I haven't tried this as yet but it sure makes me drool. I will make it in the not too distant future.

Apple-Chestnut Soup with Parsley Croutons
from www.chow.com

A creamless puréed soup that’s the essence of fall. There is a sweet, nutty flavor to this puréed soup that makes it a great start to a fall meal. It’s vegetarian, creamless, and quick to boot, so it’s a sure thing when you have to contend with dietary restrictions.



TIME/SERVINGS
Total Time: 1 hr 10 mins
Active Time: 30 mins
Makes: 8 to 10 servings

INGREDIENTS
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil
2 cups coarsely chopped shallots
1 cup coarsely chopped celery
4 cups peeled and coarsely chopped Pink Lady or Gala apples
1 tablespoon finely chopped sage leaves
20 ounces whole peeled chestnuts (about 3 cups)
3 cups vegetable broth
2 cups water
1 cup unsweetened apple juice
Parsley Croutons, for garnish

INSTRUCTIONS

Melt butter in a large pot over medium heat. When it foams, add olive oil, shallots, and celery and cook, stirring occasionally, until tender, about 5 minutes. Season well with salt and freshly ground black pepper.
Add apples and sage, season with additional salt and pepper, and cook, stirring rarely, until apples are tender, about 10 minutes.
Add chestnuts, broth, water, and apple juice and bring to a boil. Reduce heat and simmer until apples and celery are tender, about 15 minutes.
Using a blender, purée soup in batches. Season with salt and freshly ground black pepper. Serve garnished with croutons.

Beverage pairing: Eric Bordelet Sidre Doux, France. This sparkling apple cider from Normandy is technically off-dry, but it tastes pretty dry and the level of sweetness will be perfect for the soup. Indeed, the cider has some nuttiness to touch on the chestnuts and enough acid zip to play wonderfully with the croutons. In addition, the carbonation will be a pleasant textural contrast to the creamy soup.

See more recipes at: http://www.chow.com You can sign up for weekly recipes. I've gotten some really good ones from them. Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This is pretty tsaty:

[color:"blue"]Turnip Soup[/color]

4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Salt
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese

Place grated turnips in a pot covered with water. Bring to boil 1 to 3 minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in large heavy pan. Add onions and cook over medium heat until rich brown. Add turnips and continue cooking until turnips light brown and onions caramelized to nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong or salty use less and dilute with water. Add beef stock and water and stir until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into bowls over toasted bread or top with bread. Can be made ahead and best to do so the house doesn't smell. Freezes well also.

I love pumpkin and tiramisu. This is the best of both worlds! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Pumpkin Tiramisu This is from www.bhg.com/holidays/thanksgiving which has many wonderful seasonal recipes.

Ingredients
1/4 cup pure maple syrup or maple-flavor syrup
1 tablespoon bourbon
1/2 of a 15-ounce can (3/4 cup) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup whipping cream
1/4 cup granulated sugar
1/2 of an 8-ounce container mascarpone cheese, softened
1 tablespoon powdered sugar
1/2 cup whipping cream
1 3-ounce package ladyfingers, split
Ground nutmeg or freshly grated nutmeg
Directions
1. Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.

2. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.

3. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).

4. To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.

5. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" /> Contessa

BTW....142 hits and only 3 recipes. Come on guys....share....don't keep all that good stuff to yourselves!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

We made sweet potato fries from Ina Garten's cookbook this week-end.They were fantastic!

2 med sweet potatoes peeled
2 tbl olive oil
1 tbl light brown sugar
1/2 t kosher salt
1/2 t freshly ground pepper

Halve the sweet potatoes lengthwise andcut each half into three spears. Put on sheet pan and toss with olive oil. Sprinkle with salt pepper and sugar. Bake at 450 for15 min. Turn with spatula and bake another 5 to 10 min. Serves 4.

