WILD MUSHROOM SOUP WITH WHITE PORT and BRAISED LAMB SHANKS WITH TOMATO AND FENNEL and SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART

We were fortunate to be invited to spend the night in the middle of the woods - although close to home, it felt like a world away. We were "warned" it was very basic, no electricity or hot water - and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful Cabin

Treasures inside the Cabin

WILD MUSHROOM SOUP WITH WHITE PORT
PAIRED WITH A 2012 SCHUG SONOMA COAST PINOT NOIR

8 tablespoons butter, room temperature
4 shallots, chopped
3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)
4 cups fresh mushrooms, sliced
2 cups white port wine
3 cups chicken stock
2 tablespoons flour
2 cups cream
salt and pepper to taste
fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.
Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.
Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.
Add in cream and bring just to a boil then to turn to low and simmer for half and hour.
Blend using an immersion blender to the consistency of your choice.
Add salt and pepper to taste, divide among bowls and top with parsley.
Enjoy!

Recipe adapted from The Dining Guide. February 2014
www.nwaonline.com/dining/‎

BRAISED LAMB SHANKS WITH TOMATO AND FENNEL
PAIRED WITH A 2008 BELL SIERRA FOOTHILLS SYRAH

4 lamb shanks
1/2 cup flour
4 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, peeled and cut in half, then sliced 1/4 inch thick
1 leek, sliced into 1/4 inch half moons
4 garlic cloves, minced
1 cup red wine
2 cups chicken stock
1 (28 ounce) can peeled whole tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.
Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.
Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.
Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.
Enjoy!

SPICED PUMPKIN, FIG, PINE NUT AND GINGER TART
PAIRED WITH A NON-VINTAGE BELL NORTH COAST BRUT

300 grams of pumpkin, peeled and cut into 1.5 cm dice
2 teaspoons pumpkin pie spice
1/4 cup brown sugar
2 teaspoons chopped crystallized ginger
110 grams unsalted butter, melted
200 grams of ginger cookies
6 dried figs, stems removed, sliced
1/4 cup pine nuts, lightly toasted
LEMON VANILLA CREAM
2 lemons, zest and juice
2 tablespoons sugar
1 tablespoon vanilla bean paste
100 grams of mascarpone
150 mills of chilled cream

Heat oven to 170C.
Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.
Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.
Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.
Serve with lemon vanilla cream.

LEMON VANILLA CREAM
Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.
Enjoy!

Recipe adapted from New Zealand House and Garden
nzhouseandgarden.co.nz/‎

MAPLE PUMPKIN PIE and BROWN SUGAR PUMPKIN PIE

This past weekend was such a welcome respite from the intense cold we have experienced for much of the winter, that we couldn't wait to get outside. We traveled the short distance to Lake Fort Smith, and enjoyed the beauty of the outdoors.
To distract the kids from the fact that we were hiking, we started a game where we would walk for a while, through all kinds of "hardships", then "set up camp" - a pile of dried grass for a bed and a ring of stones for the fire. We imagined we were cooking all kinds of fabulous meals, and talked about them as if they were real - even on the way home we were still discussing which of our "foods" and "meals" were our favorites.
My youngest son declared he wanted real pumpkin pie, so once we were home, I made this Maple Pumpkin Pie for dessert and all fantasy aside, it was delicious. I made the Brown Sugar Pumpkin Pie over Thanksgiving, and it was every bit as yummy.

MAPLE PUMPKIN PIE

Heat oven to 350F.
Whisk 1 1/2 cups of canned pumpkin and 2 eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup, 1 tablespoon flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon of salt, whisk to blend well. Pour the filling into a 9 inch baked pie crust. Bake pie until the center is just set, 55 to 60 minutes. Transfer to a wire rack, let cool, served with sweetened whipped cream.
Enjoy!

