RECIPE: Butternut Squash Soup
Christmas, Heart of the Holidays, New Year's, Recipes, Thanksgiving| 1 Comment »
Butternut Squash Soup (serves 8)
Ingredients:
1 butternut squash-peel and cut into chunks
1 leek-wash and chop
2 tbsp unsalted butter
6 cups chicken or vegetable stock, salt, pepper, nutmeg
(optional: 1 cup of heavy cream)
Melt butter in large pot; add leeks and sauté about 6-8 minutes; add squash and cover with chicken or vegetable stock; bring to a boil and cook until squash is very tender; remove squash with a slotted spoon and put in a blender with a little stock; puree until all soup is pureed; season with salt, pepper and a dash of nutmeg.
Add heavy cream (optional).
RECIPE: Wisconsin Cranberry Relish
Christmas, Heart of the Holidays, New Year's, Recipes, Thanksgiving| No Comments »Wisconsin Cranberry Relish
INGREDIENTS:
1 bag fresh whole cranberries (12 oz)
2 Oranges
Grate the peel. Cut off membrane and remove seeds. Cut into small sections.
1 Lemon
Grate the peel. Squeeze remaining juice.
1 cup sugar (and ½ more to taste)
1 and 1/2 cup pecans slightly crushed
PREPARATION:
Combine cranberries and orange sections in a cuisine art or mixer/chopper. Add juice of 1 lemon and zest of lemon. Add zest of 2 oranges. Mix well then add pecans and stir by hand. Chill then drain and serve.
This may be made ahead and refrigerated, covered, for up to 1 week before serving. You can also freeze extra until Christmas!
Makes 4 cups.
Recipe by: Jane Henning
Submitted by: Liz Mohler (her daughter)
Wisconsin is the nation’s leader in cranberry farming and produces more than 300 million pounds of fruit annually – more than half of the estimated 575 million pounds of cranberries that Americans consume each year.
Cranberries are one of only three fruits native to North America–the other two are blueberries and Concord grapes. This tasty little berry was a staple in the diets of American Indians long before the Pilgrims landed at Plymouth Rock.
