Jalapēno and Sweet Potato Fritters

I have tons of sweet potatoes, enough to last me a couple of months and my jalapēno plants are still producing a lot! So when i got up this morning i was looking thru my pantry and trying to decide on a side for Steak Sliders and was trying to use what i have most and thought some lightly fried and then baked fritters using what i had most would be perfect. And they were!
I made a chipotle mayo to go with it and it just added a little spiciness and smokiness to it!

Ingredients:
1 large or 2 small sweet potato
3 jalapēnos, chopped
1 yellow onion, chopped
2 + 2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon baking powder
1 egg, beaten
3/4 cup cornmeal
1/4 all purpose flour
1/4 cup water

Prick sweet potatoes all over and microwave for about 10 minutes. You can bake at 400, but it will probably take about 1 hour.
Peel potatoes while warm and mash them. Set them aside.

In a frying pan, heat up 2 tablespoons of olive oil and cook the onions over moderate heat for 3 minutes. Add jalapēnos and fry for another 3 minutes.
In a medium bowl mix flour, cornmeal, salt, paprika and baking powder.

Add jalapeno/onion mixture, egg and water to sweet potatoes and mix it well. Add dry ingredients and mix it all in. Make balls the size of a golf ball, about 1 soup spoon or smaller.
Preheat oven to 425F.
Heat 2 tablespoons of olive oil in a large frying pan and lightly fry the fritters on all sides.
Grease a cookie sheet. Place lightly fried fritters on cookie sheet and bake them on preheated oven for 10 minutes. They should be firm and slightly puffed.

Chipotle Mayo:
1 cup mayo
3 chipotles in adobo( canned and found in spanish section of supermarket)

Place chipotle and mayo in food processor and pulse until chipotles are mixed in completely.

Zabaglione Mousse with Balsamic Raspberry Coulis

Had an amazing dinner party at my place this week with great friends and food. Decided on a dessert trio for dessert and one of them was Zabaglione Mousse.
Zabaglione is an Italian classic but is now used in all different cuisines.
Wikipedia: Zabaione (written also sabayon , or zabajone , zabaglione Italian pronunciation: [dzabaˈʎioːnɛ] ), is an Italian dessert made with egg yolks, sugar , a sweet wine (usually Marsala wine , but in the original formula Moscato d'Asti ), and sometimes whole eggs. It is a very light custard , which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs .
Since figs are just out of season, and it's getting hard to find fresh berries, i made a Balsamic Raspberry Coulis from frozen raspberries.

Ingredients:
6 egg yolks
1/3 cup sugar
3/4 cup of marsala or moscato d'asti wine
1/2 teaspoon vanilla
1 cup heavy cream


2 cup frozen raspberries
2 tablespoons balsamic vinegar
1/4 cup sugar


Biscotti or lady finger cookies for garnish.

Place a stainless steel bowl over a small pot of hot water, making sure the bottom of the bowl doesn't touch the water. Whisk together egg yolks, sugar and wine of choice. Bring water to a simmer, and cook over low temperature always whisking.


Whisk for about 10 minutes until it triples in volume and turns pale.
You can serve it warm with fresh berries at this point.
Set the bowl aside to cool for about 15 minutes.
Whip 1 cup of heavy cream with an electric mixer until soft peaks form.
Gently fold the cream into the custard. Place in individual serving bowls or in a large serving bowl, cover with plastic film and refrigerate for 2 hours.

For the Coulis:
Place raspberry, sugar and balsamic vinegar in a saucepan and cook over medium heat until lightly thickened. Run sauce thru a sieve. Refrigerate leftovers for 2 weeks.


Serve mousse drizzled with coulis and a biscotti or lady finger cookie.