Check out this link to Learn to Love blog and see a Southern Wedding… done Colorado Style in October!  What a lovely couple and amazing photographs to celebrate their special day.

http://www.learnlove.org/inspiration/?post_id=965

Chef Ted demos the butternut squash wonton

We hope you enjoyed the cooking demo at the Holiday Farmer’s Market on Sunday 12/2!  Here’s the recipe you’ve all been asking for: (Click on the title “farmers market cooking demo” above to show you a full page version of the recipe!)

Butternut squash sage wonton

• 1 ea butternut squash
• ¼# butter, melted
• 1 cup brown sugar
• ¼ cup maple syrup
• 1 medium shallot
• 1 Tablespoon chopped fresh sage
• 2 cup haystack chevre cheese
• Salt and pepper to taste
• 24 ea 3.5”x3.5” wonton wrappers

Cut butternut squash in half, remove all seeds.  Mix brown sugar, maple syrup and melted butter together rub on each half of butternut squash  In a 350F degree oven roast for one hour or until flesh is very soft.  Cool.  Remove skin from squash.  In a food processor blend butternut squash, sage, cheese until smooth Add salt and pepper to taste.

Working with four wontons at a time, brush water on skins, mound a rounded teaspoon of squash filling in the center of each wrapper.  Fold into a triangle, pressing the edges to seal.  Bring the pointed edges together and seal.

Oil a steamer basket and set over simmering water.  Arrange half of the wontons in the basket and steam for 5 minutes.

Anise Pear Sauce

2 Bosc Pears

1 orange

1/3 cup sugar

1 star anise

1 cinnamon stick

¼ cup honey

Rinse, pear and core pears; cut into ½ inch cubes.  Grate orange peel from orange and then juice orange.

In a 3 quart pan over high heat, stir orange juice, ½ cup water, peel, sugar, star anise and cinnamon stick until sugar dissolves about 1-2 minutes.  Add Honey and pears and bring to a boil, reduce heat to low heat and stir until pears are tender, about 3 minutes.  Serve with wontons

Wild Alaskan Smoked Salmon Wellington

• 3 Tablespoons oil
• ½# Hazel dell Oyster mushrooms, clean, very finely chopped
• 1 shallot minced
• 1 tsp fine sea salt
• ½ tsp ground white pepper
• 2 tsp chopped fresh thyme
• 1 (14oz) package frozen, puff pastry, thawed but very cold
• 6 (5oz) pieces of Wild Alaskan Smoked Salmon
• 12 slices of Haystack Camembert cheese

In large skillet over medium heat, warm oil.  Add mushrooms, shallots and seasonings.  Cook. Stir frequently until mushrooms are tender and almost completely dry, about 8-10 minutes.  Set aside and cool

Preheat oven to 400 degrees F.  On a well-floured surface, roll out pastry to a rectangle that is 21×16 inches.  Using a sharp knife or pizza wheel, cut into 6 pieces each about 7×8 inches.

Place mushroom mixture on pastry, then two slices of camembert and then smoked salmon.  Use your fingers to moisten edges of pastry with a little water, and fold pastry sides in like a package and press to seal.  Repeat for the 5 other sets.  Arrange seam-side down on a baking sheet lined wit parchment paper and place in freezer for 15 minutes.

Brush tops of pastry with melted butter and back in preheated oven for about 25 minutes.

Apple Dumplings

• 2 whole Granny Smith Apples
• 1 can Croissant Rolls
• ½# butter
• 1.5 cup brown sugar
• 1 tsp vanilla
• ½ tsp cinnamon
• 1 can Mountain Dew Soda

Peel and core apples.  Mix brown sugar, vanilla and cinnamon together.  Cut each apple into 8 slices.  Toss apple slices with brown sugar mixture and then remove.  Roll each apple slice in a croissant roll.  Place in a buttered pan.

Melt butter in sauce pot on low heat.  Turn off heat when butter is melted while stirring in brown sugar mixture.   Pour entire mixture over apples.  PourMountainDew around the edges of the pan.  Bake at 350 degree F for 40 minutes.  Serve with Ice cream!