Sarafina - come cook with me!
I was thinking of bringing a goat cheese spread as well. I'll do it, now that I know I'm not the only goat cheese lover. It's a sweeter flavor, and as far as I'm concerned you cannot have enough goat cheese.
Would you mind sharing your recipe? It sounds fantastic and I have three big leeks that need a new purpose.
I would love to have a cooking date! (This is off-topic, but I've been wanting to get a Make-Ahead-Mamas group together to make yummy food and freeze it for quick & easy dinners later that would be tasty for parents and for toddlers).
Definitely bring your goat cheese spread - that sounds amazing! I agree that you can never have enough goat cheese...I made some goat cheese & risotto stuffed peppers the other day and am still craving more. It's my kryptonite.
Anyway, here's the butternut squash/goat cheese/leek gratin recipe that I adore and love to make this time of year:
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Butternut Squash Gratin with Goat Cheese & Hazelnuts
(8 servings)
3.5 lbs butternut squash, peeled, seeded, cut into 3/4 – 1 inch cubes (8 cups)
2 T olive oil
coarse kosher salt
4 T butter, divided
3 c sliced leeks
1.5 t chopped fresh sage
1 5.5 ounce log of soft goat cheese
1 c heavy whipping cream
1/2 c hazelnuts, toasted, husked, coarsely chopped
Preheat oven to 400.
Place butternut squash cubes in olive oil in large bowl. Sprinkle with coarse kosher salt and ground pepper; toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 30 minutes.
Meanwhile, melt 3 T butter in a heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with s&p. Saute until tender but not brown, about 15 minutes.
Coat 11x7-inch baking dish with remaining 1 T butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat by layering with leeks, squash, and cheese.
Preheat oven to 375.
Pour cream evenly over gratin. Sprinkle with toasted, chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.
(FYI, I'm going to leave the hazelnuts off of the gratin in case anyone has nut allergies).
SDstang - Mmm I adore potato leek soup. :)
katgyrl - we have lots of kale here, so if you decide to make that yummy kale salad and need some, feel free to stop by! :)
I had so much fun! Everyone was so awesome- I am so thrilled to have met all of you- what an amazing group we have!
Sorry I haven't been online everyone- we had a party on Sunday and then I have been traveling for work the last two days and couldn't get online -
THANK YOU EVERYONE WHO CAME! I can't believe how AMAZING the food was! Everyone who brought something brought enough to feed the entire party- lol- it was incredible!
I am SO EXCITED to start on my customs for next time! A huge thank you to our incredible customizers at the party for the tips and tricks- I am SO INSPIRED!
I think a novice category is a great idea- and a collection of supplies is a great idea for a prize too :D
We raised $17 in the raffle for the goodies for our next pony party- that might not get us too far so maybe we might want to consider some fundraising at some point - or people can send me stuff to stick in the goodie bags too- I need to start a new thread for sure!
THANK You for taking photos- Chris took some good pics too so I will have to get them from her to upload here-
Katygrl- I DID find your camera and I do also want some antlers :D
I am happy to have the Pony Party at my house next year or in Maple Valley if people would find that easier? Maybe I'd better start a new thread for the planning :D
Check out the link for the 2013 Pony Party planning here:
http://mlparena.com/mlp/index.php/topic,314412.new.html#new (http://mlparena.com/mlp/index.php/topic,314412.new.html#new)
OH! And for everyone that I purchased or sold ponies to- can you PM me? I am trying to remember and I bought so many things that I think I have lost track :D (I am trying to piece it together slowly otherwise)
Oh and a special thank you to Salli for driving all the way to Oregon city- it was so fun to meet you and see all of your amazing customs- and your customizing advice was so good I can't wait to give it a whirl-
And Karin I am dying to see how Brian develops- hah
I am on facebook too- although I don't really use it as much as most. Still, you can and should add me under
Spoiler
s.a.r.a.h e.v.e.r.s.o.l.e (without the dots) (sorry about the paranoia- the nature of my job makes me cautious about allowing my real name to be easily searchable)