Recipe adapted from Bon Appetit, November 2012
www.bonappetit.com/recipes‎

BROWN SUGAR PUMPKIN PIE

1 pie crust (I used a pre-made graham cracker crust)
1 (15 ounce) can of pumpkin puree
2 eggs, lightly beaten
1/2 cup cream
1/2 cup brown sugar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Heat oven to 375F.
Combine the pumpkin puree with the remaining ingredients in a mixing bowl, and stir until well blended. Pour into the prepared pastry and bake for 50 to 60 minutes, or until the crust is nicely browned and the custard set. Let cool before serving.
Enjoy!

Recipe adapted from AY Magazine, November 2012
www.aymag.com/AY-Magazine/Recipes/‎

PUMPKIN CHOCOLATE WHOOPIE PIES and CARROT PUMPKIN BARS WITH ORANGE ICING and CHOCOLATE CHIP PUMPKIN BREAD and PUMPKIN PUDDINGS

I love all things pumpkin, and love the convenience of opening a can and scooping out the ready to use puree, as opposed to peeling, dicing, cooking and mashing to attain the same result.
I am loathe to waste any of this fabulous fruit once I delve into a can, and these three sweet, delightful recipes originated from the siren song of the open can in my refrigerator.

PUMPKIN CHOCOLATE WHOOPIE PIES

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1 cup brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
3/4 cup cream
2/3 cup unsweetened cocoa powder, plus extra for dusting
1 3/4 cups confectioners' sugar

Heat oven to 350F.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 tablespoon mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until the tops of the cookies spring back when gently pressed, about 14 minutes.
Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and confectioners sugar on medium-high until fluffy, 2 minutes.
Spread filling on flat side of half the cookies, sandwich with remaining cookies.
To serve, dust with cocoa powder.
Enjoy!

CARROT PUMPKIN BARS WITH ORANGE ICING

2 cups flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots
1 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon orange juice, plus extra as needed

Heat oven to 350F. Grease a 15 by 10 inch baking pan, set aside.
In a large mixing bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
In a medium bowl, combine eggs and brown sugar. Stir in the pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts. Add pumpkin mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
For orange icing: In a mixing bowl, combine powdered sugar and orange juice. Add extra orange juice as needed, to make icing of drizzling consistency.
Drizzle icing over the top of the bars.
Enjoy!

CHOCOLATE CHIP PUMPKIN BREAD

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
6 tablespoons butter, softened
2 eggs
1/4 cup water
1/2 can pumpkin
1 cup plus 1/4 cup miniature semisweet chocolate chips
1 teaspoon raw sugar

Heat oven to 350F. Grease a loaf pan.
In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed, set aside. In a large bowl, beat 1 cup of sugar and the butter with an electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well. Beat in water and pumpkin on low speed. Add flour mixture, beat on low speed until moistened. Stir in 1 cup of the chocolate chips. Pour into the prepared pan. Sprinkle the top with remaining 1/4 cup of chocolate chips, and the sugar.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove to cooling rack.
Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October 2009
www.bettycrocker.com/recipes‎

PUMPKIN SLOPPY JOES and SMOKY CHICKEN CHILI WITH CORNBREAD GHOSTS

This is the perfect time of year for  jack-o-lanterns and ghosts, and making something delicious to feed hungry witches, goblins, Ninjas and ladybugs.

My own scarecrow, clown and cheerless leader have visited pumpkin patches, carved jack-o-lanterns, paraded in their costumes every night since they arrived on the doorstep in a big box, eliciting much excitement, and sampled many kinds of candy. We love our trick-or-treat traditions and these Pumpkin Sloppy Joes and Chili and Cornbread are delightful treats, guaranteed to delight and nourish anyone who has been practicing their tricks.

PUMPKIN SLOPPY JOES

1 pound ground beef
1 onion, chopped
1 garlic clove, minced
1 cup canned pumpkin
8 ounces tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns
American and Mozzarella cheese slices

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Meanwhile, cut American cheese slices with a pumpkin shaped cookie cutter. Cut mozzarella cheese into shapes to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.
Enjoy!

