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Fall menu: Appetizer course
Barley and mushroom soup
- 4 tablespoons butter
- 1 ½ cups onions, chopped
- 1 carrot, peeled and diced
- 2 cups mushrooms, sliced
- ½ cup fresh parsley, chopped
- 5 cups beef broth
- 1 cup red wine
- ½ cup pearl barley
- Salt & freshly ground pepper
- Melt the butter in a stockpot and add the onions, cook over medium heat for 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes.
- Add the remaining ingredients and bring to a boil, let boil 1 minute and then lower heat and let simmer for 1 hour or until barley is tender.
- Adjust seasonings.
Makes 6 servings.
Cream of fennel soup
- 2 tablespoons butter
- 4 Fennel bulbs, chopped
- 1 onion, chopped
- 3 cups chicken stock
- 3 tablespoons anise liqueur
- ½ cup 35% cream
- Salt and freshly ground pepper
- Melt the butter in a soup pot and add the fennel and onions. Stir over medium heat for 10 minutes.
- Add the stock and salt and bring to a boil, then let simmer for 30 minutes.
- Puree the soup on a blender until smooth.
- Add the liqueur, cream and pepper. Do not bring to a boil or the cream may curdle
Makes 4-6 servings
Baked winter squash soup
- 4 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 butternut squash
- 1 acorn squash
- 2 carrots, peeled and chopped
- 5 cups chicken stock
- 2 tablespoons brown sugar
- 2 tablespoons dark rum
- ¼ teaspoon ground ginger
- Salt
- Pinch of cayenne pepper
- Cut squash in half and scoop out seeds. Place in a roasting pan and lightly brush the squash with some of the olive oil and sprinkle the brown sugar over them. Bake the squash in the oven at 350f until tender.
- Add the rest of the olive oil to a soup pot and cook the onions and carrots for 10 minutes. Add the stock and spices and bring to a boil.
- Scoop out the pulp of the cooked squash and add to the stock and let simmer for 10 minutes. Add the rum.
- Puree in a blender; adjust the seasonings and serve.
Makes 4 - 6 servings
Vodka tomato bruschetta
- 6 Roma Tomatoes, finely diced
- 2 Garlic Cloves, crushed & minced
- 2 Green Onions, finely chopped
- 1/2 cup Basil Leaves, finely shredded
- 2 teaspoons of Vodka
- 4 teaspoons Olive Oil Salt & freshly Ground Pepper
Combine all the ingredients together and let sit for one half hour before serving on sliced and toasted baguette.
Vodka bloody Mary cocktail sauce
- 2 Tomatoes, chopped and diced
- 1 lime, grate or zest peel and juice the lime
- 2 tablespoons Vodka
- 2 tablespoon Cilantro leaves, finely chopped
- Dash of Tabasco Salt & Freshly Ground Pepper
- Mix all ingredients together in a blender or food processor until a chunky sauce ismade.
- Chill in refrigerator
- Serve with cooked and cooled jumbo shrimp or freshly shucked oysters.
- 1 Tomato, quartered
- 1 Garlic Clove, minced
- 2 Basil Leaves
- 1/8 cup Vodka
- 1/3 cup Grape Seed Oil
- 1/4 cup Red Wine Vinegar
- Salt & freshly Ground Pepper
- Mix all ingredients together except for the oil in a food processor or blender until smooth.
- Slowly add the oil while machine is running
- Refrigerate and serve with a mixed green salad
