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This month’s recipes are designed to warm you and your loved ones, both body and soul. Delve into our delicious soups—each a wonderfully satisfying main course when paired with our tasty spiced winter salad and warm rolls smothered in herbed butter. Let the warm and creamy texture of the peach and blueberry cobbler take your taste buds to the balmy days of a summer’s harvest, no matter how freezing the temperature may be outside this winter… From our kitchen to yours. Enjoy! All recipes are original to the Polite Society Magazine test kitchens, except the “Butternut and Parsnip Soup” and “Creamy Potato Leek Soup,” which are original recipes of the Rookie Cookie blog, and the Homemade Rolls recipe is original to Nanette Steimle.


Butternut Squash Pasta Sauce with Crumbled Sage over Tortellini

3 1/2 cups butternut squash, peeled and cubed into 1/2 inch pieces
16 sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1/2 teaspoon nutmeg
Kosher salt and ground pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream
1 1/2 cups freshly grated parmesan cheese
16 ounces cheese or meat-filled tortellini

Prepare tortellini as directed on package. Meanwhile, heat a large skillet with olive oil and butter over medium-high heat. When melted, add sage leaves and brown until crispy; remove from pan and reserve. Add butternut squash to skillet and sauté for 8-10 minutes. Season gently with salt and pepper. Add nutmeg and cook 1 minute more. Add stock to squash; lower heat to medium-low and stir for 1 minute. Add cream; stir. Let squash simmer until just tender and stock and cream has reduced, about 10 minutes. Remove from heat. Stir in parmesan cheese in 1/2 cup intervals until melted. Pour over cooked tortellini. Crumble the sage leaves over each serving for a delicious garnish.


Blueberry Peach Cobbler

4 Cups bottled peaches (or 6 fresh peaches, skins removed, sliced)
1 Cup frozen blueberries
2 Tablespoons powdered sugar (4 T. if using fresh peaches)
1/2 Tablespoon lemon juice
1 1/2 teaspoons cornstarch

Cobbler Topping

1 1/4 cups all purpose flour
(Generous) 1/2 Cup powdered sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons butter, cold and diced
1 egg
5-6 Tablespoons milk

Pre-heat oven to 425 degrees. In a large mixing bowl, toss together the peaches and blueberries. Add the sugar, lemon juice, and corn starch and mix. (If using fresh peaches, pour peach and blueberry mixture into 9x13 inch baking dish and bake at 425 for 20 minutes. Then spoon into 8 small individual ramekins or continue baking in dish.)

Meanwhile, to make the topping, sift flour, sugar, baking powder, and salt into a bowl. Using a pastry cutter or your finger tips, cut in the butter until mixture resembles corn meal. (Mixture should look like fine crumbs.) Combine the egg and 5 tablespoons of milk in a small pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough feels too dry, stir in the extra tablespoon of milk.

Reduce oven temperature to 400 degrees. If fresh peach/blueberry mixture was in the oven, remove now. Drop 1 Tablespoon of dough over each peach and blueberry filled ramekin (or over the entire 9x13 pan). Place in the oven and bake for 15-17 minutes, or until the crust is golden brown and firm.

Serve warm with whipped cream or premium vanilla ice cream.



Spiced Winter Salad

-For the dressing-
1/2 cup grapeseed oil
1/4 cup apple cider vinegar
2 Tablespoons minced shallots
1/8 teaspoon kosher salt
Dash of white pepper
2 Tablespoons honey
1 1/2 teaspoons sugar (optional)

Mix together in a food processor or blender, making sure honey is well-blended.

-For the salad-
6 ounces baby leaf lettuce mix (or spring mix)
1 Gala apple, cored and sliced
1 Granny Smith apple, cored and sliced
Grated Swiss Cheese
3/4 cup whole pecans
1/2-3/4 cup sugar
1 teaspoon cinnamon

In a small skillet over medium heat, cook pecans until slightly toasted, about 2-3 minutes. Pour in sugar and cinnamon, stirring gently but constantly, until sugar begins to melt. Watch to make sure each pecan is thoroughly coated, and quickly remove from heat when the sugar turns light amber in color. Remove from skillet to cool completely, breaking larger pieces apart.

To serve, pour dressing over lettuce leaves and apple slices and mix together.

Sprinkle cheese and candied pecans liberally over salad.


Herbed Butter

1 stick butter, softened
2 t. minced chives
1 t. minced thyme
1/8 t. finely minced garlic (optional)

Stir together, press into individual molds or 1 large butter mold, chill.


In The Community

Creamy Potato Leek Soup

3 Tablespoons butter
3 leeks, cleaned and thinly sliced
1 onion, chopped
6 - 8 russet potatoes, thinly sliced
4 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
Kosher salt and ground pepper

Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

Add one cup of heavy cream and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Yields 6 servings.


Cranberry Spinach Salad

-For the salad-
1 bag or bunch baby spinach
1/2 cup Feta Cheese, crumbled
1 cup dried cranberries
1 cup dried cherries

-For the dressing-
4 cloves garlic, peeled and chopped
2/3 c. extra virgin olive oil
4 T. Balsamic vinegar
2 T. Red Wine vinegar
3 t. Dijon Mustard
3 t. dark brown sugar
1 t. pepper
1 t. salt
1/2 t. vanilla

Combine dressing ingredients into a glass jar. Shake until mixed completely. Pour over salad and enjoy.


Culinary Fare

Butternut Squash and Parsnip Soup

2 medium butternut squash, about 4 lbs.
1 green apple, peeled, cored, and cut into quarters
2 Tbsp. olive oil
2 Tbsp. butter
1 onion, chopped
5 parsnips, peeled and chopped
Kosher salt and ground pepper
6 cups vegetable stock
1/4 tsp. cumin
1/4 tsp. paprika
1/2 cup heavy whipping cream
Pats of butter, for serving
Set the oven to 425 degrees

Peel the butternut squash and cut in half lengthwise. Scrape the seeds out. Put the butternut squash and the apple, cut side down, on a greased sheet pan. Roast the squash and apple for 45 minutes.

Remove from the oven and set the squash on a cutting board with a pair of tongs. Carefully chop the squash. Set aside.

Meanwhile, melt the olive oil and butter in a large soup pot over medium heat. Add the onion and parsnips. Season with salt and pepper. Cook until vegetables are softened, about 10 minutes. Add the roasted butternut squash and the apple. Pour in the vegetable stock. Turn the heat up to high and simmer for 5 minutes.

Carefully blend the soup in the blender in batches, or blend with an immersion blender. Pour all soup back into the soup pot and bring to a simmer. Stir in the cumin, paprika, and heavy cream. Serve soup with a small pat of butter on top.

Yields 6 delicious, warm servings.