Sorry people for being so long without posting a recipe for you but moving and doing a renovation at the same time is not the way to go.
This soup is really a showcase for your talents, so give it a go.
- 4 large acorn squash with stems and flat bottoms
- 4 cups chicken broth
- 1 1/4 cups whipping cream
- salt, pepper and nutmeg to taste
- 1/4 lb. Gruyere cheese
Cut around the stems so you carve out a lid. Scrape out the seeds and discard, making sure the stringy pieces and pulp are scraped out, but leaving a 1/2 thick shell. Discard the stringy pieces.
In a medium size pot, combine the pulp and broth, bringing to a boil. Reduce the heat and simmer briskly until the liquid is reduced to about 2 cups. This will take about 30 minutes. Transfer to a blender and puree until very smooth. Add the cream and seasonings.
Put the rack in your oven to the lowest position and preheat oven to 400 degrees. Divide half the cheese among the 4 squashes and ladle soup over the cheese. Top each one with the remaining cheese. Cover with the lids.
Arrange in a shallow roasting pan and bake until the squash is dark in colour and tender (40-45 minutes). Place the individual squash into soup bowls and serve. Just make sure you have a side plate to remove the lid on.
Triangles of cheese toast will also enhance the flavours, so place some on a plate and let everyone help themselves. Oh and perhaps glass of a crisp white wine will also work. Count me in!
Enjoy!
A Real Swiss Fondue
While in Switzerland this summer, we were at the Stadkeller Restaurant and this is their recipe for a real fondue. They claim to enjoy the fondue properly, one should also consume a Kir (see recipes-signature drinks) or a crisp white wine, well chilled. Now, don’t I always say the same thing? See?….
Rub an earthenware bowl with a clove of garlic. Crush the garlic after that and leave it on the bottom of the bowl. Make sure you have about 7 oz. of cheese per person of a rich gruyere and emmental cheese, grated (half gruyere and half emmental).
Add a “knob” of butter and pour 1/4 pint of white wine per person. Place the casserole over a medium flame and stir with a wooden spoon. If the cheese forms a thick mass, continue stirring and it will be re-absorbed.
As soon as the mixture starts to cook, stir in a liqueur glass of a good kirsch in which you have dissolved a teaspoon (per every 4 people) of potato flour or corn flour. Add little grated nutmeg and a pinch of salt and pepper.
Just before digesting, add a knifepoint of baking soda and the fondue will be lighter.
Place the casserole over a spirit lamp that can be regulated, keeping the flame just high enough to keep the fondue simmering gently while the meal is progressing.
Serve with large diced bread pieces with crust on. Spear a piece of bread with your fork and dip in the fondue, stir and……..enjoy!
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!
Crab Mini Quiche
When having a few friends over and you are wanting something different to offer, try these.
- 24 mini tart shells
- 3/4 cup grated guyere cheese
- 3/4 cup coarsely chopped crab meat
- 2 tbsp. finely chopped red pepper
- 2 eggs
- 2/3 cup whipping cream
- 2 tbsp. finely chopped asparagus tips
- pinch salt and lemon pepper
Preheat oven to 375 degrees. Sprinkle the cheese, crab, red pepper , asparagus tips and onion salt evenly into the shells.
Beat the eggs with the cream, salt and pepper and spoon the mixture carefully over the crab shells. Bake for about 20 minutes (watch not to burn) and serve warm. You will get lots of oohs and aahs.
Divine Croissants
This is a savory breakfast and a nice change fromthe usual sweet fare.
- 4 large croissants, cut 3/4 through, lengthwise
- 4 tbsp. butter
- 8 large eggs
- 1/2 – 3/4 cups cream
- 1 tbsp. minced fresh dill
- 1/2 cup finely chopped button mushrooms
- 1/3 cup finely chopped salmon
- 3/4 cup shredded Gruyere cheese
Preheat oven to 225 degrees and warm the croissants for about 5 minutes. Melt the butter in a skillet. In a bowl beat the eggs and cream together. Add the dill, mushrooms and salmon.
Pour into the skillet and scramble until almost dry. Fill the croissants with the egg mixture and sprinkle the cheese over the top. Broil the croissants open-faced until the cheese is bubbly.
Serve immediately with a slice or two of fresh fruit and a fresh, hot cup of coffee and the world looks all anew.
Smoked Salmon Cheesecake
This makes a great luncheon entree or a superb appetizer for a dinner party. Depending on when you plan to serve this, it serves 10-12 guests.
- 1 1/2 tbsp. butter
- 1/2 cup panko crumbs, toasted
- 1/4 cup Gruyere cheese, shredded
- 1 tsp. finely chopped fresh dill
- 1/2 onion, finely chopped
- 3 tbsp. butter
- 28 oz. Philadelphia cream cheese
- 4 large eggs
- 1/2 cup whipping cream
- 3/4 cup Gruyere cheese, shredded
- 8 oz. smoked salmon, broken into flakes
- pinch of salt
Preheat oven to 325 degrees. Brush really well with butter, a 9 inch springform pan. Mix the first 4 ingredients together and dust the pan (bottom and sides) with the mixture, making sure to coat it well. Place in the refrigerator while you make the filling.
In a frypan, saute the finely chopped onion until it is transluscent and set aside. With a mixer, beat the cream cheese and eggs until fluffy. Beat in the whipping cream. Fold in the onion and salmon. Pour into prepared pan.
Wrap the bottom and sides of the pan with tin foil and go to the next step. Set the pan inside a roasting pan adding boiling water about halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes until set. Leave the oven door open a little, cool the cheesecake for 1 hour. Transfer to a cooling rack, remove the tin foil and cool to room temperature before serving.
Place a lemon slice resting on the side of the pie with a sprinkle of finely chopped fresh dill. Two to three crackers on the plate will complete the dish.
Savory Pecan Scones
Anything with pecans, to me, means comfort food. These are a wonderful scones mixed with cheese and herbs…….yummy-yummy.
You will need:
- 1 cup toasted, coarsely chopped pecans
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1/4 cup finely ground toasted pecans
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup cold butter
- 1 cup shredded Gruyere cheese
- 1/2 tsp. dried thyme, crushed
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/4 tbsp. honey
- 1 tbsp. mustard
- Shredded cheese for topping
Preheat oven to 375 degrees.
In a large bowl combine flour, ground pecans, baking powder, soda and salt.
Using a pastry blender cut in butter until mixture looks like a coarse meal. Stir in the Gruyere cheese, chopped pecans and thyme. Make a well in the centre of the flour mixture.
In a small bowl, beat the egg, buttermilk, honey and mustard. Add all at once to the flour mixture.
Turn dough out onto a lightly flolured surface. Knead gently 10-12 strokes until nearly smooth. Divide in half. Roll and pat into 2- 6 inch circles. Cut each circle into 6 triangles. Place the triangles on a parchment lined cookie sheet and bake for about 20 minutes or until golden.
Transfer to a cooling rack. Serve warm. You could, at this time, drizzle a little honey over the top of each scone.
Now, make a pot of tea/coffee, grab a good book/friend and enjoy a quiet time.
Truly yummy-yummy