Butternut-Corn Chowder with Goat Cheese Croutons

Sweet, smokey, spicy, and topped with a savory, creamy crouton = delicious.  This recipe is pretty easy and is the perfect fall soup.  We made it this year for our annual Watch-Movies-While-the-Boys-Play-Poker-and-Eat-Deer-Chili-(thankfully)-at-a-Separate-House Halloween Party.  If that didn’t make any sense to you, don’t worry about it, just enjoy this soup and eat up.

4 ounces chilled soft fresh goat cheese (such as Montrachet), cut into 1-inch-thick rounds
2 large eggs, beaten to blend
1/2 cup yellow cornmeal

4 ounces 1/4-inch-thick slices pancetta or 4 thick bacon slices, chopped
1 medium onion, chopped
1 2 1/4-pound butternut squash, peeled, seeded, coarsely chopped
4 1/2 cups canned roasted-garlic chicken broth or low-salt chicken broth
2 teaspoons minced canned chipotle chilies*
1 16-ounce bag frozen sweet white corn (unthawed)
2 tablespoons olive oil
2 teaspoons minced fresh sage

Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into eggs, then into cornmeal, turning to coat. Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.

Cook pancetta in heavy large saucepan over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; sauté until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side.  Meanwhile, bring soup to simmer. Mix in sage. Ladle soup into bowls. Top with pancetta and cheese croutons.

(Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.)

(from Bon Appétit | November 1999)

 

Canning Applesauce

I know it may seem like I’ve been canning a lot recently—probably because I have.  I only do this a few times a year for items that I love, but only love when they’re in season (e.g. tomatoes, salsa, tomato sauce).  Applesauce is the only true fall canning that I do.  I’ve become such a snob about it, I can’t really even eat supermarket varieties anymore (save Trader Joe’s Chunky). We all have our own ideas of what applesauce should be like.  I want mine to be chunky and spiced.  If you don’t, that’s fine, feel free to omit everything but the apples and water if you’d like.  I’ve added brandy before and that’s wonderful too.  The below recipe is my personal favorite and will make your whole house smell heavenly.

Mixed Apples (enough to fill an 8qt. stock pot)
2 T Cinnamon
1 t. Ginger
2 t. Nutmeg
2 t. Allspice
1 Orange, cut into quarters
1/2 C. Brown Sugar (optional)
1 1/2 C. Water

Peel and cut apples into chunks, place in a stockpot with remaining ingredients, and bring to a boil over med-high heat.  Once boiling, turn stove temp to low/simmer and cover with a lid.  Allow apples to cook down until tender (about 30-45 min).  Meanwhile, sanitize glass jars in dishwasher or over the stove.  Remove orange pieces and mash with a potato masher until it is the desired consistency.  Turn the stove back to med-high heat and bring to a boil again, leaving uncovered to allow the rest of the moisture to cook off.   Once enough moisture has cooked off, begin to can.  In a separate pot, boil jar lids for a few minutes.  With a funnel in place, ladle enough to come up about and inch short of the top of the jars, place lid seal on and screw ring on tightly, working quickly as you go.  Wipe any drips up and allow to cool, with out moving the jars for at least 24 hrs.  Bit by bit, you should hear the jars start to seal with a nice “pop.”  I personally love the pop.  It’s my favorite part of canning.  It’s as if the jars are each saying, “look at me, I’m done!”  If your cans came with canning instructions, please follow those instead, as I’m sure they make more sense.  If you have any questions about if one of your cans has sealed, don’t chance it.  Throw it in your fridge and eat it as soon as you can.  It will still be good, just not necessarily shelf-stable.

 

Grilled Chicken with Butternut Squash-Sage Risotto

This risotto nearly inspired a haiku poem, from which I will kindly spare you.  This was one of those rare and divine moments where you throw a few things you have on hand together, the heavens part, and you know that you couldn’t have designed a dish to marry flavors like this.  The juicy smoky grilled chicken, the creamy, spicy risotto, and the sweet squash all come together to make a taste bud happy.  I know that the risotto takes a little stove time, but it’s well worth it.

