I had to share my utter excitement for this cooler weather! So with my red wine in hand - I share with you some tasty Amber original recipes (and our dinner tonight) to get you in the mood for fall.
Butternut Squash & Apple Bisque
By Amber Fatheree
3 tbs butter, unsalted (not margarine)
3 Leeks, Whites only, cut into thin slices
3 cloves garlic, rough chop
2 med. granny smith apples, diced
1 large butternut squash, cubed, about 4 cups
4 cups chicken stock (homemade is best, but you can use the boxed kind, but not broth)
Dash each: Nutmeg, Cinnamon & Sage
3 tsp. Kosher Salt (adjust down to 1 tsp if you using table salt)
3 bay leaves
1/2 cup of heavy cream, creme fraiche or half and half (I use what I have)
Preheat oven to 400. Toss squash with Olive Oil. Cook for 35 to 45 minutes. Squash should be tender.
Heat butter in dutch oven over medium heat until melted. Add leeks and saute for several minutes (5 to 7 min) or until leeks begin to look translucent. Add garlic and apples. Saute for another 5 minutes. Add stock, seasonings and bay leaves. Add cooked squash to pot. Simmer for 45 minutes on stove top or in crock pot on medium.
Remove bay leaves. Puree with stick mixer or blender until smooth. Temper half and half by adding a small amount of soup to it, which will bring it to room temp. Then add half and half back to soup pot. Stir and serve warm with rustic bread or gourmet grilled cheese. (I am doing 12 grain bakery bread with Vermont white cheddar and pesto spread, tonight.)
Buttered Rum Glazed Apple Sauce Cake
Serves 6 - Betty Crocker
1/3 cup butter (not margarine, it will not give you nutty flavor)
3/4 cup granulated sugar
1 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons butter (not margarine, it will not give you nutty flavor)
1 cup confectioners'' sugar
1/2 teaspoon rum flavor
3 - 4 teaspoons milk or half-and-half
Heat oven to 350 degrees F. Grease 8-inch square pan. (Amber used a 9x6)
In 1 1/2-quart saucepan, melt 1/3 cup butter over medium heat. Cook 2 to 3 minutes, stirring occasionally until butter begins to brown. Immediately remove from heat. Stir in sugar, applesauce and vanilla extract.
In large bowl, mix flour, baking soda, cinnamon and salt. Stir in applesauce mixture. Pour into pan. Bake 30 minutes or until a wooden pick comes out clean.
In 1 1/2-quart saucepan melt 2 tablespoon butter over medium heat. Cook 2 - 3 minutes until beginning to brown. Immediately remove from heat. Stir in remaining glaze ingredients until smooth and spreadable. Pour over warm cake. Cool 30 minutes. Serve warm.
YUM-O! Happy fall ya'll!!!