1/2 cup water
1/2 cup honey
3 springs rosemary
2 ounces gin
1 ounce fresh lemon juice
1 ounce apple juice
1 ounce honey syrup
rosemary and/ or apple slices, for garnish
Place the water, honey and rosemary in a small saucepan and bring to boil. Turn off from heat and let steep for 10 minutes. Cool to room temperature before using and then store remaining syrup in the refrigerator for up to one week.
In a cocktail shaker filled with ice add the gin, lemon juice, apple juice and honey syrup. Shake to combine and strain into a glass. Garnish with a rosemary and apple slices.
Grease and flour a 9×5″ bread pan. Preheat your oven to 350 degrees F.
In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
Add 1/2 cup of applesauce, 2 tablespoons of lemon juice, and lemon zest to the mixture and blend well.
Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
Add the one cup of grated spaghetti squash and fold in using a spoon.
Pour the batter into your prepared bread pan and bake for 40-45 minutes, until the top is golden brown.
Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely.
*Adapted from @icecreamandinspiration
Butternut Squash Bread Recipe
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1 cup butternut squash puree*
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup walnuts or pecans (or your favorite nuts), chopped and toasted
1 TBS Honey & 1TBS Bourbon
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Pour glaze on top. Cool completely before slicing.
Most of you may not know this, but our very own Caleb Johnson is quite the chef. He is especially talented with using fresh herbs from the garden to create the best flavors in anything from beverages to decadent desserts and everything in between.
Today is our lucky day, he was generous enough to share with us one of his DELICIOUS winter soup recipes. This recipe is perfect for a frosty weekend at home or for entertaining guests through the holidays. And the best part is, its SUPER easy and a great way to utilize all those squash left over from this falls harvest!
This tasty winter squash recipe is best using strawberry crown or australian butter (or both) but feel free to substitute any similar winter squash to explore different flavors.
8-12 cups vegetable stock (depending on size of crock pot)
1 whole winter squash cubed (or 2 halves of two types of winter squash)
3-5 cloves of garlic
4 tbs or 3 fresh sprigs oregano
2 tbs or 1 fresh sprig rosemary
2-4 tbs salt to taste
1 cup brown sugar
3 tbs paprika
1 tbs cumin
8 tbs butter
4-6 red peppers
1 cup heavy cream or substitute silken tofu
1/2 to 1 full cup brown ale
Turn your crockpot on high for a cook time of 3-4 hours or on low for a cook time of 7-8 hours and add all 8-12 cups vegetable stock.
Cube the squash into 2 inch pieces and add to stock along with garlic, oregano, rosemary, salt, paprika, cumin, andbutter. Let stand in crockpot for 3-4 hours (or 7-8 depending on cook temp).
After the mixture has cooked down, blend with an emulsion blender in the crockpot to puree. **If you don’t have an emulsion blender you can use a food processor or blender.
While the mixture is cooking roast red peppers in the oven on broil covered with vegetable oil until they’re tender and the skin can easily peel off. Let cool and remove the skin. Puree the peppers and add into the crockpot mixture. You can also add 1 or 2 jalapeños if you’d like a little extra kick.
After all ingredients have been pureed add the brown sugar, brown ale, and any additional spices to taste.
Lastly add in the heavy cream or silken tofu (silken tofu will need to be pureed in) to give the creamy texture to the soup. If your crockpot is on high turn it down to low, and leave soup to stand with all ingredients for an additional 1-3 hours as the flavors continue to blend.
Garnish as desired with herbs or cheese and sliced baguette style bread. Serve hot and enjoy!
I hope you and yours all enjoy this wonderful fall recipe, from all of us at Johnson Brothers we hope this holiday season brings the warmth and love of close family, good food, and great memories!