This recipe calls for summer squash, but we've used acorn in the Fall as well. Nice for Fall color:

SQUASH CASSEROLE

** I double this recipe for a party and use a 9 X 13 size dish**

1 lb summer squash, sliced
1 medium onion, chopped (Vidalia or other sweet onion is great in this)
¼ tsp salt
¼ cup butter, melted
1/8 tsp pepper
1 TBSP sugar
2 eggs, beaten
¼ tsp soy sauce
¾ cup grated cheddar, divided
½ cup cracker or bread crumbs, divided
1/8 tsp paprika


Grease 1 ½ quart casserole. Cook squash, onion, salt on stove top until very soft. Add to butter, pepper, sugar, eggs, soy sauce, grated cheddar (1/4 cup) and ¼ cup bread crumbs. Bake 20 minutes. Top with rest of cheddar, rest of bread crumbs and paprika. Bake 10-15 minutes more.

Yummmm!! I love squash. There used to be a restaurant here that would have Baked Acorn Squash w/Crabmeat! It was so fabulous, but not too popular so they removed it from the menu. The crabmeat was mixed with the squash and a light crumb topping. OMG! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> Too bad, it was the best item on the menu, IMHO! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Squash is so adaptable.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Forgot to add my fav.....BAKED ACORN SQUASH

Cut an Acorn Squash in half, lengthwise. Put in cassarole dish. Place squash skin-side down in cassarole. Inside the squash add a bit of butter, approx.
1 T., 1 T. maple syrup or brn. sugar (Splenda works great) and a dash of cinnamon. Pour 1/2 inch of water in the bottom of the dish. Cover w/foil and bake 1/2 hour. Check for tenderness....depends on the size of the squash. It's so easy and delicious!!
This can be done in the micro, too, but with saran on the top. Micro for 6 min. test for tenderness. If I'm doing a lot of squash for a dinner party I'll pre-cook them in the micro then put in a large cassarole and put in oven to finish off. Either way they're great!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We also love summer squash... your casserole looks great and I'll have to try it!
I usually make a lot of it... and mash it in a collander, so most the water drains...
add sauted' garlic & onions, butter, S&P and parsley...
Great topped with Itallian Bread Crumbs fried golden in a little butter...
Yummm... I can make a meal of that alone...


contessa, we make the same thing also with acorn squash...
Try adding a shot of dark rum to the ingredients for each half, and a pat of butter on top, it will "float" there...
also topped with some butter fried bread crumbs after it comes out of the oven...
really good fall dish! another one I can make a whole meal of all by itself...

No you've gone and done it......I'll be pouring the rum! Hubby doesn't drink so I'll have to have his share!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> Oh, Brian, I wish I had the recipe for the Crab filled squash.....it was GRAND!! I've tried to make it but it just isn't the same.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We have a garden each year, with lots of acron squash. I have cooked sweet Italian sausage, and added a few pinches of crushed red pepper for zip and drained well.
I cook the acorn squash in the microwave. When it is tender, I put a little butter in the bottom with Splenda brown sugar. I pile the sausage on top of that, then drizzle a little maple syrup over the sausage. Sometimes I put the squash/sausage mixture in the oven to re-heat and to let all of the brown sugar, butter, syrup blend in. I am thinking the dark rum might work with this also. I usually go without the brown sugar and syrup, but the other half loves the hot/sweet combination, and the calories don't seem to bother him too much!

Sword has no worries, the alcohol all cooks out... you are just left with the rum flavor...

Sure......he gets giddy when I open a bottle of wine!! He swears the aroma makes him drunk. It's all up there! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> That's ok....I'll take his portion!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Here you go! The crab stuffing will work with just about any squash. BUT Christophines are the best!
And Christophines (chayote) is in season now... it's in all the supermarkets around here...

[color:"blue"]CRAB STUFFED CHRISTOPHINES[/color]

Ingredients :
1 can lump crab meat
4 Christophines (chayote/custard apples/)
2 carrots, roughly chopped
2 onions (1 chopped, 1 quartered)
3 cloves of garlic
1 lime
chives
thyme
flat-leaf parsley
chili powder to taste
salt and pepper
1 glass white wine
5 tbsp. oil
bread-crumbs


Recipe :
1) Wash the Christophines, cut in half and cook for 20 minutes in salted water.
2) In a pan, cook the chopped onion, garlic, chives, parsley and chili powder, then carefully mix into the crab meat so as not to break up the lumps. Loosen with the white wine.
3) Scoop the christophine flesh from the skin (save the skin) and mash with a little olive oil and the lime juice. Stir in some bread crumbs and season.
4) Spoon the mash into the chayote skins, topping with the crab mixture. Sprinkle breadcrumbs on top and pass under the grill for 15 minutes, or until golden.

