16 asparagus stalks
2 small or medium acorn squash
1 scauce:....................
1/4 cup clarified butter (see note)
2 tbsp sugar
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
2 tbsp cider vinegar
6 tbsp apple cider
Directions
Trim thick asparagus ends; cut squash in half crosswise. Scoop
out and discard squash seeds; slice squash into 1/4-inch rings. In
kettle, carefully cook squash rings, then asparagus in boiling,
salted water until tender. Don't overcook. Drain each vegetable as
soon as it's tender. Heat butter in medium skillet.
Add sugar and walnuts. Stir over medium heat until sugar is light
brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring
constantly, to reduce by half. To serve, layer 3 acorn squash rings
on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon
sauce over. NOTE: To make clarified butter, slowly melt stick of
butter over very low heat. Let solids settle to bottom; use
oil-clarified butter- on top
Servings: 4 servings
Asparagus & Acorn Squash Rings Recipe brought to you by Recipe Ideas
Categories: Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into the far past, in truth as far back into history as the early Egyptians, and maybe further still. However, these, early cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to food historians are some stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and dill. Later on, there are a couple of cookery books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is popular today, but rather descriptions of the types of meals served to the nobility of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the East, such as parsley, basil and rosemary. These new foods and spices caused a torrent in books on cooking, many of which still exist in academic collections. For the next few years, the wealthy families of the West competed to lay on the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking books were highly popular mostly as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Asparagus & Acorn Squash Rings recipe.
