Good morning, faithful friends. We have a seafood request below but, first, an overarching topic. We've noticed lately a number of you sending a recipe just because - because it's the season for it, because it got rave reviews, because you found it light work and substantial reward.
So, First Request: What has gone well in your kitchen that inspires you to share it with friends?
Friends: That's us. Right here.
Karen's request came next. "I've misplaced a recipe for a simple seafood stew or cioppino that used Progresso Manhattan clam chowder as its base. Might any of your readers have this recipe?"
We bet you do.
And finally, Jeana Reidl has lost her recipe for "pizza made with puff pastry. I know there are lots of recipes on the web, but I want one that the sender has tested and approved."
ROBUST BISQUE
E.E allows that her only trips to the liquor store are for recipe ingredients. "In this one, it's bourbon and dry sherry. For dessert, it's crème de menthe for my favorite brownies."
We just might get those brownies next, but here's a special-occasion soup she recommends particularly for fall.
Butternut Squash and Bourbon Bisque
1 to 2 butternut squash (2 pounds total)
1 tablespoon olive oil
1 cup diced onions
1 cup diced leeks
1/2 teaspoon cumin
2 tablespoons chopped garlic
1 tablespoon chopped ginger
2 tablespoons maple syrup
1/4 cup bourbon
2 tablespoons soy sauce
1/2 cup dry sherry
1/4 teaspoon grated nutmeg
5 cups chicken stock
3/4 cup evaporated milk (or substitute half-and-half)
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons water
Bake squash about 90 minutes at 375 degrees. Let cool. Peel, seed, remove strips and scoop out the squash.
In a heavy soup kettle, heat olive oil, and add onions. Cook until golden brown. Add leeks and cumin. Cook 2 minutes. Add garlic and ginger. When garlic is fragrant, add maple syrup, bourbon, soy sauce, sherry and nutmeg. Add squash and stock, and bring to a boil. Lower heat, and cook gently for 15 minutes.
Use immersion blender to puree the soup until very smooth. Add evaporated milk or half-and-half and salt and pepper to taste. Cook 2 minutes; don't boil. Add cornstarch mixture, blend well and serve. Makes 6 servings.
STICKY BUNS
Lynne Kyle found this recipe in a Splenda cookbook, and it led me to Splenda's website to be sure of ingredients and terms. This recipe calls for Splenda Brown Sugar Blend (a mixture of Splenda and brown sugar), and the sauce also includes a couple of tablespoons of corn syrup. Note that the recipe includes both a Splenda Sugar Blend (Splenda plus sugar) and a Splenda Brown Sugar Blend. For those who are adhering to special diets, the website offers useful health information.
Caramel Sticky Buns
Rolls:
1 1/2 cups water, divided use
1/2 cup butter, plus a bit more for buttering bowls and pan
1 (.25-ounce) envelope active dry yeast
2 large eggs
1/4 cup Splenda Sugar Blend
1 1/4 teaspoons salt
5 cups all-purpose flour
1/4 cup butter, melted
Bring 1 cup water to a boil in a small saucepan; remove from heat and add butter, stirring until butter melts. Let stand until mixture cools (about 20 minutes).
Combine yeast and 1/2 cup warm water in a glass measuring cup; let mixture stand until a creamy foam forms on top, 5 to 20 minutes.
Beat eggs at medium speed using a stand mixer; add sugar blend and salt, beating until blended. Add yeast mixture and butter mixture, beating on low speed until blended. Gradually add flour, mixing until flour is incorporated and dough is smooth.
Turn dough out onto a well-floured work surface, and knead until smooth and elastic (about 5 minutes). Place in a well-buttered bowl, turning the dough to coat evenly with butter. Cover and refrigerate dough 8 hours or up to 3 days.
Caramel Sauce:
1/3 cup butter
3 tablespoons 2% reduced-fat milk
2 tablespoons light corn syrup
3/4 cup Splenda Brown Sugar Blend
1 cup chopped pecans
Prepare caramel sauce shortly before shaping sticky buns.
In a saucepan, combine butter, milk, corn syrup and Splenda Brown Sugar Blend. Cook over low heat, stirring constantly, until sweetener dissolves.
Bring mixture to a boil over medium-high heat; boil 1 minute. Stir in pecans. Keep warm until ready to shape rolls.
To shape the sticky buns:
1 cup Splenda Brown Sugar Blend
1 teaspoon ground cinnamon
Butter for pans
1/4 cup butter, melted
In a small bowl, stir together Splenda Brown Sugar Blend and cinnamon.
Lightly butter 3 (8-inch) round or square cake pans. Divide warm caramel sauce among pans, spreading evenly over the bottom.
On a lightly floured work surface, divide into 3 equal portions.
Roll one portion of dough into a 12- by 10-inch rectangle. Brush with melted butter, then sprinkle evenly with of Brown Sugar Blend-cinnamon mixture.
Starting at a long edge, roll the dough tightly into a cylinder, pinching the edges to seal. Cut log into 9 slices. Arrange slices cut side down in a pan on top of caramel sauce.
Repeat with remaining dough.
Cover pans, and let rise in a warm place (85 degrees) for about 30 minutes or until doubled in bulk.
Heat oven to 350 degrees.
Bake for 35 to 40 minutes, until dough is firmly set in the middle of the pan and the tops are evenly golden brown. Cool on a wire rack 5 minutes. Invert onto serving plate so caramel is on top. Cut or pull sticky buns apart.
JUST A DASH
This is an addendum from E.E., and it involves another kind of dash: home from work to fix dinner for company. "I had fresh salmon so I covered with a thin layer of pesto from a jar and broiled it a good ways from the broiler until the flesh of the salmon was no longer translucent in the center. I served with quinoa salad, a spring mix salad with vinaigrette and roasted butternut squash. I bought the squash frozen as it takes a lot of time and strength to cut an uncooked squash."
Thus inspired as well as informed, you and I can go forth to the grocery or to the kitchen to become creators of the next welcome meal. Keep it up, and come back here soon.
REQUESTS
- Favorite recipe shares
- Seafood stew using canned clam chowder
- Pizza made with puff pastry
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com
Jane Henegar