Swap Shop: From the Ritz to your holiday table
November 1, 2011 10:54AM
Butternut squash soup, from Ritz-Carlton Chicago chef Mark Payne, bursts with fall flavors. | Courtesy Ritz-Carlton Chicago
Updated: May 9, 2012 9:57AM
Mark Payne, the chef of deca in the Ritz-Carlton Chicago, helps this week with scrumptious recipes for Butternut Squash Soup with Apple-Celery Salad and exquisite Crepes with Apple-Raisin Compote.
Both creations by the British-born chef are from the deca menu. The soup is for A.P. of Rolling Meadows, who requested a butternut squash soup worthy of serving at Thanksgiving.
Be sure to take the time and make the effort to add Payne's novel garnishes - a "salad" of julienned apple and celery leaves atop the pureed soup, and a dollop of sweetened sour cream on the easy-to-make crepes .
Requests
I'm looking for a recipe for tuna soup made with canned tuna and milk.
C.R., Chicago
Does someone have a recipe for cornbread stuffing with a hint of spiciness?
J.E., Naperville
I would appreciate a recipe for a gingerbread-tasting cake - my grandmother's had no frosting but was served with whipped cream.
F.Y., Chicago
Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com. Please include a daytime telephone number.
