1 butternut squash – cut into quarters, seeded (save and toast the seeds with the roasting squash), placed flesh-down on a roasting sheet in a 350F oven for about an hour

1 medium yellow onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1-2 cloves garlic, minced

fresh thyme and/or sage (optional), minced

*nutmeg, freshly grated

2 TBSP butter

2 TBSP olive oil

2 TBSP flour

water

1 cup milk

Saute the chopped onion, celery, and carrot in 1 TBSP each of butter and olive oil over medium to medium-high heat for about 5-10 minutes.

Reduce heat to medium-low and add the garlic and fresh herbs if desired. Season with salt and pepper. Cook for 1-2 minutes more. Add the roasted butternut squash pulp.

Add 4-6 cups of water or stock (depending on squash size). Stir. Bring to a boil. Reduce heat to simmer for 30 minutes until vegetables are very tender.

Transfer squash mixture to a blender or food processor and process until smooth.

Heat the remaining butter and oil over medium heat until the butter is melted, add 2 TBSP flour and whisk to form a paste. Slowly add the 1 cup of milk and stir until it thickens.

Stir in the pureed squash mixture, season with salt, pepper, and nutmeg and warm through.

Serve with the toasted squash seeds and Greek yogurt, sour cream, or creme fraiche. A green salad and French bread round out the meal perfectly.

Bon appétit!

Wine pairings: Viognier or a rich Chardonnay; Beaujolais if you must have red.

*Notes – a pinch of cinnamon in this soup is perfect for the holidays. Coriander is a complimentary spice as well.

French Christmas cake recipe adapted from my high school French teacher:

Cake:

5 eggs, separated

1/2 tsp cream of tartar

1 cup sugar

1/4 cup sifted flour

3 TBSP cocoa

1/4 tsp salt

1 tsp vanilla

Beat egg whites and cream of tartar until stiff, but not dry. Gradually beat in 1/2 cup sugar.

Beat egg yolks until thick and lemon colored.

Sift 1/2 cup sugar with flour, cocoa, and salt; fold into egg yolks until blended. Add vanilla.

Carefully folk yolk mixture into whites.

Line bottom and sides of 15.5 x 10.5 x 1″ pan with waxed or parchment paper & grease paper lightly. Spread batter evenly in pan.

Bake in a slow oven (325F) about 25-30 mintutes. Cool 5 minutes; turn cake onto towel sprinkled with generous amounts of confectioner’s sugar.

Peel off paper and cool to lukewarm. Trim side crusts if necessary.

Roll cake in the towel. Cool. Unroll.

Spread with sweetened whipped cream. Roll again.

Ice with chocolate icing and decorate as desired, or serve with Mocha Rum Sauce (Death by Chocolate, Marcel Desaulniers). For an easy ganache, pour 1 cup of heavy cream brought just to a boil over 12 ounces chocolate (semisweet, bittersweet, or a combination) that has been chopped into 1/2-inch pieces. Stir until smooth. Stir in 1/2-1 ounce of rum or other liquor if desired.

Cream for filling:

Beat 1 cup of chilled whipping cream and 2-4 Tbsp of sifted confectioner’s sugar together and 1 tsp vanilla extract in a chilled bowl with chilled whisk until stiff immediately prior to use.

2009 Variation: We added about 1 cup of toasted chopped hazelnuts to the batter and another 1/2 cup of finely chopped hazelnuts on the finished ganache-covered cake for extra crunch.

Bon Appetit!

Wine pairing: Virginia late harvest Petit Manseng, Sauternes, coffee with spirits, eggnog with brandy…