Hot Buttered Bourbon

Ok, I have to admit this came out of 2 weeks of the Flu and Cold that brought me to my knees.  I was needing something that could quickly heat me up from inside, so here is what I came up with.  I am sure that I am not the first, but this drink is delish, if you like Bourbon.

Hot Buttered Bourbon

8 oz Hot Water – boiling
1 tsp Ground Nutmeg
1 TBS Butter
1 TBS Local Honey
1 oz or to Taste Bourbon

Mix together, drink, be well!

Makes one serving

 

Butternut Squash and Crab Bisque

One of the best things about moving to the Pacific Northwest is that it is always soup time!

This is a great soup for warming up and it is a super veggie bisque with crab meat.  I have to say, it’s a knock out!

Butternut Squash & Crab Bisque

Ingredients:

• 8 Tbsp extra virgin olive oil plus extra for roasting the garlic
• 1 head large Garlic, roasted
• 2 Butternut squash, roasted, peeled and cubed
• 1 1/2 – 2 lbs cooked crab meat
• 6 cups chicken broth
• 1 Large Onion, diced
• 3 Large carrots, diced
• 3 Stalks celery, diced
• 1 Pint heavy whipping cream
• 1 tsp dried leaf thyme
• 1 Tbsp Nutmeg
• 1 tsp heaping of cayenne (optional)
• salt and freshly – ground black pepper to taste

 

Directions:

1. Preheat oven to 400º. Roast garlic and roast 2 butternut squash.
2. Peel the roast the butternut squash, then cube.
3. Heat olive oil in a large 5 qt. pot over med/high heat, add onions, carrots, celery, roasted garlic, nutmeg, and thyme. Sauté 30 minutes.  Then add roasted butternut squash.
4. Add 6 cups of the chicken broth, reduce the heat to med/low, cover the pot and simmer for about another 30 min.
5. Add cream and puree with an immersion blender.  I seriously love the immersion blender!! I blend until the soup is very smooth, a bisque.  Soup can sit on simmer for up to an hour.
6. Fold in the cooked crab meat.  The crab adds a salty flavor, so wait to salt until you can taste it.  Then Salt and pepper and cayenne to taste.  Serves 12