Samhain Dishes

Harvest Pumpkin Soup

 

2 TB unsalted butter
1 large potato, peeled and chopped
1 large onion, chopped
4 1/2 cups chicken broth
1 15-oz can pumpkin
salt and freshly ground pepper
1/4 tsp ground nutmeg
1/2 pint heavy cream

In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 mins. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 mins.

Stir in pumpkin. Using an immersion blender, puree mixture until smooth. (You can use a blender too) Stir in 1/2 tsp salt, 1/8 tsp pepper and nutmeg. Increase heat to medium-high and bring mixture to a boil. cover, reduce heat to low, and cook for 10 mins. Stir in cream and heat thoroughly. Season with salt and pepper to taste. Serve hot. Makes 8 servings

Harvest Salad

1 large butternut squash
2 TBs olive oil
2 Tbs honey
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 8-oz bottle poppy seed dressing
1/4 cup fresh or frozen cranberries
8 oz mixed greens
4 oz goat cheese, crumbled
3/4 cup pecan halves, toasted
6 bacon slices, cooked and crumbled

Preheat oven to 400* Peel and seed squash, cut into 3/4 inch cubes. Toss together squash, olive oil, honey, salt and pepper in a large bowl. Place in a single layer in a lightly greased, foil lined jelly roll pan. Bake 20-25 mins until squash is tender, stirring once halfway thru. Remove from oven and cool in pan for 10-15 mins.

Meanwhile, pulse poppy seed dressing and cranberries in a blender 3-4 times or until cranberries are coarsely chopped. This will be your dressing.

Toss together squash, salad greens, goat cheese, bacon and pecans in a large serving platter. Serve with dressing. Makes 6-8 servings.

 

Herbed Pork and Apples

 

1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed
1 teaspoon salt
1 teaspoon pepper
1 bone-in pork loin roast (about 6 pounds)
4 medium tart apples, cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
3 tablespoons brown sugar
1 cup apple juice
2/3 cup maple syrup

Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.

Bake, uncovered, at 325° for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until meat thermometer reads 160°-170°. Transfer the roast, apples and onion to a serving platter and keep warm.

Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy.

Apple Sweet Potato Side

5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup thawed apple juice concentrate
1-1/2 cups plus 2 tablespoons cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter, cubed

Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes.

•Place apples in a large saucepan and cover with water. Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.

In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through.

Slow Cooker Bacon-Potato Soup

5 lb bag potatoes cut into small cubes
1 lb bacon, cooked and crumbled. ½ goes in the slow cooker, ½ save as a topper
3 (14.5oz) cans chicken broth
1 can cream of chicken soup
8 oz sour cream

Put all ingredients in crockpot. Cook for 8-10 hours on low.
*Great topped with shredded cheddar cheese, bacon crumbles and crackers!

Autumn Cranberry Chicken in Slow Cooker

4 boneless skinless chicken breast
1 (16oz) can whole-berry cranberry sauce
1 cup Russian salad dressing
1.35oz pkg onion soup mix

Cooked rice

Place chicken in the slow cooker, cutting pieces in half if desired. Combine remaining ingredients except rice; spoon over chicken. Cover and cook on low for 6 hours. Serve over cooked rice. Serves 4

Sweet Apple Acorn Squash

2 acorn squash, halved and seeded
2 apples, peeled, cored and chopped
3 Tbs packed brown sugar
3 Tbs chopped pecans
1 tsp all-purpose flour
¼ tsp cinnamon
2 Tbs butter, softened
Place acorn squash halves cut side down in a greased 13” x 9” baking pan. Bake at 350* for 30 mins. Combine remaining ingredients. Turn squash over and fill with apple mixture. Bake, uncovered, for another 15-30 mins until squash is soft when pierced with a fork. Serves 4.