By Shannon Mason

I find eating a plant-based diet extremely rewarding, but I’ll be the first to admit that it is especially to challenging to do so during the colder months. Eating a raw crunchy salad never seems to sufficiently warm me up after a long commute through freezing puddles and heavy winds. However, after taking ICE’s Five-Course Winter Vegan Dinner class with Chef Louisa Shafia, author of the IACP nominated Lucid Food: Cooking for an Eco-Conscious Life and The New Persian Kitchen, I have found that vegan cuisine can be just as warming as the heartiest of meat dishes.


Pomegranate Soup

Louisa’s passion for Persian and Iranian cuisine, coupled with her love of produce-driven and eco-friendly cuisine, was evident in the recipes she chose for our class. All of the dishes were varied in texture, vibrant in color and so delicious that there was no need to include fake meats and dairy substitutes. For those with an interest in adding meat, however, Chef Shafia mentioned that animal proteins typically used in Persian-Iranian cuisine could easily be worked into any of the recipes we made.


Our Tamarind Beet Glaze–tangy and delicious!

Exploring unfamiliar ingredients is always my favorite part of any cooking class, especially those used in vegan and international dishes. My first encounter with tamarind paste was unforgettable. Blended with beet juice, this tangy sweet mixture formed the Tamarind Beet Glaze, which we drizzled over the breaded Chickpea Cakes. I also tasted dulse – a reddish-brown, protein-packed sea plant – for the first time. Using tongs, this moist and chewy plant was quickly passed over the burner’s flame until lightly toasted. We then added it as a garnish on our Red Cabbage, Apple and Dulse Salad.


Chef Louisa demonstrates how to loosen the seeds in a pomegranate by whacking it with a wooden spoon.

Perhaps the strangest ingredient I encountered was agar-agar powder—a clear, tasteless substance that originates from sea vegetables and is also known as “kanten”. When mixed with water, it becomes a thickening agent for fruit, pies and jams, like gelatin. This formed the base of our Pear Kanten with Pecan Crunch dessert.


De-seeding the pomegranates.

Cooking ingredients from scratch often comes with labor intensive preparations, but by learning the proper skills and techniques, it doesn’t have to be a chore. Chef Louisa took time to show us the various qualities of agar-agar powder, as well as how to break down an enormous, stubborn butternut squash, which we roasted for the Mediterranean Shepherd’s Pie. We also learned how to cut open a pomegranate without squirting its red juice all over the kitchen (cut the fruit in half and whack the back of it with a wooden spoon; the seeds drop out effortlessly).


From left: Red Cabbage, Apple and Dulse Salad; Chickpea Cakes Drizzled with Tamarind Beet Glaze.

Pomegranate proved to be the star ingredient in this class, finding a home in nearly every recipe we made. It became a delicious garnish, when paired with cilantro, for my favorite dish of the night—the pomegranate soup. Rich in color, spices, legumes and of course, pomegranates, this soup ended my search for a wholesome, warming vegan dish. I loved it so much, I asked Chef Louisa to share the recipe with you. I encourage you to try making this at home as cool weather lingers in these early spring months.

Recipe: Pomegranate Soup

Yield: Serves 6 to 8.


  • 3 tablespoons grapeseed oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • ¾ cup split peas
  • ½ cup lentils
  • ½ cup dried mung beans
  • ½ cup pearled barley
  • 1 large beet, peeled and diced small
  • 1 teaspoon turmeric
  • 2 teaspoons ground cumin
  • 12 cups vegetable stock or water
  • ½ cup pomegranate molasses
  • 1 bunch cilantro, coarsely chopped
  • Sea salt and freshly ground black pepper
  • Seeds of 1 pomegranate


  1. To make the soup, heat the oil in a large stockpot over medium heat and cook the onion for about 10 minutes, until it starts to brown. Add the garlic, split peas, lentils, mung beans, barley, beet, turmeric, cumin, and stock, and bring to a boil. Lower the heat and simmer, partially covered, for about 1½ hours, until the beans and barley are tender and the soup is slightly thickened.
  2. Add the pomegranate molasses to the soup. Season with salt and pepper, and stir in the cilantro. Ladle into bowls and garnish with the pomegranate seeds.

Reprinted with permission from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.



