Quick Curried .Pumpkin
Soup
This soup is equally good with car-
rots or any pureed winter squash.
2 Tbsp. olive oil
2 cups chopped onions
4 cans (14 oz. each) chicken orveg-
etable broth
16 oz. can solid pack pumpkin
1 cup white wine
1 Tbsp. curry powder, or to taste
salt and pepper to taste
1/2 cup half-and-half, optional
Combine olive oil and onions in
soup pot over medium-high heat.
Cook until the onions are softened,
about 10 minutes, stirring occasional-
ly. Add the broth, pumpkin and white
wine and bring to a boil. Add curry
powder and cook for 1 minute more.
Reduce heat to medium and cook for
10 minutes, stirring occasionally. Add
salt and pepper to taste. .
Remove from heat and cool to just
warm. Blend or process the warm .
soup until smooth. Return the soup to
the pot and heat until very hot. Add
the half-and-half, if using, and adjust
seasonings to taste.
Serve in small mugs or cups for - sip-
ping. Makes 8-16 appetizer servings
(depending on the size of the cups).
Note: This is rich soup, so serve small
portions.
Goat Cheese, Tomato,
Balsamic Spread
1. 1og (10 oz.) soft goat cheese, such
as Chevre, room temperature •
1 package (8 oz . - ) cream cheese,
room temperature
2 cups chopped chives or scallions
(white and green parts)
1. Tsp. fresh ground black pepper
4 cups fresh chopped ripe toma-
toes, any variety (seed if possible)
1 cup chopped fresh basil
2 Tbsp. extra virgin olive oil
1/4 cup balsamic vinegar
Combine the goat cheese and cream
cheese in a large bowl and mix well.
Add the chives and pepper and mix
well. Mound this mixture in a serving
dish with sides. Combine the toma-
toes, basil, olive oil and vinegar and
spoon the mixture (and juices) over
the cheese. Serve with warm French
baguette slices or gourmet crackers.
Makes 12-20 or more servings.
Mushroom Saute with
Blue Cheese
4 Tbsp. (1/2 stick) butter or olive oil
1 Tbsp. minced garlic
1/4 cup minced shallots
1 pound button mushrooms, thinly
sliced
1 portabella mushroom thinly
sliced and cut into 1/2-inch pieces
1 cup white wine
2 Tbsp. dried dill
sea salt and pepper to taste
1 cup crumbled blue cheese, any
variety
Melt butter or oil in large skillet
over medium-high heat. Add garlic,
shallots and cook for 4 minutes. Add
the mushrooms and cook for 5 min-
utes more, stirring occasionally to •
keep the mushrooms from sticking.
Add wine and dill and simmer until
almost all•the liquid is evaporated.
Add salt and pepper to taste. Cover
and chill until ready to serve, reheat-
ed, or keep warm and serve with
French bread rounds and crumbled
blue cheese sprinkled on top. Makes
24 appetizers.
Smoked Fitli - and Lemon
Aioli Filo Cups
1/2 lb. thinly sliced smoked fish,
such as mackerel, trout or salmon
1 cup finely chopped seedless
cucumber
24 frozen appetizer size phyllo or
filo cups, baked as directed
Aioli:
1 large egg
2 garlic cloves
juice of 1 lemon
1/2 cup olive oil
salt and freshly ground pepper, to
taste
dill or parsley sprigs, garnish
Make aioli: In the pitcher of a
blender or bowl of a food processor,
combine the egg, garlic and lemon
juice and blend or pulse until com-
bined. With the motor running, driz-
zle in the oil until blended and thick-
ened. Add salt and pepper to taste.
Cover and chill the aioli until ready to
use.
Alternately, blend or process 2/3-
cup mayonnaise with the garlic, lemon
juice and seasonings to taste, instead
of the egg and oil mixture.
To assemble; line the cups with
small pieces of smoked fish. Place a
small amount of aioli over the fish,
and top with about a teaspoon of
chopped cucumber. Garnish the cups
with sprigs of dill and serve, or chill
(covered loosely in plastic wrap) until
ready to serve. Makes 24
appetizers. 1-1
For more recipes, go to JNOnline.com .
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December 8 - 2005
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