Dobbin wishes you, your friends and families a very Happy Thanksgiving! We wanted to share a couple of our favorite holiday recipes. Enjoy!
Cranberry Sauce
This is a modification of the recipe on the Ocean Spray package of fresh cranberries.
3/4 cup sugar
1 cup orange juice
1 package of cranberries – picked over
Place all ingredients in a medium saucepan. Bring to a boil; reduce heat; boil gently for 10 minutes stirring gently. Refrigerate after it has cooled to room temperature, if you are storing/saving it.
Add a splash of Grand Marnier after you turn off the heat after finishing the boil. Stir in the liquor. (Brandy or whisky can be substituted.)
Roast Butternut Squash Soup
2 Butternut Squash (cut in half lengthwise, seeds scooped out)
2 tbsp Butter
1 Apple (peeled, cored and diced)
1 small Onion (diced)
8 Sage leaves
4 cups Chicken Stock / Broth
1 cup Water
1/3 cup Heavy Cream
Heat the oven to 425 degrees. Melt 1 tbsp of butter, and brush it over the top / inside of the squash halves. Sprinkle them with salt and pepper. Roast for 1 hour.
Melt the other 1 tbsp of butter in a large pot. Saute the apple, onion and sage over medium heat, 8 minutes. Remove from heat.
When the squash is done, let cool, then scoop the insides out with a spoon, adding to the apple / onion mix. Discard the squash skins.
Add the stock and water, and bring to a boil for 20-25 minutes. Remove from heat, add the cream, then salt and pepper to taste.
With an immersion blender, puree until smooth. (Or use a regular blender, in batches, with the small cap removed from the blender lid.)
2 Butternut Squash (cut in half lengthwise, seeds scooped out)
2 tbsp Butter
1 Apple (peeled, cored and diced)
1 small Onion (diced)
8 Sage leaves
4 cups Chicken Stock / Broth
1 cup Water
1/3 cup Heavy Cream
Heat the oven to 425 degrees. Melt 1 tbsp of butter, and brush it over the top / inside of the squash halves. Sprinkle them with salt and pepper. Roast for 1 hour.
Melt the other 1 tbsp of butter in a large pot. Saute the apple, onion and sage over medium heat, 8 minutes. Remove from heat.
When the squash is done, let cool, then scoop the insides out with a spoon, adding to the apple / onion mix. Discard the squash skins.
Add the stock and water, and bring to a boil for 20-25 minutes. Remove from heat, add the cream, then salt and pepper to taste.
With an immersion blender, puree until smooth. (Or use a regular blender, in batches, with the small cap removed from the blender lid.)
