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Butternut Squash and Apple Soup
Ingredients:
-
2 Tbsp
unsalted butter
-
2 Tbsp good
olive oil
-
4 Cups Chopped
yellow onions (3 large)
-
2 Tbsp mild
curry powder
-
5 Pounds
Butternut squash (2 large)
-
1 ½ Pounds
Sweet Apples, such as McIntosh (4 apples)
-
2 Tsp Kosher
Salt
-
½ Tsp Black
Pepper, freshly ground
-
3 Cups Apple
Cider
Makes 3 ½ Quarts
Instructions:
Warm the butter and
olive oil in a large stockpot over low heat. Add the
onions and curry powder and cook, uncovered, for 15-20
minutes, until the onions are tender. Stir
occasionally, scraping the bottom of the pot.
Peel
the squash, cut in half and remove the seeds. Cut the
squash into chunks. Peel, quarter and core the apples.
Cut into chunks.
Add the
squash, apples, salt, pepper, 1 cup Cider and 2 cups of
water to the pot. Bring to a boil, then cover, reduce
the heat to low and cook for 30-40 minutes, until the
apples and squash are very soft. Process the soup
through a food mill fitted with a large blade or puree
it coarsely in the bowl of a food processor fitted with
a steel blade.
Pour
the soup back into the pot. Add the rest of the cider
and enough water to make the soup the consistency you
like; it should be slightly sweet and quite thick.
Check the salt and pepper and serve hot.
Winter Squash Soup
Ingredients:
-
2Tbsp unsalted
butter
-
1Tbsp olive oil
-
2 Cups chopped
yellow onions (2 onions)
-
2 Cups pumpkin
puree, fresh is best but canned will work not pumkin
pie filling
-
1 ½ Pounds
butternut squash, peeled and cut into chunks
-
3 Cups Chicken
Stock or broth
-
2 Tsp Kosher
Salt
-
½ Tsp freshly
ground black pepper
-
1 Cup
half-and-half
-
Grated Guyere
or croutons for serving – optional
Directions:
Heat the butter and
oil in a heavy-bottomed stockpot, add the onions and
cook over medium-low heat for 10 minutes, or until
translucent. Add the pumkin puree, butternut squash,
chicken stock, salt and pepper. Cover and simmer over
medium-low heat for about 20 minutes, until the
butternut squash is very tender. Process the mixture
through the medium blade of a food mill. Return to the
pot, add the half-and-half and heat slowly. If the soup
needs more flavor, add another teaspoon of salt. Serve
hot with garnishes, if desired.
Serves 4
Apple, Pear and Cranberry Crisp
Ingredients:
-
2 Pounds Ripe
Pears (4 pears)
-
2 Pounds
Apples, tart, firm (6 medium apples)
-
¾ Cup dried
cranberries
-
1 Tsp grated
orange zest
-
1 Tsp grated
lemon zest
-
1 Tbsp freshly
squeezed orange juice
-
1 Tbsp freshly
squeezed lemon juice
-
2 Tbsp Apple
Cider
-
½ Cup
granulated sugar
-
¼ Cup
all-purpose flour
-
1 Tsp ground
cinnamon
-
½ Tsp ground
Nutmeg
Topping:
-
1 ½ Cups
All-purpose Flour
-
¾ Cup
Granulated Sugar
-
¾ Cup light
brown sugar, lightly packed
-
½ Tsp Kosher
Salt
-
1 Cup
old-fashioned oatmeal
-
½ Pound (2
sticks) cold unsalted butter, diced
Instructions:
Preheat oven to
350F degrees. Serves 8
Peel
and core the pears and apples and cut them into large
chunks. Place the fruit in a large bowl and toss with
the cranberries, zests and juices. In separate bowl mix
sugar, flour, cinnamon and nutmeg then toss with the
fruit. Pour the mixture into a 9x12x2 inch baking dish.
For the
topping, combine the flour, sugars, salt, oatmeal and
cold butter in the bowl of an electric mixer fitted with
a paddle attachment. Mix on low speed for 1 to 2
minutes, or until the mixture is in large crumbles.
Sprinkle evenly over the fruit, covering the fruit
completely.
Place
the baking dish on a parchment sheet pan and bake for 50
minutes to 1 hour, until the top is brown and the fruit
is bubbly. Serve warm.
Apple Crostata
Ingredients:
For the Pastry (2
tarts)
For the Filling
-
1 ½ Pounds
McIntosh, Macoun or Empire apples
-
¼ Tsp grated
orange zest
-
¼ Cup
all-purpose flour
-
¼ Cup
granulated or superfine sugar
-
¼ Tsp kosher
salt
-
¼ Tsp ground
cinnamon
-
1/8 Tsp ground
allspice
-
4 Tbsp cold
unsalted butter (1/2 stick), diced
Instructions:
For the pastry,
place the flour, sugar and salt in the bowl of a food
processor fitted with a steel blade. Pulse a few times
to combine. Add the butter and toss quickly with your
fingers to coat each cube of butter with the flour. Be
careful: the blades are sharp. Pulse 12 to 15 times or
until the butter is the size of peas. With the motor
running, add ¼ Cup ice water all at once through the
feed tube. Keep hitting the pulse button to combine,
but stop the machine just before the dough comes
together. Turn the dough out onto a well-floured board
and form into 2 disks. Wrap the plastic and refrigerate
one of the disks for at least an hour. Freeze the rest
of the pastry.
Preheat the oven to
450 degrees.
Roll the pastry
into an 11-inch circle on a lightly floured surface.
Transfer it to a baking sheet lined with parchment
paper.
For the filling,
peel, core and quarter the apples. Cut each quarter
into 3 chunks. Toss the chunks with the orange zest.
Cover the tart dough with the apple chunks, leaving a 1
½ inch border.
Combine the flour,
sugar, salt, cinnamon and allspice in the bowl of a food
processor fitted with a steel blade. Add the butter and
pulse until the mixture is crumbly. Pour into a bowl
and rub it with your fingers until it starts holding
together. Sprinkle evenly on the apples. Gently fold
the border over the apples, pleating it to make a
circle.
Bake the crostata
for 20-25 minutes or until the crust is golden and the
apples are tender. Let the tart cool for 5 minutes then
use 2 large spatulas to transfer to a wire rack.
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