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Cranberry Relish
Makes 1 1/3 Cups
INGREDIENTS
2 cups fresh cranberries
1/2 cup sugar
1/2 cup verjus or 3 tablespoons lemon juice
METHOD
1 In small saucepan, combine all ingredients. Bring to a boil, and
then lower to a simmer. Continue to cook until the mixture is thick
and berries are glazed. Allow to cool.
2 Transfer to a covered container and refrigerate until needed.
Note: Relish will keep up to 2 weeks, refrigerated.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
27
Savory Squash Soup
6 Servings
INGREDIENTS
2 butternut squash (about 3 3/4 pounds)
1 acorn squash (about 1 3/4 pounds)
6 tablespoons unsalted butter
1 white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
4 cups homemade chicken or vegetable stock, or store-bought, heated
1 cup heavy cream
1 sprig of fresh rosemary
Garnish:
1 recipe Cranberry Relish (page 28)
1 recipe Cardamom Cream (page 29)
1/2 recipe Spiced Caramelized Pecans (page 30)
4 tablespoons pumpkin seed oil
METHOD
1 Cut squash in half and discard seeds.
2 Cut off outside peeling from squash and cut into 2-inch pieces.
3 Place all soup ingredients, except cream, in cooking pot.
4 Select Soup function, and set timer for 20 minutes.
5 When cook cycle is complete and all pressure has been released,
remove lid and discard the rosemary sprig.
6 Using an immersion blender with a stainless steel wand, pureé soup
on lowest setting while adding cream.
7 To serve, ladle soup into heated bowls. Place a tablespoon
of Cranberry Relish in center; top with a dollop of Cardamom
Cream; then sprinkle with chopped pecans. Drizzle pumpkin seed
oil over soup.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
5QPressureCookerMan08 6/5/08 12:12 PM Page 27