Friday, October 28, 2016

Gingered Pumpkin Bisque and a DIY Last Minute Halloween Idea

Cook's notes: Savor the flavors of Fall with a creamy Gingered Bisque Soup.  This bisque has so many delicious, interesting flavors that meld together perfectly. Add a drizzle of sherry at the end for piece de resistance. The recipe was adapted from Taste of Home and serves 2-3 in small bowls. 
The bisque was paired with Orange Cranberry Poundcake.  The tart taste of cranberries with a touch of orange sweetness complimented the Gingered Pumpkin Bisque. Orange Cranberry Poundcake recipe was previously posted on Ever Ready
http://sockfairies.blogspot.com/2014/12/rudyard-kipling.html
The recipe was baked in 3 mini loaf pans.  
 
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed fruits, vegetables, or fungi are sometimes called bisques.
Recipe makes 2 small bowls and adapted from BHG.
Ingredients:

  • 1/4 cup chopped shallots
  • 1/4 cup chopped onions
  • 1 tsp. minced fresh gingerroot
  • 1 TB. olive oil
  • 3 TB. all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth, low sodium
  • 1/3 cup apple cider or juice
  • 1/2 cup canned pure pumpkin (not pumpkin pie mix and I recommend Libby's brand)
  • 2 TB. pure maple syrup
  • 1/8 tsp. dried thyme
  • 1/2 tsp. Saigon cinnamon
  • 1/8 teaspoon pepper
  • Dash ground cloves
  • 1/4 cup heavy whipping cream or half-and-half cream
  • 1/4 tsp. vanilla extract
  • Optional fresh thyme sprigs, sherry and cornbread croutons
Directions:
  • In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. 
  • Add onion mixture to a saucepan gradually stirring in broth and cider. Bring to a boil; then lower heat cook and stir for 4 minutes or until thickened.
  • Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer on low for 8 minutes. Remove from the heat; cool slightly.
  • In a blender, process soup in 2 batches until smooth. Return soup to saucepan. Stir in cream and vanilla; heat through (do not boil). If desired, add a drizzle of sherry to each individual serving, topped with cornbread croutons. 
DIY Halloween Idea

Creepy Candy Corn Jar

I love the friendliness of candy corn juxtaposed with creepy skeletons!!!
All you need to get started are
  • a jar from the Dollar Store
  • bags of candy corn
  • several creepy looking Halloween items e.g. skeletons, bats, spiders
Directions:
Starting at the bottom of jar place candy and a few Halloween items 
continue adding layers until the jar is full.

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