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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: 1 Whole Butternut Squash Peeled & Chopped (Small Dice) 3 Carrots Peeled (Small Diced) I Macomber Turnip Peeled (Small Dice) 8 Stalks of Celery(Small Dice) 3 Onions Peeled (Small Dice) 4 Bay Leaves 4 Cloves of Garlic 10 Peppercorns (Black) 8 Sage Leaves (Fresh) 10 Sprigs of Thyme (Fresh) 1 Quart White Wine (Chardonnay) 2 Gallons of Stock ½ Pound of Whole Butter 1 Cup Maple Syrup Salt & Pepper Instructions: Sweat Squash, Carrot, Turnip, Celery, Onion, Garlic and Leeks in Butter in a in a 4 Gallon Stock Pot or Sauce Pot on Low Heat until Tender for About 20 minutes Add Aromatics Thyme, Sage, Bay Leaves, and Peppercorns & Simmer for 5 Minutes Deglaze Pan with White Wine & Simmer for 5 minutes. Add Chicken Stock & Season with Salt & Pepper Simmer on Low Heat until Vegetables are Tender for about 2 Hours Puree & Strain into New Pot Salt & Pepper to Taste Add Maple Syrup & Adjust Season if Needed |
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