Sugar and Spice and Everything Nice

I must admit, I love fall....no, I ADORE fall! The air gets crisper, the sun sets a little earlier, leaves change into beautiful shades of bronze and yellows, and the array of pumkins and squash are out in full force! The smells from the kitchen are intense and fill the air of cinnamon, cloves, ginger, and molasses. It truly doesn't get much better. My kitchen has been churning out fall flavors in all shades, tastes and cuisines. At the market, the root vegetables have been catching my eye, but I am always a little hesitant. Sure, I love them smothered in brown sugar and butter, or roasted with apples and cranberries, but I was leaning a little more lighter to accompany my rich walnut/goat cheese paninis. Yes, a bisque!! Lighter, creamier, and sure to catch your taste buds slightly off guard, but what a enjoyment of a ride you will take them on. Perfect for a weeknight dinner, game day lunch, or even more perfect for a pre trick-or-treating treat. Let's think oranges, golds, and yellows here as you are shopping this week. Get your stock pot out, grab a crusty loaf of bread and creamy butter, sit by the fire, and let the Autumn season take you by the hand!





Winter Root Bisque with Honey Balsamic Reduction and Crème Fraiche
This recipe makes pletny or a crowd! It's just as easy to hlaf for a family!


2 small Butternut Squash
2 6” Parsnips
1Lrg Sweet Potato
3TBL Olive Oil
1TBL Fresh rosemary, chopped
2 TBLS Fresh Sage, chopped
2 White onions
1/2tsp Cinnamon
Salt/pepper
1TBL Balsamic vinegar

2TBL oil
4 garlic pods
1 Cinnamon stick
10c. Vegetable Stock
½ c. White Wine
2c. Whole Milk or half and half

-Preheat oven to 425
-Halve squash and remove seeds
-Cut all other vegetables into 2” cubes
-In a small bowl, combine 3 TBLS Oil, herbs, spices, and vinegar.
-Toss over cut vegetables and halved squash
-Roast on 2 foil lined baking sheets about 30-40 minutes
-Scoop out pulp from squash
-In a separate stockpot, heat 2TBL oil.
-Add garlic, cinnamon stick and cook until fragrant, 4 minutes
-Add roasted vegetables (not pulp)
-Deglaze pan with wine and simmer on med/high 2 minutes or until evaporated
-Add stock and pulp.
-Simmer on medium heat about 30 minutes. Remove cinnamon stick
-With immersion blender (or transfer to a blender in small batches), blend until smooth
-Heat on low and gradually add milk.
-Generously add salt to taste.
-Drizzle with Honey Balsamic Reduction, Crème Fraiche, snipped chives, and sprinkle finely chopped walnuts

Honey Balsamic Reduction
½ c. Aged Balsamic Vinegar
¼ c. Honey

-Place in skillet and heat until reduced by half. It should be thick and almost coat the back of a spoon.