Butternut Squash Soup with Fennel, Pears, and Spices

I know you may be thinking, what, another butternut squash soup, but this one is different.  This one has fennel.

And pear.

And ginger, cumin, and nutmeg.

And orange zest.

And, although this might seem a bit unusual, it is brilliant (especially, the pear! and the fennel! and the orange zest! oh my!).  But, this is what I've come to expect from and love about Dorie Greenspan.

This is not just another butternut squash soup, this is the butternut squash soup.

One of the keys is roasting the squash before hand.  It takes some time, but, on the plus side, not only do you get a ton of flavor, but peeling a squash after you have roasted it is a cinch.

Once its cool, cut it into 2 inch or so pieces.

While your squash is cooling, saute up some onions.  Then add in your fennel, celery, and garlic.

Next, in with the spices.  Unlike curried squash soups, these spices keep the soup on the sweeter side of things, rather than the savory-er side.

Add your stock.  And once that comes up to a simmer, throw in your pears.  And the orange zest.

Simmer away, gently, for 20ish minutes.

 Blend it up.

And, get ready to enjoy a slightly sweet, surprisingly elegant butternut squash soup.

Spiced Squash, Fennel, and Pear Soup (from Greenspan's Around My French Table: a book you must buy right now)
Ingredients:
About 3 pounds squash, such as Long Island Cheese or Butternut (or 1 1/2 lbs pre-cut)
About 3 Tablespoons of olive oil
Salt
1 large Spanish onion, coarsely chopped
1 spring onion, trimmed and coarsely chopped, or 1 large shallot, coarsely chopped
1 medium fennel bulb, touch core removed, slived
2 celery stalks, trimmed and thinly slices
1 large garlic clove, split, germ removed, and sliced
1 1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp freshly grated nutmeg
fresh ground pepper
5-6 cups chicken or vegetable broth
2 ripe pears, peeled, cored, and coarsely chopped [I didn't peel them]
2 strips orange or tangerine peel, pith removed
1-2 lemons

Directions:
Preheat oven to 425.  Line baking sheet with foil.

If you're using a whole squash, cut in half, scoop out the innards, and rub the exposed flesh with some olive oil.  Sprinkle the squash with a pinch of salt, put on a baking sheet, and bake 60-75 minutes for a whole squash, 45 for cut.  When you can pierce the flesh easily with the tip of the knife, its done.  As soon as its cool enough to handle, peel it and cut it into 2 inch cubes.

Warm 2 tablespoons of olive oil in a Dutch oven or soup pot over low heat, then stir in onions, Spanish and spring.  Season lightly with salt and cook for 5 minutes, or until the onions start to soften but not color.  Add the fennel, celery, garlic, and a pinch more salt and cook, stirring often, for another 5-10 minutes, or until all the vegetables are soft but still pale.  Stir in the ginger, cumin, nutmeg, 1/4 tsp salt, and a few grinds of black pepper, then add the roasted squash.  Pour in 5 cups broth, increase the heat, and bring to a boil, then reduce the heat so that the soup simmers gently; add the pears and orange peel.  Partially cover the pot and simmer about 20 minutes, or until the pears and squash are soft enough to be mashed with the back of a spoon.

Puree the soup.  Taste for salt and pepper.  If the soup is too thick for you, stir in up to 1 cup more broth and reheat until hot.

Ladle the soup into bowls and finish with a little lemon juice [if you like].

Charming Molasses Chews

These cookies are very simple, but I think that gives them their charm.

The molasses gives these cookies a wonderful chew. Rolling them in sugar gives them a nice texture on the outside. And the balance of the spice is just right.

They are also very nice and light, so when you find yourself eating one after another, you don't have to feel bad at all.

Molasses Chews (called 'Molasses Cookies Moldow' in Joy of Cooking)
Ingredients:
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
2 cups sifted all-purpose flour
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 large egg
1/4 cup molasses
1 tsp baking soda
Sugar for rolling

Directions:
Preheat the oven to 350, and line 2 baking sheets with parchment.

