Appetizer, Beverage, Recipes

October 12, 2018

Ginger Pistachio Mule + Ube Pear ‘Crostini’

OH EM GEEE are you ready for this recipe?! I think this is my favorite one yet. Both recipes are unique and incredibly delicious.

I got this cocktail recipe is from ‘The Flavor Matrix‘ cookbook, it’s a great resource if you want to learn more about cooking. The book gives scientific reasons why certain foods and flavors pair well. Have you ever wondered what you can substitute for ginger? Look through the book to see best substitutions for certain foods as well as best flavor pairings if you want to experiment and try making your own recipes and combinations.

When I first saw sweet potato and pear as an appetizer by Tuulia blog I thought it sounded a little weird. I wasn’t sure if that would be good combo but you never know until you try it, and boy was a I wrong. It is amazing, and I think I loved it more with every bite.

I used ube instead of sweet potato for this recipe. Ube, or purple potato is very common in the Philippines. When you cut into it, the color is strikingly vibrant purple. Usually you find it ground up and used in baked goods, sweet drinks and in mashed form. Ube is a bit drier and harder than orange or white sweet potatoes.

Health Benefits of Ube

Ube is fat free, high in fiber, vitamin C and rich in miconutrients. Ube gets it’s purple color from a compound called anthocyanin’s. Anthocyanin phytonutrient is what also give blueberries, grapes, purple cabbage, and generally any other blue, purple, and dark red vegetables their color. Anthocyanin’s have been shown to be:

  • Cancer fighting
  • Anti-inflammatory
  • Heart healthy, reducing the risk of heart attack
  • Gut health – with 4 grams of fiber per serving
  • Improving blood lipid and cholesterol

The Recipes:

Ginger Pistachio Mule

4 fresh basil leaves

a splash of ginger syrup (recipe below)

juice of 1 calamansi or 1/2 lime

1 1/2 ounces pistachio vodka

top it off with ginger beer, about 4 ounces

  1. Muddle the basil, ginger syrup, and calamansi in a cocktail shaker.
  2. Add vodka and ice and shake until chilled.
  3. Strain into a cocktail glass and top it with ginger beer. Enjoy!

Ginger Syrup

4 inches fresh ginger, peeled and chopped

2 cups water

1 cup sugar

  1. Place ingredients in a saucepan over medium-high heat. Simmer the syrup for about 5 minutes, until the sugar is dissolved. Let the syrup cool and strain through a fine mesh strainer. Pour into a glass jar, the syrup can be stored in the refrigerator for up to 4 weeks.

Pistachio Vodka

3 cups vodka

2 cup pistachios, chopped

  1. Stir the pistachios and vodka together in a jar with a tight fitting lid. Shake vigorously for 30 seconds. Let the vodka mixture sit in a dark, cool place. Shake the mixture everyday for 7 days to infuse the vodka. After 7 days, strain the mixture into a glass jar.

Ube Pear Crostini

3 medium ube or sweet potatoes

2 pears

2 tablespoons feta, crumbled

2 tablespoons pistachios, chopped

Fresh basil

1 tablespoon olive oil

  1. Preheat the oven to 400 degrees. Slice the ube or sweet potatoes 1/4 inch thick, lengthwise. Brush each side of the ube with olive oil. Lay each piece in a single layer on a baking sheet. Bake for 10 minutes, flip the potatoes and bake for another 10 minutes until the potato is slightly browned. Remove from the oven and let cool.
  2. When the ube is cool, top with the sliced pears, crumbled feta, pistachios and basil.

Enjoy! ~Amanda

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