Consider these recipes

I really had planned on writing more consitently now that I started a new blog. I guess I haven't been as diligent since it has been 3 weeks since my last post. I've had thoughts of things to write about but haven't felt like writing. This post isn't anything of personal substance but is full of good food. The following dishes were met with much acclaim when presented at dinner.

Butternut Squash and Apple Bisque (from Relish, newpaper magazine insert)

2 Tbs olive oil (or butter if you'd prefer)
1/3 C shallots (or leeks or other onions)
3 C chopped tart apple, such as Braeburn
3 C peeled and diced butternut squash
1 C peeled and chopped yam (the recipe called for a russet potato but I like how it worked with the yam)
1/3 C dry sherry
3 C low-sodium vegetable broth
1 C orange juice
1 Tbs honey
1/2 tsp salt
1/2 tsp freshly ground nutmeg
1 1/2 Tbs curry powder
Coarsely ground black pepper
1 1/4 C milk (soy, dairy, half-and-half)

1. Warm oil in medium saucepan. Add onion and saute for 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes
2. Add butternut squash, yam, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 minutes.
3. Add OJ, honey, salt, nutmeg, curry powder, and pepper. Cool slightly. Transfer to blender or food processor and puree. Return soup to saucepan and add milk. Heat thoroughly over low heat. Do not boil. Serve and enjoy.


Gingerbread Apple (or pear) Pie (from Vegan with a Vengeance) - I had pears to use and really like pear with gingerbread. I haven't made it with apples but the pear version is outstanding.

For the crust:
1 1/2 C all-purpose unbleached flour
1/2 C brown sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 tsp baking powder
1/2 C oil
1 Tbs molasses
2 Tbs cold water

For the filling:
2 pounds apples or pears, peeled, cored, and thinly sliced
1/2 C brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
Pinch ground cloves
1/4 cup pure maple syrup (or molasses)
2 tsp arrowroot powder or tapioca starch

1. Preheat oven to 375.
2. Make the crust: Stir together flour, sugar, spices, salt, and baking powder. Add oil and cut in with pastry cutter, knife or fingers. Drizzle molasses and water over dough, mixing with fingertips until crumbs of dough begin to cling together. Set aside 1/2 C of dough. Gather together the rest of the dough and kneed into a ball. Press it evenly into bottom and sides of a pie pan and bake for 10 minutes.
3. Make the filling: While the crust bakes, combine in a mixing bowl all fo the filling ingredients except the arrowroot powder. Sprinkel the arrowroot over the apple/pear mixture and mix until the starch is dissolved.
4. Assemble the pie: Fill the pie crust with fruit mixture and crumble the remaining 1/2 C of dough over the filling. Cover with foil and bake for 20 more minutes. Remove the foil and bake 30 minutes more. The filling should be bubbling and the apples should be tender. Serve warm or at room temperature. Enjoy!