Beat together butter and sugar, until light and fluffy [about 2 minutes]. In a different bowl, mix together flour, salt, cinnamon, cloves, ginger, and baking soda. Add that to the butter/sugar mix, also add the egg and molasses. Beat until well blended. The dough should be soft.* Refrigerate until firm enough to handle, about 2 hours.

Shape the dough in 1-inch balls and roll in sugar. Place 2 inches apart on the cookie sheets. Bake 1 sheet at a time, until firm, about 9-10 minutes.** Let stand briefly. Then remove to a rack to cool.

*My dough was actually fairly lumpy, and I have to press it together. I don't know if it was supposed to be like that, but the cookies ended up delicious.
**The recipe calls for 8 minutes, but mine are never done by then. They won't really look done when you take them out, but the tops will look crinkly, when they are ready.

Gingerbread Biscotti... No, it's not too early

When I first saw the recipe for 'Gingerbread Biscotti', I had seriously misgivings. I knew these biscotti were going to be unbelievable: crunchy and packed with pecans, raisins, and oats. But, wasn't it too early in the season for gingerbread?

Fortunately for us all, it is never too early for deliciousness: not too sweet, perfect in the morning with coffee, in the afternoon for a pick-me-up, and at night to end the evening (and, yes, this is based on experience).

The only thing to have misgivings about is the rate at which they are disappearing.

Remember, the key with biscotti is that you bake them twice; that is how they get their gorgeous crunch. But, one thing that makes the texture even better is the incorporation of both ground up and whole oats. So, start by adding half the oats to your food processor.
And whaz those up.
Next, in a large bowl, combine the dry ingredients: ground oats, whole oats, flour, sugar, baking soda, baking powder, and the spices.
In a separate bowl goes a key gingerbread ingredient: molasses, along with eggs and oil.
Whisk that up.
Slowly add your wet ingredients to your dry ingredients, at a low speed.
Mix until incorporated. Mine dough was a tough crumble, but not difficult to work into cohesion.
Now, add in some raisins and toasted pecans.
How exciting does this look?
Get the dough on a lightly floured surface, and cut into two.
Roll out each half into a 12 inch log with a rolling pin.
Get those on a baking sheet, for round of baking #1.
After 30 minutes they should be firm and golden. Then remove them from the oven, and let cool on a wire rack for about 10 minutes.
Then, use a serrated knife and cut the logs into 3/4 inch pieces. Cutting on the diagonal makes them look great.
Then, return to the oven for round of baking #2. Bake them for 6 minutes, cut side down. Then flip them, and bake them another 6-8 minutes. They are done when they feel dry and firm.
Remove to a wire rack, and let cool.
Enjoy at any time of the day, with a glass of milk or a cup of coffee.

Gingerbread Biscotti Recipe (from joyofbaking.com)
Ingredients:
3/4 cup pecans (or hazelnuts or walnuts), toasted and coarsely chopped
1 cup old fashioned rolled oats
1 3/4 cup all purpose flour
3/4 cup dark brown sugar
1/2 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
2 large eggs
1/4 cup unsulphured molasses
2 Tablespoons safflower oil*
1/2 tsp pure vanilla extract
3/4 cup dark or golden raisins

Directions:
Preheat oven to 350. Line baking sheet with parchment paper.

To toast nuts: place in a dry skillet over medium low heat, shaking the pan constantly, toast for 5-6 minutes, until fragrant.**

In a food processor, process 1/2 cup of the rolled oats until finely ground.

In a large bowl, combine 1/2 cup of finely ground oats, the remaining oats, flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, and cloves. In a separate bowl, whisk together eggs, molasses, and vanilla extract. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat until combined. Scrape down the sides of the bowl, as needed. Mix in the nuts and raisins, beat until just incorporated.

