Butternut Squash and Ginger Bisque

The change of season is such a lovely time. The air is crisp, the trees are turning brilliant shades of reds and orange, leaves are piling on the ground, and pumpkins greet us on every doorstep. Walking through our community, and seeing these sights, I am inspired to pull these all into one big pot of wonderfulness. The magic that greets you when a delicious bowl of steaming soup appears in front of you is one of community and love. 

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Butternut Squash and Ginger Bisque
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
10minutes
READY IN
1 hour, 10 minutes

Ingredients

Instructions

  1. Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel.
  2. While the squash is cooking, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes, stir occasionally so that your onion does not burn but is slightly golden and caramelized.
  3. Add the cooked squash and 4 cups chicken broth. Bring to a boil, reduce heat to medium-low and cover and simmer for 10 minutes. Take out the cinnamon stick but reserve.
  4. Working in batches, purée soup in blender (or use an immersion blender.) Return soup to pot with the cinnamon stick. If desired, add heavy cream and/or half and half to thin it out to your desired consistency or add more chicken broth. Add the maple syrup to taste. If desired, include a bit of ground cinnamon to taste.
  5. Season soup with salt and pepper. Bring to simmer and ladle into bowls and serve. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Warm Goat Cheese Salad

Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.

In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.

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Warm Goat Cheese Salad
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.

French Toast Caramel Individual Souffles

Today was another beautiful snowy day. I love the snow. I also love the smell of something cinnamon baking, especially on a snowy day. And I have an affinity for small ramekin-sized servings of breakfast, dessert, or whatever. So today I thought it would be fun to try out an individual french toast souffle. It was so easy! Perfect to serve to friends or family on a wintry morning.

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French Toast Caramel Individual Souffles
SERVINGS
6ramekins
CHANGE SERVING SIZE
ramekins
COOK TIME
40minutes
PREP TIME
READY IN
overnight

Ingredients

Instructions

  1. In a small saucepan, combine butter, brown sugar, and syrup and simmer until the mixture thickens.
  2. In a medium bowl, whisk together eggs, milk cinnamon, and salt.
  3. Pour the brown sugar mixture into the buttered ramekins.
  4. Evenly distribute the bread cubes over the brown sugar mixture.
  5. Pour the egg mixture over the bread, evenly coating it. Cover and refrigerate overnight.
  6. In the morning, bring ramekins to room temperature.
  7. Preheat oven to 350 degrees F.
  8. Bake the souffles for about 25 minutes.
  9. Then increase heat to 375 degrees F and bake another 15 minutes more. Remove from oven.

Can be eaten right from the ramekin with additional syrup or inverted onto a plate with a drizzle of syrup and your own choice of toppings.

Stacked Apple Salad with Frisee and Belgian endive

It is officially Autumn. Lots of pumpkins and apples at farm-stands, color coming in the trees, leaves falling, and that nip in the air that reminds us that summer is at an end. I love fall. I love the colors, the crisp air, the clear light. And the food! Summer was great and I enjoyed all of the fresh food, but who doesn’t welcome back hot soups and stews, butternut squash, and apples? I recently was looking for a fall salad and thought apple, frisee, and endive would be a good combination. I decided to stack it! Not only does it look great, but it also tastes amazing with the crunch of apples and greens and the subtle hints of maple and bacon.

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Stacked Apple Salad with Frisee and Belgian endive
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Core and thinly slice apples, place in a bowl with water and a dollop of lemon juice.
  2. In a small bowl combine shallots and vinegar. Set aside.
  3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, drain on paper towels. Pour off all but 3 Tablespoons of the bacon fat and return pan to low heat.
  4. Remove shallots from vinegar and reserve.
  5. Add vinegar to hot bacon fat, whisking until emulsified. Add salt and pepper to taste.
  6. Break frisee into sprigs and mix with endive. Dress lightly with bacon fat vinegar combination, reserving some dressing to drizzle on salads.
  7. On salad plates arrange 2 apple slices, then some of the dressed greens and some shallot slices.
  8. Repeat using single apple slice, then the other components 2 times more ending with an apple slice. Drizzle with warm dressing, sprinkle with bacon and serve.

A Medley Of Roasted Fall Squashes

I have been thinking a lot about pumpkins lately. I think they are the underestimated  vegetable, often relegated to our doorsteps and pies at thanksgiving. When I say to the other sisters that I want to plant pumpkins I get skeptical looks like I am indulging in a hidden sin by taking up garden space for something so frivolous. Of course I can buy canned pumpkin in the store — if I remember to get there before the holiday rush — but what about fresh?  It is a lot of work to peel and seed and reduce down to what we can so easily take out of the can. But did you know that pumpkin is also a great squash for roasting and enjoying with roast chicken, turkey, pork or Cornish hen? And even better when you do a medley of butternut, acorn and pumpkin?

A Medley of Roasted Fall Squashes

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A Medley Of Roasted Fall Squashes
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. De-stem pumpkin, cut in half, seed, then cut into wedges about 1 1/4 inch wide.
  2. Repeat with acorn squash and butternut squash (I usually just use the bulb of the butternut and save the rest for soup.)
  3. Mix together melted butter and maple syrup.
  4. Arrange squashes on a baking sheet and brush each wedge with butter/syrup mixture.
  5. Roast at 400 degrees for about 40 minutes until tender.
  6. Finish with salt and pepper to taste.