By Chef Lourdes ReynosoCulinary Arts Chef-Instructor

Chicken and rice soup is one of those comfort foods that has no borders. This style of making soup is prevalent in Mexico, Latin America and my home country, the Philippines. Filipino food is deeply rooted in Spanish and Chinese cooking traditions, and my mother’s recipe of Arroz Caldo is a good example of the melding of the two cultures. Growing up, we had this popular soup mainly for “merienda”, a mid-afternoon light meal.


Courtesy of Ernesto Andrade on

Arroz Caldo

Serves 8


  • 1 chicken, cut into 8 serving size pieces
  • 5 cloves garlic, chopped
  • 1 small onion, chopped
  • 3 tablespoons oil
  • 1 cup short grain rice (like Arborio)
  • 1 cup long grain rice
  • 7 cups chicken stock or broth
  • 10 slices (size of a quarter) ginger
  • 1/2 cup fish sauce
  • Pepper to taste
  • 2 teaspoons sesame oil

     For Garnish

  • 1 tsp. fried, chopped garlic per serving
  • slices of scallions (green part)


  1. In a soup pot, heat oil and sweat the garlic and onions until tender.
  2. Add the chicken pieces and the 2 types of rice. Stir for 5 minutes.
  3. Add the chicken stock/broth, ginger and pepper. Bring to a simmer, stirring occasionally for 35 minutes or until chicken is done.
  4. Season with fish sauce, pepper and sesame oil.
  5. Serve in bowls topped with fried garlic and sliced green scallions.


By James Briscione, Director of Culinary Development and Culinary Arts Chef-Instructor

For ICE’s recent hands-on cooking event with the New York Jets, I crafted a fun spin on classic chili. Slow-roasted pork carnitas and beer impart a deep, smoky flavor, while the simple addition of beans and broth rounds out the dish. The recipe was a hit at the Jet’s House ”50 Yard Lounge” Super Bowl pregame party with player Nick Folk, so it’s sure to be a winning addition for any gameday menu.

carnitas chili

Pork Carnitas Chili & Jalapeno Griddlecakes

Serves 8


  • 2 pounds fatty pork shoulder, cut into 2-inch pieces
  • 2 teaspoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon Tabasco Pepper Sauce
  • 1 beer
  • 4 cups chicken stock, divided
  • 1 onion, diced
  • 8 garlic cloves, peeled
  • 2 bay leaves
  • 15 oz can pinto beans, drained
For garnish
  • fresh cilantro or scallions
  • shredded cheddar cheese
  • sour cream
  1. Place the pork cubes in a bowl, add the brown sugar, smoked paprika, chili powder, cumin, kosher salt and Tabasco.
  2. Toss well to evenly coat the meat.
  3. Wrap tightly and refrigerate overnight
  4. The next day, preheat oven to 350˚F.
  5. Transfer the pork to a large, heavy sauce pot.
  6. Add the beer, 1 cup of the chicken stock, onion, garlic, and bay leaves.
  7. Bring the pot to a simmer and cover with a lid.
  8. Transfer to the oven and cook 2 hours.
  9. After two hours, remove the pot from the oven and transfer the pork cubes to another ovenproof dish, leaving any the liquid behind in the pot.
  10. Increase the oven temperature to 450°F.
  11. Place the dish with the pork cubes in the oven, uncovered, for 10-15 minutes, or until the pork is browned.
  12. While the pork cubes are in the oven, place the pot with the liquid back on the stove. Add the remaining chicken stock (3 cups) and bring to a simmer. Skim any excess fat from the surface.
  13. When pork is browned, remove from the oven and drain and discard the excess fat. Allow the pork to cool, then shred it with a fork.
  14. Add the beans and shredded pork to pot of simmering liquid. Stir well and season to taste with salt and pepper.
  15. Divide into bowls and serve with cornmeal pancakes.

Jalapeno and Cheddar Cornmeal Pancakes

Yield: Approximately 20 cakes

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 oz melted butter
  • 2 eggs
  • 14 fl oz milk
  • 1 jalapeno, minced
  • 1 cup grated cheddar cheese
  1. Place the cornmeal, flour, baking powder, salt in a bowl. In a separate bowl whisk together the melted butter, eggs, milk, jalapeno and cheese. Pour the liquid ingredients into the dry ingredients and stir together until just combined.
  2. Preheat a griddle or cast iron skillet. Lightly oil the surface and drop spoonfuls of the batter onto the heated surface and cook until bubbles form. Flip and brown on the second side.
  3. Once browned, remove from griddle. Serve with chili.