SMOKY CHICKEN CHILI

5 slices smoked bacon
1 onion, chopped
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon smoked paprika
2 to 2 1/2 cups smoked chicken, diced
2 cups chicken broth
1 can pinto beans, drained and rinsed
1 can fire roasted diced tomatoes, drained
1/4 cup barbecue sauce
1 cup shredded cheese
1/4 cup sliced green onions

In a large skillet, cook bacon until crisp, drain on paper towels. Chop bacon and set aside.
Wipe out the skillet, cook onions over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika, cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling, reduce heat. Simmer uncovered for 20 to 25 minutes.
Spoon into bowls, and sprinkle with cheese, green onions and chopped bacon.
Enjoy!

Recipe adapted from the Pillsbury Best Ever Fall Entertaining, October 2013
www.pillsbury.com/holidays-celebrations‎

CORNBREAD GHOSTS

2 cups flour
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
1 1/3 cups sugar
4 large eggs
2 cups buttermilk

Heat oven to 375F.
Mist a large, rimmed baking sheet with cooking spray.
In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, do not over mix.
Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
Use a ghost shaped cookie cutter to form cornbread ghosts.
Enjoy!

Recipe adapted from All You, September 2011
www.allyou.com/food/recipes/‎

THAI PUMPKIN AND CHICKEN CURRY

Sometimes I am just in the mood for a good curry. I love the combination of flavors in this wonderful, flavorful, crave quenching dish.

THAI PUMPKIN AND CHICKEN CURRY

2 tablespoons oil
3 tablespoons Thai green curry paste
1 1/2 cups coconut milk
500 grams of pumpkin or 1 acorn squash, peeled and diced
500 grams of boneless chicken, cubed
chopped basil leaves for garnish

Heat the oil in a large, heavy saucepan and stir in the curry paste. Saute for 1 minute to bring out the flavors.
Add 1/2 cup coconut milk, then add the pumpkin. Simmer for 10 minutes. Add the chicken and remaining 1 cup of coconut milk. Cover and simmer until cooked through, 15 to 20 minutes.
Serve garnished with fresh basil.
Enjoy!

Recipe adapted from Foodtown Magazine
www.foodmag.co.nz/‎

PUMPKIN PATCH DIPPERS and AUTUMN LEAVES WITH PEANUT BUTTER DIP

Here are a couple of fun Fall ideas for the kids - although to be honest, I enjoyed them too!! I made the Pumpkin Patch Dippers and Autumn Leaves with Peanut Butter Dip for an after school refreshment, as a cheerful, lighthearted way to greet the kids when they came home with their friends.

PUMPKIN PATCH DIPPERS

Peel a large carrot and cut it into 1/4 inch thick coins. Slide a piece of parsley onto a toothpick, then skewer each coin. Thread a sliced green onion stem onto each toothpick. Serve the "pumpkins" in a plate of hummus.
Enjoy!

Recipe adapted from Family Fun, October 2012
www.parents.com/familyfun-magazine/‎

AUTUMN LEAVES WITH PEANUT BUTTER DIP

LEAVES
Heat oven to 400F.
Use a cookie cutter to make leaf shapes, spritz them with cooking spray, and sprinkle with raw sugar.
Bake for 3 to 4 minutes.
Enjoy!

Recipe adapted from Parents Magazine, October 2009
www.parents.com/recipes/‎

PEANUT BUTTER DIP
8 ounces of cream cheese, softened
1/2 of an 8 ounce container of whipped topping
1/4 cup apple butter
1/2 cup smooth peanut butter

Mix all ingredients together.
Enjoy!

PUMPKIN AND MOLASSES MUFFINS and PUMPKIN PIE MUFFINS

A pair of perfectly pleasant pumpkin muffin recipes.

PUMPKIN AND MOLASSES MUFFINS

2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
45 grams butter
3 tablespoons molasses
2/3 cup brown sugar
1 cup buttermilk
3/4 cup cooked, mashed pumpkin
pumpkin seeds

Heat oven to 375F.
Combine flour, cornmeal, baking powder, baking soda and cinnamon in a large bowl. Place butter, molasses, sugar and buttermilk in a pan and warm to melt butter. Whisk into pumpkin and pour into dry ingredients. Mix quickly until just combined, and spoon into greased or lined muffin tins. Sprinkle with pumpkin seeds and bake 18 to 20 minutes until just firm on top. Turn on to rack to cool.
Enjoy!

