Veloute of Butternut Squash Soup
We used banana squash
2 medium butternut squash, peeled, seeded and cubed
5 shallots, sliced or green onions
we used 1-2regular large onions and sautéed
salt and pepper to taste
1 bay leaf
about 2-3 cups mashed potatoes
Cool all ingredients in large soup pot until soft. Blenderize until smooth, keep warm and add the Hazelnut Cream on top for decoration
We used banana squash
2 medium butternut squash, peeled, seeded and cubed
5 shallots, sliced or green onions
we used 1-2regular large onions and sautéed
salt and pepper to taste
1 bay leaf
about 2-3 cups mashed potatoes
Cool all ingredients in large soup pot until soft. Blenderize until smooth, keep warm and add the Hazelnut Cream on top for decoration
Toasted Hazelnut Cream –Beat 1 cup heavy cream until lightly thickened. Swirl parsley, cream and hazelnuts on top of soup for a garnish or mix the nuts and cream and each one can decorate their soup individually. Serves 6-8
Wild Mountain Cranberries
5 ounces of apple juice
1 2/3 cup of sugar or less!!
2 pounds of cranberries
Peel and juice of ½ lemon and orange
1 tsp or to taste of pumpkin pie spice
or
A cheesecloth bag containing ½ cinnamon stick, 2 bay leaves, 15 peppercorns, 3 star anise, and 10 juniper berries. Boil, mash if you like, cool. This will keep for 6 months. Yield about 6 cups.
5 ounces of apple juice
1 2/3 cup of sugar or less!!
2 pounds of cranberries
Peel and juice of ½ lemon and orange
1 tsp or to taste of pumpkin pie spice
or
A cheesecloth bag containing ½ cinnamon stick, 2 bay leaves, 15 peppercorns, 3 star anise, and 10 juniper berries. Boil, mash if you like, cool. This will keep for 6 months. Yield about 6 cups.
Stuffing Balls
1cup onions chopped
1cup onions chopped
4 tablespoons butter
1/2 cup celery, chopped
6 cups dry bread cubes
1-2 cups kernel corn
1-2 cups kernel corn
2 cups low sodium chicken broth or water
2 eggs, beaten slightly
4 tablespoons dried parsley flakes
4 teaspoons dried sage
2 teaspoons dried poultry seasoning
1/2 teaspoon freshly cracked black pepper
1 teaspoon freshly grated nutmeg melted butter
garnish with sage leaves
Melt the butter in a large skillet over medium heat. Add the onions and saute approximately 5 minutes. Add the celery and continue cooking until softened. Remove from the heat. Add the beaten eggs to the broth or water and blend well. Add the corn parsley, sage, poultry seasoning, pepper and nutmeg, mix well and pour over the dry bread cubes and stir. Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls. Bake uncovered in 375 degree F oven for 20 minutes. You can also shape these into smaller balls and bake in mini-muffin tins.
Chocolate Truffles
10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter 1/2 cup heavy cream 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine
Simply put bittersweet chocolate and butter and cream in heavy saucepan,
Melt slowly, stir until well blended. Then cool for about an hour until you can spoon out a spoonful.
Roll in small balls, then roll in cocoa powder, or coconut or oatmeal
Or other decoration.
10 ounces bittersweet chocolate, chopped fine 3 tablespoons unsalted butter 1/2 cup heavy cream 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine
Simply put bittersweet chocolate and butter and cream in heavy saucepan,
Melt slowly, stir until well blended. Then cool for about an hour until you can spoon out a spoonful.
Roll in small balls, then roll in cocoa powder, or coconut or oatmeal
Or other decoration.
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