Recipes from Richmond Chef, Dale Reitzer

Non-Alcoholic Apple Drinks

Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins

Roasted Acorn Squash and Apple Cider Soup

Apple and Goat Cheese Clafoutis

Apple and Gruyere Cheese Macaroni with Smithfield Ham

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Roasted Acorn Squash and Apple Cider Soup

2 Acorn Squash
6 c Apple Cider
2 c Vegetable Stock
4 tsp. Honey
4 tsp. Butter (unsalted)
Salt and pepper to taste

Cut each acorn squash in half and scoop out the seeds. Place in roasting pan. Drizzle honey over the halves and place a teaspoon of butter in each one. Pour apple cider and vegetable stock around squash. Cover and cook in 400 degree oven for about 1 1/2 hours or until tender. When cool, scoop out the flesh into a blender. Add cooking broth and puree until smooth and strain into a soup pot. Adjust consistency with stock or cider. Season with salt and pepper. Ladle into squash halves to serve.

Cinnamon Creme Fraiche

1/2 c. creme fraiche
1 tsp. Cinnamon
To garnich, mix cinnamon into creme fraiche and divide among soup