Butternut squash with bourbon, browned butter, and amaretto

(from http://www.cincinnatinomerati.com/2010/02/roasted-butternut-squash-with-bourbon.html)

• 1 butternut squash
• olive oil
• 2 TBS unsalted butter
• 2 TBS bourbon
• 2 TBS amaretto
• 1/8 tsp nutmeg
• 1/4 tsp vanilla extract
• 1/2 tsp sugar
• 1/2 tsp cinnamon
• salt to taste

Preheat oven to 375 F.  Cut squash in half.  Scrape out seeds and fibrous material.  Place cut side up on a baking sheet, brush cut sides with olive oil, and then bake 45-60 minutes until tender.

Melt butter in a saucepan.  When it has just browned, add bourbon then amaretto.  Add remaining ingredients.  Simmer until it has a syrupy consistency, stirring frequently.

Allow squash to cool somewhat.  Scoop out flesh and stir to achieve a more homogeneous consistency.  Stir in syrup.

Jellied cranberry sauce

(modified from https://blog.etsy.com/en/2012/kitchen-histories-cranberry-sauce-serving-set/)

• 1 bag fresh cranberries (12 oz seems to be a standard size so hopefully that's what I meant)
• 1-2 apples, finely chopped
• 1/2 c. water
• 3/4 c. brown sugar

Put all ingredients except sugar in a saucepan and cook on medium-low until all the cranberries have burst and the sauce is thickening.  Stir in sugar until dissolved and remove from heat.  Add more sugar and/or a splash of lemon juice to taste.

Run the sauce through a food mill twice:  once on the coarsest setting and once on the finest setting.  Refrigerate.

Turkey gravy

1 part turkey drippings (well mixed, not separated)
1 part or slightly less flour
2 parts broth
salt, pepper, and sage

Make a roux from drippings and flour.  Gradually whisk in broth.  Cook until thickened.  Add salt, pepper, and sage to taste.

Yeasted ginger carrot bread

(adapted from http://waywardspark.com/yeasted-carrot-ginger-bread/)

• 1.5 c. tea, cooled to lukewarm
• 2 c. finely chopped or grated carrot (food processor is helpful)
• 1 TBS finely minced ginger (I use a garlic twist to mince it)
• 1/2 c. warm water
• 1 TBS yeast
• 3 TBS honey
• 1 tsp salt
• 1.5 c. rye flour
• 4-4.5 c. white flour

Dissolve yeast in warm water, following package directions.  Stir in all other ingredients except flour.  Gradually stir in flour.  Knead for 10 min.

Let rise until doubled, about 1 hour.

Form into 2 loaves.  Place each in a greased loaf pan.  Let rise until doubled, about 40 min.

Bake at 350 for 40-45 min.

Bay scallops gremolata

(modified from http://www.framedcooks.com/2009/11/bay-scallops-gremolata.html)

Serves 2.

• 1 large potato (preferably red skinned), cut into a small dice
• olive oil
• 1/2 to 1 lb bay scallops
• zest and juice of 1 small lemon
• 2 very large garlic cloves, minced
• 1/4 cup chopped parsley
• salt and pepper

Saute potatoes in olive oil over medium-high heat until cooked through.  Remove from pan.

Add more olive oil to pan over medium heat.  Add scallops and cook, stirring constantly, for 2-3 minutes until almost cooked.

Add lemon zest and garlic and cook for another minute.

Add potatoes and parsley to pan and stir.  Stir in lemon juice.  Season with salt and pepper to taste.

Basil wine gelee

• 3/4 c. sweet white wine
• 1/2 packet unflavored gelatin
• 2 TBS water
• leaves from 3 small sprigs of basil

Blanch basil for 30 seconds in boiling water then plunge into cold water.

Bring wine to a boil.  Boil until volume is reduced to 1/2 c.

Meanwhile, bloom gelatin in 2 TBS water for 5 minutes.

Remove wine from heat.  Add basil.  Puree with a blender.  Strain through a fine sieve to remove basil particles.

Return wine to heat.  Add bloomed gelatin, stirring until it dissolves.  Pour into a dish and refrigerate until set.

Notes:
Gelee will be wine colored, not basil colored, unless you use a lot more basil.  Blanching is probably unimportant with this quantity of basil.

This gelee goes nicely with a sweet, fruity salad.  It has a mild basil flavor.

Calabacitas rellenas

• 2 medium zucchini
• half an onion, chopped
• 1 lb ground beef
• 12 oz bottle enchilada sauce
• 4 oz grated cheese

Preheat oven to 350.  Trim ends of zucchini and slice zucchini in half lengthwise.  Scoop out some of the flesh to make a boat shape.  (Discard flesh or save for another purpose.)  Brush cut side with oil and place cut side down in a 9x13" baking dish.  Bake until zucchini is softened, about 45 minutes.

Saute onion until translucent.  Add beef and cook thoroughly.  Drain fat.  Add enchilada sauce (result will be a bit soupy if you use all of it) and bring to a simmer.  Add any other seasonings if desired.  Turn off heat.

Remove cooked zucchini from baking dish.  Grease or butter the dish.  Return zucchini to dish, cut side up.  Fill boats generously with beef mixture.  Sprinkle cheese on top.

Turn on broiler and put baking dish in oven.  Cook until cheese is melted (about 4 minutes).

Notes:
This makes enough extra beef mixture to fill 1-2 more zucchini.  If you don't want leftovers, maybe halve the beef mixture.

Serving size is about 1 zucchini per person.  Can be served with tortilla chips for scooping up any filling that spills out.