An Apple a Day
peeled and cubed 3/4 pound Granny Smith apples, peeled, cored and quartered (3-4 apples) 4 cups chicken broth 1 (3-inch) stick cinnamon 1 cup half and half 1/4 cup butter 2 T. maple syrup 1/4 t. salt 1/4 t. ground nutmeg 1/4 t. ground ginger Garnish: sour cream, ground nutmeg, cinnamon croutons
BRAISED RED CABBAGE AND APPLES 4 T. bacon fat 2 T. sugar 1 small onion, chopped 3-4 cups red cabbage, shredded 2 tart apples, sliced 3 T. cider vinegar 1/2 t. caraway seeds Sea salt and freshly ground pepper to taste Beef stock or red wine Melt the fat in a large frying pan. Add the sugar and stir until golden brown. Add the onion and cook slowly until golden yellow. Add the cabbage, apples, vinegar and seasonings. Cook slowly until very tender, about 15 minutes. Add a little stock or wine, as necessary, to keep from sticking.
Tip: Wear gloves when peeling the squash to avoid the yellow color from staining y0ur hands. Slice the squash in half just above the rounded portion of the fruit. Cut both pieces in half. You will then be able to spoon out the seeds and peel easily. Combine the first four ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 30 minutes or until squash is tender. Discard the cinnamon stick. Process half of the squash mix-
CREAMED BUTTERNUT and APPLE SOUP Makes 9 cups 1 (2-1/2 pound) butternut squash, 64
Tidewater Times September 2015