Chilled Blueberry Soup

This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months. Makes 4 servings

 

4 C fresh blueberries

1 C orange juice

½ C sugar

1/4 t ground cinnamon

1/8 t salt

1 T fresh lemon juice

1 pint half-and-half

Mint sprigs for garnish

 

Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

 

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish, if desired.

 

 

 

 

 


Green Garlic Soup

green garlic

 

 

Green garlic is available for a very brief time in the spring and mainly at farmer’s markets. It resembles green onion (scallions), but has a flat, rather than tubular green top. Get it while you can! This recipe will serve six. Adrienne demoed it during our allium month, May 2016.

2 bunches green garlic (about 6-8 stalks)
1 good-sized onion
1 medium potato, such as Yukon Gold
2 T olive oil
4 C vegetable stockgarlic
salt & pepper
¼ C heavy cream
chopped chives for garnish

Prepare green garlic: Slice green part lengthwise and run under cold water to get out any grit. Remove root. Cut entire stalk and bulb into chunks and set aside. You should have about 3 C of green garlic. Peel and cut onion into chunks; you should have 1 C onion chunks. Wash and cut potatoes into chunks; you should have about ½ C potatoes. In a large pot or pan, heat olive oil over medium heat. Add all your vegetables. Reduce heat to low and cover. Cook 20 minutes until vegetables are soft. Add stock, salt, pepper. Cook another 10 minutes. Remove from heat and let cool. Using an immersion blender or a food processor, puree soup mix. Taste for seasoning, adding salt and pepper as needed. Add heavy cream and process until incorporated. Serve hot, garnished with chives.


Baker’s Dozen Holiday Recipes from the Archives

Below are some of the dishes we’ve worked on over the years that have made their way to our holiday tables. We have many favorites, and more can be found by searching the website under a particular ingredient (Adrienne’s Persimmon Pudding, anyone?).  Wishing that the holidays find you in a place of love and good food.  Just bring your appetite!

FigCranberryRelish

 

A wonderful new twist on cranberry relish, try this with your turkey this year.

Cranberry-Fig Chutney

 

deviledeggs-asparagusWe re-introduced these perennial favorites at a demo at US Botanic Garden earlier in the fall and decided they would be on our holiday buffet table.

Asparagus Deviled Eggs

 

 

ombre

 

 

This dish has such special beauty, it will make your holiday table look spectacular and it tastes pretty great too.

Ombre Carrots and Chard

 

 

carrotAnother one that would work great for the buffet table or serve the souffles as hors d’oeuvres, without the extra veggies, but topped with a small dollop of mascarpone, softened to room temperature.

Mini Carrot Souffles with Baby Vegetables

 

creamy greensKids (kids!) can’t get enough of this. A must for our Thanksgiving table.

Creamy Winter Greens au Gratin

slaw

 

A sprightly twist on Brussels sprouts that will enliven any holiday buffet.

Brussels sprouts with lemon and hazelnuts

 

Lemon Pepper Green Beans {Blogsgiving 2015} // The Speckled PalateThanksgiving brings out the competitive spirit in our family and the sweet potato dish is at the forefront when it comes to making the best side. This one’s likely to win hands-down — and no one will miss the marshmallows.

 

Bourbon Sweet Potato Casserole

 

citrus-salad-spiced-honey-sl-l

 

 

Gorgeous on the dessert table, but equally at home as an accompaniment to ham, pork, a lovely roast tenderloin. Use your imagination but count this one in.

 

                       Citrus Salad with Spiced Honey

butternut

 

With a bright, addictive flavor that is all holiday and deeply warming, this soup is a winter staple in our household. Freeze it for drop-in guests or roll it out on a blustery day that sends you scrambling for comfort food, even just for lunch.

Butternut-Tangerine Soup

 

shrub

 

We love this as a refreshing non-alcoholic drink, but it’s also a great flavoring for alcoholic drinks — try it with a shot of vodka or drizzled in a chablis or sauvignon blanc.

                                                            Cranberry-Lime Shrub

red cabbage

 

There are plenty of ways to fix red cabbage, the perennial favorite for the holiday buffet or dinner table. This one adds the crunch and flavor of chestnuts. What a great marriage.

Red Cabbage with Chestnuts

beans

 

Tired of green bean casserole? Try these and be prepared for a new Thanksgiving tradition at your table.

Green Beans with Meyer Lemon

salad

 

If you like to combine the cheese and salad course, try this salad, which, like the cheese platter, includes fruit and nuts.

Radicchio, Pear and Pecan Salad


Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt

farro

 

Packed with flavor and protein, this soup is a meal unto itself — just add crusty bread and a fruity cobbler for dessert and you’ll be feasting on comfort food at its best — and so so healthy! You’ll be ready to run a marathon the next morning — especially if you repeat for breakfast. This is from from “Super Natural Every Day,” by Heidi Swanson, which you might want to consider putting under the tree of your favorite cook (you know who that is). It was adapted by Danielle for a cooking class at Brookside November 18 2015.

