Recipes from Marble Hill Provisions - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Recipes from Marble Hill Provisions

Brown Butter and Butternut squash soup garnished with Cucumber bell pepper relish and truffle
Delish fall winter soup! We drink it out of a coffee cup, its that good. We hope you enjoy!
Yields 6-8 servings
2 large Butter Nut Squash (halved and seeded) about 3- 3.5 pounds total
4 cups water
2 stick unsalted butter (1/2 pound)
1/4 cup pure maple syrup
2 cups heavy cream
Kosher salt
Black pepper (fresh ground)
1 Cucumber bell pepper relish (12 oz jar)
Truffle oil to garnish
Method
• Halve the butternut squash remove seeds with spoon
• On a metal sheet pan lined with foil place squash cut side up on top of the foil   in the seed cavity add 1 tablespoon butter and season heavy with salt and pepper place in a 375 degree oven for about a hour we are looking for the squash to be tender and soft. When it's done remove from oven and let cool to room temperature.
• Scoop out squash with a spoon or ice cream scoop into a 4-quart saucepan. Making sure to not get any skin from the outside
• Once all the squash is in the saucepan. Add water, cream, and maple syrup. Bring to simmer on medium heat. Stirring occasionally. Cook about 20 minutes at a simmer. While your waiting for the soup to come to a simmer….
• In a small pan add butter and place on high heat. Watch the butter you want it to melt and begin to foam once the foaming stops and subsides. You should smell a nutty aroma and it should be a golden brown color and have flecks of dark brown in it , if it goes farther you will know its brown butter not black ! Once brown quickly add to the soup stir in. its okay if its still hot
• Once it has simmered and you have added the brown butter either blend in a blender or with a immersion blender or a stick blender.
• Once smooth adjust consistency you may need to add cream or water if you're looking for a healthy alternative. You want it to be thick but not watery.
• Adjust seasoning with salt and pepper to your taste.
• Garnish with a drizzle of truffle oil (optional) and a couple spoonful's of Cucumber bell pepper relish.  Serve immediately. Will keep about 4 days refrigerated.

Spinach & Red Onion Salad with Sweet Potato Vinaigrette
8-10 oz baby spinach
1/2 Red Onion
5 oz feta cheese 
1/4 cup good quality champagne vinegar
1/4 cup Marble Hill Sweet Potato Butter
Kosher salt
Black pepper
1 1/2 cup extra virgin olive oil
In a large bowl, combine the spinach, red onions, feta cheese, and toss together.
In a small bowl, whisk together the vinegar, sweet potato butter, a pinch of salt and couple grinds of black pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Check seasoning and add to taste.
Add vinaigrette to spinach mixture - toss and serve. Dressing will keep about a week refrigerated. 
Serves 4
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