Brown sugar enhances Thanksgiving dishes
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And that's because the three-dimensional punch of brown sugar boosts other seasonal flavors like cinnamon, clove, anise and allspice. And it does so with a vigor that white sugar just can't match.
"It's sweet, and sweet makes our tummies happy. But it's more complex," says cookbook author Michael Ruhlman. "It's got molassesy, caramelly deeper notes. It's more fun to use because of its complexity."
Brown sugar's color, texture and subtle flavor come from molasses, which is either added to refined sugar or remains present after processing. Sugar enhances sweet tones the way salt emphasizes sugar, says Karen Page, co-author with Andrew Dornenberg of "The Flavor Bible" and "What to Drink with What You Eat."
The "sugar" side of brown sugar brings out the inherent sweetness in vegetables, such as carrot, squash and sweet potato, Page says. Its molasses component unifies their unique flavors. "It's a flavor emphasizer," Page says.
But a balanced savory
Source: Tulsa World
Roasted Butternut Squash Bisque
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4 Cups roasted butternut squash
1 red onion
1 cup boiling chicken stock
1tsp ginger, allspice, cinnamon, black pepper kosher salt
A pinch of nutmeg
1 tbsp molasses or maple syrup
½ cup hot milk/cream
To roast the squash:
Dice the peeled, butternut squash in to ½” cubes.
Place onion and squash into a large roasting pan, and drizzle 2 TBSP olive oil over the squash.
Add 1 tsp (each) of kosher salt, black pepper, onion powder, garlic powder, and mix well.
Pour ½ cup of water or chicken broth over the pan, cover with foil, and roast at 400° F for 60 mins.
Making the bisque:
In a glass blender, add the roasted butternut squash. (Note: you can add this, cold, from the refrigerator…if you do this, be sure that the chicken broth that you add is very hot/boiling. The bisque will be ready to serve right away. You can roast the squash ahead of time…even the day before and make the bisque right when your
Source: WMUR Manchester
