A few fall recipe favorites Butternut Squash Soup with Ginger Crème Fraîche, Pumpkin Pancakes, and (I don’t know why it hasn’t been posted yet) Orange Pecan Scones.
Butternut Squash Soup with Ginger Crème Fraîche - (Williams-Sonoma)
- 2 butternut, acorn, or delicata squashes, 5-6 lb total weight
- 6 tbsp unsalted butter
- 1 tbsp + 2 1/2 tsp coarse salt
- 3/4 tsp freshly ground black pepper
- 1 head garlic, cloves separated
- 4 each fresh thyme and rosemary sprigs
- 1 cup crème fraîche (you can make this yourself if you can’t find it – just need 24 hours)
- 1 tbsp peeled and grated fresh ginger
- 1/8 tsp sugar
- pinch of salt
- 1 cup chopped shallots
- 4 cups chicken stock (or veggie stock)
- 3/4 cup dry white wine
- 1 cup heavy cream
- 1 tsp freshly grated nutmeg (or not freshly grated…)
- 1/8 tsp cayenne pepper
Preheat oven to 375° F. Cut each squash in half lengthwise and scoop out the seeds with a spoon. melt 2 tbsp of the butter, and brush on the cut surfaces. Sprinkle the cut surfaces with 1/2 tsp each of the salt and black pepper. Stuff the cavities with the unpeeled garlic cloves and 1 sprig each of the thyme and rosemary, then carefully turn the squash halves cut side down on a rimmed baking sheet. Bake until very tender when pierced with a knife, 45-50 minutes. Set aside to cool.
While the squashes are cooking, make the ginger crème fraîche. In a small bowl, stir together the crème fraîche, ginger, sugar, and salt until well blended. Cover and refrigerate until needed.
When the squash halves are cool enough to handle, remove the garlic and herbs, and discard the herbs but se the garlic aside. Scoop the flesh out into a bowl. Squeeze the roasted garlic from its skin into the same bowl. In a large pot over medium-high heat, melt the remaining 4 tbsp butter. add the shallots and cook, stirring often, until softened, 3-4 minutes. add the squash and garlic to the pot and, using the back of a spoon, mash all the ingredients together. Stir in the chicken stock and wine and bring to a simmer. Stir in the cream and remove from the heat.
Using an immersion blender purée the soup in the pot. Alternatively, purée in batches in a blender or food processor and return the soup to the pot. Add the nutmeg, the cayenne, and the remaining 1 tbsp plus 2 tsp salt and 1/4 tsp black pepper. Reheat gently to serving temperature if needed. Taste and adjust the seasoning.
To serve, ladle the soup into warmed bowls, add a dollop of ginger crème fraîche and serve hot.
Pumpkin Pancakes
- 1/4 cup chopped pecans (optional)
- 1 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 egg
- 1 cup milk
- 1/2 cup homemade or canned pumpkin purée
- canola oil for pan
In dry skillet toast pecans
Sift flour, baking powder, salt, sugar, nutmeg, cloves into small bowl. In another bowl beat egg, milk and pumpkin together until blended. Add flour mixture. Stir until just blended. Lightly oil pan on medium heat and cook pancakes.
Orange-Pecan Scones
- 1 orange, zest of
- 3-4 tbsp orange juice
- 1/2 cup dried currants (optional)
- 3 cups flour
- 5 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1 egg yoke
- 2/3 cup buttermilk
- 1 tbsp milk
- 1/2 cup chopped pecan pieces
Preheat oven to 400° F. Plump currants in orange juice. Sift dry ingredients together. Cut butter into small pieces and mix into dry ingredients using pastry blender or 2 knives until it resembles coarse meal. Add currants and juice.
Stir zest into buttermilk, add to dry ingredients – stir until moistened (you may need to add more buttermilk, BUT DON”T OVER MIX!).
Flatten dough onto floured surface creating 1” thick wheel – cut into 8 wedges. Whisk egg yoke and milk together, lightly brush scones and sprinkle with pecans. Bake until lightly browned – about 20 minutes
*Sorry no pictures – but these recipes are so good and so basic who needs pictures?
No comments:
Post a Comment