Transfer the dough to a lightly floured surface and divide the dough in half. Take each half of dough and form it into a log, about 12 inches long and 2 inches wide.*** Bake about 30 minutes, or until golden brown and firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 300. Transfer the logs to a cutting board and cut into 3/4 inch slides, on the diagonal.**** Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm. Remove from oven and let cool. Can be store in an airtight container for several weeks.*****

*The recipe called for light olive oil or corn oil, but safflower or vegetable oil are fine
**The recipe has you toast the nuts in the oven, but I prefer the stovetop method for toasting.
***A rolling pin is helpful for this. I tried to flatten them on the baking sheet, and it didn't work particularly well.
****I like to use a serrated knife for this, and don't worry if they crumble a little bit.
*****These biscotti are delicious on their own, but a light lemon glaze could be a lovely addition. Next time...

One of my favorite things: Gingerbread Men

I love everything about gingerbread. I love mixing it, rolling it, and cookie-cutting it. I love baking it, cooling it, and eating it. But most of all, I love decorating it. Frosting cookies is one of my tip top favorite things ever. I love the actual frosting process (especially when you do it with people you love) and I love how the cookies look in the end. So making these cookies is like a Christmas present to myself.

They are very easy to make.

Start with your dry ingredients.
Then beat your butter and sugar.
Add in your egg and molasses, and beat that up.
Gradually add in the flour.
(did I mention I love this Kitchenaid Stand Mixer?)

And you will eventually have your dough.
Now, you are going to divide the dough in half, wrap it in plastic wrap, and chill it for at least 2 hours. I found that if you make the dough smooth at this point, it will prevent cracking when you roll it out.
Once it is sufficiently chilled, get excited... it is time to roll the dough out.
Grab the cookie cutters of your choice (gingerbread men, gingerbread ladies, and Christmas trees), and start cutting!
Remove the cookies to a parchment lined baking sheet.
Bake until just brown around the edges. I prefer a softer gingerbread cookie, so I try to bake it until just lightly browning around the edges. And don't forget, the cookies will continue to bake after you take them out of the oven, so don't let them go too long.
While I very much enjoy gingerbread on its own with a glass of milk, as I mentioned, icing gingerbread is something I adore. So, for the icing, sift your confectioners' sugar.
Then whip up butter.
Add in vanilla.
And gradually add your powdered sugar, at low speed. Warning: if you do this at high speed, it will be like a powdered sugar bomb went off all over you. Go slow and low to avoid this.
Add in milk. Beat at high speed until the icing is gorgeous and fluffy.
Now time for some color!!! I went with red, green, blue, and orange this year (for Christmas and the Broncos, of course!).
It is easy to get colored frosting, you just add dots of color until it is the color you want.

You can ice with an offset spatula or a knife. Just get your gingerbread and bowls lined up.
However, if you want to pipe the frosting on and you do not have an icing bag, never fear! You can make your own. Grab a ziplock bag, and make a tiny snip on one of the corners. The smaller, the better.
Squeeze the frosting into that corner, and voila! a piping bag.
How fun, right?
At this point, let your creativity take over... and have fun! I know my mom and I did.
And with this... the Bicoastal Chefs would like to wish everyone a very happy holiday!


May all these days be filled with more than a few of your favorite things!

Gingerbread Men (from joyofbaking.com)
Ingredients:
3 cups all purpose flour
1/4 tsp salt
3/4 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, at room temperature
1/2 cup granulated white sugar
1 large egg
2/3 cup unsulphured molasses
Note: to prevent molasses from sticking to the measuring cup, first spray the cup with non-stick vegetable spray

For frosting:
2 cups confectioners' sugar sifted
1/2 cup unsalted butter, at room temperature
1 tsp pure vanilla extract
1 1/2 tablespoons milk
Assorted food coloring

Directions:
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well incorporated. Gradually add flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or over night.

Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.

Bake for 8-12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for 1 minute. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioner's frosting can be used.

For the frosting: With a hand mixer, cream the butter until smooth and well blended. Add the vanilla. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry.

If desired, divide into bowls and add food coloring. To make your own pastry bag, get a ziplock bag and snip the corner. The tinier the snip, the better. Add the frosting, and you have a homemade pastry bag.