Fabulous fall sweets: cupcakes, pumpkin bars, frosted shortbread cookies, and chocolate truffles. Click for related story Photo credit: Alicia Santistevan Reno Gazette-Journal

Le Menu

Catered by Dish Café and Catering

• Wild Mushroom Bruschetta

• Butternut Squash Soup with Ginger, Popcorn, and Sage

• Mini Turkey Sandwiches with Organic Tart Cherry Jam and Old Cheddar

• Steak Bites with Bloody Mary Dipping Sauce

• Yummy Cheese Platter with Assorted Artisan Breads, Pears, Apples, and Grapes

• Dish Handmade Chocolate Truffles

• Frosted Shortbread Cookie Cutouts

• Fall Cupcakes and Pumpkin Bars

• Hot Apple Cider with Cinnamon

RECIPES

DISH Café & Catering

 Butternut Squash Soup with Ginger, Popcorn and Sage

Makes 8 Quarts

1 stick butter
3 tablespoons olive oil
1 lb. carrots, peeled and chopped
1 bunch crisp celery, washed and chopped
3 leeks, whites only, washed well and chopped
3 large yellow onion, peeled and chopped
4 butternut squash, peeled, seeded and chopped
1 big knob of ginger
6 quarts of chicken stock or veggie stock (Organic Gourmet is a good brand)
2 teaspoons nutmeg (fresh is great)
Kosher salt and fresh ground pepper
1 quart half and half or cream

Equipment you need: For pureeing the soup find an immersion hand blender, blender or food processor. If you don't have any of this just use a potato masher. You need a sharp big knife for chopping, a liquid measuring cup, a big spoon for stirring, a ladle for serving, and a really big pot to make your soup in.

What to do: First, gather all of your ingredients and equipment where you will make your soup to save time running around the kitchen looking for things. Also this is a good way to actually read the whole recipe and check to see you have everything before you start cooking. Nothing is more frustrating than being in the middle of cooking and realizing you have no ginger or cream or something.

In a big pot set over medium high heat (I have no patience so I cook hot and fast), melt the butter and add olive oil. If the butter gets a little brown do not worry. Take it off the heat if you are not ready to drop in the veggies. Chop carrots, celery, leeks and onions and drop them in as you chop. (More time saved!) Sauté these until cooked and a bit browned, about 8-10 minutes. Meanwhile, cut the ends off the squash and cut where the round part starts to make two pieces. Stand the straight part of the squash up and slice off the peel. Chop into cubes and throw in the pot. Cut the round part in half and scoop out the seeds with a big spoon, or even better, an ice cream scoop. Chop and add to the pot. Stir.

Now for the ginger. Can I confess? I never peel ginger. What are you saying, you ask yourself. It's true. I've tasted peeled and not peeled and there isn't much difference, so I leave the peel on for soup. Chop the ginger in a food processor or chop finely by hand. Be careful, since ginger can roll around. Add to the pot.

Now for the fun part: adding the stock. If you want vegetarian soup, add veggie stock. I use Organic Gourmet cubes dissolved in hot water. If you like chicken stock use that. Stir. Taste the soup. Season with kosher salt and pepper. Add the nutmeg. Put a lid on your pot so it boils (remember a watched pot…). Set the soup on simmer. When the squash is soft like a potato, it's time for the fun part.

Pureeing, squishing or mashing. Depending on what you like and what you have for equipment, make the soup smooth or mostly smooth. Add the half and half or cream. Now taste it. Adjust the seasonings.

For the garnish:

Melt a tablespoon of butter in a pan. Fry the sage leaves until fragrant and starting to brown. Remove from heat and drain on a paper towel.

Serve the soup in mugs or bowls with toasted almond garnish or crème fraiche or sour cream or my favorite-popcorn and sage.

Now what are you going to do with all this soup? Eat it all (makes a big pot), freeze some (put into freezer containers with no lid until frozen and then cover) or give some away.

Yay!

DISH Café and Catering

 Hot Apple Cider with Cinnamon

Makes 2 gallons

2 large bottles unsweetened apple cider
8 whole cloves
4 cinnamon sticks
2 star anise
Peels of 2 oranges
1 vanilla bean

Pour the cider into a large non-reactive pot. An enamel covered cast iron pot would be perfect for this purpose. Throw in the spices. Cover and bring to a boil. Cover halfway and turn down to a simmer. Simmer for 30 minutes. Serve in mugs with a cinnamon stir stick. For extra fun add some brandy.

Serve in mugs.