Kitchen Coach Mary Collette is doing a Holiday Cooking series for Fox 31 in Denver. Her first appearance was last Friday, November 21, when she and host Ken Clark made an appetizer tray featuring:
- Rosemary Yam Butter
- Sauteed (or Roasted) Red Pepper Strips
- Whole Grain Baguette
It was a beautiful presentation–and it tasted great, too! And it was really easy. The only addition I would have made: some gourmet olives on the tray for a little contrast. Here’s the recipe:
Rosemary Yam Butter Appetizer Tray
- 2 medium yams, baked, skinned then cut roughly into 1-2” pieces (enough to make 2 cups)
- 3 Tbsp. good quality olive oil (or more, to taste)
- Sea salt and freshly ground pepper, to taste
Place yam pieces in bowl of food processor or cup of immersion blender and process until smooth. With processor or blender running, add oil in a slow stream. Process a minute or two, until yam butter becomes creamy and fluffy. Add salt and pepper to taste, then process briefly again.
- 1 tsp. fresh minced rosemary
Add to yam butter and stir thoroughly to combine. Taste and add more rosemary (in very small amounts) or more salt and pepper, to taste.
- 1 lrg red pepper, sliced lengthwise into ½” strips
- 1 Tbsp. olive oil
Heat oil in large saute pan until hot but not smoking. Add pepper strips and saute over medium
high heat for just 3-4 minutes until slightly browned and wilted.
- 1 12” whole grain baguette, sliced ¼” thick
- 1-2 cups gourmet olives, pitted
To serve appetizer: Mound yam butter in center of serving platter. Surround with a ring of sauteed peppers, then baguette slices. Finish with olives around edge of plate. Use butter knives and small appetizer forks to spread butter and serve peppers, respectively. Spread yam butter on bread and top with peppers, if desired. Best when yam butter is at room temperature.
Serves 12 as an appetizer