At The Orchard at New Market, our kitchens inspire great meals. With giant center islands and prep sinks that send sous chefs swooning, double ovens that your mother would have given her right arm for at every Thanksgiving and plenty of counter space and room to move make cooking, shall we say, enjoyable. With the recent cold snap and a bounty of fall vegetables and fruits at the ready, we are sharing this easy fall feast that will leave you feeling cozy and satisfied, and still leave you plenty of time to curl up in front of your fireplace with a good book.
Butternut Squash Soup
- 2 tablespoons butter
- 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups sliced leek (about 2 medium)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup half-and-half
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 3 tablespoons chopped chives
- Freshly ground black pepper (optional)
- Preheat broiler.
- Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
- Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.
Autumn Salad with Red Wine Vinagrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/4 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/8 teaspoon salt
- Pinch of dried basil
- Pinch of ground red pepper
- 5 cups mixed salad greens
- 4 cups torn romaine lettuce
- 2 1/2 cups cubed Asian pear (about 1 large)
- 2 cups chopped Granny Smith apple (about 1 large)
- 1/2 cup thinly sliced red onion
- 1/4 cup (1 ounce) crumbled goat cheese
- Combine first 9 ingredients in a bowl, stirring with a whisk.
Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
The Orchard at New Market Apple Crisp
- 8 cups peeled and thinly sliced tart apples (such as Granny Smith)
- 3 teaspoons cinnamon
- 1 teaspoon salt
- ½ cup water
- 1 ½ cups all-purpose flour
- 1cup firmly packed brown sugar
- 1 cup granulated sugar
- ¾ cup butter
- Preheat the oven to 350 degrees. Grease a 9×13-inch pan.
- Place the sliced apples in the pan and sprinkle with the cinnamon, salt and water.
- Cut together the flour, sugars and butter until the mixture looks like fine crumbs and sprinkle over the apples.
- Bake for 45 minutes and serve with vanilla ice cream.