Archive for ‘Seasonal’

November 8, 2013

Granny Pansy’s Baked Apples

by Sandy Pollock

Baked Apples a la Granny Pansy

Granny Pansy, there will only ever be one like her. She was sassy and confident and took nothing from no one, and just happens to have some super amazing granddaughters :)!

SCN_0001(My uncle Keith, Granny Pansy, my adorable Dad!)

She made this dish a lot, but when I think of this dish I go back to a very specific memory with Granny. Once a year, just before Christmas, she would have us (me and my sisters) over to the house and we would spend the day making Christmas crafts and eating baked apples. We glittered and glued and painted and ate until we could do no more. It was at this point that she would send the four of us back home covered in glue, sparkles, and brown sugar!  It was awesome and a time I will always and forever cherish. Will still adorn the family tree with some of the crafty decorations we made with Granny Pansy back then.

IMG_8404

½ cup sugar
1 cup water
6 apples
1/3 cup brown sugar
3 tablespoons butter
1 teaspoon cinnamon

IMG_8407Preheat oven to 375F

In a saucepan over medium heat combine 1/2 cup of sugar with 1 cup of water. Heat until sugar dissolves.

Pour this syrup in the bottom of a 9 x 13 inch casserole dish.

IMG_8411Core the apple, but don’t go all the way through to the bottom. (This will help keep sugar filling in the apple.)

IMG_8413In a medium bowl, mix the brown sugar, butter, and cinnamon thoroughly.

IMG_8416 Divide the mixture equally between the 6 apples. Place filled apples in the casserole dish.

IMG_8424Cook for 45 minutes to an hour, or until a knife can be easily inserted into the apple. Let cool for 5 minutes.

IMG_8440Serve with vanilla ice cream.

Baked Apples a la Granny Pansy

Serves 6

½ cup sugar
1 cup water
6 apples
1/3 cup brown sugar
3 tablespoons butter
1 teaspoon cinnamon

Preheat oven to 375

In a saucepan over medium heat combine 1/2 cup of sugar with 1 cup of water. Heat until sugar dissolves. Pour this syrup in the bottom of a 9 x 13-inch casserole dish.

Core the apple, but don’t go all the way through to the bottom. (This will help keep sugar filling in the apple.) In a medium bowl, mix the brown sugar, butter, and cinnamon thoroughly. Divide the mixture equally between the 6 apples. Place filled apples in the casserole dish.

Cook for 45 minutes to an hour, or until a knife can be easily inserted into the apple. Let cool for 5 minutes. Serve with vanilla ice cream.

October 24, 2013

Pumpkin, Butternut Squash and Sage Soup

by Crystal Cook

pumpkin shot final

There is something magical that happens in the fall: pumpkin-flavored foods are suddenly everywhere you turn. There are pumpkin spiced lattes, pumpkin breads, pumpkin beer, and hold on…there are even pumpkin flavored pop tarts!  To all of those things, I say: yes please! I love fall for this pumpkin flavor explosion, so I decided that I wanted to cook something that celebrates the pumpkin in all its natural glory. Behold the glorious Pumpkin, Butternut Squash and Sage Soup, served in a pumpkin bowl of course!

Typical me, I always seem to make things a lot harder than they need to be, so just know that this soup is delicious even without all the bells and whistles (but hello! sage oil and homemade crème fraîche) so it is up to you how crazy you want to get (that goes for the pumpkin bowls too)! But if you want to go all out (and trust me it is worth it!) then know there is some prep involved.

As seen in the previous two posts, the first thing I did was make my crème fraîche and sage oil the day before. This garnish is optional, and you can always buy the prepared product at the store if you don’t want to make it from scratch. I promise I won’t tell.

Now onto pulling out all my soup ingredients! Pie pumpkin, butternut squash, olive oil, vegetable oil, unsalted butter, onions, fresh sage, shallots, garlic, chicken broth, Salt and freshly ground black pepper. Are you hungry yet? You should be.

