Food & Drink

in the Kitchen with Chef Jeremy

in the Kitchen with Chef Jeremy

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

Spiced Cider and Beet Bisque with sour cream_RGB

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
Pinch clove
Pinch nutmeg
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.


If you would like to save this recipe, along with the recipes from the magazine, click here.


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