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/

PUMPKIN PIE MUFFINS

cooking spray
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup firmly packed dark brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/4 cup buttermilk

Heat oven to 400F. Coat a 12 cup muffin pan with cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt and spices.
In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well.
Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Pour the batter into the prepared muffin pan, filling each one about 2/3rds full.
Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
Let cool on a wire rack for 15 minutes.
Enjoy!

Recipe adapted from USA Weekend, November 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

SAUSAGE MINESTRONE and SMASHED PUMPKIN SOUP WITH MASCARPONE and CHICKPEA AND ROSEMARY SOUP and TOMATO WHITE BEAN SOUP WITH PESTO and CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

There was a light flurry of snow outside my window this morning, and I was very excited - I love the feeling of warmth and coziness it brings (when I am able to be inside) and the sense of anticipation that our everyday world may soon be covered in a crisp, clean, very cold, white blanket.
The cold weather also turns my thoughts toward one of my cherished comfort foods - soup.
This is often a dish I will make on a Monday night - after a weekend full of rich food and excessive cooking, I love the simplicity of one pan cooking - all of the ingredients thrown in together and allowed to merge and blend into one delicious, flavorful bowl.

SAUSAGE MINESTRONE

8 mild Italian sausages, casings removed
1 teaspoon olive oil
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 to 6 cloves of garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
2 cans red kidney beans, drained and rinsed
1 can (28 ounces) petite diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 zucchini, chopped
1/4 cup chopped fresh parsley
half of a cauliflower, chopped
1 cup small pasta, such as macaroni
grated parmesan cheese

In a skillet, heat olive oil over medium heat. Add sausages and break up, fry until browned, stirring occasionally, about 10 minutes. Transfer to slow cooker.
Drain fat from skillet. Fry onions, carrots, celery, garlic, oregano and salt, stirring until onions are softened, about 7 minutes. Scrape into slow cooker.
Add beans, 5 cups of water, tomatoes, tomato paste, pepper and bay leaf to slow cooker. Stir gently, cover and cook on low for 8 hours or until vegetables are tender. Discard bay leaf.
Add zucchini and parsley. Cover and cook on high for 20 minutes, or until zucchini is tender.
Meanwhile, in a saucepan of boiling salted water, cook cauliflower and pasta for 6 to 8 minutes or until cauliflower is tender and pasta is tender but firm. Drain and add to slow cooker.
Serve with cheese.
Enjoy!

Recipe adapted from Canadian Living
www.canadianliving.com/food/sausage_minestrone.php - Canada

SMASHED PUMPKIN SOUP WITH MASCARPONE

2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1 teaspoon fennel seeds, coarsely ground
2 pounds pumpkin or butternut squash, peeled, seeded and cut into 3/4 inch cubes
3 potatoes, peeled and cut into 3/4 inch cubes
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese
2/3 cup mascarpone cheese

In a medium pot set over low heat, heat the olive oil with the garlic and fennel seeds. Stir often, until seeds are fragrant about 5 minutes.
Turn the heat to medium-high and stir in squash and potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35 to 40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from the heat and mash with a potato masher. The soup should be thick and creamy.
Ladle soup into bowls, garnish with shaved parmesan and a dollop of mascarpone cheese.
Enjoy!

Recipe adapted from The Wall Street Journal, January 2011
online.wsj.com/.../SB1000142405274870339660457608818297639...

CHICKPEA AND ROSEMARY SOUP

3 tablespoons olive oil, plus additional for drizzling
8 cloves garlic, minced
1 tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 can chickpeas, rinsed and drained
1 cup chicken broth
juice of 1 lemon
salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes, let cool slightly.
Blend with an immersion blender until just smooth. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.
Enjoy!

