Let the Sochi games begin. With winter weather below freezing, cheering on #TeamUSA during Friday’s Opening Ceremony felt like we had a front row seat to the Winter Olympic Games. Trey and I warmed up with Ruby by our side, a bottle of another Team’s wine and my stovetop burning as bright as the Olympic Flame. Go for the gold with our Sochi Squash Soup, Medal-Winning Corn Muffins and Double Axel Chocolate-Crème Fraîche cookies. With a team of ingredients this good, there is sure to be no #SochiFail in your kitchen.
Butternut Squash Soup
4 c butternut squash, peeled and cubed
6 c chicken stock
2 Tbsp. EVOO
1/4 c heavy cream
1 onion, chopped
1 clove of garlic, minced
3 Tbsp. unsalted butter
1 tsp. pepper
1 tsp. kosher salt
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
1. In a large pot, saute onions and garlic in EVOO until tender. Add squash, stock, salt, pepper, cinnamon and cayenne pepper. Bring to a simmer and cook until squash is tender to mash with a fork around 20-25 minutes.
2. With a slotted spoon, remove squash and puree. Mix squash puree, butter and cream in soup. Add a garnish of basil or rosemary.
Gluten Free Rosemary Maple Corn Muffins
1 c gluten free cornmeal
1 cup spelt flour (or regular ap flour)
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp finely chopped rosemary
3/4 c unsweetened almond milk
1/2 c maple syrup
1/2 c canola oil
1 tsp apple cider vinegar
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together all of the dry ingredients.
3. In a smaller bowl, whisk together the wet ingredients.
4. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don’t overmix.
5. Fill muffin cups 3/4 of the way full, and bake 18-20 minutes.
6. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.
Recipe from Love and Lemons.
Chocolate-Crème Fraîche Cookies
Cookie Ingredients:
16 oz. bittersweet chocolate
¼ c coconut flour or all-purpose flour
1½ tsp baking powder
1 tsp kosher salt
1½ c brown sugar
½ c unsalted butter, room temperature
4 large eggs
2 tablespoons crème fraîche
Crème Fraîche Ingredients:
1 c heavy cream
2 Tbsp. greek, plain yogurt
1. Make crème fraîche 24 to 48 hours before. In a jar, combine cream and yogurt and let sit at room temperature.
2. Preheat oven to 350 degrees. Melt 8 oz. chocolate in double boiler over stovetop. Let cool.
3. Whisk flour, baking power and salt in small bowl. Using an electric mixer, beat brown sugar and butter. In a small bowl, beat eggs then gradually pour in brown sugar and butter mix. Add crème fraîche and melted chocolate. Mix in dry ingredients and remaining 8 oz. chocolate chips. Cover and chill dough for at least 1 hour.
4. On parchment-lined baking sheets, roll dough in tablespoon-sized amounts, 2″ a part. Cook for 18-22 minutes.
Cookie recipe modified from Bon Appetit.
LBDujour 