Sherried Butter Nut Drops Recipes

SHERRY NUT DROPS

Steps:

• 1. Set oven at 350 degrees. Grease or spray cookie sheets
• 2. Cream together butter and flour until light and fluffy. Add salt and continue beating.
• 3. Add flour alternately with sherry, beating well after each addition.
• 4. Stir in nuts. Drop by teaspoons on cookie sheets. Bake for 25 minutes being careful not to overbrown the cookies. Remove to a cooling rack. Keep in a sealed container. The flavor intensifies after the first day.

BUTTER-NUT DROPS

Steps:

• Cream butter and sugar well.
• Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
• Stir in lemon juice and flour.
• Cover and chill 3 or more hours.
• Preheat oven to 350F.
• Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
• Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
• Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
• Bake 25 minutes.

SHERRIED WINTER SQUASH BISQUE

Steps:

• Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
• Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
• Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.

SHREDDED BUTTERNUT SQUASH WITH BROWN BUTTER, SAGE AND PECANS

Steps:

• In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
• Melt the butter in a very large skillet over medium heat. Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich. Add the shallot and cook, stirring, 2 minutes. Stir in the garlic and ginger for 1 minute. Toss in the squash a handful at a time an and cook, tossing occasionally and scraping up any browned bits in the bottom of the pan, until the squash is just tender, about 10 minutes. Toss in sage, salt and pepper. Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.