As Christmas fills our stores, streets, cars, communities, homes and hearts, it is a wonderful time to be still for a moment.
Savour the warmth and tradition of the holiday kitchen. Nothing needs to be fancy, just delicious and nutritious. Settle-in for a warm bowl of soup on a blistery-cold day, and select a single new twist for your dinner or dessert.
Chestnut Soup
This soup makes for a hearty stand-alone soup or as a tasty treat before a meat roast dinner.
Did you know chestnuts are a much lower caloric food than walnuts, almonds and many other nuts? They are very high in starch, containing more starch than potato pound for pound. In fact, this is why chestnut trees are sometimes referred to as bread trees.
Try starting with chestnut soup, followed by a pork roast and salad for your next family dinner. Simple but luxurious!
Servings: Serves 14–16
Ingredients
- 8 Tbsp. (1 stick) unsalted butter
- 1 (2-ounce) chunk pancetta
- 2/3 cup chopped shallots (about 3 large shallots)
- 2/3 cup chopped celery root
- 1/2 pound button mushrooms , trimmed and sliced
- 1 1/2 pounds (4 cups) dry-packed chestnuts , coarsely chopped
- 1/2 cup Cognac
- 1 bay leaf , preferably fresh
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 7 cups chicken stock or canned broth
- 3/4 cup half-and-half
- Kosher salt , to taste
- Freshly ground white pepper , to taste
Directions
In a large skillet, melt four tablespoons butter over medium heat. Add pancetta, shallots, and celery root; cook 5 minutes, or until shallots are softened. Scrape into a large saucepan and set aside.
In same skillet, melt remaining 4 tablespoons butter over medium-high heat. Add mushrooms and chestnuts; cook five minutes, or until mushrooms are tender. Remove from heat. Add Cognac and carefully ignite, holding a lighted match just above the surface. When flame dies out, transfer mushrooms and chestnuts to saucepan with pancetta-shallot mixture.
Tie together bay leaf, sage, and thyme; add to mushroom mixture, along with chicken stock. Bring to a boil, reduce heat, and gently simmer 30 minutes, stirring occasionally.
Remove from heat; let cool 10 minutes. Remove pancetta and herb bundle from soup; discard. Working in batches, transfer soup to blender; process until smooth.
Return soup to saucepan over low heat. Stir in half-and-half and cook just until heated through (do not boil). Season to taste with salt and pepper before serving.
Apple-Quince Compote for the Roast, Turkey, Ham, Fish or Quinoa
No matter what your preference for protein, enjoy a savory, citrus topper.
Did you know the term “marmalade” was originally derived from Portugese “marmelo” meaning quince fruit. Quince are commonly cooked in Southern Europe to brighten jams, and in the middle-East eaten as raw (and tart) refreshing treats.
Try this compote with a sweet and creamy vanilla ice cream. Divine!
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. sugar
- 2 McIntosh or Rome apples , peeled, cored, and diced into 1/2-inch cubes
- 2 large quinces , peeled, cored, and diced into 1/2-inch cubes
- 3/4 cup dried cranberries
- 1/2 cup apple cider
- 1 Tsp. fresh lemon juice
- 1/2 Tsp. ground ginger
- 1/4 Tsp. coarse salt
Directions
In a 10-inch skillet, melt butter over low heat. Sprinkle in sugar and increase heat to medium. Cook, stirring occasionally, about three minutes, or until sugar is caramelized.
Add apples, quinces, and cranberries. Cook, stirring occasionally, 10 to 12 minutes, or until fruit is golden and apples and cranberries are soft (the quinces will retain their shape); reduce heat to low. Add cider and lemon juice and cook two to four minutes, or until liquid has reduced but not evaporated. Stir in ginger and salt until combined. Serve warm.
Recipes from Oprah.com
For more information about this article, please contact Susie @ 497-5134.
