Here we are at another holiday during the time of Coronavirus. What a troubled and disturbing year it has been, but I remain hopeful that things on all fronts will improve and life will return to something that feels a bit more familiar, normal and safe. In the meantime, I am grateful for so much: My husband whose love and support is endless; the fact we live in a beautiful, rural area allowing me to walk and enjoy nature; and the love of friends and family who I continue to enjoy both near and far, and so much more! We just celebrated my husband Jerry’s 76th birthday, which has come to be known as the “kick-off” to the holiday season. And now on to Thanksgiving. I’m going to start by sharing the soup we will have as a starter on Thanksgiving day.
ROASTED BUTTERNUT SQUASH GREEN APPLE SOUP
1 large butternut squash, cut in half and seeded
1 onion, peeled and cut into thick slices
2 Granny Smith apples, cut in half and cored
Olive oil for drizzling.
4 cups chicken stock
1/2 cup apple cider
Heat oven to 425 degrees. Prepare veg and apple. Drizzle with oil. Salt generously. Roast for about 30-40 minutes until veg is just starting to caramelize and squash is very tender.
Let the veg cool. Peel the skin off the butternut squash and put in a large soup pot. Smash up the squash with a large spoon. Scoop the apple out of the skin. It will be very soft. Add to the pot. Drop in the onion and add 4 cups chicken stock and 1/2 apple cider. Heat to a boil. Reduce heat and simmer about 30 minutes. Cool slightly and blend either with an emulsion blender or add all to your blender and blend until very smooth. Taste for seasoning. Salt/pepper as needed. I also add a dash of white pepper to help counter the sweetness of the soup. Serve this soup, hot or cold, with a scoop of Greek-style yogurt and thinly sliced green apple. I really like it best cold! This soup tastes like Thanksgiving in a bowl!
RABBITT’S THANKSGIVING MENU
Smoked Chicken Liver Pate Garnished with Pomegranate seeds
Served with Caramelized onion, Apricot/Shallot Jam and Smoky Bread toast points
Roasted Butternut Squash and Green Apple Soup
Applewood and Sage Smoked Turkey with Apple Cider Glaze
Traditional Herb Stuffing
Sweet Potato Puree with Pecan crust
Creamed Boursin Spinach
Cranberry Ginger Relish
Freshly Baked Rolls
Butternut Squash Pie with Ginger Pecan crust topped with Ginger-infused Whipped Cream
I think that meal should feed the two of us!
I will brine the turkey for 24 hours, then marinate, and finally smoke the bird brushing with an Apple Cider glaze.
We celebrated Jerry’s birthday, which was Friday, November 13, for the entire weekend. Birthday night we had a rack of lamb, gruyere scalloped potatoes and roasted asparagus. For dessert I made one of his favorites, a blueberry cheesecake! Here is Jerry on our birthday morning walk…Looking good Mr. Rabbitt!
Saturday night we made pizza’s on the grill. Thank you to my old friend Trudy G. Silverman who suggested I put the pizza right on the grill! It will take me a couple times to perfect the grilling technique as I had a little trouble controlling the heat, but they were delicious!
THAT’S ALL FOR TODAY!
WISHING YOU THE HAPPIEST
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