THE HEIRLOOMED Kitchen ASHLEY SCHOENITH SCH O ENITH Photography by Heidi Harris Made-from-Scratch Recipes to Gather Around for Generations THE HEIRL OO MED K itchen $35.0064 Salads & Soups NOTE: Crème fraîche, pumpkin seeds, and thyme make great garnishes for this soup as well. Butternut Squash Bisque SERVES 6 TO 8 1 tablespoon unsalted butter 1 tablespoon canola oil 11 ⁄22 cup diced onion 33⁄44 cup diced carrots 4 cups peeled and cubed butternut squash 3 cups vegetable stock Salt, to taste Freshly ground black pepper, to taste Ground nutmeg, to taste 11 ⁄22 cup heavy cream, optional In a large pot over medium heat, melt the butter and heat the oil together until hot. Stir in the onion and cook until tender. Add the carrots and squash. Pour in the vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender, 8 to 10 minutes. In a blender or food processor, purée the soup mixture until smooth. You may need to blend the soup in batches. Return to the pot and stir in the cream, if using. Place the pot back on stove and heat through, but do not boil. Serve warm with a dash of nutmeg. I know I am in the minority with this, but I can eat soup year-round, no matter the temperature outside. There is just something so classic and comforting about this hearty Butternut Squash Bisque. It’s one of my favorites during the fall with its full flavors. 64 Salads & Soups NOTE: Crème fraîche, pumpkin seeds, and thyme make great garnishes for this soup as well. Butternut Squash Bisque SERVES 6 TO 8 1 tablespoon unsalted butter 1 tablespoon canola oil 11 ⁄22 cup diced onion 33⁄44 cup diced carrots 4 cups peeled and cubed butternut squash 3 cups vegetable stock Salt, to taste Freshly ground black pepper, to taste Ground nutmeg, to taste 11 ⁄22 cup heavy cream, optional In a large pot over medium heat, melt the butter and heat the oil together until hot. Stir in the onion and cook until tender. Add the carrots and squash. Pour in the vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender, 8 to 10 minutes. In a blender or food processor, purée the soup mixture until smooth. You may need to blend the soup in batches. Return to the pot and stir in the cream, if using. Place the pot back on stove and heat through, but do not boil. Serve warm with a dash of nutmeg. I know I am in the minority with this, but I can eat soup year-round, no matter the temperature outside. There is just something so classic and comforting about this hearty Butternut Squash Bisque. It’s one of my favorites during the fall with its full flavors. 92 Main Dishes Shrimp Scampi with Linguine Pasta SERVES 4 TO 8 1 (16-ounce) package linguine pasta 4 tablespoons butter, divided 5 tablespoons extra-virgin olive oil, divided 2 shallots, finely diced 1 tablespoon minced garlic 11 ⁄44 tablespoon red pepper flakes 1 pound shrimp, peeled and deveined Kosher salt, to taste Freshly ground black pepper, to taste 11⁄22 cup dry white wine Juice of 1 lemon Grated Parmigiano Reggiano cheese, for topping 11 ⁄44 cup finely chopped fresh parsley leaves or sprig of fresh thyme, for garnishing Bring a large pot of salted water to a boil and cook the pasta for about 8 minutes. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of oil. Add the shallots, garlic, and red pepper flakes. Sauté for about 4 minutes, until the shallots are tender. Season the shrimp with salt and black pepper and add to skillet. Cook until the shrimp are pink, about 3 minutes. Remove the shrimp from the pan. Add the white wine and lemon juice to the skillet mixture. Bring to a boil, scraping any brown bits from the bottom of the pan to keep it from burning. Add the remaining 2 tablespoons of butter and 2 tablespoons oil to the skillet; bring the mixture to a simmer. Add the shrimp back into the skillet and season with salt and black pepper. Add the remaining 1 tablespoon of olive oil if needed to reach the desired consistency. Top with cheese and garnish with chopped parsley to serve. This flavor-filled pasta dish is one I love to make for a crowd— it’s nothing short of delicious. 92 Main Dishes Shrimp Scampi with Linguine Pasta SERVES 4 TO 8 1 (16-ounce) package linguine pasta 4 tablespoons butter, divided 5 tablespoons extra-virgin olive oil, divided 2 shallots, finely diced 1 tablespoon minced garlic 11 ⁄44 tablespoon red pepper flakes 1 pound shrimp, peeled and deveined Kosher salt, to taste Freshly ground black pepper, to taste 11⁄22 cup dry white wine Juice of 1 lemon Grated Parmigiano Reggiano cheese, for topping 11 ⁄44 cup finely chopped fresh parsley leaves or sprig of fresh thyme, for garnishing Bring a large pot of salted water to a boil and cook the pasta for about 8 minutes. In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of oil. Add the shallots, garlic, and red pepper flakes. Sauté for about 4 minutes, until the shallots are tender. Season the shrimp with salt and black pepper and add to skillet. Cook until the shrimp are pink, about 3 minutes. Remove the shrimp from the pan. Add the white wine and lemon juice to the skillet mixture. Bring to a boil, scraping any brown bits from the bottom of the pan to keep it from burning. Add the remaining 2 tablespoons of butter and 2 tablespoons oil to the skillet; bring the mixture to a simmer. Add the shrimp back into the skillet and season with salt and black pepper. Add the remaining 1 tablespoon of olive oil if needed to reach the desired consistency. Top with cheese and garnish with chopped parsley to serve. This flavor-filled pasta dish is one I love to make for a crowd— it’s nothing short of delicious. 