New Recipe - BUTTERNUT SQUASH SOUFFLE

I decided to make something different for class today.  Here is my take on a different side dish

Butternut Squash Souffle

2 eggs
1 teaspoon vanilla
1 teaspoon maple syrup - the REAL maple not imitation!
1/2 teaspoon salt

Whisk all of these together and then add

1 jar of butternut squash puree

whisk to combine until well mixed and the pour into buttered ceramic baking dish.  Bake in preheated 350 oven for 30 - 40 minutes.  The center should be just barely set.  Serve warm with a drizzle of Brown Butter and Sage over the top

Brown Butter and Sage

3 Tablespoons unsalted butter
4 sage leaves - cut in a Chiffonade

In small saute pan cook butter and sage until the sage is crisp and the butter just starts to brown.

Side Dishes for Thanksgiving

I think we all like Turkey, but without the sides dishes it really is not Thanksgiving. I know many people are thinking of the standard Green Bean Casserole.  However I want to challenge you to try something a little different.  Here are some ideas

How about Brussels Sprouts? There are many ways to prepare them that are tasty and won't remind you of  those bitter and soggy attempts when you were growing up.  I am doing a recipe at the classes on Sunday and Monday that may change your mind.

Sweet Potatoes Souffle - a different take on sweet potatoes or Yams.  Easy to do and it bakes with the Turkey.

Mashed potatoes - how about Sour Cream and Chives or Leeks in your mashed? Or add some roasted garlic. 

Just some ideas - I will post some recipes this week that may change your mind about the side dishes at Thanksgiving - or any other time for that matter!

Veterans Day

Take a moment today to thank any of the Veterans that you know.  We often forget that many of the freedoms that we enjoy were at the expense of those who serve. No matter what branch they all deserve our thanks and support.

One of things I like to do is make a special food for some of my friends who are Veterans. A homemade meal, a batch of cookies or a pot of soup on a cold November day make for great gifts. Here are some ideas that may help in transporting food at the Holidays.

I make my Quiche for delivery to friends. To make that easier on me and them I make it ahead and once it is cooled, I double wrap in plastic wrap and then use a gallon size zip lock freezer bag and freeze it.  I print heating instructions on a small piece of paper & place it on top of the quiche before I freeze it.  The recipient doesn't have to worry about what to do and can put the quiche in their freezer until they are ready.

For cookies - if they are soft, I include a terracotta disk for keeping sugar soft in the tin. They get two gifts and the cookies stay nice and soft.  If the cookies are crisp, I put an extra layer of cushion in the form of tissue paper on the bottom before I add the cookies.

If I am taking a dish to a dinner, I do not use disposable pans.  Instead I buy a nice dish that will let me cook whatever I am bringing.  That way the hostess or host has the food and a nice nice dish to use for other times.

I hope these help.  Have a great Veterans Day.