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Whether you’re hosting this Thanksgiving or have been asked to bring a side dish to another celebration, you can’t go wrong with these tasty recipes from the Wood Stone oven. Serve Roasted Butternut Squash and Apple Soup with Crispy Sage for a first course that’s long on seasonal flavor, yet short on calories so it won’t fill you up for the feast yet to come. Or offer your guests demi-tasse cups of warming soup for an hors d’oeuvre as they come in from the cold. My grown niece and nephew who have a reputation for avoiding most vegetables were so wowed by the Roasted Asparagus from the Wood Stone oven last Spring that they agreed to taste the dreaded Brussels Sprout this Fall if it also came from the oven. I prepared Brussels Sprouts Two Ways and had to fight them for my fair share! Intense heat from all sides of the oven caramelizes the hearts of the sprouts bringing out inherent sweet and nutty flavors. The outer leaves are flash fried/sautéed at the last minute before serving, rendering them bright green and slightly crispy. For traditional Holiday comfort food, nothing beats our Skillet Rolls which are baked to soft, buttery perfection in an oven that is completely turned off. Perfect for baking after the turkey comes out! -Chef Ann |
