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YP Week – Virtual Cooking Class Event
October 18 @ 3:00 pm - 5:00 pmFree
Join Agnesian HealthCare’s sous chef, Mike Wetzel, as he delivers a virtual cooking demonstration of two delicious fall-themed dishes.
All ingredients provided.
Butternut Squash and Sage Bisque
- 2 tablespoons pre-minced garlic
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 1 cup chopped carrots
- 1 pound butternut squash, peeled, seeded, cut into 1-inch pieces
- 2 1/2 cups unsalted chicken stock
- 3 tablespoons chopped fresh sage
- 1/2 cup plus 1 tablespoon heavy whipping cream
Melt butter in heavy large pot over medium heat. Add onions, carrots, garlic, and squash; sauté until onions are beginning to brown about 7 minutes.
Add stock 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 15 to 20 minutes.
Working in batches, purée soup in blender until smooth. Return to pot.
Stir in 1/2 cup cream. Season to taste with salt and white pepper. Transfer soup to bowls
Drizzle with remaining 1 tablespoon cream.
Sprinkle with remaining 1 tablespoon sage.
Apple Pie Baked Apples
½ tsp. ground cinnamon
½ tsp. pure vanilla extract
4 large apples (any variety)
¼ cup walnuts, chopped
½ cup dried cranberries
3 tbsp. honey
2 cinnamon sticks
Preheat oven to 375 F.
Cut off the top of 2 of the apples and set aside. With a paring knife, carefully remove the stem. Remove the inside of each apple with a spoon, making sure not to break the peel.
Remove the skin from the remaining two apples and dice. In a bowl, combine the diced apples with the walnuts, cinnamon, vanilla and honey.
Spoon the apple mixture into each hollow apple, place a top on each apple and insert a cinnamon stick.
Place the stuffed apples in small roasting pan and add water to cover the bottom of the pan.
Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 15 to 20 minutes.