Heart 2 Heart Boutique

Cauliflower & Leek Soup w/brown butter & hazelnuts

admin — Sun, 27 Nov 2011 07:31:22 +0000

A perfect soup for a cozy day

The Daily Green

SERVINGS
8-10 servings

INGREDIENTS
Sea salt
Freshly squeezed juice of 1 lemon
1-2 head of cauliflower (3 pounds in total), separated into florets
4 tablespoons extra-virgin olive oil
6 medium or 3 large leeks — tough green parts discarded, the remainder thinly sliced and thoroughly rinsed
1-2 quarts vegetable stock, preferably homemade
6 tablespoons unsalted butter
1/2 cup peeled hazelnuts, coarsely chopped
Freshly ground black pepper
Freshly grated nutmeg
Finely chopped fresh parsley

PREPARATION
1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the lemon juice. Add the cauliflower and cook, uncovered, for 15 minutes. Drain the cauliflower and set aside.

2. Meanwhile, in a heavy soup pot over medium heat, warm the olive oil. Add the leeks and stir to coat, season with salt and cook until very tender, 8 to 10 minutes. Adjust the heat as needed to prevent browning. Add the cauliflower and stock and bring to a simmer. With a slotted spoon transfer the leeks and cauliflower to a blender or food processor and puree with some of the stock until smooth. Return the puree to the pot.

3. In a small skillet, melt the butter. Add the hazelnuts, lower the heat and cook, stirring occasionally. Remove the pot from the heat when the butter stops foaming and the crackling sound stops, about 5 minutes. Drain the butter immediately into a small bowl, reserving the hazelnuts on a plate.

4. Bring the soup to a simmer, season with salt, white pepper and nutmeg. Whisk in the brown butter (or leave out for Vegans). Serve the soup garnished with the hazelnuts and parsley.

Apple Butter

admin — Sun, 27 Nov 2011 05:56:50 +0000

Spread on warm muffins, scones, biscuits and even pancakes as an added treat.

The Daily Green

SERVINGS
Yields 3 1/2 cups

INGREDIENTS
5 pounds cooking apples, cored and quartered
1 cup apple cider
2 tablespoons orange juice
1 cup dark brown sugar
1/2 cup granulated sugar

PREPARATION
1. Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft — 30 to 40 minutes.

2. Remove the pan from the heat. In small batches, puree the apples and any cooking liquid through a food mill.

3. Return the puree to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the puree thickens slightly — about 10 minutes. Reduce heat to low, partially cover, and simmer for 1 hour.

4. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.

Hello world!

admin — Sat, 29 Oct 2011 01:57:17 +0000

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