Recipe adapted from O Magazine, September 2005
www.oprah.com/food/Chickpea-and-Rosemary-Soup

TOMATO WHITE BEAN SOUP WITH PESTO

4 tablespoons olive oil, divided
1 onion, chopped
4 celery stalks, chopped
2 carrots, chopped
3 to 4 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken stock (add more if you like a thinner style soup)
1 can of cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

In a large pot, heat 2 tablespoons of oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic, cook, stirring until vegetables soften, 3 to 5 minutes.
Add wine, stir to scrape brown bits of bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil, reduce heat, cover and simmer stirring occasionally, until carrots are very soft, 15 to 20 minutes.
In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt, 2 tablespoons of water and remaining 2 tablespoons of oil.
Remove bay leaves from soup, discard. Use an immersion blender to puree soup.
Divide soup among 4 bowls, dollop each with 1/4 of the pesto, and swirl in.
Enjoy!

CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

1/2 stick butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 carrots, diced
1 1/2 cups water
1 cup chicken or vegetable broth
1 cup half and half
1 teaspoon ground white pepper
1 teaspoon curry powder
10 ounces swiss cheese, cut into cubes
2 tablespoons cornstarch
1 pound of cauliflower florets

Melt the butter over medium-high heat in a large stockpot.
Add the onion, celery and carrots, and sauté until the vegetables are tender, about 5 minutes. Reduce heat to medium-low. Add 1 cup water, broth and half and half.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.
Add the cauliflower, and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender.
Enjoy!

Recipe adapted from The Morning News, May 2004

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CHOCOLATE PUMPKIN CAKE

I voted for the first time in this election, and it was quite an emotional moment. I was thinking of all that had led to this point - my own personal journey and that of the people who fought for the freedom and rights we enjoy.
I definitely wanted champagne to celebrate and thought this cake would pair well with my drink of choice - it seemed right for the occasion, or maybe just an excuse to treat myself and make merry! My wonderful husband surprised me with a fabulous bottle of bubbles, and another cake! With plenty of treats to go around, there was enough "Celebration Cake"(as I named this chocolate pumpkin cake) to share with my two neighbors who had also recently become Naturalized Citizens and had the opportunity to vote for the first time.

CHOCOLATE PUMPKIN CAKE

1 1/2 cups flour
2/3 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
2 teaspoons vanilla extract
3/4 cup butter, softened
1 cup brown sugar
1 cup sugar
3 eggs, plus one yolk

Heat oven to 375F.
Butter and flour two 8 inch cake pans.
Sift the flour, cocoa, baking powder, baking soda and salt together. Stir the buttermilk, pumpkin and vanilla extract together in a small bowl. Beat the butter, brown sugar and sugar together using an electric mixer on medium speed until light and fluffy.
Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, comes out clean, about 35 minutes.
Cool layers completely before icing.
FROSTING
Beat 6 ounces of softened cream cheese until fluffy. Add 1 1/2 cups confectioners sugar, 2 1/4 teaspoons cocoa, 1/4 teaspoon cinnamon, and 3/4 teaspoon vanilla and beat on low until well combined.
In a separate bowl, beat 1 1/2 cups cream with 3/4 cup confectioners sugar, until soft peaks are formed.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread 1 cup frosting between the two layers and using the remaining frosting to ice the top and sides of the cake. Chill 30 minutes, then proceed to the next step.
GLAZE
Place 4 ounces of semi-sweet chocolate, 1 tablespoon butter and 3 tablespoons corn syrup in a medium heatproof bowl.
Bring 1/2 cup cream to boil. Pour it over the chocolate and let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out to the edges to allow the glaze to drip over the sides.
Enjoy!

Recipe adapted from The Morning News, October 2008

PUMPKIN CHEDDAR MUFFINS and ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS and BUTTERY ROSEMARY ORANGE SHORTBREAD

It was such a pleasure to welcome Wendy and Phil from CitiScapes Magazine into my home and kitchen, both so lovely, gracious and fun! We spent a wonderful afternoon centered around food - cooking, tasting, talking and photographing. 

