Brown Butter Pumpkin Soup With Sherry Gastrique Recipes

BROWN BUTTER PUMPKIN SOUP WITH SHERRY GASTRIQUE

Steps:

• Preheat the oven to 375° F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don't fit in one). Add enough of the water to go ½ inch up each pumpkin half.
• Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside.
• Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid.
• Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours.
• Puree soup with immersion blender. Serve drizzled with gastrique.

BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER

Steps:

• Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
• Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
• Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
• Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Steps:

• In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
• Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
• Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

BROWN CABBAGE SOUP - BRUNKåLSSUPPE

Steps:

• Cut the cabbage finely and fry brown in the butter and sugar, which must be done very slowly, so as not to burn it. For this process nearly an hour is needed.
• Once the cabbage has become a nice brown color, the warm stock is poured over, the salt and peppercorns are added and, if the color is not quite brown enough, a few drops of browning may be added.
• Cover the saucepan with a lid. The soup requires a further 2 hours of simmering before it is ready.

PUMPKIN GNOCCHI WITH BROWN BUTTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place pumpkin, cut-sides down, on a cookie sheet.
• Bake in the preheated oven until fork tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 5 minutes. Turn oven off.
• Scoop out pumpkin flesh while still warm and place in a medium bowl. Puree with an immersion blender until smooth, then transfer to a colander and let drain for at least 1 hour.
• Measure 2 cups drained pumpkin and place in a large bowl, reserving any extra for another use. Add 1 teaspoon sea salt, cinnamon, nutmeg, and pepper to the 2 cups pumpkin. Taste mixture and adjust seasonings. Mix in 1/4 cup of flour with a fork. Continue adding flour, 1/4 cup at a time, until the dough balls up in the bowl, but still remains tacky to the touch.
• Lightly flour a work surface and your hands. Gently knead the dough with your hands for about 1 minute, adding small amounts of flour until dough is just barely tacky. Allow dough to rest for 30 minutes.
• Meanwhile, fill a 5-quart pot with water. Add remaining 3 teaspoons salt and bring to a boil.
• Divide dough into 4 balls. Roll the first ball out into a 1/2-inch thick log, then cut into 1/2-inch long pieces. Roll each 1/2-inch piece quickly with your hand to make a smooth, oblong shape, then roll over the tines of a fork, if you'd like. Place the finished gnocchi on parchment paper, making sure they do not touch, as you roll the remaining 3 balls of dough.
• Drop 1/2 of the gnocchi into the boiling water. Cook until they begin to float and are tender yet firm to the bite, 5 to 8 minutes. Use a slotted spoon to remove to a plate, and repeat with remaining gnocchi.
• Melt butter in a large skillet over medium heat until frothy, 3 to 5 minutes. Stir a few times until the bubbles disappear and cook until butter is rich smelling with a slight brown hue, 2 to 3 minutes. Remove from the heat, quickly toss in the gnocchi, and serve.

BUTTERNUT SHRIMP SOUP WITH SHERRY

Steps:

• Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
• Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
• Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.

BROWN BUTTER-DELICATA SQUASH SOUP WITH SHERRY GASTRIQUE

Steps:

• FOR SQUASH:.
• 1. Preheat the oven to 375 and set two oven racks evenly apart. Cut each squash in ­half lengthwise and scoop out and discard the seeds and stringy pulp. Place 1 1/2 teaspoons of butter inside each squash half and season with salt and pepper. Place the squash halves cut-side down in a baking dish large enough to hold all four (divide them among two baking dishes if they do not fit in one). Add enough water to go 1/2 inch up each squash half. Bake the squash until the skins start to brown and the flesh is tender, about 45 minutes. Remove from the oven (leaving the oven on), flip over so the flesh is exposed, and set aside to cool. When the squash halves are cool enough to handle, scoop out the flesh and discard the skins, reserving the flesh and baking liquid.
• 2. Toss the pumpkin seeds with the vegetable oil, 1/4 teaspoon salt, and the thyme, then spread them out on a baking sheet. Bake until just lightly browned, 8 to 10 minutes. Remove and let cool.
• 3. Set a large soup pot over medium-low heat and add the olive oil. Add the onion and garlic and sweat by cooking them until the onions are translucent, about 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat until the fennel is translucent, about 15 minutes more.
• 4. Add the wine and simmer to reduce almost all of the liquid. Add the broth, cider, reserved squash liquid, and the squash flesh. Bring them to a boil, then reduce the heat and simmer until the squash is very tender, about 1 1/2 hours.
• 5. Meanwhile, slowly melt the remaining 1/4 cup butter in a heavy-bottomed pot over medium heat. Continue heating until the milk solids begin to fall to the bottom of the pot and start to brown. Take care not to let the solids blacken, removing the butter from the heat when it is dark after 10 to 15 minutes. Strain the brown butter through a fine-mesh sleeve and discard the solids.
• 6. Working with a blender, puree the soup until smooth. Add the brown butter slowly, stopping to loosen the ingredients with a wooden spoon if necessary. Add additional broth to thin the soup if it's too thick. Adjust the seasoning with salt and pepper.
• 7. Ladle the soup into bowls, drizzle with sherry gastrique (recipe below), and sprinkle with the toasted pumpkin seeds.
• FOR SHERRY GASTRIQUE:
• 1. Combine the vinegar, sugar, thyme, and peppercorns in a small heavy-bottomed nonreactive pot. Bring to a boil, then reduce the heat to medium-low. Summer the liquid to reduce until syrupy, 8 to 10 minutes.
• 2. Cool the liquid and strain out the thyme and peppercorns. You can store in a tightly sealed container (no need to refrigerate) for up to 1 month.