The soup I made, which we ate accompanied by peasant bread from La Chatelaine, was a wonderfully cozy garden vegetable soup, my adaptation of a soup from the delightful Twelve Months of Monastery Soups, which cookbook I strongly recommend you pick up.
32 oz. chicken broth
1 onion, julienned
1 zucchini, julienned
1 carrot, julienned
1 celery stalk, julienned
3 rainbow chard leaves, stemmed & torn into bite-size pieces
1/2 c. acini di pepe pasta (stellini would be nice, too)
Salt & pepper, to taste
Grated Emmentaler cheese for garnish
Cook veggies in broth in stock pot about 45 minutes. Add pasta & seasonings & cook 10 minutes. Serve hot with cheese. Serves 4-6.
Caramelized Onion Quiche with Cheddar & Caraway
1/2 stick butter
8 onions, thinly sliced & salted
3 eggs, lightly beaten
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. caraway seeds
2 c. half & half
1/2 c. shredded cheddar cheese
9" pie shell
Preheat oven to 450 degrees. Place pie shell into pie plate & scallop edges. Prick several times. Bake 10 minutes (use pie weights if you've got 'em) & set aside. Turn oven down to 350 degrees. Melt butter in large skillet. Add onions & caramelize to a rich brown, 15-20 minutes. Mix eggs with next 6 ingredients. Add onions & pour into pie shell. Bake 35-45 minutes. Let stand 5 minutes before cutting into wedges. Serves 6-8.
Honeyed Boozy Fruit
3-4 cups mixed berries (I used strawberries...which I hulled & quartered....blackberries, raspberries and blueberries)
4 pears, diced
2 tbsp. lemon juice
2 tsp. sugar
1/2 c. dry white wine
3 tbsp. honey
2 tbsp. lemon juice
2 tbsp. demerara sugar (regular, brown, powdered sugar fine, as is honey or agave instead)
Mix fruit with 2 tbsp lemon juice & 2 tsp. sugar and allow to macerate at least 1 hour in fridge. Mix rest of ingredients & gently stir into fruit. Return to fridge for another hour. Serve with camembert, brie or another double/triple creme cheese. Serves 6.