Please don't think I'm critizing any recipe here, because I'm not! I just don't understand adding sugar and syrup to a veg that's already sweet! To me, the best way to fix an acorn squash is to cut it in half, sprinkle with salt, pepper, and some fresh nutmeg, place cut side down on a baking sheet, and bake until it's done. It's delicious just like that, maybe with a little butter melted in after it's cooked.

Sweet potatoes: same thing, why add all that sugar, marshmallows, brown sugar...? They're already sweet! I love them just baked with a little butter and salt on top. Sometimes I add cinnamon or fresh nutmeg, but never sugar or syrup. Another really good contrast with sweet potatoes is heat, as in pepper. Cayenne pepper on roasted sweet potatoes is delicious!

Just a different perspective....

Georgia,
One of my favorite fall dishes is honey glazed yams or sweet potatos, with cinnamon, nutmeg & apples...
It's like candy that's good for you!

Pam, Deb has made acorn squash filled with meatloaf mix...
YUMMMM! now that is a whole meal in itself!

I have to agree with you on this one..was never a fan of the sweet potato marshmalow combo either! I have had butternut with a little real maple syrup that was pretty yummy, but in general I like my squash the same way that you do. One thing I do with a lot of root veggies and squash is to mix some with mashed potaoes. It's great with turnips also, just cook them, and mash both together with salt pepper and butter.

when we make large rudabagas or turnips, we always mash them, and mix in a large mashed yam or sweet potato ( cooked in the nuke) with butter...
It adds an extra sweetness and the flavors blend perfectly...

You are so right and I do agree because our tastebuds must be on par. However, not everyone feels that way. I use very little sweetner in my cooking, in fact, I use sugar-free maple syrup.....yup, I know, tastes like sh*t, but gotta do what I gotta do not to increase my sugar level. I've never had a sweet-tooth. Hubby, on the other hand would like syrup, sugar AND marshmallows!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> And that all goes to the 'tastebud' thingy!
I do like cinnamon, though, and while it has great medicinal qualities it tastes great and is a flavor enhancer. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> ( I also add some nutmeg to recipes just because....).


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I love this one, though it's my husband who makes it:

Cream of Acorn Squash Soup

4 acorn squash
3 carrots, sliced
1 onion, sliced
1/3 cup water
2 T. butter
1 T. flour
1 t. salt and pepper
2 cans chicken broth
½ cup sherry
½ t. nutmeg
½ t. paprika
Dash of allspice and red pepper
1 cup half and half
1 ½ T sherry

Cut squash in half and remove seeds. Place cut side down on baking pan and add 1 inch water. Bake at 350 degrees for 45 min Spoon pulp to create serving bowls. Reserve pulp. Place carrots and onion in sauce pan and cover with water. Bring to boil, cover, reduce heat and simmer 15 min. Drain water and combine vegetables with pulp in food processor. Process until smooth, add water as necessary. Melt butter in dutch oven over low heat, add flour, salt and pepper, stirring constantly. Gradually add pureed vegetables, chicken broth, and next five ingredients, bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in half and half and 11/2 Tbsp Sherry. Serve in squash shells. Sprinkle with paprika. Serves 8.

I personally like just salt and pepper and a little butter on my squash. Its the "other half" that loves the squash loaded with sweet stuff. Maybe its a guy thing.

Brian - I made your horseradish pot roast last night and it was wonderful. I think I would even put more horseradish on top next time. Our son dropped by just before I took it out of the oven and he commented on the great smell emanating from the oven. I might try browning the meat first before I put it in the oven. Thanks for the recipe.

That looks absolutely delicious!

This looks delicious!!!

Yeah- I have to say it's the sherry at the end that really does it for me! Yum!

Pam,
So glad you enjoyed it...
I always brown the meat, with a light coating of flour, in the dutch oven before adding the other ingredients and putting it in the oven...
One of these days I'll try it with fresh ground horseradish!
I keep planting it on LI, but my father (87) keeps pulling it, thinking it's a weed!