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.
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:
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
4 inches fresh ginger, peeled and chopped
2 cups water
1 cup sugar
3 cups vodka
2 cup pistachios, chopped
3 medium ube or sweet potatoes
2 tablespoons feta, crumbled
2 tablespoons pistachios, chopped
1 tablespoon olive oil