Shop
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.
| print recipe | add recipe to album |
|
Ingredients: 2 Butternut Squash (peeled, seeded, and diced) 1 Onion (diced) 2 Carrots (peeled and diced) 3 Celery Stalks (diced) 5-6 Cloves of Garlic 1# Mushrooms (wild & domestic, chopped) ½ C Brown Sugar 2tbl Cinnamon 2tbl Nutmeg 2C Heavy Cream Olive Oil Salt & Pepper Veg. or Chicken Stock Instructions: • Toss the squash with Olive Oil and Salt & Pepper and roast in a 350 degree oven until tender • In a stockpot, caramelize the Onion, Celery, Carrots, Garlic and Mushrooms. When golden brown add Veg. or Chicken Stock to cover Add Roasted Squash, Brown Sugar, Cinnamon and Nutmeg. When all is incorporated, puree with hand mixer or blender.Return to a clean pot and add Cream. Heat to a simmer, taste, and adjust seasoning with Salt & Pepper. Notes: Cinnamon Crème Fraiche 1C Crème Fraiche 2tsp Cinnamon t.t. Salt & Pepper * Crème Fraiche is available in most specialty stores. If not available whip Heavy Cream with Cinnamon |
Recipes Search
- Pavlova Meringue
- Pan Seared Gulf of Maine Scallops
- Harvest Vegetable Soup
- CHOCOLATE KAHLUA HAZELNUT TORTE
- White Cheddar Ale Soup
- Wild Mushroom Strudel
- Black Lentile Soup
- Curried Butternut Bisque
- Truffled Potato Leek Soup
- Pots de Crème
- Sweet Potato Pave
- Rack of Lamb
- Coarse Mustard & Parsley Crusted Tenderloin of Pork with Sweet Potato Pave
- Tomato bisque
- Lobster & Sweet Potato Bisque
Copyright © 1993 - 2012 Lanier Publishing International