By Chef Sabrina Sexton

One of my favorite things to teach students is to make mozzarella from scratch. This milky, soft, stretched-curd cheese from Campania is best when super fresh, ideally eaten the same day its made.

Fortunately, it’s easier to make than most people think. You start by making the curd, which is the basis of the cheese, then warm and stretch it to develop mozzarella’s unique texture. Most restaurants buy prepared curd and simply do the stretching themselves, but if you don’t need a large amount, making the curd is easy, too.



Mozzarella Curd

*I get most of my cheese-making supplies from either or


  • 1 gallon whole milk (preferably not ultra-pasteurized)
  • 2 teaspoons citric acid dissolved in ¼ cup non-chlorinated water
  • ¼ teaspoon liquid rennet diluted in ¼ cup non-chlorinated water
  • 1 teaspoon kosher salt


  1. Place the milk in a large saucepan or small stock pot. Heat the milk over low heat, stirring occasionally. When the temperature reaches 55º F, add the citric acid and mix thoroughly. Continue to heat the milk until the temperature reaches 87º to 89º F. Remove from the heat.
  2. Gently stir in the diluted rennet with an up-and-down motion. Allow the milk to stand until the curds form, 15 to 20 minutes. Cut the curds.
  3. Once the curds form, reheat the milk slowly to 108º F. Turn the heat off and let the curds stand for 20 minutes while the whey is dispelled. The whey should be clear and the curd should be slice-able.
  4. Scoop out the curds and gently press to release the excess whey.

Mozzarella Cheese

Yield: Makes about 1½ pounds


  • 1 gallon (16 cups) water
  • ½ cup salt
  • 2 pounds (about 4 cups) mozzarella curd , cut into small pieces*


  1. Prepare the water: Place the water and salt in a large saucepan. Heat the water until bubbles begin to appear on the surface, or an instant read thermometer registers 180º F. Turn off the heat.
  2. Heat the cheese curd: While the water is heating, place the cubes of cheese in a large bowl. When the water is ready, carefully pour the hot water over the cheese. Let the cheese cubes sit in the water for about 1 minute without stirring them. After 1 minute, gently stir them with a wooden spoon and look at the curd. If the cheese is heated through the curd will look smooth (like melted mozzarella) and is ready to be stretched. If the cheese curd is not completely heated through it will look grainy and still have some of the cubes. If so, it needs to sit in the hot water for another few minutes until soft.
  3. Stretch the curd: Working quickly, before the cheese cools down too much, stretch the curd with the wooden spoon until the cheese is smooth and elastic. Lift and stretch the curd to develop a stringy texture. Be careful not to overwork the curd: this will make you cheese heavy and too chewy. As the cheese cools it will begin to stiffen and become harder to stretch. The cheese is ready to be shaped before it cools completely.
  4. Shape the cheese: Divide the cheese into two or three pieces and wrap each piece tightly in plastic wrap, twisting the ends of the plastic wrap to help the cheese form a round shape. Place the cheese in an ice bath, if desired, to help hold its shape.
  5. Serve the cheese immediately or store in the refrigerator for up to 1 week

Sabrina is a lead instructor in the Culinary Arts Program at the Institute of Culinary Education in New York City.
To learn more about cheesemaking, check out her recreational class on April 9th at ICE.


By Chef Jenny McCoy

While working for Emeril Lagasse in New Orleans, I become quite interested in ways to use bay leaves in sweets. Emeril has laurel trees in his backyard, so we were lucky to have fresh leaves picked by Chef himself, and used them in just about all of his savory dishes. I found the flavor of fresh bay leaves similar to mint when lightly steeped in cream—perfect for a panna cotta. In the winter, when blood oranges are at their peak, the two flavors are a wonderful complement and make for a elegant and colorful dessert.

Below is my recipe for Bay Leaf Panna Cotta with Fresh Blood Oranges. You can find this recipe and others like it in my recently published cookbook, Desserts For Every SeasonIf you are interested in learning more creative ways to incorporate blood oranges in desserts, I will be teaching a “Meyer Lemon and Blood Orange Desserts” class on January 24th, 2014. Hope to see you there!

