unorthodoxchef

A wonderfully flavorful accompaniment to any holiday meal. Harvest Bacon Stuffed Acorn Squash, Ginger Root and Apricot Glaze, Cranberry Razzy Compote, Holiday Pumpkin Soup, Scalloped Sweet Potato Dauphinois.

Acorn Squash Recipe

Ingredients

• 2 Acorn Squash
• 1/2 cup Italian bread crumbs
• 5 strips chopped bacon
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup shredded cheddar cheese
• 2 tsp. fresh thyme leaves

Method

1. Cut squash in half and scoop out the center pulp.
2. Coarsely chop the pulp.
3. Cook the bacon until browned.
4. Add the celery and onions and cook until tender.
5. Add pulp and cook for 2 more minutes.
6. Remove from heat .
7. Stir in bread crumbs, thyme, and cheese.
8. Spoon mixture into shells of squash.
9. Cook at 350 degrees for 20 minutes or until squash is tender and stuffing is hot.

Ginger Root and Apricot Glaze

Ingredients

• 1 1/2 cans of Apricots
• 1 cup chicken broth
• 2 tbsp cider vinegar
• 2 tsp grated peeled ginger
• 1/4 tsp cayenne pepper
• 1/2 cup brown sugar

Method

Place all of the ingredients in the blender and coursly chop. Rub the mixture over a Ham Roast or Turkey and bake meat according to weight and instructions.

Cranberry Razzy Compote for Roasted Turkey

Ingredients:

• 1 package fresh or frozen raspberries
• 1 package fresh or frozen cranberries
• 2 medium granny smith apples
• 1 cup sugar
• ¼ cup brown sugar
• 1 cup golden raisins
• ¼ cup orange juice
• ¼ tsp cinnamon
• 1 tsp salt
• ½ tsp grated orange peel
• ½ tsp grates lemon peel
• ¼ tsp allspice
• 1 can apricot halves-drained
• 1 can sliced peaches-drained

Method :

1. In a saucepan, combine all ingredients except for the canned fruit.
2. Bring to a rapid boil.
3. Reduce heat and simmer for 12 minutes until the cranberries are plump and the apples are tender.
4. Add the canned apricots and peaches and simmer for 5 more minutes.
5. Serve hot or cold.

Pump Up the Holiday Pumpkin Soup

Ingredients

• 2 1/2 cups vegetable bercy or vegetable broth
• 1 ounce butter
• 1 tablespoon sunflower oil
• 2  tsp lemon juice
• 1 large yellow onion, sliced
• 1 lb of Idaho potatoes, sliced
• 1 1/2 lbs chunks of raw pumpkin
• 1 teaspoon chopped tarragon-fresh
• 2 1/2 cups milk
• pinch of nutmeg and cinnamon
• salt and pepper for taste

Method

1. Fry the onions in the butter and oil until tender.
2. Add the potato and pumpkin and cover for 10 minutes on medium heat until tender. Stir occasionally
3. Stir in the broth , tarragon, seasoning, nutmeg and cinnamon.
4. Bring to a boil and then simmer for another 10 minutes until the vegetables are complete cooked.
5. Pour mixture into a  food processor and blend until smooth.
6. Place mixture in a clean sauce pan and add milk.
7. Heat slightly and then add the lemon juice and additional seasonings.
8. Wonderful with sweetbreads.

Scalloped Sweet Potato Dauphinois

Ingredients

• 1 1/2 lbs sweet potato peeled and thinly sliced
• 1 garlic clove sliced in half
• 1 1/4 cups heavy cream
• 1/4 cup milk
• 1 ounce butter
• salt and white pepper

Method

1. Butter a shallow baking dish and rub the garlic clove all over the bottom.
2. Whisk the cream and the milk together.
3. Place one layer of sweet potato slices on the bottom of the dish.
4. Season with salt and pepper.
5. Pour a a layer of the cream mixture over the potato’s.
6. Continue this method until there is no more potato or cream mixture remaining.
7. Bake at 325 for 1  hour and 15 minutes.

Note: If you’d like to speed up the process, precook the sweet potatoes to cut about 20 minutes off your cooking time.

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