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Archive for October, 2014

Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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Apple-Cheddar Fondue

1 Cup apple cider

8oz yellow cheddar, shredded

8oz Monterey jack, shredded

2 Tbsp cornstarch

Freshly grated or ground nutmeg

Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  In a medium bowl, toss the cheeses with the cornstarch.  Gradually stir in the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to a fondue pot.  Serve with sliced apples.

Everyday with Rachel Ray, October 2013

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Apple Cider Doughnut Holes

1 C cider

4 Tbsp. butter, cut into 4 pieces

1 egg

2 C flour

1 C sugar

1 Tbsp. baking powder

2 tsp. ground cinnamon

½ tsp. salt

4 C oli for frying

  1. In a small saucepan, boil the cider until reduced to 2/3 C (about 6-8 minutes). Add the butter and stir until melted; remove from the heat and let cool. Whisk in the egg.
  2. In a large bowl, whisk the flour, 6 Tbsp. sugar, baking powder, ½ tsp. cinnamon and the salt. Stir in the cider mixture until just blended.
  3. In a medium bowl, whisk the remaining 10 Tbsp. sugar and 1 ½ tsp. cinnamon.
  4. In a large saucepan, heat the oil until a deep-fry thermometer registers 340°F. Line a baking sheet with paper towels.
  5. When the oil is hot, drop 5-6 tablespoon size scoops of dough into the oil. Fry, turning, until browned and cooked through, about 2 minutes per batch. Transfer the doughnut holes to the baking sheet and let cool. Toss with remaining cinnamon sugar.

RachelRayMag.com; Everyday with Rachel Ray, October 2013 edition

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In a large roasting pan, toss on 1 ½-pound diced peeled squash with 3 diced peeled Fuji apples, 1 T chopped sage and ¼ C olive oil.  Top with 6 whole chicken legs and season with salt and pepper.  Dot with butter and roast for 1 hour and 15 minutes.  Transfer the chicken to a plate; reduce juices in pan over high heat for 5 minutes.  Serve with the chicken.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

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