I wanted to feel confident during the interview, so chose a recipe that I have made many times before, always with great results. The Pumpkin Cheddar Muffins came together quickly and easily, and are always delicious. I was able to make the Butternut Squash muffins and Rosemary Orange shortbread in advance, so if they didn't turn out, it was ok, and it really just came down to the fact that I was so excited and privileged to spend time with these two fabulous people.

PUMPKIN CHEDDAR MUFFINS

STREUSEL TOPPING
1 tablespoon butter
3 tablespoons flour
1/3 cup shredded cheddar cheese
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/3 cup roasted, salted pumpkin seeds (optional)
MUFFINS
1 cup flour
1/3 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
1/4 cup brown sugar
3 tablespoons butter, melted
3/4 cup mashed, cooked pumpkin
1/4 cup chopped canned green chiles

Heat oven to 400F.
To prepare the streusel, combine butter and flour with your fingers or a pastry blender, until crumbly. Add cheese, brown sugar and cayenne. Stir in pumpkin seeds if using.
Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl. Combine egg, buttermilk, sugar, butter and pumpkin, whisk well. Stir into flour mixture. Add green chiles and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/articles/pumpkin-cheddar-muffins/

ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS

CAKE

2 cups flour

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

3 eggs

1 pound butternut squash, roasted, peeled and mashed

1/4 cup milk

1 teaspoon vanilla

24 chocolate kisses, unwrapped

FROSTING

12 ounces chocolate, chopped

14 tablespoons butter, softened

1/2 cup powdered sugar

Heat oven to 350F.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In large bowl, beat butter with an electric mixer on medium for 30 seconds. Add sugar, beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add butternut squash, milk and vanilla. Beat on low just until combined.

Fill muffin cups about 2/3 full with batter. Bake 5 minutes. Remove from oven. Gently press kisses about halfway into each cup. Bake 14 minutes more or until tops spring back when touched. Cool in pan for 10 minutes, remove and cool completely on wire rack.

For frosting, melt chocolate in saucepan over low heat, stirring frequently. Remove from heat and cool 15 minutes, with an electric mixer on low, beat chocolate for 30 seconds. Beat in butter 1 to 2 tablespoons at a time. Add sugar, beat until smooth. Spread over tops of cupcakes.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2011

www.bhg.com/recipes/

BUTTERY ROSEMARY ORANGE SHORTBREAD

1 cup butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely grated orange zest
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups flour
1 egg white
sugar for sprinkling

Combine butter, rosemary, orange zest and sugar in the bowl of an electric mixer. Beat on medium speed until ingredients are combined and butter is very smooth.
Add salt and flour until a cohesive dough forms, but do not over mix.
Turn out dough on a lightly floured board, and press it into a smooth rectangle.
Roll dough into a 1/2 inch high rectangle, and cut into bars.
Transfer bars to as cookie sheet. Refrigerate at least 30 minutes. Brush bars with egg white and sprinkle with sugar.
Heat oven to 350F.
Bake bars until they are light brown, about 20 to 25 minutes.
Enjoy!

Recipe adapted from The Morning News, July 2002

SPICED PUMPKIN AND BROWN SUGAR GRANOLA

I recently had friends over for brunch and made this wonderful granola for them to take home as a party favor. I have tried making granola many times before, but never with much success. However, this recipe was very easy to follow and turned out beautifully. The fabulous combination of flavors would make a delicious gift for friends or family, or just a great gift to yourself. I packaged mine in clear plastic gift bags, tied with raffia ribbon and with labels I found at the incredible local store Shindig Paperie  shindigpaperie.com/ - delightful!

SPICED PUMPKIN AND BROWN SUGAR GRANOLA

3/4 cup pumpkin puree
1/2 cup dark brown sugar
2 tablespoons olive oil
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon ground cardamom
1 teaspoon salt
3 cups old fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios
1 cup golden raisins
1 cup dried cranberries

Heat oven to 325F.
Line a baking sheet with parchment paper, set aside.
Whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice, cardamom and salt. Add oats, pecans, pistachios and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring half way through. Stir in raisins and cranberries and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container.
Enjoy!

