Unitarian Universalist Congregation in Andover

Recipe: Butternut squash Soup

Posted by UUCiA

Summary: Makes about two quarts – all or partial can be frozen.

Ingredients

1 large butternut squash – peeled and cut into rough 3/4″ pieces – not too critical on size.
1 large Vidalia onion peeled and cut into six wedges
olive oil
fresh ground black pepper
one to two diced carrots (1/4″ dice)
one to two diced celery stalks
two minced garlic cloves
2 cups chicken or vegetable stock
one teaspoon+ of crushed dried sage
sour cream or Greek yogurt

Instructions

Mix butternut squash and onion in large bowl with fresh ground black pepper and olive oil until completely coated.
Bake on one to two cookie sheets in 400 degree oven for 1 hour, turning pieces after 1/2 hour
Saute carrots and celery in olive oil. After 3-4 minutes, add 2 minced garlic cloves and continue sauteing for another minute.
When soft, add stock and bring to warm simmer. The amount of stock determines how liquid the soup is. The flavor is very strong so adding more stock does not really dilute the flavor too much.
Remove squash and onion from oven and puree in food processor in batches using some of the chicken stock with each batch.
When finished, add sage and mix thoroughly.
If you are looking for a really elegant soup, drain through a wire mesh to remove solids. Press mesh to squeeze out all the good stuff. Garnish with sour cream or Greek yogurt.

Quick notes

From Bob Rougvie

Recipe: Marbled Pumpkin Cheesecake

Posted by UUCiA

From EatingWell: November/December 1996, The Essential EatingWell Cookbook (2004)

Ingredients

Crust
1 cup gingersnap cookie crumbs, (about 20 cookies)
1 tablespoon canola oil
Filling
20 ounces low-fat cottage cheese, (2 1/2 cups)
12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
1 cup sugar
4 tablespoons cornstarch, divided
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package
directions
8 ounces reduced-fat sour cream, (1 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup unseasoned pumpkin puree
3 tablespoons dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Instructions

Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

Quick notes

Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan

Preparation time:

Calories: 221

Fat: 6 g

Protein: 9 g

Recipe: No-Knead Harvest Bread

Posted by UUCiA

The official bread of UUCiA Sunday coffee hour. Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker.

Ingredients

3 1/4 cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Instructions

Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock.
Place the dough in the lightly greased pan, smooth side up.
Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Preparation time:

Cooking time:

Number of servings (yield): 12