w00t!!

Anathema · 31-October-04, 01:02 PM

Happy Halloween, everybody! Finally, the best day of the year has arrived. In case some of you are still taking care of some last minute preparations for your parties, I've got some more easy recipes for you to appease your guests with.

Squash Soup with Pumpernickel Witches and Spicy Blood Droplets (Spicy Roasted Squash Soup with Pumpernickel Toast)

Prep Time: 15 Minutes

Cook Time: 1 h 25 m

Yield: 10 - 12 Servings

Ingredients:

Witch Croutons:
15 slices pumpernickel bread
1/2 stick unsalted butter (1/4 cup), softened

Soup:
1 (12-pound) butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeno chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water, plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Hot Sauce, as needed

Special Equipment: Witch-shaped cookie cutter (If you don't have one of these, improvise!

)

Make the Witch Croutons: Preheat oven to 400 degrees F.

Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Cut into witch shapes with cookie cutter and arrange, buttered side-up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer the croutons to a rack to cool.

Make the Soup: Put squash, cut side-down, in a greased shallow baking pan and roast in the oven until very tender, about 1 1/4 hours. Cool and scoop out flesh.

Puree squash in batches in a blender with jalapeno, cumin, and broth until very smooth (add water, as needed, to facilitate pureeing). Transfer to a 6 to 8-quart heavy pot and stir in the 5 cups of water. Simmer, stirring, for 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper, to taste.

Divide soup among bowls, top with a witch crouton, and drizzle drops of hot sauce around the sides.

Spiced Rice Pudding

Yield: 4 Servings

Ingredients:

1 1/2 cups heavy cream
2 1/2 cups milk
2/3 cup long grain rice
2 large whole eggs plus 2 large egg yolks, beaten lightly
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon vanilla

In a 2 quart heavy saucepan, combine the cream and milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating. Add the egg mixture to the remaining rice mixture, stirring. Cook the pudding over a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla.

Penne with Pumpkin Sauce

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Yield: 2 Servings

Ingredients:

1 onion, chopped fine
1 red bell pepper, chopped fine
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan as an accompaniment

In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

Well, folks, this is it for today. Have an awesome Halloween!

Fatsobob · 31-October-04, 01:11 PM

how can you prepare those pumpkin seeds into something good?
i got a bag full of them from my latest carving and i dont know what to do with them.

Iateronmly · 31-October-04, 03:22 PM

Quote:

Originally Posted by fatsobob


	how can you prepare those pumpkin seeds into something good? i got a bag full of them from my latest carving and i dont know what to do with them.

Cookie sheet + sugar + cinnimon + oven.

godfoot · 31-October-04, 10:49 PM

You can also turn them into a good sunflower seed substitute, I am sure the means tto do it can be found by Google.

31-October-04, 01:02 PM		#1 (permalink)
Anathema Apex Tech Demi-God	w00t!! Happy Halloween, everybody! Finally, the best day of the year has arrived. In case some of you are still taking care of some last minute preparations for your parties, I've got some more easy recipes for you to appease your guests with. Squash Soup with Pumpernickel Witches and Spicy Blood Droplets (Spicy Roasted Squash Soup with Pumpernickel Toast) Prep Time: 15 Minutes Cook Time: 1 h 25 m Yield: 10 - 12 Servings Ingredients: Witch Croutons: 15 slices pumpernickel bread 1/2 stick unsalted butter (1/4 cup), softened Soup: 1 (12-pound) butternut squash, halved lengthwise and seeded 1 1/2 tablespoons chopped fresh jalapeno chile, including seeds 1 teaspoon ground cumin 7 cups chicken broth or water 5 cups water, plus additional for thinning 1 tablespoon fresh lemon juice, or to taste Hot Sauce, as needed Special Equipment: Witch-shaped cookie cutter (If you don't have one of these, improvise! ) Make the Witch Croutons: Preheat oven to 400 degrees F. Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Cut into witch shapes with cookie cutter and arrange, buttered side-up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer the croutons to a rack to cool. Make the Soup: Put squash, cut side-down, in a greased shallow baking pan and roast in the oven until very tender, about 1 1/4 hours. Cool and scoop out flesh. Puree squash in batches in a blender with jalapeno, cumin, and broth until very smooth (add water, as needed, to facilitate pureeing). Transfer to a 6 to 8-quart heavy pot and stir in the 5 cups of water. Simmer, stirring, for 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper, to taste. Divide soup among bowls, top with a witch crouton, and drizzle drops of hot sauce around the sides. Spiced Rice Pudding Yield: 4 Servings Ingredients: 1 1/2 cups heavy cream 2 1/2 cups milk 2/3 cup long grain rice 2 large whole eggs plus 2 large egg yolks, beaten lightly 1/2 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ground cardamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon vanilla In a 2 quart heavy saucepan, combine the cream and milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating. Add the egg mixture to the remaining rice mixture, stirring. Cook the pudding over a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla. Penne with Pumpkin Sauce Prep Time: 20 Minutes Cook Time: 20 Minutes Yield: 2 Servings Ingredients: 1 onion, chopped fine 1 red bell pepper, chopped fine 2 large garlic cloves, minced 2 tablespoons unsalted butter 1/2 cup canned solid pack pumpkin 1 cup chicken broth 1/2 cup water 2 tablespoons heavy cream Freshly grated nutmeg to taste 1/2 pound penne or other tubular pasta 3 tablespoons minced fresh parsley leaves Freshly grated Parmesan as an accompaniment In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well. Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan. Well, folks, this is it for today. Have an awesome Halloween!

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31-October-04, 01:11 PM		#2 (permalink)
Fatsobob Apex's Squirrel Revolutionary	how can you prepare those pumpkin seeds into something good? i got a bag full of them from my latest carving and i dont know what to do with them.

31-October-04, 10:49 PM		#4 (permalink)
godfoot A George Orwell fan...sorta	You can also turn them into a good sunflower seed substitute, I am sure the means tto do it can be found by Google.