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 Autumn
Harvest
Autumn is here. The leaves are changing colors and the temperature is
starting to drop. It’s time to pull those sweaters out of the closet.
This also means the harvest time is here. Celebrate the harvest with
honey recipes using two great harvest vegetables.
Honey and Spice Squash (Makes 4
servings)
|
1 |
|
lb. acorn or butternut
squash |
| 1/4 |
|
cup honey |
| 1/4 |
|
cup chopped walnuts |
| 2 |
|
Tablespoons raisins |
| 2 |
|
Tablespoons butter or margarine,
melted |
| 1/4 |
|
teaspoon Angostura bitters* |
Halve squash lengthwise and remove seeds; arrange in baking dish and
cover with plastic wrap. Microwave at HIGH (100%) for 12 to 16 minutes
or until tender. Remove skin and cut pulp into cubes; place in 1-quart
microwave-safe dish. Combine remaining ingredients; mix well. Spoon
mixture over squash. Microwave at HIGH for 45 to 60 seconds or until
thoroughly heated.
Conventional Method: Prepare and arrange squash in pan as above, but
do not cover. Bake, cut side down, in greased baking dish at 350°F about
45 minutes or until tender. Or, pierce squash several times with fork
and bake whole for about 1 hour. Remove skin and cut pulp into cubes;
place in 1-quart baking dish. Combine remaining ingredients; mix well.
Spoon mixture over squash. Return to oven and bake at 400°F for 10 to 15
minutes or until top begins to brown.
*Or favorite spice.
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Butternut Squash Soup (makes 6
servings)
|
2 |
|
Tablespoons butter |
 |
| 1 |
|
onion, chopped |
| 2 |
|
cloves garlic, minced |
| 3 |
|
carrots, diced |
| 2 |
|
celery stalks, diced |
| 1 |
|
potato, peeled and diced |
| 1 |
|
butternut squash, peeled, seeded
and diced |
| 3 |
|
cans (14.5 oz. each) chicken broth
|
| 1/2 |
|
cup honey |
| 1/2 |
|
teaspoon dried thyme
leaves, crushed |
| |
|
Salt and pepper, to
taste |
| In large pot, melt butter over
medium heat. Stir in onions and garlic. Cook and stir until lightly
browned, about 5 minutes. Stir in carrots, celery, potatoes, squash,
chicken broth, honey and thyme. Bring mixture to boil; reduce heat
and simmer 30 to 45 minutes or until vegetables are tender. Remove
from heat and cool slightly. Transfer mixture to blender or food
processor; process until smooth. Return pureed soup to pot. Season
to taste with salt and pepper. Heat until hot and serve. |
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Harvest Pumpkin Muffins (makes 12
muffins)
|
1-1/2 |
|
cups all-purpose flour
|
| 1-1/2 |
|
teaspoons baking powder |
| 1 |
|
teaspoon baking soda |
| 1/4 |
|
teaspoon salt |
| 1-1/2 |
|
teaspoons ground cinnamon |
| 1/2 |
|
teaspoon ground ginger |
| 1/4 |
|
teaspoon ground nutmeg |
| 1/4 |
|
cup (1/2 stick) butter or
margarine, softened |
| 3/4 |
|
cup honey |
| 1 |
|
egg |
| 1 |
|
cup solid pack pumpkin |
| 1 |
|
cup chopped toasted walnuts |
In medium bowl, combine flour, baking powder, baking soda, salt,
cinnamon, ginger and nutmeg; set aside. Using an electric mixer,
beat butter until light; beat in honey, egg and pumpkin. Gradually
add flour mixture, mixing until just blended; stir in walnuts. Spoon
into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F
for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Remove muffins from pan to wire rack. Serve warm or at
room temperature. |
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Honey Pumpkin Tea Bread (makes 1 loaf)
|
1/2 |
|
cup (1 stick) unsalted
butter, at room temperature, plus additional for the pan |
| 2 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon powdered ginger |
| 1/2 |
|
teaspoon grated nutmeg |
| 1 |
|
cup honey |
| 1 |
|
cup canned pumpkin (not pumpkin pie
filling) |
| 2 |
|
eggs, room temperature |
| 2 |
|
teaspoons lemon juice |
| 1 |
|
teaspoon vanilla extract |
Preheat oven to 350°F. Position rack in center of oven.
Generously butter a 9" x 5" metal loaf pan and set aside.
Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a
medium bowl. Set aside.
In a large bowl, combine butter and honey and beat with an
electric mixer at medium speed for 2 minutes or until smooth. Add
the pumpkin; beat for 1 minute or until well combined. Beat in eggs
one at a time, beating each for 1 minute. Stir in lemon juice and
vanilla extract.
Add the sifted dry ingredients. With the mixer on low, beat just
until incorporated. Increase mixer speed to medium and beat for 2
minutes or until the batter is smooth, scraping down the sides of
the bowl as necessary with a rubber spatula. Spread into prepared
pan.
Bake about 65 minutes, or until a cake tester or wooden skewer
inserted into the middle of the loaf comes out clean. Cool the bread
on a wire rack for 10 minutes, the unmold and continue cooling on
the rack for 30 minutes before cutting. |
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Orange Spiced Honey Butter (makes 3/4 cup)
|
1/2 |
|
cup butter, softened
|
| 1/4 |
|
cup honey |
| 2 |
|
teaspoons grated orange peel |
| 1-1/2 |
|
teaspoons pumpkin pie spice |
Combine all ingredients; stir until well blended. Place in
serving bowl, cover and refrigerate.
Tip: Honey butter keeps for up to 2 weeks in the refrigerator.
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Fun fact: Pumpkin and Squash flowers open only
once and wilt within a few hours..
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