Chef Christian's
Culinary
Corner
Acorn Squash & Gala Apple Bisque Serves 4-6 people
INGREDIENTS 4lbs.Acorn Squash roasted, peeled & seeded 1 ea. Yellow Onion, diced 1 Tbsp. unsalted Butter 1/2 tsp. Fresh Thyme 1 ea. Bay Leaf 1 ea. Gala Apple, peeled & seeded cut in ¼ 1 clove Garlic, peeled and smashed 2 cups low sodium Chicken Broth 1 cup heavy Cream
DIRECTIONS: 1) Melt butter in a preheated soup pot, over low heat sauté Onions, Garlic and Bay Leaf until opaque. 2) Add remaining ingredients and bring to a quick boil. Transfer to a blender and puree until smooth (be careful with hot liquids in a blender). Season to taste and serve in mugs. Garnish with pumpkin seed oil or a few thin slices of Gala apple.
Holiday Pumpkin Mousse Yields about 10 servings
DIRECTIONS:
1) In a medium size bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy and completely blended. Add the pumpkin puree and mix until combined.
INGREDIENTS 8 oz. Cream Cheese, softened 1 cup Brown Sugar 2 tsp. Pumpkin Pie Spice 15 ounces pure 100% Pumpkin Puree 1 pint Whipping Cream 1/4 cup White Sugar 2 tsp Vanilla Extract PAGE 10 | CULINARY CORNER
2) In a separate bowl, whip together the whipping cream, white sugar and vanilla extract until it becomes thick and stiff peaks form. 3) Fold together about ¾ of the whipped cream mix with the pumpkin cheesecake mixture until completely mixed in. 4) Spoon the mousse into individual cups. Use the remaining ¼ of the whipped cream mixture to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans. Enjoy! (NOTE: Double all ingredients to make a bigger batch.)