Blood Orange Panna Cotta

Bay Leaf Panna Cotta with Fresh Blood Orange

Makes 8 to 10 servings


  • ½ cup plus 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • 1 tablespoon plus 1 teaspoon powdered gelatin
  • 3½ cups whole milk
  • 1½ cups heavy cream
  • 3 fresh bay leaves
  • Seeds of 1 vanilla bean
  • 2 blood oranges


  1. Place 8 to 10 small glasses or ramekins on a baking sheet.
  2. In a small bowl, stir the sugar, salt, and gelatin together and set aside.
  3. Prepare a large bowl full of ice water and set aside.
  4. In a medium saucepan, bring the milk, cream, bay leaves, and vanilla to a boil. Remove from the heat and let steep for 10 minutes.
  5. Return to a boil. Remove from the heat and, whisking constantly, slowly pour the gelatin mixture into the hot cream. Stir until fully dissolved.
  6. Pour the mixture into a large heatproof bowl, set it over the prepared bowl of ice water, and stir the panna cotta base until it is cooled to room temperature.
  7. Strain the mixture through a fine-mesh sieve into a spouted measuring cup or pitcher, discard the bay leaves, and divide the panna cotta base evenly among the small glasses.
  8. Loosely cover the glasses with a sheet of plastic wrap and carefully transfer to the refrigerator to set overnight.
  9. Just before serving, peel and segment the blood oranges, taking care to remove all the pith, and reserve the juice. Garnish each panna cotta with a few slices of blood orange and a drizzle of the reserved juice.

By Chef Chad Pagano

Many of my favorite holiday memories include making cookies in various sizes, shapes and flavors. The aroma of fresh baked cookies around the holidays triggers memories of the amazing Christmas celebrations I had as a child. Having grown up in a Italian American household, there was never a shortage of anise shortbread cookies, florentines and of course, all manner of biscotti.

cookie cran pistachio

Picture courtesy of

I loved when my mother would start her holiday baking in preparation for the neighborhood cookie exchange. My German neighbors made the most amazingly buttery spritz cookies, as well as the best linzer cookies I have ever had. My Jewish friends made delicious oil-based sesame cookie rings and scrumptious Mandelbrot. Oh, and I can’t forget the boring old Smith family, who only made the most incredible chocolate chip and oatmeal cookies ever created.

Today, I love baking cookies with my own children and sharing these treats with my neighbors. If you would like to start your own holiday cookie tradition, join me this December 23rd at ICE for a make-and-take holiday cookie class. Bring your friends and family to what promises to be the most festive, collaborative cookie-making party of the season! (If you can’t join us, you can still get started with my shortbread recipe below.)

Cranberry Pistachio Shortbread

Makes about 48 shortbread cookies.


  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted pistachios, coarsely chopped
  • 1 cup dried cranberries, coarsely chopped


  1. In a large bowl whisk the flour with the salt.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 – 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)
  3. Divide the dough in half. Place each half of dough on the center of a 14 inch length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches long and 2 inches wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)
  4. Preheat oven to 325 degrees with the rack in the center of the oven. Line two baking sheets with parchment paper.
  5. Using a thin bladed knife, slice the logs into 1/4 to 1/2 inch thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches apart. Bake for about 15 – 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.


By Chef Jenny McCoy

Panettone is a traditional gift given during the Christmas holidays in Italy. Studded with candied orange and raisins, and soaked in a bit of rum, its flavors befit the season perfectly and is an indulgent treat to celebrate. As most breads do, it takes extra time to make panettone. I suggest you double the batch and save a loaf for yourself to make Christmas morning French toast.


Below is my recipe for panettone. You can find this recipe and others like it in my newly published cookbook, Desserts For Every Season


Makes one 5-inch round loaf


  • 1 tablespoon plus
  • 1½ teaspoons active dry yeast
  • ¼ cup whole milk, warmed to about 110°F
  • ¼ cup honey
  • ½ cup dark spiced rum
  • 1½ cups raisins
  • Seeds of ½ vanilla bean
  • ¾ teaspoon orange blossom water
  • 3 large eggs
  • 1 large egg yolk
  • 2½ cups unbleached all-purpose flour, plus more for dusting
  • 2 teaspoons fine sea salt
  • 4 ounces (1 stick) unsalted butter, softened
  • ½ cup candied orange peel, chopped
  • Olive oil
  • ¼ cup confectioners’ sugar


