The Greenbrier

Welcome to The Greenbrier Culinary Community!

Monday, December 21, 2009

The next scrumptious Greenbrier Holiday Recipe is an all-time favorite: Gingered Butternut Squash Soup. The rich aroma of this unique soup will excite your palate!

4 tablespoons butter
1 cup diced onion
1/3 cup diced shallots
1 teaspoon chopped thyme leaves
1 1/2 tablespoons chopped ginger root
8 cups diced butternut squash or pumpkin
1 1/2 to 2 quarts chicken stock
1 cup heavy cream
kosher salt and pepper, to taste

1. Heat butter in a 3 to 4 quart sauce pot over medium-low heat. Add diced onions, shallots, thyme and ginger; cook until onions are translucent, about 3 to 5 minutes.

2. Remove soup from heat and puree with an immersion blender or in batches in a food processor. Then strain soup through a mesh strainer. Note: The soup can be made to this point and reheated.

3. Cook for another 15 to 20 minutes or until desired consistency. Add heavy cream to soup and bring to a simmer. Season to taste with salt and pepper.

Note: For a roasted soup, you will need to roast squash or pumpkin. Before adding squash to soup, brush with butter and roast in oven until golden brown.

Sunday, December 6, 2009

Ginger Molasses Cookies

As you gear up for the holidays, The Greenbrier is pleased to share a number of our favorite recipes with you. This one is for scrumptious Ginger Molasses Cookies, sure to become your family's new favorite!

3 tablespoons shortening
6 tablespoons sugar
3 tablespoons molasses
1 egg
3/4 teaspoon baking soda
1 teaspoon boiling water
1 1/4 cups all purpose flour
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon all-spice
granulated sugar, as needed

1. Cream sugar and shortening together. Scrape bowl. Add molasses and egg to the sugar/shortening mixture.
2. Mix baking soda to boiling water. Add baking soda mixture to creamed mixture.
3. Sift all dry ingredients together. Add to creamed mixture. Scraping bowl.
4. Scoop with a #100 scoop (about 1 teaspoon) and roll the dough in granulated sugar. Place onto a sheet pan lined with parchment paper. Press each scoop down. Bake at 350° for 10 to 12 minutes.

Note: If dough is too sticky, place in freezer for a few minutes.
Yields 3 dozen

Subscribe to The Greenbrier Culinary Community by Email.