Recipe adapted from O Magazine, December 2010
www.oprah.com/food/Spiced-Pumpkin-and-Brown-Sugar-Granola

PUMPKIN SPIDERS

As flavorful as this drink was, I didn't quite get the name! However, once I understood the "spider" was derived from spiked cider - I thought it was rather clever!

PUMPKIN SPIDERS

2 cups apple cider
1 cinnamon stick
5 whole cloves
1/2 cup pecan pumpkin butter, or pumpkin puree
2 ounces white rum

Simmer cider, cinnamon stick, cloves and pecan pumpkin butter for 5 minutes. Remove cinnamon stick and cloves and add rum.
Makes two.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com › Recipes

PUMPKIN MACARONI AND CHEESE and MACARONI AND CHEESE

Our family each carefully picked out a favorite pumpkin from the pumpkin patch, and couldn't wait to get home to carve them. I thought it would be fun and fitting to make this pumpkin macaroni and cheese to have for dinner as we were welcoming our jack-o'-lanterns.
Here is a picture of the one Max and I made together.

PUMPKIN MACARONI AND CHEESE

2 cups dried macaroni
2 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup whole milk
1 cup fontina cheese, shredded
1 1/2 cups parmesan cheese, divided use
1 15 ounce can of pumpkin
1 tablespoon fresh sage, chopped
1/2 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons olive oil

Heat oven to 350F.
Cook pasta according to package directions, drain and return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, gradually add cream and milk. Cook, stirring occasionally over medium heat until slightly thickened and bubbly. Season to taste with salt and pepper. Stir in fontina, 1 cup of parmesan, pumpkin and sage until cheese is melted. Stir sauce into pasta. Transfer to baking dish.
In a bowl combine bread crumbs, 1/2 cup parmesan, walnuts and olive oil. Sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Garnish with fresh sage.
Enjoy!

Recipe adapted from Better Homes and Gardens, October 2011
www.bhg.com/

HONEY PUMPKIN DESSERT BARS and PUMPKIN FUDGE and PUMPKIN, RAISIN AND BRANDY PIE

I love pumpkin, and am always drawn to a recipe, whether sweet or savory, that features this wonderful fruit (I was shocked to discover pumpkin is not a vegetable).
Here are three recipes, sweet and luscious and delicious.
I made the Pumpkin, Raisin and Brandy Pie on one of those days that there were a hundred things going on! I had it planned perfectly - I would whisk it out of the oven a moment before leaving home, but as I promptly arrived for my meeting, I realized I had left the pie in the oven! Apparently an extra 20 to 25 minutes was just what the pie needed, it was a little brown, but it tasted wonderful.

HONEY PUMPKIN DESSERT BARS

CRUST
1 cup flour
1 cup quick cooking oats
1/2 cup butter
1/4 cup brown sugar
FILLING
30 ounces canned pumpkin
4 eggs
1 cup half and half
1 cup honey
3/4 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt

Heat oven to 350F.
In a medium bowl, mix crust ingredients with fork until crumbly. Press in bottom of 13 by 9 inch pan. Bake 10 minutes.
In large bowl, beat filling ingredients until blended.
Pour over partially baked crust.
Bake 55 to 60 minutes or until set. Cool completely. Serve with whipped cream if desired.
Enjoy!

Recipe adapted from General Mills, 2009
www.bettycrocker.com/.../honey-pumpkin-dessert-s...

PUMPKIN FUDGE

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (11 ounce) package butterscotch morsels
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
1/2 cup pecans

Line a 9 by 13 inch baking pan with foil. Butter foil, set aside.
In a saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves. Cook, stirring, over medium high heat until mixture boils.
Reduce heat to medium low, continue to boil at a steady rate, stirring constantly, until a candy thermometer registers 234 degrees or mixture reaches soft ball stage, 20 to 25 minutes. Remove pan from heat.
Mix in butterscotch pieces and stir until melted. Stir in marshmallow creme and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with pecans.
When fudge is firm, use foil to lift it out of pan. Cut fudge into pieces.
Enjoy!