Ingredient shot

Cut pumpkin in half to seed pumpkin, then cut each half in half again (so your pumpkin is now quartered). Rub flesh with olive oil, salt and pepper. Peel butternut squash and cut in half to remove seeds. Cube squash into about 1-2 inch pieces, toss pieces in olive oil and salt and pepper. Bake each on a baking sheet lined with foil for 30 minutes. Set aside to cool.

roasting veggie Collage

Melt 6 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions, garlic and 1 cup of the shallots in butter until translucent about 15-20 minutes. Meanwhile, scrape flesh from pumpkin (I used a melon scoop to do this) and add to the onion mixture. Also add the butternut squash. Cook for about 5 minutes.

saute onion garlic shallots Collage

Add 6 cups chicken stock, 1 tablespoon chopped sage and salt to taste. Bring mixture to a boil and then simmer for 30 minutes.

squash broth sage salt Collage

If you decided to make pumpkin bowls, here is how I did it, but remember this step is completely optional (but completely adorable). When the soup is simmering, it is a perfect time to get these made! I chose a few smaller pie pumpkins than the size of what we use in the soup recipe – they were more around 2-1/2 lbs instead of 5. I guess you could do 5 pound pumpkins, but you had better be really hungry! All you have to do is cut off the tops of the pumpkin or cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. I then coated the inside flesh and outside of the pumpkin with olive oil and then seasoned with salt and pepper. Place the pumpkins and lids on a baking sheet cover with foil and roast in a 350 degree oven for about 35 minutes.

bowl Collage

Using a large measuring cup take batches of soup and purée soup in a blender or food processor until smooth, then return to pot. Repeat as necessary. It is ok to have some chunky pieces. I actually enjoy that texture in the soup!

Puree Collage

Take the remaining ¼ cup of shallots and the 20 sage leaves and fry in 1 cup vegetable oil until crisp (you will see the shallots turn a nice golden color). Drain on paper towels.

fry sage and shallots

Now that your soup is done, let the garnish games begin.  I promise each one counts! First drizzle on some of the sage oil. Just look how lovely that green color is! The drizzle with crème fraîche, and finish with the crispy shallots and 2-3 sage leaves.

Garnish Collage

Now celebrate fall with your loved ones!

Final pumpkin 2

Pumpkin Bowls: (See method in post)

4 or how ever many small baking pie pumpkins you want to make – up to 2.5 pounds each
Olive Oil
Kosher salt & Cracked black pepper

 
Pumpkin, Butternut Squash and Sage Soup

Serves 8

1 small (about 5 lbs.) pie pumpkin, cut in half then quartered
1 medium butternut squash, peeled, seeds removed, cubed
4 -5 tbsp. olive oil for roasting pumpkins and squash
6 tbsp. unsalted butter
2 medium onions, finely chopped
1 tablespoon fresh sage leaves, chopped + 20 sage leaves for garnish
1 1/4 cups diced shallots, divided
3 cloves garlic, peeled and minced
6 cups chicken broth
Salt and freshly ground black pepper
1 cup vegetable oil
Sage Oil for Garnish (optional)
Crème fraîche for Garnish (optional)

  1. Preheat oven to 350°.
  2. Cut pumpkin in half to seed pumpkin, then quarter. Rub flesh with olive oil, salt and pepper. Peel butternut squash and cut in half to remove seeds. Cube squash into 1-inch pieces, toss pieces in olive oil and salt and pepper. Bake each on a baking sheet lined with foil for 30 minutes. Set aside to cool.
  3. Melt 6 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions, garlic and 1 cup of the shallots in butter until translucent, about 15-20 minutes. Meanwhile, scrape flesh from pumpkin (I used a melon scoop) and add to the onion mixture. Also add butternut squash. Cook for about 5 minutes.
  4. Add 6 cups chicken stock, 1 tablespoon chopped sage and salt to taste. Bring mixture to a boil and then simmer for 30 minutes.
  5. Using a large measuring cup take batches of soup and purée in a blender or food processor until smooth, then return to pot. Repeat as necessary. It is ok to have some chunky pieces – I actually enjoy that texture in the soup!
  6. Take the remaining ¼ cup of shallots and the 20 sage leaves and fry in 1 cup vegetable oil until crisp. Drain on paper towels, then garnish each serving starting with sage oilcrème fraîche and then the crispy shallots and 2-3 sage leaves.
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