This soup is elegant and delicious. Its smooth consistency and delicate layers of flavors make it a perfect first course for any autumn meal including Thanksgiving.
Serves 8-10
3 tablespoons olive oil
2 large white onions, finely chopped
1 tablespoon curry powder
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
8 cups chicken broth
1 large butternut squash (approx. 7-8 cups), peeled, seeded and chopped
3 Granny Smith apples, peeled, cored and diced
2 tablespoons salt plus more to taste
Fresh ground black pepper to taste
½ cup heavy cream (optional)
1 tablespoon chopped fresh flat-leaf parsley
Heat the olive oil in a large pot. Add the onions and cook until translucent, about 5 minutes. Add the curry powder, nutmeg, allspice and cinnamon, cook for 1 minute. Add the chicken stock and bring to a boil. Add the squash, apples and salt. Simmer, covered, for 45-55 minutes or until squash is tender. Strain the soup and reserve the liquid. Place the squash and apples in a food processor or blender and pulse until pureed.
Return the puree, liquid and cream to the pot and bring to a simmer. Ladle into bowls, garnish with chopped parsley and serve.
TIMESAVER: Purchase the butternut squash already pre-peeled and cut into chunks in packages in the produce section.
2 large apples, peeled, cored and thinly sliced (such as Granny Smith or Macintosh)
6 large eggs
3 cups heavy cream
¾ cup sugar, plus 2 tablespoons
1 tablespoon vanilla extract
1 teaspoon ground cinnamon, preferably Mexican canela
1 – 16 oz loaf French bread
Cajeta Sauce
1 – 13 oz. can Dulce de Leche (cajeta or caramel sauce), International aisle
¾ cup heavy cream
Pre-heat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray. Cut the bread into 1 inch cubes. In a bowl, coat the apple slices with 2 tablespoons sugar and add bread cubes and mix together. Place the mixture in the pan. In a bowl, whisk the eggs and add the cream, sugar, vanilla and cinnamon. Pour over bread mixture and toss lightly to coat all pieces of bread with egg mixture. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-12 minutes.
To make the Cajeta Sauce, mix the can of Dulce de Leche with cream in small saucepan until warm. Drizzle a bit on each serving of bread pudding.
OPTION: You may add ½ cup raisins, if desired.
NOTE: If you cannot find the Dulce de Leche, purchase a can of sweetened condensed milk. Place in saucepan on low heat and stir constantly for 10 minutes until milk caramelizes and turns a light butterscotch color.
Pumpkin Scones with Maple Icing (Makes 6 large scones)
2 ½ cups all-purpose flour
¼ cup brown sugar, firmly packed
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup (1 stick) butter, cut into small pieces
¾ cup canned pumpkin
1/2 cup milk
Maple Icing
1 cup powdered sugar
1 teaspoon real Maple syrup
1 tablespoon milk, plus up to 2 teaspoons more
Pre-heat oven to 375 degrees. In bowl, mix flour, brown sugar, baking powder pumpkin pie spice and slat. Add butter, cut with pastry cutter or two butter knives in a criss-cross motion to form pea-size crumbs.
In a separate bowl, mix pumpkin and milk together. Add to flour mixture and stir until moistened. Knead on floured board about 5 times. Do not over mix or the scones will not be tender. Form dough into 6 inch round, about 1 ½ inches thick and cut into 6 equal-sized wedges. Bake on a baking sheet sprayed with cooking spray for 18-20 minutes.
Cool and prepare icing by mixing ingredients in small bowl. Drizzle on cooled scones and serve.
Caramel Frappucino
1/2 cup coffee
2 tablespoons sugar
1/2 cup milk
2 cups ice
¼ cup caramel sundae syrup
1 can whipped cream
Combine all ingredients into electric blender and blend until drink is smooth. Serve in coffee cups and top with whipped cream and drizzle with caramel syrup.
Café au lait
Warm milk on stovetop or microwave until hot, but not scalded. (Do not bring to a boil). Prepare in a cup with equal quantities of hot coffee and milk.
Austrian Coffee
Pour a freshly brewed cup of coffee. Top with whipped cream and ground cinnamon and serve.
Belgian Coffee
Pour a freshly brewed cup of coffee. Add 1 square of chocolate and stir.
1 – 12 oz. lemon pound cake, purchased
Warm Blueberry Sauce
2 cups blueberries
2/3 cup granulated sugar
3 tablespoons lemon juice, fresh squeezed
2 tablespoons cornstarch.
Combine sugar, lemon juice and cornstarch in saucepan until dissolved. Heat to boil and add blueberries. Turn down heat and simmer for 5-7 minutes until sauce is thickened. Slice lemon pound cake and serve blueberry sauce on top. Also tastes delicious on ice cream.
