In the fall issue of inMagazine, we interviewed Jeremy Farrand-Bogucki, who cooked and shared with us some of his fall recipes. Below is an additional recipe that wasn’t featured in the magazine.
Spiced Cider and Beet Bisque
2 lbs. beets – cleaned, peeled, chopped (wear gloves)
1 quart of apple cider
1 c. yellow onion- diced
1/4 t. cinnamon
Pinch ginger dried
1 T. kosher salt
1 T. vegetable oil
Sweat chopped onion in oil until translucent.
Add the rest of ingredients, bring to a boil, reduce heat and simmer until beets are tender.
Puree until smooth. Season to taste with salt. Garnish with Peppered Sour Cream.
Peppered Sour Cream
1 c. sour cream
1 t. black pepper
1 T. honey
Pinch kosher salt
Combine all ingredients.
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