Recipes: Butternut Bisque, Smashed Potatoes With Sage and Bacon, more

Serves 18 to 24 shot glasses or small cups.

Note: This is a colorful respite in the cold winter months, with velvety texture and balanced flavors. From "Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season," by Heidi Andermack and Amy Lynn Brown.

• 2 lb. butternut squash, peeled and cubed

• 1 tbsp. olive oil

• 5 tbsp. unsalted butter

• 2 1/2 c. chopped yellow onions

• 4 garlic cloves, minced

• 2 tbsp. champagne vinegar

• 4 c. vegetable broth

• 1 to 3 tbsp. kosher salt, to taste

• 3/4 c. heavy cream

• 2 tbsp. sherry vinegar

• 3 tbsp. salted butter

• 3 tbsp. pistachios, chopped, for garnish

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, drizzle the squash pieces with olive oil and toss to coat.

Meanwhile, in a medium stock pot set over medium heat, melt the butter. Add the onions and sauté on low heat for 10 minutes, until they have sweated down and moisture has evaporated from the pan. Increase the heat to medium-high, stir the onions frequently and scrape up the caramelization from the bottom of the pan.

Once the onions are medium brown, add the garlic and sauté for 2 minutes, stirring frequently. Increase the heat to high and deglaze the pan with white wine and champagne vinegar. Continue to cool for about 5 minutes to reduce the liquid.

After the wine and vinegar have almost completely evaporated from the pan, add the roasted squash, broth, salt and cream. Cook on medium-low heat for 10 to 15 minutes or until the squash starts to break down. Transfer the soup to a blender, and blend high until the soup appears creamy and smooth. (Be careful when blending hot liquids!) Press the soup through a strainer. Add the sherry vinegar and salt to taste.

In a small saucepan set on medium heat, melt the 3 tablespoons of butter and cook for 1 to 2 minutes, until the solids start to brown. Keep warm.

Pour the soup into shot glasses. Top each with ½ teaspoon browned butter and ¼ teaspoon pistachios.

Calories90Fat7 gSodium420 mgSaturated fat4 g

Carbohydrates6 gTotal sugars2 g

Protein1 gCholesterol20 mgDietary fiber1 g

Exchanges per serving: 1 vegetable, 1 ½ fat.

Serves 3 to 4.

• 1 1/2 to 2 lb. small red potatoes, 1 1/2 to 2 in. across

• Coarse kosher salt

• 2 1/2 tbsp. olive oil, plus more as needed

• 12 fresh sage leaves, cut in half crosswise

• 3 thick-cut bacon strips, cut into 1-in. lengths

Directions

Place the potatoes in a large pot and add cold water to cover; season generously with salt. Bring to a boil and cook until the potatoes are just tender when poked with a paring knife, 14 to 17 minutes. Drain and let cool for about 10 minutes. While the potatoes are cooking, position an oven rack at the bottom of the oven and preheat the oven to 425 degrees.

Pour the oil onto a heavyweight rimmed baking sheet, distributing evenly with a pastry brush; add additional oil if needed to provide a thick coating of oil. Lay the sage leaf halves singly on the sheet, and cover each with a piece of bacon; place any remaining bacon pieces on the baking sheet, keeping some space between them.

Place a potato on a work surface and press with a potato masher to flatten the potato to about a ¾-inch thickness; the potato should break apart into large pieces.

Transfer the potato pieces to the baking sheet, breaking them apart as necessary so no piece is larger than about 1-inch. Repeat with the remaining potatoes, spreading them evenly on the baking sheet. Drizzle a little oil over the potatoes, sprinkle lightly with the pepper and salt to taste.

Nutrition information per each of 4 servings:

Calories230Fat11 gSodium520 mgSaturated fat2 g

Carbohydrates30 gTotal sugars2 g

Protein5 gCholesterol5 mgDietary fiber4 g

Exchanges per serving: 2 starch, 2 fat.

Note: This recipe from the Amboy Cottage Cafe in Amboy, Minn., is as good warm as it is at room temperature, which makes it perfect for holiday brunch. From "Tasting Minnesota: Favorite Recipes From the Land of 10,000 Lakes," by Betsy Nelson.

• 1 (10-in.) pie crust, unbaked

• 4 eggs

• 2 c. sour cream

• 1/2 c. finely chopped onion

• 1 tbsp. chopped fresh or dried dill

• 1 1/2 c. Cheddar cheese, divided

• 1 lb. baked or smoked sockeye salmon, deboned, skinned and flaked

• 1 lemon, cut into wedges

Directions

Line a 9-inch pie plate with the pie crust and crimp the edges as desired.

In a medium bowl, beat together the eggs and sour cream. Stir in the onion, salt, dill and 1 1/4 cup cheese. Fold in the salmon and then place the mixture into the pie crust. Sprinkle with the reserved ¼ cup cheese. Bake until set, 45 to 50 minutes. Allow to cool 10 minutes. Serve with lemon wedges.

Nutrition information per each of 8 servings:

Calories440Fat31 gSodium660 mgSaturated fat15 g

Carbohydrates17 gTotal sugars3 g

Exchanges per serving: 1 starch, 3 medium-fat protein, 3 fat.

Makes 1 loaf (12 slices).

Note: "I find this lemon bread to be my own little morning miracle," writes Sarah Kieffer in "The Vanilla Bean Baking Book." Garnished with thin slices of lemon baked right into the top, this sunny loaf makes a wonderful gift, afternoon snack or morning toast.

• 1 3/4 c. flour

• 1 1/2 tsp. baking powder

• 3/4 tsp. salt

• 1/4 c. lemon juice

• 1/2 c. sour cream

• 8 tbsp. (1 stick) unsalted butter, room temperature

• 1 1/4 c. sugar

• 2 eggs, room temperature

• 2 tbsp. canola oil

• 1/2 tsp. vanilla extract

• 3 thin lemon slices

Lemon Glaze:

• 1/4 c. lemon juice

• Pinch salt

Directions

Adjust the oven rack to the lower middle position. Preheat the oven to 350 degrees. Grease a 4- by 8-inch loaf pan and line with parchment.

In a medium bowl, whisk the flour, baking powder, baking soda and 3/4 teaspoon salt. In a small bowl, mix 1/4 cup lemon juice and sour cream.

Add half the flour mixture and mix on low until almost combined. Add the sour cream mixture and mix on low to incorporate. Add the remaining flour mixture and mix on low until completely combined.

Pour the batter into the prepared pan. Set the lemon slices on top of the batter. Bake 45 to 60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes. While the bread is cooling in the pan, make the lemon glaze. Remove the loaf from the pan and peel off the paper. Brush the tops and sides of the warm bread with the lemon glaze. Let the bread finish cooling on the wire rack before slicing.

To make the glaze: Combine 1/4 cup sugar, 1/4 cup lemon juice and pinch of salt in a small saucepan. Boil gently over medium heat until a light syrup forms and the liquid reduces slightly, 6 to 8 minutes.

Nutrition information per serving:

Carbohydrates40 gTotal sugars26 g

Protein3 gCholesterol55 mgDietary fiber1 g

Exchanges per serving: 1 starch, 1 ½ carb, 1 ½ fat.