LOCATION: Recipes >> Misc >> APPLE BUTTERNUT SQUASH SOUP
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
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
1 1/2 cups sugar
1/2 cup water
3/4 cup whipping cream
6 tablespoons unsalted butter
6 ounces unsweetened chocolate
1/2 cup unsalted butter
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
Combine sugar and water in heavy medium saucepan; stir over low heat
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
Cool to room temperature. (Can be made 3 days ahead. Cover and chill.
Before using, warm over low heat until just pourable.)
Preheat oven to 350 F. Butter three 9" diameter cake pans with 1 1/2" high
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)
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.
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.
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