Mabon Recipes 2012

I am still working on my recipes for Saturday's meal.  To be honest, some of the recipes will remain experimental recipes or ideas until Saturday.  I know, I know, you're not supposed to test recipes for a big occasion, but some things can be made ahead, in case something effs up.

What I'm going is inviting any brave person(s) to cook along with me.  Here are two of the recipes that will be served for Mabon:

Roasted Carrot and Parsnip Soup

Bacony Brussels Sprouts (I suck at naming things, yo)

I'm also making roasted duck and potatoes, a Mabon salad, and either sweet potato or butternut squash flan.  I think squash.

Anyway, on to the recipes.  Again, I can't vouch for these 100%.  You may need more spice, or it may take longer for the sprouts to cook, depending on your stove.  You may need to add an extra teaspoon of oil.  Whatever changes need to be made will be made after Saturday.

Roasted Carrot-Parsnip Soup

4 cups peeled carrots, cut into cubes

3 cups peeled parsnips, cut into cubes

2-3 tablespoons olive oil

Salt and pepper

1 large onion, chopped

2-3 tablespoons olive oil

4 cloves garlic, chopped

1 tablespoon grated ginger

4 cups chicken stock or broth

1 cup apple cider or juice

1 ½ tablespoons Ras-el-Hanout

Salt and pepper to taste

Preheat the oven to 425.  Toss the carrots and parsnips with the olive oil, salt and pepper.  Spread on a large baking tray and roast until tender, 20-25 minutes.

Meanwhile, heat olive oil in a soup pot over medium heat.  Add the onion and cook about 7 minutes.  Add the garlic and ginger  and cook 2-3 more minutes.

Add the roasted carrots and parsnips, chicken stock or broth, and juice/cider.   Season with Ras-el-Hanout and salt and pepper to taste. 

Simmer for 10-15 minutes before pureeing.   Add more liquid if necessary – broth, juice, or even water.  Adjust seasonings and serve hot.

Garnish with a swirl of cream and a sprinkle of fresh cilantro, parsley, or chives, if desired. 

Bacony Brussels Sprouts

1 lb Brussels sprouts, cleaned and trimmed, large ones halved

2 shallots, finely minced

2 cloves garlic, finely minced

4 slices bacon, diced

2 tablespoons olive oil or bacon drippings

2 teaspoons Dijon mustard

1 ½  tablespoons balsamic vinegar

½ cup chicken broth or stock

Salt and pepper to taste

Heat a large, lidded skillet over medium. Cook the bacon until crisp. Remove with a slotted spoon. Reserve the fat. Drain the bacon on paper towels.

Cook the shallots and garlic in the oil or bacon drippings for about 5 minutes, until soft but not brown. 

Add the sprouts and stir to coat.  Add the broth or stock, cover and cook until sprouts are almost tender, 7-8 minutes.

  Remove lid and increase heat.  Whisk together Dijon mustard and balsamic vinegar.  Pour over sprouts and cook until Brussels sprouts are tender and liquid has created a glaze for the sprouts. 

Season with salt and pepper to taste.  Transfer to a serving bowl and garnish with bacon bits.