Monday, February 27, 2012

Autumn Pear Salad

Dressing:
5 T olive oil
2 T Balsamic Vinegar
1 tsp honey
1 tsp Dijon mustard
1 T chopped onions
salt and fresh ground pepper to taste

Mix dressing ingredients in a jar, shake well and refrigerate.
Pour on top of mixed greens and pear slices.
Sprinkle with asiago cheese and cashews.

Butternut Squash Soup

1 butternut squash peeled and cubed
1 onion
3 stalks celery cut into chunks
3 carrots cut into chunks

Put all ingredients into a roasting pan. Drizzle with a little olive oil. Sprinkle with seasoning salt and thyme. Roast at 350 degrees for 40 minutes or until easily pierced with a fork. Heat 6 cups chicken broth in a saucepan, adding the roasted vegetables. Using an emulsifier or blender, blend until smooth. Add 1 cup shipping cream and one sprig of fresh Rosemary.

Warm through but do not boil.

Additional seasonings can be added like curry or nutmeg and salt and pepper to taste.

You can boil the vegetables in the broth if you don't want to roast them.

Dad's Divinity

4 c. sugar
1 c. corn syrup, white or dark
3/4 c. cold water
3 egg whites
1 tsp pure vanilla
2 cups chopped pecans

Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at thigh speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.