1 sonoma mission inn, calif
1 shared by dorothy hair 6/94
ACORN SQUASH PUREE
4 medium acorn squash
1/2 cup tofu, soft
1 egg, plus
2 egg whites
1/8 tsp allspice, ground
2 tbsp honey
1 pepper, white freshly ground
2 tbsp butter, melted
1 cinnamon
1 allspice and/or
1 nutmeg freshly ground (to taste)
Directions
=========================== > Directions < ======================
Preheat the oven to 350 degrees. Cut the squash in half lengthwise,
scrape out the seeds, place cut side down on a baking sheet and bake
until soft, about 1 hour.
When cool enough to handle, scoop out the flesh into a mixing bowl
and mash well. Add the tofu and blend thoroughly. In another bowl
beat the egg and egg whites lightly, then add the squash mixture,
spices, honey pepper, and butter. Mix well.
Turn the puree into a shallow 1 quart baking dish. If preparing ahead
to this point, cover the dish with wax paper.
Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon,
allspice or nutmeg (or all three) if desired.
======================> Notes and Credits <======================
Calories per serving: 65
Source: Sonoma Mission Inn, located in one of California's wine
regions. Built in 1926 and renovated in 1980. Enjoy a killer weekend
get-away at this spa and resort. Great low cal haute cuisine,
beautiful countryside and __WONDERFUL__ massages.
Servings: 4 servings
Acorn Squash Puree From Sonoma Mission Inn Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Experts have proved the existence of recipes back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years we have a couple of interesting books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian food that is served today, but rather recipes for the types of food on the tables of the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, including spices like basil and rosemary. The introduction of these new tastes created an eruption in books on cooking, the majority of which still exist in academic collections. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group. When we get to the 1900s, recipe publications were in high demand, as a result of better eduction, people having increased leisure time and a general increase in wealth. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Acorn Squash Puree From Sonoma Mission Inn recipe.
