CityView Magazine

Sweet Potato Soup 4 pounds sweet potatoes, peeled and diced 1 medium Vidalia onion, diced 1 cup unsweetened crushed pineapple ¼ pound butter, divided 1 pint half-and-half 5 cups chicken broth 2 pinches nutmeg 1 dash cinnamon 1 cup sour cream ½ cup orange marmalade 1 cup pecan pieces Sausage Stuffed Mushrooms 6 ounces spicy Italian sausage (pre-cooked and cooled) 12-15 whole fresh mushrooms (about the size of a silver dollar) 4-5 whole chopped mushroom stems 1 tablespoon finely minced garlic 2 tablespoons liquid egg or 1 fresh egg 2 tablespoons butter, softened 1 tablespoon breadcrumbs 1 tablespoon grated Romano cheese ½ ounce cooking Sherry 1 dash Cayenne pepper 1 dash salt 1 dash fine black pepper The key to this appetizer is to use a high-quality sausage and cook it the day ahead. Then, chop or shred in the food processor until fine. You will need a spoon or rubber spatula to scoop – the sausage should stick together. Set aside in a medium- sized bowl. Break stems from the mushrooms, leaving just the caps and set caps on a baking sheet. Chop 4 or 5 stems in the food processor and add to sausage. Sprinkle breadcrumbs and cheese over the sausage mixture. In a separate bowl, combine egg, butter, Sherry, garlic, salt and peppers and whisk. Pour over the sausage mix and lightly knead. Use a small scoop to stuff caps. Sprinkle with shredded parmigiana and bake at 400 degrees for 8-10 minutes. –Nick Parrous, Luigi’s Italian Restaurant CityViewNC.com | 39 Cook potatoes in chicken broth in covered stockpot until tender. Saute onion in butter until translucent. Place potatoes, onion mixture and pineapple in blender or food processor and puree. Add back to broth and cook over medium heat. Add half- and-half, nutmeg and cinnamon. Stir well. Soup may be served chilled or hot. Roast pecans in sauté pan with butter until roasted medium. Be careful not to burn. Whip sour cream and marmalade together and chill. Ladle soup into cups or bowls. Place a dollop of sour cream mixture onto middle of soup and garnish with buttered pecans. am –Ron Brewington, Georgia Brown’s Bar & Grill

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