1lb. Aborio Rice
30 oz. Vegetable/Chicken Stock
A wine glass-full of Dry White Wine
3-4 Cloves Garlic, Crushed
A small handful fresh Sage Leaves
Salt/Pepper
Fresh Parmesan Cheese, Grated (about 1/4 to 1/2 cup)

1 med. Butternut Squash, cut in half and de-seeded
Olive Oil
Cinnamon, ground
Cayenne Pepper, ground
Salt/Pepper

4-6 Boneless, Skinless Chicken Breasts (depending on size)
Whatever seasoning you like (I used Emeril’s Essence, since I received a free bottle the other day.  It was really pretty good to.  Just a little bit spicy and smokey).

Rub chicken in whatever seasoning you’ve chosen.  Set aside.

Preheat oven to 400 degrees F.  In a baking dish large enough to hold the squash, place squash flesh side up in the pan.  Drizzle with olive oil, and then sprinkle with cinnamon, cayenne, salt and pepper (just until lightly coated with each…easy on that cayenne).  Place in the oven and roast for about an hour.  About half-way through the baking time, start the risotto.

In a small- med. size saucepan heat the broth over low heat.  In a large saucepan drizzled with olive oil, heat the garlic on med-high heat for about 2 min.  Add the A. Rice and cook for an additional 2 min.  Add the wine and stir until absorbed.  Then add about a ladle-full of broth to the rice, stirring constantly, until absorbed.  Repeat until all of broth is used and rice is soft and creamy, stirring constantly.  About 10 min into cooking the risotto, throw your chicken on the grill and cook for about 10 min per side (about 20 min total). You should be able to walk away from the risotto just long enough to throw this on a grill pan or the outside grill, but make sure to run back in start stirring ASAP.  You’ll need to get back to the risotto before it turns into gum paste or burns (don’t worry about the chicken—-she can take care of herself until the 10 min flip).

Once your risotto is done, your squash should be ready to come out of the oven.  Take the skin off, scooping the flesh out with a spoon.  Add the squash to the risotto, as well as the sage, and salt and pepper it to taste.  Slice your chicken (which should now be ready to come off the grill), and sprinkle the risotto with some of the Parmesan.  Garnish with sage if you like and enjoy.

(Serves 6-8, depending on portion size)

 

Pumpkin Cheesecake

This is the last of the Baby Shower recipes.  And by the way, I always save the best for last.  It’s just who I am.  So if you find yourself sitting across the table from me at dinner, don’t even think about grabbing the last bite off the plate, especially if it’s Pumpkin Cheesecake.  Never tried it?  Think it sounds weird?  Then you’re in for a treat.  Pretty soon you’ll be guarding your last bites too.  I hope you enjoy.

Crust

• 1 1/2 cups ground gingersnap cookies
• 1 1/2 cups toasted pecans (about 6 ounces)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 2/3 cups sugar
• 1 1/2 cups canned solid pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs
• 1 tablespoon (about) purchased caramel sauce
• 1 cup sour cream

For Crust:
Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream and sour cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

(from Epicurious.com)

 

Apple Spice Muffins

Why is everything exponentially cuter when small?  Kittens, turtles, children’s socks, mandarins, are all cute for one simple reason: they’re small.  Well, in an effort to cutesy things up around here, feast your eyes and hopefully taste buds on these cute little mini-muffins.  Despite their cute shape, these Apple Spice Muffins pack a punch of flavor with their cinnamon, nutmeg goodness.  I made these with some of the applesauce we canned last year (keep your eyes peeled, as this Saturday is Applesauce Canning Day again), so the apple pieces were a little extra chunky.  Soooo good.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
• 1 cup unsweetened applesauce
• 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

Topping

• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

(From Epicurious.com)