It’s the most wonderful time of the year for more reasons than one. Sweaters and jackets have come down from the attic; the earthy and wonderful scent of crackling fireplaces is ever-present. Soon we’ll be welcoming in the season’s snow, and enjoying large special meals with loved ones. After a complete holiday meal we are always left with mounds of leftovers. These tasty bits can be put to work to make a tantalizing, intimate meal. With a butternut squash soup to start and roasted apples to finish, turkey potpie is a simple meal to enjoy after you’re all tuckered out. Jam packed with the produce and poultry bounty of our valley, prepare to dive into a meal to remember.
Butternut Squash Soup
Chop squash into roughly 1-inch chunks. In a stock pot melt butter, add onion and sauté until translucent and slightly golden brown. Add squash and stock to pot, bring to a gentle simmer and cook until squash is completely tender to the fork (15 minutes). Place in blender with slotted spoon and blend until smooth. Return blended squash to pot and combine with nutmeg, cinnamon, salt and pepper. With a dollop of sour cream to finish, this soup will make the perfect start to a post-holiday meal.
Turkey potpie is warm and soothing. It will chase away the winter chill and warm you up from head to toe. This stuff really sticks to your bones while charging you up with essential proteins, vitamins and minerals. Carrots, peas, corn, and succulent roast turkey combine for a truly divine dish. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large sauce pan on medium-high heat. Throw in onions and salt/pepper and sauté until golden brown and tender, about 5 minutes. Add in sliced carrots and cover allowing the mixture to cook until the carrots become tender. Add leftover vegetables and begin to add diced turkey, gravy and dried thyme. Bring mixture to boil and then reduce heat to low. Allow to simmer at this temperature until the filling has reached optimal thickness. Mix in peas and pour filling into glass pie dish and allow to cool for 30 minutes in the fridge.
Brush rim of filled pie dish with egg glaze. Gently place crust atop mixture and carefully fold the edge of the dough over the edge of the pie dish. Decoratively pinch dough rim to seal crust all around the pie plate and chill for an additional 10 minutes.
Preheat oven to 400 degrees and brush top of pie with more glaze. Create 4 small slits in the center of the pie. Bake until crust is golden brown and the filling begins to bubble through the slits (30 minutes). Cool and serve by the slice for endless smiles.
This Turkey Potpie will chase away your winter chill with its succulent roast turkey.
Roasted Apples with Ice Cream
Keep dessert simple with luscious roasted apples topped with your favorite vanilla ice cream. Begin by turning on your broiler. Gently toss your apples with lemon juice, butter, and three tablespoons of sugar. Arrange with even spacing on a baking sheet. Broil for about 10 minutes until the apples have turned golden brown and are sufficiently tender. Sprinkle with the remaining sugar and continue to broil until the granules have liquefied. In a sauce pan heat local maple syrup on low. Mix in a half teaspoon of vanilla and a dash of cinnamon and drizzle over your apples once the mixture is combined. Top with a hearty scoop of your favorite vanilla ice cream and voila, a perfectly simple post-holiday dessert.
There is truly nothing better than a delicious meal spent with those who you love.
When we cook with love we create dishes that can be enjoyed over and over again. So sit down with family and friends and prepare to celebrate winter’s bounty with a delectable and delicately rich butternut squash soup, satisfying and delicious potpie, and a simple roasted apple dessert to satisfy your sweet tooth. You’ll be glad you did.