 Artichoke Pesto
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The Dip's Dip
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Roasted Butternut Squash Soup
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Monsoon Coast Moghul Curry Cashew Spread
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CHEF BILL'S BUTTERNUT SQUASH SOUP
Thanksgiving 2011
We're lucky enough to have Chef Bill as part of the Gone Crackers team. Here is his recipe for butternut squash soup.
 1 1/2 tbs butter
1 1/2 tbs Olive Oil
2 cups chopped onions
2 tbs fresh parsley chopped
2 tbs fresh sage chopped
4 cups roasted butternut squash (approx 2 med squash)
1 whole head of roasted garlic
1 tsp course seasalt
fresh ground pepper
5 cups chicken stock (more or less). Use less for thicker soup more.
Preheat oven to 350 degrees.
Cut squash(s) in half, season with a bit of salt and pepper, and drizzle with some olive oil. Turn flesh side down on parchment paper on a baking sheet.
Cut the tops of a head of garlic, drizzle with a bit of olive oil, and place on same baking sheet as squash.
Bake both for about 40 minutes, or until soft.
Cut roasted squash into smaller pieces or mash, and sgueeze garlic out of skins. Set aside.
In a large soup pot, add butter, olive oil onion, parsley, sage, and cook until onions are transparent.
Add roasted squash and garlic to onion mixture, and continue to heat.
Slowly add chicken stock to the consistency you want.
Optional: add a little whip cream or sour cream to the chicken stock.
Salt and pepper to taste.
Top with: chopped parsley, crème fraiche, sour cream or whipping cream.
Serve with: Gone Crackers Moroccan Spice. The blend of cinnamon and other spices in this cracker will really compliment your soup!
STORE BOUGHT / HOMEMADE
For those of you who don't have time to make appetizers because you barely had time to do the dinner, here are some new twists on old "crackers and cheese". There are a few versions, but all are fast and easy...like those bad girls from high school!
I guarantee that your guests will rave about all of them!!
Great tip #1...
 One thing that Chef Ann Kirsebom taught me was mixing goat cheese and cream cheese together. It's so creamy, tasty, and easy to spread!... What's great about this is you can keep some spreadable cream cheese on hand, and the goat cheese in the cry vac packages... they have a fairly good shelf life on them. So... it's about ratios... make a mixture up of both. If you really like goat cheese add more, or go half 'n' half... it doesn't matter. Whip it in a food processor, or blend by hand. You can also add a little bit of garlic if you like. Don't add a lot, because it really clogs your palate at the beginning of the night. Everyone will ask, "Where did you get this dip!"
I call this one...
"Blue Goat with a Cranberry Hat"
What you need:
Gone Crackers / Blue Cheese & Cracked Pepper
goat cheese/cream cheese mixture (see Great Tip #1)
Chef Ann Kirsebom's *Cranberry Onion Confit
*go to Ann's website for a list of retailers... www.ChefAnns.com
The Tangy Moroccan
Gone Crackers / Moroccan Spice
goat cheese mixture
Artisan Edibles * Pomegranate Hot Pepper Jelly
*for the jelly, go to: www.artisanedibles.com
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