I came up with this dish over the holidays and will be making it many more times in the future. Pressure cooked some squash with carotene butter, pureed it, and thinned it out a bit with some turkey stock. For the gelee, I brought a bottle of Samuel Smith's organic apple cider to a boil and whisked in 1% agar and a small amount of lemon juice. Once it set, I diced the gel into small cubes and piled them at the bottom of the bowl, added the soup, and garnished with crumbled pumpkin seed brittle. The acidity, sweetness, and maltiness of the cider was a great contrast to the richness of the soup. This pic is from my parent's house at Thanksgiving (where I also did the ChefSteps turkey program this year, with the fried roulade and the roast crown).
