Traveling Experience 20 A DISH'S SOUL COCKTAILS 24 Japanese Sweet potatoes-two ways

BY KATE KAPLIN PHOTOS BY ABBY STARR

After working as a bartender over the summer, I learned a lot about alcohol – how different spirits are made, which alcohols mix well together, and the essential elements of a cocktail. However, I also realized that there are few options for those who don’t want to drink. All of the interesting drinks have alcohol, but it doesn’t have to be that way. In response, I created three virgin cocktails based off of my personal favorites. In place of the woody undertones of amaretto, I have used black tea in combination with almond extract and simple syrup. For an espresso martini, I replaced the vodka with soda water, the Kaluha with coffee flavored simple syrup, and the Bailey’s with a coffee flavored whipped cream. Finally, for the cucumber spritz, I replaced gin and lime juice with the floral notes of a lemon elderflower spritz. Enjoy!

prep 35 minutes cook 40 minutes makes 6-8 servings

GET

Virgin Amaretto Sour

3 oz strongly brewed black tea 1½ oz simple syrup 1 almond extract soda water to top lemon slices for garnish

Virgin Amaretto Sour

3 oz lemon elderflower soda (I used Trader Joe's brand, but a 2:1 elderflower lemonade to soda water) ½ oz simple syrup, or to tase 1½ oz cucumber juice cucumber slices to garnish

lime zest

Virgin Espresso Martini

For the coffee soda: 1 oz soda water ½ oz simple syrup ½ tsp instant coffee

For the coffee whipped cream: ½ cup heavy cream 1 tbsp instant coffee 2 tbsp granulated sugar

Garnishes: coffee beans sifted cocoa poweder lemon zest

Virgin Amaretto Sour

1. Roughly chop up peppers, tomatoes, and onion 2. Blend until smooth 3. Boil together for 10-15 minutes

Virgin Espresso Martini

1. Stir together the coffee soda ingredients in a cocktail shaker or a separate glass 2. Pour all the ingredients into a bowl and whip to medium peaks. When you dip a spoon in and out of the mixture, it should create a peak which flops over, but you can still see a shape. 3. To finish, pour the coffee soda into a martini or high ball glass. 4. Dollop the whipped cream on top and garnish with either coffee beans or sifted cocoa powder.

Virgin Cucumber Spritz

1. Combine all ingredients in a highball or rocks glass filled with ice and top with cucumber slices.

JAPANESE SWEET POTATOES

- TWO WAYS RECIPE AND PHOTOS BY SOFIA TORRIENTE

I don’t make the rules, but Japanese sweet potatoes are clearly superior to their orange-counterparts. With a fluffier, drier inside, these potatoes get perfectly crisp on the outside, while slathered with a sticky, umami glaze. Try these as a side to complement just about any protein or toss over some greens for an easy fall salad.

prep 10 minutes cook 55 minutes makes 3-4 servings

GET

2 large Japanese sweet potatoes

For miso paste

1 ½ tbsp of miso paste 1 ½ tbsp of softened butter 1 ½ tbsp of chili garlic sauce 1 tbsp of soy sauce 1 ½ tbsp of honey 1 tsp sesame oil 1 tsp dried ginger chopped green onion sesame seeds lime zest

1. Preheat oven to 375 °F 2. Scrub sweet potatoes clean, pat with dish towel, prick three times with fork 3. Bake for 50 minutes, or until potato skin is dry and crisp and flesh is fork tender 4. While potatoes bake, prepare miso butter by mixing ingredients in bowl 5. Remove potatoes, set broiler to high 6. Cut potatoes in half, lengthwise. Return them to baking sheet and spread each half with miso paste 7. Broil until tops have carmelized (4 minutes) 8. Serve warm and garnish with green onion, lime zest, and sesame seeds

DO

prep 30 minutes cook 65 minutes makes 6 servings

GET

3 large Japanese sweet potatoes 2 tbsp of salted butter 5 tbsp of granulated sugar 2 egg yolks, + 1 separated ⅓ 24 cup heavy whipping cream 1 tsp of good quality vanilla extract 1 tsp cinnamon toasted sesame seeds lime zest 1. Preheat oven to 375°. 2. Scrub your sweet potatoes clean, pat with a dish towel, and wrap in aluminum foil. Prick the potatoes three to four times with a fork through the foil. 3. Bake for about 50 minutes, or until the potato’s skin is dry and crisp, and the flesh is fork tender. Depending on the size of your potatoes, baking time may vary. 4. Remove the foil and cut the potatoes in half, lengthwise. Be careful with the outer skin, making an effort to prevent tears. 5. While the potatoes are hot and steaming, scoop out the interior flesh, leaving a slight wall around skin to create a shell. 6. Pass the potato flesh through a fine-mesh sieve with the back of a wooden spoon. If you don’t have a sieve, pulse in a food processor with a tbsp of water to create a puree. 7. In a medium saucepan, melt the butter over medium-low heat.

Once the butter has melted, add the pureed sweet potato. 8. Add the sugar and mix well. Once fully combined, add the two egg yolks one at a time, incorporating quickly before the egg scrambles. Gradually add the heavy cream and stir until the mixture is smooth and creamy. Finish with the vanilla and cinnamon, adding more heavy cream if needed to loosen texture. 9. Scoop the mixture back into each half potato shell. Using a spatula, gently smooth over the surface of the filling. Place back on a parchment lined baking sheet. 10. Wisk the one egg yolk and brush over the top of each potato.

Sprinkle the top of each potato with the toasted sesame seeds. 11. Broil at medium for three to four minutes, until the top starts to brown and caramelize. 12. Remove from the oven, garnish with lime zest, and serve immediately.