Interview with Chef Alli

I had the opportunity to interview Chef Alli. I was so honored that Chef Alli was able to do this interview for my podcast. Chef Alli and I had a great time together! I hope you find this interview interesting in knowing how Chef Alli became who she is today. Also, below are two recipes that she mentions in the interview if you would like to try them this Thanksgiving.





Chef Alli's Sweet Potato Crisp

Ingredients:

8 oz. cream cheese, softened
4-5 large sweet potatoes, peeled, chunked and cooked until fork-tender
1/4 cup brown sugar + 1 Tbs. brown sugar, divided use
1/2 tsp. pumpkin pie spice
1/2 Granny Smith apple, skin on, diced
2/3 cup chopped fresh cranberries, smashed
1/2 cup flour
1/2 cup whole oats
1/2 cup sugar
1/3 cup butter, softened
1/4 cup chopped toasted pecans
1 tsp. orange zest

Instructions:

In a large mixing bowl, beat cream cheese until smooth; beat in sweet potatoes, 1/4 cup brown sugar, & pumpkin pie spice. Spread sweet potato mixture into a greased 1 1/2 quart baking dish. Top sweet potato mixture with chopped apple, cranberries; sprinkle 1 Tbs. brown sugar over apples and cranberries. In same large mixing bowl, combine flour, oats, sugar and pecans; cut butter into this mixture until crumbly. Crumble butter mixture over top of mixture in pan and spread out evenly. Zest orange and sprinkle zest over oat mixture. Bake uncovered, in preheated 350 degree over for 35-40 minutes or until golden brown and hot throughout.


Chef Alli's Cranberry Walnut Dressing

Ingredients:

1/2 cup unsalted butter
1 Tbs. dried parsley
3/4 tsp. dried thyme
1/2 tsp. dried sage
1 large yellow onion, chopped
1 cup chopped celery
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup roughly chopped walnuts, toasted
1 lb. cubed bread or cornbread, dried or toasted
1/2 tsp. black pepper
1 tsp. kosher salt
3 cups strong vegetable broth, divided use

Instructions:

In a large sauté pan over medium low heat, bloom spices for a few seconds, just until fragrant. Add butter to sauté pan and melt, stirring to incorporate with spices; add onions and celery and cook until tender, approx. 8-10 minutes. Stir in raisins, cranberries, walnuts, ad bread cubes; season with salt and  pepper to taste. Place dressing into greased baking dish; pour 2 cups broth over all and toss to incorporate. Back, covered, at 350 degrees for 25-30 minutes, adding more broth during baking time if needed. Remove cover during last 10 minutes of baking time.

Recipe credit to:
Chef Alli