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Selected Recipes
Acorn Squash Soup
This
wonderful Harvest Soup is baked and served in its own
shells.
INGREDIENTS
6 acorn squash or equal size
2 med. onions, chopped
4 tbsp. butter
3/4 c. bread crumbs
Salt & pepper to taste
1/8 tsp. nutmeg
1 c. grated gruyere cheese
6 c. chicken stock
1 c. heavy cream
DIRECTIONS
Preheat oven to 400 degrees. Cut thin slice
off bottom of each squash so it sits level. Slice cap off
squash and reserve. Scrape out seeds and fibers. Sauté
onions in butter until tender. Add bread crumbs and stir
until butter is absorbed. Remove from heat and stir in salt,
pepper, nutmeg and cheeses. Place squash in baking pan.
Divide crumb cheese mixture equally among the squash. Add
enough stock so that squash is almost full. Replace cap on
each squash. Bake 45 to 60 minutes or until soup is
simmering and squash pulp begins to get tender. Reduce heat
to 350 degrees and bake 15 to 20 minutes until squash is
tender. Squash should not lose its shape. Stir cream into
each squash and adjust seasonings. Serve soup and remember
to scrape the inside of the squash bowl.
Apple-Boursin
Open Faced Fingers
Recipe courtesy of Petali Teas - http://www.petaliteas.com
Yields: 12 Finger Sandwiches
INGREDIENTS
1 eating apple (Gala or Jonathon), peeled, cored, and cut
into 12 thin slices
Juice of one lemon
4 slices of walnut-raisin bread
1/4 cup Boursin cheese, at room temperature
PROCEDURE
Dip each apple slice into the juice of the lemon. Soak
for 1 minute. Remove apples and set aside.
Remove the
crusts from the walnut-raisin bread. Cut each slice of bread
into three strips. Spread the Boursin cheese on the top of
the bread strips. Place the apple slices on the top of the
cheese.
Pumpkin Scones with Walnut Butter
INGREDIENTS
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or
sugar added)
1 tsp vanilla extract
DIRECTIONS
Mix together flour, sugar, spices, baking powder, baking
soda and salt in a large bowl. Cut butter into small pieces
and cut into flour. Mixture should look like coarse
crumbs. In a separate bowl mix together the pumpkin,
buttermilk and vanilla. Add to flour mixture and mix until
the dough comes together (don't overmix).
Transfer to a lightly floured surface and knead gently 3-4
times, and then shape/pat dough into a circle about 1 1/2
inches thick. Slice in half, and then cut each half into 4
equal pie-shaped wedges. Brush with egg glaze (1 egg beaten
with 1 tbsp milk), and sprinkle with Turbinado sugar.
Bake on a cookie sheet for @ 375° for 20 minutes, or until a
toothpick comes out clean. Makes 8 medium scones.
Honey Walnut Cream Cheese Spread
1 (8
oz.) package light cream cheese
2 tablespoons honey
4 cup finely chopped walnuts
Place cream cheese and honey in small bowl. Beat with
electric mixer on medium about 1 minute, or until smooth and
creamy, scraping bowl once or twice. Add walnuts. Beat on
low about 20 seconds, or until combined.
Yield: Approx. 20 tablespoons
Cinnamon Apple Tea Bread
INGREDIENTS
2 1/2 cups flour unbleached white flour
1/2 teaspoon salt
1 tablespoon cinnamon
1 egg
2 teaspoons baking powder
1/2 cup sugar
8 ounces applesauce
1 cup skim milk
DIRECTIONS
Mix the dry ingredients together and add the applesauce,
then the egg and milk...do not overmix Pour into nonstick
loaf pan and bake at 350F for 50 min. Remove and cool.
Recipe courtesy of
Jennifer Wickes from "Cooking With The
Seasons",
Cranberry
Tartlets
You can make this 1-day before serving. Keep
it chilled until 1/2 hour before your tea party.
INGREDIENTS
2 envelopes unflavored gelatin
1/2 cup cold water
Two 12 ounce packages of fresh cranberries
2 cups sugar
1 cup red currant jelly
2 TBSP. Kirsch or Brandy (optional)
INSTRUCTIONS
Rinse and drain the cranberries and remove any blemished
berries. In a small bowl, soften the gelatin in the cold
water. In a 3-quart heavy-bottomed saucepan, combine the
berries, sugar, jelly and Kirsch (or brandy) and cook over
LOW heat for 10 minutes, just until the cranberries are
softened.
Remove from the heat and let cool 5 minutes. Stir in the
gelatin and cool completely. Pour into pre-cooked tartlet
shells and chill until firm. Keep chilled until 1/2 hour
before serving.
Yield: Enough filling for a
9-in shell.
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