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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 tablepoons butter 1 1/4 pound (about 3 large) Red Delicious apples, peeled, cored, and sliced 1 1/4 pound (about 3 large) Granny Smith apples, peeled, cored and sliced 1 cup chopped onion 2 large garlic cloves, minced 5 cups chicken broth 1 1/2 cups heavy cream Salt and Pepper 1 Red Delicious apple and 1 Granny Smith, cored (leave unpeeled) 2 tablespoons fresh lemon juice 2 tablespoons fresh chives Roguefort Croutons (recipe follows) Roguefort Croutons: 1/4 cup olive oil 3 garlic cloves, minced 2 tablespoons fresh parsley 2 tablespoons fresh basil 1/2 cup Roguefort 8 thick slices french bread Salt and Pepper Instructions: soup: Melt 2 tablespoons butter in large saucepan. Add 1 1/4 pounds Red Delicious and Granny Smith apples, onion and garlic. Cook 5 minutes. Add chicken broth and simmer until apples are very tender, about 25 minutes. Puree mixture in food processor. Return puree to pan. Add cream and simmer. Season to taste with salt and pepper. Cut Red Delicious into 16 thin slices and Granny Smith into 8 thin slices. Mix with lemon juice. Melt remaining 2 tablespoons butter in skillet. Add apples and saute until golden brown. Ladle soup into bowls. Top each bowl with 2 red apple slices and 1 green. Sprinkle with chopped chives. Serve with croutons: Roguefort Croutons: Cut bread on the diagonal. In a small bowl, combine the oil, garlic, parsley, basil and Roguefort. Mix well. Spread one side of the french bread with a generous amount of mixture. Sprinkle lightly with salt and pepper. Arrange the slices on a baking sheet. Bake at 350 degrees until golden, about 15 minutes. |
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