CURRIED SPICED BUTTERNUT AND SWEET BANANA SOUP

A friend was in town for the holidays, and came for lunch. I was so excited to see her, and wanted something quick and easy, so I would have lots of time to visit. I did get busy chatting, and forgot to blend in the cilantro and lime juice, but it was still yummy, as was the polenta rosemary pumpkin seed sourdough bread from Ozark Natural Breads, that I served it with.

CURRIED SPICED BUTTERNUT AND SWEET BANANA SOUP

1 butternut squash, peeled and diced
2 tablespoons brown sugar
2 tablespoons honey
4 tablespoons butter
1 ripe banana, unpeeled
1/2 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 clove garlic, chopped
1 teaspoon curry powder
1/2 teaspoon ground coriander seeds
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup coconut milk (I use the light)
1 cup chicken stock
fresh cilantro leaves
lime juice to taste
salt and pepper to taste

Heat oven to 350F.
Sprinkle diced squash with brown sugar, honey and 2 tablespoons butter. Roast until caramelized and soft to the touch - about 20 minutes. Roast the unpeeled banana in the oven at the same time.
Melt the other 2 tablespoons butter in a large saucepan on medium heat. Sweat the onion, celery and carrot for a few minutes until tender. Add the garlic, curry powder, coriander, nutmeg and cinnamon, and cook slowly for a few more minutes.
Remove the banana from its skin, slice, and add it with the butternut to the pan, along with the coconut milk and chicken broth. Simmer until hot. Blend the soup with a blender until smooth. Adjust to consistency desired with more broth, if necessary. Add fresh cilantro, lime juice and salt and pepper to taste. Blend again until smooth.
Pour soup into bowls and garnish with fresh cilantro.
Enjoy!

Recipe adapted from The Morning News, October 2004

MINI GINGERBREAD CAKES WITH CREAM CHEESE FROSTING

Friends have a fabulous wine tasting party every year - usually I take an appetizer, but because I knew we would be arriving late, I decided a dessert would be more appropriate. These were the perfect little bite to end the night.

MINI GINGERBREAD CAKES WITH CREAM CHEESE FROSTING

CAKES
2 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup brown sugar
1/2 cup butter, softened
2 large eggs
3/4 cup molasses
1/4 cup plain yogurt
FROSTING
12 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup butter, softened

CAKES
Heat oven to 350F. Line mini muffin cups with paper liners.
Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend.
Beat in eggs 1 at a time, then molasses and yogurt (batter may look curdled). Add dry ingredients and beat to blend, scraping down sides of bowl.
Drop 1 tablespoon batter into each paper liner. Bake cakes until tester inserted into center comes out clean, 12 - 14 minutes. Let cakes stand in pan on rack 5 minutes. Remove cakes from pan, cool.
FROSTING
Using electric mixer, beat cream cheese, powdered sugar and butter in a medium bowl to blend. Spread frosting generously over each cake. Garnish with chopped ginger.
Enjoy!

Recipe adapted from Bon Appetit, December 2010
www.bonappetit.com/

CARAMEL DIP

This recipe was given to me by my mother, who in turn got it from a lady in her walking group. It was so good, I could have eaten it right out of the bowl.
I used a lemon pudding mix in the place of the vanilla - because that was what I had on hand. But I didn't think it was quite as good as the original recipe - either way I imagine it would take quite a lot of walking to counteract the calories consumed - but it is definitely worth it.

CARAMEL DIP

8 ounces cream cheese
3/4 cup packed brown sugar
1 cup sour cream
2 teaspoons vanilla
2 teaspoons lemon juice
1 cup milk
small package of instant vanilla pudding mix

Beat together the cream cheese, and brown sugar until smooth. Add the sour cream, vanilla, lemon juice milk and vanilla pudding mix one at a time, beating well after each addition.
Chill at least one hour. Serve with fruit, plain cookies, and/or marshmallows.
Enjoy!

ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

I made this for the first time at Thanksgiving, with my patient and sweet family as the taste testers. I loved the idea of roasting the cranberries, as I think this cooking method brings out the most delicious flavors of any ingredient.

ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

CRANBERRIES
1 pound of fresh cranberries
1 1/4 cups sugar
3 tablespoons walnut oil
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon sea salt
1/4 cup red wine mixed with 2 tablespoons water
HERBED CANDIED WALNUTS
3 tablespoons sugar
3 tablespoons red wine
3/4 cup coarsely chopped walnuts
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped

CRANBERRIES
Heat oven to 425F.
Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven, maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to a medium bowl, cover and chill until cold, about 2 hours.
HERBED CANDIED WALNUTS
Heat oven to 425F.
Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes. Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8 to 10 minutes. Cool, break up any clumps of nuts.
Add nuts to cranberry mixture.
Enjoy!

Recipe adapted from Food & Wine, November 2010
www.foodandwine.com/

BOURBON BROWNIES

This yummy mix of brownie and blondie was delicious and perfect for gifting to friends and neighbors.

BOURBON BROWNIES

2 cups brown sugar
1 1/2 sticks butter
2 eggs
2 teaspoons vanilla extract
2 tablespoons bourbon
2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
1 1/2 cups chocolate chips

Heat oven to 350F.
Grease a 9-inch square baking pan with butter.
Combine sugar and butter in a medium saucepan and heat until butter melts. Stir well and combine.
Whisk together eggs, vanilla and bourbon in a small bowl.
Combine flour, baking powder and salt in a large mixer bowl. Add butter mixture and mix well. Stir in chocolate chips.
Spread batter evenly into prepared pan. Bake 35 to 4o minutes. Cool completely and cut into squares.
Enjoy!

Recipe adapted from Relish, 2007
www.relish.com/

MERRY CHRISTMAS

I discovered this Gin a while back, and LOVED it!! I don't usually enjoy gin, and could never understand the attraction my husband had to a refreshing gin and tonic on a hot summers day - until Brandons!!
I then came to find out it is made right here in Arkansas, at the first legal distillery in this state - and everything is sourced from Arkansas - the grains, barrels, boxes, labels - everything!!
I am very excited to try their vodka and they also make Arkansas Lightning (unaged whiskey) and Arkansas young bourbon whiskey.
We recently hosted a dinner party and I wanted to start with a fun, seasonal cocktail - this simple, delicious mix was perfect. A festive start to a fabulous evening!!

MERRY CHRISTMAS

1 ounce gin
1 ounce cranberry juice
1 teaspoon lemon juice
club soda

Pour gin and juices into glass filled with ice, stir, top with club soda.
Garnish with cranberries.
Enjoy!

Recipe adapted from About.Com Cocktails
cocktails.about.com/

FETA SALMON CAKES

Tasty, quick and light. Great for this time of year. This was our main meal, paired with a spinach salad, but you could also serve these as a first course, or it would be fun to reduce their size and serve them as an appetizer.
Also, you could substitute other cheese for the feta if you wanted.

FETA SALMON CAKES

2 (5 ounce) cans of salmon
1 green onion, finely chopped
1 tablespoon parsley, finely chopped
pinch ground red pepper
salt and ground black pepper, to taste
1/3 tube crackers, finely crushed
1 egg
4 ounces feta cheese, crumbled

In a medium bowl, combine salmon, green onion, parsley, ground red pepper, salt, black pepper and cracker crumbs and mix well.
Add egg and mix well. Divide mixture into 12 equal portions.
Shape 2 portions into a patty around a tablespoon of feta cheese. Cover and refrigerate for 15 minutes.
Heat enough oil to generously coat a medium skillet over medium-high heat. Add salmon cakes and cook, about 6 minutes on each side, or until golden brown. Serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, September 2011