Winter Dinner Party | Make Ahead Recipes | Flowers | Setting the Table
Hello everyone! In this episode I show you some of my favorite make-ahead recipes for a cold-weather dinner party. The menu includes Butternut-Apple Soup; Braised Short Ribs, and Chocolate Pots de Creme. Recipes are in the description below: #thanksgiving #christmas #entertaining
*Heat-Resistant Oven Gloves:
*Coated Chicken Wire for Flower Arrangements:
(Items marked * are from my Amazon shop where I am compensated on products sold at no cost to the consumer.)
Butternut-Apple Soup
Ingredients for 6-8 servings
A 3Lb butternut squash, peeled, seeded, and roughly cubed
2 ‘Granny Smith’ apples, cored and roughly chopped
1 large onion, roughly chopped
Olive oil
5 cups (40 oz) vegetable stock
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 teaspoons garlic paste
1 teaspoon dried thyme leaves
Grinds of black pepper
Preheat oven to 400°F (204°C). Put the squash, apples, and onion on a baking sheet. Drizzle with olive oil and toss to coat. Bake in the preheated oven until tender and caramelized — about 30 minutes. Cool for at least 10 minutes.
Tip the squash, apples, onion, and 2 1/2 cups (20 oz) of the veg stock into the jar of a high-powered electric blender. Add the remaining ingredients, and blend until silky smooth — about 30 minutes. Pour the puree and the remaining stock into a large pot or Dutch oven. Cover and refrigerate for up to 4 days. When you are ready serve the soup, bring it to a simmer over low heat on the stove top. If desired, garnish each serving of soup with a drizzle of cream and a light sprinkling of ground cinnamon.
Braised Short Ribs Recipe:
Chocolate Pots de Creme Recipe:
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