2 T extra-virgin olive oil, plus more for serving
2 yellow onions, chopped
1 C peeled, diced sweet potato or butternut squash
Sea salt
1 T plus 2 t Indian curry powder
2/3 C farro
1 ¼ C green or black lentils, picked over and rinsed
6-8 C low sodium vegetable broth
1 C plain yogurt of Greek-style yogurt
Grated zest and juice of 1/2 lemon, or to taste

Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and sauté until the onions soften a bit, a couple of minutes. Add the curry powder; stir until onions and sweet potatoes are coated and the curry is fragrant, a minute or so. Add the farro, lentils and 6 cups of the broth. Bring to a boil, lower heat, and simmer, covered, for 40-50 minutes. Taste and season with more salt, if needed. (Don’t under-salt or the soup will taste flat.) While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and 1/4 teaspoon salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil. Serves 8-10.


Peach-and-Tomato Gazpacho with Cucumber Yogurt

peach-tomato-gazpacho-sl-x This soup is totally refreshing and quite beautiful, especially if you use all-red tomatoes as your base, but a mixture of colors for the chunked-up portion. Yellow or white peaches do great in it, as well as nectarines and even apricots. I don’t bother peeling any of the fruit or veggies (tomatoes, that is — I do peel the onions!). If you plan on doing some ahead, just do the pureed part — once the peach chunks are cut up and added, the soup will  hold up for only about a day or two. Almonds are optional but they do add a nice crunch and their flavor goes beautifully with peaches. Of course, if you’re coming to eat at our house, you’ll have this soup with a soupcon of red pepper flakes! Demoed by Adrienne at US Botanic Garden August 6, 2015. Adapted from a recipe from Southern Living.

5 large peaches, divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about ½ C)
3 T apple cider vinegar

1/4 t red pepper flakes (optional)
½ C slivered almonds, toasted and coarsely ground
salt and pepper to taste
3/4 C finely diced cucumber, seeded as needed
1/3 C plain yogurt
2 T minced parsley
1 garlic clove, minced
Extra virgin olive oil to drizzle
snipped chives or minced parsley for garnish
Fresh-ground black pepper

Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes, onions, vinegar in a food processor until smooth. Chop remaining peach and tomato. Stir into pureed mixture. Add almonds and mix well. Season with salt and pepper. Cover and chill 1-4 hours. Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with salt and pepper Cover and chill 1 to 24 hours.To serve, ladle soup into bowls, top with 1 T yogurt mixture, drizzle with olive oil, garnish with minced parsley or chives and a grind of pepper.

Yield: Six servings


Killer Gaspacho

 

 

Three years ago we posted this. It’s such a summer favorite that we made it again at US Botanic Garden this week. It takes advantage of the abundance of summer produce, hits the spot on warm evenings. Summer in a bowl. This soup is at its best when all prep is done by hand, rather than processed.  Veggies can be chopped in a processor, but you have to do them in small batches to get the rights consistency and be very careful not to over-process. Demoed by Adrienne July 23 2015.

2 small or one large avocado
2# tomatoes
1 small red onion
1 peeled and seeded cucumber
½ red pepper
½ orange or yellow pepper
2 stalks celery
1½ quarts vegetable juice, chilled
¼ C red wine vinegar
½ C olive oil
1 t Tabasco
2 t Worcestershire
Juice of one lemon or lime (more to taste)
salt & pepper to taste (you don’t need much at all)

Prepare avocado by slicing in half and removing seed; dice the flesh and gently scoop it out of its shell into a large bowl. Sprinkle with lemon juice to prevent discoloration. Finely dice all remaining veggies and add to bowl. Add veggie juice and seasonings. Chill and serve. Gets better as it sits in the refrigerator. Will keep up to one week.

Serves many.


Chicken Pot Pie Soup

soupAn old favorite, demoed years ago and back by popular demand.

4 puff pastry shells
4 T butter
1 C diced onion
3/4 C diced celery
3/4 C diced carrots
1½ C diced potatoes
1½ t poultry seasoning
1/4 t white pepper
½ salt
1/4 t ground nutmeg
1/4 C flour
4 C chicken broth, preferably home-made
2 T dry sherry
2 C cooked chicken
½ C corn kernels
½ C peas
1/4 C heavy cream
1/4 C chopped fresh parsley

Bake puff pastry shells according to directions; set aside. In a large pot, melt butter and add diced vegetables; cover and sweat 10 minutes. Add seasonings; Whisk in flour, cook 2-3 minutes; slowly add broth, stirring mixture to incormporate and prevent flour from clumping. Add sherry; cook soup 15 minutes until thickened. Add chicken, corn, peas and let these simmer about three minutes until hot. Before serving, stir in heavy cream and parsley. Serve in large bowls, each serving topped with a puff pastry shell.