8 Days: Get in the Kitchen!

Simply St.Augustine is counting down the 12 days ’til Christmas!  You can read 12 ways I’m celebrating Christmas in St. Augustine starting with this 12 Days ’til Christmas post!

One way our family shows love is through food.  Both my grandmas are amazing cooks and I love jumping in the kitchen with my Mom, my hubby and my kids!  Today, I’m having some friends over and trying a couple of new recipes!  You’ve probably pinned some to Pinterest or cut a delectable dessert out of Southern Living- there’s no time like the present!

This recipe is one I’ve been meaning to try for a while.  We’re so lucky to have a Spice & Tea Exchange right here in St. Augustine- they have amazing spice blends!  Chef Donna from The Spice & Tea Exchange {hereafter TSTE} sent over this and some other delish recipes to help us Floridians enjoy the holidays with a tropical twist!!

I’m looking for some healthier treats to go along with these tips on how to stay healthy during the holidays.  Hopefully this one will be a winner!  Comment below if you try it & let me know how it turned out!

Beet Chips with Moroccan Mango “Crème”
Beet chips, a favorite among my friends, are most easily prepared when the humidity is
down. Humid days tend to prevent the chips from crisping up. The crème for the dip
is actually silken tofu processed in a blender. It is a wonderful platform for flavor and
when paired with the Mango Chutney, it makes for a cool, creamy dip.

Serves 4

Beet Chips with Moroccan Mango Creme

Ingredients

  • For the chips
  • 2 medium beets with leafy stems trimmed to about 2 inches
  • 1 cup water
  • 3/4 cup sugar
  • 2 tablespoons TSTE Green Chili Sugar (substitute Habanero Sugar, Sweet Onion Sugar, or Coconut Sugar)
  • Florida Sunshine and fresh ground pepper (we recommend Pirate’s Bite)
  • For the Moroccan Mango Crème
  • 1 block silken tofu
  • 2 tablespoons purchased mango chutney
  • Fresh chives, coarsely chopped, to garnish (optional)

Instructions

  1. Peel beets with a vegetable peeler. Using a mandoline slice the beets paper-thin, using
  2. stems as handles.
  3. Bring water and sugar to a boil in a medium, heavy-bottomed saucepan, stirring until
  4. sugar is dissolved. Add the beets, then remove pan from heat and let stand15 minutes.
  5. Drain beets in a colander. Allow to stand in colander 15 minutes more.
  6. Put oven rack in middle position and preheat oven to 225°F.
  7. Line a shallow baking pan with parchment paper (or a nonstick liner). Arrange beet
  8. slices snugly in 1 layer on the parchment. Season with sea salt salt and fresh ground
  9. pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool
  10. (chips will crisp as they cool).
  11. To make the Moroccan Mango Crème: Cut the block of tofu into chunks and place in a
  12. blender. Process until tofu is smooth.
  13. Add the chutney and pulse to combine.
  14. Place in a small bowl. Taste. Adjust flavors with Florida Sunshine or Pirates Bite. Garnish with
  15. chives.
  16. Chef’s Note: Beet chips can be made several days ahead. Cool completely and keep in a sealed plastic bag at room temperature.
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