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Apple Spiked Acorn & Butternut Squash Bisque with Spiced Apple Kasha

Chef John McNabb_ Knapp Winery & Vineyard Restaurant 

Bisque:

2                            Acorn Squash (seeded, roasted and flesh removed)

1                            Butternut squash (peeled, seeded, and Large Diced)

3 ½ c.                    Red Jacket Apple Cider

1 ½ Tbsp.              Dried Tarragon Leaves

½ t.                        Ground Coriander

¼ t.                        Ground ginger

1 t.                         Ground white pepper

¼ t.                        Ground all spice

1 t.                         Ground cinnamon

½ t.                        Ground nutmeg

1 qt.                       Heavy cream

To taste                  Kosher salt

Kasha:

1 ½ t.                     Stonybrook Butternut squash seed oil

1c. 2tbsp.               Red Jacket Orchards Apple Cider

1                             Red Jacket Goldencrisp apple Small diced

½ cup                     Burkett Mills buckwheat groats (Kasha)

1 ½ Tbsp.               Minced Spanish onion

½ t.                         Kosher salt

¼ t.                         Ground Nutmeg

Bisque:

In a medium stock pot, add diced butternut squash and add apple cider until squash is just covered. Bring squash to a rolling boil over medium to high heat and add dry spices. Cook squash until fork tender and remove from heat. Do not drain squash, as cider and spices will be needed during blending.

In a blender, puree butternut squash and boiling liquid with roasted acorn squash in small batches. * Important - When blending hot liquids or foods, loosen one corner of blender lid to prevent a vacuum effect and splashing when removing lid once blended. Once all squash is pureed with cider and spices, return to stock pot and add heavy cream. Bring to a slow simmer stirring occasionally to prevent scorching. Soup will naturally thicken and become velvety after about 20 minutes. Season with kosher salt to taste.

Kasha:

In a small stock pot bring apple cider to a boil. In another small stock pot, over medium-high heat, add squash seed oil and sautée minced onion and diced apple. Sautee until onion starts to become translucent. Add Kasha to onion and apple mixture and sautée for 3 minutes to toast. Add boiling cider and seasonings. Stir and bring to a simmer. Once simmering, cover and turn down meat to medium. Cook for approx. 15 minutes or until kasha is tender. Fluff with a fork and garnish soup at time of service. This is also great served cold.

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The Finger Lakes Land Trust dedicated  the VanRiper Conservation Area and the Whitlock Nature Preserve on September 22nd. The adjacent properties, which are located in the Town of Romulus on the western shore of Cayuga Lake, feature hiking trails and lake shore access as well as extensive frontage on the Cayuga Lake Scenic Byway. 

The Land Trust purchased the 65-acre VanRiper property for less than its fair market value in early 2011. The 15-acre Whitlock property-which adjoins the parcel-was donated to the Land Trust by Louisa Whitlock and her family in early 1998. Together, the VanRiper and Whitlock properties protect 1,900 feet of pristine lakeshore. The Land Trust constructed a ½ mile loop trail that provides access to the lake, as well as a parking area and interpretive kiosk.

The two properties are open during daylight hours for low-impact recreation including hiking, fishing, wildlife watching, and kayaking.   The site provides a rare opportunity to experience the shoreline of Cayuga Lake as it once was, before settlement.  The preserve is 2 miles north of Thirsty Owl Vineyards on State Route 89.

The dedication was a pleasure to attend  as we walked along the hiking trail amid trees, low lying plants and squirrels, a conservationists dream.  There were about 30 in attendance and most of us headed  down the trail where we ended up along the shore of Cayuga Lake. Both my husband and I are looking forward to kayaking next summer and ending up at this shoreline. Here we'll take a breather on the wooden bench and enjoy the scenery and as we say take time to smell the roses so to speak.  

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Winemaker for a Week

Congratulations to our Wine Maker for a Week winner for this year who is Emily Brol. This coming week she'll be at 4 wineries learning all she can about the business the old-fashioned way, hands-on. She started her venture at Long Point Winery on Monday checking the sugar levels of the Riesling.  The readings showed 18 Brix, Gary Barletta owner and winemaker plans to wait a little longer and hopefully end up with a higher reading. Here are a few pics as she reads the brix level( sugar reading) through the refractometer and hydrometer.

The rest of the week she'll be at Six Mile Creek, King Ferry and Bet the Farm Wineries. More on this story next month.

This promotion was in partnership with Finger Lakes Tourism Alliance and  Greek Peak resort. 

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