I have made some wonderful bisque using the season's local harvest...

Butternut squash, turnips, apples, cranberries, etc.

After some arduous peeling, chopping, cooking, pureeing and cooking again...

You have a delicious bisque.

Let's cut some corners, cheat a little and see if we can fool our guests.

(Of course never in the restaurant)

Ingredients:

1 can pumpkin pie mix

1 can applesauce

1 can whole cranberry sauce

1 qt light cream

Cinnamon

Nutmeg

Brown sugar

Cranberry or apple juice (cider)

Liqueur optional (Frangelico, Amaretto or Chambord)

Salt and pepper

Directions:

Mix pumpkin, applesauce and cranberry sauce in pan with spoon or wisk.

Add light cream and mix some more over low heat.

Add a little salt and pepper to taste.

Add cinnamon, nutmeg and brown sugar to taste.

(be careful with the nutmeg it can overpower)

Add liqueur of choice until you can taste it.

(optional)

After the bisque is nice and warm and you think it is a little thick,

thin it out with the fruit juice of choice.

Voila!

A great first course to Thanksgiving or any autumn dinner.

Read the SSW write-up on The Fieldston which appeared in the December 2008 issue!

By Jan Perrin

Jan Perrin is the owner of The Fieldston Restaurant in Marshfield. His AppeTeasers column--- exclusive to SSW--- offers easy, affordable, and appetizing recipes that are sure to impress your guests.

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