The season which we do not mention has, thankfully, not yet arrived. Weather like this calls for a fete.
Chicagoan, Whipped blogger, and fall lover Caroline Lubbers’s delectable three-course meal takes advantage of seasonal bounty. She recommends an outdoor feast (use flannel blankets if it gets chilly).
“Don’t get depressed about the departure of summer produce. Fall presents a variety of colors, delectable dishes, and entertainment fodder,” Lubbers says.
“Light candles to create a cozy glow; fill bowls with small squash, pears, and nuts in their shells; make place mats with butcher paper and crayon rubbings of leaves; and bake something with cinnamon to fill your house with a luscious scent.”
First Course: Acorn Squash Bisque with Fried Sage
Serves four to six
2 lg. acorn squash
1 tbsp. butter
1 md. yellow onion, chopped
1 leek, white part only, chopped
1 tsp. fresh sage, chopped
6 c. chicken or vegetable stock
Whole fresh sage leaves, cleaned and dried
¼ c. cream
Salt and pepper
1. Halve squash, remove seeds, and peel; cut into 1-inch chunks.
2. In a large saucepan, melt butter. Add onion and leek and cook for 3 minutes until fragrant.
3. Add squash and chopped sage. Stir and cook for 2 minutes.
4. Add stock and bring to a boil. Lower heat and simmer.
5. While soup simmers, in a small pan, heat about ¼ inch of olive oil. When it is hot and shimmering, add whole sage leaves. They will fry and become crisp in less than 1 minute. Remove and drain on paper towel.
6. When squash is tender enough to be pierced with a fork, puree it in batches in a blender.
7. Return soup to saucepan and stir in cream. Season with salt and pepper.
8. Ladle soup into bowls and top with one or two fried sage leaves.
Photo: Courtesy of Caroline Lubbers
|Fall’s harvest yields great eats. Celebrate the season with a bumper crop of recipe and entertaining ideas.|