Roasted Butternut Squash and Pear Ginger Bisque

As we finished harvesting all of our winter squash for the season, it only felt appropriate to take a few inside and enjoy a lovely, warm bisque that has all the flavors of fall. By roasting the squash along with all the spices and sugar in this recipe, you’ll bring alive the essential oils buried in them and caramelizing the squash at the same time—achieving a depth of flavor you can’t get by starting this on the stove top.

We are busy bustling around and getting ready for our Arts in Celebration weekend, but remembering how important it is to balance our life with the simple pleasures that God gives us. We do hope you will consider joining us over this next week to experience beauty and the arts, as we commemorate the 500th anniversary of the Reformation.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Roasted Butternut Squash and Pear Ginger Bisque
SERVINGS
16cups (8 servings)
CHANGE SERVING SIZE
cups (8 servings)
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
  3. Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
  4. While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
  5. Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
  6. Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
  7. Remove from heat, and puree with an immersion blender, until completely smooth.
  8. Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
  9. Serve warm, enjoying the flavors of fall!

Roasted Cornish Game Hen

What is a sister to do when she is supposed to prepare a lovely meal for a special guest that is gluten free, does not eat meat and dislikes seafood? Not the easiest assignment, but if she prays and uses a little ingenuity she always comes up with not only a solution, but often a very remarkable  one. Last week the sister doing Bethany guest cooking actually faced this challenge. What did she do? It was the first day of Autumn and she wanted the meal to reflect that.

She chose a plump little Cornish Hen for the star of the meal, and served it chock-full of healthy, wholesome selection of wild rice, dried fruits, and nuts. Roasted with fresh garden herbs, garlic and lemon, some butternut squash and fresh broccoli accompanied the plump little bird, and the result: great satisfaction all the way around.

PS: No need to reserve this meal for the gluten free and those who abstain from meat and fish!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Roasted Cornish Game Hen
SERVINGS
1-2servings, depending on the size of the hen
CHANGE SERVING SIZE
servings, depending on the size of the hen
COOK TIME
1hr
PREP TIME
10mins
READY IN
1 hr10 mins

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. Gather a small bunch fresh herbs of your choice, 1 peeled garlic clove, half a lemon and 2 tablespoons of butter. For this meal we used fresh Rosemary and Thyme from the garden.
  3. Place the chicken in a roasting pan and gently separate the skin from the top of the hen.
  4. Place a small bunch of the herbs and butter under the skin, and put the garlic clove, lemon half and another small bunch of herbs in the chicken. Lightly drizzle with oil and sprinkle with salt and pepper.
  5. Roast the chicken for 1 hour or until the internal temperature reaches 165 degrees. Baste occasionally with chicken broth and white wine.
  6. Serve on a bed of wild long grain rice with cranberries, sunflower seeds and walnuts for a festive autumn meal!

Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce

Many years ago, we had a cookbook from Maine that had the most extraordinary apple pie recipe. It had a layer of crushed graham crackers and caramel sauce underneath the apples. We lost that cookbook in the move to our new kitchen, but every fall when the apples are being harvested I think back to this recipe. This year, I decided to re-create it in an apple crisp. It sure took less time than making a pie, but the flavor combination was there. 
 
For gluten-free cooking, try substituting gluten-free cookies for the graham crackers and brown rice flour for the flour. I think you might be pleased.
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce
SERVINGS
9servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins
PREP TIME
20mins
READY IN
50-60mins

Ingredients

Instructions

  1. ​​Lightly grease 8x8” square baking dish​
  2. Filling: Toss apples together with brown sugar, cinnamon,​ flour, salt, lemon zest, lemon juice and the melted butter.
  3. Topping: Melt butter in a medium bowl and add all other topping ingredients. Mix until crumbly and evenly mixed.
  4. Sprinkle over apples and pat down lightly. Bake at 350º for about 30-40 minutes, until apples are soft​ and the filling bubbles and the crisp is golden.​​
  5. Meanwhile make Salted Caramel Sauce​: Add the sugar in an even layer over the bottom of a medium​ saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. ​It's okay if the sugar begins to ​form clumps​-​ keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
  6. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F.​ Watch this step very carefully!​
  7. Remove the caramel from the heat and add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
  8. Slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously.
  9. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel ​or kosher salt ​and whisk to incorporate.
  10. Set the sauce aside to cool for 10 to 15 minutes and then pour int​o jars. The sauce can be refrigerated for up to 1 month.
  11. ​Serve crisp warm with a scoop of vanilla ice cream and salted caramel sauce.

