Misc: APPLE BUTTERNUT SQUASH SOUP by Recipe Cottage

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	APPLE BUTTERNUT SQUASH SOUP

		3 tbsp butter 1 large onion, chopped 3 lbs. peeled, seeded butternut squash, cut into chunks 8 red apples, peeled, cored, cut into chunks 3 tbsp sugar 1 tbsp cumin 1 tbsp cinnamon Salt and pepper to taste 10 cups chicken stock or broth Sour cream and chopped fresh chives for garnish In a large saucepan, melt the butter and saute the onions until tender. Add the remaining ingredients except the garnishes. Bring the mixture to a boil. Reduce the heat and simmer for 3-35 minutes or until the squash is tender. In a food processor, puree the soup. Serve it with a dollop of sour cream and sprinkling of chives. Serves 12. (I freeze portions for later use.) HONEY CURRY BREAD 3 tbsp dry yeast 2 2/3 cups warm water 7-8 cups all- purpose flour 1/2 cup honey 3 tbsp curry powder 2 tsp salt 1 egg, beaten 1/2 cup poppy seeds In a small bowl, stir together the yeast and warm water.Set mixture aside for 5 minutes. In a mixing bowl combine the flour, honey, curry, salt and yeast mixture. Using a dough hook, knead the mixture for 6-7 minutes, until smooth and slightly moist. Place the dough in a large greased bowl. Cover the bowl with a towel and let the dough rise until doubled in size, about 1 hour. Punch down dough and divide it into thirds. Shape each into a small loaf. Place the loaves on a baking sheet. Cover the loaves and let them rise 45 minutes. Preheat oven to 400F. Brush the tops of the loaves with egg and sprinkle them with poppy seeds. Make a 1/2 inch diameter slit across the top of each loaf. Bake the bread for 45 minutes or until lightly browned. Cool on wire racks. Yield: 3 loaves BANANA TURTLE TORTE Serving Size :10 CARAMEL 1 1/2 cups sugar 1/2 cup water 3/4 cup whipping cream 6 tablespoons unsalted butter pinch salt CAKE 6 ounces unsweetened chocolate 1/2 cup unsalted butter 4 eggs 2 cups sugar 1 cup all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 2 1/4 cups pecans -- coarsely chopped 1 1/2 cups chilled whipping cream 2 tablespoons banana liqueur -- optional 4 bananas -- thinly sliced Additional coarsely chopped pecans -- optional FOR CARAMEL Combine sugar and water in heavy medium saucepan; stir over low heat until sugar dissolves. Increase heat and bring to boil. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat; carefully add cream. (Mixture will bubble vigorously.) Return to low heat and whisk until smooth. Add butter and salt and whisk until smooth. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Before using, warm over low heat until just pourable.) FOR CAKE Preheat oven to 350 F. Butter three 9" diameter cake pans with 1 1/2" high sides. Line bottoms of pans with parchment or waxed paper; butter paper. Combine chocolate and butter in heavy large saucepan. Stir over low heat until melted. Cool. Whisk in eggs and sugar. Stir in flour, vanilla, and salt. Divide batter among prepared pans and spread evenly. Sprinkle 3/4 cup pecans atop each. Bake cakes until set and tester inserted into center comes out with a few moist crumbs still attached, about 15 minutes. Cool in pans on rack. Turn out layers and remove waxed paper. (Can be prepared 1 day ahead. Store airtight.) Beat whipping cream and liqueur to stiff peaks. Place 1 cake layer pecan side up on platter. Drizzle 1/4 cup caramel over. Cover with layer of bananas. Spread 1 cup whipped cream over bananas. Drizzle 3 tablespoons caramel over cream. Top with second cake layer. Repeat layering with 1/4 cup caramel, bananas, 1 cup whipped cream and 3 tablespoons caramel. Top with remaining cake layer. Drizzle 1/4 cup caramel over cake. Transfer remaining whipped cream to pastry bag fitted with large star tip. Pipe resettes of cream around top edge of torte. Garnish with bananas. Sprinkle with pecans. (Can be made 4 hours ahead. Chill.) Rewarm remaining caramel. Serve Torte with Caramel. I served this with a few brightly colored stir-fried vegetables. RACK OF LAMB WITH MINT CHILI CHUTNEY 2 tsp curry powder 4 tsp finely chopped fresh cilantro 4 tsp minced garlic 1 tsp each salt and freshly cracked pepper 2 racks of lamb (4 lb) CHUTNEY: 2 cups fresh mint leaves 1 cup chopped green onions 2 tbsp sugar 2 fresh Thai or Asian hot green chiles, minced 8 tsp white wine vinegar Salt and pepper to taste In a mortar or food processor, grind together curry powder, cilantro,garlic, salt and pepper. Rub on both sides of the lamb; cover and refrigerate 3 days. Combine Chutney ingredients in food processor and puree. In a large cast-iron pan, roast lamb, fat side down, at 400F for 20 minutes or until medium rare. Serve with Chutney. Serves 4. RICE PILAF: 2 tbsp butter 2 cloves garlic,minced 2 shallots,seeded and minced 4 tbsp dried tart cherries or cranberries, roughly chopped 4 tbsp pine nuts 1/4 tsp ground cinnamon 2 cups chicken broth 1 cup basmati rice salt and pepper Melt butter, add garlic, shallots, saute 1-2 minutes. Add cherries, pine nuts, cook 1-2 minutes more.Stir in cinnamon.Saute 1 minute. Add broth and bring to boil.Stir in rice, reduce heat, cook covered,15-20 minutes until rice is tender. Season. Serves 4.