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Creole Rémoulade
Makes ½ cup½ cup mayonnaise
3 teaspoons fresh lemon juice
1 tablespoon whole-grain Dijon
mustard
1 teaspoon dried parsley
½ teaspoon paprika
½ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon Worcestershire sauce
- In a small bowl, whisk together
mayonnaise, lemon juice, mustard,
parsley, paprika, hot sauce, salt, pep-
per, and Worcestershire sauce. Cover
and refrigerate until well chilled,
approximately 4 hours.
Sweet Potato Phyllo Cups
Makes 302 cups cubed peeled sweet potato
2 tablespoons unsalted butter,
softened
2 tablespoons granulated sugar
2 tablespoons whole milk
½ teaspoon maple extract
¼ teaspoon fresh orange zest
1⁄8 teaspoon salt
30 frozen mini phyllo cups, thawed
Garnish: chopped salted toasted
pecans
- In a small saucepan, cover sweet
potato with water. Bring to a boil and
cook until sweet potato is tender
when pierced with a fork, 13 to 15
minutes. Drain well.
- In a mixing bowl, beat together
sweet potato, butter, sugar, milk, maple
extract, orange zest, and salt with a
mixer at high speed until smooth.
- Transfer sweet potato mixture to a
piping bag fi tted with a large open-star
tip (Wilton #1M). Pipe rosettes of sweet
potato mixture into fi ll phyllo cups. - Garnish with chopped pecans, if
desired. Serve immediately.
MAKE-AHEAD TIP: Sweet potato
mixture can be made a day in advance,
placed in an airtight container, and
refrigerated. Let come to room temper-
ature before piping into phyllo cups.