PUMPKIN, RAISIN AND BRANDY PIE

1/2 cup golden raisins
3 tablespoons brandy
3 eggs
1/2 cup brown sugar
2 tablespoons golden syrup
2 cups cooked, pureed pumpkin
1 teaspoon pumpkin pie spice
300 ml cream
1 cup crushed ginger snaps

Heat the oven to 375F.
Place raisins in a bowl with brandy and microwave on high for 1 minute. Beat eggs with sugar and golden syrup until smooth. Mix in the pumpkin, pumpkin pie spice and cream. Stir in raisins. Pour into a greased pie dish and sprinkle crushed cookies on top. Bake 40 to 45 minutes until just set. Cool, and serve with whipped cream or ice cream.
Enjoy!

Recipe adapted from NZ House and Garden
www.nzhouseandgarden.co.nz/

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS and TUSCAN PANZANELLA

I have long been a fan of Panzanella salads - the crusty bread gently softened with olive oil and vinegars, and combined with crispy vegetables - a wonderful combination.
I loved the Tuscan Panzanella the very first time I made it, and I have loved it every time since.
I was so excited when I found this recipe that included pumpkin - the addition of one of my very favorite foods to a favorite salad, was irresistible - and so perfect for this time of year.

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS

1/4 cup butter
3 cups day old bread, cut into 1 inch cubes
1/2 teaspoon red chili powder (I didn't have this on hand, so I used chile powder)
salt
1 small red onion, thinly sliced
1/4 cup sherry vinegar
4 cups of pumpkin of your choice (sugar, crown), peeled, seeded and cut in 1 inch chunks
1/2 cup olive oil, divided use
salad greens
4 plum tomatoes, cored and chopped
1/2 cup crumbled goat cheese
salt and pepper

MAKE CROUTONS
Heat oven to 400F.
In a skillet, melt butter over medium heat and cook until it foams. Immediately add bread and chili powder and toss well to coat. Transfer to baking sheet and sprinkle with salt. Bake croutons until crisp and lightly brown, about 8 to 10 minutes, stirring once. Set aside and cool.
MAKE SALAD
Increase oven to 450F.
Placed sliced onions and vinegar in a bowl, add a pinch of salt and set aside.
In a large roasting pan, toss pumpkin with 1/4 cup olive oil and season with salt and pepper. Spread pumpkin in a single layer and bake until pumpkin is tender, about 25 minutes.
MAKE DRESSING
Whisk 1/4 cup oil into bowl of vinegar and onions. Season to taste with salt and pepper.
ASSEMBLE COMPONENTS
In a large bowl, combine roasted pumpkin, and croutons. Add dressing, salad greens and tomatoes and toss to coat. Season to taste with salt and pepper. Sprinkle the goat cheese on top.
Enjoy!

Recipe adapted from The Wall Street Journal, November 2011
www.wallstreetjournal.com/

TUSCAN PANZANELLA

4 plum tomatoes
12 yellow cherry tomatoes
2 garlic cloves, sliced into slivers
4 thick slices chewy, day old bread, cut into cubes
1 small cucumber, seeded and diced
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon white balsamic vinegar
handful basil leaves, coarsely chopped
1/4 cup capers, drained
salt and freshly ground black pepper to taste

Heat oven to 350F.
Quarter the plum tomatoes. Make a small cut in the top of the cherry tomatoes and push a sliver of garlic into them, then arrange tomatoes, and bread pieces on a baking sheet. Bake for 20 to 25 minutes.
Put cucumber and  parsley into a salad bowl, add the tomatoes and bread, sprinkle with olive oil and vinegars and season to taste with salt and pepper, toss well. Set aside for 20 minutes to let the flavors develop. Just before serving add basil leaves and capers.
Enjoy!

Recipe adapted from The Morning News, July 2002