Iron Chef Recipes

¼ cup confectioner’s sugar

2 cups plain yogurt, preferably Greek style

Method:

In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves and set aside>

In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.

Transfer mixture to a large bowl with a spout, Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote

Dried Cranberry and Concord Grape compote

1 ½ pound Concord grapes, stems removed

1 cup apple cider

1 cup dried cranberries

Method:

Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.

Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate.

Serve Panna Cotta with a dollop of compote on top.

Chef Amanda Freitag

Cranberry, Apple, Shallot, Caper and Garlic Relish

RECIPE COURTESY NATE APPLEMAN

1-12 oz bag of cranberries
2 peeled and diced granny smith apples 2 shallots thinly sliced
2 tbs capers
2 cloves garlic
1/4c sugar
1/4c honey
1 c water
1tsp olive oil

Saute the shallots in the olive oil with garlic in a sauce pot until tender, add the apple and cook for 3-5 minutes until the apple starts to soften. Add the cranberries, water, sugar and honey and bring to a simmer and cook until thick like jam. Finish with the capers and remove from the heat a cool. 

Butternut Squash Pie with Cinnamon Crema and Walnut Polverone Crumble