Cambria design shown: St. Isley™
Embrace the slower season with soul-soothing soups and cloud-like popovers that make staying in a total treat.
Cambria design shown: Kenwood™
Parmesan Popovers with Crispy Sage Garlic Butter
Adapted from Half Baked Harvest
Ingredients
- 2 Tbsp. + 6 tsp. salted butter
- 1–2 cloves garlic, lightly smashed
- 8 fresh sage leaves
- 1½ c. whole milk, room temperature
- 3 large eggs, room temperature
- 1½ c. all purpose flour
- 2 Tbsp. freshly grated Parmesan cheese
- 1 tsp. kosher salt
- ½ tsp. black pepper (optional)
- 4 Tbsp. salted butter, room temperature
Directions
Heat 2 tablespoons butter, garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3–4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Place 1 teaspoon of butter in each cup of a 6-cup standard popover pan. Alternatively, you can use a 12–cup muffin pan and make 10 mini popovers. Transfer the popover pan to the oven.
In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, Parmesan, salt, and pepper (if using) and whisk to combine. It’s fine if there are small lumps. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about ¾ of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake for another 15–20 minutes, until puffed, golden, and crisp.
Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter. Serve the warm popovers with sage butter.
Editor’s tip: To bring eggs to room temperature, place the eggs in a bowl and fill with warm water. Let sit for 5 minutes.
Cambria design shown: St. Isley
Butternut Squash Soup
Adapted from The Modern Proper
Ingredients
- 1 (2.5–3 lb.) butternut squash, peeled, cut into 1½-inch cubes
- 2 sweet apples, (fuji, gala, honeycrisp), cored & sliced
- 8 garlic cloves
- 3 sprigs thyme
- ¼ c. olive oil
- 1½ tsp. kosher salt
- ½ tsp. freshly ground pepper
- ¼ tsp. nutmeg
- ¼ tsp. cayenne pepper
- 1 c. heavy cream (or coconut cream if you are vegan or Whole30)
- 1½ c. chicken or vegetable stock, warmed
- Pepitas (optional)
- Crème fraîche garnish (optional)
Directions
Heat oven to 400 degrees. Place the cubed squash, onions (separate the layers), apple slices, garlic cloves, and sprigs of thyme on a rimmed baking sheet. Drizzle veggies with olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Roast 30–40 minutes until squash is fork tender.
Transfer all the roasted veggies (discard the stem from the thyme) along with the cream and stock to your blender. Add salt, pepper, nutmeg, cayenne pepper and secure lid. Turn the blender on and slowly increase to the highest speed. Blend for 5–6 minutes or until heavy steam escapes from the vented lid.
Serve immediately.
Cambria design shown: Claremont™
Minestrone Soup
Adapted from Skinnytaste
Ingredients
- 15 oz. can white beans, drained, rinsed (cannellini beans or navy beans)
- 32 oz. container reduced sodium chicken broth, or vegetable broth for vegan
- 2 tsp. olive oil
- ½ c. chopped onion
- 1 c. diced carrots
- ½ c. diced celery
- 2 garlic cloves, minced
- 28 oz. can petite diced tomatoes
- Parmesan cheese rind, optional
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 Tbsp. chopped fresh basil
- ¼ c. chopped fresh Italian parsley
- ½ tsp. kosher salt
- Fresh black pepper
- 1 medium zucchini, about 8 oz. each, diced
- 2 c. spinach, chopped fresh, if frozen defrosted
- 2 c. cooked small pasta such as ditalini or orzo, al dente
- Extra Parmesan cheese for garnish, optional
Directions
Purée beans with 1 cup of the broth in a blender. Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, sauté until tender and fragrant, about 15 minutes. Add the remaining broth, tomatoes, puréed beans, Parmesan cheese rind if using, salt, and pepper. Add the rosemary, bay leaves, basil, and parsley, bring to a boil, then cover and cook on low for 40 minutes.
Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8–10 minutes. Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper. Ladle 1¼ cups soup into 8 bowls with ¼ cup pasta in each and top with extra Parmesan cheese if desired.
Editor’s tip: If you want to cook the pasta in the soup, cook it at the end.
Pair Like a Pro
Leslee Miller, certified Sommelier of Amusée, serves inspired pairings for the cuisine.
Parmesan Popovers
For an affordable, delicious, and one bang-for-your-buck sparkling region, go straight to Limoux, France. The Domaine J. Laurens ’Le Clos Des Demoiselles’ Crémant de Limoux is just that: luxurious, toasty, and supple, out-weighing any other in its class. Full of peach, pear, toasted almond, and hints of winter citrus, this is the perfect bubbly to pair with toasted Parmesan, while bringing a little lightness to that good smear of sage garlic butter on your popover.
Butternut Squash Soup
Root veggies like squash and carrots are absolute besties to grapes like Riesling, Pinot Blanc, and Viognier. In the case of this soup, consider the ingredient that is sure to make the recipe pop—the apple. No other wine than the Comtese Marion Viognier from Languedoc-Roussillon, France would be better for this pairing. Rich and pineapple-y, this wine is also bright and fresh, layered with notes of white florals and yellow apple making it the perfect partner to this classic fall soup.
Minestrone Soup
Nothing says classic pairing like Italian wine with an Italian dish. Fratelli Grati’s Chianti is sourced from vineyards within the Chianti Rufina Zone—the most northerly region of Chianti. Because of its cooler growing climate, the acid on this gorgeous little ripper is bright and chirpy with notes of delicious cherries. Backed by a touch of raspberry, aromas of tobacco and earthy spice—everything about this pairing says Buon appetite!
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