Thanksgiving Dinner Just Got Started

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Thanksgiving Dinner Just Got Started

Thanksgiving is a week away, and as we all plan our menus, here is a recipe from Boca Grove Executive Chef Dominick Laudia that can go right to the top of the list. His perfect starting dish of “Boca Grove’s Butternut Squash Soup with Honey Maple Bacon and Glazes Apples”.
 
For the Butternut Squash Soup:
4 cups                                   Butternut Squash Meat, Cooked
1 qt.                                       Heavy Cream
½ qt.                                      Vegetable Stock
3 oz.                                      Roux (equal amount of butter and flour)
1 cup                                     Granny Smith Apples, Peeled and Diced
Pinch                                     White Pepper
1 tsp.                                     Allspice
1 tsp.                                     Chinese Five Spice
1 tsp.                                     Cinnamon
4 oz.                                       Brown Sugar
1 each                                   Zest of Orange
 
Method:
Add butternut, heavy cream and stock to soup pot.
Simmer until butternut is very soft.
Whisk in roux until thickened (coats the back of the spoon).
Add remaining ingredients, except the orange zest.
Allow to simmer for 15 minutes at a low flame.
Add orange zest before serving.
 
For the Honey Maple Braised Bacon:
½ lb.                                       Bacon Slab
½ cup                                    Honey
1 cup                                     Maple Syrup
2 cups                                   Apple Cider
As needed                            Black Pepper
 
Method:
Sprinkle to coat the bacon with pepper.
Cover with honey and syrup.
Place in a pan and add the cider.
Cover with foil and place in a 350-degree oven for 30 minutes.
Remove foil, flip over bacon slab and cook for another 20 minutes or until fork tender.
Remove and cool.
Reduce liquid in the pan by half, and reserve.
 
For the Glazed Apples:
2 each                                   Apples, Cored and Peeled, Cut into 8 Wedges
2 tbsp.                                   Butter
2 tbsp.                                  Cinnamon Sugar
Half of                                   Reserved Bacon Liquid
 
Method:
Sauté apples in butter and sprinkle with sugar.
Cover with the bacon liquid and simmer until tender.
 
Plating:
Place hot soup in a bowl.
Cut bacon into 4 pieces and heat in oven.
Place bacon on top of the soup along two apple slices.
 
This is guaranteed to get your Thanksgiving dinner off on the right foot, for sure. Eat up, butternut!          
 
Posted: 11/17/2017 3:27:29 PM by Heather Dupree


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