  1. In the bowl of a stand mixer, gently stir the yeast, milk, and honey with a spoon, and set aside for a few minutes.
  2. In a small pot, bring the rum and raisins to a simmer over low heat. Remove from the heat, stir to coat the raisins in the rum, and transfer to a small bowl. Let cool to room temperature and set aside.
  3. Fit the stand mixer with the hook attachment and add the vanilla, orange blossom water, eggs, egg yolk, flour, and salt to the bowl with the yeast mixture. Mix on low speed until the dough just comes together, 4 to 5 minutes.
  4. Add the butter, 1 tablespoon at a time, and continue to mix the dough for about 4 minutes.
  5. Drain the excess rum from the raisins, reserving the rum, and add the raisins to the dough. Add the orange peel and continue to mix for about 3 minutes.
  6. Turn the dough out onto a very generously floured surface, coat the entire surface of the dough in flour, and shape into a large ball.
  7. Carefully place in a 5¼ by 3¾-inch paper baking cup, gently brush the top with oil, cover loosely with plastic wrap, and set on two stacked baking sheets. Place in a warm area of the kitchen to rise until doubled in size, 50 to 60 minutes.
  8. Position a rack in the center of the oven and preheat to 375°F.
  9. Remove the plastic wrap from the dough and bake until the dough has a deep golden color, cover the top loosely with a piece of aluminum foil, and continue to bake until the center of the loaf reaches 200°F, about 60 minutes.
  10. Remove from the oven and let cool for 20 minutes.
  11. In a small bowl, whisk the reserved rum and the confectioners’ sugar together until smooth. Generously brush the glaze over the top of the loaf, continuing to glaze until all of it has soaked through.
  12. Let cool until just warm before serving.


By Chef Faith Drobbin

Once the Thanksgiving turkey has been polished off and the relatives have departed, all thoughts turn to Christmas and New Year’s Eve. What better way to decorate for the winter holidays than with a homemade gingerbread house? This year, in addition to family-friendly gingerbread house making, ICE will also offer adults-only gingerbread house classes.

If you can’t join us at ICE for the gingerbread house festivities, you can certainly make one at home. To make a gingerbread house from scratch, you will need to bake the gingerbread house pieces, make lots of royal icing to serve as your “glue” during construction, and gather your favorite candies for decoration. While you can use whichever candies you prefer, I have included a list of traditional gingerbread house decorations below, along with recipes for the gingerbread pieces and royal icing.


Gingerbread Cookie Dough

Yields approximately 6 large (6”) gingerbread cookies


  • 2 ½ teaspoons ground ginger
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (4 oz) butter
  • ¾ cup unsulfured molasses
  • ½ cup granulated sugar
  • 1 large egg
  • 3 cups unbleached all purpose flour


  1. Preheat oven to 350 degrees.
  2. Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt. Set aside.
  3. Melt butter and then stir in molasses and sugar. Mix in spice mixture well, then the water and the egg.
  4. Place flour in a large bowl and make a well in the center. Pour mixed wet ingredients into the well and gradually stir the flour into the liquid. When all the flour has been incorporated, turn the dough out onto a floured surface and knead until smooth. Wrap in plastic wrap and store in refrigerator over night or up to two weeks.
  5. When ready to make cookies, roll out a portion of the dough on a floured surface, 1/8” to ½” thick, depending upon whether you would like crisp or soft cookies. Cut shapes and place on parchment lined cookie sheet. Bake 12-15minutes, depending on size of cookie. Cool before decorating.


Royal Icing

Note: You can buy a container of meringue powder at a cake decorating store. The container will have a recipe for making Royal Icing, but I will provide it below.


  • ¼ cup Meringue Powder
  • ½ cup cold water
  • 4 cups confectioner’s sugar


  1. In a mixer with the whisk attachment, beat together the meringue powder and cold water until peaks form. Gradually add up to 4 cups of confectioner’s sugar until icing is of desired consistency.
  2. Keep bowl of icing covered with a damp cloth, to prevent it from drying out. You can re-beat icing and add more confectioner’s sugar if it becomes too loose.
  3. Store unused icing in refrigerator and re-beat before using again.


Traditional Decorations

  • Gummy bears
  • Mini m&m’s
  • Red hots
  • Jelly beans
  • Sno caps (non pareils)
  • Mini candy canes
  • Sprinkles: various colors: red, green, white, multi color, yellow


By Chef Andy Gold


If you’re tackling a turducken this year, you’ll need some stuffing to stand up to your birds. In the spirit of the dish’s origins, this stuffing features Cajun flavor.


