CityView Magazine

28 | November/December • 2014 Holidays Goat Light Soup Ingredients 1 1⁄2 pounds goat meat (chunk, bone in) 2-3 medium red cayenne pepper (optional) 1 medium fresh ginger pureed 2-3 cloves garlic pureed 3 medium whole tomatoes 2 tbsp. tomato paste 2 small onions (1 diced) 1 tsp anise seed pureed Fresh basil (5-7 leaves) 2 tsp Salt or seasoned cube (Jumbo or Knorr) Directions: Wash and peel onions, ginger and garlic, put in a blender with an- ise seeds and 1⁄4 cup of water and puree together Put goat meat in a pot and add chopped onions, basil, and the pureed spices with salt to taste and stir, allow meat to steam with the pot covered on medium heat for 10 minutes. Add tomato paste and stir allow 3 minutes and add 1 cup of water, cover the pot, let it boil on low heat. Add whole tomatoes, peeled whole onions and fresh pepper to cook for 10 minutes or until vegetables get so and may fall apart. Take out the cooked tomatoes, onions and peppers from the pot Rainbow Restaurant Collards Ingredients: 1 large bunch fresh collard greens 1/2 stick butter 6-8 slices frozen bacon finely chopped 1 small onion finely chopped 1 tablespoon hot sauce 1-2 tablespoons brown sugar Salt and course black pepper to taste Directions: Wash collards thoroughly. Cut and remove the center stems and then chop remaining collard leaves. Melt butter in large pot on low heat. Add chopped bacon, brown sugar and on- ion. Sauté till onions are opaque and bacon is cooked. Add collards to pot along with 1 quart of water. Cook on low heat stirring frequently till tender. When done season with hot sauce, salt and course black pepper. Serves four to six Hilltop House Corn Pudding Ingredients: 5 eggs 1/2 cup sugar 5 tbsp. ap flour Salt and pepper to taste 2 bags frozen sweet yellow whole kernel corn 3 cans cream style corn, 14 to16 ounce cans Directions: Preheat oven to 400 degrees. Grease baking dish. In a large bowl mix the 2 bags of kernel corn (thawed) and the 3 cans of cream style corn with 5 eggs and ½ cup of sugar. When mixed thoroughly, dust the top of the mix with the 5 tablespoons of flour. en salt & pepper the top of flour. Mix thoroughly. If mix is too dry add just enough water to make "soupy." Pour mix into greased baking dish and bake for 1 hour or until set and golden brown. Serves six ScrubOaks Pumpkin Ravioli with Brown Butter Sage Sauce Ingredients: paSta dough 4 large eggs 1 tbsp water 3 ½ cups all-purpose flour ½ tsp salt Filling 2 cups ricotta cheese 1 cup pumpkin puree 1 egg 1 tsp salt Freshly grated nutmeg Sauce 4 tbsp unsalted butter 10 sage leaves, chopped ½ tsp. lemon juice Salt Directions: Pour flour on your work surface and make a large, wide well. Add eggs, water, and salt to the well and beat together with a fork being care- ful not to break the edges of the well. Slowly incorporate flour as you mix, until the mixture begins to come to- gether and is less of a liquid, more of a loose dough. Set aside the fork and bring together the rest of the dough with your hands. It will take a little time, but work and knead the dough until all the flour is fully incorpo- rated and the dough is smooth and supple. Wrap your ball of dough in plastic wrap and let rest at room tem- perature for 20 minutes. While the pasta rests, prepare the filling. Combine ricotta, pumpkin puree, egg, salt, and nutmeg in a mix- ing bowl. Set aside. Once the dough has rested, use a pasta machine or a rolling pin to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough. Seal the edges around the filling and cut the ravioli. I used a ravioli stamp to make my ravioli. Re- frigerate ravioli until ready to cook. ~ HOliDAy RECipEs ~ Bring a large pot of water to a boil with a good amount of salt. Boil ra- violi in batches for about 7 minutes. Drain the ravioli and set aside. While the ravioli is cooking, brown the butter in a large sauté pan over medium heat. Add sage and cook for a few extra minutes. Trans- fer ravioli to the pan and toss in the sauce. Add lemon juice. Serve im- mediately and garnish with a couple leaves of sage. Serves four For the rest of the Taste of West Africa Goat Soup recipe, visit www.cityviewnc.com

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