¼ cup confectioner’s sugar
2 cups plain yogurt, preferably Greek style
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
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 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