Turducken Stuffing

Serves 6-8


  • 1 pound cooked Cornbread or corn muffins- your favorite recipe
  • 2 large croissants- torn into small pieces
  • 1 medium onion- small dice
  • 2 stalks celery sliced thin
  • 1 red pepper- cored, seeded and diced small
  • 1 poblano pepper- cored, seeded and small diced (substitute green bell pepper)
  • 1 bunch scallions- washed and sliced thin
  • 2 tablespoons garlic- minced
  • 1 tablespoon rubbed (dry) sage
  • 1 tablespoon chopped fresh sage (optional)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon Old bay Seasoning
  • 1 cup (6 oz) – Cooked Andouille sausage- cut in half lengthwise and sliced thin (substitute any favorite cooked sausage)
  • 1 cup chicken stock
  • 3 large eggs
  • 3 tablespoons plus 1 tablespoon butter
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Using 1 tablespoon butter, rub inside with a 12- by 12 -inch or oval pan.
  3. In a large skillet- heat 3 tablespoons butter until the foam subsides.
  4. Add the onions, celery, diced peppers, garlic. Cook on a low heat until all is translucent.
  5. Add the herbs, Old bay Seasoning and season with to taste with salt and pepper.
  6. Add the sliced scallions. Cook 5 more minutes and cool.
  7. In a large mixing bowl, crumble the cornbread and the torn croissants. Add the cooled cooked vegetables, the sliced sausage, the chicken stock and the eggs. Mix well altogether. Let rest in the refrigerator 1-2 hours or overnight covered.
  8. Add the raw stuffing to the pan and spread out evenly.
  9. Cook in the preheated oven for about 50- 60 minutes until golden brown and bubbling.




By Chef Victoria Burghi


Chances are, you’ll have some leftover baked sweet potatoes from your holiday dinner. The morning after, wake up, smell the coffee and use those leftovers to fry up some of these delicious sweet potato donuts. (The dipping sauce will give you the energy to go shopping for the holidays to come.)


Sweet Potato Donuts


  • 240 ml warm milk
  • 7 g dry yeast
  • 450 g bread flour
  • 100 g sugar
  • 7 g salt
  • 2 g cinnamon
  • 1 egg
  • 42 g butter (melted)
  • 130 g sweet potato puree
  • 1 t vanilla extract


  1. Measure 130 g of baked sweet potatoes and mix with the melted butter. Use a whisk to make a smooth puree and then add the egg and the vanilla extract. Set aside.
  2. In the bowl of an electric mixer, add the warm milk and sprinkle the dry yeast over it. Whisk until completely dissolved.
  3. Sift the dry ingredients together. Add most of the dry ingredient to the milk and yeast mixture (holding back 95gr)  and mix on low speed with the hook attachment until an elastic ball forms around the hook (5-8 min)
  4. Add the sweet potato mixture to the dough along with the rest of the flour and mix on second speed until the dough is smooth and homogenous, about 5 minutes.
  5. Keep the dough in the bowl of the mixer and cover it with plastic wrap. Allow to ferment until doubled (45 minutes) in a warm place
  6. Carefully place the dough over a non-stick mat and roll to ½” thick. Place in the refrigerator for 20 minutes.
  7. Take the dough out of the refrigerator and cut the doughnuts using a 3 ½” round cutter dipped in flour. Cover them with a towel and allow them to proof for another 20 minutes before frying. You should be able to get 12 donuts. The scraps can be re-rolled once.
  8. Heat the vegetable oil to 350 F and fry no more than 3 donuts at a time.
  9. Drain over paper towels.

Eggnog sauce

  • 240 ml cream
  • 240 ml milk
  • 1 t grated nutmeg
  • ½ vanilla bean, split and scraped
  • 60 g yolks
  • 70 g sugar
  • ¼  c Bourbon
  • ¼ c dark Rum
  1. Place the milk, the cream, half of the sugar, the vanilla bean and the grated nutmeg in a medium size pot and bring to a boil. Steep for 30 minutes and then boil again.
  2. In a bowl, whisk the egg yolks with the other half of the sugar.
  3. Temper the yolks with a 1/3 of the hot liquid mixture and return to the pot.
  4. Cook over medium heat, stirring with a wooden spoon until the mixture thickens slightly. Do not boil.
  5. Strain through a fine mesh sieve and add the bourbon and rum.
  6. Chill over an ice bath whisking until the mixture has cooled.
  7. Keep the sauce refrigerated until ready to use.