167 Pies & Cakes To make the crust, in a medium bowl, combine the graham cracker crumbs, melted butter, cinnamon, powdered sugar, and nutmeg. Mix well and spoon into the bottom of a 9-inch pie plate, reserving approximately 11 ⁄44 cup of crumb mixture for the garnish. With the back of the spoon, press crumbs evenly onto the bottom and sides of pie plate; set aside. To make the filling, in large bowl, stir together the condensed milk, lime zest, lime juice, and egg yolks until well blended. In a separate bowl, using a hand mixer, beat the egg whites until almost stiff enough to hold a peak. Add the sugar gradually and continue beating until stiff and glossy. Fold the egg whites into the filling mixture. Spoon the filling into the graham cracker crust, spreading evenly to fill the pie plate. Garnish with the reserved crumb mixture and lime slices. Freeze for at least 1 hour before serving. Frozen Key Lime Pie SERVES 8 FOR THE CRUST 2 11 ⁄22 cups graham cracker crumbs 3 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 1 teaspoon powdered sugar 11 ⁄22 teaspoon nutmeg FOR THE FILLING 1 (14-ounce) can sweetened condensed milk 1 teaspoon Key lime zest 11 ⁄22 cup Key lime juice 2 large eggs, separated 4 tablespoons sugar 1 Key lime, sliced, for garnishing If I had a top-five list of my all-time favorite desserts, I think Frozen Key Lime Pie would be at the very top. Not just any Key lime pie will do—I love our family recipe the best. I think that’s just the way it goes when it comes to recipes you’ve grown up enjoying through the years. NOTE: Not everyone serves their Key lime pie frozen, but in our family, this makes all the difference and is so refreshing on a hot summer day. MY GRANDPARENTS LIVED in South Florida for many years and had a small Key lime tree right outside their front door. We would go out and gather the teeny little limes right off their tree and give them to my grandma. Then we’d walk across the street on the shell-filled, sandy path to the beach while she stayed at the house to make a Key lime pie for us to enjoy after dinner.167 Pies & Cakes To make the crust, in a medium bowl, combine the graham cracker crumbs, melted butter, cinnamon, powdered sugar, and nutmeg. Mix well and spoon into the bottom of a 9-inch pie plate, reserving approximately 11 ⁄44 cup of crumb mixture for the garnish. With the back of the spoon, press crumbs evenly onto the bottom and sides of pie plate; set aside. To make the filling, in large bowl, stir together the condensed milk, lime zest, lime juice, and egg yolks until well blended. In a separate bowl, using a hand mixer, beat the egg whites until almost stiff enough to hold a peak. Add the sugar gradually and continue beating until stiff and glossy. Fold the egg whites into the filling mixture. Spoon the filling into the graham cracker crust, spreading evenly to fill the pie plate. Garnish with the reserved crumb mixture and lime slices. Freeze for at least 1 hour before serving. Frozen Key Lime Pie SERVES 8 FOR THE CRUST 2 11 ⁄22 cups graham cracker crumbs 3 tablespoons unsalted butter, melted 2 teaspoons ground cinnamon 1 teaspoon powdered sugar 11 ⁄22 teaspoon nutmeg FOR THE FILLING 1 (14-ounce) can sweetened condensed milk 1 teaspoon Key lime zest 11 ⁄22 cup Key lime juice 2 large eggs, separated 4 tablespoons sugar 1 Key lime, sliced, for garnishing If I had a top-five list of my all-time favorite desserts, I think Frozen Key Lime Pie would be at the very top. Not just any Key lime pie will do—I love our family recipe the best. I think that’s just the way it goes when it comes to recipes you’ve grown up enjoying through the years. NOTE: Not everyone serves their Key lime pie frozen, but in our family, this makes all the difference and is so refreshing on a hot summer day. MY GRANDPARENTS LIVED in South Florida for many years and had a small Key lime tree right outside their front door. We would go out and gather the teeny little limes right off their tree and give them to my grandma. Then we’d walk across the street on the shell-filled, sandy path to the beach while she stayed at the house to make a Key lime pie for us to enjoy after dinner.Next >