|
| |
Acorn Squash and
Leek Soup with Toasted Pecans
2 acorn squash
1 large leek
1 qt chicken stock
½ cup toasted chopped pecans
1 tbl butter
2 tbls chopped chives |
|
| Cut acorn squash in
half and bake in a 350° oven for 30-45 minutes or until tender. Remove from the oven and
cool. Scoop out the seeds and discard them. Scoop out the flesh from the skin. Dice the
leek into small pieces and wash. Sautee the leek in butter until tender, then add squash
and about 2/3 of the chicken stock. Stir everything together and cook. Add additional
chicken stock if too thick. Put the soup in a blender and mix until smooth. Again, add
more chicken stock if too thick. Season with salt and pepper. Garnish hot soup with
chopped toasted pecans and chives. |
|
Roasted Rack of Lamb
with a Pumpkin Thyme Crust
2 Frenched Racks of
Lamb
1 cup pumpkin purée
2 tsp chopped fresh thyme
1 cup bread crumbs from good bread
3 tsp olive oil |
|
Remove excess fat from
lamb. Salt and pepper the meat and sear on all sides in a saucepan
with a little vegetable oil. Place in a 375° oven for about 20 minutes depending on the
size
of the rack. Cook ¾ of the way from your desired doneness. Let the rack sit on your
counter
and rest 20-30 minutes. When slightly chilled, spread pumpkin puree on the back and top of
the lamb. Mix bread crumbs with salt, pepper, thyme and olive oil. Roll the rack of lamb
in
the bread crumbs. Put back in the oven to brown and finish. When done, cut chops and
serve. |
|
Back To Mrs. Claus's Kitchen
Home
|
