" Food is memories ." José Andrés
Hot Mulled ( Sherried ) Apple Cider
Serves 16
Chicken Barley Soup with Vegetables
Serves 6
The Sweet Sheep Grilled Cheese
Serves 5
Ingredients :
• 1 Gallon apple cider
• 1 Orange , unpeeled , cut into slices
• 1 ⁄ 4 Cup whole cloves
• 4 Sticks cinnamon
• 1 ⁄ 4 Cup honey , preferably cranberry honey
• 1 Cup sherry ( optional )
Directions :
1 . Combine the cider , orange slices , cloves , cinnamon , and honey in a large pot over medium heat . If you are picky about things floating in your cider , make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider . I like to chew on cloves , so I just toss everything in . Bring to a boil , and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home .
2 . If you ’ re serving it to adults , add the sherry . It might make everyone want to go sledding !
" Food is memories ." José Andrés
Ingredients :
• 8 Cups chicken stock
• 4 Cups water
• 1 Teaspoon marjoram
• 1 Tablespoon fresh rosemary , chopped
• 2 Tablespoons fresh parsley , chopped
• 1 Medium onion , sliced
• 1 Cup carrots , sliced
• 2 Cups cooked chicken breasts , diced
• 1 Russet potato , peeled and cubed
• 1 Cup broccoli , chopped
• 1 ⁄ 2 Cup barley
• Salt , to taste
• Pepper , to taste
Directions :
1 . In a large pot , combine chicken stock , water , marjoram , rosemary , and parsley . Simmer for 15 minutes .
2 . Spread pecans along the bottom of Add onion , carrots , cooked chicken , potato , broccoli , and barley . Add salt and pepper to taste . Simmer over low heat for 35 to 45 minutes , stirring occasionally .
3 . Serve .
Ingredients :
• 2 Cups whipped ricotta
• 1 Cup mascarpone cheese
• 10 Slices soft brioche sandwich bread
• 3 ⁄ 4 Cup blackberry jam
• 1 Cup hulled and diced strawberries
• 1 Cup diced peaches
• 1 ⁄ 2 cup cleaned blackberries , cut into quarters
• 3 ⁄ 4 Cup miniature semisweet chocolate chips
• 1 Cup cookie butter
• 1 ⁄ 2 Cup softened unsalted butter
Directions :
1 . In a bowl , mix together ricotta and mascarpone .
2 . On a clean , dry surface , lay out five slices of the brioche . Spread equal parts blackberry jam on each slice . Place a large spoonful of the mascarpone ricotta mix on top of jam ( it may be helpful to use a piping bag ) until all the mixture is used .
3 . Evenly divide strawberries , peaches , blackberries and chocolate chips among each slice . Spread the cookie butter on the remaining five slices of brioche and place on top of the first slices .
4 . Spread the softened butter in a thin layer on the outer parts of the brioche . Grill in either a panini press or in a hot pan . Slice and serve hot .
Recipes researched and collected by Joy Tucker .
SOUTH � WINTER ’ 25 � 25