Posts for January 29th 2010
5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream*
Chopped fresh chives
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
- Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan.
- Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
*When I made this soup, I omitted the cream.
- Soups/Stews, Cream
- North American
There's nothing quite as comforting, all-American, or nostalgic as homemade apple pie. While I'm a huge fan of the classic version, when I came across this recipe for apple pie bars, I got really excited. I'm always on the lookout for desserts that can be made in advance, are portable, and don't require utensils and a plate. Why? Because they are perfect for parties!
The bottom layer is shortbread, the middle layer is sugary apples, and the top layer is an oat and walnut crumble. Although it's a time-consuming recipe, the resulting dessert is worth it. They're wonderfully delicious and taste just like apple pie. It's also an ideal recipe for entertaining because you can serve them after breakfast, lunch, or dinner. Ready for the recipe? Read more.
2 boneless, skinless chicken thighs, trimmed of fat
1 tablespoon all-purpose flour
3 teaspoons extra-virgin olive oil, divided
1 large leek, white and light green parts only, diced
4 ounces shiitake mushrooms, stemmed and sliced
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine
1/8 teaspoon salt
1 teaspoon minced fresh tarragon or 1/2 teaspoon dried
- Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.
- Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.
- Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.
Nutritional information per serving: 330 calories; 16 g fat (3 g sat, 9 g mono); 77 mg cholesterol; 18 g carbohydrates; 24 g protein; 2 g fiber; 256 mg sodium; 329 mg potassium.
- Main Dishes, Poultry
- North American
2 pounds carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted if desired
Couscous, for serving (optional)
- Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
- Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
- Soups/Stews, Stew
2 cups chilled club soda
1.5 cups chilled apple juice or cider
10-12 dashes angostura bitters
whiskey, for serving
- In a pitcher, combine club soda, apple juice or cider, and the bitters.
- Fill four glasses with ice and pour 1.5-2 ounces of whiskey in each glass. Top with the club soda and apple mixture. Stir and enjoy!
Makes 4-6 drinks.
- Drinks, Cocktails
This story was written by member Pretty Little Things and comes from the Super Special Occasion group in the YumSugar Community.
This summer my best friend had her first baby and we made quite a baby shower to celebrate his arrival! Her favorite book is Alice in Wonderland which inspired this Alice themed party.
We started with Mad Tea Party invites, and combined it with killer details: Great centerpieces. Yummy food. And, of course great activities. I would say it turned out to be a super special occasion! I wanted to post some pictures to give others ideas as I know when I was planning I scoured the internet for many days in search of pretty things.
To see more photos, keep reading.