A Taste of Fall
As I arrived home from my son's soccer game, I smelled a nice campfire in the neighborhood. So, we opened the windows, turned on a football game and settled in for a beautiful night. Sitting here listening to the locusts or crickets or whatever is making noise outside, it made me think of the most festive time of year for cooking! Ahhh, Fall! I love to cook in the fall. Here's a season inspired dish.
Apple Glazed Scallops with Smoked Banana Pepper & Butternut Squash Risotto
8 jumbo dry scallops
3 c apple juice
1/4 c honey
2 banana peppers**
1/4 c red onion, diced
1/2 butternut squash, cubed
3 c arborio rice
12 c chicken or vegetable stock or broth
1/4 c maple syrup
Salt & Pepper
1/2 c shaved Havarti cheese
1 c heavy cream
2 T. Romano cheese
Method:
**smoked banana peppers are made by placing in enclosed container with moist wood chips in or on a fire for 6-8 minutes whole, Once smoked, slice.
1.In saucepan, reduce apple juice & honey on medium heat until a nice glaze forms, 15-20 minutes.
2.Glaze scallops with apple reduction & bake in oven @ 350 degrees until desired temperature is reached.
3.In large saute pan, sweat red onions in a little olive oil until translucent. add rice and toast slightly.
4.add stock or broth & reduce to low heat. continue cooking, stirring with wooden spoon for 8-12 minutes adding more stock as rice soaks it up.
5.In oven, toast butternut squash cubes tossed in maple syrup 8-10 minutes until nice & soft.
6.Add squash, cheeses, banana peppers, salt, pepper & cream to rice and stir well.
7.Serve scallops over risotto topping with additional apple glaze.
Apple Glazed Scallops with Smoked Banana Pepper & Butternut Squash Risotto
8 jumbo dry scallops
3 c apple juice
1/4 c honey
2 banana peppers**
1/4 c red onion, diced
1/2 butternut squash, cubed
3 c arborio rice
12 c chicken or vegetable stock or broth
1/4 c maple syrup
Salt & Pepper
1/2 c shaved Havarti cheese
1 c heavy cream
2 T. Romano cheese
Method:
**smoked banana peppers are made by placing in enclosed container with moist wood chips in or on a fire for 6-8 minutes whole, Once smoked, slice.
1.In saucepan, reduce apple juice & honey on medium heat until a nice glaze forms, 15-20 minutes.
2.Glaze scallops with apple reduction & bake in oven @ 350 degrees until desired temperature is reached.
3.In large saute pan, sweat red onions in a little olive oil until translucent. add rice and toast slightly.
4.add stock or broth & reduce to low heat. continue cooking, stirring with wooden spoon for 8-12 minutes adding more stock as rice soaks it up.
5.In oven, toast butternut squash cubes tossed in maple syrup 8-10 minutes until nice & soft.
6.Add squash, cheeses, banana peppers, salt, pepper & cream to rice and stir well.
7.Serve scallops over risotto topping with additional apple glaze.
