breadcrumbs
    • Fry in 350 degree oil until golden brown. Finish with salt

    For the cranberry bacon jam:

    • Fry a few strips of bacon, set aside
    • Sautee onion and garlic in the bacon fat
    • Mix in cranberry sauce (could also use any fruit jam here)
    • Add in crumbled bacon pieces
    • Potential add ins: balsalmic vinegar, thyme
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