Wednesday, September 5, 2012

Vegitarian Wedding Recipe

We helped host a wonderful vegetarian wedding a few weeks back for a delightful and fun couple and their guests. We have had several inquiries from theguests for the recipe for the stuffed acorn squash served as one of the entrees. Therefore we decided to post the recipe here for ease of access.

Stuffed Acorn Squash
1 Gala or Fuji Apple, cored and diced
2 Tablespoons Orange Peal (Shave off the fruit and Julienne the rind)
1 Tablespoon Orange juice
1 Tablespoon Lemon Peal (Shave off the fruit and Julienne the rind)
½ Cup Raisins diced
2 Tablespoons Butter
1 ½ Teaspoon Cinnamon
¼ teaspoon Nutmeg
1 cup Brown Sugar

½ cup Roasted Nuts (optional) – Walnuts, Pecans, Almonds Pine Nuts
1 Cup Cooked Rice

3 Acorn Squash (6 Servings)

Melt the butter in a 10 inch skillet and add the apples, raisins, lemon and orange rind and Cinnamon and Nutmeg. Saute until the apples are soft and start to brown. Remove from heat, add brown sugar and pour orange juice over brown sugar, and stir.

Meanwhile, cut acorn squash in half and scoop out the seeds, If the Squash does not sit level, cut a small sliver off the opposing side from the Scooped out side so the squash will be level.
Microwave: cover scooped side with plastic wrap or wax paper. If the microwave is large enough place all 6 halves in the oven and cook for 12 minute and check for fork tender. If not cooked, cook in increments of 3 minutes until fork tender.  
Oven: Roast face up at 350°F for 45 minute to 1 hour until fork tender.

Gently Fold Apple Mixture and Nuts into Rice. Fill Cavity of The acorn Squash.

When Ready to use, bake at 350°F for 20 to 30 minutes to Reheat 
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Tuesday, September 4, 2012

Fall In Lancaster

Fall will soon be upon us and time to plan a quick getaway. New winter rates are available for advanced bookings. Check them out Check Availability