Summer Double Berry Cobbler

In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity. This week’s recipe is from a dear friend, Donna-Marie Cooper O’Boyle, a wife, mother, grandmother and EWTN TV host. She is an award-winning author of more than two dozen books, including Feeding Your Family’s Soul: Dinner Table Spirituality. She is the founder of the “Feeding the Body and Soul Movement.” More at DonnaCooperOBoyle.com.

From Donna-Marie “Ahh, summertime! A time of well-deserved rest comes with a welcome change of scenery and in-season fruits. While making our plans, let’s not forget about our prayer lives. A change in schedule and eagerness to “get away from it all” might cause us to lose touch with our spiritual needs. We mustn’t let our prayer life go on vacation.


So that family prayer continues to happen throughout summertime, we have to carve out time for it. Many inconveniences pop up in the heart of the family, and God knows we can’t drop to our knees to pray while taking care of pressing family needs. He also knows we are a work in progress, too. When our planned prayer time gets sabotaged or rearranged, we should try again to make it work. If we have done our best, He will surely reward us for persevering, and for training our children and grandchildren to develop committed relationships with Him.

Don’t miss family time in the kitchen, too. Why not make my Summer Double Berry Cobbler together? Make an extra pan and gift it to someone who might need a lift. God bless you! ”

Print Recipe
Votes: 1
Rating: 3
You:
Rate this recipe!
Summer Double Berry Cobbler
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 mins
PREP TIME
20mins
READY IN
50 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash berries (if using frozen berries, no need to wash! and mix with sugar (or honey), lemon zest, lemon juice, salt, cornstarch, vanilla and cinnamon (if using). Place in a buttered pie dish or 4 quart baking dish.
  3. Next, make biscuit dough topping. Whisk together flour, 3 Tbsp. sugar (or honey), baking powder and salt in medium bowl.
  4. Cut the butter into the flour mixture. Make a well in the center and stir in the milk (or yogurt) and beaten egg.
  5. Mix just until combined. Drop by spoonfuls on top of the berries. Bake for 30 min. or until well browned and berry mixture is bubbling and dough is cooked.

Amazingly delicious when served warm with whipped cream, vanilla ice cream or even a spoonful of greek yogurt. Enjoy!

Thank you, Donna Marie, for such a delightful summer recipe!
The Gourmet Nuns

Luscious Lime Tart

Above the sounds of car doors opening and closing, luggage being loaded, and 30 women exchanging “goodbyes and well wishes,” comments regarding their retreat could be overheard. They were all very positive, especially those regarding their meals. Many of these women love to cook, and are very attentive to—and appreciative of—what they are served.

From what I overheard, their final dessert was the ultimate perfection, and had made quite an impact, sending them off on a high, happy note. As I thought on all of this someone quietly appeared offering me a luscious looking lime creation garnished with a fresh mint leaf and whipped cream on a crystal clear glass dessert plate. Suddenly I was reminded of a favorite verse of scripture in the Old Testament where God in referring to prayer says: “Before they call, I will answer.”

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Luscious Lime Tart
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
8mins
PREP TIME
40mins
READY IN
3hrs

Ingredients

Instructions

Crust:
  1. Preheat oven to 350° Fahrenheit.
  2. Add graham cracker crumbs and sugar to the bowl of a food processor and pulse until blended. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into an 8-inch tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
Filling:
  1. In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
  2. Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set—very important.
  3. Add the whipping cream to the bowl of a stand mixer. (If you don't have a stand mixer use a large mixing bowl and a handheld mixer.) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 to 1 1/2 cups of whipped topping for garnish.
  4. Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
  5. Pour the filling into the cooled pie crust and smooth over with a spatula.
Topping:
  1. Garnish with whipped cream and thinly sliced lime as desired. Refrigerate for at least two hours for a cloud like dessert. For a frozen tart, freeze at least two hours.
  2. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

Luscious Lemon Rolls

Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Luscious Lemon Rolls
SERVINGS
18-24rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25mins
PREP TIME
2hrs
READY IN
2 1/2hrs

Ingredients

Instructions

  1. To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
  2. In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
  3. Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
  4. Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
  5. Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
To assemble:
  1. Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
  2. Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
  3. Let rolls rise until doubled in size.
  4. Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
  5. Frost while still warm and eat immediately for the yummiest results!