Wine & Dine

Episode #25 - Light October Luncheon

Squash soup in Pumpkin Bowls
Craisin & Pecan Garden Salad w/ Warm Cider Vinaigrette
Country Apple Fritters

Wine pairing: Stoney Ridge Pinot Grigio or Vineyard Dew

Squash soup in Pumpkin Bowls

Bowl preparation:

4 small baking pumpkins (could also use acorn squash)
2 t. sugar
2 t. sea salt

Preheat the oven to 400 degree F. Use a pairing knife to cut a circle around the top of the pumpkin. This will be your lid. Remove the lid and scoop out the seeds and fibers. Sprinkle ½ t of salt and sugar in each pumpkin cavity. Place the pumpkins and lids on a backing sheet and roast until tender.
(20 – 40 minutes)

Soup preparation:

3 T. butter
1 medium butternut squash (peeled & cubed)
1 small onion – minced
1 t. sea salt
4 springs of thyme
1 t. sugar
1 27 oz. can of chicken broth
5 T. heavy cream
Fresh ground pepper

Melt the butter in a large pot. Add onion and salt. Strip thyme leaves and add to the pot. Cover about 5 minutes or until onions are soft. Add squash and sugar. Stir for another 3-4 minutes. Add a can of chicken broth and bring to a boil. Reduce the heat and simmer uncovered until the squash is tender (15 min). Working in batches, transfer the soup to a blender or a hand-held immersion blender. Puree until smooth. Return the soup to the pot and stir in the cream. Season with salt & pepper. Ladle hot soup into the roasted pumpkin bowls. Garnish with several of these choices:

Pepitas (pumpkin seeds)
Crumbled bacon
Paprika or Chili Powder
Fried Onions Rings
Sage or Parsley
Tortilla Strips

Craisin & Pecan Garden Salad

1 or 2 – 5 oz bag of Pre-Washed Spring Salad Mix
½ c. Craisins
½ c. Pecans (whole or halved)
1c. Crisp Apple Chips (Seneca Brand – Chief Produce Dept)
1 c. cubes of white salty cheese (i.e. Farmer, Havarti, Swiss)

Warm Cider Vinaigrette

½ c. Apple Cider (or apple juice)
1 T. cider Vinegar
2 T. minced Shallots
1 T. Dijon Mustard
1/3 c. olive oil
1 t. sea salt
½ t pepper

In a small sauce pan, combine apple cider, vinegar and shallots. Cook 6-8 minutes, cider should be reduced to about ¼ cup. Take off the heat and whisk in the mustard, olive oil, salt and pepper. Spoon enough vinaigrette over the salad to moisten and server immediately.

Country Apple Fritters

2 c. flour
¾ c. sugar
1 T. baking powder
1t. sea salt
1 t. cinnamon
2 eggs
1 medium size chopped apple
½ c. apple cider or apple juice
Canola Oil (2-3 inches deep in a sauce pan)
Cinnamon sugar
Maple syrup (optional)

Mix all the dry ingredients together. In a separate bowl, mix all the wet ingredients together. Add the wet to the dry and stir only until moistened. Heat the oil in a heavy sauce pan to 375 degrees – using a candy thermometer. Drop spoonfuls of batter in the hot oil. Turn with a spatula or tongs until both sides are golden brown. Drain on paper towels and sprinkle with cinnamon sugar. Serve with maple syrup.