Bruschetta With Red Peppers And Goat's Cheese:
Ingredients:
2 Red sweet peppers
1 Yellow sweet pepper
4 T. Extra virgin olive oil
Salt
Fresh ground black pepper
1 T. Fresh basil, chopped
4 Thick slices bread, toasted
2 Garlic cloves, peeled
Extra virgin olive oil for drizzling
3 1/2 oz. Goat's cheese, roughly chopped
Procedure:
Preheat the oven to 375°F
Put peppers on an unoiled baking pan and roast them in oven for 20 to
30 minutes, until they start to collapse and the skins blacken
Transfer to a bowl and cover to trap moisture. Leave for about 10
minutes until the skin loosens
Peel the peppers, cut open and remove the stem and seeds
Tear pepper flesh into strips
Dress with olive oil, salt and black pepper, and basil
Rub hot bread with the garlic cloves and sprinkle with salt, black
pepper and olive oil
Lay the peppers on top and crumble the goat's cheese over them
Dribble over a little more olive oil and serve
Notes:
Various types of bread such as loaf can be used
Other types of Italian cheeses can be used in place of the goat
Roasted Butternut Squash Soup:
Ingredients:
2 Butternut squash
4 oz. Maple syrup
Salt
Fresh ground black pepper
Ground cinnamon
1 T. Canola oil
1 Medium-sized white onion, medium dice
1 leek, white part only, medium dice
3 Cloves garlic, sliced
2 Sweet potatoes, peeled and diced
1 Sprig thyme
1 C. Sherry wine
1 1/2 Quarts water
1/4 t. Nutmeg
1/2 t. Cinnamon
Salt
White pepper
2 C. Soy milk
Procedure:
Split squash in half lengthwise, remove seeds, brush with maple syrup
and sprinkle with a little salt, pepper and cinnamon
Roast covered for 1 hour at 375°F or until soft
Heat canola oil, add onion, leek and garlic and saute for 5 to 7
minutes until onion is translucent
Add sweet potatoes and thyme and stir
Add the roasted squash meat (not skin) and stir
Add wine, water, nutmeg and cinnamon
Season with salt and pepper
Bring to a boil. Reduce heat and simmer for 20 to 25 minutes until
vegetables are soft
Puree in a food processor until smooth
Put soup back into pot and whisk in soy milk and remaining maple syrup
Pour into serving bowls and garnish with toasted pumpkin seeds and
chopped parsley
Notes:
Other types of squash can be used in place of the Butternut
Do not over roast the squash
Ingredients:
Pastry for 1 crust pie
1 1/2 C. Sugar
3 Eggs
1 1/2 C. Mashed sweet potato
1 t. Vanilla flavoring
1/2 C. Butter
1 Small can evaporated milk (2/3 C.)
Procedure:
Cream together the eggs and sugar
Add sweet potato, vanilla flavoring and melted butter
Last, add milk. Mix well. Put in unbaked pie shell. Bake for 1 hour at
350°F
Notes:
You can use a premade pie shell from your local grocery store for this recipe
Ingredients:
2 acorn squash, cut into thirds
2 T. Unsalted butter
6 T. Pure maple syrup
Pinch of cinnamon
Pinch of freshly grated nutmeg
Procedure:
Heat oven to 350°F
Split the squash into thirds and remove the seeds
Cut a slice off the bottom of each piece so that it sits evenly, skin
side down, in a 9 x 13-inch glass baking dish
In the hollow of each piece, place 1 teaspoon unsalted butter, 1
tablespoon maple syrup, cinnamon and nutmeg to taste
Bake in the heated oven until fork tender, about 45 minutes
Notes:
Do not over cook
Other types of squash can be used
Ingredients:
3 C. Flour
3 T. Poppy seeds
1 T. Baking powder
1/4 t. Salt
1/2 C. Butter
1 1/4 C. Sugar
1 1/4 C. Milk
1/3 C. Lemon juice
2 Eggs
2 T. Lemon zest
3/4 C. Powdered sugar
1 T. Lemon juice
1 t. Lemon zest
Procedure:
In a small bowl combine flour, poppy seeds, baking powder and salt.
Set aside
Cream together the butter and sugar
Add milk, lemon juice, eggs and lemon zest. Mix until combined
Add the flour mixture and stir just until moistened. Do not overmix.
Pour into lightly greased stoneware loaf pan. Bake in a preheated
350°F for 1 hour and 15 minutes or until cake tester inserted in
center comes out clean
Allow to cool for 10 minutes in stoneware loaf pan. Remove the bread
and pour glaze (see notes) over top of bread, allowing glaze to run down
sides. Cool completely on cooling rack before slicing
Notes:
Form a glaze by combining the powdered sugar, lemon juice and lemon
zest until well blended and smooth