Butternut Squash Soup
Roast cubed butternut squash with olive oil, salt, and pepper at 400°F (200°C) for 30 minutes.
Sauté onions and garlic, add roasted squash vegetable broth, and blend until smooth.
Garnish with cream and pumpkin seeds.
Winter Citrus Salad
Toss arugula with segments of blood orange, pomegranate seeds, and candied walnuts.
Drizzle with olive oil, citrus juice, honey, salt, and pepper.
Mushroom and Spinach Wellington
Sauté mushrooms, onions, garlic, and spinach until soft; season with thyme, salt, and pepper.
Spread the mixture on puff pastry, roll it tightly, and brush it with egg wash.
Bake at 400°F (200°C) for 25-30 minutes.
Cranberry Orange Sparkler
Mix fresh cranberry juice (unsweetened) with freshly squeezed orange juice in a 2:1 ratio.
Add sparkling water or soda for fizz.
Garnish with fresh mint and a few whole cranberries.
Serve chilled over ice for a refreshing, festive drink!
Spiced Pear and Cranberry Tart
Put poached pear halves and cranberries on puff pastry.
Sprinkle with cinnamon sugar.
Bake at 375°F (190°C) for 20 minutes.
Top with whipped cream before serving.
George A Williams | Publisher
